The Weekly Menu July 24-31 #glutenfree #menuplanning

Hi everyone!  Hope you are keeping cool in the summer heat.  We’ve been going through a stretch of 100+ degree days here in Texas.  It’s hot.

So I tried my second batch of sourdough dinner rolls with our gluten free starter and sweet white rice, millet, and tapioca flours – and they were amazing!  So soft, sweet, and fluffy.  Not too sour.  And they freeze well.  Instead of letting the dough rise at room temperature for 6-8 hours, I let the oven get to about 95 degrees F and placed them in there to rise a little faster.

I’m really excited about all the potential things we can make with the sourdough starter.  I’ve pinned a bunch of recipes from Cultures for Health on the DIY Gluten Free Food Pinterest Board.

This week I can’t wait to make Naan Bread (it’s been so long) and a Thin Crust Pizza (substituting 2x guar gum for the xanthan gum called for in all of the recipes).  Also, I use coconut milk creamer instead of real milk in the recipes.

You know, it takes work to feed the starter and prep the breads, but so far it has been 100% worth it!

We’ve been keeping the starter in the fridge to slow down the fermentation so I only have to feed it every 3-4 days instead of 4-8 hours.  Then I take it out and feed it at room temperature 2-3 cycles before using it.  So I’m going make the naan and pizza crusts while I have the starter out then I can put it back into the fridge.

I’ve included a shopping list for the week as well.  Just click on the printable link to the PDF file.  Have a wonderful week everyone!

The Weekly Menu

It’s mostly non-GMO or organic, and totally “free from” gluten, dairy/casein (except goat cheese or Parmesan), xanthan gum, soy and more…

Meatless Monday – Summer Salad with Fried Honey Goat Cheese (lettuce, summer berries, cherries, Persian cukes, seeds & nuts, sweet peppers, asparagus)

Tuesday – Breakfast Tacos (eggs, potatoes, bacon) & Homemade Tortillas

Wednesday – Fried Chicken Tenders with Roasted Sweet & Spicy Cabbage

Thursday – Steaks with Roasted Beets, Carrots, Asparagus, Goat Feta & Fresh Dill

Friday –  Dinner Out

Saturday –  Mediterranean Plate (naan, salami, cukes, carrots, feta, hummus, dolmas, etc.)

Sunday – Thin Crust Cheeseburger Pizza (ground beef, pizza sauce, pepperoncinos, and Follow Your Heart Vegan American Style Cheese)

Shopping List July 24-31


Deana Larkin Evans

Hi! I’m Deana. This food blog is all about cooking wholesome real food and developing gluten free recipes for some of our favorite comfort foods. I also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. I’m kind of a science nerd, too. In the ’90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook ’em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course.

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