Celiac Disease Program | Gluten Free Recipes


2 cup quinoa
3 - 4 cups chicken stock
2 TBS Butter or olive oil
2 small onions
2 carrots
2 cloves garlic
1 cup any veggie (asparagus, green beans, peas)
Salt and pepper

1. Place quinoa and beef stock in saucepan. Cover, bring to a boil and reduce heat to a simmer. Cook until tender.

2. In a skillet, heat oil or butter. Add onion and saute until tender

3. Add carrot and any other vegetable to the skillet and saute until almost tender.

4. Add garlic and saute another minute

5. When quinoa is cooked, add vegetable mixture to it. Add salt and pepper to taste. 

Chicken Cacciatora (serves 8) 

6 TBSP olive oil
6 lbs chicken pieces
2 medium onions, sliced
3/4 lb. Mushrooms, sliced
2 large bell peppers, cut into 1 inch pieces
2 cans (16 oz) tomatoes
2 cans (8 oz) tomato sauce
2 tsp dried oregano
1 1/2 tsp freshly ground pepper
2 tsp salt
1. In a large frying pan (you might need 2 pans), heat oil over medium heat. Lightly salt and pepper chicken. Add chicken, skin side down and brown. Turn chicken over and brown that side. Remove chicken from skillet and reserve.
2. Add onion, garlic, mushrooms, and bell pepper to skillet and saute until softened, about 5 minutes. Add remaining ingredients, stir well.
3. Add chicken pieces to pan. Bring to a boil and reduce heat to a simmer. Cover and simmer 30 minutes until chicken is tender. 

Stuffed chicken breasts 

Chicken breasts, skinned and boned
1. Remove any fat from the chicken breasts. Between 2 sheets of plastic wrap, place the breast with smooth side down. Take a meat mallet and pound the chicken breast until flat.
2. Take the flattened chicken breast and fill it with a stuffing, being careful not to stuff it too much. Roll breast u and secure it with toothpicks or trussing string.
3. Lightly grease an ovenproof pan. Place breasts in pan, cover with foil and bake at 350F for 30 minutes, or until done. 

Chicken Pot Pie (Serves 6-8) 

1 1/2 lb boneless chicken breasts
2 cups chicken stock
1 1/2 TBSP oil
1 onion, chopped fine
2 carrots, peeled and cut into small pieces
2 celery stalks, cut crosswise in small pieces
4 TBSP butter
1/2 cup cornstarch
1 1/2 cups milk
1/2 tsp dried thyme
1/2 cup peas
3 TBSP fresh parsley
1. Make piecrust and refrigerate until ready to use.
2. Preheat oven to 400F.
3. Take the chicken breasts and remove and visible fat. Cut them into 2 or 3 pieces and place them into a medium sized saucepan. Add stock and cover pan and simmer until chicken is just done. (8-10 minutes).
4. When chicken is done, remove and cut up into smaller pieces. Save the stock in a measuring cup.
5. In a frying pan over medium high heat, add oil and saute onion, carrots, and celery until tender, about 5 minutes. Season with salt and pepper. Transfer to bowl with chicken pieces.
6. Take cornstarch and dissolve it in 1/2 cup reserved stock. Melt butter in same frying pan. Add rest of stock, milk, and chicken juices in bowl and thyme. Add cornstarch mixture. Bring to a simmer until sauce thickens. Do not let sauce boil. Season with salt and pepper.
7. Pour sauce over chicken mixture and stir to combine. Stir in peas and parsley. Adjust seasonings. Pour into pie pan or 13 by 9 baking dish.
8. Take piece crust and roll out to fit pie pan or baking dish. Carefully place dough over chicken mixture. Trim edges and make a couple of vents in dough.
9. Bake in oven until pastry is golden and filling is bubbling, 30 minutes for large pan and 2-25 minutes for smaller pies. Note: Place-baking dish on a sheet pan will help if the mixture bubbles over. 

Flaky Pastry 

1cups gluten-free mix (see below)
2 TBSP sweet rice flour (mochiko)
1/4 tsp salt
6 TBSP unsalted butter
1 egg plus 1 white
1 TBSP lemon juice
1. Mix together gluten-free mix, rice flour, and salt.
2. Cut the butter into small chunks and work the butter into the flour mixture to form a coarse meal.
3. Make a well and in the middle, add egg and lemon juice. Use a fork to stir from the center until all the flour is moistened. Form into a flat cake. Cover and refrigerate until ready to roll out.
4. Lightly dust countertop with gluten free mixture and roll pastry to desired shape. 

Fried Chicken, Szechwan style (Sze Cheuen Jargai) 

1 lb chicken breasts, cut into bite size pieces
4 TBS. Cornstarch
1 tsp salt
1/4 tsp five spice powder
1/2 cup chicken stock
1 TBSP. Soy sauce
2 tsp sugar
1/2 tsp sesame oil
1 tsp vinegar
2 tsp Chinese wine vinegar
1/4 tsp five spice powder
2 tsp cornstarch
1 TBSP. Cold water
1/3 cup oil for frying
3 - 4 dried red chilies, seeded
2 cloves garlic, finely chopped
2 tsp finely chopped fresh ginger
4 scallions, chopped into 1-2" long
1. Mix cornstarch, salt, and five spice powder together. Mix chicken pieces in the mixture. Dust off excess flour.
2. Mix together stock, sugar, soy, sesame oil, vinegar, five spice powder and pepper.
3. In another bowl mix cornstarch and cold water.
4. Heat oil in wok and when very hot add chicken pieces, a third at a time. Toss chicken to brown all over. After being cooked, remove and drain on paper towels. Continue until all the chicken is cooked.
5. Remove all but 2 Tablespoons of oil. Add chilies, garlic and ginger and fry until they are golden and chilies turn dark. Add scallions, toss and then add stock mixture. Bring to a boil.
6. Stir the cornstarch again to mix smoothly and add to pan, stirring consistently until it comes to a boil and thickens.
7. Add cooked chicken and heat through. Serve with rice. 

Buckwheat Crepes 

1 1/2 cups buckwheat flour
2 1/2 cups milk
6 eggs
4 TBS. Butter, melted
1 1/2 tsp salt
1. In a mixer or blender, mix flour, milk, eggs, melted butter and salt. Blend until smooth.
2. Cover and let it rest for one hour.
3. Heat a crepe pan over moderate heat. Lightly brush the pan with canola oil (or spray it on) or use clarified butter. Oil will have to be sprayed or brushed on after each crepe is cooked.
4. Using only 1/8 cup of batter, pour the batter on to the pan and quickly tilt the pan back and forth until it covers the bottom of the pan. Place on to the heat.
5. Gently turn the crepe when the bottom side is lightly brown. Cook until light brown.
6. Place wax paper or plastic wrap between each cooked crepe.

Sorghum Crepes

  1. Follow the previous recipe, except substitute the same amount of buckwheat flour for sorghum. 

Chicken and Zucchini Crepe Cake 

1 3/4 cups unsalted butter
2 large onions, sliced
6 medium size zucchini, coarsely shredded

4 cups chopped cooked chicken

4 Tablespoons chopped parsley

1 teaspoon dried oregano

1 1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

3 Tablespoons cornstarch

3 cups milk

4 eggs

1/2 cup grated Parmesan cheese

20 crepes (10 crepes per pie plate)

1. Preheat oven to 350 F.
2. In a large frying pan, melt 4 tablespoons of butter over medium heat. Add onions and saute until tender, stirring often for about 5 minutes. Remove and place in a bowl.
3. Melt 4 tablespoons of butter in the frying pan over high heat. Add zucchini and cook stirring often, until tender and juices evaporate. Do not brown.
4. Add zucchini, cooked chicken and onions and mix well.
5. Add Parsley, oregano, 1/2 teaspoon of salt, and pepper to the chicken mixture.
6. Mix cornstarch and 1/2 cup milk together.
7. Melt remaining butter in a medium size saucepan over medium heat. Add remaining salt and milk. Heat milk until hot.
8. Add cornstarch mixture to the milk, whisking constantly, until sauce thickens and comes to a boil.
9. Beat eggs in a small bowl. Gradually add a little bit of hot milk to the eggs to temper them. Stir back into the saucepan. Stir in all but 2 tablespoons cheese. Reserve 2 cups sauce.
10. Place 1 crepe in a buttered 10 inch pie plate. Spread with 1/3 cup chicken filling and about 2 tablespoons sauce. Continue stacking and filling crepes, ending with a crepe on top.
11. Pour 1 cup of reserved sauce over the top. Sprinkle with cheese. Bake 25 minutes until heated through and brown on top. Cut into wedges to serve.

Curried Chicken Crepes 


4 Tablespoons butter

2 small or 1 large onion, coarsely chopped

2 small carrots, peeled, finely chopped

4 teaspoons curry powder

2 tart green apples, peeled, coarsely chopped

3 1/2 cups chicken stock

4 teaspoons cornstarch dissolved in 2 Tablespoons cold water

4 cups diced cooked chicken

4 cups peeled, diced jicama

1 cup raisins

Salt and black pepper to taste

1/2 cup finely chopped fresh cilantro for garnish

16 crepes
1. Preheat oven 375 F
2. Melt butter in medium skillet over low heat. Saute onion and carrot for 4 to 5 minutes.
3. Add curry powder and cook 1 minute.
4. Add apples and chicken stock.
5. Cover and simmer for 12 - 15 minutes until vegetables are soft. Season with salt and pepper.
6. Add cornstarch mixture and bring to a boil.
7. Pour vegetable mixture into a food processor and process until smooth.
8. Combine chicken, jicama and raisins together.
9. Add 2 cups of sauce to the chicken mixture, mixing well.
10. Fill crepes with chicken mixture and place in a buttered ovenproof baking dish. Top with remaining sauce.
11. Bake for 10 - 12 minutes or until hot.
12. Garnish with peanuts and cilantro.

Spinach Pesto Sauce with Linguine 


1/2 cup pine nuts, walnuts or almonds

6 medium garlic cloves

4 cups packed fresh spinach, stemmed and washed

14 TBSP extra virgin olive oil


1/2 cup finely grated Parmesan cheese

2 lbs Gluten free linguine pasta

1. Toast nuts in a small skillet over medium heat, stirring frequently until golden.
2. Bring 4 quarts of water to a boil in a large pot. Drop garlic cloves in water for 45 seconds. Immediately remove and place under cold water. Remove skins, and mince.
3. Place nuts, minced garlic, spinach, oil and salt in a food processor. Process until smooth, stopping and scrapping bowl frequently.
4. Add cheese and adjust seasonings.
5. Add salt to pasta water. Cook pasta according to the package until al dente. Reserve at least 1 cup of pasta water. Drain pasta and transfer it back to the pot. Add pesto and 1/2 cup of pasta water, mix. Add more water if the pasta is too dry.

Tomato, Basil & Millet Salad 


1 cup millet, rinsed and thoroughly drained

2 cups vegetable or any other stock (chicken)

1 can (15 oz) black eyed peas, rinsed and drained

1 cup green onions, chopped

1/3 cup fresh basil, thinly sliced

1/2 cup olive oil

1/4 cup balsamic vinegar

1 tsp salt

1/2 tsp freshly ground black pepper

1 pint cherry tomatoes, halved

1 head of green or red leaf lettuce

1. Using a large heavy skillet set over high heat, add the drained millet to the skillet. Dry out the millet and begin toasting it. Stirring often. Millet should turn light brown, about 3 - 10 minutes.
2. Turn off heat and slowly add stock. Bring millet back to a boil and cover, reducing heat to low. Allow millet to simmer until liquid is absorbed and millet is tender. (About 20 minutes).
3. When millet is cooked, remove from heat and keep covered for 5 minutes. Using a fork, fluff the millet and transfer it to a serving bowl.
4. Add peas, green onions and basil to the cooled millet.
5. Combine olive oil, vinegar salt and pepper. Pour over millet mixture and toss to coat. Add tomatoes and gently toss. Adjust seasonings as needed. Spoon over lettuce leaves and serve.

Potato Salad 


6 lbs medium potatoes

3 cups mayonnaise

1 1/2 cups finely chopped onion

1 1/2 cups cubed pared cucumber

1 cup coarsely chopped green pepper

1 can (4 oz) pimientos, drained and diced

2/3 cup sliced sweet gherkins

1/3 cup pickle juice

3 tablespoons cider vinegar

2 tablespoon salt

1. In a large saucepan, place potatoes in salted cold water, bring to a boil, reduce heat and cook until just tender. (Fork goes in with little resistance)
2. Mix together mayonnaise, onion, cucumber, green pepper, pimientos, gherkins, pickle juice, vinegar and salt.
3. Peel potatoes; cut into 1 inch cubes. Add to dressing and toss well. Adjust seasonings if needed. Refrigerate covered until well chilled

Tossed Salad with Italian Dressing 


Mixed Greens

1/4 cup extra virgin olive oil

2 tablespoons wine vinegar

1 tablespoon fresh lemon juice

2 tsp dijon mustard

1/2 tsp sugar

1/2 tsp crushed garlic

1/2 tsp each, dried basil and oregano

salt and pepper to taste

1. Mix together all the ingredients. Check seasoning by taking a salad green and dipping it into the dressing.
2. Rinse and dry greens. Lightly dress the greens with dressing. Serve.

Asparagus, Rice & Black Bean Salad 


1 cup brown basmati rice

1 1/2 cups cooked black beans (or one can)

2 tablespoons olive oil

1 pound fresh asparagus

4 large garlic cloves, peeled and minced

1 large red bell pepper, seeded and cut into thin 2 1/2 long slices

5 scallions, thinly sliced

1/4 cup fresh lime juice (or lemon)

1/2 teaspoon salt

1 teaspoon ground cumin

1 tablespoon tamari or soy sauce

1. Bring rice and 2 cups of water (or stock of choice) to a boil in a saucepan. Reduce heat, and simmer, covered until rice is tender, about 30-40 minutes.
2. Combine rice, black beans and oil together. Set aside.
3. Trim ends from asparagus. Peel outside skin if the asparagus is thick in diameter. Cut it diagonally into 1 inch slices.
4. Steam asparagus until just tender.
5. Stir asparagus, garlic red pepper, scallions and cilantro into the rice mixture.
6. Whisk lime or lemon juice, salt, cumin and tamari together. Add to rice mixture. Serve at room temperature.

Potato Leek Soup 


6 cups water or stock

6 cups diced potatoes (5 medium to large)

4 TBS butter

2 cups thinly sliced leeks (about 3 large)

1 cup chopped celery

1 TBSP fresh dill

1 tsp salt

black pepper to taste

1 TBS cornstarch

1 cup heavy cream

1/2 cup minced fresh parsley

1. Bring water or stock to a boil in soup pot.
2. Add potatoes, cover and cook until tender, about 20 minutes.
3. Take off heat and puree 1/2 of the potatoes in a blender or food processor. Pour back into soup pot.
4. In a large frying pan, melt 2 tablespoons of butter and sauteed leeks, celery, thyme and dill weed until tender.
5. Add leek mixture to the potatoes along with salt and pepper.
6. Mix the cornstarch with 1/2 cup heavy cream. Melt 2 tablespoons butter in the frying pan and add cup heavy cream, gradually add cornstarch mixture. Stir until thicken, do not let the mixture come to a boil.
7. Add cream to soup pot, and then add parsley. Simmer 10-15 minutes, uncovered, and serve. If the soup is too thick, think it with milk or water.

Oven Fried Chicken Fingers 


1 1/3 cup Gluten Free bread crumbs (Buy gluten free white bread)

1 1/3 cup grated Parmesan cheese

1/2 cup minced parsley

1/2 tsp salt

1/4 tsp freshly ground pepper

10 TBS. Butter

chicken breasts - 3 pounds

1. Preheat oven to 350F
2. In a bowl, blend together bread crumbs, cheese, parsley, salt and pepper
3. In a small saucepan, heat butter until melted.
4. Cut chicken breasts into bit size or strips. Brush chicken pieces with butter and roll in bread crumb mixture to coat.
5. Place chicken on a foil-lined baking sheet. Mix together any remaining crumbs and butter together and sprinkle over chicken. Bake until done, about 30 minutes.

Honey Mustard Dipping Sauce

1/4 cup dijon mustard
1/4 cup honey
Mix together mustard and honey. Serve with chicken fingers.

Black Bean Dip  

1 TBSP olive oil
1/2 cup coarsely chopped onion
2 cloves garlic, minced
One 15-oz can black beans, rinsed and drained
2 TBSP fresh lime juice
1 TBSP minced jalapeno chile, or to taste
1/2 tsp cumin
3 TBSP coarsely chopped fresh cilantro
salt and pepper to taste
1. Heat oil in small skillet over medium-high heat. Add onion, cook until tender. Add garlic, cook for one minute.
2. In a food processor, add beans, lime juice, chile, cumin, and onion mixture. Process until smooth. Stir in cilantro. Salt and pepper to taste.

Crispy Crackers 

1 cup water
4 TBSP extra virgin olive oil
2 tsp cider vinegar
1 cup brown rice flour
1 cup sorghum flour
1/2 cup cornstarch
2/3 cups quinoa flour
3 tsp xanthan gum
1 tsp baking powder
2 tsp salt
1/2 cup grated Parmesan cheese
1/2 cup sesame seeds
3 TBSP dried oregano
1. Preheat oven 375 degrees.
2. In a small bowl, combine water, oil and vinegar. Set aside.
3. In a food processor, add brown rice flour sorghum flour, cornstarch , quinoa flour, xanthan gum, baking powder, salt, Parmesan cheese, sesame seeds and oregano. Pulse a couple of times to combine ingredients.
4. With food processor running, gradually add liquid mixture through feeding tube in a slow steady stream. Process until mixture forms a ball.
5. Divide dough into 4 pieces. Place on plastic wrap and flatten into a disk. Refrigerate for 10 minutes.
6. Place one disk between 2 pieces of parchment paper or wax paper and roll out the dough as thinly as possible. Carefully remove top paper and invert flattened dough on to an ungreased baking sheet. Remove other paper. NOTE: if you want to make shapes, remove top paper and using a cutter, make shapes and transfer them to the baking sheet pan.
7. Bake in preheated oven for 15 minutes or until browned and crisp. Remove and place on a cooking rack. Store at room temperature in an airtight container.

Wild Rice and Brown Rice Stuffing'

1/2 stick unsalted butter (2 oz)
1/2 cup chopped carrots
1/2 cups chopped white mushrooms
1/2 cup chopped celery
1/2 cup chopped onions
1/2 cup wild rice
1/2 cup brown basmati rice
3 TBSP fresh dill
salt and pepper to taste
1. Melt butter in a large frying pan. Saute carrots, mushrooms, celery and onions until soft, about 15 minutes.
2. In a large saucepan, boil 4 cups of water and then add wild rice. Cover and cook over low to medium heat, until water is absorbed or rice is tender.
3. In a small saucepan, boil 1-1/2 cups of water and add basmati rice. Cook uncovered until tender.
4. In a large bowl, add carrot mixture, cooked wild rice and basmati rice. Add dill and salt and pepper to taste.

Stuffed Zucchini

4 small/medium zucchinis
1. Wash zucchini and cut lengthwise in half. Take a melon scoop and remove the seeds. Place in a lightly greased ovenproof dish.
2. Lightly salt and pepper each half. Fill each zucchini with stuffing of choice.
3. Cover zucchini with foil and bake in a 350F oven for approximately 25 minutes. A fork should easily go thru the zucchini, if cooked.
NOTE: If you are using very large zucchini, steam the zucchini until just tender before stuffing.)

Stuffed Zucchini

4 small/medium zucchinis
1. Wash zucchini and cut lengthwise in half. Take a melon scoop and remove the seeds. Place in a lightly greased ovenproof dish.
2. Lightly salt and pepper each half. Fill each zucchini with stuffing of choice.
3. Cover zucchini with foil and bake in a 350F oven for approximately 25 minutes. A fork should easily go thru the zucchini, if cooked.
NOTE: If you are using very large zucchini, steam the zucchini until just tender before stuffing.)

Fruit Pizza

1 cup Amaranth flour
1 cup confectioners sugar
1 1/3 cups cornstarch
4 tsp xanthan gum
1 1/4 tsp salt
2 cups unsalted butter
1/2 cup packed brown sugar
2 eggs
1 8 oz package cream cheese
1/3 cup sugar
1/2 tsp vanilla
banana slices
kiwi slices
strawberries - sliced in half
1/2 cup apricot preserves
2 Tablespoons water
Pizza Crust Recipe
1. Using a whisk, combine flour, sugar, cornstarch, xanthan gum and salt.
2. In another bowl, beat butter brown sugar and eggs until smooth.
3. Slowly beat in dry ingredients, scraping bottom and sides of bowl with rubber scraper.
4. Divide dough into 2 parts.
5. Press dough in a greased 14" or (2) 7" pizza pans, making sure it is evenly distributed.
6. Bake in a 350 F oven for 12 - 15 minutes. Cool. Fill with Pizza Filling below.
Fruit Pizza Filling
1. Mix together cheese, sugar and vanilla until well blended. Spread over cooked crust.
2. Arrange fruit over cream cheese.
3. Combine preserves and water over low heat until melted. Brush over fresh fruit.

Almond Sponge Cake

1/2 cup almond flour

1/3 cup cornstarch

1 tsp xanthan gum
10 egg whites, at room temperature

1 TBS. Freshly squeezed lemon juice

1 1/2 tsp cream of tartar

1 tsp almond extract

1/4 tsp salt

1/3 cup granulated sugar

4 egg yolks, at room temperature

1/4 cup granulated sugar 

1. Preheat oven 350 F
2. Sift together flour, cornstarch and xanthan gum. Set aside.
3. In a large bowl, beat egg whites until foamy. Gradually add lemon juice, cream of tartar, almond extract and salt. Continue to beat until stiff peaks form.
4. Gradually add 1/3 cup sugar to egg whites and beat until very stiff and glossy, but not dry.
5. In another bowl, beat egg yolks and 1/4 cup sugar until thick and pale lemon color. Fold egg yolks into beaten egg whites.
6. Sift 1/3 of the dry ingredients over the egg mixture and gently fold in. Continue adding 1/3 of the dry ingredients and folding into egg mixture.
7. Spoon batter into a 10" tube pan (parchment paper on the bottom only - ungreased). Bake in preheated oven for 25 minutes or until golden brown. Invert pan until completely cooled. 

Chocolate Buttercream Frosting

1 stick unsalted butter, at room temperature (4 oz)
2 cups sifted confectioners sugar
1/2 tsp gluten-free vanilla
1/2 - 2/3 cup heavy cream
2 oz. Unsweetened chocolate, melted and cooled OR 2 tablespoons unsweetened cocoa powder
1. Beat the butter until white. Gradually add sugar and beat until fluffy. Add the vanilla and cream. Beat in cooled chocolate and beat until the frosting is fluffy.

Chocolate cupcakes

1 1/2 cup Basic Gluten-Free mix
1/2 cup unsweetened cocoa powder
2 tsp. Egg whites
1 tsp. Baking soda
1/2 tsp. Xanthan gum
1/4 tsp. Salt
2 sticks unsalted butter (8 oz)
1 cup confectioners sugar
4 eggs, room temperature
1 tsp. Gluten-free vanilla
5 Tablespoons milk
1. Preheat the oven to 350 degrees. Place cupcake papers into muffin pan.
2. Mix together the gluten-free mix, cocoa powder, egg replacer (if using egg whites, mix them in with the eggs), baking soda, xanthan gum and salt.
3. Cream the butter until white. Add the confectioners sugar and beat until fluffy.
4. Add eggs, one at a time, and beat until smooth.
5. Stir in the remaining dry ingredients and the vanilla and milk.
6. Spoon the batter into the prepared cake pan. Bake for 15 to 20 minutes or until done. Let the cake sit for 10 minutes before inverting onto a cooling rack.

Buttercream Frosting

1 stick unsalted butter, at room temperature (4 oz)
2 cups sifted confectioners sugar
1/2 tsp gluten-free vanilla
1/2 - 2/3 cup heavy cream
food coloring
1. Beat the butter until white. Gradually add sugar and beat until fluffy. Add the vanilla and cream.  

Chocolate Walnut Meringue Cookies

4 egg whites, at room temperature
1/2 tsp cream of tartar
1 1/2 cups granulated sugar
2 tsp vanilla extract
2 cups semisweet chocolate chips (optional)
1/2 cup finely chopped walnuts (optional)
Green food coloring (optional)
1. Preheat oven to 275 degrees F.
2. Line parchment paper on baking sheets.
3. In a medium, clean and grease free large bowl, add egg whites and mix on high speed until egg whites are foamy.
4. Add cream of tartar and whip until soft peaks form.
5. Gradually add sugar, whipping until stiff peaks form.
6. Beat in vanilla. Fold in chocolate chips, walnuts and green food coloring.
7. Drop a generous rounded teaspoon on cookies sheets. (leave 2" between cookies)
8. Bake until completely firm and dry, but still light color about 25 minutes. Slide parchment paper onto cooking racks and allow cookies to cool completely.

Banana Cranberry Muffins


1 cup sorghum flour

1/3 cup quinoa flour

1/3 cup tapioca starch

1/2 cup granulated sugar

1 tsp xanthan gum

1 tbsp baking powder

1 tsp baking soda

1/2 tsp salt

2 eggs

1 1/2 cups mashed banana (about 3)

1/2 cup vegetable oil

1 tsp cider vinegar

1/2 cup dried cranberries

1. In a large bowl, combine flours, tapioca starch, sugar, xanthan gum, baking powder, baking soda and salt. Mix well.
2. In a separate bowl, beat eggs, mashed bananas, oil and vinegar until combined.
3. Add dry ingredients and mix just until combined. Stir in cranberries.
4. If you are not using muffin paper, lightly spray the muffin tin with oil. Spoon batter evenly into muffin pan. Let stand 30 minutes.
5. Preheat oven to 350F and bake muffins for 18-20 minutes, or until firm to touch. Remove from pan immediately and let cool on a rack.

Poultry Stuffing Bread

1 1/2 cups sorghum flour
1/2 cup brown rice flour
1/3 cup potato starch
1/3 cup tapioca starch
1 TBSP sugar
2 1/2 tsp xanthan gum
2 tsp instant or bread machine yeast
1 1/2 tsp salt
1/2 cup fresh parsley, minced
2 TBSP minced onion
2 TBSP dried sage
2 TBSP savory
1 1/2 tsp celery seed
2 eggs
1 1/2 cups water
1/2 cup vegetable oil
1 tsp cider vinegar
1 tsp dried thyme
1. In a large bowl, combine sorghum flour, brown rice flour, potato starch, sugar, xanthan gum, yeast, salt parsley, thyme, minced onion, sate, savory and celery seeds. Mix well and set aside.
2. Using a mixer with paddle attachment, combine eggs, water, oil, and cider vinegar until well blended.
3. With the mixer on low speed, slowly add dry ingredients until combined. Scrap the sides and bottom of bowl and continue mixing for 4 minutes on medium speed.
4. Spoon mixture into a lightly greased 9 by 5 loaf pan. Let rise in a warm, draft free area for one hour, or until dough has risen to the top of the pan.
5. Preheat oven to 350F.
6. Bake bread for 30-40 minutes, or until loaf is lightly brown on the bottom. Remove from the pan and cool completely on a rack.
NOTE: to use as a stuffing, saute 2 cups chopped celery and one-cup onions. Add to bread that has been torn into small pieces. Stir in 1/2 cup chicken stock or water to get the right consistency. Bake at 350F in a greased ovenproof pan and cover with foil.

Graham Crackers

1 cup gluten-free mix
1 cup amaranth flour
1/2 cup sorghum flour
1 1/2 tsp cinnamon
1 tsp baking powder
1/2 tsp xanthan gum
1/2 tsp baking soda
1/2 tsp salt
7 TBSP unsalted butter
3-4 TBS cold water
1 tsp vanilla
1. Mix together gluten-free mix, amaranth, flour, sorghum, sugar, cinnamon, baking powder, xantham gum, baking soda and salt.
2. Using your fingertips, work butter into flour mixture.
3. Mix together water, honey and vanilla.
4. Add liquid ingredients into the flour mixture. If the dough is too dry, add a teaspoon of water. Gather dough into a ball. Refrigerate for one hour.
5. Preheat oven 325F. Lightly grease a cookie sheet or line it with parchment paper.
6. Cut off a piece of dough and roll it to 1/2 inch thickness between parchment paper or plastic wrap. Cut into shapes and prick lightly all over with a fork. Bake 12-15 minutes or until golden brown. Let cool on cookie sheet.

Gluten Free Mix

4 cups brown rice flour
1 1/3 cup potato starch
2/3 cup tapioca starch

French Apple Tart

4-6 Granny Smith Apples
1 TBSP lemon juice
1 TBSP unsalted butter
1 cup apricot preserves
whipped cream
1. Preheat oven 375F. Lightly butter and 8-inch tart pan.
2. Roll out pastry and fit into tart pan. Trim or flute edges. Note: if you have a problem rolling out the dough, cut into small-flattened pieces and piece together in the tart pan. No one will notice that it was patched.
3. Put apples slices in a bowl. Toss them with lemon juice. Arrange apple slices on top of curst in concentric circles, overlapping slightly.
4. Whisk melted butter and any juices from the apples into the strained apricot preserves.
5. Brush apricot mixture over apples. Once in the oven, brush apples with apricot mixture every ten minutes. Bake for 45 minutes or until curst is lightly brown and apples are soft.
6. Serve with whipped cream, sweetened if you wish. NOTE: if you wish to have a sweeter apple mixture, add 1/8-1/4 cup sugar in step 3.

Chocolate Mousse

12 ounces bittersweet chocolate, finely chopped
2/3 cup whole milk
2 large egg yolks
8 large egg whites (pasturized)
4 Tablespoons sugar
1. Place chocolate in a bowl and place over a saucepan with simmering water over very low heat. Melt chocolate, stirring occasionally. Set aside.
2. Bring milk to a boil, then pour it over the chocolate. Using a whisk, gently blend the milk into the chocolate. Temper the yolks and whisk it into the chocolate.
3. In a mixer with a whisk attachment, beat the egg whites on medium speed until they hold soft peaks. Increase speed to medium-high and gradually add the sugar. Continue to beat until whites are firm but still glossy.
4. Scoop 1/3 of the whites out of the bowl into the chocolate mixture. Whisk whites in to lighten the mixture. With a rubber spatula, gently fold in the rest of the whites into the chocolate.
5. Turn the mousse into a large serving bowl, or individual cups, refrigerate 1 hour to set.

Gluten-free smoothies

ImageHi, my name is Marina Keegan. I am 17 and I have celiac disease. One of my favorite summer treats is to create my own fruit smoothies. A fruit smoothie is a fruit drink - and they are delicious. I like my fruit smoothies to be frozen which makes them like a dessert!

A fruit smoothie is made by mixing the ingredients together in a blender. You can do this too as long as an adult helps you with the blender. The secret to a great fruit smoothie is to use frozen fruit NOT ice!!!!!!!

Frozen Fruit: strawberries, raspberries, blueberries - any frozen fruit will work. Pick your favorite.
Fresh Fruit: bananas, strawberries, blueberries, raspberries.
Fruit Juice or Milk: orange juice, lemonade, grape juice, milk etc.
Yogurt: plain, or flavored Frozen Yogurt

Now comes the fun: You get to be the chef.

All you have to do is pick a frozen ingredient (fruit or yogurt), then pick one from each of the other choices. Have an adult put the ingredients into the blender for you and then blend them until smooth. If the smoothie is too thick, add more of the liquid ingredients. If it is not thick enough, add more solid ingredients.

For example:
1 cup frozen fruit
1 banana
1 cup juice
1 cup yogurt

My favorite recipe is:
1 cup frozen strawberries
1 banana (make sure it is very ripe)
1 cup orange juice
1 cup fruit flavored yogurt (I like raspberry or blueberry)

My brother's favorite recipe is:
1 cup frozen mixed berries
1 cup orange juice
1 banana
1 cup frozen vanilla yogurt