Creamy Coleslaw

Coleslaw is a great side dish with many meals from family get-togethers to picnics to a quick lunch. It is gluten free and can be served with almost any fish or meat you can think of. I love it as a side dish to fish and chips. It is so easy to make (especially if you have a food processor).

2  Tbsp heavy Cream
2  Tbsp light Mayonnaise
1  Tbsp Vinegar
1/2 Tbsp Sugar
1/2 tsp Salt
1/2 tsp Celery Seed
1/2 tsp ground Black Pepper
4    cups shredded Cabbage
1    large shredded Carrot

Mix the dressing ingredients together and pour over the cabbage and carrot. Mix it together and chill it for at least an hour. Serve cold and enjoy!

Greek Salad Dressing

Being Gluten-Free definitely means that you are going to miss out on a lot of great meals that the world has to offer. On the bright side, you can become the king or queen of salads. There are endless options and combinations and as long as you are making your own dressing, you know it will be Gluten-Free.

I love how salty and wonderful Greek salad is. Any chance I get to put some olives and homemade feta cheese into, I'm all over it! Traditional Greek salad has no lettuce at all but I really enjoy more of an Americanized version of the salad. I toss this dressing in with romaine lettuce, cucumber, tomato, red onion, black olives and feta cheese.

And of course, it is Gluten-Free!

1 1/2 Tbsp Olive Oil
1 1/2 Tbsp Lemon Juice
1        Clove Garlic, crushed
1/2    tsp Lemon Pepper Seasoning
1/4    tsp Salt
1/4    tsp Dried Oregano
1/4    tsp Dried Basil

Blend together all of the ingredients in a jar, shaker or food processor. Crumble some feta into the dressing if you would like.

Spinach Salad with Orange Vinaigrette

This is a great salad that I found in an old Curves book that I picked up at a garage sale. Not only is it Gluten-Free but it is also very good for you!

No one can deny how good spinach really is for you. It is packed with vitamins and minerals. Many of us remember having the green slop on our plates during dinner but nowadays there are much nicer ways of serving it. It is also hard to ignore how much healthier it is for you in its raw form. Vegetables lose a lot of their nutritional value when you cook them. The heating process breaks down the vitamins and minerals in the food and they are gone before they get to your plate.

The recipe is simple and very quick to make. A great last minute salad.

Vinaigrette:

2 1/2 Tbsp Orange Juice
1       Tbsp Wine Vinegar
1 1/2 Tbsp Olive Oil
1/4     tsp ground black pepper
1/2     tsp salt

Combine all the ingredients in a shaker or jar and mix until well combined.

Salad:

2    cups fresh baby spinach
1/2 cup sliced baby mushrooms
1/2 cup thinly sliced red onion

Place the salad ingredients in a bowl. Mix with the vinaigrette and serve right away.


Try adding almonds, pecan, cranberries, raisins, bacon bits or any other topping you enjoy. There are endless ways to enjoy this salad.

White Bread for the Bread Machine

White bread is one of the first things you begin to miss when you go gluten-free. It is one of the hardest things to make and have it resemble the original gluten-filled version. The gluten is the part that makes the bread chewy and delicious but without gluten, it would have the consistency of banana or zucchini bread. Although many of us still love those, the crumbly texture make it very difficult to produce something that will hold in your sandwich meat and other fillings.

Here in Niagara there is a Book Depot which has amazing deals on all sorts of books. I went there in search of gluten-free cook books first as they can be expensive and hard to find in small towns. I was able to get my  hands onto two Gluten-Free Bread books so I could test out a variety of recipes.

This recipe is from "125 Best Gluten-Free Bread Machine Recipes" by Donna Washburn and Heather Butt

2 1/4 cup  (550mL) Brown Rice Flour

2/3 cup     (150mL)  Potato Starch

1/3 cup     (75mL)    Tapioca Starch

1/4 cup     (60mL)    Nonfat Dry Milk Powder or Skim Milk Powder

1/4 cup     (60mL)    Granulated Sugar

2 1/2 tsp   (12mL)    Xanthan Gum

1 1/4 tsp   (6mL)      Bread Machine Yeast

1 3/4 tsp   (8mL)      Salt

1 1/4 cup  (300mL)  Water

1/4 cup     (60mL)    Vegetable Oil

1 tsp         (5mL)      Cider Vinegar

2                              Eggs, lightly beaten

2                              Egg Whites, lightly beaten

In a large bowl or bag, mix together all the dry ingredients very well.

Pour water, oil, and vinegar into the bread machine. Add the eggs and egg whites. 

Select the Dough Cycle and as the machine is running, slowly add the dry ingredients. Scrape the bottom and sides of the pan to make sure everything is mixed in.

When the mixing and kneading is complete, remove the blade but leave the bread pan in the machine. Smooth the top of the loaf quickly and , close the top and allow the cycle to finish. Turn off the bread machine. 

Select the Bake Cycle. Set the time to 60 minutes and the temperature to 350F. When the cycle is finished, take the temperature of the loaf with an instant read thermometer. It should be 200F. If it is between 180-200F, leave the machine on keep warm until baked the rest of the way through. If it is below 180F, put it back on the bake cycle and check every 10 minutes until it is done.

Once cooked, remove it from the pan and allow to cool completely on a wire rack. Sometime I place it in the oven (turned off) and allow it to cool on the rack in there. 

There you go! White gluten free bread from a bread machine! Once you have the recipe down, feel free to add some herbs or spices to it!

Many Kinds of Flour

This is an overview on the different kinds of flour there are. There is a good selection of gluten-free options. You can see the original post here.

Wheat Flours
Traditionally, the most prevalent flours are milled from wheat. Refined wheat flours are, by law, enriched with thiamin, riboflavin, niacin and iron, and fortified with folic acid. Whole-wheat flours naturally contain B vitamins and iron, in addition to selenium, potassium and magnesium. They also are good sources of fiber; however, whole-wheat flours may not be enriched with folic acid. 

The wheat flour category alone is extensive. Ideal for bread making, flour from "hard" wheat is higher in protein—including gluten, which makes dough sticky, elastic and able to hold air bubbles formed by a leavening agent as the dough rises. Flours from "soft" wheat have less protein and less elastic quality, so they are better for delicate pastries and cakes.

• All purpose flour. Refined blend of high-gluten hard wheat and low-gluten soft wheat. Milled with only the endosperm— not bran or germ. used for baking, thickening and breading. usually sold pre-sifted. Some fortified with calcium and vitamins A or D.
• 100% whole-wheat flour. Made from hulled red wheat grain (wheatberries). Provides more fiber and other nutrients. Used in place of all-purpose flour. Makes a heavier bread; in baked goods, often mixed with all-purpose flour for a lighter texture and better rising. Has a shorter shelf-life than all-purpose flour.WG 
• White whole-wheat flour. Made from hulled white spring wheat. Use instead of regular whole-wheat flour in baked goods for a milder taste and a light color. WG
• Self-rising flour. All-purpose flour with added salt and baking soda. Convenience product not generally used for yeast breads. Leavening action of baking soda can diminish if stored too long
• Cake or pastry flour. Fine-textured refined flour made from soft wheat. High in starch. Used for tender cakes and pastries. 
• Bread flour. Refined flour made from hard wheat and a small amount of barley flour. Very high gluten content. Used for bread making. 
• Gluten flour. Refined flour made from hard wheat with most starch removed. Significantly higher protein (gluten) content than all-purpose flour. Increases strength and rising power of dough. Blend with lower-gluten flours for bread.
• Semolina flour. Generally coarsely-milled, refined hard durum wheat flour. Used for pasta, couscous, gnocchi and puddings. High in gluten. Coarsely-milled other wheat varietals or grains also may be called semolina, such as corn semolina (grits) and rice semolina. WG option

GF=gluten free WG=whole grain
 

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Non-Wheat Flours
Gluten-free bread mixes often are blends of flours from other grains or plant sources. For example, one gluten-free baking mix contains garbanzo bean flour, potato starch, tapioca flour, white sorghum flour and fava bean flour. And on their own, non-wheat flours also offer a variety of uses and qualities.

Although bulk options may be available for some flours, most are sold in pre-packaged quantities— and proper storage will increase their shelf lives. In particular, whole-grain flours (with oil from their germ) and nut flours may turn rancid over time. Refrigerate or freeze flours in airtight containers so they retain their powdery quality. And remember to bring to air temperature before using.

• Almond meal/flour. Made from blanched almonds. Low in carbohydrates, high in protein. In ¼ cup: 6g protein, 3.5g fiber, 60mg calcium, 10 IU vitamin E (35% Daily Value) and 14g fat, nearly all unsaturated. Adds moisture and nutty taste to pastries, baked goods and dessert filling. Not meant to replace flour in yeast or quick breads. Short shelf life. GF
• Amaranth flour. Ground from an ancient seed. Has a high level of complete protein, including lysine. Use in baked goods for up to 25 percent of flour content. Excellent thickener for sauces, gravies and soups. Has a slightly sweet, nutty flavor. GF
• Barley flour. Made from pearl or whole-grain barley. Adds fiber to baked foods. In ¼ cup: 4g fiber. Contains gluten, but not enough for adequate rising. Good as a thickener in soups, stews, sauces and gravies. WG option
• Buckwheat flour. Made from buckwheat, a cousin of rhubarb (not wheat varietal nor technically a grain). Combine with other flours to add a hearty, grassy flavor and color to bread. Good for pasta and pancakes. Whole buckwheat flour has a stronger flavor and more nutrients. White buckwheat is milder and has fewer nutrients. GF, WG option
• Corn flour. Milled from the whole corn kernel (cornstarch is made from the endosperm). Use in breading or blend with other flour for batters or dough. Note: Corn meal can be ground into corn flour in a food processor. GF, WG option
• Flaxseed flour or meal. Made by milling whole flaxseeds, making omega-3s available. In 2 tablespoons: 4g fiber. In baked goods, use as a fat or egg substitute. GF
• Oat flour. Ground from oat groats. Used to replace some flour in a variety of recipes. Adds a rich, nutty flavor and denser texture. In baked foods that need to rise, must be combined with other flours. GF, WG
• Peanut flour. Made from crushed, fully or partly defatted peanuts. In ¼ cup defatted peanut flour: 8g protein. Use to thicken or add flavor to soups and sauces. Adds nutty flavor to baked goods or main dishes. GF
• Potato flour. Ground from whole, dried potatoes. In ¼ cup: 2.5g fiber and 400mg potassium (12% DV). Use as a thickener for smooth, creamy sauces, soups, gravies and frozen desserts. For baking, adds starch to dough, which attracts and holds water; makes bread more moist and extends freshness. Use ¼ cup per loaf of yeast bread (rye, white or whole-grain). In meat, chicken, fish and vegetable patties, extends, binds and retains moisture. GF  
• Rice flour, brown. Made from unpolished brown rice. In ¼ cup: 2g fiber in brown rice flour, compared to 1g flour in white rice flour. Nutty flavor. Used like white flour, but gives a grittier texture in baked goods such as cornbread and pound cake. GF, WG  
• Rice flour, white. Made from white rice. Used mostly in baked goods such as pie crusts and cookies. In shortbread, gives a tender mouth feel. Sweet or glutinous "sticky" rice flour is made from high-starch, short grain rice, which is used to thicken sauces in Asian dishes. (Does not contain gluten despite its name.)GF
• Rye flour. Heavy, dark flour made from rye. In ¼ cup whole-grain dark rye flour: 4g fiber. Contains less gluten than all-purpose or whole-wheat flour. Produces heavy, dense bread. For better rising, blend with a higher protein flour. Mostly sold as medium rye flour; light and dark rye flours available. Pumpernickel flour is dark rye flour made from whole grain and used in bread making. WG option  
• Soy flour. Made from milled soybeans. High in protein, lower in carbohydrate than all-purpose flour. In ¼ cup: 10g protein, 8g total carbohydrate and 3g fiber. Good source of calcium and excellent source of iron and magnesium. Use to thicken sauces. As a wheat flour substitute in quick breads and cookies, use 1 part soy flour to 3 parts all-purpose flour. Reduces fat absorption in frying batter or dough. Lightly toast in a dry skillet over moderate heat for a nutty flavor. GF
• Spelt flour. Made from spelt, an ancient grain and cousin to wheat. Slightly higher in protein (forms more gluten) than wheat flour. In ¼ cup: 4g protein, 4g fiber and 1.5g iron (8% DV) Has a mellow, nutty flavor. Can be substituted for wheat flour in baking. May cause reactions in wheat-allergic people. Both refined and whole spelt flour are available. WG option

GF=gluten free   WG=whole grain
 

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Flours for the Ethnic Table
In kitchens around the world, there are many other flours for baking, thickening, bulking and binding the ingredients of ethnic dishes. These are typically ground from locally available foods, which, as staples, are important sources of calories, protein and other nutrients. Many are sold in ethnic food stores in the U.S. and deliver unique flavors and cooking qualities. 

• Cassava flour. Also called manioc flour, used as a thickener in Brazilian stews. Called gari in Nigerian cooking. GF
• Chickpea (garbanzo) flour. Also called gram flour, cici flour and chana flour. Higher in protein. Used in cooking from India. GF 
• Chapati flour. Made of wheat and malted barley flours. Used to make Indian chapatis. 
• Dal flour. Legume flour used in Indian cooking. Includes besan flour, urad dal flour and mung dal flour.GF 
• Fufu flour. Made from dried plantain and used in Nigerian recipes. GF 
• Kamut flour. Made from the ancient Egyptian grain kamut. Can be substituted for wheat if combined with other flours in making bread and pasta. WG option
• Millet flour. Used in bread baking and pancakes. In India and Pakistan, called bajri flour or kurakkan.GF, WG 
• Teff flour. Made from teff grain. Has twice the iron and three times the calcium content of many other grains. Used to make injera (Ethiopian flatbread) and baked goods. GF, WG

GF=gluten free   WG=whole grain

Avocado Salad Dressing

So, now that I am on the hunt for salad dressing, I have come across a few more.

I absolutely love the taste of avocado and use it whenever possible. I would grow it if I could but I do not think my climate lends to good growing conditions. (Although I am going to look that up now :) )

Avocado is an amazing healing food and should be incorporated into your diet at least a couple times per week. When it is in season and at a good price, I eat as many as I can!




1 avocado, pitted and peeled
2 green onions, chopped
1 clove garlic, chopped or squished
1/2 tsp sea salt
1 lemon, juices
1/2 cup olive oil
pepper to taste

Put all but the olive oil in a food processor until smooth. Then add the olive oil while the processor is still running on low.
If you need to thin it out, add a little water. Pour over a salad of fresh greens and enjoy!

Garlic - This ingredient is a fantastic candida fighter but only when consumed raw. Not only does it help to kill off candida in your system, it helps to balance the natural flora of your digestive system. Dressings are a perfect way to get raw garlic into your system.

Green Onions - These have anti-fungal properties and help to kill off candida in your system. Green onions from the store that come with roots attached |(most do) can be used and regrown in your windowsill or garden. I have a post about this which you can see here.

Banana Pancakes

This is the tastiest gluten-free pancake recipes I have made so far. And trust me, I make a lot of pancakes!  I also use the batter in my waffle maker :)

1 banana
1 egg
1 Tbsp almond butter
    vanilla
    salt
    cinnamon

Put everything into a blender and mix until smooth. Pour into a hot nonstick pan. Cook until bubbles appear on top and break without filling in, then flip!

They taste great with fruit or fresh whipped cream.

It is a great idea to make a bunch ahead of time and throw some in the freezer. Then all you have to do is pop them in the toaster.


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Gluten Free Waffles

I love waffles so much that I bought my boyfriend one of those crazy waffle-makers with all the bells a whistles last year for his birthday. We ate waffles almost every weekend until I realized how sick they were making me! I looked online of ages trying to find a good Gluten-Free waffle recipe and I have found one! So delicious! And you can omit the eggs too by just adding a little more milk.

Ingredients:

1    cup white or brown rice flour
1/2 cup potato starch
1/4 tapioca flour
2    tsp baking powder
1    tsp salt
1/4 cup oil
2    eggs
1 1/2 cups milk or buttermilk
1    tsp sugar

Directions:

Mix everything together lightly until just mixed. Pour into a hot waffle iron. Serve with fresh  homemade butter or homemade yogurt and fresh berries. :)


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Gluten Free Stuffed Red Potatoes

This is a great appetizer or side dish to a meal that I found on Glutenfreeda.com last week. I love baby red potatoes so I was disappointed when I realized I only ever stuff the larger baking potatoes.

12 small red potatoes
1 head roasted garlic
handful of herbs - basil, thyme, rosemary, oregano
olive oil


To roast the garlic, cut off the top, rub in olive oil and some salt and pepper, wrap in tin foil and bake for about 35 minutes at 350F. I like to do a few at a time and jar the extra garlic.

Squeeze the garlic out into a bowl with the herbs. Use any or all of the herbs! Mash them together with the olive oil to make a paste.

Cut the potatoes in half and skim a little off the bottom so they stand up without tipping over. Use a spoon or melon baller to remove some of the potato to make room for the filling. Put them all on a baking sheet and fill them with the herb and garlic mixture.

Bake at 350F for 35 minutes or until the potato is soft all the way through. Serve hot or at room temperature. Enjoy!


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Green Pea Soup

This is a recipe that I love all year round. In the summer I use the fresh peas from my garden, and in the winter I use frozen peas.

Ingredients:


3     Tbsp fresh ginger
5-6  cloves of garlic
1      Serrano pepper (or jalapeno)
1/4   tsp cumin

3      Tbsp ghee or sunflower oil
2       bay leaves
1       medium onion

4 1/2 cups vegetable stock
3 1/2 cups peas
1       tsp sea salt
1       squeeze lemon juice

1) Combine the first 4 ingredients in a mortar or food processor into a paste.
2) Heat the oil or ghee in a saucepan over medium-high heat then add bay leaves and onion and saute.
3) Stir in the paste and cook for another minute or two. Add the vegetable stock, peas, salt and lemon juice and cook until peas are tender.
4) Remove from the heat and puree with a hand mixer.

Serve with a dallop of homemade yogurt and a sprig of mint.

Oven Roasted Garlic Asparagus

The spring started early this year and in turn, so did the asparagus. Already it is popping up at stores everywhere. There are a lot of great things you can do with asparagus. It has a mild flavor that goes well with so many different dishes. I love using it in an omelette or frittata for breakfast. It is great grilled up and put in a salad. I love it baked, fried, grilled or BBQed. It can really be prepared any way you like!

Ingredients:
1  lb asparagus
1  Tbsp olive oil
3  Tbsp balsamic vinegar
    salt and pepper to taste

Directions:


1) Preheat the oven to 425F.
2) Cut of break the woody ends of the asparagus off. Lay them into the pan and sprinkle with the olive oil, vinegar, salt and pepper.
3) Bake for 10-15 minutes depending on the width of the stalks. Serve hot!

Gluten Free Bean Soup

Bean soup is such a great way to fill up for lunch or dinner! I always make a big batch and jar some while it is hot so I can store it for later. You can also freeze some of the unused soup so it is there when you need a quick lunch. This can also be made vegetarian by simply removing the meat and adding a little more salt.

Ingredients:
2    cups of mixed dried beans (kidney, black, pinto, lentils, northern)
6    cups water
1/2 tsp salt
1    onion, chopped
1    stalk celery, chopped
2    garlic cloves
1    bay leaf
2    ham hocks
1/4 cup salted pork cubes (or bacon)

Directions:
1) Soak the beans overnight or use a quick-soak method.
2) Brown the onion, celery and garlic briefly in a soup pot, then add the rest of the ingredients to the pot. Cover the pot, bring to a simmer and continue to cook for 3 hours until the beans are soft.
3) Cool the ham hocks and remove the meat. Put the meat back into the soup.

This recipe serves 6. Serve with some GF bread or crackers or on its own!

Easy Vanilla Custard Recipe

Custard can be used in a wide variety of recipes as it is just a simple base. I add some cooked rice to it for an easy rice pudding snack. It is the base for many homemade ice cream recipes and the filling in donuts, pastries and pies. I enjoy it for breakfast over some fresh berries.

2 cups milk
2 Tbsp corn starch
1/3 cup sugar
2 eggs, lightly beaten
1 tsp vanilla


Combine milk, sugar and cornstarch in a saucepan over medium heat with a whisk. Scald the milk, stiring constantly.

Remove the milk mixture from the heat. Slowly stir into the beaten egg making sure not to cook the eggs. Immediately return the pan to the heat and cook another 2-3 minutes until it thickens. If you find it easier, cook it over a double boiler.

Remove the pot from the heat and stir in the vanilla. Pour into a bowl or serving cups, cover and put in the fridge to cool.

Easy and Delicious Hummus

Hummus tastes amazing as a dip or a spread with veggies, breads and crackers. Hummus is one of my favorite healthy lunch snacks to take with me to work.

1 (15oz) can chickpeas
1/4 cup tahini paste
3    Tbsp fresh lemon juice
1    garlic clove (roasted if you have it)
1/4 tsp ground cumin
      salt and pepper to taste

1) Drain the chickpeas and put the liquid aside.
2) Combine all the ingredients in a food processor and blend until smooth. If it is too thick to blend, add some of the chickpea liquid.

Serve at room temperature with a mixed veggie platter, pork or lamb. It is a great spread on a sandwich or pita.

Try mixing in roasted red pepper, fresh herbs or chili flakes to change up the flavor of your hummus. There are so many possibilities!

Oven Roasted Brussels Sprouts

I absolutely love brussels sprouts but my boyfriend, not so much. I find that seasoning them and roasting them in the oven actually gets the best results. Its is much more delicious than steaming them (although that has its health benefits). This is super simple, just how I like my recipes to be.

as many sprouts as you think you can handle
olive oil
salt and pepper

1) Preheat the oven to 400F. Take off any yellow leaves and score the bottom of each sprout with an "X".
2) Put the sprouts on a baking sheet and spinkle with vegetable oil (or your favorite oil that can handle hot cooking). Sprinkly with some salt and pepper and roll them around to cover them in seasoning.
3) Put them in the oven and bake for about 35 minutes or until a fork goes in easily, turning once. Serve them hot.


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Quinoa and Black Beans

This is a recipe I found on AllRecipes a little while back. I was hoping to find it to link to it but for now, here is the recipe as I have it written down. Quinoa and black beans are both amazing for you and I love that this recipe combined them together into a super healthy recipe.


1       onion, chopped
3       cloves of garlic, chopped
3/4    cup uncooked quinoa
1 1/2 cups vegetable broth
1       tsp ground cumin
1/4    tsp cayenne pepper
1       cup frozen corn kernals
2 (15oz) cans black beans


1) Heat up a saucepan with some vegetable oil in it. Brown the onions and garlic in it.
2) Mix the quinoa into the saucepan and cover in the broth. Add the cumin, cayenne and some salt and pepper. Bring to a boil.
3) Reduce heat and let simmer 20 minutes. Stir in frozen corn and simmer 5 more minutes. Add the black beans and serve.


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Ham with Pecan Glaze

One nice thing about not being able to have gluten is that you can have all the meat and vegetables that you can handle! I love ham when I allow myself the treat of having it. This is a delicious recipe that reminds me of dinner with my parents. I hope you enjoy this recipe as much as I do!


1/2 cup brown sugar
4 Tbsp honey
6 Tbsp unsalted butter
1/2 cup chopped pecans

4.5 lb cooked ham

Combine everything but the ham in a saucepan and cook together until the butter is melted.

Preheat oven to 275F. Place the ham in the center of the oven and bake for 10-15 minutes per pound or until the internal temperature is 140F.

About a half hour before the ham is done (for me about 115F) baste the ham with the pecan glaze. Continue to baste every 5 minutes until the ham is cooked.


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Cinnamon Popovers

This is a recipe I found on Glutenfreeda.com when i was looking for ideas for Easter breakfast. It is very simple. It uses a GF flour mix and I have included the GF flour recipe at the bottom.

2 large eggs
2 cups + 1 Tbsp GF flour
1/8 cup polenta
1/8 tsp salt
1/8 tsp cinnamon
1/2 cup milk

Combine all ingredients but the milk and mix until well blended. Then add the milk and blend again. The mix should be cooked from cold so cover it up and put it in the fridge for an hour or even overnight.

Put a small amount of melted butter or oil in each cup of a muffin tin. Put it in the cold over and begin preheating to 400F. When the over/pan are hot, remove the pan and pour the mix evenly among the muffin cups. Put it right back in the oven and bake for 30-35 minutes.

When they are golden brown, remove them from the oven and serve hot!


GF Flour

2 cups rice flour
1/3 cup corn starch
2/3 cup potato starch
1/4 tsp xantham gum


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Gluten Free Items at McDonalds

        Beverages:


Apple Juice
Coffee
Hot Chocolate
White or Chocolate Milk
Orange Juice
Soft Drinks
Chocolate Triple Thick Shake
Vanilla Triple Thick Shake
Strawberry Triple Thick Shake




        Condiments:
Butter
Honey
Honey Mustard
Hotcake Syrup
Jam
Ketchup
Lettuce
Margarine
Mayonnaise
Mustard
Onion
Pickles
Tartar Sauce
Tomato




Apple Dippers and low fat caramel dip
American Cheese
Beef Patty
Breakfast Beef Steak
Canadian Bacon
Fruit and Yogurt Parfait (no granola)
Ice Cream Sunday
McFlurry with M&Ms
Sausage
Scrambled Eggs
Caesar Salad (without chicken)
Side Salad


Newman’s Own® Creamy Caesar Dressing
Newman’s Own® Cobb Dressing
Newman’s Own® Low Fat Balsamic Vinaigrette
Newman’s Own® Ranch Dressing
Newman’s Own® Salsa

Gluten Free Items at Wendys

Here is a list of gluten-free menu items from the Wendys website. Keep in mind that these are only items that do not contain gluten, but they may have come into contact with gluten.






Meat:
Hamburger Patty**
Ultimate Chicken Grill Breast†



Condiments:

Applewood Smoked Bacon
Asiago Cheese
Bacon Pieces
Becel® Margarine
Cheddar Cheese Sauce
Cheddar Pepper Jack Cheese Blend
Crinkle Cut Pickles
Honey Mustard Sauce
Ketchup
Lettuce
Mayonnaise, Lite
Mustard
Red Onion
Natural Asiago Cheese
Processed Cheese Slice
Ranch Sauce
Sour Cream
Tomato
Signature Sauce


Baked Potatoes:
Plain
Sour Cream & Chives
Bacon & Cheese
Broccoli & Cheese
Cheese*
Chili & Cheese*




Chili
Cheddar Cheese, Shredded
Hot Chili Seasoning Packet
Chili Cheese Nachos*








Beverages:
Coffee
Coffee Creamer
Iced Tea
Specialty Teas
Coca-Cola Classic®
Dasani® Water
Diet Coke®
Fresca®
Sprite®
Barq’s® Root Beer
Minute Maid® Apple Juice
Minute Maid Orange Juice
Fruitopia® Strawberry Passion Awareness
2% M.F. Partly Skimmed Milk
1% M.F. Partly Skimmed Choc Milk



Frostys:
Chocolate Frosty
Vanilla Frosty
Chocolate Frosty Shake
Strawberry Frosty Shake
Vanilla Bean Frosty Shake
Wild Berry Frosty Shake
Caramel Frosty Shake
Caramel Apple Frosty Parfait
(without granola)






Dressings:
Avocado Ranch Dressing
Creamy Red Jalapeno Dressing
Fat Free Italian Vinaigrette Dressing
Lemon Garlic Caesar Dressing
Light Classic Ranch Dressing†
Pomegranate Vinaigrette Dressing


Salads:
Caesar Side Salad
(without croutons)
Garden Side Salad
(without croutons)
Baja Salad
Seasoned Tortilla Strips
Apple Pecan Chicken Salad
(without pecans)
BLT Cobb Salad





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