Recipes
Check out all of my gluten free recipes!!
About —
Wheat is for wimps
Hey y’all!! My name is Sayler, and I was diagnosed with celiac disease last year. When I was first diagnosed, I was completely lost. I didn’t know what gluten was, and I definitely didn’t know how to go gluten free. Over time I have discovered tips and recipes that have made GF life a lot easier!
Wheat is for wimps was created to help others who were just diagnosed with celiac, or for those who are just beginning their gluten free journey!! Feel free to DM me any questions you might have!!
Top 3 Hidden Sources of Cross-contamination
Gluten is hiding where?!?
Many people who are first diagnosed with celiac or other gluten intolerances are unaware of cross-contamination.
(If this is you, then you are not alone!!)
Cross-contamination, when not accustomed to it, can be very difficult to understand. That is why I am here to help!!
1. Toasters and Toaster Ovens
When you toast anything, crumbs are inevitable. So if you are using the same toaster for both GF waffles and eggos, then you are bound to have some cross-contamination.
2. Condiments
Jars or containers of condiments are most likely contaminated. For example, imagine you are making a Pb+j. You put your knife into the peanut butter and then spread it onto your bread. If you then put the knife back into the peanut butter, the jar is contaminated with gluten, because it touched the bread.
3. Surfaces and Cutting Boards
Many people forget to wipe off their cutting boards and meal prepping surfaces after they cook or bake. Which can result in leftover crumbs and residue that makes you sick.
The Best Blueberry Muffin Recipe —
(Gluten Free) (Dairy Free)
Is there anything more reminiscent than the smell of freshly baked blueberry muffins? The second you open that oven and see the perfectly golden tops covered in sweet, blistered blueberries... I mean what could be better? This recipe will bring you back home every time!
Important Notes:
1. Your end product will vary depending on the brand of GF flour mix you choose to bake with. I have experimented with different types and have found that a flour mix specifically used for baking offers the best results!
I recommend using the (Bob’s Red Mill Gluten Free 1:1 Baking Flour) or the (Pillsbury Gluten Free 1:1 Flour)
2. You can always change the ingredients to meet your specific dietary needs! This recipe could easily be turned vegan by substituting the egg for a flax one!
Healthy Chocolate Chip Blondies —
(Gluten Free) (Dairy Free) (Vegan) (Paleo)
What if I told you that these desserts were Gluten Free, Dairy Free, Vegan, and all around protein packed!! How you may ask?? Well it’s all thanks to a secret ingredient...CHICKPEAS!!
Now before you exit out in disgust, let me fill you in. Chickpeas are an amazing alternative to flour as they are protein packed and nutritious. When they are baked in desserts, you can’t taste them at all!! So it is a win/win!!
Tip... to make paleo, just substitute peanut butter for almond butter!!
Copycat Starbucks Cake Pop —
It tastes like the “real deal”...
Have you ever tried the Starbucks’ Birthday Cake scale Pop?? If you haven’t then you are seriously missing out!! It is sweet, flavorful, and not to mention absolutely adorable! But of course... it isn’t gluten free, so I am here to remedy that! I made my own gluten friendly version that tastes exactly like the real thing, if not better!!
RECIPE
OH HEY, FOR BEST VIEWING, YOU'LL NEED TO TURN YOUR PHONE