Questions for the Cook

Gluten-free recipes?

Dear Cooks -

Does Rach have any gluten-free recipes? I have just discovered my husband is gluten-intolerant.

Thanks,

Mary in Michigan

Dean MM -

We get many many requests for and questions on gluten-free recipes. Check out our blog from 2009 on this very topic – “Diet for People with Celiac Disease?”

There are still many basic foods allowed in a gluten-free diet. These include:

  • Fresh meats, fish and poultry (not breaded or marinated)
  • Most dairy products
  • Fruits
  • Vegetables
  • Rice
  • Potatoes
  • Gluten-free flours (rice, soy, corn, potato)

Most foods made from grains contain gluten. Avoid these foods unless they’re labeled as gluten-free or made with corn, rice, soy or other gluten-free grain:

  • Breads
  • Cereals
  • Crackers
  • Pasta
  • Cookies
  • Cakes and pies
  • Gravies
  • Sauces

Quinoa is a great gluten free stand-in for pasta and other grains  – read more on rr.com’s Louisa’s blog from 2010 “Want to be gluten-free? Try quinoa!”

Rach has many, many gluten free recipes – soups, stews, salads, brunch meals, protein and veggie meals, the list goes on – browse through the recipe database. Here are just a few of Rach’s recipe that do not contain any gluten:

Slow Cooker Meal: Fig and Fennel Chicken

Chicken and Three Chili Stew

Calabrese Chicken One-Pot

Spanish Chicken and Rice SOup

Italian Roast Chicken with Oranges and Oregano

Italian Hand-Cut Steak Chili

Ancho-Chipotle Turkey Chili

Halibut and Green Sauce

BLT: Beef, Leek and Tomato Salad

Steak-Swap Cobb Salad

Curry Chicken Salad


4 Responses to “Gluten-free recipes?”

  1. Leianne says:

    I also am celiac, and have learned to substitute some ingredients with gluten free ones. Some of the pasta recipes can be easily altered with a simple use of rice pasta in the place of wheat pasta. Just be carefully to look at the other ingredients to make sure that they are gluten free, but I have had a great deal of luck with this. Being gluten intolerent just takes a little adjusting and in time becomes a little easier to deal with.

  2. Elizabeth says:

    Welcome to the world of gluten free, you will learn how to cook. My son is allergic to oats, egg whites and wheat (all types of wheat). Yes you can still go out to eat but just its limited. There are health food stores in michigan that carrie breads, pasta, ect. for gluten free diets. also meijers and some of the local stores do carrie gluten free food but they are harder to find.

    a really good one expically if you have kids or grand kids is

    2 cups of gluten free pasta
    4 – 8 oz of velveta
    dash of milk
    dash of salt
    dash of peper

    fallow the cooking directions on the back of the package of the pasta. In a glass dish that is microwaveable combined the cheese, milk, salt and peper. cook in the microwave for about 1 – 1:30 min or untill melted. drain the noodles and then add cheese to noodles. enjoy. good luck.

    elizabeth from michigan

  3. Kenneth Clarke says:

    Dear MM: Here’s one for Crispy Chicken or Fish.
    Take one cup of rice (any kind) and run it through a grinder (3 pulses). Pat the meat dry and dredge all sides in the rice, then place in a skillet with 2 Tblsp. olive oil. A couple of minutes on each sides (or until lightly golden brown should do it. Since you’re not dredging the meat in flour you should be
    fine. Rice isn’t a wheat product, after all. To change things up, try using brown or Basmati rice. It’s quick , easy and tasty!

  4. Kenneth Clarke says:

    Dear MM, Here’s one important thing to remember when baking for someone with celiac disease:the least little thing could cause a negative reaction. Example: using gluten free mixes is great, but if you add regular vanilla extract, it causes BAD reactions. Regular vanilla extracts are processed with wheat. There are vanilla extracts which are gluten free that are available in the health departments of most stores which is a great substitute! Gluten free mixes and gluten free vanilla extracts are what you’re looking for!

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