St. Pattys Day | Gluten Free Hot Cross Buns | Shamrock Soup

St. Pattys Day | Gluten Free Hot Cross Buns | Shamrock Soup

Have you found it challenging to celebrate various holidays now that you are gluten free? Before changing my family’s diet, I enjoyed making holiday themed meals such as corned beef and cabbage or Irish Soda Bread for St Patrick’s Day. Who doesn’t enjoy a nice cold green beer on St Patrick’s Day, right? It’s fun. We also loved to indulge in hot cross buns right before Good Friday. Thank goodness it’s getting easier and easier to enjoy these foods in a gluten-free version.  For baked goods, I love Gluten-Free on a Shoe String (GFSS) blog. As a matter of fact, I am getting ready to review Nicole’s latest cookbook, Gluten-Free on a Shoe String Bakes Bread. I will be reviewing her biscuit recipe, Italian bread stick recipe (amazing) and her tortillas. Look for the review and giveaway coming soon.

Hot Cross Buns

Hot Cross Buns

Did you kick off Lent this year with a traditional Hot Cross Bun? Check out the history of this fun food at: History of Hot Cross Buns. For this type of intricate GF baked good, I would rely on Nicole again.  Check out her recipe here: Gluten Free on a Shoe String Gluten Free Hot Cross Buns (GFSS) Yah, you can have hot cross buns again!

Corned Beef and Cabbage

My favorite corned beef and cabbage recipe is by Cook’s Country. Sorry, you will need a membership to review and print the recipe but it is worth it. If you end up buying a prepped corned beef as featured below, be sure to check the ingredient list carefully for gluten. I personally think its important to use GF certified spices in any recipe.

gluten free corned beef and cabbage

The traditional corned beef and cabbage dinner with root vegetables

While I do prefer to make my own corned beef, I did see this packaged version at Costco. It says, “gluten-free” on the label but is not third party certified.


Irish Soda Bread

Traditional Irish Soda Bread

Another good blog for gluten-free baking is The Gluten Free Goddess (GFG). Check out Katrina’s recipe for Gluten-Free Irish Soda Bread here:  The Gluten Free Goddess. Nicole from GFSS also offers a Irish Soda Bread recipe: Gluten-Free on a Shoe String. In fact, she offers an entire menu for St Patty’s Day.

Gotta have green beer?

Glass of green beer and hops, isolated on white

Well if you just gotta have it, please just make sure first, that your 21 years of age, and then make sure it’s gluten-free and dye-free (see my natural options below). I would not use a wheat or barley grain based beer crafted to remove gluten. Most doctors that specialize in celiac disease have told me it’s too risky. Why take a risk when there are so many other options available to you.  Below are non-gluten based beer options.  Learn about gluten-free labeling for grain based beers here. Please be advised, my suggestions are not intended as medical advice. You should seek that directly from your physician.

My pick…New Planet




St Peter’s






Glutenator Beer


New Grist


Harvester Brewing


Dogfish Head




Celia Saison

Celia & Ipswich_0

Hard Cider

Another fun option is hard cider. There are many on the market now. I have featured a few below. My favorite is Angry Orchard.

Angry Orchard (my fav)



Wood Chuck Hard Cider and Wyder’s Pear Hard Cider





Fox Barrel Pear Cider


Redd’s Apple Ale


If you are going to color your beer, please use a natural coloring like featured below. I’ve seen these products at Whole Foods Market and New Leaf Community Markets in California. Color dye is Sammy’s number one food trigger and I think that none of us should be consuming this nasty chemical. It’s been linked to a long list of health issues. To learn more about color dye’s effect on your health, check out the Feingold Web site. India Tree has a full line of natural food coloring and baking decorations: India Tree You can also purchase India Tree products at the Natural Candy

India Tree

Natural food coloring with NO color dye. Mix yellow and blue to make green.


On a healthier note…enjoy some amazing green soup on St Patty’s day. We love our favorite recipe,  Shamrock Soup. It looks like cream of broccoli soup but is completely dairy-free.  Even Sammy loves this soup and I appreciate that it’s loaded with healthy nutrients from broccoli, asparagus and spinach (all naturally gluten-free).

Shamrock Soup
  • • 2 - 3 shallots (depending on size), peeled and cut into thin slices
  • • 2 - 3 leeks (depending on size), depending on size (cut the root end off and any dried up greens on the opposite end, cut into ¼ inch slices and place into a big bowl of cold water, swish pieces around in water to knock away dirt, set for a few minute to allow dirt to sink to bottom)
  • • 3 tablespoons rice bran or tea seed oil
  • • 2 cups asparagus pieces (cut the hard ends off the bottom and then cut into 2 inch pieces)
  • • 2 cups broccoli florets
  • • 3 cups baby spinach
  • • 2 containers (32 ounces each) organic chicken broth (for vegans, use vegetable broth)
  • • Celtic sea salt (at least 2 tablespoons of coarse grain)
  • • White ground pepper, to taste
  1. Pour oil in a very large, deep pot (I prefer to use enameled cast iron cookware). Turn the heat to medium-low. Add the sliced shallots into the oil and allow to sweat without browning.
  2. Add 1 tablespoon of coarse, ground, good quality sea salt to shallots to absorb while they are sweating.
  3. Carefully pull the soaking leek slices from the bowl of water being careful to not disturb the dirt settled at the bottom of the bowl. Shake the excess water from the leeks and then add to the pot. Sweat the leeks along with the shallots for about 5-10 minutes (again being careful to not brown).
  4. Add the asparagus pieces and allow them to sweat along with the shallots and leeks.
  5. When the shallots, asparagus and leeks are fully and tender, add the broccoli florets. Cook for about 10 minutes.
  6. Add one container of broth and cook for another 10 minutes. Be careful to not over cook. The vegetables should maintain a nice bright, green color.
  7. Add remaining broth and continue cooking for another 5-10 minutes.
  8. Process the cooked vegetable mixture with a hand-held food immersion blender until creamy. Wrap a kitchen tool around your hand draping over the bowl to prevent any hot soup from splattering.
  9. Add more sea salt and ground pepper to taste.
  10. This soup can be frozen in small individual size portions. It tends to brown or become "olive green" after being frozen so eat immediately after reheating.

May you always have the luck of the Irish.

four leaf clover


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