A gluten-free diet excludes the protein gluten. Gluten is found in grains such as wheat, barley and rye.

Most people have no need to cook gluten free. For those with wheat allergies or celiac disease, however, gluten-free cooking must become a way of life. Following a gluten-free diet can be initially frustrating. But with time, patience, and creativity, you’ll find there are many foods that you already eat that are gluten free. You will also find “substitutes” for gluten-containing foods you can enjoy.

Don’t feel deprived by the restrictions, but stay positive and focus on food you can eat!

Kaitlyn Renfrow has graciously shared three of her favorite gluten-free recipes with our readers. I hope you will prepare them and enjoy!



  • 1 cup gluten-free all-purpose flour (I use King Arthur’s)
  • 1 / 2 teaspoon baking soda
  • 1 / 2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 / 2 teaspoon xanthan gum
  • 3 / 4 cup gluten-free rolled oats
  • 1 / 2 cup unsalted butter (room temperature)
  • 1 large egg
  • 1 / 2 cup light brown sugar, firmly packed
  • 1 / 4 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 / 2 cup walnuts, chopped
  • 1 / 4 cup dried cranberries
  • 1 / 4 cup white chocolate chips


Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

In a bowl, whisk first 6 ingredients and set aside.

Beat butter, egg, sugars, and vanilla till creamy. Gradually add flour mixture and mix until fully incorporated. Stir in nuts, cranberries, and white chocolate.

Drop dough by rounded tablespoonsful onto the lined baking sheet.

Bake 10-12 minutes until golden brown around the edges. Transfer to a wire rack and cool.

Yields: 18-20 cookies



  • 1 package gluten-free tortillas
  • I cup shredded Monterey Jack cheese (more if needed)
  • Queso Fresco cheese
  • 1 bag frozen chopped bell peppers
  • 1 small onion, sliced
  • 2 to 3 cups baby spinach
  • 2 to 3 cooked chicken breasts, shredded
  • 1 container Philadelphia Cooking Creme, Santa Fe Blend
  • 1 / 4 cup Salsa Verde

Preheat oven to 375 degrees.

In a slightly oiled pan, over medium heat, sauté peppers and onions until soft. Lower heat and add spinach. Continue cooking until spinach wilts.

In a bowl, combine chicken, peppers and spinach mixture. Add 1/2 container of cooking creme.

In a slightly greased 9×13 pan, place a couple of large spoonsful of chicken mixture on each tortilla. Top with Monterey Jack cheese. Roll tortillas and place seam side down in the pan.

Mix Salsa Verde and the rest of the remaining cooking creme. Spread on top of each tortilla. Sprinkle with more Monterey Jack cheese and Queso Fresco.

Bake at 375 degrees for 20-25 minutes.

Yield: 4 to 5 enchiladas



  • 1 green apple, thinly sliced
  • 1 / 4 to 1 / cup toasted walnuts
  • 1 / 4 golden raisins
  • 1 / 3 cup goat cheese, crumbled
  • Baby spring mix lettuce


  • 1 / 4 cup canola oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons maple syrup


Mix all dressing ingredients. Toss lettuce with a small amount of dressing in a large bowl.

Add apples, walnuts, raisins and cheese.

Drizzle with additional dressing and serve.

This salad is great as side dish or a light lunch or dinner. It’s also delicious topped with grilled chicken!

Pro-Life Mississippi