Gluten-Free Wednesdays 9-12-12

Gluten-Free Wednesdays button
Hi everyone!  I don’t know about you, but I’m really enjoying cooler weather.  I was talking to a friend today about how our cooking changes with fall, and  I’m looking forward cool weather meals.

I’m sure that here at Gluten-Free Wednesdays we’ll be seeing fall type recipes as the season progresses.  I can’t wait to see what you all have in store.

Monthly Menu Plan:  Find out how you can get a gluten-free menu plan for the month of September for free!

Mini Series:  I’m starting a new mini series call Gluten-Free Ingredients.  If you’re new to the gluten-free diet and need help understanding ingredients on labels, be sure to check it out.

Monthly Theme: September’s theme is pasta.  Last week a couple of you mentioned submitting recipes that use a pasta substitute such as squash.  That would be great!  The theme is always a suggestion and not a requirement.

Last Week’s Highlights:

Asparagus Tetrazzini with White Bean Sauce – Fresh 4 Five
Roasted Zucchini and Tomato Pasta – S.A.H.M. I Am
Chicken and Penne with Kale and Tomatoes – Elegantly, Gluten Free
Caprese Pasta – The Nourishing Home
Chicken Cacciatore (the pasta recipe is not GF) – Cookin the Keys

My Submission:  This week I have a low carb dish to share.

Mashed Cauliflower

The Carnival: Please read!

  • Keep the links to gluten-free eating ideas (recipes, reviews, menus)
  • If you’re new, please read the guidelines.
  • Leave a link back (I will not highlight any recipes that do not link back.)
  • Thanks for participating!

If you get this post by email, remember to click over to the site later in the day or sometime tomorrow to see what great ideas have been gathered here.

1. Cumin Roasted Sweet Potatoes


2. Video: Grain-Free Coconut Banana Muffins


3. GF DF German Chocolate Cake


4. Cinnamon Apple Crisps


5. Quinoa Cheese Bites (gluten free)


6. Chocolate Hazelnut Spread – aka Nutella


7. Sweet and Spicy Pepitas


8. Paleo Vegan Nutella Cookies


9. Raw Chocolate Macaroons – Hail Merry Knock-Of


10. Creamed Tuna Is Easy for a GF Diet (and CF)




12. Award Winning Ground Cherry Jam


13. Italian Mini Frittatas


14. 30 Minute Real Food Chili


15. Natural Cold Remedies


16. Grilled Okra


17. Easy Veggie Stir-Fry


18. Peach Tomato Basil Salad


19. Yummy and Easy Baked Apples! A Fall Breakfast


20. Roasted Tomato-Basil Soup w/ Dill


21. Colorful Avocado Mango & Lime Summer Salad


22. Creamy Garlic and Mushroom Pasta


23. Real Salt GIVEAWAY


24. Shrimp & Vegetable Quinoa Fried Rice


25. Spiced Coconut Flour Drop Biscuits (GAPS)


26. What to do with Patty Pan Squash


27. Ruby Red Apple Juice


28. Berry Apple Pops


29. Step By Step Making Kefir at Home


30. Broccoli Salad


31. Eat to learn – how to grow good eaters


32. Quinoa Salad a. k. a. Tabouli {gf, df, ef}


33. Golden Courgette Pasta GF SCD


34. Banilla Ice-Cream (DF, GF, SF, V, & Raw)


35. Double Choc Nut Butter Oaties (Shirleygfe)


36. ginger tea & lemonade recipes


37. Healthy Hamburger Helper-Roni (Shirley @ gfe)


38. Crave Worthy Hummus


39. Spaghetti and Meatballs – Grain-Free, SCD


40. Zucchini Plus Muffins With Grace & Graditude


41. Raw GF Vegan Banana Cream Pies


42. Skinny GF & SF Almond Flax Bread


43. Apple Cinnamon Coffee Cake – GF/DF


44. Gluten, Dairy, & Egg Free French Toast


45. 7 Reasons Why I Love the Farmers Market
This linky list is now closed.


About Linda Etherton

Linda has been gluten free since 2000 when I was diagnosed with celiac disease which propelled me into the world of gluten-free cooking and baking. I am convinced that gluten-free food can and should be delicious, and I never apologize for serving it.
Connect with Linda online: Facebook | Google+ | Twitter


  1. HI,
    I shared my video for making Coconut Banana Muffins.

    Check out my new online cooking class: go grain-free

    Thanks for hosting!

  2. (Wondering if I could get away with mashed cauliflower…. I bet I could…) Popping in to say hello, and to share my recipe for Quinoa Cheese Bites. Thanks for hosting this great link-up!

  3. Hi Linda — Thank you for highlighting my Chicken and Penne with Kale and Tomato! This week I’m sharing another easy dinner that’s also quick — Creamed Tuna. It’s a family favorite, even after converting it to gluten-free.

  4. Thank you for highlighting my Asparagus Tetrazinni!

    This week I added my prized Jam.

    Your mashed cauliflower looks great! I tried mashed rutabaga a while back, but my stomach didn’t agree…I should give this a whirl to see if it’s better :)

  5. Thank you so much for highlighting my Chicken Cacciatore this week!

    Today I am sharing my favorite soup recipe which is naturally GF for Roasted Tomato Basil Soup w/ dill. It is so easy and packs a punch of flavor. Great for lunch, brunch, dinner or even served in a shot glass as a starter!


  6. Thanks for hosting this great link-up :) I’ve shared my experience figuring out what to do with adorable little Patty Pan Squash, and a recipe for steaming it with sweet butter and cheese.

  7. Thanks for the shout out, Linda, on my Caprese Pasta! Wishing you a very blessed week! :) Kelly

  8. Thank you for hosting Linda!

    I had an AMAZING broccoli salad at a company BBQ so I shared my copy-cat rendition – delicious! It’s sweet enough for kids, healthy for moms & can be made ahead!

    Also shared a tutorial for making your own milk kefir. You can save over $50 by making it yourself!!

  9. everything in eat to learn is GF because! 20 recipes and ways to make them relevant to your kids.

  10. Hi Linda! This week I shared my Golden Courgette Pasta Dish, suitable for the SCD.

    Thank you for hosting!

  11. Thanks for hosting! I linked up my post on ginger tea and lemonade, both made with either stevia or raw honey, for stage 1 GAPs:

  12. Hey Linda, I linked up a new post and an old post. The first one is my post for Sunny’s terrific Healthy Lunchbox series that I’ve re-posted on my own blog and that includes a new recipe for Double Chocolate Nut Butter Oaties. The second one is my homemade Hamburger Helper-Roni recipe. I thought it would be great for your pasta theme, plus it’s a versatile recipe that’s great for making during the week. I just made it for dinner using shrimp and adding some tomato sauce and almond milk to make a creamier sauce. We loved that version, too!

    And yes, I am totally loving the cooler days and nights! It’s so nice to want to turn on the oven to make something tasty and get the benefit of the little bit of heat from it. :-)

    Thanks for hosting!

  13. I’d been craving meatballs so combined that with your pasta theme for a grain-free spaghetti and meatballs that my husband and I loved.

    I’ve made mashed cauliflower and even my husband (who normally wouldn’t touch cauliflower) ate it. It really is good. :)

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