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Gluten-Free Recipes


Gluten-Free Recipe of the Week

Gluten-Free Chunky Peanut Butter and Oatmeal Chocolate Chip Cookies

From Chef Oonagh Williams of Royal Temptations Catering

Gluten-Free Peanut Butter Oatmeal Chocolate Chip Cookies

Adapted from The Best American Recipes 2004-2005.

Makes 40 x 2 inch cookies/biscuits.

Ingredients:

  • 1+1/2 cup certified gluten-free oats (I prefer rolled over instant)
  • ½ cup (2 oz., 60 g) Oonagh’s Gluten-Free Flour Mix
  • 1 tsp (5 ml) cinnamon
  • ¼ tsp (2 ml) salt
  • ½ tsp (3 ml) baking soda
  • ½ cup (4 oz., 125 g) butter, at room temperature
  • ½ cup (4 oz., 125 g) peanut butter
  • ¼ cup granulated sugar (1+3/4 oz) 
  • ½ cup (3 oz., 85 g) packed light brown sugar
  • ¼ cup chopped nuts
  • 1 large egg
  • 2 tsp (10 ml) vanilla
  • ¾ cup (4+1/2 oz., 130g) gluten-free semi-sweet chocolate chips

No xanthan gum needed.

Directions:

1. Preheat oven to 350 degrees.

2. Line two baking sheets with parchment paper.

3. Beat the soft butter, peanut butter, granulated sugar and brown sugar together until smooth and creamy.

4. Add the egg and vanilla, beat in well.

5. Mix together and then slowly beat in gluten-free oats, flour, salt, cinnamon, baking soda until blended.

6. Add nuts and chocolate chips and mix in

7. Using a 1 tablespoon (15 ml) scoop, drop scoops of dough onto baking sheet, about 2 inches (5 cm) apart.

8. Use a fork to flatten slightly and bake in preheated oven for 15-20 minutes until cookies are golden brown and firm around the edges. Remove from oven and cool for about 10 minutes until you can lift them onto a cooling rack.  They do firm up as they cool. 

Tips & Alternatives:

I found if I let the oven cool down a little, then put the cookies back into residual heat, I get a crisper cookie without over browning them. But, timing this and gauging the oven heat is not an easy thing to do, so I wouldn’t recommend this unless you’ve had some practice. 

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Tags: Dessert, For Kids

Kielbasa with Apples

From Chef Oonagh Williams of Royal Temptations Catering

Ingredients:

  • 2 lbs fresh or smoked kielbasa (For gluten-free recommendations, visit NFCA’s Gluten-Free Hot Products blog.)
  • 2 tablespoons unsalted butter or oilGluten-Free Kielbasa with Apples
  • 12 oz. bottle of gluten-free beer (Each beer will give a different taste, as will different kielbasa.)
  • 2 tsp light brown sugar
  • 1 medium sized onion, peeled, sliced and separated into rings
  • 1 small Granny Smith apple, peeled, cored and thinly sliced
  • Salt and pepper to taste

Directions:

1. If using raw kielbasa, place kielbasa in a skillet, cover with water, bring to the boil, turn down to a simmer and cook for 10 minutes. Drain and put sausages on a plate. If you use smoked kielbasa, just put them in the skillet with apples and onions as in step #3.

2. In same skillet, melt butter/oil, add onions and gently fry for 5 minutes until browning.  Add apple, and fry for further 5 minutes until softening.

3. Add kielbasa and turn in pan.

4. Add gluten-free beer, salt, pepper, and sugar.  Bring to nearly a boil, then turn down to a simmer and cook covered for about 30 minutes until cooked through. The cooking time will depend on size of pan, quantity being cooked, and how gentle a simmer you can reach. Watch that the liquid doesn’t evaporate. 

Tips & Alternatives: This recipe works with any kind of gluten-free beer. I like to cook this the day before for the flavor really to develop. Then put it in a slow cooker, refrigerate and reheat the next day in the slow cooker. You can also put it on the side of the barbecue to reheat in a foil pan. It’s also great to serve with gluten-free bread to soak up the juices.

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Tags: Dinner, Dairy-Free

Cheesy Broccoli Melts

Makes 4 sandwiches.

Ingredients:Gluten-Free Cheesy Broccoli Melts

  • 8 slices of gluten-free bread
  • 8 slices of provolone cheese
  • 1 bag of frozen California vegetable blend (cauliflower, broccoli and carrots)
  • 6-8 oz. of gluten-free grilled chicken strips

Directions:

1. Toast bread until crisp.

2. Follow package instructions to prepare California blend.

3. Put sandwiches together by layering one slice of bread, provolone cheese, chicken strips, veggies, provolone cheese, and finally top it with the other slice of bread. Press down and place each sandwich in the microwave for approximately 25 seconds.

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Tags: Lunch, For Kids

Sautéed Peel & Eat Shrimp

From NFCA Blogger Ambassador Jackie Ourman of Celiac & Allergy-Friendly Epicurean (C.A.F.E.)

Ingredients:Sauteed Easy Peel Shrimp

  • 1 lb. unpeeled large shrimp, rinsed and deveined
  • 1½ tsp. gluten-free Old Bay Seasoning
  • 1 tsp. kosher salt
  • 1 tsp. light brown sugar
  • ½ tsp. chili powder
  • ½ tsp. ground cumin
  • 2 garlic cloves, minced
  • Few sprigs thyme
  • ¼ cup olive oil
  • ½ lemon, sliced thinly, plus wedges for serving

Directions:

  1. In a medium bowl stir together all spices and garlic. Add shrimp and thyme and toss to coat.
  2. Heat olive oil in a large sauté pan over medium-high heat. Once hot, add shrimp and sauté, tossing occasionally, until shells caramelized and shrimp is cooked through (should be pink and opaque throughout), about 4-6 minutes. Garnish with lemon slices and wedges and serve.
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Tags: Dinner, Appetizers/Snacks, Side Dishes

Artichoke Hearts Dip

Blue Diamond Nut Thins Logo
Courtesy of Blue Diamond

 


Makes 30 servings Artichoke Hearts Dip

Ingredients:

  • 1 can of artichoke hearts (9 oz.)
  • 2 Tbsp. olive oil
  • 1 large onion, chopped
  • 1 10 oz. bag frozen spinach - bit size pieces
  • 1 cup dry white wine
  • 4 oz. softened gluten-free cream cheese
  • 2/3 cup shredded mozzarella
  • Dash of pepper
  • Blue Diamond Nut Thins

Directions:

  1. Cut up artichokes after draining them.
  2. In large pot, sauté onions in olive oil until translucent. Add spinach and artichokes and cook about 5 minutes. Add wine, then cream cheese.
  3. Placed in 1 quart dish, top with mozzarella bake in preheated oven at 350° for 5 minutes until brown and bubble. Serve with Blue Diamond Nut Thins.
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Tags: Appetizers/Snacks, Side Dishes, Vegetarian

Spinach Tortilla Hummus Wrap

Rudi's Gluten-Free Bakery

Courtesy of Rudi's Gluten-Free Bakery

 

 

 

Ingredients: Rudi's gluten-free spinach tortilla hummus wrap

  • 3 Rudi’s Gluten-Free Spinach Tortillas
  • 2 cups sprouts
  • 3 oz. Monterey Jack cheese
  • 1 cup natural hummus

Directions:

  1. Steam tortillas to make them more pliable. (Alternative: place a damp paper towel over tortillas and microwave for 15 seconds)
  2. Once warm, divide and spread hummus evenly over tortillas.
  3. Divide and spread sprouts evenly over tortillas and hummus. Press down slightly so they hold.
  4. Cut cheese into thin slices and place over tortillas.
  5. Roll up tortillas and slice into bite size pieces.

 

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Tags: Lunch, Vegetarian

Chickpea Burgers with Buckwheat Tabbouleh Salad

Courtesy of Allergic Living & Chef Simon Clarke

Serves 6

Ingredients:

Burgers:

  • 1 can chickpeas, drained
  • 1/2 cup onion, chopped
  • 1 clove garlic, minced
  • 1/2 cup parsley, chopped
  • 1/2 cup carrots, grated
  • 1 tsp. salt and pepper

Tabbouleh Salad:

  • 2 cups cooked buckwheat*
  • 1/2 cup green onion, chopped
  • 1 cup cucumber, diced
  • 1 cup tomatoes, diced
  • 2 cups fresh parsley, chopped
  • 1/2 cup fresh mint, chopped
  • 1 clove garlic, minced
  • 1/2 cup lemon juice
  • 1/2 cup olive oil
  • Salt and pepper

Directions:

  1. For burgers, use a food processor to pulse onion and garlic until smooth. Add chickpeas and parsley and pulse until chickpeas are coarse and mixture is coming together. Remove to bowl. Stir in carrots, salt and pepper.
  2. Combine all tabbouleh salad ingredients and set aside.
  3. Over medium heat, add 2 tablespoons oil to a large sauté pan. Using your hands, form 4 patties from chickpea mixture.
  4. Add burgers to pan, cook 4-6 minutes on each side until golden.
  5. Serve with your favorite burger trimmings and the tabbouleh.

*Note: Buckwheat is not in the wheat family and is naturally gluten-free. The one risk is cross-contact so check for gluten-free brands.

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Tags: Lunch, Dinner, Vegetarian

Slow Cooked Beans with Bacon & Maple Syrup

From Chef Oonagh Williams of Royal Temptations Catering

I find most gluten-free beers are too strong in this recipe, so I use hard cider instead. If you like drinking dark ales, then gluten-free beer will work nicely.

Ingredients:

  • 64 oz. of canned beans, precooked, rinsed and drained (Try a variety – I used pink beans, cannellini and Great Northern beans)
  • 1 medium to large onion, peeled and finely chopped
  • 6 oz. (½ packet) bacon (Make sure it’s gluten-free!)Gluten-Free Baked Beans
  • ½ cup dark brown sugar
  • ¼ cup maple syrup
  • ½ cup ketchup
  • 1 T. gluten-free hot pepper jelly or relish
  • 3 T. Dijon mustard
  • 12 oz. hard apple cider (or apple juice or gluten-free beer)
  • 12 oz. water
  • Pepper

Directions:

1. Cook bacon in a large non-stick pan or pot until most of the fat is runny.  Add onions and cook until tender and starting to brown.

2. Add remaining ingredients, except for beans.  Bring to a boil and simmer for about 5 minutes until sugar has melted.

3. Add drained beans, bring to a boil, and transfer to slow cooker. Cover and cook on low for 4-6 hours.

4. Remove the lid and simmer until excess liquid has evaporated. (If your slow cooker insert is heat resistant, you can also place it on the stove to cook off the excess liquid.)

Tips & Alternatives: Try adding less water so the beans are thicker. You can also add salt, but I think the beans are salty enough without the addition. In the end, it’s all up to your personal taste.

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Tags: Side Dishes

Tres Leches Cake

From Chef Oonagh Williams of Royal Temptations Catering

A special gluten-free dessert for Cinco de Mayo as well as any party, especially garnished with lots of lovely summer fruits, strawberries, raspberries, nectarines or mangoes. 

Gluten-Free Tres Leches Cake

Ingredients:

Cake

  • 4 large eggs, separated
  • ½ cup powdered sugar
  • ½ cup granulated sugar
  • Scant 1 cup (90 g) Oonagh’s gluten-free flour mix or cornstarch
  • 1 tsp. vanilla
  • Pinch of salt
  • ½ tsp. baking powder
  • Add zest of orange for orange liqueur version, or a splash of instant coffee and Kahlua

Syrup

  • 14 oz. can sweetened condensed milk
  • 1/3 cup unsweetened coconut milk (shake the can before opening)
  • ¼ cup heavy cream
  • 3 Tbsp. rum, or orange liqueur for orange version

Directions:

  1. Preheat oven to 375 degrees
  1. In a grease-free 8-cup 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.
  1. In separate bowl, whisk egg yolks, powdered sugar, vanilla and salt until thick, creamy and light in color (about 4 minutes). Note that the color will not be the normal vibrant yellow to start due to browning caused by vanilla extract. 
  1. Gently fold egg yolk mix into egg white mix, taking care not to deflate. Add orange zest or instant coffee and Kahlua as you fold yolks into whites. Use a large stainless steel spoon and fold in figure-eight motion. Do not over mix.
  1. Mix together flour and baking powder, then 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 keeps the batter fluffy. This is not a time to beat vigorously.
  1. Gently spoon batter into greased 8x8 pan and gently level out. Bake for about 35 minutes until risen and golden brown. 
  1. Mix syrup ingredients together in a small non-stick pan or microwave safe bowl and heat slightly until well-blended. Stir well. 
  1. Poke holes over top of baked cake. Pour prepared syrup onto cake.  The cake will look as if it is swimming in syrup initially and it might not absorb all of the syrup. Pour off excess and drizzle over slices of cake upon serving. This cake should be wet, so syrup oozing onto the plate is normal.  Garnish with the fruit and whipped cream of your choice.
  1. Leave to finish cooling. Then chill. Remove from fridge at least 15 minutes before serving.
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Tags: Dessert

Gluten-Free Baked Peaches with Cookies

From NFCA Blogger Ambassador Annette Marie of Best Life Gluten-Free

Ingredients:

  • 1 box gluten-free graham-like cookiesbaked peaches with graham crackers
  • 2 Tbsp. sweet butter (or substitute if you're dairy-free)
  • 1 Tbsp. light brown sugar
  • Several ripe peaches. Not mushy, but a bit soft to touch. Halve, remove pit, skin can stay on, or remove if you want.
  • Honey to drizzle on each
  • Cooking spray or margarine to grease pan
  • Ice cream or whipped cream to serve

Directions:

  1. Take a box of graham-like cookies, gluten-free of course, and crumble them up. In a small bowl, smash them and add a dusting of brown sugar, and combine well.
  2. Heat 2 Tbsp. of sweet butter (or your substitute if you’re dairy-free) in a small fry pan. Add the cookie mixture and stir until soft and well moistened.
  3. In any oven-proof pan, even an aluminum, disposable one, spray the bottom with a gluten-free spray, or grease with margarine, and then put the cut peaches, center upward, inside.
  4. Sprinkle the cookie combo in the opening at the top, and all around.
  5. Drizzle with a teaspoon of honey on each.
  6. Bake at 350 degrees until you see a tinged edge, or some golden edges forming. Keep an eye on them. Ovens vary…mine took only 10-15 minutes. The whole house smelled great!
  7. Cool a little, & then serve with a dollop of whipped cream or ice cream as seen here. Not much work…but tastes like it was!
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Tags: Dessert
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