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Gluten-Free Recipes


Gluten-Free Recipe of the Week

Curry Turkey Burgers with Pineapple Salsa

Thai Kitchen Logo

 

Courtesy of Thai Kitchen

 

Gluten-Free Turkey Burger with Pineapple Salsa

Prep Time:  15 minutes
Cook Time: 12 minutes
Makes 4 servings.

Ingredients:

Pineapple Salsa:

  • 1 cup chopped pineapple
  • 1/4 cup chopped red bell pepper
  • 2 to 3 Tbsp. Thai Kitchen Sweet Red Chili Sauce
  • 1 Tbsp. chopped fresh cilantro

Curry Turkey Burgers:

  • 1/2 medium red bell pepper, finely chopped
  • 2 green onions, thinly sliced
  • 2 Tbsp. chopped fresh cilantro
  • 1 to 2 Tbsp. Thai Kitchen Red Curry Paste
  • 1 tsp. minced garlic
  • 1/2 tsp. ground ginger
  • 1/2 tsp. coarse sea salt
  • 1 lb. ground turkey
  • 4 gluten-free hamburger or crusty rolls (optional)
  • Lettuce and tomato (optional)

Directions:

  1. For the Salsa, mix all ingredients in medium bowl until well blended.  Cover.  Refrigerate until ready to serve.
  2. Mix bell pepper, green onions, cilantro, red curry paste, garlic, ginger and sea salt in medium bowl until well blended.  Add ground turkey; mix well.  Shape into 4 patties.
  3. Pan fry, broil or grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature reaches 165° F). Serve burgers on rolls with desired toppings and salsa.
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Tags: Lunch, Dinner, Dairy-Free

Asparagus Risotto with Spring Pea Pesto

From Sherrie Scaglione of With Food + Love and winner of the Gluten-Free Choices Spring Recipe Contest

Asparagus Risottoe with Spring Pea Pesto

Prep time: 5-10 minutes
Cook time: 45 minutes

Risotto Ingredients:

  • 1 lb. fresh asparagus
  • 1 large shallot, chopped 
  • 1 clove garlic, minced
  • 1 ½ cups Aborio rice
  • 5-6 cups vegetable broth or water
  • 1 tsp. kosher salt
  • 2 Tbsp. extra virgin olive oil

Directions

  1. In a large pot bring the water or vegetable broth to a boil. Once it is boiling turn down the heat and keep it at a simmer. You will use this liquid to add to the rice one cup at a time until it is all absorbed. Do not rinse the rice beforehand, in doing so you will wash away the starches that help make risotto creamy.
     
  2. In a large sauté pan, warm the olive oil over low heat. Add the garlic and shallots and cook for about 5 minutes or until they start to lightly brown. Then add the rice and stir well. Cook for about 3 minutes.
     
  3. Ladle 1 cup of the liquid into the rice mixture and simmer, stirring occasionally until the liquid is absorbed. Repeat this step, adding 1 cup of liquid at a time until the rice is cooked through but still a tad firm.  This will take about 35-45 minutes total. You may not need to use all of the liquid or you may need to use a little more, just keep adding until you get a loose and creamy texture. 
     
  4. Cut asparagus into bit sized pieces and steam until a bright green color develops about 3-4 minutes. Do not overcook.

Pesto Ingredients:

  • 2 cups of steamed peas
  • 1/2 cup fresh basil leaves
  • 1 tablespoon fresh lemon juice
  • 1/4 cup filtered water
  • 1 tablespoon extra virgin olive oil
  • sea salt and coarse ground pepper, to taste

Directions:

  1. Combine all of the pesto ingredients together in a food processor and pulse until blended smooth. Spoon a generous dollop of pesto onto the risotto and enjoy!

Stay tuned for the free downloadable eCookbook, featuring the top recipes from the Gluten-Free Choices Spring Recipe Contest!  Be one of the firsts to get your copy by signing up here.

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Tags: Side Dishes, Vegetarian

Pulled Barbecue Chicken

From Amy Green of Simply Sugar and Gluten Free

Pulled Barbecue Pork

Ingredients:

  • 1 cup reduced-sodium tomato sauce
  • 1 small onion, finely chopped
  • 2 large cloves garlic, grated on a microplane
  • 3 Tbsp. cider vinegar
  • 2 Tbsp. agave nectar
  • 1 Tbsp. tomato paste
  • 1 Tbsp. smoked Spanish paprika
  • 2 tsp. dried, ground mustard
  • 1 tsp. ancho chili powder
  • ½ tsp. salt
  • 2 ½ lbs. boneless, skinless chicken thighs trimmed of fat

Directions:

  1. Stir tomato sauce, onion, garlic, vinegar, agave, tomato paste, paprika, mustard, chili powder, and salt in a 6 quart slow cooker. Add chicken thighs and stir to combine.
     
  2. Cook on low for 5 hours or until chicken thighs can be easily shredded with a fork. Transfer chicken to a cutting board and shred. Return to the slow cooker and stir well. Serve as sandwiches, in omelets, in tacos, or any other way that makes you smile.

 

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Tags: Lunch, Dinner

Warm Spaghetti with Capers and Arugula

Allergic Living Logo

Courtesy of Chef Simon Clarke and Allergic Living Magazine

Spaghetti with Capers and Arugula

 

Ingredients:

  • 2 8 oz. packages gluten-free rice or quinoa spaghetti
  • 1 two-inch thick slice of bresaola* or pancetta, diced
  • 1 small red onion, diced
  • 2 cups cherry tomatoes, halved
  • 1/2 cup capers, rinsed
  • 1 cup olives, pitted
  • 1 cup purple basil
  • 2 large handfuls of arugula
  • 2 Tbsp. olive oil
  • Salt and pepper

Directions:

  1. Cook the pasta in salted water, per instructions. Set aside.
     
  2. Place bresaola or pancetta in a large sauté pan. Cook 2-4 minutes over medium-high heat until golden brown.
     
  3. Add onion and cook until translucent, about 3 minutes.
     
  4. Place tomatoes, capers and olives into pan, sautéing and stirring 3-4 minutes.
     
  5. Remove from heat. Add basil and arugula and cooked pasta to the mixture. Toss together well.
     
  6. Serve in bowls, drizzle with olive oil and season with salt and pepper.
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Tags: Dinner, Dairy-Free

Summer Squash Spaghetti

From Laura Hahn of Guilt Free Foodie Cutie

Ingredients:Gluten-Free Summer Squash Spaghetti

  • 2 summer squash
  • 1 tsp. salt
  • 1 cup of your favorite pasta sauce

Directions:

  1. Using a mandolin, grate each squash down the long way to make long, thin strips.
     
  2. Place the strips on top of each other and slice them all the long way to form thin ribbons.
     
  3. Place the squash in boiling water for 1 min and then drain well. Plate up and top with your favorite sauce.
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Tags: Dinner, Vegetarian, Vegan, For Kids

Strawberry Smoothie

Thai Kitchen logo

Courtesy of Thai Kitchen



Prep Time: 10 minutes
Makes 2 (1-cup) servings.

Ingredients:

  • 2 cups frozen whole strawberries
  • 2/3 cup Thai Kitchen Coconut Milk
  • 5 Tbsp. agave nectar or honey
  • 2 Tbsp. lemon juice

Directions:

  1. Place all ingredients in blender container. Cover.
     
  2. Blend on high speed until smooth. Serve immediately.

Thai Kitchen Alternative:

For a mango smoothie, prepare as directed, using 2 cups frozen mango chunks in place of the strawberries.

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Tags: Drinks, Vegetarian, Vegan, Dairy-Free, For Kids

Mushroom Swiss Grilled Cheese

Rudi's Logo

 

Courtesy of Rudi's Gluten-Free Bakery

 

Ingredients:Grilled Cheese

  • 1/4 cup sliced crimini mushrooms
  • 1/4 cup chopped onions
  • Balsamic vinegar
  • 2 slices of Swiss cheese
  • Salt
  • Pepper
  • 2 slices of Rudi’s Gluten-Free Multigrain Bread

Directions:

  1. In a medium pan, sauté the mushrooms with the onions and some balsamic vinegar, butter, salt and pepper.
     
  2. Once the mushrooms and onions are cooked, line the slices of bread with the Swiss cheese and place the mushroom/onion mixture in the middle.
     
  3. Re-butter the previous used pan and place the sandwich in the middle. Cook until the cheese is melted and the bread is golden brown.

 

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Tags: Lunch, Vegetarian

Yogurt Herb Dip

From Laura of Laura Friendly

Yogurt Herb Dip

Prep Time: 15 minutes
Total Time: 24 hours

Ingredients:

  • cheesecloth
  • 1 quart plain soy yogurt, (make sure it’s not sweet!)
  • 2 Tbsp. parsley, minced
  • 1 Tbsp. chive, minced
  • 1 tsp. garlic salt
  • 1/2 tsp. pepper

Directions:

  1. Cut or fold cheesecloth into 6 12-inch squares, layer together and place into a strainer. Place strainer over a large bowl, and spoon yogurt into the center of the cheesecloth. Gather the 4 corners and tie yogurt into a tight bundle. Allow the yogurt to drain in the refrigerator for 24 hours, lightly covered.
     
  2. Cut open cheesecloth and transfer the thick yogurt to a clean mixing bowl (discarding the liquid).
     
  3. Add parsley, chives, garlic salt & pepper into the yogurt and mix well. Serve with gluten-free bread and enjoy!
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Tags: Appetizers/Snacks, Vegetarian

Baby Spinach Pizza

From Amie Valpone of The Healthy Apple

Baby Spinach Gluten-Free Pizza

Serves 2

Ingredients:

  • 1 gluten-free pizza dough
  • 1 cup hummus
  • 1 cup fresh baby spinach
  • 1/2 cup organic tomato sauce
  • 1/4 tsp. sea salt
  • 1/4 tsp. freshly ground pepper
  • Pinch of red pepper flakes

Directions:

  1. Preheat oven to 350 degrees F.  Prepare crust according to package directions.
  2. Spread hummus on top of crust, followed by spinach, salsa, sea salt, pepper and crushed red pepper flakes.
  3. Bake for 15-20 minutes or until golden brown.
  4. Enjoy!
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Tags: Dinner, Vegetarian, Dairy-Free

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
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