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2 This Book Is Brought To You By: Sing-up to unlock recipes, Microbooks, video and more for FREE! FREE Download: Gluten Intolerance Multimedia Pack Instantly unlock this multimedia pack ($19.95 value) if you pay with a tweet or wall post. Click here to get started!

3 Cream of Rick with Cinnamon and Raisins 1 cup rice milk Dash of salt 1/4 cup cream of rice cereal 1 tsp. sugar 1/4 tsp. ground cinnamon 1 1/2 TB raisins 1. Bring the rice milk to a boil in a medium saucepan. Whisk in the salt and cream of rice cereal and return to a boil. Reduce heat to low and simmer for 30 seconds, whisking constantly. 2. Remove from the heat and stir in the sugar, cinnamon, and raisins. Cover and let stand for 1 minute to thicken. Transfer to a bowl and serve immediately. Makes 1 serving

4 Fluffy Vanilla Pancakes 4. Spoon batter onto griddle to make 3 to 4-inch wide pancakes. Cook until golden, 1 to 2 minutes per side. 5. Keep warm or serve immediately. Makes 8 pancakes *Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Store in container with tightfitting lid; stir before using. Makes 3 cups. 1 cup purchased or homemade gluten-free flour blend* 2 tsp. gluten-free baking powder ¼ tsp. salt ¼ tsp. ground cinnamon 1 cup vanilla soymilk 2 large eggs, slightly beaten 1 TB vegetable oil plus more for griddle 1. In a medium size mixing bowl whisk together flour blend, baking powder, salt, and cinnamon. 2. In another bowl whisk together the vanilla soymilk, eggs, and vegetable oil. Add the wet ingredients to the flour mixture and stir just to combine, without over mixing. Set aside for 10 minutes. 3. Heat a large griddle over medium heat and coat with a little vegetable oil.

5 Chicken Cacciatore Makes four servings. 300 calories, 5 grams fat, 13 grams carbohydrate, 20 grams protein Cost per serving: $ tablespoon oil 4 boneless, skinless chicken breasts 1 teaspoon salt ½ teaspoon black pepper 1 onion, quartered 1 bell pepper, seeded and chopped 1 clove garlic, minced 1 (14.5 ounce) can diced tomatoes 1 (6 ounce can) tomato paste ½ teaspoon oregano ½ teaspoon thyme 1. Heat the oil in a large skillet. Sprinkle the chicken breasts with salt and pepper and drop into the skillet. Brown the chicken for five minutes on each side. Add the onion, pepper and garlic and cook an additional 5 minutes, stirring frequently. 2. Add the remaining ingredients and cover the pan. Simmer for 30 minutes, or until the chicken is tender and cooked through.

6 Creamy Tuna Casserole 5. Bake for 30 minutes and serve Calories Total Fat 31.6 g Saturated Fat 11.8 g Cholesterol 95.0 mg Sodium mg Total Carbohydrate 20.5 g Dietary Fiber 0.9 g Sugars 3.8 g Protein 31.9 g 8 ounces shaped gluten-free pasta 1 can cream of celery soup, not condensed 1/2 cup mayonnaise 3/4 cup evaporated milk 1 1/4 cup grated cheddar cheese, divided 1/2 cup peas 1/4 small onion 4 ounces mushrooms, 1/2 teaspoon black pepper 2 (6 ounce) cans tuna, drained 1. Cook pasta until al dente. 2. Preheat oven to 325 degrees F. 3. Combine all ingredients except 1/2 cup cheese in a large casserole dish. 4. Sprinkle reserved cheese over the top.

7 Gluten-Free Waffle Pizza Calories 65.1 Fat 3.8g Cholesterol 11mg Carbohydrates 3.8g Protein 3.7g Fiber 0.1g Sodium 238mg 1 frozen gluten-free waffle 2-3 tablespoons pizza sauce 6 pepperoni slices 2 tablespoons mozzarella cheese 1. Toast waffles until browned and crisp. 2. Heat broiler. 3. Spread a large spoonful of pizza sauce on tops of waffles. 4. Top with pepperoni or other toppings of your choice. 5. Cover with mozzarella cheese. 6. Bake in oven for 5 mins till cheese melts and browns slightly.

8 Oven-Roasted Potatoes Makes four servings. 120 calories, 4 grams fat, 19 grams carbohydrate, 3 grams protein Cost per serving: 40 cents 12 small red potatoes, scrubbed and cut in half 3 tablespoons vegetable or canola oil 1 teaspoon minced garlic 1 teaspoon salt ½ teaspoon black pepper ½ teaspoon dried rosemary 1. Preheat the oven to 400 degrees Fahrenheit. Place the potatoes on a large baking sheet. 2. Mix the remaining ingredients in a small bowl. Pour over the potatoes and toss to coat. 3. Roast for 30 minutes, stirring two or three times, until tender and golden brown.

9 Easy Fish Fingers 3. Coat the fish pieces by first dredging in the flour, shaking off any excess, then dipping in the egg mixture, and then the breadcrumbs, placing each finger on the rack to set. 4. When the oil is ready, carefully place each coated fish finger in the skillet and fry until brown and crispy, 2 to 3 minutes per side. Allow to drain on paper towels to absorb excess oil. 5. Transfer the cooked fish fingers to a warm platter and serve immediately. Makes 2 dozen 1/2 cup purchased or homemade gluten-free flour blend* 2 large eggs 1 TB water Salt and pepper to taste 1 1/2 cups gluten-free breadcrumbs Vegetable oil for frying 1 pound white, boneless fish fillets (such as cod or haddock) cut into 24 strips *Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Store in container with tightfitting lid; stir before using. Makes 3 cups. 1. Set up an assembly line to coat the fish: Place the flour blend on a plate, beat the eggs with the water, salt, and pepper in a shallow bowl, and place the breadcrumbs in another shallow bowl. Place a wire rack over a piece of brown paper at the end of the line. 2. Pour enough vegetable oil into a large skillet to come 1/4-inch up the side. Begin heating the oil over medium-high heat to a temperature of 360 dg F.

10 Dark Black Eyed Pea Soup 2. Cover and bring to a boil. Reduce the flame to low and simmer for 20 minutes. 3. Mash the potatoes slightly with a potato masher to thicken the soup. 4. Serve and garnish with parsley. 179 Calories 3g Fat (14% calories from fat) 9g Protein 33g Carbohydrate 7g Fiber 0mg Cholesterol 365mg Sodium 1/2 cup celery, diced 1 cup carrots, diced 29 ounces Organic black eyed peas, 2 cans, do not drain 1 1/2 cups organic potatoes, peeled and diced 1/2 cup onions, diced 2 cloves garlic, minced 2 Tablespoons extra virgin olive oil 4 cups water 1 teaspoon sea salt, or to taste ½ teaspoon freshly ground black pepper 1/2 teaspoon dried basil 1/2 cup organic sweet corn, fresh or frozen 1/2 cup Organic Diced Tomatoes 1/4 teaspoon dried oregano 1 Tablespoons fresh parsley, finely minced 1. Heat oil in a soup pot, sauté garlic and onion for 2 to 3 minutes. Add all remaining ingredients except the parsley.

11 Lemon and Rosemary Roasted Chicken 3. Roast the chicken for 30 minutes and turn the oven down to 350 degrees. Continue roasting for 40 minutes to one hour, or until the legs are loose and the juices run clear. Makes six servings. 280 calories, 4 grams fat, 10 grams carbohydrate, 20 grams protein Cost per serving: $ roasting chicken, rinsed and dried 1 tablespoon oil 1 teaspoon salt ½ teaspoon black pepper 2 cloves garlic, minced 1 teaspoon dried rosemary Juice and zest of 2 lemons 1. Preheat the oven to 400 degrees Fahrenheit. In a small bowl, combine all the ingredients except the chicken. 2. Place the chicken in a large roasting pan. Use a basting brush to brush the chicken with the lemon mixture. Place the spent lemons inside the cavity of the chicken.

12 Gooey Mac and Cheese 4. Add the Daiya cheese. Stir until completely melted (no lumps). 5. Add the rest of the spices and stir. If the sauce is too thick, add more milk or creamer; if it's too thin, add more starch. 6. When the sauce is at the desired consistency, pour in your pasta and coat with the sauce. 7. Serve hot 1 (8 ounce) box gluten free macaroni noodles 3/4 cup mimiccreme brand non-dairy coffee creamer 3/4 cup rice milk 1-2 cup of cheddar cheese 3 tablespoons of margarine 3 tablespoons potato starch 1 tablespoon nutritional yeast 1/4 teaspoon black pepper 1/4 teaspoon paprika 1/8 teaspoon mustard powder Calories 350 Total Fat 15.6 g Saturated Fat 5.8 g Cholesterol 19.7 mg Sodium mg Total Carbohydrate 37.2 g Dietary Fiber 2.1 g Sugars 4.7 g Protein 11.2 g 1. Prepare pasta according to box directions. 2. In a separate pit, make a roux by melting the margarine and then whisking in the potato/corn/tapioca starch until well blended and you have a thick paste. Use a medium-low flame and work quickly. 3. Add the non-dairy creamer and the almond/rice milk. Continue to whisk to blend well on medium heat. You should have a nice white sauce.

13 FREE Microbook Download: The Gluten-Free Lifestyle Instantly unlock this Microbook ($9.95 value) if you pay with a tweet or wall post. Click here to get started!