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


  • 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.


  • 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


Artichoke Spinach Dip

artichoke spinach dip recipe

It is getting close to the holidays now and that means more entertaining to most folks. This is the time of the year when friends and family are visiting, mid-year parties are happening and we are all in the need of more recipes.
I do not feel like being gluten free holds me back from entertaining but it does make it a bit more challenging. You cannot pick up frozen appetizers at the grocery store and have them on hand to serve so that means you are making appetizers yourself. That is not necessarily a bad thing for I have always thought that homemade tastes the best!
I will be sharing more appetizer recipes with you for the rest of the month and I hope you give one or more of them a try!
This recipe is so easy to make especially if you have a food processor. For me, easy to whip up appetizers are the best.
I used dairy free sour cream for this dip but if dairy is not an issue for you feel free to use regular sour cream in the recipe.

Artichoke Spinach Dip


  • 1 can artichoke hearts, drained
  • 1 cup frozen spinach, thawed and drained
  • 1 garlic clove
  • 1 container Tofutti sour cream
  • 1/2 cup chopped parsley or cilantro
  • 1 tsp chopped jalapeño
  • zest from half a lemon
  • juice from half a lemon
  • 1 tsp maldon sea salt
  • 1 green onion, chopped


  • In food processor add the artichoke hearts and pulse a couple of times.
  • Add the garlic, parsley, jalapeño and pulse again 2-3 times.
  • Add the sour cream, lemon zest, lemon juice, green onion and salt.
  • Pulse again until combined.
  • Add the spinach and stir.
  • Pour dip into a small bowl and serve with various cut up veggies as well as gluten free crackers.
Tried this recipe?Let us know how it was!


artichoke spinach dip recipe
artichoke spinach dip recipe

Looking for Delicious Salad Recipes?

In my Gluten Free Salads Cookbook you can find 27 other delicious recipes your friends and family will love, including: Cucumber Herb Salad, Roasted Strawberry Goat Cheese Salad, Sesame Noodle Salad and many more. Purchase yours today.

Gluten-Free Thai Sweet Chili Sauce

Sweet, spicy and tangy all at the same time. This gluten-free thai sweet chili sauce is an easy recipe that takes only 15 minutes to make.
Sweet, spicy and tangy all at the same time. This gluten-free thai sweet chili sauce is an easy recipe that takes only 15 minutes to make. Gluten and dairy-free too!

Make this easy to make gluten-free thai sweet chili sauce at home and it only requires 7 simple ingredients plus water. Sweet, spicy and tangy all at the same time. Gluten-free thai sweet chili sauce is an easy recipe that takes only 15 minutes to make. Most bottle sweet chili sauces have ingredient names you cannot pronounce plus they are never gluten-free. All you need to make this gluten-free sauce is garlic, thai red chili peppers, vinegar, sweetener, cornstarch and water. THAT’S IT!

Gluten-free thai sweet chili sauce is sweet, spicy, sticky and it originated in Thailand. I went to Thailand in Feb 2020 to visit my son and his girlfriend and I have to say, Thai food is simply the best! The freshest fruits and vegetables and the flavours in Thai food are incredible. I cannot wait until I can get back to Thailand again.

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

The gluten-free thai sweet chili sauce takes less than 15 minutes to make and tastes far better then the store bought version. The ingredients for the gluten-free sauce can be found in most grocery stores now. No need to buy the sauce at the store when you can so easily make it at home.

Sweet, spicy and tangy all at the same time. This gluten-free thai sweet chili sauce is an easy recipe that takes only 15 minutes to make.


Minced garlic

Thai red chili peppers

Monkfruit or White Sugar


White vinegar

Gluten-Free Cornstarch


Once you see how easy it is to make the gluten-free thai sweet chili sauce you will never buy it again. Pre-celiac days I thought nothing of buying pre-made sauces in the grocery store. When I had to eat gluten-free and started reading ingredient labels, I realized I could just as easily make the sauces at home.

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.

I decided to try making gluten-free thai sweet chili sauce and the results were better then what I had been buying. By making it from scratch, I am able to adjust the sweetness and spiciness to my preferences. All you need is some simple ingredients and a spice grinder or mini food processor to chop up the chilis extra fine. I use this exact spice grinder when I make my Thai sauce.

Sweet, spicy and tangy all at the same time. This gluten-free thai sweet chili sauce is an easy recipe that takes only 15 minutes to make.

Is there a bottled sauce or condiment that you’d like to be able to make yourself?

Chilies are available all year long in grocery stores, however later in the summer months, closer to September, are the best time to go to the Farmers Markets for fresh organic chilies.


  1. Chop up the thai chili peppers in a spice grinder or mini food processor.
  2. Add the chopped peppers, garlic and the rest of the ingredients except the cornstarch and 2 Tbsp water to a saucepan.
  3. Heat on medium and stir.
  4. Cook until mixtures starts to boil and turn down then to low/medium.
  5. In a small bowl add the cornstarch and water and stir.
  6. Whisk the cornstarch slurry into the saucepan and simmer for 5 minutes.
  7. The sauce will start to thicken and it is ready.
  8. Remove and pour into a glass jar.
  9. Store in refrigerator until ready to serve.
Free Chocolate Treats E-Book

In my gluten-free recipe I used monkfruit sweetener to cut back on the sugar in the sauce, but feel free to use white sugar if you want. I also like my sauce to not to be too thick, but again add more cornstarch if you want a thicker sweet chili sauce.


Slow Cooker Thai Green Curry

Gluten-Free Thai Cabbage Salad

Gluten-Free Thai BBQ Chicken Pizza

Gluten-Free Thai Green Curry Soup

Sweet, spicy and tangy all at the same time. This gluten-free thai sweet chili sauce is an easy recipe that takes only 15 minutes to make.

Want more recipes? Subscribe to get new recipes delivered straight into your inbox. And be sure to stay in touch on Facebook, Twitter, Instagram and Pinterest. I really would love to hear from you so DM me any questions you might have about anything gluten-free related! Use #wheatfreemom and share photos of the recipes you have made so we all can enjoy.

Sweet, spicy and tangy all at the same time. This gluten-free thai sweet chili sauce is an easy to make recipe that takes only 15 minutes to make.

Gluten Free Thai Sweet Chili Sauce

Carrie Adair
Sweet, spicy and sticky all at the same time. This gluten-free thai sweet chili sauce is an easy to make recipe that takes only 15 minutes to make.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Appetizer
Cuisine Thai
Servings 4


  • spice grinder or mini food processor
  • saucepan
  • measuring cups and spoons



  • Chop up chili peppers in a spice grinder or small food processor.
  • Add chopped chili peppers, garlic, and all the rest of the ingredients into a saucepan except the cornstarch and 2 Tbsp water.
  • Heat on medium till the mixture boils.
  • Turn sauce down to a simmer and cook for 3-5 minutes.
  • Combine cornstarch and 2 tbsp water in a small bowl and mix well.
  • Whisk the cornstarch mixture into the chili sauce and continue simmering for a few minutes.
  • The sauce will thicken quite quickly.
  • Remove from heat and store in glass canning jars.
  • Store sauce in refrigerator.
Keyword appetizer, dipping sauce, gluten-free, gluten-free recipe, gluten-free sauce, sauce, sauce recipe, thai recipe, thai sweet chili sauce, thai sweet chili sauce recipe
Tried this recipe?Let us know how it was!

Gluten-Free Harissa

Gluten Free Harissa

Harissa is a hot chili paste common in Moroccan and Tunisian cuisine. It can be added to soups, pastas and meats for added spice.
Harissa is available at specialty stores but I find a lot of them have gluten in them. However, It’s super easy and inexpensive to make.
As I said in earlier blogs, 2012 is the year to go back to basics and make your own homemade sauces with fresh organic ingredients.
What would you like to learn to make?
Anyone interested in canning seasonal vegetables?
I understand that we are living in a world where our lives can be busy, but I have to tell you truthfully that I have always baked and cooked from scratch for my family. My kids didn’t go to school with Oreos or Lunchables. They always had homemade cookies, fresh bread, vegetables or fruit in their lunch.
Even when we were on a tight budget, I always had flour, sugar, butter and eggs in my house. I could always make pancakes for supper, make a batch of fresh cinnamon buns for lunch, or a homemade vegetable soup.
I don’t understand how families can afford to eat out all the time and honestly why you would want to anyway?
Does that come from a grandma who used to make fresh bread every day? From a family who had dessert at every meal? Who knew how to make sauerkraut and perogies as a child? Who learned how to make an angel food cake from scratch without measuring anything?
Having to live gluten free is helping me get back to basics again.
Read ingredient labels on processed food lately? It’s absolutely crazy what is added to the simplest of foods. This is why we need to get back to locally grown, organic, whole foods.

Gluten Free Harissa
Gluten Free Harissa
Gluten Free Harissa
Gluten Free Harissa

Now wasn’t that easy!? 

Gluten Free Harissa


  • 20 fresh red chili peppers
  • 2 tbsp minced garlic
  • 2 tbsp fresh lemon juice( do not use bottled)
  • 1/4 cup good olive oil ( I like to use Olio Santo)
  • 1 tsp maldon sea salt
  • 2 1/2 tsp freshly ground cumin
  • 1/8 tsp saigon cinnamon


  • Cut the stems off the chilies and then chop them up.
  • Add chopped chilies and garlic to a food processor.
  • Puree in food processor until finely minced.
  • Add lemon juice, olive oil, salt, cumin and cinnamon and process until a sauce is formed.
  • Place harissa into small canning jars, top with more olive oil and store in refrigerator.
  • These will keep for a couple of months.
Tried this recipe?Let us know how it was!