Paleo Gluten Free Recipes Diet-Paleo Wheat Free Diet Recipes Cookbook

The Paleo Gluten Free Diet & The Paleo Wheat Free Diet

The Difference in the Paleo Diet is No Preservatives!

The Paleolithic diet (abbreviated paleo diet) is recommended for those that require a Gluten Free diet or Dairy Free Diet. The Paleolithic Diet or Paleo Diet is referred to as the Stone Age, Caveman or Hunter-Gatherer diet. For millions of years humans ate meat, fish, poultry, vegetables, fruit, seeds, roots and leaves of different plants. The modern Paleo diet contains foods originally eaten in man's evolution. Paleo diet consists of fresh fruits and vegetables, nuts, seeds, fish, poultry and lean meat. The modern Paleo diet is gluten free, dairy free and preservative-free nutrition that will improve and maintain optimal health. Over processed laden foods are now linked to causing the many diseases we are faced with today. Healthy and nature foods are the ultimate secret to optimal health, losing weight and staying lean. Discover how to create healthy and tasty meals In your own kitchen! The Paleo Diet is a natural and simple way of eating. Enjoy the benefits of this wheat free, gluten free, dairy free and preservative free recipes diet.

Celiac Disease:

Celiac disease is an auto-immune disease that is triggered by the consumption of gluten. Gluten is protein found in grains like wheat, rye, barley and other related grains. With celiac disease the lining of the small intestines is injured by gluten. Injured intestines results in weight loss, bloating, diarrhea, gas, abdominal cramps and nutritional deficiencies. If gluten is removed from the diet the intestinal lining has a chance to heal. Many with celiac disease remain on a gluten-free diet throughout their lifes. The Paleo Recipes Cookbook tasty and 310 nutritous gluten free and dairy free recipes. Honest Ingredients you can trust.

Celiac disease is a hereditary condition. Most common among with those of Scandinavian-Celtic descent.

Casein Allergy

Casein is a primary type protein found in milk and milk derivatives. Some manufactured foods can contain casein. Casein allergy is more common in children than adults. Casein allergy is an immune system disorder. Symptoms can be rashes, eczema and stomach cramps. More severe reaction can occur. Note that manufactured foods may contain casein. Read the labels and check for casein-free products.

Order Now!

Paleo Recipes Cookbooks

Order Now!

The Celiac Diet

If you have celiac disease you should remain on a gluten-free diet throughout life. Removing gluten from your diet is not easy. Grains are used in the preparation of many foods. Reading the ingredient’s name may not disclosure the inclusion of gluten. Examples would be oats. Oaks are suppose to be safe for gluten patients but have been known to be cross-contaminated if processed in the same facilities as wheat. A specialized doctor should be consulted for analysis.

Many products have gluten included:

-Food additives, malt flavoring, modified food starch and etc.

-Some medications, produces and vitamins use gluten as a binding agent

Many contain gluten:

-Lipstick and lip balms

-Toothpaste

-Postage stamps

-Play dough

Foods to avoid:

Many everyday products contain Gluten or Casein

-Food additives, malt flavoring, modified food starch and

etc.

-Many vitamins and medications use gluten as a binding

agent

-Some cosmetics

-Lipstick and lip balms

-Toothpaste

-Postage stamps (only used the self adhesive

-Play dough

Gluten Free Safe Foods:

Amaranth

Arrowroot

Buckwheat

Corn

Flax

Flours made from

nutsbeans and seeds

Fresh fruits

Fresh poultry, fish and meats

( cannot be marinated, breaded or basted coated

Fresh vegetables

Millet

Montina™

Most dairy products

Potatoes

Potato starch

Potato flour

Quinoa

Rice

rice bran

Sago

Sorghum

Soy (soya)

Tapioca

Teff

Gluten free flours (rice, soy, corn, potato)

Wine and distilled liquors, ciders and spirits

Gluten Free and Dairy Free Products:

“Gluten-Free” produces are safe. There are an increasing number of Gluten-Free products on the market. Additionally, there are gluten free substitutes for gluten-containing foods. Whole Food Market and Trader Joe's have gluten free sections in their markets. If you cannot find gluten-free products at your local market try specialty grocery stores. For more information check with a Celiac Support Group.

White Fish with Macadamia Salsa

Paleo Gluten Free Recipe

Celiac Recipe

Ingredients

2 white fish fillets

¼ cup macadamias, halved

½ cup chopped tomatoes

1 avocado, peeled, seeded and diced

3tbs coriander, chopped

3tbs parsley, chopped

Olive oil

Instructions

Pre-heat grill to medium heat.

Place fish on grill and cook for 3-4minutes or until cooked.

To make the salsa, place macadamias, tomatoes, avocado, coriander and parsley

in a mixing bowl,

combine well. Add olive oil to coat.

Place fish and salsa on a plate to serve.

Broccoli and Pine-Nut Soup

Paleo Gluten Free Recipe

Celiac Recipes

Ingredients

1 onion, diced

1tbs oil

3 cups broccoli

3 cups chicken or vegetable stock

¼ cup pine-nuts

Instructions

Fry onion in a large pan with oil on medium heat until slightly browned.

Add broccoli and stock and simmer for 10-15minutes or until broccoli has softened. Cool slightly.

Place in a food processor or use an electric blender to form a smooth texture.

Heat to serve.

Roast Pumpkin & Red Onion with Rosemary

Paleo Gluten Free Recipe | Celiac Recipes

Celiac Recipe

Ingredients

½ butternut pumpkin, seeded and sliced

4 red onions, peeled and sliced

4tbs rosemary leaves, chopped

4tbs olive oil

Instructions

Pre-heat oven to 180 degrees celsius, fan-forced.

Line a baking tray with baking paper. Place pumpkin, onion and rosemary leaves on the

baking tray and coat with olive oil. Place tray in the oven and bake for 15-20minutes or

until pumpkin has cooked and onions have browned.

Serve 4

Gluten Free Cranberry Relish

Gluten Free Recipes | Dairy Free Recipes

Ingredients

1 12 to 16 ounce package whole cranberries, fresh or frozen

1 cup sugar

1 whole orange, washed and quartered with stem ends removed

Directions

Sort through the cranberries to remove any shriveled ones. Grind altogether in the food processor with metal blade until medium fine. Refrigerate several hours before serving. Note: If a cooked version is preferred over the raw version, simply cook on high until it begins to bubble, then reduce heat to simmer and cook for 12 to 15 minutes. The cooked version becomes thickened and jellied.

Provided: Celiac Sprue Assoc.

Orange Mint Rice Salad

Gluten Free Recipes | Celiac Recipes

Ingredients

3 oranges

3 cups cooked rice

1/3 cup golden raisins

1/3 cup chopped fresh mint leaves

1/2 cup chopped walnuts

Salt and pepper to taste

Directions

Peel and segment two oranges; set aside. Squeeze juice from remaining orange; set aside.

In a large bowl, combine rice, orange segments, raisins, mint and walnuts. Add orange juice; toss well. Salt and pepper to taste.

Yield: 6 servings

Recipe courtesy of USA Rice Federation at usarice.com

Baked Chicken Supreme

Gluten Free Recipes | Celiac Recipes

(Natural chicken non-preservative feed and substitute

butter or margarine with olive oil)

Ingredients

1 frying chicken, skinned and cut into pieces

1 green pepper, cut into strips

1 clove garlic, pressed

1/4 cup scallions, chopped

1 cup GF chicken stock

1 teaspoon tarragon (no additives or preservatives)

1/2 cup margarine or butter (substitute with olive oil)

2 tomatoes, cut into wedges

1 teaspoon paprika (no additives or preservatives)

1 t salt

Directions

Sprinkle chicken with garlic and paprika and brown on in 1/4 cup of margarine. Remove from pan. Add rest of margarine and sauté mushrooms, onions and green pepper. Return chicken to pan. Add chicken stock, tarragon, tomatoes and salt. Simmer for 1 hour or until chicken is tender. Serve over rice.

Provided by: Celiac Sprue Association

Pineapple Upside Down Cake

Gluten-Free Dessert Recipe

Ingredients

-1 Tablespoon butter

-1/2 cup GF brown sugar

-4 pineapple slices

-4 egg yolks

-3/4 cup granulated sugar

-Juice and grated zest from 1/2 lemon

-4 egg whites

-3/4 cup potato starch

-1 teaspoon GF baking powder

-1/4 cup sliced cherries (optional)

Directions

-Melt the butter and brown sugar in a 9-inch square-baking pan. Arrange the pineapple slices over the melted sugar. Set aside.

-In a large mixing bowl, beat the egg yolks until light. Gradually add the granulated sugar, lemon juice and grated rind; continue beating until creamy. In a clean bowl, with clean beaters, beat the egg whites until stiff but not dry. Gently fold the stiffly beaten egg whites into the egg yolk mixture.

-Combine the potato starch and baking powder; fold into the batter. Carefully pour the batter over the fruit. Preheat oven to 350 degrees. Bake for 30 minutes.

-Invert the cake onto a serving platter and let cool.

Provided: Celiac Sprue Assoc.

Baked Chicken with Pomegranate Glaze

Gluten Free Recipe | Celiac Recipes

Ingredients

1 large lemon

2 sprigs fresh rosemary

1 (5-pound) whole chicken

2 cups unsweetened pomegranate juice

1 tablespoon Dijon mustard

1/2 teaspoon finely chopped garlic

2 tablespoons plus 1 teaspoon arrowroot

1/4 teaspoon freshly ground black pepper

Seeds from 1 pomegranate

Method

Preheat oven to 375°F. Pierce lemon in several places with a fork and place whole, along with rosemary, inside chicken cavity. Tie chicken legs together and place in a roasting pan. Combine juice, mustard, garlic and arrowroot for basting. Pour mixture over chicken, and sprinkle with black pepper. Bake 20 minutes and baste. Bake another 20 minutes, and baste again. Add pomegranate seeds. Reduce heat to 350°F and bake another hour, basting every 20 minutes. Pour off liquid and reserve. Let chicken rest 15 minutes under a foil tent. Skim fat off reserved liquid. Carve chicken and serve with reserved glaze.

Provided: WholeFoods Market

Southwestern Chicken Lasagna

Gluten Free Recipes | Celiac Recipes

Ingredients

Serves 4

8-10 uncooked DeBoles Rice Lasagna

1 pound coarsely ground chicken

1 egg or egg substitute

2 cups low fat ricotta or cottage cheese

1 cup reduced fat cheddar or Monterey Jack cheese

2 cups cooked beans (kidney or pinto), mashed

1/2 cup water

1 teaspoon cumin

1/2 teaspoon garlic powder

1 cup prepared picante sauce, divided in half

1 small can chopped green chilis

2 cups crushed stewed tomatoes

Directions

Mix egg and both cheeses in a bowl. Saute chicken in skillet until cooked. Add coarsely mashed beans, water, cumin, garlic powder, 1/2 cup picante sauce and the chilis. In separate bowl, mix tomatoes and remaining 1/2 cup picante sauce. In 9x13 inch pan, layer as follows: tomato sauce, noodles, chicken/bean mixture, cheese mixture. Then repeat. COVER and bake at 350 degrees for 1 hour or until done.

Provided by: Celiac Sprue Association

Rice Pudding

Gluten Free Recipes |Celiac Recipes

Ingredients

-1 cup cooked brown rice

-1 Tablespoon margarine or butter

-1 cup cooked white rice

-2 eggs, well beaten

-2 cups milk

-1/4 teaspoon salt

-1/2 teaspoon GF vanilla

-1/3 cup sugar

-1/4 cup raisins and nutmeg (optional)

Directions

Mix ingredients together. Put in buttered 1 1/2 quart baking dish. Bake at 350 degrees for a total of 60 minutes. Stir every 20 minutes and sprinkle lightly with nutmeg after the 2nd stirring. Serves 5.

Provided by: Celiac Sprue Association

HONEST INGREDIENTS: The Paleo Gluten-Free Cookbooks contain 310 recipes each! All which are gluten-free, dairy-free, casein free and preservative-free. Every recipe within the Gluten-Free Cookbooks includes a full color photo so you can see what the meal looks like and how to best present it. $29.00 or Both Cookbooks Only $48.00

Order Today

The Paleolithic Diet

The Paleolithic people were nomadic people. During the Paleolithic Period foods were eaten raw. They did not eat grains or dairy products. Many grain were inedible raw. Additionally, beans and potatoes were inedible. Grains, beans and potatoes contain toxins. Milk was not consumed during the Paleolithic period because animal had not been domesticated.The only sweetner was natural honey. Some studies indicated the the Paleolithic diet was one-half animial foods and the remainder fruits, vegetables and nuts. Around 10,000 years ago, there was a world changing discovery. The discovery was fire. Man discovered cooking. Cooking these foods killed the toxins making them edible. Cooking issued in the New Stone Age or the Neolithic Period. In the beginning food was either roasted or toasted. Roasting was limited to meats, nuts and a few grains.

After the Paleolithic period was the Neolithic period. The Neolithic period ushered in agriculture and pottery. People were able to stay and live in one place. People grew their own grains. Pottery made cooking easier and foods could be transported. Note, the Paleolithic people eat raw natural foods. Cooking enabled man to increase their diet by making inedible foods edible. Modern society has introduced processed foods and additives. Additives and processed foods have their advantages but it is well documented the negative health affects that additives and preservatives has on our daily lives. The modern Paleo Diet is back to nature and encourages the eating habits of our ancestors. A leaner, healthier dairy free, casein free, gluten free and preservatives free diet.

The Paleolithic Diet (abbreviated The Paleo Diet)

The Paleolithic diet (abbreviated paleo diet) is recommended for those that require a Gluten Free or Dairy Free diet. The Paleo Diet is referred to as the Stone Age, Caveman or Hunter-Gatherer diet. For million of years humans ate meat, fish, poultry, vegetables, fruit, seeds, roots and leaves of different plants.The modern Paleo diet contains foods originally eaten in man's evolution. Paleo diet consists of fresh fruits and vegetables, nuts, seeds, fish, poultry and lean meat. The modern Paleo diet is gluten free, dairy free and preservative-free nutrition that will improve and maintain optimal health. Over processed laden foods are now linked to causing many diseases we are faced in society today. Healthy and natural foods are the ultimate secret to optimal health, losing weight and staying lean. Discover How To Create Healthy And Tasty Meals In Your Own Kitchen! The Paleo Diet is a natural and simple way of eating. Enjoy the benefits of this wheat free, gluten free, dairy free, casein free and preservative free recipes diet.

HONEST INGREDIENTS: The Paleo Gluten-Free Cookbooks contain 310 recipes each! All gluten-free, dairy-free, casein free and preservative-free. Every recipe within the Gluten-Free Cookbooks includes a full color photo so you can see what the meal looks like and how to best present it. $29.00 or Both Cookbooks Only $48.00

Order Today

The Paleo Gluten Free Diet's Health Benenfits:

The Paleo Diet

Fruits and Vegetables - Eating predominantly fruits and vegetables are plant-based diets.

Vegetables: Low risk of heart disease and lung cancer have been linked to leafy green vegetables, broccoli, and peppers are full of beta-carotene. These beta-carotene is associated with lowered risk of heart disease and lung cancer. Leafy greens are also rich in vitamin C a protector against a host of ills. Tomatoes are rich in lycopene a carotenoid that may protect against several types of cancer. Vegetables are fiberous.

-The fibers in vegetables keeps the digestive system regulated, clearer and healthier. Eating more vegetable can avoid irregularity and constipation.

-Spinach, beans and whole grain rice will provide the amino acids provided in meats.

-Vegetables have a high levels of water. Vegetables are fat free and low in calories.The nutrients in vegetables boost energy production within the muscle cells. Consuming high levels of vegetables is a healthy way to lose weight and increased energy levels. Vegetable can be used as main entrees or as snacks.

-Vegetable are low in sodium meaning less water retention.

-Fats in vegetables are unsaturated.

-Cholesterol and triglyceride (fats in the blood) levels dropped with high consumption of vegetables.

-Vegetable health benefits are: Reduces risk of high blood pressure, heart disease, strokes, some types of kidney diseases and some cancers: lowers the risk of digestive system diseases.

Fruits: Citrus fruits, strawberries and other fruits are rich is vitamin C, A and E a protectors against a host of ills. These vitamins are important anti-oxidants and protect the body against oxidants. In Italy the daily open-air markets have produce picked that morning. Italian cooks rely on the fresh and local ingredients. We in America rely on produce-store-consume later system. Antioxidants have a shelf life so try to purchase at local markets and do not store produce for long periods of time.

-Fruits like vegetables are fiberous. fruits provide roughage and fiber that is important in helping keep your digestive system regular.

-Phytonutrients are the pigments that make blueberries blue and cranberries red. Recently discovered phytonutrients are powerful antioxidants. Antioxidants help protect the body against cancer-causing free radicals. Bright colored fruits containing phytonutrients are another benefit of fruits.

-Cholesterol and triglyceride (fats in the blood) levels dropped with high consumption of fruit.

The USDA recommends at least five servings of fruit daily.

Lean Meat and Poultry: In the Paleolithic period meat and poultry were fed a natural diets. Chicken had access to natural greens and insects. Cattle roamed free and eat natural pastural greenery. Today natural poultry and meat may not always be accessible but in the modern Paleo diet meats should be free of breading.

Fish: Especially salmon, halibut and tuna contain Omega-3 fatty acids. Omega-3 fatty acids “good” fat and lowers cholesterol levels. The benefits of omega-3s includes; reduces blood pressure, reducing the risk of heart disease and stroke problems, as well as certain skin ailments.

Nuts (non processed): Nuts are cholesterol free and eating one ounce per day reduces the risk of heart disease and type 2 diabetes. Some studies suggest 4-5 servings per day may help lower blood pressure. Nuts are a great snack.

Preservative Free:The Paleo Gluten Free Diet is free of preservatives. Originally, preservatives were added to food to prevent spoilage. To enhance taste, texture and nutritional value manufacturers started adding additives into foods. Preservatives are in many things we eat: artificial colours, flavours and all processed foods.

Different from other gluten free diets the Paleo diet is preservative free.

Health Results: Preservatives can cause allergies, stomach pains, hives, high blood pressure and skin rashes. Some scientific studies suggest preservatives have no nutritional value. Ron Lagerquist author of North American Diet states that, “cumulative effect of toxins will increase the risk of becoming a host to disease .” For most it is not realistic to eat a totally preservative free diet but a major life long reduction will minimalize risks of developing health issues.

Oils: In the modern Paleo Diet certain plant oils are allowed (olive oil, flax seed oil and nut oils). These oils are unsaturated good fats.

Preferred oils are olive oil or vegetable oils. Margarine is not used in the Paleo diet.

Fats: There are good fats and bad fats. Bad fats are considered hard or saturated fats found in butter and meat. Saturated fats cause plaque build up in the arteries. Unsaturated fats are plant derived fats constitute seed and vegetable oils. Unsaturated fats inhibit plaque build up decreasing heart disease. Additionally, unsaturated fats lower blood cholesterol and provides an essential source of omega-3 fatty acids. Beneficial claims of using olive oil are reduction of plaque build-up, lowering of blood cholesterol and reducing the risk of blood clotting and strokes.

Gluten Free Kitchen and Restaurant Tips

Cooking and Restaurant Tips for The Paleolithic Diet - The Paleo Diet

Gluten free meals requires that cooking surfaces, utensils and cooking oils are gluten free. If you whole household requires a gluten free diet it is a easy task. But if not everyone in the household requires gluten free meals it just requires different rules of preparation for gluten tolerant and for gluten free house members. Cooking tips to consider at home and when dining in a restaurant.

One of the main concerns with a gluten free diet is cross-contamination. Gluten meals have to be prepared with no cross contamination from gluten products in your kitchen and in restaurants. Cross-contamination happens if gluten containing foods come in contact with gluten free foods. An example is commercial oaks. Oaks are gluten free but can be processed in the same environment as wheat there for can become cross contaminated. For those that require a gluten-free diet oaks should not be consumed. Likewise, preparation of gluten free foods requires rules to eliminate cross-contamination with gluten produces in your home and in restaurant.

Here are a few kitchen tips:

1.Use two different sifter for gluten foods and gluten free foods. Label the two sifters one for gluten and the other for gluten-free.

2. Do not prepare gluten foods on same surface with gluten free foods. If the same surface is used it must be cleaned thoroughly before gluten free food preparation.

3. Use different utensils for gluten free foods and foods containing gluten. If the same utensils are used the utensils have to be cleaned thoroughly for gluten free products.

4. The same toaster cannot be used for gluten containing foods and gluten free foods. A separate toaster is needed for gluten free products.

5. Gluten free foods cannot be fried in the same oil used to fry gluten breaded items. One simple rule that can be easily overlooked.

6. Cross contamination can occur with jams, jelly, mustard, mayonnaise and butter. Watch out for gluten crumbs that can be shared. Have separate items for celiac persons.

Gluten Free Tips at Restaurants:

1. Check with waiter or owner of the restaurant to verify that fried foods are not cooked in same oil as gluten products.

2. In restaurant the grill has to be cleaned before preparing gluten free foods.

3. Verify that salad dressings, sauces, gravies and fried foods are gluten free.

Gluten Free Safe Foods:

-Fresh poultry

-Fish and meats (cannot be marinated, breaded or basted coated)

-Most dairy products

-Fresh fruit

-Fresh vegetables

-Rice

-Potatoes

-Gluten free flours (rice, soy, corn, potato)

-Wine and distilled liquors, ciders and spirits

Note: “Wheat-Free” does not mean gluten free. These products may still contain gluten.

310 Delicious Recipes. The Gluten Free and Dairy Free Diet is ancient and existed before processed and fasted foods. It is a timeless diet for Healthy Living with Honest Ingredients. Order The Paleo Gluten Free, Dairy Free and Preservative Recipes Cookbook.

Order Today!

Disclaimer: The resources included in this list are provided only as a guide to a variety of online information services. A listing does not imply an endorsement of the information or services provided. This information is not offered to be interpreted as medical or professional advice. All medical information needs to be carefully reviewed with your health care provider. Note: The tips on this site should not replace advice from your physician. Always check your physician before making any changes to your daily habits.

"Disclosure: Compansation Affilate"

Wheat

Breads

Barley

Cereals

Rye

Crackers

Farina

Croutons

Graham flour

Pasta

Semolina