Finding Inspiration and Adapting Recipes to Create Gluten-Free Recipes

I find inspiration for recipes everywhere: my imagination, restaurants, delis, friends, family, and bloggers. Just because my family follows a gluten-free diet doesn’t mean I limit my sources to gluten-free sites. Every once in a while, someone will email me to let me know that a recipe I featured or pinned contains gluten. I appreciate the concern and always reassure them that I will make it gluten-free when I prepare it.

Although I started my trek down a gluten-free path 18 years ago, my family didn’t join me until 4 years ago. Over the years, I became very good at creating and discovering recipes that were naturally gluten-free or only needed slight adaptions, so I wasn’t cooking 2 different dinners each night. Since my family now follows a gluten-free diet, I have had lots of fun adapting old family desserts and coming up with new ones.

When I shared my adaptation for Gluten-Free Oatmeal Shortbread, I included links to some of Laura’s other recipes that I was able to easily modify to make gluten-free and I thought I would share my perspective on a few of the entries from last week’s Hearth and Soul Hop so you can see how I look at the variety of recipes that are entered each week. Some of the entrants place a GF by their post so I know it is gluten-free, but I often discover other entries that are naturally gluten-free which is always a delightful surprise. However, I find inspiration even from recipes that are filled with wheat flour:

No Yeast Bread - I love the concept. I will try my basic gluten-free flour mix and if it works, experiment with whole grain gluten-free flours.

Old Fashioned Oatmeal Cake – Can’t wait to try this cake. I will use my basic gluten-free flour mixand I know it will turn out well and my family will hail me as a hero. Later I might experiment with the flavors, other additions, and making it lower in fat. So many possibilities!

Herb Crusted Ribs with Orange Sauce- Hallelujah!  This is one of those megafinds that requires no adaptations! Miz Helen used cornstarch instead of flour. Bless you Miz Helen!

Homemade Ravioli - I’ve wanted to learn how to do this so I can make gluten-free ravioli, so I bookmark this as a resource.

Buttery Zucchini and Garlic and  Chili Lime Sweet Potatoes - Naturally gluten-free – that is why I love fruits and veggies so much!

Shrimp and Spinach Mini Pizzas and Portobella and Kale Pesto Pizza – I can put these toppings on my gluten-free pizza dough.

Cinnamon Toast Muffins- Halleujah! Another megafind that requires no adaptations!

I enjoy reading all of the submissions to the the Hearth and Soul Hop and the Gallery of Favorites each week. I never look at a recipe and see something that I can’t eat, instead I am inspired to look for possibilities. If you are interested in learning more about adapting recipes to make them gluten-free, I have shared my Tips for Adapting Recipes to Make them Gluten-Free at The 21st Century Housewife.



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About Alea Milham

Alea Milham is the owner and editor of Premeditated Leftovers. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Mike has experimented some with gluten free pasta but hasn’t had a lot of luck. It’s the one gluten-free product we buy. I’ll be interested in seeing if you have success.
    Thanks for the link.

  2. Although my family can eat gluten, I always enjoy learning more about gluten free cooking and recipes as so many of my readers follow a gluten free diet. Thank you for sharing more excellent information, and for highlighting the wonderful guest post you did for me :)

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