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Gluten-Free Recipes


Gluten-Free Recipe of the Week

Gluten-Free Crispy Artichoke Hearts with Quick Caper Aioli

From Carol Kicinski of Simply Gluten-Free

Gluten-Free Crispy Artichoke Hearts

Serves 6 – 8 as an appetizer or snack.

Ingredients:

Crispy Artichoke Hearts

  • Gluten-free, non-stick cooking spray
  • 2 (14 oz.) cans of quartered artichoke hearts
  • 2 large eggs
  • 1 cup gluten-free panko style bread crumbs
  • ½ cup grated parmesan cheese (or nutritional yeast for dairy free)
  • 1 tsp. Italian seasoning
  • 1 ½ tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 2 cloves garlic, peeled and grated or finely minced

Quick Caper Aioli

  • 1/3 cup mayonnaise
  • ½ lemon – juice and finely grated zest
  • 1 garlic clove, grated or finely minced
  • 1 Tbsp. capers, drained

Directions:

Crispy Artichoke Hearts

  1. Preheat oven to 375 degrees. Spray two baking sheets generously with cooking spray.
     
  2. Drain the artichoke hearts and dry with paper towels. Beat the eggs in a medium mixing bowl. Combine the bread crumbs, parmesan cheese, Italian seasoning, salt, pepper and garlic in a mixing bowl.
     
  3. Dip the artichoke hearts (one by one) into the egg and then drop into the bread crumb mixture. Coat the hearts well with the breadcrumb mixture then lay on the prepared baking sheets. Spray the artichoke hearts with some cooking spray and bake for 25 – 30 minutes, flipping the hearts over once halfway through baking. Serve hot.

Quick Caper Aioli

  1. Stir all the ingredients together, place in a small serving bowl and refrigerate until serving time.
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Tags: Appetizers/Snacks, Vegetarian, Dairy-Free

Quick n' Easy Dairy-Free & Gluten-Free Apple Crisp

Vitacost logo
Courtesy of Vitacost and Amie Valpone of The Healthy Apple

Gluten-Free Apple Crisp

Ingredients:

Directions:

  1. Preheat oven to 350 degrees F. Prepare a baking dish with nonstick baking spray; set aside.
     
  2. Combine all ingredients in a large mixing bowl; gently toss to combine. Transfer mixture to the prepared baking dish.
     
  3. Bake for 20 minutes or until apples are tender.
     
  4. Remove from oven; set aside for 10 minutes to cool before serving.
     
  5. Serve warm.
     
  6. Enjoy!

You could win $50 worth of gluten-free products from Vitacost.com!  Find out how to create your Wish List in just 4 easy steps.

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Tags: Dessert, Dairy-Free

Green Tea Latte

From Alyssa Rimmer of Queen of Quinoa

Green Tea Latte

Ingredients:

  • 1 bag of green tea
  • ½ cup almond milk
  • Boiling water
  • Ground ginger
  • Stevia/honey (for sweetness)

Directions:

  1. Fill a mug ⅔ of the way full with boiling water. Add the tea bag and steep for 5 minutes.
     
  2. Meanwhile, warm the milk in a milk frother, until hot to the touch. Add the milk to the green tea, stir in sweetener and top with foam.
     
  3. Sprinkle with ground ginger.
     
  4. Serve immediately.
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Tags: Drinks

Chicken Satay with Peanut Dipping Sauce

Thai Kitchen logo

Courtesy of Thai Kitchen

Chicken Satay with Peanut Dipping Sauce

Prep Time: 15 minutes
Refrigerate:  1 hour
Cook Time:  6 minutes
Makes 8 appetizer servings.

Ingredients:

  • 1/2 cup Thai Kitchen Coconut Milk
  • 2 Tbsp.Thai Kitchen Premium Fish Sauce
  • 2 Tbsp. Thai Kitchen Red Curry Paste
  • 2 tsp. minced fresh lemon grass
  • 1 lb. boneless skinless chicken breasts, cut into 3/4-inch strips
  • Bamboo skewers
  • 1/2 cup Thai Kitchen Peanut Satay Sauce

Directions:

  1. Mix coconut milk, fish sauce, curry paste and lemon grass in small bowl until well blended. Place chicken in large resealable plastic bag or glass dish. Add marinade; toss to coat well.
     
  2. Refrigerate 1 hour or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Thread chicken strips onto skewers.
     
  3. Broil or grill over medium-high heat 3 minutes per side or until chicken is cooked through. Serve with Peanut Satay Sauce for dipping.

Thai Kitchen Tip:  Soak bamboo skewers thoroughly in water for at least 30 minutes before threading with chicken. This prevents them from burning when on the grill.

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Tags: Dinner, Appetizers/Snacks, Dairy-Free

Rudi's Open-Faced Sweet Sandwich

Rudi's Gluten-Free Bakery Logo

 

Courtesy of Rudi's Gluten-Free Bakery

Rudi's Open-Faced Sweet Sandwich

Ingredients:

  • 1 slice Rudi’s Gluten-Free Original Bread
  • 2 Tbsp. peanut butter
  • 1/4 apple, thinly sliced
  • Honey

Directions:

  1. Take a slice of bread from the freezer and pop it in the toaster.
     
  2. Once heated and warm, spread on peanut butter. Then layer with the thinly sliced apples and a light drizzle of honey.
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Tags: Lunch, Vegetarian, Dairy-Free, For Kids

Stuffed Grape Leaves

From Laura Hahn of Guilt Free Foodie Cutie

Stuffed Grape Leaves

Ingredients

  • 1 jar of grape leaves
  • 3/4 cup rice, uncooked
  • 2 cups water
  • 1/3 cup white raisins
  • 1 tsp. salt
  • 1 Tbsp. olive oil
  • 1/2 onion chopped
  • 1 lemon

Directions:

  1. Start by adding oil to a pot and browning the onion lightly. Add rice and water and bring it up to a boil.
     
  2. Once boiling, add raisins, parsley and salt. Lower to a simmer and cook until liquid is almost gone, but make sure to stir every few minutes. Once done, place rice in a container and chill in fridge for about an hour to cool.
     
  3. Take about five grape leaves out at a time and rinse well to remove brine. Lay one leaf flat on counter and place about a tablespoon of rice in the shape of your thumb on one edge. Then roll the leaf like you would any wrapper with folding in the sides and rolling the filling to the other side. Place each one on a well sprayed cookie sheet.
     
  4. Once all the rice is rolled, spray the tops with oil or non-stick spray and squeeze with lemon juice. Broil on low for a few minutes on each side. Make sure you watch them the whole time. They burn easily.
     
  5. Serve plain or with a warm, simple gluten-free yogurt sauce.

For more gluten-free holiday recipes, download NFCA's 2012 Gluten-Free Holiday Cookbook.

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Tags: Appetizers/Snacks, Side Dishes, Vegetarian, Dairy-Free

Chocolate Toffee Cracker Bark

From Anna Luke of Gluten Free? Gimme Three.

Chocolate Toffee Cracker Bark

Prep Time: 5 minutes
Cook Time: 25 minutes
Makes about 30 pieces.

Ingredients:

  • 3/4 package Crunchmaster Original Mult-Seed Crackers
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1/4 tsp. vanilla extract
  • A few pinches of sea salt
  • 1 cup chocolate chips
  • 1/4 cup chopped pecans
  • 1/4 cup raisins

Directions:

  1. Line a rimmed baking sheet with foil.
     
  2. Preheat the oven to 350 degrees F.
     
  3. Line the bottom of the sheet with crackers, filling about 2/3 of the sheet.
     
  4. In a saucepan, melt the butter and brown sugar.  Cook until the mixture boils and thickens.
     
  5. Remove from heat, add the salt and vanilla and pour over crackers.  Spread in a thin layer to cover.
     
  6. Bake for 15 minutes.
     
  7. Remove from oven and sprinkle with chocolate chips.  Let stand 5 minutes, then spread with a spatula.
     
  8. Sprinkle with pecans and raisins, push into the chocolate lightly with spatula.
     
  9. Place pan in refrigerator to cool completely.  Break into pieces and keep in the fridge.

Want more holiday recipe ideas?  Download the free 2012 Gluten-Free Holiday Cookbook, sponsored by Crunchmaster.

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Tags: Dessert

Thai Shrimp Skewers

Thai Kitchen Logo

 

Courtesy of Thai Kitchen

Thai Shrimp Skewers

Ingredients:

  • 1/2 cup Thai Kitchen Thai Chili & Ginger Sauce
  • 2 Tbsp. oil
  • 2 Tbsp. finely chopped fresh cilantro
  • 1 lb. large shrimp, peeled and deveined

Directions:

  1. Mix Thai Chili & Ginger Sauce, oil and cilantro in small bowl until well blended. Reserve 1/4 cup for brushing. Place shrimp in large re-sealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
     
  2. Refrigerate for 30 minutes. Remove shrimp from marinade. Discard remaining marinade. Thread 4 shrimp onto each skewer.
     
  3. Grill over medium heat 2 to 3 minutes per side or just until shrimp turn pink, brushing with reserved marinade.
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Tags: Dinner, Appetizers/Snacks, Dairy-Free

Green Bean Casserole

Rudi's Gluten-Free Bakery Logo

Courtesy of Rudi's Gluten-Free Bakery

 

 

Green Bean Casserole

Ingredients:

  • 5 Tbsp. cornstarch
  • 3 Tbsp. white rice flour
  • 2 onions, one sliced into thin strips, one finely diced
  • Olive oil
  • 3 cups white button mushrooms, finely chopped
  • 2 cups milk
  • 16 oz. fresh green beans, cleaned, trimmed, and cooked until tender
  • Salt
  • Pepper
  • 1/4 cup grated cheddar cheese

Directions:

  1. Preheat oven to 350 degrees.
     
  2. To make the onion crisps, pour 3 Tbsp. cornstarch, 3 Tbsp. rice flour and finely sliced onions into a Ziploc bag and shake until completely covered. In a large cast iron skillet pour olive oil until it is a 1/4 inch deep and turn on high heat. Once oil is hot (test with one onion, if it sizzles you are ready) toss in flour covered onion crisps and fry until browned, do it in several shifts so the pan doesn’t get too crowded. Remove onions from oil and place on a dry paper towel.
     
  3. In a medium pan pour in 3 Tbsp. of olive oil, chopped onions, and white mushrooms. Cook until mushrooms are soft, then add milk. Once milk is boiling add in 2 Tbsp. cornstarch, stir continuously with a whisk to prevent clumping and ensure thickening. Boil for about a minute then remove from heat and put on low heat to simmer for several minutes, add salt and pepper.
     
  4. Stir in cooked green beans until everything is mixed, you can either add in the cheese now or put all of it on top once poured into casserole dish. Pour everything into casserole dish, cover and bake for 30 minutes. Once ready to serve, add homemade onion crisps and enjoy!
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Tags: Side Dishes, Thanksgiving

Coconut Eggnog

Thai Kitchen Logo

Courtesy of Thai Kitchen

Thai Kitchen Coconut Eggnog

Ingredients:

  • 6 egg yolks
  • 6 Tbsp. sugar
  • 4 cups Thai Kitchen Coconut Milk, divided
  • 1/2 cup brandy or rum, or to taste
  • 1 cup heavy cream
  • Whipped cream (optional)
  • Ground nutmeg

Directions:

  1. Mix egg yolks and sugar in medium saucepan with wire whisk until well blended. Add 2 cups of the coconut milk; mix well. Cook on medium-low heat until mixture reaches 140°F to 145°F, stirring constantly. The mixture will thicken and coat the back of a spoon.
     
  2. Remove from heat. Add remaining 2 cups coconut milk; mix well.
     
  3. Refrigerate until chilled. Add brandy or rum to taste. Serve eggnog in a festive bowl. Top with whipped cream, if desired. Sprinkle with nutmeg.
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Tags: Drinks
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