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Gluten-Free Recipes


Gluten-Free Recipe of the Week

Chicken Waldorf Salad

From Chef Oonagh Williams of Royal Temptations Catering

I came up with this recipe many years ago as relief from a sticky summer. I was getting fed up with meat from the grill plus salad for dinner, so I threw together some favorite foods and ended up with this: a variation on Waldorf Salad.  I’ve even found that kids who don’t normally like fruit will eat bowls of this salad.

Ingredients:Gluten-Free Chicken Waldorf

  • 1½ lbs. cooked chicken breast cut into 1-2” cubes (You can also use deli chicken or turkey cut thick, store-bought roasted chicken or leftover barbecue chicken. Check that any store-bought meat is gluten-free.)
  • 3 Granny Smith or Gala apples, peeled, cored and cut into small dice.
  • About 1 c seedless grapes, preferably red or black for color. Cut large grapes in half.
  • 3 stalks of celery. Washed, quartered lengthwise and cut into ¼ “ dice
  • ½ c chopped walnuts, salted peanuts, or cashews
  • ½ c raisins – I prefer golden raisins  for color
  • 1 x 6 oz carton of Greek Style lemon yogurt (Chobani is gluten-free)
  • ½ c mayo – lite is fine

Directions:

1. Mix mayo and lemon yogurt together.  

2. Add diced apples and turn until well covered by dressing.  Even after 24 hours I find that the apples don’t discolor in this salad.

3. Add the rest of the ingredients and mix well. Taste and adjust seasoning. If the yogurt or fruit are particularly tart, you can add honey or other sweetener to balance the flavor.

4. Add nuts right before serving. Nuts will soften and lose their crunch if they sit in the dressing for too long.

5. Serve with mixed salad for a wonderfully refreshing meal that is also special enough to be served to friends. My savory cheese breads from the January issue would complement this meal.

Tips/Alternatives: Note that I don’t add salt or pepper, as I don’t find it is necessary. For some variation, try adding bell peppers or dried apricots or even fresh nectarines. For a sweet touch, top the salad with whipped cream.

To cook the chicken from scratch, put about 1+1/2 lbs. boneless, skinless chicken breast (about 3 portions) in a saucepan with hot tap water to cover. Cover and bring slowly to a boil on the top of the stove. Turn heat to low and simmer for about 7 minutes. Turn the heat off and leave the meat to cool down with the water. Cooking time may vary based on the size of the breasts as well as pan size and original temperature of meat. This results in very moist, tender meat with very little heating of the kitchen.  Do check that the meat is cooked all the way through before using.

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Tags: Lunch, Dinner

Blazing Buffalo Chicken Lettuce Wraps


Courtesy of Boar's Head

 

Makes 1 wrap.

Ingredients:

  • 2 slices Boar’s Head Blazing Buffalo® Chicken, sliced ¼” thick into matchsticks
  • 1 radicchio leaf
  • ½ radish, cut into wedges
  • 3 slices English cucumber
  • 1 pear-shaped yellow tomato
  • 2 thin ribbons of carrots
  • 1 Tbsp. Boar’s Head Blue Cheese Crumbles

Dressing Ingredients:

  • ½ cup mayo
  • ¼ cup milk
  • ¼ cup diced scallions or chives

Directions:

  1. Lay lettuce leaves on a flat, clean work surface. Place the Blazing Buffalo® Chicken onto the bottom of the lettuce, followed by the tomato, cucumber and carrots.
  2. Sprinkle the Blue Cheese Crumbles over the top of the wrap.
  3. Dressing for dipping can be served on the side. 
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Gluten Free Fontina Cheese Scones

Boar's Head logo
Courtesy of Boar's Head

 

Ingredients:Gluten-Free Fontina Scones

  • 1 cup gluten-free cornmeal
  • ⅓ cup sorghum flour
  • ¼ tapioca starch
  • 1 tsp. xanthan gum
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • 1 stick butter, cold
  • 6 oz. Boar’s Head Fontina Cheese, grated
  • 2 egg yolks
  • ¾ cup milk
  • 1 tsp. thyme
  • ½ tsp. chopped rosemary

Directions:

  1. Preheat the oven to 350 degrees.
  2. In a large bowl, add all dry ingredients.
  3. Whisk to blend.
  4. Add cold butter and cut into flour with pastry blender.
  5. In a small bowl add milk, egg yolks, and spices.
  6. Pour into dry ingredients and mix.
  7. Place a piece of parchment paper on a baking sheet.
  8. Put dough in middle and press into a circle shape about 1 inch thick.
  9. Cut sections in the raw dough.
  10. Bake for 20-25 minutes until done.
  11. Serve either warm or cold.
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Slow Cooker Pulled Pork with Creamy Coleslaw

 

Courtesy of Three Bakers

 

 

Makes 8 servings

Ingredients:

Pulled Pork Sandwiches

  • 2 medium onions, cut in half and thinly sliced
  • ½ cup gluten-free ketchup
  • ¼ cup cider vinegar
  • ⅓ cup packed brown sugar
  • ¼ cup tomato paste
  • 1½ Tbsp. paprika
  • 2 Tbsp. gluten-free Worcestershire sauce
  • 2 Tbsp. gluten-free prepared mustard
  • 4 cloves minced garlic
  • 1½ tsp. ground black pepper
  • 3 lbs. fresh boneless pork roast, cut into 3 pieces
  • 2 packages gluten-free Three Bakers Whole Grain Hamburger Buns

Creamy Coleslaw

  • ½ cup gluten-free mayonnaise
  • 1 Tbsp. apple cider vinegar
  • 1½  tsp. sugar
  • Coarse salt and ground pepper, to taste
  • ½ small green cabbage, thinly sliced (about 5 cups)
  • ¼ small red cabbage, thinly sliced (about 3 cups)


Directions:

  1. In a slow cooker, stir together onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, garlic and pepper. Add pork to sauce mixture in crock, turning to coat well with sauce. Cover slow cooker with lid and cook on low setting for 8 to 10 hours or until pork is very tender.
  2. Transfer pork to a large bowl or rimmed platter. Pull pork into shreds with 2 forks, discarding any fat that needs to be removed. Return shredded pork to slow cooker and toss with thickened sauce to combine.
  3. Make creamy coleslaw: In a bowl, mix together mayonnaise, vinegar, sugar, salt and pepper. Add sliced cabbage. Mix cabbage with sauce until well combined.
  4. Assemble sandwiches: Spoon pulled pork onto the bottom half of the Three Bakers Whole Grain Hamburger Buns. Top with a scoop of coleslaw and the bun tops. Serve remaining coleslaw on the side.
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Grilled Shrimp Tacos

 

Courtesy of Rudi's Gluten-Free Bakery

 

 

Makes 4 servings.

Ingredients:

  • 1 package Rudi’s Gluten-Free Bakery™ Plain Tortillas
  • 1 lb. shrimp, peeled and deveined
  • 1 lime
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1 clove garlic, chopped
  • 3 cups shredded green and purple cabbage
  • 2 Tbsp. canola oil
  • 1 Tbsp. olive oil
  • Fresh cilantro
  • Salt and pepper to taste
  • ¼ cup mayonnaise
  • ¼ cup milk
  • ½ tsp. vinegar
  • 1 tsp. sugar
  • ¼ tsp. salt
  • ¼ tsp. cayenne pepper​

Directions:

  1. In a large mixing bowl, combine mayonnaise, vinegar, salt, sugar and cayenne pepper. Add in shredded cabbage and toss together. Refrigerate for at least 30 minutes.
  2. In a gallon-sized plastic bag, combine shrimp, olive oil, cumin and chili powder. Coat well and allow to marinate at least 30 minutes.
  3. Heat canola oil in a large skillet on medium heat. Add minced garlic and allow to cook about 1 minute.
  4. Add shrimp to skillet and cook about 4-5 minutes or until completely opaque, remove from heat and let cool.
  5. Layer shrimp and cabbage slaw on gluten-free tortilla and garnish with cilantro and squeeze of lime juice.
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Thai Eggplant Stir-Fry

Courtesy of Crunchmaster

 

Ingredients:

  • 1 cup coarsely ground Crunchmaster® Original Multi-Seed Crackers
  • 1 avocado, sliced
  • 1 Tbsp. olive oil
  • 1 tsp. mustard seeds
  • 1 tsp. cumin seeds
  • 2-3 green chilies, chopped
  • 2-3 cloves of garlic, chopped
  • 1 Tbsp. fresh grated ginger
  • 1 large onion, finely sliced
  • ½ tsp. turmeric powder
  • 1 lb. round green Thai eggplant, sliced
  • Lemon juice to taste

Directions:

  1. Heat olive oil in a large pan. When it becomes hot, add mustard and cumin seeds.
  2. Next, add green chilies, garlic, ginger, onion and turmeric powder. Fry for 1 minute.
  3. Add eggplant and salt. Stir continuously on high heat for 2 minutes.
  4. Finally, add lemon juice and coarsely ground Crunchmaster® Crackers. Immediately remove from heat.
  5. Let the stir fry cool for a while. Add sliced avocado before serving. For a spicier dish, feel free to add 1 tsp. of red chili powder.
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Cornmeal Waffles as an Open Sandwich, Fajita Base

From Chef Oonagh Williams of Royal Temptations Catering

Cornmeal Waffle Sandwich

I saw the original recipe for cornmeal waffles on the Jones Dairy Farm website (all their meats are certified gluten-free and I actually cooked with them back in my wheat days). The original recipe included sausage, cheese and hot spices in the cornmeal batter.  We found that we preferred just the basic cornmeal waffle, and then topped it in different ways.

Cooked waffle in a toaster makes a good base for ham and cheese open sandwich.  Cook onions and peppers together with some meat, sour cream and cheese and use the waffle as a base for a fajita-style flat waffle. 

This is a very mild waffle, so if you want spice, add it to your liking. My husband and I even enjoyed it with maple syrup on top served with fried eggs and sausage.

Makes about 6 4-inch Belgian waffles. 

Ingredients:

  • 2 eggs or ½ cup (120 ml, 4 fl oz.) gluten-free egg substitute
  • ½ cup (240 ml, 8 fl. oz.) buttermilk (or milk with lemon juice added)
  • 1 tsp. (5 ml) gluten-free baking powder
  • 1/2 tsp. (3 ml) baking soda (bicarbonate of soda)
  • ¼ tsp. xanthan gum
  • ½ cup (2+1/4 oz.) cornmeal (I use Arrowhead Mills gluten-free cornmeal since I think other gluten-free cornmeals are either finer or coarser.  Your choice.  I think a coarser cornmeal will need more liquid, otherwise it will be too dry.)
  • ½ cup (2+1/4 oz.) Oonagh's Gluten-Free Flour Blend (below)
  • 1/4 tsp. salt
  • ¼ cup (60 ml, 2 fl. oz.) oil (I use regular olive oil)
  • 2 Tbsp. (30 ml, 1 oz.) sugar
  • 1 tsp. (5 ml) gluten-free vanilla extract

Directions:

  1. Turn waffle iron on to heat.
  2. Beat eggs or egg substitute with electric mixer until fluffy (1-2 minutes).
  3. Add rest of ingredients and lightly beat to blend.  Leave to stand for 1-2 minutes as batter will thicken as it stands. Do not make batter in advance as baking soda activates (starts to bubble and rise) when it is mixed with liquid, then stops working.
  4. Spray waffle iron with gluten-free non-stick spray and cook waffles according to waffle iron directions. My waffle iron cooks in a little over 3 minutes.  Go for light golden brown, not dark brown. They are very light and crispy when fresh. New waffle irons need spraying normally with each amount of fresh batter. Often with egg substitute due to lack of fat from no egg yolk, waffles will stick if iron is not sprayed.
  5. Serve immediately or let cool, cover, refrigerate and then toast for breakfast.

Note from Oonagh: You can also make tiny waffles by just putting small spoonfuls of batter onto waffle iron so they can take the place of crostini or croûtes.  Crisp in oven when guests arrive and serve with peppadew dip, shrimp and peppadew etc.

To make a small quantity of Oonagh’s Gluten-Free Flour Mix:

  • ½ cup potato starch
  • ¼ cup tapioca starch
  • 2 Tbsp. millet flour
  • 2 Tbsp. sorghum flour
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Tags: Lunch, Dinner, Appetizers/Snacks

BBQ Chicken and Pineapple Pizza

 

Courtesy of Venice Bakery

 

 

 

Ingredients:

  • 1 12" Venice Bakery Gluten-Free Pizza Crust
  • ¼ cup cooked boneless, skinless chicken breast, diced
  • ¼ cup caramelized pineapple, diced
  • ½ cup BBQ sauce
  • 1 cup mozzarella cheese, shredded
  • 2 Tbsp. caramelized red onion, diced 
  • 2 Tbsp. fresh cilantro, chopped

Directions:

  1. Preheat oven to 425° F.
  2. Spread BBQ sauce evenly on pizza crust. 
  3. Top pizza with cheese, chicken, pineapple and red onion. 
  4. Bake for 10 to 12 minutes, or until crust is golden brown.
  5. Garnish with cilantro, let cool for 1 minute, cut and enjoy.
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Chicken and Vegetable Pot Pie with Nutty Crust


Courtesy of Blue Diamond

 

 

Ingredients:

Pot Pie Filling

  • 2 Tbsp. butter
  • 1 cup coarsely chopped onion
  • 3 cups gluten-free chicken stock or reduced sodium broth
  • ½ cup Blue Diamond Unsweetened Original Almond Breeze
  • ⅓ cup cornstarch
  • ½ tsp. dried thyme
  • ¼ tsp. dried rosemary, crushed between your fingers
  • ¼ tsp. poultry seasoning
  • ¾ lb. boneless, skinless chicken breasts, cut into 2” chunks
  • 1 cup each: tiny baby carrots, sugar snap peas and small, quartered mushrooms
  • ½ cup corn

Nut-Thins® Pastry Crust

  • 1 (4.25 oz.) box Blue Diamond Almond Nut-Thins
  • 6 Tbsp. Blue Diamond
  • Unsweetened Original Almond Breeze
  • 2 Tbsp. cornmeal
  • 2 Tbsp. butter, melted
  • ¾ tsp. sea salt
  • 1 egg
     

Directions:

  1. Melt butter in a large saucepan over medium heat.
  2. Add onion and sauté for 5 minutes. Add stock, ½ cup Breeze, cornstarch and seasonings. Whisk until cornstarch is incorporated and mixture starts to boil. Add chicken to pan and return to a boil.
  3. Reduce heat and simmer, covered, for 45 minutes.
  4. Remove cover and cook until sauce is thickened and chicken is tender.
  5. Coarsely shred chicken with 2 forks, then stir in vegetables and cook until bubbly.
  6. Preheat oven to 400° F and lightly grease a 9” shallow baking dish or deep dish pie plate.
  7. Process Nut-Thins in a food processor until very finely chopped. Add remaining topping ingredients and process until a dough forms.
  8. Let stand for a few minutes to firm up, then roll out between 2 pieces of parchment or waxed paper to fit the size of your baking dish.
  9. Remove top piece of paper and flip dough over onto filling. Remove remaining piece of paper.
  10. Bake for 15 minutes or until mixture is very bubbly.
  11. Broil for 3-5 minutes to brown and crisp the top.
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Tags: Dinner

Veggie Potato Skins

 

Courtesy of Allergic Living and Kim Lutz


Makes 14-20 potato skins

Ingredients:

  • 7 large or 10 medium russet potatoes
  • 1 medium head of cauliflower
  • 2 Tbsp. olive oil and additional oil for coating potatoes
  • 1 tsp. salt
  • 4 cloves garlic
  • 6 Tbsp. unsweetened dairy-free rice, hemp or coconut milk beverage
  • 1 1/2 tsp. smoked paprika
  • 2 Tbsp. minced chives

Directions:

  1. Preheat oven to 400° F. Scrub potatoes and bake 1 hour or until tender when pierced with a fork.
  2. While potatoes bake, remove stem and leaves from cauliflower and cut into small florets.
  3. Carefully smash each garlic clove with the side of a chef’s knife or a mallet; remove skins.
  4. In a large bowl, combine cauliflower florets and smashed garlic with 2 Tbsp. olive oil. Spread in a single layer on a baking sheet and place in oven with potatoes. Bake 30 minutes. Do not turn oven off.
  5. When potatoes are cool enough to handle, slice in half lengthwise. Scoop out most of the potato flesh (reserve to make mashed potatoes or use in another recipe) leaving 1/4-inch thick shells. Lightly oil each potato skin, inside and out. Place each, cut side down, on a baking sheet and bake 10 minutes. Turn potato skins cut side up and bake 5 minutes.
  6. Place cooked cauliflower and garlic in a blender or food processor with milk beverage. Puree until smooth. Evenly spread cauliflower puree in each potato skin well. Liberally sprinkle with smoked paprika. If making ahead, the potato skins can be covered and chilled at this stage.
  7. When ready to serve, broil the potato skins 2-3 minutes in the oven, or until heated through and lightly browned on top. Sprinkle with chives.
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Tags: Appetizers/Snacks, Side Dishes, Vegetarian
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