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Gluten Free Gems

This is a grouping of all of the gluten free recipes that I have come across so far that have really been good.
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This is a delicious twist on fruit dip. Different from the regular cream cheese based dips, this is lighter and creamier. Serve with fresh fruit slices and squares of pound cake or angel food cake. Hope you enjoy!

Recipe #135772

Finally, a gluten free cereal that is high in fiber, tasty and doesn't cost you $5 a box! This is wonderfully satisfying, similar to All-Bran or Fiber-One cereals, and very easy to make! I created this recipe by modifying a bran flakes recipe I found online so that it would be gluten free (original recipe by Homemaking booket, Mormon Church, 1978 - found at astray.com). Be warned, you don't need to eat much to be full with this cereal (roll it as thin as you can)! NOTE: I am still working on perfecting this recipe (so there may be updates), but just had to share with my fellow celiacs!

Recipe #308397

This recipe was a life saver when I was diagnosed with Celiac Disease and thought I could no longer make my favorite pies. I have made this recipe multiple times for non-celiacs and everyone loves it. My husband even says that he likes it better than the old pie crusts I used to make! I have tweaked Bette's recipe only slightly by adding more water and adding more detail to the directions. I have gone into great detail in the directions in hopes of helping those of you who are new to making gluten free pie crusts. It can be a bit tricky at first, but once you get the hang of it, it is quite easy!

Recipe #266631

These muffins have a distinct flavor due to the blend of spices and orange zest. I based the spices off of a recipe for spice cake, since that is what I was craving at the time. The wonderful thing about these muffins is though they do take some time to make, they are filled with nutrients from the veggies and fruits and they don’t have the high sugar or fat content of most muffins. Since the nutrition info doesn't include the flours, I did my own calculation - 119 cal, 2.5 fat, 21 carbs, 1.8 fiber, 5.4 sugar, 2.7 protein. (only 2 points with weight watchers!) These also work great in mini loaf pans. Simply increase the baking time to 45 minutes, or until a fork inserted in the center comes out clean.

Recipe #284520

Homemade pasta is as easy as mix, roll out, slice and boil. There is no drying involved. Simply boil for 5 minutes or freeze the fresh dough for later use. Enjoy spaghetti, fettuccine, lasagna and even manicotti. This is one of Bette Hagman's fantastic recipes from her book "The Gluten-Free Gourmet Cooks Fast and Healthy." (TIP: Mix up 9 cups of the flour mixture ahead of time so you always have it on hand and can whip this up in only 20 minutes. Mix flours in a large bowl using a wire whisk, then transfer to a storage container.)

Recipe #292555

Sweetened only with banana, these pancakes are very nutritious and definitely taste like Fall! Cinnamon and cloves are both supposed to aid in digestive health and cloves are actually supposed to warm the stomach. This recipe is a take-off of my guiltless banana pancakes. Check out the calories on this one! I got the idea to add the spices from Messy Cook in Recipe #123665.

Recipe #259881

This authentic tasting French Bread has a thick crusty outside and a soft inside. It is great for sandwiches, garlic bread and dipping in pasta sauces or olive oil. My husband loves this bread even better than regular French Bread. I got this recipe from Bette Hagman's book, "The Gluten-Free Gourmet Cooks Fast and Healthy." It has only lasted up to 4 days in my house so far, due to being eaten, but I keep it in the fridge and it stays crusty and delicious! SUPPLIES: You will need non-stick cooking spray, plastic wrap, a rubber spatula and either a French bread pan or aluminum foil.

Recipe #359810

This crust works great rolled thick or even very thin for a delightfully crispy and sturdy crust. This recipe uses brown rice flour for added nutrients and it is very quick since there is no rising time. If you make the dry mix ahead of time and store in the freezer in individual baggies, you can have your dough in the oven in only 10 mins! This is my own take on Carol Fenster's pizza crust recipe in "Cooking Free." I recommend using this crust to make Recipe #384134.

Recipe #320381

These biscuits combine an adaptation of Roben Ryberg's biscuit ingredients from The Gluten-Free Kitchen with Cooks Illustrated's method for making biscuits. These are very white...if you liked the white, spongy things that you could buy at Kentucky Fried Chicken, you'll like these. Lately I've been substituting 1-1/4 cups brown rice flour mix for the two starches. It turns out really good with a little less white and a little more nutrition.

Recipe #152283

This cake like corn bread is so delicious, you won't be able to stop at one piece. This recipe is a favorite in my family. It adds a special touch to any lunch or dinner. One of my favorite lunches is soup with a piece of this cornbread. It is just as good and in my opinion better than the wheat containing corn breads that I have tried, before becoming diagnosed with Celiac Disease. It will definelty help add a special touch to your families favourite gluten free dinner!

Recipe #186888

These lacy Italian Cookies are thin and crispy and are made with almonds with a sweet hint of orange. They freeze very well and are delicious sandwiched with dark chocolate or even crumbled over vanilla ice cream. They make great holiday gifts. This recipe is from Giada De Laurentiis on the Food Network and has been modified slightly to be gluten free. (Use regular flour if you prefer not to make them gluten free.)

Recipe #307914

My husband, who is not Gluten Intolerant, and I have these every Saturday morning. He likes these better than ones made with "real" flour! This recipe is easily halved or multiplied, as needed. These are also excellent to use as sandwich bread, sloppy joe open-face bread, (better if you omit the sugar and use regular milk instead of buttermilk); strawberry shortcake, etc. Refrigerate any leftovers and warm about 15-20 seconds in microwave before filling with sandwich stuff.

Recipe #54529

My own recipe, comes out fluffy and nice and need not be frozen. Healthy and full of nutrition, as opposed to rice flour based breads. Can be vegan* This was the foundation recipe of my cookbook - after all of these (and so many others) fantastic reviews, I was inspired. Please check out my book at http://laurie.ecrater.com

Recipe #190906

These are great for snacking, making s'mores or even for smashing into crumbs to make a delicious graham cracker crust. This recipe was modified from a recipe found on livingwithout.com by Rebecca Reilly. Feel free to sub the flours for ones you have on hand, just be sure to use 2 1/4 cups total and use at least 1 cup of starchy flours. Makes about 3 cups of graham cracker crumbs.

Recipe #340812

These pancakes are made up of buckwheat flour, brown rice flour and garfava flour which are all high in nutrients and fiber. There is no oil or sugar added and they are less than 2 points each with Weight Watchers! I modified my Recipe #259741 recipe to make it gluten free.

Recipe #252138

This dessert has a wonderful blend of sweet, tart and creamy and is made with fat-free yogurt, cool whip, cookies, strawberry JELL-O and strawberries. It is utterly guiltless and bright pink color is delightful! This is a slightly modified recipe from kraftfoods.com. I use Recipe #240945 for the fat-free cookies (gluten free!) but don't refrigerate the dough so they come out softer. Feel free to use reduced fat Oreos or other cookies and have fun trying different types of fruit, gelatin and yogurt!

Recipe #299526

A wonderful healthy snack and a great way to use up leftover corn tortillas. Great with Recipe #287183 or for making nachos. I vary the toppings on this depending on what I will be serving them with, but lately have just been making them plain. VARIATION: If you need more healthy oils in your diet, brush with olive oil.

Recipe #263512

This recipe is modified to be gluten free from Recipe #3603 which was from Top Secret Recipes http://www.topsecretrecipes.com. Even though the modification is very small, I had to post it so those of you who have to eat gluten free would be able to enjoy this as well!

Recipe #318932

These really are like magic in that they actually rise up and bake like regular muffins, but only take 3-4 minutes in the microwave. Using cocoa powder, flax meal, rolled oats and sweetened only with banana, these are a very nutritious breakfast with a good source of heart healthy omega 3s, over 5 grams of fiber and almost 9 grams of protein. Feel free to add a sweetener of choice if you prefer things sweet. Also try the suggested toppings or mix-ins (my favorite is the Chocolate Whey Coconut) or experiment with your own! I love that they don't need xanthan gum and they're a great way to make use of that single overripe banana that isn't enough for banana bread. Bonus: Studies have also shown that in addition to being a great source of antioxidants, cocoa also has the ability to make us feel more full while also having a mood elevating effect. TIP: Mix up the dry ingredients ahead of time and store in the fridge in individual baggies so you only have to mix them into the soaked oats, banana, and eggs in the morning.

Recipe #435202

A creamy chocolate peanut butter pudding parfait for breakfast... and before a long run? Why not? Take.a couple minutes to toss the ingredients together the night before and it's ready to dish first thing in the morning! Loaded with fiber, protein, healthy fats and a little caffeine from the cacao, it's the perfect breakfast to sustain you through a long workout. I love to have this first thing in the morning before I head out for a long run. (recipe inspired by Oh She Glows - http://ohsheglows.com/2010/04/08/easy-vegan-overnight-oats/)

Recipe #437031

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