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Gluten-Free Recipes


Gluten-Free Recipe of the Week

Rosemary & Cranberry Stuffing

French Meadow Bakery Logo

Courtesy of French Meadow Bakery

Gluten-Free Rosemary and Cranberry Stuffing

Makes 8 servings

Ingredients:

  • 1 loaf French Meadow Gluten-Free Multigrain Bread
  • 1/4 cup butter
  • 1 onion, chopped
  • 3 stalks celery, chopped
  • 2 Tbsp minced rosemary
  • 1 cup dried cranberries
  • 2 cups gluten-free chicken broth

Directions:

  1. Pre-heat oven to 350 degrees.
     
  2. Cut bread in cubes.
     
  3. Bake cubes for about 10-15 minutes.
     
  4. Melt butter in large pan over medium heat.
     
  5. Add onion, celery and rosemary to pan. Season with salt and pepper.
     
  6. Cook for about 10 minutes, stirring occasionally.
     
  7. Gently stir together bread cubes, onion mixture, cranberries and chicken broth.
     
  8. Place mixture in greased 8x8 inch pan.
     
  9. Bake for about 45 minutes, until golden brown.

For more fall-inspired gluten-free recipes and reviews, visit Gluten-Free Cooking with French Meadow Bakery.

 

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Tags: Side Dishes, Thanksgiving, Holiday

Feed Your Krewe Jambalaya

Zatarain's Logo

Courtesy of Zatarain's

Gluten-Free Feed Your Krewe Jambalaya

Makes 12 (1-cup) servings.
Prep Time: 5 minutes
Cook Time: 25 minutes

Ingredients

  • 5 cups water
  • 1/4 cup oil (optional)
  • 2 packages Zatarain's Jambalaya Mix, Original
  • 1 lb. gluten-free boneless skinless chicken breasts, cubed
  • 1 lb. gluten-free smoke sausage, sliced 1/4 inch thick
  • 1/2 cup chopped green onions (optional)

Directions

  1. Bring water and oil to boil in large saucepan.
     
  2. Stir in Rice Mixes, chicken and sausage; return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender.
     
  3. Remove from heat. Let stand 5 minutes. Sprinkle with green onions before serving.

Alternatives:

Two cups cubed cooked ham and/or 1 lb. medium shrimp, peeled, deveined and halved crosswise, may be added to rice mixture after 10 minutes of cooking time. Continue as directed.

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Tags: Side Dishes, Dairy-Free

Apple Arugula Wrap

Rudi's Gluten-Free Bakery Logo

 

Courtesy of Rudi's Gluten-Free Bakery

Apple Arugula Wrap

Ingredients:

  • 1 Rudi’s Gluten-Free Spinach Tortilla
  • 1/2 apple
  • 3 Tbsp. of gluten-free tzatziki sauce
  • 1 1/2 cups of arugula
  • Sprinkle of feta cheese

Directions:

  1. Slice the apple into thin chips.
     
  2. Then add apples into a bowl with the arugula and feta.
     
  3. Warm the Gluten-Free Spinach Tortilla in a paper towel in the microwave for 20 seconds to make it easier to work with. Once heated, spread tzatziki sauce over one side of the tortilla and pile the mixture on top.
     
  4. Wrap with care and enjoy.

You can use more or less of everything depending on your taste preferences!

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Tags: Lunch, Vegetarian

Vietnamese Noodle Salad

Thai Kitchen Logo

 

Courtesy of Thai Kitchen and Renegade Kitchen

Salad

Ingredients:

  • ¼ cup Mirin (Japanese rice wine)
  • 3 Tbsp. lime juice (one large lime)
  • ~30 grams palm sugar (or 1 Tbsp. cane sugar)
  • 1 Tbsp. Thai Kitchen Roasted Chili Paste
  • ~3 Tbsp. sliced mint leaves

Directions:

Whisk everything together and set it aside while you work on the noodles. The palm sugar may take some time to dissolve. Don’t fret, it will melt soon enough.

Noodles

Ingredients:

  • 1 box of Thai Kitchen Stir-Fry Noodles

Directions:

Bring a small saucepan of water to a boil, turn off the heat and put in as many servings of noodles as you’ll need. Let the noodles soak in the hot bath for 5-7 minutes, or until they’re tender and chewy. Immediately drain them from the hot water and set them aside while you grill the shrimp.

Shrimp

Ingredients:

  • ½ pound shrimp, any way you like them
  • 2 Tbsp. olive oil
  • Salt and pepper, to taste

Directions:

1. Heat your grill to medium. Toss the shrimp in the oil, salt and pepper.

2. Place the shrimp on your grill and cook them for 2-3 minutes on the first side, until they’re just pink and have some grill marks.

3. Flip the shrimp over and continue to cook for 1-2 minutes, then remove them from the heat and get ready for dinner!

4. Toss the noodles with the sauce, add some bean sprouts, shredded carrots, or any other vegetables and then top each serving with some grilled shrimp. Dinner is served.

To read blogger reviews of this recipe and enter a gluten-free giveaway, visit Gluten-Free Cooking with: Thai Kitchen Noodles.

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Tags: Dinner, Vegetarian

Apple and Pear Upside Down Cake

Courtesy of Annette of Best Life Gluten-Free

Gluten-Free Apple and Pear Upside Down Cake

 

Ingredients:

  • 1 Anjou Pear, just ripening, but not too soft. (peeled, cored, sliced in 1/3 in wide crescents)
  • 1 Granny Smith Apple (peeled, cored and cut the same)
  • ½ cup Butter or Butter Substitute
  • ½ cup Light Brown Sugar
  • ¾ cup Sweet Rice Flour
  • ¼ cup Tapioca Flour/Starch
  • ½ cup Sorghum Flour
  • 1 and ¼ teas Xanthan Gum
  • 1 tbsp Baking Powder
  • 3/4 stick Butter ( or substitute as above)
  • 1 cup Granulated Sugar
  • 4 oz. Plain Apple Sauce
  • 3 Eggs (not extra large)
  • 1 teas Pure Vanilla Extract
  • 1 dash Cinnamon

Directions:

  1. Preheat oven to 325 degrees.
     
  2. Prepare the apple and pear first, then set aside. Grease the sides of the cake pan, and then taking the bottom of your cake pan, cut out a circle of Parchment paper and place on bottom, being certain to reach the rim.
     
  3. Melt the ½ cup butter or substitute in a saute pan and then stir in the brown sugar. Combine well, until butter is softened. Spread this melted butter and sugar all over the parchment paper.  Don’t worry if it’s a little blotchy, it will all melt into place in the oven.  
     
  4. Now, place the pears and apples, trying to alternate as you layer, and place them all facing in the same direction, as in the photo. Next, set your pan aside while you mix the batter.
     
  5. In a small bowl, combine the flours, xanthan gum, baking powder, cinnamon and stir to combine.
     
  6. Place the softened stick of butter or substitute in a large bowl, and cream this with the granulated sugar. Add the eggs, vanilla, and apple sauce. Blend well with a hand mixer or your beaters.
     
  7. Slowly add the dry ingredients and beat until smooth and well incorporated. Batter may seem a little elastic or stretchy, but that’s fine.
     
  8. Pour batter in the prepared pan and using your spatula, smooth top to achieve a flat surface.
     
  9. Bake at 325 degrees for approx. 45 minutes. Cake will become a golden color and is done when it springs back slightly when touched. Ovens vary and many ovens are not accurate after years & years of use, so keep checking!  
     
  10. Dress this cake up with strawberries, ice cream, a dollop of whipped cream, or just serve plain with a great cup of coffee!
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Tags: Dessert

Coconut Chicken Soup

Thai Kitchen Logo

 

 

Courtesy of Thai Kitchen

Coconut Chicken Soup

Ingredients:

  • 1 tablespoon vegetable oil
  • 1 pound boneless skinless chicken breasts, cut into thin strips
  • 3 cups Thai Kitchen® Coconut Milk
  • 2 cups water
  • 1/4 cup Thai Kitchen® Premium Fish Sauce
  • 1/4 cup fresh lime juice
  • 2 tablespoons minced ginger
  • 1/4 teaspoon ground red pepper
  • 2 tablespoons thinly sliced green onion
  • 1 tablespoon chopped fresh cilantro

Directions:

  1. Heat oil in large saucepan on medium heat. Add chicken; cook and stir 3 minutes or until chicken is no longer pink. Stir in coconut milk and water. Bring to boil; reduce heat to low.
     
  2. Stir in fish sauce, lime juice, ginger and red pepper. Simmer 10 minutes or just until chicken is cooked through, stirring occasionally. Garnish with green onion and cilantro.
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Tags: Soups/Stews

Mary's Apricot Stuffing

Mary's Gone Crackers

 

Courtesy of Mary's Gone Crackers

Mary's Apricot Stuffing

Ingredients:

  • 1 jar Mary’s Gone Crackers Original or Savory Crumbs (or crumble Mary’s Gone Crackers Sticks & Twigs or crackers)
  • 1 cup onion (finely chopped)
  • 2 stalks celery (finely chopped)
  • 1/3 cup parsley (chopped)
  • 1/2 to 3/4 lb. Shiitake or other mushrooms (sliced and chopped)
  • 6-8 dried apricot halves, finely chopped
  • 4 Tbsps. olive oil or other cooking oil
  • 1/2 cup white wine (optional)
  • 1-2 cup gluten-free stock (turkey, chicken, or vegetable)
  • 1 tsp. dried or fresh rosemary (crumbled)
  • 1 tsp. dried or fresh sage (crumbled)

Directions:

  1. In a large skillet, add several tablespoons of olive oil, sauté onion on medium heat, stirring often, then cover to keep in the moisture, until soft.
     
  2. Add celery and continue to cook several more minutes.
     
  3. Add mushrooms and 1/2 cup wine (or a little broth). Continue to cook, stirring frequently, until the vegetables are nicely cooked.
     
  4. Add parsley, herbs and chopped apricots and cook a few more minutes to blend in the flavors.
     
  5. Turn off heat and keep covered.
     
  6. In a large bowl, pour in Mary’s Gone Crackers Original or Savory Crumbs. Add vegetable/apricot mixture to the bowl and mix well.
     
  7. Pour in broth and mix thoroughly. Add more liquid if needed (if stuffing a turkey, let it be drier, as the juices from the turkey will moisten it sufficiently; if baking in a casserole, adjust liquid so it doesn't dry out).
     
  8. Season with salt and pepper to taste, if desired.
     
  9. Bake in covered casserole dish for 30 minutes at 350 degrees or until heated through and browned. Add more broth if stuffing looks too dry. Mary’s Gone Crackers Original or Savory Crumbs should absorb the liquid and soften somewhat.
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Tags: Side Dishes, Thanksgiving, Holiday

5-Minute Tortilla Chips

Rudi's Gluten-Free Bakery Logo

 

Courtesy of Rudi's Gluten-Free Bakery

 


5-Minute Gluten-Free Tortilla Chips

Ingredients:

  • Rudi’s Gluten-Free Fiesta Tortillas
  • Olive oil
  • Sea salt

Directions:

1. Preheat oven to 400 degrees

2. Cut each tortilla into 8 slices and place on a cookie sheet. Paint just a little bit of olive oil onto each of the “chips” and sprinkle with a little bit of sea salt.

3. Place in the oven for 5 minutes or until crisp. Remove them from the oven, let them cool and serve with salsa and guacamole.

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Tags: Appetizers/Snacks, Vegetarian, Dairy-Free, For Kids

Mini Tomatillo Chicken Burgers

Courtesy of Diane Eblin of The Whole Gang

Mini Tomatillo Chicken Burgers

Ingredients:

  • 1 pound ground chicken breast
  • 1 pound ground chicken thigh
  • ½ orange pepper, finely diced
  • ¼ -½ red onion, finely diced
  • ¼ -½ white onion, finely diced
  • ½ Anaheim pepper, finely diced
  • Handful fresh cilantro chopped
  • 3 TB creamy tomatillo salsa
  • Sea salt & pepper to taste
  • Virgin coconut oil
  • Extra virgin olive oil
  • 1 TB tapioca flour

Directions:

  1. Mix all ingredients together. 
     
  2. Spoon mixture into pan preheated medium high. 
     
  3. Use medium scoop, approximately 2 TB to make them mini burgers. 
     
  4. Cook until brown on the bottom and the sides start to cook.  Turn over, cook until firm to the touch and cooked all the way through.

Optional:

Serve with mini black bean cakes and top with tomato salsa and tomatillo salsa.  Add some tortilla chips for more crunch and texture.

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Tags: Dinner, For Kids

Chilled Golden Beet Soup

Courtesy of Sherrie from Living Simply Gluten Free

Chilled Golden Beet Soup

Serves 4
Total Time:
4-6 hours (1 hour if serving hot)

Ingredients:

  • 3 large golden beets
  • 1 tablespoon of extra virgin olive oil (coconut oil would work as well)
  • 1 small onion, minced
  • 1 clove garlic, minced
  • 3 cups of gluten-free vegetable broth
  • 1/2 cup almond milk
  • 1/2 teaspoon turmeric
  • sea salt and course ground pepper, to taste

Directions:

  1. Preheat the oven to 375 degrees.

  2. Scrub then halve your beets and drizzle a 2 teaspoons of olive oil and sprinkle sea salt and pepper on top. With your hands massage them until they are coated evenly with the olive oil. Roast them for about 45 minutes to an hour. Allow them to cool them and then you can peel off the outer layer or their skin; if the beets are thoroughly clean peeling off the skin is optional and leaving them on will create a deeper flavor.

  3. In a blender combine the cooled beets with a cup of vegetable broth. Blend until smooth. I chose not to add my garlic and onion in at this point, because I wanted my final product to have some texture. If you'd like your soup to be extra smooth, add your onions and garlic in with your beets and puree.

  4. In a large saute pan, heat the left over teaspoon of olive oil on low and add in the onions and garlic. Cook through for a few minutes, then add the remaining 2 cups of vegetable broth, the beet puree, almond milk and turmeric. Stir together well and allow to simmer for a few moments. This soup works well hot, but the flavors really develop as it cools. Allow to cool and then refrigerate to chill for a few hours.

Optional: Serve with a dollop of Greek yogurt and fresh scallions.

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Tags: Soups/Stews, Vegetarian, Vegan, Dairy-Free
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