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Gluten-Free Recipes


Gluten-Free Recipe of the Week

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

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
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