Celiac Sprue Association of
Greater Chicago's Collection of
RECIPES
 
 If you have recipes to share email csagcnewsletter@yahoo.com with the recipe and directions for cooking.  You must
include where the recipe is from and if known who created the recipe.  Sorry we cannot include published recipes.
 
Gluten-Free Donuts
 
2 cups rice flour
3/4 cup sugar
3 teaspoons GF baking powder (Calumet)
7/8 cup of milk
1/2 teaspoon salt
2 eggs, lightly beaten
1 1/2 teaspoons gf vanilla (McCormick's pure)
1/4 teaspoon xanthan gum
2 teaspoons cinnamon (McCormick's or Tones)
1/2 cup of gf oil (olive)- or may use Crisco or butter melted
 
Measure and mix all the dry ingredients in a medium size bowl. In a large bowl lightly beat eggs, add sugar mix and
then add dry ingredients alternately with milk. Batter will be light - May pour or spoon into donut pan.
For best results lightly grease pans with vegetable shorten-in or a gf non-stick spray. Fill the pan 1/2 to 2/3 full (if too
full it will be more like a muffin and lose donut shape).  Preheat oven to 325 degrees. Makes 48 miniature donuts.
Bake in oven for 12 to 15 minutes or until a toothpick comes out clean. Remove from oven and remove from donut
tray to cool.  Can be eaten plain for dipped in a mixture of equal parts cinnamon and nutmeg and confectionery sugar. For glazed donuts melt 1 cup of gf powdered sugar in 1/2 cup water (more water if too heavy).
 
Submitted by Ruth Smith
 
 
Chocolate Chip Cookie Recipe
 
Use the Original Nestle Toll House Chocolate Chip Cookies recipe which appears on the package of Nestle's chocolate chips except substitute the Gluten-Free Pantry French Bread and Pizza Baking Mix for the all-purpose flour called for in the recipe. Makes 5 dozen delicious cookies.
 
Submitted by Al Smith.
 
Casa Linda's Easy Spanish Rice
1/2 onion chopped
1 C chicken broth
1 C Salsa
1 C frozen corn
1 C uncooked rice
1/2 - 1 lb of  chicken (optional)
Cheddar Cheese
On the stove cook  chicken and onion in small amount of oil until chicken is cooked through.  If you
have leftover chicken just add after onion is cooked.  Add Chicken broth, salsa and corn, and bring to a boil.
Spray 2 quart casserole with cooking spray and combine mixture with rice.  Bake 1 hour,
stirring halfway through.  Sprinkle with cheddar cheese and allow to melt during last 5 minutes of cooking time.
Recipe by Linda Sladkey
Submitted by David Sladkey
 
Dave's  Pancakes
*1 C Gluten Free Flours
#1/4 C Soybean Flour
1 tsp Baking Powder
1/4 tsp salt
2 TBL Sugar
1 Eggs
3/4 C milk
Mix dry ingredients, then add eggs and milk
* I use 1/2 C Rice Flour,1/4 C Tapioca Starch,1/4 C Potato Starch.  I buy all my flours at Oriental Food Marts.
# I buy this at Jewel from Bob's Red Mill Section of flours
 
Recipe by David Sladkey
Submitted by David Sladkey
 
Rice Crust Pizza
3 C Cooked Rice
2 Eggs
2 Cups Mozzarella Cheese
1 Jar of GF Spaghetti Sauce
Combine rice eggs and 1 C of Mozzarella.  Spread mixture evenly on the bottom and sides of a greased
11 by 14 inch Jelly Roll Pan, or cookie sheets.  Bake for 15-20 minutes at 450.  Then add Spaghetti sauce.
Use the whole jar if you like sauce.  Otherwise about 3/4 of the jar.  Spread the sauce evenly over the baked crust.
Add the toppings of your choice.  Sprinkle pizza with the remaining cup of mozzarella.  Return to the oven for
another 10-12 minutes.
 
Recipe from The Food Bin, 12268 W. 63rd St. Shawnee, KS 66216
Submitted by David Sladkey
 
WAFFLES
1/2 cup rice flour (or use a mixture of GF flours)
1/4  cup oil
1/4 cup milk
6 eggs (use egg substitute)
1 tsp salt
1 cup cottage cheese
Since these waffles are not sweet, you can use them for a sandwich.
Submitted by Maria Marek
TACO DIP  (Excellent for a picnic
or pot luck dinner)
1st layer: one 12 oz. can refried beans spread evenly.
2nd layer: 2 large ripe avocados, 2 tsp lemon juice, pepper
to taste. Mash peeled avocados and mix with lemon and
pepper. Spread evenly over first layer.
3rd layer: 1 cup (8 oz.) sour cream, ½ cup mayonnaise, one
package dry taco seasoning. Mix and spread evenly over the
second layer.
4th layer: one large tomato, 1/3 cup finely chopped green onions.
Dice and drain tomato. Spread tomato and green onion evenly over
3rd layer.
Top layer: 2 cups shredded cheddar cheese, ½ cup chopped
black olives. Spread cheese evenly, sprinkle with olives. Serve
with Tortilla Chips.
Following are the brand of ingredients I use:
 Kraft 2% Milk Mild Cheddar Cheese.
La Preferida Refried Beans (fat free - authentic flavor).
Old El Paso 40% less sodium, taco seasoning mix.
Hellmann's mayonnaise.
Submitted by Maria Marek
 
 The following is a super recipe for Banana Bread.  I adapted it from a really old cookbook, and think there have been enough changes over the years that we needn't worry about copyright.
 
2 Cups gluten-free flour mix
¾ tsp. baking soda
1 ½ tsp. baking powder
½ tsp. salt
½ cup butter or margarine
1 cup sugar
2 eggs
1 ½ cups ripe banana pulp
¼ cup sour cream
1 tsp. vanilla
Sift dry ingredients together 3 times and set aside.  Cream butter and sugar.  Add eggs and vanilla to creamed mixture and beat well.  Mix banana pulp and sour cream; add alternately with dry ingredients.  Bake at 350° in greased loaf pan, 9x5x3, 50 to 60 minutes.
Betty Lockwood

 

 

 Crunch-Ems Caramel Corn

 4 1/2 cups Crunch-Ems cereal (corn, ri ce or combination)

 4 cups popped popcorn

 1/4 cup plus 2 tablespoons packed brown sugar

 1/4 cup butter or margerine

2 tablespoons light corn syrup

 1/4 teaspoon vanilla

 Heat oven to 250 degrees F. Mix cereal and popcorn in large roasting  pan;

set aside. Heat remaining ingredients to boiling in 2-quart saucepan over medium heat, stirring frequently. Pour over cereal mixture, stirring until

evenly coated. Bake 45 minutes, stirring every l5 minutes. Spread on waxed paper to cool; stirring occasionally to break up. Store in

 airtight container.

Submitted by Al Smith

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Last updated 7/23/2007