Gluten-Free Recipes

Gluten-Free Recipes for Lunch

Fully Loaded Cheesy Breakfast Casserole

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.

Butternut, Apple and Chicken Sausage Hash

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!

BLT Ranch Baked Potatoes

Classic baked potatoes are transformed with crispy Jones Dairy Farm Dry Aged Bacon, roasted cherry tomatoes and shredded lettuce.

Recipe provided courtesy of Jonathan at The Candid Appetite and Jones Dairy Farm. This recipe is made with certified gluten-free Jones Dairy Farm Dry Aged Bacon.

Ingredients

• 4 large baking potatoes, rinsed and dried
• 1 cup cherry tomatoes, cut in half
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 6 slices Jones Dairy Farm Dry Aged Bacon
• 4 tablespoons butter
• 1/2 cup sour cream
• 1/2 cup sharp cheddar cheese, shredded
• 1 cup shredded iceberg or romaine lettuce
• 1/4 cup buttermilk ranch dressing

Directions

1. Preheat oven to 375°F.
2. Place potatoes directly on middle oven rack and bake for 20 to 25 minutes or until fork tender.
3. Place sliced cherry tomatoes on baking sheet and toss with olive oil, salt and pepper. Roast in oven for 10 to 15 minutes until charred, then remove from oven and allow to cool.
4. Heat large skillet over medium-high heat. Drop in sliced bacon and cook for 3 to 5 minutes, until browned and crispy. Using slotted spoon, transfer to plate lined with paper towels.
5. Once potatoes are fully cooked, make slit down middle and open by pushing in on sides.
6. Top each potato with tablespoon of butter and dollop of sour cream. Fluff with fork to incorporate butter and sour cream with potato.
7. Top with cheese, crispy bacon, roasted tomatoes, shredded lettuce and drizzle with ranch.
8. Serve immediately and enjoy!

Garlic Shrimp and Sausage Skillet

Recipe courtesy of Jones Dairy Farm and Rena from Healthy Fitness Meals

Cuban Bagel Sandwich

Recipe courtesy of our sponsor Schär

Gluten-Free Cuban Bagel Sandwich

Salmon Rillettes and Smoked Salmon Spread

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.

Ingredients:

• 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

Instructions:

1. Melt 2 tbsp butter in a pan and cook the raw salmon in it, adding salt and pepper as needed.
2. Let salmon cool, then flake it with a fork.
3. 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.
4. Stir in finely chopped herbs and the cooled salmon.
5. Taste and adjust seasoning, if desired (more lemon, dash of cayenne pepper, Tabasco sauce, etc.).
6. Leave for at least 4 hours before using. The flavors will change as it mellows and matures.
7. 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.

Salmon with Shrimp in a Sweet-Spicy Pecan Sauce

From Chef Oonagh Williams of Royal Temptations Catering

Happy Cinco de Mayo, Happy Mother’s Day, Happy summer BBQ days. 

My local grocery store sells fresh salmon off cuts (from larger fillets) that are boneless and skinless and significantly less expensive than salmon fillets. I’ve made this recipe as a stir fry with other vegetables, pan-fried or grilled the fish with sauce on the side. I would love this sauce with lobster tail or even monkfish. Grill salmon, chicken, pork steak, scallops, shrimp on the BBQ for mom on Mother’s Day and serve with the sauce. 

Sweet Spicy Pecan Sauce

Ingredients

Makes about 1 cup/8 fl oz/240 ml

• 2 Tablespoons (1 oz, 25 g) butter or oil
• 1 small onion, peeled and finely chopped
• 1 clove garlic, peeled and finely chopped
• ½ cup (2 oz, 50 g) chopped pecans
• 1/4 cup (3/2 oz, 40 g) firmly-packed light brown sugar
• 2 Tablespoons (30 ml) fresh lemon juice (lime might be great or even orange)
• 1 Tablespoon (15 ml) gluten-free Worcestershire sauce
• 2 teaspoons (10 ml) hot pepper jelly. You can add more to your taste when sauce is made. I like just a mild bite of heat, not enough to make your nose run and your lips and tongue tingle.

Ingredient Variations

• Made with butter it is wonderful but I am always conscious of the cholesterol in butter, plus it’s not fair on people who are lactose or dairy intolerant. So I have also made it with olive oil or avocado oil. Coconut oil, peanut oil or almond oil might also be good substitutions if you can tolerate them.
• I had run out of pecans one time and tried it with regular salted cashews, surprisingly cashews are not as good a marriage as pecans. Roasted hazelnuts were a good substitute.
• Think about adding zest of any citrus to match with different juice.
• Think about adding different fresh herbs, like parsley, cilantro, basil, lemon thyme, even lavender at the end for a very sophisticated taste sensation. 
• I’ve served this sauce with various grilled meats as well as with corn Chex-crusted tilapia fillets served in soft, gluten-free corn tortillas with lettuce, tomato and avocado. Delicious.

Instructions

1. Melt butter or oil in 1 quart (1 liter) saucepan over medium heat.
2. Add onion and cook gently for 3-5 minutes or until totally cooked and tender. You could also use white parts of green onion (also known as scallion or spring onion).
3. Add garlic and cook for another minute over gentle heat.
4. Stir in the rest of the ingredients and cook, stirring constantly, until sugar is dissolved.
5. Store in airtight container in fridge until required.  

Salmon and Shrimp to Pair

As a Main

I cooked one 7 oz salmon fillet, lightly seasoned with salt and pepper. I bought a little over half a pound (250 g) of raw, butterflied, tail on, medium shrimp. When the salmon was nearly cooked, I put the shrimp into the same skillet as the salmon and spread it to one layer. When first side of shrimp was pink I flipped the shrimp and then added the pecan sauce to the pan and left the shrimp to cook in the sauce. If the salmon and shrimp produce a lot of juice, remove fish from sauce, thicken sauce lightly with cornstarch and water. 

As an Appetizer

Depending on your pocket, raw shrimp available and how much you love your guests, you may buy smaller, medium shrimp. In this case I would cook shrimp in sauce as I said above, then put shrimp and sauce in a shallow bowl and serve with tooth picks.  

If you buy the huge shrimp, I would grill either on skewer or individually and serve with pecan sauce as dipping sauce. I also like dusting shrimp with a slightly spicy rub to add to flavors. I like to leave tails on large shrimp as a handle, but virtually always pull tails off shrimp for most other recipes. Who wants to stop eating this salmon dish to pull a tail off shrimp and get messy fingers, even if those fingers taste good?

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.

Slow Cooker Brisket Tacos

Recipe courtesy of our sponsor Mikey’s. 

This recipe is the perfect set and forget it type of meal. It’s kid-friendly, loaded with flavor, and will make your weeknights easier and tastier.

Gluten-Free Slow Cooker Brisket Tacos
Makes 4 servings

Ingredients:

• 3 lbs. beef brisket flat
• 1 (15 ounce) can crushed tomatoes
• 1 (32 ounce) carton beef broth
• 1 onion, peeled and chopped
• 2 carrots, peeled and chopped
• Salt and pepper to taste
• 1 package Mikey’s Super Greens Tortillas
• 2 avocados, diced
• 8 ounces goat cheese or dairy-free cheese

Directions:

1. Place the brisket in the slow cooker along with the crushed tomatoes,
   beef broth, onion, carrots, salt and pepper.
2. Cook on low for 8 hours or until soft and tender.
3. Heat Mikey’s Super Greens Tortillas according to the directions on the
   package.
4. Shred the brisket with two forks and fill the tortillas.
5. Top with avocado and goat cheese. Enjoy!

Spanish Style Quinoa

From Chef Oonagh Williams of Royal Temptations Catering

Spanish Style Quinoa

Spanish rice is well known in many households. I make this dish using quinoa as a substitute to get more flavor and more nutrition from the added ingredients. For my plain cooked quinoa recipe, click here.

Ingredients

1. 2 tbsp (30 ml) olive oil
2. 1 x 12 oz (375g/ 4 sausages) packet Al Fresco ready cooked, gluten-free, sweet and smoky barbecue chicken sausages. Cut in half lengthwise and cut into ½ inch (1 cm) pieces.  Nice bit of heat but not lethal.
3. 1 medium onion, peeled and finely chopped
4. 2 cloves of garlic, peeled and finely crushed
5. 1 medium zucchini (courgette), quartered lengthwise and cut into ½ inch (1 cm) pieces.
6. 1 medium yellow squash, quartered lengthwise and cut into ½ inch pieces.
7. ½ red bell pepper, deseeded and cut into 1-2 inch squares (2.5-5 cm) (you can use green or yellow peppers, I just use red for sweeter flavor and different color)
8. 4 large mushrooms, cleaned, halved and sliced

How To Cook

1. Heat oil in a skillet big enough for the sausages, vegetables and cooked quinoa. 
2. Add onions and cook over medium heat until they start softening.
3. Add sausage to the pan and cook until they look a bit browned.  Be careful not to overcook and burn the onions.
4. Add zucchini, squash, garlic and red pepper, cook until as soft or crisp as you like. 
5. Add mushrooms and cook for additional 1-2 minutes.
6. Stir in cooked quinoa, turn off heat and leave to sit, covered, for a few minutes while flavors blend.

My husband likes chopped cashews and some feta cheese on top of this recipe. Think of making this without the sausages but with nuts and any cheese for a meatless Monday or any other day. Tailor it to be suitable for vegetarians and vegans without cheese or meat stock. This recipe is great reheated so don’t be afraid to make extras. 

Use any selection of vegetables, try different cooked sausages, but remember that many raw and cooked sausages are not gluten-free and that far too many butchers do not know different words for gluten and far too frequently these sausages do not clearly say if they contain gluten. Rusk is a common ingredient in sausages and is not gluten-free. Al Fresco makes a wide range of cooked and raw gluten-free sausages and they are basically naturally gluten-free. For spiciness they also make a sausage with jalapeno and one called buffalo. Jones Dairy Farm makes sausages, bacon, ham, sausage meat labeled gluten free. So use whichever sausage you can buy or can eat.  We don’t like a lot of spicy heat so this sausage was just right for us. Al Fresco has spinach and feta, sun dried tomato, buffalo, jalapeño (both of those I find give heat but not much flavor).  Al Fresco makes a small chicken, apple, maple breakfast sausage which we enjoy with pancakes, waffles etc, but we find the regular size sausage is too sweet for us for Dinner. I’ve also added cut up sun dried tomatoes and fresh baby spinach in the past. 

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.

Perfect Quinoa

From Chef Oonagh Williams of Royal Temptations Catering

By Chef Oonagh Williams, Award-Winning Gluten-Free Chef

I like to cook raw quinoa as a rice substitute. I find it easy to cook a batch of quinoa in water and store it in the fridge in large-capacity glass Ball canning jars but with plastic screw top lids. I can use the stored, plain cooked quinoa for breakfast quinoa (pictured above), Spanish rice quinoa, quinoa rice salad, and countless other recipes. Quinoa is high in protein and fiber and contains essential amino acids important to a healthy diet. I enjoy eating cooked quinoa mixed with vanilla yogurt, fresh fruit in season or dried fruit and nuts for breakfast. The protein keeps me going and with fresh strawberries, nectarines etc. it tastes like an indulgent treat!

Quinoa is naturally gluten-free and most bags I have seen state organic. There is no difference between white, black or red quinoa. 

Preparation
I always rinse my raw quinoa in a fine sieve, that I bought after my son was diagnosed with celiac disease. Quinoa is so tiny it will fall through a regular sieve/colander. Even though some packets of quinoa will tell you it has been pre rinsed, I still do a good rinse to be safe. I simply place the quinoa in the sieve and run cold water through it for a few minutes while gently rubbing the grains.  

How to Cook
There are lots of fussy methods for preparing quinoa, I’ve actually tried them all but prefer the simplest method. See below.

1. Place 1 cup of raw quinoa and 2 cups of cold water, chicken or beef stock in a saucepan together. 
2. Bring to a full boil, cover and reduce heat to a simmer, set a timer and cook for 10 minutes.  
3. Turn the heat off, leave the pan on the same hot burner to allow residual heat in the pot to continue cooking the quinoa for another 5 minutes. By the way, this does work on an induction burner. There’s no need to stir or lift the cover on the pan during the cooking process, but remember to remove the pan from the burner and remove the lid at the end of the 5 minutes ‘sitting’ time.  

Makes 3 cups of cooked quinoa. You might find that you prefer the quinoa to be softer.  So add a bit more water for cooking and also let it sit a bit longer to get the consistency you prefer. I also find that if you have quinoa that has sat in the cupboard a bit longer, then it has dried out more and needs more water and cooking – same as dried beans. 

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.