X You may need to Reload the page to make it work correctly.

Gluten-Free Recipes

To get weekly Gluten-Free Recipe of the Week updates, subscribe to the blog's RSS feed.

gluten free best blogs badge


Gluten-Free Recipe of the Week

Lemongrass Pork Sliders with Spicy Cilantro Aioli

 

Courtesy of Schar

These incredible gluten-free pork sliders are bursting with herbs and flavors that will  make you think you’ve just taken a trip to Vietnam. Citrusy lemongrass, fresh mint, basil and cilantro, a gentle heat from the chilies...this is certainly not your average burger. Our Schär Ciabatta Rolls are the perfect roll to hold all this deliciousness, which you can warm up a bit before slicing if desired. We so hope you make these for your next barbeque and just brace yourself know for the compliments and the “where did you get this recipe”?! You’re welcome.

Ingredients: 

For the sliders:
  • 2 ½ Tablespoons fish sauce
  • 1 stalk lemongrass
  • 1 hot pepper
  • 1 pound ground pork mince
  • 3 green onions
  • 2 Tablespoons cilantro
  • 1 Tablespoon mint leaf
  • 1 Tablespoon basil
  • 1 Tablespoon tapioca flour, plus extra for dusting
  • pinch/es of sugar
  • pinch/es of salt
For the rest:
  • 1 package Ciabatta Rolls
  • 1 package
  • 8 can lettuce leaf
  • 8 basil leaves
  • 1/2 cup carrots
  • 2 teaspoons rice wine
For the sauce:
  • 1/3 cup mayonnaise
  • 1/2 Tablespoon chili sauce
  • 1 Tablespoon cilantro
  • lime juice to taste
Directions:
  1. Grease a large sheet pan with cooking spray and set aside.
  2. In a small 1 quart saucepan gently warm the fish sauce and finely chopped  lemongrass (any discolored outer leaves should discarded) together on low heat for 3 to 4 minutes to soften the lemongrass slightly. Turn off heat and allow the mixture to cook fully.
  3. Spread some tapioca flour onto a cutting board or work surface, roughly about 2 tablespoons.
  4. In a medium mixing bowl combine the seeded and finely chopped red chili, ground pork, finely chopped green onions, chopped fresh herbs, tapioca flour, sugar and salt.
  5. Add the cooled fish sauce/lemongrass mixture and mix well with either clean hands or a large wooden spoon till all is well combined.
  6. Portion out one patty, carefully divvying up the pork mixture to yield you four patties in total. Make the patty with your hands then bring over to the cutting board or surface that has been coated with a bit more of the tapioca flour.
  7. Gently dust to patty with a bit of the tapioca flour so each side is covered. Transfer this to the prepared greased sheet pan.
  8. Chill these in the refrigerator for 10 minutes to set. While they are chilling pre-heat the oven to 375 degrees F.
  9. After the 10 minutes chilling time bake the sliders off at 375 degrees F for 35 to 40 minutes until fully cooked through and when inserted with a digital thermometer the internal temperature reads 160 degrees F.
  10. While the sliders are baking make the aioli. Add all of the aioli ingredients together into a small mixing bowl. Stir well to combine.
  11. In another small mixing bowl add the shredded carrots and the mirin cooking wine together, stir and set aside until assembly.
  12. To assemble first slice the ciabatta rolls in half. Shmear a bit of the aioli onto both sides of each ciabatta roll. Next add 2 basil leaves for each sandwich, then 2 lettuce leaves. Divide the 4 sliders onto the bottom roll halves and top with a bit of the pickled shredded carrots and a bit more aioli if desired. Put the tops onto the bottom halves and slice in half if desired.

 

permalink
Tags: Lunch, Dinner

Maple-Pecan Crusted Goat Cheese

Courtesy of Crunchmaster 

 

 

Ingredients:

  • Harvest Stone® Original Brown Rice, Sesame & Flax Crackers
  • 1 tbsp Dijon mustard
  • 1 tbsp Maple syrup
  • 1/3 cup Pecans, finely chopped
  • 1/3 cup Dried cranberries, finely chopped
  • 1 log (10.5 oz) Plain goat cheese

Directions:

  1. Preheat oven to 350˚F. Stir mustard with maple syrup. Toss together pecans and cranberries. Brush goat cheese all over with maple and mustard and coat with pecan and cranberry mixture, pressing lightly to adhere.
  2. Place on parchment paper–lined baking tray; bake for 7 to 10 minutes or until goat cheese is warmed and softened.
  3. Transfer to serving dish; serve warm with crackers.

 

permalink
Tags: Appetizers/Snacks

Cracker Crusted Chicken Wings

Courtesy of Crunchmaster 

 

Ingredients:

  • 2 cups crushed Crunchmaster™ Multi-Seed Crackers
  • 2 green onions, finely chopped
  • Veggie sticks, for serving (optional)
  • 1/2 tsp each salt and pepper
  • 2 lb split chicken wings
  • 2 egg whites, beaten
  • 1/2 cup barbecue sauce
  • 2 Tbsp hot sauce
  • 1 Tbsp melted butter

Directions:

  1. Preheat oven to 400˚F. In shallow plate, toss crushed crackers with green onions; set aside.
  2. Season chicken wings with salt and pepper. Coat in beaten eggs then dredge in cracker mixture. Arrange in single layer on foil-lined baking sheet brushed with oil. Bake for 20 to 25 minutes or until golden brown and crispy.
  3. Meanwhile, in large bowl, whisk together barbecue sauce, hot sauce and melted butter; toss with wings to coat.
  4. Serve with veggie sticks (if desired).

Tips:

  • Adjust hot sauce to desired level of heat.
  • Serve with blue cheese or ranch dressing for dipping if desired.
  • Alternatively, instead of tossing the wings in sauce, serve sauce on the side for dipping.
permalink
Tags: Appetizers/Snacks, For Kids

Goat Cheese & Fuji Apple Salad


Courtesy of Boar's Head

 

Serves 4

Ingredients: 

  • 2 tbsp White wine vinegar
  • 1 tsp Honey
  • 3 Fuji apples, sliced in wedges
  • 6 leaves Basil, fresh, chopped
  • 6 cups Spring mix lettuce
  • ¼ cup Baby spinich, chopped
  • ¼ cup Scallions, chopped
  • 1 cup Chèvre Goat Cheese, crumbled
  • Salt & pepper, to taste
  • 1 tbsp Olive oil
  • ¼ cup Toasted slivered almonds 

Directions:

  1. In a medium bowl, whisk together the vinegar and the honey. Add the apples and basil and toss to coat.
  2. In a separate large bowl, add the spring mix, spinach, scallions, goat cheese and almonds; then sprinkle with salt and pepper.
  3. Pour the apple mixture and olive oil over the salad and toss to coat.
  4. Split evenly among four bowls and serve.
permalink
Tags: Lunch, Dinner, Appetizers/Snacks, Vegetarian

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.
permalink
Tags: Lunch, Dinner, For Kids

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.
permalink
Tags: Appetizers/Snacks, Dessert

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.
permalink
Tags: Lunch, Dinner

Alice's Pink Grapefruit and Avocado Salad

Serves 4

Ingredients:

  • 1 sliced fresh avocado
  • 2 sectioned and peeled pink grapefruits
  • 1 head of Boston lettuce
  • Olive oil
  • Lemon juice
  • Salt
  • Pepper
  • Fresh basil

Directions:

  1. Wash and dry lettuce and place in bowl.  Add in avocado and pink grapefruits.
     
  2. Chop fresh basil and add to salad, per your taste preferences.
     
  3. Drizzle salad with as little or as much olive oil and jemon juice as you like.  Salt and pepper to taste. 

Alternatives:

  • Create a pink grapefruit zest dressing.  Zest the grapefruit and whisk together with lemon juice or olive oil. 
     
  • For extra nutritional value, top with pomegranate seeds.
     
  • To give the salad a crunch, toss in some toasted nuts.
permalink
Tags: Lunch, Dinner, Side Dishes, Vegetarian, Vegan, Dairy-Free

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.
permalink
Tags: Dessert

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.

 

permalink
Tags: Dinner, Soups/Stews
Showing 1-10 of 616
1 2 3 4 ... 62   |   > »

OUR SPONSORS & PARTNERS

Advertise with us

  • Better bread. Better you. Schar's gluten-free bread.
  • Gluten-Free Pizza, Flatbreads and Wraps from Venice Bakery
  • Cravings Fulfilled Gluten-Free
  • Gluten-Free Resource Directory
  • Look for the Beyond Celiac logo and shop gluten-free with confidence.