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Gluten-Free Recipes

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Gluten-Free Recipe of the Week

Chicken Nuggets on a Stick

 

Courtesy of Enjoy Life Foods

Adapted from www.KeeleyMcGuire.com Garlic & Parmesan Plentils make a yummy coating for chicken, which bakes up beautifully. Add a Popsicle stick for lunchtime fun! 

Ingredients:

  • 1 pkg. of boneless, skinless chicken breasts (approximately 1.25 lbs. containing 3 breasts)
  • 1 1/2 C. of crushed Plentils Garlic & Parmesan Chips
  • 1/4 C. of Honey Mustard vinaigrette dressing
  • Optional: Popsicle sticks

Directions:

  1. Preheat oven to 425°. Line a baking sheet with parchment paper.
  2. Slice chicken breasts horizontally in the middle, thus making your three chicken breasts into six pieces. Pat chicken dry.
  3. Place crushed Plentils into a medium to large sized bowl. Pour Honey Mustard vinaigrette dressing into a small bowl.
  4. Dip chicken first into the vinaigrette coating both sides, then roll into the crushed Plentils. Use your hands to help "pat" the crushed chips onto the chicken.
  5. Repeat until all are coated and placed on the baking sheet.
  6. Bake in the oven, without turning, for 25-30 minutes.
  7. Remove from the oven and let cool. Add Popsicle stick for serving.
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Mixed Berry Frocho Pops

Courtesy of Chobani 

Makes 4 servings

Prep time: 5 minutes

Ingredients:

Directions:

  1. Use a food processor to purée berries, Plain, Strawberry, Vanilla or Blueberry Chobani, lemon juice and honey until smooth.
  2. Divide mixture among freezer-pop molds, stopping about 1-inch from the top.
  3. Freeze until firm, about 6 hours. Dip molds briefly in hot water before unmolding.
  4. If you don’t have freezer pop molds, use small paper cups. After filling, place a sheet of plastic wrap over top, cut a slit in center and add a popsicle stick.
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Chipotle Chicken Salad


Courtesy of Boar's Head

Makes 2 servings

Ingredients:

Directions:
  1. Toss the lettuce, carrots, snap peas and green onions in a large bowl.
  2. Add olive oil and toss to coat.
  3. Top with crumbled bacon, chipotle chicken and cheese.
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Forest Fruit Tiramisù

 

Courtesy of Schar

Ingredients:

  • 1 package Schar Gluten Free Ladyfingers
  • 510 g mascarpone cheese
  • 4 eggs
  • 5 teaspoons sugar
  • 510 g forest fruits (blackberries, raspberris, strawberries)
  • 3 teaspoons unrefined sugar
  • 60-80 ml lemon juice

Directions:

  1. Wash the forest fruits, put into a bowl with the unrefined sugar and lemon juice, cover and allow to steep for about half an hour in the fridge. Separate egg yolks and egg whites in two bowls.
  2. Whisk the egg yolks with 5 dessert spn. sugar until light and creamy and mix in the mascarpone.
  3. Beat the egg whites stiff and fold in carefully and thoroughly.
  4. Remove the forest fruits from the fridge and drain off the juice into a dish.
  5. Soak the Ladyfingers in the juice and lay on the bottom of an ovenproof dish.
  6. Then add layers of mascarpone and forest fruits until all the ingredients are gone.
  7. Finish with a layer of forest fruits and keep the tiramisu in the fridge for about 2 hours before serving.
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Miso Veggie Ramen Bowl

 

Courtesy of Schar

Schar gluten free recipe miso ramen soup with eggMakes 2 servings

Ingredients:

  • 1/2 package Schar Gluten Free Spaghetti
  • 1 Tablespoon vegetable oil
  • 1 Tablespoon sesame oil
  • 2 garlic cloves
  • 1/2 Tablespoon ginge rpaste
  • 1 Tablespoons miso paste
  • 1/3 cup green onions
  • 6 cups vegetable broth
  • 1/4 cup soy sauce
  • 2 cups shiitake mushrooms
  • 3 cups Pak Choi
  • 2 eggs
  • Sesame seeds

Directions: 

  1. In a medium 6 to 8 quart saucepan warm the vegetable and sesame oils on medium heat. Add in the garlic, ginger, miso paste and finely sliced green onions. Cook for 2 minutes while stirring frequently.
  2. Add the stock, soy sauce and de-stemmed and sliced mushrooms to the pan. Turn up the heat to high and bring to a gentle boil. Cover and boil for 5 minutes.
  3. Meanwhile bring a small saucepan of water to a rolling boil on high heat. As soon as the water is boiling and the eggs in and cook exactly 6 ½ minutes, using a timer. Drain under cool water once cooked to stop the eggs from cooking further and set aside till plating.
  4. Uncover the stock, turn down the heat to low and cook 5 more minutes, simmering.
  5. Add in the well rinsed baby bok choy with trimmed ends and cook until the greens are slightly wilted, about 3 to 4 minutes, then turn off heat.
  6. Assemble by dividing up the pre-cooked noodles into deep bowls as evenly as possible. Then evenly distribute the baby bok choy among the bowls using tongs. Next ladle broth and the mushrooms over top of the noodles and bok choy.
  7. Carefully peel the soft boiled large eggs and gently cut them in half.
  8. Place one egg per bowl gently on top of the noodles and greens.
  9. To finish garnish with a sprinkling of sesame seeds and a bit more sliced green onions. Enjoy straight away whilst hot.

 

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Zucchini Noodles with Pesto Greek Yogurt

Courtesy of Chobani 

 

Chobani Zucchini Noodles with Pesto Greek Yogurt RecipeMakes 4 portions.

Pesto Ingredients:

  • 2 Tbsp. pine nuts, toasted
  • ¼ cup walnuts, toasted
  • ½ cup extra virgin olive oil
  • 4 cups basil leaves
  • 1 garlic clove
  • ¼ cup grated Parmesan
  • ½ tsp. kosher salt

Zucchini Noodles Ingredients:

  • 1 cup Whole Milk Plain Chobani Greek Yogurt
  • 2 large zucchini
  • ¼ cup extra virgin olive oil
  • 2 tsp. lemon juice
  • ½ tsp. kosher salt
  • ¼ tsp. ground black pepper
  • ¼ cup toasted pine nuts

Directions:

  1. Combine nuts and olive oil in a food processor and blend to a paste consistency. Add the basil, garlic, Parmesan and salt and process until smooth.
  2. Transfer to a container. Cover surface of pesto with a thin layer of olive oil to prevent oxidation.
  3. Remove tops and bottoms of zucchini. Use a spiralizer to make long thin curly noodles. Alternatively, use the ¼” julienne blade of a mandolin to make straight noodles.
  4. Toss noodles with olive oil, lemon juice, salt and pepper.
  5. Spread ¼ cup of Chobani at the bottom of each of 4 bowls. Season with salt and pepper. Drizzle 1 Tbsp. of pesto over the yogurt. Place a nest of noodles on top of the yogurt. Top with a drizzle of olive oil and toasted pine nuts.
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Ribollita Soup

Schar logo
Courtesy of Schar Gluten-Free



Ingredients:  Ribollita Soup

  • 3 Tbsp. olive oil
  • ½ tsp. minced garlic
  • ¼ tsp. crushed red chili flakes
  • 2 bay leaves
  • 1 cup yellow onions, chopped
  • 1 cup carrots, chopped
  • ½ cup celery, chopped
  • ½ lb. (8 oz.) kale well cleaned + de-ribbed
  • ½ lb. baking potatoes (Idaho, russet etc.) peeled, diced into bite size pieces and placed in a bowl of cool water
  • 1 x 14.5 oz. can whole peeled plum tomatoes, low sodium if possible
  • 1 x 14.4 oz. can cannellini beans, rinsed and drained, low sodium if possible
  • 10 cups gluten-free chicken or vegetable stock, or water, low sodium if possible (more may be needed)
  • 2 tsp. fresh thyme leaves
  • 3 gluten-free Schar Frozen Plain Bagels, defrosted, halved down the middle and cut into bite size chunks
  • salt and pepper to taste

Directions:

  1. In a large soup pot, heat the olive oil, garlic, red chili flakes, bay leaves, onions, carrots and celery on medium heat. Sweat out until the vegetables soften, about 6 to 8 minutes.
  2. Add the kale to the pot and stir until it starts to wilt and cook down. Once wilted, drain the potatoes and add to the pot. Stir well.
  3. With a pair of clean kitchen shears or scissors, cut the whole plum tomatoes into smaller chunks while still in the can. Add all of this to the pot and with the back of a wooden spoon break the tomatoes up a bit and stir all together well.
  4. Add the beans into the pot and 6 cups of the stock or water, just enough to cover everything in the pot, along with the thyme and a bit of salt and pepper to taste.
  5. Turn the heat up to high and bring to a gentle boil. Once boiling, turn heat down to low and simmer slightly covered for 1 hour, stirring occasionally.
  6. After the hour, add the bagel pieces and the remaining 4 cups of stock or water. You might need to add a bit more or less depending on how much of your stock has evaporated.
  7. Stir well and re-season with a bit more salt and pepper to taste. Cook a further 45 minutes covered and stirring occasionally. The bagels will start to break down and thicken up the soup, but it is ok if some chunks remain
  8. After the 45 minutes, turn off the heat. Pick out the bay leaves and discard. Serve straight away.

This soup gets better and better each day, so leftovers will be welcomed, though you may need to add a bit more stock or water when re-heating. This recipe makes a bunch of soup, so this is great to pack in a thermos for the kiddos lunchbox too.

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Green Goddess Guacamole with Crackers

Crunchmaster logo
Courtesy of Crunchmaster

Prep Time: 15 minutes
Total Time: 20 minutes
Makes 4 servings 

Ingredients: Green Goddess Guacamole with Cracker

  • 2 ripe avocados, peeled and pitted
  • 1/4 cup light sour cream
  • 2 Tbsp. lime juice
  • 2 Tbsp. finely chopped shallot
  • 2 Tbsp. each finely chopped fresh parsley and cilantro
  • 1 Tbsp. finely chopped fresh chives
  • 2 tsp. finely chopped fresh tarragon
  • 1 small jalapeño pepper, seeded and diced (optional)
  • 1 clove garlic, minced
  • 1/4 tsp. each salt and pepper
  • 1/4 tsp. ground cumin
  • 1 package (3.54 oz) Harvest Stone® Original Crackers

Directions:

  1. Mash together avocados, sour cream and lime juice until smooth. Stir in shallot, parsley, cilantro, chives, tarragon, jalapeño, garlic, salt, pepper and cumin until blended.
  2. Transfer to serving dish or bowl; serve with crackers for dipping.

Tips:

  • Substitute Greek yogurt for light sour cream if desired.
  • Substitute basil for any of the herbs if desired.
 
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Mama’s Pesto Caprese Pizza

 

Courtesy of Venice Bakery

 

 

Venice Bakery Pesto Caprese Pizza

Makes 4 servings.

Ingredients:

  • 1 Venice Bakery Gluten-Free Ancient Grain Crust
  • 1 cup pesto sauce
  • 7 slices Roma tomatoes
  • 7 slices fresh mozzarella
  • ¼ cup balsamic syrup

Directions:

  1. Pre-heat oven to 425°F.
  2. Top the Gluten-Free Ancient Grain Crust with the pesto sauce, then shingle with the Roma tomatoes followed by fresh mozzarella.
  3. Transfer to a pizza stone or baking rack and cook for 12-15 minutes until pizza is crispy and cheese is golden.
  4. Remove from oven, drizzle with balsamic syrup, slice and serve immediately.
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Hot Smoked Sausage Kabobs


Courtesy of Boar's Head

 

Boar's Head Hot Smoked Sausage KebabsMakes 4 servings.

Ingredients:

  • 4 Boar's Head Smoked Sausages
  • 1 green pepper, seeded and cut into wedges
  • 1 red pepper, seeded and cut into wedges
  • 1 large sweet onion, quartered lengthwise and halved crosswise
  • 2 large ears of corn, peeled and cut into 1” rounds
  • 4 bamboo skewers soaked in water
  • 3 Tbsp. Boar’s Head Brown Sugar & Spice Ham Glaze Cooking Sauce
  • 1 Tbsp. Boar’s Head Delicatessen Style Mustard

Directions:

  1. Preheat the grill to medium high.
  2. Cut the sausages on the diagonal into 1½” pieces.
  3. Thread the sausage and vegetables alternately onto skewers; set aside.
  4. In mixing bowl, combine the brown sugar & spice glaze and mustard.
  5. Place each skewer on the grill and cook for approximately 2 minutes. Turn and cook for 2 more minutes. Brush each kabob with the glaze mixture while still on the grill. Turn again and add more glaze, making sure not to burn.
  6. Continue grilling for 5 more minutes or until vegetables are tender and golden brown. Serve by placing skewers on a platter.
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