2000 Recipes
Gluten Free Recipes
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Apple Recipes
Waldorf Salad
Serving Size : 6
Categories : Fruit Salads
Amount Measure Ingredient -- Preparation Method
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1 red apple -- cored & chopped 1 yellow apple -- cored & chopped
1/2 cup walnuts -- chopped 1/2 cup raisins
1 teaspoon sugar 1 lime -- juiced
1/2 cup mayonnaise -- Hellmann’s
Mix and serve.
Apple Crisp
Recipe By : Phyllis Chinn
Serving Size : 8 Categories : Desserts Fruit
Amount Measure Ingredient -- Preparation Method
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7 large granny Smith apple -- peeled and sliced 1 cup gf flour
1/2 cup brown sugar, packed 1/4 cup white sugar
1 teaspoon cinnamon 1/3 cup pecans -- chopped
1/2 teaspoon nutmeg – ground 1 stick butter -- melted
Mix together dry ingredients and add melted butter; mix well. Put apples in a 9X9 in. buttered pan. Spread flour mixture evenly over apples and bake at 350 for 45 minutes. Increase heat to 375 and bake until bubble.
Apple Pork Chops
Recipe By : Carole Vogler
Serving Size : 6
Categories : Main Dishes Pork & Ham
Fruit
Amount Measure Ingredient -- Preparation Method
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1/4 cup GF flour mixture 1/2 teaspoon salt
1/2 teaspoon paprika 1/8 teaspoon pepper
6 1/2 in.thick pork chops 1/4 cup vegetable oil
2 medium apples, cooking -- Golden Delicious
2 cups apple juice 3 tablespoons brown sugar
1/2 teaspoon allspice -- ground
Combine first 4 ingredients in a shallow bowl; dredge pork chops in mixture. Reserve remaining flour mixture. (I cut pork chops in bite-size pieces.) Brown pork chops in oil in a large skillet. Arrange chops in a 13” x 9” x 2” baking dish.
Core unpeeled apples, and cut into rings: place on chops. Pour 1 ½ cups apple juice over apples. Combine sugar and allspice; sprinkle over apples. Bake, uncovered, at 325 degrees for 1 hour or until chops are tender. (Bake for only 30 minutes if meat bite-size.)
Remove pork chops and apple slices to a serving platter, reserving pan drippings. (I added cooked rice to the serving platter before adding chops and apples.) Dissolve 1 ½ tablespoons remaining flour mixture in remaining ½ cup apple juice. Combine flour mixture and pan drippings in a saucepan; cook over medium heat until thickened, stirring constantly. (Or put in microwave to thicken needs no stirring.) Serve sauce over pork chops.
Apple Crisp
Filling: Topping:
6 C apples 1 C GF flour mix
¼ t cinnamon (McCormick) ½ C brown sugar (Domino)
Dash of salt 6 T margarine (Parkay)
½ C sugar (Domino) Nuts (optional)
Peel and slice apples. Toss with cinnamon, salt and sugar. Place in 13 x 9 in. pan. Mix topping together and crumble over apples. Bake uncovered at
350 degrees for 1 hour.
Pork with Apples and Onions
Recipe By : Adrienne Hilt
Serving Size : 8 Categories : Fruit Main Dishes
Pork & Ham
Amount Measure Ingredient -- Preparation Method
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1 tablespoon oil -- (Wesson) 1 tablespoon butter -- (Land O' Lakes)
1 2 lb. pork tenderloin 2 medium onion -- sliced
3 cups apples -- peeled and sliced, 3/4 cup white wine -- dry
1/2 cup apple juice 1 tablespoon rice flour
1 tablespoon dry mustard mixed with 1T water for paste
1 cup heavy cream or half and half
Heat oil and butter in heavy pan. Brown meat on all sides. Remove meat, add onions and cook until soft. Add 2 cups of apples. Cook until onions and apples are golden. Add wine and apple juice. Mix flour with small amount of juice in a cup. Add to apple mixture, blend and heat to a boil. Reduce heat and stir until thickened. Return meat to pan. Spread with mustard. Cover and simmner stirring and basting occasionally for one hour or until 160 degrees on a meat thermometer. Remove meat and keep warm. Add remaining apples and cream to the pan. Heat to boil. Reduce heat and simmer for about 5 minutes, until thickened. Slice meat and serve with or in sauce.
Swedish Apple Torte
Serving Size : 6 Categories : Desserts Ethnic Fruit
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups apples (2) -- finely chopped 1/2 teaspoon cinnamon -- McCormick's
1/4 teaspoon Clove -- Durkee 1 tablespoon Butter or margarine -- melted
1 tablespoon lemon juice – Real Lemon 2/3 cup sugar -- Dixie Crystal
1/2 cup rice flour -- Arrowhead Mills 1 teaspoon Baking Powder -- Featherweight
1/4 teaspoon salt -- Morton 1 egg -- beaten
1/3 cup sour cream -- Breakstone 1/2 cup walnuts or pecans -- chopped
whipped cream or non-dairy whipped topping
Preheat oven to 350 degrees.
Place the apple, cinnamon, cloves, butter and lemon juice in a glass dish and microwave on high for 5 minutes, stirring once.
Blend together the sugar, flour, baking powder and salt. Stir into the partially cooked apples. Mix the egg with sour cream and add along with the nuts to the batter. Pour into a greased pie tin and bake for 30 minutes, or until the top springs back when touched lightly. Cut in wedges to serve either hot or cold topped with whipped cream.
Potluck
Cheese Crackers
Serving Size : 12
Categories : Appetizers Cheese
Amount Measure Ingredient -- Preparation Method
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1/2 cup butter or margarine -- softened 2 cups loosely packed sharp cheddar cheese -- grated
1 cup Gluten Free flour mix 1 teaspoon seasoning salt
Cream together butter and cheese. Add flour and seasoning. Stir until dough forms a ball. Divide dough
into 3 sections and roll each section into a roll 6 inches long by 1 1/4 inches to 1 1/2 inches in diameter.
Wrap in wax paper and chill until firm. Preheat oven to 400 degrees. Cut dough in 1/8 inch slices and
place on ungreased baking sheet. Bake 10 minutes or until crisp and very slightly browned.
NOTES: Can be frozen before slicing.
Southern Potato Salad
Recipe by: Glenda Tyler
3# new red potatoes, unpeeled (washed!) and cut into chunks 3 eggs
½ - ¾ cup Heinz Sweet Relish ½ med onion, chopped
salt pepper ¾ - 1 cup Hellmanns Low Fat Mayonnaise
Put the potato chunks and eggs into a dutch oven with sufficient water to cover all. Bring to a boil and cook 10 minutes, remove eggs and immediately cover with cold water; set aside. Test potatoes and cook 5 more minutes if needed, until done but not mushy. Pour potatoes into a colander and allow to cool.
Peel and mince eggs.
Dump the cooled potatoes, minced eggs, relish, and onion back into the pot and mix well. Add salt and pepper to taste and mix again. Add mayonnaise to taste and thoroughly blend it all together.
Eat a large spoonful to be sure it’s good and put the rest in the refrigerator. Keeps well only if you keep it out of sight.
Recipe may be doubled, or parts of it may be doubled, or you can simply start with a pot slam full of potatoes and go from there. This method works well for me.
Spicy Squash Casserole
Recipe By : Lois Gray
Serving Size : 8
Categories : Casseroles Vegetables
Amount Measure Ingredient -- Preparation Method
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1/4 lb. butter
2 medium green pepper -- chopped 1 large onion -- chopped
garlic -- minced; seasonings oregano, tarragon, celery seed, marjoram -- to taste
seasonings rosemary, thyme, parsley flakes, basil leaf -- to taste
2 small yellow squash -- cubed 1 medium zucchini -- cubed
mozzarella cheese & cheddar -- shredded 1 can or fresh tomatoes -- diced parmesan cheese
In a Dutch oven, melt butter. Add and sauté green pepper, onion, garlic, and seasonings. Add squash and zucchini. When cooked, add tomatoes.
Let simmer on low. Add mozzarella and cheddar cheeses. When ready to serve top with Parmesan cheese.
NOTES : If mixture is too watery, before adding cheese, stir in some quick rice. Can be cooked ahead and placed in casserole dish and reheated when needed. Can add leftover vegetables to this casserole.
Shepherd's Pie
Recipe By : Alegria Katona
Serving Size : 6
Categories : Casseroles Main Dishes
Ingredients -- Preparation Method
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Ground beef -- Browned and drained Potatoes – Mashed
minced onion onion salt milk butter or margarine
parsley flakes 1 can mixed vegetables -- Drained (Del Monte)
Brown beef with minced onion and onion salt. Add vegetables. Mash potatoes with butter, milk and salt. Stir in parsley flakes.
Spread beef mixture in 9x13 pan. Top with mashed potatoes. Bake at 350 degrees.
NOTES: Gluten free beef gravy can be added to meat mixture, if desired. Canned corn can be used instead of mixed vegetables.
Thanksgiving Recipes
Festive Cranberry Salad
1 pkg. (6 oz.) Jell-O strawberry gelatin 1 3/4 cups boiling water
1 can (1 lb.) Ocean Spray cranberry sauce 1 pkg. (10 oz.) Birds Eye frozen sliced strawberries
1 small can (8 oz.) Dole crushed pineapple, drained
Dissolve gelatin in water, add cranberry sauce, strawberries, and pineapple. Stir until sauce dissolves and berries thaw and separate. Turn into mold and chill until firm. Garnish with sour cream, if desired.
Carrots Lyonnaise
Recipe By : Carole Vogler
Serving Size : 8
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
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6 medium carrots -- sliced, julienne 3 medium onions -- sliced
1 package chicken bouillon 1/2 tablespoon cornstarch
1/2 cup boiling water 1/4 teaspoon salt
4 tablespoons butter or margarine dash pepper 3/4 cup water
Dissolve bouillon in boiling water; add carrots, cook 10 min. Melt butter in skillet, add onions, cook 15 min. Stir in cornstarch, salt, pepper; add ¾ cup water, bring to boil; add carrots, simmer uncovered 10 min. or until carrots are tender.
Fruit Salad
8 oz. Mandarin orange slices, drained Nuts (walnuts, pecans, etc.)
Coconut flakes (as much as desired) Maraschino cherries
8 oz. Chunk pineapple, drained
Mix 3T sour cream and 1T Mayo. Stir into fruit mixture. Use less if making smaller amount, more it larger.
Can use other fruits—drain well—grapes in season.
Spicy Squash Casserole
Recipe By : Lois Gray
Serving Size : 8
Categories : Casseroles Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 lb. butter
2 medium green pepper -- chopped 1 large onion -- chopped
garlic -- minced
seasonings oregano, tarragon, celery seed, marjoram -- to taste
seasonings rosemary, thyme, parsley flakes, basil leaf -- to taste
2 small yellow squash -- cubed
1 medium zucchini -- cubed mozzarella cheese & cheddar -- shredded
1 can or fresh tomatoes -- diced parmesan cheese
In a Dutch oven, melt butter. Add and sauté green pepper, onion, garlic, and seasonings. Add squash and zucchini. When cooked, add tomatoes.
Let simmer on low. Add mozzarella and cheddar cheeses. When ready to serve top with Parmesan cheese.
NOTES : If mixture is too watery, before adding cheese, stir in some quick rice. Can be cooked ahead and placed in casserole dish and reheated when needed. Can add leftover vegetables to this casserole.
Serving Size : 4 Categories : Luncheon Poultry Salads
Amount Measure Ingredient -- Preparation Method
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1 Jennie-O turkey breast -- grilled & diced
Duke's Light Mayonnaise
Heinz Dill pickles
Mix together. Allow to stand in refrigerator several hours. Serve on bread, buns, or lettuce leaf.
Carrot Salad
Recipe By : Linda Mendelsohn
Serving Size : 6
Categories : Salads Vegetarian
Amount Measure Ingredient -- Preparation Method
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Carrots, washed and/or peeled – shredded mayonnaise
coconut, sweetened -- shredded raisins
sugar or artificial sweetener
Carrots should be shredded twice in the processor for proper consistency. Add remaining ingredients to taste. Mix. Allow time in the refrigerator to blend flavors.
NOTES : This is an "as you like it recipe."
Soups and Stews
Spanish Egg Drop Soup (Sopa de Huevos)
Recipe By :
Serving Size : 12 Categories : Ethnic Soups & Stews Vegetarian
Amount Measure Ingredient -- Preparation Method
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6 large potatoes -- peeled and sliced 3 tablespoons tomatoes
saffron (optional) -- to color potatoes salt and pepper -- to taste
2 tablespoons olive oil eggs (as many as desired)
1 tablespoon minced onion -- optional 2 fresh green pepper, roasted -- optional
Cook potatoes in boiling water until tender, adding tomatoes, saffron, salt, pepper, dried onions. When potatoes are tender, add olive oil, green peppers and eggs. To add eggs, break each into a separate dish. Make a well in the cooked potatoes and drop in each egg whole, one at a time. Simmer until eggs are firm. Serve with French bread, if desired.
NOTES: To roast peppers: Broil, peel and cut into strips in this manner. Set peppers on a foil lined aluminum pan and place under broiler until skin looks blistered turning several times. Place peppers immediately into a heavy duty, tiptop bag or a heavy brown paper bag, seal and let stand 10 minutes to loosen the skin. Peel under cold water and discard seeds. Tear into strips and add to potatoes after olive oil.
This soup can be made without eggs, if desired.
Vegetable Beef Soup
Recipe By : Penny Rogers
Serving Size : 8
Categories : Beef Soups & Stews
Amount Measure Ingredient -- Preparation Method
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1 lb. stew meat 1 16 oz. can tomato sauce -- Contadina
1 16 oz. can tomatoes -- Food Lion, no salt 2 cups water
5 fresh carrots -- chopped 1 large onion -- chopped
2 sticks celery -- chopped 2 large potatoes -- peeled & diced
Place in crock pot & cook on low approximately 10 hours.
Pinto Beans
Recipe By : Jo Laslo
Serving Size : 12
Categories : Beans Ethnic
Amount Measure Ingredient -- Preparation Method
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2 pounds pinto beans (with chopped ham to taste) -- washed & sorted
3 quarts water salt and pepper celery -- chopped
onion -- chopped 1 cup corn pasta -- (DeBoles)
Simmer all ingredients 2 hours or more. Add corn elbow pasta or pasta of choice. Cook 6-8 minutes longer to cook pasta.
Chicken, White Bean and Fennel Stew
Recipe by: Carole Vogler
1 cup dry small white beans 2 to 2 ½ sweet turkey Italian sausages (8 oz. total)
8 cups water 1 large onion, chopped (about 1 ½ cups)
2 cups peeled, diced russet potato
2 large cloves garlic, peeled and crushed through a press ( about 1 teaspoon) 1 tsp. salt
1 cup chopped celery (about 2 stalks, trimmed) ½ tsp. fennel seeds
3 tsps. Low sodium chicken bouillon granules or
1 can (14.5 oz) can low sodium chicken broth (I used Knor cubes)
½ tsp. dried thyme leaves 1 cup green beans, trimmed and cut in 1 in. pieces
The day before you are ready to cook, rinse the beans, pick through them and soak overnight in a large bowl of cold water. The next day, drain and rinse and drain again and place in a large kettle. Cover with 8 cups water and bring to a boil. Add the onion, garlic, celery and bouillon or broth. Reduce heat to medium low and simmer, covered, for 1 ½ hours.
While the beans are cooking, make a slit in each Italian sausage and remove the casings. Discard the casings and brown the meat in a nonstick skillet, crumbling with a spoon. Cut the chicken breast into ½ in. cubes and add to the skillet; cook until brown around the edges. Add the sausage, chicken to the beans. Add the potatoes, salt, fennel seeds, thyme leaves and green beans. Return to a simmer and cook, covered, for 45 minutes longer. Soup can be eaten immediately or cooled to room temperature and stored up to three days under refrigeration or frozen for up to three months. Makes 6 (1 ¼ cup) servings.
Desserts
Cake Frosting
Serving Size : 12
Categories : Cakes Fillings & Frostings
Amount Measure Ingredient -- Preparation Method
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1 package Dream Whip 1 package Royal Instant Pudding 1 1/2 cups cold milk
In a chilled deep bowl, blend and whip all ingredients until stiff (3-8 minutes). Frost cake.
NOTES: Must be stored in refrigerator.
M&M Merry Snow Meringues
1 cup sugar 4 egg whites 3 ft. Parchment Paper (We just cut up a paper bag)
1 pkg. (16 oz.) M&M's (Red and Green for this time of year)
Preheat oven to 250 degrees. Combine sugar and egg whites. Using an electric mixer, fitted with a whip attachment, beat until stiff peaks form. Spoon mounds of the mixture onto two cookie sheets lined with paper. Sprinkle "M&M's" onto the mounds. Bake at 250 degrees for about 1 hour. Test by turning over and tapping the bottoms. They should be hard and sound hollow.
Cookies
(The Gluten Free Pantry “Old Fashioned Cake & Cookie Baking Mix”)
8 T vegetable shortening 3 large eggs & 1 egg white,
6 T softened butter 2 T sugar mixed with 1 T 2 t GF vanilla cinnamon (for coating)
Preheat oven to 350 degrees. Lightly oil cookie sheets. Beat butter & shortening until fluffy. Add egg mixture and vanilla.
Roll into 1 in. balls & roll in sugar/cinnamon mixture. Set 1 in. apart on cookie sheet and bake 15 min. Remove and cool. Makes 40-48 cookies.
Cherry Coconut Bars
Pastry: 1 cup sifted GF flour 1/2 cup GF butter 3 Tbs. confectioner's sugar
Filling: 2 eggs, slightly beaten 1 tsp. GF vanilla 1 cup sugar 1 1/4 cup GF flour
1/2 tsp. GF Baking Powder 1/4 tsp. salt 3/4 cup chopped nuts 1/2 cup coconut
1/2 cup quartered Maraschino cherries (drained)
Heat oven to 350 degrees (mod) and with hands, mix flour, butter, confectioner's sugar until smooth. Spread thin with fingers in 8" square pan. Bake about 25 minutes. Stir rest of ingredients into eggs. Spread over top of baked pastry. (No need to cool.) Bake about 25 minutes. Cool, and then cut into serving bars (about 18)
"Toll House" Chocolate Chip Cookies
Recipe By : Penny Rogers
Serving Size : 12
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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1 cup butter or margarine 1 cup brown sugar 1/2 cup granulated sugar
1 teaspoon vanilla 2 eggs 2 1/4 cups Ener-G Foods Gourmet Blend
1 1/2 teaspoons xanthan gum 1 teaspoon salt 1 teaspoon baking powder
1 teaspoon baking soda 12 ounces chocolate chips 1 cup nuts -- chopped
Cream first four ingredients. Add eggs, mix well. Combine next five ingredients. Add to egg/sugar mixture. Mix well. Add chocolate chips and nuts. Mix well. Drop by rounded tablespoons onto ungreased baking sheets. Bake at 375 degrees, 12 minutes or until golden brown. Let stand 2 minutes before removing to cooling rack.
NOTES : *Substitute for the Ener-G Gourmet Blend: 1 1/2 cups white rice flour, 1/2 cup potato starch flour, 1/4 cup tapioca flour
Cheese Cake
Recipe By : Carole Vogler
Serving Size : 16
Categories : Cheese Desserts
Amount Measure Ingredient -- Preparation Method
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2 cups pecans -- finely ground sugar 1 teaspoon cinnamon -- (McCormick's)
3 tablespoons butter or margarine -- melted (Cabot)
2 8 oz. pkgs. cream cheese at room temperature -- (Cabot) 4 eggs
2 teaspoons vanilla -- (McCormick's) 1 tablespoon cornstarch -- (Argo)
1/4 teaspoon salt 1 cup dairy sour cream -- (Cabot)
Combine pecans, 3 T sugar, melted butter and cinnamon. Mix until pecans are evenly coated. Press crumbs over bottom and 13/4 inches up sides of a buttered 9 inch spring form pan. Bake 10 minutes at 350 degrees. Whip cream cheese until soft and smooth. Add eggs one at a time, beating well after each addition. Blend in vanilla. Combine 2/3 cup sugar, cornstarch and salt. Blend into cream cheese mixture. Turn mixture into prepared crust. Bake in a moderate oven (350 degrees) 35 minutes. While cake is baking, combine sour cream, 1/2 cup sugar and a pinch of salt. Spread evenly over hot cake. Turn oven up to 450 degrees and bake 4 to 5 minutes or until sour cream mixture sets. Place pan on rack and cool. Leave cake whole or cut in sections or serving pieces. Freeze until firm. Remove from freezer and wrap in moisture vapor proof material. To serve: remove desired servings from freezer and let stand unwrapped at room temperature to thaw. Makes 16 servings.
Recipes from member’s private collection. Brands are a suggestion for the Tidewater area.
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