<![CDATA[don't eat wheat - Recipe Blog]]>Mon, 23 Mar 2026 23:11:54 -0700Weebly<![CDATA[Breakfast Cookies]]>Wed, 26 Aug 2020 07:00:00 GMThttp://www.donteatwheat.com/recipe-blog/breakfast-cookiesI think people hear the word "cookie" and instantly they start salivating and happy endorphins start going off in their body... Unless you say "raisin cookie" then it's like someone gave you a present and then punched you in the stomach. 

Before I introduce this next recipe let me ask you some important questions...
  • Have a hard time getting your kids to eat a healthy breakfast? 
  • Running out of gluten free breakfast ideas?
  • On the go and need something healthy and delicious?
  • Need a way to use up your old bananas?
  • Want to be the cool parent by giving your kids cookies for breakfast? 

What if I told you I had the answer to all your problems... Ha ha. I wish! But I do have a fun recipe for you. Introducing Breakfast Cookies. They're some of my kiddos favorites and they've been eating them for years so, seriously, I apologize for not posting them earlier. 

I worry when other adults might hear my kids brag that they had cookies for breakfast, but little do they know I'm not a slacker parent but in fact I'm a nutritional deception genius! Ha! Would you believe there's no added sugar? The only sweetness is bananas and chocolate chips. And they're jam packed with health foods like flax seeds and chia seeds. You'll notice some of the ingredients are optional...Feel free to play around with this recipe. I've tried so many different variations and they have all turned out great. Enjoy!
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Gluten Free Breakfast Cookies

Gluten Free, Can be Dairy Free
Created by Jalene
Makes about 18 cookies
For a family of 6 I double this recipe

Ingredients: 
  • 2 ripe bananas or 1/2 cup unsweetened applesauce
  • 1/2 tsp cinnamon (optional)
  • 1 cup gluten free rolled oats
  • 1 egg
  • 1/4 tsp baking powder
  • 1/4 cup chocolate chips
  • 1 Tbsp chia seeds (optional) 
  • 1 Tbsp flaxseed or flaxseed meal (optional)
  • 1 Tbsp hemp seeds (optional)
  • 1 Tbsp coconut flakes
  • 1/4 cup peanut butter (optional)
Directions: 
  1. Preheat your oven to 350 degrees.
  2. Line a cookie sheet with parchment paper.
  3. Combine all of the ingredients in a mixer. Then scoop with a cookie scooper onto your prepared pan. 
  4. Bake for 20 minutes.  Serve hot or cold. Store any leftovers in the fridge. 
​
]]><![CDATA[Gluten Free Strawberry Shortcake]]>Tue, 25 Jun 2019 07:00:00 GMThttp://www.donteatwheat.com/recipe-blog/gluten-free-strawberry-shortcake
Our garden is bursting at the seams with these beauties... If you have a garden, I highly recommend growing strawberries! They're seriously so low maintenance and they continue to come back every year! It's like free money growing out there. 

The great thing about garden strawberries is you can vine ripe them up until the day you eat them for an amazing flavor! I love it. We even love the baby strawberries. They're perfect to freeze for smoothies. 

There's so many recipes you can do with strawberries but this next one is a classic and definitely one of my favorites! It's easy to throw together- Mix, spread, pour and then I simply bake it on a cookie sheet. Dairy free? Don't fret. I've figured that out as well. 
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I definitely recommend growing your own strawberries! It's super easy and rewarding.
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Gluten Free
Can be Dairy Free

Makes 12+ servings
Ingredients: 
  • 1 & 3/4 cup sugar (I used organic evaporated cane juice sugar)
  • 1 cup butter, melted (to make dairy free use extra virgin olive oil or coconut oil) 
  • 4 large eggs
  • 4 tsp vanilla
  • 2 & 1/2 cups Bob's 1:1 Gluten Free flour
  • 2 tsp baking powder
  • 1 cup milk (I use unsweetened coconut milk in the carton)
Directions:
  1. Preheat your oven to 350 degrees.
  2. Line a cookie sheet with parchment paper.  
  3. In a mixing bowl add the sugar and butter and cream together. Then add the eggs and vanilla. Add in the flour and baking powder and mix well. Then scrape the sides and add in the milk. Mix until combined with no lumps. 
  4. Pour the batter into your prepared pan and spread out evenly. 
  5. Bake for about 30-35 minutes or until the top is golden brown and springs back when lightly touched.  

​Serve with strawberries and whip cream. PS- if you're dairy free they have some great coconut whips. I found one at Walmart out of all places. 
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After the kiddos got to it...
]]><![CDATA[Enchilada Soup]]>Tue, 18 Jun 2019 07:00:00 GMThttp://www.donteatwheat.com/recipe-blog/enchilada-soupI don't know about you but nothing feels more fulfilling than making something completely from scratch! The great thing is-I know it's safe from gluten and healthier than processed foods. This next soup I invented using a combination of some of my other recipes. It's yummy and makes plenty so that you can feed a huge group or freeze some for another meal later. ​

Another great quality of this soup is the cilantro. Did you know that cilantro is actually a natural detoxifier?! Its a super food full of healing properties and incredible phytonutrients. It actually chelates (or forms a chemistry bond) to heavy metals found in your body (which are bad) and gets rid of them! If that's not enough for you, cilantro also helps build healthy skin and hair and reduces the risk of heart disease AND diabetes! 

So if your children aren't too keen on the green things floating in their soup- educate them! It worked for my kids and now they actually ASK for cilantro! Amazing. ​Enjoy!
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Makes 8 to 12 Servings
Gluten Free, Dairy Free
Ingredients: 
  • 1 onion (diced small)
  • 2 Tbsp oil
  • 2 cans of cream of chicken soup (I used my recipe)
  • 3 cups unsweetened coconut milk
  • 2 & 1/2 cups enchilada sauce (I used my recipe)
  • 2 tsp cumin powder
  • 2 cans (4 oz) diced green chilis
  • 2 to 4 cups shredded chicken (I use a left over gluten free rotisserie chicken)
  • 3 cups (or 2 cans) black beans
  • 2 cups frozen corn
  • 1 bunch of cilantro (stem removed & diced)
  • salt & pepper to taste
  • chips, avocado, guacamole, cheese, etc. make great additions when serving​
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Just before serving add the corn and cilantro.
Directions: 
  1. Over medium heat, in a large saucepan, cook the onions in the 2 tbsp of oil. 
  2. Add the cream of chicken, coconut milk, enchilada sauce, cumin powder, green chilies, chicken, and black beans. Simmer for about 20 minutes for the flavors to emerge. 
  3. Just before serving add the corn and cilantro. 
Store in an airtight container for up to 3 days. This also freezes well.
]]><![CDATA[Easy Homemade Enchilada Sauce]]>Wed, 12 Jun 2019 01:46:04 GMThttp://www.donteatwheat.com/recipe-blog/easy-homemade-enchilada-sauceSometimes you're in a pinch and can't drop everything to go to the store. Or you may not know which enchilada sauce you can trust to be gluten free. Or maybe...you're trying to be healthier and not eat so many processed foods. That is when this recipe is king. It's extremely easy to throw together. ​You may never go back!
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Makes  about 2 & 1/2 cups enchilada sauce
Ingredients:
  • 2 Tbsp oil
  • 2 Tbsp gluten free flour (I used bob's 1:1)
  • 2 Tbsp chili powder (this will determine your flavor so use a good one)
  • 1/2 tsp garlic powder
  • 1/2 tsp salt 
  • 1/4 tsp cumin
  • 1/4 tsp dried oregano
  • 2 cups gluten free chicken broth
Directions: 
  1. In a saucepan over medium heat combine the oil and flour and stir for about 1 minute. Add the chili powder, garlic powder, salt, cumin, and oregano. 
  2. Then slowly pour in the chicken broth while stirring. Cook for about 5-10 minutes over medium low heat. Sauce will thicken and become more flavorful as it cooks. 
Use immediately or store in an airtight container for up to 3 days.
]]><![CDATA[Gluten Free Bagels]]>Wed, 22 May 2019 07:00:00 GMThttp://www.donteatwheat.com/recipe-blog/gluten-free-bagels
When is the last time you had a bagel? I literally think it was over 8 years ago for me- back when I was still a gluten eater. Gluten free bagels are close to ridiculous in price. Seriously, a pack of 4 for around $8 bucks? No thank you. I'd rather buy a donut or something. ;) So, I knew I had to learn to make this one.  And guess what. I NAILED it! I mean this is pure happiness right here.

You know that part on Ratatouille where the food critic takes one bit and he's whooshed back to his childhood? Well, that was me with this recipe.  Hot out of the oven, I topped one with a little cream cheese and raspberry jam and BAM. Pure happiness. 

You're going to LOVE this recipe. They freeze super well and then you can just throw them in the toaster for that right out of the oven taste. They're amazing. But don't just take my word on it, let me know what you think!! 

When's the last time you had a bagel?

Gluten Free Bagels

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Line a large cookie sheet with parchment paper and set aside.
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Scoop up 1/2 cup and roll into a ball.
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Poke your thumb into the center and shape into a bagel.
Gluten Free, Can be Dairy Free
Yields 1 dozen
​
​Ingredients:  ​
  • 1 Tbsp Active Dry Yeast
  • 1 & 3/4 cup warm water (105-110 degrees)
  • 3 Tbsp brown sugar
  • 2 Tbsp butter, melted (use oil to make gluten free)
  • 1 egg, room temperature (*see note below)
  • 3 & 3/4 cups Bob's 1:1 Gluten Free Flour (plus extra for shaping)
  • 1 & 1/2 tsp salt
  • 2 tsp xanthan gum
  • 1/2 tsp baking powder

Ingredients for Water Bath: 
  • 7 cups water
  • 2 Tbsp baking soda
  • 1 Tbsp sugar
Psst... I know there's a lot of steps but these are simple to make. You can do it! 
Directions:
  1. Line a large cookie sheet with parchment paper and set aside.
  2. In a large mixing bowl combine the yeast, water and brown sugar.
  3. Add the butter, egg, flour, salt, xanthan, and baking powder. Mix very well. 
  4. Cover the bowl tightly and allow to sit (in a warm environment) for 40 minutes. 
  5. After the 40 minutes scoop up 1/2 cup and roll into a ball. If sticky, add more gf flour as needed. Poke your thumb into the center and shape into a bagel. Place it on your prepared pan. Continue this step until all dough is used. 
  6. After all bagels are shaped bring your 7 cups of water to a boil in a large sauce pan. Once boiling add in your baking soda and sugar. The baking soda should fizz as you add it. (See video below.) 
  7. Preheat your oven at this time to 425. 
  8. One at a time, dunk your raw bagels into the boiling mixture for about 5 seconds. (Also see video below). Then place them back onto the parchment covered pan. 
  9. Once all bagels have been boiled bake in your preheated oven for 18-20 minutes. They should be nice and golden when fully cooked. 
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When you add your baking soda, your water will fizz like this. 
]]><![CDATA[Gluten Free Cornbread]]>Tue, 14 May 2019 07:00:00 GMThttp://www.donteatwheat.com/recipe-blog/gluten-free-cornbreadHow rude of me to post a picture and not give the recipe. Seriously. Sorry about that folks. So here's the secret recipe that's not so secret anymore ;) It's the yummy cornbread that was pictured with my taco soup in my last post. 

In this recipe, it features Bob's 1:1 baking flour. I included a picture so you can easily find it in your local grocery store. If you live in Utah-the Salt Lake City Costco sells this flour in BULK so I can score a ginormous bag for $36. That's pure gluten free happiness right there! Enjoy!
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Makes 9 to 12 squares
Ingredients: 
  • 1/2 cup butter, melted (or 1/2 cup olive oil)
  • 1 cup buttermilk (or 1 Tbsp apple cider vinegar with enough dairy free milk to make 1 cup)
  • 2 eggs
  • 1/4 cup sugar (I use organic evaporated cane juice sugar)
  • 1 cup cornmeal
  • 1 cup Bob's 1:1 Gluten Free Flour 
  • 1/2 tsp baking soda
  • 1/2 tsp salt
Directions: 
  1. Preheat your oven to 375 and line an 8x8 pan with parchment. 
  2. Mix the butter (or oil), buttermilk (or sub), eggs, and sugar in a bowl. Add the cornmeal, Bob's 1:1, baking soda, and salt until combined. 
  3. Pour into your parchment prepared pan and bake for about 30 minutes or until golden brown on top. 
]]><![CDATA[Easy Taco Soup]]>Wed, 01 May 2019 03:35:32 GMThttp://www.donteatwheat.com/recipe-blog/easy-taco-soupYou can thank Costco... and my bad memory... for this next recipe. Ever forget you already bought something only to buy it again? ...And again? And how about one more time? Ha ha. That would be me. I am now the proud owner of 3 cases of diced tomatoes. lol! Oh well, you know what they say, "One woman's mistake is another woman's recipe for dinner."  K, I just made that up but you get the point. Here's what I created from my mishap. It's actually one of our favorites now. Serendipitous I'd say. Enjoy!

Easy Taco Soup

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Serves about 6-8
Ingredients: 
  • 1/2 or 1 lb ground beef (either amount works)
  • 2-3 potatoes ( 2 cups of peeled, and cut into 1 cm cubes)
  • 1-2 carrots ( 1 cup of peeled, and diced)
  • 1 tsp salt
  • 1/2 tsp garlic salt (or to taste)
  • 1 Tbsp + 1 tsp taco seasoning (I used my recipe)
  • 2 cups beef broth
  • 3 cans of diced tomatoes (14 oz each)
  • 1 & 1/2 cups frozen corn (I recommend organic)
Directions:
  1. Brown the beef in a large cooking pot over medium heat.
  2. Add the diced potatoes, carrots, salt, garlic salt, and taco seasoning and saute for about 5 minutes, while stirring. 
  3. In a blender, pulse or puree (according to your fancy) the 3 cans of tomatoes. 
  4. Add the tomatoes and beef broth to the meat, potatoes, and carrots. Simmer for about 25 minutes or until the veggies are tender.
  5. Just before serving, stir in the frozen corn. Serve warm, refrigerate leftovers, and consume within 3 days. This can also be frozen. 
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]]><![CDATA[I'm baaaaaack...]]>Wed, 24 Apr 2019 03:21:55 GMThttp://www.donteatwheat.com/recipe-blog/im-baaaaaackBrazilian Cheese Rolls
Holy cow folks. Where have I been? Where does the time go? Two more kids later and here I am! Busy mom but still gluten free and lovin' it. And do I have a great new recipe for you. It's an easy throw together when you need a quick side dish for soup or pasta. If you've never tried these before, the texture is different than a roll. They'r crisp like a puff shell or popover on the outside but the inside is airy, chewy, and cheesy goodness. 

Dairy Free? Don't worry, I figured out that out too. Simply see the note at the bottom. 
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Makes 24 mini muffins
  • ,24 count mini muffin tin
  • 1 egg
  • 1/3 cup olive oil
  • 2/3 cup milk (I used unsweetened coconut milk)
  • 1 & 1/2 cup tapioca flour
  • 1/2 cup grated cheese (Parmesan, sharp cheddar, etc) (If using mozzarella, increase salt to 1 & 1/2 tsp total otherwise they turn out a little bland)
  • 1 tsp salt 
  1. Preheat oven to 400 degrees. 
  2. Throw all the ingredients into a blender and blend until smooth. 
  3. Divide into the 24 mini muffins (they'll each be about 7/8 full)
  4. Bake for 15-20 minutes.  Serve warm. Walla! 

Dairy Free???

Don't worry, I figured out a way to leave out the cheese. So...that's Cheese-Free Brazilian Cheese Rolls, right? Lol. But it works. Simply omit the 1/2 cup cheese and 1 tsp salt and instead add in 1 and 1/2 tsps of garlic salt. ​Bake these for only 12-15 minutes- otherwise they'll turn hard. ;)
]]><![CDATA[Getting Ready for a Gluten Free Thanksgiving]]>Mon, 23 Nov 2015 16:55:07 GMThttp://www.donteatwheat.com/recipe-blog/getting-ready-for-a-gluten-free-thanksgivingOh man, Thanksgiving is only a week away! I can't even wait! Being Gluten Free (and even Dairy Free) doesn't mean you have to skip out on your holiday favorites! Here's a huge list of our favorite Thanksgiving dishes. So, before you gear up for what it feels like a marathon of cooking, check out some of our delicious delights. You won't even know you're missing anything!

Simply click on the picture or blue title link to view the recipes. Shall we start with dessert? ;)
​

Holiday Desserts

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Pumpkin Cheesecake
  • Gluten Free, Can be Dairy Free
  • Gluten Free cookie crust
  • Cupcake size servings


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Gluten Free Cheesecake & Pumpkin Pie
  • Gluten Free, Can be Dairy Free
  • Cheesecake & Pumpkin pie layers
  • Pecan & Cinnamon Snap Crust



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Gluten Free Pumpkin Roll
  • Gluten Free
  • Beautiful Presentation
  • Fun change in dessert besides pie


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American as apple pie...
  • Gluten Free, Can be Dairy Free
  • Apple Filling from scratch! (no corn syrup)
  • Can be made ahead of time
  • Perfect with ice cream

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Gluten Free Pecan Pie
  • Gluten Free, Dairy Free, Corn Syrup Free
  • Can be made a head of time
  • A healthier version of a classic
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Gluten Free Pumpkin Pie
  • Gluten Free, Dairy Free
  • Tastes just like the original
  • Can be made ahead of time
  • A Thanksgiving classic that everyone can enjoy
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Coconut Whip Cream
  • Gluten Free, Dairy Free
  • Only 3 ingredients
  • Can be made ahead of time
And what is Thanksgiving without a perfect turkey... He's my favorite Turkey recipe from my #1 meat expert: my husband! 

The Thanksgiving Turkey

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How to cook a turkey
  • Taught by my husband Dr. Nielsen
  • Secrets shared to a MOIST & delicious turkey
  • Bonus step by step videos below

Gluten Free Gravy
Gluten Free Gravy
This is NEW recipe we use! The combination of flours really works well. Save your turkey drippings! Double, triple this recipe according to your needs.
  • 1 cup turkey drippings or chicken broth
  • 1 Tbsp Sorghum Flour
  • 1 Tbsp White Rice Flour
  • 1 Tbsp Cornstarch
  • salt & pepper to taste
Combine all the ingredients together in a pan. Stirring continuously, heat over medium heat until the gravy thickens.

Soft Dinner Rolls

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Gluten Free Soft Dinner Rolls
  • Gluten Free, Can be Dairy Free
  • Moist & delicious
  • Great the next day for turkey sandwiches!
  • Old rolls can be made into breadcrumbs and even stuffing

Holiday Stuffing

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Gluten Free Stuffing
  • Gluten Free, Can be Dairy Free
  • Classic Taste
  • Made from scratch!
  • Can be prepped BEFORE thanksgiing for quick cooking on Thanksgiving Day

Holiday Salads

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Gluten Free Croutons
  • Gluten Free, Can be Dairy Free
  • Made from scratch! 
  • Deliciously crunchy 
  • Can be made ahead of time
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Gluten Free Ranch Dressing
  • Gluten Free, Dairy Free
  • Made from scratch! 
  • Make it as thick or thin as you like it
  • Can be made ahead of time

Green Bean Casserole:

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Making Green Bean Casserole this year? Simply sub in this delicious Gluten Free Cream of Something Soup into your favorite recipe for a delicious side dish. 
Alright, good luck on all your prepping and have a wonderful Turkey Day! 
New recipes will be posting again starting Dec. 3rd.  Enjoy your holiday! 
loves ;)
]]><![CDATA[Lentil Tacos]]>Mon, 20 Jul 2015 15:50:35 GMThttp://www.donteatwheat.com/recipe-blog/lentil-tacosYou know those crazy little green and orange discs you see in the grocery store called Lentils? Who knew they make an amazing Meatless Taco. In fact, our family loves it so much we PREFER it over regular tacos. Not only is it cheaper to make than using meat but it's also healthier for you! If you haven't ever tried lentil tacos give this one a try...it just might change the way you think about those crazy little green discs!

Some of you might be saying I don't even know what a lentil is!  Well to be honest I didn't either before I started cooking Gluten-Free!  You can find them down the bean section of your grocery store and they are super cheap.  It's crazy but you can get 63% of your daily fiber from 1 cup of lentils and 18 grams of protein! They are also very high in iron. You can see all the facts about them by clicking HERE. 

Lentil Tacos

Gluten-Free, Dairy-Free, Can be Vegan
Adapted by jalene (original recipe by Michelle Thomas)

Ingredients: 
  • 1/2 cup dried green lentils, rinsed
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 1/2 tsp oil
  • 1 & 1/2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano or 1/2 Tbsp fresh
  • 1 & 1/4 cups chicken broth (use vegetable broth to make this dish Vegan)
  • 1/2 cup salsa
Directions: 
  1. In a large skillet saute the onion and garlic in the oil until tender.  
  2. Add the lentils, chili powder, cumin and oregano. Stir for 1 minute. 
  3. Add chicken broth and bring mixture to a boil. Reduce heat, cover, and simmer for 30 minutes or until the lentils are tender. 
  4. Uncover and cook off any excess liquid. Mixture will thicken. You can slightly mash the lentils if you prefer. 
  5. Stir in the salsa and serve! 

We eat this in taco shells, tostadas or on chips with romaine lettuce, avocado, and salsa. They are amazing! If you are not concerned about being dairy-free, cheese is great on them as well. 

Store any leftovers in an airtight container for up to 3 days in the fridge. 
(original post 4/25/12)
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