INGREDIENTS

Chicken breast halves

1 c VEGENAISE mayonnaise

1 tbsp paprika

¼ tbsp cayenne

2 tsp olive oil

DIRECTIONS

1. Char-grill chicken breast halves quickly and then bake in 350-degree oven for about 30-40 mins.

2. Chop chicken up into fine or large pieces, according to preference.

3. In a bowl, mix 1 c mayonnaise, 1 tbsp paprika, ¼ tbsp (or to taste) cayenne pepper, and 2 tsp olive oil.

4. Mix up and save extra for another meal.

5. Add mayo to create your desired consistency.

6. Serve on GF toast or as a salad.

Tina Turbin

www.GlutenFreeHelp.info

You are going to love this delicious dessert! It’s a simple, fast, and rewarding dessert to present to the table. It really brings the smiles. Kids love it and so does my chocolate-lover husband.

(1 filling for a pie or 8 little ramekins)

INGREDIENTS

16 oz (2 packs) firm silken tofu

½ c cocoa dark powder (not sugar)

1/3 c maple syrup

2 tbsp sugar

1 tbsp vanilla

DIRECTIONS

1. Mix with your Bullet, Vita-Mix or blender.

2. Pour in a pre-baked pie shell or in 8-10 small ramekins.

3. Refrigerate.

Optional:  3  Wilmar Truffles (grate them and sprinkle on top) or gluten-free marshmallows

Tina Turbin

www.GlutenFreeHelp.info

Gluten-free crêpes are great for special occasions and holiday brunches. You busy gluten-free cooks can make a stack of versatile gluten-free crêpes ahead of time. Use a blender to make really fast and easy crêpe batter. Wrap and freeze them for a fast and convenient special-occasion dessert.

Serve with raspberry sauce, or your favorite fruit sauce, and add a dollop of whipped cream, or a dusting of powdered sugar, for an easy and delicious brunch dish.

Prep Time: 5 minutes

Cook Time: 15 minutes

INGREDIENTS

Crêpe Batter:

1 1/4 cups milk OR your favorite dairy free milk substitute

2 large eggs

1 cup all-purpose gluten-free flour mix (Use your favorite blend – see tips)

1/2 teaspoon salt

1 teaspoon sugar

1/2 teaspoon vanilla

1/8 teaspoon gluten-free baking powder

Light olive oil or canola oil to grease skillet

Raspberry Sauce:

1 pint fresh raspberries OR thawed, unsweetened frozen raspberries

1 teaspoon fresh squeezed lemon juice

1/2 cup gluten-free powdered sugar

Garnish:

1/2 pint fresh raspberries for garnish

1 cup whipped cream for garnish (optional)

DIRECTIONS

Crêpe Batter:

1. Pour milk and eggs into a blender pitcher or a medium mixing bowl.

2. Add gluten-free flour mix and salt.

3. Blend just until combined and smooth. The batter should be the consistency of thin pancake batter. Add more milk, one teaspoon at a time if the batter is too thick. Batter can be made ahead of time and refrigerated for one day.

To Cook Crêpes:

1. Heat a low-sided 8-inch skillet or crêpe pan over medium high heat. Add 1/4 teaspoon oil to the skillet and brush to coat the bottom of the skillet. (Do this before making each crêpe.)

2. Pour 1/4 cup of batter into the heated skillet. Swirl the skillet until the bottom of the pan is covered with batter.

3. Cook the crepe for about 1 minute- the crepe should be barely moist on top. Use a thin spatula to loosen the edges of the crêpe, slide the spatula under the crêpe and gently flip it upside down. Cook for about one more minute, just until golden and transfer crêpe to a cooling rack or plate. Repeat with the remaining batter.

Raspberry Sauce:

1. Puree raspberries, lemon juice and sugar in a blender. For a seedless sauce, strain raspberry puree through a mesh sieve.

2. Cover and refrigerate or freeze. Makes about 1 1/4 cup strained sauce.

To Assemble Crêpes:

Drizzle 1 tablespoon raspberry sauce over each crêpe and roll up. Drizzle more sauce over rolled crêpes and garnish with whole raspberries and whipped cream (optional).

Yield:  Eight 8-inch crepes (serves 4 to 8 )

Tips:

1. Use a blender to make really fast and easy crêpe batter!

2. Make crêpes ahead of time. Wrap each cooked crêpe individually in plastic wrap and place all in a freezer bag, label and freeze for up to 2 months. Thaw and warm in a 300 degree oven about 5 minutes before serving.

Tina Turbin

www.GlutenFreeHelp.info

m.t.

Chicken curry is one of my favorite Thai dishes. I was determined to come up with a gluten-free version, and it is quite a success!

INGREDIENTS

4 teaspoons curry powder
1 teaspoon cumin
1 teaspoon corriander
2 minced garlic cloves
1 large onion diced
1 chicken breast diced
1 pack rice noodles
Gluten-free soy sauce
1 red pepper (capsicum) de-seeded and diced

DIRECTIONS

1. Brown chicken and onions in a pan.

2. Add all of the spices with some hot water and cook the mix for about 10 minutes – add water if necessary so that it won’t dry out.

3. Meanwhile, cook rice noodles according to packet instructions.

4. Add red pepper to mix and let cook for about a minute, then drain the noodles and add to the curry pan and add soy sauce to taste.

5. Mix well to coat noodles in curry sauce and serve.

Tina Turbin

www.GlutenFreeHelp.info

This is the original Toll House recipe, halved because I don’t want to make so many cookies. These are really delicious!

INGREDIENTS

a heaping 1 3/4 c rice flour, or flour mix

1/2 t xanthan gum

1/2 t baking soda

1/2 t salt

1 stick shortening, Earth Balance, or butter

1/2 c brown sugar

1/4 c white sugar

1 t vanilla

1 egg

1/2 package GF chocolate chips

nuts, optional

DIRECTIONS

1. Preheat oven to 375. Mix sugars and shortening or butter until creamy.

2. Beat in egg, then dry ingredients except chocolate chips and nuts, if using.

3. Once smooth, add chips and nuts, and roll into balls

4. Flatten slightly

5. Bake 8-10 minutes

6. Let cool on cookie sheets

7. Remove and eat or store in air tight container.

Note: You can replace the egg with egg replacer or applesauce to make them vegan.

Tina Turbin

www.GlutenFreeHelp.info

     There are many ways to enjoy gluten-free pizza. You can buy it pre-made, make it from scratch at home, or order it in a restaurant. You can find recipes for pizza dough and various combinations of toppings in gluten-free cookbooks and gluten-free websites. American restaurants such as Uno Chicago Grill, with 200 locations, serve gluten-free pizza. You can look up restaurants that accommodate gluten-free patrons with gluten-free pizza online through gluten-free restaurant websites.

     An easy way to make gluten-free pizza is by buying already-prepared gluten-free pizza crusts which your child can top with his favorite toppings. Whole Foods Gluten Free Pizza Crusts come two to a package. They are thick, almost like a deep-dish crust, chewy, and tasty. You can also make your own pizza crust from pre-made mixes or by making your own mix from gluten-free pizza dough recipes. Bob’s Red Mill Gluten Free Pizza Crust Mix makes two 12-inch gluten-free pizza pie crusts. It tastes delicious, and you can even fold the crust over easily. If necessary, you can make the crust egg-free. Some pizza crust recipes, which you can find online or in gluten-free cookbooks, can be rolled out, just like traditional wheat dough, and can be made thin (new York style) or thick (Chicago style), versatility that your celiac child will enjoy. Then you and your child just need to load it with his favorite toppings and stick it in the oven.

Tina Turbin

Tina Turbin

Make sure before you take your celiac child out to dinner that the two of you eat a high-protein snack about an hour before you think you’ll be ordering your food. The hungrier you are, the more likely you will make a mistake. If you absolutely must go to the restaurant hungry, bring a gluten-free snack for your child and a snack for yourself.

Choosing the right restaurant is an important part of successfully eating out gluten-free. There are many celiac-friendly restaurant directories online. I recommend calling the restaurant when it’s not busy and speaking with the manager or chef, or both.  If you’ll be dining Italian, call ahead to see if you can bring your own pasta along. Many Italian restaurants are happy to do this.

Learn how to speak to the server. Make sure he is standing near you and can hear you clearly. Although celiac disease isn’t an allergy, it’s usually easiest to explain to your server that your child has food allergies. Always tell your server to tell the chef that your child is allergic to wheat. If your server doesn’t seem to understand, you’ll need to speak with the manager or chef. You’ll need to ask the server or chef a lot of questions.

Ask your child to pick out several items on the menu that look good, and let him know that you need to ask questions about these first because they may not be safe to eat. Make it clear that his first choice, or even his second choice, may not be okay to eat. Have your child pick out simple dishes without sauces.

Finally, make sure to warn the server about cross-contamination and its dangers. Let him know that your child’s food must be prepared on a clean surface with clean utensils. Most chefs will not realize the risks of cross-contamination unless these are made clear to them.

Going out to eat with your celiac child requires some work and planning ahead, but you’ll find that you and your child will get the hang of it in no time!

Tina Turbin

www.GlutenFreeHelp.info

One of the reasons why the length of time can be prolonged before relief is experienced is that mastering a gluten-free diet takes time. It’s not unusual to make some mistakes as you change your child’s diet to gluten-free. Also, avoiding cross-contamination of gluten can be a challenge at first.

Other food intolerances can influence the celiac child’s recovery period. It is common for celiac patients to have other food intolerances and food allergies beside a gluten allergy. Lactose intolerance is a common side effect of celiac disease. Luckily, as the intestines heal on your child’s gluten-free diet, these intolerances should improve, but this too can take several months.

Celiac disease can also cause deficiencies in vitamins and minerals due to intestinal damage, which prevents proper absorption of nutrients. As a result, untreated celiac disease has also been linked with depression, thyroid disease, and diabetes. Many celiac patients will not feel totally better until these illnesses have been treated.

If your child has been diagnosed with celiac disease, it’s important that he sticks to the gluten-free diet even if he doesn’t feel results right away. Learning that the recovery time varies can be encouraging for you and your celiac child. Before you know it, your child will begin to see and feel relief and will be well-grooved into his new gluten-free way of life.

Tina Turbin

www.GlutenFreeHelp.info

Tina Turbin

www.GlutenFreeHelp.info