The Un-Gluten Guy (My Gluten Free Recipes & GF Adventures)

So I like soup.  And I enjoy cooking soup.  Homemade soup is just good, filling, nutritious and delicious. But sometimes I don't have time to make soup.  I actually have a river trip coming up and I was thinking about things to pack that I could easily heat up for lunch or a snack - and soup came to mind. I looked around and did not find a ton of gluten free options.  At my local supermarket I found  Gluten Free Cafe Soups .  This is a division of the Hain Celestial Group and their products are GF Certified. I picked up the Chicken Noodle.  Opened the can and dumped it into a pot. Heated it up then poured it into a bowl. How was it?  Not too bad and actually quite good.  A bit salty, but you sort of expect that from a canned soup.  The noodles were of good texture, not mushy.  The chicken was a bit chewy.  The vegetables still had a good textural bite to them. I'll pack it on my trip as it will be easy to heat...

Come fall and winter, as the leaves change and the weather turns cold, nothing goes down as nice as a hot bowl of soup.  Soup can be a snack, side dish or a whole meal.  It is  great for leftovers (stored in the freezer) and is usually welcomed by neighbors (I always make a big pot which is more than we can eat). This soup is super easy to make.  It can be tweaked many ways by changing what vegetables you use. Ingredients: garlic - 2-3 cloves crushed and finely chopped large yellow onion - about 2 cups of diced (diced is going to be equal size of all ingredients) celery ribs - 1 cup of diced celery large carrots - 1 cup of diced carrots bell pepper - 1 cup de-ribbed and diced new potatoes - 1 cup diced, peeled potatoes 1 baby zucchini (optional but it was in my fridge and fresh) - diced but before to cut out the inner white part and leave the green skin and tougher meat underneath otherwise it will be mushy in the soup beans - 1 cup cooked beans (sli...

Yum!  Soup is great when its cold outside.  Soup is something I always tend to avoid when I go out unless I am 100% sure that they are aware of gluten issues and those with Celiac disease.  There are too many ways to contaminate the pot - broth, thickeners, etc.  Add a nice piece of french bread topped with cheese and my GF cells cringe. So, just make it yourself.  I've been making it for years and it is quite simple but it does take some time. You only need a few ingredients, a large stock pot and some time. Ingredients: Onions (lots of them) Shallot Leaks (optional) Bay leaf Thyme Red Wine Beef Broth Comte cheese GF Bread Directions: 1.  Slice the onions into thin (1/4 inch or less) slices.  For a 3 quarts of broth I will use about 8 medium size onions.  Slice one large shallot.  For some added flavor I will also use one or two leeks.  For the leak you need to rinse thoroughly to get all of the sand out. 2. ...