My new favorite way to cool off  is with a refreshing Homemade Orange Julius.

Start to Finish: 5 minutes
Yields 4 small glasses

Orange Julius
Ingredients
6 oz (2/3 cup) frozen orange juice concentrate
1 cup milk
1 cup water or soda water
1/4 cup sugar
1/4 cup powdered sugar
1 tsp vanilla extract
1-1/2 cups ice cubes

Directions
1. Combine all ingredients except ice cubes to blender.
2. Blend for 1-2 minutes. Adding ice cubes one at a time. Pour mixture into glasses. Enjoy!

Strawberry Julius
Ingredients
1 cup strawberries, thawed, frozen or fresh
1 cup milk
1 cup water or soda water
1/4 cup sugar
1/4 cup powdered sugar
1 tsp vanilla extract
1-1/2 cups ice cubes

Directions
1. Combine all ingredients except ice cubes to blender.
2. Blend for 1-2 minutes. Adding ice cubes one at a time. Pour mixture into glasses. Enjoy!

Strawberry Orange Julius – Mix it up for a Strawberry Orange Julius by following the directions above and use 1/2 cup strawberries with 3 oz (1/3 cup) frozen orange juice concentrate. Have fun.

Drinks & Cocktails
Find more tasty gluten free drinks and cocktails that are easy to make.

Budget Friendly Recipes
Check out a variety of gluten free recipes that are easy on your wallet.

Breakfast
Drinks - juice, milk, coffee, tea,
Main Course – scrambled eggs, omelets, ham, bacon, sausage, gluten free oatmeal, Gluten Free Chex Cereal, hardboiled egg
Side Dish - banana, grape fruit, yogurt

Most grocery stores now carry gluten free Bisquick. Use this gluten free mix for easy, great tasting pancakes, biscuits and waffles. Check out tasty gluten free Bisquick recipes.

Lunch
Drinks - lemonade, carbonated drinks, iced tea
Main Course – salad, fried rice, white rice with vegetables, lettuce wraps, Amy’s Gluten Free Frozen Meals
Side Dish – fresh fruit, fresh vegetables, celery with peanut butter, cheese, veggies with hummus, hardboiled egg, cottage cheese, sliced apple with almond butter
Snack – Kraft’s JELL-O, nuts, raisins, dried fruit, trail mix, chips

Be careful of dressings – Most vinaigrettes are gluten free, but be sure to check closely. All of Kraft’s dressing will clearly state if wheat, barley, rye or oats are included.

Dinner
Drinks – milk, wine
Main Course - hamburger, pork chops, steak, grilled chicken, rotisserie chicken kabobs, slow-cooked roast beef, ham, turkey, fish, tacos w/ corn tortillas or shells
Side Dish – rice, baked potatoes, beans, quinoa, asparagus, green beans, corn, corn tortilla chips and salsa, rice noodles
Dessert – fresh fruit, popcorn, popsicles, Kraft’s pudding

Be careful of marinades and seasonings – Many marinades and seasonings include gluten, and if you’re not comfortable reading ingredients yet then purchase Kraft’s products. All Kraft’s products will clearly state if wheat, barley, rye or oats are included.

Double recipes – If you don’t have time to cook, then simply double your recipes when you have the opportunity to cook. Store the leftovers in individual, easy-to-grab sealed containers for lunch. This will help you save time, money and prevent an empty stomach or reduce your risk of being glutened.

Be prepared – I keep dried fruit, nuts, and gluten free instant oatmeal packets at my desk for a convenient snack or meal. Thankfully, I have the opportunity to cook dinner most nights, so my family and I usually have plenty of leftovers in the fridge and freezer to eat during the week.

BACKUPS – Keep a back up gluten free frozen meal at work – just in case you happen to forget your lunch. Always keep a gluten free granola bar in your purse or car, just in case all else fails.

Getting Started
Learn more great tips and advice for transitioning to a gluten free life.

Gluten Free Main Meals Recipes
Check out tasty gluten free meal recipes your whole family will enjoy.

Bisquick Gluten Free Mix is so versatile and taste delicious. Personally, I have found that some gluten free Bisquick recipes actually taste better than traditional gluten recipes. This baked chicken is fairly easy to make, and is a fun way to mix up your chicken chicken meal.

Prep Time: 10 minutes
Bake Time: 50 minutes
Serves 5

Ingredients
1 cup Bisquick Gluten Free mix
1 tablespoon butter or margarine
1 tsp seasoned salt
1/4 tsp pepper
1 tsp oregano leaves
2 eggs, beaten
3 lbs boneless, skinless chicken breasts

Directions
1. Preheat oven to 400°. In 9×13-inch baking dish, allow butter to melt in the oven as it preheats.
2. In medium bowl, stir Bisquick mix, salt, pepper and oregano. Place eggs in a small, shallow bowl. Dip chicken into eggs, then coat with dry Bisquick mixture; repeat dipping in eggs and Bisquick mixture. Transfer chicken to heated baking dish.
3. Bake 35 minutes in preheated oven. Turn chicken; bake about 15 minutes longer or until juice is clear and there is no pink when cut into the thickest part.

Tasty leftovers – You’ll be surprised how well this leftover baked chicken taste. Simply reheat this chicken in the microwave for 1-1/2 minutes and enjoy for an easy gluten free meal.

Double this recipe– Double this recipe for TWO easy gluten free dinners
Dinner 1: A traditional meal of baked chicken with potatoes and green beans.
Dinner 2: Mix it up by topping a regular spaghetti dinner with baked chicken.

 This baked chicken pairs great with my favorite Sweet & Zesty Gluten Free Spaghetti Sauce. Try this satisfying dish for an easy Baked Chicken with Spaghetti – it’s a delicious, complete meal in one.

Gluten Free Desserts
After all this you can’t possibly forget about dessert. Check out delicious gluten free desserts your whole family will enjoy.

Redbridge Gluten Free Beer Review
Find a great tasting beer to pair with this gluten free baked chicken recipe.

This refreshing summer time recipe is a great dessert to cool off on a hot, steamy day.

Prep: 15 minutes
Bake and Chill Time: 3 hours
Serves 8

Ingredients
Crust
1 gluten free pie crust
–OR–
1 box (6 oz) of gluten free shortbread cookies, crushed into crumbs
2 Tbsp butter, melted

Filling
2 cups milk
2 pkgs (3 oz) JELL-O Lemon Flavor Instant Pudding
1 Tbsp lemon zest
1 Tbsp lemon juice

Meringue Topping
1 tub (8 oz) COOL WHIP Lite Whipped Topping, thawed and divided
2 cups Miniature Marshmallows, divided
2 Tbsp milk

Directions
1. Bake empty pie crust according to package directions –OR– Preheat oven to 350°. In small bowl, mix cookie crumbs with melted butter. Add cookie crust mixture to greased pie pan. Flatten crust with spatula until smooth. Bake in the oven for 15 minutes to strengthen the crust.
2. Meanwhile, in large bowl add all the filling ingredients to bowl. Beat with wire whisk until well blended, about 2 minutes. The mixture will be thick.
3. Spread 2/3 of the the pudding mixture onto bottom of crust; set aside. Add half the whipped topping to remaining pudding; stir gently until well blended. Spread over pudding layer in crust.
4. Place marshmallows in large microwaveable below. Add 2 Tbsp milk; stir. Microwave on high 1-1/2 minutes or until marshmallows are completely melted, stirring after 1 min. Stir until well blended. Refrigerate 15 min. or until cooled. Gently stir in whipped topping; spread over pudding mixture.
5. Chill in refrigerator for 3 hours or until completely cooled. Top pie with leftover marshmallows and lemon zest if desired.

Mix up this recipe with your favorite pudding flavors and fresh berries. Enjoy!

Gluten Free Pudding Dirt Cups
Your kids will have a blast making this simple pudding recipe with you.

Fresh Gluten Free Raspberry Bars
This flavorful, mouthwatering dessert is a great summer time recipe for any event.

These traditional, crowd-pleasing enchiladas use simple ingredients, and are fairly easy to make.

Prep Time: 30 minutes
Cook Time: 15 minutes
Serves 6

Ingredients
1 lb potatoes, peeled & cut into 1-inch cubes
1/3 cup red onions, chopped
2 lbs boneless, skinless chickens breasts
1 tsp Mexican seasoning
1/2 cup peas
1/2 cup corn
16 corn tortillas
Salt and pepper to taste
1/2 cup mild cheddar cheese, shredded

Toppings: shredded mild cheddar cheese, onions, sour cream, cilantro and salsa.

Directions
1. Preheat oven to 350 degrees. Set aside a 9×13-inch pan.
1. In large saucepan, fill 2/3 of pan with water and bring to a boil. Cook potatoes in hot water for 10 minutes or until cooked through. Meanwhile, in a small saucepan; sauté onions with olive oil for about 5 minutes. Set saucepan aside for tortillas. Drain cooked potatoes; cut into 1/4-inch size cubes, set aside.
2. In large skillet, heat olive oil and cook chicken over high heat for 5 minutes on each side or until cooked through with no pink. Transfer chicken to cutting board and shred into bite-size pieces.
3. In large saucepan of potatoes, add red onions, shredded chicken, peas, and corn. Mix well; salt and pepper to taste.
4. In small saucepan, warm oil over high-heat. Cook tortillas in hot oil for 5-10 seconds on each side. Transfer cooked tortillas to paper towel; dab with paper towel to remove excess oil. Stuff tortillas with enchilada mixture and sprinkle with cheese. Roll-up tortillas and place them folded side down in 9×13 pan.
5. Bake in preheat oven for 15 minutes or until enchiladas are warm. Serve with desired toppings. Enjoy!

Double this batch – This recipe stores easily and is easy to reheat. Double this recipe and simply freeze desired amount of enchiladas in a sealed Ziploc bag before baking. Let the enchiladas thaw on the counter or in the fridge when ready to eat. Bake in the oven as directed above for 15 minutes or until enchiladas are warm.

Storage – Store leftover baked enchiladas in airtight containers in the fridge, and simply reheat in the microwave for 30-40 seconds. Store the leftovers in individual containers, instead of large containers, for easy-to-grab meals and snacks for on-the-go .

How to Keep Tortillas from Breaking
Learn several tips to keep your tortillas from breaking, and turn them into pliable, tasty tortillas.

Gluten Free Taco Seasoning
When cooking gluten free, there are many products and brands to watch out for. Learn which taco seasonings are safe and gluten free.

Yes, unfortunately our tortillas turned out like the ones on the left in the photo above. As you can see, we ended up eating a chicken enchilada casserole for dinner that night. I’ve determined that warming tortillas in the oven and microwave don’t work very well for folding corn and gluten free tortillas.

However, as you can see in the photo on the right, I had far more success using the quick, easy steps included below.

Use these quick, easy options to make flexible, delicious tortillas:

Traditional – Heat a small skillet of oil or enchilada sauce over high-heat. Cook tortillas on both sides for 5-10 seconds. Transfer tortillas to paper towel and dab with paper towel to remove excess oil. Stuff with enchilada mixture, roll-up and place folded side down in pan.

Fast and Easy – Heat a small skillet of oil or enchilada sauce over high-heat. Cook one side of the tortillas for 5-10 seconds. Transfer tortillas to paper towel oil side down; stuff with enchilada mixture, roll-up and place folded side down in pan.

Low Fat – Use a pastry brush to lightly brush both sides of tortillas with extra virgin olive oil or enchilada sauce. Heat up an empty small skillet; cook both sides of tortillas for 5-10 seconds on high-heat. Transfer tortillas to paper towel; stuff with enchilada mixture, roll-up and  place folded side down in pan.

Fat Free – Heat an empty small skillet. Cook both sides of tortillas for 5-10 seconds on high-heat. Transfer tortillas to a plate, stuff with enchilada mixture, roll-up and place folded side down in pan.

I enjoy using these quick, easy options with my favorite Mexican recipes.

Although oil and enchilada sauce are not essential, I do believe they add a meaningful difference to the finished dish. Cooking tortillas in oil before baking also causes the tortillas to absorb less enchilada sauce, and prevents tortillas from getting soggy.

Please note the oil and enchilada sauce add flavor and calories to the tortillas.

Gluten Free Cooking Tips
Learn more helpful quick tips about cooking gluten free.

Gluten Free Chicken Enchilada Bake
This incredible meal includes chicken, corn tortillas and a deluxe cream cheese filling. Not only is it simply divine, it’s also fairly simple to make.

Udi’s Gluten Free Whole Grain Bread is exceedingly versatile, and the texture is the closest I’ve found to tradition bread. Most importantly…

Udi’s bread is gluten-free, dairy-free, nut-free and soy-free.

This light, soft bread is fulfilling and satisfying for those living with multiple food allergies. Udi’s traditional flavor and appearance make it difficult to tell its even gluten free.  It amazes me how they were able to get the texture for this bread, and keep it from crumbling like so many other gluten free breads do.

A 12-ounce bag of Udi’s Gluten Free Whole Grain Bread contains approximately 14 slices. One serving size is 2 slices of bread. Each serving is 160 calories, 4.5 g total fat, 0 saturated/trans fat, 0 cholesterol, 23 g carbs, 3 g sugar, 1 g fiber, 3 g protein.

The two minor downfalls of this bread are the small loaves and the price. This bread is almost worth the price, and the slices of bread are about 1-inch smaller than traditional bread.

The good news is the prices of gluten free products will continue to go down as more people continue to purchase them. Those in bigger cities may find this bread to be less expensive than those in the Midwest. There are numerous coupons for Udi’s bread online. Save a few extra bucks and print a few of coupons off before going to the store.

Stock up on Udi’s bread when it’s on sale, and store the loaf in the freezer for a longer shelf life. Simply reheat in toaster oven or thaw the bread on the counter when ready to eat.

This bread is typically found in the freezer section of many grocery stores, and can also be purchased online at Udi’s website. Grocery stores often take request for new products, so if your store doesn’t have Udi’s bread – ask them to consider carrying it.

Although this bread is still too dry for me to enjoy a peanut butter sandwich, I have enjoyed using this bread for toast with eggs and chicken salad sandwiches for lunch.  This bread also makes great tasting croutons for soups and salads.

Easy Gluten Free Croutons
This real easy recipe shows you how to make tender, satisfying croutons out of store bought sliced gluten free bread in minutes.

Are Gluten Free Doritos
Not all Doritos are gluten free! Check out which Doritos are gluten free to pair with your meal today.

I woke up today feeling terribly nauseous. My love picked up a package of crystallized ginger at the store to naturally help reduce the nausea. Unfortunately, I quickly learned that eating pure crystallized sugar can be difficult due to its powerful flavor. Thankfully, I was able to whip up these cookies in no time, and have fallen in love with this recipe. This may  now be every pregnant women’s dream recipe.

These soft, chewy gluten free cookies are the perfect blend of oats, chocolate and ginger. The smooth chocolate and crisp ginger combination in these cookies will keep you coming back for more.

Prep Time: 20 minutes
Cook Time: 15 minutes
Yields 24 cookies

Ingredients
3 cups Gluten Free ‘Bob’s Red Mill’ Old Fashioned Oats
1 cup Gluten Free All Purpose Flour
1 tsp salt
t tsp baking soda
1/2 cup (1 stick) butter, melted
1-1/4 cup brown sugar, packed
2 large eggs
1/4 cup honey
2 tsp vanilla extract
1-1/4 cup chocolate chips
3/4 cup crystallized ginger, finely chopped

Directions
1. Preheat oven to 350°. Line 2 large baking sheets with parchment paper.
2. In food processor or blender, combine oats, flour, salt and baking soda. Pulse until oats are completely chopped, about six-1 second pulses.
3. In large bowl, beat melted butter and brown sugar until fluffy, 1-2 minutes. Add eggs, honey and vanilla, mix about 1 minute. Add oat mixture and stir just until incorporated. Stir in chocolate and ginger.
4. Use two spoons to drop round tablespoons of dough about 2 inches apart on prepared baking sheets. Bake cookies for 14-16 minutes on the top shelf. Cool on sheets about 5 minutes, then transfer to cooling racks to cool completely. Continue making cookies with remaining dough and cooled sheets.

Store Cookies - To keep cookies fresh, pack the cookies in sealed containers with waxed paper between each layer.

Oatmeal Cookies – I am most definitely going to make this recipe again with white chocolate chips and cranberries. Mix up these cookies by replacing the chocolate chips and ginger with your favorite oatmeal cookie fillings like raisins, nuts and peanut butter chips. Enjoy!

Gluten Free Pudding Dirt Cups
Your kids will have a blast making this simple chocolate pudding recipe with you.

Gluten Free Chocolate Snicker’s Cookies
These cookies are truly divine. They are soft, rich and use two of my favorite candy bars; Dove Chocolates and Snickers!

This fresh, easy chicken salad sandwich is the perfect lunch that can be easily served on gluten free bread, and served on traditional sliced bread for gluten eating friends and family.

Start to Finish: 10 minutes
Yields 4 sandwiches

Ingredients
8 slices ‘Udi’s Whole Grain Bread’
3/4 cup cooked chicken, shredded or cut into small pieces
1/3 cup light mayonnaise
1/2 cup celery, thinly sliced
3 Tbsp green onions, sliced
3 Tbsp silvered almonds, sliced
1/2 cup red grapes, sliced (optional)
Salt and pepper to taste

Directions
1. In medium bowl, add chicken, mayonnaise, celery, green onions, almonds and grapes. Mix well. Salt and pepper to taste.
2. Toast the slices of bread in a toaster or toaster oven.
3. Spread the chicken mixture onto the slices of bread to complete the sandwiches. Top with lettuce, tomato and cheese if desired. Serve with chips and fresh veggies. Enjoy!

This recipe works great with leftover grilled chicken. Double this recipe for an easy, delicious lunch during your busy week.

Easy Gluten Free Croutons
This real easy recipe shows you how to make tender, satisfying croutons out of store bought sliced gluten free bread in minutes.

Gluten Free Soup Recipes
Check out gluten free soup recipes to pair with these tasty sandwiches.

Dirt Cups were one of my favorite recipes to make when I was a kid. This recipe includes the gluten free version of Oreo cookies, chocolate pudding and gummy worms.

Start to Finish: 10 minutes
Serves 5

Ingredients
15 cookies or 2 rows of KinniToo’s Chocolate Vanilla Sandwich Cookies
1 (3 oz) box Sugar-Free JELL-O chocolate pudding
3 cups skim milk
8 gummy worms

Directions
1. Transfer cookies to a sealed plastic bag. Smash cookies with rolling pin until crushed into crumbs. Set aside.
2. Mix instant chocolate pudding with milk as directed on package.
3. In 5 small cups, add half the cookies crumbs to the cups. Scoop pudding into cups, adding a gummy worm in the middle of the process. Sprinkle the rest of the cookie crumbs to the cups. Top each cup with a gummy worm. Enjoy!

Be creative and have fun with this recipe. Mix it up and use your favorite gluten free cookies and pudding flavors. If you’re not in a chocolate mood; try using gluten free shortbread cookies with cheesecake pudding – topped off with fresh berries. Simply delicious!

Gluten Free Chocolate Snicker’s Cookies
These cookies are truly divine. They are soft, rich and use two of my favorite candy bars; Dove Chocolates and Snickers!

Easy Gluten Free Cream Cheese Cookies
These melt-in-your-mouth cream cheese cookies are one of my families favorites! The cookies stay soft and moist for days… if there are any left.