Gluten-Free Recipes

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Gluten-Free Recipe of the Week

Hidden Veggie Mini Meatloaf


Courtesy of Enjoy Life Foods

 

This is a gluten-free version of a classic comfort food. Featuring our Margherita Pizza Plentils, it’s sure to be a hit with the entire family!

Makes 12 individual meatloaves

Ingredients:

  • 10 sundried tomatoes (not oil packed)
  • 1 yellow onion
  • 1 carrot
  • ½ zucchini
  • ¼ lb. mushrooms (about 5-6 medium sized)
  • 2 cloves garlic
  • ¼ cup red wine
  • ¾ cup finely ground Enjoy Life Foods Margherita Pizza Plentils®
  • 1 Tbsp. olive oil
  • 2 Tbsp. flax meal or chia meal
  • 1 cup dairy-free mozzarella cheese
  • 2 Tbsp. dried oregano
  • 1 Tbsp. sea salt
  • 1½ lb. ground beef (85% - 90% fat content)
  • 3 Tbsp. tomato paste
  • 2 Tbsp. maple syrup

Directions:

  1. Preheat the oven to 375°F. Grease the cups of a muffin pan and set aside.
  2. Place the sundried tomatoes in a heatproof bowl and cover with boiling water. Set aside.
  3. Roughly chop the yellow onion, carrot, zucchini and mushrooms. Place in the bowl of a food processor along with the garlic cloves. Process until chopped, but not pureed.
  4. Preheat a sauté pan over medium heat. Add a glug of olive oil and heat another 30 seconds. Add the pureed vegetables and sauté until all the liquid is evaporated and vegetables are lightly browned. Add the red wine and cook until evaporated. Remove from heat and scrape into a large heatproof bowl.
  5. Remove sundried tomatoes from their soaking liquid, reserving ⅓ cup of the liquid. Roughly chop the tomatoes and place them in the bowl of the food processor. Add the Plentils and process with the 1 Tbsp. olive oil until finely ground. Add to the bowl with the sautéed vegetables.
  6. Add the 2 Tbsp. chia meal or flax meal to the reserved ⅓ cup of warm soaking liquid. Stir to blend, let sit 1 minute then add to the bowl with vegetables and tomato crumbs. Add the vegan mozzarella and gently stir to combine.
  7. Add in the dried oregano, sea salt and ground beef and mix with your hands or a spoon until thoroughly combined. Portion equally into the greased muffin tins and press down into the cups gently with your hands.
  8. Mix together the tomato paste and maple syrup in a small bowl and spread evenly over the individual meatloaves. Bake at 375°F for 18-20 minutes until cooked through.
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Chicken Meatballs with Thai Peanut Sauce

Courtesy of Crunchmaster and Carol Kicinski 

 

Makes about 30 meatballs

Meatball Ingredients:

  • 1 cup Crunchmaster Sea Salt Multi-Grain Crackers
  • 1 lb. ground chicken
  • 1” piece fresh ginger, grated or finely minced
  • 2 small garlic cloves, grated or finely minced
  • 4 scallions (green onions), finely minced
  • 2 Tbsp. gluten-free soy sauce
  • ½ tsp. freshly ground black pepper
  • 1 large egg, lightly beaten

Meatball Directions:

  1. Preheat oven to 400°F. Spray 2 baking sheets with gluten-free, non-stick cooking spray and set aside.
  2. Grind the Crunchmaster crackers in a blender or food processor to fine crumbs. Pour into a large mixing bowl and add the remaining ingredients.  Mix to combine. 
  3. Shape into small balls using about 1 Tbsp. of mixture per ball. Place on the prepared baking sheets and spray the meatballs lightly with gluten-free, non-stick cooking spray.
  4. Bake for 15 minutes or until the meatballs are browned and feel firm to the touch. Remove the meatballs to a plate lined with paper towels to absorb any extra fat.
  5. Serve with Thai Peanut Sauce (recipe below).

 

Thai Peanut Sauce Ingredients:

  • ⅓ cup creamy peanut butter
  • 3 Tbsp. honey
  • 1 small garlic clove, grated or finely minced
  • One 1” piece of fresh ginger, grated or finely minced
  • ½ tsp. sesame oil
  • Juice of 2 limes
  • 1 Tbsp. gluten-free soy sauce
  • ¼ tsp. crushed red pepper flakes

Thai Peanut Sauce Directions:

  1. Combine all the ingredients in small mixing bowl and mix well. 
  2. Microwave for a few seconds and stir until smooth. 
  3. Serve with the chicken meatballs.
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Fennel and Paprika-Spiced Turkey Patties

From Beyond Celiac Blogger Ambassador Jackie Ourman of Celiac and Allergy-Friendly Epicurean (C.A.F.E.)

Makes 6 servings

Ingredients: Fennel Turkey Burger

  • Gluten-free cooking spray
  • 1 tsp. olive oil
  • 1 small onion, diced small
  • 1 large garlic clove, chopped
  • Kosher salt and black pepper to taste
  • 1 tsp. fennel seed
  • 1 lb. 93% lean ground turkey
  • 1 Tbsp. red wine vinegar
  • 1 Tbsp. chopped chives
  • 3/4 tsp. paprika
  • Pinch raw sugar
  • Pinch nutmeg

Directions:

Click here to get the full directions.

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Bold Ichiban Teriyaki Style Chicken Rice Bowl

 

Courtesy of Boar's Head

 

Makes 2 servings

Rice Bowl Ingredients:

  • ½ lb. Boar’s Head Bold Ichiban Teriyaki Style Chicken, sliced ¼” thick
  • 1 cup white rice
  • ¼ cup carrots, matchstick cut
  • ¼ cup celery, sliced thin
  • 1 fresno chili, deseeded and julienned
  • 1 Tbsp. pickled ginger
  • 2 tsp. scallions, sliced thin
  • 4 tsp. cilantro
  • 1 Tbsp. cashews, roasted in gluten-free teriyaki sauce
  • 1 cup gluten-free teriyaki sauce (recipe listed below)

Rice Bowl Directions:

  1. Steam white rice per package instructions and spoon into two bowls for serving.
  2. Place the Boar’s Head Bold Ichiban Teriyaki Style Chicken onto a clean work surface and julienne.
  3. Spoon half the chicken, carrots, celery, chili and pickled ginger into each bowl.
  4. Sprinkle with scallions, cilantro and cashews.
  5. Drizzle with the teriyaki sauce (recipe listed below) and serve.

 

Teriyaki Sauce

Makes 1 cup

Teriyaki Sauce Ingredients:

  • ½ cup tamari sauce
  • 2 Tbsp. + 2 tsp. rice wine
  • 1 Tbsp. + 2 tsp. light brown sugar
  • ¼ cup sugar
  • 1½ tsp. garlic, minced
  • ¼ cup + 1 Tbsp. water
  • ½ Tbsp. cornstarch

Teriyaki Sauce Directions:

  1. Heat tamari sauce, rice wine, light brown sugar, sugar, garlic and ¼ cup water in a saucepan on medium heat until all sugar is dissolved.
  2. In a small bowl, mix the cornstarch and remaining tablespoon of water. 
  3. Add cornstarch mixture to the saucepan and simmer for approximately 3-5 minutes, until thickened.
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Veggie Pizza

 

 

Courtesy of Venice Bakery

 

 

Ingredients:

  • 1 12" Venice Bakery Gluten Free Pizza Crust
  • ¼ cup pesto
  • ¼ cup shredded mozzarella cheese
  • ¼ tomato, chopped
  • 6 asparagus stalks, roasted
  • ½ zucchini, roasted and julienned
  • ¼ eggplant, roasted and julienned
  • ¼ cup sliced black olives
  • ¼ cup red onion, diced
  • Salt and pepper to taste

Directions:

  • Preheat oven to 425 °F.
  • Julienne asparagus, zucchini and eggplant. Place on baking sheet, drizzle with olive oil and add salt and pepper to taste.
  • Roast asparagus, zucchini and eggplant in oven for 15 minutes. Remove when done. 
  • Chop tomatoes and dice the red onions.
  • Evenly spread pesto on pizza crust.
  • Top with shredded mozzarella cheese.
  • Evenly place tomatoes, roasted asparagus, roasted zucchini, roasted eggplant, black olives and red onion on pizza.
  • Bake pizza in oven for 9-11 minutes or until crust is golden brown. 
  • Let rest for 1 minute, cut, serve and enjoy. 
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Vegan Chocolate Cake

 

 

Courtesy of Scharffen Berger and Kitchy Kitchen

 

Cake Ingredients:

  • 2 cups gluten-free flour
  • 4 Tbsp. arrow root
  • ½ tsp. xantham gum
  • 4 tsp. baking powder
  • ½ tsp. baking soda
  • 1 cup Scharffen Berger unsweetened cocoa powder
  • ½ tsp. salt
  • 12 Tbsp. coconut oil, plus more for pan
  • 1 cup unsweetened apple sauce
  • 1 cup brown sugar
  • 1 cup sugar
  • 2 tsp. vanilla extract
  • 2 cup Scharffen Berger semisweet chocolate chunks

Cake Directions:

  1. Preheat oven to 325° F. Lightly grease two 9-inch cake pans.
  2. In a medium bowl, sift together flour, arrowroot, xantham gum, baking powder, baking soda, cocoa powder and salt. Stir in the coconut oil, apple sauce, sugars and vanilla extract. Mix until smooth. 
  3. Fold in the chocolate chips and pour batter into tin. 
  4. Bake for 35-40 minutes or until toothpick comes out clean.
  5. Let cake stand in tin for 10 minutes, then flip onto cake stand or plate to fully cool.
  6. Slice each cake in half, crossways.
  7. Place one layer of cake on a cake stand and fill with a third of the mousse (recipe below). Smooth out the mousse with a spatula and top with another layer of cake. Continue until you’ve completed the cake.
  8. Pour warm ganache (recipe below) over the top of the cake to finish.

Mousse Ingredients:

  • 2 Tbsp. kuzu starch
  • 1 cup almond milk
  • ½ cup coconut milk (full-fat)
  • ¼ cup arrowroot powder (or cornstarch)
  • ¼ cup Scharffen Berger unsweetened cocoa powder
  • ½ tsp. cinnamon
  • ⅛ tsp. cayenne
  • Small pinch of salt
  • 6 Tbsp. agave nectar
  • 1 tsp. vanilla extract
  • 2 cups coconut whipped cream (recipe below)

Mousse Directions:

  1. Mix the kuzu with 2 Tbsp. of almond milk until dissolved in a small bowl and set aside.
  2. Mix the arrowroot powder, cocoa powder, spices and salt together in a medium size saucepan. Make sure there are no lumps. Add about 1 cup of almond milk and agave nectar and mix until thoroughly combined with no lumps. Stir in the rest of the almond milk and simmer over medium heat, stirring continuously.
  3. Add the kuzu mixture and blend until thickened. This will happen quickly, so keep your eye on it. Take it off of the heat and add in the vanilla. It should be very thick. Stir together and set in the fridge over night.
  4. When ready to serve, take the set pudding out of the fridge, pour off any liquid that separated on top and then pour the pudding it into a large bowl.
  5. Fold one-third of the coconut whipped cream into the chocolate mixture, then fold in the remainder of the cream just until incorporated, but don’t overdo it or the mousse will lose volume.

Coconut Whipped Cream Ingredients:

  • 1 15 oz. can coconut milk (full-fat is necessary)
  • 1 Tbsp. agave nectar
  • 1 tsp. vanilla extract

Coconut Whipped Cream Directions:

  1. Set the can in the fridge overnight so that the coconut fat solids separate from the coconut water. 
  2. Open the can and carefully pour out the thick coconut cream. With an electric whisk, beat the cream, agave and vanilla extract on very stiff until peaks form, about 5 to 7 minutes. You need it very stiff so it can support the pudding.

Vegan Chocolate Ganache Ingredients:

  • 3 oz. Scharffen Berger bittersweet chocolate
  • ¼ cup coconut milk (full-fat)

Vegan Chocolate Ganache Directions:

  1. Heat up the coconut milk until just simmering and pour over the chocolate.
  2. Stir gently until the chocolate is fully melted and a smooth ganache is formed. Add more coconut milk if it needs to be any thinner.
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Overnight Chia Pudding

 

Courtesy of Enjoy Life

 

Makes 1 serving.

Ingredients:

  • ⅓ cup chia seeds
  • ¼ cup cocoa powder
  • ¼ cup melted Enjoy Life Foods Semi-Sweet Chocolate Mini Chips
  • ½ tsp. cinnamon, ground
  • ¼ tsp. sea salt
  • 1½ cup rice milk

Directions:

  1. Mix all ingredients together in a container of your choosing.
  2. Leave in refrigerator overnight.
  3. Once mixture thickens, it can be eaten as is, or whipped in a blender to your desired texture.
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Blazing Buffalo Chicken Lettuce Wraps


Courtesy of Boar's Head

 

Makes 1 wrap.

Ingredients:

  • 2 slices Boar’s Head Blazing Buffalo® Chicken, sliced ¼” thick into matchsticks
  • 1 radicchio leaf
  • ½ radish, cut into wedges
  • 3 slices English cucumber
  • 1 pear-shaped yellow tomato
  • 2 thin ribbons of carrots
  • 1 Tbsp. Boar’s Head Blue Cheese Crumbles

Dressing Ingredients:

  • ½ cup mayo
  • ¼ cup milk
  • ¼ cup diced scallions or chives

Directions:

  1. Lay lettuce leaves on a flat, clean work surface. Place the Blazing Buffalo® Chicken onto the bottom of the lettuce, followed by the tomato, cucumber and carrots.
  2. Sprinkle the Blue Cheese Crumbles over the top of the wrap.
  3. Dressing for dipping can be served on the side. 
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Gluten Free Fontina Cheese Scones

Boar's Head logo
Courtesy of Boar's Head

 

Ingredients:Gluten-Free Fontina Scones

  • 1 cup gluten-free cornmeal
  • ⅓ cup sorghum flour
  • ¼ tapioca starch
  • 1 tsp. xanthan gum
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • 1 stick butter, cold
  • 6 oz. Boar’s Head Fontina Cheese, grated
  • 2 egg yolks
  • ¾ cup milk
  • 1 tsp. thyme
  • ½ tsp. chopped rosemary

Directions:

  1. Preheat the oven to 350 degrees.
  2. In a large bowl, add all dry ingredients.
  3. Whisk to blend.
  4. Add cold butter and cut into flour with pastry blender.
  5. In a small bowl add milk, egg yolks, and spices.
  6. Pour into dry ingredients and mix.
  7. Place a piece of parchment paper on a baking sheet.
  8. Put dough in middle and press into a circle shape about 1 inch thick.
  9. Cut sections in the raw dough.
  10. Bake for 20-25 minutes until done.
  11. Serve either warm or cold.
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Slow Cooker Pulled Pork with Creamy Coleslaw

 

Courtesy of Three Bakers

 

 

Makes 8 servings

Ingredients:

Pulled Pork Sandwiches

  • 2 medium onions, cut in half and thinly sliced
  • ½ cup gluten-free ketchup
  • ¼ cup cider vinegar
  • ⅓ cup packed brown sugar
  • ¼ cup tomato paste
  • 1½ Tbsp. paprika
  • 2 Tbsp. gluten-free Worcestershire sauce
  • 2 Tbsp. gluten-free prepared mustard
  • 4 cloves minced garlic
  • 1½ tsp. ground black pepper
  • 3 lbs. fresh boneless pork roast, cut into 3 pieces
  • 2 packages gluten-free Three Bakers Whole Grain Hamburger Buns

Creamy Coleslaw

  • ½ cup gluten-free mayonnaise
  • 1 Tbsp. apple cider vinegar
  • 1½  tsp. sugar
  • Coarse salt and ground pepper, to taste
  • ½ small green cabbage, thinly sliced (about 5 cups)
  • ¼ small red cabbage, thinly sliced (about 3 cups)


Directions:

  1. In a slow cooker, stir together onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, garlic and pepper. Add pork to sauce mixture in crock, turning to coat well with sauce. Cover slow cooker with lid and cook on low setting for 8 to 10 hours or until pork is very tender.
  2. Transfer pork to a large bowl or rimmed platter. Pull pork into shreds with 2 forks, discarding any fat that needs to be removed. Return shredded pork to slow cooker and toss with thickened sauce to combine.
  3. Make creamy coleslaw: In a bowl, mix together mayonnaise, vinegar, sugar, salt and pepper. Add sliced cabbage. Mix cabbage with sauce until well combined.
  4. Assemble sandwiches: Spoon pulled pork onto the bottom half of the Three Bakers Whole Grain Hamburger Buns. Top with a scoop of coleslaw and the bun tops. Serve remaining coleslaw on the side.
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