Finding foods that cover gluten and allergy free is difficult. More and more caregivers are opting to make meals from scratch to avoid the worry and concern of reaction. If you are a regular visitor, then you know how I enjoy experimenting with recipes…a little bit of this and a dash of that.The purpose of ‘Made From Scratch’ Monday© is to share recipes; recipes that can be made to accommodate diet restrictions that come with Food Allergies and Celiac Disease. I hope that this recipe link, along with others, will help to alleviate some of the stress and concern that comes with having a loved one on a restricted diet.
If you are interested in participating, just leave your link below. But before doing so, be sure to see the guidelines here: ‘Made From Scratch’ Monday Page
I also invite you to share our badge on your site so that others may participate in this event.
‘Made From Scratch’ Monday will now be open from Sunday 7 pm until midnight each Friday!
So, without further ado, let me share with you our Reader’s Favorites from last week:
First Place Reader’s Favorite goes to
Bookcase Foodie with
Sensitive and Centsible with
and
glutenfreehappytummy with
Congratulations!
Tagged: 'Made From Scratch' Monday, Allergy free, dairy free, egg free, Gluten free, gluten intolerance, Gluten intolerant
It is interesting that a plain yet delicious salad is popular. Thanks for featuring it. I will be proud to put the award on my blog.
Casey, I believe that more and more people are looking towards eating healthy, which of course…salads are right up there! I know that for myself, I eat quite a few salads, especially during the hot, summer months. I always enjoy ‘salad’ recipes ☺
Hi Mary! thank you so much for highlighting my Carrot Cake Pancakes! Breakfast for dinner is always a fun and special treat:) Hope you have a great week!
LOL Caralyn…we do it all the time around here. For some reason it always seems to taste better when eating it for dinner ☺
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one more thing:) tonight I shared my “Spaghetti” Pomodoro w/ Zucchini! It’s Gluten and Grain Free, Vegan, and Specific Carb Diet friendly! SCD! thanks again!
Thank YOU, PJ! Your presentation was great, the evunaatiols were fabulous and everyone enjoyed your delicious gluten free goodies! We will let you know when the tape is available for anyone that missed the fun. Thanks again and best wishes as you start the baking in the new kitchen!
Great featured recipes! Sorry I’ve missed a few of weeks. Have a great week and thanks for hosting!
I have missed your entries. Sorry for the mis-communication on the new site address. So glad we got that straightened out! Looking forward to checking out your entry this week ☺
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Please, in your next edition of this suvery, include a separate question for all-purpose flours. I second several other comments here that Jules gluten free flour is excellent and I regret not having the opportunity to tell others about it. It’s expensive, yes, but it works beautifully in all our old home recipes that we’ve tried it with so far. I used it a couple of nights ago to thicken a Port wine sauce that was used over slices of a roasted pork loin stuffed with dried fruits, nuts and a spot of Brandy, and the sauce practically made the meal. It was superb. I’ve made this recipe a half-dozen times before (I’m the man of the house but I love to cook too) and this time, with the Jules gluten free flour to thicken the sauce, it was the best this recipe has ever been. (The recipe is from the L.L.Bean Book of New England Cookery, but we old Mainers, even we who are transplanted down here in Pennsylvania Dutch Country, just call it the L.L. Bean cookbook.)Loved the suvery, with the one exception of the lack of an all-purpose flour question, and I’m sorry that I couldn’t answer more of the categories. I’ve been diagnosed with Celiac Disease for only 4 months and I have a lot to learn (but I’ve gained back so far 16 of the 25 pounds I precipitously lost), so I look forward to the results of your suvery very much.Many thanks.
Thanks for hosting! For Eggless Custard Buns, I’m sure it works pretty well with GF Flour but had never tried though.
I’m going to give it a try using a muffin pan. It will be interesting to see how it turns out ☺ Thanks for participating this week!
Hi! I shared my Tomato Salad this week! Thank you for hosting!
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I see so many recipes, I want to make. I enjoy going through linkys. There is always something great to be made. Thanks for hosting.
Chaya, so very true! I have so many printed and bookmarked that I want to try…I’m just waiting for the cooler weather to hit so that I can spend a couple full-time days in my kitchen ‘playing’. Good to see you here!
[...] Made From Scratch Monday Share this:FacebookPrintEmailTwitterPinterestLike this:LikeBe the first to like this. Filed Under: Desserts, Recipes Tagged With: almond flour, bite-sized, chocolate chip, coconut oil, cookie, dairy free, gluten free, grain free, pecan, refined sugar free, vegan « Easy Summer Salads Series…Carnitas Ensalada [...]
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