We Won 3rd Place in the Udi's Gluten-Free Comfort Fall Challenge!

Udis_FallKitchen_A05-03
gluten-free pumpkin sausage kale pesto crostini recipe

I have big news today! You may have noticed we have a new badge on the website!
We won 3rd place in Udi’s Gluten-Free Fall Comfort challenge!
I love Udi’s products and use them in many of my recipes. Thank you Udi’s for hosting the challenge, it was a lot of fun!
The recipe we submitted was our Gluten-Free Pumpkin Sausage Kale Pesto Crostini!

I just wanted to take a minute and say thank you for all of your support! I’m so happy we are sharing this gluten-free journey together!
For other great recipes your family will love this winter, grab a copy of my new cookbook, which contains 55 other delicious recipes your kids and the rest of your family will love… all absolutely gluten-free, including these 3 amazing dessert recipes: Gluten-Free O’Henry Bars, Gluten-Free Mock Bread Pudding, and a classic Dark Chocolate Mousse!

ohenrypuddingmousse

Gluten-Free 3 Mushroom Pasta

gluten free catelli three mushroom pasta recipe

Here is another recipe using Catelli’s new line of gluten free pastas.
I’m hoping you’ve had a chance to try my last recipe for Gluten-Free Butternut Squash Baked Penne plus have entered for a chance to win a year supply of gluten free pasta from Catelli.
This recipe uses three different mushrooms and a homemade Alfredo sauce.
Even though this recipe is vegetarian you could easily add grilled chicken to the pasta dish.
Before I share this recipe with you, I need to say thank you to a few people.
First I am honored and grateful that Catelli is sponsoring this contest for my readers.
I have to say thank you to Gail Bergman PR for contacting me regarding Catelli’s new line of gluten free pastas and then sending a professional photographer to my home.
I had a great time at the photo shoot and am thankful for the opportunity.

newmom3

Thank you to Perry of Perry Thompson Photography for putting me at ease and taking fantastic photos in my home.

gluten free catelli three mushroom pasta recipe
gluten free catelli three mushroom pasta recipe
gluten free catelli three mushroom pasta recipe
gluten free catelli three mushroom pasta recipe
gluten free catelli three mushroom pasta recipe

Gluten-Free 3 Mushroom Pasta

Ingredients
  

  • 200 g (small container) crimini mushrooms, sliced
  • 200 g (small container) white button mushrooms, sliced
  • 200 g (small container) baby portabello mushrooms, sliced
  • 1/4 cup butter
  • 1 tbsp olive oil
  • 1 tsp minced garlic
  • 1/2 cup chopped onion
  • 1/2 tsp salt (optional)
  • 1/4 tsp thyme
  • 1 box Catelli gluten fee spaghetti
  • 1/8 cup arrowroot starch
  • 2 – 2 1/2 cup milk
  • 1/4 cup butter
  • 1/2 cup shredded parmesan cheese for sauce
  • 1/2 cup shredded parmesan cheese as a topping

Instructions
 

  • In large frying pan on medium heat add olive oil and butter.
  • Add sliced mushrooms, chopped onions, thyme and garlic and saute until soft and lightly brown.
  • Sprinkle with salt.
  • Turn down to a simmer.
  • In a small saucepan melt the 1/4 cup butter.
  • On low heat add the arrowroot starch and whisk.
  • Add the milk slowly whisking until sauce is smooth.
  • Increase heat to low-medium and whisk until sauce thickens.
  • Turn to low and add shredded parmesan cheese.
  • Stir.
  • Pour white sauce over sautéed mushrooms and stir.
  • Keep sauce on low heat until you are ready to serve.
  • In a large stockpot make the pasta according to package directions.
  • Drain.
  • To serve place cooked pasta in individual bowls and top with the hot mushroom sauce.
  • Sprinkle shredded parmesan on each dish.
Tried this recipe?Let us know how it was!
gluten free catelli three mushroom pasta recipe

Enter to Win

a Rafflecopter giveaway

Gluten-Free Stuffing

gluten-free-stuffing

Recently I was sent a huge box of gluten free goodies from Udi’s.
Not only did it include tons of gluten free baked goods it also included a warm blanket, cutting board and Udi’s lunch box.


udi's gluten free
udi's gluten free


I am sure most of you have seen various Udi’s gluten free baked goods in the freezer section of your grocery stores.
They offer a wide variety of baked goods including breads, buns, bagels and muffins.
In fact, Udi’s mission is to provide the best gluten-free food on the planet.
I have enjoyed their breads, bagels and muffins.
Udi’s is offering a contest to my wheat free mom readers.
Enter the contest on the bottom of the page to win a huge box of Udi’s goodies. Your box will also include tons of gluten free baked goods, as well as the blanket, cutting board and lunch box. Prize package valued at $150 CDN.
Wouldn’t you love this prize?
Udi’s is raising awareness of the amazing range of Udi’s gluten free products available to Canadians.
A recent study actually estimated that approximately 4.3 million Canadians have gone gluten free or have reduced gluten in their diets.
That’s a pretty staggering number!
With so many consumers adopting the gluten free lifestyle, Udi’s is hosting a “Fall Comfort” food challenge to gluten free bloggers like me and my readers.
I’m hoping my recipe for gluten free stuffing gets posted on Udi’s facebook page.
Udi’s encouraged me to make a gluten free recipe with anyone of the baked goods they had sent to me.
With Thanksgiving in Canada here I decided to make gluten free stuffing.
gluten free canadian thanksgiving
I am excited to play with the other Udi’s gluten free goodies and share more recipes with you in the next couple of weeks.


udi's gluten free
gluten-free stuffing recipe

Gluten-Free Stuffing

Ingredients
  

  • 6 slices bacon, finely chopped
  • 1/2 cup chopped onion
  • 1 large leek, finely chopped
  • 4 stocks celery, chopped
  • 3 fresh sage leaves
  • 1/4 cup brown sugar
  • 1 L Kitchen Basics gluten free chicken broth
  • 1/2 tsp dried sage
  • 2 large eggs
  • 1 pkg Udi’s gluten free hot dog buns

Instructions
 

  • Preheat oven to 350 degrees.
  • Cube, approximately 1 inch in size the entire package of Udi’s gluten free hot dog buns.
  • Divide cubes between 2 cookie sheets.
  • Toast in oven until slightly brown. About 7-10 minutes.
  • Remove from oven and let cool.
  • This step can be done 1-2 days ahead.
  • Preheat oven to 350 degrees.
  • Sauté in large frying pan the chopped bacon and onions until slightly crispy.
  • Add the chopped leeks, celery and fresh sage leaves and continue sautéing until all veggies are soft.
  • In a large bowl add the cooled toasted bread cubes with the sautéed bacon mixture.
  • Stir.
  • Add the dried sage and brown sugar and stir again.
  • In a small bowl, whisk the 2 eggs until frothy.
  • Add the whisked eggs to the bowl and stir well.
  • Slowly add 2 cups of chicken broth to the stuffing mixture.
  • Allow the bread to sit for 5 minutes to absorb the broth.
  • Add enough broth now to moisten the stuffing but not to make it soggy.
  • Transfer the gluten free stuffing to a baking dish.
  • Cover dish with foil and bake for 30 minutes.
  • Remove foil and check stuffing to see if you need to add any more broth. 
  • You can add another 1/2 cup broth if needed.
  • Place baking dish back into the oven and bake for another 30 minutes.
  • Remove from oven and enjoy!!!
Tried this recipe?Let us know how it was!

Gluten-Free Vegan Bread Cookbook by Jennifer Katzinger (And A Free Giveaway!)

gluten free vegan bread cookbook review


Over the last 6 months I’ve purchase quite a few cookbooks, scoured tons of recipes on the Internet and have made many, many loafs of gluten free bread.
Why have I done this?
I am searching for bread.
Gluten free bread.
I know I will never make a loaf of gluten free bread that is exactly as the big loafs of bread I used to make for my family, but close would be nice.
Did you know my recipe for the best Gluten-Free Homemade Bread is actually one of the most popular on my blog?
Is this too much to ask?
Well, it has seemed that way in some of the many loafs of bread I’ve baked. It is amazing to me what people can post as a recipe. I’m a fairly good baker and can follow instructions easily but there have been many loafs after baking that have been thrown away.
Does it make me angry?
It does because gluten free flours are costly.
But it truly is something I’ve been wanting to find and share for you all.
(My mission with Wheat Free Mom is to provide you guys with the best resource for your gluten-free lifestyle possible… and that includes having easy-to-follow instructions. Is there something I could be doing better for you guys to make it easier? Let me know here. Also remember: our Facebook community is VERY active and I answer a lot of extra questions on there, so make sure you join us.)
I’ve continued trying recipes, even though at times I’ve been frustrated, but I really wanted to share a great cookbook with you.
On Twitter one morning in December I saw a picture of Jennifer Katzinger’s latest cookbook: “Gluten-Free & Vegan Bread Cookbook” and that had me running to Chapters to pick up.
Gluten-Free & Vegan Bread cookbook?
I had to have it now.
The first thing I made was the Mother Wild Starter. I’ve made sourdough starter before, but this recipe uses teff flour, purple cabbage leaves and apple skin.
Personally I have never made a starter this way, but was happy to see that she uses grains which have higher fiber content as well as more nutrients than just regular white rice flour.
I then decided to make Country Batard. This recipe allows you to free form the dough, and that excited me to bake the bread on my pizza stone.
One of the best parts of the recipe was the experience of playing with the dough. It brought me back to pre-celiac days of playing with bread dough.
I enjoyed this loaf of bread, it had a nice crusty shell and great flavour. I would definitely make this loaf when serving a big bowl of soup. It would be great to serve hot out of the oven when you are entertaining.


measuring cups
gluten-free vegan bread dough
gluten-free vegan bread dough
gluten-free vegan bread with knife


After allowing the Mother Wild Starter to “grow and feed” for 48 hours, I then made a Sourdough Baton loaf. I have to say that I really liked the use of teff flour. It lends itself to a rich and warm aroma in the house.
This was not a large loaf of bread and it was fairly dense in texture, but I still enjoyed this loaf. It resembles an artisanal bread.
After good success with these 2 loaves I decided to try a batter bread. The breads require no yeast or rising agent and other than allowing the necessary 2 day process, it is an easy loaf to make.
The combination of cornmeal, teff and buckwheat flour plus molasses interested me so I made the Buckwheat Batter bread. The only change I made to the recipe was adding an additional cup of flour to the batter the next day. I found the dough to be too dry, especially with our altitude in Calgary.
The batter bread rose nicely in the oven and filled the house with the sweet smell of molasses.
I was excited to try this bread, but have to be truthful in saying, this loaf was not for me. It was too chalky and lacked flavour. I think I will make this bread again, but will add nuts and seeds to batter as well as more sweetener.


gluten-free vegan bread
gluten-free vegan bread


I would highly recommend this cookbook if you are looking to use more whole grain gluten free flours, no eggs or butter, plus making wholesome artisanal breads.
Jennifer Katzinger has written other gluten free vegan cookbooks and I’ve enjoyed trying out her other recipes. A couple of years ago I also had the opportunity to try her bakery in Seattle called the Flying Apron Bakery. She’s no longer the owner of the bakery but it is a great place to visit for gluten free & vegan baked goods if you’re ever in Seattle.
As a thank you to you, my readers, I’ve decided to give away a copy of this cookbook. It is always in my kitchen and I want to share one with a lucky winner.


Update: Contest now over. Congratulations to Mary Campbell for winning! Make sure you subscribe to our blog to have a chance to enter the next contest.