Introduction to Gluten-Free


My friend is going to try eating gluten-free for a month to see if her health improves. I did the same thing four years ago after being really sick for a year, and have continued to keep it out of my diet. Here are my favourite gluten-free (dairy-, egg-, yeast-, and corn-free as well) recipes.

Gluten-Free Flour Mix *I make my own because it is cheaper to do so. Check out bulk stores as well as health food stores for the best prices.

1 part rice flour (white or brown)

1 part starch (arrowroot, tapioca)

1 part smooth flour (sorghum, amaranth, millet)

optional: 1/4 part coconut flour or chickpea flour (both have strong flavours though so use your discretion)

Mix it up and use for any of the following recipes. I like to use as many different flours as I can when making a mix as it seems to taste much better.

Baking Powder

2 parts cream of tartar

1 part baking soda

1 part starch (arrowroot, tapioca, corn)


1 1/4 cups gluten-free flour

4 tsp baking powder

1 tsp salt

1/4 cup mashed potatoes

1/2 cup milk (soy, almond, cow…)

1/4 cup oil (canola, sunflower, olive, coconut…)

Add dry to wet and stir. Bake on greased cookie sheet (in blobs) at 450 for 12-15 minutes.

Pizza Crust

2 1/4 cups buckwheat flour

1/2 cup starch (tapioca, arrowroot)

1/2 tsp salt

1/2 tsp baking soda
1 cup warm water

1/4 cup oil

1 tbsp honey

1 tbsp vinegar (apple cider, white, balsamic)

optional: garlic, herbs de provence, chili flakes

Bake for 15-20 minutes at 375, put toppings on and bake for another 10. Play around with cooking times as you can get soft, crisp, or crunchy crust from this recipe. I forgot about it one time and burnt it into chips (they turned out to be really good so I purposefully burn it occasionally now).

Oatmeal Chocolate Chip Muffins

1 1/4 cup quick oats

1 1/4 cup milk (soy, almond, cow)

1 egg (or egg replace)

1/2 cup vegetable oil

1 1/2 tbsp. maple sugar (or 1/3 cup maple syrup, or 3/4 cup white sugar)

3/4 cup chocolate chips

1 1/4 cup gluten-free flour

4 tsp baking powder

1 tsp salt

Mix oats with milk and let sit while you mix the other ingredients. Bake at 400 degrees for 20-25 minutes.

Chocolate Macaroons

2 cups brown sugar

1/2 cup milk (soy, almond, cow…)

1/4 cup oil (margarine, butter, canola oil, coconut oil…)

1.2 tsp vanilla
1/3 cup cocoa (or more)

3 cups oats

1 cup shredded coconut

Combine first batch of things (sugar, milk, oil, vanilla) in a pot, bring to boiling point, and remove from heat. Mix other stuff into hot mixture. Drop onto waxed paper, put in fridge or freezer, and enjoy.

Pumpkin Loaf

1 cup pumpkin

1/2 cup oil (canola, sunflower, olive, coconut…)

1 cup brown sugar

2 eggs (or egg replacer)

1/3 cup apple juice

1 1/2 cups gluten-free flour

1 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/2 tsp allspice

1/2 tsp ginger

1/2 tsp cloves

Mix it all together. Pour into loaf pan (or muffin tin) and bake at 350 until a toothpick comes out clean (usually about an hour – gluten-free stuff often takes way longer than you’d expect).

Pie Crust

1 1/2 cups gluten-free flour

1/2 tsp salt

1/4 cup water

1/2 cup crisco
Pour flour and salt into pie plate. Boil water and crisco together and pour over flour. Mix with fork until all is wet. Pat out, flute edges, and bake at 350 for 10-12 minutes (or until golden brown).

Nut Milk

1 cup nuts or seeds (almonds, hazelnuts, sunflower seeds)

3-4 cups water

Blend it all together, strain a couple of times (through a “nut milk bag”, cheesecloth, old shirt), put in a jar, and store in fridge for a few days.

Great websites for allergy-free cooking:

Gluten-Free Goddess –

The Whole Life Nutrition Kitchen –


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