GIG of ECW 2017 Cookout Recipes

Barlow Park South Shelter

Recipes from our 8th Annual Gluten-Free Cookout 2017
at Barlow Park

If you are making these recipes for a gluten-free guest, please read our Guide to Gluten Cross-Contact.

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For many, this event is probably the favorite meeting of the year. It wouldn’t be a success without our members.

Every year I marvel at the great food and beverages we have the opportunity to share. I bet we had 25 feet of gluten-free food & drink!

So much good food - so little time [sigh]

Thank you!

A special shout-out to these members:

  • Don & Laurie for faithfully providing the brats and the chicken.
  • Jeff and Jane for providing the bottled water.
  • Kimberly for being our Entertainment/Games Director.
  • Shannon and her nimble fingers for getting these recipes in electronic form.

Alan & Peggy Klapperich
Gluten Intolerance Group of East Central WI

Italian Pasta Salad

Jane & Jeff D.


16 oz. gluten free rotini pasta, cooked and drained
8 oz. grape or cherry tomatoes, halved
8 oz. package mozzarella pearls
1/2 c. fresh basil, chopped (or dried if you prefer)
Ken's Lite Vinaigrette Italian dressing (gluten free)


Chop basil. Combine all ingredients; mix well. Cover and chill until ready to serve.

Taffy Apple Salad

Jeannie H.


1 (15 oz) can pineapple chunks, drained with juice reserved
2 1/2 c. miniature marshmallows
1 egg, beaten
1 Tbsp. Better Batter gluten free flour
1 1/2 Tbsp. distilled white vinegar
1/2 c. white sugar
1 1/2 c. roasted Spanish peanuts
1 (8 oz) container frozen whipped topping, thawed
2 tart apples- peeled, cored and chopped
2 Snickers bars, chopped


Combine the pineapple chunks and marshmallows. Mix together, cover and refrigerate overnight.
In a medium saucepan, stir together the pineapple juice, egg, flour, vinegar and sugar over medium low heat. Cook and stir sauce until thickened. Transfer to a medium sized bowl, cover and refrigerate overnight.
In a large bowl, blend together the marshmallow mix and sauce. Stir in the peanuts, chopped Snickers bars, whipped topping and apples. Refrigerate until serving time.

Tomato Cucumber Salad

Jenni B.


Equal amounts of tomatoes and cucumbers
1 small onion (sliced)
Olive Oil
Salt & Pepper to taste


Place tomatoes, cucumbers, and onion in a large bowl. Season with salt & pepper. Add olive oil. Mix well.

Tuna Pasta Salad

Peggy K.


1 - 12oz package of Ronzoni or Barilla GF Pasta (cooked per directions)
16oz Canned or packaged Tuna - drained
1/2 cup chopped onion
1 cup chopped celery
1/2 cup sliced green olives
1 1/2 cups frozen peas (thawed and rinsed)
1 cup Miracle Whip
1 1/2 tblspn lemon juice
Salt & Pepper to taste


Put tuna in strainer and allow to drain.
Make pasta according to package directions.
Pour lemon juice over tuna.
Mix Miracle Whip and Hellman’s together - toss with other ingredients in a large bowl.
Chill for 2 to 4 hours before serving.

Pink Fluff

Kimberly S.


Cool Whip
Cherry Jello
Mandarin oranges


Mix well.

Veggie Pizza

Peggy K

Veggie Pizza Frame
Crust Ingredients:

1/4 cup Millet flour (Bob's Red Mill)
1/4 cup Sorghum flour (Bob's Red Mill)
1/4 cup Almond flour (Honeyville)
1/4 cup Brown Rice (Bob's Red Mill)
1/2 cup tapioca starch (Bob's Red Mill)
1 tablespoons sugar
2 teaspoons xanthan gum
1 tablespoon instant yeast
½ teaspoon salt
¾ c. water
1 teaspoon cider vinegar
2 tablespoons Extra Virgin Olive Oil
2 eggs
2-3 tablespoons sweet rice flour (for dusting pan/hands)

Topping Ingredients:

1 1 oz packet Hidden Valley Ranch Dip Mix
2 - 8oz. Packages cream cheese (Philly)
Broccoli (raw)
Cauliflower (raw)
Cherry Tomatoes (raw)
Red Onion (raw)
Yellow Pepper (raw)
Shredded Cheese


Make and bake crust following Peggy's Flat Bread Recipe found here:

While crust is cooling, chop veggies in small bite sized pieces. In a bowl mix together Dip Mix and cream cheese.

When crust is completely cooled, spread cream cheese mixture evenly on top. Sprinkle chopped veggies. Top with shredded cheese.

Grilled Herb Lemon Chicken

Provided by: Don & Laurie P.
Prepared by: Al K.
grilled chicken frame


boneless, skinless chicken breasts
1/3 cup olive oil
1/3 cup freshly squeezed lemon juice
Fresh rosemary - minced
Fresh sage - minced
Fresh parsley - minced
Fresh basil - minced
Fresh oregano - minced
6 cloves garlic - minced
1 teaspoon sea salt
½ teaspoon freshly ground black pepper


Cut chicken breasts in half make them thinner (butterfly). In a bowl mix olive oil, lemon juice, herbs, salt and pepper to make the marinade. Pour marinade in large pan/dish, then add chicken. Make sure all pieces are coated. Cover and refrigerate for 3 to 6 hours.

Preheat grill. Cook chicken for 3 to 4 minutes on each side, or until chicken is completely cooked (juices run clear).

Grilled Brats

Provided by: Don & Laurie P.
Prepared by: Al K.
brats fire frame


2 packages of Johnsonville Original Brats
3 bottles of your favorite GF Beer (Used Redbridge Beer, New Grist, Shakparo)
A few slices of onion
Minced garlic (optional)


Preheat the grill. In a large pot, pour in beer and fill with water. Drop in onion slices, garlic (optional) and brats. Bring to a boil. Grill 'em how you like 'em

Grilled Burgers

Al K.
Version 2 (6)


2 lbs Ground Chuck
Salt and Pepper


Generously season ground chuck. Mix.
Form into patties.

Banana Bread Bars with Brown Butter Frosting

Shannon J.

Ingredients - Banana Bread Bars:

1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
2 eggs
1-3/4 c. (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)

Ingredients - Brown Butter Frosting:

1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk


Heat oven to 375F. Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.
Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.
Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.
Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

Yield: 2 dozen large bars

Peanut Butter Dessert

Carol K.


1 c. Bob's Red Mill gluten free flour
1/2 c. cold butter
1 c. pecans


Mix until coarse crumbs. Press into a greased 9x13 pan. Bake at 350 for 25-28 minutes.


1 pkg. cream cheese
1/3 c. peanut butter
1 c. powdered sugar
1 carton Cool Whip


Mix together and put on crust.


1 box chocolate pudding
1 box vanilla pudding
2 and 2/3 cup milk


Mix till softset put on top of cream cheese layer. Top with cool whip. Put in fridge.

No Bake Chocolate Oat Bars

Jane & Jeff D.


1 c. butter
1/2 c. packed brown sugar
1 tsp. vanilla
3 c. gluten free (purity protocol) quick cooking oats (GF Harvest Oats)
1 c. semi-sweet chocolate chips
1/2 c. peanut butter


Grease 9x9 square pan.

Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in oats. Cook over low heat 2-3 minutes or until well blended.
Press half of mixture into the bottom of prepared pan. Reserve other half for topping.
Melt chocolate chips and peanut butter in a small, heavy saucepan over low heat, stirring frequently until smooth. Pour over crust and spread evenly.

Crumble remaining oat mixture over chocolate layer. Cover and refrigerate 2-3 hours (or overnight). Bring to room temperature before cutting into bars.

Maggie's Brownies

Original Recipe - Maggie Watkins
GF Conversion - Peggy K.


1/2 cup of melted butter
1 tsp vanilla
1/2 cup all purpose GF flour (GF Jules, Better Batter, Bob’s Red Mill)
1/4 tsp baking powder
1/2 cup chopped pecans (optional)
1 cup sugar
2 eggs
1/3 cup Hershey’s Cocoa
1/4 tsp salt
1/8 tsp Xanthan Gum

Note: double the ingredients above for 9x13 pan.

Frosting Ingredients:
3 tblsp softened butter
1 tblsp light corn syrup or honey
1 cup powdered sugar
3 tblsp Hershey’s Cocoa
1/2 tsp vanilla
1 to 2 tblsp milk

Makes about 1 cup of frosting.


Preheat oven at 350. Grease 9x9 pan.
In a large bowl blend melted butter, sugar, and vanilla.
Add eggs - using spoon - beat well.
Combine flour, xanthan gum, cocoa, baking soda, and salt. Gradually blend into egg mixture.
Stir in nuts
Spread into greased 9x9 pan. Bake for 20 to 25 minutes or until brownies pull away from side of the pan.
Allow brownies to cool, then frost.