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CS, here are some free GF recipe sites.  There are lots of great recipes.  Hope you find some you'll enjoy!

http://gfkitchen.server101.com/Recipe_Archives.htm

http://www.csaceliacs.org/recipes.php

http://www.enabling.org/ia/celiac/#recipes

http://www.pittsburghceliacs.org/celiac/recipes.asp

Thanx AC!  I will definately check those sites out.  As usual, you come to my rescue, what would I do without ya'!!!  

chicagosinger

There are some pretty good products on the market that can be purchased at places like Jewel, Dominick's, Meijer, Woodman's.. Look for Bob's Red Mill products.  They have some gluten free mixes for cakes, brownies and the like.  I have also seen different types of flour.
I think both Jewel and Dominick's have moved some of these types of items into a "natural" section.  If you don't see them ask a manager.
Also try Whole Foods as they have a pretty good selection of gluten free items.  Although I feel they have a tendency to be priced a little higher, but if they have what you need... (you're talkin to an Aldi shopper here!)
I have also noticed there are several stores that cater to gluten free item.  I think there is one in Arlington Heights.

Thanx Mittens,   I'll have figure out if I can find these local stores on the net.  In the meantime, next time I'm at Dominick's I'll look!  You guys are sooooo good to me!!!   And you're right they are EXPENSIVE!        chicagosinger

I have been living and cooking gluten free for almost 2 years and my mother has been doing the same for much longer. We swap recipes and gluten free cooking tips a lot -- that has been a big help to me.  We never were big bread and pasta eaters so when I first started I didn't really worry about replacing the bread, pasta, baked goods, etc. right away, but instead focused on eating mostly fresh fruits and vegetables, lean meat and some grain (pretty much brown rice in the beginning).  Then slowly over time I have been experimenting with ways to make a few old favorties gluten free.  I don't like the gluten free pastas either, so I mostly use brown rice or spaghetti squash.  I do also now use alternative grains such as quinoa and amaranth which both make a nice pilaf which is an easy way to start using them.  One thing about the gluten free pastas is that you really don't want to overcook them.  Al dente or while they are still kind of chewy is much better -- they get too soft and soggy otherwise.

There are a few recipes that I use pretty much right out of my well worn Betty Crocker cookbook that require only a few changes.  Such as cornbread.  I use the regular recipe substituting Bob's Red Mill baking flour or brown rice flour for the all purpose flour.  The apple crisp is also rather good with the alternative flour and quinoa flakes instead of the oatmeal (we don't eat oats, but some celiacs do).  I've had pretty good luck with snack type cakes, but haven't tried a layer cake yet.  We love the Bob's Red Mill gluten free brownie mix -- not cheap, but they use very good chocolate and the brownies are heavenly.  We use the gluten free brownie mix for our special occasion dessert -- to replace birthday cake.  If you like peanut butter there is a flourless cookie recipe that is just peanut butter, sugar and an egg.  You bake them like regular cookies and I know you will swear it can't work (I did) but believe it or not it does.  The recipe should be online somewhere.

Most gluten free recipes just aren't going to taste like what you are used to, but they can be very good substitutes.  And you do get used to the differences in time.  I just feel so much better on the gluten free diet that the naughty stuff just hasn't been that tempting for me.  I think you will find that as you find a few subtitutes that are satisfying to you you will start to feel less deprived.  You might also want to talk to your doctor before reintroducing foods containing gluten.  I've always been told that you can't.  But I'm not a doctor, so you should check that out with yours.  Do a websearch on gluten free recipes and you will find bunches.  You might want to sign up for the Gleten Freeda e-mail newsletter, it's pretty good.

Just hang in there and keep looking and keep trying new things.

Hey there geniebird,  Thanks for your response.  I have for the most stick to a gluten-free diet and your right I do feel 100 times better.  I absolutely stay away from pastas and cakes, but I'll try those other kinds of "pastas".  I didn't know about that, and I certainly didn't think about rice as a substitute.  Hmmmmmmm!!!!  Anyway, thank you and welcome to the site.  At least it looks like your new.  If that indeed is the case, how nice of you to post some very helpful and valuable info for me on your 1rst post!  Welcome!

chicagosinger

Hope it was okay to just jump right in.  My personality is the type that I just come on in and make myself at home. Works fine in my real life -- people know that's just who I am and around here it is considered being friendly.  Online -- it doesn't always work so well.  If I find a thread I find interesting I tend to just jump in and don't always stop to think if I've posted a formal introduction or not.

Oh I forgot to tell you, if you like banana bread I made some mini banana muffins from the standard Betty Brocker muffin recipe (used the banana variation) this week that turned out very good.  My bananas were actually close enough to rotten this time.  I just did the flour substitution as I mentioned. I also added walnuts and I often substitute flax seed meal for 1/4 cup of the flour which I also did this time.  Baked then in my mini muffin pan.  I'm always somewhat surprised when something turns out as tasty as these did.  Oh another trick I learned this time.  Gluten free goodies seem to not rise as well as those made with regular flour, but this time mine raised up very nicely.  The only thing I did different was I had enough batter to fill the muffin tins to the top of the pan.  Instead of running over and making a mess like they would made with regular all purpose flour they just raised up with nice little full, rounded muffin tops.  I also let them cool completely in the muffin pan.  Sometimes gluten free baked goods tend to fall a bit if you remove them from the pan while still warm.  These are the kinds of things you just learn by trial and error.  So you just have to go our there and start baking.  Good luck.

Hi geniebird-  Don't worry about it I'm the same way!  Anyway, I don't suppose you'd mind sharing the recipe for the banan bread you mentioned earlier?  I have some recipes from my mom, but they're not for celiacs therefore my husband gets to eat and I don't.  I'd love to bake something just for me! (Well if he says pretty please maybe I'll let him have slice!)  Who knows he may like it too.  Then I'd be back to square one.  Oh well!  At least he'll have some competition this time!  Could you let me know?  Thanx!

chicagosinger

I suffer with a gluten allery as well. I knkow that alot of pastas are not very good and many bean or rice based ones are healthy but tend to stick to your teeth. I've found De Boles brand, found at many local grocery stores and Walmart, to taste good and cost the same as other pastas. I've also found Heartland's Finest to taste good and be made from quality products. I also use Bob's Red Mill's brand gluten free All purpose baking flour to make my own cakes and sauces. I just substitue it for regular flour.

I've found Tinkyada brand pastas are the best, taste like the wheat pasta and can withstand a lot of over cooking without falling apart. Heartland's Finest products were very good too but unfortunately they have gone out of business so if you can find some of their products stock up. I use the 1950 copy of Betty Crocker and just substitute Bob's Red Mill Gluten Free Flour Mix for the wheat flour with great results.

Also keep track of your gluten free purchases. The cost differance between them and wheat filled foods can be tax deductable and even covered by some health insurance plans. Check with your health insurance company. This will help defray costs for some. I know it's hard to stick to this diet when on a fixed income, I am on disabilty, but I do it because I hate feeling sick all the time.

As for eating a little wheat pasta sometimes never do that. Every time you eat even a little gluten you are doing damage to your intestinal tract that's why you get sick again. Just that little amount may be wonderful for a few minutes but it undoes all the good you have done up to that point. You can never again eat gluten containing products even if you don't get sick right away. I don't want to sound preachy or anything but I don't want you to end up with cancer or some other disease. Better to go without than be sick.

Hi everyone,

My newest discovery is coconut flour.  I have Celiac.  I'm always looking for new things this site is great.  I'll write again.. The coconut flour makes food taste lighter.  I bought it at whole foods

I use the brand of pasta called Tinkyada. I find in a coop or health foods store. It is the best gf pasta that I have found. It doesn't get mushy and holds up in leftovers as well.