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Gluten-Free Recipes


Gluten-Free Recipe of the Week

Eggless Nog Pancakes

Courtesy of Enjoy Life

 

 

 

Ingredients: 

Eggless Nog:

  • 1 ¾ C. dairy-free milk
  • 3 T. maple syrup
  • 2 T. tapioca starch
  • 1 t. vanilla
  • ½ t. nutmeg
  • 1/8 t. cinnamon

Pancakes:

Directions:

  • Bring 1¼ C. milk and maple syrup to a simmer on the stove. In a small bowl, whisk together the remaining ½ C. milk with the tapioca starch, vanilla, nutmeg and cinnamon.
  • Add to the warmed milk and whisk to combine. Simmer 3-4 minutes until thickened. Remove from heat.
  • When ready to make the pancakes, mix together the Enjoy Life Foods Pancake & Waffle Mix, oil and the Eggless Nog.
  • Heat a nonstick griddle and lightly grease. Use a ¼ C. measuring cup to pour batter onto heated griddle. Cook 30 seconds to 1 minute per side until lightly golden brown.
  • ENJOY!
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Tags: Breakfast, Vegetarian, Vegan, Dairy-Free, For Kids, Holiday

Bold Ichiban Teriyaki Style Chicken Lettuce Cups

Courtesy of Boar's Head

 

 

 

Try a light alternative to traditional sandwiches. Boar's Head's Bold Ichiban Teriyaki Style Chicken Lettuce Cups are bursting with freshness and great for entertaining or for family-style meals.
 
Ingredients:
Directions:
  1. In a large mixing bowl combine the julienned chicken, celery, carrots, pineapple, red pepper, and sesame seeds.
  2. Add the tamari and gently toss until evenly distributed.
  3. Once combined, place the mixture inside the leaves of lettuce and serve.
 
 
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Tags: Lunch, Dinner

Hot Chocolatey Cocoa

Courtesy of Enjoy Life

 

 

 

Makes 2 – 6 oz. cups 

Ingredients: 

Directions: 

Microwave Directions:

  1. Mix all ingredients.
  2. Heat in microwave for 30 second, stir. Continue heating and stirring until boiling.
  3. Let cool to your desired temperature and enjoy.

Stovetop Directions:

  1. Mix all ingredients.
  2. Stir constantly, heat over medium/low heat until boiling.
  3. Let cool to your desired temperature and enjoy.

Optional Recipe Variation: Top with marshmallows or whip-cream. If you love chocolate, dribble a few Mini Chips on top for an extra chocolatey taste!

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Tags: Drinks, Dessert, Vegetarian, Vegan, Dairy-Free, For Kids, Holiday

Mini Bacon Cheddar Cheesecakes

Courtesy of Crunchmaster

 

 

Ingredients:

  • 1/2 cup crushed Crunchmaster® Multi-Seed Crackers
  • 2 tbsp grated Parmesan cheese
  • 2 tbsp butter, melted
  • 1 pkg (8 oz) plain brick-style cream cheese, softened
  • 3 tbsp sour cream
  • 1/3 cup shredded Cheddar cheese
  • 1 tbsp finely chopped fresh chives, divided
  • 2 strips bacon, cooked crispy and finely chopped
  • 1/4 tsp each salt, pepper and granulated sugar
  • 1 egg

Directions:

  1. Preheat oven to 350°F. Line 24-cup mini-muffin pan with paper liners. Stir crackers with Parmesan cheese until combined; toss with melted butter. Divide evenly into bottom of cups, pressing down, to form crusts. Bake for 10 to 12 minutes or until lightly golden and set. Let cool completely.
  2. Using electric mixer, beat cream cheese, salt, pepper and sugar until smooth and fluffy. Beat in egg until blended; beat in sour cream. Fold in Cheddar cheese, bacon, and 2 tsp chives. Spoon over crust.
  3. Reduce oven temperature to 325°F; bake for about 15 minutes or until just set. Let cool to room temperature in pan on rack; cover and refrigerate for at least 1 hour or until thoroughly chilled. Sprinkle with remaining chives for serving.

Tips: Garnish with additional bacon, pepper jelly, caramelized onions or chives if desired. Use an aged or sharp Cheddar for full flavor.

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Tags: Appetizers/Snacks, Side Dishes, Holiday

Whipped Gingerbread Spice Butternut Squash

Courtesy of Enjoy Life

 

 

 

Serves 4 as a side 

Ingredients:

  • 2-pound butternut squash
  • 2 T. melted vegan margarine
  • 2 T. favorite dairy-free milk
  • 1 T. maple syrup
  • ½ t. salt
  • olive oil, for coating squash

Gingerbread Spice Crumble

Directions:

  1. Preheat oven to 350˚F and line a small tray with parchment paper.
  2. Cut the top and bottom off the squash and slice in half lengthwise. Drizzle cut side with a little olive oil and lay cut side down on the parchment paper.
  3. Place in the oven for 40-50 minutes until the squash is very soft and bubbling around the edges.
  4. Let cool a few minutes. Scoop out the seeds and discard. Scoop the inside of the squash into the bowl of a food processor and puree until smooth.
  5. Add the vegan margarine, dairy-free milk, maple syrup and salt and continue to puree until super smooth, about 1-2 more minutes.
  6. Spoon into a bowl and set aside while you make the Gingerbread Spice Crumble.
  7. Using your hands crumble up the Gingerbread Spice Cookies.
  8. Warm a small nonstick pan and add the olive oil. Pour in the cookies and the toasted seeds. Sauté for 4-5 minutes until the cookie crumbs are lightly browned.
  9. Mix in the minced parsley and then sprinkle all over the butternut squash puree.
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Tags: Side Dishes, Vegetarian, Vegan, Dairy-Free, Thanksgiving, Holiday

EverRoast Gluten-Free Chicken Wrap


Courtesy of Boar's Head

 

Elevate your gluten-free menu anywhere by layering EverRoast Chicken Breast, Muenster Cheese, lettuce, tomato and hardboiled egg for a delectably fresh wrap that’s easy to grab and go. 
 
Ingredients:
Directions:
  1. Lay gluten free wrap on clean flat surface.
  2. Spread gourmaise evenly on the entire wrap.
  3. Next, layer the ingredients in the following order: chicken, Muenster Cheese, lettuce, hardboiled egg and tomato.
  4. Starting at one end, tightly roll the tortilla, tucking ingredients and sides of tortilla as you roll. Slice in half diagonally and serve.
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Tags: Lunch

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
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