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Gluten-Free Recipes


Gluten-Free Recipe of the Week

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.
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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!
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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.

 

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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.

 

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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.
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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!
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Tags: Dessert, Dairy-Free, For Kids

Curry and Cumin Spiced Lentil Soup

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

Curry and Cumin Spiced Lentil Soup

 

Prep time:  10 minutes
Cook time:  40 minutes
Total time:  50 minutes
Serves: 4-6

Ingredients:

  • 1 Tbsp. olive oil, plus more, if needed
  • 1 small leek, white part only, chopped
  • 1 large carrot, diced small
  • 2 garlic cloves, minced
  • 1 tsp madras curry powder
  • ½ tsp ground cumin
  • 1 bag lentils, rinsed and picked over
  • 2 cups unsalted gluten-free vegetable stock
  • Salt, to taste (roughly 1½ tsp.)

Directions:

  1. Place 5 qt. Dutch oven or large pot over medium low heat and cover with enough olive oil to coat the bottom of the pot.
     
  2. Once heated, add leek, carrot and garlic and sauté, stirring regularly, making sure not to brown the vegetables, for about 3-5 minutes.
     
  3. Add curry and cumin and toss to coat. Sautee for an additional 1-2 minutes, until spices begin to toast and become aromatic.
     
  4. Add lentils, vegetable stock, 2 cups of water and salt.
     
  5. Raise heat to high and bring to a boil before covering and lowering to simmer for about 30 minutes until lentils are cooked, but not too soft. Add water, as needed.
     
  6. Taste and adjust seasoning with salt and pepper.

 

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Tags: Soups/Stews, Vegetarian

Serbian Almond Torte

Blue Diamond
Courtesy of Blue Diamond

 

Serbian Almond Torte
Ingredients:

  • 10 eggs, separated
  • 1 ¾ cup sugar 
  • ¼ cup Blue Diamond Almond Nut Thin Crackers, ground (approximately 8 crackers)
  • 1 tsp. grated lemon rind
  • ¼ cup lemon juice
  • 2 1/3 cups Blue Diamond blanched almonds finely ground
  • 3 oz. unsweetened chocolate, melted
  • ½ lb. soft butter
  • ¼ cup sliced toasted almonds

Directions:

  1. Preheat the oven to 350.
     
  2. Beat the egg whites until stiff and gradually beat in one cup of the sugar. Fold in the cracker crumbs, lemon rind and lemon juice.
     
  3. Fold in the ground almonds and divide the mixture among four greased nine inch pans, lined on the bottom with parchment paper.
     
  4. Bake 15 to 20 minutes, or until layers are faintly browned. Cool on a rack.
     
  5. Beat the egg yolks lightly. Place the yolks and the remaining sugar in the top of a double boiler and cook over hot water stirring constantly until sugar dissolves and mixture thickens.  Do not allow mixture to boil.
     
  6. Remove from the hot water, beat in the chocolate and gradually beat in the butter.
     
  7. Refrigerate until mixture is spreading consistency. This will be used to fill and frost the layers. Refrigerate until firm. Then, assemble in nine inch spring form pan, alternating torte and frosting.  Refrigerate until firm. 
     
  8. Meanwhile, make ganache by chopping chocolate and placing in a heatproof bowl. Microwave cream and butter until it boils. Pour over chocolate, cover with plastic wrap and let sit for 15 minutes. Remove plastic and stir until thick, smooth and slightly cooled.
     
  9. Remove torte from refrigerator and pour ganache over top. Again cover with plastic wrap and refrigerate until ganache has set, about 1 hour.
     
  10. Remove torte from refrigerator and unmold from spring form pan. Place torte on a serving platter. Cover sides with reserved whipped cream frosting and sprinkle with sliced almonds.
     
  11. Store in refrigerator until serving.

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Tags: Dessert

Jicama Slaw

From Amie Valpone of The Healthy Apple

 

jicama slaw

Serves 4

Ingredients:

  • 1 large cucumber, thinly sliced
  • 1 small jicama, peeled and diced
  • 1 1/2 tsp. honey
  • 1 Tbsp. olive oil
  • 2 Tbsp. balsamic vinegar
  • 2 Tbsp. freshly squeezed lemon juice
  • 1/4 tsp. sea salt
  • 1/4 tsp. pepper
  • 1/4 tsp. paprika

Directions:

  1. Combine all ingredients into a large bowl; toss until well combined. Serve immediately.
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Tags: Side Dishes

Gluten-Free Chow Fun

From Ivy Lau of Ivy's Garden

Gluten-Free Chicken Chow Fun

Ingredients:

  • 12 oz. chicken breast (sliced)
  • 3 cups of rice noodles (fresh)
  • 7.5 oz. of bean sprouts
  • 3 oz. of Chinese yellow chive (cut into 2″ lengths)
  • 1/2 onion (thinly sliced)
  • 2 pieces of ginger
  • Sauce: 4 Tbsp. of gluten-free soy sauce, 2 Tbsp. of sugar
  • Marinade: 2 tsp. gluten-free soy sauce, .5 tsp. salt, .5 tsp. sugar, 1.5 tsp. corn starch (or potato starch) and 1 Tbsp. rice wine (or white wine)

Directions:

  1. Marinate chicken using the ingredients listed above.
     
  2. Mix sauce in a small bowl: 4 Tbsp. of gluten-free soy sauce, 2 Tbsp. of sugar
     
  3. Heat oil in a pan, add onion, stir fry for 3 minutes. Then add chicken and cook another 3-5 minutes until chicken is done.
     
  4. Heat oil in another pan, add ginger for 1 minute, then add bean sprouts and Chinese yellow chive; cook another 2 minutes.
     
  5. Heat oil in a wok or large pan.
     
  6. Add rice noodle for 1 minute then add sauce, mix well
     
  7. Add chicken, bean sprouts and yellow chive with the noodle
     
  8. Taste and adjust seasoning if needed
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Tags: Dinner
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