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Donna’s Dishes
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A!Gluten)Free,!Casein)Free!
Jumpstart!Cookbook!
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Tips,!recipes,!&!other!tools!that!will!help!make!a!gluten)
free!and!casein)free!diet!a!little!easier!
Dear Fellow Warrior,
Congratulations on making the decision to change the food you, your
family and/or child eats. When starting out on a gluten-free casein-free
(GFCF) diet, the process can seem a bit overwhelming but Generation
Rescue is here to help ease the burden. In this resource guide, we will give
you some valuable tools to make you feel better equipped while
transitioning to a GFCF lifestyle which will help guide you on your journey
to a happier and healthier life.
In 2006, I was running two successful Café & Bakeries, which is when I
began baking GFCF. After working with Jenny McCarthy, I was quickly
nicknamed the “Cookie Lady” by many children that I had the pleasure of
working with. It was there I invented all the recipes included in this guide.
My goal was to create a book for you with tips, recipes, snack ideas,
favorite foods, basic word terminology and much more. After years of
trials, and yes flops, I have perfected some yummy, easy, recipes to keep
you on the diet, while staying within budget.
There are a lot of products that have hidden words for gluten or wheat so
reading the package before buying is key (See list of hidden words for
gluten). I’ve found buying a product with the least amount of ingredients
to be the best for you. Going to the grocery store does not have to be
frightening; it can actually be a fun family outing! Just make a list, plan
ahead, know what is GFCF and turn it into a field trip where everyone can
help find something in the store.
I’m sharing these recipes with you in the hopes of making each of your
lives a little simpler. The years I have spent in my kitchen creating these
recipes will be all worth it if you can report enjoyment and smiles with
your family at home in your kitchen. My motto is “Recovery is Real.” I have
seen it, I believe it, and it is the reason I continue to pay it forward each
day of my life. Happy GFCF cooking and baking!
Donna Gordon-Teixeira
Private Chef California, Arizona
Generation Rescue Volunteer, since 2009
Donna’s Dishes
Getting Started
The road to autism recovery begins with diet. That is, choosing foods to add and
remove from their diet is the first step to improving the health and well being of an
individual with autism. Certain food substances (most notably gluten and casein) are
known to be problematic for a child with autism, and should be avoided – and other
foods rich in healing nutrients are beneficial when added to children’s diets. Attention
to these factors is intended to help balance biochemistry, affect systemic healing, and
provide relief of autism symptoms. In simple terms, these are the underlying tenets of
diets for autism.
Gluten-Free/Casein-Free (GFCF) Diet:
Parents are becoming increasingly aware of the many benefits children see when they
implement the GFCF diet. Removal of gluten and casein—the gluten-free and caseinfree (GFCF) diet—is a great way to begin nutritional intervention for autism, the diet is
not difficult to do, and with some basic insights you can get started right away.
Gluten is the protein in wheat, as well as other grains including rye, barley, spelt,
kamut, and commercial oats, and casein is the protein in dairy. These proteins have
been found to be problematic for many children on the spectrum, eating foods
containing them can affect their body’s physical and cognitive functions. Eliminating
those foods (and ingredients containing these food proteins) from your child’s diet
can help improve many symptoms of autism. It can help children feel and learn better
by reducing inattentiveness and hyperactivity, improving speech and language,
decreasing digestive disturbances, and can have the following additional benefits:
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Fewer GI issues- less gas, better stools, less constipation
Improved Mood
Fewer meltdowns
Improved eye contact and social skills
Improved sleep
Reduction in Stimming (Self-Stimulating Behaviors)
Foods and nutrients can impact the symptoms of autism. Autism is a whole-body
disorder; the gut-brain connection is an important area for parents to understand. The
foods and substances that children eat directly impact what happens in their brain—
and parents’ food choices can have a direct affect. These GFCF basics can help you get
started with this important dietary approach. With a little practice and familiarity, GFCF
can easily become a regular part of your family’s health and healing program.
Donna’s Dishes
Hidden Words for Gluten
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Wheat Barley Rye
Barley (Flakes, Flour, Pearl)
Breading, Bread, Stuffing
Brewers Yeast
Bulgar
Couscous
Durnum (type of wheat)
Farro (spelt/dinkel)
Graham Flour
Hydrolyzed wheat protein
Kamut (wheat protein)
Malt-Malt extract-syrup or flavoring
Malt vinegar
Malted Milk
Oatmeal-Oat Bran- Whole oats (unless they are from un contaminated
oats GF)
Rye Bread and Flour
Seiten (meat-like food found in many vegetarian dishes derived from
wheat gluten)
Semolina
Spelt (a type of wheat also known as faro)
Wheat Bran
Wheat Flour
Wheat Germ
Wheat Starch
Farina
Fu (gluten used in Asian dishes)!
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Hidden Words for Casein
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Artificial Butter flavor
Whey in all forms
Butter or Butter fat
Whole Milk
Butter Oil
Yogurt
Buttermilk
Caseinates
Cheese
Condensed Milk
Cottage Cheese or Curds
Cream
Custard
Dry Milk
Evapratated Milk
Ghee
Goats Milk
Half& Half
Hot Dogs unless they are Gfcf and nitrate free
Lactalbumin and (phosphate)
Lactic acid starter
Lactoferrin
Lactose
Lactulose
Low-fat Milk fat
Lunch Meat unless GFCF without Nitrates
Magnesium caseinate
Malt
Malted Milk Margarine
Milk in ALL FORMS condensed, dry, evaporated, powdered, skimmed whole, nonfat,
goats milk, and milk for other animals.
Milk Cheese lactulose
Milk powder
Milk protein
Milk solids
Naturlose, a sweetener derived from whey
Non-dairy creamers and butters
Non-fat milks
Nougats
Powdered Milk
Pudding
Sausage
Sodium Lacttylate
Sour Cream
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Donna’s Favorite Basics- Shopping List
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Breads:'
These'are'good'gluten'free'alternative'breads,'but'they'can'be'pricey.'I'suggest'you'
master'baking'your'own'bread'with'the'recipe'in'this'guide.'You'will'save'a'lot'more'
money'in'the'long'run'by'baking'&'freezing'your'own.'
• Udis'white&'stoneDground'wheat'
• Stoneybrook'
• Rudi’s'
• Tortilla’s'GF'Mission'or'Udis'
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Cheese:'
• Daiya'dairy'free'casein'free'cheddar'&'mozzarella'
o Available'in'Shreds'and'Blocks'
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Butter/Margarine:'
• Earth'Balance'Buttery'Spread'
o Regular,'or'Soy'Free'are'great'for'allDpurpose'and'baking''
• ShorteningD'Spectrum'(non'hydrogenated'&'vegan)'
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Milk'Alternatives:'
• AlmondD'Califia'Farms,'So'Delicious'
• CoconutDSo'Delicious,'Thai'Kitchen'Organic'Coconut'Milk'(can)'
• Rice'Rice'Dream'
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Whipped'Cream:'
• Coco'Whip'So'Delicious'
• Culinary'Coconut'Milk'for'special'baking'at'the'holidays'is'available'by'So'
Delicious'(its'richer'but'usually'only'seasonal'great'for'pies)'
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Sauces,'Dressings'&'Condiments:'
• Heinz'Ketchup'
• French’s'Mustard'
• Lea’'Perin'Worcestershire'sauce'
• Kikkoman'GF'Preservative'free'Soy'Sauce'
• Kikkoman'Tamari'Sauce'
• Cattleman’s'BBQ'Sauce'
• Annie’s'Natural'Red'Wine'&'Olive'Oil'Vinaigrette'dressing'
• Amy’s'Organic'Tomato'Basil'Pasta'Sauce'
• Ortega'Thick'&'Chunky'Salsa'
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Snack'Foods:'
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Popcorn'
Rice'Cakes'
Trail'Mix'
ChipsD''
o Trader'Joes'Cheese'Crunchies'
o Tortilla'Chips'
HummusD'try'with'veggies'or'rice'crackers'
Rice'Crackers'
Almond'ButterDwith'rice'crackers'or'apples'
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Ingredient
Subsitutes
Donna’s Secret GLUTEN-FREE All-Purpose
Flour Blend
Makes 9 cups
4 cups brown rice flour
2 cups sweet white sorghum flour or white rice flour*
2 cups potato starch
½ cup tapioca flour or starch (goes by both names, depending on the brand)
½ cup cornstarch **
5 teaspoons xanthan gum
Put all the ingredients in a bowl and sift well. Store in the freezer in an airtight
container. Always bring the flour to room temperature before using it in baking.
* For a lighter blend, use white rice flour
** For those with a corn sensitivity, substitute ½ cup tapioca flour or starch, or
arrowroot.
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Donna's Egg Replacer (Makes about 45-50 eggs)
(Great for kids with egg allergies)
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1!1/2!cups!tapioca!starch!
2/3!cups!baking!powder!
1/3!cups!baking!soda!
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1!egg=!!1/2!tablespoon!replacer!powder!with!2!tablespoon!water!
1!egg!yolk=!1/2!tablespoon!replacer!!with!1!tablespoon!water!!!
To!obtain!a!thick!egg!white!merengue!texture,!whip!at!high!speeds.!The!trick!is!to!decrease!the!
water!and!add!in!the!replacer!as!you!whip.!This!takes!practice!but!it!does!work!!
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Basic Dry Rub
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2 T Kosher Salt
2 T Mild Chili Powder
2 T Paprika
2 T Garlic Powder
2 T Onion Powder
2 Tsp Cumin
2 Tsp Oregano
1 Tsp Allspice
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Mix these entire ingredients together- store in an airtight container. This is great on all
types of meat and poultry.
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Breakfast
Egg Scramble
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6-8 Cage Free Organic Eggs
1-tablespoon olive oil
1/8-cup coconut milk
½ fresh onion
Fresh spinach
Fresh mushrooms
¼ teaspoon sea salt
¼ teaspoon pepper
½ zucchini
Scramble the eggs thoroughly add milk and spices. Chop up all the veggies and set
aside
Heat skillet add olive to pan sauté veggies in pan- then mix in the eggs scramble
together cook thoroughly - enjoy
****Try variations with different vegetables or add in dairy free cheese ****
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GFCF BLUEBERRY MUFFINS
Nothing is more pleasant than the smell of fresh baked muffins in the morning. This quick
and easy gluten free Casein free recipe that you can swap out the blueberries for any fruit
or even dairy free chocolate chips! Try variations this muffin staple will be a family favorite!
Makes 12 muffins
I stick Earth Balance Vegan Butter melt in a pan and set aside to cool
1 large egg or Donna’s Egg Replacer (1 egg equivalent)
1-teaspoon pure vanilla extract
1-cup coconut milk (I use canned for this one), rice milk or almond milk
2 cups gluten-free all-purpose flour (see recipe in book)
1/2 cup plus 2 teaspoons raw cane sugar or coconut sugar
1-tablespoon baking powder
1/2-teaspoon salt
1-cup organic fresh or frozen blueberries
Melt the butter stick in a small pan and set aside to cool. Transfer to a small bowl. Add
the vanilla, egg and milk and beat with a spatula until well blended. Set aside.
In a large mixing bowl, combine the flour, 1/2-cup sugar, baking powder, and salt.
Combine with a table fork. Add the liquid ingredients and the blueberries to the flour
mixture using a rubber spatula. Mix lightly to blend.
Line 12 muffin tins with paper liners and spoon equal amounts of batter into the cups.
Sprinkle the tops with the remaining 2 teaspoons of sugar. Bake in a preheated 375˚F
oven for 18-20 minutes until the tops are brown and a toothpick inserted in the center
comes out clean. Cool on a wire rack for about 15 minutes before removing pan.
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Gluten Free Granola
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1 Cup GF Rolled Oats
3 Tablespoons pepitas (pumpkins)
½ cups flaked coconut
1/3-cup coconut sugar
¼ teaspoon salt
¼ teaspoon cinnamon
¼ vanilla
1 egg white
1-teaspoon grape seed oil
3 tablespoons water
3 cups walnuts
Preheat oven to 300 degrees
Using a food processor pulse oats/pepitas/coconut sugar and cinnamon to a course
rough chop.
Using an electric mixer eat egg white until foamy but not stiff, add in oil water and
vanilla.
Add walnuts to liquid until they are wet use hands.
Add dry ingredients to wet ingredients and mix together with hands just until they are
incorporated do not over mix. It will look like granola at this point.
Bake on a parchment lined baking sheet by spreading it out and carefully stirring ½
way through – watch closely not to over bake or burn.
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Maple Brown Sugar Bacon
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This is sure to delight the whole family
1 pound nitrate free bacon
¼ cup brown sugar
Basic Dry rub (see Ingredient Substitutes)
¼ cup approx maple syrup
Start by generously coating bacon with the dry rub
Heat skillet on stovetop- cast iron works best if available.
Place bacon in pan and begin to cook – pour off grease-sprinkle brown sugar in pan
using ½ and then use ½ of maple syrup as well.
Flip bacon over and use rest of sugar and syrup.
Finish cooking bacon and serve.
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Additional Quick & Easy Breakfast Ideas
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GF cereal with almond or rice milk
GF pancake mix with fruit
GF oatmeal with fruit
Eggs and bacon/sausage/Canadian bacon
GF English muffin with almond butter
GF Toast with almond butter or sun butter
GF Waffles with agave syrup
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Lunch
Donna’s Favorite GLUTEN-FREE BREAD
Makes 1 loaf
1 tablespoon dry active yeast
1 1/2 tablespoons white granulated sugar
1 1/4 cups warm water
1 1/3 cups rice flour
2/3 cups sorghum flour or tapioca flour
1/2-cup potato starch
1/2-cup cornstarch
1/3-cup vegetable oil
3 eggs or 1 ½ recipe Egg Replacer
1-tablespoon xanthan gum
1-teaspoon sea salt or regular salt
1. Grease a 9X5-in loaf pan.
2. Dissolve yeast and sugar in warm water in a bowl. Let stand until the yeast softens
and begins to form creamy foam, about 5 to 10 minutes.
3. Combine yeast mixture, rice flour, sorghum flour, potato starch, cornstarch,
vegetable oil, eggs, xanthan gum, and salt together in the bowl of an electric mixer.
Mix on medium speed until incorporated, about 2 minutes.
4. Spoon the dough into the prepared loaf pan. Smooth the top of the dough with the
back of a wet spoon. Place in a warm place until it has risen just over the top of the loaf
pan, about 1 hour.
5. Bake in a preheated 375˚F oven until the loaf is medium golden brown, about 25
minutes.
Donna’s Dishes
The GFCF Croquet Monsieur Sandwich
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This is Fabulous and very easy to make!
Makes 1 Sandwich Prep 5 minutes total time 10 minutes
2 slices GF bread
1 egg
1/4 cup coconut milk (canned)
1 tablespoon Dijon mustard
1 slice thick ham nitrite free (I use Boars Head)
1 slice Swiss cheese or provolone cheese (Daiya Brand Dairy Free)
Combine egg milk and mustard in a shallow dish, then add the bread and soak a few
minutes, flipping over for another minute.
Place slice of bread on hot pan sprayed with cooking spray.
Layer on ham and cheese and then top with other slice of bread and apply pressure to
press sandwich together.
Cook for about 2-3 minutes then carefully flip over sandwich and cook another minute
or two until golden brown.
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GFCF Chicken Fingers
1 package free range antibiotic free chicken tenders
1 cup GF All Purpose Flour
½ teaspoon baking soda
2 teaspoons paprika
1 teaspoon salt
½ teaspoon pepper
1 teaspoon garlic
2 teaspoon onion powder
2 eggs or egg replacer equivalent
1 tablespoon almond, coconut, or rice milk
½ cup your choice of oil for pan frying the chicken
Place oil in cast iron pan for frying and heat on med flame.
Rinse chicken thoroughly and cut into desired chunk sizes. Dry the chicken in a paper
towel and set aside.
In a shallow pie dish, mix together all the dry ingredients until they are well
incorporated.
In a separate shallow pie dish or plate, beat the eggs and milk together.
Dip chicken in flour, then egg, then flour mixture, then into oil and fry until golden
brown.
on paper towel to blot excess oil from chicken. Enjoy!!
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Cajun Red Potato Fries
Makes 6-8 servings
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12 medium red potatoes
3 tablespoons olive oil
3 tablespoons Cajun seasoning (recommend Mrs. Dash)
3 tablespoons chopped fresh parsley
2 tablespoons granulated garlic
Cut the potatoes in wedges, about 6 per potato.
Put the oil and seasoning in a large mixing bowl and toss in the potatoes wedges to
cover completely and evenly.
Place the potatoes on a greased baking pan and roast in a preheated 375-degree oven
for 40 or until crisp.
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Roasted Vegetable Pasta
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8 ounces uncooked penne pasta
1 8-ounce package of baby portabella mushrooms
I red onion (sliced)
2 cups grape or cherry tomatoes
1-tablespoon olive oil
½ teaspoon salt
¼ teaspoon freshly ground pepper
¼ cup dry white wine
1 cup frozen petite green peas thawed
¼ cup fresh parsley
¼ cup (1 ½ ounces) thinly sliced or shaved provolone dairy free daiya brand cheese
Preheat oven to 475
Cook Pasta according to directions omitting any salt or oils from water during the
preparation. Drain and keep warm.
Combined the mushrooms, red onion, tomatoes, olive oil, salt, pepper and toss well to
coat.
Arrange mushroom mixture on a loaf pan drizzle wine over them and bake at 475 for
15 minute then turn veggies over bake an additional 7 minutes until they are tender
and lightly browned.
Combined pasta, veggies and peas in a large bowl. Top with parsley and cheese and
serve.
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Additional Quick & Easy Lunch Ideas
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Almond butter and banana sandwich on GF bread
Turkey and Daiya vegan cheese sandwich on GF bread
BLT on GF bread
GF mini pizzas with Daiya vegan cheese
GF chicken nuggets with veggie or GF pasta
GFCF soups
Chili
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Snacks
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GFCF Rolled Oat Bars
1 cup rolled Oats (GF Red Mills or other certified GF brand)
½ cup GF Flour (I use my GF all purpose flour recipe in guide)
½ cup packed light brown sugar
¼ teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon Cinnamon
½ teaspoon sea salt
1/3-cup honey
Add in’s to total one cup
Add ins:
Shredded coconut
Dairy free chocolate chips
Dried cranberries other dried fruit
Chopped almonds
Grease an 8x8-baking dish with spectrum shortening or coconut oil (this keeps recipe
dairy free.)
Mix all ingredients together thoroughly
Press ingredients into the 8x8 pan and bake at 325 degrees for 18-20 minutes
Cool and slice into bars
Wrap individually with plastic wrap and enjoy!
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Gluten Free Butternut Squash Dip
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2 1/2 pound Butternut squash
1 1/2 teaspoons olive oil for squash
1 tablespoon olive oil for recipe
1 1/2 cups chickpeas/garbanzo beans
2 tablespoons Tahini (I use Arrowhead Mills Organic Sesame Tahini)
2 garlic cloves
1 whole fresh lemon juiced
2 tablespoons water
1/2 teaspoon smoked paprika or regular paprika if you prefer non-smoky flavor
1/4 teaspoon cumin
dash ground pepper
Preheat oven to 425 degrees
Cut butternut squash in half and take out seeds
Use the 1 1/2 teaspoons of olive oil and rub it on the face of the butternut squash
Place the squash flesh side down on a foil lined cookie sheet in the oven and bake 30
minutes
Remove and cool- then scoop out 1 1/2 cups and store any leftovers in a Ziploc freezer
bag
ADD: 1 1/2 cups squash, 1 tablespoon olive oil, chickpeas, tahini, garlic, lemon juice,
and water in a food processer or blender until smooth. Then add spices and blend one
final time.
Pour into a serving dish and serve with your favorite gluten free crackers or with fresh
vegetables.
Delicious.
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Power Snack Frosty
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3/4/cup(1!cup!Almond!milk!
15!ice!cubes!
½!teaspoon!vanilla!
2!Tablespoons!unsweetened!cocoa!powder!
1/3!banana!!
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Blend!on!high!speed!until!ice!is!fully!crushed.!
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Smoothie
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1!cup!dairy!free!milk!substitute!(I!use!the!canned!Thai!Kitchen!Pure!Coconut!milk)!
1!peeled!sliced!banana!
1!teaspoon!vanilla!
1!cup!your!choice!frozen!berries!or!fruit!(strawberries,!raspberries,!mangos!
pineapple!etc.)!
1!cup!ice!
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Blend!all!together!on!high!speed!until!smooth!and!delicious!!!!
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Additional Quick & Easy Snack Ideas
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Chips: tortilla chips, or corn chips
Pretzels
Snack bars- GFCF Brands- Larabar, Clifbar, or homemade
Applesauce- watch sugar content
Organic berries
GF quesadilla with Daiya cheese, use corn tortillas
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Dinner
Lemon Chicken
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4 skinless boneless chicken breasts
1-teaspoon salt
½ teaspoon pepper
1/3 cup GF All Purpose flour
4 tablespoons Earth Balance butter
2 tablespoons olive oil
¼ cup chicken broth
Juice of 1 lemon
8 lemon slices
¼ cup chopped flat leaf parsley
Place each chicken breast between 2 pieces of plastics and flatten out to ¼ thickness
Mix flour and spices together and dredge each chicken breast in flour mixture until
they are fully covered.
Place one tablespoon of butter and one tablespoon of olive oil in a skillet- cook ½ the
chicken until golden brown on both sides. Remove chicken.
Put last tablespoon of olive oil and another tablespoon of butter in pan and repeat
with remaining chicken. Set chicken aside, but keep warm.
Add chicken broth and lemon juice to the skillet to loosen the bottom of the skillet
Then add the 8 lemon slices, stir until thick and add remaining butter and parsley
Pour over chicken and serve.
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Sirloin Steak With Merlot-Balsamic
Reduction
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1/2 cup Merlot (alcohol cooks out)
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire Sauce
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon sea salt
1 (1 pound) boneless sirloin steak 1/2 inch thick (trimmed)
cooking spray
1 tablespoon canola or olive oil
1/2 cup finely chopped shallots (about 3 medium)
Combine the first 5 ingredients in a large heavy duty zip lock bag. Add steak to bag
and seal. Marinate at room temperature 15 minutes, turning frequently.
Heat a large non-stick skillet on medium heat and coat the pan with cooking spray.
Remove meat from bag saving the marinade.
Place steak in the pan and cook for 3 minutes on each side. Remove steak from the
pan and cover to keep warm.
Add oil to pan and then add shallots- cook 2 minutes and shallots will begin to turn
brown.
Stirring frequently add in marinade, scraping the bottom of pan to loosen brown bits,
and bring to a boil or until it is reduced to about a 1/4 cup.
Cut steak diagonally across the grain into slices. Spoon sauce over steak and serve with
potatoes.
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Cheesy Drop Biscuits
I developed this recipe to fill the every-increasing demand for children who love cheese. It
incorporates dairy-free and casein-free cheese, along with gluten-free drop biscuits. I used
to make these in the bakery. Serve with pasta or soup. If you are eliminating eggs,
substitute Donna’s Egg Replacer and omit the egg whites.
Makes 12 rolls
1/2 cup white rice flour
1/2 cup sorghum flour
1/4 cup millet flour
1/4 cup tapioca flour
1/4 cup cornstarch
2 tsp xanthan gum
1 package active dry yeast
1 teaspoon salt
2 tablespoons flaxseed meal
2 whole eggs, room temperature
2 egg whites, room temperature
1 cup warm water
2 tablespoons vegetable or canola oil
2 tablespoons honey
2 tablespoons apple cider vinegar
½ cup Daiya dairy-free shredded cheese
1. Combine the flours, cornstarch, xanthum gum, yeast, and salt in a medium bowl
with a wire whisk. Whisk in flaxseed meal.
2. Combine the eggs, egg whites, water, oil and honey in a separate large bowl. Using
a hand mixer set on low or medium speed, beat until the mixture gets frothy. When
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fully combined, slowly add dry ingredients mixture, scraping down the sides of the
bowl. Mix until fully blended, with no lumps.
3. Line a cookie sheet with parchment paper. Use a large spoon covered with oil
(because the dough is sticky) and drop the dough on a sheet, about an inch apart.
4. Cut a piece of saran wrap the size of the cookie sheet and spray with non-stick
cooking spray. Lay over the dough balls.
5. Preheat the oven to 200˚F. Turn oven off as soon as it reaches temperature.
Immediately put the dough in the oven and let it rise for 90 minutes. Do not open the
oven.
6. Remove the saran wrap, sprinkle with the cheese, and increase the temperature to
350˚F. Bake for 30 minutes or until the crust is golden brown.
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Salmon Salad Tacos
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8 ounces of Salmon without Skin
½ small avocado cut to a small dice
1 large orange sectioned and cut into ½ inch chunks
½ small red bell pepper diced small
2-tablespoon pepitas
1-tablespoon fresh oregano
¼ teaspoon chili powder
¼ teaspoon salt
Fresh ground pepper to taste
1-ounce fresh spinach leaves
6 taco shells hard or soft
Place lightly oiled medium skillet in the oven and preheat to 325 (Cast iron works
best). When pan is hot, add salmon and roast about 15 minutes. Remove and let cool.
While salmon is roasting, fold together the diced avocado, orange sections, red
pepper, pepitas, oregano, chili powder, salt and pepper, and chili powder.
When salmon is cooked, remove and place in refrigerator to cool. Once cooled, flake
the salmon into the bowl with the other ingredients.
Fold in the spinach leaves and chill until ready to serve.
Serve in taco shells or lettuce wraps if you have a corn allergy. Delicious!
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Ingredients
GFCF Pizza Dough
2 large Potatoes Boiled with skin on to fork tender
1/3 cup water 110 degrees
2 teaspoons agave syrup or honey
1 ¼ ounce package active dry yeast
1-cup white rice flour
½ cup tapioca starch
Kosher salt
1 large egg white
3 table spoons olive oil
You will need a Potato Ricer, which looks like a large garlic press for potatoes!
And a stand mixer with a paddle attachment for this recipe
When the potatoes are cool enough to handle- gently peel the skin off both and work
them through the ricer…you should end up with about 2 cups of potato.
Stir together the 110 degree water, agave and yeast in a measuring cup or small bowl
and let this sit about 5 minutes- if you have your water the correct temperature you
will see a foam develop - If not discard the liquid and start over with new yeast until
you get foam
In your stand mixer bowl add the potatoes, rice flour, tapioca starch, ¾ teaspoon salt
with the paddle attachment…mix together until it forms a fine crumble- add in egg
white and oil, slowly add in foamy yeast mixture until it comes together- It will be a
tacky consistency. At this point cover bowl with plastic wrap and place in a warm area
for 1-1/2 hours, the dough should double in size
Remove dough and form into 4 balls for small pizzas or 2 balls for medium pizzas
The dough can be frozen at this stage and thawed out later for use or made into pizzas
now
Also you can form into crusts and freeze them for use later, which are all great time
saving ideas!
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Additional Quick & Easy Dinner Ideas
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• All lean meats with all green veggies are great options
• GF pasta with organic pasta sauce, with turkey or chicken
sausage
• Chicken Stir-fry with veggies
• Sweet Potatoes
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Desserts
GFCF Sugar Free Chocolate Mousse
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½!Large!ripe!avocado!peeled!and!cut!into!pieces!
1!Banana!cut!into!pieces!
4!organic!Medjool!dates!(if!you!cannot!find!them!use!6!regular!as!Medjool!are!
larger)!
½!teaspoon!vanilla!
3!Tablespoons!unsweetened!cacoa!powder!
¼!cup!GF!milk!of!choice!(almond,!coconut!etc)!
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Place!everything!into!a!highIspeed!blender!or!food!processor!blend!until!smooth!
and!you!have!a!nice!mousse!like!texture.!
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Pour!into!ramekins!and!refrigerate!until!very!cold.!
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Garnish!with!So!Delicious!CoCo!whip!and!shaved!chocolate!and!a!raspberry.!!
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They!look!gorgeous!!!!
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Donna's Best Banana Bread
Now this is one I still get called for, I am still making multiple loaves and passing them
out to friends, clients, and family. I have people tell me all the time they have no idea
its Gluten free. Gone are the days of making separate baked goods in the house just to
meet special food needs, because the other family members that were not on the diet
didn't like the taste……. They will love this one I promise!
VARIATIONS:
You can also add 1/2 cup of chopped nuts. Dried fruit or chocolate chips to this if no
allergies are present.
Now remember the key to great tasting banana bread is having really ripe bananas, I
mean black so wait until you have ripe bananas if you can
2 cups Donna's GF All Purpose flour (see table of contents)
1 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs ( or egg replacer recipe page xx)
1 1/2 cups very ripe bananas approx. 4-5
1/2 cup Earth Balance vegan butter
1 cup cane sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
Preheat oven to 350 degrees and lightly grease a 9x5 loaf pan and set it aside.
In a large bowl combine the GF flour, baking soda, cinnamon and salt.
In another large bowl cream together the butter and sugar, add in the eggs and
vanilla, then stir in the bananas just until blended. Add flour mixture in and stir again
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just until blended. DO NOT OVER MIX.
This is also where you add in 1/2 cup of nuts or any dried fruit or other additions you
like.
Pour into your greased loaf pan and smooth with rubber spatula.
Bake for 50-60 minutes until toothpick inserted into center of loaf comes out clean.
Cool in pan 10 minutes before removing from pan to cool on wire rack.
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“Cookie Lady” Gluten-Free Chocolate Chip
Cookies
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Makes about 2 dozen cookies
2 cups rice flour, brown or white
¾ cup sorghum flour
½ cup tapioca starch
2 teaspoons xanthan gum
1-teaspoon baking soda
1-teaspoon salt
1 cup Earth Balance all-natural spread, softened to room temperature
¾ cup granulated sugar, natural cane or raw
¾ cup light brown sugar, natural organic or raw
1-teaspoon pure vanilla extract
2 eggs or Egg Replacer (see recipe included)
1 ½ cups chocolate chips (or more if you like more chocolate, Dairy Free)
1. In a medium bowl. Combine the flour, sorghum starch, xanthan gum, baking soda,
and salt. Set aside.
2. In the bowl of an electric mixer set on medium speed, cream together the Earth
Balance, sugars, and vanilla until they are light and fluffy, about 2 to 3 minutes. Add
the eggs or Egg Replacer until just combined. Do not over mix.
3. Turn the mixer to low speed and add the dry ingredients to the creamed ingredients
until they are well combined, about 3 minutes. Reduce the speed to low and add the
chocolate chips until they are well distributed in the dough.
4. Line a cookie sheet with parchment paper. Drop the cookies by rounded spoonfuls
or make round balls. Refrigerate for 5 minutes to prevent spread.
5. Bake in a preheated 350˚F oven for 10 minutes. Remove and allow cooling on the
sheet for 5 minutes, as they will continue to bake while cooling.
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6. If you like a darker chocolate chip cookie, add 2-4 tablespoons of cocoa powder
(unsweetened) to the flour mixture that is the secret! I did that just for looks because
GF flour tends to be so much whiter than regular flours!$
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Donna's Gluten Free Pie Crust Recipe
(makes 1 pie crust)
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1 1/2 cups Gluten Free All Purpose Flour (see table of contents)
2 tablespoons organic cane sugar
1/2 teaspoon salt
4 tablespoons Earth Balance Vegan Butter COLD (I use this because it is vegan and
GFCF)
3 tablespoons Non Hydrogenated shortening (I use Spectrum because it’s GFCF vegan
dairy free and non hydrogenated)
4 tablespoons ice cold water
1 teaspoon apple cider vinegar
Sift APF, sugar and salt together. Add in the vegan butter and shortening. Using a
pastry cutter (or 2 forks will do if you do not own this tool) combine these ingredients
until it resembles course crumbs (and the butter pieces are less than pea size). Pour in
the water and cider vinegar.
Continue to blend until the dough comes together adding another tablespoon of
water if needed. Pat dough into a round disc and place in plastic wrap in the
refrigerator for at least one hour.
When ready to use, it is very important to understand that the secret to a perfect
gluten free piecrust is rolling it out between 2 pieces of plastic wrap. This way it does
not stick and keeps you from adding unwanted flour, which causes it to dry out.
Lay one piece of plastic wrap on rolling surface place cold round of pie crust in center
then top with second piece of plastic wrap. Roll out a 13-inch round with rolling pin.
Carefully remove plastic wrap from top and flip crust into a greased pie tin. Finally,
remove last piece of plastic wrap and press together any cracks and crimp your edges.
You are now ready to use your piecrust for your recipe.
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Apple Pie Filling
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6 cups thinly sliced Granny Smith Apples
3/4 Cups organic Cane sugar
1 tablespoon fresh lemon juice
2 tablespoons GF All Purpose Flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Place apples, sugar, cinnamon, and nutmeg in a bowl with lemon juice mix
thoroughly.
Pour into a GF piecrust dust with GF Flour and top with a second GF piecrust. Crimp
together and cut a few slits on top for ventilation.
Bake at 425 degrees for 40 minutes
Enjoy!
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Pumpkin Pie Filling
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2 cups Organic Pure Pumpkin Puree (16 oz. can)
1 Cup So Delicious Culinary Coconut Milk stirred (or your choice of a full fat Coconut
milk)
1/2 cup organic cane sugar (or honey for a different taste)
2 tablespoons pure maple syrup (omit this if you use honey above)
1 teaspoon pure vanilla extract
1/4 cup cornstarch (use tapioca starch for corn allergy or for preference)
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
To make pie filling place the pumpkin puree, coconut milk, sugar, maple syrup and
vanilla extract in a bowl. Add in cornstarch cinnamon ginger and nutmeg and whisk it
all until smooth.
Pour into a GF piecrust dust with GF Flour and top with a second GF piecrust. Crimp
together and cut a few slits on top for ventilation.
Bake 50-55 minutes at 350 degrees
Serve with So Delicious Coco whip non-dairy whip topping and enjoy!
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About the Chef
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Restaurateur and professional baker Donna
Gordon-Teixeira has perfected the art of glutenfree baking, and has become quite famous among
gluten-free celebrities and other followers,
especially in southern California, where she lives
and is actively involved as a volunteer with
Generation Rescue, an autism advocacy
organization. Anyone who has ever tried using
gluten-free recipes knows that it can be a challenge
to make goodies that measure up to “the real
thing” in taste and texture. It also requires practiced skills. Donna invented
and perfected many of these recipes when she operated Art Café, a wellknown bakery and lunchtime hot spot in San Luis Obispo, which famously
became one of Oprah’s favorite spots, featured gluten-free pastries, bread
and sandwiches. Today, Donna spends her time volunteering for many
charitable causes and continues to cook as a private chef.
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