2nd generation celiac home recipes

gluten free living lifestyle gluten intolerant recipes recipe

provo Utah wedding cakes heather nord the pink icing

I have Celiac Disease now what?

My first advice to people who have celiac, don't panic and don't go buy all the expensive premade gluten free food. Seriously, it's a rip off! I've had many people come and ask for my favorite Gluten Free recipes.

The Asian market will become your new best friend! They carry loads of rice noodles and other stuff that is WAY cheaper than the grocery store. There are easy, inexpensive, and tasty substitutions for foods you love. This is how my Celiac family eats and shops.

Rice Flour

Rice flour has different baking properties by the variety of rice used. "Sweet rice flour" is the most common subsitution for flour in your favorite recipes like cookies. You can buy sweet rice flour at most grocery stores or in the asian section in a white box. For significant savings find "sweet rice" at the asian market and grind your own (which what I do and is much cheaper). I use "sweet rice flour" for most of my cooking.

When you see "rice flour" it means that it's ground from long or medium grain rice - the type you normally eat. You can buy "rice flour" from the health food store or you can grind your own.

Other useful subsitutions

Xanthan gum helps hold things together since the recipes are missing gluten which is the protein that acts like glue.

Use cornstarch as a thickener. IE to make gravy.

When I fry up chicken, whether it's for sweet and sour chicken or fried chicken, I use cornstarch for the batter or rice flour.

For Egg Rolls or Spring Rolls buy rice paper (found at an Asian market) and put each one in warm water for a few seconds, then use your favorite recipe as the filler.

Soy Sauce - Good bye Kikoman, hello La Choy. La Choy is gluten free - most others are not.

For spaghetti or other pasta dishes I use rice noodles from an Asian market where it is a LOT cheaper than the corn noodles in the grocery store.

I use corn tortillas a lot of the time instead of bread because I'm lazy. I also use it as a pizza crust when i don't feel like making a gluten free crust or I'm in a hurry.

Quick breads like zucchini and banana turn out really well gluten free. I usually do 1/2 sweet rice flour with 1/2 of another gf flour.

Shop Smart

If you have Winco nearby they have decent prices on gluten free bread, noodles, and gluten free oatmeal(bulk section). Its also labelled as "Organic Oatmeal".

Costco, just started carrying a couple of different kinds of gluten free breads and pretzels. The pretzels are pretty cheap compared other places that I have found. Although Winco is cheaper for Udi's bread.

Eat Out Smart

You can buy gluten free pizza from Malawai's Pizza, Pizza Pie Cafe, Pier 49, Dominoes, and now Papa Murphy's (my favorite). Old Spaghetti Factory and Olive Garden has gluten free noodles. Just make sure to ask for the gluten free options.

Most Thai food resturaunts are safe as long as they use chickpea flour - yum.

Gluten Free Recipes

Gluten Free Flour Mix

  • 2 c. rice flour
  • 2/3 c. potato starch
  • 1/3 c. tapioca flour
  • ½ t. xantham gum

Yield: 3 cups

Note: Rice flour can be made by milling SPECIAL RICE NAME in an electric mill like this ktec

Gluten Free Basic White Sauce (Use this to make cream of mushroom, chicken, tuna, etc.

  • 1 c. milk
  • 1/4 t. salt
  • 1/8 t. pepper
  • 2 T. butter
  • 1 T. cornstarch


  1. Combine together in a saucepan over medium heat
  2. Boil for 1 minute

Gluten Free Pancakes (Dry mix)

  • 4 c.gluten free flour mix
  • 1 c. buttermilk powder
  • 1/4 c. sugar
  • 1 1/3 t. salt
  • 4 t. baking powder
  • 2 t. baking soda/li>


  1. Place 1 1/3 c. of mix in bowl and combine with 2 eggs, 1 c. of water and 2 T. of oil
  2. Cook until pores appear on top side
  3. Flip

To make waffles from this mix do the following

  1. Place 1 1/3 c. of mix in a bowl with 1 T. of sugar and 3 T of shortening.
  2. Cut in the shotrening until very fine.
  3. Add 2 eggs and 1 c. less 1 T of water. Beat until smooth and then cook.

Gluten Free Lasagna Noodles

  • 1/3 c. tapioca flour
  • 1/3 c. cornstarch
  • 2 T. potato starch
  • 1/2 t. salt
  • 1 T. xantham gum
  • 2 eggs
  • 1 T. oil

Yeild: Noodles for 9x13 batch of lasagna

  1. Combine flour, cornstarch, salt, and gum
  2. Beat eggs and add oil
  3. Pour egg mixture into the dry mixture, stir
  4. Knead for 2 min
  5. Roll out as thin as possible and cut
  6. Cook pasta in boiling water for 5 minutes
  7. Continue to follow your favorite lasagna recipe

Gluten Free Pizza Dough

  • 2 c. flour
  • 2 c. tapioca flour
  • 2/3 c. dry milk powder
  • 3 1/2 t. xanthan gum
  • 1 t. salt
  • 2 T. yeast
  • 1 c. lukewarm water
  • 1 T. sugar
  • 3 T. shortening
  • 1/2 c. hot water
  • 4 egg whites, at room temperature

Yield:2 - 14 inch pizzas

  1. Preheat oven at 400 degrees.
  2. In heavy duty mixer, put flours, dried milk, xantham gum, and salt.
  3. Put yeast into the lukewarm water with 1 T. of sugar. Set aside until foamy.
  4. Melt the shortening in the hot water.
  5. With the mixer on low, add the hot water mix and blend. t
  6. Add egg whites to the flour and mix.
  7. Add yesast mixture to flour and beat on high speed for 4 minutes.
  8. Spoon half the dough onto a greased cookie sheet or round pizza pan. With your hand in a plastic bag, pat the dough out in a cirle about 1/4 inch think except at the edges, which should be higher to contain the sauce and fillings, repeat with the second half of the dough.
  9. Spread immediately with your sauce and favorite toppies. There is no need to let this rise, but by allowing 20 of rise time, you will get an even thicker crust.
  10. Bake for 20-22 min.

Gluten Free Flour Tortilla

  • 2 c. gf flour mix (or 2 c. rice flour)
  • 1 1/2 t. salt
  • 2 t. baking powder
  • 5 T. butter or shortening
  • 3/4 c. warm water

Yield: 9 tortillas

  1. In a food processor, place the flour, salt, and baking powder. Pulse a few times to mix.
  2. Add the butter pieces. Pulse until the mixture looks like wet sand. If you don’t have a food processor, add the butter pieces via a pastry cutter or by rubbing them into the flour mix with your hands.
  3. Add the warm water and turn on processor until a dough ball forms (or mix with a spoon until you can’t mix it anymore and then use your hands to do the final mixing). The dough should be soft.
  4. Turn out dough onto piece of plastic wrap and wrap tightly. Let sit at room temperature for 1 hour. This rest period will help distribute the water throughout the dough.
  5. Heat a skillet over medium high heat.
  6. On a lightly floured surface, with a rolling pin, roll out the first piece of dough until it is 1/8 inch thick. Stack the raw tortillas on top of one another, dusting lightly with flour between them, if necessary, to prevent them from sticking.
  7. Place the tortillas in the center of the hot skillet and cook on one side until bubbles begin to appear on the top surface and the tortilla darkens in color a bit on the underside (about 45 sec). Flip the tortilla over and cook the other side (about another 45 sec) Remove the tortilla from the pan.
  8. Use the tortillas within a few hours. If you don’t plan to use the tortillas right away, place them in a plastic bag and seal.

Gluten Free Corn Bread

  • 1 c. corn meal
  • 1 c. rice flour (or gf flour mix)
  • 1 t. baking soda
  • 2 c. buttermilk (substitution: 1 c milk + 1 T. vinegar)
  • 1 t. salt

Yield: 8 inch square pan

  1. Preheat oven to 450 degree.
  2. Mix all ingredients together.
  3. Grease 8x8 pan.
  4. Pour mixture into pan.
  5. Bake for 20 minutes.

Gluten Free Banana Bread

  • 2/3 c. rice flour
  • 2/3 c. cornstarch
  • 1/2 c. tapioca flour
  • 1/2 t. xanthan gum
  • 3/4 t. baking soda
  • 1 1/4 t. cream of tartar
  • 1/2 t. salt
  • 1/2 t. cinnamon
  • 1/3 c. butter
  • 2/3 c. brown sugar
  • 2 eggs
  • 1 t. vanilla
  • 1 c. ripe bananas, smashed

Yield: 1 - 9" loaf pan

  1. Preheat oven to 350 degrees.
  2. Spray loaf pan with vegetable oil spray.
  3. Cream the butter and brown sugar.
  4. Beat in the eggs gradually, until light and fluffy.
  5. Add the vanilla.
  6. Beat in the flour, cornstarch, tapioca flour, xanthan gum, baking soda, cream of tartar, salt and cinnamon alternately with the banana until the batter is smooth.
  7. Pour into pan and bake for 50-55 min or until loaf springs back to touch.

Gluten Free Cinnamon Raisin Bread

  • 2 c. rice flour
  • 1 1/2 t. xanthan gum
  • 1 3/4 t. cinnamon
  • 1 T. yeast
  • 1 t. vinegar
  • 1 c. lukewarm water
  • 1/4 c. sugar
  • 1/2 t. salt
  • 1/2 c. raisins
  • 1 egg plus 1 egg white
  • 3 T. butter, melted

Yield:1 - 9" loaf pan

  1. Preheat oven to 350 degrees.
  2. Spray a loaf pan with vegetable oil spray.
  3. In a bowl mix the water and sugar.
  4. Add the yeast.
  5. Add eggs, vinegar and melted margerine. Using a mixer beat for a few seconds.
  6. Add the rest if the ingredients except the raisins. Beat on high for 2 min.
  7. Pour into prepared pan. Cover and let rise for an hour.
  8. Bake in 350 oven for 50 min or until there is a hollow sound when wrapped.Turn out immediately onto a board to cool.

Gluten Free Muffin Mix

(Dry mix recipe! Below are the wet ingredients to add later)
  • 2 1/4 c. rice flour
  • 1/2 c. potato starch flour
  • 1/2 c. tapioca flour
  • 1 t. baking soda
  • 1 T. xanthan gum
  • 1/3 c. sugar
  • 1 t. salt
  • 4 t. baking powder


  1. To 1 cup of mix, beat together 2 eggs, 2 T of vegetable oil, 1/2 t. vanilla, and 1/3 c. milk.
  2. Spoon into greased muffin cups.
  3. Bake at 375 for 12-15 minutes.
  4. *You can add chocolate chips or mashed up fruits to the mix.

Gluten Free Pie Crust

  • 1/2 c. tapioca flour
  • 1/2 c. cornstarch
  • 1/4 c. potato starch
  • 1 c. sweet rice flour
  • 1 t. xanthan gum
  • 1/2 t. salt
  • 1/2 c. butter
  • 1/2 c. shortening
  • 1 egg, cold
  • 1 T. vinegar
  • 4 T. ice water
  • Sweet rice flour, for rolling

Yield: 2-crust 9" pie plus 1 pie shell

  1. Blend together the flours, xanthan gum, salt, and sugar.
  2. Cut butter and shortening in small dabs until you have the shortening the size of peas.
  3. Beat the egg using a fork, add the vinegar and ice water. Stir into the flour mixture, forming a ball.
  4. Chill the dough for 1 hour or more.
  5. Divide the dough and roll out on a sweet rice-floured board (or on floured plastic wrap, for easier handling).
  6. Place in a pie tin. If using plastic wrap, remove it to the pie tin and invert the dough into the pan.Shape befor removing the plastic.
  7. Bake as directed for the filling used.
  8. *For a baked crust, prick the pastry with a fork on sides and bottom. Bake the crust in a preheated 450 oven for 10 to 12 min. or until slightly browned. Cool before filling.

Gluten Free Yellow Cake

  • 1 1/2 c. gluten free flour mix
  • 2 t. baking powder
  • 1/2 t. baking soda
  • 1/2 t. xantham gum
  • 1/2 t. salt
  • 1 t. vanilla
  • 2 eggs
  • 2/3 c. sugar
  • 1/3 c. mayonnaise
  • 2/3 c. sour cream

Yield:8" square pan

  1. Preheat oven to 350 degrees.
  2. Spray 8 inch square pan with vegetable oil.
  3. In large bowl, beat the eggs and sugar until light and foamy.
  4. With mixer on low, blend in the dry ingredients.
  5. Stir in the mayo, sour cream, and vanilla.
  6. Pour batter in pan and bake at 350 for 30-35 min or until the top springs back.

Gluten Free Peanut Butter Cookies

  • 1 c. peanut butter
  • 1 c. sugar
  • 1 egg

Yield: 3 dozen

  1. Preheat oven to 375.
  2. Mix all ingredients together.
  3. Roll into 1 inch balls and flatten with wet fork in a criss cross, on an ungreased cookie sheet.
  4. Bake for 9-11 mintues.

Gluten Free Easy Fudge Brownies

  • 1/4 c. butter
  • 2/3 c. sweet rice flour
  • 1/4 t. salt
  • 1 c. chocolate chips
  • 3/4 c. sugar
  • 1/2 t. baking powder
  • 2 eggs
  • 1/2 c. chopped nuts (optional)
  • 1/2 c. chocolate chips (optional)

Yield: 8" square pan

  1. Preheat oven to 350 degree.
  2. Grease bottom only of a square pan.
  3. Melt butter and chocolate chips together over low heat until melted stirring constantly.
  4. Stir in remaining ingredients (except nuts and 1/2 c. choc. Chips).
  5. Remove pan from heat.
  6. Stir in nuts and 1/2 c. chocolate chips.
  7. Pour into 8" square pan.
  8. Bake for 30 minutes.

Gluten Free Peanut Butter Bars

  • 1 c. peanut butter
  • 2/3 c. butter, melted
  • 3 eggs
  • 2 c. brown sugar
  • 1 c. sweet rice flour
  • 1/2 t. salt
  • 3/4 c. powdered sugar
  • 4 t. water
  • 1/2 c. choclate chips
  • 2 T. butter

Yield: Makes 2 dozen

  1. Preheat oven to 350 degrees.
  2. Mix peanut butter and melted butter.
  3. Add eggs, brown sugar and vanilla. Spread in greased 9 x 13 pan.
  4. Bake for 35 minutes.
  5. Meanwhile, stir together powdered sugar and water until smooth
  6. In microwave melt chocolate chips and butter.
  7. Drizzle powdered sugar mixture over the warm peanut butter bar and then the chocolate mixture.

Gluten Free Cinnamon Rolls

  • 2 T. butter
  • 1/4 c. sugar
  • 2/3 c. milk, room temperature
  • 1 T. yeast
  • 1 egg
  • 1/4 c. oil
  • 1 t. vanilla
  • 1/2 c. potato starch
  • 1 c. corn starch
  • 1/2 t. baking soda
  • 2 1/2. xanthan gum
  • 2 t. baking powder
  • 1/2 t. salt
  • 1/2 c. brown sugar
  • 2 t. cinnamon
  • 1/3 c. softened butter
  • 1/2 c. butter
  • 4 oz. cream cheese
  • 2 c. powdered sugar
  • 1 t. vanilla
    Plastic wrap sprinkled with 2 T. sugar.

Yield: 8

  1. In medium bowl combine butter and sugar. Mix well.
  2. Measure warm milk and add yeast to milk. Whisk well to fully dissolve.
  3. Add milk/yeast to sugar mixture.
  4. Sift together remaining ingredients. Add to mixture. Mix very well, being sure to remove all lumps. Dough will very soft.
  5. Make a piece of plastic wrap and lay it out so it covers a 13 ½” x 13 ½” square. Sprinkle sugar on wrap.
  6. Lay ball of dough on top of that. Then pull out another sheet of wrap and gently lay over the dough. Roll out the dough into about 13 ½” x 13 ½” square of dough. Remove top piece of wrap.
  7. Gently spread the 1/3 c. softened butter over the dough evenly leaving ½” space around the edges.
  1. In small bowl combine brown sugar and cinnamon. Sprinkle evenly over dough.
  2. To roll your dough, start on one of the shorter sides and gently begin rolling your dough inot a log form. Use the plastic wrap to help you lift and roll the dough as you go along. Try to make it a nice tight roll; however, do not try to unroll it and re-do it. You’ll end up with a big mess.
  3. Cut roll into 8 pieces
  4. Place rolls into greased round glass pie pan.
  5. Bake 20 min until tops are lightly browned.
  1. Meanwhile, in mixing bowl. Beat softened butter, cream cheese, and powdered sugar until smooth. Beat in vanilla.
  2. Spread frosting on warm rolls before serving.

Gluten Free Mint Brownies

  • 1 c. sweet rice flour
  • 1 c. sugar
  • 1/2 c. butter
  • 4 eggs
  • 16 oz (1 1/2 c.) Hershey syrup
    Mint Center:
  • 2 c. powdered sugar
  • 1/2 c. butter
  • 1/2-3/4 t. mint extract
  • green food coloring
    Chocolate Frosting:
  • 1/2 c. butter
  • 2/3 c. cocoa powder
  • 3 c. powdered sugar
  • 1 t. vanilla

Yield: 9 x 13 pan

  1. Preheat oven to 350 degrees.
  2. Combine everything in mixing bowl and mix.
  3. Pour into greased 9 x 13 pan.
  4. Bake for 25-30 minutes.
  5. Cool.

    Mint Center:
  1. Mix together powdered sguar, butter, mint extract and food coloring until smooth.
  2. Spread on cooled brownie cake and refrigerate.

    Chocolate Frosting
  1. Melt butter in saucepan.
  2. Stir in cocoa.
  3. Alternatively add powdered sugar and milk, beating to spreading consistency. Add small amount of additional milk, if needed.
  4. Stir in vanilla.
  5. Once all mixed together, spread chocolate frosting on top of mint layer of brownie.