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Gluten-Free Recipes


Gluten-Free Recipe of the Week

Sun-Dried Tomato Jam/Relish/Chutney

From Chef Oonagh Williams of Royal Temptations Catering

Sun-Dried Tomato Jam Relish

I picked up the recipe in a store, with recipes using 'Chabasco Bakery' breads, which were not gluten-free breads, but I was curious about the jam ingredients.  When I was a speaker at the 40th Annual Healthy Villi Conference in May, the chef had made a fresh tomato marmalade mixed with chopped smoked chicken on top of cucumber slice and finished with a squiggle of creamy avocado. Very tasty.  He gave me the recipe, so I made it yesterday and it's mellowing.  If it worked, I'll share it with all of you!

Makes 1 cup

Ingredients:

  • 4 oz. of sun-dried tomatoes from a jar (I cut my tomatoes into fine strips.  I prefer to either chop them in advance in a food processor or use an immersion blender once cooked to make more of a smooth paste, so they spread better on crackers, etc.)
  • 2 Tbsp. olive oil (Take oil from the jar, but make sure to cover remaining tomatoes with oil again or they go moldy.)
  • ½ medium onion finely chopped
  • 1 clove garlic, peeled and finely crushed
  • 1 Tbsp. sugar
  • 2 Tbsp. gluten-free wine vinegar
  • ¾ cup water mixed with ½ tsp. gluten-free chicken stock concentrate or gluten-free vegetable bouillon cube or stock.
  • 1/8 tsp. dried thyme leaves. (Be careful, recently dry thyme leaves have been tasting very earthy, almost moldy when I open them.)
  • Salt and pepper to taste
  • 1 tsp. white balsamic vinegar (to keep brighter color than using regular balsamic vinegar)

Directions:

  1. Put 2 cup saucepan over medium heat and add oil and onion.
  2. Cook until onions are soft and beginning to brown at the edges.
  3. Add garlic, sun dried tomatoes, sugar, water with stock concentrate, salt, pepper and thyme. Bring to a boil, reduce the heat and simmer covered until liquid is reduced.  (The recipe quoted 30 minutes covered and then another 5-10 minutes uncovered until a jam-like consistency is reached.  I found it didn't become jam like.  I stopped when 'free' liquid had evaporated which was much quicker than they said. It will evaporate even quicker with a lid, so watch your pan.
  4. Add balsamic vinegar.  Taste and adjust seasoning.
  5. Decant into glass jar, cool and refrigerate to allow flavors to mellow and blend.

Ways to Enjoy: In the summer I would like to add chopped, fresh basil, parsley, chives, garlic chives, lemon thyme even some chopped fresh rosemary for different tastes each time. Make the jam and then add fresh herbs to small quantities to experiment.

I toasted some gluten-free breads, topped them with goat cheese (mix with a little milk to make it more spreadable and less crumbly) and then the sun-dried tomato jam.  Use it as a spread in a sandwich or a condiment for steak, chicken or fish.  Perhaps you can mix it with goat cheese or sour cream for a dip.

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Tags: Appetizers/Snacks

Shrimp and Scallops with Mixed Bell Peppers and Mushroom Cream Sauce

From Chef Oonagh Williams of Royal Temptations Catering

Ingredients:

  • 2 Tbsp. olive oil or butter
  • 1 small onion, peeled and thinly sliced
  • 2 cloves of garlic, peeled and finely crushed
  • 1 small green bell pepper, deseeded and cut into large squares (or half a large pepper)
  • 1 small red bell pepper, deseeded and cut into large squares (or half a large pepper)
  • Half of a 10 or 12 oz. container of regular button mushrooms, cleaned and cut into slices
  • ¼ cup ketchup
  • ½ cup heavy cream
  • 1 Tbsp lemon juice
  • 4 large scallops
  • 6 large shrimp
  • Salt and pepper to taste

Directions:

1. Melt olive oil or butter in 2 quart non-stick pan. Add onions and garlic, and cook over gentle heat until onions are soft and almost transparent. 

2. Add peppers, stir well, cover and leave to cook until they are also tender.

3. Stir in mushrooms, tomato ketchup and salt and pepper and cook over higher heat until mushrooms are softening and releasing their juice.

4. Stir in heavy cream and lemon juice, and simmer over gentle heat for about 5 minutes.  5. While sauce is simmering, season scallops with salt and pepper. Heat a small non-stick skillet and sear scallops on one side for about 2 minutes.

6. Add shrimp and turn the scallops to continue cooking, then turn shrimp.

Tips and Alternatives: This sauce is incredibly versatile, so cook whatever protein you would like - seafood, chicken, pork, etc. You can also leave out the meat for a vegetarian version.

 

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Tags: Dinner

Alice's Brussels Sprouts and Maple Syrup

From Alice Bast, Founder and President of the National Foundation for Celiac Awareness

Roasted Brussels sprouts

Ingredients:

  • Fresh Brussels sprouts, removed from stalk
  • Vegetable oil
  • Maple syrup

Directions:

  1. Preheat oven to 350.
     
  2. Coat Brussels sprouts in oil and place on baking sheet.  Bake in oven for 15 minutes.
     
  3. Remove from oven and drizzle maple syrup over sprouts.  Toss lightly.  Return to oven and bake for another 5 minutes. 
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Tags: Side Dishes, Vegetarian, Vegan, Dairy-Free, Thanksgiving, Holiday

American Popovers (British Yorkshire Pudding)

From Chef Oonagh Williams of Royal Temptations Catering

Makes 6 muffin tops

Ingredients:

  • 3 large eggsGluten-Free Popovers or Yorkshire Pudding
  • ½ cup Oonagh’s Gluten-Free Flour Mix
  • ¼ tsp xanthan gum
  • ¼ tsp garlic powder
  • ¼ tsp dry mustard powder (make sure it’s gluten-free)
  • 2 Tbsp chopped fresh parsley
  • 2 Tbsp chopped green tops of green onions
  • ½ cup milk (whole milk is best)
  • Salt and pepper to taste
  • 2 Tbsp olive oil
  • ¼ stick of butter, melted (optional)

Directions:

1. Preheat oven to 425 degrees.

2. Place 6 muffin tops tray and oil in oven to heat while oven preheats.

3. Whisk eggs in a large bowl until slightly fluffy, about 1 minute.

4. Add flour, xanthan gum, garlic powder, mustard, herbs, milk, salt and pepper to taste and beat just to blend. Let stand for about 5 minutes. Batter should be pourable, but neither runny nor stiff.

5. Remove pan from oven, divide hot melted butter evenly between holes (1 teaspoon in each) and pour in batter, about ¼ cup per hole. Batter will sizzle as it hits hot pan and immediately start forming a skin on edges. The pan must be hot.

6. Immediately put pan in oven and cook for about 15-20 minutes until puddings are deep golden brown, have risen all the way around the pan, normally quite unevenly and very little flat area. The more you bake them, the crispier they become with no soft areas.

7. Remove from oven and immediately serve since they will rapidly deflate. Serve onto a heated plate plus hot gluten-free gravy as they go cold rapidly.

Tips & Alternatives:

For a sweet version to serve at breakfast: Add 1 tsp. vanilla or almond extract, 2 tsp. sugar, and a bit of orange zest. Serve with warmed maple syrup, cinnamon sugar, powdered sugar and melted butter.

 

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Tags: Breakfast, Dinner, Breads, Holiday

Southern Sweet Potato Casserole

From Chef Oonagh Williams of Royal Temptations Catering

Ingredients:

Filling

  • 3 cups cooked and mashed sweet potatoes (about 3 large potatoes, roughly 3 lbs. total weight)
  • 1/3 cup melted butter (I also make this with Earth Balance for a dairy-free version)
  • 1/3 cup sugar - white or light brown
  • 1 Tbsp vanilla
  • 2 extra large or 3 large eggs
  • ½ cup milk (1% is okay; I’ve also made this with lactose-free milk and almond milk) 

ToppingGluten-free sweet potato casserole

Directions:

1. Combine the filling ingredients and mix well. Spread in a greased 9” x 13” pan, two 9” pie plates or one deep 10” pie plate. You can also pour into eight ½-3/4 cup custard cups or ramekins.

2. Mix the topping ingredients and sprinkle over the sweet potato mixture.

3. Bake in a 350 degree oven for 30-40 minutes, depending on dish used for cooking. The casserole rises like a cake and then will deflate on cooling. A wide, shallow dish should be ready in 30 minutes; the deep 10” dish will take 40 minutes.

 

Tips & Alternatives:

Note that if you refrigerate it overnight for baking fresh on Thanksgiving, it will take longer because you are starting with colder ingredients.

For smaller quantities, I use a 2 cup oven proof casserole and only 1 sweet potato and divide ingredients by 3. The casserole is full and should be baked on a baking sheet since the topping may overflow as the sweet potato mix rises.

For smaller quantities, I use a 2 cup oven proof casserole and only 1 sweet potato and divide ingredients by 3. The casserole is full and should be baked on a baking sheet since the topping may overflow as the sweet potato mix rises.

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Tags: Side Dishes, Thanksgiving, Holiday

Gluten-Free Winter Tabbouleh

From Chef Oonagh Williams of Royal Temptations Catering

Gluten-Free Winter Tabbouleh

Ingredients:

Salad

  • ½ cup raw quinoa grain cooked as directed and cooled
  • ½ cup raw cauliflower, divided into tiny florets
  • 3 Tbsp. chopped fresh parsley
  • 2 Tbsp. chopped fresh mint
  • Greens of 2 green onions (scallions, spring onions)
  • ¼ cup chopped, toasted nuts (walnuts are traditional; I prefer cashews)
  • 2 ribs of celery, washed and cut into small slices
  • 1/3 cup of dried cranberries

Dressing

  • ¼ cup regular olive oil
  • 1 tsp. gluten-free Dijon mustard
  • ½ tsp. sugar
  • 1 Tbsp. white Balsamic vinegar
  • 1 Tbsp. fresh lemon juice (You can also replace the 1 Tbsp. of Balsamic vinegar with an additional tablespoon of lemon juice)
  • Salt and pepper to taste

Directions:

1. Combine all dressing ingredients and mix well. Drizzle over cooked quinoa.

2. Add remaining ingredients and stir until the dressing and ingredients are well incorporated. Let sit for an hour or more to let the flavors meld.

Tips & Alternatives:

Add more nuts and feta cheese on top as a finishing touch.

Don’t add spinach - it will wilt and turn brown.

Try adding chopped apple for a fresh bite. Toss it in with some orange slices - the acidity will keep the apple from browning, and it’s better than adding lemon juice mixed with water.

Other quinoa salad options:

  • Make a guacamole version with avocado, fresh mango instead of dried fruit, cilantro and jalapeno.
  • Go Greek with oregano, artichokes and olives.
  • For Italian flavors, try basil, bell peppers and sun-dried tomatoes.

Remember to rinse the quinoa before cooking to get rid of the saponin (natural insect repellent on the quinoa grains) smell and taste. Put quinoa in the sieve and run cold water through it for a few minutes.  I frequently rub the grains at the same time.

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Tags: Side Dishes, Vegetarian, Dairy-Free, Thanksgiving, Holiday

Indulgent Mini Cornbreads

From Oonagh Williams of Royal Temptations Catering

Want more recipes from Chef Oonagh? Keep an eye out for her column in NFCA’s December 2014 newsletter, hitting inboxes on December 4.

I wanted a more indulgent corn bread.  I remember the soft, buttery, cake-like corn breads often served in restaurants that my husband can eat.  Sorry, New England-style is sweet.  My everyday cornbread has fat-free milk or almond milk, olive oil and liquid egg substitute.  Very tasty without the fat calories. This version is just from cornmeal.  I find that I like the “grittiness” of Arrowhead Mills cornmeal, (labeled gluten-free).  Other friends like coarser or smoother corn meals.  Bob's Red Mill make both.  Their version is grittier since it is stone ground, but more nutritious. A coarser corn meal might also make a drier cornbread.

I should remember not to experiment with a recipe when I am busy, with my husband home and back aching.  I ended up making these with 5 oz. 10 Tbsp. of butter instead of the 6 Tbsp. I tell you in the recipe.  So beyond indulgent to evil!  They were very good, but the butter quantity is crazy. So stick with the 6 Tbsp. recipe.  It's still a lot of butter.

Makes 6 mini loaves, a little bigger than 2x4”Gluten-Free Indulgent Mini Cornbreads

Ingredients:

  • 3 oz. 6 Tbsp. (85g) soft butter or substitute, melted
  • 1/3 cup (2+1/2 oz., 70g) sugar
  • 1 egg
  • 1 tsp. (5ml)  gluten-free vanilla extract
  • 1 cup (5 oz., 145g) labeled gluten-free cornmeal
  • 1/2 tsp. baking soda
  • 1/8 tsp xanthan gum (They are crumbly without xanthan gum.  My husband complained, I didn't mind.)
  • ½ cup (120 ml., 4 fl. oz.)  buttermilk (Add 1 tsp. lemon juice to almond milk etc. for dairy-free.  In New Hampshire, we can easily buy “real” buttermilk.)
  • Pinch of salt
  • Maple syrup to finish

Directions:

  1. Preheat oven to 375 degrees and grease 6 cavity mini loaf pan.
  2. Place all ingredients in bowl and beat with an electric mixer for about 2 minutes until creamy and fluffy.  If the mixture looks too stiff, add 1-2 Tbsp. more buttermilk.
  3. Scoop into greased mini loaf pans and smooth surface.
  4. Bake in preheated oven for 15 minutes until risen and golden brown.
  5. Brush tops of warm cornbread with maple syrup.  Of course you can also whip some maple syrup into soft butter to serve with cornbread.

Alternative Suggestions: You can add some chopped jalapeñoes, cheese, herbs, bits of bacon, red pepper.

Watch me on New Hampshire’s ABC TV on Wednesday, November 19, 2014 for something deliciously gluten-free. On Friday, December 12, 2014, I'll be making my gluten-free Kahlua tipsy cake at the producer’s request.  She doesn't mind it's gluten-free, even though she's a wheat eater.

Chef Oonagh's son was diagnosed over 5 years ago with no previous symptoms.  She has non-celiac gluten sensitivity, but with celiac disease markers, and has cousins with celiac disease.  Chef Oonagh is British, has a culinary arts degree, trained in London and Switzerland and lives in New Hampshire. Chef Oonagh will be speaking at the GFAF Expos in Springfield, Massachusetts in October and Dallas, Texas in November.  Chef Oonagh has just returned from speaking and teaching gluten-free cooking classes to a support group in  Dallas  and Fort Worth.  'Like' Chef Oonagh at Gluten Free Cooking with Oonagh on FB where she posts links to her recipes, her Delicious Gluten Free cooking cookbook (over 200 pages), appearances on the local ABC station, products, her classes, and where you can meet her when she speaks at conferences nationwide. E-mail at CookingwithOonagh@yahoo.com.

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Tags: Breads, Thanksgiving, Holiday

Ladyfingers

From Chef Oonagh Williams of Royal Temptations Catering

Makes about 24 ladyfingers

This is based on a regular flour recipe from my friend Cheryl Emerson, a pastry chef instructor at Milford High School’s Culinary Arts Department. I’ve adapted it to be gluten-free.

Ingredients:

  • 2 large eggs, separated
  • ¼ cup granulated sugar - superfine if you have it
  • ¼ cup powdered sugar
  • ½ tsp vanilla
  • Pinch of salt
  • ½ cup gluten-free flour or cornstarch (I actually use ½ cup less 1 Tbsp)
  • ½ tsp baking powder

Directions:

1. Preheat oven to 350 degrees.

2. Line baking sheet with parchment paper or non-stick liner. Get out pastry piping bag with a ½ inch plain piping tube. You can also use a large Ziploc bag with the corner cut off to make ½ inch opening.

3. In a large bowl, whisk egg whites until they are stiff. Add half of the granulated sugar and whisk until stiff again. Fold in remaining half of granulated sugar.

4. In separate bowl, whisk egg yolks, powdered sugar, vanilla and salt until thick and creamy and lighter colored.  About 4 minutes.

5. Gently fold egg yolk mix into egg white mix, taking care not to deflate.  Use a large stainless steel spoon and fold in figure 8 motion. Do not over mix since you will be adding flour mix.

6. Mix together flour and baking powder and sift onto egg mix and gently fold in. Scrape down sides gently with spatula and reach to bottom of bowl with spatula so everything is mixed in, but still keeping fluffiness. This is not a time to beat vigorously.

7. Gently spoon mix into piping bag and pipe roughly 3” long fingers onto lined sheet, leaving about 2” between each finger. 

8. Bake in 350 degree oven for about 10 minutes until ladyfingers are risen, rounded and light golden brown.

9. Remove from oven and let cool before you try to remove ladyfingers from baking sheet. These are soft ladyfingers.  For crispy/dry ladyfingers, cook additional 5-10 minutes, taking care that they do not get too brown.

Tips & Alternatives:

To make a pie crust, cook the ladyfingers to crispy/dry point, then cool and crumble.

For a sponge cake: Grease and line a 9” cake pan. Gently spoon batter in and bake at 350 degrees for about 20 minutes. Cake should be well risen, light golden brown and softly firm to the touch.

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Tags: Dessert, Thanksgiving, Holiday

Nancy's Cranberry-Orange Relish

Ingredients:

  • 1/2 cup water
  • 1/2 cup orange juice
  • 1 cup granulated sugar
  • 1 lb. whole cranberries
  • 2 Tbsp. grated orange rind

Directions:

  1. In a 3- or 4-quart saucepan, stir the water, orange juice, and sugar together until the sugar is thoroughly dissolved.
     
  2. Add the cranberries, bring to a boil and cook for 3 to 5 minutes, stirring occasionally, until the skins of the berries begin to pop and the berries are tender but not mushy.  Do not overcook them.
     
  3. Remove the pan from the heat and stir in the orange rind.  Transfer the mixture to a serving bowl, let cool, and then chill for at least an hour or two before serving.
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Tags: Side Dishes, Thanksgiving, Holiday

Orange Cranberry Cake

From Oonagh Williams of Royal Temptations Catering

Cranberrt Orange Cake

Want more recipes from Chef Oonagh? Keep an eye out for her column in NFCA’s December 2014 newsletter, hitting inboxes on December 4.

This recipe came by way of my gluten-free physical therapist, Linda, from her aunt Mary Waliszak from a newspaper 50 years ago. I just added orange to the batter. Linda says she makes it one for one with Pamela's Baking and Pancake Mix.  I found I liked to add a bit more baking powder.  Remember, Pamela's already contains raising agents. The recipe says 1-2 cups of whole fresh cranberries.  Linda doesn't have a sweet tooth so she uses 2 cups cranberries.  Another friend with young children uses only 1 cup of cranberries.  I went the happy medium and used 1+1/2 cups and my husband thought it had too much of 'sour' cranberry tang – I didn't.  Also, with 1+1/2 or 2 cups of cranberries, it is much moister than with 1 cup. You could always add a bit more sugar or dates if you want to use 2 cups cranberries.

Makes 1 Bundt pan, muffins, or two 8x4 loaf pans

Ingredients:

  • 2+1/4 cup (9 oz., 255g) Pamela's Gluten-Free Baking and Pancake Mix.
  • 1 cup (7 oz.) sugar
  • ¼ tsp. salt
  • ½ tsp. gluten-free baking powder
  • 1 cup (4 oz., 100g) chopped nuts
  • 1 cup (4+1/2 oz., 130g) chopped dates
  • 1-2 cups whole fresh cranberries (4-8 oz., 110-220g)
  • 2 eggs beaten
  • Grated zest of a large orange or 1 Tbsp. (15 ml) orange extract – my choice
  • 1 tsp. (5 ml) gluten-free vanilla extract – my choice
  • 3/4 cup (180 ml., 6 fl. oz.) oil (I use regular olive oil)
  • 1 cup (240 ml., 8 fl. oz.) buttermilk

Glaze:

  1. Mix ½ cup (120ml) thawed orange juice concentrate and ½ cup sugar. (I also used orange marmalade and orange juice.)

Directions:

  1. Preheat oven to 350 degrees
  2. Mix all dry ingredients together in an 8 cup (2 liter) bowl
  3. Add eggs, oil, extracts and buttermilk and mix well.
  4. Pour into greased and gluten-free floured tube pan or two 8x4 loaf pans.  I used a regular 10 cup bundt pan.
  5. Bake for 1 hour – check time at 50 minutes as each oven varies. Cake is lovely golden brown, softly firm, pulling away from the sides, didn't dome.
  6. Remove from oven, and let stand until lukewarm.  It has a tendency to crumble while warm and cuts best when totally cold.
  7. Remove from pan and brush or drizzle with orange glaze.

Watch me on New Hampshire’s ABC TV on Wednesday, November 19, 2014 for something deliciously gluten-free. On Friday, December 12, 2014, I'll be making my gluten-free Kahlua tipsy cake at the producer’s request.  She doesn't mind it's gluten-free, even though she's a wheat eater.

Chef Oonagh's son was diagnosed over 5 years ago with no previous symptoms.  She has non-celiac gluten sensitivity, but with celiac disease markers, and has cousins with celiac disease.  Chef Oonagh is British, has a culinary arts degree, trained in London and Switzerland and lives in New Hampshire. Chef Oonagh will be speaking at the GFAF Expos in Springfield, Massachusetts in October and Dallas, Texas in November.  Chef Oonagh has just returned from speaking and teaching gluten-free cooking classes to a support group in  Dallas  and Fort Worth.  'Like' Chef Oonagh at Gluten Free Cooking with Oonagh on FB where she posts links to her recipes, her Delicious Gluten Free cooking cookbook (over 200 pages), appearances on the local ABC station, products, her classes, and where you can meet her when she speaks at conferences nationwide. E-mail at CookingwithOonagh@yahoo.com.

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Tags: Dessert, Thanksgiving, Holiday
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