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As I get them, I will add Gluten Free Recipes, along with the sites I got them from so that you can find more great Gluten Free Recipes for yourself. Yay!

Some of you might be asking what does it mean “gluten free”. Gluten comes from grains such as wheat, rye, barley and a cross between wheat and rye called triticale.. Gluten is a protein that is in these grains. And for some reason, this protein does not react well in some people. Some people are sensitive to it and others are allergic to it. There are many people out there that don’t even realize that what is making them sick is the gluten in their foods. Gluten can cause sensitivity in those with celiac disease. If you have digestive issues, it could be a sign that you need to ditch the gluten filled grains. For more information on Gluten and Gluten-Free Diet go to the Mayo Clinic web page below: 

Gluten-Free Diet


The following recipe was posted on Facebook by my friend Jacqui.  Thanks Jacqui!

Cauliflower PizzaCrust

Cauliflower Pizza Crust & Pizza Recipe

Gluten-Free Macaroni and Cheese


16 ounces (2 boxes) dried gluten-free elbow macaroni
4 ounces soft goat cheese (chevre), crumbled
4 ounces aged white Cheddar, grated
1 large bunch lacinato kale, stems removed, leaves cut into ribbons

Cook the macaroni. Set a large pot of salted water over high heat. (Add enough salt to the water to make it taste like the ocean.) Bring the water to a boil. Add the macaroni. Stir for at least 1 minute to make sure the pieces do not stick together. Set the timer for 8 minutes.

Set up the sauce. While the pasta is boiling, put the goat cheese, Cheddar and kale in the bottom of a large, wide bowl.

Finish the dish. When the macaroni is tender but still has a bite (al dente), remove it from the pot with a Chinese spider or slotted spoon. Put it on top of the cheese and kale. Pour in about 1/3 to 1/2 cup of the water the macaroni cooked in. Let everything sit for 5 minutes. Stir the mixture until the macaroni is coated in a creamy sauce, with kale dotted through it.

You can use any cheeses you like here. Just be sure to use one soft cheese, such as goat cheese or cream cheese. Try gruyere or pecorino in place of the Cheddar. And any dark greens, such as Swiss chard or spinach, will work well as a substitute for kale.
Recipe courtesy of Shauna James Ahern, from

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