Happy Halloween! 
I'm sure your child tonight is going to get all sorts of treats! The trick is knowing which ones are gluten free! I found a great UPDATED website that you can use as a guide. You can even print it off for easy reference. It comes to us from the great people @ about.com. Click the button below to see this year's Halloween Gluten Free "SAFE list". 

I saw a variation of this next recipe on Pinterest except they used marshmallows instead as teeth. They weren't very scary. They looked more like Grandma's dentures accidentally fell out. Cute, but not very healthy (the marshmallow part). If you're striving NOT to give your child high fructose corn syrup, try this next treat instead! It put a smile on Audrey's face. She guessed that they were "Lions...roar!" so I just let her go with that since she probably doesn't know who Dracula or even vampires are for that matter. :) 

In the recipe I'm going to teach you how to BLANCH ALMONDS. Don't be scared. It's super easy and kind of addicting fun. Weird I know, but we had a blast doing it. By "we" I mean I was enjoying my craft when my husband jumped in to help because he thought it looked like fun! You can even use your blanching skills to make your own almond milk! See my recipe HERE. 

(Gluten Free, Dairy Free, Contains Nuts)
Created by jalene

Makes 8 sets
Ingredients: 

• 1 red apple (I recommend organic!)
• Organic Peanut Butter, Cashew Butter, almond butter, OR My Chocolate Hazelnut Butter
• 16 raw whole almonds
• water for boiling & small saucepan
• ice cubes

Directions: 

1. Bring 1 cup of water to boil over medium heat. Drop the almonds in the boiling water and boil for 1 minute. (Do not over boil or your almonds will turn soft).  Immediately drain and place the almonds into a small bowl of ice cubes and water. Allow to stand for about another minute and then drain. The skins should POP right off. Set aside the blanched almonds on a paper towel. 
2. Wash and dry your apple and then cut into 16 wedges. (I use my apple cutter and then slice the 8 wedges in half to make 16.)
3. Lather your favorite butter of choice in between 2 slices and then stick in your "teeth" (aka blanched almonds). Walla! Scary teeth or lion teeth. Depending on who's looking at them.  :)

PS- Don't forget about the FREE GIVE-A-WAY going on right now! Enter to win today!

Let's face it...sometimes, life gets a little hectic. Time is crunched, things are rushed, the kids are chaos and sometimes meals are the last thing you want to worry about! 

This next post is a great gluten-free mom to mom secret: Ready made pizza packs! Often times, people ask what me what Audrey eats for lunch. Typically, we eat leftovers from dinner the night before but if there are not leftovers, this is one of those QUICK minimal prep, fall-back ideas that can be ready in about 15 minutes!

(Gluten Free, Can be Dairy Free)
Created by jalene

Makes 6 mini pizzas
Ingredients: 

• 1 recipe of my Freezable Pizza Crust
• 6 freezer quart size bags
• 12 snack size baggies
• 6- 1/4 cups of Gluten Free Pizza Sauce
• 6- 1/4 cup of Mozzerella (or Vegan Mozzerella to make it Dairy Free)
• (optional) any other toppings

Directions: 

1. Mix the pizza crust according it's directions. Separate the dough into 6 sections. Between greased parchment paper, roll out each section of the dough to form a small personal size pizza. (Be sure to check the size of your ziplock bags so you dont make your pizzas too big.)
2. Bake each mini pizza for about 7-8 minutes. (The top should be firm to the touch). Allow the crust to cool completely and then transfer each crust into it's own freezer bag.  
3. Place a sealed snack baggie of *1/4 cup sauce and a *1/4 cup cheese also into the freezer bag. *(You can use more or less to your preference)
4. Seal, date, and store in the freezer. Walla! Pizza when you need it. 

To make your pizza straight from the pizza: Preheat your oven to 425. Pull out the sauce and place in a bowl of warm water. Place the crust on a piece of foil or a pizza pan. Spoon on your sauce and sprinkle on the cheese. Throw it in the oven for about 10-15 minutes or until your cheese is starting to turn golden brown. 

Hooray... it's that time again! Time for another give-a-way! This time I have a juicy good prize for you! 

It's a brand new free copy of Elizabeth Hasselbeck's book: 
"The G Free Diet; A Gluten-Free Survival Guide"
This 234 page book is seriously LOADED with great Gluten-Free and Celiac information! This book normally retails for $24.99 new. 

Elizabeth is best known for her roll on TV's The View. She discovered she was Celiac when she was "deprived" of wheat for 39 days as a contestant on Survivor.  She found herself pain and symptom free for the first time in years! She has since become a great Gluten-Free advocate and just published her very own cookbook available on Amazon. 

So how do you enter to win?! Easy, simply pick 1 of the following to do: 

• "Like Us" on Facebook for the 1st time then notify me via email @ donteatwheat(at)gmail(dot)com. (If you're already a fan pick a different option.)

         https://www.facebook.com/Donteatwheat
OR

• Start following us on Pinterest and pin at least 3 of our Gluten-Free Recipes from Donteatwheat.com then notify me via email @ donteatwheat(at)gmail(dot)com. (If you're already following us on Pinterest simply just pin the 3 recipes.)

        http://pinterest.com/donteatwheat/
OR

• Comment (sincerely) on 4 recipes from this website then notify me via email @ donteatwheat(at)gmail(dot)com. 

        http://www.donteatwheat.com/gluten-free-recipes.html

The Nitty Gritty: 

1. Contest starts October 29th @ 12:00 pm & ends on November 12th @ 11:59 pm. 
2. You can enter only once and you MUST EMAIL ME @ donteatwheat(at)gmail(dot)com once you've completed 1 of the choices above.
3. This giveaway is open only to US Residents 13 + with a US address.
4. The winner will be selected via random draw, and will be notified by e-mail and posted on this website. If you win you have 48 hours to get back to me, otherwise a new winner will be selected. 
   

Taught by Holistic Dr. Brandon L. Nielsen and his wife Jalene (founder of donteatwheat.com) 

This class will cover: 

• Why even if you're not Celiac or Gluten Sensitive, you still need to AVOID WHEAT
• The transition of living a gluten-free life including cooking tips
• The science of WHY WHEAT is causing the new epidemic of weight gain

Free give-a-ways and discounted GF items will be available this night only!

Tuesday, November 13th from 7-8:30pm 
at 1175 E 3200 N, Lehi, Utah 84043

RSVP @ (801) 766-6580  or  lifediscoverywellness(at)gmail(dot)com

I've got another great recipe for you...Corn Flour Crepes! These babies are very tasty and only uses 1 kind of flour! They make a great breakfast tortilla (see idea below). Enjoy and let me know what you think! 

(Gluten Free, can be Dairy Free) 
Adapted by jalene from a recipe by Kimberly Tessmer

Makes 12 6-inch crepes
Ingredients: 

• 2 eggs
• 1 cup milk or milk alternative (I used Almond Milk)
• 1/2 tsp fresh lime juice
• 1 tsp sea salt 
• 1 cup (non-GMO) Corn Flour
  
• 2 Tbsp butter or Dairy Free Earth Balance Butter Sub., melted

Directions: 

1. Combine the milk  and fresh lime juice and set aside. Let sit for about 5 minutes. 
2. Preheat a round 6 inch or 8 inch pan over medium heat. 
3. In a blender combine the eggs, milk & lime juice, and salt. 
4. While the blender is mixing on low add in the corn flour and then melted butter. 
5. When you pour the batter onto the pan, only pour enough to just cover the bottom (I usually tilt the pan around to get all the holes.) If you add too much batter your crepes will turn out thick and if they are too thin they will break easily. 
6. Cook until light brown on first side and then flip. Cook second side only slightly. 

Serve warm. 

Guess what! These can be frozen for later use! Simply store them in a freezer bag and separate each crepe with wax paper. 

Aw...comfort food. If you've been living gluten free, chances are you haven't had any of these in a while! (Granted, they're not the most healthy dish I've posted on this website but I remember LOVING these as a little kid.) So when my little nieces came over the other day, I wanted to see if I could try and recreate them, gluten free style! I used nitrate-free hot dogs which already is a healthier alternative to the regular. (See my notes below.)

(Gluten Free, Can be Dairy Free)
Created by jalene, based off my GF Soft Dinner Roll Recipe

Makes about 30 small pigs in a blanket (see note below)

Ingredients: 

• parchment paper, 6 inches wide
• 15 nitrate-free hot dogs (I used Hormel's Brand)
• 1 Tbsp yeast
• 1 tsp sugar or evaporated cane juice sugar
• 1 cup warm rice milk (about 100 F)
• 3/4 cups sweet white rice flour (I grind my own from calrose rice)
• 1/4 cup brown rice flour
• 6 Tbsp potato starch (not flour)
• 1/4 cup tapioca starch
• 1 & 1/2 tsp xanthan gum or guar gum
• 3/4 tsp sea salt
• 1/2 Tbsp baking powder
• 1 large egg
• 2 Tbsp butter or GF DF Earth Balance 
• 2 Tbsp honey
• 1 tsp organic apple cider vinegar

Directions: 

1. Cut your hot dogs in half. Pat them dry with a paper towel (helps the dough stick better) and set aside. 
2. In a small bowl combine the yeast, sugar, and warm milk. Cover with a towel and let sit 6-8 minutes or until the yeast has doubled in size. Should measure to 2 cups by the time it's finished. 
3. In a mixing bowl or food processor combine rice flours, potato starch, tapioca starch, xanthan or guar gum, salt, and baking powder. 
4. Add the yeast mixture, egg, butter sub, honey and apple cider vinegar and blend while scraping sides. Mix for 3 minutes longer on medium speed scraping sides if necessary.  

5.   Pull your piece of parchment paper and slightly oil. Using a cookie scoop plop some dough onto one end of your oiled parchment paper.
 

6.   Fold the other half of the parchment paper over the dough. Using a rolling pin, roll out the dough to about 2x3 inches or big enough to cover the size of your hot dog. (The flatter you roll your bread, the thinner your blanket will be.)

7.   Open the parchment paper to reveal your rolled out dough. Place your hot dog at the edge of the dough and using the parchment paper, roll the hot dog up. 

8.   Open the parchment paper and grab the pig in a blanket by the 2 ends.  Transfer to a cookie sheet. Repeat this process until all ingredients are used. 

9.   Preheat your oven to 350 degrees F. Let your pigs in a blanket rise during this time for about 10 minutes. 
Bake for 15-20 minutes or until the crust is starting to golden. Serve warm!

If you don't want to make 30 pigs in a blanket you can use the remaining dough to make rolls! Yes, this is the same recipe for my soft dinner rolls! Simply scoop 3 scoops into 1 mound to make a pull-apart roll. You can even cook them at the same time and on the same pan! 

In our home we avoid sodium nitrates like the plague. When you start to look at food labels, you'd be surprised how many processed meats contain it. Sodium nitrate used in foods (such as deli meats, bacon, and hot dogs) forms small amounts of nitrosamines, some of which are human carcinogens known to cause DNA damage and increased cellular degeneration. Studies have shown a link between increased levels of nitrates and increased deaths from certain diseases including Alzheimer's, Diabetes, and Parkinson's. Nitrosamines have also been linked to gastric cancer, colon cancer, and oesophageal cancer.   

It's getting colder outside and the pumpkins are starting to pop out onto people's porches! My pumpkin-fever is just getting revved up! (If you missed my Gluten Free Pumpkin Pancakes last week you'll know I have a secret obsession with pumpkin. Maybe it's not so secret anymore... :) This may sound nerdy but around this time of year I LOVE to open one of those huge cans of pumpkin and then see all the different pumpkin recipes I can make trying to use the entire can up! In the past week we've had pumpkin pancakes, pumpkin cheesecake, pumpkin bread, pumpkin cookies, a pumpkin jellyroll... all recipes I hope to perfect and post soon! 

So, as I was looking for some of my favorite pumpkin recipes this year I remembered this one in particular that I used to make a few years ago. I originally found this recipe in a magazine and I think it is sponsored by Karo Corn Syrup. I'm not really sure though who the author is??? The only problem with this recipe- we try to avoid corn syrup like the plague! Corn Syrup (is made from corn) and 95% of all corn products on the market are made from Genetically Modified Corn. Genetically modified products are unhealthy because the body has a hard time recognizing them as food. They have been so drastically altered from their original. For example, ancient wheat used to have only 14 chromosomes. Today it has 42! Yikes!

So, I know I've said this before but it's a good reminder... stay away from GMO foods if all possible. We proudly sell non-GMO cornstarch in our online store if you need some. In fact, I'm going to post 2 pumpkin cheesecake recipes that you can choose which one to make. One has cornstarch and the other does not. Both taste great. They're just slightly different with amounts. The first one is my favorite though.  

Recipe #1 (This has a slightly puffy cracked top)
(Gluten Free, can be dairy free)
Adapted by jalene from a recipe by Karo

Ingredients:

• 9 Gluten Free Crunchy Gingersnaps (I used Pamela's GF DF Gingersnaps, see notes)
• 1/3 cup sugar or evaporated cane juice sugar
• 6 oz cream cheese (or use Vegan Cream Cheese to be Dairy Free)
• 1/2 Tbsp non-GMO cornstarch
• 1/4 tsp ground cinnamon
• 1/8 tsp nutmeg
• 1/8 tsp ground ginger
• 1/2 cup pumpkin puree (I used canned, make sure it's pure pumpkin only)
  
• 1 egg
• 2 Tbsp 100% pure maple syrup

Directions: 

1. Line a muffin tin with 9 paper or foil liners. Place 1 gluten free gingersnap at the bottom of each liner and set aside.  Preheat your oven to 325 F. 
2. Cream together the sugar, cream cheese, cornstarch, and spices until well mixed. Add the eggs and blend well. Add the pumpkin and maple syrup, then beat for 1 minute. 
3. Pour 1/4 cup batter onto each gingersnap. 

Bake for 35 minutes or until set. (This means if you slightly shake the pan the center does not jiggle and when you touch the top slightly it bounces back up.) 

Chill for at least 1 hour in the fridge. This can be made the day before and refrigerated overnight as well if you need a make-ahead holiday dessert. Simple cover before refrigerating. 

You'll notice these slightly "deflate" in the center after removing them from the oven. To "cover" this you can top with whip cream or dairy free whip cream and then sprinkle on some ground cinnamon. 

Recipe #2 (This has a traditional pumpkin looking top)
(Gluten Free, Can Be Dairy Free
Adapted by jalene

Ingredients: 

• 7 gluten free crunchy gingersnaps (I used Pamela's- see note below)
• 1/4 cup sugar or evaporated cane juice sugar
  
• 8 oz cream cheese (use Vegan Cream Cheese to make Dairy Free)
• 1/4 tsp ground cinnamon
• 1/8 tsp ground ginger
• 1/8 tsp nutmeg
• 1/4 cup pumpkin puree (I used canned, make sure it's pure pumpkin only)
• 1/4 tsp vanilla
• 1 egg

Directions: 

1. Line a muffin tin with 7 paper or foil liners. Place 1 gluten free gingersnap at the bottom of each liner and set aside.  Preheat your oven to 350 F. 
2. Cream together the sugar, cream cheese, and spices until well mixed. Add the pumpkin, vanilla and eggs and blend well. On low speed, beat for 1 minute. 
3. Pour 1/4 cup batter onto each gingersnap. 

Bake for about 35 minutes or until set. (This means if you slightly shake the pan the centers does not jiggle.)

Chill for at least 1 hour in the fridge. Top with whip cream or dairy free whip cream and cinnamon. This can be made the day before and refrigerated overnight as well if you need a make-ahead holiday dessert. Simple cover before refrigerating. 

Aw...raspberry and chocolate. A match made in heaven wouldn't you say? 

This next recipe should probably be illegal from being considered as a breakfast item. It's more like a snack...that is a yummy dessert! Whatever it is, and whenever you choose to eat it, it's amazing! The flavors of the chocolate, hazelnut, and raspberries all mixed together are HEAVENLY. And can you believe it's all gluten and dairy free! What more could you ask for? ...Maybe for me to drive to your house and make it for you? Ha ha...sorry folks, all I do is supply the recipes. You'll have to do the rest.  ;)

You can click on the pictures below to be taken to each individual recipe or use the links in the recipe below. 

(Gluten Free, Dairy Free, Contains eggs)
Created by jalene

Ingredients: 

• my gf df crepe recipe
• my chocolate hazelnut spread recipe
• fresh raspberries

Directions: 

1. Add a thin layer of the chocolate hazelnut spread onto a warm crepe. Add the raspberries and roll up the crepe like a tortilla and serve. OR instead of rolling, you can add another crepe on top and cut it into wedges like a pizza. Walla! A healthy, yummy, indulging snack. 

Yum, I could seriously eat pumpkin year round. I think my love started with pumpkin pie and it's just exploded from there. And since you technically shouldn't eat pumpkin pie for breakfast...why not eat pumpkin PANCAKES. :) These have such an amazing taste. Alone, they're not too sweet but with maple syrup, they are HEAVENLY! If you like pumpkin, you'll LOVE these. 

Added bonus: This is another great recipe that only uses 1 kind of flour. I've been trying to keep things simple for those of you that don't have all the different kinds of gluten free flours on hand!

(Gluten Free, Can be Dairy Free)
Adapted by jalene

Makes about 16 3-inch pancakes
Ingredients: 

• 3/4 cup milk or milk substitute (I used almond milk)
• 1/2 cup canned pumpkin puree 
• 1 egg
• 2 Tbsp extra virgin olive oil
• 1 Tbsp apple cider vinegar
• 1 cup brown rice flour 
• 1 & 1/2 Tbsp brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground allspice, 1/2 tsp ground cinnamon, and 1/4 tsp ground ginger OR you can use 1 & 1/4 tsp Pumpkin Pie Spice instead
• 1/4 tsp sea salt

Directions: 

1. Preheat your griddle over medium heat. 
2. In a small bowl combine the milk, pumpkin, egg, oil and vinegar. Set aside. In another bowl combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. Stir the dry into the wet ingredients just enough to combine. (The batter will be thick, do not dilute.)
3. Pour or scoop the batter onto the griddle. Cook on one side until the top looks dry and the bottom has browned. Then flip and cook on the other side. 

They taste amazing warm with 100% pure maple syrup or my dairy free whip cream. 

Betty Crocker has now made sure that all their frostings are Gluten Free which is great news for some people! In our home though we don't actually use pre-made frostings because there are too many added chemicals and fake ingredients that are just not healthy!  Pre-made frostings just don't taste how they use to either! I remember as a kid BEGGING my mom for Betty's rainbow chip frosting on my birthday cake. Funny thing is, I tried it a couple of years ago and was shocked how much it tastes like plastic with rainbow chips! Needless to say, we always make our frosting from scratch now. 

I believe that once you taste a frosting from scratch, you'll have a hard time going back to a pre-made one again. So let this be a WARNING to you...try this frosting and you may never buy a pre-made bottle of German Chocolate Frosting again! ;) Now, this frosting isn't the healthiest thing I've ever made on this blog but if you need frosting, this is much better than it's pre-made version. I'm working on making it dairy free as well so stayed tuned for updates on that. 

(Gluten Free, Contains Dairy & Nuts)
Created by jalene, but inspired by a couple of different recipes by Better Homes and Gardens & Elizabeth Barbone

Makes enough to frost a double layer cake

Ingredients: 

• 4 egg yolks
• 2- 5oz cans of evaporated milk (or 1 & 1/3 cup)
• 1 & 1/3 cup sugar (I used organic evaporated cane juice sugar)
• 1/2 cup butter
• 2 & 2/3 cup coconut flakes (we used unsweetened)
• 1 cup pecans, chopped (optional-see below)

Directions: 

1. In a saucepan over medium heat slightly beat the egg yolks. Add in the milk, sugar, and butter while stirring. 
2. Cook & stir for about 12 minutes. The mixture will get bubbly and thicken. 
3. Remove from heat and stir in the coconut and pecans. Allow the frosting to cool at least 10 minutes before using. 

Store unused portion in the fridge. Frosting will become hard when cold so allow it to come to room temperature again before using. 

Don't care for nuts? Simply add 1 cup extra of coconut flakes instead of the pecans. 

(Gluten Free, Dairy Free, and all other allergen free) 
Created by jalene

Ingredients:

• 2 cups water + 1/2 cup cooked white rice (or you can use 2 cups plain, unsweetened rice milk)
• 1 pound PLAIN ground pork
• 2 & 1/2 Tbsp Potato Flour (not Potato Starch)
• 1 tsp sea salt
• At least 1/4 tsp fresh ground pepper (but you can add more to taste)

Directions: 

1. In a high speed blender (I use a Blendtec) mix the water and rice on medium speed for about 40 seconds. Strain out any remaining rice and set the liquid aside. You should have 2 cups. If not, add more water to reach 2 cups. (What you're making here is a plain rice milk. You could possibly just sub it for rice milk though I have not tried it.)
2. In a pan over medium heat brown the ground pork. Drain the drippings out and put them into a sauce pan. (You can either save the cooked pork meat to serve with the gravy or you can use it in another meal like throwing it in spaghetti sauce or in your morning omelet.)
3. Over medium heat, while stirring, add the potato flour, salt and pepper. This will start to boil and thicken. Slowly pour in the rice and water mixture. Then bring back to a boil. Continue to stir constantly until desired consistency is occurred.  

Serve warm. Refrigerate any leftovers and use within 3 days. 

Why use rice milk when you could use cow's milk? BECAUSE OF SO MANY REASONS! Read this great article by my husband, Dr. Nielsen on just one of the side affects of using dairy.