Gluten Free Recipes :D

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clumsygermangurl
clumsygermangurl Posts: 164
in Food and Nutrition
Just got diagnosed with Celiac Disease for the second time, but this one is permanent. I didn't believe my primary doctor (had no systems that showed I had this disease). Went to a specialist and got an Upper Endoscopy, tested positive for Celiac Disease, so I am back on my Gluten Free diet for LIFE!!!

Anyone have some good recipes? I am totally up to making them.

Thanks for all your help!

:happy: :happy: :happy: :flowerforyou: :flowerforyou: :flowerforyou: :heart: :heart: :heart:

HELP I need it!!!
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Replies

  • slowrunner44
    slowrunner44 Posts: 3 Member
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    My son was recently diagnosed (about a year ago). I went from buying a bunch of shiny new gluten free stuff to modifying what I already do to make my current recipes gluten free. I use "better batter gluten free flour" in recipes for things like pie, cakes, cookies and dough. I have found soy sauce, teriaki sauce, etc. that is gluten free. Its much easier to think of modifying stuff instead of changing to a whole new way of cooking/baking. There are a lot of great recipes online if you are looking for new stuff. Don't forget to check medicines and drinks. My son can't tolerate powerade or generic versions of some prescriptions. Good luck!
  • kmjenkins
    kmjenkins Posts: 396 Member
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    I love this website, haven't made anything I don't like yet!

    http://www.elanaspantry.com/gluten-free-recipes/
  • HSingMomto7Kids
    HSingMomto7Kids Posts: 345 Member
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    The doctor suggested I try gluten free, and I'm clueless where to start. I did find this site today though. http://www.glutenfreecookingschool.com/archives/what-to-eat-on-a-gluten-free-diet-week-one/
  • HeidiHoMom
    HeidiHoMom Posts: 1,393 Member
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    Peanut butter cookies:

    1 cup peanut butter
    1 cup sugar
    1 egg

    Mix, make ball of 1 tbsp batter and put on baking sheet, press with fork...bake at 350 for 8-10 mins.
  • HeidiHoMom
    HeidiHoMom Posts: 1,393 Member
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    try glutenfreegoddess.com too.

    I have also made oatmeal raisin cookies that were gluten free and yummy.
  • slimy72
    slimy72 Posts: 12
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    I love the book " life tastes good again". And I love their blog too.
  • tearsinger
    tearsinger Posts: 17 Member
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    Me too. It is been six weeks.

    Me and my 11 year old have both been diagnosed. It has been super challenging.
  • clumsygermangurl
    clumsygermangurl Posts: 164
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    Thank you so much guys, appreciate all your ideas!!
  • Kaylee_law_123
    Kaylee_law_123 Posts: 450 Member
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    I've been gluten free for about 5 years now - I usually just "tweek" normal recipes to make them gluten free (ie use Gluten Free flour instead of flour, or rice crumbs instead of breadcrumbs).

    It's a big adjustment but it certainly just becomes part of your everyday life. The only time I really notice it is when I am going to someones house for dinner and they make something I can't eat.

    Good luck, you'll feel a hundred times better without it in your system :-)
  • littlelaurie14
    littlelaurie14 Posts: 224 Member
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    http://chocolatecoveredkatie.com/
    :)
  • slowturtle1
    slowturtle1 Posts: 284 Member
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    Bump for my husband. :)
  • Eve23
    Eve23 Posts: 2,352 Member
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    There are many different web sites that will help you with GF recipes. One is a magazine you can get online or maybe the library is called "Living Without" It was a good start for me.

    I have found if I start with good flours for baking then I generally will like what I make from it. My personal favorites are generally almond base flour or oat flours. Each type of flour does have different properties so do some reading on them.
  • 2011Eileen
    2011Eileen Posts: 63 Member
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    Hi!
    You may also want to try celiac.com This is the site I had used for my daughter several years ago. This will be challenging
    especially when eating out, but occasionally you maybe find gluten free restaurants, or have a celiac restaurant card which when shown, they tend to pay more attention to it. All the best, just think of how much better you will feel.
  • Doberdawn
    Doberdawn Posts: 732 Member
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    Search this gluten free thread for pancakes & angel food cake. My best bud & I both tested & posted recipes just this past week
  • 388gigi
    388gigi Posts: 485 Member
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    http://gemsspot.wordpress.com/2012/12/20/gluten-free-thai-beef-salad/
  • MaggieSporleder
    MaggieSporleder Posts: 428 Member
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    http://glutenfreegoddess.blogspot.com/

    I love this lady's recipes! :) I've not found one thing that wasn't enjoyed by the entire family.
  • rnagirl
    rnagirl Posts: 1 Member
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    I was diagnosed with celiac disease about 13 years ago (at age 14). The most important point about gluten free baking is that you can't substitute GF flour with wheat flour by volume (i.e. cup to cup) because flours have different densities. I use a scale (~$25) and assume 1 cup wheat flour is 4-5 ounces. This way I can use any recipe (I usually use smitten kitchen's blog) and convert it to GF. I also like smitten kitchen because she usually puts weight measurements along with volume measurements. It is also important to balance 'whole grain' flours (i.e. sorghum, rice, quinoa) with 'starches' (i.e. tapioca, sweet rice flour, potato starch) to get the right texture in the final product. I start with a 50/50 blend of whole grain to starch and go from there. I don't like buying the premade mixes because they are often not healthy, expensive, and full of refined flours, I prefer to make my own blends which have teff, quinoa, etc and are much healthier and have more fiber. Amazon sells 4-packs of flour for $10-12 and you can get a discount with subscribe and save, which I love!

    I like reading gluten free girl for inspiration and support but I don't often make things from her site. I agree with many here about gluten free goddess but a lot of her recipes are egg/dairy free, which I don't have a problem with. Several gluten free recipes require eggs (or extra eggs) to get a cohesive texture.
  • Doberdawn
    Doberdawn Posts: 732 Member
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    I was diagnosed with celiac disease about 13 years ago (at age 14). The most important point about gluten free baking is that you can't substitute GF flour with wheat flour by volume (i.e. cup to cup) because flours have different densities. I use a scale (~$25) and assume 1 cup wheat flour is 4-5 ounces. This way I can use any recipe (I usually use smitten kitchen's blog) and convert it to GF. I also like smitten kitchen because she usually puts weight measurements along with volume measurements. It is also important to balance 'whole grain' flours (i.e. sorghum, rice, quinoa) with 'starches' (i.e. tapioca, sweet rice flour, potato starch) to get the right texture in the final product. I start with a 50/50 blend of whole grain to starch and go from there. I don't like buying the premade mixes because they are often not healthy, expensive, and full of refined flours, I prefer to make my own blends which have teff, quinoa, etc and are much healthier and have more fiber. Amazon sells 4-packs of flour for $10-12 and you can get a discount with subscribe and save, which I love!

    I like reading gluten free girl for inspiration and support but I don't often make things from her site. I agree with many here about gluten free goddess but a lot of her recipes are egg/dairy free, which I don't have a problem with. Several gluten free recipes require eggs (or extra eggs) to get a cohesive texture.

    Do you have a proven recipe for making baguettes? I know it can be done because I used to buy delicious ones until they were discontinued. :-(
  • Eve23
    Eve23 Posts: 2,352 Member
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    Guess I repeated myself :noway: :blushing:
  • 2youngatheart
    2youngatheart Posts: 338 Member
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    Bumping for later:-)

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