20 Gluten-Free Soup Recipes

It is that time of year again. Pull out your soup pots or crockpots and let's get cookin'! 

I have 20 of my favorite Gluten-Free Soup Recipes in one spot for you. 

Bookmark it and come back whenever you are ready to make some scrumptious soups! 

Gluten Free Chicken Pot Pie	Thai Red Curry Chicken
Gluten Free Crockpot Enchilada Soup	Spicy Asian Chicken Noodle Soup
Lentil Soup	Turkey and Rice Soup
Creamy Broccoli and Cheese Soup	Gluten Free Pumpkin Soup
Gluten Free Beef Barley made with Quinoa	Zuppa Toscana
Healing Soup	Egg Drop Soup
Tomato Soup	Southwest Black Bean Soup
Crockpot Vegan Coconut Curry Soup	Gluten Free Potato Soup
Slow Cooker Black Bean Soup	Crockpot Navy Bean Soup
Split Pea Soup	Crock pot Cream Cheese Chicken Soup

Also a little teaser of my cookbook is out. If you want to get a peek at what is inside, here you go!

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Pumpkin Pancakes

If you follow me on facebook, you already know about the accidental gluten exposure my daughter went through. If you don't, let me give you a quick rundown...She was at a party. My daughter is turning 20 and a lot of her friends are over 21 and drink. She got busy talking away and reached for her lemonade and took a big swig, only to spit it all over, because it wasn't her lemonade... it was someone's beer. Evidently that was enough to send her into a tailspin. Course as you all know it didn't happen immediately. The next day the hell began. Now, I know it is torture for her, so I try really hard to stay understanding. Sometimes it is really tough to get caught in the crossfire though. My daughter is the sweetest thing on a normal occasion. Once gluten crosses her lips she can be very brutal. She explains it that she can't control it. Everyone ticks her off and she doesn't hold back what she is thinking. Jokes are no longer funny. There are tears, a lot of tears. Emotional roller coaster is an understatement. I am told gluten affects every Celiac in different ways. She does get the regular tummy pain, headaches, fainting, hard to breathe. For her though, I think it is the emotional/mental game gluten plays on her that is the hardest. Poor thing. I told her we are going to go to the store and get her a bunch of travel cups to take so that she knows which one is hers at all times. She tries to eat at home as much as possible. If I had it my way she would never eat outside the home. Pack lunches, and drinks etc. It just isn't worth it. She is coming around to my way of thinking. She just can't handle this anymore, and if I am being honest... neither can I! 

Knowing she had this awful exposure. I wanted to ease her pain a little bit and make her a nice breakfast to get her day off to a good start. Thankfully, she loved these. She ate 5 of them! 

Gluten-Free Pumpkin Pancakes
adapted from Tastes better from scratch - Makes 1 dozen

1 cup buttermilk
1/2 cup pumpkin puree
2 eggs
1 Tbs canola oil
1 Tbs apple cider vinegar
1 cup Maninis multipurpose gluten free flour
2 Tbs brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/4 tsp salt
Cinnamon Syrup:
1/2 cup white sugar
1/2 cup packed brown sugar
2 Tablespoons all purpose flour
1tsp ground cinnamon
1 tsp. vanilla extract
3/4 cup water 

For the syrup:  Stir all ingredients together in a small saucepan. Over medium heat, stir occasionally until boiling. Let it boil for a few minutes while stirring until it thickens. Remove from heat and set aside.

In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon and salt. 

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.  

Mix the dry ingredients into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

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Pumpkin Bread with Pumpkin Buttercream

Fall has begun and let me tell you our house is full of yummy smells of pumpkin, cinnamon, apple, nutmeg, and cloves. Are you ready for this wonderful season? Let the Fall baking continue with this scrumptious Pumpkin Bread!

Gluten-Free Pumpkin Bread with Pumpkin Buttercream
adapted from A Kitchen Addiction
1 1/2 C Maninis all-purpose flour
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/8 tsp cloves
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
2 eggs
3/4 C brown sugar
1/4 C sugar
1 tsp vanilla extract
1/2 C greek yogurt
2 tbsp canola oil
1 1/4 C pumpkin puree
For the Frosting:
1/4 C butter, softened
2 tbsp pumpkin puree
1/2 tsp cinnamon
1/2 tsp vanilla
1 1/2 C powdered sugar
2 tsp milk
For the Caramel Drizzle:
3 tbsp brown sugar
1 tbsp water
1 tbsp butter
1/4 tsp salt

Preheat oven 325. Prepare your loaf pan by lining with parchment and spraying the sides with non-stick spray.
Whisk together flour, cinnamon, nutmeg, allspice, cloves, salt, baking soda, and baking powder until well-combined. Set aside. 

In a separate bowl, using an electric or stand mixer, beat eggs until creamy. Beat in brown sugar and sugar substitute on medium speed for one minute. Add in vanilla, yogurt and oil. Beat until well-combined. 

Add flour mixture and pumpkin, beat until just combined. 

Spread batter into prepared pan. 

Bake for 45-55 minutes or until toothpick inserted into the center comes out clean. Allow bread to cool in pan for 10 minutes before removing it to cool completely on a wire rack. 

While bread is cooling, begin preparing the frosting. Cream together butter and pumpkin puree. Add in cinnamon and vanilla and beat until creamy. Slowly add confectioner's sugar and milk. Beat until well-combined and creamy. 

Spread frosting over the top of the cooled bread. 

In a small saucepan, stir together brown sugar and water. Dissolve sugar over medium-high heat. Continue heating until caramel turns dark brown and starts to boil, making sure to stir constantly to avoid burning. Add butter and salt. Stir to combine and remove from heat. Continue stirring for another 1-2 minutes to cool the caramel somewhat before drizzling over the top of the frosting. 

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