Gluten Free & Casin Free Recipies

2 cups water
2 tablespoons oil (Olive Oil Preferred)
1 yellow onion chopped (we like local Walla Walla Onions)
5 ribs of celery chopped
1 pound small red potatoes (cut into 2 inch cubes approximately)
28 ounce can diced tomatoes
8 ounce clam juice (check ingredients make sure this is truly gluten free)
Salt & Pepper to taste
5 to 6 ounces skinless boneless thin white fish (cod, halibut or other)
1/4 cup parsley chopped

1. Saute onion and celery until onion is soft in the oil.
2. Add two cups of water, pototoes, tomatoes and clam juice
3. Salt and pepper to taste
4. Bring to boil for 5 minutes, then lower heat to simmer until pototoes are cooked (about 15 minutes).
5. Add fish to top of soup. Cook until color changes and fish are no longer clearish. Should appear to be solid white when inspected. (3 to 6 minutes)
6. Stir fish and parsley into soup

Serve right away.

Turkey or Chicken Salad
● 3 cups finely chopped cooked chicken or turkey
● 1-1/2 cups finely chopped celery
● 1/4 to 1/2 cup finely chopped onion
● 1 teaspoon salt
● 1/4 teaspoon black pepper
● 1/2 cup sweet pickle relish
● 1/2 to 3/4 cup mayonnaise
Combine everything in a large bowl. Mix well. Chill until needed.


Coleslaw
● 3 cups shredded cabbage
● 1/2 cup shredded carrot
● 1/4 cup shredded onion
● 1/3-cup mayonnaise
● 1 tablespoon vinegar
● 2 tablespoons soymilk
● 1 teaspoon sugar
● 1/4 teaspoon salt
● 1/8 teaspoon black pepper
First prepare the vegetables. I shred the carrot and onion on a cheese shredder and cut the cabbage into small shreds by hand. Place the prepared vegetables in a medium sized bowl. In a separate container combine the mayonnaise, vinegar, soymilk, sugar, salt and pepper. Mix until smooth and creamy. Pour this over the vegetables. Toss well and chill until serving time. Makes 4 to 6 servings.

Carrot & Fruit Salad
● 2 cups shredded carrots
● Fruit of your choice—1/3 cup dry raisins or chopped dry apricots or 2 sliced bananas or 1 cup
chopped pineapple or 1 orange, peeled and chopped or 1 large apple, chopped into small
pieces or a combination of your choice
● 1/4 cup vegan sour cream
● 2 to 3 tablespoons mayonnaise
● 1 tablespoon sugar, white or brown, or honey
Stir everything together until well blended and creamy. Chill until serving time.

Potato Salad
● 4 cups peeled, chopped, boiled potatoes
● 1 cup finely chopped celery
● 1/2 cup finely chopped onion
● 1/3 cup sweet pickle relish
● 1/2 cup mayonnaise
● 2 tablespoons yellow mustard
● 1/8 teaspoon black pepper
● 2 teaspoons sugar
First prepare the dressing. In a large bowl combine the mayonnaise, mustard, pepper and sugar. Mix
well. Next prepare the vegetables, chopping and measuring as needed. Add the vegetables to the
bowl of dressing. Mix gently but thoroughly. Add salt to taste. Chill until serving time.

• 8 cups chicken broth, homemade or from bouillon cubes
• Two 4 ounce cans mushroom stems and pieces undrained
• 3 stalks celery chopped
• 1-1/2 cups finely chopped cabbage
• 2 carrots chopped
• 1/4 to 1/2 teaspoon ground red pepper, to taste
• 3 tablespoons vinegar
• 3 tablespoons GFCF soy sauce
• 3 tablespoons dry sherry or white wine or cool water
• 3 tablespoons cornstarch
• 1/2 to 1 cup of cooked chicken
• 2 eggs, well beaten

Heat the broth in a 4-quart saucepan. Add the mushrooms, celery, cabbage, carrots and red pepper.
Simmer for 5 minutes. In a small bowl combine the vinegar, soy sauce, and sherry or water. Add the
cornstarch and stir until it's dissolved. Pour this into the pot. Cook and stir until the mixture is well
thickened. Add the chicken. Bring the mixture to a low simmer.
Slowly drizzle in the beaten egg. It will cook instantly and make "rag noodles".

Reheat and serve.
You can boil it again if you like, but some people say not to. I haven't noticed any
difference to it when reheating it to a boil. Traditionally this is served with snipped scallions on top of
each serving. This recipe isn't exactly authentic, but it's delicious, inexpensive and relatively easy to
prepare. The hardest part is chopping the vegetables. Once that is out of the way, the rest of the
recipe goes together quickly. This makes enough to accompany dinner tonight and fill thermoses for
lunch tomorrow.

Lemonade
● 1/2 cup lemon juice
● 1/2 cup sugar
● 3-1/2 cups water
Stir all together and serve over ice. Makes 4 servings.

When we first started the GFCF diet Alex was able to eat a variety of foods. More and more as we learned about additional allergies the recipes had to change. So my collection of recipes have changed over time. I wish I could give credit to those who helped me out on the road of finding recipes that worked with his diet but unfortunately I did not keep very good records. I hope this collection my help save someone from going through the same work I once did.


Pancakes Option 1
1 rice flour blend
1 Tbsp sugar
2 tsp baking powder
1/4 tsp salt
1 egg
2 Tbsp oil
1/2 cup milk substitute
Combine dry ingredients.
Add egg, oil, and milk substitute to dry ingredients and mix just until smooth.
Spoon 2 tablespoons of batter onto a hot griddle for each pancake. When edges are dry and bubbles form in the center, turn pancakes once and finish cooking.
Makes 12 pancakes.
Note: Batter should just thin enough to pour, but thick enough that the pancakes hold the shape of a perfect circle. If the batter is too thick add more water.

Pancakes Option 2
1 1/4 cup rice flour
1/4 cup tapioca flour
2 rounded teaspoons gf baking powder
1 rounded teaspoon baking soda
1/2 teaspoon salt

1 cup almond milk
2 large eggs
1/4 cup oil
1 Tablespoon vanilla
1/4 cup sugar

Combine all ingredients
Cook on hot griddle. These tend to stick a bit, be sure to use plenty of oil or cooking spray.


Pancakes Option 3
1 cup cornmeal
1 teaspoon salt
1-1/2 cups boiling water
1 tablespoon shortening
1/4 cup hemp milk
2 eggs

In a medium bowl combine the cornmeal and salt. Stir in the boiling water. Add the margarine. The cornmeal will swell up and absorb the boiling water. Whisk in the hemp milk to cool the mixture before adding the eggs. If the mixture is too hot it will cook the eggs instead of allowing them to be blended in. When the cornmeal mixture is cool enough add the eggs and beat until smooth. Use 2 to 4 tablespoons of batter for each pancake. The batter will spatter a little bit but not too much. Flip when the top is somewhat dry. Continue until all the batter is used. Makes about 14 large or 2-dozen small pancakes. Serve.


Pancakes Option 4
1-1/2 cups buckwheat flour
2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1-1/2 almond milk (or other non-dairy)
2 eggs
2 tablespoons vegetable oil


Combine dry ingredients.
Combine milk, eggs and oil.
Mix dry & wet ingredients until batter is smooth.
Drop the batter by 1/4-cupfuls into the hot skillet at medium heat.
When batter bubbles through flip cook other side and serve.