Low Carb Gluten-Free Crumb Mix

This low carb gluten-free crumb mix is a quick and easy recipe.
This low-carb gluten-free crumb mix is a quick and easy recipe.

This low-carb gluten-free crumb mix or keto “breadcrumbs” is a quick and easy recipe. Enjoy your favourite breaded foods, like chicken fingers, with this easy recipe that uses pork rinds and spices. It is a delicious low carb crumb mix.

This low carb gluten-free crumb mix is a great substitute for breadcrumbs. It is hard to find gluten-free breadcrumbs and when you do they are so high in carbs. I want to be able to add a crunchy coating to fish or chicken without all the extra carbs that gluten-free products tend to come with.

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

When you are following a low-carb eating plan there are some times you just want to have your favourite comfort foods. Favourites like chicken nuggets, chicken fingers, meatballs or Mozzarella sticks. This gluten-free low carb crumb mix is a crispy, crunchy keto crumb coating that is zero carbs.

This low carb gluten-free crumb mix is a quick and easy recipe.

The mix is gluten-free, dairy-free, refined sugar free, but most important- delicious as a coating.

WHAT INGREDIENTS ARE NEEDED FOR THE CRUMB MIX:

Low carb crumb mix adds a healthy crunch to any dish. All you need is a food processor, pork rinds, dried herbs and spices. In less than 5 minutes you will have a low carb and gluten-free crumb mix to use.

These keto breadcrumbs are beyond tasty-100% keto approved! Make a big batch of the crumb mix and use it to coat chicken, veggies and more. I used the crumb mix in my air-fry meatballs and to coat bacon wrapped zucchini. There are so many uses for this keto breadcrumb mix. The possibilities are endless!

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HOW TO MAKE THE LOW CARB CRUMB MIX:

  1. In a food processor pulse one bag of the pork rinds until it is a small crumb size.
  2. Set aside in a bowl.
  3. Pulse the other bag of pork rinds.
  4. Add the bowl of crumbs back into the food processor.
  5. Add the spices and herbs and pulse a couple of times.
  6. Pour crumb mix into a glass jar.
  7. Cover with a lid and place on counter.
  8. Mix will last a week on counter.

Although regular breadcrumbs are not allowed on a low carb.keto diet, you can still enjoy your favourite breaded recipes. Just substitute with this low carb crumb mix. Instead of carb filled bread crumbs, make this easy gluten-free keto breadcrumbs that will add crunch to your cooking.

Keto breadcrumbs the will take less than 10 minutes to make and you can store in a glass container on the counter for a week.

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-low-carb-recipes-by-wheatfreemom/

With the blend of seasonings added to the pork rinds you cannot tell that it is NOT breadcrumbs in the mix. Everything processes so well together in the food processor.

This low carb gluten-free crumb mix is a quick and easy recipe.

This gluten-free low carb crumb mix can be used for a casserole topping, fried chicken or even breaded buffalo cauliflower. The possibilities go on and on! This low carb crumb mix creates the perfect crunchy coating and tastes delicious.

Who’s ready to use this low carb crumb mix?

HERE ARE MORE LOW-CARB/KETO RECIPES TO TRY:

WANT MORE RECIPES? Subscribe to get new recipes delivered straight to your inbox. And be sure to stay in touch on Facebook, Twitter, Instagram and Pinterest. I really would love to hear from you!

HAVE ANY GLUTEN-FREE QUESTIONS? Have any gluten-free questions about cooking or baking? Send me a DM and I would be happy to help you out.

This low carb gluten-free crumb mix is a quick and easy recipe.

Low Carb Gluten- Free Crumb Mix

This low carb gluten-free crumb mix or keto breadcrumbs is a quick and easy recipe. Perfect to add crunch to any of yur favourite foods.
Total Time 10 mins
Course Main Course
Cuisine American

Equipment

  • measuring spoons and cups
  • Food processor
  • glass storage jar

Ingredients
  

Instructions
 

  • In a food processor pulse one bag of pork rinds until it’s small crumb size.
  • Set aside in a bowl.
  • Pulse the other bag of pork rinds.
  • Add the bowl of crumbs back to food processor.
  • Add spices and pulse a couple of times to mix.
  • Pour crumb mix now into a jar.
  • Cover with a lid and place jar on counter to use.
  • Enjoy!
Keyword gluten-free, gluten-free recipe, keto, keto breadcrumbs, keto recipe, low carb crumb mix, low-carb, low-carb recipe
Tried this recipe?Let us know how it was!

Gluten-Free Kale Fall Salad

All the best fall flavours in this big beautiful gluten-free kale salad.
All the best fall flavours in this big beautiful gluten-free kale salad.

All the best fall flavours in this big beautiful gluten-free kale salad. Shredded kale, roasted sweet potatoes, hazelnuts, and chickpeas, apple slices and cranberries. All tossed together in a tangy mustard vinaigrette.

This hearty gluten-free kale fall salad is packed with crunch and flavour. The kale fall salad was originally posted on Sept 2019. I have updated and rewritten the blog post.

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This gluten-free kale salad uses roasted cubed sweet potatoes tossed in olive oil, cumin, sumac and lemon pepper. I kept this salad dairy-free, but you could easily add crumbled feta or goat cheese.

I love using kale instead of romaine or butter lettuce. Kale has such a lovely crunch and just lends itself so well with these seasonal components.

All the best fall flavours in this big beautiful gluten-free kale salad.

INGREDIENTS NEEDED TO MAKE THE SALAD:

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-salad-recipes-by-wheatfreemom/

Using what’s in season, creates a salad that not only tastes great but switches up the salads you normally make. If you follow me on Instagram, you will know I am a big salad eater. I eat salad either as a main course or as a side dish EVERYDAY!

All the best fall flavours in  this big beautiful gluten-free kale salad.

Embrace all of the fall flavours with this gluten-free kale salad. Made with roasted sweet potatoes, hazelnuts and chickpeas. Plus other ingredients like dried cranberries, sliced apples and a light mustard vinaigrette dressing.

I am a full believer that just because you are eating a salad doesn’t mean it needs to be boring. Salads can be packed in flavour and serve as a filling satisfying and delicious meal.

HOW TO MAKE THE KALE FALL SALAD:

  1. Preheat oven to 400 degrees.
  2. Line a cookie sheet with parchment paper.
  3. In a small bowl, mix the cubed sweet potatoes, oil, cumin, sumac and lemon pepper and stir.
  4. Spread sweet potatoes on the cookie sheet and bake in oven for 20 minutes.
  5. Remove from oven and place potatoes on a plate.
  6. Add the hazelnuts to the cookie sheet and bake for 10 minutes.
  7. Remove and place hazelnuts in a bowl.
  8. In a small bowl add the chickpeas, olive oil, chili powder and paprika and stir.
  9. Spread chickpeas on cookie sheet and bake for 20 minutes.
  10. Remove and put in a small bowl.
  11. In a small jar add the apple cider vinegar, maple syrup, olive oil and mustard.
  12. Put lid on jar and shake well.
  13. To assemble salad. Add chopped kale to a large bowl.
  14. Pour 1/2 the dressing on kale and toss.
  15. Add the sweet potatoes, chickpeas, hazelnuts, cranberries and sliced apples and toss lightly.
  16. Serve. Add more dressing if desired.
29 low-carb, gluten-free and mostly keto recipes in this cookbook.
https://wheatfreemom.com/cookbooks

You can easily add chopped rotisserie chicken to the salad if you want. I find the gluten-free kale fall salad quite hearty and filling as it is. This salad includes a ton of flavour and every bite is a combination of sweet, crunch and savoury!

HERE ARE SOME MORE FALL RECIPES TO TRY:

WANT MORE RECIPES? Subscribe to get new recipes delivered straight into your inbox. And be sure to follow me on Pinterest, Facebook, Twitter and Instagram. I really would love to hear from you.

ANY GLUTEN-FREE QUESTIONS? Have any questions about gluten-free baking or cooking? Send me a DM and I would be happy to help you out.

All the best fall flavours in this big beautiful gluten-free kale salad.
All the best fall flavours in this big beautiful gluten-free kale salad.

Gluten-Free Kale Fall Salad

All the best fall flavours in this big beautiful gluten-free kale salad.
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course dinner, lunch, Salad
Cuisine American
Servings 4

Equipment

  • cutting board
  • parchment paper
  • Cookie Sheet
  • Bowl Set
  • Serving Bowl
  • Tongs

Ingredients
  

  • 4-5 cups organic kale, chopped
  • 2 sweet potatoes chopped into small cubes
  • 2 tsp olive oil
  • 1/2 tsp cumin
  • 1/2 tsp sumac
  • 1/2 tsp lemon pepper
  • 1/2 cup raw hazelnuts
  • 1 can chickpeas, drained
  • 2 tsp olive oil
  • 1 tsp Chile powder
  • 1 tsp paprika
  • 1/4 cup dried cranberries
  • 1 honeycrisp Apple, sliced thin
  • 2 tbsp apple cider vinegar
  • 1 tsp maple syrup
  • 1/4 cup olive oil
  • 1 tsp Dijon mustard

Instructions
 

  • Preheat oven to 400 degrees.
  • Line a cookie sheet with parchment paper.
  • In a small bowl mix the cubed sweet potatoes, oil and spices and stir.
  • Spread sweet potatoes on the lined cookie sheet and bake in oven for 20 minutes.
  • Remove from oven and place sweet potatoes on a plate.
  • Add the hazelnuts to the lined pan and bake for 10 minutes.
  • Remove and place nuts in a bowl.
  • In a small bowl add chickpeas, oil and spices and stir.
  • Spread onto lined pan and bake for 20 minutes.
  • Remove and put in a bowl.
  • In a small jar add the apple cider vinegar and the rest of the ingredients.
  • Put a lid on and shake well.
  • To assemble salad add chopped kale to a large bowl.
  • Pour 1/2 the dressing on and toss.
  • Add the sweet potatoes, chickpeas, hazelnuts, cranberries and sliced apples and toss lightly.
  • Serve. Add remaining salad dressing to individual servings.
Keyword caesar salad, fall flavours, gluten and dairy-free, gluten-free, gluten-free salad, kale, kale fall salad, kale salad
Tried this recipe?Let us know how it was!

Gluten Free Pho Soup

gluten free dairy free pho recipe
gluten free dairy free pho recipe


Have you ever had Pho soup?
Right now it seems to be the it thing, but I’ve enjoyed this soup for quite awhile on cold winter days at our local vietnamese restaurant.
It is very flavourful broth type soup that can sometimes, if you do not ask, have quite a bit of heat to it.
I myself do not like things overly spicy. I like spicy. I use Sriracha all the time and chiles in my cooking but I do not want to tear up when I am eating.
That’s too spicy for me.
Pho soup seems to have so many different ingredients in it but I wanted to find a way to make this soup easy to do.
Yes, the ingredients are a bit unusual but most of the ingredients can be found in the grocery stores now.

I’ve ** the ones that are harder to get. I found them at an asian grocery store in my area.
This base of this soup is made in a slow cooker and once the broth is finished cooking this soup takes no time to serve up.
I used leftover chicken breasts that I had in the fridge and the rice noodles only take minutes to prepare.

If you want a low carb or paleo option for this soup I found sweet potato starch noodles in the asian grocery store. They taste great and are so much lower in carbs than regular rice vermicelli noodles.

gluten free dairy free pho recipe


I do hope you give this recipe a try

Gluten Free Pho Soup

Ingredients
  

  • 1 Litre gluten free chicken broth
  • 3 cups water
  • 1 shallot, finely chopped
  • 2-3 cloves garlic
  • 4 star anise
  • 4 whole cloves (not ground but whole)
  • 2 inch slice fresh ginger
  • 2-4 thai chile peppers
  • 1 cinnamon stick
  • 4 inch piece fresh lemongrass
  • 4-5 fresh lime leaves**
  • 2 tbsp fish sauce
  • 2 large chicken breasts, cooked and thinly sliced
  • 1/2 package sweet potato starch noodles** (can use rice vermicelli noodles instead)
  • Soup Garnishes:
  • spiralized or shredded carrots
  • chopped green onions
  • bean sprouts
  • thai basil**
  • slices of jalapeño

Instructions
 

  • Place broth, water, shallot, garlic, star anise, cloves, ginger, chile peppers, cinnamon stick, lemongrass and lime leaves in a slow cooker.
  • Cook on low heat, covered for 4-5 hours.
  • Remove the star anise, cloves, lemongrass, lime leaves, chile peppers, ginger and cinnamon stick from broth.
  • Add the fish sauce and turn heat to warm until you have the rest of the soup ingredients ready.
  • Cook noodles according to package directions.
  • Drain and set aside.
  • Prepare the soup garnishes in small bowls for people to choose from.
  • To serve soup, fill bowls halfway with cooked rice noodles.
  • Top with hot broth and then sliced cooked chicken.
  • Top with optional soup garnishes.
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free dairy free pho recipe
gluten free dairy free pho recipe

No Bake Low Carb Gluten Free Double Chocolate Cheesecake

First off, I apologize for being very, very late in posting this recipe. I posted photos of this cheesecake on Facebook, and everyone’s responded asking for the recipe. At the time, I was like, yep, will get the recipe up ASAP.
Well, that didn’t happen.
This last three weeks of the renovation have been incredibly busy as well as stressful. So much has been changing here, as well as the house is full of various tradesmen.
On most days I could have electricians, plumbers, millworker, contractor, painter all here at same time. The house is incredibly dusty as well, and just plain messy. Everything is piled up…. everywhere.
There is not one space that has not been affected by the reno.
What that has meant for me blogging is that the house is too noisy, too much distraction, just no place to go to escape.
Leave the house?
Go to Starbucks and blog?
It has also been the time when I am constantly asked questions. Whether or not I should be asked by trades about various aspects of the job, that’s another story. But the fact is, I am not working outside the house right now, which means I am home, which means I am always available to be asked a question.
Where do you want the toilet paper holder?
How do you want me to finish this corner?
This shelf won’t fit anymore?
How low do you want this light fixture?
Nothing, so so serious, for awhile anyhow.
Just busy.
What also has happened, is that when you are around everyday you see everything. You get involved when the trades are in your home. Maybe you see someone taking a lot of breaks and taking days to finish a task, you tend to naturally get frustrated.
If I was working, and only saw the house the end of the day, I wouldn’t have become so involved with the process.
All in all, living through a renovation, especially one this large, can be difficult at times. It also can be so rewarding when you see all your planning and drawings come to life.
As, I’ve said, the last three months, this summer has been the “revolution of Carrie”.. I’ve learned more about myself in 90 days, then in the last couple of years.
A journey.
A story.
Here are a few photos of the renovation.. we are almost done and I will share finished room photos with you in October.

Recipe: No Bake Low Carb Gluten Free Double Chocolate Cheesecake
renovations
renovations
Recipe: No Bake Low Carb Gluten Free Double Chocolate Cheesecake






Recipe: No Bake Low Carb Double Chocolate Cheesecake
Recipe: No Bake Low Carb Double Chocolate Cheesecake
Recipe: No Bake Low Carb Gluten Free Double Chocolate Cheesecake
Recipe: No Bake Low Carb Gluten Free Double Chocolate Cheesecake
Recipe: No Bake Low Carb Gluten Free Double Chocolate Cheesecake


No Bake Low Carb Double Chocolate Cheesecake

Ingredients
  

  • 2 cups gluten free graham crumbs
  • 2/3 cups finely chopped walnuts
  • 2/3 cups finely chopped pecans
  • 2 tbsp dark cocoa
  • 4 tbsp agave
  • 2(250) gm cream cheese
  • 1 tbsp vanilla
  • 1 cup dark chocolate chips
  • 4 tbsp butter 
  • 2 tbsp dark cocoa
  • 1/2 tbsp vanilla

Instructions
 

  • For this recipe, I used a large rectangle ziplock storage container (all my dishes are packed up with reno).
  • In a medium bowl, mix gluten free graham crumbs with nuts, agave and dark cocoa.
  • Press crust mixture into rectangular container.
  • In food processor add cream cheese, ricotta, swerve and vanilla and process until smooth.
  • Add melted chocolate chips and process until smooth again.
  • Pour cheesecake filling on top of crust.
  • Spread evenly.
  • Refrigerate for at least 4 hours or overnight is preferable.
  • Remove cheesecake from refrigerator.
  • In a small bowl add 1 cup dark chocolate chips and 4 Tbsp butter.
  • Melt in microwave for 1 minute.
  • Stir.
  • Add 2 Tbsp swerve powdered sugar plus 2 Tbsp of dark cocoa.
  • Microwave 30 seconds.
  • Stir in 1/2 tsp vanilla.
  • Stir well, until silky smooth.
  • Spread warm melted chocolate on top of cheesecake.
  • Cover cheesecake and chill in refrigerator for at least a couple of hours.
  • Longer is better.
  • Enjoy!
Tried this recipe?Let us know how it was!

Roasted Strawberry Goat Cheese Salad

Roasted Strawberry Goat Cheese Salad
Roasted Strawberry Goat Cheese Salad
Roasted Strawberry Goat Cheese Salad


 
It’s day 33 of our Summer house renovation, as well as the moving out of our youngest. I’ve discovered quite a few things in the last couple of weeks. When our son moved out I fell apart, quite literally!
I knew he had planned on moving out in September but when we were informed it was happening a lot quicker I thought I could handle it. I was wrong!
I couldn’t stop crying. Just the mere thought of him moving, or the sound of his packing sent tears flowing down my face. I know as a parent that kids are supposed to move out and spread their own wings. I know I should be very proud that we raised kids to be self sufficient, industrious, and smart.
Shouldn’t I have been ready for this? Well, by my reaction I can easily say that I was not. The feeling of loss, of taking care of my last child, was overwhelming. The loss of my identity as a Mom and transition in to this unknown phase of my life.
I was feeling lost.
The day he moved out, I basically hid in my bedroom. I just couldn’t see him load up his belongings. I didn’t want to ruin his excitement about getting his own apartment so I felt that it was best to grieve in private.
I’m doing much better now and I’m working through being an empty-nester. I’ve also this week, and it happened on day 30 of renos, been desperately missing my kitchen. In fact missing my kitchen has been tied in to my loss of identity.You see, all I’ve ever wanted was to be a mom and a homemaker. I loved being home with my three kids and even though we had trying times, as all parents do, I’ve enjoyed the journey.
So, this not having a kitchen has left me feeling lost also. I use to spend a lot of time in the kitchen, so with the unaccessability to the one part of the home I feel the most fulfillment from, alongside the loss of the identity I tied myself to as a mother, has caused me some strife in the past few weeks.
However, I was able to find some joy with my latest trip to the farmers market.  I love going to the farmers market. It was strawberries everywhere, blueberries, and freshly picked cherries.

 
Monday’s salad is a Roasted Strawberry Goat Cheese Salad. Most of us have had a strawberry goat cheese salad, but I thought roasting the strawberries would bring out even more of the sweetness- I was right.
I also made a strawberry poppyseed dressing in my Vitamix thus giving this salad another layer of strawberry goodness.

Roasted Strawberry Goat Cheese Salad

Roasted Strawberry Goat Cheese Salad

Roasted Strawberry Goat Cheese Salad

Ingredients
  

  • 4 XL strawberries/person
  • 1 tbsp Golden Bliss balsamic vinegar with honey/strawberry skewer
  • 1 cup of raw pecans
  • 1/2 cup plain goat cheese, or 1 small log(crumbled)
  • 1 container (142 g) baby spinach/spring mix
  • 1 wooden skewer/person
  • Strawberry poppyseed dressing *

Instructions
 

  • Soak wooden skewers in water for 30 minutes.
  • Trim off stem of strawberries and skewer 4 strawberries onto each skewer.
  • Pour 1 Tbsp of Golden Bliss balsamic/honey vinegar over each strawberry skewer.
  • BBQ strawberry skewers on medium heat for 1 minute/side.
  • Remove from heat.
  • Place pecans in a small aluminum pie plate and toast lightly on BBQ. 
  • *Remember to shake or stir the pecans so the bottom layer doesn’t burn.
  • Pecans should take approximately 5 minutes to toast.
  • Remove pecans from heat.
  • In a large glass bowl, mix spinach/spring mix, crumbled goat cheese and toasted pecans.
  • Toss lightly.
  • On individual plates, place a mound of the salad mixture.
  • Place a strawberry skewer on each salad mound.
  • Drizzle the Strawberry Poppyseed Dressing on each salad.
Tried this recipe?Let us know how it was!
Roasted Strawberry Goat Cheese Salad

Strawberry poppyseed Dressing*

Ingredients
  

  • 1/4 cup apple cider vinegar
  • 1/2 tsp ground mustard
  • 1/2 cup grapeseed oil
  • 2 Truvia packets
  • 1 tsp poppyseeds
  • 1 cup sliced strawberries

Instructions
 

  • Add all ingredients into Vitamix.
  • Start on low and turn to high until dressing is smooth.
  • Pour dressing into a glass jar.
  • Store in refrigerator until ready to use.
Tried this recipe?Let us know how it was!
Roasted Strawberry Goat Cheese Salad

Portobello Mushroom Pizzas

Portobellow Mushroom Pizzas

Portobellow Mushroom Pizzas

Have you tried portobello mushrooms? They are those really large mushrooms you see in the grocery store and wonder, “What can I make with these?” 
Well, I discovered a fantastic use for those large hearty mushrooms. Hollow them out and you can basically stuff them with anything you want. As for me, I want to make pizza!
I’m still living a low carb gluten free lifestyle and was craving pizza the other day. I’ve seen recipes on the web for cauliflower crust pizzas but I didn’t have any cauliflower in the house but I did have portobello mushrooms and thought I’d play with them. I am so happy I did1
Portobello mushrooms are very low in calories (18 calories), low in carbs (3 g.), and have a small amount of protein (1.8 g.). They also provide niacin(vitamin B), folate and selenium (an antioxidant). What do those numbers mean? For me, it means I can still follow my low carb plan,  but also enjoy pizza again.
They are also naturally gluten free, just fill them with gluten free pizza ingredients. To tell you the truth, these mushroom pizzas are so delicious you won’t miss the flour pizza crusts. Really!

Portobellow Mushroom Pizzas
Portobellow Mushroom Pizzas

Portobello Mushroom Pizzas

Portobello Mushroom Pizzas

Portobello Mushroom Pizzas

Ingredients
  

  • 5 large portobello mushrooms
  • 2 Spolumbo spicy chicken gluten free sausages (casing removed)
  • 1 shallot, finely chopped
  • 1 tsp minced garlic
  • 1 tbsp olive oil
  • 1 cup chopped fresh spinach
  • Gluten free pizza sauce (approx 1 Tbsp per mushroom)
  • Fresh mozzerella cheese

Instructions
 

  • Preheat oven to 375 degrees.
  • In a frying pan, saute Spolumbo sausages, shallot, garlic in the olive oil.
  • Remove sausages once lightly cooked and chop up small.
  • Add back to frying pan and continue to fry until sausages are browned.
  • Add chopped spinach and saute for 5 more minutes.
  • Stirring to combine mixture.
  • Shut off heat until mushrooms are ready to be stuffed.
  • Using a small spoon, clean out mushroom “guts”.
  • Not only the stem of the mushroom but also the black cap, removing enough to resemble a bowl.
  • Add 1-2 Tbsp pizza sauce to bottom of portobello mushroom.
  • Fill each hollowed mushroom with the spinach sausage mixture.
  • Top each mushroom with fresh mozzarella cheese.
  • Line cookie sheet with parchment paper and place mushrooms on parchment.
  • Bake in oven for 20 minutes.
Tried this recipe?Let us know how it was!