Ten of My Favorite Gluten Free Recipe Blogs

We have been gluten free for at least some family members in our house for 2 years now. In that time I have found a number of really helpful blogs from which I am able to find many wonderful recipes to help to navigate through the gluten free landscape.

GF blogs

Here are some of my favorites in no particular order.

1) This House of Joy – This is  a blog that is wider than Gluten free (some homeschooling posts and other things) but all her recipes are gluten free and allergy free.

2) Intoxicated on Life – All her recipes are gluten free. This blog also has homeschooling resources so is not only a gluten free focus.

3) Gluten Free Girl and the Chef – This was one of my first websites.  I followed her instructions for my own gluten free flour mix and have used that ever since.  She also explored all kinds of flours which opened many doors for me.

4)  Brittany Angell - My favorite coconut flour pancakes come from this site.  I also have her 2 cookbooks and have found them to be a great resource.  Not only are there lots of great recipes but she teaches how to use the different flours.  After studying these books you are equipped to make your own substitutions and adapt your favorite recipes to be gluten free.

And book 2

5)  Stir It Up – This blog is not completely gluten free but it is one of my favorite recipe blogs.  She always has lovely photos and her recipes taste wonderful.   Highly recommended.

6) Allergy-Free Vintage Cookery – This is a blog I discovered through the Healing With Food Friday blog hop I hosted for 6 months.  I discovered a wonderful recipe for zucchini lasagna that is now part of my recipe list. 

7) Gluten Free on a Shoestring – She has load and loads of gluten free recipes.  I don’t make many of them because she has her own flour mix and it is not what I tend to use.  But she has alternative GF options for almost any baked good you could want.  It is a helpful place to search.  She also several cookbooks but I have not seen those.

8)  The Spunky Coconut - This blog is actually grain free.  She has some great recipes.  I made the best St. Lucia buns ever from her site, even better than the gluten ones I used to make.

9)  Elana’s Pantry – This is another grain free site with an emphasis on using almond flour.  Before Elena I did not even know what almond flour was but now it is a regular part of our baking options.  (And I get our almond flour from Honeyville Grains.  It is a really nice texture and certified gluten free.)

10)  Whole New Mom – Her recipes are primarily gluten free, sugar free and allergen free.  She also hosts a weekly blog hop called Allergy Free Wednesdays which has lots of other links to explore. 

 For more specific  GF recipes I have bookmarked check out my Pinterest page.

So if you have not been to these blogs please check them out and let them know I sent you.  And feel free to share a favorite GF site with me in the comments below.

Shared at Wildcrafting WednesdayWellness Wednesday,

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When Eating Gluten Free might not be so Helpful After All

Going gluten free is all the rage now.  Everyone knows someone who is gluten free or has celiac or someone who is thinking they should go gluten free.   There are more and more doctors and naturopaths and chiropractors who are telling their patients they should be gluten free.   And in many many situations there are great improvements in those who do make that choice.  GI problems calm down, migraines resolve, eczema clears.   But sometimes the problems do not go away or sometimes the person almost feels worse.

When Gluten Free is Not Such a Good Choice - Purposeful NutritionPhoto by asgw at Flickr

Sometimes when someone goes gluten free they simply replace all their favorite gluten products with gluten free versions.  So bread becomes a gluten free bread made by Udi’s or Rudi’s and bagels become gluten free bagels.  Crackers are gluten free crackers made with starch and a bit of flour.  Cookies and cakes and brownies and donuts are replaced by a gluten free version made with rice flour or tapoica starch or corn flour or some other alternative.  Believe me I have been there and done that.  I was grasping at trying to keep life as normal as possible.  And some of those products taste reasonably good.  But have you looked at the label to see what is really in them?

Tonight for a treat we had gluten free pizza made from Schar,  GF pizza crusts which I picked up at the discount grocery for 75 cents for 2.  I figured we could deviate a bit from our regular fare and have some GF pizza.  (Normally I would make a sourdough pizza crust and use that.)  It actually was rather tasty and we enjoyed our supper along with roasted cauliflower and sauteed spinach.  But when I looked at the label to see what was in my pizza I was once again glad that we don’t usually eat this way.

Here are the ingredients:

  • water
  • cornstarch
  • rice flour
  • potato starch
  • corn syrup
  • yeast
  • guar gum
  • mono and diglycerides
  • cream of tartar
  • baking soda
  • milk protein
  • salt
  • Tartaric acid
  • citric acid
  • natural flavor

Now tell me what if anything is that list is nutritious.   Yup, exactly what I thought….Nothing.  There are 29 g of carbohydrates and 2 grams of protein.  There is .5 g of fat and no cholesterol.  There are 200 mg of sodium.  There is no vitamin A, vitamin C, calcium, or iron.  That is what I can learn off the label.  If you begin to look there is very little nutrition in most commercial baked goods that are GF (not much in non GF baked good either but that is the subject of a different post.). 

If you want to get some nutritional value out of your GF baked goods you really need to make them yourself.  And this is where I put in my plug for sourdough.  You use whole grains to make sourdough and they actually have some vitamins and minerals in them plus they are fermented by the sourdough medium so are readily useable in your body.   (See my post on why I love sourdough so much.)

And most Americans really need to eat more fruits and vegetables.  I am finding now that my family is mostly GF we eat more vegetables.  We have always liked them and eaten some at every dinner but now we are eating twice as much as before.  I am finding the downside to that is expense and needing to go shopping more often to keep supplied.   Vegetables and fruits are some of the healthiest things we can put into our bodies especially if they are organic or at least chem free.  That of course comes by sourcing them from local places where you can know your famer and know how he or she raised the produce. 

So are you gluten free or thinking about it?   Consider how you change your diet.  Keep those gluten free treats as just that, more of a treat.  Read the labels to see what is in the food you are buying.  And EAT MORE VEGGIES.

 Shared at Wildcrafting Wednesday,  Wellness Wednesday.

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GAPS Diet Stories – June

Gaps CakeWater melon cake with fruit kabobs – a GAPS legal Birthday cake

1. How long have you been on the GAPS diet? 13 months

2. What was going on that made you decide to pursue the diet? My son has Aspergers Syndrome.  He is now 8.5 years old.  He had been GFCF (Gluten Free, Casein Free) for a bit over a year before starting GAPS. During that time, we discovered that he had a long list of food sensitivities. He wanted to be able to eat these foods again.

3. Did you start with Full GAPS or Intro first? How long have you been on each? We started with intro. I think we were on intro for a couple months.

4. What kind of progress or healing have you seen? I have lost 26 lb and gone from a size 12 to a size 2. My son has lost almost all of his food sensitivities. The only ones we haven’t tested recently are gluten and brown rice. He was also chronically constipated since 4 months old, when rice cereal was introduced. His constipation issues are greatly improved. He’s still not where I’d like to see him, but he’s so much better. With this healing, came an almost complete disappearance of the negative autistic behaviors.


I used to get a lot of migraines.  They were increasing in frequency and I consulted with a chiropractor.  He suggested that it may be a food intolerance.  After an elimination diet, I determined it was eggs.  After going on GAPS, I have had 1 migraine.  I have been able to eat eggs for almost the entire time.


5. What other strategies have you implemented along with GAPS? Why? During the 1st year of GAPS (and before), he also had ABA  (applied behavioral analysis) therapy and occupational therapy.

6. Are you off the GAPs diet? No

7. Are there areas where you have not seen healing so far? No

8. What has been the hardest thing about following the GAPS diet? Stage 1 intro was the hardest and getting my son to drink broth. But now he’s so used to it, there is no issue.

9. What has been the best thing about following the GAPS diet? Seeing my son blossom.

10. Do you have any advice for a person considering going on the GAPS diet? Realize that things will get worse before they get better. Don’t give up. Your gut feelings will tell you a lot about how and when to proceed.

Shared at Wellness WednesdayWildcrafting Wednesday.

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Healing With Food Friday Hiatus


Sadly Healing With Food Friday is not doing too well.  We have not had any growth and in fact have gone the other way.  It seems the course of wisdom to stop the blog hop for a time.  I do not know whether we will resume it or not at a later date.

I thank all you wonderful bloggers who have joined up with us over the past 6 months.  You have shared some truly wonderful posts and I have found some more great blogs to follow and made some new friends. 

Jennifer and Sherry

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Gluten Free Sourdough Company Review

Gluten-Free Sourdough Co.

(This post contains affiliate links from which I will benefit.  I did receive 2 bread mixes for this review but with no obligations to publish a positive review of any kind.)

In early March I had the opportunity to receive 2 wonderful sourdough bread mixes from The Gluten Free Sourdough Company.   Sharon has done some amazing things with her little company that I have not seen anyone else really attempt.  She has made a step by step mix for several different sourdough breads that she prepares (in a dedicated gluten free kitchen) and then sells.  This is a wonderful option for those who are new to the whole gluten free world or just really busy with little time to care for a starter and keep it going.  And after making 2 different bread mixes of hers I can safely say to you that they are worth every penny.    All the mixes are free of  gluten, dairy, eggs, soy, commercial yeast and gums so they really are great for anyone with food allergies of many kinds.

In your mix you will get 4 packets, each labeled 1, 2, 3, or 4.  With this are detailed directions of how to use these packets and successfully make your sourdough bread.  I followed the directions exactly and was happy to see the bread came out as she indicated it would.  The only ingredients you add from your own kitchen are water, oil, and in the dessert bread, your sweetener.

Gluten Free Sourdough Company Review

The 2 breads I tried were the Cinnamon Spice Dessert Bread and the Pumpernickel Bread.  (The picture is the Cinnamon Spice Bread).  My family and I LOVED the dessert bread.  It is sweet although not too much.  The sweetener is one of the things that is not in the mix and we added ourselves.  Sharon’s detailed directions told me when to add in the maple syrup.  I actually used honey because my oldest daughter can only have that.  And it worked out quite well.

The pumpernickel bread I did not like as well but I have to admit that I am not a huge fan of pumpernickel bread in general.  Two of my children, including my daughter who I mentioned above really liked the pumpernickel a lot.  Both the bread mixes are made with teff flour, which is a flour I have not used before.  I have researched it and am familiar with its qualities but have not used it in any recipes. 

Neither bread rose very high but again these are flatbreads.  They are named this for a reason.   I know this also is typical for gluten free sourdough breads and has been so in my experience making my own breads.

If you are seeing the need for a gluten free sourdough but are afraid to try or don’t know where or how to get a starter this is a great way to get going.  They are only $6.50 each which is very affordable when you consider all the work that has been saved for you.

Sharon also have a number of other great products at her site, including starter cultures, several books, a video club, a gluten free sourdough starter kit, almonds, pecans, and her brand new almond flour cookies.  I did get to sample those as well and they were quite tasty.   They will be available for sale through her site mid April.

Click on the box below to go to the website or click on this link.

 Gluten-Free Sourdough Co.

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Healing With Food Friday, Week 28


This blog hop is hosted by

Jennifer @ Purposeful Nutrition

Sherry @ This House of Joy (name change but same blogger and focus.)

Welcome to Healing With Food Friday! It is our hope that this carnival will be a great place to share and learn. This link-up is for blog posts that relate to healing with food; special diets, advice and tips, real food recipes that are GF.

Here are the top 2 posts from last weeks hop as chosen by you the readers.(These posts will be pinned to the Pinterest board as well.)

Sugar Free Peanut Fruit Dip or Topping from Angela at Grassfed Mama.

Low Carb Broccoli Tuna Casserole from Angela At Grass Fed Mama.

Joining this carnival is easy! Just be sure to follow the RULES:
1.  Please only link to posts that are relevant to healing with foods – GAPS, Specific Carbohydrate Diet (SCD), Low-Oxalate Diet (LOD), Paleo, GFCF (gluten-free/casein-free) and any other healing diet you have experience with.
2. No giveaways, product promotions, etc. These will be automatically deleted.
3. Recipes must contain only real food ingredients. No artificial sweeteners, trans fats, etc.
4. Please update your post with a link back to this linkup post (not our homepage). Something like “This post is featured on Healing with Foods Friday” will suffice. That way your readers can benefit from all the ideas too. This also helps out the other participants who are hoping to get more traffic to their blogs. If you’re new to blogging here’s what you do: Copy the URL of Healing with Food Friday from your browser address bar. Then edit your post by adding something like, “This post was shared on Healing with Food Friday” at the end of your post. Then highlight “Healing with Food”, click the “link” button on your blogging tool bar, and paste the URL into that line. That’s it
5. Please leave a comment on other posts from the link-up.  We all like comments, especially positive ones.
6  .Follow your hosts on social media and sign up for our blog posts for reminders to link up in the future.  We do share some of the contributions on social media so don’t be surprised if you see your contribution featured
7.. If you would please  share this carnival on Facebook, Twitter, Pinterest, or other social media we could spread the word about the healing power of REAL FOOD!
8.  By submitting a link to this blog hop you are giving Purposeful Nutrition and Nourishing Faith and Family permission to feature your post on their blogs and/or social media  platforms and utilize your post images in order to facilitate this feature.
Come back next week when we will highlight some of our favorite posts from this week!

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