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    You are in: Home / Cookbooks / Celiac Food
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    24 recipes in

    Celiac Food

    My girl friend recently got diagnosed with Celiac disease and I got diagnosed with type one diabetes when I was 19. She has been having some trouble adjusting to the new foods like I did removing refined sugar from my diet. I'm not going to sugar coat this (ba doom cha), she is a very picky eater; don't tell her i said that. I am making this cook book to help those out who may have similar conditions to our. However, the cook book will be focused on those with Celiacs because I find it harder to be gluten free rather than a type one diabetic. All of these recipes will be tasty I promise. I will be giving you guys the ratings from myself and my girlfriend for all the recipes In this cook book after I make them. I have a love of many foods. I like everything from Thai food to Mexican, Sushi to Italian, French to down home American cooking. I am willing to try just about everything once. I would also say I have a pretty balanced pallet when it comes to flavor I like food to be balanced. My girlfriend however, does not share the same sentiments about food. She is very very picky about what she is eating whether she has tried it or not. she also likes things very salty. If you like salty, you should look at her rating you will be happy. I love cooking, but I am also a busy 20 something with many things needing my attention. The recipes will be easy in other words. I am going to assume that if you are on this website you have some cooking ability. However, if you don't, don't worry I am self taught when it some to cooking. Just remember use the recipe. Think of the recipe like the force and you as Luke Skywalker. It's there to help you out, but sometimes you need a Yoda to help understand how to use it thing of Yoda as me and anyone else who has already done it. We will help you with what ever we can. I am also very open to people suggesting recipes and pointers. I more than understand that I can't have all the answers as to what my girlfriend and I and those like use should or should not eat. I would not say I am new to these forms of cooking but there is a lot to know. I highly encourage message and pointers. Please keep them nice as an expert, nor do I claim to be. I hope I can be helpful to those out there who want some tasty food and might have some need as to what they can or can't eat. "So long and thanks for all the fish." (name that quote)
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    Love balsamic vinegar, hope you enjoy this chicken. Note; I have found that it's better with boneless, skinless chicken breast or boneless, skinless thighs. Baking time may be less due to size.

    Recipe #55673

    I received a gift box of apples plus the ingredients and recipe to make these yummy baked apples. They were wonderful with a scoop of vanilla ice cream!

    Recipe #467159

    from Cooking Light magazine. These are very good and filling sandwiches. We all enjoy them.

    Recipe #210163

    59 Reviews |  By Nane

    I found this recipe on a low-carb site, (DH is doing a low-carb diet). I modified it some and DH says the name is very appropriate. He craves this so I end up making it once or twice a week. Good thing it is easy!

    Recipe #69990

    This is a quick and easy weekday supper for the busy cook.

    Recipe #26469

    Try this seasoning instead of using the packets of taco seasoning. Makes a great gift too! This not only saves you money it tastes better too! You control the amounts- feel free to adjust to fit your taste. If you like it hotter you can add some cayenne or up the chili powder! Enjoy!

    Recipe #166030

    This recipe came from Allrecipes (Ruth Crickmer). My whole family loved it even though it cooked too fast. The original recipe said 'high heat' on the grill, which my husband did. It ended up cooking 8 minutes total, charred but not burnt tasting, and very juicy and flavorful. We'll turn down the heat next time for texture, but this is a keeper in our home!

    Recipe #29598

    Creamy and yummy! Best when served immediately as it continues to thicken. You want it "saucy". Stir in additions such as asparagus, peas, cooked shellfish, ham or mushrooms at the end for a hearty, delicious risotto. From

    Recipe #259677

    A friend at work gave me this recipe. She found it in Country Living Magazine and thought I would like it. She was right! I served this with buttered noodles and a simple salad. I hope you will enjoy it as much as we did!

    Recipe #86052

    Simple, very tasty roast chicken breast recipe I got out of Bon Apetit many years ago.

    Recipe #255790

    2 Reviews |  By MigJ

    This is really easy and pretty darn good.

    Recipe #307991

    46 Reviews |  By lazyme

    Good side dish to a Mexican entree.

    Recipe #179877

    3 Reviews |  By IngridH

    These are adapted from Cooking Light. Great for the bento box.

    Recipe #449432

    47 Reviews |  By Derf

    Quick and easy, very tasty meal. evolved to our tastes from Cooking Light.

    Recipe #32932

    This side dish has all of the warm flavors that I love in Mexican food, without having to go to a restaraunt to get them. This isn't terribly spicy as written, but you may substitute a jalapeno for the bell pepper or add cayenne if you wish to bump up the heat.

    Recipe #371137

    31 Reviews |  By Mirj

    This is my foolproof way of getting perfect "every grain separate" rice, every time!

    Recipe #39269

    Have you ever ran out of the canned pizza sauce when you really needed it? This recipe is so good and easy you may never buy pizza sauce again. It is also great to use on cheese fries.

    Recipe #21202

    The potatoes are ready in our garden, and this is the first recipe I reach for! These are SO good!!

    Recipe #34382

    A yummy dressing for a summer salad.

    Recipe #143901

    188 Reviews |  By Bev

    This is the salad dressing I grew up with that my mom created. As a child, I didn't realize there were any alternatives. To this day, my mom's salad dressing is still a favorite. Very simple to prepare. If you make it a little ahead of time, it will allow the flavors to blend. I hope you enjoy it!

    Recipe #43522

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