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Gluten-Free Recipes


Gluten-Free Recipe of the Week

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

Bean & Avocado Dip

Courtesy of Blue Diamond

Ingredients:

  • 1 (14-ounce) can kidney beans, rinsed and drained, divided
  • 1 (14-ounce) can chickpeas, rinsed and drained, divided
  • 2 avocados, peeled, pitted and diced
  • 1/2 cup finely chopped red onion
  • 1/2 cup slivered almonds, roasted (roasting instructions)
  • 1/4 cup olive oil
  • 3 tablespoons sour cream or non-dairy alternative
  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Hot sauce to taste

Directions:

  1. Combine about half of kidney beans and about half of chickpeas in a food processor or blender, and pulse until mashed but still chunky.
     
  2. Combine the rest of the ingredients with the bean mixture above until well mixed
     
  3. Serve with Blue Diamond Nut Thins or Baked Nut Chips.

 

For more gluten-free recipes, see: Blue Diamond Recipe Box

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Tags: Appetizers/Snacks, Vegetarian, Vegan, Dairy-Free

Fresh Basil Almond Butter Toast

Rudi's Gluten-Free Bakery logo


Courtesy of Rudi's Gluten-Free Bakery and Amie Valpone of The Healthy Apple

 

 Fresh Basil and Almond Butter on Rudi's Gluten-Free Cinnamon Raisin Bread 

Ingredients:

  • 4 pieces Rudi’s Cinnamon Raisin Gluten-Free Bread
  • 1/2 cup organic almond butter
  • 1/2 cup brewed tea, warm
  • 1/4 cup fresh lemon juice
  • 1 Tbsp. honey
  • 1/4 cup pistachios, finely chopped
  • 1 Tbsp. fresh basil, finely chopped

Directions:

1. Toast each piece of Rudi’s Cinnamon Raisin Gluten-Free Bread.

2. In a medium bowl, whisk together almond butter and warm tea until smooth. Whisk in lemon juice and honey.

3. Using a teaspoon, spread almond butter mixture on top of Rudi’s toast. Sprinkle pistachios and basil over toast just before serving.

4. Enjoy!

For more gluten-free recipes, see: Rudi's Gluten-Free Recipe Box

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Tags: Breakfast

Strawberry Coconut Smoothie

Thai Kitchen logo

 

Courtesy of Thai Kitchen

 Gluten-Free Strawberry Coconut Smoothie 

Ingredients:

  • 2 cups frozen whole strawberries
  • 2/3 cup Thai Kitchen Coconut Milk
  • 6 tablespoons agave nectar
  • 3 tablespoons lemon juice

Directions:

1. Place all ingredients in blender container; cover. Blend on high speed until smooth.

2. Pour into tall glasses. Serve immediately.

Mango Smoothie: Prepare as directed, using 2 cups frozen mango chunks in place of the strawberries.

Nutrition Information Per Serving: 410 Calories, Fat 14g, Protein 1g, Carbohydrates 70g, Cholesterol 0mg, Sodium 28mg, Fiber 2g

To learn more about coconut milk, including 4 other ways to incorporate this ingredient into your gluten-free cooking: 1 Ingredient, 5 Ways

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Tags: Drinks, Dessert

Artichoke and Tomato Salad with Basil Vinaigrette

From Amy Green of Simply Sugar and Gluten-Free

Gluten-Free Artichoke and Tomato Salad

Serves 4 as a side dish.

Ingredients:

  • 1 (14.5 ounce) can artichokes
  • 1 ½ cup grape tomatoes
  • 1 tablespoon capers, rinsed
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 ½ tablespoon lemon juice
  • 1 tablespoon white wine vinegar
  • ¼ cup low fat plain yogurt
  • ½ cup chopped basil
  • 3 tablespoon extra virgin olive oil
  • fresh ground salt and pepper to taste
  • 2 tablespoons fresh chopped parsley

Directions:

1. Place artichokes, tomatoes, and capers in a bowl & set aside.

2. Fit a food processor with a steel blade. Put garlic, dijon, lemon juice, white wine vinegar, and yogurt into food processor. Pulse until mixed. Add basil and process until you have a green sauce.

3. Slowly add oil through the top of the processor with the food processor running until it’s incorporated.

4. Taste dressing and adjust flavor with salt and pepper.

5. Pour dressing over the artichokes and tomatoes and toss. Sprinkle with parsley. Cover and refrigerate for at least an hour before serving.

6. You can make this the night before you serve it. Sitting overnight intensifies the flavors.

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Tags: Appetizers/Snacks, Vegetarian, Dairy-Free
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