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Gluten-Free Recipes


Gluten-Free Recipe of the Week

Chocolate Covered Brownie Bites

 

Courtesy of Enjoy Life Foods.


Makes 25 brownie bites

Ingredients:

  • 1 box Enjoy Life Foods Brownie Mix
  • ​2 Tbsp. sunflower seed oil
  • ¾ cup water
  • 1 bag Enjoy Life Foods Dark Chocolate Morsels

Directions:

  1. Preheat oven to 350˚ F and lightly coat an 8x8 baking pan with oil.
  2. Combine Brownie Mix, oil and water in a bowl and stir until evenly combined.
  3. Bake at 350˚ F for 35-40 minutes.
  4. Once cooled, cut into 25 squares and place onto parchment-lined baking sheet.
  5. Chill in freezer for at least one hour.
  6. Melt the Dark Chocolate Morsels in a large bowl.
  7. Dip the Brownie Bites into the melted Dark Chocolate Morsels and place back on the baking sheet.
  8. Set in freezer for 10-15 minutes.

See how it's made!

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Tags: Dessert

Caribbean Chowder

From Chef Oonagh Williams of Royal Temptations Catering

Ingredients:

  • 1 large onion, peeled and finely chopped
  • 2 tbsp olive oil or butter
  • 2-4 cloves of garlic, peeled and finely crushed
  • 1 lb. tomatoes, peeled (or 1 large can of tomatoes)
  • 2-3 roasted whole red peppers, peeled, deseeded and roughly chopped (opt for large peppers over small; if using jarred peppers, select the equivalent of 2-3 whole peppers)
  • 8 oz. can tomato sauce
  • 1 cup water
  • ¼ tsp dried thyme
  • 1 tsp smoked sweet paprika
  • Grating of fresh nutmeg, salt and pepper to taste
  • 14 oz (15 or 16 oz is fine) can of unsweetened coconut milk (Do not use the kind designed for Pina Coladas – it is too sweet. Don’t use lite coconut milk – you will be disappointed with the results.)
  • 1 tsp coconut rum (optional - for gluten free I use original rum, not flavored)
  • 8 oz boneless skinless mahi mahi (or salmon, or lobster) fillets cut into small cubes
  • 3 large scallops (about 1/3 lb), cut into 8 pieces each - cut scallops into two circles, then quarter each circle
  • 4-8 oz lump crabmeat (If using imitation, make sure it’s gluten-free)
  • About 12 (½ lb) peeled raw shrimp, well rinsed and drained

Directions:

1. Gently heat oil in a large pan or pot. Add onions and garlic, cook covered over gentle heat until onions soften - at least 5 minutes.

2. Add tomatoes, tomato sauce, water and roasted red peppers and continue to cook covered over gentle heat for about 10 more minutes. The onions must be really soft or they won’t purée to a smooth sauce.

3. Add thyme, nutmeg, salt and pepper, and paprika. Purée mixture in the pan with an immersion blender. You can also pour the mixture into a blender or food processor, then transfer back to the pot once pureed.

4. Add coconut milk and rum and gently heat until liquid is bubbling gently at the edges.

5. Add mahi mahi, scallops and shrimp. Return soup to a very gentle simmer and cook for about 3 minutes.

6. Turn off heat, add crab and stir well. Allow soup to sit for about 5 minutes until all fish is cooked through but not tough. Taste, adjust seasoning, and serve. 

Tips & Alternatives:

This recipe is versatile, so swap in your favorite fish or seafood to meet your tastes.

The pureed onion creates a creamy base for this soup. It’s a trick you can apply to other soups and chowders

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Tags: Soups/Stews

Shrimp with Roasted Tomatoes, Garlic and Feta

Courtesy of Beyond Celiac Blogger Ambassador Jackie Ourman of Celiac and Allergy-Friendly Epicurean (C.A.F.E.) 

Ingredients: Shrimp with Tomatoes and Feta

  • 1 lb. shrimp, peeled and deveined 
  • 8 Campari tomatoes, quartered 
  • 4 garlic cloves, minced 
  • 1 Tbsp. olive oil 
  • 1/2 cup crumbled feta cheese 
  • 1 Tbsp. chopped fresh parsley 
  • 1 lemon, divided 
  • Salt and pepper to taste 

Directions: 

Visit C.A.F.E. here for the full set of directions

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Tags: Dinner

Creamy Artichoke and Bacon Pesto Dip

Courtesy of Crunchmaster and Andrea Mason and Taka Hotani

Ingredients:

  • 3 oz. container of prepared basil pesto
  • 1/4 cup bacon bits
  • 4 medium canned artichoke hearts, chopped
  • 2 tsp. heavy whipping cream

Directions:

  1. In a small bowl, mix together the pesto, bacon bits and chopped artichoke.
  2. Add in the heavy cream. Mix again until smooth and well-blended.
  3. Transfer to serving dish and serve with your favorite Crunchmaster® Crackers.
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Tags: Appetizers/Snacks

Caramelized Onion and Gorgonzola Gluten-Free Pizza

Venice Bakery Logo



Courtesy of Venice Bakery 

 

 


Ingredients:

  • 2 12" Venice Bakery Gluten-Free Pizza CrustsCarmelized Onion and Gorgonzola Gluten-Free Pizza
  • 2 Tbsp. Butter
  • 2 large Vidalia onions, sliced
  • 1 tsp. sugar
  • 1 tsp. brown sugar
  • 1 lb. gorgonzola cheese, crumbled
  • 1 Tbsp. fresh rosemary leaves, chopped
  • Salt and pepper to taste

Directions:

  1. In a large sauté pan, melt butter over medium heat. Sauté onions in butter until the onions. Add sugar, brown sugar, rosemary, and salt and pepper to taste. Sauté until are soft and dark brown, approximately 20 minutes. 
  2. Preheat oven to 425 °F.
  3. Spread onions evenly over the crusts, and top with crumbled gorgonzola and rosemary. 
  4. For best results use pizza screen. If you do not have a pizza screen, place on lightly greased baking sheet. 
  5. Bake for 10 to 12 minutes, or until done.
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Tags: Dinner, Vegetarian

Spring Lamb Kebabs


Courtesy of Allergic Living

Serves 4-6

Ingredients:

  • 4 cups lamb shoulder, diced
  • 12 crimini (brown button) mushrooms
  • 12 red pearl onions, peeled

Marinade:

  • 2 tsp. ground cumin
  • 2 tsp. fresh rosemary, chopped
  • 1 Tbsp. fresh thyme, chopped
  • 2 tsp. paprika
  • 3 Tbsp. gluten-free soy sauce or wheat-free Tamari (optional)
  • 1/4 cup olive oil
  • Pinch salt
  • Pinch pepper
  • 6-8 large metal skewers

Directions:

  1. In a large bowl, combine marinade ingredients and mix thoroughly. Add lamb, mushrooms and onions to marinade. Coat well and set aside for one hour.
  2. Pre-heat barbecue, grill or broiler to medium-high.
  3. Thread lamb, mushrooms and onions onto skewers in an alternating pattern.
  4. Cook kebabs, turning frequently until done, approximately 6-8 minutes. Serve with saffron rice.
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Tags: Dinner, Dairy-Free

Grilled Ham, Apple and Raisin Bread Sandwich

Three Bakers Logo
Courtesy of  Three Bakers 


Ingredients:Grilled Ham and Apple Raisin Sandwich

  • 2 slices Three Bakers Raisin Bread Oil or butter for spreading
  • 2 to 3 slices thinly sliced gluten-free deli ham
  • 4 thin slices of a cooking apple, such as Granny Smith or Harlson Thinly sliced Colby jack or cheddar cheese
  • 1 1/2 Tbsp. apple butter, optional

Directions:

  1. Oil or butter the outside of two slices of Three Bakers Raisin Bread. Layer with ham, apple slices and cheese. If desired, spread apple butter on the inside of the bread slices before cooking for added sweetness and spice.
  2. In a small skillet over medium heat, grill sandwich on both sides until bread is toasted and cheese is melted. Enjoy!
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Tags: Lunch, For Kids

Sweet Potato Fries

Crunchmaster logo Courtesy of Amie Valpone of The Healthy Apple & Crunchmaster 

 

Makes 6 servings 

Ingredients:Sweet Potato Fries

  • 2 lbs. large sweet potatoes
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. white balsamic vinegar
  • 2 Tbsp. ground flax seeds
  • 1 box Crunchmaster Roasted Garlic Multi-Seed Crackers, crushed

Directions:

  1. Preheat oven to 425 degrees F.
  2. Clean potatoes; cut lengthwise into fry-like shapes.
  3. In a large bowl, toss sweet potato fries with olive oil, vinegar, flax seeds and Crunchmaster cracker crumbs.
  4. Arrange potato fries in a single layer on baking sheet.
  5. Bake for 25- 30 minutes or until golden brown and crispy.
  6. Remove from oven; serve warm with gluten-free honey mustard, hummus or salsa.
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Tags: Appetizers/Snacks, Side Dishes, Vegetarian

Gluten-Free Chicken or Turkey Pot Pie

From Beyond Celiac Blogger Ambassador Annette Pugliese of Best Life Gluten-Free

Makes 4 individual pot pies in 16 oz. stoneware bowls

Ingredients: Gluten-Free Chicken or Turkey Pot Pie

  • 1 gluten-free pie mix or frozen crust
  • 2 cups cubed white meat chicken or turkey (See note below recipe for “from scratch” directions)
  • 2 sliced carrots, peeled then sliced into ¼ inch pieces
  • 2 potatoes,
  • ½ cup celery, minced
  • 1 cup frozen peas (You can use less if you don’t really like peas. No defrosting is needed)
  • ¼ cup onion
  • 1/3 cup butter or dairy substitute
  • ½ cup gluten-free all-purpose flour
  • 2 Tbsp. cornstarch
  • ¼ tsp. salt
  • Dash black pepper
  • Dash garlic powder (Don’t go heavy on the Garlic Powder)
  • Dash Italian seasoning (The pre-mixed jar includes a combination of thyme, sage, oregano, basil, savory, garlic, marjoram. (No need to buy that jar. Use a pinch of whichever of these you have.)
  • 2 cups gluten-free chicken broth
  • 2/3 cup milk or milk substitute, like coconut milk

Directions:

  1. Either make the crust following box directions & chill for a couple of hours; or defrost a frozen crust and then remove gently from the tin. Put on a gluten-free floured board or surface.
  2. Chop the meat into cubes at a size you like. Set aside.
  3. In a medium pot, put water enough to cover the carrots, potatoes and celery. Cook until the potatoes are just getting soft. Don’t cook too long. We don’t want mashed potatoes. Just until a knife easily slides into a potato. Add the peas at the last minute and cook all together for only 2 minutes more. Drain. Set aside.
  4. In a saucepot, sauté the onion in the butter until just softened. Not browned.
  5. Add the flours, spices and make a roux (paste). Keep stirring until no lumps.
  6. Add the broth and milk. Continue to stir perhaps using a whisk. 
  7. At that point, sauce is creamy and no lumps are seen. Add the veggies that you drained and the meat of choice. Stir to combine and keep combining as you stir. Set aside away from the stove.
  8. On that floured surface, flatten the dough with a floured rolling pin. Truly, if you don’t have a pin, use a round bottle or tall jar that you put some flour on so as to avoid sticking of the dough.
  9. If the dough breaks apart, no worries. It’s easily joined again with a dab of water on your fingertip, press together pieces to re-join.
  10. Take the bowls, ladle the veggies/sauce into each and then place the crust on top. No greasing of the bowl is necessary. With a knife make 2 slits in each to vent the steam inside as it bakes.
  11. Bake at 375 degrees for about 45 minutes, until edge is golden and center seems dry and flaky. Cool for 10 minutes because it’s piping hot!

Note:

If using raw chicken breasts, poach first until cooked. Place in a frypan with water to cover. Add a pinch of salt and pepper, dash of garlic powder and simmer on very low until cooked. It will remain beige in color. We want tender pieces, not crispy like a grilled piece would render.

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Tags: Dinner

Cheesy Rice Skillet

Courtesy of Beyond Celiac Blogger Ambassador Cindy Gordon of Vegetarian Mamma

Ingredients: Cheesy Rice Skillet

  • 1 Tbsp. olive oil
  • 1/2 cup onion, diced
  • 1/2 cup bell pepper, diced
  • 1 cup frozen corn
  • 1 can of black beans, drained
  • 1/2 cup black olives, diced
  • 1 Tbsp. gluten-free taco seasoning 
  • 1 Tbsp. taco sauce (or hot sauce) 
  • 1/3 cup sour cream
  • 2 cups cooked rice (follow directions on package)
  • 1 cup shredded Mexican cheese 

Directions: 

  1. Heat oil in skillet over medium heat. Saute onion and bell pepper until soft. 
  2. Add in frozen corn, black beans, black olives, taco seasoning, taco sauce, sour cream and rice. Stir until well combined. 
  3. If you are using a case iron skillet or oven safe skillet, place skillet into the oven. Bake at 350 F for 15 minutes. 
  4. Remove from your oven, sprinkle cheese on top. Put back in oven for 3 minutes or until cheese is melted. 
  5. Enjoy! 

Notes: 

  • Be sure to use an oven safe skillet or an oven safe casserole dish. 
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Tags: Dinner, Side Dishes, Vegetarian
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