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Gluten-Free Recipes


Gluten-Free Recipe of the Week

Beef Stroganoff

From Kandi Slocum of Gluten-Free for Jen

Ingredients:

Gluten Free Beef Stroganoff from Gluten-Free for Jen
  • 1-2lbs Round Steak or Sirloin sliced very thin
    (I used a presliced Stir Fry beef from our local meat dept)
  • 3/4 cup gluten-free flour
    (I used Gluten Free Pantry All Purpose Flour)
  • 1 tsp Salt
  • 1 tbsp Pepper
  • 1 tbsp Paprika
  • 3-4 cups gluten-free Beef Broth
  • 1 cup white wine
    (a White Zin or Chardonnay works best- I used Sutter Home White Zin)
  • 1 tsp Minced Garlic
    (I prefer fresh minced garlic but you can use 1 1/2 tsp garlic powder)
  • 1 tsp onion powder (optional)
  • 2 16oz containers of Sour Cream

Directions:

In a bowl combine gluten-free flour, salt, pepper, paprika. Add in the slice beef and coat well. Shake off excess flour and fry meat until slightly browned. Place just the meat (reserve oil and drippings for later) in a crock pot and cook on high for 1 hr.

Turn crock pot to low, add in gluten-free beef broth (enough to cover the meat). Stir in garlic and onion powder (if using) and 2 additional tablespoons of Paprika (to be honest this can be estimated- use more or less to your liking).

Warm up frying pan with drippings from cooking the meat at a medium high. Add in wine and cook for about 1-2 minutes- add into the crock pot.

I let this sit all afternoon to really get the flavor and the meat tender

At dinner time turn crock pot back to high and bring to a slight bubble. Slowly add in sour cream stirring slowly to assure everything is mixed well.  At this point you can add in cornstarch to thicken the sauce.

Serve with rice or gluten-free noodles. You can also saute some mushrooms with wine and serve on top as well.

Enjoy!

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Tags: Dinner

Nutty Tapenade

Blue Diamond Almonds logo

 

Courtesy of Blue Diamond

 

Prep time: 10 minutes

Ingredients:Blue Diamond Nutty Tapenade

  • 2 cloves garlic
  • 1 cup pitted mixed olives, well drained
  • 1/3 cup Blue Diamond Roasted Salted Almonds
  • 1/4 cup roasted red peppers
  • 2 tbsp. torn fresh basil leaves
  • 1 tbsp. capers
  • Blue Diamond Almond Nut Thins

Directions:

1. Chop garlic cloves in blender or food processor.

2. Add remaining ingredients except Nut Thins and pulse on and off until all ingredients are finely chopped. May be served right away, but is best if allowed to chill for at least 1 hour for flavors to blend.

3. Serve with Nut Thins.

For more gluten-free recipes: Blue Diamond Gluten-Free Recipe Box

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Tags: Appetizers/Snacks, Vegetarian, Dairy-Free

Easy Gluten-Free Pasta Skillet

From Amber Grim of Whole Foods for Whole Families

Gluten-free pasta skillet dinner

Ingredients:

  • 1/2 lb ground beef
  • 2 garlic cloves, minced
  • 1 cup frozen corn
  • 14.5 oz. can of diced tomatoes with juice
  • 2 x 8 oz. cans tomato sauce
  • 1 tbsp. chili powder
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried marjoram
  • 1/2 tsp. dried sage
  • 2 tsp. salt
  • 2 1/2 cups water
  • 8 oz. gluten-free macaroni, uncooked

Directions:

1. In a large skillet, brown beef over medium heat; season with salt and pepper to taste. Drain excess grease.

2. Add garlic and cook, stirring constantly, for another minute. Then add corn, tomatoes, tomato sauce, chili powder, thyme, marjoram, sage, salt and water.  

3. Stir in uncooked macaroni. Bring to a low boil. Reduce heat and cover, stirring occasionally.  Cook for about 15 minutes until pasta is tender.

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Tags: Dinner

Spicy Thai Seafood Salad

Thai Kitchen logo

 

Courtesy of Thai Kitchen
 

 

Ingredients:

  • 1/3 cup fresh lime juiceShrimp Salad
  • 1/4 cup Thai Kitchen Premium Fish Sauce
  • 3 tablespoons sugar
  • 2 tablespoons Thai Kitchen Spicy Thai Chili Sauce (or more to taste)
  • 12 ounces mixed cooked seafood, such as large shrimp, peeled and deveined, scallops and calamari rings
  • 2 small cucumbers, peeled and thinly sliced
  • 1/4 cup fresh mint leaves, coarsely chopped
  • 1 small red onion, thinly sliced
  • 2 green onions, thinly sliced
  • 4 large lettuce leaves
  • 1/4 cup fresh cilantro leaves, coarsely chopped

Directions:

1. Mix lime juice, fish sauce, sugar and chili sauce in small bowl until sugar is dissolved.

2. Place seafood, cucumbers, mint and onions in large bowl. Add dressing; toss to coat. Serve on lettuce leaves. Sprinkle with cilantro.

For more gluten-free recipes: Thai Kitchen Gluten-Free Recipe Box

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Tags: Dinner

Unwrapped Chicken Cordon Bleu

Rudi's Gluten-Free Bakery logo

 

Courtesy of Rudi's Gluten-Free Bakery and Becky Fixel
 

 

Ingredients:

  • 1 medium onion, choppedCooked chicken breast
  • 3 stalks celery, chopped
  • 1 carrot, chopped (optional)
  • 3 tbsp. butter
  • 3 ½ cups gluten-free chicken broth + ½ cup gluten-free chicken broth, separated
  • 1 loaf Rudi’s Gluten-Free Original Bread, chopped into 1 inch cubes
  • 4 boneless skinless chicken breasts
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 4 pieces thinly sliced pieces of ham
  • 2 tbsp. white wine Dijon mustard
  • 4 slices Swiss cheese

Directions:

  1. Preheat oven to 350 degrees.
  2. In a medium sauce pan, heat butter over medium heat. Add onions, celery and carrots (optional). Sauté for 5 minutes. Add 3 ½ cups chicken broth.
  3. Bring the chicken broth to a boil, and add the Rudi’s bread cubes. Mix well until the broth is absorbed. Remove from heat and set aside.
  4. Place the four chicken breasts in a glass 13 x 9 casserole dish. Sprinkle with salt and pepper.
  5. Layer one slice of ham over each chicken breast.
  6. In a small bowl, mix remaining ½ cup of chicken broth and white wine mustard well. Spread ¼ of mixture over each slice of ham.
  7. Pour the stuffing mixture over top of the chicken and ham. Spread evenly over the whole casserole dish.
  8. Place in the preheated oven for 45 minutes. Place the Swiss cheese slices over the top of the stuffing approximately where each chicken breast is. Bake an additional 15 minutes.

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

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Tags: Dinner

Smokehouse Almond Hummus

Blue Diamond logo

 

Courtesy of Blue Diamond


Makes 2 3/4 cups.

Smokehouse Almond Hummus

Ingredients:

  • 1 (15-oz.) can garbanzo beans, rinsed and drained
  • 1/2 cup Blue Diamond Smokehouse Almonds, plus extra for topping
  • 1/2 cup fat-free plain yogurt (preferably Greek)
  • 1/3 cup lemon juice
  • 1/4 cup tahini sauce
  • 1 tsp. ground cumin
  • 2 cloves garlic
  • Blue Diamond Almond Smokehouse Nut Thins or Original Baked Nut Chips

Directions:

1. Puree all ingredients except Nut Thins or Chips in a food processor until very smooth.

2. Serve with Nut Thins or Nut Chips.

Note: The thickness of tahini varies with brands. If tahini is very thick, add a few more tablespoons of yogurt to thin hummus.

For more gluten-free recipes: Blue Diamond Gluten-Free Recipe Box

Are you in college or heading there soon?

See NFCA's brand new resource: Gluten-Free in College

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Tags: Appetizers/Snacks, Vegetarian

Thai Iced Tea

Thai Kitchen logo

 

Courtesy of Thai Kitchen
 

 

Ingredients:Thai Iced Tea

  • 6 black tea bags
  • 4 cups boiling water
  • 1/2 cup sweetened condensed milk
  • 3 tablespoons sugar (optional)
  • Crushed ice or ice cubes

Directions:

1. Steep tea bags in boiling water 3 to 5 minutes. Stir in condensed milk and sugar until dissolved.

2. To serve, pour into tall glasses filled with crushed ice or ice cubes. Drizzle with additional condensed milk, if desired.  

For more Asian-inspired gluten-free recipes: Thai Kitchen Gluten-Free Recipe Box

Are you in college or heading there soon?

See NFCA's brand new resource: Gluten-Free in College

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Tags: Drinks

Sweet Cinnamon Raisin Croutons

Rudi's Gluten-Free Bakery logo

 

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


Rudi's Gluten-Free Cinnamon Raisin BreadIngredients:

  • 4 cups Rudi’s Gluten-Free Cinnamon Raisin Bread (make sure it’s stale bread), cut into 3/4 inch cubes
  • 1/3 cup extra virgin olive oil
  • 1 tsp. ground cinnamon
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. orange zest
  • 1/6 tsp. chili powder
  • 1/6 tsp. sea salt

Directions:

1. Preheat oven to 350 degrees.

2. Place bread cubes in a single layer on a baking sheet and bake for 20-25 minutes or until golden brown, turning once.

3. Transfer warm bread cubes to a large bowl.. Toss with olive oil, cinnamon, vanilla extract, orange zest, chili powder and sea salt.

Add these sweet croutons to yogurts, rice and quinoa dishes, roasted vegetable dishes and pureed soups, such as sweet potato. Croutons can be kept at room temperature in a zip bag for a few weeks.

Are you in college or heading there soon?

See NFCA's brand new resource: Gluten-Free in College

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Tags: Appetizers/Snacks, Dessert, For Kids

Warm Lentil Salad with Grilled Portabella

Kettle Cuisine logo

Courtesy of Kettle Cuisine and Chef Joseph Ascoli

Ingredients:

  • 1 bowl of Kettle Cuisine Roasted Vegetable Soup, thawed overnight in the refrigerator
  • 10 oz. lentils, cooked and drained (any variety)
  • 2 oz. red bell pepper, finely dicedKettle Cuisine Grilled Portabella and Lentil Salad
  • 4 oz. tofu (firm), diced
  • 4 portabella mushroom caps
  • 2 Tbsp. extra virgin olive oil
  • 4 Tbsp. raita or tzatziki (yogurt, cucumber & garlic dip)
  • Salt and pepper, to taste

Garnishes

  • Olive oil
  • Aged balsamic vinegar

Directions:

1.  Heat panini grill or charcoal grill.

2.  Rub portabella caps with extra virgin olive oil and season with salt and pepper.

3.  Grill caps on both sides until the flesh softens and takes on a charred /grill-marked appearance.

4.  Warm soup (on stove-top or in microwave) until heated through, then mix in cooked lentils.

5.  Add red bell pepper and tofu, mixing gently.

6.  Season with salt and pepper to taste and set aside.

7.  Slice each grilled portabella cap into 4 sections and arrange on plates.

8.  Place roughly 1/2 cup of the warm lentil salad on each plate.

9.  Garnish each plate with 1 Tbsp. of raita or with optional garnishes as desired, then serve.

Are you in college or heading there soon?

See NFCA's brand new resource: Gluten-Free in College

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Tags: Dinner, Vegetarian

Chicken Sausage and White Bean Soup

From Paul Biscione of Food Living and Everything Else

Ingredients:

  • 1 Tbsp. olive oil
  • 6 chicken sausage links, casings removed (make sure they’re gluten-free)
  • 1 large sweet onion, diced
  • 2 cloves of garlic, minced
  • ½ tsp. smoked paprika
  • 3 cups of gluten-free low sodium chicken stockGluten-Free Chicken Sausage and White Bean Soup
  • 14 oz. jar of roasted red bell peppers, packed in water only and puréed in a blender until smooth
  • 16 oz. can of great northern beans (or navy beans), drained and rinsed
  • 3 giant handfuls of fresh leaf spinach
  • Salt and pepper to taste

Directions:

1. In a large soup pot over medium heat, heat up olive oil and put in sausages in without the casings. As it is cooking, break up the sausage with a wooden spoon. Cook until sausage meat is done, about 4 to 5 minutes. Remove sausage form the pot to a holding bowl.

2. In the same pot over medium heat, sauté the onions for about 3 minutes to soften and pick up the brown bits from the sausage (you may need to add one more tsp. of olive oil if your sausage was very dry).

3. Add the garlic and sauté for another minute.

4. Add the sausage back to the pot along with any juices.

5. Add the red pepper purée, stock and beans. Raise the heat to high and bring to a boil.

6. Adjust flavor for salt and pepper, then reduce heat to low. Cover and simmer for 45 minutes.

7. After 45 minutes, turn off the flame. Add the spinach and stir to wilt and combine. Serve.

Learn more uses for gluten-free chicken stock.
See the "Thrill of the Choice" »

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Tags: Dinner, Soups/Stews
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