Squash Casserole

Squash Casserole

2 cans squash w/Vidalia onions

1 can cream of onion soup (check to make sure it's gluten/Wheat free- not all "cream of" soups are)

2 eggs

1 tsp pepper

1/2 tsp salt

1 cup shredded cheese, divided

Optional : 1 cup of crushed rice crackers as topping

Preheat oven to 375 degrees

Drain liquid from canned squash. In a large bowl, mix squash, condensed soup, eggs, salt and pepper until well blended. Stir in 1/2 of the shredded cheese. Pour into baking dish. Top with remaining cheese. May also top with crushed rice crackers about ½ way through the baking process.

Bake for about 20 mins, or until cheese is golden brown.

Welcome to my gluten free blog!

Hello! I guess I'll start with a little background story. I'm Sarah- and I'm gluten intolerant. I have been living gluten free for the last 2 years. I love love love love LOVE to bake and cook and so it's kind of been a trial by fire to make some delicious gluten free breads but mostly I've been getting praise for my culinary creations. I hope you enjoy the recipes I put on here, too!

I know that most recipes state using xantham and other not widely known ingredients. I'll try to keep my recipes simple. So this blog will be sharing of recipes, tips for cooking, product and maybe even some restaurant reviews (mostly in the Atlanta, GA area as that's where I live). Tip: When baking I find that the nut meals are extra good for cookies and muffins. And pecan meal seems to be one of the cheapest (16 oz for $4 at my neighborhood Publix). I also find that mixing different gf flours makes a better batter. I often mix a grainy meal like a nut meal with soy or other bean flours. Here is a recipe I adapted from regular cookbook I had at home.

Chocolate Chip Pumpkin Bread

3 cups sugar
4 eggs
1 cup cooking oil
1/2 tsp vanilla flavoring
1/2 tsp almond flavoring (or rum flavoring is a nice alternative)
2/3 cup water
3 1/2 cups flour
I used a mix of gf flours:
1 cup pecan meal,
1 cup soy flour,
1 cup coconut flour,
1/2 cup almond flour
2 tsp baking soda
1 tsp salt
1 tsp ginger
1 tbs cinnamon
1 tsp nutmeg
1 15oz can of pumpkin (not pumpkin pie mix)
1 bag chocolate chips


Mix the sugar and oil together, then add in the eggs and flavoring. Blend well. In a bowl, mix dry ingredients together (flours, salt, soda, spices). Alternately add flour with the 2/3 cup of water, blending well after each addition. Incorporate pumpkin then add in chocolate chips last.


You can use lined muffins pans or or other pans types, but I find the smaller the unit, the better it bakes.

Bake at 375 for 30 mins for muffins, but longer for bundt cake pans or other pans. A 9x13 would make bars which work well, too. I will admit, it's hard to test doneness because this will make a very moist bread. If you did a bundt, I would do 1/2 the batter at a time, otherwise you'll have to bake it forever because it's a dense batter. I usually split it up and do 12 muffins then split the rest between two loaf pans.