Gluten Free: Fatten the Curve

posted in: Gluten Free, Recipes | 7

We are in our second lockdown (Ontario) since this pandemic started and now it has been extended till mid February. Technically the word lockdown wasn’t used, but the phrase ‘stay at home’ while under a state of emergency.

I love a play on words, so for hibernate (which is what we seem to be doing) I changed it to hiber’make’ or hiber’bake’. In this case there has been lots of extra cooking going on and it has been time to fatten the curve with some hiber’bake’. Activities of reading, crochet, completing jigsaw puzzles just don’t give the sort of exercise that getting out and walking every day do.

Having IBS and diverticulosis has meant having a closer look at what I eat. Wheat seems to be an irritant to my system so I have switched to a lot of gluten free foods to see if it helps.

gluten free baking at

Many foods are already gluten free, but it is baking products that have had more scrutiny lately.

Some stores have a gluten free section, and we are lucky to have a wonderful store, The Green Root, that has many gluten free products as well as all sorts of products for various eating disorders. I also use a lot of the Duinkerken and Kinnikinnick products and Robin Hood gluten free flour.

gluten free mixes at

After baking muffins, scones, banana bread, raisin loaf and more I tried a healthier recipe from a really old Bisquick cookery book.

A Betty Crocker Bisquick cookery book from 1964 at

Impossible bean pie was next. I just substituted gluten free bisquick for the regular one and it was delicious. The next time I make it I will make a smaller batch as it is just for me.

baking impossible green bean pie at

I have lots of different versions of impossible pie and will be trying another one next time. I also think I’ll make the same one but add a variety of veggies.

I already cook many soups and casseroles that are gluten free and I’ve shared lots of the ‘soup’er recipes here.

'Soup'er Sunday recipes at
teacup line

My cooking is always gluten free. Find a yummy recipe to cook.

Trick: Here is a little trick to remember how to not get desert and dessert mixed up. Desert only has one s because you only want to be stranded in the desert once, but dessert has 2 s’s because you always want double the dessert!

7 Responses

  1. Linda

    You have been busy and it all looks delicious, I ate the last piece of cake from my freezer yesterday so I may be baking too although I’m trying not too, we have to have some pleasure in our lives right? I think I have some gluten intolerance too but it’s not so bad when I use wholemeal flour or pasta. That soup looks delicious and I have all the ingredients. I had a can of mushroom soup a couple of weeks ago and it tasted foul, so salty! Once you start making your own soups nothing else will do.

    • Crafty Gardener

      I totally agree with homemade vs can soup. I always make my own now, in big or small batches, as I know I can control what goes into it and not have all the added preservatives and salt.

  2. Myrtle

    I do prefer homemade soup, often make and freeze in freezer bags now thanks to you Linda. That is good you have a gluten-free store close by to shop for items

  3. Deb in Hawaii

    It does look like you are eating well and keeping busy! The soup looks really delicious, brothy and good. Thanks for sharing it with Souper Sundays at Kahakai Kitchen.

  4. shaheen kitchen

    your soup with pasta looks interesting, but i must admit milk is not something i often add, but then i thought why not esp. when we have a swirl of cream.

  5. Margie

    I’m a sucker for a play on worlds. HA!

    An unexpected pandemic outcome: I actually lost weight (maybe loss of appetite from the stress?). So weird!

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