February 10, 2009


Gluten-Free Recipes

 Note: The recipe index is now at a new address.  If you have this page bookmarked, please update it.  You will find the new index here:

Gluten-free Recipe Index

Appetizers & Snacks

Cran-apple Salsa
Deviled Eggs
Granola Bars (sugar free)
Mexican Dip
Pretzels, Candy Coated
Roasted Cinnamon Nuts
Snack Mix
Spinach Dip


Brazilian Bread Balls
Bread Sticks
Cinnamon Rolls
Cinnamon Roll Update
Cinnamon Rolls - Whole Grain
Corn Bread
Drop Biscuits
Drop Biscuits Revisited
Focaccia Bread
French Bread
French Bread Rolls
French Bread Rolls 2
Hamburger Buns
Pizza Crust (large recipe)
Pizza Crust (single recipe)
Sorghum Bread
Sorghum Bread Again


Baked Oatmeal
Belgian Waffles
Breakfast Casserole
Buckwheat Pancakes
Cinnamon Pear Muffins 
Coconut Muffins
Cranberry-Orange Coffee Cake
Fruit Filled Coffee Cake
Ham & Cheese Corn Muffins
Multi-Grain Apple Muffins
Orange Coffee Cake
Pancakes (new recipe)

Pumpkin Spice Muffins
Zucchini Muffins


Apple Bars
Applesauce Cake
Applescotch Dessert
Apple Strudel
Banana Cake
Banana Chocolate Chip Oatmeal Cookies
Brownies #1
Brownies #2
Bundt Cake
Carmel Topping
Carrot Cake
Cherry Chocolate Cake
Chocolate Cake
Chocolate Chip Cookies
Chocolate Chip Oat Bars
Chocolate Chocolate Chip Bundt Cake
Chocolate Oatmeal Bars
Cinnamon Bundt Cake
Coconut Cashew Clove Cookies
Cranberry-Orange Coffee Cake
Cranberry Trifle
Fruit Filled Coffee Cake
Jello Fruit Dessert
Orange Coffee Cake
Peanut Butter Chocolate Chip Oat Bars
Pie Crust
Pine-Applesauce Cake
Pudding Cookies
Pudding Cookie Bars
Pumpkin Pie
Pumpkin Pudding
Pumpkin Roll
Six Layer Bars
Spritz Cookies
Strawberry Rhubarb Pie
Strawberry Rhubarb Topping
Yellow Cake

Main Dishes

Asparagus, Shrimp, and Snap Pea Salad
Bacon, Egg, and Rice Casserole
Beef Barbecue Sandwich
Beef and Bean Casserole
Beef & Mushroom Sauce over Noodles
Beef and Rice Stovetop Meal
Beef Enchiladas
Cheeseburger Casserole
Cheeseburger Rice
Chicken Breasts
Chicken Divan
Chicken & Green Bean Casserole
Chicken & Mushrooms with Lemon Sauce
Chicken Parmesan
Chicken & Rice Casserole
Chicken or Turkey Potpie
Cornbread Pizza
Create a Casserole
Crustless Quiche
Cube Steaks
Egg and Pasta Casserole
Egg and Potato Skillet
Egg in a Nest Sandwich
Enchiladas, Easy Beef
Focaccia Bread Sandwich
Fried Rice
Ham & Broccoli Skillet Dinner
Ham & Potato Casserole
Hash Brown Casserole
Italian Chicken

Macaroni & Cheese (baked)Meatballs
Meatloaf Tips
Mexican Casserole
Mexican Casserole #2
Mexican Lasagna
Nacho Casserole
Pizza (large recipe)
Pizza (single recipe)
Pizza Casserole
Pizza – Cornmeal Crust
Polenta Hot Dog Casserole
Potato Pie
Salisbury Steak
Salmon, baked
Salmon Cakes
Sausage Stuffed Shells
Scallops with Broccoli and Garlic
Spaghetti Squash Casserole
Spaghetti with Veggies
Spinach Casserole
Tater Tot Casserole (stovetop)
Veggies on Eggs
Zucchini Crust Pizza
Zucchini Rotini


Basic Soup Recipe
Crock Pot Beef Stew
Cream Soups Create a Soup Challenge
Hamburger Soup
Potato Chowder
Spicy Western Beans
Split Pea Soup
Vegetable Soup (creamy w/sweet potatoes)


Cheese Sauce
Cucumber Lemonade
Edible Gifts
Granola Bars
Marinade - basic parts
Sun Dried Tomatoes
Vanilla Extract
Warm Fruit Punch

Vegetables and Side Dishes

Apples 'n Onions
Gold Potatoes
Green Beans Almandine
Oven Fries
Pineapple Cranberry Salad
Rice & Quinoa Pilaf
Sweet Potato Casserole

Recipe Links

4th of July Recipe Roundup
Chocolate Chip Cookies
Chocolate Pecan Pie
Chocolate Trifle
Cookie Recipes
Golden Macaroons (with coconut)
Mushroom Leek Stuffing


I just found your site and I am interested in your breads. Did you like the sorghum better then Pamela's ?I see you use a lot of sorghum flour in your recipes. Do you have a standard substitute flour mix? Or do you just simply use the sorghum?
I have been experimenting a lot with the starches. I like the fact that you get a product that is not gritty; so tired of the end product being gritty and heavy when you have spent a fortune on flours. A lot of butter needed to bind; so the fat content is not great.
What I still am battling with is, that "tell tale smell" and after-taste that gluten free foods seem to have. I hope you know what I mean.
My bread maker is a Sunbeam which does not have a gluten free setting, although the manufacturer will send you a booklet with gluten free recipes and setting info. upon request. They suggest taking the bread out a little sooner. I am checking into manual settings too.
I would really like a reg. sandwich bread that can be left on the counter for a few days.
Thank you for any help you send my way!
Annie, I think Pamela's is the best sandwich bread that stays soft for days. I'm still tweaking my sorghum flour recipe to try and make it as nice and soft.

I don't have a standard substitute mix, but I often use Carol Fenster's sorghum blend which you can find at www.savorypalate.com. I definitely use starches. I find that starches make a lighter product, but can also make it more dry.

The only time I notice a bad smell or aftertaste is when using bean flours, which I don't use anymore. I find that grains like sorghum do have their own taste and smell, but it's not bad, just different. Even my gluten eating family enjoys my gluten free bread.

Thank you for stopping by.

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