GLUTEN-FREE RECIPES

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: FOR KIDS, LUNCH, SIDE DISHES

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: SOUPS/STEWS, DINNER, LUNCH

Fully Loaded Cheesy Breakfast Casserole

December 1, 2022

When we say fully loaded, we’re not joking. This gluten-free casserole has all our favorite things: bacon, breakfast sausage, cheese and hash browns.

The recipe is courtesy of Jones Dairy Farm and features their certified gluten-free Dry Aged Bacon and All Natural Roll Sausage. This sausage roll is made from an original family recipe with only three ingredients: pork, salt and hand-blended spices. Remember, Jones Sausage is found in the freezer section. Check the product locator on their website for a store near you that carries Jones products.

Ingredients

• 1 Jones Dairy Farm Breakfast Sausage Roll
• 1 28-ounce package frozen cubed hash browns with peppers and onions, thawed
• 1 pound Jones Dairy Farm Dry Aged Bacon, cooked and chopped
• 2 cups shredded medium cheddar cheese
• 12 large eggs
• 1/2 cup whole milk
• 1 teaspoon garlic powder
• 1 1/2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper

Directions

1. Preheat oven to 375°F and butter 9×13-inch baking pan.
2. In large skillet over medium heat, cook sausage until browned, crumbling it with a spatula as it cooks.
3. Add hash browns, sausage, bacon and cheese to casserole dish. Toss to combine.
4. In large bowl combine eggs, milk, garlic, salt and pepper. Whisk until completely combined. Pour egg mixture over hash brown mixture.*
5. Bake for 35–40 minutes until a knife inserted in the center comes out clean.

*To make ahead of time, follow steps up to this point, then refrigerate overnight. The next morning, allow casserole to sit on counter for about 30 minutes before baking.

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TAGS: BREAKFAST, DINNER, LUNCH

Chana Chaat

October 25, 2022

Recipe courtesy Beyond Celiac Ambassador Annika Dhariwal, who runs the blog Gluten-Free Jio

This recipe is for a flavorful Indian chickpea snack. Find more recipes from Annika on her website.

Chana Chaat

Ingredients:

• 2 cups boiled Kala Chana (black chickpeas)
• ¼ cup carrot, grated
• 1 tomato, deseeded
• ¼ cup cucumber, chopped
• 2 tbsp raw mango, Chopped
• 2 tbsp cilantro, Chopped
• 3 tbsp onion, Chopped
• ¼ tsp red chili powder
• ¼ tsp Jal Jeera Masala (spice blend, make sure it’s gluten-free or mix the spices yourself)
• ½ tsp black salt
• ¼ tsp Chaat Masala (spice blend, make sure it’s gluten-free or mix the spices yourself)
• Spritz of emon juice

Directions:

1. Add all the ingredients except lemon juice into a bowl and toss them nicely.
2. Just before serving, add lemon juice and your chaat is ready to serve.

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TAGS: APPETIZERS/SNACKS, SIDE DISHES, VEGAN

Besan Halwa

Recipe courtesy Beyond Celiac Ambassador Annika Dhariwal, who runs the blog Gluten-Free Jio

Besan is the Hindi word for gram flour. Also known as garbanzo flour or chickpea flour, besan is made from ground chickpeas, which are naturally gluten-free.

This recipe is for a deliciously rich Indian dessert that’s full of flavor. Find more recipes from Annika on her website.

Ingredients:

• 1 cup besan (gram flour)
• ½ cup ghee
• ½ cup sugar
• 2 cups water, warm
• 2 pinches saffron soaked in 2 Tablespoons warm milk
• 1 teaspoon cardamom powder
• 2 Tablespoons pistachio slivers
• 2 Tablespoons almond slivers

Directions:

1. Sieve the besan to a fine flour. Make sure that there are no lumps in the flour.
2. Heat ghee in a heavy bottom steel pan.
3. Once the ghee is hot, lower the heat to medium and add besan to it.
4. Take a heavy flat spatula and start roasting the besan in ghee. After 2 minutes, reduce the heat to low.
5. Stir and roast the besan in ghee on low heat for about 15 minutes.
6. Roast the besan until it starts separating from the ghee. At that point, begin to slowly add 2 cups of warm water to the pan, stirring until the water is absorbed.
7. When the water is absorbed, add the sugar, cardamom and saffron soaked in milk. Keep stirring continuously.
8. Switch off the heat when you see the desired consistency (some prefer it a bit smoother, like a paste, and others with more substance and shape) and let it stand for 2-3 minutes.
9. Garnish with chopped pistachios and almonds and serve warm.

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TAGS: DESSERT, HOLIDAY, VEGETARIAN

Quesillo (Flan)

September 14, 2022

From Maria Luci, Beyond Celiac Director of Research Engagement

This recipe is from my Cuban mother, Ana, who doesn’t always love to cook but when she does she always puts a lot of love into it. She shared this and other family recipes with me when I got married. I treasure the recipe book she made me.

Gluten-Free Cuban Quesillo

Ingredients:

• 2 cans of condensed milk
• 2 cans of evaporated milk
• 8 eggs
• 8 Tablespoons sugar
• 3 Tablespoons water
• 1 Tablespoon vanilla extract

Directions:

1. Preheat oven to 375°F
2. In a small cookie can* make caramel by mixing the 8 Tbs of sugar with 3 Tbs of water over medium heat. Stir continuously until it turns light brown, then remove from heat.
3. In a separate bowl, mix the condensed milk, evaporated milk, eggs and vanilla. Once it’s thoroughly combined, put it in the cookie can on top of the caramel.
4. Cook in the oven at 375°F for about an hour, until you can get a toothpick to come out clean from the middle.
5. Remove from oven and let cool.
6. When the can is cool, place it in the refrigerator. Leave it there until you’re ready to serve.
7. About 20 minutes before serving, boil a pot of water.
8. Once boiling, hold the can carefully so the bottom is in the water. This will melt the caramel.
9. Turn the can upside down over a large dish. Cut into pie slices or squares.

* Editor’s note: this is my mother’s wording, but I’ve seen her use spring form pans or flan molds like this one from Amazon (affiliate link).

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TAGS: DESSERT, FOR KIDS, HOLIDAY

Butternut, Apple and Chicken Sausage Hash

September 9, 2022

You’ll love this sweet and savory butternut squash hash with chicken sausage and apples. Made with certified gluten-free sausage links from Jones Dairy Farm, this recipe is ideal for an autumn weekend brunch or breakfast for dinner! Recipe is courtesy of Michele from Paleo Running Momma.

Ingredients

• 4 cups butternut squash, cubed about 1 inch
• 2 tablespoon ghee or preferred cooking fat, melted
• 1 package Jones Dairy Farm chicken sausage links, cut into bite size pieces
• 1 large apple, chopped; honeycrisp or pink lady work best
• 1 medium onion, chopped
• 1/2 teaspoon cinnamon
• 1 tablespoon minced fresh poultry herbs, plus more for garnish
• 4 eggs
• Sea salt
• Salt and pepper to taste

Directions

1. Preheat oven to 425°F and line a large baking sheet with parchment paper.
2. In large bowl, toss butternut squash cubes with 1 tablespoon of ghee. Evenly coat with sea salt and spread into single layer on baking sheet.
3. Roast in oven 25–30 minutes, or until golden brown and soft.
4. Meanwhile, heat large cast iron skillet (or heavy nonstick skillet) over medium high heat. Once hot, add remaining tablespoon of ghee.
5. Add chicken sausage and cook, stirring 2 minutes or until brown.
6. Add onions and reduce heat to medium. Cook and stir until onions are translucent and sausage is toasty.
7. Add apples, cinnamon, herbs, salt and pepper. Stir until apples are soft, about 2–4 minutes.
8. Turn off heat and once the butternut squash is roasted, gently fold into mix (drain excess grease first, if desired).
9. Create four indents in hash and carefully crack one egg into each groove.
10. Sprinkle eggs with salt, pepper and additional herbs, then cover and return skillet to medium heat.
11. Cook until eggs are cooked to preference, 5–10 minutes.
12. Serve right away and enjoy!

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TAGS: BREAKFAST, DAIRY-FREE, DINNER, LUNCH, RECIPES OF THE WEEK