Serves 8.

Ingredients:

• 1/2 cup Thai Kitchen Sweet Red Chili Sauce
• 1/4 cup chopped fresh cilantro
• 3 tablespoons fresh lime juice
• 1 pound cooked large shrimp, peeled and deveined

Directions:

1. Mix chili sauce, cilantro and lime juice in small bowl until well blended.

2. Serve shrimp with chili sauce mixture.

For more Asian inspired gluten-free recipes, see our Thai Kitchen Gluten-Free Recipe Box.

Makes about 1 3/4 cups.

Prep time: 15 minutes

Ingredients:

• 3/4 cup Blue Diamond Smokehouse Almonds, chopped, plus additional for topping, if desired
• 1/2 lb. shredded sharp Cheddar cheese, at room temperature
• 1/2 cup good quality gluten-free beer, at room temperature
• 2 tablespoons butter, softened
• 1 1/2 teaspoons spicy brown mustard (make sure it’s gluten-free)
• 1 clove garlic
• 1/4 cup sliced green onion tops
• Blue Diamond Nut Thins Crackers

Directions:

1. Place almonds, cheese, beer, butter, mustard and garlic in a food processor. Puree until fairly smooth.

2. Add onions and pulse on and off to chop.

3. Transfer to a serving bowl and top with additional almonds, if desired. Serve with Blue Diamond Nut Thins.

Tip:May be prepared up to a week ahead and stored, covered, in the refrigerator. To serve, let stand at room temperature for 30 minutes or until soft enough to spread.

For more recipes, see our Blue Diamond Gluten-Free Recipe Box.

Makes 1 cup

Ingredients:

• 6 cups water
• 1 teaspoon salt
• 1/4 pound Japanese eggplant (or any eggplant), peeled and diced
• 1 lime
• 1 shallot, sliced
• 2 cloves garlic, crushed
• 3 tablespoons Thai Kitchen Sweet Red Chili Sauce

Directions:

1. Bring water and salt to boil in medium saucepan. Add eggplant; cook 8 minutes or until tender. Drain well.

2. Grate 1 teaspoon lime peel from lime, then juice the lime. Place eggplant, lime peel and juice, shallot, garlic and chili sauce in food processor or blender; cover. Process until smooth. Season to taste with additional lime juice and salt.

3. Serve with sliced vegetables and gluten-free crackers.

For more Asian-inspired gluten-free recipes, see our Thai Kitchen Gluten-Free Recipe Box.

Prep. Time: 30 minutes soaking cashews, 5 minutes to blend
Makes approximately 1 pint.

[For a video demonstration of this recipe, click on the image below.]

Ingredients:

• 1 cup cashews, soaked in water for 30 minutes
• 1 cup coconut cream (Let can of coconut milk settle, then skim cream from the top. It should be thick.)
• 3 tablespoons honey
• 2 teaspoons cinnamon
• pinch of salt

Directions:

1. Place all ingredients in blender. Blend until smooth.

2. Spread on a slice of Rudi’s Gluten-Free Cinnamon Raisin Bread. Eat it.

For more gluten-free and family friendly meal ideas, visit Rudi’s Gluten-Free Recipe Box on beyondceliac.org.

Ingredients:

• 3/4 cup all-purpose gluten-free flour
• 1/2 teaspoon xanthan gum
• 3/4 cup masa harina (look for certified gluten-free)
• 1/2 teaspoon kosher salt
• 2 tablespoons nonhydrogenated vegetable shortening
• 1/2 cup warm water, plus more

Directions:

1. In a large bowl, place the flour, xanthan gum, masa harina and salt, and whisk to combine well. Add the shortening and cut in with a pastry blender, two knives, or your fingers (it doesn’t need to stay cold, so your hands work fine here) until evenly distributed throughout the dry ingredients.

2. Add the water to the mixture slowly, mixing constantly. The dough will begin to come together. Depending upon the climate in your kitchen, you may need more water than 1/2 cup, and you made need less. After 1/2 cup, add the water sparingly by the tablespoon, kneading well after each addition. If the dough is crumbly, it is too dry and needs a bit more water. If it is sticky, it is too wet and could benefit from another teaspoon of masa. Add all ingredients sparingly.

3. Knead the dough for about 5 minutes, until smooth and well integrated, cover with a towel, and allow to rest on the counter for 30 minutes.

4. Once the dough has rested, divide it into 8 to 10 equal parts (depending upon how large you want your tacos), and roll each into a ball. Roll between two either two sheets of plastic wrap or a gallon-sized Ziploc bag, split down the seams and then cut in half. Use a tortilla press (lined with plastic on both sides) if you have one – they’re worth the small investment.

5. Cook each round of dough in a heavy-bottom cast iron (or nonstick) skillet over medium-high heat for 20 seconds on one side (pressing the tortilla gently in the center with a wide spatula as it cooks), flip and cook for 10 seconds on the other side. The tortilla should be completely opaque and lightly charred in spots.

6. Remove the tortilla from the pan, and place either in a tortilla warmer or in a moist tea towel, covered on both sides with the towel. Repeat with the remaining rounds of dough.

7. Fill and serve warm.

For more of Nicole’s recipes, orderGluten-Free on a Shoestring at Amazon.com.

Makes 1 1/2 cups.

Ingredients:

• 1/2 cup cream cheese, softened
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 clove garlic, minced
• 1 to 2 tablespoons Thai Kitchen Spicy Thai Chili Sauce
• 3 tablespoons chopped green onion

Directions:

1. Mix cream cheese, mayonnaise and sour cream until well blended and smooth. Add garlic, chili sauce and green onion; mix until well blended. Cover.

2. Refrigerate at least 1 hour to blend flavors. Serve with your favorite fresh vegetables.

*For more gluten-free recipes, visit Thai Kitchen’s Gluten-Free Recipe Box on beyondceliac.org.

Ingredients:

• 1 ½ cups Greek yogurt
• 1 large cucumber, grated
• ¼ cup finely chopped onion
• 1 tablespoon dried dill weed
• Salt & pepper
• Sliced vegetables (peppers, carrots, celery, etc.)
• Blue Diamond Baked Nut Chips (try Sea Salt or Sour Cream & Chive)

Directions:

1. Combine all ingredients and mix well. Salt and pepper to taste, then mix again.

2. Refrigerate for at least 2 hours before serving.

3. Serve with slice vegetables and Blue Diamond Baked Nut Chips. Also goes nicely with grilled salmon or chicken.

For more gluten-free recipes, visit the Blue Diamond Recipe Box »

Ingredients:

• 1 package of Rudi’s Gluten-Free Multigrain Hamburger Buns
• Olive oil or melted butter
• Dried herbs or seasonings (i.e. basil, oregano, garlic powder)
• Parchment paper

Directions:

1. Preheat oven to 375 degrees.

2. Cube the buns and place on a lined baking sheet.

3. Drizzle olive oil or melted butter over the cubes and sprinkle dried herbs on top. Toss lightly to coat.

4. Place baking sheet in oven and toast cubes for 15 minutes until lightly golden.

5. Use croutons to top your favorite soup or salad.

Note: This recipe is a great use for leftover buns. Buns can also be cut into smaller cubes to use in your favorite stuffing recipe.

*The voting stage of Rudi’s Unbelievably Good Gluten-Free Recipe Contest ends June 6. Vote now and get the chance to win prizes.*

Makes about 1 cup

Ingredients:

• 1 15 oz. can of garbanzo beans (chickpea), drained
• 1 clove garlic, grated
• 3 tablespoons of good quality, extra virgin olive oil
• 1/4 tsp lemon zest, juice from 1/2 a large lemon
• 1 1/2 tablespoons roasted tahini
• 2 handfuls (about 1 1/2 cups) of toasted pine nuts
• 2 small pinches of dried oregano
• 1/2 tablespoon of dried parsley
• freshly ground black pepper
• A pinch of salt
• 1/4 cup chilled water

Directions:

Place all ingredients in a food processor or blender. Mix until smooth with no lumps.

Serve with your favorite gluten-free crackers and vegetables, or use as a spread on gluten-free breads and wraps.

Note:I toasted the pine nuts in a small skillet before adding them to the food processor. The pine nuts give the hummus a rich, sweet flavor. The crackers in the photo are from Skinny Crisps, a company in Boulder, CO. They are vegan, gluten, dairy and soy free.

Ingredients:

One can of white or Northern beans
1 clove garlic
Olive oil
½ cup of basil leaves finely chopped
2 roma tomatoes
1 can sliced olives
1 cup shredded mozzarella
1 roasted pepper – chopped
¼ cup of pine nuts

Box of Blue Diamond Smokehouse Nut Thin Crackers

Directions:

Drain and rinse beans. Puree with garlic and olive oil.

In a serving dish, spread and layer the following ingredients in concentric smaller circles:

1. Bean puree
2. Cheese
3. Chopped peppers
4. Chopped basil
5. Tomatoes
6. Olives
7. Pine Nuts

Serve with Smokehouse Nut Thin Crackers.