gluten freeeeeeeee recipies please!!!!

http://glutenfreegoddess.blogspot.com/

Incredible!

Lifesavers: Mexican and South American restaurants and markets, Thai restaurants, and Asian grocery stores (for cheap gluten-free flours and lots of rice noodle options -- just avoid the soy sauce!),

As far as recipes go, the websites listed so far are great, and there are a ton more. My single favorite discovery so far has been AREPAS, which are little South American corn cakes you can use in place of bread. You have to track down PAN AREPA to make them (try your local Mexican or South American market). The just mix 3T of the Pan Arepa with warm water, let sit until it firms up, and fry over low heat in either PAM or 1/4t healthy oil. Let cool slightly, fill with your favorite sandwich fixins. These things rock, and they're only 110 calories with PAM.

I have found some here: http://www.dancingcarrots.com/category/gluten-free-recipes/

chocolatecoverdkatie.com healthy GF deserts. My family loves the (Better "Finger" Bars) and the (Cookie Pie). I don't even have regular flour in my house and I agree with others who said the more you cook GF the easier it gets. I substitute 1/1 in most of the recipes I make with great success. My favorite flour is Mama's Coconut Blend I use many others but this one acts the most like white flour. I have been cooking GF for around six years my family of seven loves the food and don't even know the difference.

Crockpot365.blogspot.com is a great resource. The Mom blogged daily for a year regarding crockpot recipes - all recipes are gluten free. I have gotten my best recipes from there! Good luck, it's not nearly as hard as it seems. It's pretty easy to cook gluten free once you get into it and you will be better for it!~

I made these the other day and they were AMAZING!!

Ingredients
•1¼ cups almond meal
•¼ cup chopped dark chocolate
•½ cup shredded unsweetened coconut
•½ tsp baking powder
•¼ teaspoon salt
•⅓ cup brown sugar (I used coconut palm sugar)
•1 egg
•3 Tbsp coconut oil, melted
•½ tsp vanilla extract

Instructions
1.In a large mixing bowl, stir together almond meal, dark chocolate chips, coconut, baking powder, salt and sugar.
2.In a separate bowl, beat egg until uniform in color and doubled in volume.
3.Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined.
4.Chill in the fridge for at least 30 minutes or even overnight.
5.Preheat oven to 375 degrees.
6.Shape dough into 1-inch balls, place on baking sheet with 1-1/2 inch space in between each. Press down slightly to flatten a bit.
7.Bake until edges begin to brown, 7-10 minutes.
8.Remove from oven and let cool before serving.

Nutrition Information
Serving size: 20 cookies; per cookie: Calories: 78 Fat: 6.3 g Saturated fat: 2.9 g Carbohydrates: 5 g Sugar: 3.5 g Fiber: 1 g Protein: 1.7 g

most things asian because they're usually rice based (just make sure you buy gluten free soy sauce), anything that isn't wheat or barley pretty much, so if you want pasta or something, make it just the same way you would before just use gluten free pasta like rice pasta, and if there's flour or something in the sauce, you can experiment with other things, or cause I'm lazy i just buy gluten free all purpose flour and it hasn't failed me yet.
make things with rice, quinoa, corn tortillas, corn meal, potatos, instead of bread and pasta and stuff, and then keep everything else the same. When you're making your own food it's VERY easy to be gluten free, you can do any recipe you want gluten free pretty much, just some will take weird mixes of flours and things like this but you can google gluten free _____ recipe and you will find tons, read the reviews, see if any changes should be made and make it.
I find things to have in the house that are useful: already cooked rice that you just need to microwave, quinoa, veggies, meat, gluten free sandwich bread (udis whole grain, keep frozen, when you want it take your pieces, wrap in paper towel, microwave on high for 30 seconds, and then toast), gluten free bread crumbs, and like gluten free sauces like soy sauce and things like siracha and tabasco and these things that will add flavor. My guess is most of your recipes are already gluten free, and if they're not all it takes is switching 1 ingreident or adding a different side dish or something.
HOWEVER be careful with the gluten free substitues for things like cookies and breads and such, a lot of times they're much worse for you than their gluten-y counterparts, so just don't go overboard on those.
Try instead of substituing gluten free things, just changing it to things that are naturally gluten free, like rice, or just not having a carb and having a carb-y vegetable (squash for example)