Gluten-Free Recipes for Appetizers/Snacks
Cheese Crackers
February 22, 2023You 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
- Preheat your oven to 350ºF. Line a baking sheet with parchment paper; set aside.
- In a food processor, pulse the gluten-free flour blend and xanthan gum. Add the butter pieces and cheese.
- Pulse together until it forms a ball (about 2 minutes).
- Place the ball between two pieces of wax paper, and roll it out to about ¼” to ⅛” thick.
- Using a pastry wheel or pizza cutter, cut into 1-inch shapes/squares.
- Carefully peel them and place on a parchment lined baking sheet about ½-inch apart.
- Poke each cracker with a fork to prevent over-puffing.
- Sprinkle with salt, if desired.
- Bake for 12-15 minutes or until lightly browned on the edges. Cool on the baking sheet, and store in an airtight container.
TAGS: VEGETARIAN, FOR KIDS, APPETIZERS/SNACKS
Glazed Donut Holes
May 1, 2021Recipe courtesy of our sponsor Schär
You asked, we delivered. Glazed, soft, easy-to-make donut holes for every donut-lover in the family.
Schär Gluten-Free Glazed Donut Holes
Serves 12
Ingredients
6 slices | Artisan Baker White Bread |
---|---|
1/2 cup | milk |
1 | egg |
3 tbsp | sugar |
1 1/2 tbsp | baking powder |
1/4 tsp | cinnamon |
1/4 tsp | vanilla powder |
2 cups | powdered sugar |
3 tbsp | milk |
For frying: | |
canola oil |
Preparation
- Pour oil into a large pot until it’s two inches deep. Heat on medium heat.
- Put the bread in a food processor or blender and pulse until it’s a fine crumb, around 20 seconds.
- In a medium-sized bowl, put the bread crumbs, milk, egg, sugar, baking powder, cinnamon, and vanilla. Mix until combined.
- When the oil reaches 310 degrees F, use a 1.75 inch diameter cookie scoop to scoop the batter and drop dough balls into the hot oil. For best results, use a squeeze-release cookie scoop and don’t overfill the head. (If you don’t have a cookie scoop, you may use a spoon, but your donut holes may not be perfectly round.) Cook five donuts at a time.
- Let the donuts cook for one and a half minutes on one side. Using a metal spoon or spatula, carefully flip each donut hole and cook for another minute and a half.
- When they are brown, take them out of the oil and place them on a paper towels to drain.
- While the donuts are cooling, mix the powdered sugar and milk until smooth.
- When the donuts are cool to the touch, place them on a cooling rack over parchment paper or foil, and spoon glaze over each donut hole, being sure to cover the surface and allowing excess to drip through rack.
- Serve and enjoy fresh!
TAGS: RECIPES OF THE WEEK, FOR KIDS, DESSERT, APPETIZERS/SNACKS
Sweet Cookie Pizza
July 28, 2020From Oonagh Williams of Royal Temptations Catering
The base is a gluten-free sugar cookie I made from a Better Homes and Gardens wheat snickerdoodle cobbler recipe. When the cookie dough is cooked on its own cooking sheet, it cooks up thin and crispy. The original topping was three 8 oz packets of cream cheese. I used only one 8 oz and we liked that quantity the best. The original recipe added circles of kiwi fruit, but I used circles of strawberries to look like pepperoni. I chopped fresh mango to imitate yellow bell peppers and drizzled chocolate sauce to imitate balsamic glaze. We also preferred just the sweetened cream cheese topping without the key lime juice and lime zest.
Ingredients
Crust
- ¼ cup (2 oz, 56 g) butter, softened
- ⅓ cup (2+1/2 oz) sugar
- 2 teaspoon baking powder
- ⅛ teaspoon salt
- 1 egg
- ½ cup (2+1/2 oz, 70 g) all-purpose gluten-free flour that doesn’t contain baking powder or xanthan gum
- 1/8 teaspoon xanthan gum
Topping
- 1 (8 oz) packet cream cheese, softened. I use “lite” which is also softer
- ¼ cup (60 ml) powdered sugar
- 1 Tablespoon key lime juice – optional
- Zest of ¼ lime – optional
- Fresh fruit; I used strawberries and mangos, but you could also use kiwi, blueberries, raspberries, peaches, or any other soft fruit
Chocolate sauce
- ¼ cup (60 ml) semi-sweet chocolate
- ¼ cup cream
Directions
- In a medium bowl beat all crust ingredients together for 2-3 minutes until soft and fluffy. This is a very soft mix, not stiff cookie dough.
- Draw a 9” circle (measure a dinner plate and use that for circle size) on parchment paper on a cookie sheet.
- Make outer circle of dough blobs on parchment paper, about 1 inch apart, and then space out the rest of the dough inside the circle. I use a 1 Tablespoon cookie scoop. Wet your fingers and flatten slightly.
- Bake in preheated 350°F oven for about 18-20 minutes. Every oven differs and cookies will cook faster if over flattened. Cookies should merge together as a complete ‘pizza’ base and be a golden color, but not dark, and just under ½ inch deep. Remove from oven, let cool and then remove from parchment paper and lift onto serving dish. Don’t worry if it cracks, cream cheese and fruit will hide cracks. Cookies will soften if left out, from humidity and from the topping.
- Beat cream cheese and sugar together (and lime juice and zest, if adding), and spread carefully on cooled base.
- Make chocolate sauce by melting chocolate and mixing with cream until smooth.
- Decorate with fruit slices and chocolate sauce.
You can find Chef Oonagh Williams at Gluten-Free Cooking with Oonagh on Facebook, LinkedIn or her website. Chef Oonagh has a culinary arts degree, celiac disease and other food allergies. Remember most real food is naturally gluten-free until manufacturers ‘mess’ around with it and only baking really needs changing.
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Mini Quiches
November 7, 2018Mini Quiches
Courtesy of Crunchmaster
Gluten-Free Mini Quiches
Makes 24 mini quiches
Ingredients:
- 1 ¼ cups finely crushed Crunchmaster® Rosemary & Olive Oil Multi-Seed Crackers
- Gluten-free non-stick cooking spray
- ½ tsp. salt
- ½ tsp. black pepper
- ¼ tsp. grated fresh nutmeg
- 6 tbsp. unsalted butter, melted
- 1 cup shredded sharp cheddar cheese
- 1 cup milk
- Oils & Vinegars
- 2 tbsp. olive oil
- 1 cup finely chopped onion
- 1 – 10 ounce package frozen spinach, thawed
- 1 roasted red pepper, cut into 48 small slivers
- 2 large eggs
Directions:
- Preheat oven to 350 degrees. Spray a min muffin pan (24 tins) with non-stick cooking spray.
- Combine the cracker crumbs and melted butter. Divide crumb mixture among the prepared mini muffin cups and press down firmly. Bake for 7 – 8 minutes. Remove from oven and set aside.
- In a large skillet over medium heat, heat the oil and add the chopped onion. Cook the onions until very soft and starting to brown, about 10 minutes, stirring occasionally. Squeeze all the liquid out of the spinach, add to the onions along with the salt, pepper and nutmeg and cook, stirring, for 30 seconds. Divide the mixture evenly on the cracker crumbs. Divide the shredded cheese on top of the spinach mixture.
- Whisk the eggs and milk together and spoon into the muffin cups; do not fill all the way. Top with the roasted red pepper slivers and bake until set and browned, about 20 minutes.
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TAGS: VEGETARIAN, APPETIZERS/SNACKS, BREAKFAST, FOR KIDS, HOLIDAY, LUNCH, THANKSGIVING
Pumpkin Pie Dip
September 11, 2017Pumpkin Pie Dip
Courtesy of Chobani
Get seasonally pumpkin spicy with this delicious gluten-free pumpkin pie dip—perfect for fall parties, Halloween haunts or for whenever the desire for pumpkin hits!
Ingredients:
- 1¼ cup Chobani Whole Milk Plain Greek Yogurt
- ¼ cup reduced fat cream cheese, softened
- ¾ cup powdered sugar
- 1 cup canned pumpkin pie filling
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- Pinch of salt
- Fresh apple slices
- Gluten-free gingersnap cookies
Directions:
- Using an electric mixer, beat cream cheese and sugar together on medium speed until smooth.
- Add pumpkin, spices and seasonings, beating well. Fold in Chobani yogurt on low speed until fully blended.
- Cover and chill 8 hours. Serve with apple slices and gluten-free gingersnaps for dipping.
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TAGS: APPETIZERS/SNACKS, SIDE DISHES, HOLIDAY, FOR KIDS, DESSERT
Peanut Butter and Banana Crackers
August 1, 2017Peanut Butter and Banana Crackers
Courtesy of Crunchmaster
The gluten-free version of a childhood favorite.
Ingredients:
- Crunchmaster™ Multi-Seed Original Crackers
- Peanut Butter
- Banana
Directions:
- Spoon a dollop of peanut butter over CrunchmasterTM Multi-Seed Original Crackers.
- Top with sliced banana.
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TAGS: VEGETARIAN, FOR KIDS, APPETIZERS/SNACKS
Ovengold Turkey Salad
July 24, 2017Ovengold Turkey Salad
Courtesy of Boar’s Head
Ingredients:
-
1 lbOvengold® Roasted Turkey Breast, diced 1/4 in. thick
-
¼ cup Red onion, chopped
-
2 cups Celery, diced 1/4 in. thick
-
1 tsp Garlic relish
-
1 tsp Black pepper, to taste
-
8 cupsMixed greens
-
1 tbsp Olive oil, for drizzling
-
1 tbsp Balsamic vinegar, for drizzling
Directions:
- On a clean work surface, dice turkey into ¼ inch cubes.
- Combine turkey, onion and celery into medium mixing bowl with relish and golden raisins.
- Sprinkle black pepper over ingredients and add the mayonnaise to the bowl, folding together with a spoon.
- Separate mixed greens to 4 bowls and top greens with a scoop of the turkey salad.
- Drizzle with olive oil and balsamic vinegar, as desired.
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TAGS: APPETIZERS/SNACKS, DINNER, FOR KIDS, LUNCH
Cracker Crusted Chicken Wings
July 3, 2017Cracker Crusted Chicken Wings
Courtesy of Crunchmaster
Ingredients:
- 2 cups crushed Crunchmaster™ Multi-Seed Crackers
- 2 green onions, finely chopped
- Veggie sticks, for serving (optional)
- 1/2 tsp each salt and pepper
- 2 lb split chicken wings
- 2 egg whites, beaten
- 1/2 cup barbecue sauce
- 2 Tbsp hot sauce
- 1 Tbsp melted butter
Directions:
- Preheat oven to 400˚F. In shallow plate, toss crushed crackers with green onions; set aside.
- Season chicken wings with salt and pepper. Coat in beaten eggs then dredge in cracker mixture. Arrange in single layer on foil-lined baking sheet brushed with oil. Bake for 20 to 25 minutes or until golden brown and crispy.
- Meanwhile, in large bowl, whisk together barbecue sauce, hot sauce and melted butter; toss with wings to coat.
- Serve with veggie sticks (if desired).
Tips:
- Adjust hot sauce to desired level of heat.
- Serve with blue cheese or ranch dressing for dipping if desired.
- Alternatively, instead of tossing the wings in sauce, serve sauce on the side for dipping.
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TAGS: FOR KIDS, APPETIZERS/SNACKS
Rocky Road Snack Mix
January 30, 2017Rocky Road Snack Mix
Courtesy of Enjoy Life Foods
Makes 1 large baking sheet.
Ingredients:
- 5 cups popped sorghum, quinoa, amaranth, or popcorn (see below for popping directions)
- 2 cups coarsely chopped Enjoy Life Foods Crunchy Double Chocolate Mini Cookies or Enjoy Life Foods Double Chocolate Crunchy Cookies
- 1 cup Enjoy Life Foods Semi-Sweet Mini Chips
- 2 tbsp. allergy-friendly oil
- 1 bag Enjoy Life Foods Mountain Mambo Seed & Fruit Mix
Popping Directions:
- Pour 2 tbsp. olive oil in a large pot with a tight-fitting lid. Bring to medium-high heat.
- Add three kernels of your choice of sorghum, quinoa, amaranth or popcorn. Once the kernels pop, reduce to medium heat.
- Add the remaining kernels and shake the pot to coat them with the oil. Cover the pot.
- Let cook until the kernels begin to pop, then reduce to medium-low heat.
- Continue to cook, shaking the pan frequently, until the popping has slowed down, about 1 minute for amaranth, 2 minutes for quinoa, and 3 to 4 minutes for sorghum or popcorn.
- Remove from heat and transfer the kernels to a large bowl.
Snack Mix Directions:
- Line a large baking sheet with aluminum foil.
- Combine your choice of popped kernels and crushed cookies in a large bowl.
- In a separate bowl, microwave the mini chips and oil in 30-second intervals, stirring between each one, until melted and smooth.
- Pour the chocolate mixture over the kernel and cookie mixture, mixing well until coated. Stir in the Mountain Mambo.
- Transfer the mixture to the prepared pan. Refrigerate or freeze until firm, about 20 minutes.
- Break into pieces and serve, storing leftovers in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 3 months.
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TAGS: FOR KIDS, APPETIZERS/SNACKS
Easy Protein Powerballs
October 26, 2015Easy Protein Powerballs
Courtesy of KC t
he G-Free Foodie, curator of Love With Food’s Gluten-Free Box
Ingredients:
- 1 cup Nut Butter (your favorite flavor)
- 1/2 cup honey
- 3 Tbsp. protein powder
- 1 tsp. vanilla extract or vanilla bean paste
- 2 cups gluten-free rolled oats
- 1/2 cup dried goji berries, or other dried fruit
Directions:
- Place nut butter, honey and vanilla in the bowl of a standing mixer. Mix on medium speed using the paddle attachment until thoroughly combined.
- Add the protein powder and mix again, then add the oats one cup at a time and mix thoroughly. Add in the dried fruit and mix gently to combine.
- Scoop out 2 tablespoon of the mixture at a time and roll into balls. Store in the fridge or freezer. Perfect before a workout or to get out of a 3pm slump!
Want to see it step by step? Check out this video from KC of Love with Food.
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TAGS: DAIRY-FREE, VEGETARIAN, VEGAN, FOR KIDS, APPETIZERS/SNACKS