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Gluten-Free Recipes


Gluten-Free Recipe of the Week

Crispy Baked Chicken or Fish

Mary's Gone Crackers logo
Courtesy of Mary's Gone Crackers

 

Crispy Baked Chicken


Ingredients:

  • 2 lbs. boneless, skinless chicken thighs or fish
  • 2 eggs (beaten)
  • 2 cups Mary’s Original Seed Crackers with Caraway
  • 1/2 cup Parmesan cheese (grated)
  • 1 Tbsp. garlic powder
  • Dash salt
  • Dash pepper
  • 3 Tbsp. olive oil

Directions:

  1. Trim excess fat and skin off chicken thighs or fish. Pat dry.
     
  2. Mix Mary’s Gone Crackers Caraway Crumbs with Parmesan cheese, garlic powder, salt and pepper.
     
  3. Coat chicken or fish thoroughly with crumbs first.
     
  4. Dip chicken or fish in beaten egg mixture.
     
  5. Roll chicken or fish in crumb mixture.
     
  6. Place in lightly oiled baking dish.
     
  7. Bake in 350 degree oven until done (generally 25 – 30 minutes).

Gluten-Free Giveaway

Enter the gluten-free giveaway for your chance to win goodies from Mary's Gone Crackers!  Be sure to mark your calendars for the upcoming Facebook Q&A and Twitter Chat with the National Foundation for Celiac Awareness (NFCA) and Mary Waldner, the founder of Mary's Gone Crackers.

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Tags: Dinner

Sweet Chili Wings

Thai Kitchen Logo

Courtesy of Thai Kitchen

Sweet Chili Wings

Prep Time: 10 minutes
Cook Time:  1 hour
Makes 10 appetizer servings.

Ingredients:

  • 3 lbs. frozen chicken wing pieces*
  • 1/4 cup Thai Kitchen Roasted Red Chili Paste
  • 2 Tbsp. hot water
  • 1 cup Thai Kitchen Sweet Red Chili Sauce
  • 2 Tbsp. lime juice
  • 2 tsp. garlic powder
  • 2 tsp. ground ginger
  • 1 Tbsp. sesame seed, toasted

Directions:

  1. Arrange chicken wings in single layer on foil-lined large shallow baking pan sprayed with no stick cooking spray. Bake in preheated 425ºF oven 1 hour or until chicken wings are golden brown and cooked through. Drain on paper towels. 
     
  2. Meanwhile, mix chili paste and water with wire whisk until smooth. Add chili sauce, lime juice, garlic powder and ginger; mix well.
     
  3. Toss hot chicken wings with sauce mixture. Sprinkle with sesame seeds.

*For fresh chicken wing pieces, bake in preheated 425ºF oven 35 to 40 minutes or until chicken wings are golden brown and cooked through. 

Alternate Directions:

Deep fry fresh or thawed frozen chicken wings until cooked through. Toss hot chicken wings with sauce mixture. Sprinkle with sesame seeds.

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Tags: Appetizers/Snacks, Dairy-Free

Huevo Rancheros

Rudi's Gluten-Free Bakery logo

Courtesy of Rudi's Gluten-Free Bakery


 

Huevo Racheros


Makes 1 serving.

Ingredients:

  • 2 Eggs
  • 2 Tbsp. of your favorite salsa
  • ½ Cup of arugula
  • 2 Tbsp. of Vegetarian Green Chile (optional)*
  • 2 Rudi’s Gluten-Free Tortillas
  • ½ Avocado
  • 2 Tbsp. of vegetable oil

Tortillas:

  1. Put oven rack in middle position and preheat oven to 200°F. Place an ovenproof plate on oven rack to warm.
     
  2. Heat 1 Tbsp. oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. Stack 2 tortillas in skillet and cook 30 seconds, then flip stack over with tongs and cook 30 seconds more.
     
  3. While second tortilla cooks on bottom, turn top tortilla over with tongs, keeping tortillas stacked. Flip stack again and cook in same manner, turning over the top tortilla and flipping the stack again so that both tortillas are softened and both sides puff slightly, then deflate (do not let them become browned or crisp).
     
  4. Wrap tortillas loosely in foil and keep warm in oven.

Eggs:

  1. Heat 1 Tbsp. oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then crack 2 eggs into skillet and cook 3 to 4 minutes for runny yolks, or to desired doneness.  Season eggs with salt and pepper. 

Assembly:

  1. Spoon 2 Tbsp. of salsa onto the tortilla. Transfer 2 eggs to tortillas  and top with some of remaining salsa. Sprinkle with cilantro.
     
  2. Garnish each Huevo Ranchero with a ¼ cup of arugula and sliced avocado.

*Here’s a link for vegetarian green chile: Vegetarian Green Chile Recipe.  Note, you will have to cook the green chile the night before you serve your Huevos.

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Tags: Breakfast

Quinoa Salad with Lime Vinaigrette

From Jackie Ourman of Celiac and Allergy Friendly Epicurean (CAFE)

Lime Vinaigrette Quinoa

Prep time:  10 mins
Cook time:  20 mins
Serves: 2-3

Ingredients:

  • 1 cup quinoa
  • 1 cup gluten-free vegetable (or chicken) stock
  • 1 cup water
  • 1 red pepper, diced
  • 2 scallions, finely sliced
  • 1 tsp. cilantro, minced
  • Salt and pepper to taste

Lime vinaigrette

  • ½ lime, juiced
  • 3 oz. extra virgin olive oil
  • ¼ tsp. ginger, minced
  • ¼ tsp. cilantro, minced
  • Salt and pepper to taste

Directions:

  1. Place water and stock in saucepan and bring to a boil.
     
  2. Add the quinoa, return to boil, reduce heat to simmering, cover and let cook for about 15 minutes (or until liquid is absorbed).
     
  3. While quinoa is cooking, put all vinaigrette ingredients in a container with a lid and shake vigorously to emulsify, taste and adjust seasoning, as needed.
     
  4. Remove quinoa from the heat and spread out gently (you don’t want to mash the grains) on a parchment-lined baking tray to allow to cool for about 5 minutes.
     
  5. Add the red pepper, scallions and cilantro and toss with 1-2 Tbsp. of the vinaigrette at a time, tasting as you add to be sure it is not over-dressed. You will not use all of the vinaigrette.
     
  6. Adjust seasoning with salt and pepper. Serve at room temperature. Enjoy!
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Tags: Lunch, Appetizers/Snacks, Side Dishes, Vegetarian, Vegan, Dairy-Free

Tropical Chicken and Rice

Zatarain Logo
Courtesy of Zatarain's


 

 

Tropical Chicken and Rice

Makes 6 1-cup servings
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients:

  • 1 Tbsp. vegetable oil
  • 1 lb. gluten-free boneless skinless chicken breasts, cubed
  • 2 ½ cups water
  • 2 Tbsp. butter
  • 1 package ZATARAIN'S Caribbean Rice Mix
  • 1 cup mango, cubed
  • 1 cup canned or fresh pineapple, cubed
  • 1 cup chopped banana
  • 2 - 4 Tbsp. chopped cilantro

Directions:

  1. Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 4 minutes or until browned. Remove chicken; set aside.
     
  2. Add water and butter to same skillet; bring to boil. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 15 minutes. Add chicken; mix well. Cover and cook additional 10 minutes or until rice is tender. Remove from heat. Let stand 5 minutes.
     
  3. Add mango, pineapple, banana and cilantro; mix lightly.
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Tags: Dinner

Tomato Soup with Eggplant

Gluten-Free Choices Logo

Courtesy of Gluten-Free Choices



Ingredients:

  • 4 cups Imagine® Organic Creamy Tomato SoupTomato Soup with Eggplant
  • 2 medium sized eggplants cut into ½ inch slices
  • ¼ cup crème fraiche
  • 2 Tbsp. extra virgin olive oil  
  • 1 handful basil leaves pureed
  • 2 cloves garlic sliced very thinly
  • Sea salt and coarse black pepper to taste
  • 6 sprigs basil for garnish

Directions:

  1. In a medium saucepan bring the tomato soup to a light boil and heat through over a medium high heat. Lower heat and keep warm.
     
  2. Preheat the grill. Rub the garlic over the eggplant slices, brush with olive oil, season with salt and pepper and stack on baking sheet with the remaining garlic. Using tongs, place the sliced eggplant on the grill and grill turning once until the eggplant is blackened on both sides and the garlic is golden (about 2 to 3 minutes on each side).
     
  3. Remove from grill and cut into cubes. Keep warm.
     
  4. In a small bowl combine the basil with the crème fraiche until well blended.
     
  5. Ladle the soup into four warmed bowls, spoon in the garlicky eggplant, top with basil crème fraiche and garnish with basil leaf.

Recipe Contest

Have an original gluten-free recipe? Enter it in the Gluten-Free Choices Spring Recipe Contest!

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Tags: Soups/Stews, Vegetarian

Greek Pizza with Olives and Sun-Dried Tomatoes

French Meadow Bakery Logo

Courtesy of French Meadow Bakery



Ingredients:French Meadow Bakery Greek Pizza

  • 2 Tbsp. extra virgin olive oil
  • 1 clove garlic, roasted
  • French Meadow Bakery Gluten-Free Pizza Crust
  • 1 oz. baby spinach, shredded
  • 2 oz. feta cheese, crumble
  • Kalamata olives, pitted and sliced
  • 8 sun-dried tomato pieces, sliced

Directions:

Preheat oven to 400° F / 204° C.

To make the garlic paste:

Make a paste with garlic and oil. (You can prepare this up to 3 days in advance for more intense garlic flavor!) Refrigerate until ready to use.

To make the pizza:

Remove one French Meadow Bakery Gluten-Free Pizza Crust from packaging. Brush gluten-free pizza crust with garlic infused olive oil as the "sauce" layer.  Artfully garnish with the remaining ingredients. Place in preheated 400°F oven for 5-10 minutes.

Variation:

For a more hearty pizza, spread black olive tapenade as the "sauce" and add remaining ingredients on top and bake.

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Tags: Dinner, Vegetarian

Dairy-Free, Vegan Nachos

From Amie Valpone of The Healthy Apple

Nachos

Ingredients:

  • 1 bag organic gluten-free tortilla chips
  • 1 bag GO Veggie! Vegan Mexican cheese shreds
  • 1 cup gluten-free salsa
  • 1 tsp. chili powder
  • 1 Tbsp. Barlean's flax seeds
  • 1 cup black beans
  • 1 1/4 cups hummus
  • 3/4 cup dairy-free Greek plain yogurt
  • 1/4 cup finely chopped cilantro
  • 1/4 tsp. sea salt
  • 1/4 tsp. freshly ground black pepper

Directions:

  1. Arrange tortilla chips in a large baking dish.
     
  2. Top with GO Veggie! Vegan Mexican cheese shreds, salsa, chili powder, flax seeds, black beans and hummus.
     
  3. Bake for 20 minutes or until cheese is melted. Remove from the fridge; top with yogurt, cilantro, sea salt and pepper. Enjoy!
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Tags: Appetizers/Snacks, Vegetarian, Vegan, Dairy-Free

Red Curry Shrimp & Vegetables

Thai Kitchen Logo

Courtesy of Thai Kitchen

Red Curry Shrimp and Veggies

Prep Time:  10 minutes
Cook Time: 15 minutes
Makes 4 servings.

Ingredients:

  • 1 can (13.66 oz.) Thai Kitchen Coconut Milk
  • 2 Tbsp. Thai Kitchen Red Curry Paste                       
  • 1 Tbsp. brown sugar
  • 1 lb. large shrimp, peeled and deveined               
  • 1 cup assorted vegetables, such as snap peas, bamboo shoots and sliced red bell pepper
  • 1/4 cup fresh Thai basil (optional)
  • 1 to 2 Tbsp. Thai Kitchen Premium Fish Sauce
  • Fresh red chiles, thinly sliced (optional)

Directions:

  1. Bring coconut milk to simmer in large skillet on medium heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low; simmer 5 minutes.
     
  2. Stir in shrimp and vegetables. Cook 3 to 5 minutes or just until shrimp turn pink and vegetables are tender-crisp. Stir in basil and fish sauce.
     
  3. Serve with cooked Thai Kitchen Jasmine Rice. Garnish with additional basil and chile slices, if desired.

Test Kitchen Tip:  Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian groceries. If unavailable, substitute Italian basil.

Green Curry Shrimp:  Prepare as directed, using 1 Tbsp. Thai Kitchen Green Curry Paste in place of the Red Curry Paste. For added heat, use 2 Tbsp. Green Curry Paste.

Gluten-Free Giveaway

Enter the Gluten-Free Giveaway for your chance to win gluten-free products from Thai Kitchen!  Get the details here.

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Tags: Dinner, Dairy-Free

Gluten-Free French Toast

Rudi's Gluten-Free Bakery Logo

 

Courtesy of Rudi's Gluten-Free Bakery

 

Gluten-Free French Toast

Ingredients:

  • 1 cup milk
  • 3 eggs
  • 4 Tbsp. butter
  • 1 Tbsp. brown sugar
  • 2 tsp. cinnamon
  • 1 tsp. vanilla
  • 8 slices of Rudi’s Soft & Yummy Gluten-Free Cinnamon Raisin Bread

Directions:

  1. In a medium bowl whisk together eggs, half and half, and milk. Once combined, add in vanilla, sugar, cinnamon, and salt. Soak each piece of bread in the milky sauce and place in a baking dish until ready to cook.
     
  2. Heat a pan to medium heat and cover with a slice of butter. Once the butter is melted and the pan is hot, place the soaked bread on the stove and cook until each side is golden brown.

For more gluten-free recipes from Rudi's Gluten-Free Bakery, visit Rudi's Gluten-Free Recipe Box!

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Tags: Breakfast, For Kids
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