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Gluten-Free Recipes


Gluten-Free Recipe of the Week

Quinoa Peanut Soup (Sopa de Mani)

From Chef Oonagh Williams of Royal Temptations Catering

Quinoa Peanut Soup

EatingWell said, “This spicy vegetable, quinoa and peanut soup recipe is a modern take on a traditional Bolivian soup recipe called Sopa de Mani. Serve this healthy quinoa soup recipe as a starter or make it a heartier meal by adding diced cooked chicken or turkey breast to the soup.”

I saw this on EatingWell.com in March/April 2013 as part of a series of quinoa recipes.  It was similar to a recipe I make with brown rice, curry and peanut butter, so I married the recipes. They used hot sauce like Tabasco, but you can use whatever you like and can tolerate.  This only has a slight bite of heat, not runny nose and tingling lips. They used just a regular potato, but I use frozen butternut squash since I like the way it disintegrates to a smooth and creamy soup base. I have also made it with sweet potato which is better nutritionally than a regular potato. Quinoa is a naturally gluten-free, usually also labeled organic and therefore non-gmo, and is a grain from South America known as a “super grain” or “mother of all grains.” It contains all the essential amino acids and is high in protein and fiber. I find it is cheapest at Costco's.  The price has rocketed in recent years. Do make sure to rinse it in a sieve with tiny holes before use even if the packet says pre-rinsed.  It has a chemical smell from the naturally occurring insect repellent known as saponin that needs rinsing off. We happily eat this on its own for dinner just with some bread.

For Halloween, use the sweet potato and perhaps food coloring to make it orange-y colored.  Think of adding some canned, solid pack pumpkin. Far too often in New Hampshire, Halloween is very cold or rainy so a bowl of spicy hot soup would be ideal. Serve it in a pumpkin ceramic tureen or hollow out small or large pumpkins. And remember garlic keeps the vampires away.

Ingredients:

  • 2 Tbsp. olive oil
  • 1 medium onion peeled and finely chopped
  • 2 cloves garlic, peeled and finely chopped
  • 2 medium to large carrots, peeled and chopped into small dice
  • 2 stalks of celery, washed, quartered lengthwise and cut into ½ inch pieces.  
  • ½ x 20 oz. bag of frozen, cubed butternut squash or 1 sweet potato peeled and cut into 1 inch cubes.  (My local market in New Hampshire normally carries frozen butternut squash, but I know it's not so easily available in warmer states all year.)
  • 1/2 cup quinoa (Rinse it well before using.  I do this even if packaging says pre-washed.)
  • 1 tsp. Penzeys smoked paprika (has flavor and gives a slight bite. Cans of Szego paprika in the grocery store are almost tasteless.)
  • 1 tsp. Penzeys Arizona Dreaming, slightly spicy, tasty, salt-free seasoning (ancho, chipotle, jalapeňo, cocoa, smoke flavoring, onion, garlic, lemon, red pepper)
  • 6 cups gluten-free vegetable broth or reduced-sodium gluten-free chicken broth or water plus gluten-free chicken stock concentrate.
  • 1 cup Asian-style coconut milk or whole 15 oz can.  (Do not use piňa colada coconut milk, it is full of sugar which tastes really strange with a soup.)
  • ½ red bell pepper, cut into small dice
  • 1/3 cup peanut butter (I like crunchy for texture. You can use another nut butter or you can leave out nut butter altogether. It's still good.)
  • 1 Tbsp. chopped fresh parsley or cilantro
  • Freshly ground pepper to taste

Directions:

  1. Heat oil in a large saucepan over medium heat. Stir in onion and cook, stirring, until softened, 4 to 5 minutes. Stir in garlic, carrots, celery, sweet potato or squash, quinoa, smoked paprika, and Arizona dreaming, then add stock. Bring to a boil over high heat.
  2. Reduce heat to a simmer, cover and cook until the quinoa is cooked and the vegetables are tender, about 25-30 minutes. Depending on how well the lid fits on saucepan, the soup might have evaporated more or still be runny after cooking for 25-30 minutes.
  3. Soup will be thick, stir in coconut milk.
  4. Stir in red bell pepper and cook, stirring, for about 3 minutes more. Stir in peanut butter until it is combined into the soup. Peanut butter will thicken soup more. Remove from heat.
  5. Taste and adjust seasoning.  I normally don't add extra salt, but do add ordinary pepper or more hot seasonings to your taste. I've also served this with some chopped cooked chicken on top, or some spicy sausage, turkey drumstick (but quinoa and peanut butter are protein rich anyway).
  6. I had leftover baby zucchini to use up so I added two of them cut into small dice with the coconut milk. Think of adding a handful of chopped (frozen) spinach.
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Tags: Soups/Stews, Vegetarian, Dairy-Free

Chicken Satay with Peanut Dipping Sauce

Chicken Satay with Peanut Dipping Sauce

Prep Time: 15 minutes
Refrigerate:  1 hour
Cook Time:  6 minutes
Makes 8 appetizer servings.

Ingredients:

  • 1/2 cup Thai Kitchen Coconut Milk
  • 2 Tbsp.Thai Kitchen Premium Fish Sauce
  • 2 Tbsp. Thai Kitchen Red Curry Paste
  • 2 tsp. minced fresh lemon grass
  • 1 lb. boneless skinless chicken breasts, cut into 3/4-inch strips
  • Bamboo skewers
  • 1/2 cup Thai Kitchen Peanut Satay Sauce

Directions:

  1. Mix coconut milk, fish sauce, curry paste and lemon grass in small bowl until well blended. Place chicken in large resealable plastic bag or glass dish. Add marinade; toss to coat well.
     
  2. Refrigerate 1 hour or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Thread chicken strips onto skewers.
     
  3. Broil or grill over medium-high heat 3 minutes per side or until chicken is cooked through. Serve with Peanut Satay Sauce for dipping.

Thai Kitchen Tip:  Soak bamboo skewers thoroughly in water for at least 30 minutes before threading with chicken. This prevents them from burning when on the grill.

 

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Tags: Dinner, Dairy-Free

Raspberry White Balsamic Vinaigrette

From Oonagh Williams of Royal Temptations Catering

Raspberry White Balsamic Vinaigrette

I used this on a salad with fresh Brie, caramelized almonds, fresh raspberries and peaches (nectarines, mangoes.) Drizzle on grilled chicken, shrimp or salmon.

Ingredients:

  • 1/2 cup (2oz, 55 g) raspberries fresh or frozen – measure frozen before thawing
  • 2 Tbsp. (30ml)  raspberry balsamic vinegar + 1 Tbsp. (15 ml) white Balsamic vinegar or 3 Tbsp. white balsamic vinegar.
  • 3 Tbsp. (45ml) olive oil
  • 1 tsp. (5ml) gf Dijon mustard
  • 1 Tbsp. (15ml) raspberry jam or jelly
  • 1 roasted garlic clove or pinch of garlic powder
  • Salt and pepper to taste

Note: I find balsamic vinegar has a more mellow flavor.

Directions:

  1. I put everything in scrupulously clean jam jar and mash the raspberries.  Or use an immersion blender.
  2. You can also add 1-3 tsp. poppy seeds
  3. You can also add sour cream or plain yogurt to make a creamy dressing.  Start at 1 Tbsp. and taste.
  4. Add some green of green onion, fresh parsley. (A friend used dried onions, but I didn't like them.)

Remember that all ingredients will differ in flavor according to brands, and your taste can differ to mine, so taste.

Remember when you refrigerate the dressing, the olive oil will solidify like melted, chilled butter.  Let it come to room temperature before serving.

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Tags: Appetizers/Snacks, Side Dishes

Salad with Strawberries (Nectarines, Peaches) and Goat Cheese Dressing

From Chef Oonagh Williams of Royal Temptations Catering

Strawberry Salad

I’m not a fan of a strong tasting goat cheese.  This is how I make this recipe, but your taste will be different from mine and your goat cheese could be stronger.  Using different herbs and olive oils will all make a difference to the final taste. 

It is so easy to grow fresh herbs in containers, even on an apartment balcony and bring them in for the winter in the north. Try it - the flavors added are wonderful. I grow parsley, chives, thyme, lemon thyme, rosemary, sage, basil, Thai basil, oregano and my own lettuce. My students love being able to crush the fresh herbs, smell them and then taste the difference they make to a recipe.

Ingredients:

  • 4 oz. (roughly 1/2 cup) plain goat cheese.  Far too many of the cheeses that contain herbs, are only dried herbs and they really don't taste the same as fresh.
  • At least 1/4 cup of milk or cream to thin down the goat cheese so it is pourable.  I’m not a fan of a thick dressing.
  • 1 Tbsp. olive oil
  • Salt and pepper to taste
  • 1-2 Tbsp. finely chopped fresh parsley
  • 1-2 Tbsp. finely chopped fresh chives or green of a thin green onion. Thick green onions are too strong.
  • I like to add some fresh celery leaves when I have fresh celery – about 1 Tbsp.

Directions:

  1. Mix all together, taste and then refrigerate for at least one hour.  Then taste and decide to add more herbs, thin dressing a bit more, add a little fresh lemon juice or white balsamic vinegar.  I also like to add fresh lemon thyme that goes well with fish, some chopped basil or spicy Thai basil or cilantro.
     
  2. The basic parsley and chives dressing goes well with salad greens and strawberries.  Add different herbs on just salad greens, leave thicker and use different herbs as a sauce for fish, chicken etc. Some markets sell mixed packs of fresh herbs so you can experiment. Farmers markets often have a selection of herbs you can buy.

About Chef Oonagh

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.

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Tags: Lunch, Appetizers/Snacks, Side Dishes

Crab and Roasted Red Pepper Dip

From Chef Oonagh Williams of Royal Temptations Catering

Ingredients:

Dip

  • 4 stalks of green onion, rinsed and trimmed, finely scissored and white and green of onion kept separate
  • 2 cloves of garlic, peeled and finely crushed
  • 1 Tbsp. olive oil
  • 8 oz. cream cheese, at room temperature – light is fine
  • Zest of half a lemon
  • ½ lb. crabmeat (not imitation crab, as it can contain gluten)
  • 2 large roasted red peppers (peeled and deseeded) – either cut into small pieces or pureed with the cream cheese
  • Fresh pepper
  • ¼ cup Parmesan
  • 2 Tbsp. chopped fresh parsley
  • 2 Tbsp. chopped fresh basil
  • Green of green onions
  • 2 Tbsp. gluten-free Ranch, Italian or Blue Cheese dressing (optional)

Topping (optional)

  • ½ cup Gluten-Free Corn Chex, crushed or gluten-free bread crumbs. Corn Chex can be crushed in a Ziploc bag.
  • ¼ cup chopped almonds
  • 1 Tbsp. Parmesan
  • 1 Tbsp. olive oil

Directions:

  1. Put white of green onions, garlic and olive oil in 4-cup microwave safe bowl or jug and microwave until soft, 1-2 minutes.
  2. Add cream cheese, lemon zest, crab, red pepper, pepper, Parmesan and herbs together.  I normally don’t add salt, but you can if you like. Add dressing.  Spread mix in equivalent of a 9” oven-proof pie plate that works well for serving, too.
  3. Mix crushed Corn Chex, almonds, Parmesan and olive oil together.  Sprinkle on top of crab mix.
  4. Bake in 350 degree oven for 20-30 minutes. The time depends on depth of mix in plate and whether or not it was refrigerated before baking. Without topping, you can just zap mix in the microwave, stir and serve. Alternatively, you can use a mini slow cooker for about 1 hour on low. 

Tips and Alternatives: 

Add artichokes, sundried tomatoes, spicy peppers, shrimp instead of crab, cilantro, lemon thyme – your choice. We ate it with gluten-free tortilla chips.

I recommend roasting your own peppers. I have found that my own peppers tend to be softer and sweeter than jarred peppers. Using fresh pepper also leaves you the option to add some balsamic or lemon juice and more fresh herbs. Both types of peppers are still good for the recipe, but buying a bag of fresh red peppers is also a money saver!

The dip is also great when baked on fish.  You can even make a layer of tortilla chips on large tray, put dollops of mix on top, bake, then top with chopped tomatoes and lettuce.

How to Make Roasted Red Peppers

Directions:

To prepare my own red peppers, I halve the peppers, remove seeds, stem, and thick ribbing and place halves cut side down on a lined baking sheet. I then roast the peppers for 30-45 minutes in a 350 degree oven until the flesh feels softer and the skin is definitely wrinkling.  Just leave them alone to roast. Some peppers are thinner and will soften sooner. Don’t overcook until they are collapsing or you’ll have no pepper left.

After this time, turn the broiler on and broil the peppers until they have blackened evenly on the skin side.  Rotate pan to blacken evenly. This should only take 1-2 minutes at the very most for the skin to blacken since you are starting with hot cooked peppers.  Turn broiler off, remove peppers from oven and leave peppers to cool. I normally put another pan on top of the pepper pan to allow the peppers to steam, which makes it easier to remove the skin. Peel peppers (don’t rinse them) and store in Tupperware style container.  If you think you won’t use them up in a week to 10 days, then freeze them flat in plastic bags.

(VIDEO: Watch a quick and easy way to make homemade roasted red peppers.)

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Tags: Appetizers/Snacks

Cucumber Yogurt Dip

From Oonagh Williams of Royal Temptations Catering

Cucumber Yogurt Dip

This is my version.  Most commercial versions contain dried herbs and are almost totally smooth.  Serve this as a side with spicy dishes like a chili or curry.

Ingredients:

  • 1 cup Cabot 2% Greek Yogurt (just because I think of them as neighbors)
  • Salt and pepper
  • 1 Tbsp. olive oil
  • Pinch of powdered garlic (I hate the way raw garlic stays with you)
  • 1 Tbsp. green of green onion or chives finely scissored
  • 2 Tbsp. chopped fresh parsley
  • 2 tsp. chopped fresh dill
  • 2 tsp. chopped fresh mint
  • 1/2 tsp. honey
  • 1/2 English cucumber (long, skinny, also called burpless), peeled and deseeded.  One recipe said to shred it now and then let it drain excess  juice. I used a rotary cheese grater and just added it. If you leave the cucumber on its own for a short while, you can then drain off juice which will make the dip thicker.

Directions:

  1. Mix all together, taste, adjust amount of herbs to personal preference or what you have.
  2. Use immersion blender straight into mix to chop really finely, so it’s more like a cream cheese consistency, but becomes thinner with blender.
  3. Add drained canned tuna for sandwich, add chopped chicken for sandwich, serve both over rice or quinoa salad.  Use as part of a gluten-free pasta salad.

Alternative Suggestions: I added leftover shredded carrots and tuna for a wrap one day and my husband really enjoyed it.  You could also substitute shredded cooked beets – about 8 oz. (either fresh or from a can) for a variation.  I prefer this with fresh cooked beets as I didn't think it tasted as “sweet” with canned beets.  But, served with other dishes, you wouldn't notice the difference.

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Tags: Appetizers/Snacks, Vegetarian

Chocolate Orange Cake

From Chef Oonagh Williams of Royal Temptations Catering

Chocolate Orange Cake

Makes single layer 8-9 inches or 4 thin layers using Wilton Giant Whoopie Pie Pan. (adapted from regular flour by Scott Phillips of Fine Cooking, 2004)

This cake is easier, quicker and lower in fat than my regular gluten-free chocolate cake that contains a lot of melted chocolate, butter and sour cream.

I was always taught that a three layer cake meant three layers of cake and then filling and topping. Now, I see that lots of recipes and restaurants are adding the numbers of fillings to cake layers to call three actual cake layers, a six layer cake.

For years I have only served single cake layers at parties. I might make three layers, but I only frost and serve them one layer at a time. Far too many people cut the same size wedge from 3 cake layers as one layer and then waste it. Plus, I always think once you've cut a cake it looks 'attacked.’

I took my single cake layer batter, cooked it in Wilton Giant Whoopie Pie Pan and made 4 layers with filling and frosting. It becomes really melt in the mouth, but not so guilty, less calories and less money. 

Be sure to make Ganache (recipe below) and Orange Curd the previous day so they can chill.

Ingredients:

  • ¾ cup (3 oz., 85g) my gluten-free flour mix or 3 oz., ½ cup gluten-free King Arthur Flour (stronger, heavier flour)
  • ¼ cup (1 oz.) almond meal
  • 1 oz. (¼ cup plus 2 Tbsp.) unsweetened natural cocoa powder -regular Hershey
  • 1 ½ tsp. baking powder -Rumfords is labeled gluten-free, non-gmo and aluminum free
  • ¼ tsp. salt
  • ¼ tsp. xanthan gum
  • 4 oz. (½ cup, 112g) butter or Earth Balance, melted and still warm
  • 1 ¼ cups (7 oz., 200g) packed light brown sugar
  • 2 large eggs
  • 2 tsp. (10ml) gluten-free vanilla extract
  • ½ cup (120ml 4 fl. oz.) hot water

Directions:

  1. Preheat oven to 350°F, 180°C. Grease and parchment paper line the Wilton Giant Whoopie Pie Pan with 2 holes, it will stick otherwise. Each hole is 7 ½ inches across and ½ inch deep (19x1 cm). My parchment paper circles come up the side of the pan, which makes turning out so much easier. You will have to cook the cake in 2 batches if you only have 1 pan. Or else cook the batter in a lined jelly roll (swiss roll) pan and cut into squares or rectangles.
  2. In a large bowl, whisk the gluten-free flour, almond meal, cocoa powder, baking powder, xanthan gum and salt.
  3. Add the melted butter, brown sugar, eggs, water and vanilla; stir until well blended. Or you can quickly use a hand mixer.
  4. Scrape half the batter into the 2 holes of the prepared pan.
  5. Bake until a knife inserted in the center comes out clean, about 20 minutes for the The cake is very soft and sticky on the top. 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). Invert it again onto the rack and let cool completely. Repeat with second half of batter.
  6. Whisk half of the chilled ganache so it looks like whipped cream. Stack the 4 layers with ganache, topped with about 3 Tbsp. chilled orange curd on each layer. I had some sweetened cream cheese frosting, so I put some of that in one layer showing in the photo. Spread more of the unwhipped, but chilled, ganache over top of cake so it starts dripping down the sides. Preferably chill for several hours so filling will firm up and top ganache layer will stay. Chilling stops cake from sliding off serving plate when you cut it. Top with chocolate curls, nuts, toffee, fresh orange slices from the orange curd, etc.

Ganache: Heat 1 cup (240ml, 8 fl. oz.) of whipping or heavy cream to nearly boiling, add 1 cup (6 oz., 175g) Nestle semi sweet chocolate chips and 1 tsp. gluten-free 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). I use my immersion blender to make sauce totally smooth, otherwise you taste a graininess from the chocolate. Chill until ready to use. I like to add 2 Tbsp. Grand Marnier orange liqueur to the ganache.

My gluten-free flour mix:

  • 1 x 14 oz. bag potato starch, which is 3 ½ cups
  • 1 ¾ cup of tapioca starch - 7 oz.
  • Just under 1 cup of amaranth or millet (actually ¾ cup plus 2 Tbsps. - 4 oz.)
  • Just under 1 cup of sorghum (actually ¾ cup plus 2 Tbsps. - 4 oz.)
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Tags: Dessert

Cold Corn Chowder

From Chef Oonagh Williams of Royal Temptations Catering

Gluten-Free Cold Corn Chowder Summer Recipe

Makes 4-6 small servings.

Ingredients:

  • 1 Tbsp. butter  
  • 1 Tbsp. oil
  • 1 medium onion, peeled and chopped
  • 1 medium potato weighing about 4-6 oz., peeled and cut into 1 inch chunks        
  • About 2 cups fresh corn cut from the cob.  (3 skinny ears is roughly 2 cups.)
  • 2 cups gluten-free chicken stock 
  • ¾ cup light cream (single cream)
  • Bay leaf
  • Several sprigs of fresh thyme or ½ tsp. dried thyme
  • Fresh chives to garnish

Directions:

  1. Heat the butter and oil in a saucepan large enough to take the cobs lying flat (or else you have to cut the cobs to fit size of saucepan)       
  1. Add the onion and cook gently for a few minutes.  Try not to let it brown.                                  
  1. Add the potatoes, corn niblets, corn cobs, bay leaf, fresh thyme and chicken stock.     
  1. Bring to a gentle boil, then turn down to a simmer and simmer, covered, for 20-30 minutes until potatoes are totally soft and disintegrating.         
  1. Remove bay leaf from soup.  If you used fresh thyme, try and remove the stringy stems.  Remove cobs from soup,                                                                                                  
  1. Purée the soup in the pan.  (I like to purée the  soup still in the saucepan using an immersion blender.)
  1. Stir in the light cream, let the soup cool and then refrigerate for several hours.  It is wonderful hot as well.              
  1. Serve garnished with some fresh chives. A spoon of corn niblet is a great texture contrast as well when serving.

Tips and Alternatives:

Don’t use water or fat-free milk in this recipe. The flavor won’t be nearly as great if you do!

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Tags: Soups/Stews

Broccoli Salad

From Chef Oonagh Williams of Royal Temptations Catering

Broccoli Salad

Ingredients:

  • 1 small head of very fresh broccoli using only the florets, cut very small
  • 4 slices cooked bacon, crumbled
  • 2-4 Tbsp. green of green onions, finely scissored
  • 2-4 Tbsp. finely chopped fresh parsley
  • ¼ cup mayonnaise- lite is fine
  • ¼ cup Greek yogurt (or sour cream)
  • 1 ½ tsp. white balsamic vinegar or lemon juice
  • 1 ½ tsp. sugar
  • 1 tsp. poppy seed
  • 3 Tbsp. craisins or golden raisins
  • 3 Tbsp. sunflower seeds or chopped nuts
  • Salt and pepper to taste

Directions:

  1. Mix everything together except for the broccoli. 
     
  2. Then mix in broccoli.  You can also add some shredded cheddar or shredded carrots or fresh corn for more and different crunch and texture.
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Tags: Appetizers/Snacks, Side Dishes

Speedy Bean Salsa (Island Caviar)

From Chef Oonagh Williams of Royal Temptations Catering

Bean salsa dip with gluten-free tortilla chips

The inspiration for this recipe came from an ad for Tostitos. I altered the recipe considerably since I prefer to “dump” complete containers of beans, corn, salsa etc. rather than measuring out smaller quantities. This salsa has a nice bite to it, no runny nose and tingling lips - at least that’s what we think with the ingredients we use.

Ingredients:

  • 1 jar (15oz, 430 g) of medium heat salsa
  • 1 can (15oz, 430 g) black beans, drained, rinsed well and drained again.
  • 1 x 11 oz (311g) can of corn, drained
  • 2 Tbsp. (30 ml) hot pepper jelly (Note: It must be hot pepper jelly, as sweet pepper jelly has no heat, just sweetness. I find that hot pepper jelly gives a mellow heat with a touch of sweetness.)
  • Zest and juice of ½ lime
  • 1 Tbsp. (15ml) chopped fresh parsley
  • 1 Tbsp. (15ml) chopped fresh cilantro (optional)
  • Half a bunch of green onions – use green part only

Note: No extra salt should be added. 

Directions:

1. Melt pepper jelly in 6-8 cup (roughly 2+1/2 to 3 pt, or 1.5 to 2 liters) microwave-safe bowl in microwave, stir in lime juice and rest of ingredients.

2. Cover and refrigerate for about 1 hour to allow flavors to blend, and serve in a bowl with chips.

Tips and Alternatives:

I like to use black beans for the color difference, but choose whichever bean you prefer.

If you want the salsa to be thicker, add 1/4 tsp. (1g) xanthan gum and stir in well. Add more if you like it thicker, but do give it time to thicken before adding more.

You can do more with this recipe than just serve it with chips. I like to put in cubes of mozzarella or Mexican cheese.  You can also add cubes of avocado, ham or pepperoni. Cubes of fresh mango or pineapple are also amazing.

To serve this as a main course, add leftover cooked chicken or BBQ meats and serve over rice, hot or cold.

This recipe keeps well in the fridge for several days. It can also be added to a chili or other cooked dish as an ingredient.

We also like to put gluten-free tortilla chips on a flat plate, sprinkle with Mexican cheese and microwave or oven heat until the cheese is melted.  You can top this salsa with cooked ground beef with cumin and green onion, cooked grilled chicken, fresh cubed tomatoes, cubes of avocado, guacamole, or sour cream. Use your imagination! It’s great for a special appetizer and easy for a meal if you have a variety of stuff sitting in the fridge.

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Tags: Appetizers/Snacks, Vegetarian, Dairy-Free
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