Gluten Free Recipes
Finding out you are Gluten Intolerant or have Celiac’s Disease can be difficut. Finding foods you like and don’t take hard to find and super expensive ingredients can be challenging. I am posting some of my favorite recipes. All have been tried and used repeatedly. Many have passed the test of carry-in meals and potluck dinners. In my Gluten Booklet downloadable e-book I have included several different combinations you can put together yourselve for gluten free flour alternatives.
I hope you will enjoy these treats as much as we do. Come back again, I will try to continue to put more recipes up as I have the time.
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Main Dishes
Many of these recipes can be used as a meal by themselves or add a salad or other side dish to make a complete meal.
Quinoa Salad with Black Beans This recipe is from my daughter, Michelle Pryslak who is a registered dietitian in Virgina. She is writing a gluten free cookbook and this is one of her recipes. We love it as a main dish, but works well as a side dish too. We like the addition of chopped green peppers.
Black Bean Burgers are a great alternative to eating meat. Even if you are not a vegetarian these burgers are a healthy change from the traditional hamburg.
Black Bean Burgers #2 another variation on the bean burger.
Pizza Crust This is a recipe I have used for years. Put on some gluten free pizza sauce, mozzarella cheese, and your choice of toppings, pop into the oven and bake 20 minutes and it is ready to enjoy! .
Side dishes can compliment a meal or be used as a main dish depending on how much is being served.
Baba Ganoush is a great dip for raw vegetables, or crackers and is super yummy spread on the raw onion bread (recipe on the raw recipe page)
Quinoa Salad with Black Beans This recipe is from my daughter, Michelle Pryslak who is a registered dietitian in Virgina. She is writing a gluten free cookbook and this is one of her recipes. We love it as a main dish, but works well as a side dish too. We like the addition of chopped green peppers.
Salads can be a side dish or a whole meal. They can contain fruit, nuts, vegetables, grains, pasta and meat. What you put into your salad can be as varied as you want. If there is an ingredient you don’t like – leave it out.
Quinoa Salad with Black Beans This recipe is from my daughter, Michelle Pryslak who is a registered dietitian in Virginia. She is writing a gluten free cookbook and this is one of her recipes. We love it as a main dish, but works well as a side dish too. We like the addition of chopped green peppers.
Spinach Quinoa Salad is another recipe from my daughter which we love and eat often. Many times we make this salad our entire meal.
Lemon Kale Garlic Salad is another great salad especially when you can pick kale right out of the garden.
Cauliflower Salad has been a long time favorite. We have changed the dressing to make it gluten free and like it even better.
Baking breads, muffins, etc can be challenging for anyone who has never baked before. Finding out everything needs to be gluten free often seems overwhelming for the person who has recently found out they need to avoid all gluten products.
Having lived the gluten free lifestyle for over almost 40 years I have managed to make many wonderful breads and also some gigantic failures. Baking is more than just putting the ingredients in the pan and throwing it into the oven to bake, it requires getting to know the ingredients and how they interact. Many times I don’t have all the exact ingredients called for in a recipe. Knowing how to substitute different gluten free flours when you are out of the flour listed in the recipe can make it much easier to stay on the GF lifestyle. Click here to download a GF characteristics chart.
There are many GF baking blends on the market you can use, typically they are rather costly and if you don’t have a source nearby you will have to pay shipping. These blends are a great way to begin since most of them substite for white or wheat flour 1:1. As you continue to learn how to use GF flours, try experimenting and building your own GF flour blend out of the flours readily available to you. My suggestion is to buy a small container of the flour, try it and if you like it buy it in bulk, providing you have a place to store it.
If a recipe seems like a failure the first time – don’t give up on it. There are many factors that can influence success or failure – water temperature, room temperature, humidity, rising time for yeast breads, even your mood when you are putting the recipe together.
Almond Muffins These are great for anytime of the day, substitute blueberries or chocolate chips for the raisins for a change of pace. They also travel well.
French Bread/ Pizza Dough Mix This is a fairly versatile mix you can use in many of your own recipes.
Zucchini Bread this recipe is a ‘hit’ with my grandchildren (even the one who doesn’t like zucchini)
Pizza Crust Pizza crust dough can be used many ways. Make small individual 4-6″ size and use them like flat bread, or do it thin and use as a wrap.
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Even though I have made my own mixes to use for baking, over the years there have been some Gluten Free combinations I have tried, used and liked to bake with making it much easier to bake Gluten Free. The one I use the most is Bob’s Red Mill
The 1 to Baking Flour is fine enough to use to make pies and pastries.
Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, 25 Pound
It comes in smaller sizes if you would rather try it before purchasing such a large amount, but way more cost effective if you purchase in bulk
Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, 64-ounce
A heavier flour mix is the Baking Flour which works better for breads and cookies.
Bob’s Red Mill Resealable Gluten Free All Purpose Baking Flour, 22 Ounce (Pack of 2)
Sourdough requires a starter which is easy to use. The Brown Rice Sourdough Starter is available under the cultured and fermented foods tab. Once the sourdough starter is going you can store it in the refrigerator, get it out the night before, take out the amount you need, feed it with equal parts brown rice flour and water and let set overnight. It will be ready to use the next morning. Measure out how much starter you need and stir the remainder into the starter stored in the refrigerator to feed it for another week or until you need to use it again.
Sourdough Bread
Sourdough Oat English Muffins When you are using oat flour, be sure to purchase the gluten free oat flour.
King Arthur’s is another brand of flour which works good and they have some really good baking mixes
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Even if it isn’t healthy to eat desserts ALL the time, it is nice to have dessert for a special occasion. Many of the recipes I have tried result in limited success. I always encourage those I work with who are gluten intolerant to explore and try new recipes. All Paleo recipes should be gluten free and safe to make and enjoy en by itself, with a banana added or as the custard for banana cream pie topped with meringue.
Cakes are probably the easiest of the desserts to make since the batter can be poured into the pan and if you are using a 8″ X 8″ or 9″ X 13″ pan you can serve it right from the pan. Most gluten free cakes tend to be more crumbly than their gluten filled counterparts.
Rhubarb Cake is a hit at the church potluck!
Flourless Chocolate Cake – Paleo – This recipe is super easy to make and tastes great especially with the whipped coconut cream on top.
Custards and Puddings like most desserts have more sugar than most people should eat daily, but work for the occasional treat. Beware of boxed pudding mixes since they almost always contain gluten.
Quick Rice Pudding This recipe does not usually cook down really thick, but it is yummy all the same.
Cooked Custard This recipe has been used in our family since I was a small child. It originated on the back of the corn starch box. It is a favorite eaten by itself, with a banana added or as the custard for banana cream pie topped with meringue.
Cookies are one of my favorite desserts to have on hand. I try to keep them in the freezer so they don’t get eaten in the first couple of hours out of the oven. They are great to have around so if you need that little something sweet you can eat just one and not overdose on sugar.
Snickerdoodles – Paleo – these are best eaten in a couple of days, otherwise put them in the fridge.
Peanut Butter Chocolate Chip Cookie Dough Bites I forgot to put the honey or agave in these and they were a little more crumbly, but tasted great. I think I will continue to leave out the sugar!
Brownie Mix can be made ahead of time and packaged in zip-lock bags or put the ingredients together when you need to make a batch of brownies for your next chocolate fix.
Double Chocolate Chip Cookies are the chocolate lover’s delight. Unfortunately, they are almost impossible to eat just one!
Finding a healthy snack when you are gluten free is another challenge. There are lots of unhealthy snacks available on the market, but finding a healthy one especially when you are traveling is difficult. If you are living the gluten free lifestyle, then you should be prepared and have a healthy snack you can easily take with you.
Tasty Mixed Nuts are a favorite at our house and we always have some on hand to throw on a salad or just to munch on a few.
Kale Chips are a great substitute for potato chips or tortilla chips