Wheatless Foodie

  My family used to enjoy eating at Panera. Their Autumn Soup was one of our favorites. Unfortunately, it contains dairy ingredients, and one member of my household can no longer consume dairy products in addition to avoiding gluten. Needing to avoid dairy products has changed some of our family food choices. We have been somewhat selective for years because of my inability to properly digest gluten. Making some of our family favorite foods into gluten-free AND dairy-free is an added challenge, but I think it’s so nice when we can all share the same food around the dinner table. This is my version of Autumn Soup, made with butternut squash, pumpkin, other vegetables and seasonings. And it's made without any butter, cream, or other dairy ingredients. This Autumn soup is especially good served with homemade gluten free bread . Ingredient notes: Fresh pumpkin, in my opinion, tastes better than canned.   We always have at least one small pumpkin sitting around as decoratio...

This no-bake cheesecake is perfect for summer.  The cold, creamy dessert can be topped with fresh fruit or your favorite fruit pie filling.  I usually use Kinnikinnick gluten free graham crackers, but other gluten free graham crackers would work also, as would crushed gluten free cereal. No-Bake Cheesecake (gluten free) Crust: 1 box Kinnikinnick Gluten Free Graham Crackers (220 grams) 1/2 cup sugar 1 1/2 sticks butter (¾ cup), melted* Crush graham crackers.  Combine ingredients and press into 9 x 13 x 2 inch baking dish Filling: 2 8-oz packages cream cheese (room temp) 1 cup powdered sugar 1 tablespoon vanilla extract 2 8-oz containers Cool Whip Combine the cream cheese, powdered sugar, vanilla, and half the Cool Whip.  Mix in remainder of Cool Whip and spread over crust. Top with pie filling or fresh fruit.  Chill thoroughly before serving.   Printable Version   Layering the filling wi...

As many of you know, Google Reader and Google Friend Connect will soon be discontinued.  Please read my post at Sidetracked Artist for more information. Thank you, Cindy

This gluten free macaroni and cheese is quick and easy and made entirely from pantry ingredients.  It's for those times when you didn't plan ahead and purchase cheese, or you're running low on fresh milk, or on time and energy. Or maybe you just don't feel like having to make a dish that requires cooking the pasta, draining it in a colander (then having to wash the colander), then making a cheese sauce from scratch... Gluten Free One Pot Mac & Cheese from Pantry Ingredients 4 cups water 1 pound brown rice macaroni or fusilli 1 can (12 fl. oz.) evaporated milk ⅓ pound (5.3 oz) Velveeta processed cheese, cut into ½ inch cubes ⅔ cup shelf stable grated Parmesan cheese ½ teaspoon salt ½ teaspoon ground mustard pinch of ground white pepper To make this Mac & Cheese, bring water to a boil in a large saucepan or a Dutch oven.  Stir in evaporated milk and 1 pound of brown rice macaroni or fusilli.  Continue cooking pasta, stirring occasionally to keep i...