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Keto Crockpot Broccoli Soup

October 9, 2018 by officially gluten free Leave a Comment

Keto Crockpot Broccoli Soup

Warm Up With This Cheesy Gluten Free & Keto Crockpot Broccoli Soup, that’s the Perfect Comfort Meal For a Cool Day. This Rich and Creamy Keto Broccoli Cheddar Soup Is Full of Flavor. It’s a Tried and Tested, No Fuss Slow Cooker Recipe That My Family Loves. Most importantly, It’s so easy it is to Make! Just Set-It-And-Forget-It!!!

Keto Crockpot Broccoli Soup

How to make Keto Crockpot Broccoli Soup

To Make This Yummy Crockpot Broccoli Soup, You Place the broccoli flowerets into the crockpot, then add the chicken broth and the whipping cream. Cut the butter and cream cheese into 1/2 inch squares.

Keto Crockpot Broccoli Soup

Keto Crockpot Broccoli Soup

Place them into the crockpot, dotted throughout. Cover and cook on high for 1 1/2 hours. Cover the cooked broccoli with the mozzarella and cheddar cheese. Stir until the cheese is incorporated. Then cook for another hour.

Keto Crockpot Broccoli Soup

WHAT IS THE KETOGENIC DIET?

If you haven’t heard of The ketogenic diet (often called keto), it’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When in ketosis, your body switches to burning fat for its primary fuel source.

On Keto, you’re supposed to get at least 70 percent of your calories from Fat, 15 to 25 percent from Protein, and 10 percent from Carbohydrates. You should avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

Keto Crockpot Broccoli Soup

Keto Crockpot Broccoli Soup

Here’s a Fantastic Keto Crockpot Broccoli Soup Recipe that tastes just like the Cheese Sauce my Mom used to make. It’s a great way to get picky eaters to eat their veggies. It’s loaded with Broccoli and Delicious Cheddar Cheese.  For something a little more flavorful, try adding a little Havarti or Provolone along with the cheddar. Another way I add flavor to my soups is by switching the butter out for bacon grease. This Recipe can be made with Veggie Stock or Even Water in place of the Chicken Broth, if Preferred. I make my own Chicken Broth, so that means I need to add quite a lot of Salt. If you’re using store bought broth you may not need to add any Salt at all.

Maybe You’ll want to try out These 6 Ingredient Gluten Free and Keto Buffalo Chicken Taquitos. too. They’re an Incredibly Easy to Make Cheese Shelled Taquito That Tastes Amazing.

Keto Crockpot Broccoli Soup

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like this Keto Crockpot Broccoli Soup. If you aren’t already Following my Keto/Gluten Free Recipe Page on Facebook where I Post all my New Recipes, you can Join Here and Follow me on Pinterest Here.

Keto Crockpot Broccoli Soup

“Warm Up With This Cheesy Gluten Free & Keto Crockpot Broccoli Soup, that’s the Perfect Comfort Meal For a Cool Day. This Rich and Creamy Keto Broccoli Cheddar Soup Is Full of Flavor. It’s a Tried and Tested, No Fuss Slow Cooker Recipe That My Family Loves. Most importantly, It’s so easy it is to Make! Just Set-It-And-Forget-It!!!”

Ingredients 

5 Cups Broccoli

2 Cup Chicken Broth

1/2 Cup Heavy Whipping Cream

1/4 Cup Butter

1/4 Cup Cream Cheese

3/4 Cup Mozzarella Cheese

1 3/4 Cup Cheddar Cheese

Salt and Pepper (to taste)

Directions

1. Place the broccoli flowerets into the crockpot, then add the chicken broth and the whipping cream. Cut the butter and cream cheese into 1/2 inch squares. Place them into the crockpot, dotted throughout. Cover and cook on high for 1 1/2 hours.

2. Then, stir the Broccoli mixture. Cover it with the mozzarella and cheddar cheese. Stir until the cheese is incorporated. Then cook for another hour. Add salt and pepper to taste.

This Keto Crockpot Broccoli Soup Recipe Serves 4.

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Keto Crockpot Broccoli Soup

 

Other Keto Friendly/Low Carb Recipes:

If you love this Recipe for Keto Crockpot Broccoli Soup, check out some of my other Keto Friendly Recipes Here:

  • Keto Chicken Quesadilla 
  • Low Carb Chicken Club Sandwich
  • Cheesy Keto Tuna Melts
  • Low Carb Sour Cream and Chive Crackers 

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

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Keto Crockpot Broccoli Soup

 

Keto Crockpot Broccoli Soup
 
Save Print
Prep time
15 mins
Cook time
2 hours 30 mins
Total time
2 hours 45 mins
 
Author: Lyndsay Baker
Recipe type: Keto Crockpot Soup
Cuisine: American
Serves: 4 servings
Ingredients
  • 5 Cups Broccoli
  • 2 Cup Chicken Broth
  • ½ Cup Heavy Whipping Cream
  • ¼ Cup Butter
  • ¼ Cup Cream Cheese
  • ¾ Cup Mozzarella Cheese
  • 1¾ Cup Cheddar Cheese
  • Salt and Pepper (to taste)
Instructions
  1. Place the broccoli flowerets into the crockpot, then add the chicken broth and the whipping cream. Cut the butter and cream cheese into ½ inch squares. Place them into the crockpot, dotted throughout. Cover and cook on high for 1½ hours.
  2. Stir the Broccoli mixture, then cover it with the mozzarella and cheddar cheese. Stir until the cheese is incorporated. Then cook for another hour. Add salt and pepper to taste.
3.5.3251

Filed Under: Gluten Free, Recipes Tagged With: blog, broccoli, celiac, cheese, cooking, crockpot, delicious, diet, dinner, easy, eating, food, Gluten Free, grain free, health, keto, life, low carb, lunch, recipe, recipes, slow cooker, soup, weight loss, wheat free

Naked Wonton Soup

August 15, 2018 by officially gluten free 22 Comments

This Gluten Free & Keto Naked Wonton Soup is so Easy to Make and Tastes Just like Traditional Wonton Soup. It’s a Great Low Carb Alternative that will satisfy Your Chinese Food Cravings. The juicy Pork and Prawn / Shrimp Wonton Meatballs are a Delightful Low Carb Twist on an Long Time Favourite. It’s so Flavourful and Delicious that you won’t even miss the wrapper.

Keto Naked Wonton Soup

How to Make Keto Naked Wonton Soup

To make this Tasty Soup, you boil the chicken broth with the ginger and whole cloves of garlic. Let it simmer for 10 -15 minutes. Then use a food processor to grind up the pealed shrimp and raw ground pork with the sesame oil, cloves of garlic and chopped green onion. Mix it until it’s well combined. You can use a knife and cutting board for this step if you don’t have a food processor.

Keto Naked Wonton Soup

Preheat your oven, then shape the pork and shrimp mixture into small meatballs. Place the meatballs into a  baking dish, then bake for 20 – 25 minutes or until browned. Turn a few times throughout. Remove the pieces of ginger and garlic from the broth, then add the cooked meatballs, the sesame oil and the chopped green onion to the pot. Let simmer for 5 – 10 minutes.

Keto Naked Wonton Soup

WHAT IS THE KETOGENIC DIET?

The ketogenic diet (often called keto) is a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When in ketosis, your body switches to burning fat for its primary fuel source.

On Keto, you’re supposed to get at least 70 percent of your calories from Fat, 15 to 25 percent from Protein, and 10 percent from Carbohydrates. You should avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

Keto Naked Wonton Soup

Low Carb Naked Wonton Soup

My Family Loves this Naked Wonton Soup Recipe. When they ask if I could make it again, I’m happy to because it’s so much easier than having to wrap the wontons in a wrapper and I think they taste just as good. I also love how healthy this soup is. Bone broth is so good for you and is a great way to make your meals go a bit farther. Whenever we get a roasted chicken, (which is usually once a week) I boil down the bones in a large pot over medium heat for a few hours. Then I use a strainer and bowl to Separate the liquid from the bones. I save it in the freezer to make soup or sauces with throughout the week.

If you love Low Carb Appetizers, then you’ll want to try out these Bacon Crab Rangoon Fat Bombs.  They’re a bite-sized Fat Bomb that’s loaded with flavor and provides a nutritious hit of healthy fats.

Keto Naked Wonton Soup

Recipe Note:

  • To Freeze this soup: Freeze the cooked meatballs separate from the broth. Let thaw before reheating.
  • To make homemade bone broth, boil a chicken carcass/bones in a large pot full of water over medium heat for a few hours. Then I use a strainer and bowl to Separate the liquid from the bones.
  • This recipe for Naked Wonton Soup serves 4 People.

Keto Naked Wonton Soup

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Naked Wonton Soup

5 from 12 votes
Print Pin Rate
Course: Keto Soup
Cuisine: Asian
Keyword: Asian, Dinner, Keto, Low Carb
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Calories: 204kcal
Author: Lyndsay Baker

Ingredients

  • 4 Cups Salted Chicken Broth
  • 1 inch Piece Ginger
  • 8 oz Ground Pork
  • 8 oz Shrimp pealed
  • 1 Tsp Sesame Oil divided
  • 4 Cloves Garlic
  • 2 Green Onion

Instructions

  • In a large pot boil the chicken broth with the piece of ginger and 2 whole cloves of garlic. Let simmer for 10 -15 minutes.
  • Using a food processor, grind up the pealed shrimp and raw ground pork with 1/2 tsp of sesame oil, 2 cloves of garlic and 1 chopped green onion. Mix until well combined. (you can use a knife and cutting board for this step if you don't have a food processor.)
  • Preheat oven to 400 F. Shape the pork and shrimp mixture into small meatballs. Place the meatballs into a baking dish, then bake for 20 - 25 minutes or until browned. Turn a few times throughout.
  • Remove the pieces of ginger and garlic from the broth. Add the cooked meatballs, 1/2 tsp sesame oil and the last chopped green onion to the pot. Let simmer for 5 - 10 minutes.

Nutrition

Calories: 204kcal | Carbohydrates: 2.2g | Protein: 18.3g | Fat: 12.5g | Fiber: 0.2g

 

NUTRITIONAL INFO

1 Batch of Naked Wonton Soup = 4 Servings

1 Serving = 1/4 of the Recipe

204 Calories | 12.5 g Fat | 2.2 g Carbs | 0.2 g Fibre | 18.3 g Protein

2 g Net Carb per Serving

Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Naked Wonton Soup

Other Keto Friendly/Low Carb Recipes:

If you love this Recipe for Keto & Low Carb Naked Wonton Soup, check out some of my other Keto Friendly Recipes Here:

  • Keto Chicken Quesadilla 
  • Fathead Sausage Rolls 
  • Cheesy Keto Tuna Melts
  • Low Carb Sour Cream and Chive Crackers 

 

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

Follow OGF On Facebook, Pinterest & Instagram

Naked Wonton Soup

Keywords: Naked Wonton Soup; Keto Wonton Soup Recipe; Keto Chinese Food Recipes; Keto Recipes using pork; Easy Keto Appetizer Recipes; Low Carb soup Recipes; Keto chinese recipes; Keto game day recipes; Best Keto recipe keto game day recipe; family friendly keto recipes; keto shrimp and pork recipes; meatball soup recipes; wonton soup without the wrapper

Filed Under: Gluten Free, Keto, Recipes Tagged With: asian, blog, celiac, cooking, delicious, diet, dinner, easy, Gluten Free, grain free, health, keto, life, low carb, lunch, pork, random, recipe, recipes, seafood, soup, weight loss, wheat free

I’d choose you again and again. Our Down Syndrome Story

August 9, 2016 by officially gluten free 2 Comments

 Elijah Baker

Eli and Dad

Eli and Dad

 

 

 

I’d Choose You, Again and Again. Our Down Syndrome Story.

Hello, Friends, Family and Lovely Readers.

We’ve had a lot going on in our lives in the past few months.

We found out I was Pregnant again in November, which was very exciting news but also a little scary because we lost a baby girl at 24 weeks a few years ago. We didn’t think we had it in us to try again but changed our minds and decided to give it a try. I got pregnant fairly quickly and everything was going wonderfully.

We decided to do genetic testing  this time around. I did a blood test (Quad Marker), at 16 weeks. The quad marker test  looks for increased chance of birth defects but does not allow the definitive diagnosis of any conditions. The next week we got a call from the Doctors saying that our test came back positive. Based on the results, we were given a 1 in 8 chance of Down Syndrome. We decided to do an amino to find out for sure. This is where we found out we’re having a boy.  They also found 2 soft markers for Down Syndrome, a small white spot on his bowel and a smaller than usual nose bone.

A few days later we got a call from the specialist with our results. Our baby  boy does have Down Syndrome. The next few days were a blur of emotion and tears. My husband, who has been so wonderful through all of this, and I both knew we would love our little boy no matter what. Our son who is 8 is so excited to be a big brother.  It doesn’t matter to him one bit that his little brother is  a little bit different. He’ll love him the same way, maybe ever more.

After coming to terms with the fact that our baby has Down Syndrome, all the tears dried up, the sadness changed to worry. 50 % of babies with Downs Syndrome  have heart problems. These can be mild problems that fix themselves or they can be very serious issues that require open heart surgery. As well as heart problems, babies with down syndrome can have many other serious health issues. We then had to wait 3 weeks because his heart wasn’t developed enough to tell if there were any issues until 22 weeks.

Fast forward to 22 weeks pregnant. We went in for what will be our 4th ultrasound, fingers crossed that he has no major problems. We did the scan and they found no issues at all. This was the absolute best news. Our boy will face many challenges in his life but heart surgery won’t be one of them. They also found liquid in his tummy which means he is able to swallow, which is another very good sign.

The rest of the pregnancy goes smoothly, until the 38th weeks, were they discover that the placenta isn’t feeding him as well as it should be. He’s a little bit smaller than he should have been for a 38 weeker. We were put on a list for immediate induction. The next day we were admitted into the High Risk Labor ward. Elijah was born with no complications at 4:35 am weighing 5 lb 13 oz.

He’s an absolute Perfect Baby. He barely ever cries and is the cutest little thing you have ever seen. We love him so much, and would choose him again and again.

Life is Good.

Until next time.

Lyndsay

Eli

 

Down Syndrome

Eli

 

 

Eli and Mom

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Filed Under: Articles Tagged With: article, blog, blogging, down syndrome, family, life, random

Baked Apple Pie Rice Paper Rolls

November 25, 2015 by officially gluten free 45 Comments

Baked Apple Pie Rice Paper Rolls

These 5 Ingredient Gluten Free & Vegan Baked Apple Pie Rice Paper Rolls Are an Easy Dessert that’s so Satisfying. Who Knew You Could Make Such a Delicious Dessert with Rice Paper and an Apple. The Best Part is, They Fill Your Home With the Smell of Fresh Baked Apple Pie and You Probably Already Have All the Ingredients.

Baked Apple Pie Rice Paper Rolls

How to Make Baked Apple Pie Rice Paper Rolls

To make these Delicious Baked Apple Pie Rice Paper Rolls, peel, then slice the apples. Mix with the apple slices with the brown sugar and cinnamon. Then fill a large mixing bowl 1/4 full with water. Place the rice paper into the water one sheet at a time. Soak just until it’s soft enough to work with.

Place the softened rice paper onto the counter and place 1- 2 Tbsp of apple mixture onto the center. Fold the bottom up first, then fold the sides in, fold the top down last. Repeat, until you have used up all of the apples. Place onto a pan brushed with oil. Brush both sides with oil. Then, bake for 20 – 25 minutes turning a few times throughout.

Baked Apple Pie Rice Paper Rolls

Baked Apple Pie Rice Paper Rolls

I have used rice paper for spring rolls before but this was my first time using them for a dessert. It won’t be my last though, they worked wonderfully. They are also very inexpensive. I always have apples and rice paper wrappers in my kitchen, so I can make these deliciously awesome treats anytime I need a sweet fix.

If you liked these Baked Apple Rice Paper Rolls then you may also like these Sausage and Sauerkraut Spring Rolls, Which are also made with Rice Paper.

Baked Apple Pie Rice Paper Rolls

Recipe Notes:

  • These Baked Apple Pie Rice Paper Rolls can be a little bit tricky to master. The trick is to not get the rice paper too wet or soggy. The paper should still have a little bit of stiffness to it.
  • You’ll need to turn them several times throughout baking.
  • You can double up the rice paper if needed. This especially helps if you’re going to deep fry or air fry them instead of baking them.
  • Be extra careful not to rip the rice paper. If there’s a hole the sugar will leak out and burn on the pan

Baked Apple Pie Rice Paper Rolls

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like these Baked Apple Pie Rice Paper Rolls. If you aren’t already Following my Keto/Gluten Free Recipe Page on Facebook where I Post all my New Recipes, you can Join Here and Follow me on Pinterest Here.

Baked Apple Pie Rice Paper Rolls

These 5 Ingredient Gluten Free & Vegan Baked Apple Pie Rice Paper Rolls Are an Easy Dessert that's so Satisfying.
4.1 from 41 votes
Print Pin Rate
Course: Dessert
Cuisine: Amreican
Keyword: Dessert, gluten free, Vegan, Vegetarian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Author: Lyndsay

Ingredients

  • 4-6 Apples
  • 1/3 Cup Brown Sugar
  • 1 Tsp Cinnamon
  • Part of a Package of Rice Paper
  • 2 Tbsp Cooking Oil

Instructions

  • Pre heat your oven to 450 F.
  • Peel, then slice the apples. Mix with the apple slices with the brown sugar and cinnamon.
  • Fill a large mixing bowl 1/4 full with water. Place the rice paper into the water one sheet at a time. Soak just until it’s soft enough to work with.
  • Place the softened rice paper onto the counter and place 1- 2 Tbsp of apple mixture onto the center. Fold the bottom up first, then fold the sides in, fold the top down last.
  • Repeat, until you have used up all of the apples.
  • Place onto a parchment paper lined or well oiled pan, brush both sides with oil.
  • Bake for 25 – 30 minutes turning a few times throughout.

 

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Baked Apple Pie Rice Paper Rolls

More Easy Gluten Free Recipes:

If you Love this Gluten Free Baked Apple Pie Rice Paper Rolls Recipe, check out some of my other Gluten Free Recipes Here:

  • Cookie Cutter Tortilla Chips
  • Easy Gluten Free Pumpkin Pie
  • Gluten Free Perogies
  • Low Carb Pumpkin Cinnamon Rolls

 

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

Follow OGF On Facebook, Pinterest & Instagram

Baked Apple Pie Rice Paper Rolls

Keywords: Baked Apple Pie Rice Paper Rolls; Oven Baked Apple Pie Rice Paper Roll Recipe; Gluten Free Christmas Baking Recipes; Recipes using rice paper; Easy vegan dessert Recipes; Best Gluten Free and vegan apple Recipes; Gluten Free vegan Recipes; Vegan Thanksgiving recipes; Gluten Free and Vegan Christmas recipes; Easy Gluten Free Christmas Baking; gluten free baked rice paper; gluten free apple recipe, Vegan apple dessert recipes; Rice Paper Roll recipes; Vegan Apple Strudel Recipes

Filed Under: Gluten Free, Recipes Tagged With: Apple, baking, blog, blogging, celiac, cinnamon, delicious, Desserts, dinner, easy, eating, food, Gluten Free, gluten intolerant, grain free, life, lunch, random, recipe, recipes, Snacks, Thanksgiving, wheat free

Easy Gluten Free Dinner Rolls

November 24, 2015 by officially gluten free 5 Comments

Easy Gluten Free Dinner Rolls

 Easy Gluten Free Dinner Rolls

Easy Gluten Free Dinner Rolls

Easy Gluten Free Dinner Rolls

These Easy Gluten Free Dinner Rolls are so Light and Fluffy. They make a Great Side for Large Dinners or a Perfect Accompaniment for Soup on a Cold Fall Day. They’re also very Tasty with a little bit of Butter and Jam.

I discovered a trick to making the most amazing Light and Fluffy Buns, Bread and Pizza Crust. It’s so light and fluffy, it could be mistaken for Bread made with wheat flour. So what’s my secret?  It’s using Both Traditional and Instant Yeast.

I made my rolls just a little bigger than a golf ball in size but they could be made larger or smaller. The key to these tasty little Dinner Rolls is Butter, and lots of it. I brushed them with butter before and after baking.

Note: Rice Flour can vary from brand to brand. I’ve found that measurements can be different depending on the brand you’re using. The Thai brand which has red writing on the bag is ground finer and can take more than the Indian rice flour that I get at Superstore. Both brands work wonderfully but there is a slight difference in the measurements, as I mentioned. Because of this, I like to add the flour a little a time until the consistency is right.

If you’re looking for another delicious Gluten Free Recipe, try these delicious Gluten Free Blueberry Cheesecake Tarts. They’re made with an easy to make Gluten Free Shortbread Cookie Cup Tart and are topped with a light and fluffy No Bake Cheesecake Topping. They’re sure to impress even you non gluten free friends and family.

Easy Gluten Free Dinner Rolls

Ingredients

1 1/2 Cup Lukewarm Water

1 Tbsp Sugar

1 Tbsp Traditional Yeast

2 1/4 Cups Rice Flour

1 Cup Potato Starch

1 Tbsp Instant Yeast

4 Tbsp Butter

Directions

1. Pre heat oven to 400 F.

2. In a large bowl dissolve the sugar in the lukewarm water. Sprinkle the traditional yeast on top and cover with a dish towel. Let sit for 15 minutes. Then stir in the rice flour, starch and instant yeast. Let rise for 5 minutes.

3. Brush a square baking dish generously with the butter. Roll the dough into 12 balls. Place into the buttered baking pan, then generously brush with the rest of the melted butter.

4. Bake for 15 minutes. Flip the buns upside down onto a baking tray, then bake for another 5 minutes. Brush with butter once more after they come out of the oven.

Easy Gluten Free Dinner Rolls

Makes 12 Easy Gluten Free Dinner Rolls.

 

This is an updated version of this recipe. 

If you liked this recipe for Easy Gluten Free Dinner Rolls, then you may also like these recipes for:

Cookie Crumble Topped Apple Pie

Cookie Crumble Apple Pie 

Gluten Free Pumpkin Pie

Gluten Free Pumpkin Pie

Gluten Free Raspberry Waffles

Gluten Free Raspberry Waffles

Gluten Free Butter Pie Crust

Gluten Free Butter Pie Crust 

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Easy Gluten Free Dinner Rolls

 
Easy Gluten Free Dinner Rolls
 
Save Print
Prep time
30 mins
Cook time
20 mins
Total time
50 mins
 
Author: Lyndsay Baker
Recipe type: Buns and Bread
Serves: 12 rolls
Ingredients
  • 1½ Cup Lukewarm Water
  • 1 Tbsp Sugar
  • 1 Tbsp Traditional Yeast
  • 2¼ Cups Rice Flour
  • 1 Cup Potato Starch
  • 1 Tbsp Instant Yeast
  • 4 Tbsp Butter
Instructions
  1. Pre heat oven to 400 F.
  2. In a large bowl dissolve the sugar in the lukewarm water. Sprinkle the yeast on top and cover with a clean dish towel. Let sit for 15 minutes. Then Stir in the rice flour, starch and instant yeast. Let rise for 5 minutes.
  3. Brush a square baking dish generously with the butter. Roll the dough into 12 balls. Place into the buttered baking pan, then generously brush with the rest of the butter. Let rise in a warm place for 10 minutes.
  4. Bake for 15 minutes. Flip the buns upside down onto a baking tray, then bake for another 5 minutes. Brush with butter once more after they come out of the oven.
  5. Makes 12 Easy Gluten Free Dinner Rolls.
3.5.3229

Filed Under: Gluten Free, Recipes Tagged With: baking, blog, bread, delicious, dinner, easy, eating, food, Gluten Free, gluten intolerant, grain free, health, life, random, recipe, recipes, Thanksgiving, wheat free

Banana Butterscotch Pecan Cake

November 12, 2015 by officially gluten free 17 Comments

Banana Butterscotch Pecan Cake

 Banana Butterscotch Pecan Cake

 

Banana Butterscotch Pecan Cake

Banana Butterscotch Pecan Cake

This Gluten Free Banana Butterscotch Pecan Cake is easy to love. It has delicious layers of Banana Bread Style Cake and Creamy Butterscotch Filling and is topped off with Tasty Candied Pecans.  It’s really easy to make and is a great way to use up any over ripe Bananas. If you don’t have 2 round cake pans you could make the Banana Butterscotch Pecan Cake in a large lasagna style pan then ice it in the pan, instead of layering it.

Ingredients 

For the Cake:

4 Ripe Bananas

1 Cup White Sugar

2 Egg

1/2 Cup Melted Butter

2 Cups Rice Flour

1/4 Cup Corn Starch

1 Teaspoon Baking Soda

1 Teaspoon Baking Powder

For the Butterscotch Frosting:

3/4 Cup Milk

3 Cups of Whipped Cream

1 Package of Instant Butterscotch Pudding Mix

For the Candied Pecans:

1/2 Cup Pecans

2 Tbsp Maple Syrup or  (Table Syrup or Corn Syrup)

  Directions 

1. Pre Heat oven to 375 F.

2. Mix the bananas, sugar, eggs and butter. Then stir in the rice flour, corn starch, baking soda and baking powder. Mix until well combined.

3.  Spoon the batter into 2 greased round cake pans.

5. Bake for approximately 25 minutes. Then let cool completely.

6. Mix the instant pudding with the milk, until well combined. Gently stir in the whipped cream. Mix until smooth.

7. Place one of the cooled cakes onto the a plate or cake stand. Cover with 1/2 of the butterscotch whip mixture, then place the other cake on top of that. Spread the rest of the butterscotch mixture on top, then cover with the candied pecans.

For the Candied Pecans:

Pre heat oven to 325 F. Place the pecans onto a baking sheet, then drizzle the maple syrup over the them. Bake for 10-15 minutes turning half way. Remove from oven then let cool completely.

Banana Butterscotch Pecan Cake

Banana Butterscotch Pecan Cake

If you liked this recipe for Banana Butterscotch Pecan Cake, you may also like these recipes for:

White Chocolate Pistachio Cookies

White Chocolate Pistachio Cookies

The Best Gluten Free Pizza

The Best Gluten Free Pizza

Skillet Peach Pecan Crisp

Skillet Peach Pecan Crisp

Cherry Cheesecake

Cherry Cheesecake with Chocolate Shortbread Crust

 

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Filed Under: Gluten Free, Recipes Tagged With: baking, banana, cake, celiac, cooking, delicious, Desserts, easy, eating, food, Gluten Free, gluten intolerant, grain free, life, recipe, recipes, Snacks, wheat free

The Best Gluten Free Pizza

October 29, 2015 by officially gluten free 16 Comments

The Best Gluten Free Pizza

The Best Gluten Free Pizza

The Best Gluten Free Pizza

This is the Best Gluten Free Pizza I’ve had. The Crust is Light and Fluffy and tastes like Regular Pizza.  Even my picky eater 9 year old loved it. It is pretty awesome and it’s really simple and easy to make. You won’t want to order Mediocre Gluten Free Pizza from your Local Pizza Shop any more, after you see how Easy and Delicious this Gluten Free Pizza Recipe is.

I use Garlic Butter and salt on my pizza pan, which gives it an amazing texture as well as flavour. If you don’t like garlic or you’re making pizza for children, you can just use plain butter instead. I do a love a plain Pepperoni Pizza but I also love a Pizza loaded with Toppings. I often have trouble deciding which ones to go with but usually end up with Pepperoni, Pineapple and Mushroom. Another one of my favourites is BBQ Chicken Pizza, where you use BBQ Sauce instead of Tomato Sauce, then add Cooked Chicken, Mushroom, Onion and Garlic.

What do you think the Best Gluten Free Pizza toppings are?

UPDATE: Click here for an updated version if this recipe.

Ingredients

1 Cup Lukewarm Water

1 Tbsp Sugar

3 Tsp Yeast

1 1/2 Cups Rice Flour

1/2 Cup Potato Starch

1 Tsp Dried Oregano

2 Tbsp Butter

3 Cloves of Garlic

1/2 Tsp Salt

1/2 Can of Pizza Sauce

2 Cups Mozzarella Cheese

15 Pieces of Pepperoni

Directions 

1. Pre heat oven to 400 F.

2. In a large bowl dissolve the sugar in the lukewarm water. Sprinkle the yeast on top and cover with a dish towel. Let sit for 15 minutes. Then Stir in the rice flour, potato starch and oregano. Mix until well combined. Add 1 or 2 Tbsp of water if needed.

3. Mince the garlic very small. Melt the butter in the microwave with the minced garlic in the bowl.

4. Brush a pizza pan generously with the garlic butter then sprinkle with salt. Press the dough into the pan with your finger.

5. Spread the pizza sauce over the crust, then add the cheese, then pepperoni.

6. Bake for Approximately 30 -35 Minutes.

Note: I like to switch my oven to broil for the last few minutes to make the pepperoni a little bit crispier.

Makes 1 Pizza.

The Best Gluten Free Pizza

Gluten Free Pizza

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The Best Gluten Free Pizza
 
Save Print
Prep time
20 mins
Cook time
35 mins
Total time
55 mins
 
Author: Lyndsay Baker
Recipe type: Pizza
Cuisine: Italian
Serves: 1 pizza
Ingredients
  • 1 Cup Lukewarm Water
  • 1 Tbsp Sugar
  • 3 Tsp Yeast
  • 1½ Cups Rice Flour
  • ½ Cup Potato Starch
  • 1 Tsp Dried Oregano
  • 2 Tbsp Butter
  • 3 Cloves of Garlic
  • ½ Tsp Salt
  • ½ Can of Pizza Sauce
  • 2 Cups Mozzarella Cheese
  • 15 Pieces of Pepperoni
Instructions
  1. Pre heat oven to 400 F.
  2. In a large bowl dissolve the sugar in the lukewarm water. Sprinkle the yeast on top and cover with a dish towel. Let sit for 15 minutes. Then Stir in the rice flour, potato starch and oregano. Mix until well combined. Add 1 or 2 Tbsp of water if needed.
  3. Mince the garlic very small. Melt the butter in the microwave with the minced garlic in the bowl.
  4. Brush a pizza pan generously with the garlic butter then sprinkle with salt. Press the dough into the pan with your finger.
  5. Spread the pizza sauce over the crust, then add the cheese, then pepperoni.
  6. Bake for Approximately 30 -35 Minutes.
  7. Note: I like to switch my oven to broil for the last few minutes to make the pepperoni a little bit crispier.
  8. Makes 1 Pizza.
3.5.3226

Filed Under: Gluten Free, Recipes Tagged With: blog, blogging, celiac, cooking, delicious, dinner, easy, eating, Gluten Free, gluten intolerant, life, pizza, random, recipe, recipes, wheat free

Gluten Free Stuffing

October 9, 2015 by officially gluten free 20 Comments

Gluten Free Stuffing Recipe

Are You Looking For a Traditional Gluten Free Stuffing Recipe That’s So Good Even Your Non Gluten Free Family Members Will Love It? Well I’ve Got You Covered with This Delicious Traditional Style Gluten Free Stuffing Recipe. It’s Really Easy and Tastes Just Like the Stuffing You Grew Up On. Would You Rather a Delicious Low Carb Stuffing that’s Just as Easy and Just as Good? Try this Easy Keto Fathead Stuffing Recipe.

Gluten Free Stuffing

How To Make Gluten Free Stuffing

To make this Easy Gluten Free Stuffing, you cut up the loaf of bread  into 1/2 inch pieces and place into a large mixing bowl. Mince the onion, garlic and celery, then add to the bowl. Add the stock along with the basil and salt and pepper. Mix until well combined. Use the stuffing to stuff your turkey or chicken or Place the stuffing  into a large lightly greased baking dish or onto a cookie sheet. Bake for 40-45 minutes, stirring several times throughout.

Gluten Free Stuffing

Gluten Free Stuffing

I’ve gone without stuffing for the last few years but not this year. This Thanksgiving we’re having this delicious Gluten Free Stuffing. I think it’s my favorite part of the whole dinner besides the Pumpkin Pie.  I prefer my Gluten Free Stuffing to be more Traditional, So I make make a basic Stuffing without adding a lot to it. If you’re feeling adventurous, you could try adding Sliced Apples and Sausages, Dried Cranberries and Bacon or Pecans and Figs.

When making Gluten Free Stuffing I like to use whatever Gluten Free Bread I have in the freezer, which often varies depending which stores I’ve shopped at. I usually make my stuffing in a baking pan rather than Stuffing it the Turkey. I don’t pre toast or dry out the bread before cooking it. If I was to stuff the stuffing into the turkey I would slightly toast the bread in the oven first.

Need something to go with your Gluten Free Stuffing? Check out these other 7 Easy Gluten Free Recipes for Thanksgiving. 

Gluten Free Stuffing

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Don’t miss any recipes like this Easy Gluten Free Stuffing. If you aren’t already Following my Keto/Gluten Free Recipe Page on Facebook where I Post all my New Recipes, you can Join Here and Follow me on Pinterest Here.

Easy Gluten Free Stuffing Recipe

“Are You Looking For a Traditional Gluten Free Stuffing Recipe That’s So Good Even Your Non Gluten Free Family Members Will Love It? Well I’ve Got You Covered with This Delicious Traditional Style Gluten Free Stuffing Recipe. It’s Really Easy and Tastes Just Like the Stuffing You Grew Up On. “

Ingredients

1 Loaf Gluten Free Bread

1/2 of an Onion

4 Cloves of Garlic

1 Celery Stock

3/4 Cup Turkey or Chicken Stock

1 Tbsp Basil

1/2 Tsp Salt (If using store bought stock you may not need to add any salt)

1/2 Tsp Pepper

Directions

1. Preheat your oven to 350 F. Cut the loaf of bread into 1/2 inch pieces and place into a large mixing bowl.

2. Mince the onion, garlic and celery, then add to the bowl. Add the stock along with the basil and salt and pepper. Mix until well combined.

3. Place the stuffing  into a large lightly greased baking dish or onto a cookie sheet. Bake for 40-55 minutes, stirring several times throughout.

Makes 1 Batch of Gluten Free Stuffing.

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Gluten Free Stuffing Recipe

 

Other Gluten Free Thanksgiving Recipes:

If you Love this Easy Gluten Free Stuffing Recipe, check out some of my other Gluten Free Recipes Here:

  • Gluten Free Butter Pie Crust 
  • Easy Gluten Free Pumpkin Pie
  • Gluten Free Perogies
  • Low Carb Pumpkin Cinnamon Rolls 

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

Gluten Free Stuffing Recipe 

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Gluten Free Stuffing
 
Save Print
Prep time
5 mins
Cook time
55 mins
Total time
1 hour
 
Are You Looking For a Traditional Gluten Free Stuffing Recipe That's So Good Even Your Non Gluten Free Family Members Will Love It? Well I've Got You Covered with This Delicious Traditional Style Gluten Free Stuffing Recipe. It's Really Easy and Tastes Just Like the Stuffing You Grew Up On.
Author: Lyndsay Baker
Recipe type: Gluten Free Thanksgiving Recipe
Cuisine: American
Serves: 8 servings
Ingredients
  • 1 Loaf Gluten Free Bread
  • ½ of an Onion
  • 4 Cloves of Garlic
  • 1 Celery Stock
  • ¾ Cup Turkey or Chicken Stock
  • 1 Tbsp Basil
  • ½ Tsp Salt (If using store bought stock you may not need to add any salt)
  • ½ Tsp Pepper
Instructions
  1. Preheat your oven to 350 F. Cut the loaf of bread into ½ inch pieces and place into a large mixing bowl.
  2. Mince the onion, garlic and celery, then add to the bowl. Add the stock along with the basil and salt and pepper. Mix until well combined.
  3. Place the stuffing into a large lightly greased baking dish or onto a cookie sheet. Bake for 40-55 minutes, stirring several times throughout.
3.5.3251

Filed Under: Gluten Free, Recipes Tagged With: celiac, cooking, delicious, dinner, easy, eating, gluten intolerant, life, random, recipes, side dish, sides, stuffing, Thanksgiving, Turkey, wheat free

Gluten Free Pumpkin Pie

October 7, 2015 by officially gluten free 16 Comments

Gluten Free Pumpkin Pie

This Easy to Make Homemade Gluten Free Pumpkin Pie is a long time family favourite! It’s requested every year at Thanksgiving dinner because it’s just so tasty. The recipe uses sweetened condensed milk to sweeten the pumpkin. This makes an already delicious pie even more creamy and delicious. I hope your family enjoys it as much as mine does!

Gluten Free Pumpkin Pie

How to  Make Gluten Free Pumpkin Pie

Pie crust can be a little more challenging to make but if you take your time and keep mixing it, a lovely dough ball will form. When I’m rolling the dough out, I press the sides back in as I go. I will do a few rolls with the rolling pin then press it all tightly back together again. then a few more rolls, and so on.

Gluten Free Pumpkin Pie

A trick That I found very helpful to get the crust really thin, is to use a piece of parchment paper or a thin plastic mat to roll it out on. It makes it much easier to get the crust really thin and helps when you flip the crust into the pan .

Gluten Free Butter Pie Crust 

Gluten Free Butter Pie Crust

Another key trick to getting a perfect Gluten Free Butter Pie Crust every time, is to cover the edges with tinfoil while baking. This keeps the crust from getting to dry. One more important factor in making great Pie Crust is keeping the dough cold. Placing the dough in the fridge for an hour before rolling it out and again for 10 minutes before the filling goes into it. This helps keep the crust nice and flaky and not too dry.

Gluten Free Butter Pie Crust 

Gluten Free Pumpkin Pie

This Gluten Free Pumpkin Pie is always a hit. There’s never leftovers so make sure to get your piece while it lasts. The Light and Flaky Gluten Free Pie Crust is a perfect match for the Creamy Pumpkin Filling. I prefer my Pumpkin Pie with just Cinnamon but if you love Pumpkin Pie Spice then just add 1 Tbsp along with the Cinnamon.

Gluten Free Pumpkin Pie

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like these Easy Gluten Free Pumpkin Pie. If you aren’t already Following my Keto/Gluten Free Recipe Page on Facebook where I Post all my New Recipes, you can Join Here and Follow me on Pinterest Here.

Gluten Free Pumpkin Pie

“This Easy to Make Homemade Gluten Free Pumpkin Pie is a long time family favourite! It’s requested every year at Thanksgiving dinner because it’s just so tasty. The recipe uses sweetened condensed milk to sweeten the pumpkin. This makes an already delicious pie even more creamy and delicious. I hope your family enjoys it as much as mine does! “

Ingredients

For the Gluten Free Crust:

2 Cups Rice Flour

1 Cup Potato Starch (Tapioca or Corn Starch)

3/4 Cup Butter

1 Tbsp Sugar

2 Egg Yolks

1/4 Cup Milk

1 Tsp White Vinegar

For the Pumpkin Pie Filling:

1 Can of Pumpkin Puree

1 Can Sweetened Condensed Milk

1 Egg

1 Tbsp Cinnamon

Directions

1.Cut the butter into the flour, stach and sugar, mix until well combined. (I use my hands and squish the shortening and flour together until a crumbly mixture forms)

2. Add the egg yolk, milk and vinegar.  Mix until a firm dough ball forms. (It will seem to dry at first but just keep mixing it. I like to press it into the bottom of the bowl and sort of knead it like bread dough. A smooth dough will form.)  Place the dough wrapped in plastic wrap in the fridge for 1/2 – 1 hour.

3. Pre heat oven to 425 F.

4. In a large mixing bowl mix the canned pumpkin with the sweetened condensed milk, egg and cinnamon.

5. On a lightly rice floured piece of parchment paper on your counter, roll out to dough until it’s big enough to cover your pie pan. If the dough breaks or cracks just press it back together with your fingers.

6. Place the rolled out crust into the pie pan then trim the edges. Put the crust in the fridge for another 10 minutes. Then use a fork to poke some holes into the bottom of the crust and fill with the gluten free pumpkin pie filling.

7. Cover the edges with strips of tin foil then, Bake for 15 minutes. Then turn your oven down to 350 F. Bake for approximately  another 40-45 minutes. Let cool completely before serving.

Serve with Whipped Cream.

This Recipe Makes 1 Gluten Free Pumpkin Pie.

Recipe Note:

– Make sure to use Pumpkin Puree and not Pumpkin Pie Filling. Some of the brands of canned pumpkin pie filling contain wheat flour.

 

Let’s Be Friends on Pinterest! I’m Always Sharing Great Recipes! 

>> Click Here To Pin This Recipe <<

Gluten Free Pumpkin Pie

More Easy Gluten Free Recipes:

If you Love this Gluten Free Pumpkin Pie Recipe, check out some of my other Gluten Free Recipes Here:

  • Christmas Cookie Cutter Tortilla Chips
  • Easy Gluten Free Butter Tarts
  • Gluten Free Perogies
  • Low Carb Pumpkin Cinnamon Rolls 

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

Follow OGF On Facebook, Pinterest & Instagram

Gluten Free Pumpkin Pie 

Gluten Free Pumpkin Pie
 
Save Print
Prep time
1 hour
Cook time
1 hour
Total time
2 hours
 
Author: Lyndsay Baker
Recipe type: Dessert
Serves: 1 Pumpkin Pie
Ingredients
  • For the Gluten Free Crust:
  • 2 Cups Rice Flour
  • 1 Cup Potato Starch (or Tapioca or Corn Starch)
  • ¾ Cup Butter
  • 1 Tbsp Sugar
  • 2 Egg Yolks
  • ¼ Cup Milk
  • 1 Tsp Vinegar
  • For the Pumpkin Pie Filling:
  • 1 Can of Pumpkin Puree
  • 1 Can Sweetened Condensed Milk
  • 1 Egg
  • 1 Tbsp Cinnamon
Instructions
  1. Cut the butter into the flour, stach and sugar, mix until well combined. (I use my hands and squish the shortening and flour together until a crumbly mixture forms)
  2. Add the egg yolk, milk and vinegar. Then mix until a firm dough forms. (It will seem to dry at first but just keep mixing it. I like to press it into the bottom of the bowl and sort of knead it like bread dough. A smooth dough will form.) Place the dough wrapped in plastic wrap in the fridge for ½ - 1 hour.
  3. Pre heat oven to 425 F.
  4. In a large mixing bowl mix the canned pumpkin with the sweetened condensed milk, egg and cinnamon.
  5. On a lightly rice floured piece of parchment paper on your counter, roll out to dough until it's big enough to cover your pie pan. If the dough breaks or cracks just press it back together with your fingers.
  6. Place the rolled out crust into the pie pan then trim the edges. Put the pie crust in the fridge for another 10 minutes , then use a fork and poke some holes into the bottom of the crust. Then fill with the gluten free pumpkin pie filling.
  7. Cover the edges of crust with tin foil and Bake for 15 minutes. Then turn your oven down to 350 F. Bake for approximately another 40-45 minutes. Let cool completely before serving.
  8. Note: Make sure it's the Pumpkin Puree and not Pumpkin Pie Filling. Some of the brands of canned pumpkin pie filling have wheat in them.
  9. This Recipe Makes 1 Gluten Free Pumpkin Pie.
  10. Serve with Whipped Cream.
3.5.3228

Filed Under: Gluten Free, Recipes Tagged With: baking, blog, blogging, cinnamon, cooking, delicious, Desserts, easy, eating, food, Gluten Free, gluten intolerant, grain free, life, Pie, pumpkin, random, recipe, recipes, Snacks, sweets, Thanksgiving, wheat free

Chicken Zoodle Soup

September 17, 2015 by officially gluten free 14 Comments

 Chicken Zoodle Soup

 

Chicken Zoodle Soup

This Simple Low Carb, Chicken Zoodle Soup is made with thinly sliced Zucchini instead of traditional Noodles.  You won’t want to make Chicken Soup the same way again. I usually add whatever Vegetables I have in my Fridge or Garden but Celery, Peppers, Peas, Corn, Mushrooms or Squash would also go well in this soup.

Whenever we have a Roasted Chicken, I save the bones to make soup stock with. If I don’t need the stock that week I’ll freeze it in small amounts so I can use it for Stir fry, Soups or just adding a little Flavour to a recipe. Making my own Stock means that I need to add a bit of Salt to get the flavour right but if you’re using a store bought Chicken Stock you may not need to add any at all.

If you have a Veggie Spiralizer to make the Zucchini noodles with, by all means use it. I don’t have one so I like to slice mine really thin with a knife.

Ingredients

1 Tbsp Butter or Cooking Oil

1 Onion

2 Potatoes

3 Carrots

4 Cloves of Garlic

1 Medium Zucchini

1 Cup Cooked Chicken

5-6  Cups Chicken Stock

1 Tbsp Salt (if using store bought chicken stock you may not need to add any salt)

1 Tsp pepper

Directions

1.In a large pot over medium heat, add the oil or butter. Then dice, then add the onion, carrot, potato and garlic.

2. Slice the Zucchini into very thin slices. Add it to the pot along with the cooked chicken.

3. Add the chicken stock, then salt and pepper.

4. Let simmer over low heat for 1 hour.

Chicken Zoodle Soup

 

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