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Mono- and di-glycerides are gluten-free, as is propylene glycol.  Here's one source of the info: Open Original Shared Link  , and here's another from this website: https://www.celiac.com/articles/181/1/Safe-Gluten-Free-Food-List-Safe-Ingredients/Page1.html

Dessert - look up a flourless chocolate mousse cake recipe if he's a chocolate lover.

The Aldi by me has a different selection of gluten-free stuff every time I go, so I can't rely on finding something I found before.  Curse you, Aldi!

Rinsing is not recommended for many white rice brands, because the removal of the outer layer that takes it from brown rice to white rice removes a lot of nutrients.  Some rice brands are sprayed with nutrients to put back what was lost, so the package will say "do not rinse before or drain after cooking".  If you do, you lose the added nutrients, but if you have a decent diet and don't live on rice, chances are you'll survive the rinsing.

Making your own bread crumbs is not too hard.  Take any bread (I bake my own, but any will do, and if you make your own it doesn't have to turn out pretty) and tear or cut it into pieces.  If you have time and a safe place to do so, let them air dry overnight, but you can skip this.  Put them in a casserole dish in the oven at 250, and set a timer for 30 minutes.  Stir it to shuffle the pieces, set the timer for 30 minutes again.  Keep doing this until the pieces are all dry and starting to brown.  You can even leave them in the oven overnight after you turn it off (just leave yourself a note stuck to the oven controls so you don't forget!  Not that I ever have.... ).  Store them in a plastic bag or other container until you have time to destroy them in a food processor or blender.  If you get them completely dry, they will last a long time at room temperature.  If you make neat cubes, you can use them as croutons - saute up in olive oil with some seasoning.

I make homemade mac and cheese all the time, using 2T butter + 2T cornstarch for the roux, with 2 cups of milk and as much cheese as I can cram into it.

It does take some effort, but if you tear up your greens into bite-size pieces, wash them in a bowl of cold water, spin them dry (a salad spinner or I have heard you can put them in a clean pillowcase, take it outside, and swing it around!), and put them in a plastic bag with a paper towel, the paper towel seems to maintain just the right amount of moisture and the greens stay good for a week.  It's a pain to do, but it's worth that effort to be able to just grab lettuce ready to go.  I have a salad spinner with a crank on top - crank it up and let it go, shake it to drop water out and mix up the lettuce, crank it again and it's mostly dry.  I have had it many years - cost $7 and I got my money's worth, especially when getting farm shares and too much lettuce.

I signed up.  Chances are I won't use the product if it's ever approved, but having working in pharma I know how necessary it is to get volunteers for clinical studies, and after 10 years gluten-free I know my body well enough to report any side effects or symptoms.  No need to stop eating gluten-free, and two endoscopies and some blood work are all the invasive parts, so not too bad.  I can handle that.

Ronzoni is now making gluten-free pasta that's pretty good, as is Barilla's.

Here's a site full of good crockpot recipes, all gluten-free.  Open Original Shared Link

And for those of you who don't feel you deserve the punishment of a pizza crust made of kale and other veggies, you can use frozen hash brown patties as individual pizza crusts.  Just kidding - this looks like a great recipe for someone who likes vegetables a lot more than I do. :-b

Simplest answer, but you might not like it.  Instead of replacing bread, pancakes, pasta, etc, learn to live without them, or minimal amounts.  Eat meat, eggs, veggies, fruits, cheese, nuts, potatoes, rice - real food.  Look into Paleo and South Beach diets for ways to cut down on grains and starches.  Also saves money over the cost of gluten-free replacements.  The latest studies show no link between dietary saturated fat and heart disease, but there is a link with sugar and carbs.  Two eggs with spinach and ham will keep you full for hours, as opposed to pancakes with syrup or bowls of cereal.  A big honkin' salad with cheese, nuts, veggies, and balsamic vinaigrette will be a healthier lunch than a sandwich (although possibly less convenient to eat).  Going gluten-free can mean paying a lot to replace all of your familiar foods so you don't have to change the way you eat very much, or it can be a chance to re-evaluate what you put into your face and think about how to eat for maximal health.

Use a box of frozen spinach or kale in a quiche - grease an 8 x 8 pan, add the thawed, drained greens (kale might have to be cooked some to soften it, then squeeze out as much water as you can).  Top with meat, cheese, whatever's interesting.  Beat 6 eggs with about 1/4 cup milk and pour over the top.  Bake at 350 for 35 minutes, store in fridge and eat a quarter of it for breakfast every day until gone.  Ta da - greens eaten for the day.

The condensed soup has half the liquid of the finished product, so I would bet if you made this recipe with two cans of water instead of 4 cans it would be thick like the condensed soup.

I grew up with something the PA Dutch called rivvels (no idea how to spell it) in soup.  It's a dumpling alternative you can try.  Beat an egg in a bowl, add gluten-free flour a tablespoon at a time and mix, stopping when you have dough a little gooshier than Silly Putty.  I don't add any xanthan gum, just egg and flour mix.  Use 2 forks to drop small bits into your boiling soup/stew.  When all is in, cover the pot and simmer about 10 minutes.  It will look like wads of chewed gum (I know, appetizing, right?), but sometimes having those little chewy guys in your soup is a nice added texture.  I think they are more like spaetzels than dumplings, but easy and nicely doughy.

Totally did it, based on some recipes from the internet.

Mix one can of tomato paste with 4 cans of water until smooth (this makes about 4 cups).  Set aside.

Melt 2 T of butter over low heat, add 2 T of cornstarch and mix well to make a roux.

Add the tomato stuff to the roux, turn up the heat and stir until it boils and thickens.  It might look horrible until the end, like it has a nasty rash, but eventually it will turn out smooth and pretty.

Add 1 c milk, 1/4 c sugar (or to taste, but this seems to get that Campbell's level of sweetness), and 1 t salt.  Stir to dissolve the sugar.

The thickness is just right.  Now if only I had saltines...

I make a crustless quiche and use it for four breakfasts.  Not too much prep:

Grease an 8 x 8" dish or pie plate

Cover the bottom with one thawed and squeezed dry box of frozen spinach (or an equivalent amount of any not-too-wet veggie)

Sprinkle in crumbled bacon, leftover ham, or any interesting meat you have

A little onion powder or spices to taste

Top with your favorite grated cheese

Beat 6 eggs with about 1/4 cup of milk and pour over everything

Bake at 350 for 35 minutes.  Let cool, cover, refrigerate.  Cut in quarters and microwave one per meal.

Vary the cheese, veggies, and meat for almost infinite variety, and it keeps you full all morning.

Just as a counterpoint, in spite of what I read here I bought 2 bags of the gluten-free cookies from a local (NJ) troop, and I was pleasantly surprised.  Sure, you only get 20 cookies for $5, but I had to stop myself after 3 cookies.  I thought they tasted and felt like my memory of Pecan Sandies (with chocolate chips instead of nuts).  It has been 9 years, and I have pretty low expectations for gluten-free foods, but I have to say I would recommend these.  I'm going to buy more and hide them from myself for when I need a cookie fix and don't want to bake them myself.

I substituted hulled millet in cous-cous recipes with good success.  Same approximate size and texture.  And here's a recipe for that:

Sear the millet in a few T of olive oil until you get it to a number of different shades of brown, then cook it.  Let it cool and add:

Chopped celery

chopped scallions

shredded carrots

cashews or almonds

Mix and add:

1/4 c lemon juice

1/2 c olive oil

1 t cinnamon

a pinch of curry powder

1/2 t coriander

salt

pepper

garlic powder

Serve at room temperature.

This is a combo of the Chex mix and Crispix mix original recipes.  You can either do it all in the microwave in a big bowl, or you can do it in a 9 x 13 pan in the oven.

Ingredients:

3 - 6 T butter or margarine

4 t - 2 T worcestershire sauce (make sure it's gluten-free).  I like more, so I go with the 2 T.

2 t lemon juice (skip if you don't have it)

garlic powder, onion powder, and/or seasoned salt to taste

7 - 9 cups of cereal (rice and corn Chex).  For the higher amount, use the 6 T of butter.

1 c pretzels

1 c nuts

By microwave: melt the butter in the big bowl, add the worcestershire sauce, lemon juice, and seasonings.  Combine the dry ingredients in another bowl, because if you add them to the wet stuff while you measure them out, some of them will get soaked and some of them will stay dry.  Add the dry ingredients and immediately mix thoroughly - it will take a while to distribute the wet ingredients through all of that dry stuff and you want it to be as even as possible.  Microwave for 5 - 6 minutes, but it is essential to stir every minute or two or it will burn on the bottom.  It's done when you're not turning up wet pieces of cereal (or very few).

In the oven: put the pan in the oven with the butter, and let the butter melt while the oven preheats to 250.  Add the other wet and seasoning ingredients to the melted butter.  Add the dry ingredients and mix thoroughly, then let it bake for 15 minutes.  Mix again, bake 15 min.  Mix again and bake again for 15 min.  By the end of this all of the wet cereal should be dry and crispy, if not, give it another stir and another 15 min.

Let it cool, transfer it to a bag or container, and hide it from your family.

That's a lot of good advice.  Thanks!

I've tried them. My problem is that they just don't taste very good--not like real Rice Krispies. I think that perhaps it's because they use brown rice instead of white rice. Somehow everyone who manufactures gluten free products (with the exception of God bless 'em General Mills with their Chex line) seems to think that we're all health food nuts who want bland tasting "natural" cerials that taste worse than the stuff I feed my horse. I had high hopes for these but unfortunately Kellogs has not come through.

I second this.  If I wanted them made of brown rice, I'd have gotten the nasty Erewhon ones.  They don't taste like the originals, they don't crunch like the originals.  You can use them for rice krispie treats, but they're not much good in a bowl with milk.  Yuk.

On my trip to Birmingham, England last year, I had really surprisingly good gluten-free food on both flights, and not a rice cake in sight.  I wrote about it here at the time, so I'll have to check to see what airline it was.  I'll be heading to Heidelberg from Philadelphia in November on Lufthansa, so I'm hoping for a repeat.  Once I get there and am in a hotel and at a conference center for a meeting, that's when I have to worry about getting gluten-free food in Germany.  I'll be packing a lot of food just in case.  I would not have expected to find anything specifically gluten-free at a street festival - that's wonderful!  Or wunderbar.

Here's a good recap of what was there: Open Original Shared Link

If you volunteer to work at one of these you get free admission.  I did that at the Meadowlands event on Sunday, and "work" is really too strong of a word to describe the minimal duties I had.  Lots of vendors giving out samples (egg rolls, woohoo!), but not many coupons.  There were 4 beer companies, lots of cake/brownie/cookie vendors, Cabot cheese, King Arthur Flour, etc.  The actual Bob and Ruth from Bob and Ruth's Travel were there, as were some cookbook authors.  The lectures/demos looked really good, although I missed them all.  Lots of names I recognized from cookbooks or websites.  I went to one of these in Philadelphia a few years ago that was $50 a ticket, but there were many more vendors, much more being given out (whole loaves of bread, sandwiches, pizza), and loads of coupons.  If you are there at the end of the last day, many products are sold very cheap or given away.  I saw people with cartons of cereal at 5 for $5, and Go Picnics were going for $2.50 each during the last hour.  Mostly you get to eat lots of samples without having to ask a lot of questions (I had to ask about oats, but in most cases they will post what contains dairy) and you find out about products that you could ask your local stores to carry.