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Recipe Exchange With Gluten Eaters

GlutenFreeManna

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GlutenFreeManna Rising Star
GlutenFreeManna
Posted

My church often has events where they ask everyone to bring a dessert or appetizer and the recipe to share with others. Although I can't eat anything that anyone else brings I like to try to bring something I CAN eat and the recipe. So I need recipes that are "normal" or mainstream (i.e. nothing with odd flours or substitutions) but still gluten free (and soy free/dairy free if I can do it).

So far I have done flourless peanut butter cookies:

1 cup peanut butter

1 cup sugar

1 large egg

Mix it all up, spoon on to cookie sheet, flatten with a fork and bake for 10 minutes at 350.

Some other ideas I have are homemade guacamole and homemade salsa with corn chips.

And that's all I can come up with. Looking for ideas and recipes, please!

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missy'smom Collaborator
missy'smom
Posted

many of the old-fashioned/retro gelatin/Jello recipes are many things free

meringues-regular, or with choc. chips or crushed candy canes

candies-peanut brittle, maybe some fudge-some contain dairy but I'm sure there are dairy-free recipes out there

EnjoyLife makes dairy-free semi-sweet choc. chips that can be used in recipes

Mizzo Enthusiast
Mizzo
Posted

You could do a gluten-free rice krispie treat, note on recipe card to use reg. rice krispies and jazz it up with crushed peppermint candy, choc. chips, p.butter chips or cinnamon.

Trail mixes using chex cereals and dried fruit with chocolate or go to chex website they have many different kinds of treats to do.

Appetizer: chicken tenders coated with corn chex (recipe on website) stick on a skewer and serve with some dip

You can make a Trifle cake , just use gluten-free cake mix , pudding and whipped cream. You can suggest add-ins on recipe card

CeliacMom2008 Enthusiast
CeliacMom2008
Posted

We just had a party this weekend with all gluten-free items and no special ingredients. Here's what we had. Let me know if you want any of the recipes.



  • PB cookies with kisses (same as your recipe except with 1 tsp vanilla also)
  • Meringue cookies (some plain, some with candy canes crushed on top)
  • Brownie bites (made in mini-muffin tin) - and oops, these were Betty Crocker
  • Cheesecake with almond crust with three toppings - Smuckers carmel topping, ghiradelli chocolate chips, cherry pie filling
  • Spinach dip with red and green Mission tortilla chips
  • "Veggie dip" of cucumbers, peppers, tomatoes, mozarella cheese, cheddar cheese, and green goddess salad dressing with Mission tortilla chips
  • Cocktail weanies (sp??)
  • Bacon wrapped water chestnuts
  • Cheese cubes and crackers (Crunchmaster Sea Salt and Blue Diamond Nutthins)
  • Fruit tray
  • Veggie tray with T Marzetti ranch dip
  • Apple slices with brie cheese wrapped in salami

GlutenFreeManna Rising Star
GlutenFreeManna
Posted
  • Author

Thanks for all the ideas so far. I know there are a lot of simple things that are gluten free like chips and dips, but I need recipes. I'm not really looking for ideas of things to serve people. I'm looking for RECIPES that gluten people might say "oh, that's really good I want the recipe." It's to write out on a fancy recipe card and give away. Keep the ideas coming! Thanks.

missy'smom Collaborator
missy'smom
Posted

Most of these ideas that have been shared old standbys for generations are easily searched for, here or on the web and a myriad of variations on them. Jello or Kraft websites have loads of recipes there that are "normal" and gluten-free. If you just need recipes to write out, you can do the search for the recipes that others suggested and copy them down. If you make them you can adapt for dairy-free as needed, using coconut milk, Earthbalance, Enjoy-life chocolate chips etc.

Here's one from the forum that I've taken to church.

Here's another that everyone loved.

Open Original Shared Link

Open Original Shared Link

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    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
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