Food for Goofs


This page will continue to change as I gather new info so come back often if you are newly diagnosed!

On my site I hope to compile recipes for going gluten free that may even fool the in-laws and the out-laws! Mostly I hope the recipes here are manageable and fun for the whole family, I won’t pretend to be a “chef” because sadly I’m not.  We are a large family on a tight budget trying to make gluten free living work!  But before I get ahead of myself lets start at the beginning.


It is not generally recommended by the Celiac community to diagnose yourself although many people have and would never go back.  If you do just know that getting a positive reading on most of the Doctor recommended tests becomes more difficult the longer you are on a wheat free diet.  For some, the difference on the diet is so drastic, they never feel the need to have a positive test, for others the “honeymoon” period wears off and they begin to second guess the results wondering if they could have just a little gluten and be ok and so they cheat causing unseen long term problems for themselves. I recommend getting a positive test as soon as possible and then never looking back. A healthy future awaits and life is too short! Gluten is an over rated  “necessity” anyhow. When you are rid of it you will feel and look so much better.  People have said to me since I came over to the “gf” side, “your skin looks so nice, your face used to look so pale but,” they grasp for words and then often remark, “you look so healthy!”  That, my Dear is why I never miss a day of gluten.

There is no cure for Celiac Sprue except a lifelong adherence to a gluten free diet.

The Diet: 

After you decide, or are forced to go gluten free you have some important decisions to make. The first being do I panic and get depressed as I reminisce over all the wonderful wheat filled meals I once had that I will never partake of again?  I emphatically suggest not taking this approach.  Instead (do as I say not as I did) and make a list of foods you are already eating or could stand to try that you suspect ARE gluten free. Here are some examples:


Save your pennies, use your noggin!

Breakfast Foods:

  • eggs & bacon
  • yogurt (check label) with flax seed
  • fresh fruit
  • grits (really, it’s good-make sure to add plenty of brown sugar)

Lunch Foods:

Dinner Foods:

Snacks to go:

  • nuts (be careful with mixed nuts many are manufactured in facilities that also process wheat)
  • dried fruits
  • rice cakes
  • cheese sticks
  • gf dark chocolate


Eating Out:

When all else fails there are some restaurants and fast food facilities that offer gluten free options.

Detox the Kitchen:

A helpful start would be to rid your house of every known allergen or if that is impossible, move it all to a designated area and (I know it seems excessive) but label the gluten free items! Someone who does not may find that shared butter, peanut butter, mayo etc. will collect enough crumbs  to make them sick.  Don’t even think about scooping around the crumbs-I tried- those gluten proteins are microscopic. Even a toaster or a pizza stone could be why a person is continually getting sick,  unaware that  he is  ingesting gluten.  Click here for an extremely helpful article on  how to go gluten free.

Don’t try baking quite yet.  Stick to the “mainstream” recipes.  Allow yourself to eat real food!  When I was first diagnosed I had a total brain lapse, I thought it was the end of eating in general… not so, I just had to learn to cook. That was not the easiest endeavor and I am still on a journey, I am a much better baker (can’t I eat brownies for the rest of my life?) but I tried too soon and had a disappointing start, give yourself time to master the gluten-free bread, there are great recipes out there but  baking without wheat is not the easiest thing to dive into.

It really is a glorious thing to make food from scratch. Our fast food, canned beans (although I do use them sometimes-so don’t take me as a snob) society is creating quite a problem, embrace the chance to get back to the basics.  My grandmother made food from scratch, worked full time and raised 6 kids mostly by herself. Even if you don’t have the six kids there is something satisfying about being able to list the ingredients in the food you eat and pronounce them all! You know something is wrong when you have to call a chemist to find out what’s in the things we eat.  So, don’t panic saute a little garlic and onions to season chicken, or combine lemon juice and honey for a delicious salad dressing, enjoy the creative flexibility of food from scratch!

img_1673Back to Baking:

Next if you plan to attempt gluten free baking here are some quick tips.

  1. You will need to get familiar with xanthan gum and/or guar gum. A little bit goes a long way but this is how you will get the ingredients to stick together. Without it most things will fall flat, you’ll make crepes instead of cookies.
  2. You will also need an alternate flour there are tons of “exotic” flours out there. I like a combination of brown rice,  white rice, corn starch and/or tapioca flour. Bob’s Red Mill makes a variety of gluten free flours,  and sells xanthan gum visit Bob’s Red Mill.  Also Pamela’s has wonderful mixes and all purpose flours.
  3. If you are adventurous you can even mill brown or white rice in a clean coffee grinder.
  4. Sea salt, sugar, eggs… you know, the basics
  5. Don’t forget the cute vintage apron, unless of course you are a man and then I recommend a manly apron and a glass of champagne because you are a jewel and your wife is blessed to have you. Cheers! I don’t actually drink and my wonderful husband, who does a great deal of the cooking doesn’t wear an apron but it sounded good at the time. I digress.


I’m putting this last because truly it is not the place to start unless of course it is something like a bowl full of chocolate chips (my go to stress reliever), delicious desserts made with just fruit or the various other things that don’t require baking… but just in case you would like to tackle baking I will post some of the recipes I’ve had success with.

16 Comments Add your own

  • 1. Aunt Jayne  |  March 20, 2009 at 10:59 pm

    Great blog!
    I also have a blog for the newly diagnosed. Check it out.
    Perhaps you would like to link?
    Take care of you,

  • 2. Erin Jackson  |  June 29, 2009 at 7:16 am

    Thanks so much for the comment on my blog! I just recently experimented with the gluten free diet. I was feeling kind of crummy and a week of gluten free seemed to cure that! I have now been going for three weeks and am really enjoying it. I don’t think I am Celiac but something in my insides def. doesn’t like gluten. Pioneer Woman is definitely my daily release. I envy her like you wouldn’t believe!

    • 3. glutenfree4goofs  |  June 29, 2009 at 9:46 pm

      Aw, don’t feel too bad about Ree, she does has a beautiful place and seems to be quite happy but everyone has to get there through hard work and finding a way to have joy through the circumstances. She was taken out of her element and probably (I’m guess here) was quite lonely until she found a way to enjoy her surroundings and share it with others. 🙂 I’m glad you found the “cure” and hope you can stick with it. I think either as I get older or healthier I find more things that don’t agree with me. Right now I’m slowly cutting back on milk products but it has been hard!

  • 4. obfarmlander  |  August 14, 2009 at 12:49 pm

    Hey! Good work!

  • 5. the most awesome cousin ever  |  September 4, 2009 at 12:04 pm

    alright…i have to admit….after i create something new for dinner, its hardwired into my brain to try to figure out how to make it gluten-free 🙂
    ill getcha some recipes…i know how much you like asian food and i created an amazing recipe for kung-pow chicken…its a tad labor intensive and probably not for the “things”, but you and matt would probably love it for a date night 🙂

  • 6. Henny  |  November 16, 2009 at 8:10 pm

    this is an awesome post! I hadn’t seen it yet. I’m going to remeber if for people who are new to celiac/gf living.

  • 8. Ellie Schoutlz  |  December 15, 2009 at 11:57 am

    You can get La Choy soy sauce, it’s not made with gluten. I like your post. I’m going to make the noodles and I’m so excited. Thanks =)

    • 9. Jess @ Blog Schmog  |  December 15, 2009 at 1:31 pm

      Ellie, thanks for the heads up on La Choy! I do hope the noodles go well! Let me know how you do. I’m hoping for a noodle maker someday to eliminate the need to hand roll. Christmas list maybe 😉

  • 10. Kristen  |  January 1, 2010 at 9:49 pm

    Thank you! We just got the diagnosis of Celiac’s for my 3 year old, and a friend of yours (The Lumberjack’s Wife) recommended your blog to me…you don’t know the sigh of relief I had as I read, no poured over your blog….feeling a little less lost and more optimistic that I can do this gluten free diet!!
    one more time, thank you!

    • 11. Jess @ Blog Schmog  |  January 3, 2010 at 11:42 am

      I’m so glad she sent you over. I hope you find lots of helpful tips. I’ve found it harder to feed the kids gluten free than myself. Though my husband would probably disagree!

  • 12. 2010 in review « Gluten Free 4 Goofs  |  January 2, 2011 at 12:22 pm

    […] Food for Goofs […]

  • 13. 4zings  |  March 27, 2011 at 3:28 pm

    We are definitely new to this. We hope and pray this is exactly what our family needs. Our youngest (6 yrs) has had chronic sinus infections for the last three years. Finally, after trying surgery, numerous bouts of antibiotics, nebulizer treatments, and steroids, our family has rallied around to change our lifestyle. A large portion of this is controlling what we put into our bodies. Thank you for this blog. I have already book marked it and look forward to learn more about this wonderful support that is available out there. FYI, we are starting slow with dairy-free and gradually move toward gluten- and dairy-free. The Zinglers.

    • 14. Jess @ Blog Schmog  |  March 27, 2011 at 4:46 pm

      I definitely relate to the antibiotics and steroids. Been there with my oldest but no more since going gluten free. You might want to subscribe to and friend her on facebook. She is much more frequent at posting than I am but I hope you find my archives helpful.

  • 15. Heather  |  November 22, 2011 at 10:15 pm

    Betty Crocker makes gluten free cookie mixes (that taste AWESOME!) and cake mixes (haven’t tired those yet) fruity and cocoa pebbles and their fruity/cocoa pebbles breakfast bars are supposed to be gluten free but double check those. Popcorn is naturally gluten free. I like to get orvielle reddenbacher’s (idk if I spelled that right…) all natural popcorn. It tastes awesome and not like chemical butter flavoring. Greek yogurt is better than regular yogurt in my opinion.

    • 16. Jess @ Blog Schmog  |  December 5, 2011 at 5:21 pm

      We are so excited about the new cereals in the dedicated GF facility. Thanks for the other ideas too!!


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