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Gluten-Free Recipes


Gluten-Free Recipe of the Week

Grilled Eggplant Parmesan with Sun-Dried Tomato and Basil Panko

From Jackie Ourman of Celiac and Allergy Friendly Epicurean (C.A.F.E.)

 

Grilled Eggplant Parmesan with Sun-Dried Tomato and Basil Panko

 

Ingredients:

  • ¼ cup olive oil plus more for drizzling
  • 2 garlic cloves, sliced thinly
  • 2 Tbsp. chopped sun-dried tomato
  • 1 cup gluten-free panko
  • ⅓ cup chopped basil
  • Salt and pepper to taste
  • 2 – 1lb. eggplants cut lengthwise into 1″ pieces (Should yield 7-8 pieces)
  • 1 cup marinara sauce
  • ½ lb. fresh mozzarella, sliced thinly

Directions:

  1. Heat grill or grill pan to medium-high
  2. In a medium skillet, heat ¼ cup oil, garlic and sun-dried tomato over medium-low heat, about 8-10 minutes, until oil is infused with flavor. Lower heat, if needed to avoid browning the garlic.
  3. In the meantime, drizzle olive oil over the eggplant and season both sides with salt and pepper. Grill about 3-4 minutes on each side until nice char marks appear and surface is beginning to soften. Arrange grilled eggplant on a rimmed baking sheet.
  4. Add panko and basil to pan with olive oil, garlic and sun-dried tomato and raise heat to medium. Toss for about 3-5 minutes until panko is toasted and golden-brown. Season well with salt and pepper to taste.
  5. Heat broiler.
  6. Spoon marinara sauce over each piece of eggplant, sprinkle generously with toasted, seasoned panko. Top with mozzarella slices and additional panko.
  7. Broil eggplant for 3-4 minutes until cheese is melted.
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Tags: Dinner, Vegetarian

Cinnamon Roll Pancakes

Courtesy of Allergic Living and Alisa FlemingAllergic Living logo

Makes 14 pancakes

Cinnamon Filling

Ingredients:cinnamon roll pancakes

  • 1/2 cup packed brown sugar
  • 1/3 cup melted dairy-free margarine
  • 2 tsp. ground cinnamon

Pancakes

Ingredients:

  • 1 1/4 cup brown rice flour
  • 1/2 cup potato starch
  • 1/4 cup tapioca starch
  • 4 tsp. baking powder
  • 1/2 tsp. salt
  • 2 large eggs or 1 Tbsp. egg replacer + 2 Tbsp. warm water
  • 1 1/4 -1 3/4 cup unsweetened or original non-dairy milk alternative (such as rice, flax, or coconut milk beverage)
  • 2 Tbsp grapeseed or canola oil
  • 1 Tbsp. maple syrup
  • 1/2  tsp. vanilla extract
  • 1 batch Maple Glaze (recipe follows) or additional maple syrup for topping

Directions:

  1. Place the cinnamon filling ingredients in a ziplock plastic bag, close the top, and squeeze to combine.
  2. In a small bowl, combine flour, starches, baking powder, and salt.
  3. ln a mixing bowl, briefly whip the eggs or egg replacer with water. Whisk in 1¼ cup milk alternative, oil, maple, and vanilla. Add the dry ingredients to the wet, whisking just until combined.
  4. Add up to ½ cup additional milk alternative (or as needed) to create a pourable but slightly thick batter. Less liquid will be required for puffier pancakes, while more liquid might be needed at higher altitudes or if using the non-gluten-free option (at end of recipe). Let batter rest while you preheat a large skillet or griddle over medium heat.
  5. Once hot, grease the griddle with cooking spray or dairy-free margarine.
  6. Pour 1/4 cup of batter for each pancake and cook for 2 minutes.
  7. Snip a very small corner from the bottom of the plastic bag, and squeeze the filling onto the pancake, starting in the centre, and swirling outward, like you would see on a cinnamon roll. Try to keep the filling at least 1/2-inch from the edge.
  8. Let the pancakes cook a few more minutes, or until bubbles form in the batter.
  9. Flip, and cook for 2 to 3 minutes more.  Note that the gluten-free pancakes may not brown, but they will have a light and fluffy finish.
  10. Remove to serving plates and drizzle with pure maple syrup or the Maple Glaze, if desired.

Maple Glaze: In a small bowl, whisk 1/2 cup sifted powdered sugar, 3 Tbsp. maple syrup, 1/2 tsp. vanilla extract, and 1 Tbsp. dairy-free margarine until smooth.

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Tags: Breakfast, Dairy-Free, For Kids

Crispy BBQ Chicken Wings

Crunchmaster logo
Courtesy of Crunchmaster and Carol Kicinski

 


Makes about 30 wings. BBQ Chicken Wings

 

Ingredients:

  • 2 - 4.5 oz. bags Crunchmaster Multi Grain Sea Salt Crackers
  • 1 cup gluten-free barbeque sauce – use divided
  • ½ cup honey – use divided
  • 4 lbs. chicken wing drumettes

Directions:

  1. Pour ¾ cup of the barbeque sauce and ¼ cup of the honey in a large plastic storage bag and mix. Add the chicken wings, close the bag and toss several times to coat the wings with the sauce. Let sit in the refrigerator for at least 30 minutes or up to 24 hours.
     
  2. Preheat oven to 450 degrees. Spray two baking sheets with gluten-free, non-stick cooking spray.
     
  3. Grind the crackers in a food processor or blender to fine crumbs and pour onto a dinner plate. Remove a chicken wing from the marinade, roll in the cracker crumbs to coat and place on prepared baking sheet. Repeat with remaining chicken wings. Discard the marinade. Spray the tops of the wings lightly with gluten-free, non-stick cooking spray. Bake for 25 – 30 minutes or until browned and cooked thoroughly (registering 165 degrees on an instant read thermometer inserted into the thickest part of the wing).
     
  4. Combine the remaining ¼ cup barbeque sauce with the remaining ¼ honey and serve with the wings for dipping.
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Tags: Appetizers/Snacks

Gluten-Free Dairy-Free Vanilla Cupcakes with Vanilla Frosting



Courtesy of Thai Kitchen

 

 

Vanilla Cupcakes

Prep Time:  25 minutes
Cook Time: 22 minutes
Makes 24 servings

Vanilla Cupcakes Ingredients:

  • 1 cup cornstarch
  • 1 cup sorghum flour
  • 1/2 cup tapioca flour
  • 1 1/4 tsp. xanthan gum
  • 3/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 1 cup Thai Kitchen Coconut Milk
  • 1 Tbsp. McCormick Pure Vanilla Extract
  • 4 eggs

Vanilla Frosting Ingredients:

  • 1 cup gluten-free dairy-free spread, such as soy margarine or vegan buttery sticks or spread, softened
  • 1 Tbsp. McCormick Pure Vanilla Extract
  • 1 box (16 oz.) confectioners’ sugar
  • 2 Tbsp. Thai Kitchen Coconut Milk

Directions:

  1. For the cupcakes, mix cornstarch, sorghum flour, tapioca flour, xanthan gum, baking powder, baking soda and salt in medium bowl. Set aside.
  2. Beat granulated sugar, oil, coconut milk and vanilla in large bowl with electric mixer on medium speed until well blended. Beat in eggs, 1 at a time. Gradually add flour mixture beating on low speed after each addition until smooth. Do not overbeat. Spoon batter into 24 paper-lined muffin cups.
  3. Bake in preheated 350°F oven 20 to 22 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.
  4. For the frosting, beat spread and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Gradually add confectioners' sugar, beating until well blended after each addition and scraping sides and bottom of bowl frequently. Add coconut milk; beat until light and fluffy. Frost cooled cupcakes with frosting.

Read labels of all recipe ingredients, especially your flours, to ensure all are gluten-free.

Want more kid-friendly recipes? Sign up for a free eCookbook here.

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Tags: Dessert, For Kids

Nutty Ranch Chicken Strips

Blue Diamond Logo
Courtesy of Blue Diamond

 

Makes 4 to 6 servings

 

Ingredients: Nutty Ranch Chicken Strips

  • 1 (4.25-oz.) box Blue Diamond Almond Nut Thins
  • 1/4 cup Blue Diamond Smokehouse Almonds, finely chopped
  • 1 (1-oz.) packet dry gluten-free ranch dressing mix
  • 1/3 cup light gluten-free ranch dressing
  • 1 Tbsp. melted butter
  • 1 1/4 lbs. chicken tenderloin or 1 1/2-inch cubes boneless, skinless chicken breast
  • Olive oil cooking spray

Directions:

  1. Preheat oven to 400°F and spray a baking sheet with gluten-free nonstick cooking spray. Place Blue Diamond Nut Thins in a gallon-size bag and fold over the top. Crush with a rolling pin until chips are in tiny pieces. Add Blue Diamond Almonds and dry ranch dressing mix to bag and shake well to mix.
     
  2. Stir together ranch dressing and butter in another medium bowl. Dip each chicken tenderloin in ranch dressing and shake off excess. Roll in chip mixture, pressing into the surface to coat well; place on prepared baking sheet. Coat with nonstick cooking spray and bake for 10 minutes. Coat with cooking spray again and cook for 10 minutes more.

Quick tip: Any of the coating mixture that falls off the chicken after cooking is great sprinkled over a tossed green salad or mashed potatoes.

 

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Tags: Dinner, For Kids

Flank Steak Fajitas with Salsa and Guacamole

Allergic Living
Courtesy of Allergic Living and Chef Simon Clarke

 

Makes 6-8 servings

 

Ingredients:Flank Steak Fajitas

  • 1 large flank steak
  • 1⁄4 cup lime juice
  • Pinch salt
  • Pinch pepper
  • 1 large sweet onion, sliced
  • 2 red peppers, seeded and cut into thin strips
  • 2 cloves garlic, sliced
  • 1 tsp. chili powder
  • 2 Tbsp. olive oil
  • 10 gluten-free tortillas

Directions:

  1. In a small bowl, combine lime juice, salt and pepper.
  2. Set flank steak into a container and pour seasoned lime juice over top. Let rest for 10 minutes, turning once.
  3. Over high heat, barbecue steak for 5-6 minutes each side. Remove and allow to rest 10 minutes.
  4. In the meantime, heat olive oil in a heavy-bottomed skillet and sauté the onion, peppers and garlic for 2-4 minutes.
  5. Add chili powder and mix well. Keep warm.
  6. Slice the flank steak into thin strips, cover and set aside.
  7. Toast tortillas on the grill or warm through.
  8. Place enough steak and vegetables to fill the center of each toasted tortilla.
  9. Spoon on a generous dollop of guacamole (below) and fresh salsa (below), wrap and eat.

Guacamole Ingredients:

  • 4 ripe avocados
  • 1⁄2 cup fresh cilantro, chopped
  • 1⁄4 cup white onion, minced
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1⁄4 cup freshly squeezed lime juice
  • 1 tsp. ground cumin
  • Pinch salt

Directions:

  1. Peel and core avocados. Mash lightly in a medium bowl.
  2. Add remaining ingredients and mix well.

Fresh Tomato Super Salsa Ingredients:

  • 3 cups ripe, diced tomatoes
  • 1⁄2 cup red onion, diced
  • 1 clove garlic, minced
  • 1⁄4 cup fresh cilantro, chopped
  • 1⁄4 cup lime juice, freshly squeezed
  • 1 jalapeño, seeded and minced
  • 1 Tbsp. olive oil
  • Pinch salt

Directions:

  1. Combine all ingredients in a medium bowl.
  2. Allow to rest 30 minutes for flavors to combine.
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Tags: Dinner

Warm Kale Salad

From Laura Hahn of Guilt Free Foodie Cutie

 

Ingredients:Warm Kale Salad

 

  • 1 lb. kale, cleaned and cut
  • 1/4 cup white raisins or dried cranberry
  • 1/3 cup walnut, lightly crushed
  • 1 Tbsp. honey
  • Juice of 1/2 a lime
  • Juice of 1/2 an orange
  • Salt and pepper to taste

Directions:

  1. Start by steaming kale lightly for about 5 minutes or until stem starts to soften.
  2. While steaming place juice of both lime and lemon in a large bowl with honey. Add salt, pepper and whisk together. Then, add nuts, raisins and toss well.
  3. When kale is done, while hot, toss it into bowl with the nuts and dressing. Toss everything together well and allow it to sit for a few minutes. Serve warm.
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Tags: Dinner, Appetizers/Snacks, Vegetarian

Savory Stuffed Mushrooms

Crunchmaster Logo
Courtesy of Crunchmaster

 

 

Makes 12 to 14 mushrooms

 

Ingredients:Savory Stuffed Mushrooms

  • 1 (14oz.) container fresh stuffing mushrooms
  • ¾ cup shredded Swiss cheese, divided.
  • ½ cup finely crushed Crunchmaster Multi-Seed Crackers
  • ¼ cup sour cream
  • ¼ cup green onion
  • ½ tsp. onion salt

Directions:

  1. Rinse mushrooms thoroughly and remove stems. Trim and finely chop stems and place in a large mixing bowl. Shred the swiss cheese (or use pre-shredded swiss cheese), and add ½ cup to the mixing bowl. Reserve ¼ cup of the cheese for topping.
     
  2. Add the crushed Crunchmaster Multi-Seed Crackers, sour cream, green onion, and onion salt into the mixing bowl and mix well.
     
  3. Place mushroom caps top down on to a 9 x 12 –inch baking sheet. Fill each cap with the stuffing mixture from the bowl. Be sure to press the mixture firmly into each mushroom. Sprinkle with the remaining Swiss cheese.
     
  4. Bake at 350° F for 30 minutes.
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Tags: Appetizers/Snacks, Vegetarian

Avocado Toast

Rudi's Gluten-Free Bakery Logo

Courtesy of Rudi's Gluten-Free Bakery

 

Rudi's Gluten-Free Bakery Avocado Toast

 

Ingredients:

  • 2 slices Rudi’s Gluten-Free Multigrain Sandwich Bread
  • 1/2 avocado
  • 1/2 lime
  • 1 clove fresh garlic, chopped
  • 1 Tbsp. red pepper flakes
  • Salt and freshly ground pepper to taste

Directions:

  1. Toast bread slices until slightly golden-brown.
     
  2. In a small bowl, mash up avocado. Gently squeeze in juice from the lime and stir. Add in garlic, red pepper flakes, salt, and pepper.
     
  3. Spread avocado mixture over toast. Top with addition red pepper flakes or spices if desired.

TipFor even more flavor, try topping your toast with other items like fresh or sun-dried tomatoes, cilantro, sprouted lentils, or even salsa!

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Tags: Breakfast, Appetizers/Snacks, Vegetarian, For Kids

Grilled Pork and Pineapple Kabobs

Thai Kitchen Logo


Courtesy of Thai Kitchen

 

 

Pork and Pineaple Kabob

Prep Time:  15 minutes
Refrigerate: 30 minutes
Cook Time:   8 minutes
Makes 6 servings

Ingredients:

  • 1/2 cup Thai Kitchen Pineapple & Chili Sauce
  • 2 Tbsp. honey
  • 1/4 tsp. ground cinnamon
  • 1 1/2 lbs. pork tenderloin, cut into 1-1/2-inch cubes
  • 2 medium red and/or green bell peppers, cut into chunks
  • 2 medium onions, cut into 3/4-inch wedges
  • 2 cups fresh or drained canned pineapple chunks
  • 12 long bamboo or metal skewers

Directions:

  1. Mix Pineapple & Chili Sauce, honey and cinnamon in small bowl until well blended. Reserve 1/4 cup for brushing. Place pork in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
  2. Refrigerate 30 minutes or longer for extra flavor. Remove pork from marinade. Discard any remaining marinade. Alternately thread pork, vegetables and pineapple onto skewers.
  3. Grill over medium heat 6 to 8 minutes or until pork is desired doneness, turning frequently and brushing with reserved marinade.

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

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Tags: Dinner
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