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Although I myself don't have Celiac, I know a few people who do - and coming up with a meal that satisfies the requirements of gluten-free diet can be a challenge. Thankfully, there are some restaurants that provide delicious gluten-free options, but more often than not, it's easier to make something at home. My friend's mom knows a recipe for gluten-free cake that actually tastes as good or better than the regular kind! 

But, obviously, we can't all eat cake all the time, even if it is gluten-free. (Sad, I know.) So what are your favorite gluten-free recipes?

Laura Hogg asked this
July 14, 2011 at 9:21 AM



Here's a green tea ice cream recipe from one of my favorite authors, Ginny Karoub. She's a local Grand Rapidian.

I haven't tried it yet, but she is a big gluten-free believer.

Bri Luginbill answered
July 14, 2011 at 1:12 PM

Oooh, that looks yummy! I'll have to give that a go soon :)

Laura Hogg answered
July 15, 2011 at 4:01 PM

Some days it is tough to come up with a fresh meal idea when you have zero dietary restrictions, so I can certainly understand the challenge of a gluten free diet. Thankfully there are plenty of gluten-free alternatives available enabling you to prepare nearly any traditional meal safely!

And of course vegetables, fruit, poultry, meat, and beans are all gluten free (just use caution with canned beans as they may be preserved in a gluten containing liquid).

Here is a delicious meal whether you can or cannot have gluten adapted from Elana's Pantry:

****Chicken with Cherries and Kale**** (Serves 4)

1 ½ pounds skinless, boneless chicken breast 2 tablespoons grapeseed oil 2 tablespoons shallots, finely chopped 1 cup frozen cherries 2 tablespoons balsamic vinegar 1 tablespoon dijon mustard 1 bunch thinly sliced kale 2 tablespoons olive oil salt and pepper to taste

Rinse the chicken breast and pat dry With a mallet or skillet, pound the chicken breast to ¼ inch thickness Heat grapeseed oil in a large skillet over medium heat, then add shallots and saute for one minute Add cherries, cover and cook for 2-3 minutes, until cherries are soft and no longer frozen Add balsamic vinegar, then stir in mustard and kale Cover and cook over low heat 4-5 minutes, until kale is just wilted, stirring occasionally In another large skillet, heat olive oil over medium high heat Add chicken cutlets to the pan and sprinkle them with salt and pepper Cook 4-5 minutes on each side, until outside is browned and chicken is cooked through Transfer chicken to pan containing cherry sauce and kale Allow to marinate over low heat for 2-3 minutes so that chicken absorbs some of the sauce Serve

Jessica Corwin MPH RDN Health Coach answered
July 21, 2011 at 7:25 PM
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