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Gluten-Free Recipes


Gluten-Free Recipe of the Week

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

Meringue Cookies

Ingredients:

  • 3 egg whites
  • ¼ tsp cream of tartar
  • ¾ cup superfine sugar
  • ¼ tsp vanilla

Directions:

1. Preheat oven to 200 degrees.

2. Beat 3 egg whites with 1/4 tsp cream of tartar until soft peaks form.

3. Add ¾ cup superfine sugar and ¼ tsp vanilla until stiff peaks form.

4. Dollop onto a baking sheet covered with parchment paper and bake at 200 degrees for 1 hour and 45 minutes, or until dry.

5. Let cool. Add some cocoa powder, powdered espresso, or other flavoring with the vanilla, if you desire.

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Tags: Dessert

Popcorn Balls

Ingredients:

  • 10-12 cups of popcorn
  • 1 bag gf marshmallows
  • 1/2 stick buter
  • Optional decadence: candy corn, gummies, etc. (just make sure it's gluten-free!)

Directions:

1. Kids can dump out the popcorn into a big bowl. If you are adding extra candy, dump that in, too and stir with a big spoon.

2. A grown-up can melt the butter and marshmallows over low heat...be careful not to burn!

3. A grown-up can pour the butter/marshmallow mixture over the popcorn. Let it cool for a minute or two.

4. Give kids a large wooden spoon to stir the mixture

5. Let the mxture cool for another minute or two until it is just warm to touch.

6. Show the kids how to take a scoop full of the mixture and press it into a firm ball.

7. Place the popcorn balls on a sprayed sheet. Let sit out for an hour or two until they are firm.

Yum!

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Tags: Dessert, For Kids

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
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