GLUTEN-FREE RECIPES

Peach Crisp

August 1, 2023

If you’re taking advantage of peach season in late July or early August, use fresh peaches for this recipe! Otherwise, substitute canned or frozen peaches. This is the perfect treat to sweeten up a hot summer night, or bring to any gathering, any time of the year, to cap off a hearty meal. 

This recipe is provided courtesy of our friends at the Gluten-Free Palate.

Ingredients

Peach filling

• 5 cups fresh or frozen and thawed peach slices (about 8 medium-large fresh peaches)
• ¼ cup granulated sugar
• 2 Tablespoons cornstarch
• 1 teaspoon vanilla extract

Crisp topping

• ¾ cup brown sugar, packed
• ½ cup all-purpose gluten-free flour blend
• ½ cup gluten-free quick oats (make sure they are gluten-free, or substitute chopped nuts, such as slivered almonds or chopped pecans)
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• ⅓ cup butter, softened

Instructions

1. Preheat oven to 375°F (190°C) and position the oven rack in the center of the oven. Lightly spray or grease an 8x8x2” square baking pan.
2. Make the peach filling: Add the peaches, sugar, cornstarch and vanilla extract to your prepared pan. Stir until combined.
3. In a separate, medium mixing bowl, combine the brown sugar, flour, oats, cinnamon, and nutmeg.
4. With a pastry blender or two forks, cut the butter into the flour mixture until it resembles coarse crumbs.
5. Evenly sprinkle the topping over the peach filling.
6. Bake for 25 minutes or until the topping is golden brown.
7. Serve warm with vanilla ice cream or whipped cream. It’s best the day of, but can be stored at room temperature for up to two days.

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TAGS: DESSERT, VEGETARIAN

Homemade, Gluten-Free Pasta (no machine needed!)

July 3, 2023

Are you missing perfect, slightly chewy pasta on the gluten-free diet? Then read on for a simple recipe for delicious, gluten-free pasta! You’ll be making fancy, authentic noodles in no time.

If you have a pasta machine, use it to make a more consistent noodle shape. Otherwise, don’t worry! Your pasta will be equally tasty if you hand cut it.

This recipe is provided courtesy of our friends at the Gluten-Free Palate.

Ingredients

• 1 ½ cups all-purpose gluten-free flour
• 2 teaspoons xanthan gum (only if your flour doesn’t contain it)
• 3 large eggs

Instructions

1. In a large bowl, mix the flour with the xanthan gum, if using.
2. Make a well in the middle of the flour and add the eggs. Mix well using a fork until all the ingredients are combined and you have a slightly sticky pasta dough. If the dough feels too dry you can add one more egg or a couple tablespoons of water until you reach the desired consistency. If the dough is too wet, add a little bit more gluten-free flour.
3. Knead the dough on a floured surface for 2-3 minutes until you get a smooth ball of dough. There’s no gluten to be formed so you don’t need to knead the dough for too long, but the kneading ensures that you break apart lumps of flour, if any exist.
4. Cut the dough into quarters and roll it out one at a time with a rolling pin. Roll it out into a loose rectangular shape.
5. Fold the long ends together (so it’s easier to cut, unless you’re using a very long knife. You could even fold it in thirds). Then slice the dough with a knife according to how thick you want your pasta to be. Unroll or unfold your dough, then toss the pasta strands in some flour and shape them into nests (pictured). You can let the pasta dry, or you can cook it right away in salted, boiling water for 4-8 minutes.
6. Top your noodles with your favorite gluten-free sauce and serve!

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TAGS: VEGETARIAN, DAIRY-FREE, DINNER, LUNCH

Dal Makhani (Indian lentils)

May 31, 2023

Looking for a delicious Indian recipe? Try this gluten-free, vegetarian dish, full of protein and flavor! Serve with basmati rice for a full meal.  

This recipe is provided courtesy of the Gluten-Free Palate.

Ingredients

• 1 onion chopped
• 1 cup urid beans (black lentils)
• ⅓ cup canned red beans
• ⅓ cup canned black beans
• 1 chopped tomato
• 1 Tbsp butter
• ¼ cup cream
• 3 cups of water
• ⅕ tsp cumin
• ⅕ tsp granulated garlic
• ⅕ tsp chili
• ⅕ tsp ginger
• ⅕ tsp turmeric
• ⅕ tsp fenugreek
• ⅓ tsp garam masala
• ½ tsp salt
• ⅕ tsp pepper
• cilantro for serving

Instructions

1. Pre-soak urid beans for 5-6 hours. This will shorten their cooking time.
2. In an Instant Pot or pressure cooker on saute mode, fry the onion in butter for 4-5 minutes, stirring occasionally.
3. Add urid beans, tomatoes, salt, and all spices except garam masala and pour in 3 cups of water. If you are using raw beans instead of canned beans, add them at this stage.
4. Stir and cook under pressure for 30 minutes. Then gently release the pressure and open the lid, checking the beans—they should be soft.
5. Pour in the cream and add the garam masala. If you’re using canned beans, add them now.
6. Simmer on saute mode for 5 minutes, stirring occasionally. Serve immediately with fresh cilantro.

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TAGS: SOUPS/STEWS, VEGETARIAN

Empanadas

April 26, 2023

An empanada is a fried or baked hand pie, common across Latin and South America. Try this gluten-free recipe for lunch or dinner, or make enough to share as appetizers as your next get-together. Substitute the beef with beans and you have a vegetarian version!

This recipe is provided courtesy of the Gluten-Free Palate.

Ingredients

Dough

• 3 cups all-purpose gluten-free flour
• 1 teaspoon xanthan gum (omit if the flour already contains it)
• 1 teaspoon salt
• 1 cup unsalted cold butter, cubed
• 1 large egg
• ½ cup cold buttermilk

Filling

• 1 Tablespoon olive oil
• 1 onion, diced
• 1 lb ground beef
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon cumin
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 Tablespoons ketchup
• ½ cup shredded cheese of choice, like Colby-Jack, cheddar, mozzarella, or a mix

Egg Wash

1 large egg beaten with 1 Tablespoon of water

Instructions

1. In a large mixing bowl add the flour, xanthan gum (if using), and salt. Whisk to combine. Add the cold cubed butter and use a pastry cutter or your hands to mix until the mixture resembles a coarse meal. Create a well in the middle.
2. Add the egg and buttermilk to the well you just created in the flour. Gradually mix the egg into the flour using a fork. Mix until the dough thickens and forms a ball. Wrap tightly in a plastic wrap and allow the dough to rest for 30 minutes or so in the refrigerator while preparing the filling.
3. Heat the olive oil in a frying pan over medium-high heat. Add the chopped onion and sauté for 5-6 minutes or until translucent.
4. Add the ground beef, oregano, garlic powder, paprika, cumin salt, and pepper. Cook until the ground beef is browned all over. Drain the fat and return the mixture to the pan on medium heat.
5. Add the ketchup and sauté for 2-3 minutes. Taste and adjust salt and pepper if needed. Mix in the shredded cheese and take the mixture off the heat. Set aside to cool.
6. Preheat the oven to 350ºF and line a baking sheet with parchment paper. Remove the dough from the refrigerator and lightly flour a clean surface.
7. Roll the dough into a thin circular shape. To make the small empanadas use a round cutter or a drinking glass with a 4-inch diameter to cut holes into the dough. You can use whatever size you want. Place the circle onto the baking sheet.
8. Repeat step 7 with the remaining dough until no dough remains.
9. Place about 1 Tablespoon of filling in the center of each circle. Brush some egg wash on one side of the circle, then fold over to create half a circle. Crimp the edges with a fork.
10. With a small knife cut a small slit to let the steam escape.
11. Brush the empanadas with egg wash and bake in the preheated oven for 20-25 minutes or until golden brown.

Alternative: Fried Empanadas

Instead of baking them, you can fry the empanadas in vegetable oil in a large frying pan. Fry them for 3-4 minutes per side or until golden brown and crispy.

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TAGS: APPETIZERS/SNACKS, DINNER, LUNCH

Roti (Indian flatbread)

April 5, 2023

Roti is undoubtedly a staple of Indian cuisine, and it’s popular across all of South East Asia as well. They’re fairly easy to make, but traditionally contain wheat—we’re here to help! Try this gluten-free recipe with your next curry.

This recipe is provided courtesy of the Gluten-Free Palate.

Ingredients

Yields 6 servings

• ½ cup chickpea flour (also called besan or gram flour)
• ¼ cup cassava flour
• 1 cup gluten-free 1-to-1 flour
• 1 teaspoon xanthan gum
• ½ teaspoon fine sea salt
• 2 teaspoon baking powder
• 2 Tablespoon olive oil
• 2 ½ cups hot water

Instructions

1. Place all of the dry ingredients in a medium-sized bowl: chickpea flour, cassava flour, gluten-free plain flour, xanthan gum, fine sea salt, and baking powder. Mix well using a whisk or wooden spoon.
2. Add olive oil. Pour hot water a little at a time. Mix well using a wooden spoon until you can form it into a dough ball. The dough should be soft and firm but not too sticky—you probably won’t need to use all the water.
3. Slice the dough into 6 pieces and then roll each piece into a small ball. Place them in the bowl and cover with a damp cloth.
4. On a flat, floured surface, lay one of the dough balls and start to roll it until really thin. Make it as round as you can.
5. Once you have rolled and shaped all the dough, heat a cast iron grill pan until hot.
6. Place a roti circle onto the hot pan and leave to cook until you just start to see bumps appearing on the surface. Now flip the flatbread using a silicone spatula.
7. Using a clean kitchen towel, press down very lightly for a few seconds to help the inside cook quickly, and then allow the bread to cook. After a few times, the roti starts to puff up. At that point, remove from heat and let the bubble deflate naturally.
8. Enjoy roti with curry while hot!

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TAGS: BREADS, DAIRY-FREE

Cheese Crackers

February 22, 2023

You only need five ingredients to make the best ever gluten-free cheese crackers that taste like a name-brand treat! They’re exactly what a cracker should be: crunchy and salty. This recipe is provided courtesy of the Gluten-Free Palate.

Ingredients

• ¾ cup all-purpose gluten-free flour
• ¼ teaspoon xanthan gum
• 1 ½ –2 cups shredded cheddar (about 6-8 oz)
  • For different flavors, use different cheeses. These photos were taken using a sharp cheddar. For a white cheddar, use white cheddar cheese.
• 4 Tablespoons butter, cold and cut into 1 inch pieces
• Extra salt for sprinkling (optional)

Instructions

1. Preheat your oven to 350ºF. Line a baking sheet with parchment paper; set aside.
2. In a food processor, pulse the gluten-free flour blend and xanthan gum. Add the butter pieces and cheese.
3. Pulse together until it forms a ball (about 2 minutes).
4. Place the ball between two pieces of wax paper, and roll it out to about ¼” to ⅛” thick.
5. Using a pastry wheel or pizza cutter, cut into 1-inch shapes/squares.
6. Carefully peel them and place on a parchment lined baking sheet about ½-inch apart.
7. Poke each cracker with a fork to prevent over-puffing.
8. Sprinkle with salt, if desired.
9. Bake for 12-15 minutes or until lightly browned on the edges. Cool on the baking sheet, and store in an airtight container.

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TAGS: APPETIZERS/SNACKS, FOR KIDS, VEGETARIAN

Red Velvet Cake

January 27, 2023

This is an easy recipe for a gluten-free red velvet cake that is tender, velvety, and perfect for anyone who loves cake. Instructions for making a gluten-free cream cheese frosting are also included. Thanks to our friends at the Gluten-Free Palate, who provided this recipe!

Ingredients

Red Velvet Cake:

• 2 cups gluten-free flour blend (Bob’s Red Mill Gluten Free 1 to 1 Baking Flour works well)
• 1 teaspoon baking soda
• 1 teaspoon gluten-free baking powder
• ¼ cup unsweetened cocoa
• 1 teaspoon salt
• 1 and ½ cups granulated sugar
• 1 cup oil
• 2 eggs
• 1 cup buttermilk
  • for a dairy-free substitute, mix 1 cup flaxmilk and 2 teaspoons white vinegar, then let sit 2-3 minutes
• 2 teaspoons white vinegar (omit if making dairy-free buttermilk with vinegar)
• 2 teaspoons gluten-free vanilla extract
• 4 teaspoons red food coloring (up to 2 Tablespoons for a deeper color)
• ½ cup plain hot coffee (or hot water)

Cream Cheese Frosting:

• 8 oz. cream cheese, room temperature (or dairy-free cream cheese)
• ½ cup butter (1 stick), room temperature (or dairy-free butter)
• 2 teaspoons vanilla extract
• 4 cups powdered sugar

Instructions

1. Preheat oven to 350°F (180°C). Position rack in center of oven. Line two 8″ round baking pans with parchment paper and grease the sides; set aside.
2. In a medium mixing bowl, whisk together flour, baking soda, baking powder, cocoa and salt; set aside.
3. In a large mixing bowl, combine the sugar and oil.
4. Mix in the egg, buttermilk (or dairy-free buttermilk), vanilla, and red food coloring until combined.
5. Stir in the white vinegar and hot coffee (or hot water).
6. Add the dry ingredients to the wet ingredients and mix just until combined.
7. Spoon batter into the prepared baking pans.
8. Bake for 30-35 minutes, or until a toothpick comes out clean.
9. For the frosting: In a medium mixing bowl, beat together cream cheese (or dairy-free cream cheese), butter (or dairy-free butter) and vanilla until light and fluffy. Gradually add powdered sugar, a half cup at a time, beating well until you reach desired consistency.
10. When the cakes are cool, frost.
11. Store in an airtight container in the refrigerator for up to 5 days, or in a freezer for up to 3 months.

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TAGS: DESSERT, HOLIDAY

Canadian Bacon and Apple Pinwheels

January 24, 2023

These pinwheels are the perfect star of any lunch box—pack them in a bento box with fruit and carrot sticks or cucumbers for a nutritious lunch on the go. It’s also easily customizable; substitute ingredients in and out for an endless variety of tastes, or to accommodate picky eaters.

This recipe is courtesy of our friends at Jones Dairy Farm. Check the Product Finder on the Jones website to locate a store near you that carries certified gluten-free Jones Canadian bacon.

Ingredients

• 1 (6 oz) package Jones Dairy Farm Canadian Bacon, diced
• 1 cup finely shredded cheddar, or other cheese of choice
• 4 gluten-free tortillas
• 4 oz softened cream cheese
• 4 oz sour cream or Greek yogurt
• 2 Tablespoons dry ranch seasoning
• 1/2 cup apple, diced (or can substitute 1/2 cup pineapple)

Instructions

1. Mix cream cheese, sour cream and ranch seasoning in a small bowl.
2. Divide equally amongst 4 tortillas and spread to the edges.
3. Sprinkle with Canadian bacon, cheese and apples.
4. Starting on one edge, tightly roll the tortilla, pressing as you go so ingredients stay in place.
5. Place on a cutting board, seam down, and place toothpicks approximately every inch.
6. Slice between the toothpicks and serve.

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TAGS: LUNCH, SIDE DISHES, FOR KIDS

Mediterranean Pinwheels with Canadian Bacon

These Mediterranean pinwheels are tasty and easy to make! They’re also easily customizable; substitute ingredients in and out for an endless variety of tastes. Add ingredients for a fancy cocktail party or keep it simple for a nutritious lunch on the go.

This recipe is courtesy of our friends at Jones Dairy Farm.

Ingredients

• 1 (6 oz) package Jones Dairy Farm Canadian Bacon, diced
• 1 cup finely shredded Gouda, Havarti, or other cheese of choice
• 4 gluten-free tortillas (try spinach or sun-dried tomato)
• 1 package of 8 spreadable garlic-and-herb cheese wedges
• 1/4 cup Kalamata olives, chopped
• 1/2 cup sun-dried tomatoes, diced
• 1/2 cup spinach leaves, chiffonade (roll and cut into strips)
• 1/2 cup bell pepper, diced

Optional Additions

Toasted pecans, capers, chopped dill pickles, pimentos

Instructions

1. Use two spreadable cheese wedges per tortilla and spread to the edges.
2. Sprinkle with Canadian bacon, cheese, olives, sun-dried tomatoes, spinach, peppers, and any of the other optional ingredients.
3. Starting on one edge, tightly roll the tortilla, pressing as you go so ingredients stay in place.
4. Place on a cutting board, seam down, and spear toothpicks approximately every inch.
5. Slice between the toothpicks and serve.

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TAGS: APPETIZERS/SNACKS, LUNCH

Wonton Wrappers and Wonton Soup

January 18, 2023

With this recipe, you can make tender, gluten-free wonton wrappers and a simple and delicious wonton soup. This recipe comes from our friends at the Gluten-Free Palate. For more tips and tricks on making wontons, check out the recipe on their website.

Ingredients

Wonton Wrappers

You can also use these wrappers for potstickers, dumplings, or gyoza. They can be boiled, steamed, pan-fried, or deep fried.

• 1 cup all-purpose gluten-free flour blend, plus more for sprinkling
  • If your gluten-free flour blend doesn’t contain xanthan gum, add 2 teaspoons to the flour mixture.
• ½ teaspoon sea salt
• 2 eggs at room temperature, beaten
• 2 Tablespoons warm water

Wonton Filling

• 1 pound ground chicken (sub in pork or shrimp if you prefer)
• 3 Tablespoons soy sauce
• 3 Tablespoons rice vinegar
• 1 Tablespoon honey
• 2 small green onions, chopped

Wonton Soup

• 4 cups chicken broth
• 1 small green onion, chopped
• Baby bok choy halved, as much as you like

Instructions

1. In a large bowl whisk together the flour and sea salt. In a separate bowl combine the eggs and water. Slowly stir the egg mixture into the flour blend and mix until a sticky dough forms.
2. Dust a clean surface and a rolling pin with flour. Roll the dough gently in all directions to be as thin as possible (less than ⅛-inch thick).
3. To make the wonton wrappers, cut out squares with a pizza cutter (approx. 3-inch squares). Use immediately, or cover and refrigerate for up to 5 days (bring them to room temperature again before using them).
4. Combine the ground chicken, soy sauce, rice vinegar, honey, and two green onions in a bowl.
5. Place 1 teaspoon of filling in the center of each wrapper. Brush two edges with water and fold to seal, pressing out the air. Brush water on one corner and bring corners together, pressing to seal. Tip: place the wrapped wontons into a covered container as you work so they don’t dry out.
6. Boil the wontons in broth for about 5 minutes or until the meat is cooked and the wrappers are tender.
7. Remove the wontons with a strainer and divide them into bowls.
8. Wilt the bok choy in the stock.
9. Divide the broth into bowls and serve with the wilted bok choy and some additional chopped green onion. Serve hot.

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TAGS: DINNER, LUNCH, SOUPS/STEWS