Happy Spring! We hope this E-Book gift
will help with wonderful gluten free foods
and tips to share with your family and
friends.
Celiac
Support
Association
Spring 2015
Recipe Collection
Melissa Belser
CSA Staff Nutritionist
Contents
Recipes
Gluten-Free Red Quinoa Salad
Gluten- Free Dairy Free Macaroni and
Cheese
Coconut-White Chocolate Easter Nests
Walnut Salsa Verde over Crispy Salmon
Kebobs
Preparing a Precooked Gluten-free Ham
Spoonbread
Special K Loaf
Stuffed Mushroom Caps
Matzo (Gluten-Free)
Easy! Scalloped Potatoes and Ham
Charoset
Sorghum Applesauce Oatmeal Muffins
Lefse (a potato pancake or flat bread)
Berry Fruit Salad
Gluten-Free Pancakes
Helpful Hints
Easter Brunch Frittata
Tips
Gluten-Free Butter Tarts
Gluten-Free Pie Crust for Tarts
Egg Hunt Tips and Vacationing Gluten
Free
Angel Food Cake
Sample Spring Menu
Pots au Chocolate Coconut Cakes
Easter Food List
Stand-Up Lamb Cake
Spring Candy List
Quinoa Brownie Cake
Celiac Support Association Recognition
Seal
Lemon Curd
Hot Cross Buns
Gluten-Free Red Quinoa Salad
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Source: Melissa Belser, CSA Prep Time: 10 min
Staff Nutritionist
Cook Time: 20 min
Serves: 6-8
Ingredients
1 cup
red quinoa (or white quinoa)
Instructions
1:
2 cups
no salt chicken or vegetable stock
Place 1 cup of quinoa in a fine wire mesh strainer and rinse for about
30 seconds. Let excess water drain off for a few seconds and place in
a nonstick pot.
1 cup
2:
limes (juiced, with seeds removed)
Add 2 cups of no salt stock or water and cook for 15 to 20 minutes
covered, on low medium heat.
fresh cilantro (finely chopped)
2 small
1 teaspoon
3:
garlic powder (not garlic salt)
While quinoa is cooking chop cilantro and vegetables. Add juiced
lime, cilantro, vegetables, garbanzo beans and seasonings to large
glass bowl. Stir to coat.
1 teaspoon
4:
1 10 ounce can
When quinoa is done, all the liquid will be absorbed and the texture
will be fluffy. Remove lid, stir with a fork, and let cool for 10-15
minutes (If quinoa isn’t allowed to cool it will be affect the texture).
salt (optional)
Rotel style tomatoes
1 16 ounce can
5:
low sodium garbanzo beans (drained and rinsed)
Add quinoa to large glass bowl and stir all ingredients together. Set
aside for 30 minutes before serving.
½ cup
red onion (finely chopped)
6 inch long
Notes:
English cucumber (chopped)
If you can't find red quinoa, use the regular white variety. I have
found this red variety at my local warehouse store at a substantial
discount compared to smaller boxes sold in the grocery store.
Make sure to always rinse quinoa prior to cooking.
3
Gluten- Free Dairy Free Macaroni and Cheese
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Source: Melissa Belser, CSA
Staff Nutritionist
Serves: 2
Prep Time: 15 min
Cook Time: 12 min
Ingredients
1½ cups
gluten-free brown rice pasta (used Jovial
Instructions
1:
Boil gluten-free pasta until slightly chewy. Drain off hot water in a
colander.
brand-Fusilli)
1 Tablespoon
dried minced onion flakes
2 Teaspoons
2:
margarine (used earth balance soy free)
In a nonstick pot melt margarine on medium heat and add the
minced onion. Stir onion in margarine until it is hydrated or about
1-2 minutes.
¼ teaspoon
3:
¼ teaspoon
Add the remaining spices, almond milk, coconut milk, nondairy
cheese substitutes and noodles on top.
black pepper
4:
garlic powder
Stir gently for about a minute with a wooden spoon until the
nondairy cheese is evenly melted across all the noodles. Serve
warm.
salt
1 teaspoon
¼ cup
unsweetened almond beverage
3 Tablespoons
coconut milk (used Soy Delicious, Culinary
Notes
Coconut Milk)
Make sure to use the spiral style gluten-free pasta in this
recipe. This style works well because the texture helps bind the
cheese to the pasta.
*Daiya smoked gouda
Dayia is a non-dairy cheese substitute.
1 Inch cubed piece
½ cup
*Daiya shredded cheddar
*CSA Recognition Seal Participant. See program explanation at the
end of this document.
4
Spoonbread
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Source: Emily Roberts, CSA Prep Time: 10 min
Recipe Consultant
Cook Time: 50 min
Serves: 12
Ingredients
2/3 cup
*Bloomfield Farms Gluten-Free All Purpose Mix
Instructions
½ cup
plain corn meal (gluten-free)
1:
3 Tablespoons
Mix all dry ingredients together in a large mixing bowl. In a
separate bowl whisk oil, eggs and sour cream together.
sugar
2:
gluten-free baking powder
Add to dry mix and gently stir by hand folding in the wet
ingredients with the dry; once mixed, stir in the corn until just
combined.
3:
Place mixture in a greased 9 x 12 baking dish and bake for around
50 minutes at 350 degrees or until browned on top.
1 Tablespoon
¾ teaspoon
salt
2 Tablespoons
canola oil
2 large
eggs
1 cup
sour cream
Notes
1 can
white shoe peg corn
Make sure to use gluten-free cornmeal.
*CSA Recognition Seal Participant. See program explanation at
the end of this document.
5
Stuffed Mushroom Caps
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Source:
Chef Holly Groninger, CSA
Recipe Consultant
Serves: 6
Prep Time: 10 min
Cook Time: 15 min
Ingredients
18
mushroom caps (2 inch in diameter)
1 (6.5 ounce) package
Instructions
1:
Preheat oven to 375 degrees.
2:
Clean the mushrooms. Spray off dirt and debris with a kitchen
sink sprayer. Place on paper or a cotton towel to lightly pat dry
and remove the stems.
3:
Alouette Soft Spreadable Cheese (Garlic & Herbs
or Spinach & Artichoke)
2 cups
grated Hennings Aged Cheddar with Peppercorn
Cheese
½ cup
grated Hennings Aged Cheddar with Peppercorn
Cheese (for topping)
Place mushroom caps (hollow side up) on baking sheet.
4:
Mix the Alouette spreadable cheese with the grated Hennings
Peppercorn Cheese (the 2 cups), and fill the caps.
5:
Sprinkle with remaining ½ cup of grated Peppercorn cheese.
6:
Bake 12-15 minutes.
6
Easy! Scalloped Potatoes and Ham
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Source: Chef Holly
Groninger, CSA Recipe
Consultant
Prep Time: 10 min
Cook Time: 6 hours
Ingredients
1 can
evaporated milk or 1 cup regular milk
Serves: 8-10
1 can
cream of mushroom soup (Such as Progresso)
Instructions
1:
1 teaspoon
salt & pepper, or to taste
Mix the evaporated milk, soup, salt and pepper together in a large
bowl.
1 (32ounce) bag
2:
2 cups
Add hash browns, ham, and shredded cheese to bowl.
3:
Fold in with a rubber spatula and put in crock pot on low all day
(6-8 hours).
frozen hash brown potatoes
small diced ham
3 cups
shredded cheddar cheese
1 teaspoon
salt & pepper, or to taste
7
Sorghum Applesauce Oatmeal Muffins
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Source: Celiac
Support Association
Serves: 12
Prep Time: 20 min
Cook Time: 30 min
Ingredients
½ cup
butter (1 stick)
Instructions
¾ cup
1:
1 large
Heat oven temperature to 350°F. Cream the butter; gradually add
the brown sugar; cream until light and fluffy.
egg
2:
milk
Add the egg and milk and beat well. Mix the dry ingredients and
add alternately with the applesauce to the creamed mixture,
stirring well. Add the remaining ingredients and mix well.
1 cup
3:
xanthan gum (or Knox gelatin)
Spoon the batter into greased muffin cups. Top with streusel
topping. Bake muffins 25 to 30 minutes. Cool on a rack.
¾ teaspoon
Streusel Topping:
1 teaspoon
Mix to a crumble mixture and sprinkle on batter in muffin pan.
¼ teaspoon
1/4 cup butter
1/2 cup sugar
Pinch of salt
1/2 cup sorghum flour
1 teaspoon xanthan gum (or Knox gelatin)
Notes
*CSA Recognition Seal Participant. See program explanation at
the end of this document.
brown sugar, firmly packed
¼ cup
sorghum flour
2 teaspoons
cinnamon
baking powder
baking soda
¼ teaspoon
Salt
1 cup
unsweetened applesauce (applesauce without
added sugar)
½ cup
golden raisins
1 cup
uncontaminated oats ( such as *Gluten-Free
Prairie: http://glutenfreeprairie.com/ )
8
Berry Fruit Salad
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Source: Melissa Belser, CSA Prep Time: 10 min
Staff Nutritionist
Cook Time: 00 min
Ingredients
1 Tablespoon
Serves: 6
lemon juice
3 Tablespoons
Instructions
1:
In a large bowl add the lemon juice, maple syrup, coconut flakes,
and pecans. Stir with a whisk to combine.
2:
pure maple syrup (or honey)
½ cup
coconut flakes (unsulfured)
⅓ cup
pecans, chopped or whole (optional)
Wash all fruit and dry slightly by placing on kitchen towel. Prepare
peaches or mangos by removing skin, coring and cutting them
into slices or cubes. Remove stems from strawberries, and slice in
half. Add all fruit to large glass bowl.
2 large
3:
strawberries (tops removed, and halved)
Stir carefully in bowl to coat the fruit with maple syrup mixture.
Chill for one hour and serve.
½ pint
peaches or mangos (skin removed, pitted and
cubed)
½ pound
fresh blueberries (whole
9
Gluten Free Pancakes
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Source: Melissa Belser, CSA Prep Time: 10 min
Staff Nutritionist
Cook Time: 15 min
Serves: 6
Ingredients
1 cup
amaranth flour
½ cup
brown rice flour
Instructions
1:
½ cup
tapioca starch
Combine flours, baking powder, baking soda and cinnamon in a
mixing bowl.
2 teaspoons
2:
1 teaspoon
In another mixing bowl add all wet ingredients. Whisk thoroughly
to combine.
3:
Add wet ingredients to the dry mixture, and add optional ground
almonds. Mix all ingredients together with a hand whisk until
mixture starts to thicken, or about 30 seconds.
4:
baking powder
baking soda
1 teaspoon
cinnamon
4 large
eggs
Pour onto a hot and well-greased griddle or nonstick pan. This will
be at least medium heat. For precise pancakes, use a 1/3 metal
measuring cup for pouring on griddle.
2 teaspoons
5:
almond beverage (used silk)
vanilla
2 cups
Flip pancakes after bubbles appear across the top.
2 Tablespoons
honey
2 Tablespoons
Notes
This pancake recipe will be a bit more liquid than traditional
wheat pancakes. The key to preventing them from falling apart as
you flip will be a good spatula and not turning them too soon.
Make sure griddle or heating surface is hot.
olive oil, or cooking oil
2 Tablespoons
ground almonds (optional)
.
10
Easter Brunch Frittata
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Submitted by: Emily
Roberts, CSA Recipe
Consultant
Prep Time: 15 min
Cook Time: 10 min
Ingredients
1 ½ cups
fresh baby spinach
1 cup
Instructions
1:
In clean and well-seasoned gluten-free cast iron skillet, sauté
spinach and green onions on medium heat with a Tablespoon or 2
of olive oil. Add ham just enough to warm.
2:
Season the vegetables with Gluten-free Cajun Seasoning to taste
3:
chopped green onions
1-2 Tablespoons
olive oil
1 cup
chopped ham
1-2 teaspoons
gluten-free cajun seasoning
Add the cheese, and let it slightly melt.
½ cup
4:
grated aged Asiago cheese
Wisk eggs together and pour over vegetables and meat. Tilt pan
to make sure eggs settle over all vegetables. Cook for a minute or
two until eggs are at the edges of the pan.
½ cup
5:
7 large
Bake the frittata for 8-10 minutes until eggs are set. To check cut
small slit in the center of the frittata. If raw eggs run into the cut,
bake for another few minutes. Cool for five minutes then slice
into wedges to serve.
eggs
crumbled feta cheese
Notes
Modified from: http://www.thekitchn.com/how-to-make-afrittata-cooking-lessons-from-the-kitchn-170717
11
Gluten-Free Butter Tarts
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Source: Melissa Belser CSA Prep Time: 45 min
Staff Nutritionist
Cook Time: 16-20 min
Serves: 9
Ingredients
1 cup
raisins
Instructions
1:
Add 1 cup of raisins to a small glass bowl. Add 1 ounce of dark
rum and 1 ounce of warm water and let soak for around 30-40
minutes.
2:
In a mixing bowl combine the brown sugar, vanilla, butter and
salt. Mix for around 30 seconds on mixer at medium speed until
butter or margarine is combined with sugar.
3:
Add the corn syrup and mix for 30 seconds again. Add the eggs
and repeat.
1 ounce
gold rum
1 ounce
warm water
½ cup
brown sugar
1 ½ teaspoons
pure vanilla
½ cup
softened butter (dairy free alternative, Earth
4:
Balance)
Drain alcohol solution off of the raisins, and add with a small
dinner spoon, about 8-10 raisins in the prepared muffin pie shells.
Add the same amount of chopped walnuts spreading over 18-24
tarts.
⅛ teaspoon
5:
corn or rice syrup
Chop nuts until around the size of peas and add to the raisins.
6:
Add the filling on top and bake at 350 degrees for 16-20 minutes.
salt
1 cup
2 Large
eggs
1 cup
English walnuts (finely chopped)
Notes
If using a silicone muffin tray, add an extra 5 minutes beyond the
directions. I used both in this recipe. Make sure the nonstick
muffin tray used is free of scratches and dents, as this will prevent
easy removal. Cool for 20 minutes before removing.
12
Gluten-Free Pie Crust for Tarts
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Source: Melissa Belser, CSA Prep Time: 15 min
Staff Nutritionist
Serves: 24
Ingredients
1½ cups
tapioca starch
Instructions
1 cup
1:
1 cup
Combine all gluten-free flours, gelatin, salt and xanthan gum.
Combine on low speed to prevent a flour spray. Remove from
mixer stand.
sweet rice flour
white rice flour
½ cup
2:
potato starch
Add butter flavored palm shortening and cold margarine to the
bowl. Mash the fats into the mixture using a fork until the size of
dried beans.
1 teaspoon
3:
1 teaspoon
Whisk the cold eggs, honey and cold water together. Add to flour
mixture using a stand mixer. Mix just until all the flour is
incorporated in to dough, and turn off mixer.
salt
4:
plain gelatin powder (used Knox)
2 teaspoons
xanthan gum
Roll out 1/4 of dough on a silpat mat or use saran wrap on top of
dough. Use a generous amount of sweet rice flour (at least 2 T.)
on each dough ball to prevent rolling pin from sticking to pie
crust. I do not refrigerate the dough, and I use immediately after
making. Refrigeration of dough tends to lead to cracking more
easily. With a large wide-mouth cup, cut out circles of dough and
place in the nonstick muffin tins or silicone style.
⅔ cup
5:
eggs
Bake at 350 degrees for 16-20 minutes. Remove and cool
completely before removing.
1 Tablespoon
Notes
Make sure to use sweet rice flour when rolling out gluten-free pie
crust. This crust can be used for any holiday pies as well.
organic palm shortening (butter flavored)
½ cup
margarine (used earth balance)
2 large
honey
3 ounces
cold water
extra sweet rice flour (for rolling out dough)
13
Angel Food Cake
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Submitted by:
Pauline Capece,
CSA Recipe Consultant
Serves: 12-16
Prep Time: 20 min
Cook Time: 45 min
Instructions
1.Preheat oven 350. Position rack to lowest level.
Ingredients
¾ cup
finely ground gluten-free flour (I made a modified
version of ATK blend, below)
¼ cup
cornstarch
½ cup
2.Sift together flour, cornstarch and ½ c. sugar.
sugar
3.Beat egg whites, salt and cream of tartar until foamy.
1½ cups
4. Add flavorings, increase speed and beat until whites increase in
volume and thickness.
egg whites (10-11 large, separated)
5. Gradually add remaining sugar, a little bit at a time. Beat until
soft peaks form.
salt
6. Fold in flour mixture, ¼ c. at a time.
7. Spoon batter into angel food cake pan. Gently glide a clean
butter knife through the batter to release trapped air pockets and
make a decorative ridge.
8. Bake about 45 minutes, until dark golden brown.
¼ teaspoon
1½ teaspoons
cream of tartar
2 teaspoons
Vanilla extract
¼ teaspoon
9. Remove the cake and invert over a funnel, cool about 2 hours.
Almond extract
10. Run a knife around sides of pan and turn out onto a plate.
½ cup + 2 Tablespoons
sugar
Modified Blend:
Notes
Modified from: King Arthur flour catalogue
2 cups + 2 Tablespoons + 2 teaspoons Bob’s
Red Mills white rice flour
⅓ cup + 2 ½ teaspoons potato starch
¼ cup tapioca starch
1 Tablespoon nonfat dry milk
Whisk together and blend well. This mix can be
stored up to 3 months in an airtight container in
the refrigerator.
14
Pots au Chocolate Coconut Cakes
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Submitted by: Pauline
Capece, CSA Recipe
Consultant
Serves: 12-16
Prep Time: 20
Cook Time: 45
Ingredients
¾ cup
finely ground gluten-free flour
1 ½ teaspoon
Instructions
baking powder
¼ teaspoon
1. To toast coconut, warm it in a skillet, over medium heat until
golden. Set aside.
salt
2. Place 6 (4-oz.) ramekins on a baking sheet. Set aside.
unsweetened cocoa
3. Preheat oven 350.
¼ cup
4.Sift flour, baking powder, salt and cocoa together, at least three
times. Final sift into a large bowl.
solid coconut oil (creamy, not melted)
5. Beat with a hand mixer the coconut oil, sugar and honey until
creamy and well blended.
sugar
¾ cup
¼ cup
½ cup
6. Then add the whole egg, blend, then add each egg white, one
at a time, blend well before adding the next white.
honey
7. Beat in vanilla.
egg + 3 egg whites
8. Fold flour mixture and chopped chocolate into the egg mixture.
Then fold in the ½ c. of coconut.
2 teaspoons
9. Transfer mixture to ramekins, bake on baking sheet for 20
minutes, until slightly puffed.
¾ cup
10.Remove from oven and sprinkle with toasted coconut.
11. Serve immediately.
1 large
vanilla extract
finely chopped bittersweet chocolate
½ cup
unsweetened shredded coconut
¼ cup
Notes
toasted coconut, garnish
If you over bake you’ll still have a delicious brownie. Top with
whipped cream.
Modified from: Better Nutrition Magazine Feb. 2011 issue
15
Stand-Up Lamb Cake
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Submitted by: Amber Roberts ,
CSA Recipe Consultant
Serves: 10
Prep Time: 20
Cook Time: 50
Ingredients
1/3 cup
softened butter
Instructions
1:
¾ cup
sugar
2 large
Preheat oven to 350. In large bowl, cream together butter and sugar.
Add eggs, vanilla flavoring and mix well. Add all remaining ingredient
except milk.
eggs
Mix well to remove all lumps.
¾ cup
2.
potato starch
Slowly add milk, mixing well. Batter will be thin.
¾ cup
3.
cornstarch
Pour batter into large greased loaf pan.
1 tablespoon
4.
baking powder
Bake 50 minutes, until toothpick inserted in middle of cake tests clean.
Freeze extra portions.
¾ teaspoon
2 teaspoons
vanilla flavoring
salt
1 ¼ teaspoons
guar gum
¾ cup
milk
Notes
If desired, double the Pound Cake Recipe above and follow the baking
Instructions provided with the Wilton Stand-Up Lamb Cake Pan. After
baking and removing from pan, dust with Powdered Sugar and
decorate with berries.
Pound Cake from The Gluten-Free Kitchen by Roben Ryberg
16
Quinoa Brownie Cake
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Source: Sister
Kathleen Bierne, pbvm ,
CSA Recipe Consultant
Prep Time: 20 min
Cook Time: 40-45 min
Ingredients
⅔ cup
quinoa, well washed (used a mix of white, red
and black)
Instructions
1⅓ cup
water
1. Bring quinoa and water to a boil. Reduce heat to simmer and
cook covered for ten minutes. Turn off heat and let sit, covered,
for another ten minutes. Fluff with a fork and allow to cool.
⅓ cup
2. Pre-heat oven to 350 and lightly grease either 2, 8 inch layer
pans or one larger pan, 8/9 x 11. Line pan with parchment as
well.
eggs
3. In blender, combine milk, eggs and vanilla and blend. Add
two cups of quinoa.
and melted butter and mix well, scraping down sides and
blending until very smooth.
4. Combine dry ingredients and mix well; add to the blended
batter in a large mixing bowl. Place in greased baking dish.
milk
4 large
1 teaspoon
vanilla
¾ cup
butter, melted and cooled
1⅛ cup
sugar
2 tablespoons
5.Bake for 40-45 minutes, remove and allow cooling for ten
minutes.
ground flax
6. Remove to cooling rack. If frosting, you can freeze layers
first. Let the bars cool, cut into squares and serve with honey
sweetened yogurt.
unsweetened cocoa powder
Honey Sweetened Yogurt Topping:
Add 1-2 teaspoons of honey into 8 ounces of plain non-fat
yogurt for an optional topping.
1 cup
1½ teaspoon
baking powder
½ teaspoon
baking soda
½ teaspoon
salt
17
Lemon Curd
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Source: Sister Kathleen Bierne,
pbvm ,CSA Recipe Consultant
Prep Time: 10 min
Cook Time: 15 min
Ingredients
6 Tablespoons
Serves: 8
softened butter (not melted)
1 cup
sugar
Instructions
2 large
1:
2 egg
Cream together softened butter and 1 cup of sugar. Add two large
eggs and two egg yolks.
2:
Beat together for a minute or two. Add lemon juice and cook over low
heat until smooth.
3:
Increase heat and cook over medium heat, stirring constantly until
thick, about 15 minutes. Best if heat is kept to just under a boil and in
a thick bottomed pan.
eggs
yolks
½ cup
pure lemon juice, or freshly squeezed
lemons pulp and seeds removed
1 teaspoon
lemon zest
4:
Add a tsp of grated zest. Remove from heat and cover tightly with
plastic wrap until cool. Keeps a week or so in refrigerator and can be
frozen for a few months. (It won’t last that long!)
Notes
This makes a nice addition to a spring menu because of the vibrant
color of the lemon and the zesty flavor. I have used it to fill a pitted
prune, for an accompaniment to a social, to put a dollop on
gingerbread or an apple or rhubarb crisp, to spread on toast or a
scone, or to brighten up a dish of chocolate pudding or plain yogurt.
It doesn’t take much as it is very tart.
Use a tea strainer to remove pulp and seeds from freshly squeezed
lemons.
18
Hot Cross Buns
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From: Susan Pierce-Ruhland, CSA Prep Time: 70 min
Recipe Consultant
Cook Time: 30-35 min
Serves: 12
Instructions
1.
Lightly grease a 9” x 13” pan. In a small bowl, combine the sugar,
cinnamon, mace, currants, and citron. Using a stand mixer on low speed,
blend the flours, dry milk, psyllium husk powder, sugar mixture, yeast,
baking powder, and salt.
2.
In another bowl, whisk together the warm water, lemon juice, egg, and
egg yolk. Add this mixture to the dry ingredients and blend on low speed
until combined into a dough. Add the softened butter and increase the
speed to medium; beat until sticky and uniform in texture. Add more
warm water, a little at a time, if the dough is too dry. Beat for about 6
minutes.
3.
Use a ⅓ cup to measure and scoop dough into your wet hands and shape
the dough into balls; arrange the buns in the pan, allowing ½ to 1 inch
space between the buns for rising. Cover loosely with plastic wrap and let
them rise in a warm draft-free place for about an hour, when they should
double in bulk.
4.
Adjust oven rack so it is centered; preheat the oven to 375 degrees.
Lightly beat the remaining egg with 1 t. water and a pinch of salt until
combined. Remove the plastic wrap and brush the buns with the egg
wash. You can use your fingers for this if you don't have a pastry brush.
Bake the buns until the tops are golden brown; about 30-35 minutes.
5.
Cool the buns in the pan for 10 minutes then remove them from the pan
and let them cool on a wire rack for another 30 minutes.
6.
Make a frosting of ½ c. confectioner's (powdered) sugar, 1 T. melted
butter, and 1-2 T. milk. Cut a small diagonal across one corner of a
sandwich-sized plastic bag and spoon the frosting into this; pipe a cross
on each of the cooled buns. Serve the buns after the frosting sets.
7.
To warm these up, heat in the microwave at 50% power for 30 seconds
each, adding more time until the buns are just barely warmed – you don't
want to melt the frosting!
Ingredients
⅓ cup plus 2 teaspoons sugar
¾ teaspoon cinnamon
¼ teaspoon mace or ½ teaspoon nutmeg
½ cup dried currants or raisins
2 Tablespoons finely chopped citron (I used
Paradise brand candied citron and chopped it
finely)
1 cup white rice flour
1 cup brown rice flour
⅔ cup tapioca flour
⅓ cup potato starch
⅔ cup nonfat dry milk
2 Tablespoons psyllium husk powder
2 ¼ teaspoons rapid-rise yeast
2 teaspoons baking powder
1½ teaspoon salt
1½ cups warm water (115 degrees)
2 teaspoons lemon juice
1 large egg, plus 1 large yolk
6 Tablespoons unsalted butter, cut into 6
pieces and softened
Egg wash
1 large egg
1 teaspoon water
Pinch of salt
19
Coconut-White Chocolate Easter Nests
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From: Susan Pierce-Ruhland, CSA Prep Time: 30 min
Recipe Consultant
Serves: 6
Ingredients
¾ cup
sweetened flake coconut (I used Baker's brand)
Instructions
1:
Toast the coconut: Place the coconut in a shallow layer in a microwave-safe baking dish and microwave on high for 1 minute. Stir;
microwave again for 30 seconds at a time, stirring after each round.
When about half of the coconut has browned, set it aside to cool .
6 ounces
Baker's White Chocolate Baking Bar
small jellybeans (Jelly Belly brand is a nice size,
and GF)
Additional supplies:
2:
6 cupcake liners (silicone styles will work well too)
Break the chocolate into squares and place it in a microwave-safe
bowl; microwave it for 30 seconds, then stir. Microwave again for
10-seconds at a time until it is completely melted. Stir.
Muffin tin or small bowls to fit the cupcake liners
3:
Pinch of salt
1 teaspoon water
Pour the coconut into the bowl with the chocolate and stir to
combine. Allow the coconut to remain uneven so it looks like the
straw of a nest.
4:
Divide the coconut-chocolate mixture evenly among the 6 cupcake
liners, forming a nest with a depression in the center to receive the
jellybeans.
5:
Place 6-8 jellybeans in each nest, pressing them gently into the
chocolate to hold them in place.
6:
Allow the nests to cool completely before removing them from the
muffin tin. You may leave the nests in the liners or remove them.
Notes
This is an adaptation of a commercially-made treat that I looked
forward to finding in my basket on Easter morning when I was a
child. I haven't seen the nests for sale in a very long time, so I
devised this recipe to bring back that special tradition for another
generation.
20
Walnut Salsa Verde over Crispy Salmon
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From: Chef Holly Groninger, CSA
Recipe Consultant
Serves: 6
Prep Time: 30 min
Cook Time: 6 min
Ingredients
½ cup
walnuts
¾ cup
Instructions
fresh chopped flat-leaf parsley
3 Tablespoons
fresh chopped chives
1:
Preheat oven to 375. Place the walnut halves on a baking sheet and
toast until fragrant and lightly golden, or about 7 minutes. Let cool.
Place the walnuts on a cutting board and coarsely chop.
2:
In a small bowl, add the parsley, chives, thyme, oregano, garlic, ½
cup olive oil, and lemon juice. Add the walnuts, salt and pepper. Stir
to combine evenly.
½ teaspoon
chopped fresh thyme
½ teaspoon
chopped fresh oregano
3 Tablespoons
capers, chopped (optional)
2 large
garlic cloves, minced
½ cup
3:
olive oil
Heat the 3 Tablespoons of olive oil over medium high heat in a large
nonstick pan. Add the salmon in a single layer and cook until golden
brown and crisp on one side, about 3 minutes. Turn the salmon
carefully, season with salt and pepper, and continue to cook until
golden brown and crisp on the second side, 2 to 3 minutes.
3 Tablespoons
4:
olive oil (for frying the salmon)
To serve, place on salmon fillet on each plate and top with the salsa
Verde. Garnish with lemon wedges and serve immediately.
salmon fillets, skin removed, about 2 pounds
unsweetened lemon juice
½ teaspoon
salt and freshly ground black pepper, or to taste
3 Tablespoons
6 pieces
3 Tablespoons
unsweetened lemon juice
6 lemon wedges
as a garnish
21
Kebobs
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From: Chef Holly Groninger, CSA
Recipe Consultant
Serves: 4-6
Prep Time: 30 min
Cook Time: 15 min
Ingredients
1 large
round steak or sirloin (12-16 ounces)
Instructions
2 chicken breast
1:
1 pound
Cut steak and chicken breast into cubes.
2:
around 12 ounces
thick cut bacon
Place alternating pieces of steak and chicken on skewers while zig
zagging bacon in between each cube of meat and add cut vegetables if desired.
1
3:
mushrooms (optional)
Sprinkle with Tastefully Simple Seasoning Salt or other desired seasoning and cook on a hot grill for around 15 minutes.
Dash
red pepper
Tastefully Simple Seasoned Salt or other
seasoning salt such as Lawry's
22
Preparing a Precooked Gluten-free Ham
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Source: Melissa Belser,
CSA Staff Nutritionist
Serves: 10-12
Prep Time: 15 min
Cook Time: 3 hours
Ingredients
7-8 pound ham
1 cup
Instructions
brown sugar
1:
water
In a small sauce pan, add brown sugar, water, mustard and cloves.
Cook on medium heat for 3-4 minutes while stirring. This ensures to
dissolve the sugar without burning.
3 Tablespoon
2:
Tear of a large piece of heavy-duty aluminum foil, or large enough
to wrap ham in. Place foil in a large baking dish and place ham in the
middle on its side. Pour the melted sugar mixture over the top.
½ cup
Dijon style mustard
2 Tablespoons
whole cloves
3:
Seal the foil around ham and bake for 2.5 hours at 325 degrees.
4:
Remove from the oven and pull foil down around the sides (no need
to remove). Brush juices that have accumulated in the bottom over
ham and bake for 375 for 30 more minutes. You also may use a
turkey baster for this step as well. This will give a little more
browning on the ham. Remove and cool for 30-45 minutes before
slicing.
Notes
Ham is part of many American spring holiday traditions. Most store
bought hams will come precooked. The cooking process I use
infuses the wonderful flavors of whole cloves. This is super easy
with the use of minimal ingredients.
23
Special K Loaf
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Source: Margaret Clegg,
Prep Time: 15 min
CSA Recipe Consultant and Chap- Cook Time: 45 min
ter Chairperson
Ingredients
1
24 ounce container cottage cheese (suggest Daisy
brand)
Instructions
1:
In a large bowl, mix ingredients in the order listed.
2:
Place in a 9 x 13 greased pan. Bake 45 minutes in a 350 degree
oven. For a firmer loaf, you can omit milk.
¼ cup
oil or melted butter
½ cup
milk
2-4 packs
George Washington Broth seasoning
5 large
eggs, beaten
1 Tablespoon
onion flakes (or one small onion, chopped)
1½ cups
pecan pieces/meal (can substitute other nuts)
5-6 cups
lightly crushed gluten-free Special K cereal
Notes
When I served leftovers the next day, the loaf had set up very well,
and was delicious rewarmed.
24
Matzo( Gluten-Free)
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Submitted by: Margaret Clegg, CSA Prep Time: 20 min
Recipe Consultant and Chapter
Cook Time: 6 min
Chairperson
Serves: 4
Instructions
Preheat oven to 450 or 500. Line four baking sheets with parchment. Don't
use a silpat - the oven temp is too hot. Get more parchment or plastic wrap
pieces cut for using on top of the dough when rolling.
Ingredients
8 ounces
GF flour plus a little more starch for rolling (4
ounces superfine brown rice, 4 ounces tapioca
starch) or (8 ounces, any GF AP mix) (about 2
cups, spooned not dipped)
1 heaping teaspoon
kosher salt
4-5 ounces
Get all your ingredients and implements ready to go.
filtered hot water
In a medium-sized bowl, weigh the flour and add the salt. Stir and make a
well in the center. Set the timer (go!) and THEN add 4 oz. of water to the
well in the center of the flour. Using a fork quickly work in the flour. If you
need more water, add a little bit just until the dough comes together - it will
seem a little dry. Grab it with your hands and knead slightly. Divide into 6 or
8 pieces. Grab a parchment sheet from one baking pan and slide onto the
counter, sprinkle a little tapioca flour on it. Drop two pieces of dough onto
the parchment far apart. Sprinkle more tapioca starch on top. Top with
more parchment or plastic wrap and roll as best you can into a thin square
(or a round). Remove the top plastic or parchment. Using the fluted pastry
cutter or knife, make two neat squares. Dock using the tool or a fork. Slide
the parchment back onto the baking sheet. Place in oven and time for 6
minutes. They should curl up slightly which is part of their homemade
charm. If they look too blond, use the tongs to flip the matzo (carefully
because they might stick slightly but they will release). Bake a couple of
minutes more.
Optional: poppy or sesame seeds (or both), sea
salt
Repeat until all the pieces are used up. I bake two sheets at once. Get them
all baked within 18 minutes and you can totally brag about that. Cool on a
rack and enjoy.
Notes
Recipe Source: http://www.glutenfreecanteen.com/2012/03/25/
homemade-matzoh-squares-gluten-free/
25
Charoset
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Submitted by: Margaret Clegg,
Prep Time: 15 min
CSA Recipe Consultant and Chap- Cook Time: 45 min
ter Chairperson
Ingredients
2 medium
apples, peeled, cored and cut into cubes
2 cups
Instructions
walnuts, chopped
1:
ground cinnamon
In a food processor, combine apples, walnuts, cinnamon, orange
juice, lemon juice and currants.
½ cup
2:
Pulse briefly until desired texture is achieved.
3:
Serve.
1 teaspoon
orange juice, freshly squeezed
1 tablespoon
lemon juice, freshly squeezed
¾ cup
currants
Notes
Recipe Source: http://elanaspantry.com/charoset/
Modify whatever ratios of apples, nuts, and raisins you find to your
liking.
26
Lefse (a potato pancake or flat bread)
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Source: Celiac Support Association Prep Time: 15 min
Serves: 6-8
Cook Time: 45 min
Ingredients
4 cups
potatoes (cooked), run through a ricer
Instructions
⅓ cup
1:
½ teaspoon
Potatoes can be smashed or diced. Mix together hot potatoes,
shortening, cream, sugar and salt. When cooled, add about one and
one half cups of the baking mix. Use remaining flour to coat each
dollop of dough, which is rolled out as thin as possible and then,
baked on a griddle or a pan until brown.
salt
2:
2¼ cups
Use corn oil for the griddle.
baking mix (such as *Cup 4 Cup)
3:
corn or grapeseed oil cooking
solid shortening
1½ cups
cream, heated
1 teaspoon
sugar
Serve with fruits, seasoned vegetables or herbed butter with syrup.
Variations: substitute buttermilk for the cream and add one
teaspoon of ground nutmeg. One can also increase the sugar, add
vanilla and serve with cinnamon or honey.
Notes
*CSA Recognition Seal Participant. See program explanation at the
end of this document.”
.
.
27
Tips
Strategy for Holiday or Company Entertaining
Source: Celiac Support Association
Plan Ahead, Read Recipes, Schedule, Assemble Special Serving Dishes, Make-Ahead, and Delegate
De-emphasize food. Make the day special with decorations, games and activities that all will enjoy.
Delegate some of the decorating and game plans. Decorate, clean house, inventory dishes, serving
bowls, flatware and linens and set the table ahead of time.
Do a rehearsal on a small scale. Make the food simple. Try out only one or two new recipes for a
special meal.
Plan the menu and ask others to bring specific foods: include a recipe or a "kit of recipe-sized glutenfree ingredients."
"Plan ahead" and "make ahead" and leave very few details to the last moment. Let the supermarket
help with the preparations from the deli, salad bar and meat counter.
Double check the shopping list after completely reading the recipes. Purchase the staples early,
including fresh baking soda and baking powder, paper plates, aluminum foil, trash bags, ice and wine.
Gather everything you will need including baking serving dishes, equipment and set out or premeasure ingredient. Make use of your freezer space. Make the most of your small appliances, and
practice good food safety. Gravy stays hot in a small covered crock pot on low. Be prepared and plan
ahead how to keep hot food HOT and cold foods COLD.
The person with celiac disease should not cook anything but gluten-free. The person with Celiac
Disease should stay out of the kitchen while gluten-containing foods are prepared. Take precautions
to keep the gluten-free foods non-contaminated by gluten-containing ingredients, utensils and
surfaces while others are using the kitchen to make gluten-containing foods. Holiday time is no time
to be sick! It’s not the time to try even one gluten-containing food.
Planning a Menu: While gaining experience in entertaining, make only a few dishes for a meal. Let
someone else make the full buffet of 101 choices. Create a menu with a variety of colors, smells,
textures and flavors. Avoid strong smelling flowers and candles in the food area. Evaluate the menu
and make changes to fit your energy level, time and skills. Delegate jobs like bar tending.
Desserts: Custard, pumpkin pudding and tapioca pudding, ice cream sundaes, meringue cups, fruits
and cookies. Add drama to plain desserts by serving in special dishes. Try a flaming sugar cube
[soaked in almond extract first] on top of a pudding or garnish with candied lemon peel or cinnamon
swizzle sticks.
Egg Hunt Tips
Strategy for Holiday or Company Entertaining
Source: Amber Roberts, CSA Recipe Consultant
For those Hunts that also involve snacks, we always bring our children a gluten-free version of the
same gluten snacks that will be served & their snacks will look the same, or better so that they don’t
feel left out. If cupcakes are to be served, I will double stack the icing on gluten-free cupcakes
because appearance matters. I don’t want to hear someone say “you don’t get to eat the good stuff”
or “gluten-free is boring”. I make gluten-free snacks look as enticing as the gluten versions.
When the Egg Hunt is over & we are home, we sort all of our candy into gluten & gluten-free. We
keep the gluten-free candy & give away the gluten candy. There’s always a Dr. Office, Beauty Shop,
Dance Class, or other Office that will take the “yucky gluten candy” off our hands. If I just didn’t want
to deal with finding some place to donate our gluten candy, I’ve even been known to just throw it
away.
Vacationing Gluten-free:
We always travel with a crockpot & an electric skillet. While we’re out for the day, our meal will cook
in the crockpot, or we’ll use the electric skillet to cook burgers, eggs, chicken, or sautéed veggies.
We’ve never had a problem with a hotel complaining that we left our crockpot on. They usually
comment on how good supper smells.
Take hard-boiled eggs & fresh fruits & veggies that are already washed & ready to eat with you.
We’ve juiced our veggies, frozen the juice in individual containers, & then drank it as it thawed while
traveling. Allow room for expansion before you put the juice in the freezer, or your container will
break and you’ll have to throw out your juice.
Our favorite hotel meal is bean burritos. I always cook refried beans, meat, & tortillas & place them
in the deep freeze, along with shredded cheese, a few days or weeks before we know that we’re
going to travel. We will then take them straight from the freezer to our cooler of food to travel.
There’s no need for ice packs because these frozen items will serve as our ice packs. Our meal is
usually thawed enough to re-heat within the first few days of traveling. After a quick stop at a local
grocery store for burrito toppings, we’re able to enjoy our burritos for supper.
Ready to eat gluten-free meals are usually not too difficult to find at a local grocer as long as you have
access to a microwave. Even if you do not have a microwave in your hotel room, the hotel will
usually have one available & they’re very accommodating.
While at home, if I’ve made too much soup or chili, we pressure can the leftovers so that when we
have a last minute trip, we can grab a jar of food that we’ve canned to take with us.
Vacationing while gluten-free
Source: Margaret Clegg , CSA Recipe Consultant and Chapter Chairperson
My biggest suggestion is to use the Find Me Gluten-free app. This is very user friendly. Always look for
hotels that have fridge and microwave. And big cities are great for GF- Chicago, Grand Rapids,
Columbus. Research heavily before going anywhere - many times you can find some neat bakeries
and stores!
For School
Source: Melissa Belser, CSA Staff Nutritionist
Make sure you have given a gluten-free candy list to the teacher at least a week before the Spring
Party. Have gluten-free cupcakes on hand in your home the day of the party. Send an email a few
days before the party to let the teacher know what treats you will be bringing and discuss classroom
events in order to modify for your child’s candy/treats. Always thank them for their cooperation with
your request. Don’t ask other parents to bring treats for your child unless they ask and make sure
packaging is unopened.
For Home
Small Gift Cards for Shops that carry gluten-free treats, bowling passes, movie theatre cards, skating
passes, and fun T-shirts make nice treats for older children to go along with a few treats. Sometimes
it is nice for the kids to have a few treats or items they really love, versus a whole basket of candy.
This will have to be a personal judgment for your own child.
Money was always fun for my kids to receive in the hidden plastic eggs. They received specialty
candy too, that was free of all the offending ingredients.
Sample Holiday Menu
For Brunch





Frittata
Cross buns
Berry fruit salad
Colored hard boiled eggs found by your children
Baked ham
For Dinners






Baked ham or Walnut Salsa Verde over Crispy Salmon
Quinoa Salad
Scalloped potatoes
Stuff mushroom caps
Green Romaine Salad with pecans and berries with gluten-free salad dressing
Angel food cake and added fresh berries for topping
The above items can be made the day before and reheated in oven or microwave. This will help your
holiday meal preparation run more smoothly.
How to handle the gluten foods at family member’s homes:





If you choose to have bread or are eating at a relative’s house, make sure to place gluten
containing food items in separate areas to reduce risk of cross contamination.
Make sure to go first in line.
Offer to bring a menu items that you prepare to ensure you have at least one item you
know is gluten free.
Hosting a holiday brunch in your home can be less stressful especially when you are first
diagnosed. This can ensure no cross contamination occurs because you can control what
comes in to your own home.
When people offer to bring food items to your home, suggest bagged vegetables or fresh
fruits. These make a nice addition to any holiday meal.
Easter Gluten Free List
Hams
Frick’s® 1-800-241-2209
http://www.frickmeats.com/products/subcategory/bone-in/gluten-free
All hams from Frick’s are gluten-free and there is no chance of cross-contamination, as they do not
use any gluten-containing ingredients in their plant. Also the plant is allergen-free of the top 8 main
allergens, per phone conversation with Rebecca on 11/13/2013.
*Dietz & Watson
http://dietzandwatson.com/product-category/hams/
Kentucky Legend Hams 1-800-238-0020
All hams are gluten-free.
http://www.specialtyfoodsgroup.com/brands/klham.php
Verified 3/2015
Hormel® 1-800-523-4635
http://www.hormel.com/Brands/Cure81.aspx
All Hormel Cure 81 hams are gluten-free and should not be at risk for cross-contamination with
gluten. This company has full label disclosure. There is no gluten processed in the facility.
Verified 3/2015
Hy Vee
Cubed, Cooked Ham
Diced cooked ham
Verified 12/14
Whole hams are Not listed on the GF list.
Hillshire Farms® 1-800-328-2426
Per phone conversation on 11/13/2013: “None are certified gluten-free. We don’t hide barley, oats or
rye on our ingredient listing. Since wheat is one of the top main food allergens it will be listed on the
label, as well as if the product has cross-contact with wheat”.
Beelers 1-515-201-8644
All Beeler’s products including hams are gluten-free and should not be at risk for cross-contamination
with gluten. There is no gluten in their facility. Verified 3/15
John Morrell® 1-800-722-1127
All John Morrell hams are gluten-free and are produced in a portion of the facility that does not use
gluten. Glaze packets included in the spiral cut ham may contain gluten, customer are advised to
check the ingredient list for “wheat” per phone conversation with John Morrell representative on
10/25/13.
Amana 1-800-373-6328
http://www.amanameatshop.com/prod_detail_list/Amana-Hams
All Amana hams are gluten-free and produced in a facility that produces only gluten-free foods.
Verified 3/15
Other sources for holiday supplies
Updated 10/2014 unless otherwise stated.
Grocery Stores
Hy-Vee
List updated 2014
http://www.hy-vee.com/webres/File/Hy-Vee_2014_Gluten-Free-Listing.pdf
PIE FILLINGS
Hy-Vee Blueberry Pie Filling or Topping 21 OZ (595 g)
Hy-Vee More Fruit Apple Pie Filling or Topping 20 OZ (567 g)
Hy-Vee Peach Pie Filling or Topping 21 OZ (595 g)
Hy-Vee Strawberry Pie Filling or Topping 21 OZ (595 g)
Midwest Country Fare Apple Pie Filling 20 OZ (567 g)
Midwest Country Fare Cherry Pie Filling
Wegmans
http://www.wegmans.com/pdf/nutrition/GlutenFreeWegmansBrandProducts.pdf
ALDI
https://www.aldi.us/en/grocery-items/aldi-brands/livegfree/more-gluten-free-food
Simply Nature Organic Free Range Chicken Broth
Simply Nature Organic Free Range Low Sodium Chicken Broth
Millville Rice Squares Cereal
Millville Corn Squares Cereal
Bakers Corner Semi-Sweet Chocolate Morsels (Also, white chocolate and butterscotch)
Bakers Corner Instant Vanilla Pudding
Spices
Tones 1-800-247-5251
This company will send you a PDF of a gluten-free list when asked for.
McCormick
http://www.mccormick.com/Search?qs=gluten%20free&type=Product
If a product does not have an ingredient statement, it is a pure spice or herb with nothing added and
contains no added glutens. In addition, our retail extracts and Food Colors are gluten-free. Currently,
we do not offer a list of our products that do not contain glutens. We encourage you to read the
ingredient statement on your package at the time of purchase to ensure accurate, up to date
information.
This company has a wide variety of gluten-free products.
The following are powdered mixes, listed on the site to be gluten-free.
Gluten-free Turkey Gravy Mix
Gluten-free Brown Gravy Mix
Gluten-free Chili Mix
Gluten-free Taco Mix
Soup/Stock
Kitchen Basics:
Original Turkey Stock, Unsalted Vegetable Stock, Unsalted Chicken Stock, Unsalted Beef Stock,
Original Seafood Stock. http://www.mccormick.com/Gourmet/Kitchen-Basics
Soup/Stock
Kitchen Basics:
Original Turkey Stock, Unsalted Vegetable Stock, Unsalted Chicken Stock, Unsalted Beef Stock,
Original Seafood Stock. http://www.mccormick.com/Gourmet/Kitchen-Basics
Soups
Progresso
https://www.progresso.com/products/special-diet/gluten-free
Please refer to website for a list of gluten-free soups.
Vegetable Classics Creamy Mushroom
Pacific Foods
http://www.pacificfoods.com/food/special-diets/gluten-free.aspx
This company has a large list of gluten-free items on their site. Below is a partial list of gluten-free
items.
Organic Cream of Chicken Condensed Soup
Organic Cream of Mushroom Condensed Soup
Organic French Onion Soup
Organic Vegan Mushroom Gravy (Dairy Free also)
Organic Bone Broth Turkey (Dairy Free also)
Salsa
Pace Picante Sauce
Sabra Home Style Salsa Medium (Website states all products are gluten-free)
Sabra Home Style Salsa Mild
Sabra Mango Peach Salsa Medium
Sabra Salsa Roasted Garlic Medium
http://sabra.com/about/FAQ#section-gluten
Chips
Frito Lay
http://www.fritolay.com/nutrition/special-dietary-needs/gluten-free
(Below is only a partial listing, website updated Oct. 2014)
LAY'S® Wavy Original Potato Chips RUFFLES® Original Potato Chips RUFFLES® Oven Baked Original
Potato Crisps RUFFLES® Reduced Fat Original Potato Chips RUFFLES® Simply Reduced Fat Sea Salted
Potato Chips SANTITAS® White Corn Tortilla Chips SANTITAS® Yellow Corn Tortilla Chips
SMARTFOOD® DELIGHT™ Sea Salt Flavored Popcorn SMARTFOOD® DELIGHT™ White Cheddar
Flavored Popcorn SMARTFOOD® Movie Theater Butter Flavored Popcorn SMARTFOOD® White
Cheddar Cheese Flavored Popcorn TOSTITOS® Bite Size Rounds Tortilla Chips TOSTITOS® Cantina Thin
& Crispy Tortilla Chips TOSTITOS® Cantina Traditional Tortilla Chips
Mission Foods
http://www.missionmenus.com/products/category/tortilla-chips
Brown BagTortilla Strips(White Corn)
Brown BagTortilla Rounds (Yellow Corn)
Mission Organics Multigrain Tortilla Chips
Mission Organics White Corn Tortilla Chips
Mission Organics Blue Corn Tortilla Chips
Hershey’s
http://www.thehersheycompany.com/nutrition-and-wellbeing/nutrition-information/special-dietaryneeds/gluten-free-products.aspx
Updated September 2014
U.S. GLUTEN-FREE PRODUCTS
(This is a partial listing from the Hershey’s website)
HEATH Bars - ALL
HERSHEY'S - Baking Bars
HERSHEY'S Semi Sweet Baking Bar
HERSHEY'S Unsweetened Baking Bar
HERSHEY'S - Baking Chips
HERSHEY'S Butterscotch Chips
HERSHEY'S Cinnamon Chips
HERSHEY'S KISSES MINI KISSES Milk Chocolate
HERSHEY'S Milk Chocolate Chips
HERSHEY'S MINI CHIPS Semi-Sweet Chocolate
HERSHEY'S Mint Chocolate Chips
HERSHEY'S Premier White Chips
HERSHEY'S Semi Sweet Chocolate Chips
Hershey’s (continued)
HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips
HERSHEY'S Sugar Free Chocolate Chips
REESE'S Baking Chips
HERSHEY'S - Cocoa
HERSHEY'S Cocoa
HERSHEY'S SPECIAL DARK Cocoa
HERSHEY'S KISSES Candies
HERSHEY'S KISSES Milk Chocolate
HERSHEY'S KISSES Filled Chocolates - ALL
Rodelle
Dutch Baking Cocoa, European Dutch Processed
Guittard
Semisweet Chocolate Baking Chips
Sunspire
http://www.sunspire.com/products/dairy-free-gluten-free/baking-chips
Dairy Free Chocolate Dream Semi-Sweet Baking Chips
Arrowhead Mills
Organic Gluten-free Cornmeal
*Authentic Foods
*Country Boy Brand Cornmeal
*Franke’s Sweet Corn
*Better Batter
*Cup 4 Cup
*Bella Gluten-free
*Montana Gluten-free Processors
*Prairie Path
*Bloomfield Farms
*Chebe Bread
*Mina Purely Gluten-free
Enjoy Life Foods
http://enjoylifefoods.com/free-from-living/
This company produces a variety of allergen and gluten-free products including chocolate chips.
Reddi Wip Original (verified 11/6/14)
http://www.reddiwip.com/original
Kraft Foods
http://www.kraftnutrition.com/pdfs/knu-label-reading-for-gluten-information.pdf
Kraft has full Disclosure of their labels. Although they do not label any foods gluten-free, their labels
lists any possible allergens or gluten.
Argo
Cornstarch
Clabber Girl
http://www.clabbergirl.com/faq.php
Clabber Girl Corn Starch
Rumford
Reduced Sodium Baking Powder
Rumford Baking Powder
Davis
Baking Powder
KC Baking Powder
Hearth Club
Baking Powder
Corn Starch
Royal Baking Powder
Dairy/ Dairy Alternatives/ Mayonnaise
*Dayia foods (Dairy Free, Gluten-free, Soy Free)
http://us.daiyafoods.com/
Cream Cheese Style spreads (all)
Mozzarella Style Shreds
Cheddar Style Shreds
Cheddar Style Slices
Spectrum
Organic All Vegetable Shortening, Butter Flavor
Organic All Vegetable Shortening
Earth Balance
Vegan Buttery Sticks
Organic Valley
http://www.organicvalley.coop/products/gluten-free-products/
This company has a large listing on the website listed above. Below is only a partial listing.
Cream Cheese:
Cream Cheese
Neufchatel
Butter:
Butter, Cultured, Unsalted
Butter, European Cultured
Butter, Pasture Cultured
Butter, Salted
Butter, Whipped, Salted
Hiland Dairy Foods
http://hilanddairy.com/company/contact-us
Butter, unsalted
Sour Cream, All Natural
Cottage Cheeses (all)
Land O Lakes
http://www.landolakes.com/TestKitchen/TipsandTechniques/FAQ#Gluten-Free
Regular Butter (Not light)
Prairie Farms Dairy Gluten-free Products (Updated April 26, 2013)
217-854-1221
Salted Butter Egg Nog
Butter
Unsalted Butter Holiday Nog
Butter Oil Boiled Custard
Anhydrous Milk Fat
Tampico
Flavored Milk: Citrus
Chocolate Mint Mango
Pumpkin Spice Tropical
Cookies & Cream Kiwi Strawberry
Chocolate Cherry Blue Raspberry
Candy Cane
Irish Crème All Iced Tea
Vanilla Shake
All Juice Flavored Drinks
All Yogurt Flavors, Low Fat and Fat Free Orange Juice, with Pulp, and with
Calcium, Apple Juice, Grape Juice
Tampico (continued)
Natural Sour Cream All Sour Cream Dips: Ice Cream Mix:
Regular Sour Cream Jalapeno Fiesta Vanilla 4%
Low Fat Sour Cream Ranch Vanilla 5.5%
Fat Free Sour Cream French Onion Vanilla 10%
Bacon Cheddar Vanilla 15%
Mexican Style Sour Cream Chive Chocolate 4%
Chocolate 5%
Skim Vanilla Shake
All Cottage Cheese Products
THESE CONTAIN GLUTEN:
Alpine Avalance Chocolate Malt Milk
Chocola Drink
Hiland Southwest Ranch Dip
Alouette
http://www.alouettecheese.com/cheeses/spinach-and-artichoke-soft-spreadable-cheese/
Spinach & Artichoke Soft Spreadable Cheese
Sundried Tomato & Basil Soft Spreadable Cheese
Garlic and Herbs Soft Spreadable Cheese (Reduced Fat)
Baby Brie
Crème de Brie Spreadable cheese
Helmann’s
Olive Oil Mayonnaise Dressing
Real Mayonnaise
Light Mayonnaise
Follow Your Heart
http://followyourheart.com/vegenaise-eggless-mayonnaise/
Veganaise Original
Veganaise Soy Free
Daisy http://www.daisybrand.com/faq
Sour Cream
Cottage Cheese
Anderson Erickson http://www.aedairy.com/faq.cfm
The following AE Dairy products are gluten-free: • Milk • Flavored milk • Orange juice • Lemonade •
Yogurt • Cottage Cheese • Sour Cream • Egg Nog (including MilkNog) • Buttermilk • Half & Half •
Whipping Cream
AE Dips are NOT gluten-free because the custom-blended spices are made in a facility where baked
goods are prepared.
Mr. Dell’s Foods (Verified 11/2014)
http://www.mrdells.com/our-products/
(This company has no gluten in their facility)
Shredded Hash Browns
O’Brien Hash Browns
Southern Style Hash Browns
Blue Diamond (Verified 3/2015)
Baking nuts (Almonds: Sliced, Slivered and whole) are processed in a facility that does not contain
gluten.
*Wink Frozen Deserts
http://winkfrozendesserts.com/
Spring Candy List 2015 Valentine’s Day/Easter
Verified February 2015, unless otherwise stated.
Hershey:
Kisses, Nuggets, Almond Joy (except Almond joy pieces), Heath Bar, Mounds
Please visit website for full gluten-free list: http://www.thehersheycompany.com/nutrition-andwellbeing/nutrition-information/special-dietary-needs/gluten-free-products.aspx
Endangered Species Chocolate:
all candy bars are gluten-free
http://www.chocolatebar.com/docs/esc_faq.pdf
Premium Chocolatiers:
Makes a variety of gluten and dairy-free chocolate
http://www.premiumchocolatiers.com/valentines-c-28.html
Wrigley:
all products are gluten-free, except the Altoid mini peppermints, including Plain Starburst fruit, Orbit,
Juicy Fruit, Wrigley’s Spearmint, extra gum, Doublemint gum, Skittles, Lifesavers, Eclipse Gum,
Winterfresh Gum, Lifesavers, Airwaves .
http://www.wrigley.com/global/brands/us-brands.aspx
Tootsie Roll:
All candy is gluten-free including Andes Mints, Baking Chips, Candy Carnival, Blow Pops,
Charm Pops, Sugar Babies, Carmel Apple Pops, Charm Blow Pops Minis, Charms Flat Pops, Dots,
Crows, Tootsie rolls (all flavors), Cry Baby Extra Sour Candy, Cry Baby Extra Sour, Bubble Gum, Double
Bubble (all flavors), Fluffy Stuff Cotton Candy, Junior Mints, Frooties (all), Sugar Daddy, Tootsie Pops,
Nik-L-Nip Wax Bottles, Razzle’s
http://www.tootsie.com/faqs
Yummy Earth:
all candy is gluten-free including Sour Beans, Fruit Snacks, Gummy Bears, Lollipops and Drops
http://yummyearth.com/
Just Born: Mike and Ike, Hot Tamales, Goldenberg’s Peanut Chews, Teenee Beanee
http://www.justborn.com/get-to-know-us/faqs
Peeps: Peeps makes a variety of marshmallow style candy that is labeled gluten-free. The
Ingredient label will state gluten-free if product meets FDA requirements. Please check the label to
verify gluten-free status, because not all peeps are gluten-free.
http://www.marshmallowpeeps.com/product-detail/easter/original-peepssup-sup-marshmallowchicks
Gimbals Fine Candies:
All candy is gluten-free, dairy-free, soy-free, egg-free, peanut-free.
http://www.gimbalscandy.com/allergen-free.html
Jelly Belly:
Jelly Beans
http://www.jellybelly.com/frequently-asked-questions
Nestle:
Baby Ruth, Nips, Divine filled Chocolate, Sno Caps, Raisinettes (dark and milk chocolate), Oh Henry,
regular size and original flavored Butterfinger (snack size not gluten-free)
Cliff Bar & Company:
Fruit Rope
Natural Candy Store:
specialty candies made for the holidays may differ from traditional packaging. Always check the
label!
M&M’s
http://us.mms.com/us/legal/allergen.html
Plain and Peanut
(Not pretzel m&m’s)
Necco
http://www.necco.com/FAQs.aspx
They make the following products which do not contain gluten from wheat, rye, oats or barley:
 NECCO Wafers
 NECCO Chocolate Wafers
 Candy Buttons
 CANADA Mints & CANADA Wintergreen
 Mary Jane
 Banana Splits Chews
 Mint Julep Chews
 Haviland Thin Mints
 Haviland Wintergreen Patty
 Sky Bar
 Sweethearts (Valentine's Day)
 Mary Jane Peanut Butter Kisses (Halloween)
Startburst Jelly Beans
Verified 3/15
Startburst Jelly Beans (continued)
This company is owned by Wrigley. Representative stated that they will list any possibility of cross
contact with gluten on the label.
Original Jelly Beans, Crazy Beans, Sour and Tropical are all gluten-free.
Surf Sweets
http://www.surfsweets.com/faqs/#toggle-id-4
All candy is gluten-free.
Organic Fruity Hearts
Organic Fruity Bears
Organic Spring Mix Jelly Beans
Gummy Bears
Dove
Large Milk Chocolate and White Chocolate Bunnies
Flat and Oval Eggs, Milk Chocolate and White Chocolate
http://us.mms.com/us/legal/allergen.html
See’s
All candy is gluten-free.
http://www.sees.com/pdf/SeesAllergenInfo_2014.pdf
Trujoy sweets
http://www.trujoysweets.com/faqs/
All products are gluten-free. Company does random testing down to 5 ppm according to website
information.
Product packaging can change, and seasonal products may be packaged in a separate facility that
handles gluten. Always read the label when verifying gluten-free.
The use of brand names in this e-book is for product identification only. All branded
products meet the FDA gluten-free definition of less than 20 parts per million. Those
products bearing the CSA Recognition Seal (*) have earned certification by adhering to
a not detectible gluten level of less than 5 parts per million. The Celiac Support
Association certification program is the best of the best identification for gluten-free
products.
In a recent survey done by Celiac Support Association, the lowest parts per million
were most commonly sought after by survey respondents.
The use of brand names in this book is for product identification only and does not
constitute an endorsement by authors or publisher.
413 Ash St, Seward, NE 68434
http://www.csaceliacs.org/
Toll Free: 877-CSA-4-CSA (1-877-272-4272)
Fax: 402-643-4108