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Gluten-Free Recipes


Gluten-Free Recipe of the Week

Summer Rolls

From NFCA Blogger Ambassador Cindy Gordon of Vegetarian Mamma

Be sure to pair your roll with your favorite dipping sauce!

Ingredients:Summer Roll from Vegetarian Mamma

  • Sliced bell pepper
  • Sliced avocado
  • Thinly sliced carrots
  • Sliced cucumber
  • Lettuce
  • Rice paper wraps

Directions:

  1. Prep all veggies and set aside.
  2. Fill a medium bowl with warm water. Place the rice wrapper in warm bowl of water to soften. As wrapper softens lay on counter and fill with veggies. Roll just like a burrito.
  3. Enjoy!
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Tags: Lunch

Lucy's Gluten-Free Brownie Crisps

Lucy's Logo
Courtesy of Lucy's

 

Ingredients:Lucy's Gluten-Free Brownie Crisps

  • 1 bag of Lucy's Gluten-Free Brownie Crisps

Directions:

  1. Pop open a bag of Lucy’s Gluten-Free Brownie Crisps
  2. Enjoy!

Alternative Ideas:

Lucy’s Gluten-Free Brownie Crisps are tasty enough to enjoy on their own, right out of the bag and they make a great companion to a wide variety of foods! Here are some ideas for your next indulgence.

  • Use the Brownie Crisps as bookends for the ice cream sandwich
  • Crumble Brownie Crisps on top of your favorite ice cream
  • Dip Brownie Crisps in peanut, soy nut or almond butter
  • Sprinkle over popcorn for a salty/sweet effect
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Tags: Dessert, For Kids

Balsamic and Herb Vegetable Medley

Allergic Living logo
Courtesy of Allergic Living & Chef Simon Clarke


Serves 6-8

Ingredients:Balsamic and Herb Vegetable Medley

  • 2 zucchini
  • 2 eggplant
  • 1 each red, yellow and orange pepper
  • 1 bunch carrots
  • 4 Portobello mushrooms
  • 2 bunches green onions
  • 2 Tbsp. rosemary
  • 2 Tbsp. thyme
  • 4 cloves garlic, minced
  • 1 ⁄4 cup balsamic vinegar
  • 1 ⁄2 cup olive oil
  • 1 tsp. salt
  • 1 tsp. pepper

Directions:

  1. Slice zucchini and eggplant on the bias in thick slices.
  2. Seed and quarter peppers. Halve carrots lengthwise.
  3. Trim green onions and Portobello mushrooms.
  4. In a large bowl combine all remaining ingredients and toss over vegetables.
  5. Grill vegetables 2-4 minutes on each side; halve mushroom.
  6. Arrange on a platter and serve.
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Tags: Appetizers/Snacks, Side Dishes, Vegetarian

Homemade Mayonnaise

Rudi's Gluten-Free Bakery logo

 

Courtesy of Rudi's Gluten-Free Bakery and Renegade Kitchen

 

Ingredients:

  • 3 Large Egg Yolks
  • 1/4 cup Lemon Juice
  • 1/4 cup Brown Rice Syrup
  • 3 cloves Garlic, minced
  • 4 tablespoons Whole Grain Mustard (make sure it's gluten-free)
  • 2 tablespoons Garlic Powder
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground Black Pepper
  • 2 cups Olive Oil

Directions:

1. In the bowl of a stand mixer, add the egg yolks, lemon juice, brown rice syrup, minced garlic, mustard, garlic powder, salt and pepper. Whip it. Whip it good. Use a machine to blend these together; your arms will burn wielding a whisk.

2. Turn your mixer on high and pour the oil into the bowl in the thinnest stream possible. Yes, it will dribble everywhere, but the mayonnaise will survive as long as you try to pour the oil in slowly. This is how emulsification works.

3. When you’ve finished pouring in the oil, let it whip for another minute and then turn off the mixer. The mayonnaise should be pale yellow, flecked with mustard grains and thick. It will thicken even more in the refrigerator.
 

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Tags: Appetizers/Snacks, Vegetarian

Creamy Apple Tart (Apple Cheesecake)

From Chef Oonagh Williams of Royal Temptations Catering

Gluten-Free Creamy Apple Tart

Ingredients:

Crust

  • 1/2 cup Oonagh's Gluten-Free Flour Mix
  • ¼ cup almond meal/almond flour
  • ¼ tsp. xanthan gum
  • ¼ cup powdered sugar
  • ¾ stick (3 oz.) butter or non-dairy substitute, cold
  • 1 tsp. vanilla or almond extract (optional)

Filling

  • 8 oz. cream cheese, softened (lite or reduced fat is fine)
  • 1 egg or 1/4 cup of egg substitute
  • 1 tsp. vanilla or almond extract
  • 2 tsp. cornstarch
  • ¼ cup sugar
  • 3 Granny Smith Apples (or similar crisp apples), peeled, cored, thinly sliced and cut into 8ths - not huge chunks

Topping

  • 4 Tbsp. butter
  • 1/2 cup light brown sugar
  • ½-1 cup sliced almonds, chopped pecans or other nuts
  • 1-2 tsp. cinnamon

Directions:

1. Preheat oven to 350 degrees.

2. Place crust ingredients in mixing bowl and, using electric mixer or by hand, rub in butter until mix resembles moist, golden breadcrumbs, but does not form a dough. (This is why the butter or substitute should be cold.)

3. Press crumbs onto bottom and halfway up sides of 9" pie plate.

4. Bake in oven for 15-20 minutes until the crust is slightly shrunken and tinged brown. Remove from oven.

5. While crust is baking, and in same mixing bowl, mix cream cheese, egg substitute, vanilla, flour and sugar until well blended and creamy looking. Mix in apples.

6. Spoon apple mixture into partially baked crust. This will have a very full appearance and will be over the height of the crust, but it won’t overflow or rise too much.

7. In small non-stick saucepan or in the microwave, melt butter over medium heat. Turn the heat off and stir in butter, almonds and cinnamon until they are evenly coated.  If it cools too rapidly, then the nuts will start clumping together, so just warm through on low heat. Gently spoon over apple mixture.

8. Bake at 350 degrees for about 55 minutes, covering the top if it seems to be browning too much.

Tips and Alternatives:

The tart needs this length of cooking, otherwise the apples will be too firm. Additionally, the cornstarch in the cheese mix needs to cook, otherwise you will taste a raw floury texture when you eat the tart. The cream cheese mixture will appear cooked and set by the 30-minute mark, but requires the extra cooking time.

I like a crispy, crunchy top, so I use a lots of nuts for the topping. The texture differences are wonderful.

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Tags: Dessert

Shrimp, Mango and Tomato Salad

From Chef Oonagh Williams of Royal Temptations Catering

Ingredients:

Salad

  • 1 ripe but firm mango, sliced and cut into ½” dice. (You can also add fresh pineapple, nectarines or peaches when available)
  • 1 large tomato, cut into small dice
  • The green of 4 green onions finely scissored or chives
  • ¼ cup finely chopped fresh cilantro (optional)
  • ¼ cup finely chopped fresh parsley
  • ¾ -1 lb. cooked salad shrimp - rinsed and drained.  Thaw if frozen, then rinse and drain well to avoid diluting the dressing (if packaged, make sure it’s gluten-free)
  • 2 stalks of celery, washed, quartered lengthwise and cut into fine dice or a Gala apple, peeled, cored and diced (optional)

Dressing

  • 2 tbsp hot pepper jelly placed in small microwave safe bowl and melted in microwave (It’s best when it contains jalapeno peppers. Make sure it’s gluten-free!) 
  • Grated zest/rind of one lime
  • 2 tbsp fresh lime juice (about 1 lime)
  • ½ tsp salt (or more or less to taste - shrimp can still retain salt)
  • Freshly ground pepper
  • 1 tsp gluten-free hot pepper mustard.
  • ¼ c olive oil or other oil

Directions:

1. Mix all salad ingredients together.

2. Add dressing ingredients to melted pepper jelly. 

3. Stir dressing onto salad and leave in the fridge for a few hours for flavors to mingle.  Salad keeps in fridge for 2 days. 

4. To serve, sprinkle plate or serving glass with finely shredded lettuce or salad miz and top with salad. Finish with whole shrimp.

Tips & Alternatives: I use hot pepper jelly in the dressing because it gives a mild tingle  but isn’t so hot that you can’t appreciate the flavor. You can also add hot sauce, ground chipotles or chopped hot peppers to boost the heat factor.

For variety, add shredded carrots, chunks of avocado and, just before serving, diced cucumber. The more you add, the more dressing you will also need to add.  I have also made this with leftover barbecued chicken. Black beans would also give you more protein and are a wonderful contrast of color to the pink shrimp, mango, and green herbs.

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Tags: Lunch, Appetizers/Snacks, Dairy-Free

Strawberry and Meringue Dessert (Eton Mess)

From Chef Oonagh Williams of Royal Temptations Catering

Gluten-free strawberry and cream dessert - Eton Mess

Ingredients:

  • 1 lb. (500g) fresh strawberries, washed and hulled.
  • ½ cup (4oz, 120 g) sugar
  • 1 Tbsp. (15ml) Amaretto (optional)
  • ½-1 tsp. rose water, (optional - Indian and Asian markets usually carry it.)
  • ½ cup (4 fl. oz, 120ml) heavy or whipping cream
  • 1 cup (8fl oz, 240 ml) vanilla yogurt
  • More sugar, vanilla extract to taste, optional
  • 4 gluten-free meringue cookies, roughly broken into pieces (you can use store-bought cookies)
  • Packet of freeze-dried strawberries.
  • ½ cup toasted nuts

Directions:

1. Crush half the strawberries, either in food processor, by hand or with a potato masher.  Sprinkle in the sugar, Amaretto and remaining strawberries cut into bite size pieces. Stir well and leave to sit for at least an hour until the strawberries combine to make more juice. Taste and see if you want to add the rose water.

2. Whip the cream until stiff, then gently fold in yogurt. Taste and see if you want to slowly add more sugar, one tablespoon (15ml) at a time.

3. Gently fold about ¾ of cream mix into the strawberry mix and spoon into a decorative serving dish. Top with remaining cream and sprinkle with meringue pieces, chopped toasted nuts and freeze-dried strawberries. All quantities are to taste.

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Tags: Dessert

Easy Blueberry Pie

Gluten-Free Snickerdoodle Crust

(Makes one 9-inch crust)

Ingredients:

  • 1 box (7) Glow Gluten-Free Snickerdoodle cookies
  • 4 tablespoons melted butter

Directions:

1. Preheat oven to 350° F.

2. Pulse cookies in food processor until they are fine crumbs or crush cookies in plastic bag with rolling pin or mallet.

3. Toss cookie crumbs with cooled melted butter.

4. Press mixture into bottom and up the sides of 9-inch pie plate.

5. Bake until light golden, about 10 minutes and cool completely.

Blueberry Pie Filling

Ingredients:

  • 1 can Wyman’s of Maine canned wild blueberries
  • 1 cup of fresh or frozen blueberries
  • ¼ cup brown sugar
  • 2 tsp cornstarch
  • 1 Tbs cold water
  • 1 tsp lemon juice

Directions:

1. Mix cornstarch and water and stir until smooth.

2. Over low stove top heat, stir white cornstarch mixture into 1/3 of the can of blueberries until thick and deep purple.

3. Add in remainder of can, fresh or frozen blueberries, brown sugar and lemon and mix together.

4. Pour filling into crust and refrigerate for 2 hours.

5. Serve plain or with ice cream.

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Tags: Dessert

Salmon with Shrimp in a Sweet & Spicy Pecan Sauce

From Chef Oonagh Williams of Royal Temptations Catering

Salmon and Shrimp with Sweet Spicy Pecan Sauce - Gluten-Free

Sweet & Spicy Pecan Sauce

Makes about one cup of sauce.

Adapted from Southern Living.

Ingredients:

  • ¼ cup (2 oz., 50 g) butter or oil
  • 1 small onion, peeled and finely chopped
  • 1 clove garlic, peeled and finely chopped
  • ½ cup (2 oz., 50 g) chopped pecans
  • ½ cup (3 oz., 75g) firmly packed light brown sugar
  • 2 Tbsp (30 ml) fresh lemon juice (lime or orange might be great)
  • 2 tbsp (30 ml) gluten-free Worcestershire sauce
  • 1+1/2 tsp. (8 ml) chili sauce or hot sauce
  • Zest of lemon, lime or orange
  • Fresh herbs – basil, parsley, cilantro, etc.

Directions:

1. Melt butter/oil in 1 quart (1 liter) saucepan over medium heat.

2. Add onion and cook gently for 3-5 minutes or until totally cooked and tender. 

3. Add garlic and cook for one minute over gentle heat.

4. Stir in rest of ingredients and cook, stirring constantly, until sugar is dissolved.

5. Store in airtight container in fridge until required. 

 

Salmon and Shrimp with Sweet & Spicy Pecan Sauce

Ingredients:

  • 7-8 oz. filet of salmon
  • ½ lb. of medium shrimp, fresh or thawed
  • 1 batch of Sweet and Spicy Pecan Sauce
  • Salt and pepper

Directions:

1. Lightly season salmon filet with salt and pepper. Sautee in a skillet.

2. When salmon is nearly finished cooking, add shrimp. When first side of shrimp is pink, flip shrimp and add pecan sauce.

Tip and Alternatives:

Try making this with other fish, like lobster tail, monkfish or scallops.

This recipe is wonderful when made with butter, but you can also try olive, coconut, peanut or almond oil, if you can tolerate them.

Serve this as an appetizer by grilling large shrimp and dipping them into a bowl of pecan sauce.

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Tags: Dinner

Mini Shortbread Flag Tarts for 4th of July

A delicious and adorable gluten-free treat for Independence Day!

From Chef Oonagh Williams of Royal Temptations Catering

Mini Shortbread Flag Tarts for 4th July

These are based on my English Viennese Fancies shortbread recipe - a piped shortbread easily made at home. I make tiny ones similar to the size of a Hershey Kiss for client parties, and drizzle them with melted chocolate and chopped, toasted almonds once they're cooked. In England, it is also sold in bakeries with raspberry jam and buttercream (frosting), sandwiched between two cookies. They remind me a bit of the American spritz cookie or melting moments. I have only made them with butter, but Earth Balance should work as a substitute.

Pre-gluten-free diet, I used to buy Athens mini filo tart shells. In all my cooking class dinner parties I would make a different appetizer using these shells. A recent e-mail from Athens Foods showed the mini filo tarts filled and arranged as a Stars and Stripes Flag. An individually portioned dessert is so easy for parties; you only bring out so many at a time, and doesn't look “attacked” like a cake or cheesecake once cut.

Fill them with Greek Yogurt, sweetened cream cheese, my real cream “cool whip” dirt pie mix, and vanilla pudding. My dirt pie recipe is an easier option to be made into a flag with fruit in a 9” x 13” pan. Regular whipped cream should only be used just before serving because it melts the quickest in heat. These are also great for children’s parties. If you have a mini muffin pan that is no longer non-stick, line the pan with red, white and blue cupcake liners. I thought it was a cute idea to continue the red, white and blue theme, plus the liners make the shortbread more finger portable.

You need to make three or four times the shortbread recipe (42 or 56 tarts) to have enough for the flag.

2 x 24 hole mini muffin pan, plus leftover dough plopped on cookie sheet.

Gluten-Free Mini Shortbread Flag Tarts 

Makes about 14 minis

Ingredients:

  • 1 stick of butter (4 oz., 115 g) softened at room temperature
  • ¼ cup (25 g, 1 oz.) powdered (icing/confectioners) sugar
  • 1 ½ tsp. (8 ml) gluten-free vanilla extract/essence
  • ¾ cup less 1 Tbsp.  (2 ½ oz., 75 g) Oonagh’s Gluten-Free Flour Mix (see below for recipe)
  • 1 Tbsp. (15 ml) gluten-free cornstarch. Put the cornstarch in the ¾ cup measure and then add gluten-free mix to ¾ cup level. Put 15 ml cornstarch in bowl then add 2 ½ oz. (75 g) gluten-free mix to bowl)
  • ¼ cup (3/4 oz., 25 g) gluten-free almond meal/almond flour/ground almonds
  • 1/8 tsp. xanthan gum
  • Salt

Filling Ingredients:

  • 2 x 8 oz. (2 x 250 g) cream cheese, at room temperature 
  • Either 2/3 cup powdered sugar plus ¼ cup honey for flavor, or 1 cup powdered sugar
  • 1 pint, 2 cups heavy or whipping cream
  • Container of blueberries, washed and dried
  • More strawberries than you thought you would need. Leftover filling can have any liqueur you like added and served as a dip for leftover strawberries. Plus, you need to choose small strawberries to halve and then slice to fit in tarts.

Tart Directions:

  1. Preheat oven to 350 degrees. Beat butter and sugar together until light and creamy, stir in vanilla and mix well.
  2. Add flours, xanthan gum, and salt and mix until a soft dough is formed. Bake as directed. They are still soft when baked and firm up when cool. They are very melt-in-your-mouth, crumbly, same as a good shortbread. Don’t add more xanthan gum. Think about different flavored extracts in dough.
  3. No need to refrigerate the dough. These are a very tender shortbread, so it might be easier to line the mini muffin pan with paper cases for easy removal and so they don't disintegrate. Using a number 60, 1+1/4 inch, 3.2 cm across scoop or a 1 Tbsp. metal scoop, scoop the dough into mini muffin pans. Bake in 350 degree oven for 25 minutes until nicely light golden brown. Don’t cook until dark brown or else they don’t taste very good at all. Remove from oven and leave to cool before removing from pan. You could also make these in regular muffin cup cases in a large muffin pan, pressing dough down to make larger shortbread cases to fill with even more fruit and cream. Adjust cooking time. Tarts still dome in the middle.

Filling Directions:

  1. Combine cream cheese, confectioners’ sugar, vanilla and honey in a 6-8 cup bowl. Beat until smooth.
  2. Whip the 2 cups of cream until stiff in a separate bowl and gently whisk into cream cheese mix. I find if you let the electric hand mixer gently mix cream in, you don’t need to gently fold the cream in by hand. Taste and see if it is sweet enough for you. If not, add some powdered sugar 1 Tbsp. at a time and gently beat in. Put filling in large sandwich bag, cut off corner and pipe filling into cooled tarts. Since these shortbreads don't make a 'big hole' for the filling, you need a stiffer filling that can be mounded above shortbread, won't run over sides and can carry weight of fruit. Plus, you want more filling to taste anyway.
  3. Arrange 48 tarts, 6×8, on a platter. Cut the tip off of the bag, and fill each tart with the filling. Place 3 blueberries on each of the upper left corner 9 shells, a 3×3 square. To make the stripes: for each row of shells, alternate placing strawberry semi-circles at the top and bottom of the shells. Repeat this process with the strawberries until you have completed the red and white stripes of the flag.

Oonagh’s Gluten-Free Flour Mix

  • 1 x 14 oz. bag potato starch (3 ½ cups)
  • 1 ¾ cup of tapioca starch (7 oz.)
  • Just under 1 cup of amaranth or millet (actually ¾ cup plus 2 Tbsp. or 4 oz.)
  • Just under 1 cup of sorghum (actually ¾ cup plus 2 Tbsp. or 4 oz.)
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Tags: Dessert, For Kids
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