Tips to Make Gluten-Free Cooking Easy




You Are Not Alone & You Can Do It

When you are first diagnosed with celiac disease or gluten intolerance it can be overwhelming to adjust your diet, life, and mindset.

We want you to know that you are not alone, and while it can seem like a sharp learning curve between reading labels to finding food that tastes good, failed cooking experiments to sharing and explaining why you eat this way, you can do it!

Throughout the past 17 years of cooking and eating gluten free, our family learned how to not only find things we loved to eat but ways to make it easier to adjust – particularly when you are new to a gluten-free diet.

12 Tips to Make Gluten-Free Cooking Easy

At first cooking and baking gluten-free can seem overwhelming, and with time it gets easier, we promise. Here are the things we have learned over the years that make the learning curve easier and that help make cooking enjoyable. 


Find a cooking buddy. Trying new things is much more fun when you’ve got a friend to work with and laugh over failures with. Think of it as Netflix’s Nailed It! for gluten-free recipes!


Make dry mixes ahead of time and just write on the bag what wet ingredients are needed and the date you put it together. We also have a variety of mixes in our shop to make this easy and convenient for you and your family. (Purchase Mixes Here).


Save all stale and unused bread for meatloaf, stuffing, casserole toppings, etc. Since finding gluten-free bread you like can be challenging, if it goes stale or dry freeze it and use it for other recipes later.


Watch the oven. Some recipes often seem to have baking times that are too hot or too long, and it’s awful to burn something you’ve worked hard on. Through experimentation you will get the hang of the right time and the right temperature.


Make notes in your recipe book so you know what kinds of modifications to make in the future. Our recipe books are covered in notes, adjustments and modifications. We also try to keep our recipes on our website up to date based on those modifications.


Letting a cake sit with frosting or glaze on it softens the cake.


In cookies: beating the eggs for a long time seems to make them more cakelike and fluffy. If you like that, do it. If not, don’t.


Don’t eat the raw dough of anything containing bean flour. YUCK!


Always cover GF baked goods. They dry out very quickly.


Kraft and Hershey’s always list any gluten in their products, so if it doesn’t say it, it doesn’t have it.


In 2004 the FDA implemented a major food allergen labeling act, and in 2006 the labels were altered again to reflect and clearly indicate and of the top eight allergens. Oftentimes food will list these major allergens, particularly if it is packaged in the United States.


Due to COVID-19, the FDA loosened their restrictions on labeling due to food/ingredient shortages where the label may not fully correctly reflect the ingredients. You can learn more about this change here. Finding products that are created for those with celiac disease in mind and co-packed in a dedicated facility will be more important than ever.

Understanding Cross-Contamination

Learn More ›

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Our Favorite Recipes

Guide to Eating Gluten-Free at Restaurants 

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2746 Battelle Blvd.

Richland, WA 99354


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(509) 554-2778


Eating Gluten Free does not provide medical advice, diagnosis, or treatment.

The information found on this website is not intended to replace or substitute professional medical treatment or for professional medical advice relative to a specific medical condition.

We urge you to always seek the advice of your physician, or medical professional.