Gluten Free!
Finally! A recipe collection of gluten free baked goods that are not taste free!
Some of the recipes below are from Annalise G. Roberts who converted them from using wheat flours to gluten free flours. She is the author of Gluten Free Baking Classics. click here for info on her and to order her cookbooks. The majority of the gluten free recipes on our site use her own all purpose flour mix or her special bread flour mix for yeast breads. We have tested these recipes in our kitchen as is, and also with alterations, and found her book to be a real asset to any gluten free baker! We highly recommend adding this culinary treasure to your collection today!
Look for other gluten free authors on our books you should have page
Gluten Free Baking Tips
You may click here for tips on gluten free baking, tips to bake without dairy, and alternative sweeteners to use in baking.
Yeast Bread: Non Yeast Bread: Sandwich Bread Banana Nut MuffinsTeff Sandwich Bread Blueberry Bread Focaccia Brownies
Breadsticks Corn BreadPizza Pie Crust
Peach Cobbler
Other Items:
Savory Pumpkin Lasagna
Easy Paella
Caramelized Pecan & Pear Salad
Mandarin Romaine Salad
Chicken Pasta Salad
Cornbread Stuffing
The Issue Of Gluten Intolerance
With a growing number of our population suffering from allergic reactions to digesting wheat and or gluten, we have decided to test and share some recipes we've collected along with some tips and techniques.
Gluten is made up from 2 protein molecules, glutanin and gliadin found in flour. When water and flour are mixed and kneaded, gluten is formed and this is what gives traditional bread it's structure and texture. Sensitivity and intolerance to gluten and wheat can range from symptoms such as mild abdominal cramps and headaches, all the way to the most severe being Celiac disease which affects approximately 1% of the population in the United States. For more info on Celiac disease, click here
I was pleased to find the nation's leader in the successful treatment of IBS and other related digestive disorders, is right here in the Northwest. He is Dr. Stephen Wangen N.D., founder of the IBS Treatment Center in Seattle, WA. For info on his new book, Healthier Without Wheat click here
Visit the links below for additional info about the services they offer.
A partner of the IBS Treatment Center is the Innate Health Foundation. This foundation is a public charity 501(c)(3) organization that supports the IBS and food allergy communities in a variety of ways. One of the best tools they offer is a "wiki" website where anyone can add information about food products, restaurants, recipes, cookbooks and more. It is like Wikipedia for the food allergy/intolerance community. Visit the links below for additional info.
Another doctor of natural Medicine I have had the pleasure of working with is Dr. Christine Bowen N.D.; founder of Bothell Natural Health Clinic in Bothell WA. Digestive support for gluten intolerance is among the many services in which she specializes. For more info on her clinic click here
One of the main issues shared by those craving baked goods made without wheat flour are the high prices in retail establishments. Equally frustrating is the poor quality, variety, and taste found in many retail shops selling gluten free breads.
By using blends of different gluten free and wheat free flours, non traditional techniques, and traditional techniques, we provide information on preparing safe and delicious baked goods for anyone looking to avoid gluten or wheat in their dietary intake. Gluten Free Flours: Gluten Free Resources:
brown rice flour
white rice flour Gluten Free Mom
sweet rice flour
potato starch Gluten Free-My Way
potato flour
tapioca flour (tapioca starch) The GFCF Experience
cornstarch
corn flour Whole Life Nutrition Kitchen
sorghum flour
millet flour Gluten Free Cooking School
teff flour
bean flour Gluten Free Mommy
amaranth
quinoa My Gluten Free Table
GF Joe's