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Gluten-Free Recipes

Gluten-Free Recipe of the Week

Easy Blueberry Pie

Gluten-Free Snickerdoodle Crust

(Makes one 9-inch crust)


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


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


  • 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


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.

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.


  • 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.


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


  • 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


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.

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


  • 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.)
Tags: Dessert, For Kids

Semi-Homemade Blueberry Crumb Pie

From Annette Marie of Best Life Gluten-Free

Ingredients:Baked Blueberry Crumb Pie

  • 1 premade gluten-free pie crust

For Crumb topping:

  • 1 cup All-Purpose Gluten-Free Flour
  • 1 tsp. saltj
  • 4 Tbsp. cold salted butter or vegetable shortening
  • ½ tsp. apple cider vinegar
  • 4 Tbsp. cold water (Use more if dough feels very dry)
  • ½ tsp. cinnamon
  • ½ cup light brown sugar

Pie Filling:

  • 3 pints fresh blueberries, picked clean of stems, washed and dried
  • 1 tart apple, cored, peeled and grated. After grating, squeeze apple shaving in a towel to remove moisture or else the pie is very wet.
  • 1 tsp. lemon zest and 1 tsp. fresh lemon juice
  • 2 Tbsp. cornstarch
  • ½ cup granulated sugar
  • ¼ tsp. salt (not sea salt)
  • 1 tsp. butter (to dot on top of berries before baking)


  1. The first thing you need to do is prepare the dough for the crumb topping.
  2. Combine the dry ingredients for the topping first, and then add the butter, “cutting” it in with a pastry blender tool or 2 forks.
  3. Now add the wet ingredients and combine, using the pastry blender or forks, and eventually use your clean hands, until you have a ball of dough.
  4. Wrap in plastic wrap and place in refrigerator for 45 minutes to 1 hour.
  5. Now prepare the filling: In a saucepan, place half of the blueberries over low heat. As they begin to warm and then simmer, mash with a potato masher or anything that will crush them. Keep simmering until they’re reduced to half of amount you began with. Stir well and keep an eye on them. Remove from heat and place in a bowl to cool for about 15 minutes.
  6. In a larger bowl, place the remaining ingredients, including the other, raw blueberries, lemon zest and juice, salt, cornstarch. Add the first berries and combine well with a spatula or wooden spoon, folding under as you combine.
  7. Pour in the pre-made pie shell and dot with the teaspoon of butter (separated into 4 tiny pieces) scattered about the top.
  8. Preheat oven to 400 degrees.
  9. Remove the chilled ball of dough, unwrap and place in a medium-sized bowl. Using the pastry blender tool or forks, create crumbs. What we’re doing is crumbling the dough until the tiny balls of it are about the size of peas. Sprinkle all over the berry mixture.
  10. Place the pie on a baking sheet (this promotes even distribution of heat and helps the bottom crust bake). Then place it in the oven on the lowest shelf and bake for 20 minutes. Then, reduce heat to 350 degrees for another 45 minutes.
  11. Cool the pie on a rack for at least 2 to 2 ½ hours, before serving.

Note: The crumbs should be a golden color and the rim of the pie is also golden. I use a pie “protector ring” on my crust so it doesn’t burn. These are available at most kitchen specialty shops. Here in the Northeast, we have Bed, Bath and Beyond, which is where I got mine! If the crust seems to be getting too brown, you can even cut a few strips of aluminum foil and make your own protective cover for the rim. Don’t cover the whole pie, just the outer crust.

Tags: Dessert

Chicken Meatballs with Thai Peanut Sauce

Crunchmaster logo
Courtesy of Crunchmaster and Carol Kicinski


Makes about 30 meatballs

Ingredients:Chicken meatballs with thai peanut sauce

  • 1 cup Crunchmaster Sea Salt Multi-Grain Crackers
  • 1 lb. ground chicken
  • One 1 inch piece fresh ginger, grated or finely minced
  • 2 small garlic cloves, grated or finely minced
  • 4 scallions (green onions), finely minced
  • 2 Tbsp. gluten-free soy sauce
  • ½ tsp. freshly ground black pepper
  • 1 large egg, lightly beaten


  1. Preheat oven to 400 degrees. Spray 2 baking sheets with gluten-free, non-stick cooking spray and set aside.
  2. Grind the Crunchmaster crackers in a blender or food processor to fine crumbs. Pour into a large mixing bowl and add the remaining ingredients. Mix to combine. Shape into small balls using about 1 Tbsp. of mixture per ball. Place on the prepared baking sheets and spray the meatballs lightly with gluten-free, non-stick cooking spray. Bake for 15 minutes or until the meatballs are browned and feel firm to the touch. Remove the meatballs to a plate lined with paper towels to absorb any extra fat. Serve with Thai Peanut Sauce.

Thai Peanut Sauce

Makes about ½ cup sauce


  • 1/3 cup creamy peanut butter
  • 3 Tbsp. honey
  • 1 small garlic clove, grated or finely minced
  • One 1 inch piece of fresh ginger, grated or finely minced
  • ½ tsp. sesame oil
  • Juice of 2 limes
  • 1 Tbsp. gluten-free soy sauce
  • ¼ tsp. crushed red pepper flakes


  1. Combine all the ingredients in small mixing bowl and mix well. Microwave for a few seconds and stir until smooth. Serve with the chicken meatballs.
Tags: Dinner

Egg Strata

Rudi's gluten-free bakery logo

Courtesy of Rudi's Gluten-Free Bakery


Ingredients:Egg Strata

  • 16-oz. Rudi’s Gluten-Free Bakery Original bread, cubed (about 5 cups)
  • 6 Tbsp. butter, divided
  • 2 cups (8 oz.) shredded Swiss cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1/3 cup chopped onion
  • 1 tsp. minced garlic
  • 3 Tbsp. gluten-free all-purpose flour
  • 1 1/2 cups gluten-free chicken broth
  • 3/4 cup dry white wine
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 1/4 tsp. ground nutmeg
  • 1/2 cup sour cream
  • 8 large eggs, lightly beaten
  • Garnish: chopped fresh chives
  • Optional - add cooked sausage to the dish prior to baking the egg dish


  1. Place bread cubes in a well-buttered 13 x 9 inch baking dish. Melt 3 Tbsp. butter, and drizzle over bread cubes. Sprinkle with cheeses.
  2. Melt remaining 3 Tbsp. butter in a medium saucepan over medium heat; add onion and garlic. Sauté 2 to 3 minutes or until tender. Whisk in flour until smooth; cook, whisking constantly, 2 to 3 minutes or until lightly browned. Whisk in broth and next 4 ingredients until blended. Bring mixture to a boil; reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes or until thickened. Remove from heat. Stir in sour cream. Add salt and pepper to taste.
  3. Gradually whisk about one-fourth of hot sour cream mixture into eggs; add egg mixture to remaining sour cream mixture, whisking constantly. Pour mixture over cheese in baking dish. Cover with plastic wrap, and chill 8 to 24 hours.
  4. Let strata stand at room temperature 1 hour. Preheat oven to 350°. Remove plastic wrap, and bake 30 minutes or until set. Serve immediately.
Tags: Breakfast

Dirt Pie

From Chef Oonagh Williams of Royal Temptations Catering

Dirt pie

See Chef Oonagh make this recipe on New Hampshire’s ABC WMUR Channel 9's Cook's Corner.

This is easy enough for kids to make on their own with supervision.  I have made these individually for children’s birthday parties (some prefer it to birthday cake, even teenagers).  I’ve added to the fun by using lego figures, cartoon figures, silk flowers and decorations for 4th of July or Halloween themed parties.

Be sure to double check the ingredients of the cookies and candies you purchase to ensure they’re gluten-free. I used Trader Joe's 'Joe Joes’ or Pamela's Products Chocolate mini cookies which taste more like the dark chocolate (icebox) cookies. You can use the cream recipe below if you prefer that over whipped topping.


  • 10 oz. of gluten-free Oreo-style or other cookies (bit more or less doesn't really matter), crushed fine, in food processor or in heavy duty Ziploc bag using a rolling pin. Use the entire cookie and let the processor grind it to fine breadcrumbs.  Don’t remove the filling from the cookies. (Don't laugh, in my wheat-eating days, I have had parents tell me they let kids scrape out all the filling from Oreos and eat it.)
  • 1 box gluten-free instant vanilla pudding (usually a 4 oz. box)
  • 1 + ¾ cup milk (1% milk is fine)
  • 4 oz. gluten-free whipped topping or cream substitution (instructions below)
  • 4 oz. (half a normal packet) softened cream cheese
  • 1/4 cup  (1/2 stick) soft butter
  • 1/2 cup powdered sugar


  1. In a large bowl mix the pudding with milk using an electric mixer or whisk.  Then, while it’s still runny, add the whipped topping or your cream substitution.  Beat together until smooth.
  2. In another bowl mix the cream cheese and soft butter.  Then mix in the powdered sugar.
  3. Mix both bowls together using electric mixer until totally blended and no streaks are visible.  Try and do this while the vanilla pudding mix is still quite soft. Mixture will set reasonably firm on sitting.
  4. Depending how you want to use this recipe, layer cream with cookie crumbs in a dish equivalent to an 8x8” or in approximately 6 small custard cups, disposable decorative cups or a 6” deep brand new plastic flower pot.
  5. Layer cookies-pudding-cookies-pudding-cookies.  Chill
  6. Decorate with gummy worms or with Disney characters instead of a birthday cake or using a flower pot, plant with silk flowers for an Adult party.  I pour white chocolate musical notes for music recital, soccer balls etc.

For cream instead of cool whip:

  1. Whisk 1 cup of heavy cream with ¼ cup powdered sugar, 1 tsp. gluten-free vanilla extract and 1/8 tsp. xanthan gum until stiff and continue with recipe.  If you can't tolerate xanthan gum, stir 1 tsp. of plain Knox gelatine into 2 Tbsp. cold water and leave to thicken.  Microwave for about 10 seconds until it looks like a clear, but golden liquid with no lumps. Whisk the cream, sugar and vanilla, make the jello pudding, make the cream cheese mix, mix cream cheese, jello and cream mixes together and then whisk dissolved gelatin into creamy mix. Then layer with cookie crumbs.

Additional Quantities

  • 3 times this recipe fills a 2 x 9 x 13”  glass lasagna pans with a layer of crumbs on bottom, one layer of filling and then topped with crumbs.  You need 1 30 oz. bag of gluten-free cookies for this amount. Sprinkle approximately 1 cup of cookie crumbs on base of glass pan.
  • 5 times this recipe fills a 3 x 9 x 13” glass lasagna pan.

Suggestions for a Dairy-Free Version

  • Neither the Trader Joe's nor Pamela's cookies contain dairy.
  • Milk substitution for making the instant jello:  I find if I use almond milk I need to use less than the 1+3/4 cup as it doesn't thicken.  For example, I add a 12 oz. can of mango nectar to instant vanilla pudding rather than 16 oz. (2 cups) of dairy milk for it to firm up.
  • Buy Asian coconut milk and scoop out coconut cream from the top.  There are some brands of canned coconut cream, not pina colada coconut that's so sweet.  You can also get 1/2 lb. bricks of coconut cream (like cream cheese packet). This would take the place of both cream cheese and whipped cream. Thin coconut milk leftover instead of dairy milk for instant jello. You can also make an egg white meringue and fold that in for fluffiness.
  • Make a gelatin set custard using So Delicious Vanilla Coconut Creamer and instant jello, or cooked jello pudding with So Delicious.

About Oonagh Williams

Chef Oonagh's son was diagnosed with celiac disease over 5 years ago with no previous symptoms.  She has non-celiac gluten sensitivity ('gluten sensitivity') and also has cousins with celiac disease. 'Like' Chef Oonagh at Gluten Free Cooking with Oonagh on Facebook where she posts links to her recipes, her Delicious Gluten Free Cooking cookbook (over 200 pages), appearances on the local ABC station, products, her classes, and where you can meet her when she speaks at conferences nationwide. E-mail at [email protected]. Chef Oonagh has a culinary arts degree, trained in London and Switzerland and lives in New Hampshire.

Tags: Dessert

Salade Nicoise

From Chef Oonagh Williams of Royal Temptations Catering

Makes 4 generous portions



  • 1 ½  lbs. Yukon gold, fingerling or New potatoes, peeled and cut into 2 inch cubes.
  • ½ lb. fresh green beans, trimmed (or same quantity of fresh asparagus)
  • 4 eggs
  • 1 raw red bell pepper, deseeded and cut into thin strips (julienned) or a small dice (brunoised).
  • 1 lb. fresh salmon fillets (I was out of tuna)
  • 4 fresh tomatoes, cut into quarters
  • 1 head of Boston, Bibb or Romaine lettuce, washed and well-dried.
  • anchovies and olives (optional)


  • 1/2 cup olive oil
  • 2 tbsp white wine vinegar or fresh lemon juice
  • 1 tbsp white balsamic vinegar (you can also use regular balsamic vinegar - it just gives the dressing a dark color)
  • 12 large basil leaves
  • 2 cups of fresh parsley
  • 4 green onions or chives – use just the green part (you can also use shallots or red onions)
  • 1-2 cloves of garlic, finely crushed with salt (optional)
  • 2 tsp Dijon mustard
  • 2 tsp maple syrup or sugar (add according to taste)
  • Salt and pepper

Put vinaigrette ingredients in 4 cup jug and use an immersion blender to chop the herbs and make the vinaigrette thick and creamy. You can also chop the herbs by hand and then whisk together with the oil and vinegar. This can also be made without herbs if you don’t have them available.


1. Put potatoes and eggs in pan, cover with water, add salt and cook until just tender.

2. Take eggs out after about 6 minutes of cooking.  Immediately plunge eggs into very cold water, which will help prevent the black ring from forming around the yolk. Peel the eggs and cut into quarters just before serving.

3. Drain cooked potatoes, and pour about ¼ cup vinaigrette over potatoes while warm and leave to cool down before refrigerating.

4. Put fresh salmon in small skillet, cover with water and slowly bring to a boil. Cover, turn heat down to a simmer and cook for 2 minutes. Turn off heat and leave to cool down in the water. Drain and refrigerate before use.

5. Cook green beans/asparagus until degree of tenderness you prefer. Drain and immediately plunge into very cold water to stop them cooking and retain bright green color.

6. To finish: Traditionally, the ingredients are arranged on a platter in segments, not mixed together. So, take a platter and cover the base with lettuce drizzled with vinaigrette. Then arrange potatoes, green beans, olives, hard boiled eggs, red peppers, tomatoes, anchovies and salmon like the segments of a wheel around the platter. Drizzle with more vinaigrette and serve. 

Tips & Alternatives: I like making this with tuna canned in oil, and using that drained oil as the oil in the dressing. Simply drain the oil into a measuring cup, then use bottled olive oil to top it off to ½ cup.

To add more flavor to the fish, add wine, lemon rind, and parsley to the water before cooking. You can also grill the fish, potatoes and vegetables to avoid heating up the kitchen.

This is a great meal to plan in advance after a day at the beach or when friends or family are expected. If you cook the potatoes, green beans, fish and eggs in advance and make the vinaigrette, then the meal can be on the table within about 10 minutes of walking in the door.

Tags: Lunch, Dairy-Free

Grilled Vegetable Medley

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

Ingredients:Grilled Vegetable Medly

  • 1 red onion
  • 2 or 3 Portobello mushrooms
  • 1 or 2 zucchini
  • 1 eggplant
  • 1 yellow squash
  • 1 or 2 red bell pepper
  • ¼ cup (or a bit more) Extra Virgin Olive Oil. I love “light.” If you feel you’ve prepared a lot of veggies, you can add a little bit more oil.
  • 2 Tbsp. thyme (I used fresh, but if you can’t get some, use dried, but a small bit less. Dried are more intense than fresh.)
  • 1 Tbsp. parsley (again try fresh, chopped. But dried is okay too.)
  • Salt & pepper to taste. Also try freshly ground black pepper.


  1. Cut red onion, Portobello mushrooms, eggplant and red bell pepper into 1” chunks. Slice the zucchini and yellow squash into ½” pieces. Don’t worry about the size too much.
  2. In a small bowl prepare the coating liquid. Add the spices to the oil and stir with a whisk or fork until well blended.
  3. Put all of the cut veggies in a very large bowl and pour in the oil dressing. Use a wooden spoon (or even clean hands) and rotate and stir to coat everything very well. Allow these to stand for about 15 minutes before grilling.
  4. If possible, use a grill pan made for vegetables (one that keeps small vegetables from falling through the BBQ grill into the heat.) If you can’t afford one, then look for an inexpensive, disposable one that looks like a wire mesh. I found one for one dollar! Of course, you’ll discard it afterward, but until a proper grill pan goes on sale, this is always an option.
  5. Put the grill heat on low to start. You must rotate the veggies to cook them all of the way through. Can’t tell you the exact time this will take. All of us have different types of grills: charcoal, gas, electric, etc. But taste one and when it’s to your liking, then you’re done. So good!
Tags: Side Dishes, Vegetarian, Vegan, Dairy-Free

Gluten-Free and Casein-Free Beef Topped Bean Enchiladas


  • 2 cans Organic Refried Beans
  • Corn Tortillas (24 count)
  • 1.5 to 2 lbs Organic Ground Beef
  • 1 can green chilies
  • Non-Stick Spray

For Enchilada Sauce

  • 1 can of Organic Tomato Sauce
  • Kosher Salt
  • Cumin
  • Garlic Powder
  • Onion Powder
  • Chili Powder
  • 2 Tbsp Vegan Butter (we use Smart Start Light made from Olive Oil)
  • 1 cup of water
  • 1 Tbsp Cornstarch


  1. Pre-heat your oven to 350 degrees. Then start with your Enchilada Sauce.

  2. Melt butter in saucepan on stove top over medium to medium low heat. Once melted, add cornstarch and mix till paste is formed. If too liquidy you can add another Tbsp of cornstarch.

  3. Once mixed together, put over low heat. Slowly add in can of tomato sauce (3/4 of the can is needed). Add in seasoning- salt, cumin, garlic and onion powder, and chili powder to taste. (depends on your palate, but we use 1/2 tsp salt, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 2 tsp chili powder). Add in water and then turn heat up to medium-high.

  4. Bring to boil to thicken and then reduce temperature to low. Taste test to make sure you don't need more seasoning and then set aside off of the heat with a lid on the pan.

  5. In another sauce pan, put re-fried beans with 1 tsp water. Heat on low heat.

  6. While beans are warming (they are already cooked so you are just warming them up), get pan out to cook meat. Over medium heat, brown beef with salt, garlic and onion powder cumin, and chili powder to taste.

  7. Add in can of green chilies to meat when you add seasoning. Once meat is done cooking, drain excess fat and oil and then take the enchilada sauce you set aside and stir into meat. Don't forget about your beans. If they are warm now, turn heat off.

  8. Use two 13x9 casserole dishes, spray with non-stick spray. To fill each corn tortilla, take one to two spoon fulls of beans, roll up and place seem down in pre-sprayed baking pans. Roll until all the beans are gone (about 24 corn tortillas).

  9. Cover rolled tortillas with beef mixture (browned beef and enchilada sauce). Cover baking dishes with foil and bake in the pre-heated 3550 degree oven for 20 minutes.

  10. Remove and enjoy!

* Add cheese to the beans, if you can have it. If you like Daiya or other vegan veggie cheeses you can use those as well.

* Corn tortilla tips- warm 5-6 tortillas at a time in the microwave to soften and make easier to roll. To warm in microwave you can wet a paper towel (moist not soaking) and place on a plate, cover tortillas. Warm for about 20 sec. (no more than 30 secs.)

Tags: Dinner
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