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Gluten-Free Recipes


Gluten-Free Recipe of the Week

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

Coconut Cranberry Cream Cheese Dip

From Amie Valpone of The Healthy Apple

Coconut Cranberry Cream Cheese Dip

Ingredients:

  • 12 oz. fresh cranberries
  • 1 cup sugar
  • 2 Tbsp. coconut flakes
  • 2 (8 oz.) containers of dairy-free/vegan cream cheese such as GO Veggie! Plain Vegan, softened
  • 1 Tbsp. freshly squeezed orange juice
  • Sliced fresh fruit, for serving

Directions:

  1. Pulse the cranberries in a food processor until finely chopped; add sugar, coconut flakes and orange juice; pulse until smooth. Add cream cheese; pulse until well combined.
     
  2. Serve chilled with fresh fruit.  
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Tags: Appetizers/Snacks, Dairy-Free

Pecan Cranberry Tart

Courtesy of Crunchmaster Crunchmaster logo

Pecan Cranberry Tart

Ingredients: For Filling

  • 1 ½ cup roasted* pecan halves, divided
  • 2/3 cup sugar
  • 3 eggs
  • 1/3 cup dark corn syrup
  • 2 Tbsp. cider vinegar
  • 1 Tbsp. butter, melted
  • 2 tsp. gluten-free vanilla extract
  • Pinch of salt
  • ½ cup dried cranberries chopped
  • 1 Tbsp. tahini (sesame paste)

* Roast pecans 5-10 minutes at 350°F. Remove from oven and cool.

Ingredients: For Crust

  • 1 cup finely ground Crunchmaster Original Multi-Seed Crackers
  • 4 Tbsp. sugar  
  • ¼ tsp. salt
  • 4 Tbsp. butter, melted

Directions:

  1. Preheat oven to 350°F.  Finely grind the Crunchmaster Original Multi-Seed Crackers in a food processor. In a large bowl, combine cracker crumbs, sugar and salt. Mix until ingredients are well blended.  Add melted butter and stir until the crumb mixture is thoroughly moistened.  
     
  2. Press crumb mixture firmly into a 9” deep dish pie pan, distributing mixture evenly throughout the bottom and sides of the pie pan.  Bake for 10 minutes.
     
  3. In another large bowl, combine sugar, egg, corn syrup, vinegar, butter, vanilla extract, tahini, and salt. Mix until smooth. Gently stir in dried cranberries and roasted pecans. Pour the filling mixture into the prepared crust, spreading evenly.
     
  4. Bake the tart about 30-35 minutes at 350°F. Filling will become golden.  Cool before serving.
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Tags: Dessert

Coconut Almond Hot Mocha

thai kitchen logo

Courtesy of Thai Kitchen
 

hot mocha

Prep Time:  5 minutes
Makes 7 (1-cup) servings.

Ingredients:

  • 1 can Thai Kitchen Coconut Milk
  • 4 oz. gluten-free semi-sweet baking chocolate, chopped
  • 1/2 cup sugar
  • 1 tsp. gluten-free vanilla extract
  • 1/4 to 1/2 tsp. almond extract
  • 5 cups hot brewed coffee
  • Gluten-free whipped cream and chocolate curls (optional)

Directions:

  1. Microwave coconut milk, chocolate and sugar in medium microwavable bowl on high 2 to 3 minutes or until heated through. Stir until chocolate is completely melted and mixture is smooth. Stir in extracts.
  2. Stir into hot brewed coffee. Pour into serving cups. Top with whipped cream and chocolate curls, if desired.

Want more Thai Kitchen recipes?  Stay tuned for details on a free downloadable eCookbook!

 

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Tags: Drinks, For Kids

Garlic Green Beans

From Jenny Manseau of Creative Cooking Gluten-Free

Garlic Green Beans

Ingredients:

  • 1-2 lbs. of fresh green beans
  • 3 large cloves of garlic, finely chopped
  • 1 Tbsp. butter
  • 1 Tbsp. olive oil
  • Salt and pepper

Directions:

  1. Lightly steam the green beans until bright green yet still crispy.  Drain well.  
  2. In a medium-large pan melt butter and olive oil over medium heat.  Add garlic and stir in the green beans.
  3. Toss the green beans so they are all coated in the garlic butter sauce.  Season with salt and pepper.
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Tags: Side Dishes, Vegetarian

Savory Herb Gluten-Free Stuffing

Rudi's logo


Courtesy of Rudi's Gluten-Free Bakery & Laura Hanley of G-Free Laura
 

 

 

Rudi's Gluten-Free Stuffing

 

Ingredients:

  • 12 oz. Rudi’s Savory Herb Gluten-Free Stuffing
  • 1 cup celery, chopped
  • 1/2 cup onion, chopped
  • 1 egg
  • 3/4 stick butter or margarine
  • 3/4 tsp. poultry seasoning
  • 1/4 tsp. sage
  • 1/8 tsp. pepper
  • 1/4 tsp. salt
  • Gluten-free chicken broth
  • 1/2 medium apple

Directions:

  1. Sautee onions and celery in butter until soft.
  2. Beat egg into 1/2 cup of the chicken broth.
  3. Mix above together and add seasonings, Rudi’s Savory Herb Gluten-Free Stuffing, and salt and pepper. Add enough extra broth (approximately 1 ½ cup) until well moistened.
  4. Pour into a buttered pan/casserole dish and bake at 350 degrees until the top is golden brown and crunchy; approximately 35-45 minutes.
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Tags: Side Dishes, Thanksgiving

Coconut Pumpkin Pie

Thai Kitchen

Courtesy of Thai Kitchen
 

Pumpkin Pie

Makes 8 servings.
Prep Time:
  15 minutes
Cook Time: 1 hour and 20 minutes

Ingredients:

  • 1 gluten-free pie crust (recipe follows) or use purchased gluten-free deep dish pie crust
  • 3 eggs, beaten
  • 3/4 cup packed brown sugar
  • 1 Tbsp. pumpkin pie spice
  • 1/2 tsp. salt
  • 1 can (15 oz.) pumpkin
  • 1 can (13.66 oz.) Thai Kitchen Coconut Milk

Directions:

  1. Bake pie crust in preheated 425°F oven 10 to 12 minutes or until lightly browned.
  2. Meanwhile, mix eggs, sugar, pumpkin pie spice and salt in large bowl until smooth. Stir in pumpkin. Gradually add coconut milk, mixing well. Pour into prebaked pie crust.
  3. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 55 minutes longer or until knife inserted in center comes out clean. Cool on wire rack. Serve warm or refrigerate until ready to serve. Garnish with whipped cream and sprinkle with additional pumpkin pie spice, if desired. Store leftover pie in refrigerator.

Gluten-Free Pie Crust:

  1. Spray 9-inch deep dish pie plate with a gluten-free non-stick cooking spray. Place 1 1/2 cups gluten-free pancake and baking mix in medium bowl.
  2. Cut in 1/2 cup (1 stick) cold butter, cut into chunks, with pastry blender or 2 knives until fine crumbs form.
  3. Add 3 to 4 Tbsp. ice water, 1 Tbsp. at a time; tossing with fork to moisten.
  4. Form dough into a ball. Press onto bottom and up sides of pie plate.
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Tags: Dessert, For Kids, Thanksgiving, Holiday
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