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

Oatmeal Raisin Cookies

Allergic Living Logo
Courtesy of Chef Simon Clarke and Allergic Living

 

 

Ingredients:Gluten-Free Oatmeal Raisin Cookies

 

  • 1½ cups brown sugar
  • 1⁄4 cup vegetable shortening
  • 1⁄2 cup vegetable oil
  • 2 eggs or 4 Tbsp. of egg replacer 
  • 1½ cups rice flour
  • 1 tsp. gluten-free pure vanilla extract
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • 2 cups gluten-free rolled oats
  • 2 cups raisins 

Directions:

  1. Pre-heat oven to 350°F. In a stand mixer, beat together the first four ingredients. Add flour, vanilla, cinnamon and baking soda, stirring until smooth. Mix in oats and raisins until just combined.
  2. Spoon large tablespoons of dough onto a parchment paper-lined cookie sheet, spaced 2-3 inches apart.
  3. Bake 10-12 minutes. Cool on a wire rack and serve. Will keep in an airtight container for up to 10 days.
permalink
Tags: Dessert, For Kids

Coleslaw

From Amy Green of Simply Sugar and Gluten-Free

Gluten-Free Cole Slaw

Ingredients:

  • 1/2 medium green cabbage, shredded (about 4 cups)
  • 2 medium carrots, grated
  • 1/2 cup yogurt cheese
  • 1/2 cup mayonnaise
  • Tbsp. 2 tablespoons cider vinegar
  • 1 Tbsp. Dijon mustard
  • Powdered stevia to taste
  • Salt and fresh ground pepper to taste

Directions:

  1. Put the cabbage and carrots in a large bowl.
  2. In a separate bowl, mix together the yogurt cheese, mayonnaise, cider vinegar, and Dijon mustard.
  3. Add stevia, salt, and pepper to taste.
  4. Pour dressing over cabbage and carrots. Mix to combine.
  5. Cover and refrigerate for 4 hours or overnight before serving.
permalink
Tags: Side Dishes

Egg Frittata Muffins


Rudi's Gluten-Free Bakery Logo

Courtesy of Rudi's Gluten-Free Bakery

 

 

Gluten-Free Egg Frittata Muffins

Ingredients:

  • 1/2 cup chopped red pepper
  • 1 cup chopped spinach
  • 1 cup chopped broccoli
  • 1/2 cup chopped onion
  • 2 whole eggs
  • 12 egg whites or 1 ½ cups egg whites
  • Salt and pepper to taste

Directions:

  1. Preheat the oven to 250 degrees F. In a large mixing bowl, combine eggs and egg whites. Beat for 30 seconds. Add vegetables and salt and pepper.
     
  2. Take your muffin tin and place muffin wrappers in each hole. With a ladle or 1/4 cup measuring cup, spoon out egg and vegetable mix into muffin wrappers.
     
  3. Place in oven for 15 minutes and enjoy!
permalink
Tags: Breakfast, For Kids

Sesame Ginger Singapore Street Noodles

Simply Asia logo
Courtesy of Simply Asia

 

Singapore Street Noodles

 

Ingredients:

  • 1 package Simply Asia Sesame Ginger Singapore Street Noodles
  • Cooked chicken, beef or shrimp
  • Sliced carrots or bell peppers
  • Chopped cilantro or green onion

Directions:

  1. Carefully remove lid and packets. Empty contents of noodle & vegetable packets into tray. Pour sauce over noodles. Add 2 tablespoons of water. Cover loosely with lid.
     
  2. Microwave on HIGH 2 minutes. Let stand in microwave for 1 minute.
     
  3. Remove lid carefully.  Add in additional cooked ingredients of choice. Mix well. Enjoy!
permalink
Tags: Dinner

Mango Salsa Fish Tacos

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

Mango Salsa Fish Tacos

Ingredients:

  • 1 lb. haddock (or other white, flaky fish)
  • 1 lime
  • Salt and pepper to taste
  • Olive oil to cover bottom of pan
  • 1 very ripe avocado
  • 1 tsp. salt
  • ½ tsp. of gluten-free tabasco (or more if you like things spicy)
  • Mango Salsa (can use linked recipe or store-bought)
  • 4 corn tortillas
  • Non-stick spray or vegetable oil
  • Crunchy romaine lettuce for garnish

Directions:

  1. Season fish fillets with juice from ½ of the lime, salt and pepper.
  2. Heat a sauté pan over medium-high heat.
  3. Add olive oil when hot and then pan fry fish until lightly browned on both sides and cooked through. (Fish will break since it is flaky. That’s ok. We’re just going to break them up for the tacos anyway!)
  4. In the meantime, either food process or finely mash your avocado with salt, Tabasco and juice from the other ½ of the lime.
  5. Heat large non-stick skillet or griddle and spray with cooking spray or coat with a little bit of vegetable oil. Lightly toast corn tortillas on both sides.
  6. When fish and tortillas are ready, assemble tacos. Fish first, then avocado cream, crunchy lettuce and top with mango salsa.

 

permalink
Tags: Dinner

Sweet Potato Pancetta Hash with Fried Eggs

easy eats logo Courtesy of Easy Eats Magazine


Serves 4Sweet Potato Pancetta Hash with Fried Eggs
Prep time: 8 minutes
Cook time: 12 minutes

Ingredients:

  • 1 Tbsp. olive oil
  • 2 shallots or 1 small onion, finely chopped
  • 6 oz. ½-inch thick slices pancetta, cubed
  • 2 medium sweet potatoes, cubed
  • 2 Tbsp. chopped fresh rosemary
  • 4 eggs, fried
  • Salt and pepper

Directions:

  1. In a 9-inch skillet, heat the olive oil over medium heat. Add the shallots and cook until softened, about 2 minutes.
     
  2. Stir in the pancetta and cook until the fat has rendered, about 5 minutes. Add the sweet potato and rosemary and cook until the sweet potato is softened, about 5 minutes; season with salt and pepper. If the pan gets dry, add a few splashes of water.
     
  3. Divide the hash among four plates, and top each with a fried egg.
permalink
Tags: Breakfast

Zucchini Fritters

From Diane Eblin of The W.H.O.L.E. Gang

Zucchini Fritters

Ingredients:

  • 2 zucchinis
  • 1/3 large onion chopped
  • 1 tsp. Majestic Garlic or 1 clove garlic
  • 1 egg
  • 1/2 cup garbanzo bean flour or your favorite gluten-free flour
  • 1/8 cup tapioca flour
  • 1/2 tsp. baking soda
  • Sea salt to taste
  • Coconut oil or pancetta oil

Directions:

  1. Cut the ends of the zucchini off and discard.  Then, cut the zucchini into 4 pieces.
  2. Toss the zucchini, onion and garlic into the food processor and pulse until finely chopped.
  3. In a separate bowl beat the egg.
  4. Mix in the contents of the food processor into the bowl and add the flour and seasonings.
  5. Using a tablespoon, spoon this batter into a heated pan with either the pancetta oil or coconut oil and cook over medium high heat until browned. Turn it over gently and finish cooking.
  6. Remove from pan, sprinkle with a little salt if you like and serve. You can also top them with the crisp pancetta if you like.
permalink
Tags: Appetizers/Snacks, Side Dishes, Vegetarian, For Kids

Crab Quesadilla

Rudi's Gluten-Free Bakery Logo

Courtesy of Rudi's Gluten-Free Bakery

 

 

Crab Quesadilla

Ingredients:

  • 3/4 cup cooked and chopped crabmeat (If using canned crabmeat, double check the label to ensure it is gluten-free)
  • 1/2 cup Monterey jack cheese, shredded & divided
  • 1/4 cup cheddar cheese, shredded
  • 1 avocado
  • 1 lime
  • 1 green onion, thinly sliced
  • 1 cup of chopped cilantro
  • 1 Serrano pepper
  • 1 jalapeño pepper
  • 1 red bell pepper
  • 1/2 Tbsp. garlic, minced
  • Rudi’s Gluten-Free Spinach Tortilla
  • 4 Tbsp. butter or olive oil or both!

Sriracha Wasabi Sour Cream

  • 1/2 tsp. wasabi
  • 1 Tbsp. gluten-free Sriracha
  • 1 cup sour cream

Directions

  1. Chop and sauté red pepper, Serrano pepper and jalapeño pepper together on med-high heat with olive oil or butter.  Add minced garlic towards the end of the sauté and reduce to med/med-low heat.
  2. Combine crabmeat, Monterey Jack cheese, mozzarella cheese, cheddar cheese, green onions and garlic in medium bowl; squeeze 1/2 of lime over ingredients and mix well.
  3. Spread about 1/2 cup mixture and sliced avocado onto 2 tortillas; sprinkle evenly with remaining Monterey Jack cheese.
  4. Top with remaining tortillas.
  5. Melt 1 tablespoon of butter on cast iron griddle over medium-high heat.
  6. Add one quesadilla; cook for 2 minutes on each side or until golden brown.
  7. Repeat.
  8. Cut each into six wedges.
  9. Serve with Sriracha Wasabi sour cream for dipping.
permalink
Tags: Lunch, Dinner, Appetizers/Snacks

Vegetable Spring Rolls with Rice Noodles

Thai Kitchen Logo



Courtesy of Thai Kitchen

 

Vegetable Spring Rolls

Prep Time:  45 minutes
Refrigerate: 30 minutes
Makes 12 servings.

Ingredients:

  • 7 oz. (1/2 package) Thai Kitchen Stir-Fry Rice Noodles
  • 12 round rice paper wrapper (8 1/2-inch)
  • 2 large red bell peppers, thinly sliced
  • 2 large cucumbers, peeled, seeded and cut into thin strips
  • 3/4 cup shredded carrots                                                                                                                    
  • 2 medium avocados, peeled, seeded and thinly sliced
  • 2 Tbsp. chopped fresh cilantro
  • 1/4 cup chopped peanuts
  • Thai Kitchen Sweet Red Chili Sauce, for dipping    

Directions:

  1. Bring a large pot of water to boil. Remove from heat. Add rice noodles, stirring to separate noodles. Let stand 8 to 10 minutes or until noodles are tender but firm. Drain well. Place in large bowl with cold water. Separate noodles fully. Set aside.
     
  2. To assemble Spring Rolls, fill 9-inch pie plate with warm water. For each spring roll, dip 1 rice paper wrapper in water to wet completely. Place on work surface. Blot dry with paper towel. Place 1/3 cup drained rice noodles in bottom third of rice paper. Layer with 4 bell pepper strips, 8 cucumber strips, 1 Tbsp. carrot, 2 avocado slices, 1/2 tsp. cilantro and 1 tsp. peanuts. Fold in sides, then gently roll tightly to enclose filling. Place spring roll on platter or tray. Cover with damp paper towels and plastic wrap. Repeat with remaining rice paper wrappers and filling ingredients to make 12 spring rolls.
     
  3. Refrigerate at least 30 minutes or up to 2 hours. Serve with Dipping Sauce.
permalink
Tags: Appetizers/Snacks, Vegetarian, Dairy-Free

"Cheesy" Dairy-Free Grilled Romaine

From Amie Valpone of The Healthy Apple

 

Grilled RomaineIngredients:

  • 3 heads of organic Romaine lettuce
  • 2 Tbsp. olive oil
  • 1/4 tsp. pepper
  • 1/4 tsp. sea salt
  • 1/4 cup slivered almonds
  • 1/2 tsp. poppy seeds
  • 1 cup Go Veggie! Dairy-Free Mozzarella Cheese Shreds

Directions:

  1. Preheat grill to medium heat.
     
  2. Rub each head of lettuce with oil, then sprinkle with poppy seeds, pepper and salt.
     
  3. Remove from grill and slice each head in half lengthwise. Top with slivered almonds and cheese shreds.
     
  4. Serve warm.
permalink
Tags: Appetizers/Snacks, Side Dishes, Dairy-Free
Showing 381-390 of 672
« <   |   1 ... 36 37 38 39 40 41 42 ... 68   |   > »

OUR SPONSORS & PARTNERS

Advertise with us

  • Gluten Detective
  • Boar's Head 2019
  • 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.