Here is this week’s gluten free menu plan. It includes some delicious gluten free chocolate recipes perfect for Valentine’s Day week.

Gluten Free Menu Plan February Week 2

Easy gluten free recipes including delicious gluten free chocolate recipes.

Peanut Butter Baked Oatmeal

Peanut Butter Baked Oatmeal was the first baked oatmeal recipe that I developed. It turns oatmeal haters into oatmeal lovers.

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Gluten Free Chocolate Banana Bread

Gluten free banana bread so good that no one will know that it is gluten free.

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Gluten Free Sheet Pan Pancakes

Photo Credit: gfkitchenadventures.com

Make pancakes easy with this gluten free sheet pan pancake recipe.

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Not Soggy Nachos

A quick and easy homemade nacho recipe.

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Easy Migas

Migas are a quick and easy breakfast, lunch, or dinner.

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Gluten Free Pop Up Pizza Pie

An easy kid friendly gluten free dinner recipe that kids and adults will love.

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Slow Cooked Baked Potato Soup

A delicious homemade gluten free soup.

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Crustless Cheese Quiche

Crustless Cheese Quiche is an easy and delicious recipe for breakfast, brunch, or breakfast for dinner.

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Gluten Free Crock Pot Chili

Photo Credit: gfkitchenadventures.com

Easy gluten free chili.

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Fudgy Gluten Free Brownie

Rich fudgy and delicious gluten free brownies.

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Martha Stewart's Chocolate Pudding

Skip the box and make homemade chocolate pudding.

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If you have considered making gluten-free sourdough, you need to give gluten-free sourdough starter a try.

Long before I started eating gluten-free back in 2009, I made sourdough. It was back in the early 2000s when sourdough had a resurgence of sorts. I say of sorts, because sourdough has been around for generations and generations. I don’t think it has been unpopular, but it does seem to have periods where it is more popular.

My mom actually did sourdough back in the 1970s, so I have been acquainted with sourdough for years.

I loved making sourdough bread, pancakes, and more. I had so much fun experimenting with sourdough recipes. I even ground my own wheat for quite a few years.

And then I went gluten free.

When I went gluten free in 2009, it was not nearly as popular as it is today. There were very few gluten-free products available at my local grocery stores, and even online, there were very few gluten-free flour blends.

Gluten free baking was totally different than regular baking, especially when it came to yeast breads, so I assumed my years of making sourdough were done.

That is, until about 2021. Sometime in 2021, I started thinking that I might want to try sourdough again, but this time gluten-free.

I started a gluten-free starter from scratch and spent several months experimenting with gluten-free breads. My starter was great, but I had quite a few failures when it came to making gluten-free sourdough bread.

Then my health took a turn for the worse, and my gluten-free sourdough started suffering. It didn’t just suffer, it died due to a lack of care.

I gave up gluten-free sourdough for a while, but in 2024 I decided to give it another try.

After over a year of experimenting with my gluten-free sourdough starter and quite a few gluten-free sourdough recipes, I am ready to start sharing my experiences and recipes.

Today I am starting by sharing how I started my gluten free sourdough starter.

Over the last few years, I have started several gluten-free sourdough starters from scratch; some have been more successful than others.

My favorite way to start a gluten free starter is to follow Bob’s Red Mill Gluten Free Sourdough Starter Recipe using brown rice flour.

It has been my tried and true favorite way to start and feed my sourdough starter, so this is one of the times, instead of sharing my recipe, I am sending you to the recipe I think is best.

I think most people overcomplicate sourdough, especially the starter. That goes for gluten free sourdough starter as well.

Sourdough and sourdough starter have been around for centuries. Back a hundred-plus years ago, people weren’t using scales or exact measurements for their sourdough.

They were using what they had where they were. People on the Oregon Trail, or pioneers on the prairie, or chuck wagon cooks on cattle drives, were not using scales to measure out fancy flours.

Yet, they still made sourdough day after day.

So, yes, I think modern-day bakers and social media influencers complicate sourdough to stand out and be unique.

Yes, gluten free sourdough is a little more complicated than regular sourdough, but it doesn’t have to be complex.

If I can make gluten free sourdough without fancy tools or ingredients, so can you!

I have several gluten-free sourdough recipes to share over the next few months, so get your gluten-free sourdough starter going!

Try starting your Gluten Free Sourdough Starter with Bob’s Red Mill’s Sourdough Starter recipe, and stay tuned for my recipes for using it soon.

And in case you are wondering what the rubber band on the jars in the pictures above is for, it is so that you can tell when your sourdough has risen enough. I put it on the jar, and then after I feed the starter I move the rubber band to where the starter is. Then you can tell how much it has risen.

The post Gluten Free Sourdough Starter Recipe appeared first on Lynn's Kitchen Adventures.

     

Here is this week’s gluten free menu plan. I made notes next to the items that need to be gluten-free, but as always, please read labels to be sure the ingredients are safe for your family.

Gluten Free Menu Plan Week February Week 1

Quick and easy gluten free meals for January.

Gluten Free Pancake Mix Recipe

Make gluten-free pancakes at home with this homemade gluten-free pancake mix.

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Microwave Omelet

An easy omelet perfect for serving one or two.

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Gluten Free Double Chocolate Banana Muffins

Gluten free double chocolate muffins are so good that you will not know that they are gluten free.

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Burrito Bowl Soup

The flavors of a burrito in a delicious soup.

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Pasta with Roasted Vegetables

Pasta with roast vegetables is a simple summer supper.

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Fish Tacos

Change up taco night with fish tacos!

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Gluten Free Deep Dish Pizza

Gluten Free Pizza can be delicious with this deep dish gluten free pizza.

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Slow Cooked Cheesy Potato Cauliflower Soup

A perfect soup for fall and winter.

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Easy Slow Cooked Chicken Legs

An inexpensive dinner recipe.

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Gluten Free Dairy Free Snickerdoodles

Gluten free dairy free can be deliciosu with these gluten free dairy free snickerdoodles.

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Gluten Free Applesauce Cake - Gluten Free Kitchen Adventures

Photo Credit: gfkitchenadventures.com

A classic recipe made gluten free.

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These small batch gluten free banana muffins are perfect for when you need just a few gluten free muffins.

I love muffins because they work for breakfast, lunch, a snack, and even dessert. They are also one of my favorite things to adapt to gluten-free.

When my kids were all still at home, I made muffins at least once a week. They also freeze great, so I would always have some in the freezer for easy breakfasts.

Now that my kids are all grown and no longer living at home, I don’t make muffins as often as I used to.

And I miss muffins.

Yes, I can still make muffins and freeze them, but a batch is still a lot for my husband and me to eat.

To solve my muffin cravings, without making a big batch, I have been making small batch gluten-free muffins.

I love making just six muffins. My husband and I can eat a few over a couple of days, and I can put one or two in the freezer to eat later.

Small batch muffins are perfect for us at this stage of life.

These small batch gluten free muffins are also perfect to make when only one or two people in the family eat gluten free.

Twelve gluten-free muffins might be too many for one person, but six is more manageable.

If you are looking for a gluten-free muffin, give these small-batch gluten-free banana muffins a try.

Yield: 6 muffins

Small Batch Gluten Free Banana Muffins

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When you just need a few gluten free muffins make these small batch gluten free banana muffins.

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Ingredients

• 1 cup Bob's Red Mill 1 to 1 Gluten Free Flour Blend, see not below
• 2 tablespoons cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 eggs
• 1/2 cup sugar
• 3/4 cup mashed bananas
• 1/2 teaspoon vanilla
• 1/4 cup oil

Instructions

1. Preheat oven to 350 degrees.
2. Grease a 6-cup muffin pan or line with muffin liners
3. In a bowl, combine gluten free flour, cornstarch, baking powder, baking soda, and salt. Set aside.
4. In another bowl, cream together egg, sugar, and oil.
5. Add in bananas and vanilla. Mix well.
6. Stir in flour mixture just until combined.
7. Scoop batter into muffin pan. This makes six muffins.
8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
9. Let cool in pan for 3-4 minutes and then remove to a wire rack to cool.

Notes

This recipe was tested with Bob's Red Mill 1 to 1 Gluten-Free Flour Blend. Other gluten free flour blends may work, but they have not been tested.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 383Total Fat: 12gSaturated Fat: 1gUnsaturated Fat: 11gCholesterol: 31mgSodium: 376mgCarbohydrates: 64gFiber: 2gSugar: 25gProtein: 6g

Nutritional values are approximate and aren't always accurate.

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Homemade tomato soup with sausage and pasta is a simple, comforting dish perfect for a cold fall or winter day.

I love tomato soup. It is comfort food in a bowl.

This recipe for homemade tomato soup takes a basic tomato soup and makes it heartier with sausage and pasta.

This recipe uses everyday ingredients that you probably have on hand. The recipe calls for kielbasa, but you could use another kind of sausage if you don’t have kielbasa on hand.

This tomato soup with sausage and pasta is also easy to make gluten-free with gluten-free pasta.

This soup would be a perfect dinner for the cold weekend ahead!

Ingredients

• olive oil
• onion
• garlic
• chicken broth or stock
• canned diced tomatoes
• salt
• pepper
• macaroni or gluten free macaroni noodles
• kielbasa
• shredded parmesan cheese or Italian cheese

Yield: 6 servings

Homemade Tomato Soup with Sausage and Pasta

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A quick and easy dinner perfect for a cold fall or winter day.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 6 cups chicken broth or stock
• 3 - 14 ounce cans diced tomatoes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup uncooked macaroni or gluten free macaroni noodles
• 8 ounces precookied kielbasa, cut into small pieces
• 1/2 cup shredded parmesan cheese or Italian cheese for serving

Instructions

1. In a large pot, heat olive oil and add the onion. Reduce the temperature and cook the onions, stirring often until lightly browned and caramelized. This takes 5 - 10 minutes.
2. Add minced garlic and cook for 1 minute.
3. Add broth and tomatoes and simmer uncovered for 10 minutes, stirring occasionally.
4. Carefully puree the mixture in a blender or with an immersion blender (I prefer the immersion blender because hot liquid and blenders do not always mix well).
5. Return to the heat and bring to a boil.
6. Stir in pasta.
7. Reduce heat to medium low and cook for 10 minutes or until pasta is tender.
8. While pasta is cooking, heat kielbasa in a skillet until browned. You do not have to brown the sausage, but it adds extra flavor.
9. Stir kielbasa into the soup.
10. Salt and pepper to taste.
11. Serve with cheese on top.

Notes

This recipe is gluten-free as long as you use gluten-free pasta and read labels to make sure that your ingredients, like the kielbasa, are gluten-free.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 361Total Fat: 23gSaturated Fat: 8gUnsaturated Fat: 15gCholesterol: 48mgSodium: 1982mgCarbohydrates: 22gFiber: 3gSugar: 6gProtein: 18g

Nutritional values are approximate and aren't always accurate.

More Soup Recipes

Bacon Tomato Soup

Beef Enchilada Soup

King Ranch Chicken Soup

Originally posted January 2009. Update January 2026.

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