Fall. Pumpkin, pumpkin, pumpkin (in soft gluten-free pumpkin cookies!), apple, soup, chili, maybe a slow cooker meal, crisp fall blue sky energizing days alternating with chilly rainy I-don’t-want-to-leave-home days, baking and loving leaving the oven door open afterwards, the return of socks/slippers/clogs alternating with a few flip flop days, hoodies … oh, you know all about fall. It’s glorious, isn’t it?
So here we are at Gluten-Free Wednesdays (GFW) where you’ll find all kinds of gluten-free eating ideas—some that will make your fall fabulous and others that will be worth using all year long! GFW is the weekly blog carnival that I co-host with my friends Linda of The Gluten-Free Homemaker (sadly, this site is no longer active) and Lynn of Lynn’s Kitchen Adventures. If you’re a blogger, please link up your gluten-free eating ideas (following guidelines at the bottom of this post). Link up to any one of our GFW posts and your submission will show up on all three of our blogs. Plus, each week my co-hosts and I feature the readers’ favorite post and share the ones that caught our eye.
My Highlights from gfe
~ Butterscotch Tassies ~ Chrystal Carver takes recipes that we all used to love before going gluten free and makes them gluten free (and often dairy free). Recipes like Tassies, Red Velvet Cake, Carrot Cake, Pineapple Upside Down Cake, Pumpkin Pie, and Russian Tea Cakes. And she introduces us to new recipes like Turtle Brownies, Chocolate Shortbread Tarts, and, well, read the post and grab Chrystal’s Tassies recipe and enter the giveaway for her new cookbook, Sweet & Simple Gluten-Free Baking.
The Most Popular Post on Gluten-Free Wednesdays Last Week
~ Soft Gluten-Free Pumpkin Cookies (Vegan, Too) from Tessa, The Domestic Diva ~ I don’t think any of us could resist this photo or the whole idea of Tessa’s yummy cookies! They’re gluten free and vegan, which makes them the perfect fall cookie for most of you who are reading.
My GFW Post “Picks”
~ Mini Chocolate Chip Pumpkin & Ginger Muffins from ChaCha’s Gluten-Free Kitchen ~ I’m a self-professed muffin lover and I love these mini muffins from Kathryn (aka ChaCha)! We’ve all seen pumpkin chocolate chip creations and they’re terrific, but the crystallized ginger in these treats makes them super special.
~ Pumpkin Chocolate Chip Pancakes from Pocketfuls ~ “Special” pancakes can make everyone happy for breakfast, lunch, or dinner. These Pumpkin Chocolate Chip Pancakes will create yummy fall happiness for your loved ones! p.s. They’re gluten free, dairy free, egg free, and vegan.
We appreciate your participation and are happy to share many of the links on social media sites. However, as much as we hate to put a damper on this fun carnival, entries that do not follow the guidelines will not be shared and will be deleted from the linky.
~ You must link back to one of the co-hosts.
~ Links should be about a gluten-free eating idea. While it doesn’t have to be a recipe, it should be food related.
~ Recipes should have gluten-free ingredients or options in the recipe (not elsewhere in the text).
~ If you’re new, please read all the guidelines.
Note: Linking up indicates you are giving permission for us to share your submitted photo and your link via social media or in next week’s post if it is selected as the most popular post for the week or featured as a highlight.
Originally published October 14, 2014; updated November 25, 2022.
Audrey @ Gluten-Free Vegan Love says
Fall. Pumpkin, pumpkin, pumpkin, apple,… PERSIMMONS! 🙂 Thought I’d change things up a bit with another seasonal fruit that tends to get neglected, but which I absolutely love in baked goods — sharing a persimmon chai bread this time around.
Love your fall themed picks this week Shirley! Even if I can’t always eat them, seeing these treats makes me feel warm and cozy inside 🙂
Audrey–I love that you added to my fall litany! I’m not on board with persimmons yet, but that’s probably because I haven’t been expose to them, so to speak. We have a wild persimmon tree on our mountain property and it was only when we’d left and were a few miles down the road that I saw another wild tree with ripe persimmons and bemoaned forgetting to check our tree. In any regard, your Persimmon Chai Bread looks AMAZING. Absolutely luscious.
Btw, I actually didn’t label all those picks of mine appropriately. Those Pumpkin Chocolate Chip Pancakes from Pocketfuls are vegan as well. 🙂
I’m with you on feeling warm and cozy from these delicious treats and a heart-warming, butt-warming fire in our wood stove this evening. 😉 I do love fall!
Audrey @ Gluten-Free Vegan Love says
Persimmons are really great for baking — they kind of work like a custard, but also give baked goods a lot of moisture and a good texture, and they can act as an egg substitute too, so it’s a pretty versatile fruit. Once you get to know it, you’ll fall in love (no pun intended 😉 ). You’re lucky you can just pick them fresh like that!
Those pancakes look really great — thanks for the heads up. Pinning them now 🙂
Megan Ancheta | Allergy Free Alaska says
I love, love, LOVE fall, too, Shirley! It’s the best time of year! 😉 And I can’t wait to make those Apple Fritter Bites of Johnna’s one of these days. They look so delish!
This week I’m sharing Abbi’s bday cupcakes: GF Chocolate Cupcakes with Toasted Marshmallow Frosting. They were so much fun to decorate… and even more fun to eat. 😉
Thanks so much for hosting!
Hey dear!–I’m playing catch up! There are so, so many of us who !LOVE! fall! 🙂 I have to agree on Johnna’s Apple Fritter Bites and to be honest, they have me thinking of other similar possible treats, too. 😉
Abbi’s birthday cupcakes are the bomb! Your Toasted Marshmallow Frosting is simply brilliant. Now that you mentioned the torch factor in your post, you’ll have tons of pyromaniac mom bakers ready to make these for sure!
Good afternoon Shirley! I’ve shared a recipe this week! My simple gluten free granola is not overly sweet but lovely with almond milk and especially a banana!
Hope you’re having a lovely week!
Hi Vicky–I do love your granola! I’ve got oats and pepitas that I can use. Just need to pick up some more nuts. And I agree with your favorite way to enjoy this granola—with a banana and almond milk. 🙂
Thanks so much for sharing with us! Hope you’ll link up again this week. Remember that older posts are just as welcome as new ones. 😉
Happy Fall! xo,
I love seeing so many yummy pumpkin and fall-themed recipes all in one place, Shirley! Thanks very much for featuring my pancakes this week. 🙂
Lisa–I have to say that this year has produced more amazing gluten-free pumpkin recipes–and they started appearing much earlier, too—than any year before! Happy to share your delightful pancakes! 🙂