Need help please....Gluten free

[angelbumpkin]

My son has severe bipolar issues and we do alot of gluten free just want to add to what we already do.
So, was wondering if any one had any gluten free recipes that actually taste good.
Tanks in advance.

[sunshine]

I'm assuming you're looking for baked good recipes?

Of course the old standby: Peanut butter cookies

1 cup peanut butter
1 cup sugar
1 egg

Mix well, drop by teaspoonful on cookie sheet, flatten in criss cross pattern with tines of fork. Bake at 350 degrees for 10-12 minutes.

[Domestic Gal]

This blog is of a women who is cooking gluten free in here crockpot for a year. I have tried a few of her recipes and they were all great.
http://crockpot365.blogspot.com/

[sunshine]

Meringue Cookies

"This recipe can be doubled, but if you do, don't double the chocolate chips. Best if eaten in a few days."


INGREDIENTS:

* 2 egg whites
* 1/8 teaspoon salt
* 1/8 teaspoon cream of tartar
* 1 teaspoon vanilla extract
* 3/4 cup white sugar
* 1 cup semisweet chocolate chips


DIRECTIONS:

1. Preheat oven to 300 degrees F (150 degrees C). To prevent burning you can bake on an air cushion baking sheet or put parchment paper on a regular cookie sheet.
2. Beat egg whites, salt and cream of tartar until very firm. Gradually add sugar and mix. Fold in vanilla chocolate chips.
3. Drop by teaspoonfuls on pan. Bake 300 degrees for 25 minutes. They should only be lightly browned.

[sunshine]

This is my dd's favorite cake (she can't do gluten either - has celiac disease)


http://www.womansday.com/recipes/9719/truffle-cake.html

Truffle Cake
1-2-3 Desserts

3 cups (18 oz) semisweet chocolate chips
2 sticks (1 cup) unsalted butter
6 large eggs, at room temperature

Serves 18 Active: 15 min/Total: 55 min plus 3 hr chilling

truffle-cake-300.jpgThis flourless cake is dense, rich and deeply chocolaty.

1. Heat oven to 425°F. Coat an 8 x 2-in. cake pan with nonstick spray. Line bottom with wax paper; spray paper. Have a larger roasting pan ready.

2. Melt chips and butter together; stir until well blended.

3. Beat eggs in a large bowl with mixer on high 7 minutes, or until tripled and soft peaks form. Fold in chocolate mixture until blended. Pour into cake pan.

4. Place large pan in oven; place cake pan inside. Pour boiling water into roasting pan to come halfway up sides of cake pan. Cover cake pan loosely with foil; bake 40 minutes. (Cake looks soft but sets when cold.)

5. Cool cake in pan on a wire rack. Cover and refrigerate 3 hours, or until firm. Invert on serving platter; shake down sharply to release cake. Peel off paper.

6. If desired, lay five 3/4-in.-wide strips of paper 3/4 in. apart on cake. Sift cocoa between strips; carefully lift paper. Repeat in opposite direction, this time sifting on confectioners’ sugar.

[sunshine]

We do cheesy rice instead of mac and cheese. . .

Tortilla's, wraps , etc. in corn tortilla's instead of flour ones. . .

[Nishu]

I would definitely suggest going to Celiac.com and joining the message boards. There's a lot of great information, recipes and support there, and not just for celiacs. Also, if you're trying to find out if the gluten may be affecting his moods, then I would definitely try to go 100% gluten free to see what happens.

I found the best way to handle the diet is to cook from scratch whenever possible. Also, walmart brand generics are labeled very well as far as being GF.

(And those peanut butter cookies Sunshine posted are really good.)

[hwmabire3]

If you click the link below, there's a huge amount of online cookbooks that all contain gluten free recipes. I hope this helps!

http://www.recipezaar.com/cookbooks....earch&Searcht=

[nancycg56]

Here is a list of 70 gluten-free cooking blogs ~ 70 gluten-free blogs

[mrsvargas]

Rice Chex are now GF, you can use it to make the old standby "Puppy Chow" for a snack.

[Nishu]

Have you ever seen those Dora cinnamon stars cereal? Last I heard, they were GF as well.

[angelbumpkin]

Thank you everyone. My son and I appreciate it.

[MomToTwoBoys]

I'm not sure if anyone else posted this, but this is a really great website:

http://gfcf-diet.talkaboutcuringautism.org/

My son was diagnosed with autism spectrum disorder in 2001 and someone else pointed me to the above website in terms of gluten and casein free recipes. I figured it fit too because it takes about doing it on a budget, so it kills two birds with one stone.

Good luck!

[quiltergirl]

Oh there are lots of things you can make that don't just taste good they taste wonderful. If you haven't discovered the Bob's Red Mill website you might want to take a peek. They have lots of recipes.

I bought one gluten free cookbook but many gluten free recipes seem unnecessarily complicated and difficult to me. So I have been experimenting with "regular recipes" making substitutions as needed.

I make cornbread using the recipe on the back of the cornmeal box. I substitute half Bob's gluten free baking flour and half brown rice flour for the flour and Ener-G powdered egg substitute for the eggs (I've discovered that when I use that I don't have to use xanthan gum in baked goods). I've also used soy milk. They turn out fine. I pretty much do the same with waffles -- use my regular recipe and make substitutions. I've discovered that I can use many of my old favorite recipes by tweaking them a little. It just takes a little time to figure out and you can't be afraid to experiment.

I don't care for the gluten free pasta but I do use a lot of brown rice as well as spaghetti squash. If you haven't tried any of the other alternative grains like quinoa or amaranth you might want to give them a try.

Other than the occasional cornbread we haven't really tried to replace bread. But I do love the Whole Foods frozen gf pizza crusts. I didn't really grow up with bread but it has been harder for dh to give up. I use lettuce leaves for "wraps" or "sandwiches." That doesn't satisfy some celiacs but we love it. They can be a little messy to eat. DH even makes peanut butter sandwiches with lettuce leaves.

We use the Bob's Gluten Free Brownie mix for birthday "cakes." It is wonderful -- but pricey. The chocolate is Ghiradeli. I feel so sinful when I buy that stuff.

I have made several cakes using my substitutions but have found that single layer snack types of cakes work best. I make the chocolate cake that has vinegar and baking soda but no eggs (my recipe calls it Wacky cake) with gluten free flour. I haven't been brave enough to try a layer cake yet. I also have a recipe for a blueberry cake that is very good.

This is a really tasty cookie recipe that came from Mireille at the Delphi Celiac Support Group forum. I didn't keep the original recipe so all I have is the one I doctored up. I believe the original had xanthan gum. The original recipe should be in that forum's archives if you want to look at it.

Gluten Free Chocolate Pudding Cookies

2 1/4 c. Gluten free flour mix
1 t. baking soda
1 c. margarine (I substitute 1 cup unsweetened applesauce)
1/4 c. sugar or equiv. substitute
3/4 c. brown sugar or equiv. substitute
1 teaspoon vanilla
1 package gf instant pudding (choc. or vanilla are good)
2 eggs or equiv. substitute (I use 3 t. EnerG plus 4 T. water)
1 cup gf. choc chips
walnuts, optional
unsweetened coconut, optional

Preheat over to 325 degrees. Cream butter, shortening and sugars together. Add Vanilla and puddin gmix and beat till smooth. Beat in eggs. Combine flour mix and baking soda. Gradually add to wet ingredients, beating after each addition. Add chocolate chips (nuts and coconut if desred.) Roll in balls adn flatten with fork. Bake approx. 8 - 10 minutes. Yield: 3 dozen.

[quiltergirl]

Thought the pudding cookie recipe might have gotten lost before people got to see it. It is a very good recipe. My favorite ways to make it are choc pudding/choc chips/dried cranberries or van pudding/choc chips/coconut/walnuts.