Mission Statement

Living & Loving Gluten & Casein Free is an informative and creative blog to enlighten those facing the challenges of a Gluten Free Casein Free lifestyle! There are original recipes and other recipes I have acquired along my GFCF journey! With tips, tricks and modifications to enhance your recipes and entice your taste buds. Topics include trips to the grocery store to find the best products available, awareness of ingredient labels, money savings with on-line ordering and understanding and providing answers in overcoming your daily frustrations and challenges. The blog will also take on issues with eating out, family meals, children lunches, traveling and planning for meals on the go. Living & Loving Gluten & Casein Free is here to lend a hand and to demonstrate the most effective and delicious ways to cook GFCF and stay within your budget.

Cheers! Ashley Lyerly

Saturday, November 26, 2011

Leftover Gluten Free Turkey Pot Pie

I used all of my Thanksgiving leftovers for this!  So yummy!

1 1/2 T Gluten free flour
1/2 t curry
1 T soy butter
2 cups left over veggies of choice-peas, corn, green beans, carrots
3/4 cups Gluten free chicken broth
1/2 cup Casein free milk-soy, rice, coconut
2 cups left over turkey
1 Prepared Gluten Free Pie Crust
Preheat oven to 350, cook pie crust to specifications.
Melt butter in large skillet, stir in flour and curry powder until it comes together. Mix in broth and milk stir into flour mixture. Bring to a boil, salt and pepper, stir in veggies and turkey. Pour into baked pie crust, top with leftover mashed potatoes. Bake for about 15 more minutes.
Serve with naturally Gluten Free Cider!
**Tip-I prefer canned coconut milk for the turkey filling. It is very thick like cream. 


  1. Is any GF flour OK?

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