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Western New York Gluten Free Diet Support Group
WNYGFDSG - Recipes and Helpful Tips

Welcome to the WNY Gluten Free Diet Support Group tips and recipes page. This is the place to view ideas and yummy recipes from other members and perhaps share some of your own.  We would appreciate any information you have on great gluten free products, articles, recipes, restaurants, etc.  Please send your ideas and favorite GF recipes to buffaloglutenfree@gmail.com or


WNY Gluten Free Diet Support Group

P.O. BOX 1835

Williamsville, NY 14231

Thank You!




Our November 2016 Meeting was all about Enjoying the Holidays Gluten Free.


Six generous volunteers prepared and shared samples of their favorite gluten free stuffing recipes for all of us to try!


Click here for all of the recipes!


Click here for a recipe from Kith & Kith Gluten Free Bakery & Bistro





 Here is a link to the CBS Early Show's feature on GF baking. Rob Landolphi, author of Gluten-Free Every day shared some of his recipes. The link includes a video and recipes for onion rings, buttermilk biscuits and pizza dough.  Enjoy!!

CBS Early Show - GF  doesn't have to be Flavor Free

Many people have asked for flour mixes and substitutions to use in their baking. Here are a few from our pamphlet. Let us know if you find a good combination. Also, here is a tip. Use extra-fine ground flours (especially rice) in baking cakes & cookies (Authentic Foods makes a good product), but use a more coarse grind for use in breads & pizza crusts (Bob's Red Mill is great for bread).

Flour Substitutions

Making a gluten-free flour mix is not difficult. Having it on hand will help you convert many of your favorite recipes by substituting a GF mix for the wheat flour.



Gluten-free flour mix #1


1/4 cup soy flour

1/4 cup tapioca flour

1/2 cup brown rice


Mix together. 1 cup

equals 1 cup wheat



Gluten-free flour mix #2


3 cups white rice or

brown rice flour

1 cup potato starch

1/2 cup tapioca flour

Mix together. 1 cup

equals 1 cup wheat



Gluten-free flour mix #3


1/4 cup rice flour

1/4 cup tapioca flour

1/4 cup cornstarch

1/4 cup potato flour

(not starch)

Mix together. 1 cup

equals 1 cup wheat





More Gluten-free flour combinations:


• Combine 2 cups rice flour, 2/3 cup potato starch flour, 1/3 cup tapioca flour

• Combine equal portions of soybean flour and cornstarch

• Combine equal portions of soybean flour and potato starch flour

• Combine equal portions of soybean flour and rice flour


Self-rising flour:

Combine 2 Tbs. potato starch flour with white rice flour to make 1 cup. Add 1/2 tsp. baking soda, 1/2 tsp. cream of tartar and 1 tsp. xanthan gum.


Substitutions for 1 cup of wheat flour:

5/8 cup potato starch (10 Tbs.)

7/8 cup rice flour (14 Tbs.)

1/2 cup soybean flour + 1/2 cup potato starch

1 cup corn flour

1 scant cup fine cornmeal

3/4 cup coarse cornmeal


Substitutions for 1 Tbs. wheat flour as a thickener:

1/2 Tbs. cornstarch

1/2 Tbs. potato starch flour

1/2 Tbs. rice starch

1/2 Tbs. arrowroot starch

2 tsp. quick cooking tapioca

1 Tbs. Sweet rice flour (oriental)


To improve the texture of products using gluten-free flour, xanthan gum (it comes in a powder form) is added in the following quantities (unless already added to baking mix):

Bread - 1 tsp. per cup flour

Cake - 1/2 tsp. per cup flour

Cookies - 1/2 tsp. per cup flour


You can find store brand baking powder that is gluten-free but it is easy to make your own to have on hand in case of an emergency.


            1 tsp baking soda

            2 tsp cornstarch or arrowroot

2 tsp cream of tartar

Mix well and store in an airtight container. This mix is an equivalent substitute in recipes (1 tsp = 1 tsp).




GF Rice Flour Blend for cookies
*2 cups brown-rice flour (extra finely ground)
2/3 cup potato starch
1/3 cup tapioca flour
*I sometimes substitute ½ cup of sweet rice flour (found in the Oriental section of larger gorcery stores) for ½ cup brown rice. This flour mix works very well in making light cookies.
I also add a tsp. of Xanthan Gum when I add the flour to this recipe but it is not necessary.



Black Bottom Cupcakes – From Paula McGirr - Cookie Exchange - Holiday Luncheon (2009)

Servings – 48 (approx.)               Oven – 350 degrees
Uses the mini muffins pans with smaller paper baking cups

8 oz cream cheese, softened
1 egg
1/3 C sugar
1/8 tsp saltBeat these together well, then beat in:
6 oz semi-sweet morsels (mini or regular) and set aside

Cake Layer: Sift together (or stir)
1 ½ C   GF flour (I use brown rice, tapioca starch & potato starch for this recipe)
½ tsp xantham gum
1 C sugar
¼ C cocoa
1 tsp baking soda
1/3 C oil
1 C water
1 tsp of cider vinegar
1 tsp vanilla
Mix well – To prepare, drop a TB of the chocolate mixture into each baking cup and then add a tsp of the cream cheese topping.  Bake 15 – 20 minutes. Cool on a baking rack. Enjoy!




1-1/2 cups GF chocolate cake mix                  
1 cup (2 sticks) margerine or butter, melted
2 eggs, beaten lightly
1 cup coconut
1 cup GF cereal flakes, crushed
1 cup diced almonds, crushed
2/3 cup semisweet chocolate chips
Preheat oven to 350 degrees.
     In large mixing bowl, combine the cake mix, melted butter and eggs.  Mix well.  Stir in the coconut, crushed cereal, almonds and chocolate chips.  Mix well again.
    Drop batter by teaspoonfuls onto ungreased cookie sheets.  Bake for 10 +/- minutes depending on over and size of cookie.
     Makes 5 to 6 dozen 1-1/2" cookies.
(I used part of a Betty Crocker GF chocolate cake mix; I didn't have almonds so I used 1/2 cup walnuts and 1/2 cup pecans {both unsalted}).


(from Vol. XXVII, #1 – CSA “Lifeline”)


            1 pound no wheat imitation crab                   

            ½ cup real mayonnaise                                   

            ¼ cup yellow onion, finely diced

            ¼ cup celery, finely diced

            1 tbsp. fresh chives, chopped

            3 eggs

            4 oz. shredded mozzarella cheese

            1 tsp. seasoned salt

            1 tsp. Old Bay Seasoning


Flake crabmeat apart.  Combine with all other ingredients

in large mixing bowl until ingredients are evenly distributed. 

Scoop mixture into the desired size for your cakes and place

directly into a medium hot skillet or griddle.  Cook until

the eggs set up and the bottom begins to brown.  Turn over;

repeat procedure on the other side.  Serve immediately with

cocktail sauce.





1 lb reduce-fat smoked Turkey sausage (cut into ½ inch slices)
1 – 2 Tb oil
2 C chopped onion
1 lg green pepper, seeded, chopped
2 – 28 oz cans reduced sodium diced tomatoes
1 – 15 oz can black beans, drained/rinsed
1 – 15 ½ oz can garbanzo beans or blackeyes, drained/rinsed
1 – 15 oz can red kidney beans, drained/rinsed
1 15 oz can pinto beans, drained/rinsed
1 tsp dried oregano
Salt & pepper to taste
Cook sausage in oil in large dutch oven until brown. Add onions & peppers. Cook over medium heat until veggies are tender. Add remaining ingredients . Heat to boiling. Reduce heat & simmer uncovered 10 min.
Makes 12 generous cup servings
Nutrition per serving:
269 calories       39 grams carbohydrates,   6 grams fat,   6 grams fiber    18 grams protein


A good GF Cookbook

The Gluten-Free Kitchen by Roben Ryberg (forward by Peter H.R. Green, M.D., Columbia Medical Center - Three Rivers Press.

Are you looking for a good, simple cookbook, one that has some of your favorite basic recipes? Here is a cookbook we found that has great gluten free recipes for such things as coffee cake, biscuits, bagels, pancakes, pizza and more! The author uses simple flours and ingredients, as well as a great, straight forward style to help you get back in the kitchen making your old favorite recipes.


Here is a great dinner roll recipe that comes from the cookbook mentioned above. These are easy to make and soooo good!


4 tablespoons shortening
3 tablespoons honey
2 eggs
1 packet yeast (about 1 T)
1 cup sour cream
1/2 cup potato starch
1 cup cornstarch
1/2 teaspoon baking soda
1 tablespoon baking powder
2 teaspoons xanthan gum
3/4 teaspoon salt
3/4 teaspoon vinegar


  1. Preheat oven to 350 degrees F.
  2. Combine all ingredients.
  3. Mix well to remove all lumps.
  4. The dough will be quite wet.
  5. Wet hands to handle dough.
  6. (Re-wet hands as needed.) Take about 1/4 cup of dough and shape into a ball.
  7. Drop into greased baking tin. (I use muffin or popover tins.).
  8. Repeat until all dough is used.
  9. Bake 18-20 minutes, until toothpick inserted in middle tests clean. (Maybe it's my oven, but mine bake in 14-15 minutes.).



    Sent to us by Joanne
1# large shrimp, cleaned
    1 tbsp. olive oil
    1 cup pineapple juice
    1 20 oz. can pineapple chunks, drained
    2 cups Minute white rice uncooked
    1 cup coconut milk (not cream of coconut)
    1/2 cup flaked coconut, toasted
    1 green onion, sliced
Cook and stir shrimp in hot oil in a large skillet on medium heat 4 minutes until almost cooked through.
Add pineapple juice and pineapple chunks and bring to a boil.
Stir in rice and coconut milk; cover; and remove from heat.  Let stand 5 minutes.  (If all liquid hasn't been absorbed, cook on low heat for 2 minutes until liquid is absorbed.)
Fluff with a fork.  Spoon onto serving platter.  Sprinkle with toasted coconut and onion.
Makes 4 servings.
Any leftovers?  Can be eaten cold or reheated. Also can substitute toasted pine nuts for toasted coconut.

Greek Pasta Salad


Dressing ingredients:
1/3 cup extra virgin olive oil
3 Tbsp fresh lemon juice
1 tsp dried oregano
Salt and fresh cracked pepper to taste
Salad Ingredients:
2 small bell peppers (1 red, 1 green), thinly sliced
1 cup cherry tomatoes cut in half
1/2 English cucumber*, sliced
1/2 red onion, thinly sliced
1 cup crumbled feta cheese
1 cup pitted Kalamata olives**, cut in half
1/4 cup fresh, finely chopped mint
* If using a regular cucumber, seed with a small melon scoop before slicing.
** Spicy green olives can be mixed half and half with the Kalamata olives for an interesting flavor.
1 Put a large pot of salted water on to boil.
2 In a small bowl whisk dressing ingredients until combined and emulsified (thickened). Salt carefully because the feta and olives are salty.
3 In a large bowl combine salad ingredients with two tablespoons of the dressing.
4 Meanwhile, boil Gluten Free Pasta according to directions, stirring frequently. Watch times carefully as pasta should be firm but tender (al dente). Drain and rinse in cold water until cool. Pour back into pot and mix with 2 tablespoons dressing.
5 Add pasta to bowl of vegetables and mix with some, or all of remaining dressing. Serve immediately or chill. If serving later, adjust seasonings and refresh with lemon juice if needed.



Chili - A recipe from Wegmans
A great meal for superbowl or Sabres games!

Click for larger image Serves: 8  Active Time: 25 min Total Time: 55 min

1 Tbsp vegetable oil
3 lbs 90% Lean Ground Beef
Salt to taste
2 pkgs (8 oz each) Food You Feel Good About Cleaned & Cut Chopped Onions
1 pkg (8 oz each) Food You Feel Good About Diced Green Peppers and Onions
3 cloves Food You Feel Good About Peeled Garlic, minced
4 Tbsp Worcestershire sauce
7 Tbsp (about 2 oz) chili powder
2 tsp ground cumin
2 tsp oregano
1 can (15.5 oz) Wegmans Dark Red Kidney Beans, drained and rinsed
1 can (15.5 oz) Italian Classics Cannellini Beans, drained and rinsed
2 btls (12 oz each) Wegmans Chili Sauce
1 bottle (12 oz) Gluten-Free beer OR 1 can (14.5 oz) Gluten-Free beef broth

  1. Heat vegetable oil on MEDIUM-HIGH; brown ground beef, 8-10 min. Add salt to taste. 
  2. Add chopped onions, green peppers, and garlic. Cook, stirring, 3-5 min. 
  3. Add Worcestershire sauce; cook 3 min. 
  4. Reduce heat to MEDIUM; stir in chili powder, cumin, oregano; cook 5 min. 
  5. Reduce heat to LOW; add kidney beans, cannellini beans, chili sauce, beer (or broth); simmer for 30 min, stirring occasionally.

Option: Garnish with cheddar cheese.

Nutrition Info:  Each serving (1 1/2 cups) contains 590 calories, 53g carbohydrate (7g fiber), 40g protein, 18g fat (6g saturated fat), 55mg cholesterol and 1520mg sodium.


Oatmeal-Almond Crisps

Submitted by Marilyn Hauck 


     Makes 20 (out of this world, delicious cookies!!!)


            ½  cup packed light brown sugar

            ¼  cup unsalted butter, melted

1        large egg

½   tsp. vanilla

1 ½  cups rolled oats

½   cup sliced almonds

nonstick cooking spray


1.      Preheat oven to 350 degrees. Line two baking sheets with parchment paper.


2.      In a large bowl, whisk brown sugar, butter, egg, and vanilla until

smooth.  Mix in oats and almonds.


3.      Drop mixture by level tablespoons onto prepared baking sheets, spacing

about 2 inches apart.  Spray the underside of a metal spatula with nonstick cooking spray, and use to flatten cookies into 2 ½ inch disks.


4.      Bake until golden, 14 t0 16 minutes.  Cool completely on baking sheets.  

        (handle with care; cookies are fragile.)




Oatmeal Cookies

This is a recipe I loved when I was a little girl. Now that we have safe oats, it may become your favorite as well! The original recipe comes from the I Hate To Cook Book by Peg Bracken. They are called: Selma's Best Oatmeal Cookies. 

 Paula McGirr

1  c        Shortening
1  c        Sugar
1/2  c     Brown sugar
1            Egg, beaten
1 1/2  c  GF Flour mix (see below for a GF flour blend for cookies)
1  t         Baking soda
1  t         Cinnamon
1 1/2c     Quick rolled oats
3/4  c      Finely crushed walnuts or  -pecans (can easily be made without nuts)
1  t          Vanilla

Raisins (optional)

Parchment paper

Cream shortening, sugar and brown sugar together. Add the beaten egg. In a separate bowl, sift together the flour, soda and cinnamon. Add it to the shortening mixture. Then, add the oats, nuts and vanilla. Mix well. Add raisins (optional – not in original recipe but very good!) & stir in to mix. Chill for an hour. Put dough about the size of a walnut on a cookie sheet lined with parchment paper (this helps GF baked goods slide off easily). Butter the bottom of a small glass, dip it in sugar and flatten out each dough ball. You don't need to re-butter the glass bottom, just re-sugar it each time. Bake at 350 degrees for 10 minutes. Remove & let set about a minute before transferring from the parchment paper.

Enjoy with a glass of milk or cup of tea!




Sugar Snap Peas with Prosciutto and Mint
This is a classic combination tossed with rice pasta. Prosciutto replaces ham for a deeper flavor combination.  

4 servings

15-20 minutes to assemble
5 minutes to cook
20-25 minutes total time

1/2 Box (8 oz) Notta Pasta (Or other GF pasta), any style
2 Tbsp butter
1/3 cup diced shallots (1 large shallot)
1 cup heavy cream
2 tsp lemon zest, no pith (white of rind)
Fresh ground pepper to taste
6 oz prosciutto, thinly sliced, cut into strips
1/4 cup finely chopped fresh mint
12 oz sugar snap peas, trimmed
1/2 cup grated Parmesan
Salt* to taste
Note: *Since Parmesan and prosciutto can be very salty by themselves, salt to taste carefully.
1 Put a large pot of salted water on to boil.
2 Melt butter in a skillet over a medium-high heat. Add shallots and cook until soft and starting to brown.
3 Add heavy cream, zest, and pepper. Simmer 2-3 minutes. Add prosciutto and mint. Stir to combine and remove from heat.
4 Meanwhile, boil Pasta according to directions, stirring frequently, until just al dente. Add sugar snap peas during last minute of cooking. Drain well and return to pot.
5 Add Parmesan and salt to cream mixture and combine. Pour over pasta and peas. Toss well and serve immediately.






Carrot Cake

submitted by: Dianne Bantle

2 1/2 cups GF flour blend
2 tsp. xanthan gum
2 tsp. baking soda
3 tsp. baking powder
2 tsp. ground cinnamon (GF)
1/2 tsp. ground ginger(I didn't use this) (GF)
1 tsp. salt
4 large eggs(I used extra large)
1 cup light brown sugar (GF)
1 cup granulated sugar (GF)
1/3 cup oil
3/4 cup milk(cow, soy or rice) I used soy milk
l tsp. vanilla
3 cups shredded carrots
1 1/2 cups crushed pineapple, drained
1 cup shredded coconut (I used unsweetened)
1 cup chopped walnuts

To make cake: Preheat oven to 350 degrees. Grease a 10 cup nonstick Bundt pan.
Combine the flour blend, xanthan gum, baking soda and baking powder, cinnamon, ginger and salt together in a bowl. Set aside.
In a large bowl, combine the eggs, sugars, oil, milk and vanilla and beat until blended.
Beat the flour mixture slowly into the egg mixture until blended.
Stir in the carrots, nuts, pineapple and coconut.
Pour batter into the prepared pan. Bake for 45 to 50 minutes or until atoothpick inserted in the center of the cake comes out clean.
Cool the pan on a wire rack for 10 min. or so. Turn out onto a wire rack or plate and cool completely.

Cream Cheese Frosting
1 (3 oz. package nonfat cream cheese softened)
2 or more cups of GF powdered sugar
2 Tbsp. apple juice
3/4 stick of margarine
1 tsp. vanilla



Chocolate Chip Cookies

submitted by Paula McGirr

1 cup butter (or margarine)
1 1/4 cup white sugar
1/2 cup brown sugar
4 eggs
1-3/4 cups rice flour (white or brown)
1/2 cup sweet rice flour
1 tsp. Xanthan Gum
1-1/2 tsp. GF baking powder
1/4 tsp. salt
1 tsp. GF vanilla
12 oz. bag GF semi-sweet chocolate baking chips

Cream together butter, sugars and eggs. Add remaining
dry ingredients, except morsels and mix thoroughly.
Stir in chocolate chips. Drop by spoonfuls onto baking
sheet (use parchment paper for best results). Bake at
350º for 8 - 10 minutes.
(This recipe make tons! approx. 5 dozen)


Pizza Roll-Up Extraordinaire

1 bag of Gluten-Free Pantry Country French Bread Mix, dough
¾ cup gluten-free ricotta cheese
½ cup grated parmesan cheese
1 cup shredded zucchini
1 cup sliced mushrooms
1 cup ground, crumbled, cooked sausage or beef
1 ½ cups shredded mozzarella cheese
Garlic powder, oregano, basil

Preheat oven to 400 degrees.

1) Spread prepared dough between 2 pieces of oiled plastic wrap. Press into a rectangle, about 10-x16-inches. Remove top sheet of plastic and spread ricotta evenly over the top, leaving 1-inch border around all sides. Sprinkle remaining ingredients evenly over ricotta.

2) Roll dough gently (along the 16 inch side), using the bottom layer of plastic wrap to roll it tightly. Roll will be about 3-4 inches thick and 16 inches long.

3) Place roll onto a greased cookie sheet. Brush with olive oil and bake 15-22 minutes or until golden brown. Allow to stand five minutes after baking. Cut into slices. Serve with pizza sauce.



Gluten-Free Flat Bread

Wegmans recipe from one of our GF Dinners

2 Tbsp sugar
3 cups water, lukewarm
2 Tbsp + 1 tsp dry yeast
3 cups rice flour (brown or white)
1 1/2 cups tapioca flour
1 1/2 Tbsp xanthan gum
3 Tbsp onion, minced
1 1/2 tsp salt
3 eggs
1/2 cup olive oil
1/3 cup parmesan cheese (optional)
1/3 cup fresh herbs, chopped


Line 1/2 sheet pan with parchment paper. Mix water, sugar, and yeast. Set aside.
In a separate bowl, combine rice flour, Tapioca flour, xanthan gum, onion and salt. Set aside.
Blend egg, yeast mixture, 3 Tbsp olive oil in a heavy mixer. Gradually add flour mixture. Once flour is added, beat on high for 2 minutes. Pour batter onto sheet pan. Spread to even thickness. Let rise for 1 hour in a warm place.
Preheat oven to 400degrees.
Gently drizzle remaining olive oil on top, along with fresh herbs and parmesan cheese.
Bake for 20 - 25 minutes until golden brown.
Cut and serve warm.


Peanut Butter and Chocolate Chip Cheesecake

This amazing cheesecake is made with a ground nut crust, eliminating flour or cookie crumbs.

1 1/2-cup ground roasted unsalted peanuts
1/3-cup firmly packed brown sugar
1 1/2-tbsp unsweetened cocoa powder
4 1/2-tbsp butter, melted
24-oz cream cheese, room temperature.
1 1/2-cup golden brown sugar, firmly packed
1/2-cup creamy peanut butter, don't use freshly ground
1-tsp vanilla extract
4-large eggs
1/4-cup whipping cream
5-oz chocolate chips
5-oz peanut butter chips

2-cups sour cream
1/4-cup sugar
1-tsp vanilla extract

Preheat oven to 350*
Combine peanuts, brown sugar, cocoa, and butter in a small bowl
Press into a 10" springform pan, covering the bottom and 1" up the sides
Using electric mixer, beat room temperature cream cheese and brown sugar in large bowl until smooth
Add peanut butter and vanilla extract and beat just until blended
Add eggs 1 at a time, beating just until blended after each addition
Add whipping cream and beat until smooth
Stir in peanut butter and chocolate chips
Pour filling into crust
Bake @ 350* until sides of cake are set but center still moves slightly, about 55 minutes
Cool cake in pan on rack 10 minutes
Blend sour cream, sugar and vanilla extract in medium bowl
Carefully spoon topping over cheesecake
Return cheesecake to oven and bake 5 minutes
Cool cheesecake in pan on rack
Run small sharp knife around edge of cheesecake to loosen
Cover and refrigerate overnight
Release pan sides. Let stand 20 minutes at room temperature before serving.





Bring us your ideas - Remember, we are celiacs helping celiacs!





*Wegmans now carries aline of homemade fresh soups to go called "Kettle Soups". There are four tasy GF varieties:

  • Lobster Bisque —Real pureed lobster and sherry.
  • New England Clam Chowder —Fresh clams, potatoes, bacon and real cream.
  • Shrimp Bisque —Pureed shrimp, tomatoes, sherry & fine seasonings.
  • Spicy Red Lentil Chili —Lentils in spicy tomato sauce; vegetarian.

    *Perry's ice cream lists on the package whether the ice cream is gluten free. 

    *For those who love Thai food and want to eat safely at restaurants and when cooking at home, here is a web site that lists the different brands of Thai condiment sauces AND the ingredients.
    The site is: http://importfood.com/cookingsauces.html 

    This site can also be helpful when talking with the chef at your favorite Thai restaurant.
    Happy, safe eating!