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Gluten-Free Recipes


Gluten-Free Recipe of the Week

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

Vegetable Kabobs

Thai Kitchen Logo

 

Courtesy of Thai Kitchen

Vegetable Kabobs

Ingredients:

  • 1 can (13.66 ounces) Thai Kitchen Lite Coconut Milk
  • 1 tablespoon Thai Kitchen Premium Fish Sauce
  • 2 teaspoons Thai Kitchen Red Curry Paste
  • 1 cup medium mushrooms
  • 1 small zucchini or summer squash, cut into 1-inch chunks
  • 1 small green or red bell pepper, cut into 1-inch chunks
  • 1 medium onion, cut into thin wedges
  • 4 long bamboo or metal skewers
  • Thai Kitchen Sweet Red Chili Sauce

Directions:

  1. Mix coconut milk, fish sauce and curry paste in small bowl until well blended. Set aside. Thread vegetables onto skewers. Place kabobs in shallow dish. Pour marinade over kabobs; turn to coat well. Refrigerate 2 hours or overnight for extra flavor.
     
  2. Broil or grill kabobs over medium heat 10 to 12 minutes or until vegetables are tender, turning occasionally. Serve with Sweet Red Chili Sauce for dipping.

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

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Tags: Side Dishes

Peanut Butter Banana Rollups

Rudi's Gluten-Free Bakery Logo

 

Courtesy of Rudi's Gluten-Free Bakery

Peanut Butter Banana Rollups

Ingredients:

  • 1 Rudi’s Plain Gluten-Free Tortilla
  • 2 Tbsp. peanut butter or your favorite nut butter
  • 1 Banana

Directions:

  1. Spread peanut butter onto tortilla, leaving room around the sides and at the top of the tortilla.
     
  2. Slice banana and place slices on top of peanut butter, again leaving room around the top and sides.
     
  3. Starting from the bottom, roll the tortilla up, tucking in the sides as you go.
     
  4. Slice down the middle

Variations: Add fresh apple slices, a drizzle of honey or your favorite fruit spread.

For more family friendly gluten-free recipes, see Rudi's Gluten-Free Recipe Box.

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Tags: Lunch, Vegetarian, Dairy-Free, For Kids

Street Corner Indian Chicken

From Paul Biscione of Food Living and Everything Else

Street Corner Indian Chicken

Ingredients:

  • 18 to 20 boneless, skinless Chicken Thighs
  • 1 ¼ tbsp Curry Powder; I use Madras Curry Powder
  • ½ tbsp Smoke Paprika
  • ½ tbsp Cumin Powder
  • ½ tsp Turmeric Powder
  • 1/8 tsp Chipotle Powder (or Ancho powder); both are optional as they are for extra smoke and heat
  • ½ tsp Garlic Powder; or 1 tsp fresh minced Garlic
  • 1 small Onion; large rough chopped pieces
  • ¼ cup of Light Olive Oil
  • ½ tsp Lemon Juice; or about 1 good squeeze
  • ½ tbsp Kosher Salt
  • 1/8 tsp Black Pepper

Directions: 

  1. Using a large Tupperware; rinse the chicken and place them into the Tupperware (no need to pat dry as the extra water will become part of the marinade).
     
  2. Throw in all ingredients, combine well and marinade overnight.
     
  3. Heat the outdoor grill to high. Take chicken out of marinade, let the oil drip off but do not wipe off the spices; place chicken on the grill.
     
  4. Cook thighs on each side until you see a nice char. As these are very thin they will cook very fast
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Tags: Dinner

Grapefruit and Shrimp Salad

Thai Kitchen Logo

 

Courtesy of Thai Kitchen

Grapefruit and Shrimp Salad

Ingredients:

  •  1 grapefruit, peeled and cut into small chunks
  • 12 ounces cooked large shrimp, peeled and deveined
  • 1/3 cup fresh mint leaves, coarsely chopped
  •   1/3 cup fresh cilantro leaves, coarsely chopped
  •  2 tablespoons sugar
  • 1 tablespoon Thai Kitchen Spicy Thai Chili Sauce or to taste
  • 4 lettuce leaves

Directions:

  1. Mix grapefruit, shrimp, mint, cilantro, sugar and chili sauce in large bowl.
     
  2. Place a lettuce leaf on each plate. Divide salad evenly among each plate. Serve immediately.
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Tags: Lunch, Dinner, Dairy-Free

Spinach Pesto, Chicken and Asparagus Pizza

Rudi's Gluten-Free Bakery

 

Courtesy of Rudi's Gluten-Free Bakery

Spinach Pesto, Chicken and Asparagus Pizza

Ingredients:

  • 4 cups spinach packed
  • 1/4 cup + 1 Tbsp. olive oil
  • 1/2 cup pine nuts or walnuts
  • 2 cloves of garlic
  • Juice of ½ a lemon
  • 1 Rudi’s Gluten-Free Pizza Crust
  • 1 cup mozzarella cheese
  • 1 small chicken breast
  • 1 small bundle of asparagus
  • Salt and pepper

Directions:

  1. In a food processor or blender, mix spinach, olive oil, nuts, garlic and lemon until smooth. Season with salt and pepper to taste and add more olive oil for a thinner texture.
     
  2.  Heat 1 Tbsp. of olive oil in a small pan and add chicken. Sauté until nicely browned.
     
  3. Add chopped asparagus and any other veggies you may have in the kitchen.
     
  4. Spread pesto onto pizza crust and top with chicken, asparagus and mozzarella cheese.
     
  5. Pop into the oven and presto! A gluten-free, veggie-filled meal at your finger
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Tags: Dinner

Gluten-Free Chocolate and Potato Chip Cookies

Frito-Lay Logo

Courtesy of Frito-Lay

Gluten-Free Chocolate and Potato Chip Cookies

Makes about 3 dozen cookies.

Ingredients

  • 2 cups all-purpose gluten-free baking flour or your favorite blend
  • 1/2 teaspoon xanthan gum or guar gum
  • 1/4 teaspoon sea salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cups light brown sugar
  • 2 tablespoons unsweetened coconut
  • 1/2 cup canola oil or butter (chewy or crisp)
  • 2 tablespoons agave nectar
  • 1 egg
  • Up to 5 tablespoons of brewed coffee
  • 1 1/2 tablespoons vanilla extract
  • 1/2 cup miniature milk chocolate chips
  • Half of a 10 ½ ounce bag Lays Classic Potato Chips, processed till finely minced but not mealy

Directions:

  1. Process potato chips and weigh until you have 5 ounces (about half the bag). Preheat oven to 350° F.
     
  2. In a large bowl, whisk together baking powder, flour, xanthan gum, salt, baking powder and baking soda. Stir in the brown sugar and coconut and mix until combined.
     
  3. In separate bowl, whisk together the oil (or butter), vanilla extract, agave, egg and 5 tablespoons coffee. Add the wet to the dry, stirring until smooth. If the dough is too stiff, add more coffee as needed to soften. It is a pretty thick cookie dough. Stir in potato chips and chocolate chips and stir to combine.
     
  4. Drop by the tablespoon onto a sheet pan lined with parchment and bake on the bottom rack for 15-17 minutes. Remove and cool for 5 minutes and move cookies to a cooling rack. Repeat until all dough is used.

View more gluten-free recipes and enter to win a gluten-free giveaway from Frito-Lay

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Tags: Dessert, For Kids

Fruit Salsa with Cinnamon Chips

From Laura of Laura Friendy

Start to Finish: 30 minutes
Serves: 4

Ingredients:

Fruit Salsa

  • 1 cup blueberries
  • 1 cup strawberries, stems removed and diced
  • 1 cup plums, pits removed and diced
  • 1 cup nectarines, pits removed and diced
  • 1 cup cherries, pits removed, sliced in half
  • 2 tbsp honey (or agave nectar to make vegan)
  • 1 tbsp fresh lime juice
  • 1 tbsp finely chopped jalapeno, optional
  • 1 tbsp minced cilantro, optional

Directions:

  1. In a medium size bowl, combine blueberries, strawberries, plums, nectarines, cherries, honey, lime, jalapeno and cilantro. Mix together well.
     
  2. Cover and refrigerate while making the Cinnamon Chips.

Cinnamon Chips

Ingredients:

  • 10 to 12 corn tortillas
  • ⅓ cup coconut palm sugar (or regular sugar)
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • olive oil

Directions:

  1. Preheat oven to 350º F. Lightly coat a large baking sheet with olive oil and set aside.
     
  2. Brush tortillas with olive oil and cut into 8 wedges. Arrange tortilla wedges, in a single layer, on the baking sheet. Combine sugar, cinnamon and salt, sprinkle mixture over tortillas.
     
  3. Bake in the center of the oven until chips are lightly brown and crisp, about 10 minutes. Allow to cool for 5 minutes.
     
  4. Serve immediately with Fruit Salsa.
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Tags: Appetizers/Snacks, Dessert, Vegetarian, For Kids
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