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Gluten-Free Recipes


Gluten-Free Recipe of the Week

Deluxe Low Sodium Roast Beef Lettuce Wrap

Boar's Head Logo

Courtesy of Boar's Head Brand

Gluten-Free Lettuc Wrap

Ingredients:

  • 3 large Romaine lettuce leaves

  • 4 slices Boar’s Head Deluxe Low Sodium Roast Beef

  • 2 slices Boar’s Head Lacey Swiss Cheese

  • 3 tomatoes, sliced

  • 2 Tbsp. Boar’s Head Deli Dressing

Directions:

  1. Lay lettuce leaves on a flat, clean work surface onto sandwich paper.  Layer the tomatoes, followed by the Deluxe Low Sodium Roast Beef onto the lettuce leaves.

  2. Spread the Deli Dressing onto the Deluxe Low Sodium Roast Beef. Place the Lacey Swiss Cheese on top of the Deluxe Low Sodium Roast Beef. Roll the lettuce leaves as a wrap inside of sandwich paper. Cut in half if desired and serve.

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Tags: Lunch, For Kids

Cheesy Chili Dip

 

Cheesy Chili Dip
Courtesy of McCormick Spices

 

Makes 32 (2 Tbsp.) servings

Ingredients:

  • 1 lb. lean ground beef
  • 1 package McCormick Gluten-Free Chili Seasoning Mix
  • 1 can (14 1/2 oz.) diced tomatoes, un-drained
  • 1 lb. process cheese spread, cubed

Directions:

  1. Brown meat in large skillet on medium-high heat. Drain fat.
  2. Stir in Seasoning Mix and tomatoes. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Stir in process cheese spread until smooth. Serve hot with gluten-free tortilla chips.
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Tags: Appetizers/Snacks

Quinoa Cilantro Taco Salad

Crunchmaster logo
Courtesy of Crunchmaster

 

 

Ingredients:

 

  • 2 tsp. olive oilQuinoa Cilantro Taco Salad
  • 1 tsp. apple cider vinegar
  • 1 tsp. cumin
  • ½ tsp. chili powder
  • ¼ tsp. sea salt
  • 2 Tbsp. poppy seeds
  • 1 cup quinoa, cooked
  • 4 cups mixed salad greens
  • 5 fresh chives
  • ½ cup cabbage, shredded
  • 6 cherry tomatoes
  • 1/3 cup sunflower seeds
  • 1 medium red onion, sliced
  • ½ cup fresh cilantro, finely chopped
  • 2 Tbsp. fresh parsley, finely chopped
  • 1 medium carrot, cut into matchsticks
  • 1 cup Crunchmaster Roasted Garlic Multi-Seed Crackers, crushed
  • 1 cup shredded mozzarella cheese
  • 1 ripe avocado, peeled, pitted and sliced
  • 1 papaya, cut into 1/4-inch slices

Directions:

  1. Combine olive oil, apple cider vinegar, cumin, chili powder, sea salt, poppy seeds and quinoa in a large mixing bowl; gently toss to combine.
  2. In a large serving bowl, add mixed salad greens; top with quinoa mixture. Add remaining ingredients; mix well.
  3. Serve.
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Tags: Dinner, Vegetarian

Calico Beans

From NFCA Blogger Ambassador Cindy Gordon of Vegetarian Mamma

calico beans from vegetarian mamma

Ingredients:

  • 1 cup kidney beans
  • 1 cup great northern beans
  • 1 cup pinto beans
  • 1 cup butter beans
  • 1/2 cup brown sugar
  • 1/2 cup ketchup
  • 1 Tbsp. gluten-free liquid smoke
  • 2 Tbsp. apple cider vinegar
  • 2 tsp. mustard

Directions:

  1. Mix all ingredients together and pour into a prepared baking dish.
  2. Bake at 350 degrees for 30 minutes or until warmed throughout.
  3. Enjoy!
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Tags: Side Dishes, Vegetarian

Bangkok Shrimp Cocktail

Thai Kitchen logo
 

Courtesy of Thai Kitchen

 

Makes 8 servings

 

Shrimp CocktailIngredients:

  • 1/2 cup Thai Kitchen Sweet Red Chili Sauce
  • 1/4 cup chopped fresh cilantro
  • 3 Tbsp. fresh lime juice
  • 1 lb. cooked large shrimp, peeled and deveined

Directions:

  1. Mix chili sauce, cilantro and lime juice in small bowl until well blended.
  2. Serve shrimp with chili sauce mixture.
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Tags: Appetizers/Snacks

Potato, Parsnip and Pear Latkes

Allergic Living logo
Courtesy of Allergic Living and Chef Simon Clarke

 

Makes 4-6 servings Potato, Parsnip and Pear

 

Ingredients:

  • 1 large Yukon gold potato, peeled
  • 2 medium parsnips, peeled
  • 1 large pear, peeled
  • 2 eggs or equivalent egg replacer
  • 2 Tbsp. all-purpose gluten-free flour or 1 ½ Tbsp. matzo meal
  • Few pinches salt and pepper
  • ½ cup (125 mL) vegetable oil

Directions:

  1. Coarsely grate potato, parsnips and pear. Transfer to bowl after squeezing out and discarding excess juice.
  2. Add egg (or egg replacer), flour or meal and a pinch of salt and pepper. Mix thoroughly.
  3. In a sauté pan, heat oil over medium heat. Using a large soup spoon, place one helping of latke mixture into oil, flattening gently with back of spoon.
  4. Cook 3-4 minutes on each side, until golden and crispy. Remove to paper towel to drain oil. Season with salt and pepper.
  5. Repeat process, making about 12-15 latkes. Serve with apple sauce and sour cream.
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Tags: Appetizers/Snacks, Side Dishes, Dairy-Free

Gluten-Free Mini Quiches

Crunchmaster
Courtesy of Crunchmaster and Carol Kicinski

Makes 24 mini quiches

Ingredients:Mini Quiches

  • Gluten-free non-stick cooking spray
  • 1 ¼ cups finely crushed Crunchmaster Multi-Grain Crackers Rosemary & Olive Oil
  • 6 Tbsp.. unsalted butter, melted
  • 2 Tbsp. olive oil
  • 1 cup finely chopped onion
  • 1 – 10 oz. package frozen spinach, thawed
  • ½ tsp. salt
  • ½ tsp. black pepper
  • ¼ tsp. grated fresh nutmeg
  • 1 cup shredded sharp cheddar cheese
  • 2 large eggs
  • 1 cup milk
  • 1 roasted red pepper, cut into 48 small slivers

Directions:

  1. Preheat oven to 350 degrees. Spray a min muffin pan (24 tins) with non-stick cooking spray.
  2. Combine the cracker crumbs and melted butter. Divide crumb mixture among the prepared mini muffin cups and press down firmly. Bake for 7 – 8 minutes. Remove from oven and set aside.
  3. In a large skillet over medium heat, heat the oil and add the chopped onion. Cook the onions until very soft and starting to brown, about 10 minutes, stirring occasionally. Squeeze all the liquid out of the spinach, add to the onions along with the salt, pepper and nutmeg and cook, stirring, for 30 seconds. Divide the mixture evenly on the cracker crumbs. Divide the shredded cheese on top of the spinach mixture.
  4. Whisk the eggs and milk together and spoon into the muffin cups; do not fill all the way. Top with the roasted red pepper slivers and bake until set and browned, about 20 minutes.
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Tags: Breakfast, For Kids

Butternut Squash Fettuccine Carbonara

From Annette Marie of Best Life Gluten-Free

Butternut Squash Fettucine Carbonara

Makes 4 servings

Ingredients:

  • 2 slices (totals about 3 oz.) gluten-free prosciutto.
  • 2 Tbsp. extra virgin olive oil
  • One 2 lb. butternut squash, peeled and chopped into ½ in. pieces. (Or buy a package already cleaned and cut. That saves the work if you’re pressed for time.)
  • 1 tsp. sage, minced into small pieces.
  • 1 small yellow onion (about 1 ½ in in diameter), sliced into small pieces
  • 2 garlic cloves, minced
  • Salt and pepper to taste
  • 2 cups gluten-free chicken broth
  • 12 oz. gluten-free fettuccine or spaghetti
  • ¼ cup fresh grated Italian cheese (Parmigiano Reggiano used in the photo)
  • A few slivers, shaved off a block of that cheese if possible (optional, of course)
  • 2 Tbsp. coconut milk

Directions:

  1. Slice the prosciutto into ¼ in. pieces.
  2. Heat the oil in a skillet and then sauté the prosciutto bits until crisp. Use medium heat. Remove from skillet to a small dish, but save the pan.
  3. Add squash, onion and garlic to that pan (it should have the juices from the prosciutto). Cook until onion is translucent (about 5-6 minutes). Add salt and pepper to taste.
  4. Add broth and bring to a simmer. Lower heat and simmer veggies until soft (about 15 minutes). The liquid should have reduced by about half. When it’s fork-tender and breaking apart when pricked, shut heat.
  5. Set pan aside a few minutes to cool slightly. While it’s cooling, put up a pot of salted water for the pasta. Cook pasta when boiling.
  6. Pour squash mixture into a blender or small food processor
  7. Puree for a minute. Add the coconut milk and 1 tsp. grated cheese. Puree again. It should be creamy and silky.
  8. Take that pan which you left aside but didn’t wash, and put the sauce in it. When the pasta is “al dente,” drain, but save about 1 cup of the liquid, and place strained pasta in the pan with the sauce. Place heat on low and using a wooden spoon, combine as you stir or toss. If it seems dry, add a Tbsp. of the reserved pasta water and stir in.
  9. When plating, sprinkle the prosciutto bits and sage all over top. Then sprinkle cheese on as well.
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Tags: Dinner

Corn Bread (Plus Egg-Free Version)

From Chef Oonagh Williams of Royal Temptations Catering

Makes about 1 1/2 lbs. total weight cooked.

Ingredients:

  • 1 cup Oonagh’s Gluten-Free Flour mix
  • 1/2 cup almond meal (or just add another 1/2 cup of gluten-free flour mix)
  • ¾ cup cornmeal
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 1/2 tsp xanthan gum
  • 1 Tbsp potato flour (not potato starch; optional - makes moister bread)
  • 6 Tbsp sugar (you can reduce this amount if you find it too sweet)
  • 1 tsp vanilla (optional – add for sweet muffins and leave out for corn bread stuffing)
  • 3 large eggs
  • 2/3 cup milk (fat-free is okay; can also use buttermilk, lactose-free milk or almond milk)
  • 1 stick of butter (4 oz.) melted or ½ cup olive oil

Directions:Gluten-Free Cornbread Stuffing

1. Preheat oven to 350 degrees.

2. Mix all the dry ingredients together.

3. In a separate bowl, whisk egg, milk, butter or oil and vanilla together.

4. Pour wet mix over dry mix and gently stir together. Don’t over work; you can use an electric mixer, but make sure to mix in all the dry bits. They don’t disappear on baking.  Mix will look very wet, so let batter rest for about 2 minutes until it thickens from the baking powder and xanthan gum.

5. Pour batter into greased muffin top pans, muffin pans or 8 x 8” square pan. If you use muffin top pans, fill only halfway, then wet your fingers and spread the mix out to the edges.

6. For muffin tops and muffins: Bake for about 15-18 minutes or until bottoms are golden brown but the tops are barely colored. The muffin tops won’t mound above the pan, but will rise evenly. Each oven is different, so start checking at 12 minutes and cook longer than 15 minutes if needed.

For 8 x 8” pan: Bake for about 35 minutes until golden brown. Insert a fork or toothpick in the center to make sure the bread is cooked through.

7. Remove from oven and let cool for 10-20 minutes before removing from pans.

Tips & Alternatives: 

The dairy-free version of this tends to look very pale. It also lacks the buttery flavor. I used Earth Balance butter substitute and plain almond milk.

For egg-free: Half the recipe (to make 6 toaster muffins), then add 2+1/4 Tbsp water, 2+1/4 Tbsp extra oil and 1 Tbsp extra baking powder. You can also use egg replacer or flax seed meal to substitute the eggs.

I cut corn bread pan into 3 inch squares, cut each square in half and then toasted each side. Spread with mayo, then top with turkey and tomato for an open face sandwich. My son also approves of serving cooked bacon on top of warm cornbread as a breakfast.

To restore the ‘just out of the oven’ taste and softness, microwave or toast the bread.

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Tags: Breads, Dairy-Free, Holiday

Three Alarm Vegetarian Quinoa Chili

From Alyssa Rimmer of Simply Quinoa

Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours, 15 minutes

Makes 6 - 8 servings

Ingredients:Three Alarm Vegetarian Quinoa Chili

  • 1 large onion, chopped
  • 2 bell peppers, seeded & chopped
  • 1 1/2 cups diced sweet potato
  • 3 garlic cloves, minced
  • 2 habanero peppers, diced (optional)
  • 1 (25 oz.) can of kidney beans
  • 1 (15 oz.) can black beans
  • 1 (28 oz.) can of fire roasted tomatoes
  • 1 (15 oz.) can tomato sauce
  • 2 cups water
  • 1/2 cup uncooked quinoa
  • 1 - 1 ½ Tbsp. chili powder
  • 2 tsp. cumin
  • 2 tsp. paprika
  • 1 tsp. coriander
  • 1/2 tsp. cayenne (more or less to taste)
  • 1/2 tsp. dried oregano
  • Salt and pepper to taste
  • 2 - 3 Tbsp. gluten-free cornmeal

Directions:

  1. Add all ingredients into a crock pot (minus the cornmeal). Turn on high and cook for 4 hours, turn down to low and continue to cook until ready to serve.
  2. Stir in cornmeal 15 minutes before serving.
  3. Serve with shredded cheese, sour cream, fresh cilantro, avocado, etc. Whatever you like best - you can't go wrong!

Notes:

  1. If you don't have the option to turn your crock-pot down after four hours (like you're at work), just leave it on low for 6 - 8 hours and the results will be the same.
  2. If you don't want a spicy chili, just forgo the habaneros and cayenne pepper - it will still taste delicious!
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Tags: Dinner, Soups/Stews, Vegetarian, Dairy-Free
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