Eating Gluten Free

Recipes - Salads


Alfredo Sauce

8 oz. cream cheese
3/4 c. grated parmesan cheese
1/2 c. margarine or butter
1/2 c. milk

Combine all the ingredients in a large saucepan.
Heat over low heat, stirring until melted and smooth.
(If the saucepan becomes too thick, just stir in more milk.)

Serve gluten free noodles, chicken, or bread.

Chicken Alfredo Sauce:
Cube 1 chicken breast and saute in a large saucepan for 5-10 minutes (until chicken is no longer pink.)
Add Alfredo ingredients listed above and heat until melted and smooth.

Shrimp Alfredo:
Add 1/2 lb. cooked and shelled shrimp and 2 cups frozen peas to the thickened sauce.
Continue heating until warmed through.
*We really like the Tinkyada brown rice noodles that are available at most health food stores.

Broccoli Salad

4 cups fresh chopped broccoli
8 slices of cooked bacon broken into bits
1/2 c. green onions
1/2 c. grated cheddar cheese (I like sharp)

3/4 c. mayonnaise
2 tbsp. Vinegar (cider best)
2 tbsp. Sugar

Prepare the first ingredients in a large bowl. Mix the dressing and pour onto the salad until "it looks good" Stir and refrigerate at least 2 hours before serving. The longer it sits the more flavor it will have.

Chicken Bacon Salad

1 head Romaine Lettuce, torn into bite-sized pieces
1 chicken breast, cubed and sautéd (or grilled and then cubed J)
1/2 lb. bacon, cooked and broken into pieces
2 large tomatoes, diced
1 cucumber, peeled and sliced
2 stalks celery, washed and diced
1/2 can medium olives, sliced

Mix all ingredients together. Top with your favorite gluten-free dressing! (Try Ranch, Raspberry Vinaigrette, or Italian)

Chicken and Grape Salad

Serve this recipe over lettuce with cantaloupe on the side and it will be a huge success. The first time I tried it I wasn't too fond of it, but for some reason I kept eating it and eating it and I grew to love it. It's a great salad to take to potlucks, or showers, and you can make it the day before. It actually tastes better after sitting the fridge overnight.
3 c. cooked chicken chunks
2 1/2 c. grapes cut in half
2 c. celery
1 1/2 c. mayonnaise ("Best Foods" works the best.)
1/3 c. milk
1 1/2 Tablespoons chutney
1 1/2 Tablespoons curry
1/4 tsp salt.

In a large bowl toss together the chicken, grapes, and celery.
In a separate bowl, mix mayo, milk, chutney, curry and salt. Pour over the chicken mixture and toss until all chicken is coated evenly.
Serve cold.

Cobb Salad

8 slices cooked bacon, crumbled
3 hard boiled eggs, sliced
1 head lettuce, chopped
2 tomatoes, diced
3 c. cooked chicken

Optional Additions:
1 avocado (peeled, pitted and diced)
3 c. chopped green onions
sliced olives
shredded cheddar cheese
sliced cucumbers
shredded carrots

Chop or slice all the ingredients. Shred chicken. Place all ingredients in a large bowl, including any optional additions you want. Toss. Serve with your favorite salad dressing.

Cranberry Pecan Salad

Salads are one of those things for which I seldom use a recipe. It's just a bunch of veggies thrown together in a single bowl, right? But sometimes I get tired of my standard lettuce, tomato, and cucumber salad, and then I'm grateful for people who actually record their ideas for salads. So here is a yummy salad idea. Feel free to substitute other nuts and fruits for the pecans and craisins. After all, it's just a bunch of veggies thrown together in a single bowl! - Betsy

1 head romaine lettuce
2 tomatoes, diced
½ c. coarsely chopped pecans
1 c. grated mozzarella cheese
½ c. craisins

Rinse the lettuce and cut it into bite-size pieces.
Mix all ingredients together. Serve with your favorite gluten free salad dressing.

Melon Salad

1 cantaloupe melon
1 honeydew melon
1 medium-sized, seedless watermelon
1 - 2 pkg. seedless grapes (green or purple)

Halve the melons and remove the seeds from the cantaloupe and honeydew melons. Cut each melon half into 6 - 8 pieces, then cut into cubes. Slice and cube the watermelon, too. Then combine all the melon cubes and the grapes (rinse them first!) in a large bowl. Enjoy!

Mounds of Fruit Salad

8 oz. cool whip
6 - 8 oz. raspberry or strawberry yogurt
4 candy bars (choose one from the list below and buy 4):
Almond Joys

10 - 12 c. assorted fruit:
drained fruit cocktail
sliced strawberries
sliced kiwis
sliced bananas
diced apples
grapes (rinsed and patted dry)

Cut up all the fruit, and place in a large bowl. In another bowl, combine cool whip and yogurt. Cut the candy bars into small pieces. Combine fruit, candy bars, and yogurt topping. Refrigerate until ready to serve, but do not make it too far in advance - sometimes fruit juices will settle out after it sits for a couple of hours, and that is yucky!

Pasta Salad

3 - 4 cups of GF noodles
1/4 - 1/2 c. sweet onions, diced
1 c. frozen corn
1 c. diced carrots
1 c. frozen peas
1 c. fresh or frozen broccoli, cut small (optional)

1/2 c. celery, sliced (optional)
2 c. cheddar cheese, cubed
1 can olives, sliced
1 chicken breast, "grilled" and cubed
1/2 lb. bacon, cooked and crushed (optional)
GF Salad Dressing (Italian or Ranch)
(Kraft is generally okay)

Cook gluten free noodles according to package directions. At the same time, boil onions, corn, carrots, broccoli, celery, and peas for 6 - 10 minutes (until carrots and broccoli are softened). Once they are done cooking, drain veggies and pasta. Place pasta, veggies, cheese, olives, chicken, and bacon (if desired) in a large bowl. Toss with salad dressing, to taste. (By the way, the key to making a good "Ranch" flavored pasta salad is to add LOTS of ranch dressing. You want the pasta salad to have a nice coating of dressing on it. If you do not add enough, the salad just has a faint "mayonnaise" flavor and really is not very good at all. But if you have got enough salad dressing on it . . . YUM!)

Spinach Salad

1 head fresh spinach, washed and torn into bite size pieces
1 c. mozzerella cheese
1/2 c. golden raisins
1/4 c. walnuts (optional)
Kraft Raspberry Vinaigrette

Mix all ingredients together.

Top with Kraft Raspberry Vinaigrette or your favorite GF salad dressing.

Taco Salad

1 bag corn tortilla chips, gently crushed
1 lb hamburger
1 small onion, diced
1 small can tomato sauce
1 head lettuce, chopped
2 large tomatoes, diced
1 cucumber, peeled and sliced
3 cups grated cheddar cheese
1/2 can medium olives, sliced
sour cream

Brown hamburger and diced onion. Salt and pepper to taste. Drain fat from burger. Add tomato sauce and heat thoroughly. In a large bowl, mix together crushed tortilla chips, hamburger, lettuce, tomatoes, cucumbers, cheese, and olives. Serve with sour cream or ranch dressing.



Get ready for a very imprecise recipe . . . sorry!

Buy some asparagus. Rinse it very well. (Sandy asparagus is not pleasant!) Break off the bottoms of the spears by grabbing the spears and bending them near the bottom of the stalk. They will break in the right place.

Now, to cook them . . . Asparagus may be boiled in a medium pot for 4 - 6 minutes (until the stalks are tender, but not mushy). OR, you may cook the spears in a steamer for 5 - 7 minutes, again until the spears are tender. OR, you may grill the rinsed spears with the rest of your barbeque, brushing with barbeque sauce if desired. OR, you may sauté the spears in butter with a clove of pressed garlic until tender.

To serve asparagus . . . top with butter, salt, and pepper. If desired, squeeze a slice of fresh lemon over the top. Or you can serve it in the style my aunt calls "Queen Victoria... I think". To do that, pile 4 - 5 stalks of asparagus on each plate. Top with a warmed slice of ham, and a slice of cheddar cheese. (The cheese will melt from the heat of the asparagus and ham.) Enjoy!

Artichoke and Spinach Dip

I see this type of dip on menus everywhere, but we can seldom eat it. For some reason, it usually contains wheat! So I decided to make my own. It's wonderful on gluten-free crackers or with tortilla chips. - Kirsti

9 oz fresh spinach*
1 (14 oz.) can artichoke hearts
1/4 c. butter
3 cloves of garlic, crushed**
8 oz. cream cheese
1/2 tsp. garlic salt
1/2 c. sour cream
1/4 c. Parmesan cheese
1/4 tsp. black pepper
1 c. mozzarella cheese

Preheat oven to 350°.

In a medium-sized saucepan over medium heat, sauté spinach, artichoke hearts, and garlic in butter. Once softened, add cream cheese. Stir often (to prevent cheese from burning) until melted. When the cream cheese is melted and incorporated completely with spinach mix, remove from heat and add remaining ingredients.

Place mixture in an 8x8" square cake pan or a large bread pan. Bake for 30 minutes.

Serve warm with corn tortilla chips, Fritos, or crackers.

* Frozen or canned spinach can be used if necessary.

** About 1-1 1/2 teaspoons pre-minced garlic

Bacon Chedder Cheese Ball

For our family, cheese balls are a holiday thing. We like to make them and give them to neighbors at Christmas time. My favorite variety contains bacon and cheddar cheese. - Betsy
8 oz. softened cream cheese
1 ½ c. shredded cheddar cheese
4 slices bacon, cooked and crumbled
1 Tbs. Lawry's Seasoned Salt*

Combine all ingredients in a large bowl. Mix well. Form cheese mixture into two balls. Roll each ball in shredded cheese.

Serve with gluten free crackers.

Store in a closed container in the refrigerator.

*Always check labels in case of recipe changes!

Black Beans

Groceries just keep getting more and more expensive, darn it! and my kids just keep growing, which makes the grocery bill grow, too. So I informed my children (on the way home from our family reunion) that we would be eating beans every evening from then on. The oldest was rather leery of the whole plan (everyone else just kind of ignored me), but I've trained them to believe that complaining about my cooking makes me (and, by extension, them) unhappy, so all I got was a semi-reluctant, "Okay." After the first bite, though, my 10 year old told me, "I don't think I'm going to mind eating beans every night!" Most of the credit for this recipe goes to my neighbor, Ruth, but I did change some of the spices to suit my own tastes. Feel free to readjust them to suit your own likes and dislikes! - Betsy

4 c. black beans
Lots of water
Onion powder
Chili powder

Rinse the beans and pick out any rocks or things that may have escaped the manufacturer's sorting process. (I've never yet found a rock in my beans, but Wal-Mart felt impelled to warn me about the possibility of rocks, so I'm passing the warning on!) Place the beans in a 5 - 6 quart crock pot, then fill it up to the top with hot water-about 16-20 cups. Add about a teaspoon of salt, put the lid on, and turn it on low. Let it go all night long. (LOTS of hard work, I know, but it's worth it!)

The next morning, drain and rinse the beans. (DON'T put cold water in your hot crock pot, though, as it will probably break, and then where will you be? Use hot water instead.) Return the beans to the crock pot, and add enough water to just cover the beans. Sprinkle spices on top (I use about 1 teaspoon of salt, 1 teaspoon onion powder, 2-3 teaspoons chili powder, and 1/2 teaspoon cumin), then turn it on low.* Let it go all day long. (You can stir it occasionally if you are home, but don't worry about it if you're not.)

Serve with corn tortillas and rice. Also yummy in black bean salsa, chef's salad, and chili.

* If you want them done a little faster, turn them on high at this point. They'll probably be finished by noon.

Black Bean Salsa

My Aunt Jody shared this recipe with me. I had really liked her Black Bean Salsa, but I am not a big fan of vinegar - in fact, I rather detest it - so when I got the recipe, I decided to decrease or eliminate the vinegar. I tried it, but almost immediately changed my mind. The cider vinegar is an essential part of the flavor of this delicious salsa, an admission that I never thought to make about any recipe! - Betsy

1 red or gold bell pepper
1 sweet onion
1 clove garlic, minced
1 (4 oz.) can diced green chilies
1 Tbs. canned diced jalapeños (optional)
1 Tbs. olive oil
5 cups Black Beans (see above)*
2 Tbs. cider vinegar
1 Tbs. cumin
1 (15 oz.) can petite diced tomatoes
2 c. chicken broth

Dice bell pepper and onion. In a large saucepan, sauté bell pepper, onion, garlic, diced green chilies, and diced jalapeños (if desired) in 1 tablespoon olive oil until softened.

Add beans, vinegar, cumin, tomatoes, and chicken broth to the pot. Simmer over medium heat, stirring occasionally, until thickened, usually about 30 minutes. Remove from heat.

Serve (warm or cool) with corn chips. Keep leftover salsa in the refrigerator.

*If you are using canned black beans, use 3 (15 oz.) cans.

(Fresh)Black Bean Salsa

I like to make this salsa and put it over my salmon, or you can just eat it with chips as a dip, or as a garnish on a salad. - Kirsti
2 c. Black Beans (see above)
1 red onion, chopped
1 Roma tomato
1/2 c. corn
1 avocado, cut in small chunks
1 clove of garlic, minced
1 Tbs. lime juice
Salt and Pepper

Mix all ingredients in a medium-sized bowl. Salt and pepper to taste.

Serve with tortilla chips, wrap in a corn tortilla, or put on top of salmon.

Brown Sugar-Glazed Carrots

I love sweetened carrots. I love the flavor of the butter and the brown sugar on them. I make these as often as my conscience allows. - Kirsti

1/4-1/3 c. brown sugar
3/4 c. water
Dash of salt
1 lb. baby carrots*
2 Tbs. margarine

Combine sugar, water, salt, and butter in a medium-sized saucepan. Heat over medium heat.

Add carrots. Bring to a boil, then turn down heat and simmer 20-25 minutes or until carrots are tender but not mushy.

* You can also use regular carrots. Peel them and cut them into 1" chunks.

Candied Cooked Carrots

Though Kirsti and I love each other dearly, we simply cannot agree about the "best" way to make candied carrots. So, rather than spoil a beautiful friendship, we've included both methods. Choose the one you like best. (But don't tell us which is your favorite . . . we'd rather not know!) - Betsy

1 lb. baby carrots
1/4 c. water
2 Tbs. butter
2 Tbs. brown sugar
one dash salt

Place carrots and water in a medium saucepan. Cover. Bring to a boil over medium high heat. Turn heat down to medium and simmer until carrots are tender. Remove from heat and drain water. Add butter, brown sugar, and salt to the carrots. Stir until butter is melted and carrots are glazed with sugar. Serve.


7 c. green cabbage
1 c. red cabbage
½ c. shredded carrots
3 ½ Tbsp. vinegar
¼ c. sugar
½ tsp salt
1 1/4 c. mayonaise
Dash pepper

Cut green and red cabbage into strips. Dump them and the carrots into a medium size bowl. In a large measuring cup mix together the vinegar, sugar, salt and pepper. Add the cabbage mix. Cover and place in fridge for at least 45 minutes before serving.

Creamed Potatos and Peas

5-8 medium sized red potatoes
1-2 c. frozen peas
GF White Sauce (see below)

Wash potatoes. Cut into 1 inch pieces.

Cover potatoes with water in a saucepan. Bring water to a boil. Boil for 8 minutes.

Add frozen peas. Continue boiling for another 8 minutes. Remove from heat. Drain water.

Top with one recipe of GF White Sauce. (Use the Medium or Thick recipe - it just depends on how you like your white sauce.)

Deviled Eggs

Deviled eggs have always been a tradition in my family, especially at Easter. We usually eat a couple dozen at a time. They are easy to make and cater to a wide variety of tastes. - Kirsti
6 hard boiled eggs
¼ c. Miracle Whip (check labels)
½ tsp. dry ground mustard
pinch salt
¼ tsp. ground black pepper
paprika (for garnish)

Peel eggs and cut them lengthwise. Remove the egg yolks to a small bowl and mash with a fork. Add Miracle Whip, mustard powder, salt, and pepper, and mix thoroughly. Fill the hollow egg whites with the yolk mixture and sprinkle with paprika. Cover lightly with plastic wrap and refrigerate for up to one day before serving.

Fruit Dip

One of my aunts gave me this recipe years ago, and I love it. I especially enjoy serving it as an alternative to the standard "veggie tray" at parties. - Betsy
1 (8 oz.) pkg. cream cheese
1 (7 oz.) jar marshmallow cream
1 tsp. vanilla

Blend cream cheese on medium speed to remove lumps. Add marshmallow cream and mix well. Beat in vanilla.

Serve with fresh fruit. (This is especially good with fresh pineapple and oranges, though it is also good with apples, bananas, grapes, or any other fruits.)

Fry Sauce

I love dipping potato wedges, fries, and tater-tots in this sauce.
It is also tasty on hamburgers! -Kirsti

1/4 c. ketchup
1/4 c. Miracle Whip or mayonnaise
2-3 tsp. pickle juice or vinegar
2-3 tsp. sugar

Combine all ingredients.
Taste it.
Adjust acidity by adding more vinegar or sugar.

Funeral Potatoes

1 c. chicken broth
1/2 c. milk
1/4 c. Featherlight mix
salt and pepper garlic salt
1 bag frozen shredded hash browns
1 - 2 c. shredded cheddar cheesediced ham (optional)
1/2 diced sweet onion (optional)

Preheat oven to 350º

Boil chicken broth. Mix milk and Featherlight mix together. Whisk milk mix into chicken broth. Boil until thickened.

Remove from heat. Add salt, pepper, and garlic salt to taste. In a big bowl, mix together hash browns, cheese, ham, and onion. Add sauce and mix well.

Pour into a 9 x 13 cake pan. Bake for 45 minutes.


2 c. broth
1/4 c. Featherlight mix
1/2 c. water
salt and pepper to taste

Bring broth to a boil in a medium sauce pan.

In a small bowl, whisk together Featherlight mix and water.
Add to broth and return to a boil.
Boil until thickened.
Remove from heat.
Add salt and pepper.

Serve over mashed potatoes, chicken, stuffing, turkey, or beef broth.
You may also use your meat drippings.
(Add water, if necessary, to make 2 cups.)

Green Bean Casserole

6-8 slices bacon
1 c. chopped onion (med)
3 cans french style green beans, drained
2 recipe GF mushroom soup
1 c. crushed potato chips (optional)
8 oz. mozzarella cheese, shredded (optional)

Cook bacon in a large skillet until crisp, remove, crumble and set aside.

Drain off excess bacon drippings, leaving 1 to 2 tablespoons in the skillet. Sauté onions in bacon drippings until tender; drain. Make cream soup base according to recipe, adding chopped mushrooms. Combine onion, beans, mushroom soup, and crumbled bacon; blend well. Add salt and pepper to taste.

Spoon mixture into a 9X13 pan. bake at 350° for 30 minutes. Sprinkle potato chips and cheese on top of green bean mixture. Return to oven just until cheese is melted. (5-8 minutes)

Cream Soup Base- used above

1 c. dry milk powder
1 c. white rice flour
2 Tbs. dehydrated minced onions
1/2 tsp. pepper
1/2 tsp. salt

Mix together. Store on the counter.

To make cream soup from the base, mix together:

1/4 c. base
1/4 c. cold water
1 c. hot beef broth (Swanson's)
1 small can mushrooms chopped finely

Whisk together soup base and cold water. Cook and stir over medium heat until thick and bubbling.


This is my friend Lily Talakai's favorite recipe for guacamole. It is a simple recipe that highlights that great avocado taste.- Kirsti
4-5 avocados, peeled and seeded
2 Tbs. fresh lime juice
1/2 small onion, diced really small
Salt and pepper, to taste

Place avocados in a small bowl and mash them until smooth. Add lime juice, onion, salt, and pepper. Mix well.

Serve with corn chips.

Honey Barbecue Sauce

This barbecue sauce is a favorite among my family.
It's really not that much work to make.
I usually marinate pork ribs in it, but have also useed it as a dip for chicken.
It keeps well in the fridge when covered.-Kirsti

1 c. ketchup
1 c. vinegar
1/2 c. molasses
1/2-3/4 c. honey
1 t liquid smoke
1/2 t garlic salt
1/4 t onion powder

Combine all the ingredients in a medium saucepan over high heat.
Blend with a whisk until smooth.

When the mixture comes to a boil, reduce the heat to low and simmer uncovered until reduced by 1/3, about 30 minutes.
Remove from heat.
(The sauce will thicken as it coolos.)

Use to marinate meat or cover and store in the fridge to be used as a dipping sauce.

Honey Mustard

This same recipe is perfect for chicken nuggets, but I also like to use it as a dipping sauce for other chicken dishes, and for corn dogs. -Kirsti
1/2 c. honey
1/2 c. yellow or brown mustard
1/2 c. mayonnaise or Miracle Whip

Mix all ingredients in a small bowl.

Makes 1 1/2 c. of sauce.
Refrigerate any leftovers.

Mashed potatoes

4 large baking potatoes
4 oz. cream cheese
1/2 c. sour cream
1-2 tsp. salt
1/4 tsp. black pepper
up to 1/2 c. milk
1 c. grated cheddar cheese (optional)

Peel and cube potatoes. In a large pot, cover potatoes with hot water. Bring to a boil. Boil over medium heat for 20 minutes. Drain water from potatoes. Add cream cheese, sour cream, pepper, and salt to potatoes. Mash with a mixer or potato masher. If you feel the mashed potatoes are too thick, add up to a 1/2 cup milk. You can also add cheese if you like.

Mozzarella Sticks

1 c. GF bread crumbs
1/2 tsp. garlic salt
1/2 tsp. dried parsley
1/4 tsp. garlic powder
1/4 tsp. onion powder
dash of oregano
1 1/3 c. Parmesan cheese, grated
12 mozzarella string cheese sticks 4 large eggs
Marinara sauce (for dipping)

In a medium-sized bowl, stir together the bread crumbs, garlic salt, parsley, garlic powder, onion powder, and oregano. Add 1 cup of Parmesan.

In a separate bowl, beat eggs until mixed. Cut each cheese stick so they are half as long. Dip the cheese sticks into the eggs to coat completely, and allow excess egg to drip back into the bowl. Roll the sticks in the bread crumb mixture until they are completely covered.

Frying: Place the sticks on a baking sheet and freeze them. This will help the breading stay on the cheese. (If you are not feeling patient, you can fry them without freezing them first, but the breading is more likely to slip off.)

Heat 1 ½ c. canola oil in a large frying pan over medium heat. Fry the cheese sticks until golden brown, about 1 minute per side. Transfer the fried sticks to a paper towel-covered plate.

Baking: Place the sticks on a baking sheet. Bake in a 400° oven for 8 minutes. (Do not overcook or the cheese will melt all over your pan!)

Serve with marinara sauce.


1 batch rice flour tortillas
16 ounces cream cheese
1/2 c. chopped green onions
1 (14 ounce) can black olives (chopped)
1 (6 ounce size) can of green chilis
1 small jar of pimentos
1 packet ranch mix (make sure it's gluten free)

Mix all ingredients together, and spread over tortillas. Roll up and slice so you can see the wheel of colors.

Serve cold.

Potato Wedges

I always loved buying these at the store, but you can never be sure what spices they are using. One day I decided I was just going to make them myself. They were great! Try them with fry sauce (pg. ). - Kirsti
4 medium potatoes (russet or red)
1 Tbs. vegetable oil
1 tsp. of your favorite seasoning*

Preheat oven to 425º

Cut potatoes into wedges. (It's easiest to just slice them in half and then into triangular shapes.) Wash them in cold water. To remove some of their starch, place them in a large bowl of cold water and let them stand for 15 minutes.

Spray a cookie sheet with nonstick cooking spray.

Drain the potatoes and dry them with a paper towel. Toss them with oil and seasoning of choice.

Lay the wedges onto the cookie sheet in a single layer. Bake them for 20 minutes, turning after 10 minutes to brown both sides.

Serve with ketchup, mustard, or fry sauce.

*Try garlic salt, seasoning salt, dry ranch powder, Salad Supreme, or Montreal. Just make sure that any spices you are using are gluten free.


1 Tbs. margarine or oil
1 c. rice
2 c. boiling water

Heat water to boiling on the stovetop.

Meanwhile, heat the oil over medium high heat in a non-stick pan. Add the rice and sauté until the rice is a solid white color. Your water should be to the boiling point (or near it) by the time you are done sautéing the rice.

Add 2 c. boiling water to the rice. Cover the pan and decrease the heat to low. Simmer on low heat for 20 minutes. (Don't forget to set the timer!) Remove from heat. Enjoy!

Makes 2 cups of rice.

Ranch Cheese Ball

At my house, we love cheese balls. In fact, we love them so much that my son will eat an entire cheese ball and an entire package of rice crackers by himself. I'm not suggesting you do this, but I am saying once you start, it's hard to stop! - Kirsti
8 oz. softened cream cheese
2-3 Tbs. dry ranch powder (we prefer Hidden Valley)*
2 c. shredded cheddar cheese

Place cream cheese in a large bowl. Using a mixer, whip the cream cheese until smooth. (You can also mix this by hand; it just gets tiring.) Add ranch powder and mix until thoroughly combined. Add shredded cheese and mix on low speed until well blended.

Wash your hands thoroughly. Remove cheese from bowl and shape it into ball or loaf form. Place on a serving dish. (If you are really creative, you could make swans and other shapes, but I take the easy way out and form a ball.)

Serve with crackers.

* Call and check with the manufacturers to ensure that the product is still gluten free . . . recipes are always changing!

Roasted Potatos

The perfect accompaniment to a beef roast, these potatoes are a classic British side dish. - Betsy

5 large baker potatoes, peeled
2 Tbs. EGF All-Purpose Flour
4 Tbs. olive oil
1 tsp. GF beef base*

Preheat oven to 425°.

Cut the potatoes into wedges (I like mine to be medium-small because I like having a lot of crispy outside, but you can make them larger if you like.) In a pan of boiling water, cook the potatoes for 10 minutes.

Drain the potatoes in a colander. Shake the colander around a bit to roughen up the outsides of the potatoes. Place the potatoes in a medium-sized bowl and sprinkle them with flour mix. Toss them around a bit to spread the flour evenly over all the surfaces of the potatoes. Drizzle the potatoes with a couple of tablespoons of olive oil and stir them to ensure they are evenly coated.

In a 9x13" pan, combine 2 tablespoons olive oil and 1 teaspoon beef base. Pour the floury potatoes into the pan and stir them around a bit. Place in the oven.

Bake for 45 minutes, turning the potatoes occasionally to ensure even browning.

Serve hot.

*We use "Better than Bullion", but please check labels to make sure that it is still gluten free.

Rosemary Potatoes

8-10 medium sized red potatoes
2 Tbs. olive oil
½ tsp. rosemary
½ tsp. dried parsley flakes
½ tsp. thyme

Cut potatoes into 1" chunks. Drizzle with olive oil and sprinkle with spices. Add salt to taste. Stir to cover potatoes evenly. Place potatoes in a 9x13 pan. Cover with foil. Bake at 350° for 45-50 minutes, or until potatoes are soft. If desired, you may remove the foil for the last 10 minutes of baking.

Seven Layer Dip

I can remember the first time that I ever had a seven layer dip. It was at a 4th of July party when I was about 16 years old. You can buy seven layer dips at most grocery stores now, but it was a huge novelty to me then . . . and boy, was it good! Because so many store-bought guacamoles contain wheat (for some unfathomable reason), many pre-made seven layer dips are on the "Celiac No-No List." But it's almost as easy (and generally cheaper) to make your own, anyway. - Betsy

1 can refried beans
1 recipe Guacamole (see above)
1 - 1 1/2 c. sour cream
1 c. shredded cheddar cheese
Diced tomatoes
Diced olives
Diced green onions

Layer all ingredients, starting with refried beans and ending with green onions, in a 9" pie plate. Serve with corn chips.

Store leftovers in the refrigerator.

Shrimp Salsa

I love this recipe. If you are a fan of shrimp, you will love it, too. We served it at a neighborhood party and it was a huge favorite. - Kirsti.

1/2 bunch cilantro
1 medium onion, diced
6 tomatoes, diced
1 lb. shrimp
1 1/2 c. ketchup

Tabasco, to taste
salt and pepper, to taste
1/2 jalapeño, diced*
1/2 mango, diced (optional)
1 avocado, chopped (optional)

Mix all ingredients in a large bowl. Let sit in fridge for 1-2 hours to chill.

Serve with corn chips.
*To decrease the heat of the jalapeño, carefully remove all the seeds. Wear gloves to keep the oils from touching your skin, and be particularly careful not to let it near your eyes. Or, to avoid all this trouble, use canned diced jalapeños instead.

Spaghetti Sauce

This recipe doesn't have exact spice measurements because everyone likes something a little different in spaghetti sauce.
Adjust our spice suggestions to make the perfect sauce for your family's tastes!
(Don't forget to record the amounts you used so you can duplicate your success!)

1 lb. ground beef
1/2 medium onion
4 (8 oz) cans tomato sauce
1 (14 oz) can diced tomatoes
1 can diced mushrooms (optional)
1/2-1 tsp. garlic salt
1/2-1 tsp onion powder
1-2 tsp. Italian seasoning
1/4 tsp. cumin
1 bay leaf (optional)
salt and pepper to taste
12 oz. gluten free spaghetti

Boil a large pot of water and prepare noodles according to package directions.
Meanwhile, in a large saucepan, brown ground beef with diced medium onion.
Season with salt and pepper.
Drain grease and return to heat.

Add tomato sauce, drained diced tomatoes, mushrooms (if desired) and seasonings.
Heat and stir until warmed through.
(When adding seasonings, start with a smaller amount and heat the sauce through.
Then taste the sauce before deciding if you want to add more of any one spice.)

Serve over cooked gluten free spaghetti noodles.

Spanish Rice

The Spanish rice my mom always made was a complete meal in and of itself. This recipe is more of a side dish. It is great served with black beans to accompany enchiladas or fajitas. - Betsy
1/2 a medium sweet onion, diced
3 stalks celery, diced
2 Tbs. oil
2 c. rice
2 (8 oz.) cans tomato sauce
2 1/4 c. boiling water
2 tsp. chili powder
1 tsp. cumin
1/4-1/2 tsp. Italian seasoning
salt and pepper, to taste

In a large saucepan, heat the 2 tablespoons oil. Sauté onion and celery over medium-high heat until softened. Add the rice, and sauté until the rice starts to become opaque. Decrease heat to medium low.

Combine tomato sauce, boiling water, and spices. Pour tomato sauce mixture over rice. Cover and cook over medium-low heat for 20 minutes. Remove from heat and serve warm.

Sticky Rice

Sticky Rice

Rice becomes a staple for most Celiacs. Cooking instant rice may be faster, but it quickly becomes expensive. Besides, instant rice products just can't beat the flavor of the home-cooked original.

2 c. boiling water
1 c. rice *
1 Tbs. oil

Add rice to boiling water. Return to boil. Cover and reduce heat to medium low. Cook for 20 minutes. Remove from heat and serve. Makes 2 cups cooked rice.

* We generally use long grain rice, but you may also use short grain rice. Use Glutinous or Sweet Rice if you want your rice to be really sticky. (Don't be confused by the name. Glutinous rice does not contain the gluten protein that makes Celiacs ill.)

Sweet Potato Fries

I love sweet potato fries. I've tried this recipe several times and have really liked it. The key is to not add too much oil and to make sure you cook the fries long enough, but not so long that they shrivel up and look dead. - Kirsti
3 medium sweet potatoes
4 Tbs. canola oil
1 tsp. garlic salt with parsley*
½ tsp. chili powder
2 tsp. Lawry's Seasoned Salt

Preheat oven to 425°.

Peel sweet potatoes and cut them in them into long, thick slices. (Don't cut them too thin because they tend to shrink in size.)

In a large bowl, mix oil, garlic salt, chili powder, and seasoned salt. Place cut sweet potatoes into bowl; toss gently until potatoes are covered evenly.

Spray a large cookie sheet with nonstick cooking spray. Spread sweet potatoes evenly onto pan.

Bake 35-40 minutes or until potatoes are golden brown. If you want them a little crunchy, broil them for the last 3-5 minutes. Make sure you watch them closely so they don't burn.

Serve with ketchup, or ranch dressing.

*If you don't own this combination of spices, use 1 tsp. garlic salt and 1/8 tsp. parsley.

Tartar Sauce

1 c. mayonnaise or Miracle Whip
1 T minced garlic
1 T chopped fresh parsley
2 t minced yellow onion
1 t Worcestershire sauce
salt to taste
pepper to taste
hot sauce to taste

Combine mayo, garlic, parsley, onion, and Worcestershire sauce in a food processor.
Puree until well mixed.

Add 1/2 c corn, 1 T minced jalapeno, 1/4 c choped tomatoes, and a pinch of Cayenne for a spicier version.

Twice Baked Potaoes

These are a favorite when company is coming for dinner. They disappear fast and leave people begging for your recipe.
6 medium-large potatoes
8 slices bacon (cooked and crumbled)
8 oz. cream cheese
½ c. milk
1 tsp. garlic salt
1 tsp. ranch powder (optional)*
1 c. shredded cheese

Preheat oven to 425º.

Line a baking sheet with aluminum foil. Scrub potatoes, then rub them with oil and season with salt and pepper on all sides. Place the potatoes on the lined baking sheet. Bake until fork-tender, about 1 hour. Remove from the oven.**

Reduce heat to 350º.

Slice the potatoes in half lengthwise. Scoop the insides into a large bowl, leaving a small layer of potato next to the skins. Add the crumbled bacon, cream cheese, milk, garlic salt, and ranch powder to the bowl and mix well. Add salt to taste and extra milk, if desired.

Fill each potato skin with the mashed potato mixture. Place filled skins on a baking sheet and top with shredded cheese.

Bake for an additional 20 minutes, until cheese is melted.

Variations: Decrease cream cheese to 4 oz and add 1cup cottage cheese. You may substitute 1 cup chopped ham for the bacon. The shredded cheese may also be mixed in with the other ingredients instead of placed on top.

*Make sure your ranch powder and garlic salt are gluten free. Check all ingredients before using.
** You may also use a microwave to bake your potatoes.

Unsticky Rice

Properly called Rice Pilaf, this method of cooking rice so that it doesn't stick together is my mother's favorite. I use this method to cook plain rice, but other seasonings or vegetables may be added to make the more traditional styles of Rice Pilaf. -Betsy
1 Tbs. margarine, oil, or butter
1 c. rice
2 c. boiling water

Heat water to boiling on the stovetop.
Meanwhile, heat the oil over medium high heat in a non-stick pan.
Add the rice and sauté until the rice begins to turn a solid white color.
Your water should be to the boiling point (or near it) by the time you are done sautéing the rice.
Add 2 cups boiling water to the rice. Cover the pan and decrease the heat to medium low.
Simmer for 20 minutes.
Don't forget to set the timer!
Remove from heat.
Makes 2 cups cooked rice.
Variations: You can also sauté any variety of vegetables with the rice.
A very traditional pilaf would have onion, bell pepper, and celery sautéed with the rice, which would then be cooked in chicken broth instead of water.
Vegetables that get soggy would be added toward the end of the cooking time (at about 15 minutes).
Curry and green onion is another traditional pilaf.

White Sauce

This sauce is very versatile. I most often use it to make creamed soups for casseroles, but it also is the base for Cheese Sauce (recipe follows). -Betsy
Medium Sauce

2 Tbs. butter or margarine
2 Tbs. Featherlight mix
1/8 tsp. salt
dash pepper
1 c. milk

Thick Sauce

3 Tbs. butter or margarine
4 Tbs. Featherlight mix
1/8 tsp. salt
dash pepper
1 C milk

Melt butter over medium heat.
Stir in Featherlight mix, salt, and pepper.
Continue stirring over heat until slightly browned.

Add milk.
Stir with a whisk to eliminate lumps until sauce is thickened and boiling.
Remove from heat.
One recipe makes approximately 1 cup of sauce.

Cheese Sauce:

Make white sauce as directed above. Add 1 cup of grated cheddar or American cheese to the sauce after it thickens.
Remove from heat and stir until all the cheese is melted.
Serve over broccoli, baked potatoes, or gluten free macaroni.



I grew up loving these. We have found that it is easier to eat a large sandwich like this if you put it in a baggie and hold onto the bottom of the sandwich with the baggie. Simply fold the baggie down as you eat. It's less messy and helps keep all those yummy toppings inside where they belong. -Kirsti

Gluten free hamburger buns Per sandwich
2 strips of *bacon cooked crisp
2 slices fresh tomato
2 leaves lettuce
1 scrambled egg (pre-cooked)
Mayo or miracle whip

Optional Ideas
Baby Spinach Leaves
Swiss Cheese
Purple Onions
Roasted Turkey
Dill Pickles

Turn oven to broil. Cut the gluten free bread in half, place cut side up on a 9x13 sheet pan. Spread butter over each side of bread. Toast for 30 seconds , or until golden brown. Make sure you watch the bread closely so that you don't burn it. Top with egg, tomato, bacon, lettuce and any other favorite ingredients.

*can substitute turkey bacon
Serves 1

Chicken Salad Sandwiches

4 boneless chicken breast halves, cooked
1 stalk celery, chopped
¼ onion, chopped
salt and pepper to taste
¼ cup creamy salad dressing -ranch
2 tsp. Sugar
½ tsp mustard

1 tsp melted butter
1 ½ Tbs. Vinegar
1 ½ Tbs. Milk or cream
Cream puff: ½ c. butter flavored shortening
1 c. water
1/3 c. potato starch
2/3 c. rice flour
¼ tsp. salt
1 Tbs. sugar
4 eggs

Filling: Chop chicken, celery, and onion into small pieces, and place in a medium bowl. Combine ranch salad dressing, sugar, mustard, melted butter, vinegar, and milk, and pour over chicken mixture. Stir until combined. Cut cream puffs in half and fill with approximately 2 Tbs. filling mixture.

Cream Puffs: Preheat the oven to 450°.

In a medium saucepan, heat water and shortening until boiling. Combine dry ingredients in a small bowl, add to boiling shortening mixture. Stir until the mixture forms a ball. Remove from heat, and allow dough to cool a bit.

Using a mixer, add the eggs to the dough one at a time, beating well after each. Line a cookie sheet with parchment paper (this works better than greasing the cookie sheet). Scoop 1 inch balls of dough onto the paper, allowing enough room for the puffs to expand while baking. Bake the puffs for 15 minutes, then decrease the heat to 350°degrees and bake for another 10 minutes.

Optional ingredients: 1/2 cup of cashews, 1 ½ c. red grapes, 6 crumbled bacon strips, 1 sliced avocado, or grated provolone or swiss cheese.

Crispy Chicken Sandwiches

For those who (like my children) don't like the spiciness of Spicy Chicken Sandwiches, we have created a recipe using the basic chicken nugget dry mix from our first cookbook.
It makes an un-spicy chicken sandwich to die for. -Kirsti

3 chicken breasts
1 1/3 c. EGF All-purpose flour
2 tsp. garlic salt
2 tsp. ranch powder
1/2 c. water
6 c. oil (for frying)
Shredded lettuce

Cut the chicken breasts so that they are half as thick.
Then cut them in half width-wise so that each piece will easily fit on a bun.
Use the flat side of a meat tenderizer to pound each piece until 1/8" thick.

In a small bowl, mix dry ingredients.
Place the water in a separate bowl.

Dip each piece of chicken first into the dry ingredients, then the wet ingredients, and then the dry again to completely coat them in batter.

Deep-fry each piece of chicken until cooked all the way through, approximately 4-5 minutes.

Serve on a gluten-free bun with mayonnaise and lettuce.

Leftovers may be frozen.
To reheat them, bake at 350 for about 15 minutes.

French Dip

This recipe was a request from my husband for his birthday. He's seen people eating them over the years and always thought they looked yummy. So, I came up with this recipe. He was right- they were yummy.- Kirsti

2 Tbs. butter
1 Tbs. chopped sweet onion
2-3 cloves minced garlic
¼ c. All- purpose flour mix
¼ c. soy sauce*
4 c. water
5 tsp beef boullion
1 ½ pounds thin sliced roast beef
*4 gf hoagie buns
Cheese (provolone or swiss)

In a medium saucepan combine water and boullion. Bring to a boil. Remove from heat.

In a separate large skillet over medium heat, melt butter. Add chopped onions, and garlic and sauté until soft. Add flour and boullion mixture slowly- stirring quickly to avoid lumps. Add soy sauce. Simmer over low heat until ready to serve sandwiches.

Preheat oven to broil.

Slice buns lengthwise. On one side pile meat loosely and top with cheese. On the other spread a generous amount of butter. Place under broiler for 1-2 minutes- until golden brown and cheese is melted.

Place sauce into dipping cups and serve alongside sandwiches.

* can substitute worchestershire sauce if allergic to soy
*To make hoagie buns use our white bread mix and spread it in tin foil or English muffin rings bent into long hoagie bun shapes.

Philly Cheese Steak

4 gluten free hoagie buns
1 lb rib-eye steak chopped into small pieces
4-6 slices of provolone cheese
2 Tbs. canola oil
½ sweet onion, thinly chopped
½ green bell pepper, thinly sliced
½ tsp minced garlic
½ tsp salt
Dash of pepper

Turn oven to broil.

In a medium saucepan heat 1 tbs. oil until hot. When hot sauté the onions bell peppers, and garlic, about 6 minutes or until soft. Add the salt and pepper, stirring for 30 seconds. Remove vegetables from the pot and set aside to use later.

Use the other half of the oil and pour into pan. Cook the meat until most of the pink has disappeared, or about 2 minutes. Mix in the sauteed vegetables.

Cut hoagie buns in half lengthways and spread with butter. Place these in the oven to toast. Make sure that you watch them, it will only take a minute and then they start to burn. Pull the buns from the oven and place 1 heaping spoon of meat mixture onto the bun. Top with cheese slices and return the buns to the oven. Again, they will only be in the oven for a short period of time. When the cheese has melted remove from oven.

Serve hot!

Not so Spicy Chicken Sandwich

It may be that you don't like the spicy in the spicy chicken sandwich. I know my kids don't. So we came up with a recipe using the basic chicken nugget dry mix that makes an un spicy chicken sandwich to die for

1 1/3 c. GF all-purpose flour mix
2 tsp garlic salt
2 tsp ranch powder
5 chicken breasts
½ c. water

Cut the width of your chicken in half, to thin them out. Once they are thin, cut them in half again to make the chicken small enough to fit on a bun. Pound each chicken breast until flat.

Mix together your dry ingredients. Place water in a separate bowl.

Dip each breast into the dry ingredients, than the wet ingredients and then the dry again, to completely coat them in batter.

Deep fry each breast until cooked all the way through. (appx 4-5 minutes)

Serve on top of a gluten free bun with mayonnaise and lettuce.

Spicy Chicken Sandwich

My neighbor, and good friend, called me in a panic one night. Her 15 year old sister really wanted a spicy chicken sandwich that tasted just like Wendy's for her birthday dinner, and she didn't know where to start. I looked up some recipes, and we went from there. They turned out fabulous! Her sister loved them. So, if you are missing that spicy chicken sandwich, make this recipe! -Kirsti

7 chicken breasts
1/3 c. chipotle hot sauce
2/3 c. water
6 c. oil
1 c. EGF all purpose flour
2 ½ tsp garlic salt
4 tsp cayenne pepper
1 tsp black pepper
½ tsp paprika
7 GF buns (true yeast bread recipe)
Shredded lettuce

Mix the chipotle sauce and water in a medium size bowl. In a separate bowl , mix together flour, garlic salt, cayenne, pepper, and paprika.

Cut the width of your chicken in half, to thin them out. Once they are thin, cut them in half again to make the chicken small enough to fit on a bun. Pound each chicken breast until flat.

Dip each breast into the dry ingredients, than the wet ingredients and then the dry again, to completely coat them in batter.

Deep fry each breast until cooked all the way through. (appx 4-5 minutes)

Serve on top of a gluten free bun with mayonnaise and lettuce.