Wednesday, February 6, 2013

Gluten-Free, Corn-Free Recipes and Products

We recently launched a new column in Gluten-Free Living, called Beyond GF, which focuses on additional dietary restrictions sometimes faced by those who are gluten free.

In the March/April issue of the magazine, due out on newsstands Feb. 26, Beyond GF features the gluten-free/corn-free diet. You can subscribe at

In addition to the recipes and other helpful information we published, we have two more here: Honey Millet Rolls and Quinoa Millet Tortillas*  They're so good you don't have to be corn free to enjoy them.

Following the recipes you'll find a list of products to make food shopping on this challenging diet a little easier.

Quinoa Millet Tortillas

Gluten-Free, Corn-Free Quinoa-Millet Tortillas
Makes 6 tortillas
These tortillas are soft and flexible and have a delightfully nutty flavor. They can be made ahead and reheat well.
Dry Ingredients:
1/3 cup millet flour
1/4 cup quinoa flour
1/2 cup tapioca starch
1 teaspoon corn-free baking powder
3/4 teaspoon guar gum*
1/2 teaspoon sea salt

Wet Ingredients:
2 teaspoons pure honey or agave syrup
1/3 cup warm water
3 tablespoons non-hydrogenated shortening, such as Spectrum
In the bowl of your electric mixer, use the paddle attachment to combine the dry ingredients on low speed.
Add the wet ingredients and continue to mix until a dough forms around the paddle. Mix the dough on medium speed for an additional minute. The dough will be slightly sticky and springy. Wrap tightly in plastic wrap and chill for 30-45 minutes. 
After chilling, divide the dough into 6 equal portions and form each into a round ball. Keep the dough balls lightly covered with plastic wrap as you work to prevent them from drying out. On a lightly floured counter, press down one ball at a time with your finger tips, until you have a flattened disk of dough. Using a floured rolling pin, roll out the tortilla to 1/8-inch thickness. Preheat a greased skillet to medium-high. Cook tortillas one at a time for approximately 1-2 minutes on each side, flipping carefully with a thin spatula. 
The cooked tortillas will have golden brown spots on both sides and may bubble a bit as they cook. Flip the finished tortillas onto a plate, stacking them on top of each other as you go. Cover lightly with a light cloth or inverted plate. Serve warm. Store in an airtight bag in the refrigerator for 4-5 days. Reheat tortillas on a hot skillet or briefly in the microwave to regain their flexibility.

Honey Millet Rolls

Gluten-Free, Corn-Free Honey Millet Rolls
Makes 10-12 rolls.
These rolls are soft, rich and have just a touch of sweetness. The combination of millet, flax and honey keeps guests reaching for more.
Dry Ingredients:
1 1/4 cups brown rice flour
1/2 cup potato starch
1/4 cup tapioca starch
1/4 cup millet flour
1/4 cup ground golden flax
2 1/4 teaspoons or 1 packet active dry yeast (see sidebar)
1 teaspoon sea salt
1 teaspoon guar gum*

Wet Ingredients:
1 teaspoon apple cider vinegar
1/4 cup honey
2 large eggs, room temperature
3 tablespoons olive oil
1 cup warm water, 110 degrees
Thoroughly grease a muffin pan and set aside.
In the bowl of your electric mixer fitted with the paddle attachment, slowly combine the dry ingredients. Add the wet ingredients and mix for 2 minutes on medium-high speed or until you have a thick, batter-like dough.
Divide dough between muffin cups with a spring-loaded ice cream scoop (about 3 tablespoons each). With wet fingertips, gently smooth the tops down a bit to make the rolls more uniform. Cover the rolls with oiled plastic wrap and let rise for 45 minutes in a warm place (80 degrees). 
After the rolls have risen for 30 minutes, preheat oven to 375 degrees F.
When the rolls have almost doubled in height (about 45 minutes), place in preheated oven for 14-16 minutes. Rolls will be golden brown.  Remove from oven and cool on a wire rack.
Serve warm. Freeze leftovers as soon as they cool to preserve freshness.  *Xathan gum can be used if tolerated.



Andean Dream Cookies: Assorted Flavors

Beanitos Bean Chips

Sesamark Rice Thins: Brown Rice or Sesame Flavored only

Two Moms in the Raw granola


Andean Dream Quinoa Pastas

Coconut Aminos by Coconut Secret (soy sauce substitute)

Katz Wholegrain Bread and Sandwich Rolls

Pacific Naturals Condensed soups, soup starters, broths

Tinkyada Brown Rice Pastas

Baking Needs

Enjoy Life Chocolate Chips and Chunks

Frontier Vanilla Flavoring (not extract)

Hain Featherweight Baking Powder

Guar Gum

Lyle’s Brand Golden Syrup (good sub for corn syrup)

Original Red Star Active Dry Yeast (packets only)

Spectrum Non-Hydrogenated Shortening

Wholesome Sweeteners Powdered Sugar (The company recently switched from cornstarch to tapioca starch but some older packages might still be on shelves. Check the ingredients list which will note cornstarch or tapioca.)

Bread, All-Purpose Flour Mixes, and Flours

Arnel’s All Purpose Flour and Bread mixes

Ancient Harvest Quinoa Flour and Quinoa Flakes

Arrowhead Mills Millet Flour

Authentic Foods Rice Flours, Sorghum Flour, & Tapioca, Arrowroot and Potato Starches

Authentic Foods Classical Blend (all-purpose)

Chebe Bread Mixes

Mama’s Coconut Flour and Almond Flour Blends (all-purpose)

1-2-3 Gluten Free pancake mix

#Many products are made in facilities that also process corn. Check with individual companies if this is a concern.#

* Photos and recipes by Terris Cleary, a graduate of the California Culinary Academy who specializes in creating gluten-free, allergy-friendly recipes. Managing her own celiac disease and her son’s multiple food allergies prompted her to create the food blog,


Jane said...

Thanks so much for an article on corn allergies - and especially for the product list! This is a hard allergy to manage - hope to see more coverage in future and especially more product lists!

Jane said...

Thanks so much for the article and especially the product list! This allergy is so hard to manage - hope to see more articles in future and especially more lists of safe products! Thanks again!