Blog, Celiac, Diet and Nutrition

Great Living with a Gluten Free Diet


If your child has been diagnosed with a gluten allergy or a chronic condition like Celiac disease and you want to avoid another allergic reaction or celiac flare-up, consider recipes like the ones below which are entirely free of gluten and yet mimic some family favorites that your kids will love even on their more restricted diet.

Gluten Free Breakfasts

GF Southwest Breakfast Casserole

  • 6 eggs, beaten
  • 1 cup shredded cheddar
  • Dash of salt and pepper
  • 1 cup mixture of green peppers and onions, sautéed until soft
  • 1 tomato, chopped
  • 2-3 tablespoons diced black or green olives
  • 1 package whole corn tortillas
  • Salsa and low fat sour cream for topping


Spray a 9×12 pan with cooking spray, then line the bottom with the tortillas. Whisk the first six ingredients together in a mixing bowl, then pour over the tortillas. Bake at 350 for 30-40 minutes, or until the center is firm and the top is golden brown. Serve with sour cream and salsa.

GF French Toast

  • 2 eggs, beaten
  • ¼ cup milk
  • 1 teaspoon cinnamon
  • 1 teaspoon honey
  • 6 slices of gluten free bread
  • 2-3 tablespoons butter
  • Real maple syrup to taste


Whip eggs, milk, cinnamon and honey together. In the meantime, melt the butter in a pan. Dip the bread lightly into the egg mixture, then put in the pan and brown lightly on both sides. Serve with a small amount of maple syrup.

Gluten Free Lunches

GF Wraps (with whole corn tortillas)

  • 1-2 tablespoons peanut butter
  • 1 tablespoon naturally sweetened jelly (flavor of choice)
  • ½ banana, mashed (optional)
  • 2 whole corn tortillas


Lay on each tortilla flat, then spread with peanut butter, jelly and mashed banana if desired. Roll up like the burrito and store in sandwich bags for an easy gluten free lunch.

Old-Fashioned Potato Soup

  • 1 carton low-sodium chicken broth
  • 3-4 potatoes, chopped finely
  • 1-2 carrots, shredded finely
  • 1 white or yellow onion, diced finely
  • 1 teaspoon fresh parsley, chopped (optional)
  • Salt and pepper to taste
  • 2 tablespoons cornstarch plus 3 tablespoons water


In medium-large stock pot, bring broth to a boil and add potatoes, carrots and onions. Boil until vegetables are soft (around 20-30 minutes). Remove from heat. Add fresh parsley to the pot. In a separate mixing bowl, beat together the milk and cornstarch, then add to the soup and return to a low heat. Heat until the soup just begins to boil and thickens, then remove from heat once more. Put into a Thermos for another easy gluten free school lunch.

Gluten Free Dinners

Veggie Pasta Supreme (with gluten free rotini)

  • 1 box gluten-free corn-based rotini
  • 1 can tomato paste plus enough water to turn into a semi-thick sauce base
  • 2-3 cups fresh tomatoes, chopped
  • 2-3 fresh basil leaves, chopped
  • 2 tablespoons minced garlic
  • 1 onion, chopped and sautéed in 1 tablespoon olive oil
  • Salt and pepper to taste


In a medium saucepot, add tomato paste and dilute with desired amount of water, then add vegetables, salt, pepper and herbs and simmer on a low heat. In the meantime, cook the pasta according to directions on the box. Pour sauce over cooked pasta and stir. You can serve this with gluten free bread rolls and a green salad for a perfect dinner.

Cowboy Cornbread Casserole

For the filling:

  • 1 pound lean ground beef
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 can red kidney beans, drained
  • 1 cup tomato sauce

For the topping:

  • 2 cup corn meal, fine
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • Dash of salt and pepper
  • Two eggs, lightly beaten
  • ½ cup shredded cheddar


For the filling, brown lean beef in a skillet and add onion and green pepper; sauté until the onion and green pepper is soft and the beef is cooked through. Drain excess fat, then return to the skillet. Add tomato sauce and kidney beans and mix well. Pour this mixture into the bottom of a 9×9 pan.

For the topping, sift the first four ingredients together, then add the cheese and beaten egg. Pour the cornmeal mixture over the beef mixture. Bake at 350 for around 30 minutes, until the top is golden brown and the filling is bubbling.

In short, a gluten free diet for your child does not have to feel weird or restrictive. Even if your child has been newly diagnosed, once you get comfortable with the principles of GF cooking, you can get creative and start converting many family favorites into alternative dishes your child – and whole family – will love.

Leave a Reply

Your email address will not be published. Required fields are marked *