I copied these recipes from this site. I'm always looking for something for people on special diets since I am diabetic.
http://www.ozemail.com.au/~coeliac/det.html

JOANNA'S RICE PUDDING CAKE
Don't be fooled by the name, this is a cake, not a pudding. And it's a jolly good one -- nice and moist and full of flavour.
Ingredients:
3 cups cooked rice
4 eggs, beaten
1/2 cup demerara sugar
2 medium bananas, mashed
2 apples, finely chopped
500g (1 pound) cottage cheese
2 cups mixed dried fruit
1/2 cup dried apricots, chopped
1/2 cup mixed nuts OR almonds, roughly chopped
grated rind of one mandarin OR orange
1 teaspoon nutmeg
1 teaspoon cinnamon
Method:
Combine everything and mix well. Place mixture in a greased tin. Joanna uses a fancy fluted ring (one with a hole in the
middle). Bake at 220 C (400 F) for about half an hour until firm and cooked through. When a skewer comes out clean, the
cake is cooked. Allow to cool in the tin.
NO-BAKE LEMON SLICE
A never-fail recipe with a sweet-tangy taste which is delicious. You can't burn this slice, because you just pop it in the fridge.
Ingredients:
SLICE:
half a 415g (13oz) can condensed milk
125g (4oz) butter, melted
250g (8oz) gluten-free cornflakes, crushed
OR 250g (8oz) gluten-free rice cookies, crushed
1/2 cup dessicated coconut
1/2 cup shredded coconut
1 tablespoon lemon juice
grated rind of 1 lemon OR mandarin
ICING:
250g (8oz) pure icing sugar
2 tablespoons butter, melted
2 tablespoons lemon juice
a little hot water
Method:
Mix the slice ingredients well. Press into a lightly greased dish.
In a separate bowl, bash the lumps out of the pure icing sugar. Add 2 tablespoons of melted butter and 2 tablespoons of lemon
juice. Mix well. Very slowly add a little hot water until the icing is soft enough. Spread over the slice mixture. Refrigerate for a
few hours. Cut into fingers.
JOANNA'S CHICKEN CASSEROLE
This recipe has been handed from friend to friend so many times that we have no idea where it originated. Joanna, as usual, has
made her own improvements.
Ingredients:
1.5kg chicken pieces (for best flavour, leave the skin on)
4 teaspoons oil
2 large onions OR dried onion
4 cloves garlic OR garlic powder
2 teaspoons oil, extra
4 teaspoons lemon juice
2 teaspoons grated lemon rind
2 cups gluten-free tomato sauce (ketchup)
2 teaspooons brown sugar
2 teaspoons dry mustard
2 teaspoons gluten-free curry powder (some isn't GF)
4 teaspoons wine vinegar (NOT malt vinegar)
2 teaspoons teryaki or gluten-free soy sauce (may be hard to find)
salt and freshly ground pepper
Method:
Saute chicken in hot oil until golden brown, remove from pan, drain. Pour off oil from pan, add all other ingredients. Stir until
pan brownings are dissolved. Add chicken. Cook on low heat until tender.
Nice served with rice.
Easy Macadamia Ginger Cookies
As you may have guessed by now, I love ginger. I buy mine
cheaply in bulk from the Ginger Factory at Yandina, Queensland.
If you're not fond of ginger, use chocolate instead.
Macadamias originated in Bauple, Queensland, about an hour's
drive from my home. If yours come from Hawaii, that's because they
were exported from Queensland, where some people call them Bauple
nuts.
If you have trouble buying macadamia butter, just process some
raw macadamias in a food processor until they turn into macadamia
butter. If it's too stodgy, add a few drops of water.
Ingredients:
1 cup macadamia butter (bought or home-made)
1 cup caster sugar
1 egg, lightly beaten
125g (4oz) ginger preserved in syrup, chopped,
OR crystallised ginger, chopped

Method:
Turn on the oven to 170 C (350 F). Put all the ingredients in bowl
and mix well. Dollop heaped teaspoons of the mixture (it will be
sticky) on a greased baking tray. Flatten slightly with a wet fork.

Bake for about 15 minutes until they're light brown. Leave them on
the trays for a couple of minutes then place on racks to cool.
Alternative:
Decorate the cookies with gluten-free chocolate bits, instead of -
or as well as - the ginger. Press the chocolate bits into the hot
cookies straight after taking them out of the oven.
EASY SALMON FRITATA
The exact ingredients and proportions don't matter too much in this recipe, which is easily adapted to suit your taste buds and
the ingredients you have. You can use tinned corn instead of frozen, tuna instead of salmon, and shallots instead of the onion.
If you don't have fresh mint or basil, you can use a tablespoon of dried basil. For vegetarians, the salmon is optional -- it still
tastes great.
Ingredients:
4 eggs
185g (6oz) can salmon
440g (14oz) frozen corn kernels
1 onion, halved and then sliced
2 larged tomatoes, chopped
1 capsicum (bell pepper) chopped
several sprigs fresh mint or basil, chopped
freshly ground black pepper
herb salt
1 teaspoon olive oil
Method:
In the heavy frypan, heat the olive oil and cook the chopped onion till it softens. Add the corn, salmon (drained), chopped
tomatoes and chopped capsicum. Stir to combine but don't be too vigorous, you don't want the salmon mashed -- try to keep
it in small pieces. Sprinkle with pepper, herb salt and chopped mint.
Beat the eggs lightly and pour over the mixture. Cook at very low heat until the eggs are cooked, which will be about 12
minutes.
Serve with fresh green salad.
CHEESY CHIPS IN OVEN
If you like potato chips but want to avoid lots of fat, these scrumptious chips are the answer.
Ingredients:
large potatoes
extra sharp parmesan, grated
herb salt
freshly ground pepper
paprika
Method:
Turn on the oven. Slice the potatoes very thinly - all the same thickness, so they will cook evenly. Arrange them one layer deep
on a greased baking tray. (A light olive oil spray works well.) Sprinkle lightly with the other ingredients. Bake at 220 C (400
F) until nice and brown -- about 30 minutes, depending on how thinly the potatoes are sliced.
Variation: Sweet potatoes (kumeras) make an interesting change. They work best if sliced extremely thinly, but watch them
carefully because the sugar in them makes them burn easily.
SAVOURY RICE BAKE
Hot or cold, this is substantial enough to be a meal in itself. It's handy for lunches or snacks.
Ingredients:
5 cups cooked rice
4 beaten eggs
500g (1 lb) cottage cheese
250g (8oz) mushrooms chopped
2 large chopped onions
4 or 5 medium size tomatoes, chopped
2 cups tasty grated cheese
2 tablespoons sharp parmesan
6 rashers bacon chopped
250g (8oz) frozen corn kernels
salt and pepper to taste
3 medium tomatoes, sliced

Method:
Mix everything (except for the sliced tomatoes and 1 cup of the grated cheese) well. Turn into greased oven-proof dish. Cover
top with slices of tomato and then 1 cup of grated tasty cheese. Bake at 220 C (400 F) for 50 minutes to one hour until firm
and cooked through.
Serves 8 to 10. We make plenty, to make sure we have leftovers, to be eaten within a day or two. If frozen, it still tastes great,
but goes soggy.
Note: You can have lots of fun with this recipe. If you like, leave out the mushrooms and experiment with other vegetables.
Also, the amounts of the ingredients don't have to be exact. Vary them to suit your taste buds.
CHOCOLATE, COFFEE AND HAZELNUT SHAKE
If you love ice cream, coffee, drinking chocolate and hazelnuts, here you are -- they'll all in one sensational iced drink.
Ingredients:
2 1/2 cups milk, chilled
2 large scoops gluten-free vanilla ice cream
6 teaspoons gluten-free drinking chocolate
4 teaspoons coffee and chicory essence
4 teaspoons sugar
4 teaspoons hazelnut meal
Method:
Blend all the ingredients in a blender until smooth. Serves two.
EASY RICE BREAD
This recipe works well in my Palsonic breadmaking machine - a wonderful invention. I've been told it also works in a Welbuilt
4100T machine.
The bread is a little heavier than the bread I remember from my pre-coeliac days, but it's easy to make, and one good thing is
that I know exactly what goes into it.
Try toasting it, add slices of tasty cheese and thin slices of tomato, and pop under the griller until the cheese is lightly brown.
Yum! Or smother a toasted slice lavishly with very ripe, mashed avocado and sprinkle with herb salt. Or smother the toast
with sardines and slices of tasty cheese and pop under the griller until the cheese is bubbling and light brown.
Ingredients:
2 1/4 cups white rice flour
1 cup brown rice flour
2 1/2 teaspoons xanthan gum
1 teaspoon gelatin
3 tablespoons caster sugar
1 1/2 teaspoons salt
1 tablespoon egg replacer
1/2 cup milk powder (OR 1 cup instant milk powder)
7g (1 1/2 teaspoons) dried yeast
3 large eggs, lightly beaten
1 teaspoon cider vinegar
3 tablesoons macadamia oil
1 1/2 cups and then 2 tablespoons water
Method:
Put yeast in breadmaker. Mix together the flour, xanthan gum, gelatin, sugar, salt, egg replacer and milk powder. Add. Mix the
wet ingredients and add on top.
Note:
This bread does not keep well. I find it best to remove it from the breadmaker as soon as it is cooked, allow it to cool
completely on a rack, slice it and freeze it. This recipe is adapted slightly from one by America's Red Star Yeast Company. If
you live in the United States you're lucky - the company has a toll-free number, 800-4-CELIAC, providing recipes and tips.
CHEESY COCONUT BISCUITS
Warning: you'll find it impossible to stop at one biscuit once you've tasted one of these yummy treats. I adapted this recipe
from one on a coconut packet. If you happen to dislike coconut, I guess it's optional.
Ingredients:
250g (8oz) gluten-free self-raising flour (I use a commercial mix)
155g (5oz) butter
200g low-fat tasty cheese, grated
60g (2oz) parmesan, grated
1/2 teaspoon herb salt
pinch of cayenne pepper
dessicated coconut (to coat biscuits)
Method:
Turn the oven on. Chop the butter in the gluten-free flour and mix well until the mixture is a bit like moist breadcrumbs. Mix in
the cheese, salt and pepper. Check the list of ingredients - no, you haven't left anything out. The mixture is meant to be fairly
dry and crumbly.
The next stage is a bit fiddly and time-consuming - ask a friendly soul to help. My mother-in-law is just perfect for this. My
father-in-law is better at eating the biscuits.
Put a heaped teaspoon of the mixture in your hand and close your fist on it for a few moments. The heat from your hand will
soften the butter and cheese just enough to allow you to form a small ball with the mixture. They work best if you make them
small and all the same size. Roll well in coconut.
Place on a non-stick oven tray and bake at 170 C (350 F) for about 25 minutes until they're golden brown all over. Switch off
the oven and leave the biscuits in the oven for another 20 minutes.
Place on a rack to cool.
Now, I defy you to eat only ONE! Bet you can't.
Note: This recipe was designed to please my father-in-law, whose tastebuds are wearing out. More sensitive folk will want to
exchange some of the parmesan for ordinary tasty cheese, and use plain pepper instead of cayenne. However, old Vic insists
the recipe is perfect just the way I've given it here.
CHERRY CHOCOLATE CARAMEL CORNFLAKE COOKIES
I had a lot of fun experimenting with this recipe, using my father-in-law Vic as chief judge. The brown sugar and butter
combine to give them a delicious caramel flavour.
Ingredients:
90g (3oz) butter
1 cup brown sugar
4 1/2 cups gluten-free cornflakes
1 cup mixed nuts (or your choice), roughly chopped
1 large egg, lightly beaten
1 cup dessicated coconut
90g (3oz) glace cherries, halved
90g (3oz) chocolate bits
Method:
Turn on the stove. Melt the butter in microwave or on stove. Off the heat, add the sugar and mix thoroughly. Add egg, nuts,
coconut, cherries, chocolate bits and cornflakes. Mix well. As you mix, bash the cornflakes so that they're partly crushed.
Place heaped teaspoonfuls on a non-stick oven tray. The mixture won't stick together procgiy, but don't panic - just push it
together with your fingers. The ingredients will stick together as they cook. Bake at 170 C (350 F) for about 14 minutes. For
the best flavour, rescue them just as any thin, spread out bits start to go dark brown.
Leave them on the tray for two minutes, then place on racks to cool.
Note: I regard this recipe as work in progress. At the suggestion of chocoholic Lynda Swink (lswink@primenet.com), I've
added the chocolate bits. Thanks, Lynda. I'm also experimenting with reducing the amount the butter and sugar. I seem to
remember making them with a lot less butter but have lost my notes. I'll have to try again.
In Australia, Kornie Company cornflakes are gluten-free. My local Coles supermarket stocks them.
CHOCOLATE NUT BROWNIES
According to a magazine article I read, Americans know all about making wonderful Brownies. I don't, but my first attempt at
modifying a Brownies recipe to make it gluten-free turned out absolutely delicious. That's mainly because of the small
proportion of flour in the recipe. When experimenting, it always pays to look for recipes without much flour in them.
I adapted this recipe from one in Australian Good Taste magazine - a great magazine for only $2.50. Ingredients:
melted butter, for greasing
125g (4oz) butter, chopped
200g (1 cup, firmly packed) soft brown sugar
125g (6 1/2oz) good quality dark chocolate, chopped
3 eggs, beaten
50g (1/3 cup) commercial gluten-free flour
35g (1/3 cup) cocoa powder
1/4 teaspoon gluten-free baking powder
150g (1 1/4 cup) mixed nuts: almonds, hazelnuts and cashews.

Method:
Turn on the oven to 180 C (360 F). Put butter, sugar and chocolate in a large microwave-safe bowl. Heat in microwave on
Medium High (650 watts 70%) for one minute. Stir well. Repeat. Stir well. Repeat for maybe a total of four minutes, stirring
well so the ingredients are properly combined. Sift gluten-free flour, cocoa and baking powder into the mixture and stir well.
Add the beaten eggs. Stir. Add nuts.
Line a greased 28x18cm (11x7 inch) cake tin with non-stick baking paper. Pour in mixture. Bake in preheated oven for about
35 minutes. Test with a skewer in the centre to check that it's cooked.
Gently remove baking paper and place on rack to cool. Slice. (May be eaten as a dessert with ice cream.)
Note: Use good quality chocolate - with a high proportion of cocoa. For hints on gluten-free baking powder and gluten-free
flours, see my baking hints page http://ozemail.com.au/~coeliac/cook.html. CHOCOLATE NUT BROWNIES
According to a magazine article I read, Americans know all about making wonderful Brownies. I don't, but my first attempt at
modifying a Brownies recipe to make it gluten-free turned out absolutely delicious. That's mainly because of the small
proportion of flour in the recipe. When experimenting, it always pays to look for recipes without much flour in them.
I adapted this recipe from one in Australian Good Taste magazine - a great magazine for only $2.50. Ingredients:
melted butter, for greasing
125g (4oz) butter, chopped
200g (1 cup, firmly packed) soft brown sugar
125g (6 1/2oz) good quality dark chocolate, chopped
3 eggs, beaten
50g (1/3 cup) commercial gluten-free flour
35g (1/3 cup) cocoa powder
1/4 teaspoon gluten-free baking powder
150g (1 1/4 cup) mixed nuts: almonds, hazelnuts and cashews.

Method:
Turn on the oven to 180 C (360 F). Put butter, sugar and chocolate in a large microwave-safe bowl. Heat in microwave on
Medium High (650 watts 70%) for one minute. Stir well. Repeat. Stir well. Repeat for maybe a total of four minutes, stirring
well so the ingredients are properly combined. Sift gluten-free flour, cocoa and baking powder into the mixture and stir well.
Add the beaten eggs. Stir. Add nuts.
Line a greased 28x18cm (11x7 inch) cake tin with non-stick baking paper. Pour in mixture. Bake in preheated oven for about
35 minutes. Test with a skewer in the centre to check that it's cooked.
Gently remove baking paper and place on rack to cool. Slice. (May be eaten as a dessert with ice cream.)
Note: Use good quality chocolate - with a high proportion of cocoa. For hints on gluten-free baking powder and gluten-free
flours, see my baking hints page http://ozemail.com.au/~coeliac/cook.html.