November 9, 2010


Gluten-Free Wednesdays 11/10/10

Gluten-Free Wednesdays2

I apologize for not visiting and commenting on everyone’s links last week.  Being gone for two days was more tiring and put me farther behind in everything than I anticipated.  You can read about my trip to General Mills here.  I always appreciate each person’s participation.

Giveaway:  I have a Live Gluten Freely giveaway going on right now with lots of General Mills products.

November’s Challenge: Make a Gluten-Free Pie.  Link your pie recipes here on Wednesdays, and I’ll highlight them the following week.

Last Week’s Highlights:  I was pleased to see a few pie links last week.
Apple Pie with Crumb Topping from Loving Life’s Little Moments
Caramel Apple Pie from I Made Toast
Hawaiian Pie with Coconut Crust from Easy to be Gluten Free
Squash Fest:  Don’t forget to stop by on Thursdays for a guest post on squash. This week we’ll hear from Heidi of Adventures of a Gluten Free Mom with a stuffed delicata squash recipe.

My Submission:

Breakfast Pie
breakfast pie slice

The Carnival:  If you’re new, please read the guidelines.  I love seeing everyone’s submissions, and I hope you are able to visit some of the links and leave a comment.  Thanks for participating, and don't forget to leave a link back.


Today on Gluten-free Wednesday, I am sharing a recipe that is a perfect Gluten-free Thanksgiving side dish!

The breakfast pie looks delicious! I am still working on a gf pie recipe. I linked up my healthified pumpkin bread.
I dunno why I was struggling w/ the links tonight, but I put up my latest recipes. Can't wait to see what everyone else shares, especially the pies!!!
Linda, that breakfast pie looks amazing! I linked up the first in my Ultimate Thanksgiving Prep Series. Cannot wait to see what everyone else links up this week.
I'm sharing Kim's Pumpkin(sweet potato) Ale Chili this week and still thinking on the pie situation.
Lots of great looking recipes here today! I'm sharing one that you prep and forget for 2 hours while it cooks in the oven. It can cook in 1 hour but why bother. That will give you lots of time to read more food blogs. :-)
Hi Linda- I am back this week with a yummy, dark pan gravy that is gluten-free and vegan. I'm looking forward to Heidi's post because we LOVE delicata squash. I think I could eat it every day.
Hi Linda,

Your breakfast pie sounds great! I make something very similar but I layer shredded potatoes in there. Thanks for hosting!!

Thanks for hosting this carnival! I'm looking forward to trying the many delicious foods featured here.

Cindy/Wheatless Foodie
I'm going light this week with a beautiful colorful red endive salad with yogurt dip. I'm enjoying reading all the great recipes this week and have collected a few recipes I intend to try. Thanks for hosting the carnival..
Hi Linda! I always love when I make a gluten free recipe that I can link to your carnival. I am one of those strange people who adore turnips and rutabagas and I make it my business to try and get people to taste these delicious and nutritious winter vegetables. This week I made a mark bittman turnips and mustard sauce that was excellent! All the best! Alex@amoderatelife

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