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Gluten-Free Recipes


Gluten-Free Recipe of the Week

Maine Potato Salad with Cabot Horseradish Cheddar

Cabot Creamery Logo

Courtesy of Cabot Creamery and Katie Webster

 

Maine Potato Salad with Cabot Horseradish Cheddar

Ingredients:

  • 2 lbs. small red-skinned potatoes, cut into chunks about 1 ½-inches each
  • 1 Tbsp. plus 1 tsp. cider vinegar
  • ½ cup Cabot 2% Plain Greek-Style yogurt
  • 3 Tbsp. mayonnaise
  • ¾ tsp. salt
  • ¼ tsp. ground pepper, preferably white
  • 4 oz. Cabot Horseradish Cheddar, Cabot Extra Sharp Cheddar or Cabot Farmhouse Reserve Cheddar, shredded (about 1 cup)
  • 1 cup finely chopped celery hearts
  • ¼ cup minced red onion
  • 3 Tbsp. chopped fresh tender herbs, such as parsley, chives, chervil, basil, tarragon and dill
  • Freshly ground pepper to taste

Directions:

  1. Bring several inches of water to a boil in a large saucepan fitted with a steamer attachment over high heat. Add potatoes to steamer and cook until tender and flesh feels tender when pierced with a fork, about 15 minutes. Remove potatoes and steamer transfer to a large bowl. Drizzle vinegar over the potatoes and toss to coat. Refrigerate until chilled, about 1 ½ hours.
     
  2. Whisk yogurt, mayonnaise and salt in a medium bowl. Stir in cheddar and mix until any clumps of cheese are broken up. Stir in the celery hearts, onion and herbs. Stir yogurt mixture into the cooled potatoes and season with pepper.
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Tags: Side Dishes

Beet Chips with Chipotle Aioli

allergic living logo
Courtesy of Allergic Living and Chef Simon Clarke

 

Ingredients:Beet Chips with Chipotle Aioli

 

  • 6-8 medium red beets, peeled
  • 8 cups gluten-free vegetable or sunflower oil
  • 1⁄2 cup cornstarch or tapioca flour
  • 1⁄4 cup sea salt
  • 1 Tbsp. chipotle peppers (canned), minced
  • 1 cup mayonnaise

Directions:

  1. In a large heavy saucepan, heat oil to 350° F. (A candy thermometer is ideal for this.)
  2. Meanwhile, using a mandolin slicer, slice beets into wafer-thin rounds.
  3. In a large bowl, toss beet slices with cornstarch.
  4. Fry the beets in the oil in batches, being careful not to overcrowd the pan.
  5. Cook 3-4 minutes, transfer cooked chips to a cookie sheet lined with paper towels.
  6. Sprinkle with sea salt.
  7. For the aioli, combine chipotle peppers with mayo. Place into dipping bowl and serve with beet chips.
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Tags: Appetizers/Snacks, Side Dishes

Cold Thai Broccoli Salad

Thai Kitchen logo

Courtesy of Thai Kitchen

 

Broccoli Salad

Prep Time:  10 minutes
Cook Time:  5 minutes
Refrigerate:  1 hour
Makes 4 servings.

Ingredients:

  • 8 cups water
  • 4 cups broccoli florets
  • 1/4 cup Thai Kitchen Sweet Red Chili Sauce
  • 1 Tbsp. lime juice
  • 1/2 tsp. salt
  • 1/2 cup shredded carrot

Directions:

  1. Bring water to boil in large saucepan. Add broccoli; cook 1 1/2 minutes or until tender-crisp. Rinse under cold water; drain well. 
  2. Mix chili sauce, lime juice and salt in large bowl with wire whisk until well blended.  Add broccoli and carrots; toss to coat well. Cover.
  3. Refrigerate at least 1 hour or until ready to serve.
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Tags: Lunch, Dinner

Spicy Hamburger with Homemade Relish & Pineapple

From Laura Hanley of G-Free Laura

Inspired by Better Homes and Garden

Spicy Hamburger with Homemade Relish & Pineapple

Ingredients:

  • 4 beef hamburgers
  • 2 tsp. cumin seeds
  • 1 can sliced pineapple
  • Olive oil
  • Fresh basil
  • Gluten-free buns  

Homemade relish:

  • Cut up onion and purple onion
  • 1 tsp. red wine
  • 3 Tbsp. balsamic vinegar
  • 3 Tbsp. red wine vinegar
  • 4 Tbsp. brown sugar

Directions:

  1. Begin by starting your homemade relish. Turn the burner on medium low and begin by simmering your cut up onion.
  2. Once onions are translucent, put in the red wine, balsamic vinegar, red wine vinegar, and the brown sugar.
  3. Let simmer until it smells all sorts of wonderful. Once done, put in a bowl and set aside.
  4. While your homemade relish is simmering, place the cumin seeds in a skillet over medium heat for 3-4 minutes. Then place onto cutting board and crush with a rolling pin so it will easily coat the beef hamburger patties.
  5. Grill the slices of pineapple from the can for 3-4 minutes per side. Take off the grill and cut into smaller pieces on a cutting board. Place into bowl with homemade relish.
  6. Brush or spray the hamburger patties with olive oil and then coat with the cumin seeds, doing your best to make both sides even.
  7. Place burgers on the grill to cook evenly, approximately 5 minutes per side.
  8. Take burgers off of grill and place on a gluten-free bun with fresh basil. Top the cumin-coated burger with the homemade relish and pineapple. Place on a plate with your desired side dish (we made grilled steak fries) and eat your gluten-free heart out!

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Tags: Dinner

Sweet Potato-Kale Quinoa Cakes

Enjoy Life Logo

Courtesy of Enjoy Life Foods & Kendra Peterson of Drizzle Kitchen

 

 

Makes 12 Cakes

 

Ingredients:Sweet Potato Kale Quinoa Cakes

  • 10 medium white mushrooms
  • 6 green onions
  • 2 cloves garlic
  • 2 medium sweet potatoes, shredded
  • 1 cup finely chopped kale
  • 1 tsp. cumin
  • 1 cup steamed quinoa
  • 1 Tbsp. flax meal or chia meal + 4 Tbsp. hot water
  • Zest from 1 lime
  • ¼ cup crushed Enjoy Life Garlic and Parmesan Plentils
  • 2 Tbsp. minced fresh chive
  • 2 Tbsp. minced fresh cilantro

Directions:

  1. Preheat oven to 350.
  2. Place the mushrooms, green onions and garlic cloves in the base of a small food processor. Pulse until everything is finely chopped.
  3. Warm a sauté pan over medium heat and add a glug of olive oil. Sauté the mushroom mixture for 7-8 minutes until the mushrooms have released their liquid and are lightly golden. Add the shredded sweet potatoes, chopped kale and cumin and sauté another 3-4 minutes. Add ¼ cup water and cook until the potatoes are softened and liquid has evaporated. Pour into a large bowl.
  4. Add the steamed quinoa, the flax meal/chia meal mixture, lime zest, crushed Plentils and the minced chive and cilantro. Season with salt and pepper and mix until thoroughly combined. Form the mixture into 12 evenly sized cakes, about 2” in thickness.
  5. Heat a large nonstick fry pan over medium and add a glug of oil. Place the cakes in the pan and cook 3-4 minutes on one side, gently flip and cook 3-4 minutes on the other side. Place on a baking sheet and continue until all cakes are lightly cooked on both sides. Place in the oven to continue cooking for another 10 minutes. Serve with your favorite gluten-free BBQ sauce.
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Tags: Appetizers/Snacks, Side Dishes, Vegetarian, For Kids

Springtime Gluten-Free Balsamic Sardine Salad

From Amie Valpone of The Healthy Apple

Serves 2Sardines

Ingredients:

  • 1 head finely chopped kale
  • 1 can BELA gluten-free sardines, drained
  • ¼ cup finely chopped fresh parsley
  • 1 pint grape tomatoes, halved
  • 2 cups mixed salad greens
  • 3 Tbsp. finely chopped fresh dill
  • Juice of 1 large lemon
  • 1/4 tsp. fresh lemon zest
  • 2 Tbsp. balsamic vinegar
  • 1 tsp. olive oil
  • ¼ tsp. sea salt
  • ¼ tsp. pepper

Directions:

  1. In a large bowl, toss kale, sardines, fresh parsley, tomatoes, salad greens and fresh dill; set aside. In a small bowl, whisk lemon, zest, vinegar, oil, sea salt and pepper; drizzle over salad and serve!
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Tags: Lunch, Dinner, Appetizers/Snacks

Quinoa Tortillas

From Alyssa Rimmer of Queen of Quinoa

Quinoa Tortillas Prep Time: 5 minutes
Cook Time: 15 minutes
Makes 10 - 12 tortillas

Ingredients:

  • 2 cups toasted quinoa flour
  • 1/2 cup millet flour
  • 1 1/2 cups water
  • Pinch of salt
  • 1 tsp. oil plus more for cooking (optional)

Directions:

  1. Mix all ingredients in a bowl to form a thick dough. Divide dough into 10 - 12 equal parts and roll into balls.
  2. Place each ball between two pieces of parchment. Place into a tortilla press or roll out with a rolling pin.
  3. Remove one side of parchment and place into a skillet over medium heat. Remove other piece of parchment and cook until browned and small bubbles are starting to form, 1 - 2 minutes. Flip and cook for another 1 - 2 minutes.
  4. Repeat until no more dough remains.
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Tags: Appetizers/Snacks, Side Dishes

Beef Stroganoff

 From Chef Oonagh Williams of Royal Temptations Catering

Serves 4 people generously, but will stretch to 6-8 people for a meal of more than three courses or a buffet.

Ingredients:

  • 2 lb. boneless sirloin steak (remove fat, gristle, etc.), sliced into thin slices about 2-3” long x 1” wide x 1/4”-1/2” thick. You can also use sirloin tips (still cut small) for less money
  • 2 medium onions, peeled and finely chopped
  • 2 + garlic cloves, peeled and crushedGluten-Free Beef Stroganoff
  • 2 tablespoons butter or olive oil
  • 2 Tbsp gluten-free Dijon mustard
  • 2 Tbsp gluten-free tomato ketchup
  • 1 c gluten-free beef stock
  • salt and pepper to taste
  • 8 oz mushrooms, cleaned and quartered
  • 1 Tbsp cornstarch mixed with 2 tbsp cold water
  • 1/2 c sour cream (you can also use yogurt)

Directions:

1.  Melt butter in microwave, then cook onions and garlic together in the microwave until translucent.
2.  Transfer mixture to a non-stick saucepan over medium heat and let them start browning. Turn up the heat, add beef strips, and sauté until beef is evenly seared.
3.  Add mustard, tomato ketchup, beef stock, salt and ground pepper, stir well, turn heat to as low as possible. Cover pan and simmer for at least 20 minutes until beef is tender. This can take up to 45 minutes depending on the quality of sirloin, size of the pieces and the pan used.  Check the pan occasionally and add ½-1 c water if it the mixture appears to be going dry. If you have a slow cooker, this is where it comes in handy.
4. Once meat is tender, increase heat, add mushrooms and quickly cook with meat mix.
5.  Depending on the amount of juice that is left, thicken with cornstarch and add sour cream once cornstarch has cooked out. Very little seasoning is necessary, as the ketchup and mustard add a nice flavor. Serve with rice or noodles and salad or vegetables. 

Tips & Alternatives: I normally buy ½ lb raw sirloin steak per person for a normal appetite.  This allows for removing fat, gristle, etc., and still leaving enough meat. The meat is far easier to cut into thin strips when it is still semi-frozen.

The use of ketchup may seem strange, but it’s much easier to find, use and store than tomato paste is. You can also cook this with boneless, skinless chicken breast or pork sirloin and cook for less time. If you dislike mushrooms, substitute a mix of colored bell peppers - about the equivalent of 2 smaller peppers. You’ll notice a difference when using full fat vs. lite sour cream; however, I prefer the lite version since I’ve been using it for so long.

This recipe can be easily multiplied and freezes well if you stop at the step when mushrooms are added.

Note: Always check the label to ensure ingredients are gluten-free.

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Tags: Dinner

Stuffed Zucchini Boats

Allergic Living logo
Courtesy of Chef Simon Clarke and Allergic Living

 


Serves 4-6

Ingredients:zucchini boats

  • 6 zucchinis, halved lengthwise
  • 2 Tbsp. olive oil
  • 2 shallots, diced
  • 1 bunch garlic scapes, chopped
  • 1 large red pepper, seeded and diced
  • 1 cup fresh parsley, chopped
  • 1 red chili, seeded and finely diced
  • 1/2 cup non-dairy alternative shreds or Parmesan cheese, grated

Directions:

  1. Pre-heat oven to 350° F.
  2. Using a teaspoon, scoop out flesh from each zucchini, dice flesh and set aside.
  3. On a baking tray, line up zucchini boats, cut-side up. Set aside.
  4. Heat oil in a large sauté pan. Add shallots, garlic scapes, red pepper and diced zucchini. Cook 4-6 minutes.
  5. Now toss in parsley and chili. Cook for 2 more minutes.
  6. Spoon sautéed ingredients into zucchini boats. Top with non-dairy cheese (or Parmesan).
  7. Drizzle with olive oil. Cook for 20-22 minutes, or until boats are cooked through.
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Tags: Dinner, Vegetarian, Vegan, Dairy-Free

Blue Cheese Risotto with Spring Peas

From Jackie Ourman of C.A.F.E.

 

Blue Cheese Risotto with Spring Peas

 

Makes 2-4 servings

Ingredients:

  • 4-6 cups gluten-free low sodium chicken stock
  • 2 Tbsp. olive oil (or 1 Tbsp. olive oil and 1 Tbsp. butter)
  • 1 small shallot, minced
  • 1 cup Arborio rice
  • ¼ cup dry wine (Sauvignon Blanc or Pinot Grigio)
  • 2 oz. gluten-free blue cheese, crumbled, plus extra for garnish
  • ½ cup heavy cream
  • ½ cup steamed peas
  • Salt and pepper to taste

Directions:

  1. Heat chicken stock in a small sauce pot to boiling and lower to simmer, maintain on low heat throughout entire cooking process.
  2. Heat a medium sauce pot over medium heat. Once hot, and add olive oil and minced shallot until just translucent, but not browned, about 30 seconds to 1 minute.
  3. Add Arborio rice and stir continually, until slightly toasted and turning white at edges.
  4. Add in white wine and cook until almost evaporated.
  5. Start ladling in chicken stock, about 6 oz. at a time, stirring continually until almost evaporated.
  6. Repeat this process about 5-6 times or until risotto is al dente, or the right consistency for you.
  7. Reduce heat and stir in blue cheese crumbles and heavy cream until smooth and melted. Season with salt and pepper to taste.
  8. Add spring peas, garnish with additional blue cheese crumbles and serve immediately.

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Tags: Side Dishes
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