Groceries
All grocery stores in Stevens Point carry some gluten free items. Certain items are shelved with regular groceries and others are located in the natural foods sections.
Other businesses in Stevens Point carrying gluten free products include:
Stevens Point Area Cooperative
Nutrition Discount Center (NDC)
The Free Market in Appleton carries gluten free, organic, and allergen free products
734 W. Wisconsin Ave.
Appleton, WI 54914
1-920-968-1260
Recommended Websites
The Internet resources listed contain valuable and relevant information. These resources are intended only as general information resources and are not intended for use in diagnosis, treatment or any other medical application. Some of these sites are for commercial purposes and may be biased to promote purchases of their products/services. Sites listed do not constitute an endorsement by the Gluten Free Stevens Point.
Recipes
Mary Louise’s Bread recipe with adaptations possible
3 eggs
3 T oil
2 T powdered milk**
2 to 3 T sugar (coconut, cane, or 2 T honey)
Beat this well.
Then add
¼ cup Teff flour*
¼ cup quinoa flour
¼ cup Almond flour
Add enough white bread mix (Bob’s Red Mill), approx. 1 and 1/2 cups to make a stiff dough.
Soften 2 pkgs regular yeast in 1+1/3 cup water, add 1 tsp sugar and stir. Proofing yeast will let you know if the yeast is still viable, if it is, it will rise and bubble. Put into pan with other liquids
Also you must add 1 tsp of xanthan gum. IF you have a pkg of Bob's Red Mill that does NOT have xanathan in it you must add an additional 1 tsp to your mix.
Stir mixture very well. Add your protein flours first ex: 1) teff, 2) quinoa 3) almond, beat well after each addition, then add 1/2 cup of Bob's, stir,add enough Bob's to make a stiff batter. By stiff I mean it is hard to stir. Put into greased pans (or one pan if it is long and narrow). Put in warm place to raise for 60 minutes. Put pans in pre-heated oven 350, bake 50 minutes.
When bread is raising it is good if you cover the loaves with a greased plastic wrap. remove before baking
Good luck! Call me, 715-498-1331, if you don't understand my directions or if you have a question.
Xanthan gum goes into batter after you've added 1 or 2 of your protein flours.
*Teff may not agree with everyone on a gluten free diet. You may also choose your favorite flours or flours that work well for you.
** Powdered ”Dairy Free”, a name of a product that is free of gluten, casein, fat, soy, rice, MSG, Protein, and cholesterol is available for purchase. It uses potatoes. And works well as a milk substitute in baking, using the same amount dry in the recipe.
***If you weigh flours, 1 cup wheat flour = 140 grams.
Pie Crust recipe
1 C Tapioca flour 140 grams
1 C cornstarch 140 g
½ C potato starch 70 g
1 ½ C sweet rice flour 210 g
1 C sugar
1 ½ t. baking powder
1 t. salt
1 t. xanthan gum
1 stick + 2 T butter, cut into small chunks
3 eggs
2 T vinegar
Cut in butter with mixer or by hand. Add eggs and vinegar. Mix. Press into pie pan by hand or with a small rolling tool. For top crust may need to press on waxed paper and carefully transfer in parts to top of pie.
Recipe can be made as 1/3 recipe at a time or can be made fully and left over dough can be frozen and thawed when needed.
Tortilla Type Pie
Heat iron skillet in oven or use parchment paper on a baking dish and bake after mixture is placed in the oven on the parchment paper.
Add olive oil, lard, or butter to the skillet.
Mix any grains or GF almond flour you tolerate with water and (olive oil, ghee, or butter, or lard,) making a liquid slurry.
Add slurry to skillet in oven or on parchment paper in baking dish.
Bake at 300.
Check with toothpick to see if done.
Top with pure fresh or frozen fruit to Tortilla type crust, baking a bit longer.
Take out of the oven and may top with “Caprine Supreme” Chevre goat cheese or topping of your choice.
*Crackers and baked goods may also be made by this method and can add grated vegetables or even cheese to the slurry and items like caraway seed for added flavor.
Bagels
Rice flour 140 g
Tapioca Four 140 g (May use some sweet rice flour in this measurement)
2 T Dry milk or “Dairy Free”
1 ¾ t. Xanthum Gum
1 t. salt
1T sugar
1 t. sugar
½ C warm water
1 T dry yeast
2 T butter, shortening, or lard
¼ C hot water
2 egg whites
Heat ¼ C water in saucepan with butter. Add yeast to warm water with 1 t. sugar. Will become foamy. Mix dry ingredients adding butter/water mixture. Then add water, yeast, 1 t. sugar. Then add egg whites. Mix well by hand or by mixer. May add brown sugar/cinnamon mixture and raisins at end, mixing lightly. If adding brown sugar, do not add the 1 T sugar to the dry ingredients. Place on greased cookie sheet topped with corn grits if desired. Use a pastry press and form into circle or form into bagel shape by hand. Smooth rough joining spots with a wet spoon. Let rise 1 hr. After risen, use slotted spoon and place briefly one at a time in boiling water that has 1 t. sugar added to the water. Place back on the cookie sheet. May use pastry brush and top with egg yolk.
Bake at 350 for 10 Min., then at 400 for another 10 min.
May freeze. May slice and top with cream cheese.
*Weighing flour works well as wheat flour may weigh different from a variety of GF flours.
Gluten-Free Chocolate Chip Cookies
2/3 C Cornstarch 93g
1 C rice flour, 140g
¾ C sweet rice flour 105g
1 t. salt
1 ¼ baking soda
11 T butter
¾ C granulated sugar
¾ C packed brown sugar
1 t. vanilla (may use sugar from sugar stored with vanilla bean)
2 large eggs and1 egg yolk.
2 C (1 12 oz. Pkg.) semi- sweet Chocolate chips (Tollhouse)
Cream sugars, butter and eggs. Add dry ingredients. Add chocolate chips. May mix by hand or mixer.
Bake at 374 for 9-11 Min.
All grocery stores in Stevens Point carry some gluten free items. Certain items are shelved with regular groceries and others are located in the natural foods sections.
Other businesses in Stevens Point carrying gluten free products include:
Stevens Point Area Cooperative
Nutrition Discount Center (NDC)
The Free Market in Appleton carries gluten free, organic, and allergen free products
734 W. Wisconsin Ave.
Appleton, WI 54914
1-920-968-1260
Recommended Websites
- www.nationalceliac.org
- www.celiacnow.org
- www.glutenfreewatchdog.com
- www.beyondceliac.org
- www.celiacdiseasecenter.columbia.edu
- www.childrenshospital.org/centers-and-services/programs/a-_-e/celiac-disease-program/contact-us
- www.gluten.org
- www.celiac.org
The Internet resources listed contain valuable and relevant information. These resources are intended only as general information resources and are not intended for use in diagnosis, treatment or any other medical application. Some of these sites are for commercial purposes and may be biased to promote purchases of their products/services. Sites listed do not constitute an endorsement by the Gluten Free Stevens Point.
Recipes
Mary Louise’s Bread recipe with adaptations possible
3 eggs
3 T oil
2 T powdered milk**
2 to 3 T sugar (coconut, cane, or 2 T honey)
Beat this well.
Then add
¼ cup Teff flour*
¼ cup quinoa flour
¼ cup Almond flour
Add enough white bread mix (Bob’s Red Mill), approx. 1 and 1/2 cups to make a stiff dough.
Soften 2 pkgs regular yeast in 1+1/3 cup water, add 1 tsp sugar and stir. Proofing yeast will let you know if the yeast is still viable, if it is, it will rise and bubble. Put into pan with other liquids
Also you must add 1 tsp of xanthan gum. IF you have a pkg of Bob's Red Mill that does NOT have xanathan in it you must add an additional 1 tsp to your mix.
Stir mixture very well. Add your protein flours first ex: 1) teff, 2) quinoa 3) almond, beat well after each addition, then add 1/2 cup of Bob's, stir,add enough Bob's to make a stiff batter. By stiff I mean it is hard to stir. Put into greased pans (or one pan if it is long and narrow). Put in warm place to raise for 60 minutes. Put pans in pre-heated oven 350, bake 50 minutes.
When bread is raising it is good if you cover the loaves with a greased plastic wrap. remove before baking
Good luck! Call me, 715-498-1331, if you don't understand my directions or if you have a question.
Xanthan gum goes into batter after you've added 1 or 2 of your protein flours.
*Teff may not agree with everyone on a gluten free diet. You may also choose your favorite flours or flours that work well for you.
** Powdered ”Dairy Free”, a name of a product that is free of gluten, casein, fat, soy, rice, MSG, Protein, and cholesterol is available for purchase. It uses potatoes. And works well as a milk substitute in baking, using the same amount dry in the recipe.
***If you weigh flours, 1 cup wheat flour = 140 grams.
Pie Crust recipe
1 C Tapioca flour 140 grams
1 C cornstarch 140 g
½ C potato starch 70 g
1 ½ C sweet rice flour 210 g
1 C sugar
1 ½ t. baking powder
1 t. salt
1 t. xanthan gum
1 stick + 2 T butter, cut into small chunks
3 eggs
2 T vinegar
Cut in butter with mixer or by hand. Add eggs and vinegar. Mix. Press into pie pan by hand or with a small rolling tool. For top crust may need to press on waxed paper and carefully transfer in parts to top of pie.
Recipe can be made as 1/3 recipe at a time or can be made fully and left over dough can be frozen and thawed when needed.
Tortilla Type Pie
Heat iron skillet in oven or use parchment paper on a baking dish and bake after mixture is placed in the oven on the parchment paper.
Add olive oil, lard, or butter to the skillet.
Mix any grains or GF almond flour you tolerate with water and (olive oil, ghee, or butter, or lard,) making a liquid slurry.
Add slurry to skillet in oven or on parchment paper in baking dish.
Bake at 300.
Check with toothpick to see if done.
Top with pure fresh or frozen fruit to Tortilla type crust, baking a bit longer.
Take out of the oven and may top with “Caprine Supreme” Chevre goat cheese or topping of your choice.
*Crackers and baked goods may also be made by this method and can add grated vegetables or even cheese to the slurry and items like caraway seed for added flavor.
Bagels
Rice flour 140 g
Tapioca Four 140 g (May use some sweet rice flour in this measurement)
2 T Dry milk or “Dairy Free”
1 ¾ t. Xanthum Gum
1 t. salt
1T sugar
1 t. sugar
½ C warm water
1 T dry yeast
2 T butter, shortening, or lard
¼ C hot water
2 egg whites
Heat ¼ C water in saucepan with butter. Add yeast to warm water with 1 t. sugar. Will become foamy. Mix dry ingredients adding butter/water mixture. Then add water, yeast, 1 t. sugar. Then add egg whites. Mix well by hand or by mixer. May add brown sugar/cinnamon mixture and raisins at end, mixing lightly. If adding brown sugar, do not add the 1 T sugar to the dry ingredients. Place on greased cookie sheet topped with corn grits if desired. Use a pastry press and form into circle or form into bagel shape by hand. Smooth rough joining spots with a wet spoon. Let rise 1 hr. After risen, use slotted spoon and place briefly one at a time in boiling water that has 1 t. sugar added to the water. Place back on the cookie sheet. May use pastry brush and top with egg yolk.
Bake at 350 for 10 Min., then at 400 for another 10 min.
May freeze. May slice and top with cream cheese.
*Weighing flour works well as wheat flour may weigh different from a variety of GF flours.
Gluten-Free Chocolate Chip Cookies
2/3 C Cornstarch 93g
1 C rice flour, 140g
¾ C sweet rice flour 105g
1 t. salt
1 ¼ baking soda
11 T butter
¾ C granulated sugar
¾ C packed brown sugar
1 t. vanilla (may use sugar from sugar stored with vanilla bean)
2 large eggs and1 egg yolk.
2 C (1 12 oz. Pkg.) semi- sweet Chocolate chips (Tollhouse)
Cream sugars, butter and eggs. Add dry ingredients. Add chocolate chips. May mix by hand or mixer.
Bake at 374 for 9-11 Min.
