Travel Dairy: Big Island Part II

Travel Diary: Big Island Part II


At the hotel I picked up the “Big Island of Hawaii Dining” in Paradise magazine. I was so excited when I saw one of the cover stories on Island Farmers Markets. Being in tropical paradise with heat and endless sunshine I couldn’t  imagine the abundance of fruit and veggies.
I could hardly contain my excitement. When I opened up to page 6 there was a full color photo of mangos, then a page of pineapples, green beans, sunflowers, herbs, and a vegetables I didn’t even recognize.
Hawaii is a special place and almost everything grows here. If you have a kitchen when you travel here, you’ll be able to partake in the variety of meats and vegetables grown by farmers and ranchers.
Can you imagine the smile I had while reading all of this? Can you guess what we did after breakfast?
 
We jumped in to the car and headed northwest to Waimea. Our first stop was the Waimea Town Market, where parts of the proceeds of the market go to fund a local school. I could hardly contain myself. We parked, walked around the corner, and stop.
There was maybe 10 stalls with barely any fruit or vegetables. Mainly artisans selling their wares. No pineapples, no mangos, no abundance of vegetables. I was disappointed, but we meandered through and chatted with a few of the folks. With only an hour left for the other market, I asked Kevin if we could just head to it, and we did.
When we were on our way to the Market we drove by a massive barbecue on a street corner. I hoped we could go back and check it out. We arrived at the Waimea Homestead Farmers Market and again, I had high hopes to be overwhelmed- Not so much.
It was bigger, but the only produce this one had was avocados, some papayas, and a lot of fresh lettuce. Hmmmm.

Travel Diary: Big Island Part II
Travel Diary: Big Island Part II


Travel Diary: Big Island Part II

Travel Diary: Big Island Part II

Maybe I was naive for since I have always had plenty to choose from in Calgary, but I was surprised in the little produce I saw. Even in Hawaii January is winter. We did end up going back to the barbecue on the corner, and ordered a plate of barbecue pork ribs to share. $7.95 was a great price and definitely fed us.

If you are in Waimea on a Saturday, I recommend stopping at this Philipino barbecue.

Travel Diary: Big Island Part II

Travel Diary: Big Island Part II

Travel Diary: Big Island Part II

After our lunch, we headed east towards the coast and Akada Falls. We had heard it was a must see and it was worth the drive. You also get the chance to see the different vegetation’s, climates and cultures. The Big Island has a huge Japanese influence and it is evident in the landscape.

Akada Falls is a 45 min hike through thick vegetation, large bamboo, and warm moist air.

Here are some photos of our hike.

Travel Diary: Big Island Part II
Travel Diary: Big Island Part II
Travel Diary: Big Island Part II



Travel Diary: Big Island Part II
Travel Diary: Big Island Part II
Travel Diary: Big Island Part II
Travel Diary: Big Island Part II




On our way back through Waimea, we stopped at Daniels Organic Cuisine. I ate scallops and gluten free risotto. They were quite good. The restaurant uses local, fresh and sustainable ingredients.

Travel Diary: Big Island Part II


 

Gluten-Free Vegan Chickpea Burger

As promised in my last burger blog I am posting a recipe for a vegan burger. Imagine Lebanese and Indian flavors and spices combined in a sweet and healthy burger.
This is that.
I have started switching things up a bit, playing with different spices and flavor combinations and hope you try it also. This burger can be quite easy to make if you want to use canned ingredients. For instance canned chickpea, canned lentils, and canned sweet potato puree, but you can also make your own chickpeas and lentils from dried. Plus you also can roast a sweet potato for the puree. You can decide how much homemade you want.

Gluten Free Vegan Chickpea Burger
lentils and chickpeas
chopped mixture
Gluten Free Vegan Chickpea Burger
Gluten Free Vegan Chickpea Burger
Gluten Free Vegan Chickpea Burger
Gluten Free Vegan Chickpea Burger
Gluten Free Vegan Chickpea Burger
Gluten Free Vegan Chickpea Burger

Vegan Chickpea Burger

Ingredients
  

  • 1 cup cooked chickpeas
  • 1 cup cooked brown lentils
  • 1/4 cup sweet potato puree
  • 1/2 cup chopped onion
  • 1 tsp cumin
  • 1 tsp sambal oelek (ground fresh chili paste) you can find it in asian grocery stores
  • 1 tsp dried cilantro
  • 1 tsp curry powder
  • 1/4 cup chickpea (gram) flour
  • Salt and pepper
  • Gluten free buns
  • Mango chutney
  • Romaine lettuce
  • Arugula

Instructions
 

  • Put the chickpeas and lentils into a food processor.
  • Pulse until coarsely chopped.
  • In a large bowl add remaining ingredients (sweet potato, onion, spices and flour)
  • Stir well to combine.
  • Heat up frying pan to low/medium heat with 1 Tbsp grapeseed oil.
  • Scoop mixture into a ½ cup measuring cup and dump onto frying pan.
  • With finger pat mixture into patty form.
  • Cook patty 3-4 minutes on each side.
  • To assemble burger, toast gluten free buns.
  • Top bottom bun with curry mayo.
  • Top with lettuce and then veggie burger.
  • Top veggie burger with ½-1 Tbsp mango chutney.
  • Top the chutney with arugula and then top of bun.
  • Enjoy!
Tried this recipe?Let us know how it was!

Curry Mayo

Ingredients
  

  • 1/2 cup vegan mayo
  • 1/4 tsp curry powder
  • 1/4 tsp sambal oelek
Tried this recipe?Let us know how it was!



I really enjoyed the flavor combination and texture of this burger. Even though I am not a vegetarian or vegan I will make this burger again. I think this would be a great appetizer. Make the patties quite small and top with a spicy yogurt dip or as the filling for a lettuce wrap.

Gluten-Free Tomatillo Salsa

This gluten-free tomatillo salsa recipe is packed with flavour and is super simple to make in a food processor.
This gluten-free tomatillo salsa is quick and easy to prepare at home. It looks so impressive and only takes 20 minutes to make.


This gluten-free tomatillo salsa is packed with flavour and is super simple to make in the food processor. This recipe is gluten-free, vegetarian and vegan. The first time I had green salsa was when we were in Santa Fe New Mexico. I experienced Christmas salsa when we ordered our meals. What is Christmas salsa? You get a bowl of red and a bowl of green salsa with your food-thus Christmas salsa. I had never had tomatillo salsa until then and now I’m hooked on it.

I discovered making tomatillo salsa is so easy to make at home and now you can usually find tomatillos in most grocery stores. The recipe uses jalapeño and a small chili pepper but feel free to switch things up and try a poblano pepper. Poblano peppers are not as spicy, but their flavour is so unique and delicious. Especially if you roast them first.

Use this salsa as a dip, or sauce with bbq chicken, beef and fish or in your next taco Tuesday dinner.



 
 

This gluten-free tomatillo salsa is packed with flavour and is super simple to make in a food processor.

WHAT YOU NEED TO MAKE THIS SALSA:

  • Tomatillos
  • Jalapeño
  • Red chili pepper
  • Shallots
  • Fresh cilantro
  • Juice of 2 limes
  • Maldon Sea Salt

I like to make a big batch of the tomatillo salsa and pour it into 500 ml mason jars and give it away to friends who then also can enjoy it. There is only 2 people in the house now (hubby and myself) so rather then freezing it, I like to give it away while it is freshly made. This gluten-free tomatillo salsa recipe is super easy to make and is a must have in your refrigerator.

Once you have made it you will wonder why you haven’t made it before. I originally posted this recipe over 10 year ago and even thought I have taken new photos and updated the written words in the blog post, the one thing is still true-this recipes is so delicious!

Take a look at the before and after photos. I think my food photography skills have definitely improved over the years. What do you think? Have I improved?

This gluten-free tomatillo salsa is packed with flavour and is super simple to make in a food processor.

 WHAT ARE TOMATILLOS?

  • Tomatillos are actually a fruit and not a vegetable.
  • Tomatillos look like green tomatoes but they are really the fruit from a nightshade plant. Closer to a gooseberry than a tomato.
  • They are also called husk tomatoes and are a bright green fruit native to Mexico.
  • They are versatile and can be eaten raw, cooked, puréed or roasted.

This gluten-free tomatillo salsa is quick and easy to prepare at home. It looks impressive and takes less than 20 minutes to make. You can roast the tomatillos before making the salsa, but I tend to make it easy for myself and use them in their raw form. Fresh jalapeños, shallots, cilantro and the juice of limes is all you need. Blend them all together in a food processor with the tomatillos and you’ve got a great salsa.

This gluten-free tomatillo salsa recipe is packed with flavour and is super simple to make in a food processor.

Here are some appetizer recipes to try:

Gluten-free air-fried spicy cauliflower wings

Strawberry goat cheese crackers

Speck wrapped pears with manchego cheese

Gluten-free shrimp cocktail sauce

Pear and bacon compote brie cheese

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29 gluten-free, low carb and mostly keto recipes in the cookbook.

29 gluten-free, low-carb and mostly keto recipes in my latest cookbook. Recipes like keto bagels, instant pot crack chicken and slow cooker pho soup. Get instant access now!

Want more recipes? Subscribe to get new recipes delivered right to your inbox. And be sure to stay in touch on Facebook, Twitter, Instagram and Pinterest. I really would love to hear from you. Any gluten-free questions? Send me a DM on Instagram. Make sure you tag me #wheatfreemom or @wheatfreemom if you try any of my recipes.

This gluten-free tomatillo salsa recipe is packed with flavour and is super simple to make in a food processor.

Gluten Free Tomatillo Salsa

This gluten-free tomatillo salsa is packed with flavour and is super simple to make in a food processor.
Prep Time 10 mins
Total Time 15 mins
Course Appetizer
Cuisine Mexican
Servings 6

Equipment

  • Food processor
  • spatula
  • cutting knives

Ingredients
  

  • 10 tomatillas
  • 1 jalapeno, roughly chopped
  • 1 red chili pepper, roughly chopped
  • 2-3 large shallots, chopped
  • 1/2 bunch fresh cilantro
  • juice of 1 lime
  • 1/2-1 tsp maldon sea salt

Instructions
 

  • Remove papery husks from the Tomatillos.
  • Cut Tomatillos in to wedges.
  • Place Tomatillos, chopped jalapeno, chopped shallots and chopped red chili pepper into a food processor.
  • Pulse until finely chopped.
  • Add cilantro and the juice of the lime into mixture and pulse again.
  • Stop when finely chopped.
  • Add Maldon sea salt to salsa.
  • Store salsa in refrigerator.
Keyword appetizer, gluten-free, green salsa, salsa, salsa verde, tomatillo, tomatillo salsa
Tried this recipe?Let us know how it was!

Travel Diary: Big Island Hawaii Part III

Travel Diary: Big Island Hawaii Part III


Spam, Spam, Spam.
Why on earth would a gluten free blog have a story about Spam? Well, it seems to me that a travel diary about Hawaii has to include the subject. Why?
Well, I knew I was going to have to write a blog about Spam while here in Hawaii when I went to Target and they had Spam flavored Macadamia nuts. Spam FLAVORED nuts.


Travel Diary: Big Island Hawaii Part III


Really?
Then I found a whole section in Target dedicated to Spam paraphernalia. We’re talking about oven mitts, cookbooks, magnets, mugs, t-shirts, etc.


Travel Diary: Big Island Hawaii Part III


It seemed that everywhere we turned on the Big Island- Spam was there. You can find it in all grocery and convenience stores, even restaurants and most homes in Hawaii.


Travel Diary: Big Island Hawaii Part III


Travel Diary: Big Island Hawaii Part III


Why is Spam so important here? I did a little research.
Spam was first introduced to the Hawaiians by Americans in WWII. It was a staple for the American soldiers and Hawaiians loved it. Spam is a portable, durable meat that doesn’t require refrigeration. Spam is made of pork shoulder, ham, sugar and salt.

Do I eat Spam? 
Absolutely not. I actually had Spam as a kid and never liked it. In fact, mention Spam and I tend to cringe. If you’re a fan of Spam, that is fine. But you will never catch this gluten-free girl eating it!
I do understand why Spam became so popular in Hawaii. Being a tropical climate, having a meat product that doesn’t need refrigeration and stored for emergencies is desirable in a product. Hawaiians eat alot of Spam, the average Hawaiian eats up to 12 cans of Spam per year, more than any other place in the world.
Hawaiians use it for breakfast, lunch and dinner and is also popular in Asian cuisine. Hawaiian’s favorite dish with Spam is called ‘MUSUBI.’ Musubi is a fried slice of ham on rice pressed together to form a block, then wrapped with a strip of seaweed.
Spam is so popular that in Waikiki and Oahu they have a Spam Jam street festival. It celebrates the people of Hawaii that love of Spam.
So if you are in Hawaii and wonder why you see canned Spam everywhere, now you know why!


Travel Diary: Big Island Hawaii Part III

Gluten-Free Keto Bread

A great low-carb, gluten free and keto bread  recipe that is a big help when you are focusing on a keto journey. This keto bread is simply so good and is easy to make.

A great gluten-free, low-carb and keto bread recipe is a big help when you are focusing on a eating keto. This low-carb bread is simply so good and is also easy to make. It has no eggy-taste and definitely will hit the right spot to satisfy those bread cravings.This keto bread is wonderful sliced and lightly toasted with butter on it. It has a soft crumb and is comforting like regular bread.

This keto bread is and made with almond flour and coconut flour. It is a great low-carb solution to your bread needs, proving that you can still eat bread when you are on a keto diet. Keto bread is a good way to cut back on carbs without sacrificing flavour and taste. Have your bread and eat it too!

There is no reason to cut out eating bread completely. With just a few alterations to traditional gluten-free carb bread, you can still enjoy a slice or two. No rising time or added yeast in this keto bread recipe. Prepare to eat bread even though you are on a low-carb plan.

A great low-carb, gluten-free and keto bread recipe is a big help when you are focusing on eating keto. This low carb bread is simply so good and is also easy to make.

Bread is one of the most missed foods by low-carbers and this gluten-free keto recipe will help you when you are craving bread. This easy gluten-free keto bread recipe is made with almond flourcoconut flour and psyllium husks. It is a great bread to have on hand for toasting, low-carb sandwiches or with your favourite bowl of soup.

Even if you are not following a low-carb or keto plan, most of the gluten-free breads on the market have too many carbs in them I think. I enjoy this gluten-free keto bread just as a healthy option and I hope you will give the recipe a try. The best part of this keto recipe is that it’s simple. Once you have it down, you can easily make this keto bread recipe anytime you want. I like to make a loaf on Sunday and have it ready for the week.

TIP: Make sure you are using finely ground almond flour in the recipe.

A great low-carb, gluten-free and keto bread recipe is a big help when you are focusing on eating keto. This low-carb bread is simply so good and is also easy to make.

Here are some handy things to help you make this keto bread:

Hand mixer

Loaf Pan

Parchment Paper

Almond Flour

Coconut Flour

Psyllium husks

Swerve Sweetener

Coconut Oil

29 low-carb, gluten-free and mostly keto recipes in this cookbook.

It is so nice to have a loaf of low-carb bread at your disposal when you are on a keto diet. Getting a craving for carbs you can have a slice of this tasty low-carb bread instead. Check out the recipe and start making great keto bread today!

TIP: Store low-carb bread in the refrigerator in an air-tight container. It will last at least a week in the fridge-that’s if you don’t eat it right away.

When you first start out on a low-carb, keto journey you are going to having carb filled gluten-free baked goods. It is so nice to have a great low-carb alternative like this keto bread. I like using this bread for breakfast and as a sandwich bread for lunches. Lightly toasted with a bit of butter and low-carb jam is my favourite way to enjoy this keto bread.

A great low-carb, gluten-free and keto bread is a big help when you are focusing on eating keto. This low-carb bread is simply so good and is also easy to make.

This keto bread is gluten-free because it is made with coconut and almond flour instead of traditional high starch flours like rice or cornstarch. As with most low carb breads, the psyllium husk powder gives the keto bread, more of a bread texture. It helps to take away the “eggy” taste that some low-carb breads have.

For most people when they start a low-carb or keto lifestyle, bread is the first food that comes to mind to avoid. The thought of giving up bread is one of the hardest things when most people start the journey. This keto bread recipe allows you to include a slice in your daily meals. Sometimes not having a slice of bread, or that sandwich you love, makes staying on a low-carb eating plan to hard. That is why I am happy to share a great tasting keto bread recipe with you.

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.
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Want more recipes? Subscribe to get new recipes delivered right to your inbox. Stay in touch on Facebook, Twitter, Instagram and Pinterest. I really would love to hear from you. Tag me #wheatfreemom if you make one of my recipes.

A great low-carb, gluten-free and keto bread recipe is a big help when you are eating low-carb. This low-carb bread is simply so good and is easy to make.

Gluten-Free Keto Bread

Carrie
A great low-carb, gluten-free and keto bread recipe is a big help when you are focusing on eating low-carb. This keto bread is simply so good and is easy to make.
Prep Time 5 mins
Cook Time 55 mins
Total Time 1 hr
Course Breakfast, lunch
Cuisine American
Servings 6

Equipment

  • stand mixer
  • bread loaf pan
  • measuring cups
  • bowls

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a loaf pan with parchment paper.
  • Melt the butter and coconut oil together in the microwave.
  • In a stand mixer add all the eggs.
  • Beat very well.
  • Add the melted butter/oil and beat again.
  • Add the rest of the ingredients except the hot water.
  • Turn mixer to medium/high and beat batter for 2-3 minutes.
  • Add the hot water and beat until batter is fairly light.
  • Spread batter into loaf pan.Bake in oven for 50-55 minutes.
  • Remove and cool.
Keyword bread, gluten-free, gluten-free bread, gluten-free recipe, keto, keto recipe, low-carb, low-carb bread
Tried this recipe?Let us know how it was!

Detox Smoothie

This gluten-free green smoothie is full of healthy ingredients. It is a delicious way to get into a healthier you and better habits going! Plus the smoothie is dairy-free and great for breakfast.

This detox smoothie recipe is full of good for you ingredients. It is a delicious way to get into a healthier you and better habits going! Plus the smoothie is gluten-free and dairy-free! I haven’t posted many smoothie recipes, but I do make them for myself regularly so I thought I would share this one today. On days when I want to decrease my morning caffeine or just want to up my greens first thing in the morning, I whip up this smoothie in my Magic Bullet.

Enjoy this gluten-free detox smoothie for breakfast in the morning, or as a snack during the day. It is delicious and super refreshing and a wonderful way to get more greens into your diet. This smoothie only takes a few minutes to make, is packed full of vitamins, and is super tasty to boot. Even kids will love it!

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/my-gluten-free-recipes/

If you haven’t made a green smoothie before, I think this is a good easy recipe to start with. Believe it or not , it doesn’t taste like spinach at all. The pineapple and ginger add a sweetness and zing to the drink. It is time for you to see why I think this is the best green detox smoothie recipe.

This gluten-free green smoothie is full of healthy ingredients. It is a delicious way to get healthier eating and habits going. Plus it is dairy-free and great for breakfast.

This gluten-free smoothie has fresh spinach, parsley, ginger, avocado, frozen pineapple and coconut water in it. Let’s take a look at some of the ingredients in this smoothie.

  • Spinach- leafy green vegetables like spinach are loaded with nutrients and antioxidants. Spinach benefits eye health, helps prevent cancer and reduces blood pressure.
  • Fresh ginger- Ginger is known for its health benefits such as anti-inflammatory and anti-microbial properties. It has shown to help nausea, headaches, E Coli, and cold and flu symptoms.
  • Fresh parsley- Parsley has flavonoids that are known to prevent cancer, protect against diabetes, improve bone health and has Vitamin K, C and A.
  • Pineapple- Pineapple is full of nutrients, antioxidants and enzymes that help to fight inflammation and disease. It aids in digestion, boosts immunity and aids in reducing symptoms of arthritis.

All these benefits, and this gluten-free and dairy-free smoothie is delicious!

This gluten-free green smoothie is full of healthy ingredients. It is a delicious way to get healthier and better habits going. It is dairy-free and great for breakfast.

HOW TO MAKE THIS SMOOTHIE:

Add spinach, parsley, chopped ginger, frozen pineapple, avocado and coconut water into a magic bullet and blend until smooth.

I like to make up 4-5 glass jars of the ingredients (without the coconut water) and keep them on hand in my refrigerator. I layer the jars this way- first pineapple, then ginger, then avocado in the jar. Next I add parsley and the spinach. Place lids on the jars and keep in fridge until you want to make a smoothie. When you are ready just pour ingredients into the magic bullet and add the coconut water and blend.

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

Are green smoothies healthy?

What we eat can transform our bodies and help us live a healthier life. Smoothie recipes, like this one, is a great way to boost your immune system and naturally energize you. Most smoothies are made with just fruit and water but this green smoothie is full of healthy leafy greens and fresh ginger. The pineapple in the smoothie helps to fight inflammation.

This smoothie recipe makes enough for 1 serving. To make the smoothie I used my Magic Bullet for myself but you could easily double or triple the recipe and make this smoothie in a Vitamix Blender.

My mornings are always better when I fuel my body with what it needs. While I am always in for gluten-free pancakes, toast or a simple granola bar for breakfast, I know that a healthy green smoothie is best. This green detox smoothie is a fast, delicious and vitamin filled smoothie recipe that everyone will love.

This gluten-free green smoothie is full of healthy ingredients. It is a delicious way to get in healthier eating and habits going. Plus it is dairy-free and great for breakfast.

Here are some breakfast recipes to try:

Want more recipes? Subscribe to get new recipes right in your inbox. And be sure to follow me on Facebook, Twitter, Instagram and Pinterest. I really would love to hear from you so send me a DM. Use #wheatfreemom and share photos of any recipes you have tried.

This green smoothie is full of healthy ingredients. It is a delicious way to get healthier eating and habits going. Plus it is dairy-free and great for breakfast.

Detox Smoothie

Carrie
This green smoothie is full of healthy ingredients. It is delicious way to get healthier eating and habits going. Plus it is dairy-free and great for breakfast.
Prep Time 5 mins
Total Time 5 mins
Course Breakfast
Cuisine American
Servings 1

Equipment

  • Magic Bullet

Ingredients
  

  • 1 cup Spinach
  • 1 Tbsp Fresh ginger
  • 1/4 cup Fresh parsley
  • 1/3 cup frozen Pineapple
  • 1/2 avocado
  • 1/3 + 1/4 cup coconut water

Instructions
 

  • Add all ingredients to a Magic Bullet and mix until smooth.
  • I like to make up 4-5 glass jars of the ingredients(except coconut water) and keep them on hand in my fridge.
  • I layer the jars this way.
  • First pineapple, then ginger, then avocado, then parsley and finally spinach. Place lids on jars and keep in the refrigerator. When ready to use, pour ingredients into the Magic Bullet and add the coconut water and blend.
Keyword breakfast, detox, detox smoothie, easy breakfast, green smoothie, healthy drink, smoothie
Tried this recipe?Let us know how it was!

My 10 Best Kitchen Appliances for a Gluten-Free Kitchen

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10 Best Kitchen Appliances for a gluten-free kitchen.

I love to cook and bake in my kitchen and through the last 10 years of being gluten-free these are my must-haves, or favourite appliances in my kitchen.

For many of us with celiac disease or any gluten-intolerance issues, making your own food becomes a necessity. When you are initially diagnosed, it’s okay if you want to rely on packaged gluten-free foods for a while, but learning to cook or bake your own fresh and nutrient dense foods will give you many more options and the peace of mind that the ingredients you’ve chosen are the right ones for you.

Having these kitchen appliances makes the transition of cooking for yourself and your family that much easier.

This is my list of my favourite and must-have kitchen appliances in a gluten-free kitchen.

Here are my top 10 kitchen appliances for a gluten-free kitchen that every celiac or gluten-free foodie will love!

My kitchen is stocked with all of these appliances and they are very loved! I am definitely a foodie and avid baker but I also realize that not everyone can afford all of these items. Consider adding some of the items to your birthday or Christmas wish list.

Toaster

Without a doubt having a safe toaster is a must-have appliance in a gluten-free kitchen. Consider having 2 toasters. One for the non gluten-free members and one dedicated to the gluten-free member. Cover the slots of the gluten-free toaster with a tea towel to prevent cross contamination of crumbs getting in.

Slow Cooker

Want stress-free dump and go dinners? I love my slow cooker for making pork carnitas, stews and so much more.

Instant Pot

Easy gluten-free cooking in just about every way. Cuts the cooking time of many dishes like homemade beans, curries and meat dishes.

Stand Mixer

I love to bake and my stand mixer is used almost every other day. From pizza dough to making cinnamon buns. A stand mixer is a must have kitchen appliance for me.

Waffle Maker

Making gluten-free waffles for the family on the weekends is a favourite here. Having a safe gluten-free waffle maker is essential for being safe.

Food Processor

I love my food processor. I use mine to make my own nut butters, hummus, salsas an even gluten-free pie crust.

Magic Bullet

A magic bullet is so versatile. I use mine to make individual smoothies, avocado dressings or whip up eggs for an omelette.

Blender

I love my Vitamix Blender but having a powerful blender is a must have appliance in the kitchen. I use my blender to make smoothies, crush ice, make ice cream, juices and mine even has a grind your own flour option.

Air Fryer

This is a newer appliance in my house and I love it! We all know it is hard to get safe gluten-free fried foods in restaurants and now you can make your own-just healthier. I make chicken nuggets, rib bites, baked potatoes and much more in mine.

Hand Mixer

This is another appliance I use regularly in my kitchen. Whether its whipping up a batch of muffins, cupcakes or cake or just shredding chicken. Yes-using a hand mixer is the best and easiest way to shred cooked chicken.

This is my list of my favourite and must-have kitchen appliances in a gluten-free kitchen.

I hope you like this list I comprised and really there are so many more I could have added. The key is to be safe and ensure the appliances you do have are safe for you as a celiac.

Gluten-Free Carrot Cake Cupcakes

These tender,  moist and lightly spiced gluten-free carrot cake cupcakes are the perfect twist to a traditional carrot cake. The recipe is as easy as it is delicious.

These tender and moist and lightly spiced gluten-free carrot cake cupcakes are the perfect twist to a traditional carrot cake. This carrot cake recipe is as easy as it is delicious and is a gluten-free treat anytime of the year- not just at Easter. As much as I love carrot cake, these gluten-free carrot cake cupcakes are easier and much quicker to make. Plus the recipe only makes 8 cupcakes.

Soft, fluffy and moist gluten-free carrot cake cupcakes that are completely made from scratch with real grated carrots, pumpkin seeds and lightly sweetened with Swerve Sweetener . I used Bob’s Red Mill 1 to 1 gluten-free flour blend in this recipe. I absolutely love carrot cake, and of course the cream cheese icing that goes along with it. These gluten-free carrot cake cupcakes are perfectly sized portions of moist and spiced carrot cake. Plus a dreamy and divine cream cheese frosting.

These gluten-free carrot cake cupcakes are flavourful, moist and a delight to all who love a traditional carrot cake.

WHAT YOU NEED TO MAKE THE CUPCAKES:

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

In my opinion, carrot cake or carrot cake cupcakes are in season all year long. Some say that they are more of an Easter dessert, but I like to think you can enjoy these gluten-free cupcakes anytime of the year. My question is– Do you eat the bottom of the cupcake first and save the icing for last? Or do you eat the icing first?

Are you team nuts or raisins?

It seems there are strong opinions on whether you must add raisins to a carrot cake. In this recipe I did not add raisins but I did add chopped apricots instead. Apricots tend to be less sweet I think when added to baking recipes. I added pumpkin seeds rather than the standard walnut or pecans that most people add to a carrot cake. Feel free to switch up the apricots for raisins. And same for the pumpkin seeds.

These gluten-free carrot cake cupcakes are tender, moist and lightly spiced and are the perfect twist to a traditional carrot cake. The recipe is as easy as it is delicious.

I think baking cupcakes is so much easier than baking a cake. Easier to make, decorate, transport and serve. These gluten-free carrot cake cupcakes are sure to be a hit at your next gathering. These gluten-free cupcakes are very simple to make and you can find the ingredients quite easily in your local grocery store. Let me walk you through how to make these cupcakes. Full recipe is below.

HOW TO MAKE CARROT CAKE CUPCAKES:

  1. Preheat oven to 350 degrees.
  2. Line a muffin pan with 8 paper liners.
  3. In a medium bowl add the oil, brown sugar sweetener and eggs and use a hand mixer to beat.
  4. Beat until batter is creamy.
  5. Add the flour, baking powder and cinnamon and mix on low speed.
  6. Add the apricots, pumpkin seeds and shredded carrots and stir to combine
  7. Use an ice cream scoop to drop batter into lined muffin pan.
  8. Bake for 25 minutes.
  9. Remove and cool.
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Carrot Cake Cupcakes might not be the best way to get in all your daily vegetables but they definitely are tasty especially topped off with a generous swirl of cream cheese frosting. They are loaded with freshly grated carrots and raw pumpkin seeds. Gluten-free carrot cake cupcake are an easy dessert for Easter or a summer gathering.

There is something about spring that gets me in the mood for carrot cake. It is one of my favourite springtime desserts. The carrot cake cupcakes are so much fun to make and bake up perfectly every time. I love topping them with a big dollop of cream cheese frosting. This small batch recipe for gluten-free carrot cake cupcakes is the best. Not too many and the right amount even if there is only a few of you in the house.

These gluten-free carrot cake cupcakes are tender, moist and lightly spiced. They are easy to make and delicious.

Here are more gluten-free cupcake recipes to try:

Gluten-Free Pink Cupcakes

Gluten-Free Strawberry Cupcakes

Gluten-Free Chocolate Cupcakes

Gluten-Free Cashew Butter Cupcakes

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These gluten-free carrot cake cupcakes are tender, moist and lightly spiced. They are as easy as they are delicious.

GLUTEN-FREE CARROT CAKE CUPCAKES

Carrie
These tender, moist and lightly spiced gluten-free carrot cake cupcakes are a fun twist on a traditonal carrot cake. The recipe is as easy as it is delicious.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 8

Equipment

  • hand mixer
  • measuring cups
  • bowls
  • spatula
  • muffin tin
  • cupcake liners

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a muffin tin with 8 paper liners.
  • In a medium bowl add the oil, brown sugar and eggs and with a hand mixer beat well until creamy.
  • Add the flour, baking powder and cinnamon and mix well.
  • Add the chopped apricots, pumpkin seeds and carrots and stir to combine.
  • Use an ice cream scoop to drop batter into lined muffin pan.
  • Bake for 25 minutes.
  • Remove and cool.
  • * I made a cream cheese icing for the cupcakes once they were cool.
Keyword carrot cake cupcakes, cupcakes, dessert, easter baking, gluten-free, gluten-free cupcakes, gluten-free dessert, wheat-free
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Gluten-Free Slow Cooker Pork Carnitas

These gluten-free slow cooker pork carnitas are tender with crispy crunchy edges and are perfect for weeknight dinners.
These gluten-free slow cooker pork carnitas are tender with crispy edges and are perfect for tacos.

These gluten-free slow cooker pork carnitas are tender with crispy crunchy edges and are perfect for tacos, rice bowls and weeknight dinners. The crockpot carnitas come out juicy and tender and shred effortlessly. Once shredded I transfer them to an oven and broil until crispy. The pork is flavoured with smoked paprika, chili powder, garlic, cumin and diced green chilies.

When I made this pork shoulder I started the crockpot at 10 pm for I wanted the meat finished cooking in the morning. Pork shoulder should be cooked 8-10 hours so it made sense to start it at night for me. Using the MyTime Slow Cooker I can adjust the cooking cycle based on when I want to eat and I really like that. In the morning I shredded the pork and cooked it in the oven on high to get crispy brown edges. The pork carnitas can be used in tacos, burritos, carnita bowls , salads and more.

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

My favourite way to use the shredded pork is to use it as a filling for grilled keto tortillas. I top them with shredded lettuce, homemade pico de Gallo and tons of cilantro. This slow cooker pork carnita recipe is an easy dinner your family will love. Using the crockpot makes meals so much easier, just throw a bunch of stuff in the pot, plug it in, schedule your meal and walk away. You come home to a house that smells divine!

These gluten-free slow cooker pork carnitas are tender with crispy crunchy edges and are perfect for weeknight dinners.

Gluten-Free crockpot carnitas that are cooked low and slow for 8-10 hours. I suggest broiling them after for about 5 minutes to get them crispy on the outside. They are perfect for meal prep and can used throughout the week for tacos, quesadillas and burrito bowls. You can shred the pork and eat it right out of the slow cooker but I love to add an extra step and cook it in the oven. You remove the pork shoulder, shred it and place 1/2 of it on a cookie sheet. Ladle a bit of the cooking liquid over the meat and cook it on a high heat to get the brown edges.

That’s my favorite part.

WHAT INGREDIENTS YOU NEED TO MAKE THE CARNITAS:

These gluten-free slow cooker pork carnitas are tender with crispy crunchy edges and are perfect for weeknight dinners.

Slow cooker pork carnitas are tender and flavourful shredded pork. This carnita recipe is easy to make in the crockpot and is terrific served in a tortilla or burrito bowl. The flavour of this pork is amazing! It is so simple to put together and all you do is let it cook all day or overnight. We love it served in a grilled keto tortilla but it is also delicious topped on a salad or in a quesadilla.

Carnitas tacos is the menu item I always order in a Mexican restaurant. I love the crispy bits and the tender pork in them. Now I can make them at home and enjoy carnitas anytime. Make the pork carnitas in a slow cooker and have your taco fix at home. You can achieve the same favours and textures at home using a slow cooker like the MyTime Slow Cooker.

Get creative with the taco toppings and make homemade pico de gallo, chili verde or guacamole. Try a variety of cheese like queso fresco, cotija cheese or Mexican crema. Enjoy this juicy and tender carnitas on Taco Tuesday. Just throw the ingredients for these pork carnitas in the slow cooker and FORGET IT! Cook it on low for 8-10 hours, then a quick broil on a baking sheet and dinner is served.

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HOW TO MAKE THE PORK CARNITAS:

  1. Brown the pork shoulder in a frying pan on all sides.
  2. Add pork shoulder to slow cooker.
  3. Add the rest of the ingredients to the slow cooker.
  4. Cook the pork shoulder 8-10 hours on low.
  5. Once finished cooking remove the pork shoulder and shred it with a fork.
  6. Place 1/2 the shredded pork on a baking sheet.
  7. Ladle some of the reserved liquid and onions over the pork.
  8. Add it to a 450 degree oven and cook for 10 minutes.
  9. Toss and bake until pork is crispy. About 8-10 minutes.
  10. Remove the crispy pork and repeat with remaining pork.
These gluten-free slow cooker pork carnitas are tender with crispy crunchy edges and are perfect for tacos, rice bowls and weeknight dinners.

Here are a couple more meal recipes to try:

Free Chocolate Treats E-Book
https://wheatfreemom.com/chocolate-treats-ebook/
These gluten-free slow cooker pork carnitas are tender with crispy crunchy edges and are perfect for weeknight dinners.

Slow Cooker Pork Carnitas

These gluten-free slow cooker pork carnitas are tender with crispy crunchy edges and are perfect for tacos, rice bowls and weeknight dinners.
Prep Time 10 mins
Cook Time 10 hrs
Total Time 10 hrs 10 mins
Course dinner
Cuisine Mexican

Equipment

  • frying pan
  • slow cooker
  • baking sheet
  • Tongs

Ingredients
  

Instructions
 

  • Brown the pork shoulder in a frying pan on all sides.
  • Browning brings out a lot of extra flavor in the pork.
  • Add pork shoulder to slow cooker.
  • Add the rest of the ingredients to the slow cooker.
  • Cook the pork shoulder 8-10 hours on low.
  • I decided to cook the pork shoulder overnight.
  • At 10 pm I set the MyTime slow cooker to meat, 2 lbs, half full and then adjusted the time to be done for 8 am.
  • In the morning I removed the pork shoulder and shredded it with a fork.
  • I added 1/2 the shredded pork to a cookie sheet.
  • Ladle some of the reserved liquid and onions over the pulled pork.
  • Add it to a 450 degree oven and cook for 10 minutes.
  • Toss and bake until the pork has browned edges about 8-10 minutes.
  • Remove crispy pork and repeat with remaining shredded pork.
  • Enjoy!
Keyword carnitas, crockpot, dinner recipes, gluten-free, mexican, pork, pork carnitas, slow cooker, taco, taco tuesday, wheat-free
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Gluten-Free Sourdough Banana Muffins

These gluten-free sourdough banana muffins are soft, fluffy and moist. They make a wonderful afternoon snack, breakfast or grab-and-go option.
These gluten-free sourdough banana muffins are soft, fluffy and moist. They make a wonderful afternoon snack, breakfast or. grab-and- go to option.

These soft, fluffy and moist gluten-free sourdough banana muffins are a great muffin to add to your breakfast routine. Whip them up quickly by using the gluten-free sourdough discard you have in the fridge. Have you gotten into the sourdough craze this year?

I am such a muffin person. Love to a gluten-free muffin with my earl grey soy tea latte in the morning. These are the most delicious and soft gluten-free sourdough banana muffins. They make a wonderful afternoon snack, breakfast or grab-and-go option when you are running around. The muffins have that perfect banana bread flavour and texture with the convenience of a grab-and-go snack.

You might want to save your gluten-free sourdough discard for these muffins. They are that good! The gluten-free muffins are soft and moist and studded with pecans and bits of chocolate chips. The muffins have plenty of banana taste as well as a slight tang from the sourdough discard.

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

This spring I had been seeing all these amazing sourdough loaves all over instagram and was feeling jealous of all that GLUTEN. I never thought that I would be able to join the sourdough game and learn how to make my own gluten-free loaves.

Well I did. I stumbled upon the IG page Sourdough Schoolhouse and saw that they had a gluten-free sourdough course. I was in! It also happened to be around my birthday so I asked hubby to buy me the course. Thanks to Marissa and Shannon I have learned to make my own gluten-free starter as well as sourdough loaves and bagels. What I also learned was how using sourdough discard in my baking was a GAME CHANGER!

What do I mean? Adding sourdough discard makes gluten-free baking more moist and adds more air to the baking. Second: it makes gluten-free baking last longer on the counter. Muffins will stay moist for 5 days, no more dry muffins overnight.

These gluten-free sourdough banana muffins are soft, fluffy and moist.

WHAT INGREDIENTS YOU NEED TO MAKE THE MUFFINS:

Free Chocolate Treats E-Book
https://wheatfreemom.com/chocolate-treats-ebook/

These are simple gluten-free muffins to make that you can enjoy for breakfast or a snack. I added chopped pecans to the batter but you could easily swap for walnuts, almonds or cashews. The gluten-free sourdough banana muffins are slightly sweet, filled with warm spices and with just a hint of tang from the sourdough discard. These healthy gluten-free sourdough banana muffins are the perfect way to use up the sourdough discard.

If you are like me and always looking for a way to use up the discard in your fridge, then these gluten-free banana muffins are the perfect thing to make. Using gluten-free sourdough discard in the muffin recipe lends the batter to rise more and stay moist for at least 5 days on the counter.

These gluten-free sourdough banana muffins are soft, fluffy and moist.

HOW TO MAKE THE MUFFINS:

  1. Line a 12 cup muffin pan with paper liners.
  2. In a stand mixer add the banana and mix until mushy.
  3. Add the oil, sweetener and eggs and beat well.
  4. Add the sourdough discard, sour cream and vanilla and beat well.
  5. Add the dry ingredients and spices and mix on low speed until you have a smooth batter.
  6. Fold in the nuts and optional chocolate chips.
  7. Use an ice cream scoop to drop batter into lined muffin pan.
  8. Bake for 25-30 minutes.
  9. Remove and cool.
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-muffin-recipes-by-wheatfreemom/
These gluten-free sourdough banana muffins are soft, fluffy and moist.

Gluten-Free Sourdough Banana Muffins

These gluten-free sourdough banana muffins are soft, fluffy and moist. They make a wonderful afternoon snack, breakfast or grab-and-go option.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Breakfast
Cuisine American

Equipment

  • muffin tin
  • paper liners
  • spatula
  • stand mixer or hand mixer
  • measuring cups

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a 12 cup muffin pan with paper liners.
  • In a stand mixer add the bananas and mix until mushy.
  • Add the oil, sweetener and eggs and beat well.
  • Add the sourdough discard, sour cream and vanilla and mix until blended.
  • Add the dry ingredients and spices and mix on low/ medium speed until you have a nice smooth batter.
  • Fold in the nuts.Use an ice cream scoop to drop batter into muffin cups.
  • Bake for 28-30 minutes.
  • Remove and cool.
  • Enjoy!
Keyword baking, banana muffins, breakfast, easy recipe, gluten-free, gluten-free baking, gluten-free recipe, muffins, sourdough, sourdough discard
Tried this recipe?Let us know how it was!