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Gluten-Free Recipes


Gluten-Free Recipe of the Week

Old World Antipasto

Courtesy of Boar's Head

Simple yet sophisticated, this antipasto platter is easy to prepare and adds an elegant touch to any affair.
 
Gluten-Free Old World Antipasto
Serves 6
 
Ingredients:
  • 10 Grape tomatos
  • 3 slices Red pepper, roasted
  • 3 slices Yellow peppers, roasted
  • 1 cup Olives, assorted Italian
  • 1 jar arrtichoke hearts, halved
  • 1 tsp Capers, drained
  • ⅛ lb Boar's Head Prosciutto Cotto - Italian Roasted Ham with Seasoning, thinly sliced
  • ⅛ lb Boar's Head Hickory Smoked Pasteurized Process Gruyere Cheese, long thin strips
  • ⅛ lb Boar's Head Prosciutto di Parma, thinly sliced
  • ⅛ lb Boar's Head Picante Provolone Cheese, halved
  • ⅛ lb Boar's Head Sopressata Grande (Hot & Sweet), thinly sliced
  • ⅛ lb Boar's Head Manchego Cheese, sliced in wedges
  • ⅛ lb Boar's Head Serrano Ham, thinly sliced
Directions:
  1. In the center of a serving platter place a medley of grape tomatoes, roasted red and yellow peppers, assorted olives, grilled marinated artichoke hearts, and caper berries.
  2. Place assorted Boar’s Head meats and cheeses around the center medley (alternating for color) in the following order Italian Roasted ham, Gruyere, Prosciutto, Provolone, Sopressata, Manchego, and very thinly sliced Serrano ham.
  3. Serve with olive oil toasted gluten-free baguette or bread slices.
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Tags: Appetizers/Snacks, Holiday

Bacon, Brie and Cranberry Holiday Melts

Courtesy of Crunchmaster 

Gluten-Free Bacon, Brie and Cranberry Holiday Melts

Ingredients:

  • 24 Crunchmaster® Multi-Grain Aged White Cheddar Crackers
  • 24 small slices Brie cheese
  • 1/4 cup prepared cranberry sauce
  • 2 slices bacon, cooked and crumbled

Directions:

  1. Preheat broiler to high and position rack in center of oven. Arrange crackers in single layer on foil-lined baking sheet.
  2. Top each cracker with slice of Brie, 1/2 tsp cranberry sauce and sprinkle of bacon. Broil for 1 to 2 minutes or until cheese is melted.

Tip: For a vegetarian option, substitute chopped hickory-smoked almonds or pecans for bacon.

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Tags: Appetizers/Snacks, Vegetarian, Holiday

Tomato and Red Pepper Soup with Cracker Melts

Courtesy of Crunchmaster 

Gluten-Free Creamy Tomato and Roasted Red Pepper Soup with Cheddar Cracker Melts

Ingredients:

  • 24 Crunchmaster® Tuscan Peasant Fire Roasted Tomato Basil Crackers
  • 1 onion, chopped
  • 1 carrot, chopped
  • 3 cloves garlic, chopped
  • 2 bay leaves
  • 2 tbsp finely chopped fresh chives, divided
  • 1 cup chopped prepared roasted red peppers
  • 3/4 cup shredded Cheddar cheese
  • 1/3 cup 35% heavy cream
  • 1 tsp cider vinegar
  • 2 tbsp olive oil
  • 1 tsp salt, divided
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • Pinch chili flakes
  • 1 can (28 oz) no-salt added diced tomatoes
  • 4 cups organic no-salt added vegetable broth

Directions:

  1. Heat oil in Dutch oven or large saucepan set over medium heat; cook onion, carrot, garlic, 1/2 tsp salt, pepper, paprika and chili flakes for about 5 minutes or until vegetables are slightly softened.
  2. Stir in broth, tomatoes, roasted peppers and bay leaves; bring to boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until vegetables are tender. Discard bay leaves. Let cool slightly. Transfer to blender; purée in batches until smooth. Stir in cream, remaining salt, half of the chives and vinegar.
  3. Cheddar Cracker Melts: Meanwhile, preheat broiler to high and position rack in center of oven. Arrange crackers on parchment paper–lined baking sheet. Sprinkle with cheese. Broil for 1 to 2 minutes or until cheese is melted.
  4. Divide soup among 6 bowls. Sprinkle with remaining chives and serve with Cheddar Cracker Melts.

Tip: Use mild, medium or aged Cheddar, or substitute smoked mozzarella if desired.

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Tags: Lunch, Soups/Stews, Vegetarian

EverRoast Chicken & Winter Squash Soup

Courtesy of Boar's Head

Delightful for frosty afternoons and evenings, this aromatic soup is full of flavor. The diced EverRoast Chicken, cubed winter squash and chopped vegetables blend wonderfully for a complex, distinctive taste.

Gluten-Free EverRoast Chicken & Winter Squash Soup

Ingredients:

  • 4 Tbsp olive oil
  • 4 Tbsp butter
  • 2 cups onion, chopped
  • 4 fresh thymes, chopped
  • 4 cups winter squash, seeded and cubed
  • 4 cups gluten-free chicken broth
  • 3 cups EverRoast Oven Roasted Chicken Breast, finely diced
  • 1/2 cup Fresh parsle stem, chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper

Directions:

  1. In large saucepan, heat the olive oil and butter. Add the chopped onions and garlic and sauté until soft. About 10 minutes.
  2. Once garlic and onion are softened, add the cubed squash and chicken broth to the pan. Bring all ingredients to a boil.
  3. Reduce the heat and simmer until squash is very soft.
  4. Remove the saucepan from the cooktop, do not turn off stove.
  5. With a potato masher, mash the squash into the soup until pureed.
  6. Add the chicken and chopped parsley and stir to combine.
  7. Return the saucepan back to the stove and heat for 1-2 minutes.
  8. Serve hot and enjoy.
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Tags: Soups/Stews, Thanksgiving, Holiday

One Pan Robust Italian Chicken Sausage and Veggies

Recipe courtesy of Boar's Head

Gluten-Free One Pan Robust Italian Chicken Sausage and Veggies

Ingredients:

  • 2 cups baby carrots, havled
  • 2 cups baby red potatoes, havled
  • 1 whole zucchini, sliced
  • 2 whole red bell peppers, large diced
  • 1 cup asparagus stalks, sliced in thirds
  • 1.5 cups broccoli florets
  • 1 package Robust Italian All Natural* Chicken Sausage, sliced on the bias
  • 1/2 Tbsp dried basil
  • 1/2 Tbsp dried oregano
  • 1/2 Tbsp dried parsley
  • 1/2 Tbsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried thyme
  • 1/2 cup Boar's Head Parmesan Cheese, grated
  • 4.5 Tbsp olive oil

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Pour all the veggies and chicken sausage on sheet pan.
  3. In a small bowl combine all of the seasonings with the olive oil. Stir to combine.
  4. Pour the seasoning & oil mixture on top of the veggies and chicken sausage and thoroughly toss to coat.
  5. Roast for 15 minutes. Remove and toss the veggies & chicken sausage to ensure even cooking.
  6. Return to the oven for another 10-20 minutes or until veggies are browned and tender.
  7. Remove and top with freshly grated Parmesan cheese and fresh parsley.
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Tags: Dinner

Mini 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:

  1. Preheat oven to 350 degrees. Spray a min muffin pan (24 tins) with non-stick cooking spray.
  2. 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.
  3. 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.
  4. 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: Breakfast, Lunch, Appetizers/Snacks, Vegetarian, For Kids, Thanksgiving, Holiday

Curried Butternut Squash Soup

This gluten-free soup is a good starter for people not sure of curry since it adds just a lift of a different flavor to a soup that is very mild. Perfect for fall!

butternut squash soup recipeFrom Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

This is a warming soup, both in the fact that it is a hot soup but also the curry provides additional inner warmth. It's a good starter for people not sure of curry since it adds just a lift of a different flavor to a soup that is very mild. The squash, apples and carrots make a sweeter soup.

Gluten-Free Curried Butternut Squash Soup 

Ingredients:

  • 20 oz bag frozen squash cubes, preferably thawed (about $1.20 a bag in my grocery store)
  • 1 large onion, peeled and chopped
  • 2 Granny Smith apples peeled, cored and chopped
  • 2 ribs/stalks celery, washed and chopped – older outside stalks of celery can be stringy even when puréed
  • 2 large carrots, peeled and chopped
  • 1 tbsp gluten-free mild tikka masala curry paste – (if you really don’t want the curry flavor, I have made a similar variation of carrot ginger soup with butternut squash and vegetables by adding 2-3 tablespoons of fresh ginger to soup instead of curry paste. Or perhaps some red pepper flakes or hot peppers and cilantro)
  • 2 tbsp butter or olive oil
  • 6 c water with 1 tbsp gluten-free chicken stock concentrate (I use Orrington’s labeled gluten-free, $4 for 12 oz container) or chicken stock
  • fresh nutmeg
  • salt and pepper to taste
  • 1 tsp brown sugar
  • 1 c half and half or light cream, fat free half and half, evaporated skimmed milk or Asian brand of coconut milk
  • 1/2 c (2oz) grated Swiss cheese or strong cheddar (optional)

Directions:

Make an herb packet (bouquet garni) of 1 bay leaf, some parsley stalks and1/2 tsp dried thyme in a small coffee filter bag tied shut and let it cook with vegetables for the half hour. Remove for puréeing and return to soup if you are not yet ready to serve soup or will be refrigerating leftovers.

Note that the smaller you chop the vegetables, the quicker they will cook. Chop all the vegetables the same size. But note that if you chop vegetables in food processor they tend to be too small to be puréed by the immersion blender and need to be puréed in food processor. Squash cooks down quite quickly since it is frozen and then thawed.

1. Melt butter in a large saucepan. Add apple and raw vegetables, stir well and cook, covered, gently for about 10 minutes until softening, this is known as sweating and brings out the natural sugars in the vegetables. Add squash and stir well.

2. Stir in curry and cook for one minute. Add stock, bring to boil, cover and simmer for 30 minutes or until all vegetables are tender.  The length of cooking time will depend on whether the squash was frozen to start with and how large you cut all the fruit and vegetables. Obviously frozen squash and large pieces of vegetable will take longer.

3. Remove herb packet and use an immersion blender in the pan or purée in a processor.

4. Add half and half/cream and cheese. Then once cheese has melted, season to taste with salt, pepper and nutmeg. I often just offer shredded cheese on the side so people can add their own.

5. For an individual serving. Mix 1 tablespoon sour cream with chopped parsley, celery leaves and green of green onions, all finely chopped and spoon into a Ziploc bag. Cut off tip and pipe little dabs of mix in a circle on soup. Draw a knife through sour cream dabs to make a pattern or pipe sour cream in a whirl.

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Tags: Appetizers/Snacks, Side Dishes, Soups/Stews

Gluten-Free Nachos

Cheese sauce, beef, and corn... oh my!

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

Locally, some restaurants have been 'expanding' what they put on nachos. I've had and made nachos with cheese and added cooked bacon, sour cream, olives. I've also been playing around with the 3 cheese queso dip. Yes, queso is cheese in Spanish. There's lots of recipes for this and making them seems to depend on where you live for availability of ingredients.  Many of them quote White American cheese, from both grocery store and restaurant. White American melts wonderfully but it is processed, so not the healthiest cheese. From labels I've read, it has double the sodium of regular cheddars and my mouth was very aware of how salty sauce was. Another recipe had smoked Gouda cheese. Again many versions are processed not regular Gouda and double the sodium as well, but a lovely smoky flavor. Use the cheese sauce for nachos, scalloped potatoes, add to mashed potatoes, a stand alone dip - devoured, I even put it on top of a cheese lasagna.

What I do, vary as you like, what you have, but so easy for a meal anytime with ingredients sitting in the fridge after busy day at work, kids starving and something they can assemble without you. As you can see from list of ingredients, very similar to my Mexican salad, so you can do both for week night rotation. Arrange tortilla chips on jelly roll pan and sprinkle with cheese to melt in oven, or arrange chips on individual plates, sprinkle with cheese and microwave.  Then let everyone choose their own toppings, like a taco bar. 

Gluten-Free Mexican Nachos

Ingredients:

  • Tortilla chips – I like Tostitos original as they're flat and crispy and labeled gf.
  • Mexican cheese, either a mixed blend of cheeses or one of the blocks of Mexican cheese you can crumble.
  • Cheese dip (see below)
  • Cooked beef (see below)
  • Deliberately leftover, fresh corn roasted or bbq'd, niblets cut off
  • Salsa of your choice
  • Tomatoes, cut up
  • Avocado, peeled, deseeded and cut into small cubes.

Cheese Dip

  • 2 cups, 16 oz, 480 ml, half and half, or whole milk
  • 8 oz, 250 g soft cream cheese
  • 8 oz, 2 c, 250 g sharp cheddar shredded
  • 8 oz, 2 c, 250 g  Smoked Gouda, shredded. Cut off any dark outer skin as it doesn't melt well
  • 1-2 cloves garlic, peeled and crushed.
  • I like to add an Al Fresco sweet spicy gluten-free chicken sausage, skin removed, 1/4'd lengthwise and cut into small slices
  • some green of green onion thinly sliced
  • chopped cilantro if you want
  • add some pepper flakes or smoked paprika, or substitute pepper jack.  Add salsa, chopped tomatoes or roasted hot peppers to sauce
  • no extra salt

Cheese Dip Directions

1. Gently melt half and half, cheeses and garlic until smooth.  Add rest of ingredients. Add some more milk if very thick.

Beef Topping

  • Make and keep in fridge for nachos, salad, tacos, baked potatoes. Add to chili 
  • 1-1+1/2 lbs (750g) ground beef or ground turkey
  • one medium onion, peeled and finely chopped
  • 2 cloves garlic peeled and crushed.
  • 1 tablespoon (15 ml) ground cumin
  • 1 tsp (5 ml) smoked paprika or pepper flakes, Tabasco to taste
  • salt and pepper to taste

Directions:

1. Heat a 4 cup (1 ltr)  pan over medium heat.

2. Add meat, onion, garlic and gently fry until meat is browning and producing fat.  I find with ground turkey you often have to add a tablespoon of oil to stop meat sticking.

3. Add spices and 1/4 c (60 ml) water, cover and cook for about 10 minutes over low heat. Watch meat doesn't burn and that it is cooked at end of time. Add salsa or substitute salsa for water.

Then assemble the nachos.

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Tags: Lunch, Appetizers/Snacks, Side Dishes

Mexican Salad

Spice up your lettuce with this delicious gluten-free spicy Mexican Salad...

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

The key to this zesty recipe is the pepper jelly.  There are quite a few varieties of pepper jelly on the market. You can also make your own pepper jelly by following the directions for pepper jelly in a packet of Certo pectin. Obviously there is a difference in both taste and heat between individual brands, so use half the stated quantity of pepper jelly to start with and then add more to your individual taste. Even if you used exactly the same pepper jelly as I did, your taste could want more or less heat. Also realize that the vinaigrette tasted on a spoon will taste far hotter than once it is mixed with a salad. The sweetness of the jelly mellows the vinaigrette and makes a vinaigrette with a sweet spicy but mild kick. Just enough to realize the heat without your nose running and lips tingling madly.

Gluten-Free Mexican Salad

Ingredients:

Vinaigrette:

  • 2 tbsp (30ml) gluten-free hot pepper jelly placed in small microwave safe bowl and melted in microwave 10-20 seconds. I like to clean, sterilize and reuse jam jars for these sauces as you can see what’s in them in the fridge. I buy Trappist Hot pepper jelly.
  • 1 tsp (5 ml) honey
  • Zest of 1/4 lime
  • 2 tbsp (30 ml) fresh lime juice - about ½ to 1 lime. Half of a lime can produce only about 1+1/2 tablespoons of juice, you need to add more to total 2 tablespoons. The extra little bit of lime does make a difference in taste for me. 
  • ½ teaspoon salt (or more or less to taste)
  • freshly ground pepper to taste
  • 1/2 cup avocado oil (120 ml)
  • 2 teaspoons (10ml) Koops Arizona heat mustard, labeled gluten-free
  • green of 2 green onions
  • about 2 tablespoons of fresh parsley and/or cilantro

Salad:

  • Deliberately leftover, 2 corn on the cob, roasted or bbq'd and niblets cut from cob
  • Shredded romaine or other lettuce, enough for 4 people
  • Tomatoes, either large cut up, or small grape or cherry
  • 1 ripe avocado, halved, depitted and cut into small dice
  • Mexican cheese of your choice, shredded or crumbled
  • Gluten-free salsa of your choice for heat
  • ½ red pepper deseeded and cut into ½” dice - optional
  • ½ c cooked chick peas - optional
  • fresh cilantro chopped - optional
  • Whatever other salad ingredients you personally like
  • Tortillas – I like the crunch of Tostitos, labeled gluten-free, crushed a little
  • I got real lobster salad at the market – that was fabulous, but salad shrimp, cooked chicken, spicy sausage, pulled pork without sauce. Or an egg and it can be vegetarian

Directions:

1. Mix all vinaigrette ingredients together, lightly pulse with immersion blender to chop herbs and also thickens vinaigrette and leave for about 1 hour for flavors to blend together.

2. On individual plates or one large platter, attractively arrange lettuce and top with circles of tomatoes, avocado, red pepper and any other salad ingredients you think would be suitable. Top with crushed chips just before serving.

3. You can also leave shrimp, chicken, in 1/4 c vinaigrette for an hour to absorb flavor. Then pour shrimp, chicken and vinaigrette on top of salad.

Vinaigrette keeps in fridge for several days.  If you used olive oil it will appear solidified, like melted butter chilled.

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Tags: Lunch, Dinner, Appetizers/Snacks, Vegetarian

Fruit Jell-O aka Fruit Jelly 

Made with fresh ingredients, a gluten-free light version of a classic recipe (adult version with wine included too!)

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

Have you taken a good look at what's in the commercial packets of fruit jell-o? They say no artificial sweeteners but also make one that's sugar free. Artificial flavor, color, and lots of sugar. What are those chemicals doing to our bodies and more particularly the kid's bodies? I haven't used one in several years.

This goes back to the basics of fruit juices set with packaged gelatin(e). One of my English cookbooks has fruit set with sweetened wine. It was delicious, but even though I would happily drink a glass of this wine, in a jelly (English name not jam) it was too strong. Make this just with fruit juices, just check that the juices have as many real ingredients as possible on the label and have high fruit content not just flavored water. Think of the various berry juices with berries, peach juice with fresh peaches or nectarines, mango juice (I love 'Best' brand from Egypt with 50% juice) with fresh mangoes (not frozen, I thought they were horrible) and raspberries. If you use wine, you have to use a wine you like the taste of in the glass, a Moscato, Prosecco with bubbles, Reisling, fruit wine, even one of the small bottles of champagne.

Fruit Jell-O

Basic proportions for 4 generous ramekins, custard cups or cocotte dishes:

  • 1 packet of Knox gelatin(e) 7 g packet from orange box in grocery store
  • 1 c (250 ml., 8 fl oz) fruit juice or wine and fruit juice mixed 50/50. You can make it 100% wine, I just thought it too strong.
  • 2 Tbsp ( 1 oz, 30 ml) sugar
  • 1 Tbsp (15 ml) liqueur to enhance flavor – optional with either wine or fruit juice for Adults.
  • 1 tbsp water
  • 1 cup fruit of choice – I tend to buy the fresh container of mixed cut strawberries, raspberries, blueberries and blackberries, but I find you need to make this the day you buy the berries or they taste fermented or go moldy rapidly.

Directions

1. Arrange fruit in ramekins. Don't overfill with fruit or you won't taste wine/juice. Prettiest fruit on the bottom as you'll be turning it out.

2. Sprinkle gelatin on top of water, stir in and it will turn into solid lump. Microwave for about 11 seconds, it will turn to a pale gold, see through liquid with no lumps. Dissolve sugar in 1/4 c of juice/wine in microwave.

3. Combine gelatin mix, wine/juice and sugar mix and plain wine/or juice , stir, taste to see if you want more sugar or teaspoon more liqueur, and then gently divide liquid between 4 dishes.

4. Refrigerate for several hours, then turn out onto plates. I like vanilla Greek yogurt as a sauce.

 

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Tags: Dessert, Vegetarian
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