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Gluten-Free Recipes


Gluten-Free Recipe of the Week

Apple Almond Pudding

From Chef Oonagh Williams of Royal Temptations Catering

Makes 4-8 portions, depending on appetite.

Ingredients:

Base

  • 3 large Granny Smith apples (about 1 lb total weight), peeled, cored, quartered and thinly sliced.
  • 1/3 cup light brown sugar
  • 1 tsp cinnamon
  • ½ cup water
  • 2 tsp cornstarch
  • pinch of salt

Topping

  • 1/2 stick of soft butter (2 oz) or dairy-free alternative
  • 1/2 cup ordinary sugar
  • 2 large eggs
  • 3/4 cup + 2 tbsp ground almonds (make your own by grinding skinless almonds in a food processor to the consistency of fine breadcrumbs)
  • 1/2 tsp baking powder
  • 2 tsp almond extract
  • ¼ - ½ cup sliced almonds – optional, but it adds a nice contrasting crunch to the dessert
  • Powdered sugar or sour cream mixed with honey to taste (for garnish)

Directions:

1. Place the apples in an 8” x 8” brownie pan, with the brown sugar, cinnamon, salt and water.  Microwave for about 4 minutes until the mix is hot and the apples are softening.

2. Stir in cornstarch.

3. Place all of the topping ingredients in a mixing bowl and beat with an electric mixer for 2 minutes until well blended. Don’t beat for more than 2 minutes, as it toughens the mix.

4. Gently spread filling on top of apples to cover completely. 

5. Sprinkle sliced almonds on top and bake in 350 degree oven for about 30-40 minutes until golden brown throughout.

6. Remove from oven, sprinkle with powdered sugar and serve warm or cold with sour cream.

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Tags: Dessert

Gluten-Free Shortbread

From Chef Oonagh Williams of Royal Temptations Catering

Makes about 18 cookies.

Ingredients:

  • 1 stick of butter (4 oz, 115 g) soft at room temperature
  • ¼ cup (25 g, 1 oz) powdered sugar
  • 1+1/2 tsp. (8 ml) vanilla
  • ¾ cup less 1 Tbsp. (2+1/2 oz., 75 g) Oonagh’s Gluten-Free Flour Mix
  • 1 Tbsp. (15 ml) cornstarch
  • ¼ cup (3/4 oz., 25 g) almond meal/almond flour/ground almonds.
  • 1/8 tsp. xanthan gum
  • 1 egg yolk or 1 Tbsp. (15 ml) gluten-free egg substitute
  • Salt

Directions:

  1. Preheat oven to 350 degrees. Beat butter and sugar together until light and creamy, stir in vanilla and mix well.
  2. Add flours, xanthan gum, egg yolk or egg substitute and salt and mix until a soft dough is formed.
  3. Bake as directed (see options below). They are still soft when baked and firm up when cool.

Option 1:

Using a number 10, 8 point, food pipe in metal, this dough can be piped onto lined sheets in a small star, rose, whirl or finger pattern. Because of the almond meal in dough, I use the tip of a sharp knife to open the metal points up more, otherwise the almond meal makes the dough clog up. Makes about 18 cookies. Refrigerate until hard. Then bake in 350 degree oven for 20-30 minutes until dough is very pale gold all over. Do not cook until they are dark brown. They will spread and lose some of the piped definition. Check your oven frequently after 20 minutes as they overcook easily.

Option 2:

No need to refrigerate dough. Using a number 60, 1+1/4 inch, 3.2 cm across, or 1 Tbsp., 15 ml volume, metal scoop, scoop dough into mini muffin pans. I like to line pans with 1.25 inch, 3.2 cm paper cases for ease of both clean up and eating.

Sprinkle with mini chocolate chips, toffee bits, chopped nuts as desired or leave plain. Bake in 350 degree oven for 10 minutes. After 10 minutes, use a ‘tamp’ (small tool to make indentation in dough) so that cookie becomes a shortbread case that can be filled with whipped cream, jam, lemon curd or Nutella.  Bake for another 10 minutes, remove from oven and use tamp to press cookie down again. Bake for another 5 minutes until nicely light golden brown. Remove from the oven and leave to cool before removing from the pan. You could also make these in regular muffin cup cases in muffin pans, pressing dough down to make larger shortbread cases to fill with even more fruit and cream. Adjust cooking time.

Option 3:

Take a piece of plastic wrap or parchment paper, place spoonfuls of dough across plastic wrap/parchment paper and form into a log, only about 1 inch across. Roll up and use your fingers to smooth log from outside through the paper. Refrigerate until firm, then unroll from paper, use a sharp knife to cut cookies into circles less than ¼ inch, 1/2 cm across. Bake as above.

These are great when sandwiched with Nutella when cold.

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Tags: Dessert

Fennel and Paprika-Spiced Turkey Patties

From Beyond Celiac Blogger Ambassador Jackie Ourman of Celiac and Allergy-Friendly Epicurean (C.A.F.E.)

Makes 6 servings

Ingredients: Fennel Turkey Burger

  • Gluten-free cooking spray
  • 1 tsp. olive oil
  • 1 small onion, diced small
  • 1 large garlic clove, chopped
  • Kosher salt and black pepper to taste
  • 1 tsp. fennel seed
  • 1 lb. 93% lean ground turkey
  • 1 Tbsp. red wine vinegar
  • 1 Tbsp. chopped chives
  • 3/4 tsp. paprika
  • Pinch raw sugar
  • Pinch nutmeg

Directions:

Click here to get the full directions.

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Bold Ichiban Teriyaki Style Chicken Rice Bowl

 

Courtesy of Boar's Head

 

Makes 2 servings

Rice Bowl Ingredients:

  • ½ lb. Boar’s Head Bold Ichiban Teriyaki Style Chicken, sliced ¼” thick
  • 1 cup white rice
  • ¼ cup carrots, matchstick cut
  • ¼ cup celery, sliced thin
  • 1 fresno chili, deseeded and julienned
  • 1 Tbsp. pickled ginger
  • 2 tsp. scallions, sliced thin
  • 4 tsp. cilantro
  • 1 Tbsp. cashews, roasted in gluten-free teriyaki sauce
  • 1 cup gluten-free teriyaki sauce (recipe listed below)

Rice Bowl Directions:

  1. Steam white rice per package instructions and spoon into two bowls for serving.
  2. Place the Boar’s Head Bold Ichiban Teriyaki Style Chicken onto a clean work surface and julienne.
  3. Spoon half the chicken, carrots, celery, chili and pickled ginger into each bowl.
  4. Sprinkle with scallions, cilantro and cashews.
  5. Drizzle with the teriyaki sauce (recipe listed below) and serve.

 

Teriyaki Sauce

Makes 1 cup

Teriyaki Sauce Ingredients:

  • ½ cup tamari sauce
  • 2 Tbsp. + 2 tsp. rice wine
  • 1 Tbsp. + 2 tsp. light brown sugar
  • ¼ cup sugar
  • 1½ tsp. garlic, minced
  • ¼ cup + 1 Tbsp. water
  • ½ Tbsp. cornstarch

Teriyaki Sauce Directions:

  1. Heat tamari sauce, rice wine, light brown sugar, sugar, garlic and ¼ cup water in a saucepan on medium heat until all sugar is dissolved.
  2. In a small bowl, mix the cornstarch and remaining tablespoon of water. 
  3. Add cornstarch mixture to the saucepan and simmer for approximately 3-5 minutes, until thickened.
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Veggie Pizza

 

 

Courtesy of Venice Bakery

 

 

Ingredients:

  • 1 12" Venice Bakery Gluten Free Pizza Crust
  • ¼ cup pesto
  • ¼ cup shredded mozzarella cheese
  • ¼ tomato, chopped
  • 6 asparagus stalks, roasted
  • ½ zucchini, roasted and julienned
  • ¼ eggplant, roasted and julienned
  • ¼ cup sliced black olives
  • ¼ cup red onion, diced
  • Salt and pepper to taste

Directions:

  • Preheat oven to 425 °F.
  • Julienne asparagus, zucchini and eggplant. Place on baking sheet, drizzle with olive oil and add salt and pepper to taste.
  • Roast asparagus, zucchini and eggplant in oven for 15 minutes. Remove when done. 
  • Chop tomatoes and dice the red onions.
  • Evenly spread pesto on pizza crust.
  • Top with shredded mozzarella cheese.
  • Evenly place tomatoes, roasted asparagus, roasted zucchini, roasted eggplant, black olives and red onion on pizza.
  • Bake pizza in oven for 9-11 minutes or until crust is golden brown. 
  • Let rest for 1 minute, cut, serve and enjoy. 
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Vegan Chocolate Cake

 

Courtesy of Scharffen Berger and Kitchy Kitchen

 

 

Cake Ingredients:

  • 2 cups gluten-free flour
  • 4 Tbsp. arrow root
  • ½ tsp. xantham gum
  • 4 tsp. baking powder
  • ½ tsp. baking soda
  • 1 cup Scharffen Berger unsweetened cocoa powder
  • ½ tsp. salt
  • 12 Tbsp. coconut oil, plus more for pan
  • 1 cup unsweetened apple sauce
  • 1 cup brown sugar
  • 1 cup sugar
  • 2 tsp. vanilla extract
  • 2 cup Scharffen Berger semisweet chocolate chunks

Cake Directions:

  1. Preheat oven to 325° F. Lightly grease two 9-inch cake pans.
  2. In a medium bowl, sift together flour, arrowroot, xantham gum, baking powder, baking soda, cocoa powder and salt. Stir in the coconut oil, apple sauce, sugars and vanilla extract. Mix until smooth. 
  3. Fold in the chocolate chips and pour batter into tin. 
  4. Bake for 35-40 minutes or until toothpick comes out clean.
  5. Let cake stand in tin for 10 minutes, then flip onto cake stand or plate to fully cool.
  6. Slice each cake in half, crossways.
  7. Place one layer of cake on a cake stand and fill with a third of the mousse (recipe below). Smooth out the mousse with a spatula and top with another layer of cake. Continue until you’ve completed the cake.
  8. Pour warm ganache (recipe below) over the top of the cake to finish.

Mousse Ingredients:

  • 2 Tbsp. kuzu starch
  • 1 cup almond milk
  • ½ cup coconut milk (full-fat)
  • ¼ cup arrowroot powder (or cornstarch)
  • ¼ cup Scharffen Berger unsweetened cocoa powder
  • ½ tsp. cinnamon
  • ⅛ tsp. cayenne
  • Small pinch of salt
  • 6 Tbsp. agave nectar
  • 1 tsp. vanilla extract
  • 2 cups coconut whipped cream (recipe below)

Mousse Directions:

  1. Mix the kuzu with 2 Tbsp. of almond milk until dissolved in a small bowl and set aside.
  2. Mix the arrowroot powder, cocoa powder, spices and salt together in a medium size saucepan. Make sure there are no lumps. Add about 1 cup of almond milk and agave nectar and mix until thoroughly combined with no lumps. Stir in the rest of the almond milk and simmer over medium heat, stirring continuously.
  3. Add the kuzu mixture and blend until thickened. This will happen quickly, so keep your eye on it. Take it off of the heat and add in the vanilla. It should be very thick. Stir together and set in the fridge over night.
  4. When ready to serve, take the set pudding out of the fridge, pour off any liquid that separated on top and then pour the pudding it into a large bowl.
  5. Fold one-third of the coconut whipped cream into the chocolate mixture, then fold in the remainder of the cream just until incorporated, but don’t overdo it or the mousse will lose volume.

Coconut Whipped Cream Ingredients:

  • 1 15 oz. can coconut milk (full-fat is necessary)
  • 1 Tbsp. agave nectar
  • 1 tsp. vanilla extract

Coconut Whipped Cream Directions:

  1. Set the can in the fridge overnight so that the coconut fat solids separate from the coconut water. 
  2. Open the can and carefully pour out the thick coconut cream. With an electric whisk, beat the cream, agave and vanilla extract on very stiff until peaks form, about 5 to 7 minutes. You need it very stiff so it can support the pudding.

Vegan Chocolate Ganache Ingredients:

  • 3 oz. Scharffen Berger bittersweet chocolate
  • ¼ cup coconut milk (full-fat)

Vegan Chocolate Ganache Directions:

  1. Heat up the coconut milk until just simmering and pour over the chocolate.
  2. Stir gently until the chocolate is fully melted and a smooth ganache is formed. Add more coconut milk if it needs to be any thinner.
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Overnight Chia Pudding

 

Courtesy of Enjoy Life

 

Makes 1 serving.

Ingredients:

  • ⅓ cup chia seeds
  • ¼ cup cocoa powder
  • ¼ cup melted Enjoy Life Foods Semi-Sweet Chocolate Mini Chips
  • ½ tsp. cinnamon, ground
  • ¼ tsp. sea salt
  • 1½ cup rice milk

Directions:

  1. Mix all ingredients together in a container of your choosing.
  2. Leave in refrigerator overnight.
  3. Once mixture thickens, it can be eaten as is, or whipped in a blender to your desired texture.
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Blueberry Swirl Muffins

A sneak peek into Silvana Nardone's cookbook, "Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed."

Blueberry Swirl Muffins

Between the whole blueberries and the blueberry swirl, these muffins deliver a burst of flavor in every bite. The lemon sugar makes the tops extra crunchy.

Makes 12 muffins
Prep Time: 20 minutes
Cook Time: 25 minutes

Ingredients:

  • 1¼ cups plus 1 tsp. sugar
  • Finely grated zest of 1 lemon
  • 2 cups fresh blueberries
  • 2¼ cups Silvana's Gluten-Free All-Purpose Flour
  • 1 Tbsp. baking powder
  • 1 tsp. salt
  • 2 large eggs, at room temperature
  • ½ cup canola oil
  • 1 cup homemade Cashew or Almond Milk or store-bought
  • 2 tsp. pure vanilla extract

Directions:

  1. In a small bowl, stir together ¼ cup of the sugar and the lemon zest. Set aside.
  2. Preheat the oven to 425˚F with a rack in the middle. Spray a 12-cup muffin pan with cooking spray.
  3. In a small saucepan over medium heat, bring 1 cup of the blueberries and 1 teaspoon of the sugar to a simmer. Cook, mashing occasionally, until thickened, about 5 minutes. Let cool to room temperature, about 10 minutes.
  4. In a large bowl, whisk together the flour, baking powder and salt. In a medium bowl, beat together the remaining 1 cup sugar, eggs, oil, milk and vanilla until smooth. Add to the flour mixture and stir until just combined. Fold in the remaining 1 cup blueberries. Pour the batter into each prepared muffin pan cup until two-thirds full. Spoon about 1 tsp. of the blueberry compote into each muffin batter center and, using a fork, swirl. Sprinkle generously with the lemon sugar. Bake until a toothpick inserted in the center comes out clean, 16 to 18 minutes. Let cool on a rack before serving. (The muffins can be frozen in an airtight container for up to 1 month.)
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Tags: Breakfast, Vegetarian, Dairy-Free, For Kids

Chicken Waldorf Salad

From Chef Oonagh Williams of Royal Temptations Catering

I came up with this recipe many years ago as relief from a sticky summer. I was getting fed up with meat from the grill plus salad for dinner, so I threw together some favorite foods and ended up with this: a variation on Waldorf Salad.  I’ve even found that kids who don’t normally like fruit will eat bowls of this salad.

Ingredients:Gluten-Free Chicken Waldorf

  • 1½ lbs. cooked chicken breast cut into 1-2” cubes (You can also use deli chicken or turkey cut thick, store-bought roasted chicken or leftover barbecue chicken. Check that any store-bought meat is gluten-free.)
  • 3 Granny Smith or Gala apples, peeled, cored and cut into small dice.
  • About 1 c seedless grapes, preferably red or black for color. Cut large grapes in half.
  • 3 stalks of celery. Washed, quartered lengthwise and cut into ¼ “ dice
  • ½ c chopped walnuts, salted peanuts, or cashews
  • ½ c raisins – I prefer golden raisins  for color
  • 1 x 6 oz carton of Greek Style lemon yogurt (Chobani is gluten-free)
  • ½ c mayo – lite is fine

Directions:

1. Mix mayo and lemon yogurt together.  

2. Add diced apples and turn until well covered by dressing.  Even after 24 hours I find that the apples don’t discolor in this salad.

3. Add the rest of the ingredients and mix well. Taste and adjust seasoning. If the yogurt or fruit are particularly tart, you can add honey or other sweetener to balance the flavor.

4. Add nuts right before serving. Nuts will soften and lose their crunch if they sit in the dressing for too long.

5. Serve with mixed salad for a wonderfully refreshing meal that is also special enough to be served to friends. My savory cheese breads from the January issue would complement this meal.

Tips/Alternatives: Note that I don’t add salt or pepper, as I don’t find it is necessary. For some variation, try adding bell peppers or dried apricots or even fresh nectarines. For a sweet touch, top the salad with whipped cream.

To cook the chicken from scratch, put about 1+1/2 lbs. boneless, skinless chicken breast (about 3 portions) in a saucepan with hot tap water to cover. Cover and bring slowly to a boil on the top of the stove. Turn heat to low and simmer for about 7 minutes. Turn the heat off and leave the meat to cool down with the water. Cooking time may vary based on the size of the breasts as well as pan size and original temperature of meat. This results in very moist, tender meat with very little heating of the kitchen.  Do check that the meat is cooked all the way through before using.

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Tags: Lunch, Dinner

Blazing Buffalo Chicken Lettuce Wraps


Courtesy of Boar's Head

 

Makes 1 wrap.

Ingredients:

  • 2 slices Boar’s Head Blazing Buffalo® Chicken, sliced ¼” thick into matchsticks
  • 1 radicchio leaf
  • ½ radish, cut into wedges
  • 3 slices English cucumber
  • 1 pear-shaped yellow tomato
  • 2 thin ribbons of carrots
  • 1 Tbsp. Boar’s Head Blue Cheese Crumbles

Dressing Ingredients:

  • ½ cup mayo
  • ¼ cup milk
  • ¼ cup diced scallions or chives

Directions:

  1. Lay lettuce leaves on a flat, clean work surface. Place the Blazing Buffalo® Chicken onto the bottom of the lettuce, followed by the tomato, cucumber and carrots.
  2. Sprinkle the Blue Cheese Crumbles over the top of the wrap.
  3. Dressing for dipping can be served on the side. 
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