• Ads by Google:

    Get email alerts Celiac.com E-Newsletter

    Ads by Google:

       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Anyone Want To Share Good Gf Recipes?

29 posts in this topic

Hi Jo Ann - try my Challah (egg bread) recipe - it's soft and great for sandwiches. It uses rice flour, almond meal, tapioca and cornstarch. Look for it in the Kosher and gluten-free section of this recipe forum.


Share this post

Link to post
Share on other sites
Ads by Google:
Ads by Google:

Hi All

I do have the B. Hagman book. Sounds like it'll make good rolls. Husband is new to celiac disease and is afraid to try pure oats this soon. Maybe as he feels better.

I'll look for Sara's receipe too on other post. I'm still searching for corn bran that's gluten-free.

I make him a cornbread that uses all gluten-free: corn meal, corn flour (which is the key to it), tapoica starch, xanthan gum, sugar, salt, oil, egg, milk and some ground flaxseed. Let me know if anyone wants proportions. Must be baked 325 degrees for about 50 minutes, however, I found this gave the best results.


Share this post

Link to post
Share on other sites

I would love to have your entire recipe. I've been trying to find a good cornbread recipe.


Share this post

Link to post
Share on other sites

Sure thing!

Use 8" round pan...haven't tried any other size or shape. I had a problem at first as the batter was too "wet" and it sunk after I removed it from the oven (like a souffle!) . I had to reduce the wet ingredients a little at a time & reduce oven temp and increase baking time to get the proper consistency.

Grease and corn flour pan

You'll need:

1 large wire wisk, spatula with butter knife

2 large bowls


various measuring spoons/measuring cup


2 eggs, beaten lightly with fork

1 teaspoon salt

2 tablespoons sugar

3/4 cup corn flour (purchased thru Celiac.com gluten-free Mall)

1/2 cup corn meal

1/2 cup tapoica starch (EnerG Brand)

1 teaspoon Xanthan Gum

1 heaping tablespoon of baking powder

1/4 Cup Flaxseed(Optional /Or more or less depending on your taste)

3 tablespoons corn oil

1 cup whole milk

Mix all dry ingredients separately in large bowl. In separate large bowl mix liquid ingredients. Add liquid ingredients into the dry ingredients in small amounts, blending well with wisk after each addition. The batter gets very stiff and this is OK. You'll need the rubber spatula to scape the batter from the sides of the bowl occasionally and the butter knife can be used to scrape off the wisk and spatula.

When all wet & dry are combined turn the batter into the 8" pan. Bake low oven temp @ 325 degrees for about 52 minutes or so.

I usually cheat by putting the dry ingredients in a large gallon size zip lock plastic bag. When all dry are in, I zip it closed all the way, and then mush the bag up to mix the dry ingredients up. I then use a scissors and snip off the corner of the bag and as I stir the wet ingredients, I let the flour mixuture pour slowly from the open corner of the bag. This way I only have to use one bowl.

I once poured the liquid ingredients into the dry IN the plastic bag and zipped it and combined it up in the bag. Then I snipped the corner off and squeezed it into the 8" pan like a pastry bag.

I made this receipe up because my husband needed something to have with his lunch.

If you don't want the flaxseed then there's no need to add it.

Much luck with the receipe. :D



Share this post

Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Forum Statistics

    • Total Topics
    • Total Posts
  • Member Statistics

    • Total Members
    • Most Online

    Newest Member
  • Popular Now

  • Topics

  • Posts

    • You only need one positive on the celiac panel.  I tested positive only to the DGP IgA and had a Marsh Stage IIIB intestinal damage.   Good luck!  
    • Welcome to the forum.  First, you need to get copies of your celiac test to confirm you actually had it done and what the results were.  Second, to confirm a diagnosis, you must obtain biopsies via an endoscopy.  Were the doctors gastroenterologists?  Third you need to research  celiac disease.  Yes, you can be asymptomatic, but could still have instestinal damage as the small intestine is vast. here is a good place to start:  http://www.cureceliacdisease.org/screening/ You might think you are a silent celiac, but ever been anemic?  Had your bones checked?  
    • That's good to know about Texas Children's, unfortunately I don't believe they accept our insurance. Our former pediatrician joined with one of their medical groups and we had to find a new one due to insurance. I'll check out their site though.
    • 9 months ago I went to my doctor for normal blood work.  She called me to tell me everything looked great, but o yeah, my gluten sensitivity levels were extremely high.  I should probably stop eating gluten since it looks like I have celiac.  She hung up and I never heard from her again.  I cut out gluten completely, even though I have never experienced one single symptom of celiac.  9 months later, I decided to reach out to another doctor to get a second opinion, as I experienced absolutely zero change on 9 months of strict gluten free diet.  All this doctor did was request the results from the previous doctor, tell me it is confirmed I have celiac, and hung up the phone.  This angers me tremendously on two counts.  One, I have absolutely zero symptoms of celiac, and would NEVER know if I was "glutened".  Two, the complete lack of information or support from both doctors is horrifying to me.  And finally, I simply do not believe the diagnosis and as considering just starting to eat a normal diet again.  I would never know the difference.  I am really just venting because this situation upsets me so much, and I have suffered mentally and socially from going gluten free.  Since I have absolutely zero symptoms, even if I was actually celiac, I highly doubt anything would ever come of it if I continued to eat gluten.  I could just pretend I never heard from either terrible doctor and go on living my life.  Someone has to have been in the same situation as me, right?
    • Texas children's hospital in the med center has a celiac center now.   https://www.texaschildrens.org/departments/celiac-disease-clinic Good luck!  
  • Upcoming Events