Gluten-Free Recipes for Appetizers/Snacks
SamosasOctober 31, 2023
Samosas are savory, fried pastries from South Asia, suitable as appetizers or a main meal. Try this mouth-watering veggie version, and once you get the hang of it you can customize the filling with whatever ingredients you want!
This recipe is provided courtesy of our friends at the Gluten-Free Palate.
- 1½ pounds medium potatoes, peeled and cut into ½-inch chunks
- 1 Tbsp olive oil
- 2 tsp butter
- ¼ tsp cumin
- ½ tsp fennel seeds
- 1 Tbsp curry powder
- ½ tsp cayenne powder
- ¼ tsp ground turmeric
- 1 tsp garam masala
- 1 tsp ginger paste
- 1 onion finely chopped
- 2 cloves garlic, finely minced
- 4 oz thawed peas
- 1 carrot, shredded
- 1 tsp salt
- 1 tsp pepper
- 1 Tbsp lemon juice
- ¼ cup water
- 2 Tbsp chopped cilantro
- Oil for frying
- 3 cups gluten-free plain flour (ie, doesn’t include xanthan gum, baking powder, yeast, etc.)
- 2 tsp xanthan gum
- 1 tsp baking powder
- 1 tsp salt
- 1 egg
- 4 Tbsp olive oil
- 1-1 ½ cups warm water
- 1 tsp oil
- 1 clove garlic, finely minced
- 1 Tbsp concentrated tamarind paste
- ¼ cup hot water
- ½ tsp salt
- ½ tsp cayenne powder
- 1 Tbsp brown sugar
- ½ tsp ground cumin
- Boil the potatoes until just tender, about 15 minutes. Drain and set aside.
- Heat a large wok over medium to low heat. Add olive oil and butter.
- Add cumin, fennel seeds, curry powder, cayenne powder, ground turmeric, masala, and ginger paste. Saute until fragrant.
- Add garlic, and saute again for a few minutes.
- Add onion until translucent and fragrant.
- Add thawed peas and shredded carrot. Cook until tender.
- Add boiled potatoes to the wok. Add salt, pepper, lemon juice, and water. You may add salt and pepper according to your liking.
- Add the coriander and cook for a few minutes
- When all the filling is cooked, remove it from the heat and allow it to cool.
- In a large bowl, mix gluten-free plain flour, xanthan gum, baking powder, and salt.
- Add egg and olive oil. Mix them until become the dough becomes crumbly.
- Add warm water little by little. Then knead until it becomes smooth. Knead lightly to bring it together as a ball. Remember, there’s no gluten, so not much kneading is required.
- Cover with plastic wrap and rest for 30 minutes.
Assemble the Samosas
- Divide the dough into 8 parts on a floured flat surface. Roll one part of the dough out to a 6 inches round. Cut in half, diagonally.
- Working with one of the two cut pieces, lightly wet the straight edge you just cut.
- Fold 1 edge to the other over your finger, so it becomes a cone, and pinch them to seal.
- Hold it on your hand and fill it with 1 spoonful of samosa filling.
- Close them by folding the round side and pinching to seal.
- Repeat the process with the rest of the dough.
- Heat oil in the saucepan. Add garlic and saute.
- Add tamarind paste, hot water, salt, chili powder, brown sugar, and ground cumin. Cook until thickened.
Cook the Samosas
- Fry a few at a time, turning every few minutes, until crispy and golden, about 8-10 minutes.
- Use a slotted spoon to transfer fried samosas to a platter lined with paper towels.
- Serve hot with dipping sauce.
TAGS: VEGETARIAN, SIDE DISHES, LUNCH, DINNER, APPETIZERS/SNACKS
EmpanadasApril 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.
- 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
- 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
1 large egg beaten with 1 Tablespoon of water
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Repeat step 7 with the remaining dough until no dough remains.
- 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.
- With a small knife cut a small slit to let the steam escape.
- 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.PERMALINK
TAGS: LUNCH, DINNER, APPETIZERS/SNACKS
Cheese CrackersFebruary 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.
- 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)
- 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
Mediterranean Pinwheels with Canadian BaconJanuary 24, 2023
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.
- 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
Toasted pecans, capers, chopped dill pickles, pimentos
- Use two spreadable cheese wedges per tortilla and spread to the edges.
- Sprinkle with Canadian bacon, cheese, olives, sun-dried tomatoes, spinach, peppers, and any of the other optional ingredients.
- Starting on one edge, tightly roll the tortilla, pressing as you go so ingredients stay in place.
- Place on a cutting board, seam down, and spear toothpicks approximately every inch.
- Slice between the toothpicks and serve.
TAGS: LUNCH, APPETIZERS/SNACKS
Chana ChaatOctober 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.
- 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
- Add all the ingredients except lemon juice into a bowl and toss them nicely.
- Just before serving, add lemon juice and your chaat is ready to serve.
TAGS: VEGAN, SIDE DISHES, APPETIZERS/SNACKS
Cranberry-Glazed Sausage, Apple & Sweet Potato MeatballsNovember 15, 2021
Recipe courtesy of Jones Dairy Farm
The best meatball appetizers deliver the right blend of sweet and savory, and these tasty treats fit the bill.
This recipe is made with a certified gluten-free Jones Dairy All Natural Sausage Roll.
- 1 pound ground turkey
- 1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
- 1 cup sweet potato, shredded
- 1 cup apple, shredded
- 1 egg
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon dried onion flakes
- 1/8 teaspoon pepper
- 1/8 teaspoon salt
- 4 cups cranberry juice cocktail
- 1/3 cup sugar
- Preheat oven to 375°F. Grease baking sheet and set aside.
- In medium bowl, combine all meatball ingredients and mix thoroughly.
- Form about 25 cocktail-sized meatballs and place on prepared baking sheet.
- Bake meatballs for 18 minutes or until cooked through.
- While meatballs are baking, prepare sauce: in medium saucepan over high heat, combine cranberry juice cocktail and sugar. Bring to a boil, then reduce heat and simmer until reduced to a syrupy consistency that will coat the back of a spoon.
- Pour sauce over cooked meatballs and stir, coating meatballs completely with the sauce.
- Serve with toothpicks.
TAGS: APPETIZERS/SNACKS, DINNER, HOLIDAY, THANKSGIVING, RECIPES OF THE WEEK
Salmon Rillettes and Smoked Salmon SpreadJune 1, 2021
Recipe courtesy of Chef Oonagh Williams of Royal Temptations Catering
Normally rillettes are meats cooked covered in fat for several hours until tender, then shredded and served as a pâté (a spread). Instead I pan fried fresh salmon in butter, salt and pepper, cooked it, let it cool, then broke it into flakes with a fork. I then added the cold salmon to my regular smoked salmon pâté and increased the seasonings.
This pâté has a very mild, subtle taste. Please use the tiny quantities of sherry and tomato ketchup listed. They are there to add flavor, not to overpower the whole dish. For correct quantities, measure the lemon juice, sherry and tomato ketchup together into a small bowl and then add to the food processor. It is far too easy to pour huge amounts out of a bottle otherwise and ruin the recipe.
My local grocery store sells fresh salmon offcuts for only $6.99/lb. Yes, it’s farmed salmon, but from Norway and the only farmed fish I buy. I use these salmon bits for fish chowder, fish tacos, stir fries and more. If you don’t have a food processor, just chop the smoked salmon into very small pieces.
- 8 oz (225 g) softened cream cheese. I use lite.
- 4 oz (112 g) smoked salmon or more. If packages go on sale buy in bulk and freeze until needed.
- 8–12 oz raw salmon
- 2 tbsp butter
- 1 tsp (5 ml) sherry or brandy. I use Taylor’s Golden Sherry in cooking. Very reasonably priced.
- 1 tsp (5 ml) tomato ketchup
- Zest from half a lemon
- 4 tsp (20 ml) lemon juice
- Green of 2 green onions, cut into thin pieces
- 2 tbsp finely chopped fresh parsley
- 2 tbsp finely chopped fresh dill, if you like it. Dill doesn’t stay fresh. Fresh lemon thyme is also a wonderful addition.
- Add salt to taste
- Melt 2 tbsp butter in a pan and cook the raw salmon in it, adding salt and pepper as needed.
- Let salmon cool, then flake it with a fork.
- Place smoked salmon in processor and run until chopped. Add the cream cheese, sherry, ketchup, lemon zest and lemon juice, then run until smooth and creamy.
- Stir in finely chopped herbs and the cooled salmon.
- Taste and adjust seasoning, if desired (more lemon, dash of cayenne pepper, Tabasco sauce, etc.).
- Leave for at least 4 hours before using. The flavors will change as it mellows and matures.
- Serve on a bed of greens. I topped mine with my maple herb vinaigrette.
About Chef Oonagh Williams
I have written a monthly recipe column for Beyond Celiac since January 2011. I have a Culinary Arts degree as well as celiac disease and other food allergies, so I know food and live this way daily. Remember that most real food is naturally gluten-free until manufacturers mess around with it, and only baking really needs changing. Real food is now being called clean eating.
Obviously talks and appearances are currently canceled, but you can connect with me on Facebook at Gluten-Free Cooking with Oonagh or on LinkedIn. I’ve just filmed recipes at home for New Hampshire’s ABC WMUR’s Cooks Corner and they are being aired. I am also being included in the nationwide library database of online presenters.
For new recipes and lots of advice, my e-cookbook Delicious Gluten-Free Cooking is only $20 and available to download at www.glutenfreecookingwithoonagh.com. It has tips, full-color photos, and recipes like grandma’s comfort soup, shrimp and crab bisque, English trifle, buffalo chicken, tiramisu, dinner party fare, and more. Follow the link to see the table of contents and thumbnail photos of the full-size photos in the e-book.PERMALINK
TAGS: LUNCH, DINNER, APPETIZERS/SNACKS
Garlic BreadMay 10, 2021
Recipe courtesy of our sponsor Schär
Is there anything as mouth-watering as the aroma of garlic bread wafting from the oven? This easy recipe will become an anytime go-to. Garlic Bread pairs beautifully with salads, soups, pastas, and so much more!
Gluten-Free Garlic Bread
|1/4 cup||butter at room temperature|
|2||garlic cloves, minced|
|2 tbsp||parsley, chopped|
- Preheat oven to 350 degrees F.
- Mix butter, garlic and parsley in a small bowl.
- Slice baguette lengthwise to make two long halves.
- Place halves cut side up on a foil-lined baking sheet.
- Evenly spread garlic butter on cut side of each bread half.
- Bake 10 minutes; remove baking sheet from oven.
- Change oven to broil setting, and adjust rack to about 6 inches from broiler.
- Place baking sheet under broiler. Broil bread about 1 minute or until toasted. Watch carefully: garlic bread can burn easily!
Tip: This recipe can be easily doubled.
TAGS: BREADS, APPETIZERS/SNACKS
Glazed Donut HolesMay 1, 2021
Recipe 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
|6 slices||Artisan Baker White Bread|
|1 1/2 tbsp||baking powder|
|1/4 tsp||vanilla powder|
|2 cups||powdered sugar|
- 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
Fifteen Bean Sausage SoupMarch 2, 2021
From Chef Oonagh Williams of Royal Temptations Catering
With the bitter cold throughout the country, hot warming soup, full of protein is a very sensible idea.
Please remember that if you are not used to beans and fiber, I describe it as having tummy rumbles and your tummy being in overdrive. This is what fiber does to your body until it becomes used to high fiber.
Gluten-Free Fifteen Bean Soup with Sausage
- 1 large onion, peeled and finely chopped
- 2 tbsp olive oil or avocado oil
- 4 large carrots, peeled and cut into 1/2” or so dice
- 2 large stalks of celery, washed, quartered lengthways and cut into 1/2” slices
- 2-4 sausages from 12 oz bag of 4 Al Fresco, gluten-free, cooked chicken sweet smoky bbq, sausage, quartered lengthways and cut into ½ “ slices
- 8 cups gluten-free chicken or beef stock
- Stock concentrate to taste
- 1 x 20 oz/1+1/4 lb bag of gluten-free 15 beans soaked overnight, drained and rinsed
- ¼ c gluten-free tomato ketchup
- 2 bay leaves
- 2 tsp Penzey Arizona seasoning or Smoked Paprika, just a nice bite of heat, not hot. Optional, and can be left out if you are using a slightly spicy sausage
- 2 freshly roasted red peppers, pureed. Once you have tasted freshly roasted red peppers you won’t go back to acidic tasting, bought jars. Optional.
- 1 tbsp gluten-free cornstarch mixed with 2 tbsp water to thicken, optional as my husband likes it slightly thickened.
- In large stock pot cook onions in olive oil until starting to brown. Add carrot and celery, sausage, and let gently cook for about 5 minutes without burning.
- Add beans, stock, spices, tomato ketchup, bay leaves, Bring to a boil, turn down to a simmer and cook covered for about one hour until beans are tender. Remember to taste several different beans as sizes vary and so does cooking time. Dried beans that have sat in cupboard take longer to cook to tenderness. Hurst’s web site says to not soak beans, cook in slow cooker on high for 5 hours or low for 7 hours. I haven’t tried that. Cold weather it’s warming to have pot simmering on stove. I have also soaked the beans overnight, drained and rinsed and then cooked them with rest of ingredients in my electric/digital pressure cooker with 5 cups, 40 fl oz fresh water for 15 minutes. Then npr.
- Add pureed red peppers and cornstarch mix, bring back to a boil, simmer for 5 minutes until slightly thickened. Taste and adjust seasoning and serve.
I have written a monthly recipe column for Beyond Celiac since January 2011. Remember I have a Culinary Arts degree as well as celiac disease and other food allergies so I know food and live this way daily.
Obviously, talks and appearances are currently canceled, but you can connect with me on FB at Gluten-Free Cooking with Oonagh. I’ve just filmed recipes at home for NH’s ABC WMUR’s Cooks Corner and they are being aired. I am also being included in the nationwide library database of online presenters.
You can find Chef Oonagh Williams at Gluten-Free Cooking with Oonagh on FB, web or LinkedIn. Remember most real food is naturally gluten-free until manufacturers ‘mess’ around with it and only baking really needs changing. Real food is now being called clean eating.
For new recipes and lots of advice, my Delicious Gluten-Free e-cookbook only $20 available to download at www.glutenfreecookingwithoonagh.com, tips, recipes ranging from Grandma’s comfort soup to dinner party fare, full color photos, follow link for list of contents and thumbnail photos of full size photos in ebook.PERMALINK
TAGS: APPETIZERS/SNACKS, SOUPS/STEWS