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Gluten-Free Recipes


Gluten-Free Recipe of the Week

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

Citrus Steak Salad

Courtesy of Allergic Living and Chef Simon Clarke

Serves 4-6

Ingredients:Steak Citrus Salad

  • 2 strip loin steaks
  • 2 heads Boston lettuce, washed
  • 1 large carrot, peeled, thinly sliced
  • 1 small red onion, sliced
  • 2 oranges, segmented, juice reserved
  • ¼ cup fresh mint leaves, torn
  • 1 clove garlic, minced
  • ¼ cup olive oil
  • Salt and pepper

Directions:

  1. Heat barbecue to medium-high. Rub steaks with a little olive oil. Season with salt and pepper.
  2. Cook steaks for 4-6 minutes on each side, or until cooked to your liking. Set aside to rest and cool.
  3. Segment oranges over a small bowl. Reserve the juice in bowl.
  4. Spread out lettuce leaves on a platter. Top with carrot, red onion slices, orange segments and mint.
  5. To make dressing, whisk together reserved orange juice, garlic, olive oil, salt and pepper.
  6. Slice steaks thinly and place onto salad. Drizzle dressing over salad and serve.
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Tags: Dinner, Dairy-Free

Blackened Catfish

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

 

Blacked Catfish

 

Prep time: 5 minutes
Cook time: 25 minutes
Serves 2-3

Ingredients:

  • 1 lb. catfish (about 2 small fillets)
  • 1-2 Tbsp. avocado oil or enough to coat the pan (you can use canola or olive oil as well)
  • Zest and juice of ½ lemon plus the other half, sliced for serving
  • 2 tsp. gluten-free Old Bay Blackened Seasoning
  • ½ tsp. garlic salt
  • ½ tsp. cayenne pepper
  • Kosher salt and fresh ground pepper to taste

Directions:

  1. Heat oven to 375 degrees.
  2. In a baking dish, season catfish fillets all over with lemon zest, lemon juice, Old Bay, garlic salt and cayenne.
  3. Heat cast iron skillet over medium-high heat. Once hot, add oil and then cook catfish for about 2 minutes on each side, until nicely browned.
  4. Place the skillet with the catfish in the oven and cook until flaky and crisp around the edges, about 15-20 minutes.
  5. Season with salt and coarse ground black pepper and serve with a lemon wedge for garnish.
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Tags: Dinner, Dairy-Free

Strawberry & Blueberry 4th of July Treat

From Chef Oonagh Williams of Royal Temptations Catering

Makes 16 portions in 9” x 13” pan

Everyone has tasted a version of this dessert before now, but not everyone has the recipe.  The base and cream filling can be made a day in advance, and get the kids to ‘assemble’ the flag just prior to serving.  I make this with homemade gluten-free shortbread, but I’m also realistic, so feel free to use store bought gluten-free graham crackers or cookies. I think the addition of nuts makes this base taste so much yummier than a plain graham cracker crust. When I filmed this recipe in studio, the TV crew agreed: http://www.wmur.com/video/28347217/detail.html

Ingredients:

Base

  • 2 cups (approx. 8 oz. package) of gluten-free cookiesGluten-free 4th of July dessert
  • 1/4 cup light brown sugar
  • 1 tsp cinnamon
  • 2 cups (8oz) pecans, almonds, hazelnuts or walnuts
  • 1/2 cup (4oz) soft butter or alternative

Filling

  • 2 x 8 oz. packages of cream cheese, at room temperature (lite or Neufchatel is fine)
  • 2/3 cup powdered sugar plus ¼ cup honey (or use 1 cup powdered sugar)
  • 2 tsp vanilla
  • 1 sachet of gelatin sprinkled over 2 T. cold water in a small microwave-safe bowl and stirred in. (Gelatin looks like fine sand, and when mixed with cold water, becomes like a piece of rubber until heated.)
  • 1 pint (2 cups) heavy or whipping cream (or 2 x 8 oz. packages of Cool Whip – lite is fine, thawed in fridge)
  • 1 basket of blueberries
  • 2 baskets of strawberries (normally 2 lbs. total)
  • 1 extra cup of heavy cream, 2 T. sugar, 1 tsp. vanilla, whipped until stiff for decorating

*Always check the label to ensure your ingredients are gluten-free!

Directions:

Base

1. Preheat oven to 350°

2. Roughly break up cookies in your fingers and process in food processor to crumbs. Add brown sugar, cinnamon and nuts and process until finely chopped but not ground. Add butter and run to mix.  The mix will look moist, but not a dough. Spread into greased 9” x 13” pan and press with hand or spoon to form a firm base.

3. Bake in 350° oven for 20 minutes, remove from oven and cool completely. It will crisp up as it cools.

Filling

1. Combine cream cheese, powdered sugar, vanilla and honey in a 6-8 cup bowl.  Beat until smooth. 

2. Heat gelatin and water mixture in microwave for about 10 seconds until totally dissolved and looking like a pale yellow-brown liquid.  You must make sure all the gelatin is dissolved otherwise it sets into little rubbery lumps. Whisk into cream cheese mix.

3. Whip the 2 cups of cream until stiff in a separate bowl and gently whisk into cream cheese mix.  (Add thawed cool whip now instead of cream if that’s what you decided to use instead of real cream.) Taste and see if it is sweet enough for you.  If not, add some powdered sugar 1 T. at a time and gently beat in. Spread over cooled crust.

4. Place blueberries touching in a square about 4” x 4” for the stars.  Place halves or whole strawberries (depending on size) touching to make the red stripes on the ‘Stars and Stripes.’ I try to squish in as many strawberries as possible in rows. I don’t leave a space between the rows.

5. Using a star food tube, pipe stars of cream in the blueberry square.  Pipe lines of stars between the rows of strawberries to create the white stripes Pipe cream around the outside edge of pan and around the inside edge of blueberries to finish it off. 

6. Refrigerate for about 2 hours before serving. 

Tips & Alternatives:

If you are new to gluten-free, replace your old electric hand mixer since flour can be stuck in vents ready to fall into food.  Also, be aware that many new mixers do not have stainless steel beaters, so they will rust if you put them in the dishwasher.

I use gelatin to stop the cream cheese mix from flopping in the heat.  Gelatin doesn’t make mix hard; it just holds it together better. You can leave the gelatin out, if you prefer.

If a 9” x 13” dish is too much, you can easily make just half in an 8” x 8” brownie pan.  Use half in a 9” or 10” pie plate and put strawberries and blueberries in circles. Even cereal bowls, custard cups or ramekins can be used to make this recipe fit your needs.

To double check what pan will fit, pour water into an 8” x 8” pan or 9” x 13” pan and count how many cups of water it holds.  Choose the pan you would like to use, measure that with water and then do the math on paper to see how much to decrease recipe by.  Just make sure that whatever dish you use, it is oven safe since you will be baking the crust.

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Tags: Dessert

Salmon on Skewers in Wine Sauce

From Annette Marie of Best Life Gluten-Free

 

Salmon on Skewers in Wine Sauce

 

Ingredients:

  • You’ll need a bunch of wooden skewers, soaked in water or a broth for 20-30 minutes to minimize burning on the grill.
  • 10 oz. salmon filet, cut into cubes of about 1/½ inch. (When cutting, I also slice off the thick skin from underside, using a very sharp knife.)
  • 1 or 2 shallots, peeled, cut into cubes as well.
  • ½ red bell pepper and ½ yellow pepper, also cut into cubes
  • Dash of smoked paprika
  • 1 large, juicy lemon. The juicier the better. (Did you know, if you slice a lemon in half, and then place in a bowl and microwave for 30 seconds, it releases a lot more juice. But squeeze when cooled a bit. It gets very hot.)
  • 3 Tbsp. butter, separated into a 1 Tbsp. piece and a 2 Tbsp. piece (for the sauce)
  • 3 Tbsp. white wine. (Use a good wine that you’d drink, not a supermarket cooking wine.)
  • ¼ cup fresh parsley, chopped
  • Fresh black pepper to taste

Directions:

  1. Soak the skewers and set aside.
  2. After cutting the salmon into pieces, place in a bowl with the 1 Tbsp. melted butter, paprika, black pepper to taste, and 1 Tbsp. of lemon juice.
  3. Turn the salmon to coat on all sides.
  4. Cut the shallot and bell peppers and add to the bowl and combine so they also get a taste of the liquid.
  5. Thread the salmon on the skewers, alternating with the onion cubes, pepper slices. Try to end each skewer with a bell pepper piece, which helps keep the salmon on while grilling.
  6. On the hot grill, cook for about 3 minutes per side.  Watch that your grill isn’t too hot as they burn easily.
  7. Place on a plate and cover with foil to stay warm while you make the sauce.
  8. In a small saucepan, place the remaining butter, the wine, and about 2 Tbsp. fresh lemon juice. Simmer for about 5-6 minutes, stirring well as it reduces a little.
  9. At the last minute, add the chopped parsley. Remove from heat and pour onto each plate, placing the skewers of cooked Salmon & veggies on top.
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Tags: Dinner
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