There are all kinds of gluten-free pasta recipes available on-line, which also include a wide variety of ingredients. I think an investment in a grain mill is a good idea for anyone needing a large variety of gluten-free flours (fresh is best ;-), and many grains (including rice) can be milled in a good-quality coffee/spice mill. Use short- or medium-grain rice for milling rice flour. Long-grain rice flour is fine for dredging or as a thickener, but baking results are better using short- or medium-grain rice (which can also be used for dredging or thickening). Check out the link below for a good variety in one place. -grainlady Here is a link that might be useful: Gluten-Free Pasta Recipes

Wow, you folks are awesome, thanks so much for taking the time to post ideas and recipes, I really appreciate it. I'm going to ask tonight if eggs/egg whites are on the OK list because those macaroons are a great idea (and are a favorite of DH as well). Gluten is a protein found in wheat, barley and rye. It's also found in spelt, I've just learned. So all of those products are out, along with a laundry list of other foods that seem to cause her stomach to cramp up. I love to bake - bread a couple of times/week, cakes, cookies, pies, etc. I feel badly for my neighbor as she's basically given up on all baked goods, which is why I thought I'd see if there were any possibilities for her that she might have overlooked. publickman I've brought quinoa salad a couple of times and am not a huge fan, but it's a good fallback. bons thanks so much for the recipes. The brownies and macaroons look great (assuming eggs are ok, I'd have to leave out the nuts) but the 3rd recipe won't work as was pointed out (milk). mom4j47 yes, this is pretty drastic and not by choice but for health reasons. My neighbor gets very very sick when she eats something not on her OK list. All veggies and some fruits are always welcome so I often bring those. Annie I'll check out the cornbread recipes (and ask her if cornmeal is ok). The meringue cookies look good although no nuts. dcarch thanks for the hint about Asian groceries, I've got one nearby. I have no idea how to use these flours though - anything you can share about them? Wild rice is a grass and as such it's on her OK list. I haven't seen wild rice flour (if it even exists) but I've got a really good recipe for a wild rice salad (includes dried cranberries and almonds) that I could bring sometime, with the almonds on the side. cloud_swift the cholo tiki recipe looks delicious - I know DH would love to try that. Teresa yes, rice just an additional food she is sensitive to, which makes things difficult since it's often an ingredient in gluten-free flours and foods. tami_ohio thanks for pointing out www.diningdownloads. I have a Kindle and will check it out. chi83 I'll have to check with her on coconut milk. I'm assuming almond milk is not going to work. I didn't know that coconut cream whips. compumom thanks, I'll see if meringues will work for her. Becky thanks for the recipe! Jessica thanks as well, I'll ask about corn meal because your recipe looks great. cynic I'm going to see her tonight and so will ask about all the ingredients I'm not sure of. I didn't realize flour residue hangs around. She loves the gewurztraminer that DH brings on occasion, so arriving with baked goods is not really all that critical. Her basic approach is to make a soup that she knows she can eat and assume that any other contributions from guests are not going to be something she'll be able to have. If the contributions fit her diet, it's a bonus. This has been a real education for me, both in getting to know this neighbor and in all the posts here. Thanks again to all who commented.

Shambo, I often make my favorite apple cider brined pork loin, it's something everyone likes, from the gluten free to the meat eaters and a pork loin will serve lots of people. It works equally well with chicken, and the meat can be done on the grill with really good results. I've cut the salt down to half because I wanted the apple cider flavor, and it was still pretty good, I don't know if you could cut it out entirely or not. Cider Brined Pork Loin 3 cups water 3 cups apple cider 1/4 cup kosher salt 1 tablespoon black peppercorns 1 tablespoon coriander seeds 1 bay leaf 1 (2-pound) boneless pork loin, trimmed 2 cups apple cider Cooking spray 1 1/2 teaspoons chopped fresh rosemary 1 1/2 teaspoons chopped fresh sage 1/8 teaspoon freshly ground black pepper Preparation Combine the first 6 ingredients in a saucepan; bring to a boil, stirring until salt dissolves. Remove from heat; cool. Pour brine into a 2-gallon zip-top plastic bag. Add pork; seal. Refrigerate 8 hours or overnight, turning bag occasionally. Preheat oven to 350°. Bring 2 cups cider to a boil in a small saucepan over medium-high heat. Cook until cider has thickened and reduced to 1/4 cup (about 15 minutes). Set aside. Remove pork from bag; discard brine. Place pork on rack of a broiler pan coated with cooking spray. Lightly coat pork with cooking spray. Combine rosemary, sage, and black pepper; sprinkle evenly over pork. Bake at 350° for 1 hour or until thermometer registers 155°, basting twice with cider reduction during final 20 minutes of cooking. Remove from oven; baste with remaining cider reduction. Let stand 10 minutes before slicing. Note: Overnight brining tenderizes the roast. If the cider reduction becomes too thick to brush on the pork, warm it in a saucepan over low heat. I've found that the Ronzoni and Mueller's gluten free pasta is actually pretty close to "regular", I can't tell the difference and neither can the kids, so big pasta dishes are a possibility, like steak tips with noodles or baked ziti. Turkey is always a "go to" in my family, and most of us like grilled salmon, glazed with some maple syrup. Kabobs are good for everyone too, and I make various marinades, using Bragg's Aminos instead of soy because it's gluten free, but it's still got sodium, so be careful with that if you're going the teriyaki route. AnnT's Salisbury steaks can be made gluten free easily, and are flavorful enough that the salt or other ingredients wouldn't be missed. I often make swiss steak to be served with rice or mashed potatoes, and pot roast is easy and can be made ahead without a lot of last minute prep. Most of all, just have fun! Annie

I always love to share recipes for people with diet restrictions!