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Gluten-Free Recipes


Gluten-Free Recipes for Lunch

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

Tomato and Red Pepper Soup with Cracker Melts

Courtesy of Crunchmaster 

Gluten-Free Creamy Tomato and Roasted Red Pepper Soup with Cheddar Cracker Melts

Ingredients:

  • 24 Crunchmaster® Tuscan Peasant Fire Roasted Tomato Basil Crackers
  • 1 onion, chopped
  • 1 carrot, chopped
  • 3 cloves garlic, chopped
  • 2 bay leaves
  • 2 tbsp finely chopped fresh chives, divided
  • 1 cup chopped prepared roasted red peppers
  • 3/4 cup shredded Cheddar cheese
  • 1/3 cup 35% heavy cream
  • 1 tsp cider vinegar
  • 2 tbsp olive oil
  • 1 tsp salt, divided
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • Pinch chili flakes
  • 1 can (28 oz) no-salt added diced tomatoes
  • 4 cups organic no-salt added vegetable broth

Directions:

  1. Heat oil in Dutch oven or large saucepan set over medium heat; cook onion, carrot, garlic, 1/2 tsp salt, pepper, paprika and chili flakes for about 5 minutes or until vegetables are slightly softened.
  2. Stir in broth, tomatoes, roasted peppers and bay leaves; bring to boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until vegetables are tender. Discard bay leaves. Let cool slightly. Transfer to blender; purée in batches until smooth. Stir in cream, remaining salt, half of the chives and vinegar.
  3. Cheddar Cracker Melts: Meanwhile, preheat broiler to high and position rack in center of oven. Arrange crackers on parchment paper–lined baking sheet. Sprinkle with cheese. Broil for 1 to 2 minutes or until cheese is melted.
  4. Divide soup among 6 bowls. Sprinkle with remaining chives and serve with Cheddar Cracker Melts.

Tip: Use mild, medium or aged Cheddar, or substitute smoked mozzarella if desired.

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Tags: Lunch, Soups/Stews, Vegetarian

Mini Quiches

 Courtesy of Crunchmaster

Gluten-Free Mini Quiches

Makes 24 mini quiches

Ingredients:

  • 1 ¼ cups finely crushed Crunchmaster® Rosemary & Olive Oil Multi-Seed Crackers
  • Gluten-free non-stick cooking spray
  • ½ tsp. salt
  • ½ tsp. black pepper
  • ¼ tsp. grated fresh nutmeg
  • 6 tbsp. unsalted butter, melted
  • 1 cup shredded sharp cheddar cheese
  • 1 cup milk
  • Oils & Vinegars
  • 2 tbsp. olive oil
  • 1 cup finely chopped onion
  • 1 – 10 ounce package frozen spinach, thawed
  • 1 roasted red pepper, cut into 48 small slivers
  • 2 large eggs

Directions:

  1. Preheat oven to 350 degrees. Spray a min muffin pan (24 tins) with non-stick cooking spray.
  2. Combine the cracker crumbs and melted butter. Divide crumb mixture among the prepared mini muffin cups and press down firmly. Bake for 7 – 8 minutes. Remove from oven and set aside.
  3. In a large skillet over medium heat, heat the oil and add the chopped onion. Cook the onions until very soft and starting to brown, about 10 minutes, stirring occasionally. Squeeze all the liquid out of the spinach, add to the onions along with the salt, pepper and nutmeg and cook, stirring, for 30 seconds. Divide the mixture evenly on the cracker crumbs. Divide the shredded cheese on top of the spinach mixture.
  4. Whisk the eggs and milk together and spoon into the muffin cups; do not fill all the way. Top with the roasted red pepper slivers and bake until set and browned, about 20 minutes.
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Tags: Breakfast, Lunch, Appetizers/Snacks, Vegetarian, For Kids, Thanksgiving, Holiday
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