Gluten & Casein Free Recipes

I have found these recipes on web sites and in books. My daughter has been the one to experiment with them since her son has autism. Until you have to deal with food intolerances you have no idea how hard it can be to find the foods you need. So far we haven't discovered any other food intolerances so we are able to use things like organic eggs and organic peanut butter. I admit we're amateurs at this, so feel free to submit any recipes or helpful hints by clicking on the Submit Recipe button.

There are many internet resources for purchasing GF/CF products that you can find by running a search, but these are some of my daughter's favorites: glutenfreemall.com (note: not all of their products are casein free but are labeled well and the site is very user friendly), and ener-g.com. We are also able to find some of the foods in the organic section of the grocery store and at larger health food stores.

We have recently discovered that my grandson also has an intolerance for soy so I have tried to adjust the recipes for that also. I apologize if I haven't caught everything. Please make sure you read the ingredients on packages before buying them.

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EGG SUBSTITUTES

If replacing more than one egg, you may need to adjust the measurements. Please check to make sure the ingredients are allowed before using.

All of the following substitutes equal 1 large egg:

Using egg white only - add up to 1 Tbs. oil for egg yolk to make up the fat
1/2 tsp. gluten free baking powder + 1/2 tsp. xanthan gum + 3 Tbs. water
3 Tbs. tapioca starch + 3 Tbs. water
1/4 cup of ground soft tofu
1 Tbs. ground flaxseed soaked in 3 Tbs. water
1/4 cup of allowed pureed fruit
1 heaping Tbs. of gluten free baking powder + 1 Tbs. oil
1 heaping Tbs. of gluten free baking powder + 1 Tbs. cider vinegar + 1 Tbs. warm water
2 3/4 tsp. gluten free egg replacer powder + 1/4 cup water

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AWESOME CHICKEN FINGERS

Ingredients:

2 pounds boneless, skinless chicken breasts

½ cup milk substitute

2 organic eggs, or egg replacement

1 cup potato flakes

½ cup brown rice flour

enough GFCF oil for deep frying

Lawry's seasoning salt, to taste

pepper, to taste

parsley, to taste

Directions:

Wash and cut the boneless chicken to 1" to 2" strips
Mix all dry ingredients in a bowl
Mix all wet ingredients in a separate bowl
Coat chicken strips in wet mixture
Dredge in dry mixture
Preheat the deep fryer (chicken setting)
Carefully drop chicken strips into the frying
Cook 5 – 8 minutes (cut in half to make sure they are done)
Drain on paper towels and serve

These freeze well so double or triple the recipe and reheat in oven or toaster oven

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BASIC GF BREADING

Ingredients:

Equal amounts of the following:

GF cereals (I like Perky’s brand Nutty Rice Cereal or original PerkyO’s)

Rice crackers

Mashed potato flakes (no sulfites)

GF corn flakes (crushed)

Directions:

Finely chop first two in food processor
Add potato and corn flakes
Mix and store in an airtight container

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BASIC FLOUR MIX

Ingredients:

1 cup rice flour

½ - ¾ cup potato starch

¼ cup tapioca starch/flour

Yields 2 cups

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CHICKEN FRIES

Ingredients:

frozen steak fries (defrosted)

chicken, cooked, shredded and finely chopped

Directions:

Slice open steak fries on one side
Scoop out a little potato meat and re-stuff with chicken
Close and cook according to package directions

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CHICKEN NUGGETS

Since you can make as many or as few as you like, there are no measurements. These freeze beautifully and can be reheated in the oven or microwave. My grandson loves them with peanut butter spread on top.

Ingredients:

Boneless, skinless chicken breasts

Egg (if tolerated) beaten with 2 Tbs. water

Basic GF Breading (see recipe)

Optional spices: salt, pepper, garlic powder, onion powder, etc.

Canola, coconut or other Vegetable Oil for frying

Directions:

Cut chicken into bite sized chunks
Beat egg lightly with water and pour into a shallow dish
In another shallow dish, season Basic GF bread crumb mix with spices
Dip chicken pieces into egg (if egg cannot be used, use a milk substitute
Coat well with crumb mixture
Fry in hot oil, about ½ inch deep, until golden brown
Drain well
If you prefer not to fry, you can bake at 350° for 25 minutes.

Note:

You can use this same method for fish sticks (use a firm white fish).

Also good for baking whole pieces of chicken, such as drumsticks.

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CHICKEN STRIPS

Ingredients:

2 cups seasoned bread crumbs (see below)

1 pound chicken, cut in strips (may use pork or turkey)

¾ cup pear juice

2 Tbs. olive oil

Bread Crumbs:

Mix together:

1 ¼ cups GF flour

½ tsp. sea salt

2 tsp. garlic powder

1 tsp. parsley

½ tsp. pepper

Directions:

Dredge meat in crumb coating
Dip in juice
Dredge again in crumb coating
Place on greased cooking sheet
Brush with olive oil
Bake at 350° for 15 minutes
Turn meat over and brush again with olive oil
Bake another 15 minutes

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CHOCOLATE CAKE

Ingredients:

1 cup sugar

1 ½ cups GF/CF flour

½ tsp. salt

¼ cup GF/CF cocoa powder

1 tsp. baking powder

1 tsp. lemon juice

1/3 cup oil

1 tsp. GF/CF vanilla

1 cup cold water

Directions:

Mix all ingredients together
Spray 8 X 8 inch cake pan with GF cooking spray
Pour batter into pan
Bake at 350° for 30 – 35 minutes
Cool and frost

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CHOCOLATE CRISPY CAKES

Ingredients:

4 oz. GF/CF margarine or butter

½ cup golden syrup

4 oz. GF/CF drinking chocolate

2 cups GF/CF cornflakes or GF/CF rice krispies

Directions:

Melt butter and syrup slowly in saucepan
Add drinking chocolate and heat thoroughly
Remove from heat and fold in cereal
Drop by teaspoon onto waxed paper and leave to set

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CHOCOLATE SAUCE

Ingredients:

2 tsp. corn flour

2 tsp. GF/CF cocoa powder

½ pint milk substitute

1 Tbs. sugar

1 tsp. GF/CF margarine

½ tsp. GF/CF vanilla

Directions:

Blend flour and cocoa powder with 1/8 cup of the milk substitute
Heat remainder of milk and when nearly boiling, pour into blended mixture
Return to heat and cook for 2 minutes, stirring vigorously
Add the sugar and vanilla
Serve immediately

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DELICIOUS BASIC ROLLS

Ingredients:

1 cup white rice flour

¼ cup potato starch

¼ cup tapioca starch

2 tsp. gluten free baking powder

1 tsp. xanthan gum

pinch of crushed sea salt

1 large organic egg, beaten (or egg substitute)

1 tsp. cider vinegar or water

2 oz. GF/CF margarine or butter, may replace with oil and use ¼ cup less water

1 cup warm water (may need to use a little less if making pizza dough)

Directions:

Preheat oven to 350°
Mix all dry ingredients together
In separate bowl, mix all wet ingredients together
Gently mix dry and wet ingredients together with a spoon
Using electric mixer, beat for 2 – 3 minutes (should be quite sloppy in texture)
Lightly oil muffin tins
Fill tins about 1" high and spread mixture to edge of tins
Bake 15 – 18 minutes
Allow to cool before removing from tins

If using as pizza dough, spread the dough out on a greased pizza pan, add allowed toppings, and GF/CF cheese. Bake 15 – 18 minutes at 350°. Cheese will probably not melt.

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EASY SHEPARD PIE

Ingredients:

1 package potato flakes (CF milk substitute & CF butter as per package directions)

2 pounds ground beef

½ cup frozen peas

½ cup frozen corn

salt & pepper to taste

Directions:

Brown ground meat with salt an pepper
Drain extra fat
Prepare potato flakes as directed on package
Layer into a glass 9 x 13 baking dish:
- ½ of the potato flakes
- cooked beef
- peas and corn
- remainder of the potato flakes

Bake at 375° for 20 – 30 minutes till the top layer of potato flakes are golden brown

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GOULASH

Ingredients:

2 Tbs. GF/CF margarine

1 pound lean ground beef or turkey

1 – 15 oz. can tomato sauce

½ onion, finely chopped

½ green pepper, finely chopped

4 – 5 cups cooked GF/CF pasta (macaroni or penne works well)

Directions:

In skillet, brown meat in margarine
Add onion and pepper and continue cooking an additional 5 minutes
Add tomato sauce and simmer for 25 minutes
Stir in pasta and serve

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KABOBS

Ingredients:

Batter:

vegetable or peanut oil, for frying

1 cup GF flour mix, plus more for coating

1 cup yellow cornmeal

2 Tbs. sugar

1 tsp. baking powder

1 large organic egg

½ cup CF milk substitute

vegetables and meats as desired

long wooden skewers

Directions:

Heat oil in a deep, heavy pan or deep-fat fryer to 350°
Whisk the dry ingredients together
Add the egg and half the milk substitute and whisk well to combine
Add more milk substitute as needed until the batter is thick but still pourable
Stick whatever ingredients you decide to use onto long skewers
Coat the ingredients in flour and the dip into the batter
Make sure to get it completely coated
Immediately and carefully, lower into the hot oil
Fry in batches until they are light brown, about 3 minutes
Let drain on paper towels and serve while still warm

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MEAT PUFFS (for kids)

Ingredients:

14 oz. ground meat

½ cup Basic GF Breading (blended to a powder)

2 organic eggs (or egg replacement)

⅓ cup milk substitute

2 tsp. GFCF baking powder

sea salt and pepper to taste

2 Tbs. flaxseed meal/powder (optional)

¼ cup shredded veggie of your choice (carrots, squash, zucchini, sweet potatoes)

Directions:

Cook the meat and drain thoroughly
Puree meat in a food processor
Place all ingredients in a large bowl and mix well
Shape meat into small sushi-like shapes (easier for little hands)
Heat oven to 375°
Cook until slightly brown on top (25 – 30 minutes)

Can be frozen and cooked in small quantities.

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PEANUT BUTTER CHOCOLATE CHIP COOKIES

Ingredients:

½ cup GF/CF margarine

½ cup peanut butter

½ cup sugar

½ cup brown sugar

1 egg, or substitute

1 cup GF/CF flour

1 tsp. baking soda

1 tsp. xanthun gum

1 cup GF/CF chocolate chips

Directions:

Preheat oven to 325°
Combine and beat margarine, peanut butter and sugars until smooth
Add egg and beat well
Add dry ingredients and mix well
Add chips and continue mixing
Drop by teaspoon onto cookie sheet and bake for 10 – 12 minutes

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SPICY CHICKEN WITH PEANUTS

Ingredients:

2 oz. unsalted peanuts

1 green chili, minced

3 thinly sliced chicken breasts

2 crushed garlic cloves

¼ tsp. ginger

2 Tbs. tomato paste

1 tsp. all spice

2 Tbs. GF/CF soy sauce

vegetable oil for frying

2 Tbs. GF/CF soy sauce

1 tsp. sugar

1 tsp. corn flour

1 tsp. GF/CF vinegar

Directions:

In a bowl, mix chicken, garlic, ginger, tomato paste, all spice and 2 Tbs. soy sauce
Cover and place in fridge to chill
Heat a small amount of oil in frying pan and add the peanuts and green chili
Fry until the nuts begin to change color
Remove from heat and place on paper towel
Allow to cool
In small bowl, mix 2 Tbs. soy sauce, sugar, corn flour and vinegar
Set aside
Heat the remaining oil to a medium-high temperature and add the chilled chicken mixture to the pan, tossing frequently
Cook for about 4 – 5 minutes
After chicken is fully cooked stir in the mixture from the small bowl
Add the peanuts, stirring for an additional minute to all the nuts to warm
Serve with rice

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TOMATO BASED SAUCE

Ingredients:

2 Tbs. olive oil

1 small onion, chopped

1 clove of garlic, chopped

1 – 15 oz. can chopped tomatoes

2 Tbs. chopped parsley

1 tsp. oregano

2 bay leaves

2 Tbs. tomato paste

1 tsp. sugar

Directions:

Sauté onion in oil, over medium heat, until translucent
Add garlic and continue cooking for 1 minute
Stir in remaining ingredients
Simmer, uncovered, for 15 minutes
Adjust even if necessary
Remove bay leaves and discard

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VEGETABLE STEW

This is also great with ¾ pound boneless, skinless chicken or turkey breast or lean beef, cubed

Ingredients:

1 ¼ cups GFCF vegetable broth (may use chicken broth)

½ tsp. Italian seasoning

1 tsp. paprika

1 – 2 cloves garlic

5 large carrots, cut in bite sized pieces

1 medium onion, cut in 1” pieces

5 stalks of celery, cut in bite sized pieces

5 medium potatoes, cut in 1” pieces

1 ½ tsp. lemon juice

Directions:

Place broth, seasonings and garlic in a large saucepan
Add meat, if desired
If using meat, bring to a boil, cover and cook on low for 10 minutes
Add vegetables
Cover and cook on low for 45 minutes, until vegetables are tender
Add lemon juice
Stir and serve

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WHITE SAUCE

Ingredients:

1 Tbs. GF/CF margarine

1 Tbs. GF/CF flour

2/3 cup milk substitute

Directions:

Melt butter in saucepan over medium heat
Add flour and using a whisk, stir continually, till blended
Add milk substitute slowly while continually stirring
If sauce is too thick just add a little more milk substitute

Uses:

Use this sauce as a base and add mustard, onion, garlic, or whatever spices you like.

May also add meat

Serve over any GF/CF pasta

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