Pumpkin Cheesecake Dip

Is it just me or does it feel like the seasonal holidays often go by in a blur? I feel like I am rushing to get everything done! From Halloween to Thanksgiving, Christmas then straight into the new year, it is exhausting! I feel as if I don’t give the holidays my full attention, as I am always looking ahead to the next one. But this year, I am determined to not overlook a single one! So, since Thanksgiving is the next one, I have been collecting gluten free recipes to put on the table! That is where this Pumpkin Cheesecake dip comes into play.

The Possibilities are endless…

There are so many ways to use this dip! Of course, you can do the most obvious and dip it into your favorite gluten-free graham crackers or cookies or get creative and dip with apples and pineapple!


Serving Size: 10 snackers

Prep Time: 5 min

Total Time: 5 min


INGREDIENTS:

  • 1/3 Cup of Pumpkin
  • 1 8oz Block of Cream Cheese
  • 1 Cup Cool Whip
  • 2 Tsp Cinnamon
  • 1 Tsp Pumpkin Pie Spice
  • (optional) 1/3 Cup Gluten Free Graham Craker Crumbs

DIRECTIONS:

  1. With an electric mixer (or hand beater) mix together pumpkin, cream cheese, and spices until blended and smooth
  2. Next fold in cool whip and graham cracker is desired
  3. Refrigerate until ready to enjoy!

Did you make this recipe? If so then let me know! Tag me on Instagram at..

Spiced Cranberry Tea

The holidays are my favorite time of year! Between Thanksgiving, Christmas, and New Years, there is never a dull moment. One of my favorite parts about the season is all of the traditions. Every year my family does the same thing, and every year I fall in love with it all over again. One tradition we have is setting up the Christmas tree on Thanksgiving night, while watching Elf! It never gets old!

Another tradition my family has is making Spiced Cranberry Tea. It is a secret family recipe passed down from 4 generations, so you know its good! My grandmother will always make a big pot of it and give it to us, but then we would have to wait until she made another one. You have not seen chaos until you have lived in my house when there is only one container of cranberry tea for the 4 of us! Lets just say, we get serious… but this year my grandmother finally passed down the coveted recipe so I could share it with you guys!

This tea is made in a big batch, but trust me it goes fast!


Ingredients:

  • 1 Gallon of Water
  • 6 Regular Black Teabags
  • 3 Cinnamon Sticks
  • 3 Tsp Whole Cloves
  • 1 Cup Sugar
  • 1 6oz. Box of Strawberry Gelatin
  • 32oz. Cranberry Juice
  • 32oz. Apple Juice
  • 6oz. Frozen Orange Juice (no pulp)
  • 3 oz. Frozen Lemonade (no pulp)

Directions:

  1. Bring water to a boil in a big pot
  2. Once boiling, turn off heat and seep the tea bags for 6 minutes
  3. Soak cinnamon sticks and cloves in the tea for 30 minutes
  4. Remove the spices and stir in the sugar and gelatin until dissolved
  5. Lastly, stir in all the juices until combined
  6. Enjoy!

Harvest Pumpkin Alfredo Sauce

Is it just me, or do you feel like Thanksgiving is often overlooked? I mean between Halloween, Christmas, and New Years, there is barely enough time to breathe, let alone decorate your house with turkeys! I guess that is why the holidays, although being the most magical and heartwarming time of year, are also the most stressful!

You must try to understand my shock when I finally looked up and realized that the Fall foods were rapidly leaving the shelves, being replaced by gingerbread, eggnog, and everything spiced. So as you could probably guess, I rushed to the store to buy a can pumpkin puree, determined to finish this season off with a bang!

There isn’t another sauce out there that embodies the taste of Fall quite like this pumpkin alfredo! With its creamy base and Pumpkin-y notes, you will be wishing it was Fall all year round!


INGREDIENTS:

  • 1 TBS Salted Butter
  • 1 TBS Minced Garlic
  • 1/3 Cup Pumpkin Puree
  • 1 Cup Half and Half
  • 1/4 Cup Parmesan Cheese
  • 2-4 TBS Pasta Water

DIRECTIONS:

  1. After you have cooked your pasta noodles, set aside a little bit of pasta water
  2. Sautee butter and garlic in a skillet on low heat until fragrant
  3. Add in the pumpkin puree and half and half (make sure to frequently stir)
  4. Once that is combined, add in your Parmesan cheese (keep stirring)
  5. Once that has completely incorporated, start to add in the pasta water (or plain water) until you reach your desired consistency. and simmer on low until fully incorporated
  6. Mix your pumpkin sauce with pasta for a delicious Fall themed meal

Did you try it? Tag me on Instagram so I can see all of your amazing creations!

https://www.instagram.com/wheat_is_for_wimps

Multi-purpose Gluten Free pie crust

Raise a hand if you have ever tried making a gluten-free dessert and failed miserably! My two hands are held up high! It is no secret that gluten-free baking can be a challenge. Gluten is a very important aspect of baking. It is what gives goods their texture and elasticity. Think of your favorite piece of bread… warm, fluffy, chewy… that is the result of all the gluten found in the flour. That is why most gluten free baked goods have a gummy texture. All of this to say that gluten-free baking is evidently harder than if you were to just use normal flour. Finding that perfect texture to resemble your favorite desserts is a bit more time consuming, but never fear! I have gone through all the trouble for you and created this masterpiece! My favorite multi-purpose pie crust (gluten free of course) is easy to make and really elevates any recipe. Don;t believe me? Try it for yourself!!

Tips for making the perfect dough..

1) COLD COLD COLD

If I didn’t make it clear enough… cold! One of the main reasons why this crust turns out so amazing is that my ingredients and dough are cold! One of the hardest parts about rolling out gluten-free dough is that it falls apart. Since there is no gluten to hold it together, most dough can’t be thinly rolled (which is essential for pies, galletes, and much more)! When you have cold ingredients it comes together much easier, and is much more manageable than if they are warm. Make sure your butter and water are extremely cold, the colder the better.

2) Use a food processor

Although this is not necessary, it makes all the difference! Not only does it cut the prep time immensely, it creates a much better quality dough. When you knead it by hand, your body heat affects the temperature (remember COLD COLD COLD). The dough will come together in a ball all by itself when you pulse it in the processor, which saves so much time! If you do not have one, then you can just knead by hand. Just make sure to put the dough back in the freezer afterward until it is super cold!

SWEET OR SAVORY??

Since this dough is multi-purposeful, you can make it sweet or savory! It works well for both! I use the sweet one for pies, galettes, and crumble toppings. And I use the savory one for chicken-pot-pie and other things of that sort! Just add the following ingredients to your dough to customize your crust!

Sweet:

  • 3 tbsp of powdered sugar
  • 2 tbsp of cinnamon (optional)

Savory:

  • 1/2 tbsp of garlic
  • 1 tsp of pepper
  • 1/4 tbsp salt
  • any spices you want! (make it your own!)

Healthy gluten free chocolate muffins

Tips For Smooth Baking…

  1. My favorite flour to use is the Bob’s Red Mill 1:1 GF Baking Flour…. The results are incredible!! I buy mine off Amazon (link below), but you can also buy it in most grocery stores. Bob’s Red Mill Gluten Free 1 to 1 Baking Flour 22 oz (623 grams) Pkg
  2. The secret to the bakery style muffin tops is the temperature change! Going from really hot to a lower heat creates the perfect domes that every good muffin needs.
  3. Do Not Over Mix!! The results from over mixing are sad, flat muffins. Trust me… it’s not worth it.
  • 1 Cup Gluten Free 1:1 Baking Flour
  • 1/3 Cup Cocoa Powder
  • 1 Large Mashed Banana
  • 3/4 Tsp Espresso Powder
  • 1 Tsp Baking Powder
  • 2 Eggs
  • 1/3 Cup Sugar
  • 1/3 Cup Unsweetened Applesauce
  • Chocolate Chips (optional)

Directions:

  • First, pre-heat the oven to 425 F and line a muffin tin
  • Mix all the wet ingredients together, then in a separate bowl combine all the dry ingredients
  • Combine the two bowls and whisk until there are no more lumps (careful not to over mix! )
  • Divide the batter into the tin and bake
  • Bake the batter for 5 min on 425 F, then change the temp. to 350 F and bakke for another 15-18 min
  • Let cool and enjoy!!

Gluten Free Meatless “Meatballs”

I don’t know about you, but spaghetti and meatballs is one of my favorite foods! I, myself am not vegetarian, but have been trying to incorporate more meatless options into my everyday routine! These “meatballs” don’t exactly taste like the real thing, but are amazing in their own way! They are protein packed, minimal ingredients, and take less time to make than regular meaty meatballs!

The star ingredient in these “meatballs” is chickpeas (garbanzo beans). NOW WAIT! Before you click out of this recipe in disgust, hear me out. Chickpeas is one of the most versatile foods; it can be used to make almost anything! You can make them sweet, savory, blend them into flour for baked goods, and even use them as a meat alternative. They are protein packed and almost tasteless, so they can be spiced up any which way. Now that you know just what you’re working with… let’s get started!!

Gluten Free “Meatless” Meatballs

Ingredients:

  • 1 Can chickpeas
  • 1/2 Cup oats
  • 2 Eggs
  • 1/4 Cup Parmesan cheese
  • 1/2 Tsp Garlic powder
  • 1 Tsp Salt
  • 1 Tsp dried Oregano
  • 1/2 Tsp Pepper

Directions:

  • Start by pre-heating your oven to 400 F
  • Strain and rinse your chickpeas, then put them all into in a food processor
  • Pulse until it it resembles a dry powder, then add in the rest of your ingredients
  • Blend until completely smooth, then line a baking tray with parchment paper
  • Roll out a meatball size amount and place on tray
  • Bake for 10 min then flip, bake another 10 min
  • ENJOY!!

The Best GF, DF Blueberry Muffins!!

Is there anything more reminiscent than the smell of freshly baked blueberry muffins? The second you open that oven and see the perfectly golden tops covered in sweet blueberries … I mean what can be better? It brings you back home surrounded by family and love every time!

As we all know, gluten free baking can be extremely difficult. Then add avoiding dairy to the mix, and you have found yourself a challenge! Luckily for you, I have already done the tedious task of creating a recipe, all you have to do is bake and try not to become addicted to these amazing muffins!

Important Notes:

  1. Your end product will vary depending on the brand of GF flour mix you choose to bake with. I have experimented with different types and have found that a flour mix specifically used for baking wards the best results!

I recommend using the Bob’s Red Mill Gluten Free 1:1 Baking Flour or Pillsbury Gluten Free 1:1 Flour

2. You can always change the ingredients to meet your dietary needs! This recipe could easily be turned vegan using a flax egg instead of the normal egg

Now what you’ve been waiting for…

Hope you enjoy!! If you make this recipe then please tag me on instagram @wheatisforwimps or use the hashtag #wheatisforwimps

Gluten Free Options at Fast Food Chains

Photo by Isaac Taylor on Pexels.com

Lets be honest… We all love fast food! The mouth-watering burgers, the warm salty fries, or the extra large milkshake is enough to make you crave it over and over again. But eating fast food can be really hard if you’re trying to stick to a gluten free diet. Most people get really overwhelmed when looking at the menu for safe options, but I’m here to make this process a little easier! Down below are 5 of the most popular fast food chains and all of their gluten free options!

Now before you get too excited… Please be aware of one very important thing called cross contamination. Cross contamination is where an item that contains wheat touches or cooks into an item otherwise considered “gluten free.” For example, fries are naturally GF, but when they are cooked in the same frying oil as fried chicken they are no longer considered “safe” for those with an intolerance or allergy. Since fast food is all about efficiency and speed, the cross contamination on surfaces and cooking appliances are almost guaranteed. So, just remember to be thoughtful about this next time you go through a drive-thru!

Photo by Erik Mclean on Pexels.com

Mcdonalds

  1. Yogurt Parfait (no granola)
  2. Grilled Chicken Salad (only at certain stores)
  3. A La Carte order of Eggs, Sausage, Ham, Beef patty, or Grilled Chicken
  4. Apple slices
  5. Ice Cream with Fudge, Caramel, or Strawberry Sauce
  6. Shakes and frappes ( not oreo)

Chick-Fil-A

(Chick-Fil-A is the only fast food chain that I personally feel safe eating from. They cook their fries in separate oil, have a wide selection, and are very accommodating towards allergies!)

Breakfast

  1. A La Carte order of Grilled Chicken, Eggs, Bacon, or Sausage
  2. Fruit Cup
  3. Hashbrowns
  4. Yogurt Parfait (no granola)

Lunch/Dinner

  1. Grilled Nuggets
  2. Fries
  3. Salads w/ Grilled Chicken ( ask for no Croutons or Nuts)
  4. Milkshakes ( not oreo)
  5. Ask your local chain about Gluten Free Buns

Subway

Make sure to have the workers change their gloves before handling to prevent cross contamination

  1. All Meats except (Teriyaki Chicken and Meatballs)
  2. Broccoli and Cheddar soup
  3. Vegetable soup
  4. All Veggies

Wendys

  1. Salads w/ Grilled Chicken ( No croutons or Nuts)
  2. Chili
  3. Baked Potatoes
  4. A la carte order of Hamburger patty or Grilled Chicken
  5. Frostys

Taco Bell

  1. Power Menu Bowl
  2. Tacos (corn or dorritos shell)
  3. A la carte order of beans, rice, or beef
  4. Chips w/ Guacamole or Pico de Gallo
  5. Spicy Tostada

* Taco Bell does not claim gluten free on any of their menu items

10 foods you didn’t know contained gluten

Over 3 million Americans claim to follow a gluten free diet. While only 25% have a medical reason to avoid gluten, like having celiac disease or IBS, the majority choose to avoid it for personal reasons. With the increase on low-carb diets like Atkins, Keto, and Paleo, and the recent health studies shaming it, avoiding gluten is becoming an increasingly popular idea.

While everyone knows that gluten is primarily in breads and pastries, there are a few hidden sources found in products you would otherwise think to be safe. Please watch out for the following…

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1. Malt Milkshakes

I’m sure everyone has had a malted milkshake before, but did you know that malt powder is directly derived from barely, which is a common gluten containing grain. So next time be careful when you see the word “Malt.”

2. Soy Sauce

Soy sauce is one that most people don’t realize it contains gluten until you fully read the label. All soy sauces (and sauces made with soy sauce) contain wheat. They use wheat during the brewing process, therefore taking away the GF label.

3. Canned soup

Canned soup is another widely unknown source of gluten. They add wheat flour to make the soup thicker and creamier, so read the ingredient label carefully. (Cream of ___, Tomato, Chicken and Noodle, ETC.) all contain gluten, so just make sure to pick up a gluten free version next time at the store.

4 – 5. Meatballs and Meatloaf

Most packaged, store-bought, and restaurant made Meatballs/Meatloaf contain gluten. The standard recipe for creating meatballs usually call for taking bread crumbs, or something similar, and combining it with the meat. The same goes for meatloaf, most people add crackers to it. So, just remember to look at the label or ask the chef if there are any sort of special add in ingredients!

6. Gravy

Gravy is literally made by whisking milk into flour! So unless you use a GF flour, there is no getting around this one!

7. Salad Dressings

Again, flour is commonly used to thicken sauces, soups, and other recipes, so just be sure to read the salad dressing labels or ask the chefs before. My general rule for dressings is (Creamy, thick = Not safe) (vinagrettes, clear = usually OK)

8 – 9. Gummy Bears and Licorice

Believe it or not, most candy companies add wheat to their gummies or licorice. The gelatin they use is usually derived from wheat, and the candy companies add it to hold their licorice together! (Twizzlers and Haribo are usually not GF)

10. Fries

First note: fries are naturally gluten free, but they are almost always cross- contaminated (fried in the same oil as wheat containing foods). Therefore fries you can bake at home are always gluten free, but fries at a restaurant are normally not. Just be sure to ask where they are fried! ( Chick-Fil-A frys it separately, so it is GF ), but ( McDonalds put gluten containing flavoring on their fries, so they are NOT GF )