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I know that I've posted some of my recipes before, but I thought that I would start a thread since I am finding great new recipes all the time. Please feel free to add to this list. I love to try new recipes!

All of my recipes are gluten and dairy free.

Sweet Indian Curry

1 tablespoon fresh lime juice

1 ginger root, minced

4 fresh tomatoes, blended until juice (I cut them up into small pieces and use a garlic press)

3 cloves of garlic, minced

5 green onions, diced

1 onion, diced

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon turmeric

2-3 tablespoons of honey (add more or less depending on taste)

2-3 tablespoons of olive oil

Optional: 1-2 cups of vegetables, shrimp, or other meat.

Cook onions, garlic, and ginger root in the oil until done. Add tomato juice, spices, honey, and lime juice. Add vegetables or shrimp and simmer until done. Serve over basmati rice.

Beet Stir fry

7 small beets or 4 large beets

2 onions, sliced in rings

5-7 mushrooms, diced

1 cup chicken broth

1/4 cup white vinegar

1 Tbl Mrs. Dash Original Spice

1/8 teaspoon black pepper

2 Tbl Earth Balance soy butter or olive oil

Cut beets into thin small pieces. Place all ingredients into a wok or a large frying pan. Cook on high heat for about 10-15 minutes. This tastes really good with basmati rice.

Carrot Stir fry

1 bag small baby carrots, or 2 cups carrots

10 mushrooms, sliced

5 green onions

1 yellow or sweet onion

2 Tbl fresh lemon juice

2 Tbl olive oil

Cook all ingredients on high heat for 10 minutes, then simmer until done.

Steamed Salmon

2-3 fresh salmon fillets

2-3 shallots, finely minced

2 cloves garlic, finely minced

2 red chilies, cut into small rounds

2 Tbs. Thai Kitchen Premium Fish Sauce

1 Tbs. Brown sugar

2 Tbs. fresh lime juice

2 Tablespoons basil leaves

Put all ingredients in a steam bowl or dish. Steam for about 20 minutes. Vegetable steamers work well.

Corn Chowder

1.5 liters of regular So Good Soy Milk or Rice milk (Natur-a)

1 large box of Imagine Chicken Broth (about 4 cups of broth)

2 cans Green Giant Cream Corn

1 can of Green Giant Corn or one cup Green Giant Corn frozen corn

8-10 strips of bacon, cut into small pieces

4-5 potatoes, cooked and cut into bite size pieces

1.5 cups celery, diced

2 small onions, diced

5 green onions, diced

1/4 cup fresh parsley, diced

2 tablespoons of olive oil

pepper, to taste

Thickener: corn starch or heat ½ soy butter and ½ gluten-free flour in a small frying pan or sauce pan until thick.

Heat oil, onions, celery, bacon, and parsley until done. Cook potatoes until done. Once everything is done, put all ingredients, except the thickener into a large pot and heat. Add thickener of your choice. Serve.

Pepper Steak Stir Fry

1 pound sirloin tips, cut in serving-size pieces

2 tablespoons oil

1 chopped yellow onion

5 chopped green onions

3 cloves garlic, minced

dash pepper

1 cup broth

2 cans (14.5 ounces) stewed tomatoes

2 large green bell peppers, sliced in rings

1 red pepper, sliced in rings

2 tablespoons cornstarch

1/4 cup cold water

1-2 tablespoons VH lite soy sauce

Cook oil, garlic and meat on high heat for 5 minutes. Add yellow onion. Cook until meat is done. Put all ingredients (expect cornstarch) in a large pot or wok. Cook until peppers are soft. Add cornstarch slowly. Cook until thick.


2 cans Heinz beans in tomato sauce

2 cans Heinz Chili style Kidney beans

1 can Hunts-Wesson tomato sauce

1 can tomatoes

1 small Imagine Tomato soup (if you can find this, just add extra tomato sauce)

Extra lean hamburger

1 green pepper, diced

1 red pepper, diced

1 onion, diced

1 cup corn

2-4 tbl Chili powder, McCormick or Club house (add as much as you want)

Cook hamburger and vegetables until done. Add everything in a big pot and heat.

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Here are a few more:


4 shallots, minced

1 onion, diced

5 celery ribs, diced

5 carrots, diced

2-3 tbl soy butter

2 tbl dry sage

2 tbl dry thyme

2 tbl dry summer savory

dash of pepper

1 cup white wine

1 loaf gluten-free bread, cubed (I use Kinnikinnick Italian white tapioca, thawed)

1 cup gluten-free chicken stock (I use 1 cup of Imagine chicken broth, or 2

cubes of McCormick chicken bouillon and 1 cup of water).

Optional: chestnuts, apples, raisons, cranberries, peacans.

Sauté the vegetables in the butter until they are soft, and the onions begin to carmelize. Add the seasonings and cook over medium heat for 2 minutes. Add the white wine, and continue cooking over medium heat until the liquid is reduced by half. In a casserole dish, mix all ingedients together. Bake for 20 minutes at 325̊ F.

Pad Thai Stir Fry

2 Original Pad Thai Stir Fry Rice Noodle meal Kits

5 green onions

1 red pepper

2 cups bean sprouts

3 eggs

Read the instructions on the Original Pad Thai Stir Fry Rice Noodle meal Kit.

Regular Stir fry

Mixed vegetables, frozen or fresh (examples, broccoli, carrots, snow peas, cauliflower)

1 cup chicken broth

1 tbl VH soy sauce

1 tbl brown sugar

2 cups cooked Basmati Rice

Cook the veggies, add sauce to the veggies while cooking, serve over rice.

Chinese Stirfry

2-3 tablespoons olive oil

2-3 cups of Basmati rice

You can add cooked bite size chicken or beef to this if you're feeling adventurous


1 medium Nappa cabbage, cut up into bite size pieces

1 large red pepper (or 2 small), cut up into very small portions

5-7 green onions (depending on how much you like them), sliced thin

2 cups Chinese bean sprouts

1 small can water chestnuts

Sauce: (you can half the ingredients if you don't like lots of sauce)

2 cups water (depending on how much sauce you like)

2 McCormick all-vegetable Bouillon (vegetable, chicken, or beef)

2 tablespoons of VH soy sauce

2 tablespoons of corn starch (add more if you want it thicker)

2 tablespoons sugar

2 tablespoons white wine (optional, just adds flavour)

You will need a large stir fry pan, skillet, or pot.

- Cook rice while preparing stirfry

- Place olive oil in pot and cook red pepper for about 5 minutes over medium heat.

- Place nappa in with oil and pepper and cook 5 minutes over medium heat. Be careful it doesn't burn.

- Add the rest of veggies and all the ingredients for the sauce, add the liquids first and then the dry ingredients.

- cover and cook on low heat for about 15 minutes or until all veggies are done. stir often to avoid burning.

Serve Over Rice and Enjoy!


Old El Paso Corn Tacos

Old El Paso Salsa

Old El Paso Taco seasoning

Your choice of veggies (lettuce, tomatoes, onions, peppers)

Extra lean Hamburger

Cook hamburger and seasoning according to package directions. Then make the tacos! These also taste great the next day.

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Berry Smoothie

1 1/4 cups frozen blueberries/raspberries/mixed berries

1 ½ cups Vanilla So Good Soy milk, Vanilla rice milk (Natur-a riceum), or Vanilla Almond milk (Almond Breeze).

2 tablespoons honey

Tuna/Chicken/Turkey Salad Sandwiches

Italian white Kinnikinick bread, toasted OR Old El Paso corn tacos

2-3 tablespoons mayonnaise (Kraft with clearly indicate gluten in their ingredient lists)

1 can tuna or chicken/turkey equivalent

2-3 celery sticks, diced

4-5 green onions, diced

1 red pepper, diced

If you use corn tacos, they taste really good after they’ve been made and then put in the fridge for awhile and then heated.


Tinkyada pasta

1 bottle Ragu Spaghetti sauce (herbed tomato and wine)

Extra Lean Hamburger

1 Green and 1 Red pepper, diced

1 Onion, diced

4-5 Mushrooms, diced

1 clove garlic, minced

Cook pasta as directed, cook meat/onions and garlic together until done, slowly add other veggies and mushrooms, then add the sauce.


Kinnikinick Pizza crusts

Extra Lean Hamburger, cooked

Ragu Spaghetti sauce or check the Kraft pizza sauces (Kraft will always indicate gluten)

1 Green peeper, diced

1 Red pepper, diced

1 tomato, diced

Bake in oven at about 400 for 15 minutes. I recommend putting some oil on the pan to avoid sticking.

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Vegetable Casserole

1 cup uncooked rice (basmati is my favorite)

1 bag of baby carrots

4 stalks of celery, diced

5 green onions, diced

1 onion, diced

2-3 cloves garlic, diced

1 can Kidney beans

1 cup Planters cashews

3 cups broth (use more if needed)

optional (about ½ cup of mushrooms, 1/4 cup parsley)

Put the rice on the bottom of a casserole dish. Throw everything else in the casserole dish. Bake for 1 hour at 350. Check on the casserole after 30 minutes and add more broth if necessary.

Barbecued Salmon

½ cup Barbecue sauce (I use Kraft Onion)

1 salmon portion or fillet

½ teaspoon basil


Create a pan out of tin foil (I use about 3 small sheets of tin foil) Place the salmon, sauce, and basil in the tin foil and cook on the barbeque for about 15-20 minutes.


Place tin foil in a baking pan. Place salmon on top of the tin foil and pour the barbeque sauce over the salmon. Sprinkle the basil on top of the salmon. Bake at 350 for 15 minutes.

Barbecued Shrimp

15-20 shrimp

½ - 1 cup Barbeque sauce (Kraft will clearly indicate gluten)

1 onion, diced

2-3 cloves garlic, diced

1 tablespoon basil

2 tablespoons of olive oil

Cook oil, garlic, onions, and shrimp in a frying pan until done. Place sauce and basil in the pan and simmer for about 5-10 minutes.

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Chicken and Rice

1 cup of rice (I recommend basmati)

2 cups chicken, cubed

2 1/2 cups chicken broth (I use Imagine chicken broth)

1 can stewed tomatoes

1 onion, diced

1 can of Green Giant peas (or 1 cup of frozen Green Giant peas)

1-2 Tablespoons Chili powder

1/4 teaspoon garlic powder and/or 2 cloves of garlic, minced

1 teaspoon basil

1-2 Tablespoons olive oil

Cook oil, chicken, onion, and garlic until done. Place broth, tomatoes, basil, garlic powder, and rice in a pot/wok and cook until the rice in done. Add chicken, onion, and garlic to the pot and continue cooking for 3-4 minutes.

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Someone requested a pita bread recipe the other day and I said that I would give them a recipe; however, I cannot seem to find the thread. Here is a soft taco recipe that could be used as pita bread:

Bean Flour Torillas

1/3 cup light bean flour

1/2 cup cornstarch

2 Tablespoons tapioca flour

1/2 teaspoon salt

2 eggs or 3 egg whites, or 1/2 cup liquid egg subsitute

1 1/2 cups water

Oil for brushing skillet

In a medium bowl, place the bean flour, cornstarch, tapioca flour, and salt. Whisk together. Add the eggs and beat together until smooth. Slowly beat in the water. Let rest in the fridge for at least 20 minutes. Heat a 9" skillet or frypan over high heat, brushing with oil. Be sure it is hot enough for water to dance on the surface before starting to cook the tortillas. Spoon in about 4 tablespoons of batter or enough to cover the bottom of the skillet. Cook until the bottom of the tortilla is golden brown and the edges curl and the top seems dry, Turn and barely cook the other side.

This recipe is from "The Gluten-Free Gourmet Cooks Fast and Healthy" by Bette Hagman, p. 235.

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Thanks Carrie--I was one of the ones who said we missed pita bread. I'm going to print this and try it!
I really like the recipe. I make enchilada's with the shells and they are very good. Let me know how the recipe turns out!

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Thanks! And yes, I love stir frys! If you like stir frys, I highly recommend my beet stir fry recipe which was posted earlier. Here is another recipe:

Turkey Soup

2 cups cooked turkey

3 cups Imagine chicken broth (add more if needed)

4-5 cups of water

3 carrots, diced

4 small celery sticks, diced

2 zucchini, diced

3 tomatoes, diced

1 onion, diced

4-5 cloves of garlic, minced

1/8 teaspoon pepper

2 Tablespoons Thyme (fresh or dry)

1-2 Tablespoons Mrs. Dash Original Spice

1 Tablespoon chili powder

Throw everything into a large pot, boil then quickly simmer for about an hour. Tomatoes and zucchini don’t have to go in right away.

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Had to laugh when I saw the turkey soup recipe :lol: My dh hates turkey soup! He hated before I started making all our dinners gluten-free. I think it looks yummy :)


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Had to laugh when I saw the turkey soup recipe laugh.gif My dh hates turkey soup! He hated before I started making all our dinners gluten-free. I think it looks yummy smile.gif
Oh no :unsure: He is definitely missing out then ;) Turkey soup can be amazing!

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Carrie, thanx for these recipes!! I think I will make some chicken soup w/that recipe this weekend since I was going to make some broth anyway. I'm psyched to see Mrs. Dash on it too! I didn't know that was safe.

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Boy have you been busy ! Thanks so much. I love new recipes.

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Homemade Sweet Potato Fries

2 large sweet potatoes, cut into thin slices

Mrs. Dash Original Spice, or your favorite spice

Heinz ketchup

olive oil

Rub olive oil on a baking pan, then place the sweet potatoes on the pan and sprinkle the spice on top. Bake at about 350 for approximately 15 minutes. These will burn fast so check quite freqently. Serve with ketchup.

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This is great to try if you start to feel sick from a virus or a bacterial infection.



Garlic and Onions

1 onion, diced

7-8 cloves (or more) of garlic, minced (I use a garlic press)

1/4 cup unsalted sunflower seeds

1 Tablespoon Mrs. Dash Orignial Spice or Mrs. Dash Extra Spicy

2 Tablespoons olive oil

Chop onions and garlic and let them them sit for a few minutes. In a frying pan, heat all ingedients until the onions are done. Serve with orange juice.

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This recipe is my new favorite:

Hot Vegetables and Rice

2 cups, cooked rice (I suggest basmatti rice)

1 red pepper, chopped

1 green pepper, chopped

5 small stalks of celery, chopped (or 3 large)

1 onion, chopped

4 cloves of garlic, minced

2 cups of chicken, cubed

20 whole cloves

2-3 tablespoons olive oil

2-3 Tablespoons fish sauce (Thai Kitchen)

2-3 Tablespoons hot chili sauce (Thai Kitchen)

Cook chicken in some olive oil until done, set aside. Cook all vegetables (including garlic) in a wok or large pot with cloves and olive oil until the vegetables are soft. Add cooked chicken, rice, fish sauce, and chili sauce to the vegetables. Cook on high heat for 5 minutes. Serve.

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Just review the recipies, I was wondering if a motivated person on the board would like to compile a cook book, Ginko's could put it together and we could buy if from that motivated person. Recipies with brand names to make it easy, would be a wonderful help to new and old members here.

As well, as a little profit for the effort. I would buy it in heart beat.

Oh, yeah, that's a great idea. (not me, I'm spending all my free time putting on a wedding in THREE MONTHS, for 500 of my closest and dearest friends :blink: ..... take a deep breath, Lisa.)

Any takers.


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I would love to write a cookbook :) Right now is also not a good time for me though. I probably wouldn't be able to seriously sit down and get a book together for a few more years. I am also getting married fairly soon and I am trying to find a job while working at the same time! Ah!

Right now I am just glad to share all these recipes with everyone. If anyone else is interested in getting a cookbook together then I would be willing to let them use my recipes.

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