Gluten-Free Recipes | BeyondCeliac.org
X You may need to Reload the page to make it work correctly.

Gluten-Free Recipes


Gluten-Free Recipe of the Week

Frozen S'more Cookie Sandwiches

Enjoy Life Logo
Courtesy of Enjoy Life and Kendra Peterson, chef/owner of Drizzle Kitchen

Makes 4 cookie sandwiches

Ingredients:

Sandwich Ingredients:

  • 1 pint vanilla hemp milk ice cream, softened
  • 4 Tbsp. Enjoy Life Semi-Sweet Chocolate Mini Chips
  • 8 Enjoy Life Vanilla Honey Graham Crunchy Cookies

Chocolate Coating Ingredients:

  • ¼ cup Enjoy Life Semi-Sweet Chocolate Mini Chips
  • 2 tsp. sunflower seed oil

Directions:

  1. Mix the Enjoy Life Semi-Sweet Chocolate Mini Chips in with the softened hemp milk ice cream.
  2. Scoop about ¼ cup onto 4 of the Enjoy Life Vanilla Honey Graham Crunchy Cookies (the “inside” of the cookie).
  3. Top with another cookie and use a spoon to press more of the hemp ice cream onto the sides to fill out the cookie.
  4. Place on a parchment lined cookie sheet and pop in the freezer for about an hour to set.
  5. Meanwhile, melt the ¼ cup Enjoy Life Semi-Sweet Chocolate Mini Chips with the 2 tsp. sunflower seed oil. Remove the cookies sandwiches, one at a time, from the freezer and dip about half into the chocolate. Replace on parchment lined baking sheet in freezer and continue with the remaining cookies until they are all coated in chocolate-y goodness.
  6. Freeze until relatively firm, about another hour or so, and then wrap in plastic wrap until ready to enjoy.
permalink
Tags: Dessert, For Kids

Salmon with Lemon Sauce

Argo Logo
Courtesy of Argo Foodservice

 

Salmon with Lemon Sauce

 

Makes 8 servings
Cook Time: 15 minutes 

Ingredients:

  • 8 oz. white wine 
  • 8 oz. water 
  • 1 tsp. salt 
  • 1 tsp. Durkee Dill Weed 
  • 1 tsp. Durkee Ground Mustard 
  • 2 lemons, thinly sliced 
  • 2 oz. butter or margarine 
  • 8 salmon fillets 
  • 1-1/2 Tbsp. Argo Corn Starch 

Directions:

  1. Combine wine, water, salt, dill weed, mustard, lemon slices and butter in a large skillet.  Heat just until boiling.  Add salmon; cover and simmer 15 minutes, or until fish flakes with a fork.
     
  2. Remove fish and lemon slices to heated serving platter.  Stir corn starch into 2 Tbsp. cold water in a small bowl.  Blend corn starch mixture into pan juices, stirring constantly until mixture thickens and becomes clear.  Spoon over fish.  Serve immediately.
permalink
Tags: Dinner

Kale Stuffed Mushroom Caps

From Amie Valpone of The Healthy Apple

Ingredients: Kale Stuffed Mushroom Caps

  • 2 8-oz. packages of button or baby bella mushrooms
  • 1 small white Vidalia onion
  • 1 cup crushed gluten-free graham crackers
  • 2 cups fresh kale, chopped
  • 1 Tbsp. oil (for sautéing)
  • 1 Tbsp. extra virgin olive oil (for drizzling)
  • Shredded cheese of choice (for a lactose-free version, try Go Veggie! Lactose Free Shredded Cheese)
  • Salt and pepper

Directions:

  1. Preheat oven to 350 degrees F. Remove stems from two 8-oz. packages of button or baby bella mushrooms.
     
  2. Chop 1 small white Vidalia onion. Chop 2 cups fresh kale. Heat 1 tbsp. of oil in a large skillet over medium-high heat. Add mushroom stems, onions, and a dash of salt & pepper, then cook 8-10 minutes until softened, stirring occasionally.
     
  3. Transfer to a large bowl along with kale and toss well. Arrange mushroom caps in a single layer on a parchment paper-lined baking sheet. Add shredded cheese, graham crackers, salt and pepper to kale mixture then divide filling evenly between mushrooms, mounding it in the center of each cap.
     
  4. Drizzle mushrooms with 1 tbsp. extra-virgin olive oil and bake until softened and juicy, about 20 minutes. Serve warm.
permalink
Tags: Appetizers/Snacks, Vegetarian, Vegan, Dairy-Free

Caramel Apple Oat Bars

allergic living logoCourtesy of Allergic Living and Alisa Fleming

Ingredients:Caramel Apple Oat Bars

  • 1 1/2 Tbsp. + 1 1/2 cups gluten-free quick or rolled oats, divided
  • 2/3 cup packed brown sugar
  • 1/2 cup light canned coconut milk
  • 4 Tbsp. dairy-free margarine, divided
  • 3/4 tsp. vanilla extract
  • 1 Tbsp. flaxseeds
  • 2 Tbsp. cornstarch or tapioca starch
  • 3/8 tsp. baking soda (1/4 tsp. above 3,000 ft.)
  • 1/8 tsp. salt
  • 1/8 tsp. xanthan gum
  • 2 Tbsp. applesauce
  • 2/3 cup diced apple (about 1/2 medium apple, cored and peeled)

Directions:

  1. Preheat your oven to 350 F, and grease and flour (any gluten-free flour) an 8×8-inch baking dish
  2. Grind 1 1/2 Tbsp. of the oats in your spice grinder until they turn into flour
  3. In a small pot, whisk together the oat flour and the brown sugar, followed by the coconut milk. Place the pot over medium heat, and whisk in 2 Tbsp. of the margarine.
  4. When the sauce begins to bubble, continue to cook it for 5 minutes, whisking often.
  5. Remove the pot from the heat. Whisk in the vanilla, and let it cool for 10 minutes
  6. Meanwhile, place 1/2 cup of the oats and the flaxseeds in your spice grinder. Blend into flour
  7. Place the oat-flax mixture into a medium sized bowl, and stir in the remaining 1 cup of oats, cornstarch or tapioca starch, baking soda, salt and xanthan gum.
  8. Add the remaining 2 Tbsp. of margarine, the applesauce, and 1/2 cup of the cooling caramel sauce. Stir to combine
  9. With slightly wet hands, press the sticky dough evenly into your prepared baking dish.
  10. Top the dough with the diced apple, and gently press pieces into the dough. Drizzle the top of the dough with 2 tablespoons of the caramel sauce.
  11. Bake for 30 minutes, or until the cooked dough appears firm and slightly pulls away from the sides of the pan.
  12. Allow to cool for 30 minutes before cutting into bars. They will still be a touch fragile, so be gentle when removing from the pan.
  13. Enjoy the bars as is, plate them and drizzle with the remaining caramel sauce.
permalink
Tags: Breakfast, Appetizers/Snacks, Vegetarian, Dairy-Free, For Kids

Irish Soda Bread

From Chef Oonagh Williams of Royal Temptations Catering

Irish Soda Bread

Ingredients:

  • 1 cup Oonagh’s Gluten-Free Flour Mix
  • 1 cup brown rice flour
  • ½ tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. xanthan gum - essential
  • 2 tsp. sugar
  • 2 Tbsp. butter
  • ¾ cup buttermilk (plus more as needed)
  • 1 + 1/4 tsp. baking soda
  • 1 Tbsp. potato flour

Directions:

  1. Preheat oven to 400 degrees.
     
  2. In a wide shallow bowl, mix together gluten-free flour mix, brown rice flour, baking powder, salt, xanthan gum and sugar.
     
  3. Rub butter into flour mix until it resembles fine breadcrumbs.
     
  4. Stir baking soda and potato flour into buttermilk.
     
  5. Stir buttermilk mix into dry mix with a wooden spoon or spatula until mix resembles a sticky dough - almost a paste, not a dry dough. Depending on the brands you use, the flour mix might suck up liquid and be quite dry, needing more of the buttermilk. Start at ¾ cup and add more. I normally have to use ¾ cup + 2 Tbsp. for this mix.
     
  6. Gather dough together and pat with wet hands into a roughly 6-7” round on a lined cookie sheet. Use a spatula to mark the dough into four quarters.
     
  7. Bake in preheated oven for 45-60 minutes. Cook until bread is well risen, hard on top and sounds hollow if you tap the bottom of the bread.
     
  8. Remove from oven and place on cooling rack.
permalink
Tags: Breads

Crockpot Recipe: Two-Bean Chicken Chili

From Carrie of Gluten Free Hack

 

Two Bean Chicken Chili

 

Serves 6

Ingredients:

  • 1 lb. ground chicken
  • 1 16 oz. can black beans
  • 1 16 oz. can white northern beans
  • 1 16 oz. can petite diced tomatoes
  • 2 Tbsp. chili powder
  • 1 tsp ground red pepper flakes
  • 1 tsp. ground white pepper
  • Salt, to taste

Directions:

  1. Place all ingredients in a crockpot (do not drain beans or tomatoes first; all liquid goes into the pot).
     
  2. Cover and cook on high for 2 hours. Stir well to break up the chicken, then turn the crockpot to low and continue to cook, covered, for 2-4 more hours.
     
  3. Serve with cheese and gluten-free bread — or anything else you’d like!
permalink
Tags: Dinner

Cayenne Coconut Crusted Chicken

Argo Logo
Courtesy of Argo Foodservice

 

Cayenne Coconut Crusted Chicken

Makes 6 servings 

Spicy Apricot Dipping Sauce Ingredients:

  • 1 cup apricot preserves 
  • 1 Tbsp. red wine vinegar 
  • 1 tsp. Durkee Crushed Red Pepper 

Cayenne Coconut Crusted Chicken Ingredients:

  • 1-1/2 lbs. fresh chicken tenders 
  • 1/2 cup gluten-free corn starch 
  • 1 tsp. Durkee Cayenne Pepper 
  • 3/4 tsp. salt 
  • 1/2 tsp. Durkee Ground Black Pepper 
  • 3 large egg whites 
  • 2 cups sweetened shredded coconut 
  • Oil for frying 

Directions:

  1. Combine all dipping sauce ingredients in saucepan; heat through.  Set aside until ready to serve.
     
  2. Mix corn starch, cayenne pepper, salt and black pepper in shallow bowl; set aside.
     
  3. Beat egg whites in medium size mixing bowl until frothy.
     
  4. Place coconut in a shallow bowl.
     
  5. Dredge chicken tenders in corn starch mixture; shake off excess. Dip chicken in egg whites, then press chicken into coconut. Turn over and press into coconut again to coat both sides.
     
  6. Add chicken to the hot oil in batches.  Fry until cooked through.  Drain.  Serve hot with Spicy Apricot Dipping Sauce.

 

permalink
Tags: Dinner

Thai Coconut Soup with Pan Seared Fish

From Ivy Lau of Ivy's Garden

Recipe of the Week - February 24, 2014

Thai Coconut Soup with Pan Seared Fish

From Ivy Lau of Ivy's Garden

Thai Coconut Soup with Pan Seared Fish Serves 4

Soup Ingredients:

  • 1 Tbsp. of cooking oil - 2 pieces of ginger (about 1/8” thick) smashed
  • 1 stalk of lemon grass, cut to 3” long, smashed
  • 1 tsp. gluten-free red curry paste
  • 2 cups of gluten-free chicken broth
  • 1 1/2 tsp. gluten-free fish sauce
  • 1 1/2 tsp. brown sugar
  • 1 can of gluten-free coconut milk (13.5 oz)
  • 6 shitake mushrooms, sliced
  • 1 Tsbp. of lime juice
  • Salt and pepper
  • 1/4 tsp. red pepper flakes
  • 1 Tbsp. of chopped cilantro

Fish Ingredients:

  • 4 pieces of fillet of sole (or cod)
  • Salt and pepper
  • 1 cup of corn starch (or potato starch)

Directions:

  1. Use a large soup pot, heat up with cooking oil; then add ginger, lemon grass and red curry paste, mixed well. Slowly add chicken broth, fish sauce and brown sugar, and stirred together, simmer for 15 minutes. Add shitake mushrooms and coconut milk, cook for another 10 minutes. Stir in lime juice, add salt to taste and red pepper flakes. Keep soup warm.
     
  2. Season fish with salt and pepper, and coat fish with corn starch. Add cooking oil to a pan, seared fillet of sole on 1 side for about 1.5 minutes. Flip and cook for another 1 minute until done.
     
  3. Use a large soup dish, put ½ to ¾ cup of cooked rice in the center. Add soup on the side and place the fish on top of the rice. Garnish soup with chopped cilantro.

 

permalink
Tags: Dinner, Soups/Stews

Quinoa Stuffed Acorn Squash

Allergic Living logo
Courtesy of Allergic Living and Chef Simon Clarke


Serves 6 (or 3 as a main course)

Ingredients:

  • 3 medium-sized acorn squash, halved and seeded
  • 1/4 cup water
  • 2 cups quinoa, cooked
  • 2 Tbsp. olive oil
  • 1 cup red or orange bell pepper, diced
  • 1 zucchini, diced
  • 1 small red onion, diced
  • 1/4 cup chives, finely diced
  • Pinch salt and pepper

Directions:

  1. Heat oven to 350° F. Place squash on a baking sheet, cut side up. Pour water onto sheet, and cover with tin foil. Bake squash 20-25 minutes or until cooked. Remove from oven.
     
  2. Cook quinoa (follow package instructions); place in medium-sized bowl.
     
  3. In a sauté pan, heat olive oil on medium. Add bell pepper, zucchini, onion and chives. Season with salt and pepper, and sauté 4-6 minutes.
     
  4. Add vegetables to cooked quinoa. Spoon mixture into cooked squash halves.
     
  5. Return stuffed squash to oven and bake for 12-15 minutes. Remove and serve.
permalink
Tags: Dinner, Side Dishes, Vegetarian, Vegan, Dairy-Free

Simple Gluten-Free & Dairy-Free Chocolate Macaroon Parfait

From Amie Valpone of The Healthy Apple

Gluten-Free and Dairy-Free Chocolate Macaroon Parfait

Makes two servings.

Ingredients:

  • 1 1/2 cups Coconut Milk Yogurt
  • 3 Emmy's Organic Coconut Vanilla Macaroons, broken up into tiny pieces
  • 1 medium peeled and segmented orange
  •  2 Tbsp. dried unsweetened cranberries
  •  2 Tbsp. chopped almonds
  • 1/4 tsp. gluten-free vanilla extract

Directions:

  1. Start with two tall glasses or Mason jars. Layer coconut milk yogurt, broken up chocolate macaroons, orange pieces, dried cranberries and almonds until you reach the top of the glass. Drizzle vanilla extract on top of each parfait and serve chilled.
     
  2. Enjoy!
permalink
Tags: Dessert, Dairy-Free, For Kids
Showing 331-340 of 650
« <   |   1 ... 31 32 33 34 35 36 37 ... 65   |   > »

OUR SPONSORS & PARTNERS

Advertise with us

  • Gluten Detective
  • Look for the Beyond Celiac logo and shop gluten-free with confidence.
  • Gluten-Free Resource Directory


DO YOU THINK YOU MAY HAVE CELIAC DISEASE?

Complete our Celiac Disease Symptoms Checklist today to find out if you could have celiac disease and how to talk to your doctor about getting tested.