Recipes
Why These Recipes are Gluten-Free
I have some rather difficult-to-deal-with food allergies. I can't eat corn, wheat, and sesame, which significantly impacts my ability to eat at restaurants and eat pre-packaged foods. As a result I've been cooking the vast majority of the food that I eat since I was diagnosed with these food allergies in 2012. The linked recipes were made so that I can eat them; sometimes this means that I use an ingredient that is a bit unusual (for instance, sugar instead of powdered sugar because powdered sugar often has corn starch in it), and it often means that I use replacement ingredients. When you see something like "flour" or "starch" in a recipe, it is one of the Allergy-Safe Ingredient Replacements I've listed elsewhere.
In short: all of these recipes have been created with gluten-free, corn-free replacements for foods that contain those allergens, and should therefore work well if you attempt them with g-free flours.
This is not a "health" thing as in "I prefer to eat g-free because it is 'healthy,'" it is a "health" thing as in "if I eat gluten I get migraines, I don't absorb nutrients, and horrible things happen in my guts." I do not recommend that anyone eat a g-free diet unless it is medically necessary; if it is possible for you to eat wheat then that is likely a more affordable and more nutritious option.
But some of us can't.
Anyway, on to the recipes!
Main Dishes
Meat Dishes
- Meatloaf
- Baked Chicken and Rice
- Beef Stroganoff
- Pork Chops
- Curry Chicken Salad
- Potato Chili Chicken
- Air Fryer Tilapia
- Lasagna
Vegetarian or Vegan Dishes
Soups
- Basic Rules of Soups
- Simple Stock
- Chicken Marsala Soup
- Wet Dog Chicken (this is a somewhat creamy chicken and rice soup with mushrooms that is named for a family joke)
- Pumpkin Sausage Soup
- Chicken and Rice Soup
- Pot Pie Soup
- Beef Stew
- Spoonie Soup (basic instructions for a variety of soups for people who might have difficulty cooking)