The Weekly Menu Oct. 2-8 #glutenfree #menuplanning

🍂🍁🍂 Time for a fall-ish weekly menu plan! 🍂🍁🍂

And as we head into fall, we are starting to plan more soups and stews during the week although it really isn’t that cold here in Texas.

And I don’t remember if I talked about it yet, but I was getting into making sourdough bread from a gluten free starter but my body really didn’t like it.  I’m guessing it was the yeast – wild or not.  No Bueno.  So we’ve gone totally yeast free.  And so I’m going to try to make yeast-free breads, like naan.  The sourdough version was so wonderful but I’m sure I’ll find a yeast-free version that we can also make gluten and dairy free.  I liked using the gluten-free sweet rice flour the last time we made naan so I’ll probably try it first (+ a little guar gum) in the recipe I’m using this week.  And replace the milk with coconut milk and the yogurt with vegan or non-dairy coconut yogurt.

We are going to eat it with hummus and a plate of pepper and herb seasoned EVOO.  Have you tried the organic Sriracha hummus from Hope Foods yet?  OMG!  Probably my new favorite flavor for hummus.  It’s really good if you like a little spice. 🌶

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 – Yeast-Free Naan (using sweet rice flour, guar gum, and then ghee, coconut milk creamer and vegan yogurt substitutions for the butter, milk and yogurt) & Hope Food Sriracha Hummus, Dolmas, Herb Seasoned EVOO

Tuesday – Singapore Street Noodles

Wednesday – Chicken Stew & Mashies

Thursday – PF Chang-y Lettuce Wraps

Friday – Dinner Out

Saturday – Burgers, Sweet Potato Fries & Chipotle Aioli

Sunday – Cobb Salad

Have a wonderful week everyone!

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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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