Tag archive for "gluten-free cooking"

Crazy for Kale!

Book Review, GF Recipes

Crazy for Kale!

7 Comments 17 April 2013

It’s no secret. I’m absolutely crazy for kale. I blend it into smoothies, chop it into salads, and dehydrate it into kale chips all the time. That’s why I’m so excited to have my hands on a copy of Hallie Klecker’s new ebook Crazy for Kale. Hallie, author of Daily Bites, creates delicious recipes that are clean, refreshing, and so good for you. And what could be better for you than kale?

I couldn’t be more excited to have 40 new gluten-free, dairy-free recipes that are packed with my favorite green! Of the 40 recipes, 33 are grain-free/paleo, and 31 are vegan or have vegan options. So this is a perfect cookbook for our family.

Here are just a few of Hallie’s kale recipes that I will be making soon:

  • Orange Greensicle Smoothie
  • Kale Salad with Goji Berries & Maple Roasted Almonds
  • Sweet Potato & Kale Balls
  • Lemon Sesame Kale Chips
  • Avocado Kale Slaw
  • Chocolate Buckwheat Brownies – Yes, there’s kale even in her desserts!

Check out what these kale experts had to say about Hallie’s book. Some of them even shared their own kale recipes:

Are you crazy for kale? You can grab your own copy of Crazy for Kale here.
Other Gluten-Free Cat kale dishes:

Readers, dish!

  • Have you tried Hallie’s recipes?
  • Which recipe above sounds delicious to you?
  • What is your favorite way to eat kale?
Ladled: A Soup Cookbook Giveaway!

Book Review, GF Resources, Healthy Living

Ladled: A Soup Cookbook Giveaway!

85 Comments 04 February 2013

Doesn’t February make you want to snuggle up by the fire with a bowl of soup? Soup sounds so simple and comforting this time of year. Luckily for me, I have the perfect resource to chase away the wintertime blues. If you’re feeling super snuggly and in need of warming from the inside out, you’re going to want to check out Ladled: Nourishing Soups For All Seasons by Kimberly Harris. I’ve been cooking through this 300-page book and love it so much that I’m giving a copy to one of you!

I read this cookbook from cover to cover before stepping into the kitchen because I just couldn’t put it down. Every single recipe has one page of instructions and a full-page photo of the finished soup.

Full-page photos!

It even has a Thumbnail Recipe Table of Contents to help you select what you’ll be making next. Reading Ladled opened my eyes to the wide range of soup possibilities. Homemade soup really is for everyone. It’s inexpensive, nutrient-rich, and it can be hearty or delicate. There are soups with eggs and soups with noodles, rich broths and creamed soups.

My favorite creamed soup was Kimberly’s Butternut Apple Soup.

There are soups with grains and soups with beans. There are steaming soups and chilled soups, stocks and thick stews.

Kimberly’s Curried Beef Stew was a huge hit in our home.

There are traditional soups and less common grain porridges and rice congees. There are simple soups and soups for special occasions. With soup, there are endless possibilities, and Kimberly explores the full range in Ladled.

Kimberly calls herself a traditionalist cook because she uses traditional recipes, ingredients, and methods. Her warm personality matches the nourishing nature of her lovingly crafted recipes. She isn’t just a cook. She’s an encourager and a teacher.

While Ladled isn’t a gluten-free cookbook I found most recipes to be naturally gluten free. And the recipes are labeled:”Gluten-Free, Dairy-Free, Vegetarian-Friendly, Budget-Friendly, GAPS-Friendly, and Quick Recipe to meet your dietary, budget, and time needs.

But Ladled is far more than a recipe book. It’s an homage to soup. Within it’s pages you’ll find history, instructions for and rationale behind sprouting and soaking grains, an ingredient guide to learn things like which are the healthiest oils to use and how to use them properly. There are sections dedicated to kitchen tools and basic techniques with picture directions. You’ll learn how to chop and onion, mince garlic, slice and dice carrots, celery, potatoes, and leeks. But then there are also instructions for less common kitchen tasks like making carrot and zucchini noodles, making sprouted noodles, and shelling fresh fava beans. There’s something to learn for everyone, even those who live in the kitchen.

Ladled is a must-have for every kitchen. It would be a perfect gift for a new bride or a housewarming gift. What could be more welcoming than soup?

And now for the giveaway! Would you like to win a copy of Ladled? All you have to do is make a comment below to enter. You can leave up to 4 entries today by answering 2 dish questions and letting me know in separate comments that you shared the giveaway on Twitter (tagging @glutenfreecat) and “liked” Gluten-Free Cat’s Facebook page.

Giveaway Guidelines:

  • This giveaway is limited to U.S. residents 18 and older.
  • Enter by leaving a comment on this post.
  • You are limited to 4 entries.
  • The giveaway begins February 4, 2013 and ends at 11:59 pm central time on February 8, 2013.

No purchase is necessary.  Odds of winning are based on the number of entries.  The winner will be randomly chosen and will be contacted by email.  The winner will have 48 hours to respond.  If the winner does not respond, a new winner will be randomly chosen.

Readers, dish!

  • Why would you like to win Ladled?
  • What is your favorite kind of soup?
  • Creamy, chunky, delicate, or hearty?
  • If you win, for whom would you make that first pot of soup?
Baked Dijon Dill Chicken with Mushrooms

GF Recipes, Paleo

Baked Dijon Dill Chicken with Mushrooms

15 Comments 07 January 2013

As you know from Paleo Week, I’ve been experimenting with cooking meat again. My memories of baked chicken are dry, dry, dry. So my goal when baking chicken is to find a way to make it as moist as possible. This Baked Dijon Dill Chicken with Mushrooms is a winner! Not only is the meat moist, but it is full of flavor.

It is delicious with a cup of Butternut Squash and Apple Soup created by a cookbook author that I will be sharing with you soon. But this chicken would be delicious with quinoa, brown rice, or sweet potato sides too.

The rich flavor comes from dijon mustard and mushrooms. You can use any kind of mushrooms you’d like, but the ones that look like they were actually hand-picked always seem to have the best flavor.

Print friendly recipe

Baked Dijon Dill Chicken with Mushrooms

by Heather

Ingredients:

  • 4 boneless skinless chicken breasts
  • 1 1/2 c. mushrooms
  • 1/2 c. fresh lemon juice
  • 1/2 c. fresh dill, chopped
  • 2-3 garlic cloves
  • 1/4 c. dijon mustard
  • 1 T. olive oil
  • 1/2 T. paprika
  • 1/2 tsp. sea salt
  • 1/4 tsp. pepper

Directions:

1. Clean chicken breasts and place them in a 9×13 glass baking dish.

2. Wash and slice mushrooms and place them in a small bowl.

3. Combine all other ingredients in a food processor. Pulse until combined to make the marinade.

4. Pour marinade into the bowl of mushrooms and toss to coat.

5. Pour mushroom and marinade mixture over the chicken breasts, cover, and refrigerate for at least 30 minutes.

6. Bake uncovered at 350 for 30-45 minutes depending on the thickness of your chicken breasts.

Serves 4-6

Readers, dish!

What’s your secret for moist baked chicken?

This recipe will be shared with:

Chili-Seasoned Mashed Pumpkin Sweet Potatoes

GF Recipes

Chili-Seasoned Mashed Pumpkin Sweet Potatoes

9 Comments 11 December 2012

With Thanksgiving just a few weeks behind us and my work on these Vegan Pumpkin Spice Chocolate Chunk Cookies, there’s a lot of leftover pumpkin around here. Does anyone else have extra cans of pumpkin in their pantries? So last weekend I decided to sneak some pumpkin into a few of our regular dishes. The result? A delicious week ahead! Pumpkin is great in smoothies, soups, breads…and sweet potatoes!

The pumpkin taste is subtle in this creamy wonder, but the best part is the slight kick provided by the chili powder. It is definitely a hint of spice, which makes this dish family friendly, but if you’re a spice feind like me you will want to double the chili powder.

Print friendly recipe

Chili-Seasoned Mashed Pumpkin Sweet Potatoes

by Heather

Ingredients:

  • 3 sweet potatoes
  • 1/2 c. pumpkin puree
  • 1 tsp. chili powder (or more)
  • 1 tsp. sea salt

Directions:

1. Bring a large pot of salted water to a boil.

2. Peel and cut sweet potatoes in half. Then quarter each half and add them to the boiling water.

3. Lower heat and simmer for 15 minutes or until the sweet potatoes can easily be pierced with a knife.

4. Drain sweet potatoes and place them in a food processor with a slotted spoon.

5. Add pumpkin, chili powder, and sea salt and puree until smooth.

6. Serve.

Yields 4 servings

Simple and simply delicious. For an extra kick, add a second teaspoon of chili powder.

Readers, dish!

  • How do you like your sweet potatoes?
  • How do you use your leftover pumpkin?
This recipe will be shared with:
Paleo Week Giveaway: Eat Like a Dinosaur

Book Review, GF Recipes, GF Resources

Paleo Week Giveaway: Eat Like a Dinosaur

72 Comments 07 December 2012

It’s the end of Paleo Week, and as promised I have a wonderful giveaway for you! I’m giving away one copy of the famed cookbook Eat Like a Dinosaur by the Paleo Parents. Before I tell you about the book, let me tell you where this is coming from.

Back in June I had an amazing experience at the gfe retreat and had a chance to meet Stacy and Matt at Shirley’s Gluten-Free Support Group meeting. Stacy shared their inspirational story of how their family transitioned from the Standard American Diet to eating Paleo and gluten free. Stacy and her husband have since lost over 200 pounds combined and have resolved health issues such as depression, seasonal and pet allergies, sleeping disorders, IBS, heartburn, and joint pain.  They have three very active boys who no longer have behavior disorders, asthma, eczema, seasonal and pet allergies, or stomach aches. And the boys have learned that eating healthily can be great fun.

Stacy and Matt’s son Cole went through a dramatic change in behavior as he changed from being a child with serious self control issues to “the best behaved student in school” almost overnight. As a teacher, I can think of a few rambunctious kids in my classroom who need to try Paleo!

The highlight of the support group potluck was Stacy’s Samoa Brownies. It is incredible to me that these brownies are gluten-free, grain-free, and dairy-free…and I know my way around a gluten-free kitchen!

This plate was enough to make me a Paleo fan!

But seriously, you all know I align myself more with vegetarians and have a deep love of raw food. That is why it has taken me almost 6 months to review Eat Like a Dinosaur and share it with you. As I’ve shared recently, I have been eating more animal proteins, and the Husband is a new Paleo fan. So here are a few of our favorite dishes from the Paleo Parents’ cookbook.

Yes, these are Chicken Nuggets, or Fool’s Gold, as the Paleo Family calls them. Aren’t they gorgeous? Coated with a delicious almond flour and herb “breading”, these gluten-free tenders brought out the kids in us. One of the best things about this cookbook is that each recipe includes ways that kids can help as part of the preparation instructions. What kid wouldn’t enjoy dredging chicken in flour? I sure did!

Spaghetti with Meatballs made with spaghetti squash was delicious! I’m always amazed that just scraping the flesh of this wonder gourd creates pretty little noodles. I love that these parents get the “wonder” and want to share it with their children and yours.

Salmon is already a favorite of ours, but this Lemon Dill Salmon was a new twist and super easy to make. How can the kids help with this traditionally grown up dish? Rubbing the fillets with olive oil and herbs, and decorating the top with lemon rounds. How could a kid say, “I don’t like this,” when they’ve had such a hand in making the meal?

This teacher loves Paleo Parent Style!

Eat Like a Dinosaur isn’t just a recipe book. It’s also a guidebook for parents. There’s a section just for parents that explains their story, transitioning the family to paleo life, kitchen tools they use, and recipe ingredients. But even higher on the coolness meter is that it contains a kids’ book complete with cartoon pictures that tells the family story through Cole’s point of view.

This is a great book for families, which is why I’d love to give it away to a mom, dad, grandma, grandpa, aunt uncle…who’d like to share it with his/her family. All you have to do is make a comment below to enter. Let me know why you’d like to have Eat Like a Dinosaur.

You can leave up to 4 entries today by answering 2 dish questions and letting me know in separate comments that you shared the giveaway on Twitter (tagging @glutenfreecat) and “liked” Gluten-Free Cat’s Facebook page.

Giveaway Guidelines:

  • This giveaway is limited to U.S. residents 18 and older.
  • Enter by leaving a comment on this post.
  • You are limited to 4 entries.
  • The giveaway begins December 7, 2012 and ends at 11:59 pm central time on December 14, 2012.

No purchase is necessary.  Odds of winning are based on the number of entries.  The winner will be randomly chosen and will be contacted by email.  The winner will have 48 hours to respond.  If the winner does not respond, a new winner will be randomly chosen.

Readers, dish!

  • Are you a Paleo eater? If so, why have you made that choice?
  • Why would you like to win Eat Like a Dinosaur?
  • Do your kids like to help in the kitchen?
  • What’s your favorite Paleo treat?
Paleo Week and Grandma’s Apple Meatloaf

GF Recipes, Healthy Living

Paleo Week and Grandma’s Apple Meatloaf

4 Comments 05 December 2012

It’s Paleo Week at Gluten-Free Cat. I’ve been going back to the meat dishes of my childhood. My first jump back into time was to Spaghetti and Meatballs, but the spicy, paleo, gluten-free, raw foods-influenced kind. Ha!

Today I’m sharing a special family recipe. Grandma’s Meatloaf. The gluten-free version. This wasn’t any old dry meatloaf. (I choked down many of those in my younger years.) Grandma’s meatloaf was moist, tender, and tasted of sweet apples. The smell of it cooking sends me back to my dad’s kitchen with Kafka the Siamese cat peering down at me from his perch on the refrigerator and Star Trek playing on the little black and white tv that Dad rolled into the kitchen for my viewing pleasure.

Happy childhood memories visiting my dad.

This is a simple meatloaf that you can make in one large loaf pan or 4 mini loaf pans. I like these from Williams Sonoma. (Yay for gift cards!) But these are far less expensive.

Print friendly recipe

Grandma’s Apple Meatloaf

by Heather and Grandma

Ingredients:

  • 2 lbs. ground beef
  • 1/4 c. diced onion
  • 2 eggs
  • 1/2 c. almond flour
  • 1 c. unsweetened applesauce
  • 1 tsp. sage
  • 1 tsp. oregano
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

Directions:

1. Preheat oven to 400.

2. Mix all ingredients together in a large bowl.

3. Press meat into a loaf pan or 4 mini loaf pans. Cover with foil. Place loaf pans on a jelly roll pan to catch the juices, and place the pan in the oven.

4. Bake for 1 hour, but remove the foil for the last 10-15 minutes to brown the top.

5. Serve with a side of Star Trek.

Serves 6-8

Readers, dish!

  • What is one of your favorite childhood meals?
  • Share a special food related memory.
  • Have you ever had moist meatloaf?
This recipe will be shared with:
Paleo Week and Spaghetti with Spicy Meatballs

GF Recipes

Paleo Week and Spaghetti with Spicy Meatballs

12 Comments 03 December 2012

It’s Paleo Week at Gluten-Free Cat!  This is probably the last thing you expected to find here. But while most of my recipes for the past year have been raw, vegan, or vegetarian, the Husband has been eating Paleo. Plus, I’ve found that my body has been asking for animal protein. I love the idea of being raw vegan, but I’m finding that my energy level and my physical performance is so much better when I incorporate some meat in my diet.

So I thought that I’d share some of the gluten-free, paleo recipes that we’ve been enjoying. Plus, I’ll be ending the week with a Paleo Giveaway. Make sure you stop back on Friday!

How does a non-meat eater begin cooking with meat? She goes back to childhood with good ol’ spaghetti and meatballs.

These meatballs are made from bison and the noodles are actually spiralized zucchini. I believe that this is the way a Paleo Guy and a Raw Foods-Loving Girl can eat together happily.

I love raw zucchini, so these noodles are not warm. But served room temperature with piping hot meatballs drenched in tomato sauce, you won’t even notice that the zucchini isn’t hot.

In fact, I even enjoy the crunch of the zucchini noodles with hot marinara sans meatballs. Delicious.

A spiralizer isn’t required to make raw noodles, but it makes the job so much easier and it’s loads of fun! You can use a vegetable peeler to create fetuccini-like noodles as well.

Print friendly recipe

Paleo Spaghetti with Spicy Meatballs

by Heather

Meatball Ingredients:

  • 2 lbs. ground bison
  • 1/2 c. almond flour
  • 4 eggs
  • 1/2 diced onion
  • 1 clove garlic, minced
  • 2 small red peppers and 1 jalapeno pepper (or 2 jalapenos)
  • 2 tsp. dried oregano

Sauce Ingredients:

  • 1 c. stock (chicken or veggie)
  • 2 15-oz. cans of tomato sauce
  • 2 tsp. dried oregano
  • 1 tsp. onion powder
  • 2 tsp. garlic powder
  • 1/2 tsp. crushed red pepper
  • salt to taste

“Noodle” Ingredients:

  • 2 medium zucchini, spiralized

Directions:

1. Preheat oven to 400.

2. In a large bowl, combine the almond flour, eggs, diced onion, minced garlic, and oregano. Then add the bison and mix by hand until well combined. Form into 10-12  meatballs and place them in a 9×13 casserole dish.

3. Heat all sauce ingredients in a medium sauce pan over medium heat. Then pour the sauce over the meatballs.

4. Cover the casserole dish with foil and bake for about 45 minutes.

5. While the meatballs are cooking, spiralize two zucchini. If you don’t have a spiralizer, use a vegetable peeler to create fetuccini-like noodles.

6. Serve meatballs over zucchini noodles and top with additional tomato sauce.

Yields 10-12 meatballs

Enjoy! And don’t forget to stop by on Friday for the Paleo Week Giveaway! (Hint, it’s a cookbook!)

Readers, dish!

  • What is your favorite childhood meal?
  • Have you ever tried bison?
This recipe will be shared with:
2013 Cooking Desk Calendar Gifts and a Giveaway

GF Product Reviews, GF Recipes, GF Resources, Healthy Living

2013 Cooking Desk Calendar Gifts and a Giveaway

31 Comments 30 November 2012

Can you believe that New Year’s Eve is exactly a month away? I don’t know about you, but I’m ready to shake off the dust of 2012 and start anew.

I love the fresh start that January and the New Year brings. I love resolutions, new plans and goals, and I love buying new calendars! If you’re like me, you are going to love this new desk calendar. This isn’t just any desk calendar. This 2013 Cookbook Desk Calendar created by my friend Diane of The Whole Gang is the fresh start that we’re all looking for. It has gorgeous color photos of monthly dishes with easy-to follow recipes on the back. And it all sits in a clear CD case specially made to stand-up and display on your desk or countertop. Just look at the recipes that come with the desk calendar:

  • January: Jicama Tacos & Tostados
  • February: Little Lasagna Flowers
  • March: Tunisian Frittata
  • April: Garlic Roasted Asparagus with Poached Egg and Prosciutto
  • May: Easy Layered Mexican Casserole
  • June:  Oven Roasted Pesto Vegetables Deluxe
  • July: Can’t Beet California Cobb Salad
  • August: Summer Vegetable Rosettes
  • September: Hash in a Flash
  • October: Smoky Simmering Soup
  • November: Cashew Cream Yam Cannelloni
  • December: Mushroom Party

All recipes are gluten-free and dairy-free! There are also instructions to modify the recipes to be Vegetarian, Vegan and Paleo.  In addition, there’s a secret access code for a hidden page full of insider tips, tools, cooking videos, resources & 28 additional recipes on The WHOLE Gang website.

I know you’ll want one for yourself, but what a great gift to give your friends and family. Toss out the fruitcake and hand them something delicious that will keep them well nourished and motivated to eat well all year long.  Each calendar comes in its own gift/shipping box to make your gift-giving much easier.

To order, head to The Whole Gang. But you can also enter to win a copy of this inspiring cookbook desk calendar right here!

You can leave up to 4 entries today by answering a dish question and letting me know in separate comments that you followed Gluten-Free Cat on Twitter, “liked” Gluten-Free Cat’s Facebook page, and that you shared this post on Twitter or Facebook.

Giveaway Guidelines:

  • This giveaway is limited to U.S. residents 18 and older.
  • Enter by leaving a comment on this post.
  • You are limited to 4 entries.
  • The giveaway begins November 30, 2012 and ends at 11:59 pm central time on December 6, 2012.

No purchase is necessary.  Odds of winning are based on the number of entries.  The winner will be randomly chosen and will be contacted by email.  The winner will have 48 hours to respond.  If the winner does not respond, a new winner will be randomly chosen.

Readers, dish!

  • Why do you want to win this cookbook calendar?
  • Which of the monthly recipes look the most delicious to you?
  • What are you looking forward to the most about 2013?

Contest is closed. Congratulations to Rose!

Stuffed Acorn Squash

Fitness, GF Recipes, Healthy Living

Stuffed Acorn Squash

21 Comments 24 September 2012

I have this strange habit.  I sign up for a challenge, accomplish it, and then stop. Cold turkey.

On Memorial Day weekend, I ran a marathon.  A FULL marathon.  My FIRST marathon.  That was FOUR months ago.  I haven’t run outside since crossing that finish line…well, except to see who just fell off the monkey bars at recess.  Three years ago, I finished an Olympic length triathlon.  I swam, I biked, I ran.  But after finishing that event, the bike sat in the garage, and I don’t think I’ve entered a lap pool since.  While I haven’t miss the pool, I felt badly for my poor bike.

I even loaned it out to a few people for a few races. It’s a great bike, and it seemed such a shame to have it sit collecting cobwebs. But me? I was content to teach spin classes. Inside.

I have no idea why a finish line holds such a sense of finality for me.  Not just for the day. Not just for the season. But for quite a long time. I tell myself that it’s because I pour myself into my training. By the time the event arrives, I’m ready to be done, and I’m ready for something else. During the last few weeks of training, I dream of yoga or lying on a beach somewhere. Maybe I just don’t have the drive of a true athlete.

But I’m happy to say that I’m finally back to riding my bike.  And I owe it all to my friend, Julie. Julie is an inspiration to me. She is currently training for her second century ride. (Yes, that’s 100 miles. My butt bones can’t even imagine 100 miles in a saddle.) And she has sweetly put on the brakes to allow me to keep up with her for portions of her training rides. I am LOVING it!  Despite the soreness, I love riding in the cool of the early morning, knocking off 30-40 miles before church on a Sunday. It has become the highlight of my week.

What does this have to do with acorn squash?

Nothing really, but as Julie and I ride the rolling hills of the Nachez Trace, I find that our conversation always seems to come back to food.  Recently, Julie asked me if I liked acorn squash. My mind instantly went back to the squash memories of my childhood.  The kind that involved the phrase “you will not leave the table until…” But while grocery shopping later that afternoon, the pile of acorn, butternut, and spaghetti squash just looked so fresh and inviting. The gourds smiled at me and said, “This is Fall.  Enjoy me.” Okay, maybe I needed a little sugar after that long ride.

But I loved the acorn squash. And I think you will too. Stuffed with a sweet apple and spinach filling, this squash dish ushered in the season of Fall.

Print friendly recipe

Stuffed Acorn Squash

by Heather

Ingredients:

  • 2 acorn squashes
  • 1 green apple
  • juice of 1/2 lemon
  • 1 T. olive oil
  • 2 cloves garlic, minced
  • 1 c. chopped onion
  • 1/2 tsp. nutmeg
  • 4 c. spinach
  • 1/4 tsp. sea salt
  • 2 T. grade B maple syrup
  • 1/2 c. pine nuts

Directions:

1.  Preheat the oven to 375.

2.  Cut 2 acorn squashes in half, remove the seeds, and place the squash face down on a jelly roll pan covered with foil.  Bake at 375 for 30 minutes. Then turn them over and cook for another 30 minutes.

3.  Core and chop apples and toss the apple pieces in lemon juice to keep them from browning.

4.  Heat olive oil in a large pan on medium heat.  Add minced garlic and stir for 2 minutes.

5.  Add onions and apples and sprinkle with nutmeg.  Cook for 5 minutes.

6.  Add spinach, and cook until the spinach wilts.

7.  Season with sea salt, add maple syrup, and remove from heat.

8.  Toast pinenuts in a toaster oven, or wait until the squash is cooked and toast them in the oven.

9.  Remove squash after it’s cooked, stuff each half with apple spinach mixture, and sprinkle with pinenuts.

Serves 4

Thanks, Julie, for your inspiration!  Both physically and in the kitchen!

Readers, dish!

  • Do you like acorn squash?
  • How do you deal with physical challenges?
  • Do you enjoy running or biking?
  • What’s your favorite finish line memory?
This recipe was shared with:
Older Entries »

A Curious Girl in the Gluten-Free World

I'm a curious girl, wife, teacher, friend, fitness fanatic, gluten-free foodie, health food nut, child of the King, and Mama Cat to two amazing little creatures. I love gluten-free cooking and baking and want to share my successes and failures with you. Follow me, and I'll take you on my gluten-free journey!

Subscribe by Email

Enter your email address:

Connect with Me

Follow Me on Twitter Like my Facebook Page Watch Youtube Videos Subscribe to RSS feeds

© 2013 Gluten-Free Cat. Powered by Wordpress.