Skip to main content


I found this recipe on Pinterest, it was so different to me, I had to share it with you guys. I like chowders and I really like salmon but never have I ever heard of putting them together. let's see how we can make this completely allergy free!...

Delicious Salmon Chowder which happens to be gluten and dairy free. At Gluten-Free Homemaker

Author: Linda Etherton
Recipe type: Soup
  • 1 Tablespoon oil (I would use olive oil)
  • 1 medium yellow onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 3 cups chicken broth (organic, gluten free, yeast free)
  • 2 large carrots, peeled and sliced (I might use presliced carrots)
  • 1 large gold potato, peeled and diced
  • 1 cup coconut milk (or any other unsweetened vegan milk)
  • 12 ounces boneless, skinless salmon, cut into bite size pieces (I would more than likely precook this to speed up the process)
  • ½ teaspoon dried dill weed
  • salt and pepper to taste (kosher salt and other seasonings to taste) 
  1. In the bottom of a large sauce pan, heat the oil and sauté the onion and celery until tender.
  2. Add the garlic and cook one minute more.
  3. Add the broth, carrots, and potatoes. Heat to a simmer and cook until the vegetables are tender.
  4. Add the milk, salmon, and dill weed. Cook, but do not boil, about 5 minutes or until the salmon is cooked through.
  5. Add salt and pepper to taste


Popular posts from this blog

Taco Bake

Taco Bake - Can't Stay Out of the Kitchen: Taco Bake is a Tex-Mex casserole with layers of corn chips, beef filling with diced tomatoes & chilies, sour cream & a cheese layer. So quick & easy too.

This looks SO Good!!! I think I might have to make in the near future!

Taco Bake This amazing 7-ingredient Tex-Mex casserole is filled with a tasty beef mixture, cheese and tortilla chips. Taco Bake is gluten free. CourseBeef Main DishCuisine

Hough Bakery - butter cookies

Hough Bakery By Gail Greenberg&Diane Rolfe Hough Bakery was an integral part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately even with Archie's being open, my food afflictions will not allow me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I will switch some things around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streusel coffee cake, hot cross buns, sticky pecan rolls, coconut cho…

Homemade GF "Cheddar Bay Biscuits"

I made "Cheddar Bay Biscuits" for the first time. I have wanted to make these forever! I used a combination of two recipes (the links are down below), I'll show what I combined:

Gluten-Free Sun-Dried Tomato-Cheddar-Chive Biscuits AT A GLANCEPREP15 mins. to 20 mins.BAKE15 mins. to 20 mins.TOTAL30 mins. to 40 mins.YIELD10 biscuits RECIPE #1 1 3/4 cups King Arthur Gluten-Free Multi-Purpose FlourI used this2 teaspoons baking powder I used this1/2 teaspoon xanthan gum3/4 teaspoon salt I used this - kosher salt1/2 cup cold butter, cut into cubes3 tablespoons chopped fresh chives  I used this1/2 cup sun-dried tomatoes, chopped1/3 cup grated sharp cheddar cheese2 large eggs I used this1/2 cup cold milk DirectionsPreheat the oven to 400°F. Line a baking sheet with parchment, or leave it bare; no need to grease it.Blend together the flour, baking powder, xanthan gum, and salt.Work the cold butter into the dry ingredients until the mixture is crumbly.Stir in the chives, sun-dried tom…