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Gluten-Free Recipes


Gluten-Free Recipe of the Week

Mediterranean Salmon

From Chef Oonagh Williams of Royal Temptations Catering

In the summer you can either grill the salmon and cook the vegetables in a vegetable rack for the topping or use a clean foil brownie or pie pan as your cooking container on the grill. It’s also good cold to take with you to the beach or summer concert.

Ingredients:

  • 2 - 7 oz. salmon fillets.
  • 2 tbsp olive oil
  • 1 large tomato cut into small dice (or 4 cherry tomatoes quartered, or 8-12 grape tomatoes halved)
  • 4 medium mushrooms, cleaned and sliced
  • ½ small onion, peeled and thinly sliced (or 2 green onions, thinly scissored)
  • 2 canned artichokes, quartered
  • ½ red, yellow or green bell pepper, de-seeded and sliced (you can also use roasted red peppers)
  • Salt and pepper
  • ¼ cup wine of your choice – a wine you like to drink, not the one you want to throw away
  • Grated zest of 1/4-1/2 lemon
  • ¼ cup chopped fresh parsley
  • A few leaves of fresh mint, thinly sliced (optional)
  • A few sprigs of fresh lemon thyme (optional)
  • 2 tsp fresh oregano (optional)
  • Feta cheese (optional - you can also try goat cheese)

Directions:

1. Preheat oven to 400*. Take a skillet that will hold the 2 fillets in a single layer comfortably.

2. Heat oil in skillet. Add onions and raw red pepper. Cook over medium heat until onion and pepper are softening.

3. Add mushrooms and cook 2-3 minutes until they start softening.

4. Add artichokes, tomatoes, herbs, lemon zest and salt and pepper to taste. Mix well together and push to one side of skillet.

5. Season salmon fillets with salt and pepper on one side and place top side down in pan. If you are doing this with salmon with skin, then place skinless side down in skillet.

6. Cook for about 2 minutes to sear salmon. Flip salmon other way up, top with vegetable mixture and sprinkle with wine.

7. Place in preheated oven and cook for 10 minutes until salmon has just turned from dark to light pink in the center but still looks moist.

8. Serve with tiny red or Yukon gold potatoes and wine that was used in cooking salmon.

Tips & Alternatives: Depending on where you live obviously the availability of any fresh fish varies tremendously. Many chefs say you shouldn’t buy frozen fish, but I find that ‘fresh’ fish in the market is frequently not fresh. I tend to buy individually packed, frozen salmon fillets that are about 7 oz. 

Vary the dish with the fresh herbs you use.  Please don't use dried herbs.

Watch a cooking segment featuring this recipe: http://www.wmur.com/video/27294155/detail.html. (In this segment, the stove wasn't working so I had to pan fry the salmon and put a second skillet on top to act as a lid.)

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Tags: Dinner

Marinated Mushrooms

From Chef Oonagh Williams of Royal Temptations Catering

This recipe came from a client who said that her family devoured it. I altered proportions to my taste and added garlic and bay leaf as well as coming up with other options.

Ingredients:

  • ¼ cup (2 fl oz, 60 ml) red wine vinegar
  • 1/3 cup (80 ml) olive oil
  • 1/3 cup (80ml) water
  • 1 tsp. (5 ml) Dijon mustard
  • 2 Tbsp. (30 ml) light/soft brown sugar
  • ¼ cup (60 ml) freshly chopped parsley
  • 1/2 tsp. salt
  • 1/8 tsp. pepper or 8 peppercorns
  • 3 bay leaves
  • 4 cloves garlic, peeled and crushed
  • 1 medium onion, peeled, halved, thinly sliced and separated into rings.
  • 1 lb. (500 g) whole baby mushrooms, cleaned

Directions:

1. Combine all ingredients except mushrooms in a stainless steel or non-stick saucepan, bring to a boil, reduce heat and simmer for 5 minutes.

2. Add mushrooms, bring back to boil and simmer, covered, for 5 minutes. 

3. Remove from heat, pour into glass or similar non-reactive dish, cover and chill.

4. Marinate for at least 4 hours.

Tips and Alternatives:

These mushrooms are best served at room temperature. They are a wonderful part of an antipasto platter or side dish with grilled meat. I also substitute 1 lb. thawed pearl onions for mushrooms and cook for about one hour to make an addictive onion relish/chutney. It goes great on gluten-free French bread with cheese.

If the mushrooms are too vinegary for you, then reduce the vinegar by 1 Tbsp. next time, or add some more sugar to blend until it dissolves.

Try adding some of these ingredients:

  • Add rosemary and/or thyme for different additional flavor.
  • Add cooked shrimp or mozzarella balls to cooled dish.
  • Add cubes of roast beef and quartered artichokes to cooled dish.
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Tags: Side Dishes, Vegetarian, Vegan, Dairy-Free

Goat Cheese with Mango and Crystalized Ginger

From Chef Oonagh Williams of Royal Temptations Catering

This mix is wonderful served with gluten-free crackers or as a topping to grilled chicken. You can easily make this dish in advance of a party, as it keeps well in the refrigerator for a few days.

Goat Cheese with mango and crystalized ginger

Ingredients:

4 oz. mild goat cheese, room temperature

2 Tbsp. cream

2 Tbsp. dried mango, cut into tiny pieces

2 tsp. crystallized ginger, cut into tiny pieces

Directions:

1. Mix goat cheese and cream until smooth.

2. Add mango and crystallized ginger and mix well. Refrigerate. Mix will become quite firm with refrigeration, but softens at room temperature. Leave for a few hours and then taste to see if you added enough mango and crystallized ginger.

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Tags: Appetizers/Snacks

Quinoa Banana (or Apple or Pear) Bread

From Chef Oonagh Williams of Royal Temptations Catering

Ingredients:

  • 2 tbsp oil
  • ¼ cup non-fat vanilla yogurt (for dairy-free, use almond milk)
  • 1 cup sugar (use 2 tbsp less than this if you don’t want it too sweet)
  • 2 large eggs  (for egg-free, use 2 tbsp flax seed meal and 6 tbsp water)
  • 1 1/2 tsp vanilla extractGluten-Free Quinoa Banana Bread
  • 1/2 cup quinoa flakes (You can substitute 2/3 cup of gluten-free rolled oats.)
  • ¼ cup almond meal
  • ¼ cup Oonagh’s Gluten-Free Flour Mix
  • 1/2 tsp xanthan gum
  • 1 tbsp cinnamon
  • 2 tsp gluten-free baking powder
  • salt
  • 2 medium to large very ripe bananas, peeled and  mashed
  • 1/2 cup chopped nuts (I use pecans)
  • 1/2 cup raisins (or other dried fruit)

Directions:

1. Do not preheat oven. Quinoa flakes and oatmeal need the extra 20 minutes of oven heating to temp for them to soften; otherwise, they stay hard, gritty and dry. The flakes also continue to soften as the cooked bread cools.

2. Beat oil, yogurt (milk), sugar and eggs (flax seed meal mix) together for 2 minutes until plenty of air bubbles are visible.

3. Add vanilla and stir dry ingredients into egg mix.

4. Add bananas, nuts, and raisins, and blend thoroughly.

5. Place dough in greased and gluten-free floured 8”x8” pan. Since many cooking sprays contain soy lecithin and people vary in their tolerance of soy lecithin, I use a paper towel with some olive oil to grease the baking dish.

6. Now turn the oven on to 350 degrees and place the pan in the oven. Let the pan sit for 20 minutes while the oven heats.

7. Once the oven has reached temperature, bake for about 45-60 minutes. As the cake rises, it gets darker, feels soft on top but not wobbly. Insert a toothpick to check when it’s done. Remove from oven and cool completely before cutting.

Tips & Alternatives:

Instead of bananas, use 1 large cored and shredded Gala, Fuji or Braeburn apple or pear.

If using gluten-free oats instead of quinoa, expect a softer, almost custardy banana bread.

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Tags: Breads, Dessert

Spanish "Rice" Quinoa

From Chef Oonagh Williams of Royal Temptations Catering

Gluten-Free Spanish Rice Quinoa

Ingredients:

  • 2 Tbsp. (30ml) olive oil
  • 1 x 12 oz. (375g) packet of gluten-free chicken sausage, cut in half lengthwise then cut into ½ inch (1 cm) pieces (I like to use Al Fresco Ready-Cooked, Chipotle and Mango Chicken Sausage)
  • 1 medium onion, peeled and finely chopped
  • 2 cloves of garlic, peeled and finely crushed
  • 1 medium zucchini, quartered lengthwise and cut into ½ inch (1 cm) pieces
  • 1 medium yellow squash, quartered lengthwise and cut into ½ inch pieces
  • ½ red bell pepper, deseeded and cut into 1-2 inch squares (You can use green or yellow peppers;  red gives a sweeter flavor.)
  • 4 large mushrooms, cleaned, halved and sliced

Directions:

1. Heat oil in skillet big enough to take sausage, vegetables and cooked quinoa.

2. Add onions and cook over medium heat until they start softening.

3. Add sausage to pan and cook until they looked a bit browned.  Be careful not to overcook and burn the onions.

4. Add zucchini, squash, garlic, and red pepper, cook until as soft or crisp as you like.

5. Add mushrooms and cook for additional 1-2 minutes.

6. Stir in cooked quinoa, turn off heat, and leave to sit, covered, for a few minutes while flavors blend.

Tips & Alternatives:

I’ve tried this with chopped cashews and feta cheese on top.  I’ve also used gluten-free smoke seasonings and smoked paprika flavors. Salt, garlic, and basil can also be added. 

Use any selection of vegetables, try different cooked sausages, but remember to check the package to ensure it’s gluten-free.

Quinoa Cooking Tips

I find that if you have quinoa that has sat in the cupboard a bit longer, then it has probably dried out and needs more water and cooking - same as with dried beans. Also, if your pan does not have a tight fitting lid, you might need more liquid to cook quinoa as liquid can evaporate through a loose lid.

It is wiser not to buy your quinoa from the bulk containers at the market.  Even though they might take every effort to prevent cross-contamination, just the action of bulk-filling individual containers releases dust into the air which could contain contaminants and then settle onto gluten-free ingredients.

I always rinse my raw quinoa in a fine sieve, since quinoa is so tiny it will fall through a regular sieve. If you don’t have a fine sieve, you can try rinsing them through a coffee filter. Put quinoa in the sieve and run cold water through it for a few minutes. I frequently rub the grains at the same time.

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Tags: Side Dishes

Gazpacho

From Chef Oonagh Williams of Royal Temptations Catering

Gazpacho
Makes about 4 servings.

Ingredients:

  • 1 12 oz. can of regular V8 juice
  • ½ lb. ripe tomatoes, peeled and chopped small, retaining seeds and juices for the soup
  • ½ of an English/European cucumber, peeled, halved lengthwise and cut into small pieces. (I don’t deseed.  If you do deseed, then you will need more cucumber.)
  • 2 Tbsp. green of green onions (spring onions, scallions), finely sliced
  • 2 Tbsp. chopped fresh parsley
  • ¼ of a ripe red bell pepper, deseeded and finely chopped
  • ¼ of a ripe yellow bell pepper, deseeded and finely chopped
  • ½ cup (about 1 small ear) corn (Tip: If you can grill a fresh ear of corn and then cut off niblets, do that.)
  • 2 Tbsp. olive oil
  • 1 small garlic clove, peeled and finely crushed (optional)
  • ½ to 1 tsp. sugar
  • 1 tsp. white Balsamic vinegar or fresh lemon juice
  • 1/2 cup water, more if needed
  • Salt and pepper to taste
  • 2 Tbsp. fresh basil finely chopped (optional)
  • Several sprigs of fresh lemon thyme, leaves pulled off stems (optional)
  • 1 ripe avocado, halved, stone removed, cut into thin slices (for garnish)
  • Small cooked salad shrimp (for garnish)

Directions:

  1. Put everything except for avocado and shrimp into 6-8 cup mixing bowl. Cover and refrigerate for several hours.
     
  2. Taste and adjust seasonings to suit your preferences. 
     
  3. Serve each bowl of chilled soup with a garnish of cooked salad shrimp and sliced avocado as the photo shows.  You could also put crab meat on top instead (be careful with imitation crab meat; it may contain gluten).  Some cooked asparagus tips.

Tips from Chef Oonagh:

  • Remove the soup from the refrigerator 15-30 minutes before serving.
  • Quantities aren’t set in stone.  It all depends on your preference.  One essential, though, is ripe tomatoes.  You won’t get the same outcome if the tomatoes aren’t very ripe.
  • For variety, throw in some seafood, olives, herbs, nuts, grapes, ham, celery, carrots, white beans or chickpeas.
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Tags: Soups/Stews, Dairy-Free

Cold Shrimp and Cucumber Soup (AKA Šalta Agurkų Sriuba)

From Chef Oonagh Williams of Royal Temptations Catering

Cold Shrimp and Cucumber Soup

No cook recipe
Makes 8 dinner party portions

I taught Lithuanian cooking classes for about 10 years, and spent a month at Vilnius University in Lithuania studying in 2005.  This recipe is similar to the cold Borscht (beet) soup I make. I had forgotten about this soup until I saw a recipe in an American book and also from Lithuanian Heritage magazine. I have made it to my taste.  It is very subtle and mild.  [Add more green onion and dill for a more assertive flavor or even a little bit of chopped dill pickle, cucumber relish or capers for more oomph.  It does stay fresh in fridge.

I tried making this dairy-free with Asian coconut milk which I use in many recipes but didn't care for it.

Ingredients:

  • 2 large, ripe tomatoes, peeled, deseeded and cut into ½ inch pieces.  (Prepare tomatoes by cutting a cross in skin around stem end, pouring boiling water over tomatoes. Leave for 2-3 minutes, drain and cool with cold water.  If tomatoes were wonderfully ripe then skin will just slip off.  Squeeze out seeds and discard.)
  • ½ English/European cucumber, peeled, deseeded and cut into small dice.  (If you try shredding it in processor, cucumber becomes a mush.)
  • ½ lb. thawed, rinsed and drained cooked salad shrimp
  • 2 cups buttermilk (Lithuanian buttermilk was far tangier and thicker than the version available here. In New Hampshire we can easily buy fresh buttermilk not processed.)
  • 1 cup water
  • 1 cup fresh parsley, finely chopped
  • 2 Tbsp. fresh chopped dill
  • ½ bunch green onions, only the green of the leaves scissored into small pieces
  • ½ tsp. sugar
  • 2 Tbsp. chopped fresh mint
  • Salt and pepper
  • ½ cup 100% sour cream  (100% sour cream does make a difference to flavor and that's all they used in Lithuania. If you prefer, you can use light sour cream or Greek yogurt, but the flavor will be affected.)
  • Extra shrimp and dill for garnish (optional)

Directions:

  1. Mix everything together and chill for 1-2 hours.
  2. Taste after chilling and add more salt, sugar, pepper or herbs to taste.
  3. Serve in small cups or bowls with a swirl of additional sour cream in middle of bowl, topped with a shrimp and dill sprig.

Options:

  • Use crab, fresh salmon flaked, smoked salmon or trout instead of or in addition to shrimp.
  • Stir in more sour cream or crème frâiche
  • Substitute natural yogurt for some of buttermilk for thicker, creamier texture.
  • Buttermilk: Originally this was the liquid residue left after butter making.  Today, it is usually made from pasteurized skim milk that has had a lactic acid culture added to thicken and add flavor. I have found it sold as low fat (1/2% fat) and non-fat cultured buttermilk.
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Tags: Soups/Stews

Mock "French Bread" Crostini

From Chef Oonagh Williams of Royal Temptations Catering

I’ve made various gluten-free French breads, bought gluten-free French breads, but none of them came close to regular wheat French bread. I have found a trick that uses gluten-free bagels to make crostini. Here’s how:

1. If frozen, let gluten-free bagel thaw, then cut down through bread to make slices in whatever thickness you desire.

2. Bake the slices in a single layer at 350 degrees until they are as crisp.

3. Top with fresh Bean Salsa or your favorite dip.

Tips and Alternatives:

Don‘t let them get too brown or they shatter when you try to bite into them.

You do need them to be hard if you are going to put toppings on in advance of party as bread will soften under toppings.

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Tags: Breads

New England Chicken or Cape Cod Salad

From Chef Oonagh Williams of Royal Temptations Catering

New England Chicken Salad

As many of you know, I constantly shop in Costco.  One summer on separate occasions they had two versions of this salad.  The ‘bought in’ salad was made with canned chicken breast and then Costco made their own version using left over bbq’d chicken.  One was called Cape Cod Chicken salad and the other had to be renamed to New England Chicken Salad. I read the label (as I often do both for nutrition and recipe ideas) of the ‘bought in’ salad and it included craisins, pecans and honey with mayo.  I went back to my Chicken Waldorf salad and took that as the base for this salad. 

Using canned chicken it can easily be used as a sandwich filling, cracker spread, or to fill mini pastry tarts.  Using fresh chicken in larger pieces it is good as a meal time salad or for a picnic/party etc.   Making this yourself you can add as much craisins, pecans etc as you like and also keep the craisins, pecans etc in larger recognizable pieces, rather than almost ‘mush’.  And you are not adding all the preservatives present in bought containers of this salad.

This is the proportion of ingredients we like in my home, so play with them to your taste.

Tip: 1 Tbsp. light mayo is 35 calories, 1 Tbsp. low-fat vanilla Greek Yogurt is 15 calories.

Ingredients:

  • 12 oz. can of chicken, drained or 12 oz. cooked chicken shredded as finely as you want or need. (12 oz. of cooked chicken is roughly the 2 breasts from a ready roasted chicken – remember to make sure store-bought chicken is gluten-free as added sauces and injected solutions can contain gluten.)
  • 1 cup low-fat Greek vanilla yogurt.
  • 1-2 Tbsp. orange juice concentrate.  (Start with 1 Tbsp., make the salad, then taste and add more if you want.  You can use zest of  1 orange instead.
  • 1/3 cup craisins – just plain, I don't do the flavored craisins.
  • 1/3 chopped, toasted pecans. (Bake at 350 degrees for 10 minutes)  Or, you can cheat and chop peanuts, smoked almonds, cashews, etc.
  • 2 stalks of celery, washed, cut into 4 lengthwise and cut into ¼ to ½ inch dices.  (I like the crunch of raw celery, but you could also use shredded carrots, chopped raw broccoli, chopped Gala apples.)
  • 2-3 tsp. maple syrup (or honey) or to taste
  • 1 tsp. gluten-free honey mustard
  • 2 Tbsp. chopped fresh parsley (optional if kids won't eat green stuff)
  • 2 Tbsp. green of green onions or chives (optional if kids won't eat green stuff)
  • 1 Tbsp. leaves from the fresh celery (optional if kids won't eat green stuff, or you didn't use celery)
  • Dome freshly ground pepper.  (I don’t find I need to add salt - your decision.)

Directions:

  1. Mix everything together, refrigerate for about an hour for flavors to mingle, taste and adjust seasoning, maple syrup, more herbs etc. to your taste.

Ways to Enjoy:

  1. Serve as appetizer on top of half an avocado, hollow out orange or grapefruit half and use as serving container for individual portion on top of mixed salad.
  2. Cut edges with v-shaped cutter or knife.
  3. Serve in hollowed out melon for large party.
  4. Spread canned version into cucumber or celery boats.
  5. Spread on wraps and top with lettuce, roll up.
  6. Spread on gluten-free crackers or crostini and serve for shower or tea party.
  7. Add some curry powder/paste and pineapple instead of craisins.
  8. Add gluten-free soy sauce, honey, water chestnuts, drizzle of sesame oil, Thai basil.
  9. Make a Mexican version with cilantro, hot spice, bell peppers.
  10. Make an Italian with basil, artichokes, olives, bell peppers.
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Tags: Lunch, Appetizers/Snacks, Side Dishes

NEW ENGLAND CHICKEN SALAD OR CAPE COD CHICKEN SALAD

From Chef Oonagh Williams of Royal Temptations Catering

New England Chicken Salad

As many of you know, I constantly shop in Costco.  One summer on separate occasions they had two versions of this salad.  The ‘bought in’ salad was made with canned chicken breast and then Costco made their own version using left over barbecued chicken. One was called Cape Cod Chicken Salad and the other had to be renamed to New England Chicken Salad or vice versa. I read the label (as I often do both for nutrition and recipe ideas) of the ‘bought in’ salad and it included Craisins, pecans and honey with mayonnaise.  I went back to my Chicken Waldorf Salad and took that as the base for this salad.  Using canned chicken, it can also be used as a sandwich filling or cracker spread.  It is good as a meal time salad or for a picnic/party if you use fresh chicken cut in larger pieces.  By making this yourself, you can add as many Craisins, pecans, etc. as you like. Keep the Craisins, pecans etc. in larger recognizable pieces, rather than almost “mush.”  This way, you are not adding all the preservatives and chemicals present in store-bought versions of this salad.

Many of this style of salad uses 100% mayonnaise.  We find we are quite happy with 100% yogurt (over measuring one day and we liked it) or 75% yogurt and 25% mayo. Far less fat, calories and it gives it a creamier, lighter flavor. 1 Tbsp. of light mayo has 35 calories and 1 Tbsp. of low-fat vanilla Greek Yogurt.

This is the proportion of ingredients we like, but play with them to your taste.

Ingredients:

  • 12 oz. can chicken, drained or 12 oz. cooked chicken shredded as finely as you want or need it. (This is roughly 2 breasts from a Supermarket ready roasted chicken. Remember to check store-bought chicken to ensure it is gluten-free, as injected solutions can contain gluten). 
  • 1 cup low fat Greek vanilla yogurt or whole, plain organic yogurt.
  • 1-2 Tbsp. orange juice concentrate (Start with one Tbsp., make salad, then taste and add more if you want.  Or use zest of orange instead.  I decant a good frozen orange juice concentrate into a sandwich bag and freeze it flat (it is spoon-able when frozen.)
  • 1/3 cup plain Craisins
  • 1/3 chopped, toasted pecans. (Toast at 350 degrees for 10 minutes.) You can cheat and chop peanuts, smoked almonds, cashews, etc. instead.
  • 2 stalks of celery, washed, cut into 4 lengthwise and cut into ¼ to ½ inch dices.
  • 1 Gala/Fuji/Braeburn apple, washed, not peeled and cut into small dices. Apples don't discolor and stay crisp in yogurt mix.
  • 2-3 tsp. maple syrup (or honey) or to taste
  • 1 tsp. gluten-free honey mustard
  • 2 Tbsp. chopped fresh parsley (optional if kids won't eat green stuff)
  • 2 Tbsp. green of green onions or chives (optional if kids won't eat green stuff)
  • 1 Tbsp. leaves from the fresh celery (optional if kids won't eat green stuff, or you didn't use celery)
  • Some freshly ground pepper.  I don’t find I need to add salt - your decision.

Directions:

  1. Mix everything together, refrigerate for about an hour for flavors to mingle, taste and adjust seasoning, maple syrup, more herbs etc. to your taste.

Other ideas:

  • Serve as an appetizer on top of an avocado half
  • Hollow out orange or grapefruit half and use as serving container for individual portions on top of mixed salad. Cut edges with v-shaped cutter or knife
  • Serve in hollowed out melon for large party
  • Spread a canned version into cucumber or celery boats
  • Spread on wraps and top with lettuce, roll up
  • Spread on crackers or crostini and serve for shower or tea party
  • Add some curry powder/paste and pineapple instead of Craisins
  • Gluten-free soy sauce, honey, water chestnuts, drizzle of sesame oil, Thai basil
  • Mexican with cilantro, hot spice, bell peppers.
  • Italian with basil, artichokes, olives, bell peppers.
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Tags: Lunch, Appetizers/Snacks, Side Dishes
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