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Gluten Free Recipe File

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First Helper User Profile sillyakchick

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replied October 18th, 2007
Extremely eHealthy
Gingerbread Cookies

2/3 cup brown rice flour
1/3 cup sweet rice flour
1/3 cup tapioca flour, (more for flouring surface)
1 tablespoon cinnamon
1 teaspoon ginger
2 teaspoon xanthan gum
1 teaspoon baking soda
½ teaspoon salt
¼ cup sugar
¼ cup oil
¼ cup molasses
2 tablespoons water

Combine dry ingredients in a bowl. Add oil, molasses, and water. Mix well, then knead with hands. Roll out onto tapioca floured surface. Cut with cookie cutters or knife into desired shapes. Cut squares and triangles for gingerbread houses. Brush cookie with a tiny amount of water, then decorate cookies with dough scraps. Bake at 350 degrees for 12 minutes.
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replied October 25th, 2007
White Bean Delight

1 cup per person of white beans
1 small onion, chopped
1 large onion, diced finely
1 red pepper, chopped
2 cloves garlic, grated
1-2 tsp dried mint or parsley leaves
1 tsp paprika
salt to taste
2 tbsp olive or vegetable oil


Soak the beans overnight in a large pot with twice the amount of water as beans. Then boil.

Or, quick boil the beans 3 times (bring the water to a boil and then strain). Be careful to always use warm water so the beans don't split. After the third boil, leave the beans in the pot and continue.

Preheat oven to 200 degree Celsius.

Add the small onion, red bell peppe and dried leaves to boil for 1.5 hours. Check that the water level is always above the beans and seal the top of the post with a tight lid. After 1.5 hours, the beans should be soft enough to squash gently between two spoons. If not, leave boil for 15 minute increments and check often.

Place a casserole on the top of a stove burner and turn on medium heat. Add the diced onions and the salt. Mix to taste (not too salty, not too light) and then add the oil. Slowly fry the onions in the oil for 10-15 minutes on low-medium heat until they become clear, or caramalized. Add the paprika and stir in well. Now, strain the bean mixture and add to the casserole until the bottom of the casserole is covered 1 inch thick with the bean/onion mix. Gently coat with the mixture with stock from your pot until the beans are just covered in it. Mix well. Place in over for 5 minutes.

Then, reduce heat to 150 Celsius and cook for another 15-20 minutes.


White bean delight.

P.S. You can add a fried egg on top before serving, or place it on the side for some extra protein.
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replied November 7th, 2007
Extremely eHealthy
Just In Time For Fall!

1 5-6 pound pie pumpkin
1 tablespoon oil
1 small diced onion
1 red bell pepper, seeded and diced
1 small jalapeno, seeded and diced
1 small zucchini, seeded and minced
2 tablespoons minced shallot
1 ½ cup wild rice, or brown rice
¼ cup raisins
½ teaspoon ground black pepper
¼ teaspoon turmeric
¼ teaspoon salt
3 cups water
8 medium broccoli florets, blanched (or frozen, thawed)
2 tablespoons minced fresh cilantro (optional)

To cook pumpkin, preheat oven to 375. With a sharp knife, cut a 4 inch lid off the top of the pumpkin. Scoop out the seeds and stringy fibers. Cover the hole with a sheet of foil and set pumpkin lid back on top. Place in a baking pan with ½ inch water and bake approx 50 min, until inside is tender. Remove and keep warm.

To make pilaf, heat oil in a large saucepan, add onions, red bell and jalapeno peppers, zucchini, and shallots. Saute until vegetables are tender, about 7 minutes. Stir in rice, raisins, pepper, turmeric, and salt. Cook 1 min. Add water. Cover and cook on medium-low heat, until liquid is absorbed, about 45 minutes. Fluff with a fork and stir in broccoli and cilantro, if desired. Spoon the pilaf into the pumpkin when finished and serve by scooping out pumpkin with the pilaf.
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replied November 7th, 2007
Active User, very eHealthy
Vegetarian Indian Spinach And Cheese (saag Paneer)
8 ox fresh spinach leaves, washed
1 in. piece fresh ginger root, grated
2 garlci cloves, crushed
1 fresh green chilli, roughly chopped
2 tbsp vegetable oil
2 bay leaves
1/2 tsp black peppercorns
1 onion, finely chopped
4 tomatoes, finely chopped
2 tsp curry powder
1 tsp salt
1 tsp chilli powder
2 tbsp natural (plain) yogurt
16 oz. cubed cheese

1. Cook the spinach, without water, in a tightly covered pan for 5 minutes. Put the spinach, ginger, garlic and chilli with a little water into a food processor and process to a puree.

2. Heat the oil, add the bay leaves and peppercorns and fry for 2 minutes. Add the onion and fry for 6-8 minutes more.

3. Add the copped tomatoes to the pan and simmer for a further 5 minutes. Add the curry poder, salt, and chilli powder and stir well to mix. Allow to cook for 2 minutes.

4. Add the spinach puree to the pan, and leave to simmer for 5 minutes.

5. Stir in the yogurt, about 1 tbsp at a time, and simmer for 5 minutes.

6. Add the cheese. Cook until warm and serve.

HINT: to save time, blend the onion and tomatoes in a food processor instead of chopping. If you're chopping, be sure to cut into very small pieces.
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replied July 16th, 2009
My favorite Gluten-Free cookbook that I recommend is called, "Healthy Gluten-Free Cooking." It is by Darina Allen and Rosemary Kearney. It has 150 awesome recipes!
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replied September 23rd, 2014
My big guilty pleasure is chocolate cake... I found this recipe once on a blog ("gluten free goddess", found it again), and it's one of the best I've tasted. The coffee-cocoa powder mix really does the trick.


16 oz. solid dark chocolate (use your favorite GF dark chocolate bars)
1 cup organic light brown sugar, packed
1/2 cup organic white cane sugar
3/4 cup very hot strong coffee (or use espresso powder in very hot water)
2 sticks unsalted butter, room temperature, cut into pieces
2 tablespoons unsweetened organic cocoa powder
8 large organic free-range eggs, at room temperature
1 tablespoon bourbon vanilla extract- yes, a tablespoon!


Preheat the oven to 350F. Prepare a 10-cup Springform pan by lining the bottom with a circle of buttered parchment. Wrap the outside of the whole pan (underneath, to catch any leaks) with a big piece of foil.

Break up the dark chocolate into pieces and pour the chocolate into the bowl of the food processor. Pulse until the chocolate breaks up into small bits. Add the sugar. Pulse until the chocolate and sugar turns into an even, sandy grain.

Pour the hot water or coffee slowly into the feed tube as you pulse again. Pulse until the chocolate is melted. Magic!

Add the butter pieces and the cocoa powder, and pulse to combine. Add the eggs and vanilla, and process till smooth. The batter will be liquid and creamy.

*Note for cooks across the pond: One stick of butter here equals 8 tablespoons, or one half cup, 4 oz.

Pour the batter into the lined Springform pan.

Bake at 350 F in the center of the oven, till puffed and cracked and lovely - about 55 to 65 minutes. (Note - it took an hour plus 15 minutes when I baked this at high altitude.) Use a wooden toothpick to check the center of the cake; pick should emerge clean, with maybe a crumb.

Place the cake pan on a wire rack to cool. The cake will deflate. Don't worry! When cooled a bit, press down on it gently with a spatula to make it even, if you wish. Or not.

When the cake is completely cooled, cover, and chill it for at least three hours (best up to eight hours), until serving. Overnight is even better.

Serve thin slices with drizzled chocolate sauce or a sprinkle of sifted powdered sugar. Garnish with a fresh berries or mint leaves.
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replied February 9th, 2016
Active User, very eHealthy
Wish u posted it for us.. w/ reference anyway for one less click-)
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