Gluten-free diets are notoriously expensive. Cook up savings with these delicious and nutritious homemade gluten-free recipes.
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Soups are incredibly nutritious and economical to make. Canned soups are no match for the flavor of homemade gluten-free soup - the ultimate comfort food.
More Gluten-Free Recipes:
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Gluten-free spaghetti is a favorite with kids and grown-ups alike. Add a fresh garden salad for a healthy, flavorful budget gluten-free dinner. Skip the bread- it adds both expense and excess carbohydrates.
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Gluten-free crackers and applesauce are the secret ingredients in this filling gluten-free meatloaf recipe.
Homemade Gluten-Free Cracker Recipes - A Big Money-Saver Over Store-Bought GF Crackers!
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This meatless recipe makes a big dish of cheesy gluten-free macaroni. Serve with a fresh salad for a filling, delicious meatless entree.
More Budget Gluten-Free Pasta RecipesContinue to 5 of 11 below.
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You may have noticed that frozen gluten-free pizzas are pricey. One recipe of gluten-free pizza dough makes about four 7-inch pizza crusts. Add your favorite gluten-free pizza sauce and cheese, and you end up with about four pizzas for the cost of one or two store-bought gluten-free pizzas. Make crusts when you have time and freeze for the ultimate gluten-free budget, convenience food.Continue to 9 of 11 below.
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Three chicken breasts make a large stack of delicious gluten-free Italian chicken nuggets. Serve these crisp, savory nuggets with steamed vegetables or with a large salad for a family favorite budget meal.
More Budget Gluten-Free Salad Recipes
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The ingredients for this recipe don't look economical - nuts, seeds, almond butter, dried fruits and gluten-free brown rice cereal and it's true, these are not inexpensive foodstuffs, but store-bought gluten-free energy bars are very costly and sometimes not very nutritious. This recipe makes 16 large, very nutritious, great tasting homemade gluten-free energy bars, perfect for lunch bags after school snacking or gluten-free travel.
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A 5-star reader-rated recipe from Chef John Mitzewich, Expert on American Food. John says of this dish, "The beef is roasted long and slow with aromatic vegetables, and the result is fork-tender chuck roast topped with delicious natural juices."