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Gluten-Free Recipes


Gluten-Free Recipe of the Week

Cape Cod Cranberry & Turkey Ciabatta Sandwiches

Rudi's Gluten-Free Bakery Logo

Courtesy of Rudi's Gluten-Free Bakery & A Girl Defloured 

 

 

Rudi's Cape Cod Cranberry and Turkey Ciabatta Sandwiches

Ingredients:

  • 6 Rudi’s Gluten-Free Rosemary Olive Oil Ciabatta Rolls
  • 2 Tbsp. gluten-free Dijon mustard, divided
  • 2 Tbsp. mayo, divided
  • 2 Tbsp. cranberry sauce, divided
  • 1 cup of sliced, cooked turkey breast
  • ½ cup gluten-free turkey gravy
  • 6 slices of smoked provolone cheese
  • ¼ cup sliced red onion
  • Mixed baby greens

Directions:

  1. Heat the rolls in the oven per package directions. Slice rolls in half and spread each half with mustard and mayo. Spread one side of each roll with cranberry sauce. Top both sides of the roll with a half slice of provolone cheese and return bread to the oven to melt the cheese, about 3 minutes.
  2. Meanwhile, heat the turkey in the gravy over medium low heat in a small saucepan. Remove the bread from the oven and top the bottom halves of the rolls with the heated turkey. Add sliced red onion and baby greens.
  3. Place the roll tops over the sandwich fillings and use a pick to secure. Serve immediately.
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Tags: Lunch

Corn Pudding

From Chef Oonagh Williams of Royal Temptations Catering

corn pudding

Makes about 12 servings.

Ingredients:

  • 1 stick (4oz.) butter melted
  • 3 large eggs
  • 8 slices of center cut bacon, scissored thin and cooked with sliced white of bunch of green onions.
  • 1 cup sour cream
  • 1 can (11 oz.) whole kernel corn, drained
  • 1 can (14+3/4 oz.) cream-style corn
  • 1 cup corn meal
  • ½ cup Oonagh’s Gluten-Free Flour Mix
  • Salt and pepper
  • 1 Tbsp. gluten-free baking powder
  • 3 Tbsp. sugar
  • Green of bunch of green onions cut into thin slices.

Directions:

  1. Melt butter in the microwave in a microwave safe bowl.
  2. Stir in sour cream and eggs until smooth.
  3. Stir in corn and creamed corn.
  4. Mix together cornmeal, gluten-free flour blend, sugar, baking powder, salt and pepper.  Add to wet ingredients and stir together. Stir in cooked bacon and onion mix and green of green onions.
  5. Either pour into two 8x8 or one 9x13 and bake in preheated 350* oven for about 35- 45 minutes until set and lightly browned. It does puff slightly.
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Tags: Side Dishes, Thanksgiving, Holiday

English Sherry Trifle

From Chef Oonagh Williams of Royal Temptations Catering

Ingredients:

Cake

  • 2 eggs
  • 1 batch of Gluten-Free Sponge Cake (Ladyfinger recipe) cooked in 8x8 pan
  • Strawberry jam or seedless raspberry jam
  • 1 lb. container of frozen strawberries or raspberries, thawed (can also be used while still frozen)
  • 4-serving packet of strawberry or raspberry gelatin
  • 1/3 cup sherry or raspberry liqueur

Custard

  • 4 large eggs (or 6 egg yolks for richer flavor and more yellowy color)
  • 3 cup half-and-half (don’t bother with lower fat milk)
  • 1 Tbsp vanillaGluten-Free English Sherry Trifle
  • 1/2 cup sugar
  • 2 Tbsp cornstarch
  • Pinch of salt
  • Fresh nutmeg, grated

Garnish

  • 1 cup heavy or whipping cream
  • 1 Tbsp powdered sugar
  • 1 tsp vanilla
  • Grated chocolate, maraschino cherries, and toasted almonds (optional)

Directions:

1. Choose an attractive glass bowl of about 8 cup capacity. Cut cake into 8 pieces, cut each piece in half and spread with jam, then make two halves into a sandwich. Arrange cake/jam squares in base of bowl to fit tightly. Cut any left over cake into smaller pieces and lay around sides of bowl.

2. Pour powdered gelatin into heat-proof 4-cup jug or bowl and carefully add 1 cup of boiling water. Stir well until gelatin is totally dissolved. Add strawberries/raspberries to hot gelatin.  The juice from the fruit will make up the additional water normally added. Add the sherry or raspberry liqueur.

3. Gently but quickly pour gelatin and fruit over cake, ensuring every piece of cake is saturated by mix. Gently push cake down with spoon or fork so the cake at the edges of the bowl is even with cake in the center. Spread fruit out so that it is distributed evenly on top of the cake. Leave to set.

4. When the gelatin is set, make the custard: Heat the half-and-half in a small saucepan up to boiling point. While it’s heating, mix eggs, cornstarch, sugar and vanilla together in 4-cup heat-proof jug.

5. Pour hot milk onto egg mix, whisking the whole time, then pour back into pan, stirring the whole time. Heat over a very low heat, stirring constantly until sauce has thickened. This should only take a minute or two. If custard starts looking grainy, stir vigorously; the lumps should disappear. Stir in a pinch of fresh, ground nutmeg.

6. Pour over cake base, making sure that the gelatin is set first. Leave to set.

7. Whisk cream, sugar and vanilla together until stiff, and spread or pipe on top of custard once custard has cooled and set. Garnish with toasted almonds and/or chocolate. In England, it is also traditional to use Maraschino cherries as a garnish on the cream rosettes.

Tips & Alternatives:

I traditionally make this in an 8-cup decorative bowl. However, you can also make individual trifles by putting cake into decorative glasses of about 1 cup capacity and by adding all the ingredients in layers to the glasses. You must remember to push moistened cake down into individual glasses to make enough space for the rest of the ingredients.

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Tags: Dessert, Holiday

Gluten-Free Mini Apple Pies

From Tina and Miranda Jade Turbin of GlutenFreeHelp.info

Ingredients:

  • 3 small apples
  • 1/3 cup sugar
  • 1 Tbsp. gluten-free flour mix
  • 1 Tbsp. cinnamon
  • ¼ tsp. nutmeg
  • 1 gluten-free pie crust

Directions:

1. Peel apples.

2. Cut apples into thin, small pieces.

3. In a bowl with a lid, mix apples, sugar, gluten-free flour, cinnamon and nutmeg.

4. Seal and refrigerate for 12 or more hours to allow the mixture to get juicy.

5. Cut pie crust into circles to fit and place in mini tart pans (about 2-inch pans), about 10 such pans.

6. Preheat oven to 350 degrees.

7. Fill crusts with apple mixture.

8. Put extra crust pieces on top and add some slivered almonds if you wish, sprinkle with sugar.

If you have extra apple mix and mix, you can make “apple burritos” by rolling up the apple mixture in extra crust and sprinkling sugar on top.

10. Bake for approximately 15-20 minutes until golden brown.

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Tags: Dessert, Thanksgiving, Holiday

Gluten-Free Ribs

Ingredients:

  • Baby back ribs
  • 2 T. brown sugar
  • 2 T. Worcestshire sauce (make sure it's gluten-free)
  • 1/2 cup ketchup + a little water
  • 1 T. liquid smoke (make sure it's gluten-free)
  • Minced onion (optional)

Directions:

1. Preheat oven to 325 degrees.

2. Bake ribs for 1 1/2-2 hours without the sauce.

3. Grill ribs for 20-30 minutes - brush with sauce.

 

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Tags: Dinner, Dairy-Free

Pot Stickers

Ingredients:

  • 1/2 cup rice flour
  • Pork
  • Mint leaves
  • Gluten-free soy sauce
  • Sesame oil
  • Ginger
  • Scallion

Directions:

1. Make dough by adding 1/2 cup boiling water (be careful!) to 1/2 cup rice flour. When dough is cool, grab small handfuls of dough and flatten into 4-inch wide circles.

2. Make filling by sauteing the ground pork in 1/2 tsp oil, then adding all the rest of the stuff.

3. Fill the wrapper and steam in a bamboo steamer or pan.

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Tags: Dinner, Appetizers/Snacks, Dairy-Free

Szechwan Five Spice Green Beans

Ingredients:Spicy Szechuan 5 Spice

  • 5 slices bacon, cut into 1-inch pieces
  • ½ cup thinly sliced onion
  • 1 lb.  green beans, trimmed
  • 1 Tbsp. Simply Asia Spicy Szechwan Five Spice Seasoning
  • 1 Tbsp. dry sherry (optional)
  • 1 Tbsp. gluten-free soy sauce
  • 2 tsp. sugar

Directions:

  1. Cook bacon in large skillet on medium-high heat 3 minutes. Add onion; cook and stir 2 minutes or until bacon is crisp. Remove from skillet with slotted spoon.
     
  2. Remove all but 1 tablespoon drippings from skillet. Add green beans; cook and stir 7 minutes or until tender-crisp. Mix Seasoning, sherry, soy sauce and sugar in small bowl. Add to skillet with bacon. Cook and stir 1 to 2 minutes or until heated through.

 

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Tags: Appetizers/Snacks, Side Dishes, Dairy-Free

Thai Fried Rice

Ingredients: Thai Fried Rice

  • 2 Tbsp. vegetable oil, divided
  • ½ cup chopped onion
  • 1 clove garlic, minced
  • ¼ lb. boneless skinless chicken breasts, beef or pork, cut into thin strips* (optional)
  • ½ cup assorted vegetables, such as bell peppers strips, sliced carrots and snow peas
  • 2 cups cold cooked Thai Kitchen Jasmine Rice
  • 2 Tbsp. Thai Kitchen Spicy Thai Chili Sauce
  • 1 Tbsp. Thai Kitchen Premium Fish Sauce
  • 1 egg, lightly beaten

*Or use 1/4 pound peeled and deveined small shrimp (optional)

Directions:

  1. Heat 1 Tbsp. of the oil in large skillet on medium-high heat. Add onion and garlic; stir fry about 30 seconds or until garlic is lightly browned. Add meat and vegetables; stir fry 3 minutes or until meat is cooked through.
     
  2. Stir in rice, chili sauce and fish sauce; stir fry 3 minutes or until rice is heated through. Push rice mixture to side of skillet. Add remaining 1 Tbsp. oil to middle of skillet. Add egg; scramble until set. Stir into rice mixture.

Thai Kitchen Tip: For an extra kick, serve with additional Thai Kitchen Spicy Thai Chili Sauce on the side.

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Tags: Dinner, Side Dishes, Dairy-Free

Flourless Peanut Butter Cookies

Since my daughter was diagnosed with celiac disease, my mother-in-law works hard to find her yummy things to eat. This is one of her recipes:

Ingredients:

  • 1 cup peanut butterGluten-free peanut butter cookies
  • 1 cup sugar
  • 2 egg whites
  • 1 tsp. vanilla
  • gluten-free chocolate chips (optional)

Directions:

  1. Preheat oven to 350 degrees
  2. Mix first 4 ingredients together well
  3. Add desired amount of chocolate chips
  4. Spoon onto ungreased cookie sheet
  5. Bake 6-9 minutes
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Tags: Dessert

Easy Pumpkin Pie

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Tags: Dessert
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