I Need Tried and True Gluten Free Recipes Please!!

For pasta I love Andean Dream quinoa spaghetti (they have other noodle shapes too).

For bread I love Rudy's (Udi's is a different brand and their bagels are good) white sandwich bread. I'm not as crazy about Udi's sandwich bread but it's still pretty good.

Otherwise we mostly eat the way grandma ate - a protein, potatoes or rice, and a vegetable and/or salad.

If you go to Whole Foods they will give you a list of ALL of their gluten free products.

Good luck!

My son's girlfriend has Celiac's so she is strictly gluten free, but there are many things she can eat: meat, fresh fruit, veges, herbs, eggs, potatoes, fish, beans, rice, etc. As a college student she can't really afford to buy the special gluten free processed stuff (like bread and baking/soup mixes) but she manages to eat really well, AND it's all yummy.
For example, instead of pancakes or waffles on the weekend, make an omlette with cheese and and sauteed onions, peppers and/or mushrooms. Your husband would probably love that, right?
Trader Joes is a good place for some gluten free items at a more reasonable price, if you are looking for that.

My 5yo was diagnosed with Celiac over the summer so I am learning as I go. The Van's frozen waffles & pancakes are good. We like the Udi's white bread, but not the Rudi's; it is purely personal choice. Annie's is a good brand for cookies and Mac & Cheese, but they also make a lot of non-GF stuff, so read carefully. For cereal, several of the regular Chex cereals are GF, and Kellogs makes a GF version of Rice Krispies that taste the same as the regular, for about the same price. EnviroKidz makes Koala Krispies (like cocoa-krispies) and Panda Puffs (kind of like captain Crunch).

I buy gluten free soy sauce (kikkoman) for cooking... lots of sauces & condiments are GF, just read the lables... I find I do better when I am cooking recipes that are naturally gluten free, rather than substituting things. Still haven't found a great pasta -- the corn pastas are good but they have a different taste and not everyone likes them... the rice pastas are more "tasteless" so you need to have a good sauce with them!

My favorite recipe so far is for Flourless Chocolate cake. It doesn't use any unusual or expensive ingredients - just cocoa, baking chocolate, butter, sugar, eggs & vanilla. It tends to fall apart though, so I make cupcakes instead, making sure to use the paper liners.

The recipe is at http://allrecipes.com/recipe/flourless-chocolate-cake-ii/

At walmart, in a blue package.. Harvest? something.. Noodles. They are corn & rice noodles. We like those the best.

Bread, UDIs is not bad, but what I do is use corn tortillias from Aldi. 3 doz for $.99 or $1.19.

I eat Tinkyada brown rice pasta a few times a week!
It's wonderful. I make veggie pasta salads w/ it. It holds up great in soups!
Spaghetti dish...Cook it according to the directions on the pkg.
I serve it and nobody knows its made of brown rice--If it's not overcooked!
www.tinkyada.com

My favorite bread is Ezekiel Bread !

I love all the recipes in Elisabeth Hasselbacks cookbook Deliciously Gluten Free. Her desserts are especially delicious

http://www.amazon.com/Deliciously-G-Free-Flavorful-Believ...

Tinkyada brand rice pasta holds together well. Some of the other non-wheat pastas fall apart and get mushy. If you have a Trader Joes, their store brand of rice pasta is the same as Tinkyada.

My best gluten free recipe is for banana bread muffins. I mix these in my cuisinart.

1/2 Cup Butter
1 Cup Sugar
2 beaten eggs
1 teaspoon soda
1/2 teaspoon salt
1 1/4 t Xanthan gum
3 small bananas
1 1/4 Cup Bob's brown rice flour
chopped nuts to sprinkle on top

Cream the butter and sugar. Add eggs and mix well. Add soda, salt and xanthan gum and mix well. Throw bananas into cuisinart, or mash them first if you are using a mixer. Then mix well again. Add rice flour and mix til blended.

Use paper baking cups in a muffin pan. Scoop batter into cups. Sprinkle top with chopped walnuts. Bake 325 for about 25 minutes. Makes 1 dozen.

Check out gluten free girl and the chef. It's a website.

Anything from this website is excellent http://glutenfreegoddess.blogspot.com/. There are tons of other great websites too with reviews, just google gluten free. I prefer corn pastas over rice pastas because they hold their shape better and aren't as sticky. I order my flours mostly thru amazon in bulk, much cheaper than buying individually. I love the Pamela's Amazing bread recipe on the back of their flour mix bag. I make it in the breadmaker, let it cool, slice it thinly and freeze it on a cookie cooling rack, then store in a ziplock bag in freezer. Stays fresh in kids lunch box and using it frozen keeps the sandwich cold till they're ready to eat it.

The absolute best gluten free bread I've ever bought is called "Goodbye Gluten" and not only is it the best GF bread I've bought, it's the best bread I've ever NOT made myself, period. Super soft, tastes like fresh baked homemade, NOT frozen, and does NOT need to be toasted to be edible. All other brands of GF bread I've tried (Rudi's, Udi's, Ener-G, all the rest) really have to be toasted to be edible...and then, they are just barely so.

My favorite GF pasta is Heartland...it's a mix of rice and corn, and you can actually find it at WalMart for around two dollars a package (great price!) They make a spaghetti, a fusilli, and a rotini, I think.

For frozen things, I absolutely love Kinnikinnick. They're GF homestyle waffles are one of the best frozen waffles I've ever had...way better than Eggos. Their pizza crust is also, by far, the most edible and most properly bakeable...not sure how to word that! ;)

Cookies, cakes, etc, I mostly make my own. Bob's Red Mill has a baking flour mix which I prefer over making huge batches of my own, which can be a pain in the butt, requires too many open bags and too much storage space, and really isn't worth it. One thing you absolutely need to have on hand for baking is xanthan gum...it's expensive, but it will last a very long time in an airtight container and you only use a bit for each recipe.

As far as cooking gluten free, we didn't have to change a whole lot when we switched (my youngest has CD.) Whole foods...meats, veggies, fruits, rice, etc...are all still on the menu and the table. The only major change, besides switching pasta (which we barely eat, anyhow) was to make our own GF cream-of soups because they're too expensive to buy. I have a good recipe for these, if you need it...just PM me, because I'll have to look it up. I make a batch of the starter and it lasts forever...and is so, so, SO cheap.

If there are any more specifics you are wondering about, please feel free to PM me...I don't think there's a product or recipe I HAVEN'T tried. ;)

(I see that Maureen does two things we do...one, the Heartland pasta from WalMart, and two, corn tortillas. If you put about five between two damp paper towels and microwave for about 45 seconds, they take on a whole new delicious taste and soft texture and I personally use these instead of bread because while I love the Goodbye Gluten, it's six bucks a loaf. Ouch.)