 This page is for people with an allergy or intolerance to wheat. Some recipes use gluten-free grains such as quinoa (shown above / left), rice, millet and buckwheat. For those who need to avoid wheat but are OK with gluten, we have recipes that use wheat-free, gluten containing grains such as spelt, oats and kamut. Each recipe is coded based on ingredients. The meaning for each code can be found on our code key page.
Newest Recipes
Wheat & Dairy Free Sponge Cake
Nat's Flourless Peanut Butter Cookies
Rice Flour Chiffon Cake (GF)
Zucchini Loaves (with rye)
Gluten-Free Breadmaker Bread
Wheat-Free Categories
Breakfast & Main Dishes
Muffins & Quick Breads
Crackers & Yeast Breads
Cookies & Goodies
Cakes & Pies
Holiday Treats
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Related Articles
Gluten Reference Chart
Millet Fact Sheet
Wheat-Free Kids
Amaranth - The Grain With A Future
Quinoa: the mother grain
Baking Substitutions: how to work around common food allergies
The crock pot: an alternative bread machine
Surviving the Holidays with Celiac Disease
Bread Machine Success
Book Review: Bread Machine Baking for Better Health
Substitutes for Wheat in Baking
Recommended Books
Gluten-Free Bible
The Splendid Grain
Alternative Baking
Gluten-Free Gourmet Series
by Bette Hagman
Gluten-Free Gourmet
Gluten-Free Gourmet Cooks Fast & Healthy
More From The Gluten-Free Gourmet
Gluten-Free Gourmet Bakes Bread
Gluten-Free Gourmet Makes Dessert
Gluten-Free Gourmet Cooks Comfort Foods
Useful Links
Canadian Celiac Association
Celiac Sprue Association
Ask The Dietician - Gluten & Celiac Sprue
The Origins Of Agriculture–a biological perspective and a new hypothesis
The content on this site should not take the place of advice from your doctor. Visitors to this site agree to the terms and conditions in the disclaimer.
Copyright © 1999-2007 Robin L. Russell
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