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Home Clinical Services Celiac Disease Program and Support Group Celiac Family Health Education Additional Information Gluten-Free Menu
Flower Celiac Patient Education Information:
Gluten-Free Menu
1st Week Gluten-Free (GF) Menu for Newly Diagnosed Celiacs
Sun Eggs and bacon Beans Salsa and chips Chicken
 
Breakfast
Lunch
Snack/Dessert
Dinner
Day 1
  • *Eggs (hardboiled, scrambled or fried)

  • Bacon

  • Any fresh fruit (use clean knife and cutting board)

  • Calcium-fortified orange juice or apple juice

    *Use lactose-free margarine or olive oil and use a new stick or tub of margarine to avoid any breadcrumbs.

  • Hot dogs, french fries

  • Ketchup

  • Celery sticks and carrot sticks

  • Applesauce
  • Raisins, peanuts (plain with oil and salt) and chocolate chips mixed into a gorp (trail mix)

    Dessert:

  • Popsicle
  • Steak or 100% beef hamburger

  • Fresh vegetable

  • Corn on the cob or corn nibblets

  • Margarine, ketchup, steak sauce

  • Lactaid milk
    •  
    Breakfast
    Lunch
    Snack/Dessert
    Dinner
    Day 2
  • Hot rice cereal with brown sugar and/or raisins

  • Banana and/or strawberry slices

  • Lactaid milk

  • Orange juice
  • Peanut butter and jelly or jam on rice crackers or peanut butter in celery sticks

  • Plain potato chips

  • Apple slices
  • Corn tortilla chips and salsa

    Dessert:

  • Jell-O with non-dairy topping
  • Salad (no croutons) with GF dressing

  • BBQ chicken with GF sauce

  • Plain brown or white rice (do not use rice with seasoning packets until you have called company to confirm GF ingredients)

  • Fresh vegetable (may saut? or grill with olive oil or margarine)

  • Lactaid milk
    •  
    Breakfast
    Lunch
    Snack/Dessert
    Dinner
    Day 3
  • Hash brown potatoes

  • Sausages

  • Melon

  • Lactaid milk
  • GF soup

  • Rice crackers or Frito chips

  • Rolled-up deli meat
  • Fruit smoothie (1/2 banana, 1/2 cup calcium-fortified OJ, 1 cup frozen strawberries)

    Dessert:

  • Peanut butter cookies
    View recipe
  • Tacos (corn taco shells, ground turkey or beef, GF taco seasoning, lettuce, tomato, salsa, refried beans, corn nibblets)

  • Lactaid milk
    •  
    Breakfast
    Lunch
    Snack/Dessert
    Dinner
    Day 4
  • *GF waffles

  • 100% maple syrup

  • Lactaid milk

  • Fresh fruit

    *Place tin foil down on surface of toaster oven to avoid cross contamination or toast under broiler. Do NOT use toaster.

  • GF soft corn tortillas warmed in microwave (or saut?ed with margarine) then rolled with shredded lettuce, tomato and deli meat

  • Carrot sticks

  • Orange

  • Lemonade
  • Lactaid milk

  • Microwave popcorn

    Dessert:

  • Sorbet

  • GF store-bought cookies or homemade meringue
    View recipe
  • GF pasta with tomato sauce

  • Salad

  • *GF garlic bread

  • Lactaid milk

    *Take slice of GF bread, spread with margarine and garlic powder and heat under broiler

    		•
     
    Breakfast
    Lunch
    Snack/Dessert
    Dinner
    Day 5
  • Scrambled/fried eggs

  • Bacon

  • Lactaid milk

  • Fruit
  • Tuna fish salad or egg salad on celery sticks or GF rice crackers

  • Pickles

  • Corn chips

  • Mini applesauce
  • GF snack bar or peanut butter on apple slices

    Dessert:

  • GF waffle topped with fresh strawberries and non-dairy whipped topping or use frozen strawberries in syrup for a sauce
  • GF chicken nuggets

  • French fries

  • Carrots with GF ranch dressing

  • Lactaid milk
    •  
    Breakfast
    Lunch
    Snack/Dessert
    Dinner
    Day 6
  • GF cold cereal or GF french toast (make with gluten- free bread)

  • Lactaid milk

  • Sliced bananas

  • Juice
  • Hot dogs

  • Baked beans

  • Grapes

  • GF mustard
  • Hummus with tortilla chips and/or carrot sticks

    Dessert:

  • Lemon meringue pie (make it crust-less or use GF cookies and mix with margarine to make crust)
  • Roasted chicken with cornstarch gravy

  • *Mashed potatoes

  • Green beans

  • Cranberry sauce

  • Lactaid milk

    *Use margarine and gluten-free chicken broth or lactose-reduced milk

    		•
     
    Breakfast
    Lunch
    Snack/Dessert
    Dinner
    Day 7
  • GF pancakes - plain or blueberry

  • 100% maple syrup

  • Sliced fruit

  • Lactaid milk
  • GF soup

  • Salad with cold, sliced chicken breast

  • GF salad dressing
  • Sliced fruit

  • Handful of plain nuts

    Dessert

  • No-bake peanut butter bars
    View recipe
  • Stir fry steak or shrimp and veggies over rice
    View recipe

  • White rice

  • Lactaid milk
    • Gluten-Free Peanut Butter Cookie Recipe
    From Bette Hagman's Gluten-Free Gourmet

  • 1 cup GF peanut butter
  • 1 cup sugar
  • 2 eggs
  • (Lactose free chocolate chips if desired)

    Mix well in bowl. Place on ungreased cookie sheet and bake at 350 degrees for 10 to 13 minutes or until done.

    • Gluten-Free Meringue Cookie Recipe
  • 2 egg whites
  • 1/8 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 1/2 cup sugar
  • 1/2 teaspoon GF vanilla

    Beat egg white with an electric mixer until foamy. Add salt and cream of tartar. Beat until egg white forms stiff peaks. Add sugar gradually, while beating. Beat in vanilla. Drop by teaspoonfuls on greased cookie sheets. Put in oven that has been preheated to 350 degrees. TURN OFF OVEN. Leave for 2 hours.

    • Easy Gluten-Free Stir Fry
    Use following stir-fry sauce recipe:

  • 4 tablespoons GF Soy Sauce
  • 1 1/2 tablespoons honey
  • 2 garlic cloves
  • 1/4 teaspoon crushed red pepper
  • Fresh chopped vegetables
    • No-bake Peanut Butter Bars
    From Bette Hagman's Gluten-Free Gourmet

  • 6 cups GF crisp rice cereal
  • 1 cup raisins
  • 1 cup dark corn syrup
  • 1 cup GF chunky peanut butter
  • 1 cup sugar

    In a large bowl, mix the rice cereal and raisins together. Set aside while you heat the syrup, peanut butter and sugar in a saucepan over low heat until it bubbles. Pour the hot syrup over the rice cereal and raisins and blend together. Press mixture into a greased 9 x 13 pan. Cut into squares when cool. Makes 2 dozen 2 x 2 inch cookies.

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