Gluten-Free Recipes | BeyondCeliac.org
X You may need to Reload the page to make it work correctly.

Gluten-Free Recipes


Gluten-Free Recipe of the Week

Eggplant Parmesan

Gluten-free eggplant parmesan is easy to make! This dish is baked, not fried! Dairy-free and vegan options too!

From Cindy Gordon of Vegetarian Mamma

Eggplant is actually one of my husband’s favorite food items. It is not something that I often use in my cooking. I need to get better about that.

But with this Gluten-free eggplant parmesan dish, I think I’ll be using it a whole lot more!

It is recipe time! I can’t wait to give you this SUPER easy recipe! It is literally one of the BEST things we’ve made and eaten in this house!

Ingredients:

  • 1 box (8 oz) of Explore Cuisine, Organic Chickpea Spaghetti
  • 2 cup of your favorite marinara sauce
  • 1 medium eggplant
  • 2 eggs
  • 1.5 cups gluten-free panko crumbs
  • ⅓ c parmesan cheese (optional)
  • 1 T Italian Seasoning
  • 1 cup mozzarella cheese, shredded
  • fresh basil and cilantro

GET THE FULL GLUTEN-FREE RECIPE ON VEGETARIAN MAMMA

permalink
Tags: Dinner, Vegetarian, Vegan, Dairy-Free

Easy Sweet and Spicy Sausage Cheese Balls

Perfect for your next party!

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

I know this recipe has been around for years, mainly cooked with Bisquick, I believe. I've only used Bisquick on a few occasions, so decided to try other add ins. FYI, most recipes quote 3 cups Bisquick (wheat, gluten-free Bisquick version had very small amount of sausage), 1 lb sausage meat and 1 lb of cheese.

I used my favorite Jones Dairy Farm sausage meat, always labeled gluten-free. Remember that meat comes under USDA and DOES NOT have to follow FDA gluten-free labeling guidelines, but quality sausage meat should be naturally gluten-free. The quality of the sausage meat is really important. (Years ago I bought an unknown brand of maple sausage thinking it would be tasty and it was mainly melted fat, a total waste of money.) Some people have used hot sausage, plus pepper jack.

I like to make a recipe to as small a quantity as possible first time, so less chance of waste. I tried this with a larger quantity of corn chex and felt the flavor of the corn chex was too strong. I then tried soft gluten-free breadcrumbs, but that was mushy and horrible to me... We liked this version best, it keeps well in the fridge and is moist, not dry.

Gluten-Free Sausage Cheese Balls

makes about 36 balls

Ingredients:

  • 1 x 12 oz (375 g) Jones Dairy Farm raw sausage meat, thawed, labeled gluten-free. Remove from fridge about half an hour before mixing. Cut open plastic wrapping and peel bag away from sausage meat like a banana.
  • 2 oz (56g) soft cream cheese, I buy lite.
  • 1/4 c (60ml) hot pepper jelly, gives a nice slightly sweet bite. 
  • 1/4 c (60ml) my tomato relish
  • 1 c (240 ml) corn chex crushed to 1/2 c (120 ml). Rice chex if you can't have corn chex, but corn does add a bit of flavor.
  • 1 c (4 oz, 112g) Shredded Swiss Cheese or Strong Cheddar.  MiId cheddar has very little flavor.
  • 2 tsp (10 ml) gluten-free baking powder
  • pinch of garlic powder
  • No added salt or pepper, it really doesn't need it, and think twice about recipes that add teaspoons of salt to a recipe already containing a lot of salt

 Directions:

1. Preheat oven to 350*F/175C.

2. I find it easiest to put all ingredients except for sausage meat in bowl of mixer, mix together until well blended. Or mix with scrupulously clean hands - I use the disposable latex gloves.

3. Mix in sausage meat.

4. I use a #60, one tablespoon (15 ml) scoop (number is engraved inside bowl of scoop), available at Kitchen stores, Home Goods, on line etc. Scoop meat against side of bowl, squish meat around outside of scoop back onto the bottom. I've never been one that likes to spend forever forming meat into really tidy balls, but I do try to make sure there isn't an excess of meat on outside of scoop. Plop ball onto a lined jelly roll pan, broiler pan, pam sprayed cooling rack sitting on lined pan with edges, skillet with ridges.  It does help fat to drain away if balls are raised above surface of cooking pan. A flat cookie sheet means fat dripping on floor of stove and smoking.

5. Bake for 20-30 minutes, until softly firm, cut one open to check it's fully cooked. Some recipes talk about them being crispy, perhaps if you broil them or cook for longer.

6. I've used Maries Italian, Chipotle Ranch dip/dressing, Rothschilds Pineapple Coconut Tequila sauce, Sweet Chili Sauce.  Others say bbq sauce.  

Alternatives:

Instead of my tomato relish, perhaps salsa for moistness and even more heat, some pesto, cilantro and chili peppers, sage and maple syrup, Stonewall Kitchen Curried Mango grill sauce in sausage and to serve. Crush some cornbread instead of chex. Get creative. I've tried them with chopped water chestnuts for crunch, chopped bread and butter pickles.

permalink
Tags: Appetizers/Snacks, Side Dishes, Holiday

Tasty Spinach and Artichoke Squares

So delicious! 

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

This spinach and artichoke square recipe is based off of a Pampered Chef recipe from their gluten-free cookbook. I knew when I read their recipe for crescent roll dough, that their weight quantities were off. I made my own gluten-free flaky pastry recipe that I use for pot pies, English sausage rolls, then did my thing with the topping. 

Gluten-Free Spinach and Artichoke Squares

Makes roughly 24 x 2x2" squares

Ingredients: 

Pastry

I make this quantity of pastry (makes 1+1/2 lbs of dough) and then freeze half of it to use later. 

1/2 recipe for 10" pie crust base or a thick top crust.  

  • 1 c ( 4oz, 112 g) my gluten-free flour blend. If you sub a different blend, you need to weigh flour and remember that every gluten-free blend cooks up differently.
  • 1 c (4oz, 112g) almond meal. This is almonds with skin that have freckly appearance on baking. Almond flour is almonds ground without skin but usually more than $10/lb.
  • 2/3 c (3 oz, 84g)  gluten-free cornstarch, I buy Argo labeled gluten-free.
  • 1 tsp (5 ml) baking powder, I buy Rumford’s labeled gluten-free, non-GMO and aluminum-free.
  • 1/2 tsp ( 3ml) xanthan gum
  • 1/3 c (80 ml) ice water, ice cube in small cup with ¼ cup water
  • 1/3 c (80 ml) liquid egg substitute or a large egg plus 1 tbsp egg sub, broken up with a fork.
  • Salt
  • 2 sticks (8 oz, 224g) butter, cut into thin slices, put in freezer for about half an hour until really hard and cold.

Topping

Note, that I rarely use just mayo in a recipe but prefer to mix it 50/50 with Greek Yogurt.

  • 1 x 10 oz (280g) block of frozen, chopped spinach, thawed and squeezed dry.
  • 1 x ~ 14 oz (400g) can of artichokes, drained and chopped.
  • 2 roasted red bell peppers, rinsed if from jar, patted dry and cut into fingernail size pieces. I normally used freshly roasted red peppers, but with all these flavors, jarred peppers are fine.
  • 1 x ~ 6 oz (180g) can of sliced water chestnuts, chopped small.  I like the crunch, neutral flavor.  I have tried this with cornichons that taste like bread and butter pickles.
  • 1 c (4 oz, 112g) shredded Swiss cheese. Original recipe used Feta cheese, I preferred flavor of Swiss.
  • 2 cloves of garlic, peeled and finely crushed.
  • 3/4 c ( 6 fl oz, 180 ml) of mayo and Greek yogurt mixed.
  • 4 green onions (spring onions) trimmed and scissored small.
  • 1/4 c (60ml) Parmesan cheese to top.
  • I didn't add extra salt. Add some freshly ground pepper.

Optional: add some chopped olives, either black or green with pimiento stuffing. Use pepper jack cheese for heat. Smoked Gouda. Mozzarella doesn't add much flavor. Thin slices of baby corn can be added for crunch.

Directions:

Pastry

1. Put gf flour, almond meal, cornstarch, baking powder, xanthan gum and salt in bowl of food processor or in mixing bowl.  Pulse or stir to combine.

2. In food processor or in bowl, pulse or cut in 4 oz butter until it is in large breadcrumb size- think panko breadcrumbs.

3. I then change to coarse large shredding/grating blade for food processor and shred remaining 4 oz butter into mix.

4. Empty into 8 cup (2 ltr) bowl. Stir to separate butter clumps. Sprinkle on iced water and egg and stir until mix starts coming together.  If you still have dry mix at bottom of bowl, scoop it with your fingers without squeezing butter or warming up mix in your hands.  Only if mix stays really dry, add about 1-2 tsp more of iced water. This makes a moist dough, not wet.  If dough is dry then it crumbles and cracks on rolling out.

5. Divide dough in half, wrap and freeze one half for later use. Refrigerate dough for half an hour.

6. Preheat oven to 375F/190C. Put dough on parchment (greaseproof) paper and top with plastic wrap. Dust parchment paper and top of dough with gf flour, dough easily sticks. Roll out to roughly 10 x12", lifting dough to stop it sticking. Try and roll to a rectangle with few cracks or tears. A bit of water on fingers patches cracks, take pieces from uneven edges to patch larger cracks. Don't worry if it doesn't look perfect, it still will taste good and will be hidden by topping. I then lift parchment paper with rolled out dough and place it on 10x15 sheet. This is far easier than trying to lift dough from parchment paper. Don't forget to remove plastic wrap.

7. Bake in preheated oven for about 30 minutes, it should be golden brown allover, edges will be a bit crispier than middle, as edges tend to be thinner. I find if you don't cook it enough now, it will taste under cooked for serving.

Toppings

1. Mix all topping ingredients together except for parmesan.

2. Spread topping on cooked pastry base right up to the edge, it won't flow over sides or rise.

3. Sprinkle with parmesan and bake in oven for about 20 more minutes. It won't rise, or really brown.  Cooking is to marry the flavors, melt the cheese and cook the garlic and spinach. Parmesan doesn't brown.

4. Remove from oven, allow to cool slightly then cut into squares with pizza cutter. Base should be sturdy to pick up in fingers, good cold, base goes soft if microwaved.

permalink
Tags: Lunch, Appetizers/Snacks, Side Dishes

Smokemaster Black Forest Ham Kale Salad

Courtesy of Boar's Head

This gluten-free salad celebrates the joy of the sweet and salty contrast of the dates and Boar's Head's SmokeMaster Beechwood Smoked Black Forest Ham, as well as the healthy and textural use of chickpeas and kale. This is a great salad for someone who doesn't think he or she likes kale!

Ingredients:

  • 2 bunches Kale Lacinato or similar variety
  • ½ lb SmokeMaster Beechwood Smoked Black Forest Ham diced
  • 1 can (15 ounces) Chickpeas
  • ½ cup Dates
  • ¼ cup Red wine vinegar
  • 2 tbsp Delicatessen Style Mustard
  • 1 clove Garlic minced
  • 1 tbsp Honey
  • 2 tbsp Fresh cilantro chopped
  • 2 tbsp Lemon juice fresh
  • ½ cup Olive oil
  • ½ tsp Kosher salt
  • ¼ tsp Black pepper freshly ground
  • ½ cup Bold Chipotle Gouda Cheese shaved
  • ½ cup Mandarin orange
  • 2 tbsp Pomegranate seed

Directions:

  1. Thoroughly wash kale, spin dry and strip stem from leaves. Chop into bite-size pieces.
  2. Dice ham into small pieces, reserve.
  3. Strain liquid from the can of chickpeas.
  4. Remove pit from dates, and cut the dates into rings.
  5. In a mixing bowl, add red wine vinegar, Dijon mustard, garlic, honey, cilantro and lemon juice. Slowly incorporate olive oil until it emulsifies with the rest of the ingredients. Season with salt and pepper.
  6. Toss kale, ham, chickpeas and dates with dressing. Place in clean bowl and shave Boar's Head Chipotle Gouda cheese on top. Garnish with oranges and pomegranate seeds.
permalink
Tags: Lunch, Dinner, Appetizers/Snacks

Eggless Nog Pancakes

Courtesy of Enjoy Life

 

 

 

Ingredients: 

Eggless Nog:

  • 1 ¾ C. dairy-free milk
  • 3 T. maple syrup
  • 2 T. tapioca starch
  • 1 t. vanilla
  • ½ t. nutmeg
  • 1/8 t. cinnamon

Pancakes:

Directions:

  • Bring 1¼ C. milk and maple syrup to a simmer on the stove. In a small bowl, whisk together the remaining ½ C. milk with the tapioca starch, vanilla, nutmeg and cinnamon.
  • Add to the warmed milk and whisk to combine. Simmer 3-4 minutes until thickened. Remove from heat.
  • When ready to make the pancakes, mix together the Enjoy Life Foods Pancake & Waffle Mix, oil and the Eggless Nog.
  • Heat a nonstick griddle and lightly grease. Use a ¼ C. measuring cup to pour batter onto heated griddle. Cook 30 seconds to 1 minute per side until lightly golden brown.
  • ENJOY!
permalink
Tags: Breakfast, Vegetarian, Vegan, Dairy-Free, For Kids, Holiday

Bold Ichiban Teriyaki Style Chicken Lettuce Cups

Courtesy of Boar's Head

 

 

 

Try a light alternative to traditional sandwiches. Boar's Head's Bold Ichiban Teriyaki Style Chicken Lettuce Cups are bursting with freshness and great for entertaining or for family-style meals.
 
Ingredients:
Directions:
  1. In a large mixing bowl combine the julienned chicken, celery, carrots, pineapple, red pepper, and sesame seeds.
  2. Add the tamari and gently toss until evenly distributed.
  3. Once combined, place the mixture inside the leaves of lettuce and serve.
 
 
permalink
Tags: Lunch, Dinner

Hot Chocolatey Cocoa

Courtesy of Enjoy Life

 

 

 

Makes 2 – 6 oz. cups 

Ingredients: 

Directions: 

Microwave Directions:

  1. Mix all ingredients.
  2. Heat in microwave for 30 second, stir. Continue heating and stirring until boiling.
  3. Let cool to your desired temperature and enjoy.

Stovetop Directions:

  1. Mix all ingredients.
  2. Stir constantly, heat over medium/low heat until boiling.
  3. Let cool to your desired temperature and enjoy.

Optional Recipe Variation: Top with marshmallows or whip-cream. If you love chocolate, dribble a few Mini Chips on top for an extra chocolatey taste!

permalink
Tags: Drinks, Dessert, Vegetarian, Vegan, Dairy-Free, For Kids, Holiday

Mini Bacon Cheddar Cheesecakes

Courtesy of Crunchmaster

 

 

Ingredients:

  • 1/2 cup crushed Crunchmaster® Multi-Seed Crackers
  • 2 tbsp grated Parmesan cheese
  • 2 tbsp butter, melted
  • 1 pkg (8 oz) plain brick-style cream cheese, softened
  • 3 tbsp sour cream
  • 1/3 cup shredded Cheddar cheese
  • 1 tbsp finely chopped fresh chives, divided
  • 2 strips bacon, cooked crispy and finely chopped
  • 1/4 tsp each salt, pepper and granulated sugar
  • 1 egg

Directions:

  1. Preheat oven to 350°F. Line 24-cup mini-muffin pan with paper liners. Stir crackers with Parmesan cheese until combined; toss with melted butter. Divide evenly into bottom of cups, pressing down, to form crusts. Bake for 10 to 12 minutes or until lightly golden and set. Let cool completely.
  2. Using electric mixer, beat cream cheese, salt, pepper and sugar until smooth and fluffy. Beat in egg until blended; beat in sour cream. Fold in Cheddar cheese, bacon, and 2 tsp chives. Spoon over crust.
  3. Reduce oven temperature to 325°F; bake for about 15 minutes or until just set. Let cool to room temperature in pan on rack; cover and refrigerate for at least 1 hour or until thoroughly chilled. Sprinkle with remaining chives for serving.

Tips: Garnish with additional bacon, pepper jelly, caramelized onions or chives if desired. Use an aged or sharp Cheddar for full flavor.

permalink
Tags: Appetizers/Snacks, Side Dishes, Holiday

Whipped Gingerbread Spice Butternut Squash

Courtesy of Enjoy Life

 

 

 

Serves 4 as a side 

Ingredients:

  • 2-pound butternut squash
  • 2 T. melted vegan margarine
  • 2 T. favorite dairy-free milk
  • 1 T. maple syrup
  • ½ t. salt
  • olive oil, for coating squash

Gingerbread Spice Crumble

Directions:

  1. Preheat oven to 350˚F and line a small tray with parchment paper.
  2. Cut the top and bottom off the squash and slice in half lengthwise. Drizzle cut side with a little olive oil and lay cut side down on the parchment paper.
  3. Place in the oven for 40-50 minutes until the squash is very soft and bubbling around the edges.
  4. Let cool a few minutes. Scoop out the seeds and discard. Scoop the inside of the squash into the bowl of a food processor and puree until smooth.
  5. Add the vegan margarine, dairy-free milk, maple syrup and salt and continue to puree until super smooth, about 1-2 more minutes.
  6. Spoon into a bowl and set aside while you make the Gingerbread Spice Crumble.
  7. Using your hands crumble up the Gingerbread Spice Cookies.
  8. Warm a small nonstick pan and add the olive oil. Pour in the cookies and the toasted seeds. Sauté for 4-5 minutes until the cookie crumbs are lightly browned.
  9. Mix in the minced parsley and then sprinkle all over the butternut squash puree.
permalink
Tags: Side Dishes, Vegetarian, Vegan, Dairy-Free, Thanksgiving, Holiday

EverRoast Gluten-Free Chicken Wrap


Courtesy of Boar's Head

 

Elevate your gluten-free menu anywhere by layering EverRoast Chicken Breast, Muenster Cheese, lettuce, tomato and hardboiled egg for a delectably fresh wrap that’s easy to grab and go. 
 
Ingredients:
Directions:
  1. Lay gluten free wrap on clean flat surface.
  2. Spread gourmaise evenly on the entire wrap.
  3. Next, layer the ingredients in the following order: chicken, Muenster Cheese, lettuce, hardboiled egg and tomato.
  4. Starting at one end, tightly roll the tortilla, tucking ingredients and sides of tortilla as you roll. Slice in half diagonally and serve.
permalink
Tags: Lunch
Showing 11-20 of 650
<   |   1 2 3 4 5 ... 65   |   > »

OUR SPONSORS & PARTNERS

Advertise with us

  • Gluten Detective
  • Look for the Beyond Celiac logo and shop gluten-free with confidence.
  • Gluten-Free Resource Directory


DO YOU THINK YOU MAY HAVE CELIAC DISEASE?

Complete our Celiac Disease Symptoms Checklist today to find out if you could have celiac disease and how to talk to your doctor about getting tested.