Share Your Gluten-Free Recipes

posted 2 years ago in Cooking
Post # 2
Member
3756 posts
Honey bee
  • Wedding: April 2014

Nowadays it’s pretty easy to get most of the things you have always used (condiments, dressings, etc) in gluten free form. Many products now say gluten free right on the label. My go to bread is Udi’s, Van’s gf waffles, Bisquick has a GF version which is great for pancakes, as far as recipes go, I pretty much just use regular recipes and substitute gf items for anything that needs to be subbed. For breadcrumbs I use Gillian’s, soy sauce I use San-J GF Tamari, Worcestershire I think French’s is gf. I read a ton of GF blogs which is great for recipes and product reviews/recommendations. For amazing breads and confections recipes Gluten Free on a Shoestring can’t be beat.

Glutino products are great, their gf chocolate sandwich cookies are a great oreo replacement. They also have awesome bagel chips.

I try to avoid too many gf producs though because it’s really all just processed food, the best gluten free diet is one filled with meats, veggies, fruits, eggs, natural stuff. But I know how hard it is to give up all your favorite foods and wanting to find acceptable replacements.

Anyway, I have been doing this a long time so I’m happy to help if you have any other questions or are looking for a specific gluten free item. 🙂

Post # 4
Member
247 posts
Helper bee
  • Wedding: April 2014

Make sure to use Lea & Perrins worcestercire sauce sicne that is gluten free for sure, not sure about other brands and the cocunut flour not breadcrumbs.

  • This reply was modified 2 years, 3 months ago by  MrsG42014.
Post # 5
Member
3756 posts
Honey bee
  • Wedding: April 2014

Oh yeah a lot of the mainstream pasta companies are making gf now. I’ve only tried Barilla and we love it, hubs will eat it without complaints. A lot of mainstream cereals are too, Chex cereals mostly are but not wheat chex. Rice Crispies unfortunately is not, they use barely malt, but they do make a GF version now. Cocoa pebbles are gf which makes me happy lol. Frito Lay has a lengthy list of GF products on their website. Snyder’s makes great gf pretzels. You can usually find gf lists on most of the big brand companies websites. Many restaurants have gluten free menus now and even offer gf buns, pasta and pizza. I could go on for days… lol

Specific gf brands that I enjoy are Glutino, Kinnikinnick, Enjoy Life Foods, Schar, Udi’s, Rudi’s, Gillian’s. If you can find them, Joan’s GF English Muffins are amazing, expensive but worth it for a treat once in awhile. She also makes amazing bagels and corn toaster cakes.

Post # 6
Member
1896 posts
Buzzing bee
  • Wedding: March 2014

I like the recipes on this site:

 

http://nomnompaleo.com/

 

They are all paleo, but you can always add the other stuff you’re interested in eating that aren’t paleo.  FWIW, these are recipes using whole foods/ unprocessed and much healthier than your standard “gluten free” franken-recipes…. 

Post # 7
Member
1075 posts
Bumble bee

Honestly, I don’t really eat any of the gluten-free processed food unless it’s Amy’s, Glutenfreeda,  or Evol (made with organic ingredients so even though it’s processed I feel a little bit better about eating that stuff when I’m in a hurry). 

I would just concentrate on eating nautrally gluten-free food made with whole ingredients. You can use butter lettuce leaves to wrap burgers, make tacos, etc. Pureed veggies like butternut squash and cauliflower make great thickeners for soups, gravies, etc in place of flour. If I use any flour at all, I use coconut flour or make my own oat and nut flours (use can also buy these on vitacost for way cheaper than in the markets). 

We get most of our seasonings on vitacost.com or at Sprouts Farmer’s Market. But we mostly use fresh ingredients (fresh garlic, basil, etc) which are all naturally gluten-free.

Andthepupmakes3:  I love that site–great recipes!

Also, http://www.inspiralized.com has great zoodle as well as other gluten-free/veggie noodle recipes. And I also love http://www.fitalicious.me ; a lot of her recipes can be made gluten-free and they’re healthy. 

Post # 10
Member
3624 posts
Sugar bee
  • Wedding: July 2013

McCormick’s seasonings are all GF. 

As for brands, I love Trader Joe’s rice pasta, GF fake flour, and stocks.

For bread, I like Udi’s and Three Bakers, but you want to freeze it and toast it. Don’t leave gluten bread out for too long!

For breadcrumbs, I used stale tortilla chips run through a food processor.

I cook almost everything from scratch and don’t use specialty products. I find that I don’t respond well to xantham gum and other fake glutens, so I just cook naturally gluten free food. This week we had mac and cheese, pesto pasta, polenta with tomatoes, risotto, and then turkey burgers.

Post # 11
Member
1075 posts
Bumble bee

Love, love, LOVE Flavor Gods!!!

Most gluten-free bread is gross so I just use butter lettuce leaves (unless you’re able to go to Disneyland’s Grand Californian Hotel–I kid you not, they have the BEST gluten-free bread I have ever tried and they won’t tell me what brand it is). 

If you want quick, healthy meals: EVOL, Glutenfreeda, and Amy’s are my go-to. They are made with organic ingredients and are better than a lot of the other processed gluten-free food out there in my opinion. 

Other good sites with recipes are inspiralized.com and http://www.fitalicious.me

I would stick to foods that are naturally gluten-free (fruits, veggies, lean meats, quinoa, etc). 

As far as seasonings go, besides Flavor Gods, I tend to use fresh herbs or I buy them at vitacost.com (much cheaper than in the stores). 

For gluten-free flours (they are ALL expensive), so I make my own. Gluten-free old-fashioned rolled oats or raw nuts and a whirl in the food-processor–that’s it. 

 

Post # 11
Member
3756 posts
Honey bee
  • Wedding: April 2014

Yes, gf bread can be tough but they are not all like that! Just keep trying til you find one you like. I keep it frozen, then I thaw it in the microwave for 20 seconds then put it in the toaster. Udi’s bread I find that I can just leave it in the fridge defrosted, throw it in the microwave for 20 seconds and it’s soft enough to eat just like that, but eating it straight out of the package is definitely going to be dry and unappealing! Toasted though is usually best. Thanks for the seasoning recommendation, will have to check them out!

Post # 12
Member
264 posts
Helper bee
  • Wedding: September 2015

 

newbeelove:  I didn’t want to repeat all the great advice above, so here’s what my Dad found out – Corona has such a small miniscule amount of gluten that it shouldn’t aggrivatr your symptoms (ask Dr first obviously if you’re concerned). he has been diagnosed with Celiac for five years and having (maximum) a couple Coronas is apparently way better than New Grist or any other GF beer.

Post # 13
Member
679 posts
Busy bee

newbeelove:  barilla gluten free pasta. In the regular pasta isle. Its the best ive found! Ive probably tried 10 different types. It is so close to the regular texture!! 

 

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