Recipe Modifications and Clarifications

Here are the latest recipe revisions from Celeste’s Best Gluten-Free, Allergen-Free Recipes cookbook.

***Please note that the supplier for the sweet potato flour has recently changed the flour from a white starchy flour perfect for gluten-free breads to a yellow sweet potato flour that will not work well in my recipes. I no longer recommend it for my bread recipes. All recipes that had included sweet potato flour either have been modified, the breadsticks, the multi-grain bread recipe and the pizza crust, or are in the process of being modified so it is no longer needed.

10-9-2017 Yeast-Free Pizza Crust pgs. 194-195 Crust without sweet potato flour.

Substitute this blend of the following flours instead of the four main flours in the recipe:


1 1/2 cups white rice flour

1/2 cup tapioca flour

1/4 cup arrowroot starch/flour

1/4 cup sweet rice flour


Increase konjac powder to 2 1/2 teaspoons.

Increase amount of water added to 1 cup.

Follow the rest of the recipe as written.

1-18-17 Banana Bread page 234.

Correction, recipe only makes 1 loaf of bread.

2-10-16 Pastry Dough pages 318 – 319

For those who no longer add white bean flour to the mix, I’ve tweaked the pastry dough recipe just a bit. For one crust use these flours instead:


1 1/4 cups Celeste’s Best Gluten-Free Flour Mix

3 tablespoons sweet rice flour

1 tablespoon tapioca flour


My original recipe was perfect. It truly was a joy to roll out and the taste was superb! I felt without the white bean flour it was slightly off from the original. These adjustments did the trick. Let me know what you think.

Sweet Potato Pie

1-2-15 Gluten-Free, Egg-Free Waffles

Update: 10-9-17 Also to note the new recipe I posted for the egg-free pancakes also works well for waffles, simply add another tablespoon of oil to the mix. Just found this out and want to test it a bit more before I post about it.)


For waffles I’ve found if you’re making egg-free waffles it works better to use ground chia seed as an egg replacement. For a doubled recipe (these freeze incredibly well by the way!) though, instead of the usual amount I’ve found 4 teaspoons ground chia to 1 1/4 cups hot water works best.


But for all other egg-free baking I now still recommend: 1 tablespoon ground chia along with 1/4 cup hot water.

10-30-14 Protein Gluten-Free Tortillas – The gluten-free tortilla recipe has to be one of favorite recipes in the cookbook. Last weekend I had the original core group of testers for the cookbook over to the farm and I made these. They all wanted the recipe and I thought many of you might like this variation, too.

3 cups Celeste’s Best Gluten-Free Flour Mix

1/2 cup ivory teff flour

1/4 cup quinoa flour

2 tablespoons ground chia seed

1 tablespoon konjac powder or xanthan gum

1 1/2 teaspoons sea salt

4 teaspoons sugar

For the liquid ingredients you’ll be using:

1/4 cup plus 2 tablespoons extra light olive oil

1 3/4 cups water

Then follow the updated tortilla recipe as written.

5/9/14 – For egg-free baking I just started using chia seed as a substitute instead of flax. It’s helped give my baked goods a great rise.


For each egg place 1 tablespoon ground chia seed in a measuring cup. Add 1/4 hot water. Process with an immersion stick blender for 15 seconds. Let stand one minute. Then process again for 30 seconds or until frothy. 

*Scroll up recipe was modified on 10-9-2017 and is even better now.

5/9/14 – Yeast Free Pizza Crust recipe on pages 194- 195 revised:


Eliminate the sweet potato flour from the recipe and adjust the ratio of the remaining flours to:


1 1/2 cups white rice flour
3/4 cup arrowroot starch/flour
1/4 cup tapioca flour


11/15/13 – Yeast Free Pizza Crust recipe on pages 194 – 195. Would love to hear your feedback on the modifications in this recipe for making it without sweet potato flour. Made it again last night and it was terrific. Will also post soon about some of the non-dairy toppings we use instead. Been meaning to do that.


Eliminate the sweet potato flour from the recipe and adjust the ratio of the remaining flours to:


1 1/2 cups white rice flour

1/2 cup arrowroot starch/flour

1/2 cup tapioca flour


and change the amount of konjac powder to 1 tablespoon.

Pizza topped with tomato and onion and tomato and artichoke.

11/7/13 – I have found that if you are using Authentic Foods White Rice Flour and Sweet Rice Flour, you can omit the bean flour from my flour mix without any noticeable effect on your baked goods. Authentic Foods Brands flours are very finely milled, so they are very light and almost more like a starch than a flour.

Authentic Foods White Rice Flour and Sweet Rice Flour

11/7/13 – There is a new update to the Breadsticks recipe. Click here to view a pdf of the Breadstick recipe. To get Adobe Reader to view the pdf, click here. This is such a terrific recipe and a great way to sample one of my recipes while satisfying your hunger for bread.

Gluten-Free Breadsticks

11/7/13 – Currently working to remove all sweet potato flour from my bread recipes. Don’t get me wrong, it’s one of my all time favorite flours, but it’s just too difficult to obtain. Wish more of these manufacturers trying to jump on the gluten-free band wagon would start producing this terrific flour. I’ve read the reviews on amazon for it and I agree with many of them. Just note – I’m busy in the test kitchen trying to find a suitable substitution.


11/7/13 – Although the tortilla recipe in my cookbook was one of my favorite recipes, when I removed the brown rice flour from the mix, there was a slight change in their consistency. I’ve updated that recipe as well. Click here for the pdf of the updated gluten-free tortilla recipe modifications. And I’ve also added an amazing spinach tortilla variation which has been asked for time and again in my house ever since I first made them.


Gluten-Free Spinach Tortilla

Due to the high levels of arsenic found in brown rice, I am making Celeste’s Best Gluten-Free Flour Mix with all white rice flour. So now the mix is made with white rice flour, sweet rice flour (which is white sweet rice flour) and white bean flour. You can read about more of the changes I made since reading the research concerning the arsenic here: Arsenic Another Day in the Life for this Gluten-Free Girl.

Also any recipes that in the earlier editions of the cookbook called for brown rice pasta or spaghetti, I’m now using white rice pasta.

Lermon Sugar Cookies

The Lemon Sugar Cookie recipe on page 286 has been modified. The ingredients are the same, but the cooking instructions have been slightly modified.    


In the Dairy-Free Lasagna recipe on page 93 where it states:

Whisk in:

1/2 cup flour

Instead, that should read:

Whisk in:

1/2 cup Celeste’s Best Gluten-Free Flour Mix

And by the way, I truly think (although a bit time consuming) this is one of the best recipes in the book. Delicious!