Wednesday, October 20, 2021

Pecan-Quinoa Burger, Vegan, Glutenfree


Combine the following and bring to a boil in a stainless steel 'less water' type pot, put on lid and turn down to Lowest setting for about 5 minutes.  Remove from burner and let it cool (lid still on):

1 C organic quinoa

2 C water

Preheat oven to 350 F

Combine and blend together in a food

 processor the following

 (coarse vs. paste):

1/2 C. water

1 C pecans – 

1 T. ground chia seed

1/2 C wheat-free Tamari 

1/3 C melted coconut oil or olive oil

1/4 C nutritional yeast flakes

2 tsp dried organic basil

2 tsp dried organic oregano

2 tsp organic onion powder

2 tsp organic garlic powder

1 tsp organic ground sage

1 tsp organic ground fennel

Pour into quinoa; mix well.   Let mix
 sit until extra water is absorbed.  

A little oatmeal can be added if the batter seems too thin.

On a parchment-covered pan mound 

burgers.  Shape with fingers.  They will

 be crumbly but delicious.  

Bake 15 minutes on each side. This makes about 10-20 patties.  Freeze well.

Happy moments, praise God.
Difficult moments, seek God.
Quiet moments, worship God.
Painful moments, trust God.
Every moment, thank God.

*this is an adaptation of Oat-Pecan Patties recipe by Rena from the Hallelujah Diet and Lifestyle group.

Wednesday, October 13, 2021

Gluten-free Apple Cobbler

There are a few of us who are eating gluten-free at our Church and today's recipe, absolutely delectable finger-lickin good gluten-free apple cobbler is a great contribution to that-- or just as a family treat.  

The trick will be to keep it away from all the people who can indulge in wheat desserts (like brownies, etc.) so that the gluten-free eaters at least get a chunk to sample at our Church and today's recipe, absolutely delectable finger-lickin good gluten-free apple cobbler is a great contribution to that-- or just as a family treat. </b>The trick will be to keep it away from all the people who can indulge in wheat desserts (like brownies, etc.) so that the gluten-free eaters at least get a chunk to sample.


6 medium/ 10 small organic Apples

1/2 C. Sugar

4 tsp Cinnamon

1/2 C. Extra Virgin Coconut Oil

1 1/2 C. Rice flour**

1/2 C. Coconut Flour

2 C. organic Sugar

2 tsp Baking Powder

1/2 tsp Sea Salt 

2 C. Rice milk or Nut Milk


Cut coconut oil into a baking dish (I used a long glass cake pan) and place in a 350 degree (about 325 for glass) preheated oven until hot and oil is melted. (careful not to let it scorch). 


Carefully pull pan out of the oven and place on cutting board on counter, pouring the batter into the pan. 

Lay in the apple slices pressing into the batter. Jumble those apple slices up, as long as they are pressed into the better it doesn't matter how they are spaced!   

Pour the juice created in the bowl of apples over top.

Return to the oven for 50-60 minutes. After 45 minutes it is a good idea to insert a toothpick about every 5 minutes-- if it comes out clean, the cobbler is ready to come out into the world!

**I made my own rice flour in the Vitamix with long grain brown basmati rice that our neice brought here on a visit last summer... must say that I am happy with that experiment-- and will save a whack on rice flour!

Monday, October 11, 2021

Fast and Easy Red Onion Pickles

 This red onion pickle recipe is so fast and easy-- and you can start eating the zesty relish the next day!

What you need:

2 large or 4-5 small Red Onions

2 cups hot Water

1 cup Apple Cider Vinegar

1 tablespoon Sea Salt

2 tablespoons Maple Syrup

Sharp knife

Quart Mason Jar with lid


Slice the onions in thin halves (fans)

Pile in clean jar

Cover onion with hot water, and then the mix of salt  maple syrup and vinegar

Put lid securely on jar and carefully invert contents, shaking gently to mix throughout

Place right-side up in fridge.


With Hummus

Atop Avocado toast

As a soup garnish

In veggie sandwiches

On burgers


Sunday, October 10, 2021

HubPages and Vegan-Gluten-Free Recipes

I'm sure you have noticed that there is gluten-free information all over the internet now.  There are some amazing gluten-free and celiac responsive sites that offer information about how to cope with dining out, etc., and provide fabulous recipes. 

 There are at least a dozen Twitter names with Gluten-free in them, and lots of groups on Facebook.  Did you know that HubPages also carries a wealth of fascinating articles dealing with a gluten-free lifestyle and gluten-free choices?

 Are you familiar with HubPages?    HubPages is a vibrant community of "hubbers" publishing "hubs" (informational articles and thought pieces).  There is an infrastructure set up for learning and for "revenue maximizing" or "monetizing"-- you know, getting paid for writing what people want to know about.  Like Facebook, it is socially diverse-- there is every style of writing from market hack to some fairly fine unique academic research (and everything in between, mostly).
Here are some examples of articles related to Gluten-free topics on HubPages:

As I mentioned, it is another social networking community in that the hubbers are there for a common endeavor, read each other's articles and rate them.  

There are opportunities to link up with other hubbers as followers, and to engage in commenting on each other's works.... a sure search engine bonus with Google and Yahoo, both part of the eco-system of HubPages and enabling traffic to be driven to your hubs in an organic way that doesn't necessarily happen in other like-communities.  You can tell that I am already a hubber.  If you are interested in signing up (**free**) and trying your hand at some fun revenue-generating writing on topics you know about and love, just click here and register with HubPages-- it's not daunting and because of the inbuilt rewarding system (ratings, comments, genuine opportunity for earnings, friendships, fascinating stuff to read and learn about with lots of expert and peer support)the motivational tools are there to launch a solid writing/affiliate marketing career. 

 If you are currently a blogger, it's a great way to increase traffic to your blog as well.  

Truly, the more you write, the better you get, the more you earn.  Why not check it out?  I am Techy Gran at HubPages... you can find me here if you have questions, want to follow me, or just check out what I've been up to!  In the meantime, it's my continuing privilege and desire to keep providing good information and recipes at the Gotta-be-Gluten-Free blog!  All the best in your health & happiness ~Cynthia

Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns.

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Recipe for Salty Oatmeal Chocolate Chip- Plant-based Cookies, Gluten-free

Tomorrow we have been invited out for lunch. I have been I have already eaten enough with R. to know that she rarely eats dessert. 

What can I take that she will enjoy? 

She told me that growing up in the '50s in Northern Europe her diet was mostly potatoes, rye bread and salty oatmeal,and that salty oatmeal is a particular comfort food. 

She also told me she eschews most sweets, but does like bitter-sweet chocolate. 

So, I went in search of a gluten-free chocolate chip salty oatmeal cookie recipe. 

The internet is great that way. Here is an adaptation of another recipe (that is an adaptation of yet another)*. It is super! I've just adjusted it to use what I have available (and because I don't ever use canola oil). Hope you enjoy it too!

  • 1 C. Coconut Flour
  • 2/3 C. Steelcut Oats, ground in food processor
  • 1 C. Palm Sugar (or other sweetener of choice)
  • 1 tsp. Cinnamon
  • 1 tsp. Celtic Sea Salt
  • 1 tsp. Baking Soda
  • 1 T. Chia Seed, ground in coffee bean grinder (or blender)
  • 3/4 C. unsweetened Applesauce
  • 1/2 C. Virgin Coconut Oil (melted)
  • 1 tsp. GF vanilla extract
  • 2 C. certified GF Rolled Oats
  • 1/2 C rehydrated Cranberries, chopped
  • 1/2 C. GF Chocolate Chips
  • Kosher Salt to garnish (optional)

1. Preheat oven to 350 degrees.
2. Process Steelcut Oats in food processor (or coffee bean grinder or grind by hand?) until it is like a rough flour. You're looking for texture here, but without the unchewable bits.
3. Combine all dry ingredients except for 1 cup of Rolled Oats and Chocolate Chips and whirl together in food processor just until combined.
4. Add in all wet ingredients except for rehydrated Cranberries.
5. Briefly process wet mixture into dry mixture. (Or stir together)
6. Pour into a bowl and stir in drained Cranberries. (I added warm water to mine to rehydrate them, but you could add lemon and ginger, or juice-- experiment and let me know what worked for you).
7. Once mixed, allow to sit for 5 minutes. Then add remaining Oats and fold in Chocolate Chips. (Try not to sample too much of the product ;-)
8. Form dough into roughly tablespoon size balls, space them two inches apart on a lined baking pan, and flatten to approximately 1/2". I baked mine on a silicon mat, but the recipe I adapted this from suggests that parchment paper also works well.
9. Sprinkle with Celtic Sea Salt (or kosher salt) and lightly tap salt crystals into the dough.
10. Bake for 15-20 minutes until golden brown. After removing cookies from oven, wait for 5-10 minutes before transferring them to a cooling rack to cool for an additional 15-20 minutes.
10. Makes about 2 dozen cookies.
*recipe is a doubled adaptation of one by Jonathan Itchon at

Saturday, October 9, 2021

Delicious Lentil-Rice Flat Bread

 If you are a lover of "world"-style breads (as in, 'ethnic') you will love this recipe for gluten-free lentil-rice-chia flatbread. I promise.

 When you are trying to follow a gluten-free lifestyle you know how frustrating it is to walk into a store and see all the yummy wheat-flour products that your mouth remembers so well... Yes, I have attempted to make many gluten versions of my fave wheat breads and buns, etc. When I am hungry enough, I can almost fool myself into believing that X tastes just like "real" bread.

 And then there are all the 'store-bought' GF breads... let's just say that some are better than others. But they are expensive (ALL of them)and I ALWAYS think to myself that I could make a GF bread that was at least as good as "XYZ" if I just played around with the ingredients.

 I am currently attempting to keep my diet GF, vegan, AND low yeast/low glycemic. Yes, you ARE lucky not to be me. And, YES, I did google it and baked for about four mornings before arriving at today's absolutely delicious GF flatbread using a combination of organic brown rice, organic chia seeds, and organic red lentils.

How does it taste? (i.e., Really taste)

Well, cutting to the chase, it tastes like the child of Mr. Pancake and Miss Naan.  No levening agent was used-- no yeast, no baking soda or baking powder-- so I'm thinking that by soaking the lentils and the rice-chia flour several hours yesterday and then overnight together, the batter (or very  fluid dough) captured some wild yeast from the air (what sourdough is all about) because  there WERE bubbles in the batter, and there was a nice fluffy texture when we bit into the fresh bread.

How Do I Make This Perfect   Gluten-Free Lentil-Brown Rice-Chia Flat Bread?


  • 1 C. Brown Rice (or 1 C. Brown Rice Flour)
  • 1 C. Red Lentils
  • 1/2 C. Chia Seed
  • 1 tsp. Fenugreek
  • 1 tsp. Turmeric
  • 1 T. Coconut Oil
  • 1 tsp. Celtic Sea Salt (or to taste)
  • 2-4 Parchment Circles (about the size of a small dinner plate)
Day before baking:
  • GRIND Brown Rice in Blender or Flour Mill
  • GRIND Chia Seed in Blender or Coffee Bean Grinder
  • COMBINE Brown Rice Flour, Chia Flour, Fenugreek and Turmeric in a large bowl
  • COVER ABOVE with filtered Water (about 2" above flour)
  • COVER WITH LID or plastic and set aside
  • COVER Red Lentils with filtered Water (do not grind.  In separate bowl from Flours)
Day of Baking:

  • COMBINE Flour, Lentils and Chia Seeds in Blender and process until smooth-- should be like pancake batter
  • ADD more water if needed to process
  • STIR Salt (gently) into batter
  • PREHEAT oven to 400F/205C
  • HEAT PIZZA STONE in the oven (or heavy cookie sheet)
  • GREASE 2 Parchment Rounds and pour out about Pancake size pool of batter on rounds
  • Using PIZZA PEEL or ??  (hands) slip the rounds onto the heated stone or cookie sheet
  • Remove and cool on rack when top is golden brown, and a little darker around edges.  Parchment should peel off easily.
  • You can add chopped onion, garlic, sundried tomato, etc. to the batter before baking if you wish
  • Eat with favourite salad or curry-type stuffing; Store in plastic bag in fridge when completely cool.
  • Makes about 6-8 large pancake size flatbreads

Friday, October 8, 2021

Mexican Polenta Pie


This delicious polenta pie recipe is my attempt to replicate the yummy polenta pie we sampled on my birthday at Delicado's in Downtown Nanaimo. It's my way of feeding and thanking our son for building a shed today.


Preheat the oven to 400F

"Eggy" mix: 1 T. Ground Flax in 3 T. Water (let sit while you mix the other ingredients together first)

Cut the following together until small pea-sized:
1 1/2 C. Bob's Red Mills GF Biscuit Mix (or 1 1/2 C. Brown Rice Flour)
1/2 C. Shortening (I use solid Organic Virgin Coconut Oil)
2 T. Cold Water

Mix up the "Eggy" and add it to the Biscuit Mix. Make into a ball and press into a pie plate.

Poke fork tracks into the crust so it doesn't buckle while cooking.

Pop into the oven and bake until golden (12-17 minutes)

Cool on a rack.

"Mexican" Stir Fry Veggies:

Next fry up some "Mexican" type veggies in 1 T. Coconut Oil. Just check out your fridge and crack open a can of kidney or black beans. This is what I used (what was in MY fridge lol):
*1 C. of Crimini Mushroom pieces
*1 small yellow Onion, chopped
*4 scallions (green onions) chopped
*2 cloves Garlic, chopped
(Chopped Peppers, Olives, Tomatoes, Artichoke, Asparagus, Kale, Spinach would all work!)
*Mix in Chili Powder and Salt, to taste. Mix in Beans until heated through.
(Optional: to "cheez it" up a bit, as a vegan, you could add some Nutritional Yeast and a little water during your final mix up of the vegs.)
*Remove from the pan to a bowl to cool

The "Polenta" (Corn Mush)

The Simplest Recipe:

*3 C. Water
*1 C. Cornmeal (I used Bob's Red Mill brand, stone-ground, yellow)
*Pinch of Salt

Boil the water. Add the Cornmeal in a slow stream, while stirring it in. Lower heat to about Medium and continue to stir (and I sort of mash and use my wooden spoon on the pan bottom as if I were making an omelet). Keep stirring and smoothing the mush until it is quite thick (past soupy stage). For sure stir out all lumps. You can do this anywhere from 15 minutes up to an hour, depending on how fast your stove thickens it (lol) to how thick you want it to be. It's a learning curve, Baby (but not too hard, I promise).

Remove polenta from the heat and go check your email and maybe play a game or two on Facebook.

If the pie crust is cool, and the polenta is pretty cool and thickened up, then spoon it into the pie crust and smooth it. Put the veggies on top. Garnish with some chopped Cilantro.

Hope you love it as much as we do! Serve with a green salad and maybe some guacamole. We like ours cold.

Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns. I am also an affiliate for many of the products promoted on this site meaning that I get a commission if you click and purchase. Thank you for supporting my continued ability to provide information through this website.

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