Empanadas

April 26, 2023

A plate of empanadas.

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: LUNCH, DINNER, APPETIZERS/SNACKS

Roti (Indian flatbread)

April 5, 2023

A plate of roti with a garnish of coriander.

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: DAIRY-FREE, BREADS

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.

A bowl of cheese crackers. To the right is the Gluten-Free Palate logo.

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: VEGETARIAN, FOR KIDS, APPETIZERS/SNACKS

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. The gluten-free palate logo.Thanks to our friends at the Gluten-Free Palate, who provided this recipe!

A slice of red velvet cake. 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: HOLIDAY, DESSERT

Canadian Bacon and Apple Pinwheels

January 24, 2023

Jones Dairy Farm logoThese 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.

A lunchbox with the pinwheels on one side and cucumbers and strawberries on the other.

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

Jones Dairy Farm logoThese 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.

A lunchbox with the pinwheels, cucumbers, and strawberries.

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: LUNCH, APPETIZERS/SNACKS

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. The gluten-free palate logo.For more tips and tricks on making wontons, check out the recipe on their website.

A bowl of wonton soup with baby bok choy.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, LUNCH, DINNER

Fully Loaded Cheesy Breakfast Casserole

December 1, 2022

Jones Dairy Farm logoWhen 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.

A pan of egg casserole.

Ingredients

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: VEGAN, SIDE DISHES, APPETIZERS/SNACKS

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, VEGETARIAN, HOLIDAY


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