Gluten Free / Celiac Cooking Recipes and Discussion

There are countless resources online about the history, identification, and treatment of celiac disease, but I want to develop a place for the TW community to share ideas and recipes from a wide variety of lifestyles. Travel for celiacs can be incredibly difficult and eating with/around others that are not celiac produces similar results. Many of the recipes I post may be found in other threads, but this will be a consolidation of tested and approved gluten free recipes. Please feel free to post your own so I can get them added to the Table of Contents!

 

BACKGROUND​

Celiacs (and gluten sensitivity) cannot digest gluten. The body produces high levels of gliadin antibodies to 'attack' gluten after causing irritation in the small intestine. Permanent damage to the small intestine often leads to lactose intolerance and continued irritation has serious repercussions, up to and including cancer in the small intestines. A blood test will often suffice in identifying the disease (while maintaining a gluten diet), but follow up biopsies can confirm the diagnosis. It may go undetected someone's entire life, presenting no symptoms or irritation. It may also surface after the body enters a state of trauma (surgery, a bad flu, or an autoimmune attack).

Gluten is a family of proteins primarily found in wheat, barley, and rye. Avoiding foods containing these ingredients is a great start to healthier living, but gluten may be found in many other items such as cosmetics and medication. Some foods even have gluten as an anti-caking agent (prepackaged nuts, beef jerky, spices, etc.) or a thickening agent (sauces, cheeses, etc.). Taking this a step further, products made in or around gluten can pick up trace amounts of it, effectively negating the 'gluten free' claim. That means any gluten free food prepared in/on the same prep area as gluten food is not safe for celiacs (or with the same gloves that touched gluten!).

Certified gluten free classifies a food as being prepared in an environment safe for celiacs. The machines or prep areas were temperature treated (denatured at 500 degrees) or thoroughly scrubbed with soap and water. For example, oats are naturally gluten free, however, many varieties are prepared in the same environments (same tools, prep areas, etc.) as wheat cereals, baking goods, and breads. Certified gluten free oats would require the entire process and environment be purged of the gluten protein before production may begin.

Kitchen cookware and utensils may also cause problems. Cast iron, non-stick, and plastic are porous -- they hold trace amounts of gluten and can taint gluten free cooking. It is best to replace these items entirely to avoid any problems, however, cast iron may be stripped and reseasoned.

My wife was diagnosed in October of 2019. She had thyroid cancer and subsequent surgery in January of 2018. Her body started rejecting her medications as a result of the celiac flaring up, triggering uncontrollable blood sugar swings (type 1 diabetic). Since the diagnosis and diet change, her quality of life has sky rocketed. She can eat delicious foods without feeling crummy any more. While day-to-day living is becoming easier as habits form, we always keep our eyes peeled for the potential to 'get glutened'.

 

TABLE OF CONTENTS​

BREAD
Bagels
Carol's Flour Recipe

DESSERT
@MTgirl's Honey Bun Cake
@rmac010's Cheesecake
@spencermarkd’s fiancé’s Sugar Cookies

MEAT
@DC 17_3's Sake Wings
@MTgirl's Dijon Sage Pork Loin and Apple Cranberry Relish
Spicy Italian Beef

PASTA
Brisket Mac 'n' Cheese

SANDWICHES

SOUP
@MTgirl's Chicken Soup

OTHER
@DC 17_3's Batch Ranch Dressing Mix
@DC 17_3's Batch Taco Seasoning Mix
@Poindexter's Chili Powder Mix

 

This one, too

 

By using black rice noodles and gluten free soy sauce this whole dish is gluten free!
Grilled pork loin, gluten free soy sauce and Mirin for the soft boiled eggs, spicy bean sprouts, fresh radish, fresh corn, and chives. Broth made with a gluten free chicken stock, ginger, garlic and gluten free Miso!

 

BAGELS

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Ingredients:

• 1 cup nonfat Greek yogurt
• 1 cup 1-to-1 flour, more for prep surface (I prefer Bob's Red Mill for this recipe)
• 2 teaspoons baking powder (I used Clabber Girl, BRM is also safe)
• 3/4 teaspoon Kosher salt (half if using table salt)
• 1 beaten egg for topping

Directions:

• Preheat the oven to 400 degrees
• Mix the dry ingredients together in a bowl
• Stir in the Greek yogurt with a whisk or fork until no dry ingredient sediment is left on the bottom
• Sprinkle flour on the prep surface and knead the mixture 12-15 times, sprinkling flour as necessary to reach tacky (NOT sticky)
• Separate into 4 balls, poking holes in center and loosely stretching them into donut shapes
• Placed on a lightly oiled baking sheet or silicone baking mat
• Beat the egg and brush over the tops, adding whatever toppings you wish
• Bake for 25 minutes on the top rack (they will burn on the bottom otherwise)

 

Looks delicious! What soy sauce do you use? We've been using coconut amino acids.

 

BRISKET MAC 'N' CHEESE
​

Ingredients:

• 8 ounces rice pasta shells (Tinkyada makes a great one)
• 1 cup of warmed whole milk
• 1 cup extra sharp cheddar
• 2 tablespoons butter
• 2 tablespoons 1-to-1 (BRM was choice here)
• 1 cup chopped brisket (substitute your favorite protein -- lobster is also great)
• 1 teaspoon cayenne pepper
• 2 teaspoons dijon mustard
• Salt and pepper to taste

Directions:

• Prepare the pasta according to the directions, undercooking by 1 minute
• Melt the butter in a sauce pan on low heat and whisk in flour until combined
• Continually whisking, add in the milk one quarter cup at a time
• Turn the heat up to medium low and continue to stir until sauce thickens
• Add the cheddar, salt, pepper, cayenne, and dijon
• Pour the mixture over the noodles and stir in the brisket

 

Chicken Wings
Soak chicken wings in Sake for at least 30 minutes to overnight.
Remove from Sake and pat dry with paper towels.
Season both sides with salt and pepper
( I used smoked Kosher salt and freshly cracked white pepper for these)

Air fry at 400F skin side down for 10 minutes then flip to skin side up for another 10 minutes.

Crispest, juiciest chicken wings you'll ever make!!

 

Excellent work! I got your message and I’m working on a list of trusted websites. Do you have celiac?

 

Nope... Finally got my results back but doesn't mean gluten free isn't a bad thing either... I'm glad you started this thread because there is so much potential here!

 

Good to hear! I hope this becomes a resource for others in the future.

 

Oreida brand French fries and Tater tots are both GF.

Barilla has a whole line of GF pastas.

And a few more pictures of things



Found these at Sam's Club



Corn tortillas are great and GF and of you wanted to make your own Maseca is GF too

 

My wife loves the Brazi Bites! It's an easy snack in a pinch

 

Plus you can make them in the air fryer too!

One of my biggest challenges was finding bread.. first it's expensive AF and they are all dry and taste like crap!

I have some GF flour to try and make my own but it's too hot to be baking right now and with all the other projects I'm working on I just have taken the time to try it.

 

We tried a gluten free sourdough recipe, but it ended up being incredibly dense and the starter kinda died on us. I'm trying to create more bread recipes because I miss my dang sandwiches.

 

Cambells now has GF beef broth.

 

Much faster than creating your own stock first. Good looking out!

 

Great in a pinch! Nice thread btw.