Bread machines are not hard to use. If you can measure ingredients and pour them in, you can have amazing bread about 2 hours later. For those of us who are not natural bakers, this is the greatest invention since… well, sliced bread.

Not all bread machines however are created equal – and some do much better with gluten free flours and recipes than others. This is because gluten free flours do not need the same settings as wheat flours do. Some machines actually have specific gluten free settings, while others have settings that work for gluten free flours. So, to help make sure you get the one that best meets your needs and keeps you eating as much bread as you want affordably and easily, we present to you our top three choices.

The Zojirushi is a top of the line choice for many

Does Zojirushi Make The Best Gluten Free Bread Machine?

Click Here to Read Reviews

Without question, one of the top bread machines amongst most gluten free bread makers is the Zojirushi Home Bakery Supreme Bread Machine. While it’s one of the more expensive models at $199, it does actually have a setting specifically for gluten free bread. The loaf pan is not square but rectangle, ensuring that your bread looks like bread and can be sliced for sandwiches or toast easily. Twin kneading paddles and programmable settings makes it very versatile to use, and many of the gluten free bread recipes you will see use this specific machine, such as those found in the book Gluten-Free Baking Classics for the Bread Machine. Over 675 people have reviewed this particular model, so it’s worth reading them if it is within your budget to see if this may be the right machine for you.

Click Here to Read Reviews

Very affordable machine I personally own that consistently gives me great results each time

Maybe I am Partial, But I Love My Affordable West Bend Gluten Free Bread Machine

Another popular choice for gluten free bread (and the one I personally own) is the West Bend Hi-Rise Electronic Dual-Blade Breadmaker. I bought it when I was very new to being gluten free and because I was not sure that I would like making my own gluten free bread or use it very often, and could not justify the cost of the more expensive Zojirushi models.  At less than half the cost, it performs very well – all of my recipes have come out nearly perfect (as long as I follow a recipe! LOL…I have not quite perfected making my own from scratch!). It has two dual paddles which seems to help mix the flour better, which is especially important with gluten free baking since the flours are more dense. While it does not have a “gluten free” setting, all of the loaves can be made with the basic setting. I’ve noticed the paddles that knead the dough do get stuck in the bread nearly every time, but they include a handy little tool to get them out while the bread is still hot and honestly, it doesn’t effect the bread enough for me to be concerned about it. (Still makes for a tasty sandwich!) Cleaning it is easy, too. So if you’re unsure about the higher priced models, you should check out the West Bend Hi-Rise Electronic Dual-Blade Breadmaker because it is affordable – and the bread turns out great! I was completely clueless when getting started, so it’s been a good one for a beginner like me.

Breadman is also a popular choice with a gluten free cycle

The Cheap Gluten Free Bread Machine that is Also Reliable

Another one that seems to be popular amongst gluten free bread machines is the Breadman Breadmaker which features a gluten free cycle and is much like the West Bend one I have. With 232 5-star reviews, it’s definitely another one to look into, though I do not have any personal experience with using it.It is under $100 and again is a nice affordable alternative to the more expensive gluten free bread machines. It is the one I might buy for a friend, or would recommend for someone who is just getting started and not really sure if they are going to be serious about baking their own bread. (While I would say 90% of the people I meet love making bread, there is that 10% that gets bored – it’s also becoming in some areas just as easy/cost effective to buy pre-made bread as well.)

Do You Need a GF Bread Machine?

While it is a small investment for the machines, it’s something I recommend for anyone interested in having fresh gluten free bread. Frozen varieties from stores are usually expensive and just crumble apart. With a machine the possibilities are endless, and it will eventually save you a good bit of money – and you won’t feel like you’re missing anything from following a gluten free diet. My husband felt very deprived and sad until we started baking our own bread – and it really does make quite the difference!

The first time you make gluten free bread, it helps to start off with some of the many different gluten free bread mixes to help know whether its your recipe or the machine – often times yeast and the ratio of dry ingredients to liquid ingredients can make a big difference in how they turn out. Be wary of new recipes until you get the hang of using it!

Oh, and Don’t Forget the Gluten Free Bread Mixes Either!

Some of my favorite gluten free bread mixes are below:

Pamelas: Pamela’s bread mix is easy to make, as it doesn’t require too many ingredients beyond the mix, and turns out this delicious and fluffy loaf of bread that works well for everything from sandwiches to toast. I found the best price is to Order in Bulk from Amazon.

Bob’s Red Mill: There are three different types of Bob’s Red Mill Gluten Free Breads, all of which are pretty good. The whole grain will likely remind you of rye, and the white bread is very tasty as well – they also have a cinnamon raisin bread. Most of them require apple cider vinegar or other ingredients, but each produced a nice loaf of bread for me.

Schar Gluten Free Bread Mix: This was our favorite of all of the ones we’ve tried for a white/Italian sandwhich bread clone, though it is a bit pricier than all of the others. (Of course, isn’t that how it always is?) Click Here for Schar Naturally Gluten-Free Classic White Bread Mix

Have any tips or suggestions for gluten free bread machines? Share it in the comments below.

I would have taken pictures to show you step by step what I did, but alas the kids have eaten them all and I never think to grab out my camera while cooking.

Here is What You Will Need:

1 1/2 cups semi-sweet gluten/dairy free chocolate chips (You can use Enjoy Life or Ghirardelli semi-sweet, both dairy & gluten free)

1 cup all natural peanut butter

1 cup powdered sugar

Directions: These are really easy to make, not too hard at all. The first thing I do is mix the peanut butter and the powdered sugar. You can try doing it with a spoon at first, but I found it worked best if I kneaded it all together kind of like bread dough. Add more/less sugar to get the consistency you want – I wanted something that resembled the “real thing”, so more doughy than creamy.

Next, all you need to do is microwave the chocolate chips so they melt. I microwaved mine for about 60 seconds, but remember that all microwave times vary.

Next, you have two different options. If you want to go for something that resembles buckeye cookies, you can roll the dough into small balls, then dip in the chocolate and then place them on a sheet of wax paper and then refrigerate a few hours until hardened.

If you want something a little more decorative, and individually wrapped, I suggest buying the mini muffin cups, spooning a little chocolate on the bottom, then filling with the peanut butter, then topping off & surrounding with more chocolate. I’ve seen some people tediously paint these little muffin cups with a paint brush, but that just didn’t seem like it was worthwhile or even necessary. Again, once the cups are assembled, you’ll want to place them in the refrigerator to harden.

After that, you’re ready to serve and enjoy! They’re delicious,  better than the ones you’d buy at a store, and without all the chemicals, preservatives, allergy friendly (unless you’re avoiding peanuts obviously) and cheap and quick to make!

Have any thoughts on my dairy and gluten free peanut butter cup recipe? (Of course, if you have no food allergies, you could still make these with your favorite chocolate chips!

Gluten is a protein found in wheat, rye, barely,  and can cause many different problems for different people, whether it be an allergy or an intolerance of it. For those who are diagnosed with Celiac’s, there is evidence that gluten can cause damage to the villi of the intestine. Gluten intolerance can be caused by a number of factors, but it is estimated that one out of 12 people have an autoimmune disorder that causes the body to attack either itself or foods we ingest because the body believes they are toxins.

When gluten intolerance goes untreated (meaning someone does not avoid gluten and continues their current diet), there are a number of severe health problems that can result. Digestive problems and stomach aches are a common complaint, many but it can also cause malnutrition, a failure to grow, neurological symptoms, and other health concerns. Most people who remove gluten from their diet, whether they are diagnosed as having an intolerance or not, find that they begin feeling much better after a matter of weeks or months than they had felt before. Their skin may clear up, their sinuses may stop hurting, and a number of other ailments and physical complaints may see improvement.

Your children can follow a diet that is gluten free and dairy free quite safely, as long as you take care to make sure they are getting all the good foods they need. Replace wheat with whole grains such as brown rice and gluten free oatmeal. Feed them what they really need instead of so much processed junk food filled with chemicals and additives: fruits and vegetables.

Many people are REALLY concerned about putting a child on a dairy free diet, but let me tell you – the difference I’ve seen since my children not only stopped gluten but also went (mostly) dairy free is amazing. No more sinus and ear infections, no more headaches and tummy aches. And best of all? They finally now sleep through the night!

If you’re worried about milk, let your children drink calcium fortified orange juice and get plenty of sunshine if you are so concerned with the “benefits” of dairy – some orange juices have just as much as a glass of milk – with the added benefit of antioxidants and vitamin C. Go just one week dairy and gluten free (which isn’t going to hurt anyone) to see what differences you notice – and for most children they should be all good ones. My children, who have always been small (and my 6 year old who was losing weight) actually started gaining weight after removing these foods. My son, who has been diagnosed with ADHD has become much calmer as well. (I wouldn’t say it’s a “cure” but my goodness is it an improvement!) So, my children are not malnourished. In fact, they are eating better than ever.

We don’t go to fast food chains anymore. We don’t eat crap out of a bag or box. We eat whole foods that are healthy, such as vegetables, fruits and meats. We still indulge in the treats such as gluten free cookies here and there, but for the most part the improvement in their diet it has made makes me answer the question of gluten free diets being safe for kids with a resounding yes. YES, YES, YES.

The hard part of course is trying to figure out how you’re going to make the switch. My kids were not too happy that all of their favorites were suddenly off limits. Going to parties, out to eat, and places with family and friends was very difficult at first. I won’t lie and tell you it’s easy. But after the initial shock and protest, I was amazed after just one week my son took such a proactive interest in eating the “foods that don’t make him sick anymore” – and won’t eat anything unless I tell him it’s okay. (This is a kid diagnosed with ADHD and oppositional defiance disorder – so him agreeing to what I say is a VERY rare thing indeed!) I think it just goes to show what a difference diet can make in a child! I know a lot of people think they’ll never get a kid to follow the diet (especially since most kids are literally addicted to foods they are intolerant of such as wheat and milk), but if my oppositional defiant child and a two year old who doesn’t take no for an answer can do it, I’m convinced any kid can do it. They don’t complain, they don’t suffer, their quality of life is quite unaffected!

If you’re a parent worried about whether a gluten free diet is safe for kids, whether it’s your own kid or someone else’s kid, from a parent who’s “been there, done that”, I have to tell you since starting this diet my kids are the healthiest they have ever been – and so of course it is safe. What’s not safe is to continue to let your child eat processed foods full of chemicals, toxins, and foods containing gluten or casein which could be causing damage to the brain and nervous system!

Celiac disease is a condition where one is intolerant of a protein found in wheat, barley, and rye known as gluten. Antibodies are made against this protein, and they begin attacking the villi in the small intestine, causing stomach pain and gastrointestinal discomfort and symptoms. In some circumstances, there are also many neurological effects from Celiac disease which can include brain fog, headaches, tingling or numbness, anxiety and other issues. In the case of gluten ataxia, antibodies produced to fight the gluten actually begin attacking brain cells, sometimes causing severe damage to those who do not have their condition diagnosed and do not follow a gluten free diet.

There are many reasons to consider an elimination diet, even if it does not seem if gluten is bothering you. Unfortunately, many people who give up gluten soon find they are sensitive to other foods as well, which can sometimes give them a muddled view of what foods are triggers and which are safe to eat. While there are a number of blood tests which can be done, it is not always accurate, since many proteins in foods have similar structures – so for example a test may reveal you are allergic to bananas, when actually you are not allergic to bananas but instead potatoes.

The best thing to do when following an elimination diet is to track exactly what you eat and what symptoms you notice. For this, we’ve got a great Free Printable Elimination Diet Diary which can help you notice any patterns.

You should generally follow the elimination diet which your doctor recommends, however we understand that many people are also on their own when it comes to diagnosing food intolerances, since a lot of doctors think you are insane or over reacting. In most cases, following a very basic and simple one week diet can help you notice patterns and trends, but it can be difficult at the same time, especially when you are used to going out to eat or visiting relatives at parties and such.

A basic one week diet should include only fruit for breakfast (such as bananas or apples), though a hot rice cereal (such as Cream of Rice) would also be okay. For lunch and dinner, plain vegetables or meats would be okay to eat. (Salt/spices are usually okay, but stay away from any sauces and condiments). When following an elimination diet, you will want to make sure you eliminate the top allergens, which are wheat (gluten), milk, soy, nuts, corn, yeast, and eggs. Prepare for it to be a very boring week as far as food you eat goes!

The good news is, after one week you can start gradually introducing a new food and waiting 2 days before intoducing another. So, after a whole week of your boring rice, vegetable, fruit, meat diet, you can bring back corn, wait a few days, then try milk, wait a few days, then try soy, wait a few days, have some nuts, wait a few days, have an egg. The only one that you need to wait longer than two weeks for is wheat, because this can take several months, since your body needs to heal itself. One should ideally stay on a strict gluten free diet for at least 30 days, if not 60 days, before trying to eat something with wheat in it to see if a reaction occurs.

Now, here’s where it gets tricky – how do you know if you’re actually reacting to a food or not?

Some foods will give you an immediate reaction. For example, if I eat wheat, within an hour I will have hives on my legs. Some people will feel severe stomach pain, or be running to the bathroom. Everyone reacts differently. Some people will have a headache, others dry skin, some will feel sleepy. This is why it’s so very important to record every single thing you eat (and drink!) to see what effect it has on you. Don’t forget to remember spices or seasonings or sweeteners you use. (Many people are sensitive to sorbitol, a sweetener used in most sugar substitutes).

Elimination diets to diagnose celiac disease aren’t necessarily easy – especially if you are trying to determine if you may have multiple food allergies, however the fortunate news is eventually you will start feeling better and enjoying food in a whole new different and exciting way!

Since many different conditions can have similar symptoms, it is important for you to always consult with a doctor. If by chance your doctor cannot find another diagnosis, being tested for gluten intolerance may be a good idea. Since many people, even those who are not tested, notice a great deal of improvement after following a gluten free diet, some people may want to try it even if their tests are negative and no other underlying causes such as cancer or nerve damage can be found.

Gastrointestinal symptoms typically will go away within a few weeks of following a strict gluten free diet. Others however may take many months if not longer to see any improvement. Some studies have shown that diet cannot always reverse the effects on the brain, though it can prevent any further consequences.

Something else that may be worth researching is gluten ataxia, which is the name for a condition involving involuntary muscle movement which is caused by a gluten sensitivity. It is typically not apparent in most people until they reach adulthood. Antibodies begin attacking the cells of the brain which can cause many various problems for individuals.

Here are some of the most common neurological symptoms of Celiac Disease that often go overlooked:

Migraine headaches
Tingling/Numbness in Feet and Hands
Extreme Tiredness
Memory Loss
Depression
Anxiety
Inability to Concentrate
Inability to control muscles
Unexplained Sensations (such as something jagging/burning you when it is not)
Lack of balance
Difficulty walking or standing
Slurred speech
Inability to find the right words to say

The above symptoms can often mimic those in other conditions, however, you should not disregard the possibility of a gluten intolerance if you are experiencing any of them. Speaking to a well trained and qualified doctor familiar with gluten sensitivity and neurological disorders is vital for your best health. If you are concerned about gluten ataxia, it is best to seek a diagnosis and treatment immediately, as the damage done to the brain cells can be permanent.

Spicy Chicken Salsa Chili

I made this for dinner tonight, and couldn’t help but think how good it would be for a super bowl party main dish. It’s pretty healthy for you, too!

You Will Need:
1 Can of Navy Beans
2 skinless, boneless chicken breasts
1 tablespoon minced garlic
1-2 tablespoons minced onion
1/4-1/2 tsp cilantro
1 can tomato sauce
1 diced tomato
1 small jalapeno, diced (this makes it hot, so use sparingly for something “milder”)
Salt & Pepper to taste

Directions: Cook the chicken with the garlic and onion, salting and peppering if desired (I usually poach mine – cook in a cast iron skillet with a half cup water until one side is done, then flip over, then cut into small bitesize pieces). Once the chicken is cooked through, add in the navy beans, cilantro, jalapeno pepper, tomato, and tomato sauce and salt and pepper to taste. Simmer on low until heated through. Serve with your favorite gluten free corn tortilla chips or corn tortillas. (I haven’t had a chance to try it yet, but I think this would be also be a good crockpot recipe.)

Orange Guacamole

Since stopping dairy, I’ve found that guacamole is the next best thing for cheese, sour cream, and those other things. One day I was trying to make this guacamole dip recipe but I didn’t have any lemons or limes on hand. So, I tried an orange which I did have, and it was surprisingly really good! So, this is my orange guacamole dip. This is meant for a pretty decent sized gathering of people, when I am making it just for my husband and I, we usually cut the recipe in half. If you have any left over, stick it in the freezer until next time, it won’t turn brown that way. (Sometimes I like to make double anyway and then freeze it just because it’s easy and convenient!)

You Will Need:
Two ripe avocados
1 orange
2-3 cloves chopped garlic
1/2 teaspoon minced cilantro
About half an onion (Use red or white depending on what you like)

Directions: Slice the avocado in half lengthwise (there’s a big seed in the middle you’ll need to cut around), then scoop out the insides into a food processor. Take the orange and roll it, then cut in half and squeeze the juice out of it. Then add in the remainder of the ingredients. Whir it around in your food processor until everything is nice and smooth and blended. Serve it on anything, it’s that good!

Gluten Free Pizza

Pizza and football have always gone well together. When you’re looking for a gluten free superbowl appetizer, you can’t go wrong with pizza. You can try our gluten free pizza crust recipe, or use an easy to make mix. We weren’t too impressed with Bob’s Red Mill Gluten Free Pizza Crust Mix but found Chebe Bread Pizza Crust Mix to be pretty good – and no fussing around with yeast, which is always nice!

We used water, eggs, and oil to make ours which worked, I’d imagine other milk substitutes would work as well. Then top it off with all your favorites – we love bell peppers, mushrooms, onions, pepperoni, fresh garlic, and spinach. It’s good for you too!

Hope you have a great Super Bowl weekend and enjoy these gluten free appetizer ideas. If you have any you’d like to share, tell us about it in the comments below!

This is also a great thing to do and share with your doctor, because more often than not doctors do not want to test you for food intolerances and allergies, nor do they really believe it when you say eating certain things might be making you sick. Having a chart you can print out and record every single thing you eat is a great way to make it clear to your doctor that something may be going on with you.

To get started, you will first want to Download The Chart Here and print it out.

The nice thing about this chart is you can start it on any day – today, tomorrow, etc.

Write down every single thing you eat during the morning, afternoon, and evening. Don’t forget to also list beverages, since many people have problems with allergies to certain drinks, corn syrup, dyes, and artificial flavorings.

Each part of the day also has a section for symptoms, where you can write things such as tingling, rash, runny nose, cough, stomach cramping, etc. You can also use the back of the page to make any notes if you need more space to write.

After a week of writing everything down, take a look and see if you notice anything new or different about your diet. Are there any patterns you can observe, such as feeling sick after drinking milk for example?

Once you have completed week one, you may want to continue using this chart until you are absolutely positive of which foods are making you and not making you sick. Once you have done this for several weeks, you will be well equipped to talk with your doctors about the patterns and sensitivities you’ve noticed and whether or not additional food allergy testing should be done.

Do you find this free printable food allergy diary chart helpful for recording what you eat? Don’t forget to Subscribe to our feed to be updated of the latest news, recipes, special offers, and more!

We just got back from a long trip, and so the kids were dying for a cookie. (Okay, I’ll admit it, I was craving some chocolate pretty bad as well!) We don’t do milk, so using an entire stick of butter is more than I wanted to use, and I’m not a big fan of olive oil or vegetable oil. Since we were away, I also didn’t have any eggs in the house, so making cookies was going to be a bit of a challenge!

Here’s the Ingredients I used:

1 Betty Crocker gluten free chocolate cake mix
Almond Milk
Peanut Butter
Optional: GF Oatmeal and/or coconut flakes

Here’s how I made them:

1. Dump the cake mix into a bowl. (I’ve yet to figure out how to do this in a neat way that doesn’t get “dust” everywhere, so if you have some tips on that please let me know!)

2. Use a big tablespoon and pour some almond milk in it about three times and then add a couple of splashes for good measure until there’s enough so you can mix it. I should have measured how much to put in, but I was experimenting…I’d estimate probably about 1/2 cup of almond milk – but use your best judgment.

3. Add Peanut Butter: I used about 1/2 cup of peanut butter and stirred it into the dough.

4. Add oatmeal or coconut: I was kind of in the mood for no bake cookies, so I stirred in about a half cup of oatmeal to make it a little chewier. For the second batch I used some coconut flakes I had, and they turned out just as tasty. This is optional though – I think they just give it a chewier texture and add some fiber to it.

5. Drop onto a lined baking pan and bake at 350 degrees for about 10 minutes. I use an oven from the 1950′s that I know is a little weird on temperature and times, so watch them carefully. The cookies were a little soft, but when I poked a spoon through them it came out clean.

6. Allow to cool, then wait for your kids say “Wow, these are really good!”

I was very nervous the first time I tried gluten free pasta. I was pretty certain it would taste different, or at least have a different texture. I wasn’t too crazy about the price, either – at my local grocery store one pound of spaghetti brown rice noodles cost three times as much as the standard cheapo spaghetti you see everywhere else.

I think the main reason I was scared was because of my bad experience with whole wheat pasta. I hated the texture, I hated the taste of it – I ate it because it was supposedly “good for you” – but now I also understand it’s not good for you at all if you’re gluten intolerant!

So, with much hesitation, I bought the pasta. My husband relies heavily on spaghetti as a staple in his diet, and so to stop making it completely would be pretty hard for him.

As skeptical of it as I was, I am so glad I tried it sooner than later. Why? Because it tastes no different than the pasta you’ve come to love and probably hate at the same time.

I have used mostly Tinkyada Brown Rice Spaghetti and as far as texture goes, they are just perfect for spaghetti. While online you have to order a case of 12 of them, if you can’t find this brand anywhere near you, it’s worth sharing a case with a gluten free friend or two as it may be significantly cheaper for you all that way.

Nutritionally speaking, I like that the noodles are whole grain rice, and unlike my bad experience with whole grain wheat pasta, there is no after taste, no weird texture issues.

A new world of cooking opportunities opens up when you have gluten free noodles available to you again. You can suddenly make anything from your traditional spaghetti to alfredo to even a pasta salad to take along with you to a picnic.

Cooking the brown rice pasta is not any more difficult than you would cook any other ordinary pasta – simply boil water, add it in, and wait. It takes a bit longer than traditional pasta, and you’ll have to taste it a few times to make sure the texture is right and it’s fully cooked. (My first batch was a little too “al dente”) Once you’re done cooking them, rinse them from the starch in the pan, and you’re ready to top and mix in with your favorite sauce. I find that out of every 1 pound bag, my husband and I get about three servings of spaghetti.

I love shortcuts in all of my cooking, so here is my standby gluten free spaghetti recipe that serves 2 – if you need more, just double or triple it:

1/2 pound ground beef
1 small onion, diced
1/3 pound of gluten free spaghetti noodles
Minced garlic or garlic powder
1/2 teaspoon onion powder
1 teaspoon of Tones Spaghetti Seasoning (Most Tone’s Products are Gluten Free – if you don’t happen to have this, a dash of oregano and basil usually does the trick)
1 12-16 ounce can of GF tomato sauce (Hunt’s brand should be gluten free)

Directions: Bring water to a boil and add in gluten free pasta. Let it cook while boiling until it’s about ready to bubble over from all the starch, then turn it down to medium heat. Brown the ground beef in a skillet with the onion. Once the meat is browned, drain and stir in can of sauce and seasonings.

By now your noodles should be close to done, and you usually should stir them while they are cooking. Taste it – if it’s not hard to chew, it’s ready. Drain and rinse the noodles and then stir them in with the sauce.

After all that, you’re ready to serve and enjoy. We usually like our pasta with a nice salad of baby green spinach. On days I don’t have salad ingredients, I may cook some frozen veggies such as squash or spinach in with the sauce.

Anyways, if you’ve been searching for a good gluten free pasta, you might want to give Tinkyada Pastas a try – you might just be pleasantly surprised like I was!

The Maxi-Matic Crockpot from Amazon

If you love your slow cooker, there are many great tasting gluten free crock pot recipes to try. The nicest thing about using a slow cooker or crockpot is that you don’t have to really think about it much while cooking, which gives you some convenience. With convenience so hard to come by in a gluten free world, taking advantage of any time saving activity you can – and still eat well – pays off. “Fix it and forget it” as they say!

Before I go any farther though with my own recipes, if you’re serious about using your crock pot for gluten free cooking, then you should definitely consider checking out the book Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking. While the book does not advertise itself as being “gluten free” it really is for the most part – and if you do see a recipe or ingredient that’s questionable you can usually make any adjustments easily. Written by a blogger who vowed to use her crock pot every day for one year and keep the recipes, you are ordering a 464 page book that totally transforms the way you think of using a crock pot. You can use it to make everything from delicious drinks to desserts – you’re not confined to your typical soups or meat dishes at all.

But, maybe you don’t have time to order a cookbook right now, you want something to eat tonight, right? Well, if that’s the case, then you might like some of these we included here.

Hearty Crock Pot Stew

Stew is best when slow cooked, and is perfect for any chilly evening, especially in the winter when you need something warm and delicious to fill you up.

You Will Need:
2 carrots, peeled and sliced
3 yukon gold potatoes, cut into cubes
1 pound boneless top sirloin steak, cut into cubes
1 onion, sliced
1 celery stalk, sliced
2 cans of organic gluten free beef broth
1 Bay Leaf
1/4 tsp minced garlic (feel free to crank it up if you love garlic!) Salt & Pepper to Taste

Directions: Marinate the steak cubes in salt for anywhere from 15 minutes to 2 hours and then sear in a frying pan for about 5-10 minutes. Combine all ingredients into your crockpot, allow to simmer on high 4-5 hours. (Or go with medium for 5-6 hours if you need to cook it longer) Serve with fresh gluten free corn muffins.

Slow Cooker Chicken Tortilla Soup

You Will Need:
2 cups cooked chicken, cubed or shredded
12 ounces of diced tomatoes (canned or fresh, your choice)
1 onion, diced
1 green onion, diced
1 tablespoon minced garlic
1 green chili pepper, diced
1 medium sized jalepeno pepper, diced
2 cans gluten free chicken broth/stock (make sure you check!)
1 teaspoon cumin
1 teaspoon chilli powder
1 teaspoon cilantro

For Toppings: 4 corn tortillas
Olive Oil Salt to taste
Sour Cream (optional)
Shredded Colby Jack Cheese (optional)

Directions: Combine all ingredients except toppings into crockpot. Allow to simmer on medium high heat for 4-6 hours. About 30 minutes before serving, cut tortillas into slices and lightly brush on oil and salt. Bake in a 350 degree oven for 10-15 minutes or until toasted. To serve, scoop into bowls and top with your favorite garnishes. (Casein free diets can omit sour cream/cheese) Popular variations on this include adding 1 can of black or navy beans, corn, and a variety of other peppers.

Slow Cooker Chili
A lot of pre-made chili beans have gluten in them, so make sure you read labels and check with manufacturers to be certain. (For example, Bush’s chili beans are a no-no). However most organic and plain varieties are usually safe.

You Will Need:
1 pound of ground beef 1 onion, diced
1 can kidney or pinto beans
1 can diced tomatoes
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Directions: Brown ground beef and onion in a medium hot skillet. Drain meat and transfer to crock pot and add tomatoes, beans, and spices. Cook on medium or low heat for 2-4 hours.

To serve, you have a wide variety of options. Serve it over gluten free macaroni elbows, or along with your favorite gluten free corn tortilla chips. If casein isn’t off limits, you can add sour cream and cheddar cheese to garnish it.

Hope you enjoy these gluten free crockpot recipes, and if you haven’t already, be sure to check out Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking – you can order it today for next time, so that in a few days you will soon have 464 pages of delicious and easy crockpot recipes to make – all gluten free!