gluten free recipes?

[TooPatient]

Does anyone have GF recipes they can share?

I'm especially interested in things like pasta or breads that I can make at home. We have been trying some of the GF alternatives from Whole Foods, but they are expensive and I really haven't liked the taste or texture of many of them.

I do just fine with rice and the different sorts of oats but wheat (including semolina, spelt, and any ancient grain varieties) is a problem.

 

[MichelleCarmen]

Have you tried tapioca products? I haven't tried them, but this crossed my mind because someone I know with celiac uses that type of bread product (IIRC Fred Meyer has some items). I haven't found any good gluten-free breads, but have found many gluten-free foods, such as waffles, in the natural section of Fred Meyer. I take it "ancient grains," includes quinoa?

 

[stepcutnut]

Have you tried Udi's or Rudi's(doesn't stay together as well as the Udi's but tastes OK) bread? Also, most GF bread tastes best toasted.

Tinkyada rice pasta is quit edible.

I have yet to find any great GF bread recipes for sandwich bread types, the sweet breads-like banana, those I have unfortunately found plenty of! I am hoping to try a few recipes for bread from: glutenfreegirl.com as they look really good

 

[TooPatient]

Have you tried tapioca products? I haven't tried them, but this crossed my mind because someone I know with celiac uses that type of bread product (IIRC Fred Meyer has some items). I haven't found any good gluten-free breads, but have found many gluten-free foods, such as waffles, in the natural section of Fred Meyer. I take it "ancient grains," includes quinoa?

I was actually just looking at tapioca stuff a couple of days ago. It looks like most recipes use tapioca along with rice flour or another type of GF flour. I've heard tapioca is quite good.

Quinoa! I haven't tried that one for a bit. I should try it again and see how it goes.
A lot of stuff I've been looking at has "ancient grains" because they claim to not bother people with gluten issues. They include old varieties of wheat in this category. Those definitely don't work for me. The other non-wheat ones are probably okay.

I'll have to check Fred Meyer next time I'm there.

 

[TooPatient]

Have you tried Udi's or Rudi's(doesn't stay together as well as the Udi's but tastes OK) bread? Also, most GF bread tastes best toasted.

Tinkyada rice pasta is quit edible.

I have yet to find any great GF bread recipes for sandwich bread types, the sweet breads-like banana, those I have unfortunately found plenty of! I am hoping to try a few recipes for bread from: glutenfreegirl.com as they look really good

I've tried some of the Udi's stuff and some of the Rudi's sandwich buns. I didn't try toasting them so I might have to get them again and try them toasted.

Thanks for the website too! Some of their stuff looks really good.

 

[stepcutnut]

If you are thinking tapioca-the Kinnikinnick Tapioca Cheese bread is also decent toasted.

 

[ChristineRose]

http://www.amazon.com/Gourmet-Food-Wheat-Free-Diet-Marion/dp/0398021171/ref=sr_1_5?s=books&ie=UTF8&qid=1357150115&sr=1-5&keywords=Marion+Wood

http://www.amazon.com/Delicious-Easy-Rice-Flour-Recipes/dp/0398024413/ref=sr_1_1?s=books&ie=UTF8&qid=1357150179&sr=1-1&keywords=Marion+Wood

These are very dull and nerdy-looking, but they also happen to be the best gluten-free cookbooks I have (and I have quite a few). And when I say "best," I mean best by a huge margin. If these are a 10 then the next runner up is a four. A lot of these cookbooks spend a lot of time on things that are really gluten foods anyhow, like pork chops, and a lot of the bread/cake/cookie type recipes make more funny tasting crumbs than crackers, and when they do make crackers, they aren't that great. Beef jerky pinwheel appetizers may be a little bit trapped in the fifties, but when Marion makes a beef jerky pinwheel, it doesn't fall apart and it actually tastes good.