While finding gluten-free ingredients for your cooking is getting easier to find, even at mainstream grocery stores, there are Web sites devoted entirely to this issue. One of them is Glutenfree.com.

They have many wonderful recipes on their Web site and have given Cuisine permission to reprint some of them.

On the site, they also have the Gluten Free Pantry, a place where you can purchase all types of gluten-free products.

They can be found at: Glutenfree.com/Gluten Free Pantry.

(Note: The numbers listed next to some of the ingredients refer to the product number at Gluten Free Pantry).

Old Fashioned Layer Cake

32⁄3 cups Gluten Free Pantry Old Fashioned Cake & Cookie Mix

1 cup softened butter,

margarine or vegetable

shortening (or a

combination)

2 teaspoons gluten-free vanilla

4 large eggs, lightly beaten

3⁄4 cup milk or water

 Preheat oven to 350 degrees.  Lightly grease 2 9-inch round cake pans.  In a large bowl, beat shortening and butter until fluffy.  Add mix.  Beat to combine.  Add vanilla and eggs and beat.  Add milk.  Stir to moisten.  Spoon into pans.  Bake 30 minutes.  Cool 10 minutes.  

Remove from pans and cool completely. Frost with your favorite frosting.   

For Chocolate Cake:  add 1⁄3 cup unsweetened cocoa powder and 1 cup chocolate chips to cake mix.

Caesar Spaghetti  

Anchovies are standard in this recipe. If you don’t care for them, they can be omitted.  

12 ounces Bi-Aglut spaghetti (#404006) or other gluten-free spaghetti  

2 tablespoons olive oil  

1⁄2 cup Orgran unflavored dry bread crumbs (#956121)  

1 tablespoon minced garlic  

1 cup gluten-free chicken broth  

1 head escarole, cut crosswise in strips (about 8 cups)  

1 can (2- oz.) flat anchovies, drained or 1 –2 tablespoons anchovy paste  

5 plum tomatoes, cut into 1-inch chunks  

1⁄3 cup grated Parmesan cheese  

 

Cook spaghetti in lightly-salted boiling water according to package directions.  

Meanwhile heat 1 tablespoon of oil in large skillet over medium-high heat. Add bread crumbs, stir to coat with oil. Continue stirring until crumbs are toasted (2-3 min.). Transfer to a bowl. Wipe out skillet. Heat remaining oil in skillet. Add garlic and sauté 1 min or until fragrant. Add broth and escarole. Cover and cook about 3 min. or until escarole is wilted. Add anchovies or anchovy paste and stir to combine. Add cooked spaghetti and tomatoes and toss to mix and coat. When mixture is heated thoroughly, transfer to a serving platter. Combine bread crumbs and cheese and sprinkle over the pasta. Serves 4-6

Southern Style Oven Fried Chicken  

31⁄2 cups of gluten-free bread crumbs*  

2 teaspoon dried thyme  

1 teaspoon freshly ground black pepper  

1 teaspoon dried basil  

1 teaspoon dried oregano  

1 teaspoon curry powder  

1 teaspoon ground cumin  

1 teaspoon garlic powder  

1⁄2 teaspoon salt  

1⁄4 teaspoon cayenne  

2 large egg whites  

11⁄4 cup low fat buttermilk  

3 whole skinless, boneless chicken breasts, split or 6 boneless, skinless chicken thighs  

Preheat oven to 450 degrees.  

In a medium bowl, stir together breadcrumbs and spices. Reserve. In another medium bowl, whisk together the egg whites and the buttermilk.  

Dip each piece of chicken in buttermilk mixture then roll in breadcrumb mixture, coating well.

Press loose crumbs into the meat. Place each piece of chicken on a no-stick cookie sheet (or lightly oil a baking sheet). Bake 20-25 minutes or until golden, turning once halfway through baking. Serve warm.  

*Save the end slices of bread in the freezer for this recipe. Thaw, break into pieces, and pulse in a food processor until desired coarseness is reached.

Marci’s Soft White Bread  

A moist, delicious bread that's versatile, too. Also makes good pretzels, pizza dough and challah.  

 

2 cups white rice flour (#126050)

2 cups tapioca flour (#126054M)

1⁄4 cup sugar  

4 teaspoons guar or xanthan gum (#126046)  

2⁄3 cup (1/2 package) dry powdered DariFree (#956094)  

1 teaspoon salt  

4 teaspoon active dry yeast  

4 tablespoons melted margarine, butter or canola oil  

2 cups water  

1 teaspoon rice vinegar  

3 eggs (or 4 tablespoons egg replacer with 1⁄4 cup water)  

 

Combine first six ingredients in a large bowl. Stir in yeast.   Combine remaining four ingredients and beat into dry ingredients.   Beat 2-3 minutes. If necessary, add a little more water or flour until dough is smooth.  

 Let dough rise in a bowl or oil a baking sheet and form dough as desired and let rise.  

Preheat oven to 350 degrees. Brush with egg wash and bake 20-25 minutes for rolls, 30 minutes for breads and 12 minutes for pizza.  

 Dust fingers with tapioca flour to prevent dough from sticking or oil a sheet of plastic wrap and form dough inside plastic.  

 Egg wash: 1 egg beaten with 1 tablespoon water.