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

Gluten Free Rice, Lentil and Quinoa Salad

gluten free dairy free rice lentil quinoa salad recipe
I like salads!
In fact I could eat salads almost every meal, well, not for breakfast normally but definitely for lunch and supper. (I even have my 27 favorite salads available in my cookbook.)
I really like salads that will last in the refrigerator for a couple of days too and how I normally do that is by putting them in canning jars.
You can fill them to the right portion size that you want, put the lid on and grab and go.
Basically just give the jar a bit of a shake and it is a good as when you made it.
This is one of those salads.
This salad would be great for a bbq or picnic in the summer too.
No mayo or dairy ingredients that you have to worry about in the summer heat.
Barbecue up some chicken breasts or steaks and all you really need is this salad to go with it.

Gluten Free Rice, Lentil and Quinoa Salad

Ingredients
  

  • 1 cup cooked and cooled black or wild rice
  • 1 cup cooked and cooled quinoa
  • 1 cup cooked and cooled green lentils
  • 1/2 cup cooked and cooled edamame
  • 2 green onions, finely chopped
  • 2 cups baby kale or spinach finely chopped
  • 2 tbsp raw sunflower seeds, lightly toasted
  • 1 tbsp raw pumpkin seeds, lightly toasted
  • wedges of limes to serve
  • Dressing:
  • 1/2 small red chile pepper, seeds removed
  • 1/2 jalapeño, seeds removed
  • 2 cloves of garlic
  • 2 tsp minced ginger
  • 1/2 cup fresh lime juice
  • 2 tbsp sesame oil
  • 4 tbsp fish sauce

Instructions
 

  • Chop the red chile pepper and jalapeño into smaller pieces.
  • Add this to a mini food processor and pulse until peppers are finely crushed.
  • Add the rest of the dressing ingredients and pulse until dressing is smooth.
  • In a large bowl combine all the salad ingredients except the lime wedges.
  • Pour the dressing over the salad and stir.
  • Spoon salad into small jars.
  • Place lids on jars and place in refrigerator.
  • This salad will last 3-4 days in the fridge.
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free dairy free rice lentil quinoa salad recipe
gluten free dairy free rice lentil quinoa salad recipe

Gluten Free Dairy Free Cinnamon Buns

An easy to make gluten and dairy-free cinnamon bun recipe.
These easy to make gluten and dairy free cinnamon buns are delicious and don't taste like they are gluten-free at all.

These easy to make gluten and dairy-free cinnamon buns are delicious and don’t taste like they are gluten-free at all. I love when I share a baked goodie and no one knows it is gluten-free. A win win for sure! This recipe is a biscuit gluten-free dough-no yeast required.

You can easily make this recipe in the morning and enjoy warm gluten-free cinnamon buns for breakfast. These cinnamon buns are gluten, dairy and yeast free. This recipe was originally written and posted Feb 9 2015. I have taken new photos and updated the written post.

Basically you are making a biscuit type dough, rolling it flat, topping with brown sugar and vegan butter and rolling into a jelly roll shape.
Then all you need to do is slice, place in a baking pan and bake.
Easy right?

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

Homemade gluten-free cinnamon rolls that are soft, fluffy and oh so delicious. There really is nothing better than a warm and gooey cinnamon bun.

An easy gluten and dairy-free cinnamon bun recipe.

With no yeast in the gluten-free cinnamon bun recipe there is no waiting for dough to rise. In the recipe I used goat milk, for I am not able to handle cow dairy right now. You could substitute coconut milk if you are wanting a plant-based alternative.

This recipe is easy to make and I know everyone will love them. No icing is needed with these cinnamon buns. I sprinkle brown sugar and cinnamon on the bottom of the pan before I add the rolled buns. Then pour a bit of goat milk over the top of the buns before baking. Once the buns are baked you will have a decadent caramel topping on them.

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THE INGREDIENTS NEEDED TO MAKE THE CINNAMON BUNS:

An easy to make gluten and dairy-free cinnamon bun recipe.

I grew up with cinnamon buns regular appearing for breakfast. I am thrilled that I was able to create a yummy gluten-free version of a childhood favourite. These gluten-free cinnamon buns are soft, gooey and totally irresistible. The square pan definitely does not last long in my house.

HOW TO MAKE THE CINNAMON BUNS:

  1. Preheat oven to 350 degrees.
  2. In a stand mixer add the dry ingredients (gluten-free flour, white sugar, baking powder, salt, vanilla and spices) and mix on low speed.
  3. In a small bowl whisk the goat milk and apple cider vinegar.
  4. Add the vegan butter to the dry ingredients and mix on low speed until crumbly.
  5. Add the goat milk and mix on low until dough starts to come together.
  6. Sprinkle the countertop well with gluten-free flour.
  7. Turn the dough onto the counter and knead gently for a minute.
  8. Roll dough with a rolling pin into a small rectangle.
  9. Spread the melted vegan butter all over the dough.
  10. Sprinkle the cinnamon and brown sugar all over the dough.
  11. Roll up the dough like a jelly roll.
  12. Cut into thick slices.
  13. Pour melted butter onto the bottom of the baking pan.
  14. Sprinkle brown sugar over the melted butter.
  15. Place the bun slices into the baking pan.
  16. Pour about 2 Tbsp goat milk in between the cinnamon buns.
  17. Bake in the oven for 20-22 minutes until lightly brown.]
  18. Remove from oven and cool for 5 minutes.
  19. Invert baking pan onto a plate.
  20. Enjoy!
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/

What is better than delicious, freshly made gluten-free cinnamon buns right out of the oven? Cinnamon rolls are one of those baked goods you crave once you are gluten-free. Especially if you go to the mall and pass by a Cinnzeo bakery. All you think about after is cinnamon buns.

Thankfully, you now have an easy gluten-free recipe that you can make at home.

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An easy to make gluten and dairy-free cinnamon bun recipe.

Gluten Free Dairy Free Cinnamon Buns

An easy to make gluten and dairy-free cinnamon bun recipe.You can easily make this recipe in the morning and enjoy warm cinnamon buns for breakfast.
Prep Time 10 mins
Cook Time 22 mins
Total Time 32 mins
Course Breakfast
Cuisine American

Equipment

  • stand mixer
  • measuring cups
  • spatula
  • Rolling Pin
  • square baking pan

Ingredients
  

  • 2 cups gluten free flour blend
  • 3 tbsp white sugar
  • 1/4 tsp salt
  • 1/4 cup Earth Balance vegan “butter”, chopped into small pieces
  • 1 tbsp baking powder
  • 3/4 cup goat milk
  • 3 tbsp goat milk
  • 1 tsp apple cider vinegar
  • 1/2 tsp dried vanilla powder
  • 1/4 tsp cardamon
  • 1/4 tsp nutmeg
  • Extra gluten free flour to dust countertop for rolling.
  • Filling
  • 1 tsp cinnamon
  • 1/2 cup brown sugar
  • 1/4 cup melted vegan “butter”
  • Bottom ingredients
  • 2 tbsp melted vegan “butter”
  • 2 tbsp brown sugar
  • 2 tbsp goat milk

Instructions
 

  • Preheat oven to 350 degrees.
  • In a stand mixer add the dry ingredients (gluten free flour, white sugar, baking powder, salt and spices) and mix on low speed.
  • In a small bowl whisk the goat milk and apple cider vinegar.
  • Add the vegan “butter” to the dry ingredients and mix until crumbly.
  • Add the goat milk and mix well until a soft dough forms.
  • Sprinkle the countertop well with gluten free flour.
  • Turn cinnamon dough onto counter top and knead gently for a minute.
  • Roll dough with a rolling pin into a small rectangle.
  • Spread the melted vegan “butter” all over the dough.
  • Sprinkle the cinnamon and brown sugar all over dough.
  • Roll up the dough like a jelly roll.
  • Cut into thick slices.
  • Pour the melted vegan “butter” from list of bottom ingredients onto the bottom of a 8×8 square baking pan.
  • Sprinkle the brown sugar over the melted vegan “butter”
  • Place the slices into the baking pan.
  • Pour the 2 Tbsp goat milk in between the cinnamon buns.
  • Bake in the oven for 20-22 minutes until lightly brown.
  • Remove from the oven and cool for 5 minutes.
  • Invert baking pan onto a plate.
  • Enjoy.
Keyword breakfast, cinnamon buns, cinnamon rolls, dairy-free, gluten-free, gluten-free baking, gluten-free breakfast, gluten-free recipe
Tried this recipe?Let us know how it was!

Gluten-Free Spring Rolls

wheat free spring rolls recipe
gluten free spring rolls recipe
wheat free spring rolls recipe
gluten free spring rolls recipe
wheat free spring rolls recipe
gluten free spring rolls recipe
gluten free spring rolls recipe


Here it is… the recipe for gluten free spring rolls.
I recently posted the question on Facebook on what should be my next recipe. (Be sure to join our Facebook community here.)
Should I do gluten free spring rolls or pizza pops?
The winner was gluten free spring rolls. I will put the recipe for gluten free pizza pops in the cookbook I am working on.
Making these spring rolls is not difficult, HOWEVER, they do take time. What is MOST important is to have all ingredients prepped, have your rice paper soaking area ready, your filling and rolling area prepped, and your deep frying area ready.
If you are not organized in those areas, you will find making these spring rolls more frustrating then it needs to be.
Now is this a recipe that is quick and easy?
I would say no. It’s not that this recipe is difficult but there are many steps involved.
The deep frying process also takes time so I might not suggest this as a quick supper.
With the old school spring rolls that us gluten free folks cannot eat, egg roll wrappers are used. Honestly, the rice paper wrappers that I use for the gluten free spring rolls are more delicate than the egg roll ones. Keep that in mind if you used to make the old ones and now are using the rice paper wrappers.
Because of the thinness of the wrappers I found the wrapper fried up very quickly, in fact, the inside was not fully cooked so I finished them off in the oven. You could cook the filling before hand instead of the raw like I did. This way you could skip the oven step.
I think I will do that the next time I make these.

Gluten Free Spring Rolls

Ingredients
  

  • Large rice paper wrappers
  • 1 pkg ground pork or about 2 pounds
  • 1/2 cup thinly sliced green onions
  • 1 cup thinly sliced Savoy cabbage
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1 cup finely chopped brown mushrooms
  • 1 tbsp gluten free soy sauce

Instructions
 

  • In a medium bowl, combine the ground pork, onions, cabbage, garlic, ginger, mushrooms and gluten free soy sauce.
  • Mix well with a wooden spoon.
  • Boil water in a tea kettle.
  • Using a 9×13 baking pan, pour about an inch of hot water into pan.
  • Place a rice paper wrapper in the hot water for about 20 seconds to allow it to get pliable.
  • Remove wrapper and place on a large square of parchment paper.
  • Spoon about 2 Tbsp of the meat filling on the bottom third of the wrapper and form into a log shape.
  • Bring lower part of the wrapper up over the filling, fold in the sides of the wrapper and then roll into a tight cylinder.
  • Place rolled spring roll onto another sheet of parchment.
  • Continue filling and rolling until you have enough spring rolls.
  • Depending on how many spring rolls you are looking to make.
  • This full batch made 13 larger spring rolls for me.
  • You can put leftover meat mixture into the fridge or freezer for a later time.
  • In a large saucepan, heat about 3 inches of canola oil until the oil is hot enough for deep frying.
  • Have a paper towel lined plate beside stove ready for the fried spring rolls.
  • Carefully add as many spring rolls to your pot that will fit without crowding.
  • I fried 2 at a time in mine.
  • Using tongs, carefully flip over the spring rolls while they are frying.
  • Fry for approximately 8-10 minutes.
  • Remove fried spring rolls to plate.
  • Heat oven to 350 degrees.
  • Line a cookie sheet with parchment or aluminum foil.
  • Place fried spring rolls on cookie sheet and bake in oven for 15 minutes.
  • If you make very small spring rolls and use only 1 Tbsp of raw filling you will be able to skip the oven step.
  • Using a cooked meat filling will also allow you to eliminate baking them in the oven.
  • You can serve these spring rolls as an appetizer.
  • I placed them on top of my rice vermicelli salad.
Tried this recipe?Let us know how it was!

The Difference Between Gluten-Free and Wheat-Free

gluten free muffins
gluten free cupcakes
gluten free heart pizza
gluten free buttermilk pancakes

Lately I’ve been getting a lot of questions on both the blog and our Facebook community about the difference between a wheat-free diet and a gluten-free diet.
I felt I needed to elaborate on the answer to this question. It is a longer answer than can be said in the comment section.
First off, I am gluten-free!
I was diagnosed with Celiacs disease 5 years ago, and thus a strict gluten free diet is my new life plan.
With my diagnosis came mixed reactions to packaged gluten free foods and a desire to bake really good gluten free foods. (That’s what Wheat Free Mom is all about: just because you’re gluten-free, DOESN’T MEAN your food should taste anything less than delicious!)
That is how this blog happened. I was frustrated at times and so happy at times and wanted to share this with you all.
When I found a gluten free recipe that tasted so good, I wanted to weep, and sharing these with others has been a blessing for me. I knew others were out in this world like me.
They too, wanted to make a warm batch of gluten-free muffins….

A chocolate dessert to wow your company (gluten-free cupcakes)…

A savoury gluten-free pizza

A pile of gluten-free buttermilk pancakes for Sunday morning

So I started the blog Wheat free Mom with my son back in August 2009. (Crazy how far the blog has come!)
Why wheat-free and not gluten-free?
Simply: gluten-free mom was taken and so I became Wheat Free Mom.

Gluten-Free vs. Wheat-Free

First off, they are NOT the same.
Gluten is the protein found in many grains including wheat, rye, barley, spelt and oats.
Celiacs disease is a medical condition, an autoimmune response to gluten.
If you have Celiacs disease even a small amount of gluten is harmful. It damages the surface of the small intestine resulting in poor absorption of nutrients (protein, fat, vitamins and minerals) which are necessary for good health.
The treatment for Celiacs disease is a strict adherence to a gluten-free diet for life!

What is Wheat-Free?

Basically… avoiding all products that list wheat as an ingredient.
Some ingredients are obvious, such as wheat, wheat bran and whole-wheat.
Less obvious ingredients are couscous, bulgur, semolina, durum and kamut.
Rye, spelt, barley and Oats are wheat-free but not gluten-free.
My recipes are all gluten free, which means they are also than wheat free.
Most wheat-free recipes contain some sort of gluten so they are NOT gluten free.
A food labelled “wheat-free” is safe for someone with a wheat allergy, but NOT for someone with celiacs disease or gluten sensitivity.
This is why it’s INCREDIBLY important that you take time to educate yourself on the differences AND the various ingredients to watch out for. It’s also a great reason to focus on non-processed foods and to cook for yourself as much as possible so you can ensure your meals are going to be clean.
I feel like I’m getting long winded in answering the question.
Simply: Gluten-free will be wheat free BUT wheat free will not be gluten free, unless it is labelled gluten free.
For me, I have a medical condition called celiacs disease, and for the rest of my life I will be following a gluten free diet. I am extremely sensitive to gluten so I am very careful where I eat and what I eat.
I appreciate all the discussion lately about wheat-free and gluten-free and I hope I’ve answered some of the questions. Again, I am not a doctor so please consult a doctor regarding your health issues.
Our bodies are all unique and what one person can easily digest is not necessarily the same for someone else.
Ask questions and seek professional medical help if you are having any health issues.
Lastly, again, ALL recipes on Wheat Free Mom will be both gluten and wheat free.
P.S. Congratulations to Kristin who won the latest giveaway!

Gluten Free Cake Pops

cakepops1


Gluten free Cake Pops. Have you seen any out there? Have you found recipes for gluten free cake pops?
I bet you have seen cake pops everywhere… like Starbucks, but no gluten free ones, right? I scoured the aisles of cookbooks the other day at Chapters and not one of the cake pops books had any gluten free versions. Why?
Well today I solve that issue. Here is a recipe for gluten free cake pops that I hope you will be happy with. They are not hard to make, they just require patience as there are a lot of steps to be followed. Because there are a lot of steps, I am not going to write a long blog for you to read today.
Here is the recipe.


Gluten Free Cake Pops

Ingredients
  

  • Gluten free cake mix (I used celimix, but any will do as long as it makes a 8×8 pan)
  • Gluten free cream cheese icing (recipe to follow)
  • 6 inch 6 inch cookie sticks (Available at Michaels) this recipe made 31 pops2 bags
  • Wilton candy melts (available at Michaels)
  • 2 foam rectangles (to stand pops in)

Instructions
 

  • Prepare the cake mix according to package directions, bake in an 8×9 pan. Set aside and cool.
  • Prepare the cream cheese icing. Set aside til cake cools.Once cake is cooled, crumble cake, using a fork, into a large bowl.
  • Add cream cheese icing (start with a cup). The amount will vary, just use enough to allow mixture to roll into a ball.I used an x-small ice cream scoop to make the balls. I basically scooped up the mixture twice and rolled them into a ball with my hands.
  • Place the cake/frosting balls onto a parchment lined cookie sheet.Melt the candy melts in a microwave safe bowl (follow manufacturers instructions).
  • Dip one end of the cookie stick into the candy melt and then insert the same end directly into the cake ball.After all the cake balls have cookie sticks in them, put the cookie sheet into the fridge or freezer to set.
  • Remove cake balls after an hour. You will have to reheat your candy melts again-make sure not to burn
  • Carefully dip the cake pops into the melted candy. Turn it around until it is completely covered.
  • Take cake pop out and turn around and around until excess candy melt has dripped off.
  • Stick the cake pops into a foam rectangle to dry and decorate them with sprinkles or flavored sugars(do this right away so that the sprinkles stick on)
  • Once all dipped, place cake pops on foam rectangle into the fridge to harden.
  • Take a breath! You have now made gluten free cake pops!
Tried this recipe?Let us know how it was!

Cream Cheese Icing

Ingredients
  

  • 1/2 cup butter, softened
  • 1/2 cup cream cheese, softened
  • 3 cups gluten free icing sugar
  • 1 tsp vanilla

Instructions
 

  • Beat butter and cream cheese in large bowl of electric mixer until light and fluffy.
  • Add icing sugar and beat at low speed until well blended. Beat in vanilla until smooth.
Tried this recipe?Let us know how it was!