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Gluten-Free Recipes


Gluten-Free Recipe of the Week

Chocolate Pecan Indulgence

 

From Oonagh Williams of Royal Temptations Catering

I changed the recipe to use store bought caramels melted with cream. Making homemade caramel sauce can be extremely dangerous, so take caution if you venture to make your own.

This dessert is extremely rich, but tastes out of this world. It can be made a day or two in advance. You could also add 1-2 tbsp of liqueur to the chocolate truffle mix or even arrange sliced strawberries, fresh pineapple or mango on top of the chocolate, but underneath the caramel topping. In this way, both the chocolate and caramel help the fruit stay looking and tasting fresher. This is best served at room temperature. 

Makes at least 8 portions.

Ingredients:gluten-free chocolate pecan cake

Base

  • 2 cup whole pecans (8oz bag)
  • 1 tbsp light brown sugar
  • 1/4 tsp cinnamon
  • 1 oz. very soft unsalted butter (you can get away with salted butter)

Filling

  • 1/2 cup whipping or heavy cream
  • 12 oz. bag (2 cups) semi-sweet chocolate chips

 Topping

  • ½ of 14 oz bag of soft caramels, unwrapped (use the kind for making candy apples; the bin kind can be a pain to unwrap).
  • ¼ cup milk or cream.
  • Additional whipped cream and chocolate curls for garnish. To make your own whipped cream, combine one cup of liquid cream with 2 tablespoons sugar and one teaspoon gluten free vanilla extract. Whip until stiff.

Directions:

1. Preheat oven to 325 degrees.

2. Blend nuts, sugar and cinnamon in processor until nuts are finely ground, but not a paste.

3. Add butter and blend until well combined. Press nut mix onto bottom and about one inch up sides of 9” tart pan/spring form pan with removable bottom. It will also work in 9” pie plate if a spring form pan is unavailable.

4. Bake until golden brown - about 20 minutes. Transfer to rack and cool.

5. Bring whipping/heavy cream to simmer in microwave. Add chocolate and stir until melted and smooth. Heat gently if not smooth enough. Put 2 tbsp chocolate mix in Ziploc snack bag and retain. Pour chocolate into crust. Cover and refrigerate until firm, about 2 hours.

6. Put caramels and milk in microwave-safe bowl. Microwave for about 2 minutes, stirring every 30 seconds, until totally smooth.

7. Allow caramel to cool slightly, but pour over set chocolate filling before caramel gets too hard. Warm Ziploc bag containing the 2 tablespoons of reserved chocolate. Snip corner from bag and pipe a continuous circle of chocolate radiating out from the center of the dish. Take a toothpick, knife or skewer, and gently drag tip through chocolate circle from outside to center to form pattern (see photo). Refrigerate to set.

8. To garnish: Spread or pipe whipped cream around edge, or all over top. Place few chocolate chips in cheese grater and grate some on top, or sprinkle with chocolate curls.

 

 

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Tags: Dessert

Pork Stir-Fry with Asparagus and Mint

Thai Kitchen Logo

Courtesy of Thai Kitchen

 


Makes 4 servings

Prep Time:  15 minutesPork Stir-Fry with Asparagus and Mint
Cook Time: 10 minutes

Ingredients:

  • 1 Tbsp. vegetable oil
  • 2 Tbsp. Thai Kitchen Roasted Red Chili Paste
  • 2 Tbsp. Thai Kitchen Premium Fish Sauce
  • 2 tsp. sugar
  • 2 cups asparagus pieces
  • 1 cup thinly sliced onion
  • 1 lb. boneless pork loin, cut into thin strips
  • 1/2 cup thinly sliced red bell pepper
  • 1/3 cup mint leaves, coarsely chopped

Directions:

  1. Heat oil in wok or large skillet on medium-high heat. Add chili paste, fish sauce and sugar; stir fry 1 minute. Add asparagus and onion; stir fry 3 minutes. Cover. Cook 3 minutes or until vegetables are tender-crisp.
  2. Add pork and bell pepper; stir fry 2 to 3 minutes or until pork is cooked through. Stir in mint. Serve immediately.
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Tags: Dinner

Pamela's Gluten-Free Pound Cake

Pamela's Products

Courtesy of Pamela's Products

 

Pamela's Gluten-Free Pound Cake

 

Ingredients:

  • 1 bag Pamela's Gluten-Free, Non-Dairy Vanilla Cake Mix
  • 4 eggs, large
  • 12 Tbsp. butter or Earth Balance (see note), softened (not melted)
  • 1/3 cup water

Directions:

  1. Preheat oven to 350°.
  2. Lightly beat eggs. Cut butter into 12 pieces. Combine butter, eggs and water with dry mix and incorporate on low for 30 to 60 seconds. Lumps of butter in batter are normal -- do not continue mixing.
  3. Pour into lightly greased 9" by 5" loaf pan and bake for 60 to 65 minutes. Toothpick should come out clean.
  4. Top with whipped cream, fresh fruit, ice cream, chocolate sauce or your other favorite topping for a refreshing spring treat!

Note: If using Earth Balance in place of butter, baking time may be a few minutes less.

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Tags: Dessert, For Kids

Ground Sirloin Chili

From Chef Oonagh Williams of Royal Temptations Catering

 

Ingredients:

  • 1 medium to large onion, peeled and finely chopped
  • 2 Tbsp oil
  • 3 sirloin burgers, thawed, or 1 lb. ground sirloin or 1 1/2 lb. ground turkey
  • 2-4 cloves garlic, peeled and finely crushedGluten-Free Ground Sirloin Chili
  • ½ green pepper, deseeded and cut into small cubes (optional)
  • ½ red pepper, deseeded and cut into small cubes (optional)
  • 1 Tbsp ground cumin
  • 1 tsp ground cinnamon
  • 2 tsp sweet paprika
  • 1 Tbsp Dijon mustard
  • 2 Tbsp pureed gluten-free chipotles in adobo sauce (use less if you don’t like heat)
  • 2 x 8 oz. cans tomato sauce, and swish empty cans with water to measure one cup of water total
  • ¼ cup ketchup
  • 1-2 tsp gluten-free chicken base concentrate
  • 11 oz. can sweet corn 
  • 15 oz. can cannellini beans or chickpeas, rinsed and drained
  • 1 bay leaf
  • Salt and pepper
  • Garnishes: cilantro, sour cream, salsa, chopped avocado, crushed tortilla chips, chopped green onions, shredded cheese, etc.

Directions:

1. Heat oil in pan, add onions and cook over a medium heat until browning. Add crumbled sirloin or ground turkey with garlic and peppers and cook until meat is no longer pink.

2. Add cumin, cinnamon, paprika, salt and pepper. Stir in well and cook for 1-2 minutes.

3. Add mustard and pureed chipotles. Stir, add tomato sauce, ketchup, water, chicken concentrate, corn, beans and bay leaf.

4. Bring to a boil, turn down to a simmer and cover. Simmer for 30 minutes or until chili is cooked and tasty. Taste and adjust seasoning and remove bay leaf.

Tips & Alternatives: Serve with Oonagh’s cheese toaster breads – Celiac Central January 2011 or corn bread toaster breads Celiac Central November 2011.  Cut the cooked breads into 8’s and pan fry in olive oil and serve as croutons as in photo. 

 

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Tags: Soups/Stews

Sweet Easter Bread

Gluten-Free Sweet Easter Bread

From Chef Oonagh Williams of Royal Temptations Catering

Ingredients:

  • 1 stick (4 oz.) of soft butter
  • 4 oz. cream cheese, softened (I use “lite”)
  • ¾ cup sugar
  • 2 tsp. vanilla
  • 2 tsp. almond extract
  • Grated zest/rind of 2 medium- to large-sized oranges
  • 2 cups almond meal or almond flour
  • 2 tsp. baking powder
  • ½ tsp. finely grated fresh nutmeg – in with almond meal
  • 1 tsp. ground cardamon – in with almond meal
  • ½ tsp. salt
  • 3 large eggs
  • ¼ cup golden raisins soaked in 2 Tbsp. orange liqueur or brandy or rum (add at end of step 4)
  • ¼ cup finely chopped sliced almonds (No skin on.  Add at the end of step 4.)

Directions:

1. Preheat oven to 350 degrees.  Put soft butter and cream cheese in a 6-cup mixing bowl and beat until light and fluffy. 

2. Beat in sugar, almond meal, baking powder, nutmeg, cardamom and salt.  Depending on when you stop beating, mix will either appear as crumbs or thick dough.

3. Add vanilla and almond extract and add eggs one at a time, beating well after each addition.  Once all eggs are added, beat well for 2 minutes and mix will become very fluffy.

4. Stir in orange zest, raisins with liquid, and almonds.

5. Scoop batter into greased and gluten-free floured 10” Bundt pan and level the top.  Bake for 35-45 minutes. Cake will be a golden brown across the top, no cracks, softly firm and flat (not domed).

6. Remove from oven, let cool for 10 minutes, loosen sides with thin spatula and then turn out onto cooling rack to finish cooling. Don’t let it go cold in Bundt pan as sugar content will make cake stick to pan.

Tips and Alternatives:

If you use almond meal (almonds ground with skins left on) then the cake will have a speckly appearance.  If you use almond flour, (skinless almonds ground), then the cake will be white.

 

 

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Tags: Breads

Red Pepper and Garlic Hummus

Crunchmaster logo
Courtesy of Crunchmaster

 

Prep Time: 10 minutes
Cook Time: 30 minutes
Makes 6 servings

 

Ingredients:Red pepper hummus

  • 1 can garbanzo beans, cooked
  • 1 red pepper, large (or 2 small)
  • 3 Tbsp. tahini
  • 1/2 lemon (or 3 Tbsp. lemon juice)
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. garlic, minced
  • 1/2 tsp. ground cumin
  • Pinch of paprika
  • Sea salt, to taste

Directions:

  1. First, preheat oven to 450ºF. Then, place your red pepper (whole) on a tin foil-lined baking sheet.
  2. Roast for 15 minutes, before flipping sides. Roast for another 15 minutes. At this point, there should be black spots all over the red pepper. If there isn't, roast longer.
  3. Once the red pepper has blackened, transfer into a sandwich bag and seal. Let sit for about 15 minutes. This will create steam and make it easier to remove the skin. Peel the red bell pepper. Remove any seeds from the insides and slice into large chunks.
  4. In a small food processor, place roasted red peppers and the rest of your ingredients. Pulse until smooth.
  5. Serve with Crunchmaster Popped Edamame Chips and raw vegetables.
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Tags: Appetizers/Snacks, Vegetarian, Vegan, Dairy-Free

Baked Corn Dogs

 A gluten-free corn dog recipe your kids are sure to love! 

From Chef Oonagh Williams of Royal Temptations Catering

Gluten-Free Baked Corn Dogs

Makes about 16 corn dogs.

Ingredients:

  • 3/4 cup Oonagh’s Gluten-Free Flour Mix
  • ½ cup almond meal (or use 1 ½ cups of Oonagh’s Gluten-Free Flour Mix)
  • 1 cup cornmeal
  • 1 Tbsp. gluten-free baking powder
  • ½ tsp. salt
  • 1/2 tsp. xanthan gum
  • 1 Tbsp. potato flour (optional – use potato flour for a moister cornbread)
  • ¼ cup sugar
  • 3 large eggs or ¾ cup gluten-free egg substitute 
  • 2/3 cup milk. (Can substitute with buttermilk, lactose-free milk or almond milk)
  • 1 stick of butter or butter alternative melted or ½ cup olive oil
  • 12 oz. pack of gluten-free sausage, cut into tiny dices.
  • ¼ cup cooked onion, salsa, relish or anything that would complement the corn dog.
  • ¼ cup finely chopped green of green onions or chives.

Directions:

  1. Preheat oven to 350 degrees.
  2. Mix all the dry ingredients together.
  3. Whisk egg, milk, butter or oil and vanilla together.
  4. Pour wet mix over dry mix and gently stir together.  Don’t over work the mixture.  You can use an electric mixer, but do make sure to mix in all the dry bits. The mix will look very wet so leave batter to sit for about two minutes. Stir in sausages and chives.
  5. Divide up (about ¼ cup) the mixture on greased muffin pans. 
  6. Bake for about 20 minutes or until bottoms are golden brown but the tops are barely colored. Each oven is different so start checking at 15 minutes and cook longer than 20 minutes if necessary. Dark colored pans will brown outsides before inside is cooked through.  Keep in mind a moister gluten-free batter often takes longer to cook than regular flour batter.
  7. Remove from oven and let cool for 10-20 minutes before removing from pans.

 

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Tags: Lunch, Dinner, For Kids

Spring Vegetables and Pancetta with Quinoa Penne

Allergic Living Logo
Courtesy of Allergic Living and Chef Simon Clarke

 

Makes 4 servings

 

Ingredients:Spring Vegetables with Pancetta and Quinoa Penne Pasta

  • 1 package gluten-free quinoa penne pasta, freshly cooked
  • 1 2-inch thick slice of pancetta, diced*
  • 1 cup each sugar snaps, snow peas, broccoli florets
  • 1 each, red and yellow pepper, diced
  • 1 small bunch basil, chopped
  • 1/4 cup chives, chopped
  • Salt and pepper

Directions:

  1. In a large sauté pan, cook pancetta until golden brown. Use slotted spoon to remove to a plate. Keep drippings in pan.
  2. Meanwhile in a large pot of salted water, blanch sugar snaps, snow peas and broccoli individually. Remove each to colander and drain.
  3. Sauté diced peppers in drippings over medium heat, 4-5 minutes. Add blanched vegetables, herbs and cooked pancetta and pasta. Toss well, warm through and season with salt and pepper. Serve.

*Note: For vegetarian, omit pancetta and substitute 2 tablespoons of grapeseed oil to replace drippings

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Tags: Dinner

Chicken with Chiles and Basil

Thai Kitchen logo

Courtesy of Thai Kitchen

 

 

Chicken with Chiles and Basil

Makes 4 servings

Prep Time:  10 minutes
Cook Time: 10 minutes

Ingredients:

  • 2 Tbsp. vegetable oil
  • 2 Tbsp. minced garlic
  • 1 Tbsp. thinly sliced Thai chile
  • 1 lb. boneless skinless chicken breasts, cut into thin strips
  • 1/4 cup water
  • 2 Tbsp. gluten-free soy sauce
  • 1 Tbsp. Thai Kitchen Premium Fish Sauce
  • 1 Tbsp. sugar
  • 3 Tbsp. chopped fresh Thai basil

Directions:

  1. Heat oil in large skillet or wok on medium-high heat. Add garlic and chile; stir fry 30 seconds. Add chicken, water, soy sauce, fish sauce and sugar; stir fry 5 minutes or until chicken is cooked through.
  2. Stir in basil. Garnish with additional chile slices and fresh or deep-fried basil leaves, if desired. Serve immediately.

Test Kitchen Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian groceries.  If unavailable, substitute Italian basil.

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Tags: Dinner

Winter Vegetable Soup

From Chef Oonagh Williams of Royal Temptations Catering

Gluten-Free Winter Vegetable Soup

Makes 7-8 cups.

Ingredients:

  • 2-4 Tbsp. olive oil
  • 1 large onion, peeled and chopped
  • ½ lb. fresh parsnips, peeled and chopped
  • ½ lb. squash (frozen squash is fine)
  • ½ lb. carrots, peeled and chopped
  • 1 sweet potato (weighing roughly 1 lb.), peeled and chopped
  • 2 cloves garlic, peeled and crushed
  • 2 Tbsp. maple syrup
  • Salt and pepper
  • Sprig of rosemary (optional)
  • 2 bay leaves
  • 1 tsp. dried thyme
  • 5 cups gluten-free chicken or vegetable stock
  • 12 oz. can of coconut milk, half-and-half or light cream

Directions:

1. You can do step one in one of two ways: 

Preheat the oven to 400 degrees. Toss all the vegetables in olive oil with maple syrup, salt and pepper. Place in a cast-iron skillet or roasting pan and roast for about a half hour, until the vegetables start caramelizing. 

OR

In a large, soup-sized pot, heat the olive oil, add vegetables, salt and pepper and start frying until they are starting to brown nicely. Once they start becoming tender, add the maple syrup to make them brown faster.  Don’t add maple syrup earlier, as it will stick and burn. Wait until the vegetables start releasing some juices.

2. Add stock, dried thyme, bay leaves and sprig of rosemary. Bring to a boil, then turn down heat to simmer and cook, covered, for about half an hour or until vegetables are falling apart tender.

3. Remove the bay leaves and rosemary sprig. Puree the soup with an immersion blender or by transferring the mixture to a stand blender.

4. Stir in can of coconut milk. (I use the blender again to mix in the milk.)

5.  Taste and adjust seasonings.  Thin the soup with more stock if it is too thick for you.

Tips & Alternatives:

Add some chickpeas or other beans to the pureed soup (perfect for a Meatless Monday!).  You can also serve with bits of ham or turkey. 

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Tags: Dinner, Soups/Stews, Vegetarian, Dairy-Free
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