Gluten Free Recipes :D

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!

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/

try glutenfreegoddess.com too.

I have also made oatmeal raisin cookies that were gluten free and yummy.

Me too. It is been six weeks.

Me and my 11 year old have both been diagnosed. It has been super challenging.

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 :-)

Bump for my husband.

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.

http://gemsspot.wordpress.com/2012/12/20/gluten-free-thai-beef-salad/

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.

Guess I repeated myself :noway: :blushing:

Google gluten free recipes and you'll get a ton of websites. I love recipes. I print the ones I want to try and add it to my gluten free recipe binder and if I try it and don't like it I throw the recipe away. Good luck.

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