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Gluten-Free Recipes

Gluten-Free Recipe of the Week

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.


  • 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


  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.

Tags: Breads

Fastest Fudge Cake with Chocolate Ganache and Nut Toffee

From Oonagh Williams of Royal Temptations Catering

Fastest Fudge Cake with Ganache and Nut Toffer


(Adapted from regular flour by Scott Phillips of Fine Cooking, 2004)

This is easier, quicker and has less fat than my regular chocolate cake, which contains a lot of melted chocolate, butter and sour cream.  I fancied making this with almond meal and then also made it with hazelnut meal. Very brownie-ish, very tender and easily breaks when warm.


Can be dairy-free, with nut flour - makes single layer 8-9”


  • 1+1/2 cup (5 oz.) almond meal (I buy Trader Joe’s Almond Meal or Bob’s Hazelnut Meal.  I found almond flour (rather than meal) made the cake far too moist.)
  • 1 oz. (1/4 cup plus 2 Tbsp.) unsweetened natural cocoa powder
  • 1+1/2 tsp. gluten-free baking powder
  • 1/4 tsp. salt
  • 4 oz. (1/2 cup) butter or Earth Balance, melted and still warm
  • 1+1/4 cups (7 oz., 205 g) packed light brown sugar
  • 2 large eggs
  • 2 tsp. (10 ml) gluten-free vanilla extract
  • 1/4 cup hot water (or coffee, orange juice)

Note: No xanthan gum needed


  1. Preheat oven to 350 degrees. Spray the bottom and sides of an 8x2-inch or 9x2 inch round cake pan. I find this works best in a springform pan with a glass bottom that you can also serve from.
  2. Mix all ingredients in a 6 cup bowl until blended. This is quite a wet batter.
  3. Scrape the batter into the prepared pan.
  4. 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. Let cool in the pan on a rack for 10 min. Run a thin knife around the edge and let cool completely, before you try to turn it out.  I just leave it on glass insert from pan.


  • Either ½ cup heavy cream heated to near boiling, then add ½ cup gluten-free semi-sweet chocolate chips.
  • For dairy-free,  ½ cup coconut cream (I really like Arroy-D coconut cream.  It is thick and more like heavy cream) mixed with ½ cup gluten-free and dairy-free chocolate chips.  My husband really enjoys the coconut cream version.


  1. Mix chocolate and cream until totally smooth, then refrigerate for several hours.
  2. Ganache with dairy cream: You can spread half and then whisk the rest to hold its shape and pipe. Coconut cream sets very firm and can be spread. Both ganaches are more bitter tasting than most kids will like.
  3. I didn't really notice the difference when I added 1-2 Tbsp. Amaretto or Frangelico to ganache.
  4. The cake edges can cook to far firmer than middle.  Once you spread ganache to the edges and let it drip down sides, the edges soften.

Other ideas:

Toffee: (Why not? I like the crunch.)

  • ½ cup almonds or hazelnuts toasted in 350 degree oven for 10 minutes.
  • ¼ cup sugar mixed with 2 Tbsp. water.


  1. In a small non-stick pan over medium heat, gently melt sugar and water and cook sugar syrup until it turns to a light golden brown. Be very careful, sugar burns are very painful.  Keep kids and pets away.  Also, don't try making toffee on humid days.
  2. Add toasted nuts to browned caramel. Take care not to burn the sugar and therefore the almonds. Once cooked, remove from pan, pour onto piece of foil, cool, break into pieces and store in an air tight container for several days until needed. Break up and sprinkle chunks or grind and sprinkle.
Tags: Dessert

Mexican Lasagna

From Chef Oonagh Williams of Royal Temptations Catering

Gluten-Free Mexican Lasagna


  • 20-30 soft, gluten-free corn tortillas
  • 1 lb. thawed ground sirloin, ground turkey, Italian sausage, or other meat of choice
  • 1 large onion, peeled and finely chopped
  • 2 cloves of garlic, peeled and finely crushed (optional)
  • 1 lb. can of beans of your choice, rinsed and drained
  • 12 oz. can of corn (I normally don’t drain the liquid)
  • 1 lb. jar of salsa
  • 2 tsp. cumin
  • 1/8 tsp. ground chipotle pepper (or to taste)
  • 1 lb. low-fat cottage cheese or ricotta cheese
  • 1 cup of Mexican blend cheese
  • ½ cup milk
  • green of half a bunch of green onions
  • Freshly chopped cilantro, to taste
  • Additional Mexican cheese, sour cream, crushed tortilla chips, for garnish


1. In a large non-stick pan, add ground meat of your choice, onion and garlic.  Fry over medium heat until meat is browning.

2. Stir in beans, corn, salsa. Fill empty salsa jar with water and add to pan, twice.  Add cumin and chipotle. Add salt and pepper to your taste. Bring to a boil, then turn down to a simmer. Cover and simmer for about 20 minutes.

3. Mix cottage cheese or ricotta cheese with Mexican blend cheese, milk, green onions and cilantro.

4. Place the round containers/pie plates etc. on the counter and spray or lightly oil inside so tortillas don’t stick.

5. Place one tortilla in bottom of dish. Top with 1 cup of meat mix. Repeat until you have 3-4 layers.

6. Mix the additional Mexican cheese with sour cream and/or crushed tortilla chips and spread on top of final tortilla.

7. Bake in preheated 350 degree oven for 20-30 minutes, until cheese is melted and everything is bubbling. Cheese often melts out from side of tortillas.

8. Remove from oven, let cool for about 5 minutes. Cut into wedges and serve.

Tips & Alternatives:

Some other ideas I saw online: Add a layer of Spanish rice. Serve topped with lettuce, tomatoes, sour cream, green onion and taco sauce.

I would also stack these soft tortillas with chicken in sauce, Italian-style meat sauce or roasted vegetables. You can also make crepes and stack them in a tower with fillings, rather than rolling them individually. Then every portion can receive same amount of filling when it is cut in pie/cake-style wedges.

Tags: Dinner

Naturally Gluten-Free Cape Town Salmon with Spinach, Sundried Tomato and Feta Cheese

From Chef Oonagh Williams of Royal Temptations Catering

Gluten-Free Cape Town Salmon with Spinach, Sundried Tomatoes and Feta Cheese

I had this for lunch at Cape Town Fish Market in May 2015, sitting in the sunshine on the pier outside the Victoria and Alfred Mall in Cape Town, South Africa.  We had just come off the ferry from visiting Robben Island where Nelson Mandela was imprisoned.

My lunch actually was two pieces of grilled hake sandwiching spinach, sundried tomato and feta cheese, with a prawn (shrimp) and olive tapenade.  They used fresh spinach, but I like to keep a bag of frozen chopped spinach in the freezer. I added some cream and left out the olive tapenade – far too salty for me. This sauce would go well with probably any fish or chicken breast or pork. Add different herbs, some chili spice.

Generous sauce portioned for 2 people


  • 1 Tbsp. (15 ml) olive oil
  • 1 small onion, peeled and finely chopped
  • 1 cup frozen chopped spinach – no need to thaw
  • 1 clove of garlic, peeled and finely chopped
  • 2 Tbsp. (30 ml) sundried tomatoes in oil, sliced or chopped . You can buy sundried tomatoes cut into 'julienne' – meaning thin slices
  • 2 Tbsp. (30ml) feta cheese crumbles
  • 1/2 cup (4 fl. oz., 120ml) cream or coconut cream
  • Salt and pepper to taste
  • Pinch of sugar if spinach is too bitter for you.
  • Your choice of salmon, chicken or pork cooked to your liking


  1. Gently heat olive oil in small pan.  Add onions and cook until tender and starting to brown.
  2. Add spinach and garlic, stir well, cover pan and leave to simmer for several minutes until spinach is tender.
  3. Add sundried tomatoes and cream and simmer for 3-4 minutes.
  4. Taste and adjust seasoning remembering that feta cheese tends to be salty.
  5. Cook salmon fillet, chicken or pork until done.
  6. Stir feta cheese into sauce and immediately pour over salmon, chicken or pork so feta cheese doesn't melt into sauce.

Oonagh’s Alternative Suggestions: I like to add fresh parsley or basil.  Lemon thyme in season is wonderful, little bit of fresh mint. This would also be good over pasta or rice.  Use coconut cream to reduce cholesterol and omit feta and it's dairy-free. I also cook a similar mix as a base for a crustless quiche. I tried adding a vodka cream sauce I had bought that was good on its own, but didn't work in place of cream in this recipe.

Watch Chef Oonagh make the Salmon dish on NH's ABC WMUR Cooks Corner May 2015

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.

Tags: Lunch, Dinner

Passover Almond Cake

From Chef Oonagh Williams of Royal Temptations Catering

Passover Almond Cake


  • 1 stick (4oz.) very soft butter
  • 1 cup (8 oz.) sugar – divided in half
  • 4 large eggs, separated into yolks and whites.
  • Pinch of salt
  • 2 cup (8 oz.) of almond meal
  • Zest of 1-2 lemons or oranges  


  1. Preheat oven to 350 degrees, grease and gluten-free flour a 10” bundt pan.  Beat the egg whites until stiff in an 8 cup spotlessly clean (meaning no grease at all) mixing bowl.  Add the ½ cup of sugar and beat until the egg white mixture is meringue-like: stiff, glossy, shiny.
  2. If you have a second 8 cup bowl then you can make the rest of cake in second bowl.  Otherwise, scoop out meringue mix onto dinner plate, large cereal bowl and use the empty bowl for cake – no need to wash.
  3. Beat very soft butter, the second ½ cup sugar, egg yolks and almond flour together until thick and creamy. Beat in lemon or orange zest.
  4. Scoop about ¼ of meringue mix into egg yolk mix and beat to blend.
  5. Add rest of meringue mix and carefully fold and gently stir into egg yolk mix. Make sure to get down to very bottom of mixing bowl, the mix will be quite stiff and it is hard work. Scrape any zest off the beaters, it tends to stick there.
  6. Scoop mix into bundt pan and cook for about 45 minutes until well risen, golden brown and set but still soft in the middle.
  7. Remove from oven, let cool in pan for about 10 minutes and then turn out onto cooling rack to finish cooling. The texture should be similar to rolls of almond paste when cut, but cooked throughout. It is quite a tender cake so be careful turning it out.  If it breaks, just serve it as slices.
Tags: Dessert

English Scones

From Chef Oonagh Williams of Royal Temptations Catering

English Scones


  • 1 cup Oonagh’s Gluten-Free Flour Mix
  • 1 cup almond meal
  • 2/3 cup gluten-free cornstarch
  • 1/4 cup buttermilk powder
  • 4 tsp. baking powder
  • 1 ½ tsp. baking soda
  • Salt
  • 6 Tbsp. sugar
  • 1 tsp. xanthan gum
  • 4 oz, 1 stick hard butter from the fridge - cut into 1 tbsp slices.
  • ½ cup cream
  • 2 eggs
  • 4 tsp. vanilla extract (essence)


  1. Preheat oven to 350 degrees F.
  2. Mix together Oonagh’s Gluten-Free Flour Mix, almond meal, cornstarch, baking powder, baking soda, buttermilk powder, salt, sugar and xanthan gum.  Put all ingredients in a food processor and quickly pulse to mix.
  3. Add cold butter and pulse until pea size pieces of butter are throughout the dry mix.  Using cold, hard butter makes for a flakier scone. If you don’t have a food processor, then grate hard butter into dry mix in bowl using the large holes on a box grater and stir butter into mix without melting butter from heat of your hands.
  4. Whisk eggs in a 4 cup bowl until fluffy (about 1 minute) then whisk in cream and vanilla.
  5. Stir dry mix into wet mix and mix until it comes together like a wet dough/paste.  This is not a dough that can be kneaded or rolled out like regular scone dough. Depending on how carefully you measured wet and dry ingredients, the dough should be quite wet but will thicken in a minute or two because of baking powder and xanthan gum.
  6. Either a) spoon into greased texas muffin cups or regular muffin cups, or b), spoon and spread into 9” pie plate or cake pan and then roughly mark up into 8 sections. This 'dough' spreads if you try and bake it flat on a baking sheet.  To get height it needs to be baked in a container.
  7. Bake in preheated oven for 25-30 minutes for large scones or pie plate.  Adjust cooking time as needed and be sure to start checking the scones about 75% of the way through cooking.
  8. Remove from oven, allow to cool (otherwise they will fall apart when you cut them), then serve with jam and sweetened whipped cream, strawberries and cream or lemon curd and cream.
  9. For homemade cream, whip 1 cup of heavy or whipping cream with 2 Tbsp. powdered sugar and 1 tsp. vanilla.
  10. Slice and sugar strawberries so they produce juice, then pour juice over each half of scone, top with strawberries and sweetened whipped cream for total indulgence.
Tags: Breakfast, Appetizers/Snacks

Lemon Almond Cake with Lemon Cream Filling

From Chef Oonagh Williams of Royal Temptations Catering

Gluten-free lemon almond cake with lemon creamy filling and whipped cream



To make 2 layers - easily halved for just one cake layer

  • 1 stick (4 oz. or 112 g) very soft butter or butter substitute
  • 1 cup (7 1/2 oz. or 215 g) granulated sugar
  • 4 large eggs
  • 1 ¾  cups (6 oz. or 165 g) almond meal/almond flour/ground almonds
  • 1 tsp. (5 ml) baking powder
  • 4 tsp. (20 ml) almond extract
  • Grated zest/rind of one lemon
  • ¼ - ½ cup (1-2 oz. or 25-50 g) sliced/flaked almonds


1. Preheat oven to 350 degrees.

2. Place all of cake ingredients (but not sliced almonds) in mixing bowl and beat until well blended – 1 minute.

3. Grease and line two 9” (22 cm) cake pans. You can also use two 8x8 (20x20 cm) dishes, or buy the foil dishes this size. Divide cake batter between 2 pans and sprinkle almonds on top of one cake layer.

4. Bake in 350 degree oven for about 25-30 minutes until well risen, light golden brown and set but still soft in the middle.

5. Remove from oven, leave to cool in pans for 10 minutes, then turn cakes out of pans and leave to cool completely on cooling rack. Cake made with almond meal will be a brownish color. Cake made with almond flour/ground almonds will be a creamy white color.



  • 2 cups (16 oz. or 454 g) container of ripe strawberries, rinsed, hulled. Cut most of them into smaller pieces and keep a few big strawberries for garnish. Or use raspberries, peaches, nectarines, mangoes, whatever fresh, ripe fruit you want.
  • 1 cup (8 fl. oz. or 236 ml) liquid heavy or whipping cream
  • 2 tbsp. (30 ml) sugar
  • 1 cup (8 oz. or 236 ml) lemon curd. You could also just whisk 2 tbsp. of any liqueur you like into each cup of cream with 2 tbsp. sugar.
  • 1 tsp. (5 ml) gelatin (less than half of regular small paper packet). Gelatin added to cream mix keeps cream from melting in heat. You don’t need to include this if the cake is kept in the fridge or a cool house.
  • 2 tbsp. (30 ml) water


1. Put cake layer without almonds on serving plate.  Spread with the small pieces of strawberries and any of the juice they formed.

2. Sprinkle the 1 tsp. of gelatin on top of 1 tbsp. cold water in a small cup. Swirl to wet gelatin.  Mix should thicken in a few minutes to a rubbery lump. Place cup in microwave and heat for about 10 seconds or until gelatin totally dissolves and forms light brown colored liquid.  It is essential that gelatin is totally dissolved, otherwise it sets into chewy lumps. Add second tablespoon of water to cool gelatin.

3. Whisk cream with sugar until stiff, then add lemon curd and gelatin mix. Stir to blend.

4. Spread about half of lemon cream mix on top of strawberries or chosen fruit.

5. Place sliced almond topped cake layer on top.

6. Spread cream on top of cake. Use all of the cream or keep back some cream to pipe around the edge of the cake. Put slices of large strawberries around edges of cake, keep one large strawberry as center garnish. I added chocolate shards.

Tips & Alternatives

There are many options to customize this recipe:

  • Add grated rind of orange to cake batter, add orange liqueur to cream and pair with fruit of choice without curd. Spread layer of jam that matches fruit. Or fill with just jam and cream.
  • Use vanilla custard as filling with or without fruit. Top with cream or chocolate ganache to taste almost like a gluten-free Boston Cream Pie.
  • Fill and top with whipped chocolate ganache with liqueur.
  • Serve plain slices of cake with ice cream and chocolate sauce, raspberry sauce, caramel sauce - your choice.
  • Sprinkle with toffee bits or caramelized nuts (make sure they’re gluten-free).

A pinch of xanthan gum can help stabilize plain whipped cream.


Tags: Dessert

Peppadew Dip

From Chef Oonagh Williams of Royal Temptations Catering

I bought a small tub of this type of dip at the grocery store. It was good, but pricey, so a friend had seen a recipe online, told me about it and then I did my own thing. The dip lasts in the refrigerator for about a week.

This dip is great in a vegetable tray, spread in a wrap, with cheese and crackers, spread on grilled fish or chicken to finish. I topped thin slices of seared tuna in sesame seed/black pepper crust (Outback copy cat) with a squiggle of peppadew dip, on top of cucumber slices or small lettuce leaf. I loved it as a dip with shrimp instead of cocktail sauce.

Using my cornmeal waffle recipe, you can also make tiny waffles by just putting small spoonfuls of batter onto waffle iron so they can take the place of crostini or croûtes.  Crisp in oven when guests arrive and serve with peppadew dip, shrimp and peppadew, etc.


  • 14 oz. jar of Peppadew peppers (I found these for under $4 in my regular market in produce section – labeled as whole sweet piquante peppers, hot. Contains sweet-spicy vinegar.  Product of S. Africa, labeled gluten-free.)
  • 8 oz. (250 g) brick of cream cheese (I use light)
  • 1 freshly roasted red pepper, deseeded and skinned (I don't know what it would be like with jarred peppers.)
  • 24 peppadews from jar – no need to rinse, etc. (I started with 12 and kept increasing until I got the flavor I wanted. It also depends on size of peppadews in jar and your taste.  I think I counted 32 peppadews in the jar. Flavor does develop as it sits.)
  • 2 Tbsp. (30 ml)  melted hot pepper jelly (Gives it sweetness and heat without raw flavor of jalapeños. I use Trappist hot pepper jelly or mango pepper jelly.)
  • ¼ cup (60 ml) fresh parsley
  • ¼ cup (60 ml) green of green onion.
  • 4 tsp. (20 ml) of liquid from jar
  • Fresh cilantro (optional)


  1. Put it all together in a food processor and grind as smooth as you like. I actually did it with immersion blender in a Pyrex jug.

Note from Oonagh: I made it for Thanksgiving and only had 20 peppadews left unless I opened a new jar.  It was the same flavor and heat level as 24 peppadews, so obviously size and spiciness varies.  It was devoured at Thanksgiving just with crackers.

Tags: Appetizers/Snacks, Vegetarian

Tropical Bread Pudding with Coconut, Pecans and Chocolate

From Chef Oonagh Williams of Royal Temptations Catering

Tropical Bread Pudding

This started as a tropical waffle based on a menu line item description, then evolved into Tropical Bread Pudding with coconut, pecans and chocolate with caramel (+ rum) sauce.

This recipe is very easy for Dad to prepare and then bake with the kids.  This quantity is for a small Pyrex casserole dish of 2 cup capacity, 2 people portion.  Four times the recipe fits an 8x8 Pyrex dish.

I am very partial to a bread pudding for Sunday breakfast. I like to mix the bread pudding ingredients in a glass bowl/jug, cover and refrigerate overnight.  In the morning, spray baking dish and then pour in ingredients.  This makes it far easier to clean dish.  We find that this is delicious even with fat-free milk and egg substitute, such a huge saving in calories and still very enjoyable to eat.


  • 1/2 of an Udi’s plain bagel or about 2 oz. of gluten-free Portugese sweet bread, challah or brioche. Cut into cubes about 1/2-1 inch square (I have tried making this with regular gluten-free hamburger rolls and we agreed it was too mushy.)
  • 1/2 cup (120 ml, 4 fl. oz.) cream or half and half or even fat-free (I've only substituted almond milk for milk and the coconut creamer for cream substitutes)
  • 1/4 cup (60 ml, 2 fl. oz.) liquid egg substitute or 1 large egg
  • 1/2 tsp. (3 ml) gluten-free vanilla extract (I use Costco’s labeled gluten-free)
  • Pinch of salt
  • 1 Tbsp. (15 ml) sugar or more to taste
  • 2 Tbsp. (30 ml) gluten-free mini semi sweet chocolate chips (I seem to get more chocolate flavor from mini chips rather than regular size.)
  • 2 Tbsp. (30 ml) flaked, sweetened coconut
  • 2 Tbsp. (30 ml) chopped pecans or other nuts


  1. Stir vanilla, pinch of salt and sugar into milk so sugar starts dissolving.
  2. Mix bread cubes, and chocolate together in greased, small pyrex casserole of 2 cup capacity
  3. Pour over milk mixture and allow to stand for about 10 minutes (or covered overnight in fridge) for bread to absorb liquid. Add coconut and pecans to egg milk mixture before cooking. Sprinkle very lightly with sugar for a crustier top.
  4. Stand on a cookie sheet or a skillet (easier to clean sloshing liquid). Bake in preheated 350* oven for about 45 minutes.  The bread pudding should rise like a cake, be light golden brown on top but still wobble. The middle should not have any ‘free’ liquid sloshing around but should still look moist.
  5. Remove from oven, and serve with warm caramel sauce, fresh mango, strawberries. Real chocolate sauce was also good with this. Bread pudding becomes very firm when cold.

Alternative Ideas:

  1. Use a caramel sauce to finish (add some rum or amaretto for Mom, not the kids).  There are some very good caramel sauces available, labeled gluten-free, but not dairy-free.
  2. Fresh mango cubed or other fruit.  I have even arranged frozen raspberries on top of cooked bread pudding and the heat thawed raspberries without them collapsing.


Tags: Dessert

Asparagus in Orange Vinaigrette

From Chef Oonagh Williams of Royal Temptations Catering

6-8 portions


  • Buy enough asparagus for 3-5 pieces per person (or more), depending on whether the spears are thick or thin
  • 1/3 cup olive oil
  • 1 tablespoon white wine vinegar or champagne vinegar
  • ¼ c orange juice concentrate, undilutedAsparagus in Gluten-Free Orange Sauce
  • 1 teaspoon Dijon mustard
  • 2 teaspoons maple syrup or honey
  • Grated zest of 1/4 or 1/2 orange
  • 1/2 teaspoon salt or to taste, freshly ground black pepper
  • 2-4 tablespoons finely chopped fresh parsley
  • 1-2 tablespoons ends of green onions or fresh chives
  • Chopped salted cashews - quantities to taste (optional)


1. In a small jug, mix together oil, vinegar, orange juice concentrate, mustard, honey or maple syrup, orange rind, salt and pepper. Stir well until honey/maple and salt are dissolved.  Add fresh parsley and chives or green onions. 

2. Alternatively put dressing ingredients (except parsley and green onions/chives) in small blender and run. Add herbs and run just to chop.  If you run the blender too long then the dressing will turn pale green. The dressing will stay thick mixed in a blender.  If you just mix it in a jug it tends to separate out on standing. The dressing stays a more orange color if you don't use the immersion blender to chop the herbs.  Or, you can add some sour cream or mayo to give both a creamier texture and a lighter color.

3. Break asparagus at the bending point, discard ends and cook in single layer in a skillet of boiling water until tender. Just keep taste testing the asparagus to your preference. Roughly 10 minutes, but keep testing.

4. Drain and rinse in cold water containing some ice, drain again.  This helps keep the bright green color of asparagus. You can cook the asparagus the day before.

5. Pour about half of dressing over cooked asparagus in 9” pie plate or similar size container where asparagus can lie flat in one layer. Refrigerate for about 2 hours.   (Decant leftover dressing into jam jar or plastic container.  It will last in the fridge for about 2 weeks.  Stir well before use.)

6. Remove asparagus from fridge about half an hour before arranging on plates. Arrange asparagus spears together on individual plates, with tips pointing in one direction

7. Top with sprinkling of chopped cashews and serve with additional vinaigrette for those that like plenty of dressing.

Tips/Alternatives: You can also top asparagus with tiny, cooked salad shrimp, smoked salmon, crab, lobster, etc. (Just make sure it’s gluten-free)

Don’t choose asparagus by how thick or thin it is. The thickness difference is due to different varieties of asparagus (similar to Granny Smith v. Gala apples). Instead, look for tightly closed flower tips, no wetness/sliminess visible on the flower tips, and firm stalks without wrinkles.

Using orange zest as well as orange juice concentrate gives a really tangy orange vinaigrette. Leave out orange zest if you prefer vinaigrette to be less tangy.

Tags: Side Dishes, Vegetarian, Vegan, Dairy-Free
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