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Gluten-Free Recipes


Gluten-Free Recipe of the Week

Buffalo Chicken Soup

From Oonagh Williams of Royal Temptations Catering

Ingredients:

  • 1 large onion, peeled and finely chopped
  • 5 slices of bacon, finely scissored (check the label for gluten-free)
  • 1 tbsp olive oil
  • 4 large carrots, peeled and cut into small dice
  • 4 cloves of garlic, peeled and finely crushed
  • 1 1/2 - 2 lbs. of boneless, skinless chicken thighs. Take off excess fat, then cut chicken in half lengthwise and then cut into thin strips. Chicken breast becomes too dry and chewy.
  • 2 tsp smoked paprika
  • ¼ tsp of ground chipotle or about 1 tsp pureed canned chipotle or gluten-free hot sauce of your choice.
  • 4 cups gluten-free chicken broth
  • Pinch of fresh black pepper
  • ¼ cup gluten-free cornstarch
  • 1 cup 1% milk
  • 1/2 cup half-and-half. For fewer calories, substitute fat-free half-and-half or use whole milk. Heavy cream is wonderful but adds a lot of calories.
  • ¼ cup blue cheese crumbles* (Check the label to make sure it does not contain gluten. If you’re not a big fan of blue cheese, go light on this and give guests a bowl of crumbles so they can add to taste)

 Directions:

1. Put onion, bacon and oil in large pan, and gently cook until onion is soft and turning golden.

2. Add carrots and cook gently for about 5 more minutes.

3. Stir in chicken strips, smoked paprika and chipotle (or hot sauce). Stir well so chicken is covered in spice mix and let cook for about 5 minutes until chicken is seared on all sides.

4. Stir in garlic, chicken broth and freshly ground black pepper. Bring to a boil, then turn down to a simmer and cook covered for about 30 minutes until carrots and chicken thighs are tender.

5. Blend cornstarch with 1% milk, and add this mix to pan. Cook, stirring occasionally, until soup thickens. Then, let cook for about 3 more minutes to ensure cornstarch is cooked out with no raw flour taste left. Add half-and-half.

6. Taste soup and see if you want more pepper or hot pepper. You probably won’t need salt since the blue cheese will add sodium.

7. Add blue cheese, turn off heat and allow soup to stand for a few minutes. Then stir well to mix blue cheese throughout the soup.

8. Serve and enjoy.

Tips: Add more blue cheese as desired and use cream instead of milk and half-and-half for an amazing creamy taste, but beware – that also increases calories. Adjust the amount of heat to suit yourself and use whatever ground chili or bottled hot sauce you typically use that is gluten-free. Just remember: the hotter you make soup, the more people will drink at a party to cool down their mouths, so have plenty of water or milk to cool the flames!

I have also added small cubes of cooked Yukon gold or other firm potatoes to the soup. Don’t cook them from raw in the soup, as they will become too soft. I have also added leftover homemade creamed spinach to the soup for a tasty twist.

  A final tip: Make this 1-2 days ahead of your party, then reheat and serve in slow cooker.
 
*Note: The mold for blue cheese is normally grown on wheat bread, so you have to check that the blue cheese available to you is gluten-free. As of December 2010, President brand cheeses in December 2010 do not use wheat, rye or barley, there is no gluten in the plant, and they use white distilled corn based vinegar. However, the company does not guarantee that their cheeses are gluten-free, nor do they test for gluten.

 

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Tags: Soups/Stews

Chocolate Peanut Butter Tart

From Chef Oonagh Williams of Royal Temptations Catering

 

Ingredients:

Base

  • 2 cups (8 oz.) pecan halvesGluten-Free Chocolate Peanut Butter Tart
  • 1 Tbsp packed light brown sugar
  • ¼ tsp cinnamon
  • 2 Tbsp butter at room temperature

Peanut butter filling

  • ½ stick butter, softened
  • ¾ cup smooth peanut butter
  • 1 1/2 tsp vanilla
  • ¾ cup powdered sugar

Mousse topping

  • 1 cup whipping or heavy cream
  • 2 Tbsp packed soft brown sugar
  • 1 cup (6 oz.) semi-sweet chocolate chips
  • 1 tsp vanilla

Directions:

1. Preheat oven to 325 degrees.

2. Chop nuts, sugar and cinnamon in processor until nuts are finely ground. Add butter and blend until well combined.

3. Press nut mix into bottom and up sides of 9” pie plate or springform pan. Bake for 15-20  minutes or until golden brown.  Remove from oven and cool.

4. In a bowl with an electric mixer or in a food processor, mix peanut butter, butter and vanilla essence.

5. Mix in powdered sugar until well blended. Add milk, if necessary, to make it more spreadable.

6. Spread into cooled nut crust.

7. Heat cream, sugar and vanilla in sauce pan or microwave until nearly boiling.

8. Add chocolate, leave for a few minutes and then stir until totally smooth. Let cool.

9. Pour 2/3 of chocolate mix over peanut butter layer and leave in fridge to chill and set.  The mix will not harden like a bar of chocolate, but will be firm enough to cut.

10. Once the remaining sauce has cooled (at least 1 hour in fridge, quicker in freezer; don’t attempt to whisk if it is not cold), whisk with an electric mixer until thickened like whipped cream. This will happen very quickly.

11. Pipe the stiffened chocolate mix around the edge of the pie and serve.

Tips and Alternatives: This is extremely rich, so take only small slices and enjoy feeling guilty!

For presentation, reserve 2 Tbsp of the peanut butter mix. Add some milk to make it thinner and pour into a snack size Ziploc bag. Snip a corner off the bag and pipe a continuous circle of peanut butter mix radiating out from the center of the dish. Take a toothpick, knife or skewer and gently drag the tip through circle from outside to the center to form a pattern. Refrigerate to set.

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Tags: Dessert

Slow Cooker Braised Pork with Hard Apple Cider

From Chef Oonagh Williams of Royal Temptations Catering

Braised Pork

Ingredients:

  • 2 Tbsp. olive oil
  • 2 Tbsp. butter
  • 2 Granny Smith, Gala, Fuji or Braeburn apples, peeled, cored and roughly chopped
  • 1 onion, peeled and roughly chopped
  • 1-2 cloves garlic, peeled and finely crushed
  • 1 ½ lb. boneless pork spare ribs, cut into 2 inch chunks
  • 1 12 oz. bottle of gluten-free hard cider or apple juice
  • ½ cup gluten-free chicken stock
  • Salt and pepper
  • 1/2 Tbsp. dried sage
  • 1Tbsp. gluten-free cornstarch blended with water (optional)
  • 1/2 cup whipping/heavy cream (optional)
  • 1-2 tsp. grain Dijon mustard

Directions:

  1. Add olive oil and butter to skillet, add pork, apple and onion to pan and brown over medium heat. If you have a slow cooker than can be used on a stove top, brown pork etc. in slow cooker.  If not, brown in skillet and then transfer pork etc. to slow cooker.
     
  2. Add cider, chicken stock, sage, salt and pepper and leave to cook.  Timings do depend on your slow cooker.  Stove top, the pork was tender in less than an hour. Thicken with cornstarch if necessary, add cream if wanted  and cook together for a further 3 minutes over gentle heat. Taste and adjust seasoning.
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Tags: Dinner

Rosemary Ciabatta Breakfast Sandwich with Chicken Andouille Sausage

Rudi's Gluten-Free Bakery Logo

Courtesy of Rudi's Gluten-Free Bakery & Simple City Life



Rudi's Gluten-Free Rosemary Egg Ciabatta Breakfast Sandwich7Makes 8 servings
Time Required: 15-25 min.

Ingredients:

  • 8 Rudi's Gluten-Free Rosemary Olive Oil Ciabatta Rolls
  • 8 eggs
  • ½ cup shredded sharp cheddar
  • 2 Tbsp. fresh rosemary
  • Salt and pepper to taste
  • 8 chicken Andouille sausage links

Directions:

  1. Preheat oven to 400. Bring your ciabatta rolls to room temperature, slice lengthwise. Press down the center to create a small bowl on one half of the roll. Place the rolls onto an oiled cooking pan or cooking stone. Gently crack your egg onto the bowl side of your roll and let the overflow soak into the other side. Place pan in the oven and back 10-15 minutes, until the yolks are to your desired taste. While the eggs are baking, slice your sausage links lengthwise and sauté over medium heat.
  2. Once your eggs are cooked, remove from the oven and top with shredded cheese, rosemary, salt and pepper. Add the sausage to the plate and serve. Sausage can also be placed on top of the sandwich.

Gluten-Free Giveaway

You could win a prize pack from Rudi's Gluten-Free Bakery! Simply enter the Gluten-Free Giveaway, which is part of NFCA's "Advocating for Your Gluten-Free Needs" campaign. Enter until March 31, 2015.

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Tags: Breakfast

Minestrone

From Chef Oonagh Williams of Royal Temptations Catering

Minestrone Soup

Makes about 20 cups

Ingredients:

  • 1 lb. of gluten-free Italian sausage – pork or turkey, hot, sweet or with fennel – your choice. Slice through the casing and peel like a banana.
  • 1 large onion, peeled and finely chopped, 2 cloves of garlic (or more), peeled and finely crushed
  • 2 large carrots peeled, quartered lengthwise and cut into ½-inch pieces
  • 4 stalks of celery hearts or 2 stalks of full length celery, washed, trimmed, quartered lengthwise and cut into ½-inch pieces.
  • 1 x 28 oz. can of plum peeled tomatoes in juice
  • 2 medium-sized zucchini/summer squash, washed, trimmed, quartered lengthwise and cut into ½-inch pieces
  • 6 cups  (48 oz.) water,
  • 1 x 12oz. can of V8 vegetable juice (labeled gluten-free)
  • 1/4 cup gluten-free ketchup
  • 1 cup (4 oz.) uncooked gluten-free elbow macaroni or other small pasta, rice or quinoa.
  • 1 x 11 oz.  can sweet corn
  • 1 x 14 oz. can of kidney beans, pinto beans or chickpeas, drained and rinsed

Directions:

  1. Heat a large saucepan over medium heat and add sausage removed from skins.  Stir, breaking the sausage up with a spoon into small pieces. 
     
  2. Add onions, garlic, celery and carrots. Stir well and allow to cook for about 5 minutes until starting to soften.
     
  3. Add can of tomatoes, crushing whole tomatoes between your fingers as you add them.  Add water, V8 juice, pepper and tomato ketchup.  Bring to the boil, cover and turn down to a simmer and cook for about 20 minutes.
     
  4. Add zucchini, corn, beans and macaroni, bring to the boil, cover and simmer for 15 minutes
     
  5. Turn off heat and let stand for about 15 minutes.  Taste and either add herbs and other seasoning now per your preferences now.
     
  6. Serve with some pesto swirled in if you like, some grated parmesan, or grated fontina – a tasty melting cheese with more flavor than mozzarella.

Alternative Suggestions:

This soup can vary every time you make it. Use rice instead of pasta or vary the type of gluten-free pasta you choose to use. Try spinach, artichokes, green beans, potatoes, cabbage, leeks, lettuce and fresh herbs.  Consider adding gluten-free beef or chicken concentrate or stock instead of water to strengthen the flavor.

 

 

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Greek Meatball Bites

Enjoy Life Foods

Courtesy of Enjoy Life Foods

Greek Meatball Bites

Makes 8 servings

Ingredients:

  • ½ yellow onion
  • 1 carrot, peeled
  • 1 clove garlic
  • ½ cup Enjoy Life Foods Crunchy Flax with Chia Cereal
  • ½ tsp. sea salt
  • ½ tsp. garlic powder
  • ½ tsp. cumin
  • 3 Tbsp. chopped fresh dill
  • 1 Tbsp. sunflower oil
  • ½ lemon, zested
  • ½ lb. ground turkey thigh
  • Olive oil for drizzling

Directions:

  1. Preheat oven to 375°.
  2. Line 2 rimmed sheet trays with parchment paper.
  3. Cut the ½ yellow onion and peeled carrot into a few large chunks. Place in the bowl of a food processor along with the clove of garlic. Pulse until finely chopped. Sauté lightly in a nonstick pan with 1 Tbsp. sunflower oil until softened, about 4-5 minutes. Pour into glass bowl.
  4. In the same bowl of the food processor, add the ½ cup cereal, sea salt, garlic powder, cumin, chopped fresh dill and zest from ½ lemon. Pulse until finely ground, resembling breadcrumbs. Add to the bowl with the onion-carrot mixture. Mix together until it is all combined.
  5. Using a small scoop or a tablespoon, portion out all the turkey mixture. Roll into smooth balls and place on the parchment lined baking sheets. Drizzle with olive oil and cook at 375° for 12-14 minutes until lightly browned.
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Tags: Dinner, Appetizers/Snacks, For Kids

I Can't Believe It's Not Barley and Beef Soup

From Oonagh Williams of Royal Temptations Catering

I can't believe it's not barley soup

(Sorry, I just couldn't resist saying that - "I Can't Believe It's Not Barley and Beef Soup!)

In England, I loved throwing barley into soups and stews, soft but chewy, different texture, totally wonderful.  With gluten-free, I happily use quinoa grains in lots of recipes, but quinoa just isn't the same as barley.  When I spoke a conference in Atlanta in May, I heard Carol Fenster say that she uses sorghum for a barley substitute. Came home, tried it and it works.  I do notice that even with soaking overnight and over an hour of cooking, plus sitting in whatever soup or stew it's in, sorghum still stays chewy and doesn't go “soggy.” So, kids who don't like texture might object to this dish or to having to chew the beef in the stew.  So, it’s easier to use ground beef.

I did notice that when I cooked sorghum on its own, it left a heavy starch ring around a non-stick pan that was difficult to clean.  My local regular grocery store carries Bob’s Red Mill sorghum grain. I used the vegetables we would use in the winter in England. Go ahead and use what you like for different flavors each time.

Ingredients:

  • ½ cup (120 ml) sorghum grain soaked in cold water covered overnight, then drained and rinsed
  • 1 to 1 ½ lbs. (500-750 g) stew beef, cut into small pieces or use the same amount of ground beef
  • 2-4 Tbsp. (30-60 ml) olive oil
  • 1 large onion, peeled and finely chopped
  • 2 cloves garlic, peeled and finely crushed
  • 4 large carrots, peeled and quartered lengthwise and cut into ½ inch pieces
  • 2 sticks of celery, washed, quartered lengthwise and cut into ½ inch pieces
  • 1 tsp. dried thyme
  • ½ tsp. dried rosemary
  • ½ tsp. dried sage (these are herbs we have in England called Mixed Herbs.  They do not taste like an Italian herb blend)
  • 2 bay leaves
  • 6 cups (48 fl oz.) gluten-free beef stock
  • ¼ cup (60 ml, 2 fl. oz.) tomato paste or tomato ketchup
  • Salt and pepper to taste
  • 1 Tbsp. (15 ml) gluten-free cornstarch mixed with 2 Tbsp. (30 ml) cold water (optional, to thicken)

Directions:

  1. In a large stock pot, heat oil, add onions and cook over medium heat until starting to brown. Add either stew meat or ground beef and cook until stew meat is seared or ground beef is brown.
  2. Add carrots and celery and cook for another 5 minutes.
  3. Add drained sorghum, garlic, herbs, stock, tomato and salt and pepper.
  4. Bring to a boil, turn down to a simmer, cover and cook for at least one hour.  Stew beef needs at least this length of cooking and sorghum needs at least an hour as well.  But, you have to taste it for tenderness of beef and sorghum.  Sorghum will still be chewy but shouldn't have the hard raw center of undercooked pasta or rice.
  5. Depending on how well your pan lid fits, more liquid might have evaporated, so add more at the end to your taste. I like to add some milk. My husband likes the soup slightly thickened. Taste and adjust seasonings.  I do like to throw in some loose, chopped, frozen spinach.  Chopped sun dried tomatoes at beginning are good.  You can try leeks instead of onions.  Parsnips, turnips, rutabaga (swede) and butternut squash are all good additions.

About Chef Oonagh Williams

Like Chef Oonagh at Gluten Free Cooking with Oonagh on Facebook where she posts recipes, tv appearances, products she's tasted, places she'll be. Contact her for conference sponsorships, corporate lectures etc. Start off the New Year with some new tasty gluten-free recipes from her Delicious Gluten Free Cooking ebook. Over 200 pages for just $20. Consult with her on Skype. Email: [email protected].

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Tags: Dinner, Soups/Stews

Cranberry Orange Quinoa Pudding

From EA Stewart of The Spicy RD

Cranberry Orange Quinoa Pudding

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Makes 7 - ½ cup servings

Ingredients:

  • 1 cup orange juice
  • 1 1/2 cups fresh cranberries
  • 1 cup quinoa, rinsed
  • 2 1/2 cups lactose-free milk
  • 1/4 cup maple syrup
  • 2 tsp. pure vanilla extract
  • 1 tsp. orange zest
  • 1/2 cup sliced almonds, toasted

Directions:

  1. Pre-heat oven to 400 degrees. Place cranberries and orange juice in a medium sauce pan, and heat until boiling. Reduce heat and simmer for approximately 5 minutes, or until cranberries have "popped" and are cooked through.
  2. Add quinoa, milk, maple syrup, vanilla, and orange zest to orange juice and cranberry mixture, and heat until boiling. Turn heat down to medium low and cover ~2/3 of the pan. Cook mixture for ~ 30 minutes, or until pudding consistency is achieved. Stir every 3-5 minutes to prevent sticking. While quinoa is cooking, place sliced almonds on a baking sheet, and bake in oven for 4-5 minutes, or until lightly brown and toasted.
  3. Divide quinoa pudding equally in to 7 serving dishes, and top with toasted almonds. Serve warm, or you may chill pudding in fridge, and serve cold.
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Tags: Dessert, Dairy-Free, For Kids

Hearty Minestrone Soup

Allergic Living logo
Courtesy of Allergic Living and Chef Simon Clarke

 

Ingredients:Minestrone Soup

 

  • 2 Tbsp. olive oil
  • 8 oz. pancetta, finely diced
  • 2 cups sweet onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 2 cloves garlic, minced
  • 1/2 of one Savoy cabbage, chopped
  • 1 28 oz. can of diced or crushed tomatoes
  • 2 Tbsp. tomato paste
  • 3 quarts gluten-free vegetable stock
  • 1 14 oz. can of black (or other) beans, rinsed and drained
  • 2 large handfuls baby spinach
  • 1 cup uncooked gluten-free or regular elbow pasta
  • Salt and pepper

Directions

  1. In a large heavy bottomed pot, heat olive oil over medium-high heat. Add pancetta and cook 2-4 minutes, stirring. Then mix in onion, carrots and celery and cook a further 4-6 minutes, stirring often.
  2. Add garlic, cabbage, tomatoes and tomato paste. Stir to combine. Cook a further 2 minutes. Pour in stock and bring to a boil.
  3. Reduce heat to a simmer. Add beans, spinach and pasta. Season with salt and pepper, and simmer until pasta is cooked, about 10 minutes.
  4. Ladle into bowls. Serve soup with warm gluten-free bread.

Food photography by Chris Gonzaga

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Tags: Soups/Stews

Mascarpone Strawberry Creams

From Chef Oonagh Williams of Royal Temptations Catering

Makes about 8 small ramekins.

This is a very soft, very rich dessert. Try using sweet raspberries, peaches, nectarines or whatever fruit is in season. Put the entire recipe in a serving bowl and dish out with the shortbread, or spoon into individual ramekins for a single-serving treat.

Ingredients:

  • 8 oz., 250 g mascarpone or ricotta cheese
  • 6 Tbsp., 90 ml powdered/icing sugar
  • 2 Tbsp., 30 ml orange or almond liqueur or vanilla or almond extract
  • 1 x 3.5 oz, 100 g, bar of white chocolate, finely grated
  • 1 cup, 250 ml heavy/whipping cream
  • About 8 large strawberries, washed, hulled and cut up small. If you are going to make this in a large bowl, just add as many strawberries or other fruit as you want.   

Directions:

  1. Mix the mascarpone with sugar, liqueur, grated chocolate and liquid cream. 
  2. Add fruit of choice. Taste to see if you want more sugar or liqueur.
  3. Stir in prepared fruit. Put into one container or divide among 8 small ramekins. If you like, melt 1 tsp. gelatin with one tablespoon of cold water and stir into the cheese mix. Line small ramekins with plastic wrap, add cheese mix, leave to set in fridge, then very carefully turn out onto individual plates and remove plastic wrap.
  4. Refrigerate for several hours to allow flavors to develop.

Tips and Alternatives:

Don’t substitute cream cheese for the mascarpone - there is no comparison in the flavor. You can make this by substituting ricotta and lining small ramekins with cheesecloth so excess liquid drains out.

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Tags: Dessert
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