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HEALTHY RECIPES COLLECTIONS
Gluten Free Diet Recipes, Menus and Tips
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Enjoy these healthy and delicious gluten free recipes from EatingWell.
If you have celiac disease or are sensitive to gluten, there are a variety of foods you can eat, even though following a gluten free diet means giving up many grains, pastas, cereals and processed foods. EatingWell’s gluten free recipe collection showcases ingredients that are naturally free of gluten, such as meat, fish, rice, fruits and vegetables, as well as tasty grain and starch alternatives to wheat and other sources of gluten.
Our nutritionists have verified that these recipes do not include gluten-containing ingredients. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to be sure it does not contain a hidden source of gluten.
Gluten Free Main Dish Recipes
Gluten Free Salads and Side Dish Recipes
Gluten Free Dessert Recipes
Gluten Free Menus
Easy Entertaining Gluten Free Menu
Peppered Salmon Steaks with Yogurt-Lime Marinade
Radicchio & Fennel Salad
Quick Vegetable Ragoût
Gooseberry Fool
Think Spring Gluten Free Menu
Calamari Stir-Fry with Red Peppers & Lemon
Warm Dandelion Greens
Chunky Apple-Rhubarb Sauce with Dried Cranberries
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Gluten Free Diet Tips
- If you are following a gluten free diet, you must avoid wheat (including einkorn, emmer, spelt, kamut), wheat starch, wheat bran, wheat germ, cracked wheat, hydrolyzed wheat protein, barley and triticale (a cross between wheat and rye).
- What can you eat? Potato, rice, soy or bean flour can stand in for traditional wheat flour. Plain meat, fish, rice and fruits and vegetables don’t contain gluten. And there are a variety of gluten free grains and starches, including amaranth, arrowroot, buckwheat, cassava, corn, flax, legumes, millet, potatoes, quinoa, rice, soy, sorghum, tapioca, wild rice, yucca and nut flours.
- Our nutritionists have verified that these recipes do not include the following gluten-containing ingredients: wheat (all varieties, including spelt and kamut, wheat germ or bran and other forms of wheat protein), rye, barley (in all forms, including malt, malt flavoring, malt vinegar and malt extract), oats, triticale or beer/ale.
- Many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to be sure it does not contain a hidden source of gluten.
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| USER COMMENTS — Add Your Comment |
I need both gluten free and corn free recipe for bread. or a bread mix Can you help me
marge dellwo, Otsego, MN |
Thank you so much for a place to get Gluten Free Recipes.
janice Smith, Milldedgeville, Ga |
I'll tell you the best bread you can make for yourself is - Bob's Red Mill "Homemade Wonderful bread mix" it is gluten free.
Judy, Plainville, CT |
For gluten/dairy/corn free bread mix, try Pamela's Wheat Free Bread Mix.
Also, check out Karina's Kitchen or google the "Gluten Free Goddess". This is a blog by a woman that was diagnosed with celiac disease a few years ago. The has information on living gluten free and tons of vegan, vegetarian, and gluten free recipes. I hope this helps.
Fatima, Clifton, NJ |
Pamela's Wheat free bread mix has xanthan gum- which is corn- fine for gluten free but not corn free.
Marisa, Anthem, AZ |
Xanthan gum is produced by bacterial fermentation of corn sugar. Sugar does not contain protein. Proteins are the part of any food that trigger allergies & sensitivities. Reason one why there should be no reason to avoid xanthan gum if you're sensitive/allergic to corn. Furthermore, the bacteria digest the sugar. The output of this digestion is a _different_ sugar, which is the xanthan gum. It isn't corn, and should contain nothing that would trigger a corn sensitivity. So there's the second reason why there's no need to avoid xanthan gum. The only reason I can think of to avoid xanthan gum is the nasty texture it imparts to almost every food it's used in.
Joe, Somewhere, WA |
Hidden gluten is a myth that will not die. Under current labeling law, all wheat and wheat-derivatives must be declared. Under general labeling law, barley and rye as ingredients must be declared. Just remember, malt & malt extract are usually derived from barley. There's little else to do but READ THE LABEL.
Joe, Somewhere, WA |
There are a lot of GF blogs on the Web. GF Goddess is a good one, but there are other top quality ones. Bread and baked goods are the holy grail of the GF diet. Not all recipes turn out well. I've tried some that were bombs and others that were quite good. I think that sometimes recipes get posted without having been thoroughly tested. But new ideas are coming along every day. There's never been a better time to be GF than now.
Linda, Portland, OR |
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