Calzones!

Since going gluten free, there are only two things I have really missed. One is Auntie Ann’s pretzels. I have fiddled a little bit with making gluten free soft pretzels, but I haven’t come up with anything great. The other is a calzone from Three Brothers Italian Restaurant.  My favorite is their spinach calzone, but […]

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What’s for Dinner Wednesday – April Review

It’s time for another review of some great gluten-free dinner ideas. The links for April 7 were included in the last review, but I thought it would be nice to have a review from the whole month. The links next to the date are my dinner ideas for that week. If you would like to […]

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Mexican Casserole #2

Mexican casserole

Mexican Casserole without Cheese There are so many ways to make a Mexican casserole, and as you can see, I am not creative with names. These casseroles always seem to be a big hit, though. Here’s another one my family likes. I originally made this recipe using cheese.  Now that I am dairy free, I […]

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An Attitude of Gratitude

There are some things in life we have no control over, such as developing celiac disease and having to follow a gluten-free diet. We do, however, always have control over our attitude.  My brother-in-law says, “It’s more fun to have fun.”  It’s so true. Why have a complaining, woe-is-me attitude and make your life miserable? […]

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Fruit-Filled Coffee Cake

Fruit Filled Coffee Cake

It’s funny. I can’t remember what wheat based coffee cake was like. I don’t think the texture of this cake is quite the same. Similar to my drop biscuits in texture and taste, this cake is delicious though. This gluten-free coffee cake isn’t very sweet, and it uses freshly ground whole grain sorghum.  If you want […]

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Asparagus, Shrimp and Snap Pea Salad

For this week’s Friday Foodie Fix at The W.H.O.L.E. Gang, the theme is asparagus. My whole family likes asparagus.  However, I only have one recipe and it’s not really a recipe. It goes like this.  Lightly steam asparagus, add a little butter and salt, and enjoy! When I came across a recipe in The Washington […]

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