Baking does not have to end when a diagnosis of celiac disease is given to you or a loved one. It is very important to use gluten free recipes when cooking when you have this diagnosis. If you do not, you will become increasingly ill due to not being able to absorb the nutrients you need to survive. Fortunately you do not have to sacrifice health for taste when you back with these delicious recipes.

Baking gluten free is easy thanks to Bette Hagman, the creator of the Featherlight mix recipe. It can be substituted for white or wheat flour measure for measure. Simply mix together a cup of rice flour, a cup of cornstarch and a cup of tapioca starch. Add in one tablespoon of potato flour. This keeps in a closed container.

If you have a hankering for delicious chocolaty brownies simply gather up three eggs, one cup of sugar, one-half cup of oil, two tablespoons unsweetened cocoa, one-half cup potato starch and one cup nuts. Beat the eggs until they are light and fluffy, then gradually add the oil and sugar. Follow this by adding the cocoa and potato starch. Blend. Add in the nuts. Pour the whole batter into a greased nine-inch square baking pan and bake at 350 degrees for thirty minutes.

Gluten-free chocolate chip cookies require 8 oz butter, unsalted, 2 c. Brown rice flour, 1/4 c. Cornstarch, 2 Tbsp. Tapioca flour, 1 tsp. Xanthan gum, 1 tsp. Baking soda, 1 tsp. Kosher salt, 1-1/4 c. Brown sugar, 1/4 c. White sugar, 1 entire egg and 1 additional egg yolk, 2 Tbsp. Milk/milk substitute, 1-1/2 tsp. Vanilla, 1 12 oz bag of milk chocolate chips. Mix dry ingredients. In another bowl cream the butter and sugars. Add eggs, milk and vanilla. Combine well. Stir in the dry mixture a little at a time. Add chocolate chips. Chill an hour. In preheated 375F oven, bake approximately 14 minutes.

Boxed cake mix does not have to be a thing of the past when you are cooking to avoid gluten. This recipe for sans gluten red velvet cupcakes is quick and easy. You will need one box of Betty Crocker Gluten Free Yellow Cake Mix, one package of Jello brand chocolate instant pudding, one stick of butter, eight ounces sour cream, three eggs, two-thirds cup milk or milk substitute and two tablespoons Tones (or other brand without gluten) red food coloring. Preheat the oven to 350 degrees. Mix all ingredients together in large bowl. Spoon into cupcake pans that you have lined with cupcake liners. Bake for 16-20 minutes or until a toothpick comes out clean. Cool completely, then frost.

Banana bread with no gluten calls for 2/3 c. Light or dark bean flour, 2/3 c. Cornstarch, 1/2 c. Tapioca flour, 1/2 tsp. Xanthan gum, 3/4 tsp. Baking soda, 1-1/4 tsp. Cream of tartar, 1/2 tsp. Salt, 1-1/2 tsp. Cinnamon, 1/3 c. Soft butter, 2/3 c. Brown sugar, 2/3 c. Egg substitute, 1 tsp. Vanilla, 1 c. Extra ripe banana (mashed). Beat butter and brown sugar together, then add the 2/3 c. Egg substitute. Beat until fluffy. Add the vanilla, banana and stir. Combine all of the dry ingredients well, then add to the sugar-butter-egg mixture. Finally, pour batter into a greased 9×5-inch bread pan. Bake 50-60 minutes at 350F. Let cool for 10 minutes in pan, then turn out on to a wire rack.

One of the favorite foods people diagnosed with celiac disease say they miss most is pancakes. Here is a great recipe that duplicates almost exactly the taste and texture of wheat pancakes. Mix together a cup of rice flour, three tablespoons of tapioca flour, a third cup of potato starch, four tablespoons of dry buttermilk powder, a package of sugar substitute, one and a half teaspoons of baking powder and a half teaspoon of baking soda, a half teaspoon of salt and a half teaspoon of xanthan gum. Then add two eggs plus three tablespoons of oil and two cups of water. Mix well, but the batter should be lumpy. Cook on a hot griddle or frying pan.

Any flours called for in these gluten free recipes are interchangeable with the Featherlight mix. Bon Appetit!

Looking for a gluten free pancake recipe? Check the link for more information.

Tags: allergies, Celiac Disease, diet, food, gluten free diet, gluten free food, Nutrition