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Gluten-Free Recipes


Gluten-Free Recipe of the Week

Chocolate Raspberry Fudge Cake

From Chef Oonagh Williams of Royal Temptations Catering
(adapted from regular flour recipe by Scott Phillips of Fine Cooking, 2004)

Ingredients:Gluten-Free Chocolate Raspberry Fudge Cake

  • ¾ c Oonagh’s Gluten-Free Flour Mix
  • ¼ c almond meal
  • 1 oz. (1/4 cup plus 2 tablespoons) unsweetened natural cocoa powder
  • 1+1/2 tsp baking powder
  • 1/4 tsp. salt
  • 1/4 tsp xanthan gum
  • 4 oz. (1/2 cup) butter, melted and still warm (or Earth Balance)
  • 1-1/4 cups packed light brown sugar
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 1/2 cup hot water
  • ¼ c seedless raspberry jam/preserves (make sure it’s gluten-free)
  • 2 Tbsp raspberry liqueur or brandy (Chambord is gluten-free)
  • Ganache to cover – see recipe below

Directions:

1. Preheat oven to 350*. Use a gluten-free spray to grease the bottom of an 8x2-inch or 9x2-inch round cake pan, or line with parchment.

2. In a small bowl, whisk the gluten-free flour, almond meal, cocoa powder, baking powder, xanthan gum and salt.

3. In a large bowl, combine the melted butter and brown sugar with a wooden spoon or rubber spatula. Add the eggs and vanilla; stir until well blended. I used a fork to blend, not a mixer, so the cake stays denser and moister.

4. Add the flour mixture all at once and stir just until all the flour is moistened.

5. Pour the hot water over the batter; stir until it’s incorporated and the batter is smooth. Don’t overmix or the cake may crack when baking. Scrape the batter into the prepared pan.

6.  Bake until a knife inserted in the center comes out clean, about 30 minutes for a 9-inch pan; 35 to 40 minutes for an 8-inch pan.

7. Let cool in the pan on a rack for 10 minutes. Run a thin knife around the edge and invert the cake (peel off the parchment if used). Invert it again onto the rack and let cool completely.

8. Put raspberry jam in microwave safe bowl, melt gently in microwave in 20 second segments. Carefully remove, as hot jam can burn. Stir in liqueur. Brush raspberry mix over top and sides of cake. Let set.

9. Slightly whisk the ganache so it starts holding its shape. Spread over cake, top with chocolate curls, nuts, toffee, fresh raspberries, etc.

Ganache:  Heat 1 cup of whipping or heavy cream to nearly boiling. Add 1 cup gluten-free semi-sweet chocolate chips and 1 tsp vanilla extract. Let stand for a few minutes, then stir and microwave more if necessary until a totally smooth sauce is formed (looks like thick chocolate syrup). You can also use an immersion blender to make the sauce totally smooth.  Add 2 tbsp raspberry liqueur or brandy. Chill until ready to use.

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Tags: Dessert

Sweet Cheese Mold (Flowerpot Cheese)

From Chef Oonagh Williams of Royal Temptations Catering

Sweet Cheese Mold - Flowerpot Cheese

Ingredients:

  • 1 lb. farmer’s cheese (I like Friendship brand)
  • ¾ cup sugar
  • 4 oz. cream cheese at room temperature, cut into pieces
  • Yolks of 3 large hard-boiled eggs
  • Grated zest of ½ lemon
  • Grated zest of ¼ orange
  • ¾ cup of heavy or whipping cream
  • ½ tsp. vanilla
  • ¼ cup golden raisins
  • ¼ cup candied orange peel - optional
  • 1/3 cup finely chopped blanched almonds

Directions:

1. Put the farmer’s cheese, cream cheese, sugar, cream, egg yolks, orange and lemon zest in a food processor and process until the mix is extremely smooth.  Transfer to mixing bowl.

2. Add vanilla, raisins, almonds and candied fruit and stir well to combine.

3. Line a clean, unused 4-cup flowerpot (plastic is fine) with a double layer of rinsed and squeezed-dried cheesecloth.  Spoon the cheese mix into the lined pot, smooth the surface, fold the ends of the cheesecloth neatly over the top.  Place a saucer, plastic wrap or plastic lid on the cheesecloth, then a 2 lb. weight such as a can on top of the saucer. Stand the flowerpot upright in a bowl large enough to drain into with enough space under bottom of flower pot so it is not sitting in drained liquid.

4. Refrigerate for at least 8 hours.

5. Discard any liquid that drained out. Unmold the cheese onto a serving plate and carefully remove the cheesecloth.

6. Decorate with candied fruits.

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Tags: Dessert

Asparagus with Ginger Butter

Allergic Living logo
Courtesy of Allergic Living and Chef Simon Clarke

 

Ingredients:Asparagus with Ginger Butter

 

  • 3 bunches fresh asparagus
  • 2 Tbsp. butter alternative
  • 1 tsp. fresh ginger, grated
  • 1 clove garlic, minced
  • 1 tsp. gluten-free Tamari sauce (optional)
  • Fresh ground black pepper to taste

Directions:

  1. Wash and trim asparagus.
  2. In a medium sauté pan, melt butter or alternative. Add ginger, garlic and sauté for 2-3 minutes, stirring frequently. Add Tamari sauce and pepper and keep warm on very low heat.
  3. In a large skillet, heat 4 cups (1 L) water to a boil. Cook asparagus until tender, about 4-5 minutes.
  4. Drain well, transfer to platter, drizzle with ginger mixture. Serve.
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Tags: Side Dishes, Vegetarian, Vegan, Dairy-Free

Coconut Rice

Thai Kitchen logo

Courtesy of Thai Kitchen

 

Makes 6 servingsCoconut Rice

Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients:                                 

  • 1 1/2 cups Thai Kitchen Jasmine Rice
  • 1 can (13.66 ounces) Thai Kitchen Coconut Milk
  • 1 1/4 cups water
  • 1 tsp. sugar
  • 1 piece Thai Kitchen Kaffir Lime Leaves (optional)
  • Pinch salt
  • Toasted coconut and chopped fresh cilantro (optional)

Directions:

  1. Rinse jasmine rice with water. Drain well; set aside.
  2. Bring coconut milk, 1 1/4 cups water, sugar, kaffir lime leaf and salt to boil in medium saucepan on medium heat, stirring occasionally. Add rice; return to boil. Reduce heat to low; cover and simmer 18 to 20 minutes or until rice is tender. Let stand 5 minutes.
  3. Fluff rice with fork. Remove kaffir lime leaf. Spoon rice into serving bowl. Sprinkle with coconut and cilantro, if desired.

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Tags: Side Dishes, Vegetarian

Five Seed Asparagus with Greek Yogurt Aioli

crunchmaster logo
Courtesy of Crunchmaster

 

Ingredients:five seed asparagus with greek yogurt aioli

  • 1 cup Crunchmaster Five Seed Multi-Seed Crackers, crushed to crumbs
  • 1/2 cup Greek yogurt
  • 1 bunch asparagus
  • 2 egg whites
  • Olive oil to coat pan
  • Lemon, zest and juice
  • 2 cloves roasted garlic
  • Salt and pepper to taste
  • 1 Tbsp. Parmesan cheese

Directions:

  1. Preheat oven to 375 degrees F.
  2. Wash asparagus, snapping each spear where it naturally breaks when bent and discarding the woody ends.
  3. Mix two egg whites in a shallow bowl until light and fluffy. Dip each asparagus spear (reserving one for garnish, if desired), in egg whites, then dredge in Crunchmaster Cracker crumbs to coat.
  4. Place coated asparagus on a cookie sheet greased with olive oil and cook for 15-20 minutes or until lightly browned and cooked through, leaving a bit of crunch to the asparagus.
  5. In a small bowl, mix yogurt, lemon zest, lemon juice, garlic, salt, pepper and Parmesan cheese together to create aioli.
  6. Chill until ready to serve.
  7. Remove asparagus from oven and place on serving dish with yogurt aioli on top. Garnish with raw, shaved (with potato peeler) asparagus and serve. Enjoy!

Free eCookbook

Grab a free Celiac Awareness Month eCookbook, featuring over 35 recipes from sponsors of the National Foundation for Celiac Awareness (NFCA).

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Tags: Appetizers/Snacks, Side Dishes, Vegetarian

Shrimp, Mango and Black Bean Salad

From Oonagh Williams of Royal Temptations Catering

My friend Allyson gave me the original recipe, which used fresh jalapeño peppers and raw bell peppers. I don’t like the bite of raw hot peppers, so I prefer to use my own Mexican salad dressing based on hot pepper jelly, as it has a richer, more rounded flavor. I’ve also added celery or crisp apple for more crunch. Carrots, chunks of avocado, diced cucumber and halved grape tomatoes are also fine additions. The more you add, the more dressing you will also need to add. I have also made this with leftover barbecued chicken or grilled steak. Black beans are used for a wonderful contrast of color with the pink shrimp, mango and green herbs, as well as being an additional protein. Feel free to use cannellini beans or chickpeas if you prefer the taste.

For a video clip of this recipe: http://www.wmur.com/video/23844740/detail.html

Ingredients:

Saladgluten-free shrimp and black bean salad

  • 1 15 oz. can of black beans, thoroughly rinsed and drained
  • 1 ripe but firm mango, peeled and diced. You can also use fresh pineapple, nectarines or peaches. Seedless watermelon works well since it both produces juice and soaks up flavor of dressing.
  • The green part of 4 green onions, finely scissored
  • ¼ cup finely chopped fresh cilantro (optional)
  • ¼ cup finely chopped fresh parsley (optional)
  • ¾ -1 lb. cooked shrimp, rinsed and drained
  • 2 stalks of celery, washed, quartered lengthwise and cut into fine dice (optional)
  • Cashews or peanuts to garnish - optional

Dressing

  • 2 tbsp hot pepper jelly, warmed in the microwave (To boost the heat factor, add gluten-free hot sauce, ground chipotles or chopped hot peppers)
  • Grated zest/rind of half a lime
  • 1 tbsp fresh lime juice (about half a lime)
  • ½ tsp salt (or more or less to taste - shrimp can retain salt, and so can beans, so tread carefully)
  • Freshly ground pepper
  • 1 tsp. mustard
  • 1/3 cup olive oil or other oil
  • Pinch of garlic powder, or add crushed raw garlic if you like the taste

 Directions:

1. Mix all salad ingredients together.

2. Add dressing ingredients to melted pepper jelly and stir well until dressing looks thicker and is well-mixed. It takes some stirring to get oil and other ingredients to blend together. You will see it happen, rather than oil just sitting there. 

3. Stir dressing onto salad and leave in fridge for a few hours for flavors to mingle. The salad will keep in a fridge for 2 days. Serve over romaine or other green leaves, with gluten-free bread or warm gluten-free tortillas. 

 

 

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Tags: Lunch, Appetizers/Snacks, Side Dishes

Almond Tart

From Oonagh Williams of Royal Temptations Catering

(also known as Bakewell Tart or Frangipane Tart)

Ingredients:

Crust:

  • ¾ c Oonagh's Gluten-Free Flour
  • ¼ c powdered sugar
  • ¾ stick (3oz) very soft butter
  • 1/4 tsp xanthan gumGluten-Free Almond Tart
  • 2-4 tbsp raspberry jam/jelly or other strong tasting jam

 Filling:

  • ½ stick (2oz) very soft butter
  • ½ c granulated sugar
  • 2 large eggs
  • 3/4 c almond meal or almond flour (3/4 c of skinless almonds ground in processor with the sugar to fine breadcrumb consistency - Trader Joe's sells almond meal, which is almonds ground with their skins still on for a speckled appearance; ground blanched almonds are known as almond flour)
  • 1 tbsp cornstarch
  • 1/2 tsp gluten-free baking powder
  • 2 tsp gluten-free almond extract

 Topping:

 ¼ - ½ c sliced almonds, powdered sugar

Directions:

1.Preheat oven to 350 degrees.

2 Place butter and powdered sugar in mixing bowl. Use electric mixer to quickly beat butter and powdered sugar until they form a creamy mix.

3. Beat in gluten-free flour and xanthan gum until mix starts forming lumpy breadcrumbs. Sprinkle onto bottom of greased 9” pie plate and halfway up the sides. Take a piece of plastic wrap and place on top of breadcrumb mix and press through plastic wrap until breadcrumbs start to squish together and look like a soft dough instead of breadcrumbs.

4. Bake in oven for 20 minutes until slightly shrunken and tinged brown around the edges and light golden brown over most of the base. It might also have brown patches on the base of the crust depending on your oven and pan used. Remove from oven.

5. Place all of filling ingredients in same mixing bowl or food processor and beat until well blended (about1 minute).

6. Put dollops of jam on hot crust, leave for 2 minutes to start softening and then spread raspberry jam over partly cooked crust, stopping just before the edge. The crust might lift slightly as you spread.

7. Gently spread filling on top of jam and try to cover jam completely. Because the crust is hot, the jam will still show around sides of filling and the almond cake batter will appear to be melting from the heat.

8. Sprinkle sliced almonds on top of the filling. Bake at 350 degrees for about 25-30 minutes until well risen, golden brown and set, but still soft in the middle.

9. Remove from oven, sprinkle with powdered sugar and serve warm or cold. 

Tips & Alternatives: This recipe would originally have been made with a pie crust, but this base is far less work and tastes like a fine shortbread base. Ground pecans or hazelnuts (filberts) could also be substituted for the almonds for a stronger flavor. Instead of jam, try using fresh stoned cherries, raspberries, blueberries or peaches under the filling. Note that this tart is only about one inch deep when cooked, so is ideal for a lighter treat while still being a sweet treat.

I bake the gluten-free crust on its own until it is light golden brown; otherwise it tastes a bit raw and floury when the filling is added and cooked. Metal pans will cook the base quicker, but ovens vary, so watch closely. If the base is cooked until completely golden brown in the beginning, it tastes overcooked once it has the additional cooking time of the cake layer.

I also make this with Earth Balance instead of butter for my son.

For serving, cut into wedges and top with raspberry sauce or chocolate ganache.

Cook in 8x8 and cut into large squares and then cut large squares into 4 triangles or 2 larger triangles. Double the quantity to fit a 9x13 pan.

Note: Always check the label to ensure ingredients are gluten-free.

 

 

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Raspberry Almond Mini Cheesecakes

Blue Diamond Logo

Courtesy of Blue Diamond

 

Makes 8 servingsRaspberry Almond Mini Cheesecake

Ingredients:

Crust:

  • 1 (4.25-oz.) box Blue Diamond Almonds Cinnamon Honey Nut Thins
  • 1/3 cup butter, melted
  • 2 Tbsp. sugar
  • 1/2 tsp. cinnamon

Filling:

  • 3 (8-oz.) packages cream cheese, softened
  • 2/3 cup sugar
  • 1 tsp. almond extract
  • 3 eggs
  • 20 fresh raspberries
  • 1/4 cup seedless raspberry jam or preserves

Directions:

  1. Preheat oven to 350 degrees F. Process cracker crumbs, butter, sugar and cinnamon in a food processor until very finely chopped. Place equal amounts into four lightly greased 4 ½ -inch springform pans.
  2. Place a piece of plastic wrap directly onto the surface and press crumbs firmly onto the bottom and partway up the side.
  3. Beat cream cheese, sugar and extract with an electric mixer until smooth. Add eggs, one at a time, beating well after each addition.
  4. Spread equal amounts of batter into pans. Swirl a Tbsp. of jam into each and press 5 raspberries lightly into the batter. Bake for 30 minutes or until the centers jiggles just slightly when gently tapped. Let cool slightly, then chill for at least 1 to 2 hours.
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Tags: Dessert, For Kids

Irish Soda Bread: 2015 Version

From Chef Oonagh Williams of Royal Temptations Catering

Irish Soda Bread

So this is tweaking my gluten-free soda bread recipe even more. Remember that it is very difficult to reproduce the tastes of these original dishes since they were prepared at a time when all food was extremely fresh.  In Ireland, we had our own butter and milk, the flour came from a local mill, and your meat and vegetables were from your own land, particularly in the country.

I keep playing with the recipe for Irish soda bread, trying to get a taste even closer to what I grew up with.  Both my parents were born in Southern Ireland, so soda bread was almost a daily bread growing up, even in London, England. I like a crusty outside, but my mother's was always softer. This is a stronger flour blend, so it needs more liquid.

Makes 7-8 large scones. A #40, 2 Tbsp. scoop makes 20 mini scones for 20-25 minutes of cooking. I mixed Kerrygold shredded Irish cheddar with some Kerrygold butter to make a spread for scones. Kerrygold is genuine made in Ireland butter and cheese.

Ingredients:

  • 1 cup (5+3/4 oz., 160 g) brown rice, potato starch, tapioca starch mix (Some suggestions include King Arthur, Annalise Roberts, Authentic Foods. Always be sure to double check the label to ensure it is gluten-free)
  • ½ cup teff flour (2+1/2 oz., 70 g)
  • ½ cup millet flour (2 oz., 60 g)
  • 1 tsp. (5 ml) baking powder (I use Rumford’s labeled gluten-free)
  • ½ tsp. salt (Some people might like more salt if they are heavy salt eaters.)
  • ½ tsp. xanthan gum
  • 1 Tbsp. (15ml) sugar
  • 2 Tbsp. butter
  • 1+1/4 cup (10 fl. oz.) buttermilk
  • 1+1/4 tsp. baking soda (Also known as bicarbonate of soda in the UK)

Directions:

  1. Preheat oven to 400*.
  2. In a wide shallow bowl mix flours, baking powder, salt, xanthan gum and sugar.
  3. Rub butter into flour mix until it resembles fine breadcrumbs.
  4. Stir baking soda into buttermilk.  Many older English recipes have you stir baking soda into liquid ingredients so it dissolves.  Otherwise, you can taste an unpleasant metallic flavor in your mouth from too much baking soda or baking soda left in lumps. That metallic taste is why so many people don't like soda bread.
  5. Stir buttermilk mix into dry mix with a wooden spoon or spatula until mix resembles quite a sticky dough, not a dry dough.  Depending on how carefully you measured ingredients and brands used, the flour mix might suck up liquid and be quite dry, needing more of the buttermilk. Weather conditions, like humidity, make a difference to the dryness of flours. If you think mix is too wet, wait a moment or two.  I find that baking powder and xanthan gum almost immediately thicken dough so it is scoopable. You do want it to be sticky, so it is not dry on baking. This dough is dark colored so it is difficult to see if it needs more liquid.  Stir to the very bottom of the mixing bowl.
  6. Scoop dough onto lined cookie sheet using roughly a quarter cup scoop.
  7. Bake in preheated oven for about 30 minutes.  Even though bread might look cooked, if you break off a piece and it still tastes a bit grainy and bitter soda, it needs more cooking.  When thoroughly cooked there shouldn’t be a soda aftertaste. Cook until bread is well risen, hard on top to the touch and sounds hollow if you tap the bottom of the breads.
  8. Remove from oven and place on cooling rack. Rub with butter if you want. Wrap in clean cloth to soften crust if you want.  I love the crunchy, nutty crust so I prefer it crisp.
  9. Serve with egg and smoked salmon torte or toast for breakfast with marmelade, or straight from the oven hot with butter melting. We had soda bread and smoked salmon for our wedding and our son's Christening.

About Chef Oonagh Williams

Chef Oonagh WilliamsChef Oonagh Williams has just been chosen as one of New Hampshire's WZID's Outstanding Women for 2015. See her at the WZID Women's Expo Saturday, March 7 and watch her on WMUR's Cooks Corner on Friday, March 13 with St. Patrick’s Day recipes. Like her at Gluten Free Cooking with Oonagh on Facebook. Chef Oonagh will be at Concord Co-Op on Thursday, March 12,  Atkinson Library on Tuesday, March 24 and Westford MA on Thursday, March 26 – programs on the power of food – best medicine or worse poison.  Chef Oonagh also does Corporate Lunch ‘n Learns and speaks at various celiac disease conferences. Check the newsletter archives for more of Chef Oonagh's St. Patricks Day recipes, beef in gluten-free beer, Irish Chicken Rolls, Sticky Toffee puddings and more.

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Tags: Breads

Gluten-Free Roasted Garlic Cheese Bread

From Oonagh Williams of Royal Temptations Catering

Roasted Garlic Cheese Bread

I just wing the ingredients quantities depending on what I'm feeling and have available.

Ingredients:

  • Roasted garlic in olive oil
  • Butter
  • Mozzarella cheese or 4-5 cheese Italian blend
  • Parmesan cheese
  • Green of green onion
  • Chopped fresh parsley or basil
  • Your choice of gluten-free bread product

Directions:

  1. Roasted garlic has become the next “in-thing,” but I can’t stand roasting a whole head and then having to laboriously squeeze out the garlic to use it. So I buy peeled garlic (from Gilford CA, called 'the Garlic Capital of the world, from Costco) put the garlic in a small pan, cover with olive oil and leave the garlic to cook as slowly as possible on top of the stove or in the oven stirring it occasionally so it cooks evenly.  The garlic is done when it is a very light golden brown and soft and squishy, 15-20 minutes.
  2. Leave to cool, then drain off most of the olive oil into a container to use up in cooking. Put the roasted garlic and remaining oil in a food processor and purée. Add more of the oil if it is too stiff. I then squish it really flat in a ziploc bag and freeze it so I can cut/break off pieces for garlic mashed potatoes, dips, dressings, etc.  If you only make a small quantity, then decant it into a clean glass jar and keep in the fridge.
  3. I had seen a post somewhere of making garlic bread with roasted garlic instead of raw garlic.  That recipe cooked the raw garlic in butter.  I've always roasted garlic in olive oil as I say above – please not canola oil.  I did add some butter to the mix for the garlic bread. I like about 50/50 mix of mozzarella and parmesan, plus the fresh herbs.  Use enough oil or butter in the mix to be wet when you spread it on bread so the bread is oozingly oily and buttery with melted cheese on top.

I've spread this mix on toasted/broiled gluten-free bread, English muffins, bagels, then finished under the broiler. Really yummy on all, but definitely messy from the butter/oil dripping down your fingers – who cares!

About Chef Oonagh Williams

Chef Oonagh Williams'Like' Chef Oonagh on Gluten Free Cooking with Oonagh on Facebook.  Keep up with her television appearances, radio, talks to both celiac disease groups and non-gluten-free diet groups.  Consult with her by Skype.

Come Meet Chef Oonagh when she speaks at the GFAF expo in Worcester MA on July 25 and at the GIG Conference in North Dakota on November 7. Chef Oonagh also does Corporate Lunch ‘n’ Learns and speaks at celiac disease conferences. Read her article on visiting Atlanta GA, tourism and gluten free options in the current issue of New England Celiac Organisation magazine.

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Tags: Breads
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