The Gluten-Free Homemaker blog provides recipes & tips for the gluten-free diet. Linda Etherton loves to share gluten-free recipes from a variety of bloggers as well as her owns. You'll also find links to other related content such as menu plans and relevant news articles.
Who says that smoothies can only be served in a glass? This smoothie recipe is thick enough to eat with a spoon, and using a bowl allows you to add plenty of healthy, delicious, and crunchy toppings. This Triple Berry Smoothie Bowl recipe makes a wonderful breakfast on a lazy summer morning or a refreshing snack on a hot afternoon.
This week’s gluten-free meal plan makes use of the slow cooker and stove top for cooking on hot summer days. You can even put your slow cooker outside to keep the heat out of the kitchen. But one recipe that’s worth turning on your oven for is the blueberry cobbler.
Last year at this time I wrote to you about my new kitchen (we had just moved). For the sake of anyone who is considering remodeling their kitchen, I have to say that I love having a cooktop in an island. The backdraft fan does not work quite as well as an overhead fan, but that’s seldom a problem.
The reason I love it so much is because I’m not facing a wall when I cook. I can easily see what’s going on in the house and outside and participate in conversation. When we have company, I often feel like I’m part of what’s going on, even when I’m cooking, rather than being on the fringes.
I will add, however, that even though my kitchen is not very big, the island is quite large. That means I have a good bit of counter space on both sides of my cooktop. That certainly adds to my enjoyment of it.
Slow Cooker Ground Beef Stew – In the summer, I add just enough water to help the food cook but not enough to make it soupy. It’s great served over rice, or you can add potato chunks to it. I often make it without tomatoes (adding a little extra water), and it’s just as good. It’s a great way to use zucchini, but keep in mind that the zucchini has to be added only during the last hour of cooking.
Brown Rice Salad with Ham – This can be eaten warm or cold. It’s great to make ahead and have for a picnic or easy summertime dinner.
Biscuit Crust Pizza – This is a quickish way to make homemade pizza that doesn’t require rise time.
Carrot, Beet, and Apple Salad – Even people who don’t like beets like this salad. The carrot and apple (or pear) and other ingredients add so much flavor that the beet flavor does not stand out.
Grilled Zucchini – I love fresh summer zucchini, and grilling it is a great option.
Pancakes – Pancakes are just fun breakfast food. These are delicious and great for a lazy morning.
This week’s gluten-free meal plan uses the slow cooker for flavorful chicken, beef, and pasta meals, as well as other dinner ideas. You’ll also find ways to use some summer produce, and a couple of fun chocolate treats.
Some oats labeled gluten-free are not grown this way. They are contaminated with gluten containing grains and then are mechanically separated to sort out the gluten grains. It’s an imperfect, system, however, and can result in levels of gluten that are well above what is considered safe.
¾ cup freeze dried strawberries (I buy them at ALDI, but you can find them on Amazon)
½ cup gluten-free rolled oats (can sub with quick oats)
1 cup raw unsalted mix of cashews, walnuts, and macadamia nuts (can use all of the same nut instead of a mix if desired)
4 tablespoons honey (can sub with raw agave nectar for vegan)
½ teaspoon vanilla extract
Place the freeze dried strawberries, gluten-free oats, and cashews in a food processor. Pulse just until the mixture is ground to course powder.
Pour the honey and vanilla extract into the food processor. Pulse a few more times until the liquid is evenly absorbed and the mixture starts to stick together.
Lay a piece of parchment paper on a flat surface or baking sheet.
Place a tablespoon of the mixture into clean hands and roll into a ball. Place on parchment paper and continue this process until all of the mixture is used. Rinse your hands after every 4-5 balls. When your hands are sticky, the balls don’t form as well because the mixture to sticks to your hands.
Store at room temperature in an airtight container or in the refrigerator for up to 4 days.
This week’s gluten-free meal plan is filled with delicious hot weather recipes. The fruit pizza (dessert) is always so pretty and can be made red, white, and blue for a 4th of July treat. If you’re planning to grill burgers, make a batch of these homemade hamburger buns. My family loves them!
Delicious and easy dinner recipes are lined up for this week’s gluten-free meal plan, including slow cooker and stove top meals that help you beat the heat. The French bread rolls will satisfy any bread craving you have, and the angel food cupcakes are a perfect summer treat.
Slow Cooker Chicken and Vegetables – This is a super easy go-to recipe that doesn’t require turning on the oven, which makes it great for summer. If you get a large enough chicken (but be sure that it still fits in your crock pot), you will have leftovers for a second dinner. Or you could use it for chicken salad or adding to a green salad.
Mexican Casserole – My family always enjoys this tasty casserole that uses leftover chicken.
Skillet Beef and Zoodles – Zucchini noodles are a great way to cut carbs, but you could serve this beef recipe over rice or pasta if you prefer.
Italian Pot Roast – I love cooking pot roast in the slow cooker because it’s so easy. This one has Italian flavors.
Spaghetti with Meatballs – I prefer baking meatballs because it’s so easy and less messy, but if you don’t want to turn on your oven, you could cook them in a skillet. I always make a double batch and freeze the extras after they cook.
Chopped Veggie Salad – I’m so glad it’s that time of year when I can start making this salad again. It’s fresh and flavorful.
French Bread Rolls – These rolls are just as good as my French bread loaf, but they’re easier to make. They go great with a lot of meals for a special treat.
Buckwheat Pancakes – Switch things up and try buckwheat in your pancakes! Buckwheat is gluten-free, but be sure it’s only buckwheat flour and not mixed with wheat flour.
Angel Food Cupcakes – This recipe only uses 6 eggs instead of the 12 needed for an angel food cake, and they’re a bit easier to make since you don’t need to have a special pan and invert it after baking. These cupcakes would be great for 4th of July.
Chocolate Covered Strawberries – Fresh picked strawberries are delicious by themselves, but they’re amazing when you dip them in chocolate. Making chocolate covered strawberries is really quite easy so don’t let that stop you.
This week’s gluten-free meal plan is full of easy and delicious dinner ideas to help you serve up gluten-free food that everyone will enjoy, such as kabobs, fish sticks, pancakes, and more! The delicious banana cake is one of my family’s favorites.
It is incredibly humid (85% right now) and buggy around here these days, and it’s not even officially summer yet. And, I have poison ivy rash on various parts of my body. Some of it I got from pulling up poison ivy roots and some I think I got from my dogs. A combination of peppermint, tea tree, and lavender essential oils did wonders for my son and neighbors when they had poison ivy rash, but it’s not a lot of help for me. However, I have found Tecnu Rash Relief Spray to be very helpful!
Despite the above, I’m not letting anything get me down because my parents are out of town with my sister for a week, and we’re taking an at-home vacation! First on my agenda is time with my granddaughter! I hope you all have a great week ahead too.
Mexican Quinoa & Beef – This slow cooker recipe is good year round because it’s not soupy. The quinoa absorbs the liquid, and it’s a great Mexican dish. It only takes a few hours to cook if you have a hot crock like mine, so don’t plan to leave it all day.
I’ve included some recipes in this week’s gluten-free meal plan, such as salads and angel food cupcakes that would be great for a Memorial Day gathering or graduation party. I’ll be making the coleslaw to take to a cookout. And although you can easily buy gluten-free buns, my homemade hamburger buns are soft and moist, and you can freeze the extras.
Chicken Parmesan is always a big hit with my family, and it’s great for serving to company too.
Biscuit Crust Pizza means there’s no rise time for the crust. The biscuit dough works best in smaller sizes so it’s perfect for individual pizzas.
Homemade Coleslaw – I honestly can’t get enough of the homemade stuff, and I love taking this to cookouts.
Hamburger Buns – I mentioned these above, but in case you missed it, these buns are soft and moist. And they freeze well too. We use them for burgers or any kind of sandwich. I like to make the buns thick enough to hold a burger but not so thick that it’s hard to take a bite.
Beet Salad – I love what one friend said about this: “I don’t usually like beets, but this is good!” I think the other ingredients in the salad help to balance out the beet flavor. And it’s a beautiful salad!
Baked Oatmeal – Now is the time to enjoy this before the weather gets too hot to bake. You can put it together at night or bake it in the morning. It’s also great for snacks.
Almond Matcha Smoothie – I eat smoothies almost daily once the cold weather passes. They’re great for any meal or snack, but this one is great for getting you going in the morning.
Angel Food Cupcakes – I adore angel food cake and these cupcakes are easier to make than a big cake. They’re great for a party too.
Chocolate Coconut Candy – This is a delicious no-bake, no-cook recipe and it’s much healthier than most chocolate candy.