Gluten-Free Wednesdays 11/10/10

Gluten-Free Wednesdays2

I apologize for not visiting and commenting on everyone’s links last week.  Being gone for two days was more tiring and put me farther behind in everything than I anticipated.  You can read about my trip to General Mills here.  I always appreciate each person’s participation.

Giveaway:  I have a Live Gluten Freely giveaway going on right now with lots of General Mills products.

November’s Challenge: Make a Gluten-Free Pie.  Link your pie recipes here on Wednesdays, and I’ll highlight them the following week.

Last Week’s Highlights:  I was pleased to see a few pie links last week.

Apple Pie with Crumb Topping from Loving Life’s Little Moments
Caramel Apple Pie from I Made Toast
Hawaiian Pie with Coconut Crust from Easy to be Gluten Free

Squash Fest:  Don’t forget to stop by on Thursdays for a guest post on squash. This week we’ll hear from Heidi of Adventures of a Gluten Free Mom with a stuffed delicata squash recipe.

My Submission:

breakfast pie slice


The Carnival:  If you’re new, please read the guidelines.  I love seeing everyone’s submissions, and I hope you are able to visit some of the links and leave a comment.  Thanks for participating, and don’t forget to leave a link back.




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Comments

  1. Lorraine says:

    Today on Gluten-free Wednesday, I am sharing a recipe that is a perfect Gluten-free Thanksgiving side dish!

    Enjoy,
    Lorraine

  2. The breakfast pie looks delicious! I am still working on a gf pie recipe. I linked up my healthified pumpkin bread.

  3. Stephanie says:

    I dunno why I was struggling w/ the links tonight, but I put up my latest recipes. Can't wait to see what everyone else shares, especially the pies!!!

  4. Kim - Cook It Allergy Free says:

    Linda, that breakfast pie looks amazing! I linked up the first in my Ultimate Thanksgiving Prep Series. Cannot wait to see what everyone else links up this week.

  5. Wendy @Celiacs in the House says:

    I'm sharing Kim's Pumpkin(sweet potato) Ale Chili this week and still thinking on the pie situation.

  6. Diane-The WHOLE Gang says:

    Lots of great looking recipes here today! I'm sharing one that you prep and forget for 2 hours while it cooks in the oven. It can cook in 1 hour but why bother. That will give you lots of time to read more food blogs. :-)

  7. Maggie says:

    Hi Linda- I am back this week with a yummy, dark pan gravy that is gluten-free and vegan. I'm looking forward to Heidi's post because we LOVE delicata squash. I think I could eat it every day.

  8. J L Health 918-836-0565 says:

    Hi Linda,

    Your breakfast pie sounds great! I make something very similar but I layer shredded potatoes in there. Thanks for hosting!!

  9. Linda,

    Thanks for hosting this carnival! I'm looking forward to trying the many delicious foods featured here.

    Cindy/Wheatless Foodie

  10. judee@glutenfreeA-Z says:

    I'm going light this week with a beautiful colorful red endive salad with yogurt dip. I'm enjoying reading all the great recipes this week and have collected a few recipes I intend to try. Thanks for hosting the carnival..

  11. a moderate life says:

    Hi Linda! I always love when I make a gluten free recipe that I can link to your carnival. I am one of those strange people who adore turnips and rutabagas and I make it my business to try and get people to taste these delicious and nutritious winter vegetables. This week I made a mark bittman turnips and mustard sauce that was excellent! All the best! Alex@amoderatelife

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