Being gluten free means I had to decide to forget what bread and baked goods made with white flour tasted like and not to compare the taste of gluten free products to previously eaten products.

Many food items are naturally gluten free and I use them in my meal planning all the time. But some products, like oatmeal, may not be prepared in a gluten free environment and may be exposed to gluten products.

I have become a label reader and have learned that wheat/gluten products hide under lots of different names. Watch out for soy sauce, and yeast extract. I use home made soups, chilis, and casseroles instead of store bought ones as I can control what goes into them.

I am re-visiting all my recipes and making them gluten free. Sometimes it is as easy as using gluten free flour instead of regular wheat flour, or switching out cream soups in recipes for my own white sauce made with gluten free flour, and flavoured with mushrooms, cheese, and/or seasonings.

omelette muffins at

Gluten free recipes for any time

Gluten free veggie recipes:

apple rhubarb crumble at

Gluten free recipes for desserts:

Hint & Tip: Here is a little trick to remember how to not get desert and dessert mixed up. Desert only has one s because you only want to be stranded in the desert once, but dessert has 2 s’s because you always want double the dessert!

I’m a soup lover, and make all my own soups so that I can control the ingredients. I make sure I use gluten free stock, avoid barley and other products that have wheat products in them.

making chili at
one of my favourite little gadgets for holding the spoon while cooking soup

*** Hint: Waste not want not.

I frequently save the liquid from cooking veggies and potatoes to use as stock for my soups. I also poach chicken in water and save the liquid to use as a base for my chicken soups.

'Soup'er Sunday recipes at

Some of my favourite Canadian places to buy gluten free mixes and products.