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Gluten-Free Recipes


Gluten-Free Recipe of the Week

Smoked Salmon and Herb Cream Cheese Crackers

Courtesy of Harvest Stone

 

 

 

 

Ingredients:

  • Harvest Stone® Original Brown Rice, Sesame & Flax Crackers
  • Gluten-free smoked salmon
  • Gluten-free herb cream cheese
  • Parsley

Directions:

  1. Spread a rich layer of herb cream cheese over a Harvest Stone Original Brown Rice, Sesame & Flax Cracker.
  2. Add a slice of smoked salmon and garnish with parsley.
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Tags: Appetizers/Snacks

Brownie-Bottom Pumpkin Bars

Courtesy of Enjoy Life

Makes about 16 large bars 

Ingredients: 

For the brownie mixture:

For the pumpkin mixture:

  • 1 1/4 C. mashed pumpkin
  • 1/4 C. pure maple syrup
  • 1/4 C. Enjoy Life Foods All-Purpose Flour
  • 1 t. ground cinnamon
  • 1/2 t. vanilla extract
  • 1/4 t. ground nutmeg
  • 1/4 t. ground ginger
  • Pinch ground cloves
  • Pinch salt

For the topping:

  Directions:

  1. Preheat the oven to 375˚F. Line an 8x8-inch baking pan with parchment paper.
  2. To make the brownies, put the Brownie Mix in a large bowl. Add the cold water and oil. Stir until well mixed.
  3. Scrape the mixture into the prepared pan, smoothing evenly. Bake for 15 minutes.
  4. While the brownies are baking, prepare the pumpkin mixture. Put the mashed pumpkin, maple syrup, All-Purpose Flour, cinnamon, vanilla extract, nutmeg, ginger, cloves, and salt in a large bowl. Briskly whisk until well combined.
  5. After the brownies have baked for 15 minutes, remove from the oven. Dollop the pumpkin mixture onto the par-baked brownies, swirling throughout the batter.
  6. Bake for an additional 35 to 40 minutes, until a toothpick inserted in the brownies comes out clean, and the pumpkin portions are firm to the touch. Let cool in the pan for at least 1 hour.
  7. To prepare the topping, put the Mini Chips and oil in a microwave safe bowl. Microwave on high for 15 seconds and stir. Repeat in 10 second intervals until melted and smooth. Drizzle the chocolate mixture over the top of the brownies.
  8. Carefully remove the brownies from the pan, then cut into squares.
  9. Serve, storing leftovers in an airtight container in the refrigerator for up to 3 days, and any other leftovers to the freezer.
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Tags: Dessert, Vegetarian, Vegan, Dairy-Free, For Kids, Thanksgiving, Holiday

Plantain Soup

Courtesy of Chobani 

An easy to make rich and creamy soup that's also deliciously gluten-free!

Ingredients: 

  • 1 c Chobani Non-Fat Plain Greek Yogurt

  • 2 medium carrots, chopped

  • 1 green bell pepper, chopped

  • 1 onion, chopped

  • 1 jalapeño, chopped

  • 2 T canola oil

  • 2 garlic cloves, finely chopped

  • 1½ t ground cumin

  • 1½ t dried oregano

  • 2 t kosher salt

  • 2 green plantains, peeled, chopped

  • ½ bunch fresh cilantro, chopped

  • Lime wedges

Directions: 

  1. In a large pot sauté carrots, green pepper, onion and jalapeño in oil until soft, 5 minutes.
  2. Add garlic, cumin, oregano and salt and cook until garlic is fragrant, 1 minute.
  3. Add 8 c water, plantains and half the cilantro. Bring to a boil, reduce heat and simmer 30 minutes.
  4. Cool 15 minutes then purée in batches in blender. Add Chobani to last batch. Reheat and serve with the remaining cilantro and lime wedges.

 

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Tags: Soups/Stews, Vegetarian

Smoked Ham and Macaroni & Cheese

Courtesy of Boar's Head 

Indulge your senses with this savory gluten-free macaroni and cheese starring Boar's Head Sweet Slice Boneless Smoked Ham, Vermont Cheddar Cheese and Blanc Grue® Gruyere Cheese. 

Ingredients:

Directions:

  1. Preheat oven 375° F.
  2. Melt butter in saucepan on low heat. Remove from heat, blend in rice flour and salt. Add milk, heat stirring constantly until sauce thickens a little and is smooth. Add cheeses, heat until melted, stirring occasionally
  3. Combine cooked macaroni, sauce, peas and ham in a 9” x 13” oven safe casserole dish.
  4. Bake for 20 minutes or until heated through.

 

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Tags: Dinner, For Kids

Candy Corn Mini Muffins

Courtesy of Enjoy Life 

An allergy-friendly, gluten-free Halloween treat!

Makes 30 mini muffins   

Ingredients:
For the muffins:

  • 1 box (14.5oz/411g) Enjoy Life Foods Muffin Mix
  • 1 C. + 2 t. cold water
  • 1/4 C. olive oil or grapeseed oil
  • 2 t. vanilla extract
  • 3/4 t. ground cinnamon

For the frosting:

  • 1/2 C. dairy-free buttery spread
  • 2 C. confectioners’ sugar
  • 1 t. vanilla extract
  • 1 T. dairy-free milk, plus more as needed
  • 1/3 C. Enjoy Life Foods Mini Chips

Directions:

  1. Preheat the oven to 350° F. Line a mini muffin tin with liners or oil well.
  2. Put the Muffin Mix in a large bowl. Add the water, oil, vanilla extract, and cinnamon. Stir to combine.
  3. Divide the mixture into the prepared pan, filling each one about half full.
  4. Bake for 10 to 13 minutes, until golden brown on the edges and a toothpick inserted slightly off-center comes out clean.
  5. Let the muffins cool in the pan for 10 minutes, then transfer each one to a wire rack to cool completely before frosting.
  6. To make the frosting, put the dairy-free buttery spread in the bowl of a stand mixer or a large bowl. Using the stand mixer or a hand mixer, beat on high speed for 1 minute, until the mixture begins to lighten.
  7. Add 1 1/2 cups of the confectioners’ sugar. Beat for 2 minutes until smooth, light, and fluffy. Add the remaining confectioners’ sugar, 1 tablespoon of the nondairy milk, and the vanilla extract. Beat for an additional minute until smooth and creamy, adding a teaspoon of dairy-free milk at a time if needed. Stir in the Mini Chips. Divide the mixture into three portions to create orange and yellow (the frosting itself will be the white layer).
  8. To make the orange frosting using food dye, mix 1 drop yellow food dye and 12 drops red food dye into one of the portions, adjusting by one drop, at a time until desired color is reached. To make orange frosting naturally, grind gogi berries into a fine powder and mix it into the frosting, adding as much as needed until desired color is reached.
  9. To make the yellow frosting using food dye, mix 20 drops yellow food dye into one of the portions, adjusting by one drop, at a time until desired color is reached. To make yellow frosting naturally, sprinkle turmeric into the frosting, adding as much as needed until desired color is reached.
  10. To frost the muffins, pipe the orange frosting each muffin, covering the top of the muffin completely. Top with a round of yellow frosting, then the white frosting.
  11. Serve, storing leftovers in an airtight container at room temperature for 2 days, moving any others to the freezer for up to 3 months.
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Tags: Dessert, Vegetarian, Dairy-Free, For Kids, Holiday

Savory Stuffed Mushrooms

Courtesy of Crunchmaster 

 

A gluten-free appetizer that's sure to delight! 

Makes 12-14 mushrooms

Ingredients:

  • 1/2 Cup finely cruched Crunchmaster® Multi-Seed Original Crackers
  • 1 x 14 oz. Container fresh stuffing mushrooms
  • 1/4 Cup green onion
  • 3/4 Cup shredded swiss cheese, divided
  • 1/4 Cup sour cream
  • 1/2 tsp. Onion Salt

Directions:

  1. Rinse mushrooms thoroughly and remove stems. Trim and finely chop stems and place in a large mixing bowl. Shred the swiss cheese (or use pre-shredded swiss cheese), and place ½ cup into the mixing bowl. Reserve ¼ cup of the cheese for topping.
  2. Add the crushed Crunchmaster® Multi-Seed Original Crackers, sour cream, green onion, and onion salt into the mixing bowl and mix well.
  3. Place mushroom caps top down on to a 9 X 12 –inch baking sheet. Fill each cap with the mixture from the bowl. Be sure to press the mixture firmly into each mushroom. Sprinkle with the remaining swiss cheese.
  4. Bake at 350°F for 30 minutes.
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Tags: Appetizers/Snacks, Side Dishes

Pumpkin Pie Dip

Courtesy of Chobani 

Get seasonally pumpkin spicy with this delicious gluten-free pumpkin pie dip - perfect for fall parties, halloween haunts or for whenever the desire for pumpkin hits! 

Ingredients:

  • 1¼ c Chobani Whole Milk Plain Greek Yogurt
  • ¼ c reduced fat cream cheese, softened
  • ¾ c powdered sugar
  • 1 c canned pumpkin pie filling
  • 1 t ground cinnamon
  • ½ t ground nutmeg
  • Pinch of salt
  • Fresh apple slices
  • Gluten-free gingersnap cookies

Directions:

  1. Using an electric mixer, beat cream cheese and sugar together on medium speed until smooth.
  2. Add pumpkin, spices and seasonings, beating well. Fold in Chobani on low speed until fully blended.
  3. Cover and chill 8 hours. Serve with apple slices and gluten-free gingersnaps for dipping.
 
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Tags: Appetizers/Snacks, Side Dishes, Dessert, For Kids, Holiday

London Broil Salad with Shiitake Mushrooms & Goat Cheese


Courtesy of Boar's Head

 

Eat well without compromising flavor with this delectable gluten-free salad. Simply cook your shiitake mushrooms and mix your salad, arranging slices of London Broil Roast Beef alongside Chévre Cheese and a drizzle of balsamic vinegar.

Ingredients:

Directions:

  1. Slice the shiitake mushrooms and cook them in a non stick pan over medium-high heat until nice and golden on both sides, about 3-4 minutes per side.
  2. Place mixed greens at the bottom of a shallow plate.
  3. Arrange your slices of beef in the center of the pile of greens.
  4. Add shiitake mushrooms and soft goat cheese.
  5. Drizzle balsamic vinegar and lime juice to taste over the whole salad.
  6. Sprinkle with freshly cracked black pepper if desired
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Tags: Lunch, Dinner

Caramel Apple-Muffins

Courtesy of Enjoy Life 

 

The perfect gluten-free breakfast for fall! 

Makes 1 dozen gluten-free muffins 

Ingredients:
For the muffins

For the glaze

  • 1/4 C. packed brown sugar
  • 2 T. dairy-free buttery spread
  • 1 T. dairy-free milk
  • 1 C. confectioners’ sugar, sifted
  • 1 T. vanilla extract

Directions:

  1. To make the muffins, preheat the oven to 350˚F. Line a 12-cup muffin pan with paper liners or spray lightly with oil.
  2. Combine the Muffin Mix, cinnamon, and nutmeg in a large bowl. Whisk to combine. Add the water and oil. Whisk until well-combined.
  3. Divide the mixture into the prepared baking pan, filling each cup about two-thirds full. Press a third of a Chewy Bar into the middle of each filled cup.
  4. Bake for 20-30 minutes until golden brown and a toothpick inserted comes out clean. Let cool 10 minutes, then transfer each one to a wire rack to cool completely.
  5. Once the muffins are cool, make the glaze. Combine the brown sugar, buttery spread, and milk in a small saucepan. Bring to a boil and let bubble for 1 minute. Remove from heat and add the confectioners’ sugar, whisking vigorously to combine. Stir in the vanilla extract. Let cool 10 minutes.
  6. Dip each muffin into the glaze, putting them back onto the wire rack to let the glaze firm, about 5 minutes.
  7. Serve, storing leftovers in an airtight container at room temperature for up to 2 days and any other leftovers in the freezer.
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Tags: Breakfast, Dessert, Vegetarian, Vegan, Dairy-Free, For Kids

Red Pepper Tapenade and Black Olive Crackers

 Courtesy of Crunchmaster

 

 

A delicious gluten-free snack that's perfect for parties!

Ingredients:

  • Crunchmaster™ Multi-Grain Sea Salt Crackers
  • Red pepper tapenade
  • Black olives

Directions:

1. Spread a rich layer of red pepper tapenade over CrunchmasterTM Multi-Grain Sea Salt Crackers and garnish with black olives.

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Tags: Appetizers/Snacks, Vegetarian, Dairy-Free
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