Taking the overwhelm out of gluten-free baking and cooking. Sharing gluten-free, dairy-free, and allergy-friendly real food recipes that are approachable and delicious!
🍂 What’s in season this October (and what to make with it)
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Hey Reader, October is hands down my favorite time to cook. The produce gets so good, and I’m suddenly in the mood for soup every single night. Here are the five fall foods I keep reaching for right now, plus a gluten-free, dairy-free recipe for each one. Have a great week! 💛 Cheers, Tessa 1. Sweet PotatoesFall’s ultimate comfort food. Roast them, mash them, or blend them into soup and smoothies for natural sweetness and bright color.
2. CauliflowerMild, nutty, and endlessly adaptable. Roast it until golden or blend it into a silky soup.
3. PearsOctober’s most underrated fruit. Bake, poach, or eat them straight from the bowl for a subtle, floral sweetness.
4. PumpkinThe unofficial mascot of fall. Earthy and fiber-rich, it’s the base for muffins, cookies, chili, and so much more.
5. FennelCrisp, lightly licorice-y, and often overlooked. Shave it raw into salads or roast it until tender, especially alongside citrus.
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​Salted Plains - Gluten-Free Recipes
Taking the overwhelm out of gluten-free baking and cooking. Sharing gluten-free, dairy-free, and allergy-friendly real food recipes that are approachable and delicious!
Vegan Gluten-Free Cornbread Muffins GET THE RECIPE Serving Suggestions Roasted Butternut Squash and Red Pepper Soup: Easy Quinoa Chili with Salsa Tuscan White Bean and Kale Soup Red Lentil and Sweet Potato Soup Roasted Acorn Squash and Pumpkin Soup Need more gluten-free dairy-free dinner recipes? EXPLORE Have questions or a recipe idea you'd like to see on the blog? I'd love to hear from you. ❤️ Just hit reply! Find your next recipe Salted Plains Following a special diet? Tell me more about...
Hi Reader, Every November I end up with canned pumpkin in my pantry (and usually a half-open can in the fridge that I promised myself I’d use). So this week I’m trying something new: one ingredient, three ways. Here’s the plan. Grab two cans of pumpkin. One goes into a big pot of chili. The second gets split between a snack and a loaf of pumpkin bread, and you’ll have a spoonful or two left for your coffee (more on that at the end). For dinner: Vegetarian Pumpkin Chili This is my go-to...
Hi Reader, This week I’m sharing five of my easiest dinners. Most come together in about 30 minutes, and they’re all gluten-free and dairy-free. Let’s make weeknights a little easier! Have a great week! Cheers, Tessa Sheet Pan Chicken and Sweet Potatoes with Broccoli GET THE RECIPE Sloppy Joe Stuffed Sweet Potatoes GET THE RECIPE Ground Chicken Stir Fry with Rice Noodles GET THE RECIPE Turkey Egg Roll in a Bowl GET THE RECIPE Gluten-Free Turkey Meatballs GET THE RECIPE Want more gluten-free...