New Truly #GlutenFree Food Resource Page

Need a grain and dairy free diet tips and recipe resource? Want to add your own ideas and help us build a fantastic resource for those of us on the TrulyGlutenFree and barrier diets?

Well, now you can. I have added a new TGF food page for you on the site where you access the 101 food posts archived already and add your own tips and recipes/read others’ in comments.


The traditional gluten free diet usually given is is gliadin free ONLY (wheat, rye, barley and sometimes oats). There are plenty of good gluten free resources so we will be concentrating on the two below:

The Trulyglutenfree approach is free from ALL grains and dairy to remove all glutens and not just gliadin. You can get full food lists and details in the TrulyGlutenFree ebook. This is most suitable for those who are gliadin free (traditional gluten free) but not feeling well or healing (most!)

The Barrier diet is free from anything that would stop your hyper-permeability and gluten damage healing. This is grain, dairy and legume free and free from any of the known foods that affect barrier integrity. This is totally unique and does not exist anywhere else. It is essentially based on the Primal, SCD and TGF diet with added research on specific barrier hyper-permeability issues. You can get full diet lists and details in the Barrier Plan. This is most suitable for those with multiple allergy whether or not you know it is related to gluten.

You can start wherever you like, whatever suits your needs currently.

Go have a look. Bookmark the page, click ‘notify of follow up comments’ and you’ll get all comments to your inbox as they’re posted.

Join in and let’s help each other. From time to time, I will try to collate them into downloadable ebooks for us for ease – if we get enough recipes!

I look forward to learning from you all, and I’m sure so does everyone else!

5 Replies to “New Truly #GlutenFree Food Resource Page”

  1. Gluten Free Simple Bread

    Makes 1 loaf (about 12 slices)


    2½ cups blanched almond flour (or other nut flour, Ed)
    ½ teaspoon sea salt
    ½ teaspoon baking soda
    3 eggs
    1 tablespoon agave nectar
    ½ teaspoon apple cider vinegar


    • In a large bowl, combine almond flour, salt and baking soda
    • In a medium bowl, whisk the eggs, then add agave and vinegar
    • Stir wet ingredients into dry
    • Scoop batter into a well greased 6.5 x 4 inch loaf tin
    • Bake at 300° for 45-55 minutes on bottom rack of oven; until a knife comes out clean
    • Cool and serve

  2. Gluten Free Pitta Bread
    Gluten Free Pita Bread

    1 egg
    1/4 cup of water
    1 tablespoon oil (coconut or grapeseed, Ed)
    1 tablespoon coconut flour, firmly packed
    1/4 cup almond flour, firmly packed
    1/8 teaspoon baking soda
    1/8 teaspoon salt
    Preheat oven to 350.
    Whisk together egg, water and oil.
    Add dry ingredients, whisk well to combine.
    Pour into 2 equal portions onto a well greased sheet tray or even better lined with parchment or silpat.
    Spread each portion to a 5-6 inch round.
    Bake for 18-20 minutes, it will be darker in color, and slightly crisp around the edges.
    *this recipe yields 2 pitas, which makes 4 pita pockets

  3. 3 Ingredient Banana Pancakes

    2 over ripe bananas, mashed
    2 eggs
    1/2 cup almond butter or peanut butter (or other nut butter, Ed)
    dash of cinnamon (opt)
    Whisk together all ingredients.
    Cook on a greased griddle or pan on low-medium heat. For heart shaped pancakes, simply place cookie cutter directly on pan and fill with pancake batter. Leave cutter on until it is mostly cooked. Gently remove cookie cutter and flip pancake.
    Serve with fresh banana slices, walnuts and warm honey syrup.

  4. Sweet N’ Sour Meatballs

    2 lbs ground beef (100% grass fed, Ed)
    2 eggs
    1/2 cup almond flour, packed (or other nut flour, Ed)
    1 teaspoon garlic powder
    1 teaspoon ginger
    1 teaspoon cumin
    1 teaspoon paprika
    1/2 teaspoon chili powder (not on BD, Barrier Diet)
    2 teaspoons kosher salt

    1 large onion, chopped
    2 red bell peppers, chopped (not on BD)
    5 cloves of garlic, chopped
    1 tablespoon ginger, freshly grated
    1 medium pineapple, peeled, cored and chopped
    1/4 cup apple cider vinegar
    2 cups water
    1/2 teaspoon red chili flakes (not on BD)
    1 tablespoon honey (opt)
    2 teaspoons coconut flour, packed (opt)
    salt to taste
    Preheat oven to 400.
    Prepare meatballs: Whisk together eggs, spices and almond flour. Add ground beef and combine using your hands. Shape into 60 small meatballs. Place on a sheet tray and bake for 15-20 minutes until nicely browned.
    While meatballs are cooking, start your sauce: In a large dutch oven or pot saute the onion and bell pepper in 2 tablespoons oil until tender. Add garlic and ginger, cook until fragrant, about one minute.
    Stir in chopped pineapple. De-glaze pan with the apple cider vinegar. Add water and red chili flakes. Bring to a boil.
    Add browned meatballs and simmer on low for 1-3 hours. The longer you cook it the better. The pineapple will cook down and create a lovely sauce.
    It makes more of a soup than a “sauce”, however you can make it slightly thicker using a bit of coconut flour. At the end of cooking, take 1/2 cup of the soup in a small bowl and whisk in 2 teaspoons packed coconut flour. It will become a thick paste aka, “slurry”. Then pour the slurry back into the pot and gently stir in. After a minute or two you will see it start to thicken.

    *Also, depending on the ripeness of your pineapple, you may find that you will need a little bit of sweetener. I suggest waiting to the very end, doing a taste test, then adding the honey only if needed.

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