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Gluten-Free Recipes


Gluten-Free Recipe of the Week

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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Gluten Free Fontina Cheese Scones

Boar's Head logo
Courtesy of Boar's Head

 

Ingredients:Gluten-Free Fontina Scones

  • 1 cup gluten-free cornmeal
  • ⅓ cup sorghum flour
  • ¼ tapioca starch
  • 1 tsp. xanthan gum
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • 1 stick butter, cold
  • 6 oz. Boar’s Head Fontina Cheese, grated
  • 2 egg yolks
  • ¾ cup milk
  • 1 tsp. thyme
  • ½ tsp. chopped rosemary

Directions:

  1. Preheat the oven to 350 degrees.
  2. In a large bowl, add all dry ingredients.
  3. Whisk to blend.
  4. Add cold butter and cut into flour with pastry blender.
  5. In a small bowl add milk, egg yolks, and spices.
  6. Pour into dry ingredients and mix.
  7. Place a piece of parchment paper on a baking sheet.
  8. Put dough in middle and press into a circle shape about 1 inch thick.
  9. Cut sections in the raw dough.
  10. Bake for 20-25 minutes until done.
  11. Serve either warm or cold.
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Slow Cooker Pulled Pork with Creamy Coleslaw

 

Courtesy of Three Bakers

 

 

Makes 8 servings

Ingredients:

Pulled Pork Sandwiches

  • 2 medium onions, cut in half and thinly sliced
  • ½ cup gluten-free ketchup
  • ¼ cup cider vinegar
  • ⅓ cup packed brown sugar
  • ¼ cup tomato paste
  • 1½ Tbsp. paprika
  • 2 Tbsp. gluten-free Worcestershire sauce
  • 2 Tbsp. gluten-free prepared mustard
  • 4 cloves minced garlic
  • 1½ tsp. ground black pepper
  • 3 lbs. fresh boneless pork roast, cut into 3 pieces
  • 2 packages gluten-free Three Bakers Whole Grain Hamburger Buns

Creamy Coleslaw

  • ½ cup gluten-free mayonnaise
  • 1 Tbsp. apple cider vinegar
  • 1½  tsp. sugar
  • Coarse salt and ground pepper, to taste
  • ½ small green cabbage, thinly sliced (about 5 cups)
  • ¼ small red cabbage, thinly sliced (about 3 cups)


Directions:

  1. In a slow cooker, stir together onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, garlic and pepper. Add pork to sauce mixture in crock, turning to coat well with sauce. Cover slow cooker with lid and cook on low setting for 8 to 10 hours or until pork is very tender.
  2. Transfer pork to a large bowl or rimmed platter. Pull pork into shreds with 2 forks, discarding any fat that needs to be removed. Return shredded pork to slow cooker and toss with thickened sauce to combine.
  3. Make creamy coleslaw: In a bowl, mix together mayonnaise, vinegar, sugar, salt and pepper. Add sliced cabbage. Mix cabbage with sauce until well combined.
  4. Assemble sandwiches: Spoon pulled pork onto the bottom half of the Three Bakers Whole Grain Hamburger Buns. Top with a scoop of coleslaw and the bun tops. Serve remaining coleslaw on the side.
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Grilled Shrimp Tacos

 

Courtesy of Rudi's Gluten-Free Bakery

 

 

Makes 4 servings.

Ingredients:

  • 1 package Rudi’s Gluten-Free Bakery™ Plain Tortillas
  • 1 lb. shrimp, peeled and deveined
  • 1 lime
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1 clove garlic, chopped
  • 3 cups shredded green and purple cabbage
  • 2 Tbsp. canola oil
  • 1 Tbsp. olive oil
  • Fresh cilantro
  • Salt and pepper to taste
  • ¼ cup mayonnaise
  • ¼ cup milk
  • ½ tsp. vinegar
  • 1 tsp. sugar
  • ¼ tsp. salt
  • ¼ tsp. cayenne pepper​

Directions:

  1. In a large mixing bowl, combine mayonnaise, vinegar, salt, sugar and cayenne pepper. Add in shredded cabbage and toss together. Refrigerate for at least 30 minutes.
  2. In a gallon-sized plastic bag, combine shrimp, olive oil, cumin and chili powder. Coat well and allow to marinate at least 30 minutes.
  3. Heat canola oil in a large skillet on medium heat. Add minced garlic and allow to cook about 1 minute.
  4. Add shrimp to skillet and cook about 4-5 minutes or until completely opaque, remove from heat and let cool.
  5. Layer shrimp and cabbage slaw on gluten-free tortilla and garnish with cilantro and squeeze of lime juice.
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Thai Eggplant Stir-Fry

Courtesy of Crunchmaster

 

Ingredients:

  • 1 cup coarsely ground Crunchmaster® Original Multi-Seed Crackers
  • 1 avocado, sliced
  • 1 Tbsp. olive oil
  • 1 tsp. mustard seeds
  • 1 tsp. cumin seeds
  • 2-3 green chilies, chopped
  • 2-3 cloves of garlic, chopped
  • 1 Tbsp. fresh grated ginger
  • 1 large onion, finely sliced
  • ½ tsp. turmeric powder
  • 1 lb. round green Thai eggplant, sliced
  • Lemon juice to taste

Directions:

  1. Heat olive oil in a large pan. When it becomes hot, add mustard and cumin seeds.
  2. Next, add green chilies, garlic, ginger, onion and turmeric powder. Fry for 1 minute.
  3. Add eggplant and salt. Stir continuously on high heat for 2 minutes.
  4. Finally, add lemon juice and coarsely ground Crunchmaster® Crackers. Immediately remove from heat.
  5. Let the stir fry cool for a while. Add sliced avocado before serving. For a spicier dish, feel free to add 1 tsp. of red chili powder.
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