Turkey Hummus Lettuce Wraps

A cheap low-carb alternative to gluten free bread or tortillas is lettuce! Put lunch meat, hummus and whatever toppings you have on hand (we used carrots, cucumber, tomato and avocado) inside a large iceberg lettuce leaf and wrap it up for a clean, healthy lunch! 

Breakfast Burritos

We love breakfast for lunch! This breakfast burrito is made of scrambled eggs, pico de gallo, shredded cheese and CDF Proud Sponsor Jones Dairy Farm Sausage Links wrapped in CDF Proud Sponsor Rudi’s Gluten Free Bakery Plain Tortillas. This was absolutely delicious, and took less than 5 minutes to prepare!

Mediterranean Chickpea Salad

This quick recipe makes a delicious lunch for clean, healthy eating. Feel free to add or take-away ingredients depending on your preferences!


1/2 cup olive oil
1/4 cup lemon juice
1/3 cup chopped fresh parsley
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper

1 pound chicken breast, cooked and chopped

2 cans chickpeas, drained and rinsed

2 cups cherry tomatoes, halved
1 English cucumber, seeded and chopped
1 red bell pepper, chopped
1 small red onion, finely chopped
1/2 cup sliced black olives
1 cup crumbled feta


In a medium bowl, whisk together olive oil, lemon juice, parsley, oregano, salt and pepper. Combine all remaining ingredients in a large bowl. Add the dressing to the salad bowl, and stir to combine. Allow salad to sit for at least 10 minutes in the refrigerator for the flavors to come together. Serve cold.


Going gluten free typically means that quesadillas fall off your menu. It’s easy to go out to a restaurant and get enchiladas, tamales or tacos on corn tortillas, but because quesadillas are traditionally made on flour tortillas they go out the window with a gluten-free diet. Today, thanks to gluten-free tortillas from CDF Proud Sponsor Rudi’s Gluten Free Bakery, we were able to enjoy delicious quesadillas. We stuffed our tortillas full with cheese, chicken, sauteed onions and peppers, corn and black beans, then pressed them on a panini press for a low-effort, super satisfying lunch. 




An Italian Affair

Today we made Italian style kabobs. We used mozzarella balls, red bell peppers, cherry tomatoes, baked chicken, and salami! We alternated the combination per stick! We paired the kabobs with a bed of lettuce for a balanced meal. It tasted delicious and was super easy to make! Buon appetito! 

Oodles of Zoodles

Today we tried zoodles for the first time, and we’re obsessed! Zoodles are “noodles” made from slicing zucchini into thin, noodle shaped pieces. You can do this with a julianne knife, or with a vegetable slicer. These zoodles take on the taste of whatever sauce you’re using, are low in calories and high in nutrients, and are much cheaper than a gluten-free pasta. We made a zoodle pad thai today for just $1.70 a person!

Lemon Bars

This sweet summer dessert hits the spot on a hot July day! These lemon bars made with CDF Proud Sponsor Pamela’s Products Artisan Flour Blend are super easy and so delicious! 


Mix together 3 cups Pamela’s Products Artisan Flour Blend and 1 1/2 cups powdered sugar. Pour 1 1/2 cups melted butter over the mixture and stir until crumbly. Press dough into greased 9 x 13 pan and bake for 15 minutes at 350. 


Whisk 6 eggs until fluffy. Add 3 cups sugar, 1 1/2 teaspoons baking powder, 1/2 cup Pamela’s Products Artisan Flour Blend, 1/3 cup fresh lemon juice (trust us-it’s worth it to use fresh juice from actual lemons), and zest from 2 lemons. Mix well. 


Pour filling over the dough immediately after it comes out of the oven, and bake at 350 for another 45 minutes. Allow to cool completely before topping bars with powdered sugar, cutting and serving. 


I am 16 years old and think I have Celiac disease. I typed in the symptoms I've been experience and celiac disease came up. I rarely eat and when I do most things make me sick. I was wondering how you can be sure you have celiac disease and how do you get celiac disease?

The best thing you can do to get healthy is to see a physician. On our website, we have a listing of doctors who will see and diagnose celiac patients. You can find this at celiac.org/directory. Before seeing the doctor, don’t change your diet—if you do have celiac disease, you will need to have gluten in your system to be tested. You get celiac disease through your genes, and symptoms can start to appear at any time. Hope you can get answers and start to feel better soon!

Chicken Caesar Salad with Croutons

Anyone with celiac disease can relate to the struggle of always having to order salads without croutons. Now, there’s no need to miss croutons anymore!

We made our own croutons today using Schar ciabatta rolls. We chopped the 5 rolls into small cubes, tossed them in 4 tablespoons melted butter, then seasoned them with salt, pepper, Italian seasonings and grated Parmesan cheese. Then we placed them on a lined baking sheet and baked for 30 minutes, flipping halfway. 


These homemade croutons are the perfect topping for a chicken Caesar salad!

Goat Cheese & Peach Arugula Salad

This isn’t your average salad. Exchanging regular lettuce for arugula gives a unique flavor to base a salad. Topping aruglua with CDF Proud Sponsor Dole sliced peaches, crumbled goat cheese, slivered almonds and sweet marinated chicken (see recipe here) makes for a salad in a league of its own. This salad is sweet from the peaches and chicken, but has a special bite from the arugula and goat cheese that is sure to leave you wanting more. 

Greek Yogurt Cheesecake

We’re cheering the USA Soccer Team on in the World Cup with a Red, White and Blue dessert. This greek yogurt cheesecake topped with berries is a great American themed treat for your patriotic summer festivities. 





Preheat oven to 350 Degrees F. Combine the ground grahams, 1/4 cup sugar and melted butter in a small bowl. Press into the bottom of a lightly greased 9 inch spring form pan. Beat together eggs and 3/4 cup sugar. Add vanilla and flour and mix thoroughly. Whisk in yogurt. Pour batter into the prepared pan and bake for 45-50 minutes. Turn oven off and cool cake in oven. Refrigerate for 4 hours or overnight. Top with your choice of berries, and enjoy!

Shrimp n’ Grits

Our Southern intern introduced us to a new food today that is cherished in the south and is naturally gluten-free: grits! We made a classic southern dish today—Cheesy Shrimp and Grits! See recipe below.


3 cups water
3 tablespoons CDF Proud Sponsor Massel Concentrated Chicken Stock
1 cup CDF Proud Sponsor Bob’s Red Mill Corn Grits
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons butter
2 cups (8 ounces) shredded Cheddar cheese
6 slices CDF Proud Sponsor Jones Dairy Farm bacon
2 pounds medium shrimp, peeled and deveined
1 tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce
2 tablespoons chopped fresh parsley
6 green onions, chopped
2 garlic cloves, minced
Bring water a boil over medium-high heat and add chicken stock. Stir in grits. Cook, stirring occasionally until thickened. Remove from heat; stir in salt , pepper, butter and cheese. Set aside, and keep warm.
Cook bacon in a large nonstick skillet over medium-high heat 3 minutes or until crisp; remove bacon from pan and chop into small pieces. Cook shrimp in same pan over medium-high heat for 3 minutes or until almost pink, stirring occasionally. Add lemon juice, Worcestershire sauce, parsley, green onions and garlic, and cook 3 minutes. Stir in bacon.
Spoon grits onto individual plates or into shallow bowls; top with shrimp mixture. Serve immediately.

Bard’s Tale Beer Broccoli Apple Slaw

Have you ever thought of putting beer in coleslaw? That’s right, beer. This unique broccoli apple coleslaw (recipe below) uses CDF Industry Supporter Bard’s Tale Beer Company beer as a part of the dressing. This slaw combined with sweet Hawaiian chicken (recipe below) makes for a light and delicious lunch.If you are not 21, or if you’d prefer to not use beer, you can use a 2 tablespoons of apple cider vinegar instead!


Sweet Hawaiian Chicken:
Marinate 2 lbs. chicken tenderloins in 1/3 cup gluten-free soy sauce, 1/2 cup brown sugar, and 1 cup CDF Proud Sponsor Dole pineapple juice overnight. Saute, bake or grill until cooked through. 

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Bard’s Tale Beer Slaw*

To make the vinaigrette, combine 1/4 cup Bard’s Tale Beer, 1/4 cup orange juice, 1 teaspoon orange zest, 1 shallot (finely minced), 1 tablespoon agave nectar, 1 teaspoon honey mustard, 1/4 cup olive oil and 1 teaspoon salt in a mixing bowl. Whisk to mix well.  

In a separate bowl, toss together 16 ounces broccoli slaw, 2 cups shredded green apples, 1.2 cup shredded carrots and 1/2 cup raisins. Pour vinaigrette over the slaw and toss to evenly coat. Cover and refrigerate until ready to serve.:

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*recipe from Delight Gluten Free Magazine

@CeliacDotOrg My wife eats GF because of me, when she eats regular food, she gets sick. Is that normal?

This is not an uncommon response. This may be an indication that your wife either has celiac disease, or has a gluten intolerance. Your wive may want to consider seeing a doctor to further investigate these symptoms.  At the end of the day, she should listen to her body. If her body reacts negatively when she consumes gluten, then she might want to remove it from her diet completely. 

Bacon, Egg & Cheese Log

Who says you have to eat breakfast in the morning? We enjoyed this bacon, egg and cheese log for lunch! Follow our fun new recipe below for a delicious meal suited for any time of the day!




4 eggs

1 tablespoons milk

1/8 teaspoon salt

1/8 teaspoon pepper

tablespoons CDF Proud Sponsor Bob’s Red Mill All-Purpose

Gluten-Free Flour

1/2 Container CDF Proud Sponosr Pillsbury™ Gluten Free

refrigerated pie crust dough

1/2 cup shredded Cheddar cheese

1/2 cup Mozzarella cheese

3 slices CDF Proud Sponsor Jones Dairy Farm turkey bacon

egg, beaten, for egg wash  .    


1. Preheat oven to 375°F.

2. In small bowl, mix 4 eggs and the milk until well blended. Add egg

mixture to pan, and scramble on medium heat until cooked through.

Season with salt and pepper. Set aside

3. Fry bacon in a pan until crispy. Chop into small pieces. Set aside. 

4. Place parchment paper on large cookie sheet; sprinkle with flour.

Roll or press out dough on cookie sheet to about 10-inch square.

Sprinkle 1/2 of the cheese down the center, and spoon on eggs and


5. Carefully wrap both edges of the dough over the egg and bacon

and press together to seal. Brush with remaining egg. 

6. Bake for 30 minutes, then top with remaining 1/2 cup of cheese

and bake for 5 minutes (or until cheese is melted and browned). 

7. Let cool for 5 minutes. Serve warm.