Gluten Free Recipes

I remember the first time I heard of gluten free recipes, I wondered about this new “fad diet”. I had never heard of anything being gluten free before a couple of years ago and suddenly it seemed I was seeing gluten free foods everywhere.

I quickly learned that it wasn’t a fad diet, that many people are intolerant to gluten, and if they eat foods that contain gluten, it can make them feel very sick.

I thought all this was interesting, but it had very little to do with me. Or so I thought.

Fast forward a couple of months and we noticed our oldest daughter was complaining of severe stomach pain after almost every meal. We wondered if it was stress, but it seemed to be only after eating. We tried eliminating dairy, thinking it might me a lactose intolerance, but that didn’t help.

Finally, after research that she did herself, she decided to try eliminating gluten entirely from her diet. Slowly, we noticed a change. She was no longer miserable after meals. She had more energy and didn’t always feel sick.

We weren’t altogether sure gluten was the entire source of her problems until one day when she accidentally ate something that included gluten. She felt that same old heavy, nauseous, crampy feeling that drained all of her energy.

That was enough to convince her that it was worth the effort to be gluten free. It has been over a year of gluten free eating for her and she hasn’t looked back.

Do you have a gluten free eater? Try some of our favorite gluten free recipes.

Gluten Free Chicken Enchilada Casserole

 

Gluten Free Mexican Lasagna

Crustless Quiche

Crock Pot Chicken Posole Stew

Chex Party Mix

Easy Homemade Caramel Corn

We also rely a lot on Gluten Free Homemaker and Lynn’s Kitchen Adventures for gluten free recipes.

What are your favorite sources for gluten free recipes?

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Comments

  1. Sheilah Miller says:

    I use gluten free on a shoestring a lot.

  2. Our favorite recipes and flour mixes come from Pamela’s Products. We do like Glutino and Van’s products as well.

  3. Your daughter’s story is much like my own. I had acid reflux for years and had gone through all of the OTC meds in the stores – using them until they no longer worked and then worked with my doctor on prescription strength meds. After about 7 years of this, needing to increase med dosages frequently, and after not having slept laying down in a bed for 3 years, my doctor finally started asking me many questions. The first question he asked me was when I felt the worst – after what foods. He was assuming spicy foods were what was setting me off. But, when I answered that it didn’t matter what I ate, I would have so much heartburn that I was miserable and that in fact, that morning I had eaten a half of a bagel with cream cheese and drank a glass of milk and was miserable within 30 minutes, that he got this gleam in his eye and decided to have me “see” if gluten was the issue. The first thing he had me do was a total body detox program. That 2 week period helped the problem tremendously, but then when I followed that up with a gluten free diet — actually a total starch free diet for 6 weeks, I was amazed! After 6 weeks, I could sleep in bed again and didn’t have to take ANY medicine! I felt so much better, so much more alert and awake, it was like getting a new life! Then, for my daughter’s and my shared birthday, I ate a hamburger with a bun (oh — how I had craved that!) and a small piece of birthday cake. I felt so sick for 3 days!

    I am now working with my 15 year old with eliminating gluten from her diet as well as she has many of the same symptoms. She is feeling better and much of her depression and sluggishness is gone!

    But, there are still a few items that I haven’t figured out how to do. For example, what do you do for cream soups? I know I can make my own and am willing to do that, but what do you substitute for the flour? I am trying to do gluten free without buying lots of different “replacements”. But, I am looking for a good substitute flour to use in several of my recipes that have a rue. Suggestions anyone?

    • Have you tried using corn starch as a thickener for soup recipes?

    • there are a mirade of starches you can sub to thicken sauces. Corn starch. Arrowroot, potato, tapioca….

    • If a soup recipe thickens with flour, and especially if you want to avoid starch, you can use brown rice flour. For small amounts of flour, you can make your own very cheaply with a thrift-store coffee grinder (thoroughly cleaned out and dedicated only to grains from thenceforth). Mine can grins about 2 cups of flour at a time before it gets too warm. Grind rice or millet for a delicious GF creamy hot cereal, too. Those ideas should help your budget a bit! :)

  4. We just found our one of our children has some food intolerance, one being gluten. It hasn’t changed too much for us so far we eat pretty low carb at home. The social part of eating has been the hardest on him (he is young). Potlucks, dinner with friends who don’t know anything about it, and things like the cookie treat at church and pizza parties (although he is happy to just eat the toppings ;) ).

  5. Allison S says:

    I have a wheat intolerance and LOVE my crockpot. This woman did a whole year of using her crockpot every day (and still keeps posting new recipes), and her daughter is also gluten free. Some recipes are hit and miss, but for the most part, they are excellent!! When I tried falafels, I failed miserably, ha.
    http://crockpot365.blogspot.com/

  6. A year ago my son diagnosed with a wheat allergy. As a family we decided to eliminate gluten from our home to make the transition easier on him. About 3 months later my husband and I were out, and I got something with wheat in it. Oh my goodness, I cannot believe how awful I felt. I have had wheat a few times over the last year and every time its the same thing. So I continue to be GF and we continue to be GF in our home, though it seems it is only my son and I that have the issue. It has been a life changing discovery for my son and I.

  7. I also need to be GF. Not because of a wheat or gluten allergy, but because I have what is called fructose malabsorption (fructose is not passed through my body, stays in my gut and cause many problems). Wheat, along with many fruits, is high in fructose, so I try and stay away from it.

    My husband is a chef, so he is more than willing (and loves it!) to play around with foods for me and with me. Two if our favorite site are: Gluten Free Girl (http://glutenfreegirl.com/) and The Gluten Free Gourmand (http://glutenfreegourmand.blogspot.com/).

  8. Im also GF on a shoestring. We have 3 kids. One had severe eczema and a ton of food allergies, including gluten. He was the only GF member of our family until my 3rd chid also developed eczema at 1 month and around the same time, my husband was diagnosed as gluten intolerant. So now only my oldest daughter can eat wheat.

    My favorite resources? Gluten-Free Goddess blog for recipes. She has some really nice ones, especially baked goods. Her blueberry muffins made the best birthday cupcakes this month for my son’s birthday.

    And the best GF bread ever is the Sorghum bread by Recipes for Living or Recipes for Life, recipe sold on Etsy.com. The other breads are nice, too. I’ve tried several. The dough is actually kneedable–something you think you have to give up with GF baking. Think of the possibilities–GF hamburger and hotdog buns, artisan-shaped breads… They are all gum-free, too.

    Sorry I don’t have links, but my iPod won’t let me leave this page in my RSS reader and come back, but I think you can find these resources. Besides, too many links would mark my comment as spam and Connie would never find it!

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