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The mission of the Oklahoma Celiac Support Group is to make a positive difference in the lives of those living with Celiac Disease by providing support, education and opportunities to interact with fellow celiacs, as well as encourage the strict adherence to a gluten-free diet to promote a healthy and happy life.

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Please note: Recipe and content information was submitted by individual members who provided these dishes for the dinner. Be sure the ingredients you use are gluten free and watch for other ingredients which may be individually offensive. When looking for GF ingredients, consult company websites, contact maufacturers, ask the recipe provider (specified where available), or post your question on the message boards at www.okceliac.com.

4 cans 29 oz. Del Monte Whole Kernel Corn
2 T Country Crock Butter
2 - 8 oz. Philadelphia Cream Cheese
Salt
Pepper

Cook all together until done.

PUMPKIN BREAD (made in muffin tins)

¾ c. canned pumpkin
1 egg
¾ C. light brown sugar
¼ C. oil
¼ C. evaporated milk
½ C. potato starch
¾ C. cornstarch
¼ tsp. Baking soda
1 Tbs. baking powder
½ tsp. salt
1 Tbs. guar gum
½ tsp. cinnamon
¼ tsp. nutmeg
pinch (1/8 tsp ground cloves), optional

DIRECTIONS:

Combine pumpkin, egg sugar, oil, and milk – Mix well. Add remaining ingredients. Mix well to remove any lumps. Pour into 9 X 4 greased loaf pan. Bake 40 – 45 minutes @ 350 (done when toothpick comes out clean). Allow to cool in pan.

8 C. gluten-free cornbread (from scratch or mix)
1 C. or more of chopped onion
1 ½ C. chopped celery
1 ½ tsp. poultry seasoning
½ tsp. garlic salt
½ tsp. sage or more to taste
1/3 C. butter
1 C. milk

Directions:

Bake at 350, 1 hour, or until brown on top.

5 Herb-Ox bouillon cubes (gluten-free)
5 C. boiling water
1 stalk celery, chopped
1 medium onion, chopped

Cook covered 2 – 2 ½ hours. Mix some cornstarch thoroughly in liquid (water); Slowly add to cooked mixture, stirring constantly to avoid lumps. Note: Do not add seasonings, as bouillon will have yielded enough. (perhaps a little black pepper or your preference to taste)

1 pkg. Pistachio instant pudding
1 large can crushed pineapple, not drained
1 9 oz. carton Cool Whip
1 ½ C. miniature marshmallows
¾ C. chopped walnuts or pecans (optional)
Decorate with Maraschino cherries (optional)

Directions: Pour all in a bowl; Mix well and Chill

Mix in large bowl:
10 oz. bag broccoli slaw
2 med. Green apples, chopped
½ C. raisins

Dressing (1 minute in microwave) use microwave safe container

3 TBS brow sugar
¼ tsp. salt
¼ C. apple cider

Directions: Toss!

1 can (8 oz) crushed pineapple packed in juice (drain and reserve juice)
½ C water
1 TBS lemon juice
1, 3-oz pkg raspberry jell-o
1 can (14 oz) cranberry sauce (whole berry)
¾ c chopped celery

Directions:

Bring to boil: pineapple juice, water, lemon juice. Remove from heat. Add jello Stir until dissolved Add cranberry sauce and stir. Refrigerate until begins to set. Add pineapple and celery Refrigerate until firm.

Asparagus, 2 qts. chopped
Silk Soy Milk
Cornstarch
Sea salt

Heat and serve.

2 TBS. olive oil
1 large yellow onion, chopped
2 green bell peppers, seeded, deveined and chopped
2 pounds lean ground beef
1 can (28 oz) whole peeled tomatoes with basil
2 ½ C. cooked dark red kidney beans (or use canned beans, rinsed and drained)
2 C. cooked corn kernels (fresh, frozen, or canned)
3 TBS. red chili powder
1 tsp. salt

Heat oil in large cast-iron or soup pot over medium-high heat. Add onions, sauté for 2 minutes until translucent. Add bell peppers and sauté for an additional 2 – 4 minutes. Add ground beef. Stir and sauté until the meat is grown, 7 – 10 minutes.

Cut each whole tomato into 8 pieces (a large dice), and add to meat, onion and peppers. Cook an additional 2 minutes, stirring constantly. Add kidney beans, pinto beans and corn. Stir well. Bring to boil. Decrease heat to low. Stir in red chili powder and salt. Simmer 20 minutes, stirring occasionally.

4 C. canned tomatoes
2 Tbs. raw sunflower seeds or ¾ C. cashews
1 Onion
1 C. raw millet
1 C. chapped olives, optional
1 – 2 tsp. salt
2 tsp. Italian seasoning (= thyme and oregano)

Directions:

Blend tomatoes, sunflower seeds & onion until smooth. Add rest of ingredients; mix well. Place in casserole dish. Cover & bake 1 ½ hours at 350.

2 Tbs. chopped onion
1 Tbs. margarine
8 oz. cream cheese
1 (6 oz) can green chili’s (hot or mild)
1 (15 oz) can cream style corn
1 (15 oz) can whole kernel corn (drained)

Directions:

Heat oil in large cast-iron or soup pot over medium-high heat. Add onions, sauté for 2 minutes until translucent. Add bell peppers and sauté for an additional 2 – 4 minutes. Add ground beef. Stir and sauté until the meat is grown, 7 – 10 minutes.

Cut each whole tomato into 8 pieces (a large dice), and add to meat, onion and peppers. Cook an additional 2 minutes, stirring constantly. Add kidney beans, pinto beans and corn. Stir well. Bring to boil. Decrease heat to low. Stir in red chili powder and salt. Simmer 20 minutes, stirring occasionally

(from FOODS OF THE SOUTHWEST INDIAN NATIONS by Lois Ellen Frank (Ten Speed Press, 2002).

(Ingredient list only) Green Beans
Chopped Onion
Turkey Bacon
Dried Dill Weed

RICE and BEANS with VEBETABLES
By David Lapham, member

1 can Eden Organic Rice & Beans
1 can black olives
1 lb. package VIP Stir Fries California & Franciscan
Colby Jack grated cheese, as desired
1 4 oz can mushrooms
Annoint (don’t baptize) with Extra Virgin Olive Oil

Directions:

Microwave stir-fry until soft. Stir in beans & rice and cheese. Cut olives to desired size, and then stir in olives and mushrooms.

6 medium beets, peeled and cut into chunks
2 ½ Tbs. olive oil (divided: 2 Tbs. & ½ Tbs.)
2 coves minced garlic
1 tsp. kosher salt
1 tsp ground black pepper
1 tsp. sugar
3 medium sweet potatoes cut into chunks
1 large sweet onion, chopped

Directions:

Preheat oven to 400 F (200 C) In a bowl, toss beets with ½ Tbs. olive oil to coat. Spread in single layer on a baking sheet. Mix remaining 2 Tbs. olive oil, garlic powder, salt, pepper, & sugar in large resalable plastic bag. Place sweet potatoes and onion in bag. Seal bag, and shake to coat vegetables with the oil mixture. (beets n’sweets, cont’d) Bake beets 15 minutes in preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes until all vegetables are tender.

2 tsp. gluten-free flour
2 C. gluten-free flour
2 tsp. xantham gum
2 C. granulated sugar
1 tsp. baking soda
1 tsp. ground cinnamon
¼ tsp. salt
¾ C. water
1/3 C. butter
¼ C. unsweetened cocoa
½ C. low-fat buttermilk
1 tsp. vanilla extract
2 large eggs

ICING:

6 Tbs. butter
1/3 C. fat-free milk
¼ C. unsweetened cocoa
3 C. powdered sugar
¼ C. chopped pecans, toasted (optional)
2 tsp. vanilla extract

Preheat oven to 375.

CAKE:

Coat 15 X 10 jelly-roll pan with cooking spray and dust with 2 tsp. gluten-free flour. Set aside. Lightly spoon flour into dry measuring cups. Combine 2 C. flour & next 5 ingredients (flour through salt) in large bowl. Stir well with whisk. Combine water, ½ C. butter, and ¼ C. cocoa in a small saucepan; Bring to boil, stirring frequently. Remove from heat; pour into flour mixture. Beat at medium speed of mixer until well-blended. Add buttermilk, vanilla, and eggs, and beat well. Pour batter into prepared pan Bake at 375 for 17 minutes or until wooden pick inserted in center comes out clean. Place on wire rack.

ICING:

Combine 6 Tbs. butter, milk, and ¼ C. cocoa in a medium saucepan. Bring to boil, stirring constantly. Remove from heat and gradually stir in powdered sugar, pecans, and 2 tsp. vanilla. Spread over hot cake. Cool completely on wire rack.

Yields 20 servings
Note: can be baked in 13 X 9 inch pan @ 375 for 22 minutes.

½ c. butter-flavored shortening (be sure GF)
¼ c. white sugar
½ c. brown sugar
½ tsp. vanilla
1 egg
½ tsp. baking soda
½ tsp. salt
1 c. plus 2 Tbs. rice flour
6 oz chocolate bits

Cream shortening, sugars, and vanilla together. Add egg and blend. Add soda, salt, and flour; blend again. Add chocolate bits.

Place on nonstick cookie sheet and bake 7 – 8 minutes at 325.

Ingredients: 4 eggs 2 c. sugar 2 tsp. vanilla ¼ tsp. salt 1 ½ c. GF flour 2 sticks butter 1/3 c. cocoa 1 c. pecans ICING 1 stick butter 1/3 C cocoa 1 lb. powdered sugar 1 tsp. vanilla 1/3 C Pet Milk

Prepare Brownies:

Beat eggs well. Add sugar and beat again. Stir in vanilla, salt and flour. Melt butter and blend cocoa. Add nuts. Bake at 350 for about 30 minutes in greased 10 X 15 X 1 inch pan

Prepare Icing:

1 stick butter and 1/3 c. cocoa. Add 1 lb. powdered sugar, 1 tsp. vanilla and 1/3 c. Pet milk. Ice brownies while hot.

1 can GF cherry pie filling
1, 12 oz carton of Cool Whip
1 can GF pineapple tid bits, drained
1 c. chopped pecans
1 c miniature marshmallows (GF)

Mix all ingredients; allow time to chill before serving.

Streusel Topping
¼ c. sorghum flour
½ c. shortening
¾ c. sugar
½ c. potato starch
¾ c. cornstarch
2 tsp. baking powder
½ tsp. salt
1 ½ tsp. xantham gum
¼ c. milk
½ tsp. cinnamon

Main Ingredients

5 – 6 medium apples, peeled, cored, chopped (5 cups)
1 ½ tablespoons cornstarch
2 Tbs. sugar (bit more for tart apples)
¼ tsp. cinnamon

Directions

Preheat oven to 375 degrees Combine all streusel ingredients in bowl. Mix to form small clumpy pieces. (If you over mix you may simply break off small pieces of topping to form small pieces. Set aside.)

In large bowl, combine apples, cornstarch, sugar, and cinnamon. Toss to coat well. Put apple mixture into lightly greased pie plate or 1 ½ qt. casserole. Top with streusel mixture Bake 35 minutes, until apples are tender and streusel is browned.

Ingredients:

Pecans
brown sugar
Bob’s Red Mill Gluten-Free All Purpose Flour
eggs
butter vanilla
baking powder
xantham gum
salt
powdered sugar

Measures:
1 c. chopped pecans
1 c. brown sugar
5 Tbsp. GF all purpose flour (Bob’s Red Mill detailed above)
1/8 tsp. baking powder
¼ tsp. xantham gum
pinch salt
2 eggs
1 tsp. vanilla
2 Tbs. butter
powdered sugar for dusting

Recipe:

Preheat oven to 350 Place butter in 8 X 8 in. pan and place it in oven to melt butter. In a medium mixing bowl, stir together: pecans, brown sugar, flour, baking powder, xantham gum, & salt. In a small bowl, beat the egg with the vanilla. Pour over the pecan mixture and stir just until everything is moistened. Pour over melted butter in baking dish. Bake for 20 minutes; cool for 1 hour. Dust with powdered sugar before serving.

Crust:
Butter
Rice Butter
Envirokidz Vanilla Animal Cookies

Filling:
Cream cheese (Wal-Mart brand is gluten-free)
Granulated sugar
Packed brown sugar
Cornstarch
Ground cinnamon
Ground ginger
Salt
Allspice
GF Vanilla extract (ie: Authentic Foods)
4 large eggs
1 (15-oz) can pumpkin (Libby’s)

1 2# can crushed pineapple
2 Tbs. cornstarch
2 eggs, beaten
½ c. sugar (or 1 c. to taste)
½ c. water
cinnamon to taste

Preheat oven to 375. Grease an 8 X 8-inch pan with butter. Beat eggs until well mixed. Add water and pineapple and stir. Mix cornstarch and sugar together well and stir into pineapple mixture until well blended. Pour into greased dish and sprinkle with cinnamon. Bake for 25 – 30 minutes. Serve warm or at room temperature. Store in refrigerator.