Gluten Free Recipe Parade Link-Up!

Wow, has it been a fun and busy week! I’ve loved sharing these new recipes with you, and I can’t wait to read all the great recipes YOU are going to share!!

Here’s a quick link re-cap of all the Gluten Free Recipes shared in this week’s parade:

And don’t forget about the great Stainless Steel Bakeware Giveaway from Paula’s Bread and the wonderful Food Giveaway from Tropical Traditions! Keep in mind that any comment left on ANY post with the Gluten Free Recipe Parade button (pictured at the top of this post) will be entered into a drawing for one of five $10 gift certificates to the Heavenly Homemakers Shop!

Now it’s your turn!!! Please share your recipes that are healthy and free of gluten.  This includes any recipe that does not call for wheat, barley or rye. If it calls for oats, we’ll just know that we need to use gluten free oats, right?!

If you have a blog, link up your recipes below, using the Mr. Linky feature. Please kindly make mention on your blog post that your recipe is linked to the “Gluten Free Recipe Parade at Heavenly Homemakers”…linking back to this post. You are welcome to link up more than one recipe. It is a parade after all!

If you don’t have a blog, please share your Gluten Free Recipes in the comments section of this post.

Let’s all bless each other and be blessed with new and wonderful recipes!

Like This? Bless Others By Sharing!
Share on Facebook0Pin on Pinterest522Tweet about this on Twitter1Email this to someoneShare on LinkedIn0Print this page


  1. laura says

    I don’t know if this is the appropriate place to leave this link as they are not my recipes, but I wanted to mention the “crockpot lady’s” blog if you weren’t already familiar with her. A couple of years ago she used her crockpot every day for a year and recorded the recipes and how well they were received by her family. She has continued since then, though not daily anymore. Anyway – she has a daughter with celiac’s disease so most of the recipes are either GF or easily adapted. I don’t know how often you use a crockpot but she’s got some great ideas. Also – mostly real ingredients (very little cream of whatever soups, etc…).
    Here’s the link:

    Hope this helps!


  2. Emily Woodall says

    This has been a very cool thing, Laura…and it has really encouraged me as my husband and I have been praying towards a GAPS or SCD type diet for my daughter who has C.P. and sensory issues along with seizures. I am feeling very encouraged that gluten-free is doable. My biggest question is Are there any downsides to a gluten-free life, nutritionally speaking? I would also love to hear anyone else’s stories who have tried a special diet with a special needs child. Thanks for everything, Laura!


  3. Mary says

    Thank you again Laura for all the wonderful recipes you have posted this week! I look forward to trying some of them! God Bless!


  4. Cheryl says

    Tried the fritters but couldn’t get the temp right on my glasstop electric stove – kept burning them before they were done through. Will have to try them again. My husband thought the batter was too dry also, so may need to increase the liquid in them.


  5. Marisa says

    Tried the fritters but added some chopped cilantro and chopped green chiles, topped with sour cream and salsa. They were pretty good, but I think the Bob’s Red Mill cornmeal I used was too coarse (medium grind), it was a little too crunchy for me, although hubby gobbled them up:) That is the only kind of whole corn meal they have available at my local grocery stores, so I might try grinding my own corn meal with my Nutrimill and maybe it will be finer. Thanks for the recipe and chance to win TT stuff!


  6. Liz Blom says

    I am new to this site, and not a blog reader. But after just a few minutes of looking through some past posts, I think I’ll be on here a lot. And who couldn’t use a chance to win some free good for you products. Thanks! Can’t wait to try the recipes!


  7. says

    I’m thankful my family doesn’t have any gluten problems, but for those who do I’m sharing my homemade ketchup recipe (tastes a lot like Heinz for those who have a preference) and my recipe for poor man’s stew which is made with ground beef, potatoes, carrots, and an assortment of herbs — so good! Blessings, ~Lisa


  8. Susan Alexander says

    Much of what I make is easily adaptable for GF – I figured that out when my mom came to visit. When you’re already cooking for one allergy, others become easier (I spent the last year cooking dairy/egg-free). Allergy-friendly cooking includes a lot more separation of foods – casseroles don’t lend themselves well (though some do work with enough adjustments), but many other things do work.

    I cook a lot from allrecipes, not sure if I can post these or not but I will – they are definitely free to the public, but clearly NOT MINE:

    (if I calls for tortillas, use corn, if it calls for soy/worcestershire be sure to buy GF, if it calls for a little flour, I use cornstarch)

    (To make soy-free, you can buy coconut amnios that tastes just like soy sauce. To make dairy-free, I sub in coconut milk for milk and often you can do coconut oil or palm shortening in place of butter, but I did cheat and generally do a DF margarine – Earth Balance. To make egg-free, I cheated and used egg replacer)

    (To make healthier, if it calls for sugar you can generally replace with sucanat or honey/maple syrup)


    Kate Reply:

    We just found the Coconut Aminos for the first time last week, and after several years without Chinese food, boy was my husband happy! I’d searched for a soy-free soy sauce when I worked at a health food store to no avail. I was so happy when I found them that I called the store to tell my former co-worker – “They’re raw, vegan, soy-free, gluten-free, lower sodium!” They were actually willing to stock them so I didn’t have to buy a whole case. Oh, happy day!


    Kate Reply:

    And no, looking for soy-free “soy sauce” really didn’t seem that crazy since they stocked tomato-free ketchup at one point – but it looked so unappetizing that I don’t think we ever sold a jar! :)


    Susan Alexander Reply:

    LOL tomato-free ketchup!!!

    Yes, actually I’m concerned enough about soy (and we cook alot with soy sauce) that I’m considering stocking up on coconut aminos. I only bought it the one time when I thought the baby might be allergic to soy. I was VERY impressed by it though – totally tastes just like soy sauce!

  9. mary-grace says

    Yummy Trail Mix- even my kids who don’t love nuts go nuts for this!

    1 cup sunflower seeds (shelled)
    1 cup slivered almonds, raw
    i cup pecans, chopped
    1 cup dried cherries
    6 tbs pure grade B maple syrup
    sea salt
    cinnamin, to taste

    combine nuts and seed in a bowl, add maple syrup, toss to coat. spread in one layer on parchment lined baking sheets. sprinkle with sea salt, add a dash of cinnamin to taste. toast at 300 degrees for 15-20 minutes, until fragrant and golden brown, stirring once or twice. remove and add dried cherries.


  10. Sharon says

    This would be such a blessing to win! Our family has had to change our diet due to ulcerative colitis, and all of these products are safe for us, not to mention would really help by saving us some $$! Thank you also for your posts on homemade kefir, ordering kefir grains, and homemade yogurt. You are helping us along on this journey back to health whether we win these food items or not. :)


  11. AllieZirkle says

    I don’t have a recipe to share today, but I am looking forward to trying out some of these FABULOUS recipes!


  12. Kate says

    This is a yummy take on Reubens, minus the bread. The orginial recipe called for the potatoes to be scooped out, mixed with the sauted vegetables and meat, stuffed back in the potatoes, topped w/ cheese and twice-baked. That’s a lot of extra work and time, so I skip that. Please check your Worcestershire sauce to make sure it’s gluten free! This can also be prepped ahead and reheated. Sorry I couldn’t find a link to the recipe, so please read all the way through to make sure you have everything you need. :) Enjoy!

    Reuben Baked Potatoes (From Cuisine At Home, Feb. 2005)

    4 baked potatoes(cover w/ olive oil and sprinkle w/ kosher salt before baking)

    2 T Butter – melt in skillet
    1 onion, chopped – saute in butter

    Add and heat:
    1 small can of sauerkraut, drained
    1 t caraway seeds
    1 C chopped corned beef or pastrami

    Russian Dressing:
    1/2 c mayonnaise
    1/4 ketchup
    2 T scallion, minced
    2 T sour cream
    2 T pickle relish
    1 T chopped parsley(I use freeze dried)
    1 t lemon juice
    1 t prepared horseradish
    1/2 t Worcestershire sauce

    Break open the baked potato, top with swiss cheese, meat & vegetable mix and dressing.


  13. Cammie M says

    OK – this one is not kitchen ‘rocket science’ but it’s been a easy go-to food for me since I went GF. I’m not even sure what it’s called, but I saw it on TV:
    1 lb ground beef sauteed in onion
    Drain beef
    Add box of thawed, drained spinach ( I actually add fresh)
    After spinach is hot, add two eggs and scramble all together.

    You can do a lot of variations – I like to add feta cheese or pasta sauce.

    Thanks for the posting this link up; I’m excited to try some new things.


  14. Rachel says

    I have been waiting for this all week and can’t wait to try out some new and tasty recipes sans the gluten. Thanks everyone!


  15. Sarah DJ says

    Thanks for a great series, Laura – has it been long enough to see any difference in Malachi yet? I can totally identify with you on the point you made earlier – hoping it’s not gluten, yet hoping it is so that he has some relief. The problem with gluten is that the grains containing it are inflammatory if there are other problems going on, so it can be hard to say it’s really gluten if you see some improvement.
    I’ve had a horrible skin rash I’ve been dealing with, and cut out gluten and dairy to see if it would help…it alleviated some of the rash for a little while, then it came right back full-force. I’ve come to find out that I’m fighting a parasite that’s been causing leaky gut issues and giving me this rash…and apparently there are a lot of people walking around with parasites and “mystery symptoms” due to them. Just throwing that out there ;-)


  16. Cammie M says

    Also, another suggestions – make crustless quiche in muffins pans and then freeze them. Then instead of pulling muffins from the fridge you can pull out muffins size quiches and reheat them in the oven.


  17. Charlotte Moore says

    Coconut Brownies/Blonde Brownies ( I got from Tropical Traditions recipes)

    Preparation Time: 10 minutes

    1 cup Coconut Cream Concentrate
    2-3 eggs*
    1/2 cup honey or maple syrup**
    1/2 teaspoon baking soda
    1/4 teaspoon Himalayan salt
    1 1/2 teaspoons organic vanilla extract
    1/4 cup organic cocoa***
    1/3 cup chocolate chips, optional
    1/4 cup chopped walnuts, optional
    1. Pre-heat oven to 325 degrees (300 for convection oven). Grease a 9×9 or 12×8 pan.

    2. In a large bowl measure out all ingredients and mix until combined. Pour into prepared pan and bake 20-25 minutes. Try not to over bake; the top will be slightly crispy and the middle is fudgey.

    * I usually use 2 eggs to achieve a silky, ribbon-y look, but sometimes I have to use 3 eggs to completely emulsify the batter.

    ** I prefer a less sweet brownie, especially since I always put chocolate chips into my brownies, so I actually only use 1/3 cup of honey, but I find that when I bake for others they are used to a sweeter baked good.

    ***For Blondies, omit cocoa. This will have a stronger coconut flavor than the brownies.


  18. says

    Oooops, I didn’t say what my dish was! It’s beet and parsnip quinoa. a sweet, tasty side dish. This is a great idea– eating gluten free is easier than I thought it was going to be (not that we are 100%!)


  19. jessica says

    This is going to be great. I myself do not have any recipes to offer at this time. I can’t wait to try some of these out.


  20. Tara says

    Please enter me in the drawing! Having gone gluten free for my own health a few weeks ago, this has been very helpful! Tara


  21. Charlotte Moore says

    I left a message on the give away page, I thought. Now I am not sure if I was on the right place. I sure would like to win!!! I have never used coconut vinegar water or the raw honey. Would love to give it a try.

    THANKS for ALL you do!! GOD BLESS!!!

    I also put a recipe for Coconut Brownies/Blonde Brownies earlier today But it is not here now.


    Laura Reply:

    It’s here…there are just a lot of comments, so you have to click the “older comments” link below to find it! I saw it and “starred” it as one to try!! :)


  22. says

    Can’t wait to try out these recipes!!! We live as gluten free as we can… it’s is not 100% necessary, so we ‘cheat’ but seeing some of these recipes will make it more fun to try new things!!


  23. Jackie Gour says

    A friend who is celiac gave me this recipe years ago.

    NO FLOUR COOKIES (20 dozen)
    12 eggs
    4 c brown sugar
    5 c white sugar
    1 t vanilla
    1 tablespoon syrup or molasses
    8 t baking soda
    1 lb butter
    4 1/2 c peanut butter (3 lb)
    18 c oatmeal
    1 1/2 c M&M’s
    1 1/2 chocolate chips

    Bake at 350 for 12-15 min

    Very yummy!


    Christa Reply:

    Of course it has to be good it has chocolate chips and m&m’s!


  24. Christa says

    White Chili anyone? 4 cups cooked chunked chicken. 2-16 oz cans cannelloni beans (they’re white). If you can’t find salt-free you can drain and rinse. If you have lots of time, use dried beans and prepare them yourself. 2 cups chicken broth. 1 green pepper & 1 onion, diced. 1 canned diced green chilies or jalapeno peppers. 1 tsp ea. cumin, chili powder, garlic powder (depending on how hot you like it you can add 1/4-1tsp cayenne pepper). 1Tbsp olive oil. Sautee onion and green pepper. Set aside 1/4c beans. Place all ingredients in a pot & get a good boil going. Mash the 1/4c beans and add to pot to thicken. Serve with a spoon of sour cream, plain yogurt or shredded cheese and gluten free corn chips.


  25. Suzan says

    so many rcipes to try.. great for my friends that are gluten sensitive… they will love coming over now.. please enter me in the giveaway.. thanks!!


  26. Clara says

    We just got the internet in our home and I am eating up (not literally) all these wonderful blogs I’m finding!! I just found yours and am so excited to explore and learn! :) I would be thrilled if you would enter me in the Tropical Traditions drawing! (and even more thrilled if you picked my name ;) )


  27. D says

    I make a fruit crisp that is fresh fruit, sugar or honey, cinnamon and a dash of butter in the bottom with irish oats, cinnamon, sugar or honey, and butter on top. Irish oats are gluten free because they are grown where the oats can not cross with other grains:)


  28. Paulette says

    Thanks for the chance to win your blog goodies. Wish I had a recipe to share with you, but I get all of my recipes from you.


  29. Alyssa says

    This is one I found that we like…

    Gluten-Free Lemon Pancakes (KAF)

    • 1/2 cup potato starch
    • 3/4 cup cornmeal (whole-grain preferred)
    • 3 Tbsp. sugar
    • 1 1/2 tsp. baking powder
    • 1/2 tsp. salt
    • 3/8 tsp. xanthan gum
    • 2 large eggs
    • 3 Tbsp. melted butter or coconut oil
    • 3/4 to 1 cup milk
    • 2 Tbsp. grated lemon rind or ½ tsp. lemon oil
    1) Whisk together the first six ingredients and set aside.
    2) Beat together the eggs, melted butter or oil, milk, and lemon. Whisk into the dry ingredients. The batter should be thinner than regular pancake batter; if it’s not, stir in an additional 1 to 2 Tbsp. of milk, or enough to thin the batter.
    3) Preheat your griddle to medium-high; if you have an electric griddle, set it to 350°F. Grease the griddle.
    4) Pour about 2 Tbsp. batter at a time onto the griddle. Cook the pancakes for 1 to 2 minutes, until their tops are bubbly, their edges look dry, and their bottoms are golden brown.
    5) Turn over and cook for an additional 1 to 2 minutes. Serve hot, with butter and syrup.
    Yield: 18 medium pancakes (3″ to 4″).


Leave a Reply

Your email address will not be published. Required fields are marked *