I scream, you scream, we all scream for ice cream!

Yep, that is the theme I am on these days. With the warmer spring weather, my mind is filling up with variations of gluten free ice cream I can make.

Gluten free ice cream?

Isn’t all ice cream gluten free?

Surprisingly, the answer is no for most of the brands out in the market.

Gluten in ice cream? Who puts flour in ice cream you ask?

Well, it’s the little, but powerful word in the gluten free community that we all have to look out for.

Beware of the word – modified.

Modified milk, modified corn starch, modified ingredients. Most, if not all of the time, modified is a sneaky word for gluten.

Why do they put gluten in ice cream? It’s because gluten is a cheap thickening agent.

You can easily add gluten to a milk product and it’ll end up thicker and creamier than it was.

I’m not going to go into a long winded explanation of why so many companies put gluten in their dairy products, but I am going to ask you to read your labels.

Please, do not assume that the ice cream you buy in your grocery store is gluten free. It may, if not most likely, is not.

So again, with winter finally behind us and the promise of leaves on the trees budding, flowers being planted and deck furniture being set up, I am in the mood for ice cream.

In fact, you will be getting quite a few recipes in the next couple of blogs. How does rhubarb cheesecake ice cream, mango sorbet, blueberry sorbet or gluten free rocky road ice cream sound? Tell me in the comments below!

Those are the flavors I’ve been working on lately and will be sharing the recipes with you all.

Here is the first of many ice cream recipes to come.

Recipe: Gluten-Free Maple Walnut Crunch Ice Cream

This ice cream has 2 components- the maple walnut ice cream base and a maple walnut crunch that you will be swirling in, plus some extra for the topping.

Basically you are getting 2 recipes today.

Maple Walnut Crunch topping

1 cup gluten free Rice Krispies
2 cups raw walnuts, coarsely chopped
1 cup brown sugar
1 Tbsp maple syrup
1/3 cup water
pinch of Maldon sea salt
1 Tbsp butter

In a medium saucepan, on medium/high heat stir together the brown sugar, maple syrup and water.

Watch closely and stir occasionally.

Let mixture get to a light boil for 3 minutes.

Remove from heat.

Add the butter, walnut, Rice Krispies and salt.

Stir well.

Pour mixture onto a parchment lined cookie sheet.

Sprinkle with the sea salt.

Let cool.

Once cool, break up pieces.

Maple Walnut Ice Cream

2 cups milk
2 cups whipping cream
4 tbsp brown sugar
6 large egg yolks
3/4 cup maple syrup
pinch of salt
1/2 tsp vanilla

In a medium saucepan, combine the milk, cream and brown sugar.

Heat on low/medium heat until mixture is hot, but not boiling.

In a small bowl, whisk the egg yolks.

Slowly pour some of the hot liquid into the beaten egg yolks. Whisking constantly. Do this a little at a time because you are trying to heat up the egg temperature slowly. You are not looking for scrambled eggs. Once you’ve added about 1/2 of the hot milk to the eggs you can put the saucepan back on the stove and whisk in the remaining milk/eggs mixture.

Let the custard cook on medium heat, stirring occasionally until mixture thickens.

Remove from heat.

Add the maple syrup, vanilla and salt. Stirring well.

Let cool to room temperature and then place custard in the refrigerator overnight to chill.

Once custard is chilled overnight, remove from fridge and place in your ice cream maker.

Pour ice cream into a large rectangular glass dish. Add half of the maple walnut crunch to the ice cream and swirl to combine.

Cover with lid and place in freezer to set.

Enjoy!

Also… in my new cookbook I have a delicious recipe for Vanilla Ice Cream! You can get that recipe and 54 other fantastic recipes your family will love by purchasing the cookbook here.

I am back on track.

My cookbook is finally finished and I can devote myself again to providing you all with new gluten free recipes to try.

If you haven’t already bought your copy, you can do so here. I really appreciate everyone who decides to help support the work we put into this site by purchasing the cookbook. Thank you!!!

Originally when we started the process of the cookbook, it seemed like we could have it finished completely in a couple of months. Little did I know, for I had never written a cookbook before that it can be a long, long process.

Recipes need to be made a few times, instructions have to be edited again and again and photos that you thought were good, are not so good. That means I needed to make the recipe again, and retake the photos.

Even when that process of the recipes was finished, it was daily editing. Reading over and over what I had written and a lot of times, having to start the process from scratch because my writing was bad.

I am grateful for all the lessons I have learned and already have a theme for the next cookbook. Of course, giving myself a break until I start the new project.

It seems winter is finally over for us here in Calgary. Winter seemed to never end this year and I find myself staying outside all day long.

Luckily there is a lot of yard work to do, plus our outdoor furniture was looking really ragged so I’ve been sanding and repainting.

I try to avoid having the oven on once the weather finally heats up, but was craving chocolate pudding cake that other day so I whipped this up.

When my kids were younger warm pudding cake was a favorite of ours. Especially if you poured thick cold whipping cream ontop of the warm cake.

Delicious!

Here is a gluten free version that I think you will enjoy.

I used Cup 4 Cup gluten free flour for this cake, but feel free to try your own gluten free flour mix. You only need 1 cup of flour for the entire recipe.

Recipe: Gluten Free Chocolate Pudding Cake

1 cup Cup 4 Cup gluten free flour
1 cup brown sugar
2 tsp gluten free baking powder
5 Tbsp gluten free good quality dark cocoa powder (I used Soma chocolate this time)
1/4 cup gluten free dark cocoa powder
1/2 cup milk (almond milk would be fine too)
3 Tbsp melted butter
1/4 cup gluten free dark chocolate chips
1 1/2 cup hot brewed coffee (I use Starbucks Via Ready Brew)
1 1/2 tsp good vanilla
1/4 tsp salt

Preheat oven to 350 degrees.

Butter an 8 inch square baking dish, or 8 large ramekins, or medium souffle dish.

In a medium bowl, whisk the gluten free flour, 1/2 cup brown sugar, 5 Tbsp cocoa powder, baking powder and salt.

Stir in the milk, butter and vanilla and mix. The mixture will be quite thick.

Place batter in your baking dish or ramekins.

In a small bowl mix the 1/2 cup brown sugar, 1/4 cup cocoa powder and the chocolate chips.

Sprinkle this dry mixture over the batter in baking dish. Do not mix.

Pour the hot coffee over the the batter. Do not stir.

Place the baking dish, and or ramekins on a cookie sheet and place in the oven.

Bake for 30- 45 minutes depending on the size of your dish.

Remove from oven and let cool.

I like to serve the pudding cake when it is still quite warm, especially with some cool cream poured over the top.

Do you love pizza?

Well, I do.

In fact, homemade pizza is a go-to, last minute, forgot to take meat out, oh my what to make for supper option.

I’ve posted a few recipes for gluten free pizza crust on my site:

• Recipe: Gluten Free Quinoa Pizza Dough
• Recipe: Gluten Free Cheeseburger Pizza
• Recipe: Personal Size Gluten Free Pan Pizza
• Recipe: Gluten Free Grilled Pizza

I also have gluten free pizza crust recipe that I like to use from the cookbook Cooking for Isaiah by Silvana Nardone.

I think it is good to switch things up sometimes. That also happens if you realize you have run out of rice flour and/or eggs. I like to have a few good options available to me, so that I do not feel frustrated. With switching things up in mind, I wanted to try a new gluten free pizza recipe.

I knew that my hubby wouldn’t love this pizza, he likes a simple ham and pineapple pizza but really a pizza that uses regular pizza sauce is his preference.

There is nothing wrong with that, and most of the time I follow that guide.

While, sneaking in things like baby kale, proscuitto and buffalo mozzarella.

When my kids were teenagers we used to eat at Boston Pizza a lot, one of the boys favorites was a thai chicken pizza.

I thought I’d experiment with those flavors while of course, making it gluten free.

The crust I used for this pizza was my gluten free quinoa pizza crust but what I think is also important is sharing my how-to techniques I use to make a great gluten free crust.

A pizza stone for me is a must. It’s not about buying the most expensive one, it is just about using a pizza stone.

You also must preheat your pizza stone in the oven before adding the crust.

That to me is extremely important and then thus leads to a great pizza crust.

So here is what I do for pizza crust:

I preheat the pizza stone in a 425 degree oven while I am making the dough.

I cut a large piece of parchment paper the size of the pizza stone and roll the dough on the parchment.

Remove stone from the oven and place the parchment/dough on the stone.

Put the stone back in the oven and bake for 8 minutes.

Carefully remove the parchment from under the semi-cooked dough.

Bake for another 3-5 minutes, depending on size of your pizza.

Remove pizza dough from oven and quickly spread sauce plus toppings/cheese on pizza and bake in oven for 10-15 minutes.

Remove cooked pizza from oven and let cool for 5 minutes before slicing.

When I follow these techniques I find now that I have the best gluten free pizza crust.

Now that you have the techniques for making a great gluten free crust here is the recipe for the Gluten-Free Thai BBQ Chicken Pizza.

Give it a try, I really enjoyed the twist on flavors.

Recipe: Gluten-Free Thai BBQ Chicken Pizza

1-2 cups leftover cooked chicken meat, shredded

Gluten-Free Quinoa Crust

Preheat oven to 425 degrees.

Follow techniques as stated above and prebake your pizza crust.

In a small saucepan on low-medium heat combine the chili sauce, peanut butter, grated ginger, honey, curry paste, sriracha and coconut milk.

Stir and turn down heat to low and let simmer for 5 minutes.

Spread thai bbq sauce over the pizza crust.

Top with shredded chicken and carrots.

Top with mozzarella cheese.

Bake in oven for 12-15 minutes.

Remove from oven and sprinkle the peanuts plus the bean sprouts over the pizza.

Slice and serve!

It is April.

April means spring? Sunshine? Warming temperatures?

Well, in Calgary, April can be almost anything.

The temperatures rose enough last week that most of the snow had melted and I was out again enjoying my walks.

Then this past weekend the temperature dropped and the snow continued to fall for 2 days straight.

This morning I was out again, shoveling the front steps and driveway.

My neighbour was outside shoveling also, and I asked him when he thought this snow might finally be gone.

His quick remark was “June.” Sadly, that can be true.

We will get a mixture of warm spring days, rain, sunshine, the bursting of green grass and also the occasional dump of snow.

Yep, it’s kinda crazy here in the spring.

What the crazy weather here cannot stop is the joy of fresh produce arriving at the farmers market. I try to get to my local market every Friday. I find that the produce I pick up sets my meal making for the week. It also inspires me to eat more veggies.

One of the many veggies I picked up was a ton of tomatoes. To me, there is nothing better than the tomatoes I get from the greenhouse.

Todays recipe is a great way of serving salad in tomato bowls.

Just hollow them out and they are ready to be filled.

Recipe: Gluten-Free Chicken Salad Tomato Bowls

1 cup leftover chicken breast, finely chopped
1 large green onion, finely chopped
3 small stalks of celery, finely chopped
1 tsp dried dill
1/4 tsp dried oregano
1/4 cup toasted pecans or walnuts
2 Tbsp dried cranberries
1/4 cup mayonnaise
1/4 cup plain greek yogurt
6-8 large round tomatoes

Hollow out the tomatoes.

In a medium bowl whisk the mayonnaise and yogurt.

Add the rest of the ingredients and stir.

Fill the tomato bowls with the chicken salad mixture.

Enjoy!

It has been a busy time for me lately.

Trying to get my gluten free cookbook finished has been exciting, terrifying, nerve-wracking and hectic.

It has also brought with it extra calories and carbs being consumed.

I can’t exactly put out gluten free recipes for you all to try without testing and re-testing them, right?

I am proud of my baby. I will call this my first child in many ways. You go into writing a gluten free cookbook thinking you know a lot, I mean, I have read a ton of cookbooks. I cook and bake all the time.

This should be easy for me?

In some ways, yes.

But in many ways no.

I’m putting myself out there in the world, for many to judge. It is scary.

Exciting too.

My gluten free cookbook will be out very very soon, and I will see what you all, my faithful followers will think.

Here’s the cover! What do you think? Also, you can still pre-order the cookbook by clicking here. By pre-ordering you save $4.95!

Okay.

I am back now devoting time and energy into cooking and baking, and will be sharing new gluten free recipes on my blog.

I apologize for not posting new recipes lately, but again. It’s kinda been crazy for me for a bit. But I’m back and this weekend I made 4 new recipes that turned out gluten free yummy and will be sharing them.

We just finished celebrating Easter here and I hosted a Easter brunch for 18 friends and family. I will be sharing my photos of the food, plus a link to recipes that I made and served at the brunch. I love to entertain and feed people and will be doing more blogs on hosting meals, parties and entertaining the gluten free way that I do.

Hope you are all excited to see that? If you are, please let me know in the comments below. It’s important to me that I share information for you guys that you will find valuable.

One of the brunch items served was quiche. Quiche can easily be a gluten free meal, just by not making a crust. It’s more like a frittata then, but still easily sliced and served.

Asparagus is coming into season here so I thought I would share my Asparagus Quiche recipe with you.

Recipe: Gluten-Free Asparagus Quiche

2 1/2-3 cups shredded hashbrowns
2 tsp canola oil
5 slices bacon, finely chopped
2 shallots, finely chopped
6 large eggs
1 cup half and half cream
1 bunch asparagus, chopped
1 cup Swiss cheese, shredded
1/2 cup aged cheddar cheese

Preheat oven to 425 degrees.

In a medium bowl mix the hashbrowns with the oil.

Spread hashbrowns into a quiche (pie) dish, making sure you get the bottom and sides covered.

Bake in the oven for 30-40 minutes until lightly brown.

Remove.

Lower oven temperature to 375 degrees.

Fry up the bacon and onions until crispy. Let cool.

In a medium bowl, whisk the eggs and cream until frothy.

Add in the chopped asparagus, shredded cheese and fried bacon/onions.

Pour egg mixture into the quiche dish.

Bake for 45-55 minutes.

The reason for the variance in time baking is the size of quiche/pie plate that you use. Mine was 8 inches in size and deep so it took the full 55 minutes to finish cooking in the middle.

Let quiche cool on counter.

I hope you all enjoy this recipe!

Thank you again to everybody who has supporter my journey by pre-ordering my cookbook. Pre-order here.

On Sunday, March 24th, 2013 the Gluten Free Expo will be coming to Calgary!

The event will consist of speakers, products to try, cooking classes, and a variety of other activities!

You can get tickets here.

Make sure you arrive earlier… as I’ve heard of long wait times if you don’t.

I will be there with my son, so if you run into us, make sure you come say hi!

It’s coming up to the end of February and I am feeling the winter blues. Winter in Calgary feels like it’ll go on forever this time of the year. It doesn’t help that snow arrived in full force early in October. That means we’ve already had 4 months of snow, cold temperatures and a low supply of vitamin D.

What’s even more frustrating is this winter season still has a long way to go.

I recently saw Shauna post a photo on Instagram of flowers newly blooming and green grass near Seattle. It truly left me depressed.

We will not see green here til end of April, or May if we are lucky.

Seriously we still can get snow the end of May, beginning of June.

As much as I love Calgary because my family and friends are here and we have lived a good life because of our economy it truly is not a colourful climate.

I am so desperate to be outside, drinking my tea and reading a book on my lounge chair, that last Saturday when the sun was shining, I placed a blanket on my front stairs.

Put on a fleece coat and sat outside on the step til my bottom got too cold.

Even Stewart our cat is getting tired of the snow.

Well, enough my winter blues. As we all know, seasons change and soon I’ll be sitting outside enjoying the warmth and sunshine!

Here is a new recipe for you to try.

When I called these nut bars gooey, I really do mean it. Very much like butter tarts, except I made a grain free, no starch crust, and no raisins were used.

I suggest placing the bars when finished baking into the refrigerator to completely cool before cutting. I also kept my bars in the fridge. They will last a week no problem, well… that’s if your family hasn’t eaten them all.

Feel free to use whatever nuts you want. I understand that there are allergy issues for some, so I suggest 2 cups of mixed nuts. You decide what you’d like to use.

Recipe will still turn out great.

Recipe: Gluten Free Gooey Nut Bars

Crust
2/3 cup almond meal
2/3 cup unsweetened coconut
1/4 cup melted butter
1/3 cup white sugar

Filling
4 large eggs
1 cup brown sugar
1/2 cup corn syrup
1/3 cup melted butter
1 tsp gluten free vanilla
1/4 tsp salt
2 cups mixed nuts (raw cashews, macadamia nuts, Spanish peanuts, raw peanuts)

Line a 9×9 square baking pan with parchment paper. Lining is very important for these bars are sticky and gooey on the bottom and the parchment paper allows you to lift whole pan of squares out of pan once they have cooled completely. Makes for much easier cutting and serving.

Preheat oven to 350 degrees.

In a small bowl, combine almond meal, coconut, sugar and melted butter. Once mixed, press mixture into the square baking pan.

Bake for 14 minutes.

Remove from oven.

In a medium bowl, mix eggs, brown sugar, corn syrup with a hand mixer. Beat on medium for a minute.

Add melted butter and vanilla and mix with beater til smooth. This only takes a minute.

Add the mixed nuts and stir to combine.

Pour nut mixture on top of cooked crust.

Bake for 30 minutes until lightly brown.

Remove from oven and let cool on counter.

Cool bars in refrigerator to make cutting easier.

Enjoy!

I was recently approached by BlueWater Seafoods to review their new gluten free frozen fish.

I’m finding that I am getting more and more emails from companies asking me to look at their products and though I am thrilled to be asked, not everything I’m asked to try do I accept.

Before I accepted I shopped the frozen fish aisles of my local grocery stores to see what is now available. Surprisingly I found NO gluten free labeled frozen fish packages.

Now, you can find plain, individually frozen fish but I was looking for prepackaged seasoned flavoured fish fillets.

BlueWater sent me a coupon for free fish to try and also sent 3 gift bags to give away to my readers.

I decided to pickup 2 different grill fillets, one lemon herb and the other classic grill.

My only concern with the classic grill tilapia was the list of ingredients.

The word modified was listed 2 different times as well as some words I cannot pronounce. While the fish is labelled gluten free, I do not normally eat modified corn starch or modified milk ingredients.

While I tend to pick up fresh or unflavoured frozen fish I do understand that people can be uncomfortable cooking fish so buying a prepackaged product is preferable.

Each box contained 2 small servings of fish and found I needed 2 boxes to feed my husband and I supper.

The fish is easy to cook, just baking in a 400 degree oven for 20-30 minutes is all that is required.

How did I use these frozen fish fillets?

I made low carb fish tacos with avocado cream and mango salsa.

Recipe: Low-Carb Fish Tacos with Avocado Cream and Mango Salsa

Preheat oven to 400 degrees.

Remove fish fillets from freezer and bake in oven for 20 minutes.

Mango jalapeño salsa

1 jalapeño finely chopped
2 cups mango, finely chopped
1/2 cup cilantro, finely chopped
1/2 lime, juiced
1 red pepper, finely chopped
1 shallot, finely chopped

Add all ingredients to a small bowl and mix.

Avocado Cream

Zest from 1 lime
Juice from a while lime
1/4 cup sour cream
1 avocado

Mash avocado in a small bowl.

Add the rest of the ingredients and stir well til smooth.

Fish Tacos

2 packages BlueWater Grill Fillets
1 large iceberg lettuce, leaves separated

Place 2 Tbsp of avocado cream on bottom third of a large lettuce leaf.

Top with a baked fillet.

Top the fish with 2 Tbsp of mango salsa.

Wrap lettuce leaf around the fish and eat!

This made 2 servings, with avocado cream and salsa leftover. You could easily bake 1-2 more servings of fish, and have enough cream and salsa for 2 more.

Enter here:

3 winners will be announced on March 3rd.

a Rafflecopter giveaway

For more info on BlueWater Seafoods Gluten-Free options, click here.

Here it is… the recipe for gluten free spring rolls.

I recently posted the question on Facebook on what should be my next recipe. (Be sure to join our Facebook community here.)

Should I do gluten free spring rolls or pizza pops?

The winner was gluten free spring rolls. I will put the recipe for gluten free pizza pops in the cookbook I am working on.

Making these spring rolls is not difficult, HOWEVER, they do take time. What is MOST important is to have all ingredients prepped, have your rice paper soaking area ready, your filling and rolling area prepped, and your deep frying area ready.

If you are not organized in those areas, you will find making these spring rolls more frustrating then it needs to be.

Now is this a recipe that is quick and easy?

I would say no. It’s not that this recipe is difficult but there are many steps involved.

The deep frying process also takes time so I might not suggest this as a quick supper.

With the old school spring rolls that us gluten free folks cannot eat, egg roll wrappers are used. Honestly, the rice paper wrappers that I use for the gluten free spring rolls are more delicate than the egg roll ones. Keep that in mind if you used to make the old ones and now are using the rice paper wrappers.

Because of the thinness of the wrappers I found the wrapper fried up very quickly, in fact, the inside was not fully cooked so I finished them off in the oven. You could cook the filling before hand instead of the raw like I did. This way you could skip the oven step.

I think I will do that the next time I make these.

Recipe: Gluten Free Spring Rolls

Large rice paper wrappers
1 pkg ground pork or about 2 pounds
1/2 cup thinly sliced green onions
1 cup thinly sliced Savoy cabbage
1 tsp minced garlic
1 tsp minced ginger
1 cup finely chopped brown mushrooms
1 Tbsp gluten free soy sauce

In a medium bowl, combine the ground pork, onions, cabbage, garlic, ginger, mushrooms and gluten free soy sauce. Mix well with a wooden spoon.

Boil water in a tea kettle.

Using a 9×13 baking pan, pour about an inch of hot water into pan.

Place a rice paper wrapper in the hot water for about 20 seconds to allow it to get pliable.

Remove wrapper and place on a large square of parchment paper.

Spoon about 2 Tbsp of the meat filling on the bottom third of the wrapper and form into a log shape.

Bring lower part of the wrapper up over the filling, fold in the sides of the wrapper and then roll into a tight cylinder.

Place rolled spring roll onto another sheet of parchment. Continue filling and rolling until you have enough spring rolls. Depending on how many spring rolls you are looking to make. This full batch made 13 larger spring rolls for me.

You can put leftover meat mixture into the fridge or freezer for a later time.

In a large saucepan, heat about 3 inches of canola oil until the oil is hot enough for deep frying.

Have a paper towel lined plate beside stove ready for the fried spring rolls.

Carefully add as many spring rolls to your pot that will fit without crowding. I fried 2 at a time in mine.

Using tongs, carefully flip over the spring rolls while they are frying.

Fry for approximately 8-10 minutes.

Remove fried spring rolls to plate.

Heat oven to 350 degrees.

Line a cookie sheet with parchment or aluminum foil. Place fried spring rolls on cookie sheet and bake in oven for 15 minutes.

If you make very small spring rolls and use only 1 Tbsp of raw filling you will be able to skip the oven step. Using a cooked meat filling will also allow you to eliminate baking them in the oven.

You can serve these spring rolls as an appetizer. I placed them on top of my rice vermicelli salad.

Lately I’ve been getting a lot of questions on both the blog and our Facebook community about the difference between a wheat-free diet and a gluten-free diet.

I felt I needed to elaborate on the answer to this question. It is a longer answer than can be said in the comment section.

First off, I am gluten-free!

I was diagnosed with Celiacs disease 5 years ago, and thus a strict gluten free diet is my new life plan.

With my diagnosis came mixed reactions to packaged gluten free foods and a desire to bake really good gluten free foods. (That’s what Wheat Free Mom is all about: just because you’re gluten-free, DOESN’T MEAN your food should taste anything less than delicious!)

That is how this blog happened. I was frustrated at times and so happy at times and wanted to share this with you all.

When I found a gluten free recipe that tasted so good, I wanted to weep, and sharing these with others has been a blessing for me. I knew others were out in this world like me.

They too, wanted to make a warm batch of gluten-free muffins….

A chocolate dessert to wow your company (gluten-free cupcakes)…

A savoury gluten-free pizza…

A pile of gluten-free buttermilk pancakes for Sunday morning

So I started the blog Wheat free Mom with my son back in August 2009. (Crazy how far the blog has come!)

Why wheat-free and not gluten-free?

Simply: gluten-free mom was taken and so I became Wheat Free Mom.

Gluten-Free vs. Wheat-Free

First off, they are NOT the same.

Gluten is the protein found in many grains including wheat, rye, barley, spelt and oats.

Celiacs disease is a medical condition, an autoimmune response to gluten.

If you have Celiacs disease even a small amount of gluten is harmful. It damages the surface of the small intestine resulting in poor absorption of nutrients (protein, fat, vitamins and minerals) which are necessary for good health.

The treatment for Celiacs disease is a strict adherence to a gluten-free diet for life!

What is Wheat-Free?

Basically… avoiding all products that list wheat as an ingredient.

Some ingredients are obvious, such as wheat, wheat bran and whole-wheat.

Less obvious ingredients are couscous, bulgur, semolina, durum and kamut.

Rye, spelt, barley and Oats are wheat-free but not gluten-free.

My recipes are all gluten free, which means they are also than wheat free.

Most wheat-free recipes contain some sort of gluten so they are NOT gluten free.

A food labelled “wheat-free” is safe for someone with a wheat allergy, but NOT for someone with celiacs disease or gluten sensitivity.

This is why it’s INCREDIBLY important that you take time to educate yourself on the differences AND the various ingredients to watch out for. It’s also a great reason to focus on non-processed foods and to cook for yourself as much as possible so you can ensure your meals are going to be clean.

I feel like I’m getting long winded in answering the question.

Simply: Gluten-free will be wheat free BUT wheat free will not be gluten free, unless it is labelled gluten free.

For me, I have a medical condition called celiacs disease, and for the rest of my life I will be following a gluten free diet. I am extremely sensitive to gluten so I am very careful where I eat and what I eat.

I appreciate all the discussion lately about wheat-free and gluten-free and I hope I’ve answered some of the questions. Again, I am not a doctor so please consult a doctor regarding your health issues.

Our bodies are all unique and what one person can easily digest is not necessarily the same for someone else.

Ask questions and seek professional medical help if you are having any health issues.

Lastly, again, ALL recipes on Wheat Free Mom will be both gluten and wheat free.

P.S. Congratulations to Kristin who won the latest giveaway!