Gluten-Free Hollandaise Sauce & My New Journey

My New Journey
My New Journey


I started this blog back when I was diagnosed with Celiac disease because I wanted to share new recipes while I was learning about my new diet. Through the years I’ve managed to figure out how to make gluten free bread NOT taste like sawdust. I’ve also learnt what gluten free pizza dough should feel like, I can WHIP UP a batch of gluten free cupcakes, I can make homemade gluten free food that my friends and family will enjoy so that I can entertain while no one feels like they are missing out on a certain delicious dish.
By  now I am comfortable in my knowledge of labels and where gluten can be hidden. I’m not embarrassed or ashamed to expect no cross contamination in my restaurant meals, if they advertise gluten free food. And I’m certainly NOT afraid to share my experiences with living gluten free with whomever asks-and sometimes they don’t ask. I just TALK!
I have CELIACS disease and my gut is clean and I feel great! I’m settled.
What I don’t HAVE is control over my weight! And to tell you all the truth, my weight gain makes me really nervous. It’s not only about my weight and how it makes me feel, its not just about my feet aching some days from the weight they carry, its not just about the size of my clothes, its… about the other serious health concerns that come with it.
So I’m on a new journey and it will be a lifestyle change-NOT A DIET! Heh, don’t get me wrong, my daily focus is on losing weight but my body is telling me I can’t process carbs. I just can’t handle gluten free flours and sugar. When I was a baby I was diagnosed with a sugar allergy-it was never followed, but maybe it should have been.
Before my diagnosis with Celiacs, I was on a physician-monitored low carb diet and I lost 55 lbs in 18 months. It was a slow process even with a low carb diet. But truthfully I really did feel great on it! I didn’t miss breads, pastas, or cookies at all. I think the sugar bug was completely out of my system at that time. The only problem was when I reached my weight loss goal, my doctor introduced WHEAT back into my diet, as well as other carbs. I’ll never forget the first weigh-in after I was told to have 1/2 a piece of bread. Guess what? – I gained 2 pounds. Then the next week, I added an apple and another piece of bread- I gained 5 pounds. I know the doctor at the time thought I was cheating on the plan but I really wasn’t.
Now, fast forward to where I am now with the diagnosis of Celiacs disease and re-learned how to bake and how to live gluten free, I am in a great place. BUT- I’m now here with more than 55 pounds gained back, and truthfully I can’t do it anymore. I’ve loved learning and sharing how to make a gluten free cupcake, I’ve loved being able to adapt recipes I grew up with, I’ve loved and needed the gluten free journey. But it’s now time for a new chapter in my life.
Moving forward I’ll be following a low carb, gluten free diet. I know I’m usually sharing delicious baked goodies with you all but for right now I need a break from baking. I do have some baked yummies in the vault and will share them with you over the course of time. I’m hoping I won’t lose readers because of this change however I NEED to change and I hope you follow along with me.
I’ll be starting my gluten free burger FRIDAYS again and will be adding salad MONDAYS! It’s BBQ season again so no one is baking right now anyhow, right?
I have to tell you, I feel way better about my low carb lifestyle now compared to before. Because of  living gluten free I have discovered more veggies than I ever knew existed. I have a love (and collection) of spices from all over the world, in the past I never had than, Indian, Moroccan, or south western spice in my cabinet. I never knew how fantastic grilled veggies are with a splash of really good olive oil and a sprinkle of Maldon sea salt. I never knew how fantastic sheep feta is and I never knew I liked sun dried moroccan olives!
So this is my new and ongoing story and I really do hope you will follow along with me. I promise to share amazing recipes that’ll make you forget about chocolate cake and cream puffs.
I’ve been doing low carb now for 2 weeks and I feel great. My friends on twitter introduced me to the app My Fitness Pal and it’s fantastic. It’s basically a food journal on my iPhone. Having a food diary was huge in my prior weight loss but this app goes beyond it. It calculates calories too and really low carb is not a free-for-all in eating. This is a lifestyle, so balance is what I am looking for.
 

 
 
I’m going to share a quick recipe with you. The other night for supper we had kale oregano pesto grilled salmon, asparagus and hollandaise sauce. I also made rice for the gang (I didn’t have any.)
This hollandaise sauce is SUPER easy, you can whip it up in a blender (Vitamix) in 5 minutes.
 

Gluten Free Hollandaise Sauce

 
I have a Vitamix machine and love it! Especially with being gluten free, it allows me to whip up a quick salad dressing in minutes.
 

Gluten Free Blender Hollandaise Sauce

Ingredients
  

  • 6 large egg yolks
  • 1 1/2 tsp dry mustard
  • 2 tbsp fresh lemon juice (the bottled just doesn’t taste as good)
  • 1 cup melted butter
  • 1/4 – 1/2 tsp cayenne pepper (depending on how much heat you want)
  • pinch of sea salt.

Instructions
 

  • In your Vitamix blender add eggyolks, dry mustard, and lemon juice and blend on high.
  • Turn machine down to low, remove top and slowly pour in the melted butter.
  • Put top back on blender and turn machine to high again and blend until smooth.
  • Add the cayenne and salt.
  • I served this right away on the hot asparagus.
  • You can keep the hollandaise warm in a double boiler or in a small crockpot on very low heat.
Tried this recipe?Let us know how it was!
Gluten Free Hollandaise Sauce
Gluten Free Hollandaise Sauce

 

Gluten-Free Rhubarb Cake

Rhubarb season is here. Time for some Rhubarb cake, muffins, and Rhubarb strawberry pie. With the fresh produce now coming into the Calgary Farmers Market I’m back to my weekly shopping trip on Friday morning to see what I can load up on. The Innisfail growers had hanging strawberry plants and lettuce gardens available, so those items were purchased first.

I’m keeping my lettuce garden on my kitchen counter,  it’s great to pick off fresh lettuce for salads. The strawberries are getting ate every time someone goes outside which I love. I picked up my usual variety of organic tomatoes, cucumbers, peppers and was ecstatic to see that Rhubarb stalks were available.

Rhubarb technically is a vegetable with a rich tart flavor. It’s a low calorie vegetable full of fiber, anti-oxidants, minerals and vitamin A and B. Rhubarb’s nickname is “pie plant”.
I’ve been adapting some of my old recipes to gluten free using Cup4Cup gf flour mix and thought an old fashioned rhubarb sheet cake would be up for the challenge.

Gluten Free Rhubarb Cake
Gluten Free Rhubarb Cake
Gluten Free Rhubarb Cake
Gluten Free Rhubarb Cake
Gluten Free Rhubarb Cake


 

Gluten Free Rhubarb Cake

Ingredients
  

  • 1/2 cup softened butter
  • 1 cup brown sugar
  • 2 cups Cup4Cup gf flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 2 large eggs
  • 1 cup buttermilk
  • 2 1/2 cups of finely chopped rhubarb or 2 cups of stewed rhubarb*

Instructions
 

  • * I like to chop up rhubarb and add it to a medium pot, with about 1/2 cup water. Heat to low and cook rhubarb til it is completely soft. Take off heat and you can the use this softened rhubarb in muffins or other baking.
  • Lightly grease a 9×13 pan with butter.
  • Line the bottom with parchment paper.
  • Heat oven to 350 degrees.
  • In stand mixer, beat butter with brown sugar until light and fluffy.
  • Beat in eggs, one at a time, then add vanilla.
  • In a small bowl, whisk the flour, baking soda, baking powder and salt.
  • Slowly add dry ingredients to butter mixture, while alternating with the buttermilk.
  • Beat until cake batter is smooth.
  • Fold in rhubarb and pour into cake pan.
  • Bake for 35-45 minutes until cake is done.
  • Serve warm or cold.
Tried this recipe?Let us know how it was!


 

Gluten Free Rhubarb Cake

Gluten-Free Old Fashioned Jam Cake

This gluten-free old fashioned jam cake is easy to make, super moist and filled with strawberry jam.
A gluten free old fashioned jam cake that is easy to make, super moist and filled with lots of raspberry jam.

This gluten-free old fashioned jam cake is easy to make, super moist and filled with strawberry jam. I love this cake warm, almost right out of the oven and topped with vanilla ice cream. The ice cream slowly melts and makes the perfect topping. Homemade jam cake is a moist and tender cake that is infused with strawberry jam. My favourite is strawberry jam but you could easily substitute with raspberry, apricot, fig or cherry jam in the recipe.

Gluten-free old fashioned jam cake is a favourite of mine. It was a cake that always showed up at Sunday family dinners. My grandma always hosted so there was never a shortage of incredible food and desserts. I am so happy I was able to create a gluten-free version os this childhood favourite.

29 low-carb, gluten-free and mostly keto recipes in this cookbook.
https://wheatfreemom.com/cookbooks/

I love to make desserts with fruit in them: cakes, cupcakes, muffins, bundt cakes and squares. I will link to all these yummy gluten-free recipes at the bottom of the post. But I have to say, this jam cake is a real winner I think.

Use strawberry jam rather than fresh strawberries in the recipe. I find the fresh or frozen berries made the cake more wet and not as moist. You can use a low-sugar strawberry jam and it will still have the right flavour and sweetness.

This gluten-free old fashioned jam cake is easy to make, super moist and filled with lots of strawberry jam.

INGREDIENTS TO MAKE THIS CAKE:

This gluten-free old fashioned jam cake is easy to make, super moist and filled with lots of raspberry jam.

Can you make this square cake into a layer cake?

You could divide the batter into 2 lined round cake pans but the layers would be thin. However, once you filled the layer with fresh berries and cream and then top the cake with more cream, I think you will love the outcome.

What makes this gluten-free cake so special is the strawberry jam that is mixed into the cake batter. It gives the cake a sweet flavour and extra moisture. In addition, this cake is also flavoured with cinnamon and nutmeg. This gluten-free jam cake is fabulously moist from all the jam added and the spices makes every bite perfect.

Follow me on Pinterest to see all the gluten-free recipe I share. Recipes like sweets and treats, meals, salads, cakes and so much more.
https://www.pinterest.ca/wheatfreemom/gluten-free-cake-recipes-by-wheatfreemom/

WHAT PRODUCTS I USED TO MAKE THE CAKE:

This old fashioned jam cake is perfect for summer bbq’s, picnics in the park, or a weekend dessert for the family. I you have a jar of strawberry jam in your pantry, trust me, go make this gluten-free cake. The strawberry jam dotted throughout the batter adds moisture and a juicy sweetness to the cake. A simple buttercream, or whipped cream or ice cream is a great topping on this cake. I am a big fan of a scoop of vanilla ice cream on my slice.

This gluten-free old fashioned jam cake is easy to make, super moist and filled with strawberry jam.

Here are more berry desserts:

WANT MORE RECIPES? Subscribe to get new recipes delivered right into your inbox. And be sure to stay in touch on Facebook, Twitter, Instagram or Pinterest. I really would love to hear from you. Send me a DM if you have any questions about this recipe or have any gluten-free questions.



This gluten-free old fashioned jam cake is easy to make, super moist and filled with strawberry jam.

Gluten Free Old Fashioned Jam Cake

This gluten-free old fashioned jam cake is easy to make, super moist and filled with strawberry jam.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Dessert
Cuisine American

Equipment

  • square baking pan
  • kitchen aid stand mixer
  • parchment paper
  • whisk
  • spatula
  • measuring cups

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees.
  • Line the bottom of a square baking pan with parchment paper.
  • In a stand mixer, cream the butter and swerve sweetener until light.
  • Add eggs, one at a time, scraping sides of bowl to incorporate all.
  • Add jam and mix again.
  • In a small bowl, combine the gf flour, baking soda, baking powder and spices.
  • Whisk well.
  • Add apple cider vinegar to coconut milk.
  • Add dry ingredients to egg mixture alternating with the coconut milk.
  • Beat until batter is smooth.
  • Pour batter into baking pan, and bake for 35 minutes.
  • Remove from the oven and cool.
Keyword cake recipe, dessert, easy recipe, gluten-free, gluten-free baking, gluten-free cake, gluten-free dessert, jam, jam cake, summer dessert
Tried this recipe?Let us know how it was!



Gluten-Free Dressings: Poppyseed & Balsamic Herb

Gluten Free Creamy Dressings: Poppyseed & Balsamic Herb


 

Yes! The rain has stopped and the sun is shining in Calgary again. Thank goodness, no more fog! We are back to our clear blue Alberta sky.

You know spring has finally arrived in Calgary when you see dandelions popping up all over. I’m not a fan of dandelions because when I was a kid I was allergic to them. Growing up in rural Alberta our schoolyard would be covered with a field of yellow. I spent many of my spring days as a child inside my school rather than playing with my friends outside.
I’ve outgrown my severe asthmatic reaction to dandelions, but those little yellow flowers can make my nose twitch every once and awhile when I’m out for a walk.
With the promise of warmer days I was off to the Farmers Market. Ours moved last year so it’s now a 30 minute drive for me to get there. I always wonder if it’s worth the drive and time until I walk in and see the stands of fresh produce beckoning me to take them home. I really love it there, I feel healthier just being around all the fresh colorful produce.

My favorite Albertan tomato vendor was back at the market and I instantly knew that I would be taking home a bushel of tomatoes home…. and once I saw them: peppers, and graffiti eggplant as well.

Gluten Free Creamy Dressings: Poppyseed & Balsamic Herb

 
Once I got home with my pesticide/modified free basket of goodies, I knew we would eat a clean, probably Paleo meal for supper. I grilled up a couple of chicken breasts and proceeded to make a gorgeous salad with all my fresh goodies.
When I was diagnosed with Celiac disease I did keep the old standby Kraft dressings in my fridge for about a year. I knew I couldn’t have any so then I made the decision that I wouldn’t have store-bought bottled dressings in my fridge anymore. Only good balsamic vinegar, really good olive oil, fresh lemons, herbs and buttermilk would always be on hand from now on. Perfect ingredients to blend up a quick batch of salad dressing or even just a simple splash of balsamic or lemon on my salad is just fine. Very easy!
Tonight I wanted to play with some salad dressing flavors and decided to blend a couple of different salad dressings. I decided to go with poppyseed and balsamic vinegar. Both are really easy to mix up, especially if you have a food processor. Just add ingredients and press on.
What could be simpler?
 

Gluten Free Poppy Seed Dressing

Ingredients
  

  • 1/2 pkg cream cheese, softened
  • 1/4 cup mayo
  • 3 tbsp white wine vinegar
  • 2 tbsp canola oil
  • 2 tbsp honey
  • 1 tbsp poppyseeds

Instructions
 

  • Add ingredients (except poppyseeds) to food processor.
  • Process for a couple of minutes until ingredients are smooth.
  • Add poppyseeds and pulse a couple of times.
  • Pour into a glass jar and store leftovers in the refrigerator.
Tried this recipe?Let us know how it was!

Gluten Free Balsamic Herb Dressing

Ingredients
  

  • 1/2 cup mayo
  • 1/4 cup balsamic Vinegar
  • 1/4 good olive oil
  • 2 tsp dijon mustard
  • 1/2 cup fresh basil and parsley, chopped

Instructions
 

  • Add all ingredients to the food processor and process for a couple of minutes until dressing is smooth and herbs are finely chopped.
  • Pour into a glass jar and store leftovers in the refrigerator.
Tried this recipe?Let us know how it was!
Gluten Free Creamy Dressings: Poppyseed & Balsamic Herb
Gluten Free Creamy Dressings: Poppyseed & Balsamic Herb
Gluten Free Creamy Dressings: Poppyseed & Balsamic Herb

 



Look at my cucumbers! They are called”heart cucumbers” I picked them up at the farmers market. Aren’t they adorable? ????
 

Gluten-Free PB & J Waffles

Gluten Free PB & J Waffles
Gluten Free PB & J Waffles


The weather here in Calgary has been very dreary. We’ve been waking up to fog every morning, fog so thick I can’t even see the house across the street. And it has been cold, we are sweater weather all over again.
We are used to sunny blue skies here in Calgary even when the ground is covered in snow, so fog and consistent rain doesn’t make us too happy here.

This however is a great time to turn the furnace up, light a fire, put on your favorite sweater and adding warm smells of spice and vanilla in the kitchen. My house has had a lot of company lately. No friends, family or extended relatives.
Usually during the day I’m alone. The hubby goes to work, and my youngest son goes off to university. However, he just finished his exams and his summer job has yet to start. The hubby has been taking a few days off here and there to work on house projects and getting his mustang ready for car shows. So I’ve enjoyed the busyness of the house and one of my favorite things to do for my family is to make a large breakfast. I usually do the traditional bacon and eggs but with this gloomy weather I felt like making some yummy waffles.
You’ll notice I have a few recipes for gluten free waffles and pancakes on my blog.

There’s something about pancakes and waffles that makes me feel like a warm blanket is on my shoulders, like I’m getting a hug from my grandma, like I’m making pancakes again for my little kids. I just like pancakes and waffles! Can’t you tell? ????
So, how do you switch up waffles and make them more interesting? You add innovative ingredients and toppings! Like peanut butter and jam! Now imagine a warm waffle topped with creamy peanut butter filing and hot strawberry jam on top…. Yep! You want one don’t you?
My recipe for my gluten free buttermilk waffles is already on my blog (link above), but I’ve added ground pecans and some warm strawberry jam to the batter.
Note: before you get started * – To make these PB & J Waffles, make the peanut butter cream first, then waffles and strawberry jam topping.

Gluten Free PB & J Waffles

Ingredients
  

  • 3/4 cup potato starch
  • 1/2 cup brown rice flour
  • 1/4 cup tapioca starch
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 1/3 tsp xanthan gum
  • 3 eggs
  • 2 tbsp canola oil
  • 1 cup buttermilk

Instructions
 

  • Adding 1/3 cup ground pecans & 1/4 cup strawberry jam(Heated up in microwave for 30 seconds).
  • In a large bowl add all dry ingredients, whisking well to incorporate.
  • Add ground pecans and stir again.
  • Add buttermilk, eggs and oil and whisk, beating until a smooth batter is formed.
  • Once smooth, add in strawberry jam and stir.
  • Let batter rest for 5 minutes.
Tried this recipe?Let us know how it was!

Peanut Butter Cream

Ingredients
  

  • 1/3 cup smooth peanut butter
  • 3 tbsp white sugar
  • 1/4 cup milk
  • 1 cup whipping cream

Instructions
 

  • In a small saucepan, heating over low-medium heat add peanut butter, sugar and milk.
  • Whisk well.
  • Stirring constantly let mixture cook for a couple of minutes.
  • Your really just heating until mixture is smooth.
  • Remove from heat and let cool for 5-10 minutes
  • Once cooled, whip cream for 5 minutes until peaks form.
  • Fold whipped cream into peanut butter mixture.
  • You’ve now made peanut butter cream.
  • It can be stored in refrigerator until ready to use.
Tried this recipe?Let us know how it was!
Gluten Free PB & J Waffles
Gluten Free PB & J Waffles

* Warning! *
This really does taste like a peanut butter and jam sandwich, it is also really filling so you may not be able to finish it. Really?
Nah….you’ll finish it cause it is so so good! ????
 

Strawberry Jam Topping

Instructions
 

  • Heat up 1 cup strawberry jam in a microwave for 1 minute.
  • Stir well until jam is smooth.
  • Serve warm when waffles are ready.
  • To assemble waffles
  • Spread a little bit of warm strawberry jam on plate.
  • Place a hot waffle on jam.
  • Top hot waffle with peanut butter cream.
  • Place another waffle on top, a little more peanut butter cream and then pour some hot strawberry jam topping over.
  • Enjoy!
Tried this recipe?Let us know how it was!



Gluten-Free Buckwheat Pancakes

These gluten-free buckwheat pancakes are delicious for breakfast and are easy to make. They are tender, moist and full of nutty flavour.
These gluten-free buckwheat pancakes are a delicious breakfast that are easy to make. They are tender, moist and have a nutty flavour.

These gluten-free buckwheat pancakes are delicious for breakfast and are easy to make. They are tender, moist and have a nutty flavour. Buckwheat pancakes are perfect for a quick weekday breakfast or on slow weekend mornings.

When our kids were young we used to eat pancakes for dinner at least once a week. We were busy with swim, hockey and luge practices that mornings were too hectic for pancakes. We all loved to eat pancakes for dinner- or brinner it is called.

Have you tried making pancakes with buckwheat flour? Or any recipes using buckwheat flour, groats or puffs? This recipe only uses one flour-buckwheat flour in it. A recipe that only uses ONE flour is a good thing, especially when so many gluten-free recipes call for multiple flours in them. This buckwheat pancake recipe itself is pretty simple. Start your morning with stack of these fluffy buckwheat pancakes favoured with nutmeg and cinnamon. Try heating up the maple syrup before you drizzle on the pancakes for a fun change.

These gluten-free buckwheat pancake are delicious for breakfast and are easy to make. They are tender, moist and full of nutty flavour.

IS BUCKWHEAT GLUTEN-FREE?

Despite being called buckwheat, there is no wheat involved. Buckwheat is highly nutritious whole grain that contains NO GLUTEN. Buckwheat is a good source of protein, fibre and energy. It is similar to quinoa in that it is a grain-like seed.

I like to replace quinoa in salads with buckwheat groats. Have a couple recipes on the blog using buckwheat like buckwheat salad and chocolate buckwheat puff squares.

29 low-carb, gluten-free and mostly keto recipes in this cookbook.
https://wheatfreemom.com/cookbooks/

WHAT YOU NEED TO MAKE THE PANCAKES?

These gluten-free buckwheat pancakes are delicious for breakfast and are easy to make. They are tender, moist and full of nutty flavour.

The gluten-free buckwheat pancakes are fluffy, a bit of sweet and the perfect canvas for a good drizzle of maple syrup. This buckwheat pancake recipe is a great way to start your day with whole grains, protein and fibre. Due to the whole grain and high fibre content in the pancakes I find one pancake is quite filling for me.

Whole grains have been shown to help reduce the risk of asthma, lower the risk of some cancers, type 2 diabetes, strokes and heart disease. This gluten-free recipe only uses 1 Tbsp of sugar for 8 medium pancakes. There is no need to add more to the batter. Once you have topped the pancakes with maple syrup and fresh fruit, they are plenty sweet.

Follow me on Pinterest to see all the gluten-free recipe I share. Recipes like sweets and treats, meals, salads, cakes and so much more.
https://www.pinterest.ca/wheatfreemom/gluten-free-pancakes-and-waffles-by-wheatfreemom/

HOW TO MAKE THE PANCAKES:

  1. In a small bowl beat the egg white until it forms soft peaks.
  2. Mix buckwheat flour, hemp hearts, baking soda and powder, nutmeg, cinnamon and salt in a bowl and whisk.
  3. In a large bowl use a hand mixer to be the egg yolk, vanilla, melted butter and milk together.
  4. Add the dry ingredients and mix on low speed until combined.
  5. Fold in the egg whites.
  6. Heat up a griddle or frying pan on medium heat.
  7. Add a bit of butter to the pan.
  8. Pour about 1/4 cup pancake batter onto pan and cook for 3-4 minutes.
  9. Flip and cook for about a minute.
  10. Remove and repeat with the rest of the batter.
These gluten-free buckwheat pancakes are delicious for breakfast and are easy to make. They are tender, moist and full of nutty flavour.

Here are some more pancake recipes to try:

Want more recipes? Subscribe to get new recipes delivered to your inbox. And be sure to stay in touch on Facebook, Twitter, Instagram and Pinterest. I really would love to hear from you? DM me any questions you might have about the recipe or about gluten-free.

These gluten-free buckwheat pancake are delicious for breakfast and are easy to make. They are tender, moist and full of nutty flavour.

Gluten free Buckwheat Pancakes

These gluten-free buckwheat pancakes are delicious for breakfast and easy to make. They are tender, moist and full of nutty flavour.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast
Cuisine American
Servings 4

Equipment

  • frying pan or griddle
  • bowls
  • measuring cups
  • hand mixer

Ingredients
  

Instructions
 

  • In a small bowl beat egg white until it forms soft peaks.
  • Mix buckwheat flour, hemp hearts, baking soda, baking powder, nutmeg, cinnamon and salt in a bowl.
  • Whisk together.
  • In a large bowl use a hand mixer to beat the vanilla, egg yolk, melted butter and milk together until combined.
  • Add dry ingredients and mix on low speed until combined.
  • Fold in the egg whites.
  • Heat up a frying pan or griddle to medium heat.
  • Drop about 1/4 cup of pancake batter onto hot pan and cook for 3-4 minutes.
  • Flip and cook for another minute.
  • Remove from heat and repeat with remaining batter.
Keyword buckwheat, buckwheat pancakes, easy breakfast, gluten-free, gluten-free pancakes, pancakes, wheat-free
Tried this recipe?Let us know how it was!


Travel: Gluten-Free In Toronto

Gluten Free Toronto


If you follow me on Facebook and Twitter, you may have noticed that I was in Toronto a few weeks ago. It’s a city I had gotten to know more and more while my daughter went to school there and, when she decided to make a trip back, I decided that I wanted to as well.
After arriving late Friday night, we made the long drive from the airport into downtown – spotting a promising-looking grocery called Goodbye Gluten on upper Avenue Road. We checked into our hotel, stretched our legs with a walk around the Annex’s Bloor St, and assembled a small midnight picnic of pineapple and sweet potato crackers from the neighborhood grocery store and gluten free cookies from Snakes & Lattes.


Gluten Free Toronto


Saturday morning we had a late breakfast at one of my favorite Toronto finds, L’Espresso. It’s one of those European kind of places that you can linger over a pot of tea and no one tries to not-so-subtly encourage you to free up your table. They have a variety of gluten free pastry offerings, as well as gluten free bread for paninis.


Gluten Free Toronto


Gluten Free Toronto

My daughter wanted to add to her children’s book library, so we headed up to Mount Pleasant Village to one of our favourite children’s book stores, Mabel’s Fables. It’s the cutest little store, and they stock books you just don’t find at the big box stores. We spent hours picking through the shelves and piling up our selections. After my daughter had made arrangements to have her order shipped back to Calgary, we popped across the street to a petite French deli called Thibor’s for a bite of lunch: an omelette for me, butternut squash soup for her, and some multicoloured macarons to share.


Gluten Free Toronto

Some friends of mine invited me out to dinner that night; knowing my love of Paris, they wanted to take to me a favourite French restaurant of theirs. These kinds of invitations always tend to make me a little nervous, because you never know what may or may not be gluten free friendly, but the menu appeared accommodating. Well, let me tell you, Le Select is a place I know I will make a point of coming back to the next time I visit. Although it isn’t a “gluten free restaurant” exactly, the chef takes such pride and care in making dishes simply, from scratch, without fillers and additives and all of those contaminants that can be so problematic for gluten free diners. He was very accountable for what ingredients went into his dishes. I had the french onion soup, without bread of course, which was wonderfully cheesy and rich, and – for the first time – boeuf bourguignon. (It makes me feel like Julia Child just to say “boeuf bourguignon”!) It was unbelievably delicio
One of the areas in Toronto that I love to go is the Distillery, so on Sunday we went to walk on the cobblestones and peek into the artists’ ateliers and galleries and – a must – stock up on chocolates from Soma Chocolates. Their little chocolate collections are great for putting out for company, and they always have neat bars and assortments.

Gluten Free Toronto


Gluten Free Toronto


From there, we made a quick trip to Leslieville to stop at LPK’s Culinary Groove on Queen St East, one of my very first gluten free discoveries in the city. We lucked out: it was waffle day! We also tried a butternut squash and caramelized onion panini and took a peanut butter nanaimo bar to go.


Gluten Free Toronto
Gluten Free Toronto


I’m in the middle of renovating my house, and one of the things I wanted to do while I was in Toronto was to look for fixtures and finishing touches that had some character and were a little unique. Monday I managed to find a gorgeous hand-knotted rug and an interesting light fixture, which were both able to be shipped back to Calgary.


Gluten Free Toronto


I had a late lunch at Fresh on Bloor, a gluten free friendly vegan restaurant.


Gluten Free Toronto


After a day of shopping, I needed some down time, so I spent a few hours browsing cookbooks and reading in Chapters before a late dinner of smoked bacon pesto pizza on gluten free crust at Hey Lucy, in the Annex.


Gluten Free Toronto


My last full day in Toronto I had a lot I still wanted to do! Besides doing more shopping for the house (at The Door Store and ELTE) and some personal shopping (on Eglinton and Queen St West), I absolutely had to get back up to that gluten free grocery I had spotted on Avenue Road! Goodbye Gluten had a great assortment of gluten free dry goods, as well as to-go and to-order options. I picked up a few things to try: a roast chicken and vegetable sandwich on honey quinoa bread made in-house; a gingersnap cookie sandwich; a mini carrot cake; a sample of penne with nut-free pesto. I also picked up a mini gluten free creme brulee from the amazing-smelling bakery next door, Pino Bakery, which had many gluten free baked goods and desserts also. It all made for a wonderful noontime picnic in my rental car.


Gluten Free Toronto
Gluten Free Toronto


I had time before my flight back to Calgary to stop at L’Espresso to pick up a gf prosciutto sandwich to go. It made for a great lunch on my flight home.


Gluten Free Toronto


Alyssa and I had a great time in Toronto and I will definitely go back soon for another visit.
On a side note, there are many more bakeries and restaurants in Toronto that I didn’t get a chance to get to on this trip. I was only there for 5 days this time and we were busy every day. One of the places I had hoped to get to was Bunner’s- a gluten free and vegan bakery. So if you are in Toronto before I get back there, please stop in and check them out. I have heard great things!

Gluten Free Burger with Bacon, Tangy Rhubarb BBQ Sauce & Jalapeno Cheese


This weeks burger combo is a mixture of seasonal and local flavours. I had been out to my sisters place recently and she had given me quite a bit of rhubarb from her garden. I love rhubarb but tend to think of it as a dessert/sweet item not a savoury one. So with making homemade sauces lately I decided to add rhubarb to a barbecue sauce and as always was pleased with the flavour.
I also made a remoulade sauce with bits of herbs and a couple of pickles left in a jar. That recipe is also included here.
Recipe: Tangy Rhubarb Barbeque Sauce
1 cup chopped fresh or frozen rhubarb
2/3 cup water
1 T Tabasco sauce 2 Tbsp Worcestershire sauce
1 cup ketchup (click for recipe)
2 Tbsp apple cider vinegar
2/3 cup brown sugar
1 tsp liquid smoke
1 Tbsp garlic chopped
1 onion chopped
1 tsp grapeseed oil
½ cup agave syrup (or you could use golden syrup)
1 Tbsp Dijon mustard
In a saucepan bring rhubarb and water to a boil. Turn down heat to simmer and cook for 5-10 minutes until tender. Time varies depending on fresh or frozen rhubarb. Remove from heat and add mixture to food processor.

Pulse rhubarb until mixture is smooth.
In same saucepan add oil and chopped onions. Cook on med until tender. Turn heat down to simmer and add garlic. Cook for 1 minute and then add all remaining ingredients including rhubarb.

Cook on med heat until mixture is boiling, add lid and turn heat down to simmer. Cook for 10-15 minutes, stirring occasionally.
Store in refrigerator.

Recipe: Tangy Remoulade
3 Tbsp chopped chives
2 tsp capers
1 tsp garlic
1 cup mayo
1 Tbsp grainy mustard
1 large dill pickle
2-3 drops Tabasco (optional)
In a food processor, pulse chives, capers, garlic and dill pickle until finely chopped. Add mayonnaise, mustard and hot sauce and blend until smooth.
Store in refrigerator.

Recipe: Gluten Free Burgers
Rhubarb sauce
Tangy remoulade
Spring lettuce
Jalapeno jack cheese
Thick sliced Bacon (2 strips/burger)
Gluten free hamburger buns
To assemble burgers first wrap uncooked patties in bacon.

Once bacon and burger are cooked, melt jalapeno cheese on top.
Spread remoulade sauce on toasted bun.

Place lettuce on remoulade and then grilled burger on lettuce.

Spread a dollop of rhubarb sauce on burger.

Place top on burger and enjoy!

For other great recipes your family will love this Summer, grab a copy of my 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 Creme Caramel, Gluten-Free Raspberry Cake, and a classic Gluten-Free Rhubarb Raspberry Crisp!

New Beginnings, Start of Another Journey

Well, this is my first blog. And as any journey, I hope to lead myself and others to a love of food and also make the food gluten free. I will experience bumps in the road, but I will write about those bumps, how I feel about them, and also, write about the many successes.
This has been a rough week for me. For some reason, weight has always been an issue in my life-and a really hard one at that. Let me give you a little background about me-without going into specifics about my childhood(my kids would cringe if I got into that).
I was on my first diet when I was 10. And back then, a diet meant A LOT of COTTAGE CHEESE. Only recently have I been able to eat cottage cheese-that tells you how much cottage cheese I ate as a kid.
But through the years I have lost and gained-going on various diets-and at times suffering from asthma and food allergies. After my third child was born I gained a lot of weight. Yes, you heard me right AFTER he was born. I was diagnosed with low thyroid and basically told that I would gain weight through the years.
Four years ago I started seeing a weight management doctor named Dr. McKenna and in working with her, I followed a low carb diet that worked. And lost 50 lbs and felt great! I thought I had won the battle.
And as always my journey continued. After reaching my goal Dr McKenna started me back on wheat………….and through the next year started gaining back the weight, but also getting sick. And as anyone who has celiac disease knows, when you eat gluten you get really sick. I was finally tested for celiac disease, and after a biopsy, got the diagnosis.
Now, for myself, I thought that once I stopped eating gluten, my body would stop thinking I was starving myself and I would stop gaining-and hopefully start losing. NOT SO!!
So, here I am! Fighting this weight battle again, while navigating myself through this wheat world we live in.
Beginning of the week, not great-but as always I am going to adapt myself. Take the battle on-and enjoy life also. I hope to figure out a balanced program of what I need, to with what my family will go along with-but still smiling through it all.
Today is going to be a great day!

Gluten-Free Spicy Roasted Chickpeas

Gluten Free Spicy Roasted Chickpeas

I love chickpeas!

I discovered this new found love earlier this year when I had homemade hummus.  While browsing for recipe ideas, ‘Roasted Chickpeas’ kept popping up so I just had to try it.

They’re a great crunchy snack and super easy to make. It would also make a terrific Christmas ‘Foodie’ gift.
You can vary the spices as many ways as you like. How about garam masala, sugar, salt and cayenne pepper?
Lime juice, gluten free taco seasoning, cayenne and salt?
Or maybe gluten free ginger asian seasoning, cinnamon, gluten free soy sauce, salt and sesame seeds?
I like to experiment with different flavors and create my own combinations. Feel free to “spice it up” (pun intended) and get creative.
 

Gluten Free Spicy Roasted Chickpeas

Gluten Free Spicy Roasted Chickpeas

Gluten Free Spicy Roasted Chickpeas

These make a yummy gift. Wrap it in a decorative takeout box to jazz it up a little.

Gluten Free Spicy Roasted Chickpeas

Ingredients
  

  • 6 cups chickpeas
  • 1/4 cup good olive oil ( I like to use Olio Santo)
  • 1 tbsp cumin *
  • 1 tbsp gf taco seasoning *
  • 1 tbsp gf west african citrus spice *
  • 1 tbsp maldon sea salt
  • 1 tbsp sugar in the raw
  • 1 tsp sweet paprika
  • * I buy all of my spices here in Calgary at Silk Road Spice Merchant. I love my spices and I really enjoy the combinations they make. Bonus: they are gluten free! Check out their website for more information.

Instructions
 

  • Preheat oven to 400 degrees.
  • In a large bowl combine all ingredients and stir to mix.
  • Pour mixture onto a cookie sheet and spread evenly.
  • Bake in oven for 40-60 minutes, mixing every 10 minutes.
  • I like my chickpeas crunchy so I baked mine for 1 hour.
  • It’s really based on personally preference so feel free to adjust the baking time to your liking.
  • Remove from oven.
Tried this recipe?Let us know how it was!
Gluten Free Spicy Roasted Chickpeas