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Gluten-Free Recipes


Gluten-Free Recipes for Lunch

Raspberry Wine Glazed Ham

A delicious gluten-free main dish that's perfect for Easter

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

 

This recipe (originally from Lithuanian Heritage magazine) would have been made with one of the hams, bone in, really thick layer of fat and skin and selling for about 79c/lb, versus the very expensive (and yes, delicious) spiral cut ham ($10/lb) from that chain that sells fancy hams. At my last Lithuanian cooking demo in March with an Easter menu, I was saying how my father and then I, would soak one of these cheaper hams for 24 hours, drain, fresh water and cook, then drain and finish in oven. This used to be the only type of ham that was available. One of the ladies said her mother always did it that way, so did she until her husband asked her why and she really didn’t know. To get rid of excess salt--she and her husband were happy to get a sensible answer.
 

Last year I bought for the first time, Carando labeled gluten-free, sliced, spiral boneless brown sugar and spice ham. $2.99 or $3.99 per lb, at my local Market Basket with long refrigerated shelf life. Remove red foil cover, then netting. Hold plastic vacuum wrapped ham over sink, cut open, drain off juices and then I put it in large ziploc bag on a dinner plate in fridge. I find that if you separate the spiral slices and immerse them in raspberry wine glaze and refrigerate for 1-2 days, they really absorb flavor of raspberry, wine and butter. Then gently reheat in sauce to serve. The ham darkens in color, remember raspberry glaze will stain white tablecloth.


Gluten-Free Raspberry Wine Glazed Ham

Ingredients: 

  • ¼ cup dry white wine or sherry – I used Fetzer Gewűrtztraminer
  • 1 tablespoon lemon juice
  • 2 teaspoons gf cornstarch
  • 1/3 cup seedless raspberry jam _ I use Trappist, ~$3 for 12 oz jar in my local store -Market Basket.
  • 1 tablespoon butter

Elsbeth, a German lady from my Lithuanian cooking demos, suggested adding 3 crushed Juniper berries (I buy juniper berries from Penzey’s –Nationwide mail order or stores)  and one whole clove to deepen flavor as you make glaze, just remove them as you serve.
 

Roughly three times quantity, so more glaze for soaking slices of spiral cut, rather than glazing whole ham:

  • jar of seedless raspberry jam
  • 2 oz butter, I actually used a 4 oz stick last time.
  • 3/4 c wine
  • ¼ c lemon juice – ~1 lemon, genuine lemon please, not the bottled stuff.

Directions:

1. Preheat oven to 325*.  Place whole boneless spiral ham in deep serving dish, If you are leaving the spiral ham whole.

2. In a small saucepan, blend wine and lemon juice with cornstarch.

3. Add about half the jam.  Cook and stir until thickened and bubbly.  Stir in the remaining jam and butter. Heat and stir until butter and jam are melted.

4. Brush ham with the raspberry glaze. Bake in 325 * oven until glaze is bubbling and browning without burning- 15-30 minutes. Check internal temperature of ham. It needs to be cooked or reheated to 140*.  Spoon any remaining glaze over ham. With a spiral cut ham left whole, you can ‘persuade’ the glaze to drizzle down between slices.

Remove from oven, let stand 15 minutes before serving.  You can really taste the butter so don’t leave it out. Or just gently reheat the slices in glaze/sauce.
 

Or
 

1. Drain soaked raw ham, cover with fresh water, gradually bring to a boil, reduce heat to simmer and cook for about 1-2 hours, timing from when the water boils (which could take almost an hour).  This helps remove more salt (there seems to be more salt in cheaper cuts) and keeps ham moister during cooking, rather than drying out in oven. I normally only give the ham one hour in the oven to finish off with a glaze after simmering. With a fully cooked ham, I still prefer to soak it, change water and simmer for about 45 minutes, then finish with the glaze.

 
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Tags: Lunch, Dinner, Holiday

Cucumber, Smoked Salmon and Sweet Mustard Dill Sauce

An easy to make, yet elegant looking appetizer

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

I love good smoked salmon and served it at our wedding and our son’s christening on Irish soda bread. It makes for an easy appetizer, that's elegant looking, can be made in advance, and is very very popular. The sauce is a variation on the sweet mustard dill sauce that is served with gravlax cured salmon. Gravlax is delicious, not easily available to buy, and normally expensive, so I make the sauce and serve it with regular imported smoked salmon from Costco or Ducktrap smoked salmon from Maine. Not lox salmon.

Directions:

  • 1 English cucumber, removed from plastic wrapping immediately you get home and refrigerated. I find cucumber goes moldy rapidly if left in tight plastic wrap. Wash cucumber, leave skin on and cut into 1/4-1/2 inch slices on a diagonal. Experiment and see what thickness you like best. Too thin and cucumber can’t hold weight of salmon and sauce.
  • Smoked Salmon 4-8 oz– as much as you want to buy or how much you love ‘em all. Open vacuum packed bag and use sharp knife to cut salmon in tic,tac,toe pattern as chopped salmon is easier to place on cucumber slice and easier to eat.

Top with small spoonful of sauce (recipe below), and finely chopped chives or fresh dill.

This is the proportions of ingredients I like for the sauce, everyone’s taste is different. Remember that every mustard can taste different, you might like more or less honey than I do, dill can be overpowering and bitter. It is always possible to add more of any ingredient, but not so easy to remove.

You could fold chopped smoked salmon into the mustard or sour cream sauce and put spoonfuls on cucumber and that’s easier to prepare.

Gluten-Free Cucumber, Smoked Salmon and Sweet Mustard Dill Sauce

Sauce Ingredients:

  • 1/3 c mayonnaise – I buy lite
  • 2 tsp honey Dijon mustard
  • and 2 tsps honey
  • 1 tbsp chopped fresh dill

Directions:

1. Mix together and refrigerate for a few hours to allow flavors to blend. Add a bit of water to thin if necessary. If you only have regular Dijon, then you will need to add more honey to taste. Honey mellows the mustard so the flavor doesn’t overpower the cucumber and smoked salmon.

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Tags: Lunch, Appetizers/Snacks

Blackened Chicken with Grilled Peaches

Courtesy of Crunchmaster 

Gluten-Free Blackened Chicken with Grilled Peaches

Ingredients:

  • 1 Cup Crunchmater® Multi-Seed Rosemary & Olive Oil Crackers, ground
  • 4 Fresh peaches, sliced
  • 1 Large apple, chopped
  • 1 Head bibb lettuce, torn
  • 4 Skinless chicken breasts
  • 1 tsp. Paprika
  • 1 tbsp. Ground pepper
  • 1 1/2 tsp. Sea Salt
  • 1/4 tsp. Cayenne pepper
  • 1 tsp. Dried thyme
  • 1 tbsp. Olive Oil, plus more for grill grates

Directions:

  1. Heat grill to medium-high heat; brush with olive oil. In a bowl, combine 1 Tbsp. olive oil, paprika, pepper, sea salt, cayenne, thyme and Crunchmaster® Crackers; rub olive oil mixture onto chicken and peaches.
  2. Grill chicken breasts and peaches for 4 minutes each, then flip and cook for another 4-6 minutes or until chicken is no longer pink inside and peaches have grill marks.
  3. Transfer to a serving platter; serve chicken atop a bed of Bibb lettuce with chopped apples and grilled peaches.
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Tags: Lunch, Dinner

Quinoa Cilantro Taco Salad

Courtesy of Crunchmaster 

Gluten-Free Quinoa Cilantro Taco Salad

Ingredients:

  • 1 cup Crunchmaster® Roasted Garlic Multi-Seed Crackers, crushed
  • 2 tbsp Olive oil
  • 1 tsp Apple cider vinegar
  • 1 tsp Cumin
  • ½ tsp Chili powder
  • ¼ tsp Sea salt
  • 2 tbsp Poppy seeds
  • 1/3 cup Sunflower seed
  • 1 cup Quinoa, cooked
  • 4 cups Mixed salad greens
  • 5 Fresh chives
  • ½ cup Cabbage, shredded
  • 6 Cherry tomatoes
  • 1 Medium red onion, sliced
  • ½ cup Fresh cilantro, finely chopped
  • 2 tbsp Fresh parsley, finely chopped
  • 1 Medium carrot, cut into matchsticks
  • 1 Ripe avocado, peeled, pitted and sliced
  • 1 Papaya, cut into 1/4-inch slices
  • 1 cup Shredded mozzarella cheese

Directions:

  1. Combine olive oil, apple cider vinegar, cumin, chili powder, sea salt, poppy seeds and quinoa in a large mixing bowl; gently toss to combine.
  2. In a large serving bowl, add mixed salad greens; top with quinoa mixture.  Add crushed Crunchmaster® Crackers and remaining ingredients; mix well.
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Tags: Lunch, Dinner, Vegetarian, For Kids

Gorgonzola Cheese and Apple Salad

Gorgonzola Cheese and Apple Salad is a crowd pleasing salad that will keep your dinner guests asking for more. This salad is a delicious gluten-free and vegetarian option for your next Sunday Supper.

From Cindy Gordon of Vegetarian Mamma

This post is sponsored by Boar’s Head and Beyond Celiac.

This particular salad is an adaptation from a recipe that I found on the Boar’s Head website. You can find the original recipe here.

The original recipe called for goat cheese, which I do love but I love pairing apples with gorgonzola.  I also removed the almonds from the original recipe, since a family member has an almond allergy.

The cheese in this recipe plays a pretty important role. The cheese provides the predominant flavor in this recipe.

Not only does it provide a delicious flavor but it also provides a creamy texture. This salad is full of delicious textures!

We chose Boar’s Head cheese for this recipe because not only is the cheese tasty but it is gluten-free.  Since 1905 ,the Boar’s Head brand, has been a family business providing top quality products.

Boar’s Head brand is relentless about quality. If a product does not live up to their high standards, it does not carry their name. Their products are made from the finest ingredients.

What you need:

  • White wine vinegar
  • Honey
  • Apple
  • Fresh Basil
  • Baby Spinach
  • Arugula
  • Scallions
  • Boar's Head Gorgonzola cheese
  • Olive oil

CLICK HERE TO GET THE FULL GLUTEN-FREE RECIPE ON VEGETARIAN MAMMA

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Tags: Lunch, Dinner, Appetizers/Snacks, Vegetarian, Thanksgiving

Sweet Slice Ham with Cranberry Chutney

Courtesy of Boar's Head

This sweet and tangy cranberry chutney perfectly complements the rich flavor of our Sweet Slice Boneless Smoked Ham for an elegant dish worthy of any holiday gathering. 
Gluten-Free Sweet Slice Ham with Cranberry Chutney 

Ingredients: 

Directions:
  1. Heat the juice in a small saucepan and add the red wine vinegar.
  2. Add the dried cranberries, cover and let steep 15 to 20 minutes.
  3. Stir in the spices, onion sauce, and mustard. The chutney can be cut into smaller portions if desired.
  4. Serve slightly warm along with ham slices, or store in the fridge until ready to use.
 
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Tags: Lunch, Appetizers/Snacks, Side Dishes, Dairy-Free, Thanksgiving, Holiday

Back-to-School Pizza Bites

Courtesy of Crunchmaster 

Gluten-Free Back-to-School Pizza Bites

Ingredients:

  • 24 Crunchmaster® Vegetable Cheese Crisps Asiago
  • 1/3 cup shredded mozzarella cheese
  • 6 organic pepperoni slices, quartered
  • 2 tbsp prepared pizza sauce

Directions:

  1. Preheat oven to 400˚F. Arrange crackers in single layer on parchment paper–lined baking sheet.
  2. Dollop pizza sauce lightly onto each cracker. Top each with mozzarella and piece of pepperoni.
  3. Bake for 5 to 6 minutes or until cheese melts. Let stand for 1 minute.

Tip: Try a vegetarian version – top each cracker with sliced olives, mushrooms or fresh basil instead of pepperoni.

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Tags: Lunch, Appetizers/Snacks, For Kids

Crispy BBQ Chicken Wings

Courtesy of Crunchmaster

gluten free chicken wings recipeGluten-Free Crispy BBQ Chicken Wings
Makes roughly 30 chicken wings

Ingredients:

  • 2 x 4.5 oz. Bags of Crunchmaster® Multi-Grain Sea Salt Crackers
  • 4 lbs. Chicken wing drumettes
  • 1 Cup gluten free barbeque sauce, use divided
  • 1/2 Cup honey, use divided

Directions:

  1. Pour 3/4 cup of the barbeque sauce and 1/4 cup of the honey in a large plastic storage bag and mix. Add the chicken wings, close the bag and toss several times to coat the wings with the sauce. Let sit in the refrigerator for at least 30 minutes or up to 24 hours.
  2. Preheat oven to 450°F. Spray two baking sheets with gluten free, non-stick cooking spray.
  3. Grind the Crunchmaster® Multi-Grain Sea Salt Crackers in a food processor or blender to fine crumbs and pour onto a dinner plate. Remove a chicken wing from the marinade, roll in the cracker crumbs to coat and place on prepared baking sheet. Repeat with remaining chicken wings. Discard the marinade. Spray the tops of the wings lightly with gluten free, non-stick cooking spray. Bake for 25—30 minutes or until browned and cooked thoroughly (registering 165°F on an instant read thermometer inserted into the thickest part of the wing).
  4. Combine the remaining 1/4 cup barbeque sauce with the remaining 1/4 cup honey and serve with the wings for dipping.
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Tags: Lunch, Dinner, Appetizers/Snacks, Side Dishes, For Kids

White Bean Tostadas with Pistachio Sage Yogurt

Courtesy of Crunchmaster 

Gluten-Free White Bean Tostadas with Pistachio Sage Yogurt

Ingredients:

  • 1 cup Crunchmaster® Original Multi-Seed Crackers, crushed
  • 2 Fresh limes, halved
  • 1 can (15 oz) White beans, drained and rinsed
  • 1 pint Grape tomatoes, halved
  • 1 Avocado, peeled, pitted and sliced
  • 2 cups Mixed salad greens
  • 2 tbsp Freshly squeezed orange juice
  • 2 tbsp Fresh parsley, finely chopped
  • 1 tbsp Fresh orange zest
  • 3 Scallions, sliced into ¼ inch pieces
  • 3 tbsp Olive oil
  • ¼ tsp Sea salt
  • 1/6 tsp Freshly ground white pepper
  • 4 Corn tortillas
  • 1 cup Quinoa, cooked
  • Nuts & Seeds
  • ¼ cup Pistachios
  • 3 tsp Hummus
  • 2 tsp Salsa
  • Greek plain yogurt, for serving

Directions:

  1. Squeeze limes into a medium bowl; add scallions and 1 Tbsp. of oil, salt and pepper; toss to combine. Cover and place in the refrigerator to chill.
  2. Preheat oven to 475°F. Arrange tortillas on two baking sheets; brush both sides with remaining olive oil. Spread beans and quinoa over tortillas. Top with grape tomatoes, Crunchmaster® Crackers, avocado, salad greens, pistachios, orange juice, parsley and hummus. Bake until golden brown, approximately 10-12 minutes, rotating sheets halfway through.
  3. Remove from oven; top with salsa, orange zest chilled lime mixture and Greek yogurt.
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Tags: Lunch, Dinner, Vegetarian, For Kids

Crab Cakes with Creamy Cocktail Sauce

Courtesy of Crunchmaster 

Gluten-Free Crab Cakes with Creamy Cocktail Sauce

Ingredients:

  • 1 1/2 Cups of finely crushed Crunchmaster®Multi-Grain Sea Salt Crackers
  • 16 oz. Crab meat, picked over and flaked
  • 2 Large eggs, lightly beaten
  • 2 tbsp. unsalted butter
  • 1/4 Cup minced green onions, white and green parts
  • Juice of 1 lemon
  • Lemon wedges for serving
  • 1/2 Cup mayonnaise, use divided
  • Several dashes of hot sauce, use divided
  • 1/4 Cup cocktail sauce
  • 1/4 Cup Vegetable Oil
  • 1/4 tsp. Salt
  • 1/2 tsp. Pepper

Directions:

  1. Combine crabmeat with ¼ cup Crunchmaster® Multi-Grain Sea Salt Cracker crumbs, eggs, green onions, ¼ cup mayonnaise, lemon juice, 4 or 5 dashes of hot sauce, salt and pepper, mix well. Pour remaining cracker crumbs into a dinner plate or shallow bowl.
  2. Shape crab mixture into 12 cakes using ¼ cup mixture for each cake. Coat the crab cakes with cracker crumbs, lightly pressing the crumbs into the cakes. Place crab cakes on a plate, cover with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours.
  3. Heat oil and butter in a large skillet over medium heat until butter is melted. Cook the crab cakes in batches (do not overcrowd the pan) for 3 – 4 minutes per side or until golden brown on the bottom.

Sauce

  1. Whisk together the remaining ¼ cup mayonnaise with the cocktail sauce and 3 or 4 dashes of hot sauce.
  2. Serve the crab cakes with the creamy cocktail sauce and lemon wedges.
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Tags: Lunch, Dinner, Appetizers/Snacks
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