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Gluten-Free Recipes


Gluten-Free Recipes for Dinner

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

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

One Pan Robust Italian Chicken Sausage and Veggies

Recipe courtesy of Boar's Head

Gluten-Free One Pan Robust Italian Chicken Sausage and Veggies

Ingredients:

  • 2 cups baby carrots, havled
  • 2 cups baby red potatoes, havled
  • 1 whole zucchini, sliced
  • 2 whole red bell peppers, large diced
  • 1 cup asparagus stalks, sliced in thirds
  • 1.5 cups broccoli florets
  • 1 package Robust Italian All Natural* Chicken Sausage, sliced on the bias
  • 1/2 Tbsp dried basil
  • 1/2 Tbsp dried oregano
  • 1/2 Tbsp dried parsley
  • 1/2 Tbsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried thyme
  • 1/2 cup Boar's Head Parmesan Cheese, grated
  • 4.5 Tbsp olive oil

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Pour all the veggies and chicken sausage on sheet pan.
  3. In a small bowl combine all of the seasonings with the olive oil. Stir to combine.
  4. Pour the seasoning & oil mixture on top of the veggies and chicken sausage and thoroughly toss to coat.
  5. Roast for 15 minutes. Remove and toss the veggies & chicken sausage to ensure even cooking.
  6. Return to the oven for another 10-20 minutes or until veggies are browned and tender.
  7. Remove and top with freshly grated Parmesan cheese and fresh parsley.
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Tags: Dinner

Boneless Stuffed Turkey Breast

Instead of whole turkey for Thanksgiving, try this stuffed turkey breast recipe for a delicious gluten-free twist on Turkey-Day...

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

For my wedding, my father and I boned and stuffed five 30-pound turkeys. It’s actually easier to bone and stuff a turkey than a chicken. I’ve also made the ‘turducken’ - boned turkey, stuffed with boned chicken, duck and stuffing. Fun to do...once.

Instead of whole turkey for Thanksgiving, or just for less people, you can stuff a boneless turkey breast and cook it the day before. This takes much less time and stress than whole turkey. Then, you can also cook turkey legs and thighs in slow cooker or braise in oven to melting tenderness. Chilled, the stuffed, boneless turkey slices easily and can be reheated in gravy. It’s also excellent cold with salads.

Gluten-Free Boneless Stuffed Turkey Breast

Ingredients:

  • fresh or thawed, 7 lb hotel style breast, remove both breasts, or get butcher department to remove for you.
  • 2 cups gluten-free chicken stock
  • ¼ c sherry or wine – optional
  • Gluten-free cornstarch to thicken
  • 4 slices of gluten-free Oscar Meyer Center cut bacon or Jones Dairy Farm bacon, scissored into small strips
  • 1 small to medium onion, peeled and finely chopped
  • 1 Gala, Fuji or Braeburn apple, peeled, cored and finely chopped – like shredded cheese
  • 1 tablespoon unsalted butter
  • 1 clove garlic, peeled and finely crushed
  • ½ c craisins - optional
  • ½ c chopped pecans - optional
  • 1 tsp dried thyme
  • 2 tsp dried sage, 'rubbed' into small pieces – buy fresh in store in advance of Thanksgiving, and gently dry in oven or microwave. Store in glass jar.
  • ½ c fresh parsley, chopped
  • pepper
  • Gluten-free corn muffins, to total about 10-12 oz in weight broken into small pieces. Or make homemade gluten-free cornbread.

Directions:

1. Place bacon, onion, apple, garlic and butter in a microwave safe 6-8 cup jug  (I use pyrex/anchor hocking jugs) and cook in the microwave for a few minutes until bacon is giving up its fat and onion and apple are soft.

2. Add craisins and stir well so they start absorbing juices and plumping up.

3. Stir in herbs and freshly ground pepper, pecans. I personally don’t add salt since both bacon and corn muffins contain salt.

4. Mix in gluten-free corn muffins. I prefer the corn muffins to be broken into really small pieces not left as chunks.

5. Place the turkey breast on a chopping board. If the skin was left on, carefully remove it and retain. Cut breast in half lengthwise, almost all the way through and open the breast up like opening a book.

6. Place a sheet of plastic wrap on top and bottom of the meat and pound the meat as flat as you can without tearing.  If you bought turkey tenderloin, pound it flat. Or make individual portions or use boneless chicken breasts.

7. Remove top sheet of plastic wrap and spread stuffing out over all of the breast almost to the edges and use the bottom sheet of plastic wrap to help you roll the breast up like a jelly roll. Don't roll the plastic wrap inside the meat. I spear the breast with about 4 short stainless steel skewers to hold it together – available in grocery store. Don't use toothpicks, the wood swells and is difficult to remove.

8. Place the breast/s in roasting pan or large skillet, cover with retained skin if you have it and pour stock and sherry over meat.  Cover with foil or lid and bake in a preheated 350* oven, basting every 20 minutes for about 1+1/4 hours, but check at 45 minutes and again at one hour. Cooking time depends on coldness of meat going into oven, size of breast, oven temperature.  Check the temperature of the inside of the meat with an instant read thermometer.  It should read about 155/160*.  Remove from oven and allow to stand  and firm up, temperature will continue to rise.  Overcooking will make the meat very dry.

9. Thicken the juices and pour over slices of turkey. Reheat slices of cold turkey in the gravy the next day. Serve carved very thin as part of a cold buffet

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Tags: Dinner, Thanksgiving, Holiday

Mexican Salad

Spice up your lettuce with this delicious gluten-free spicy Mexican Salad...

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

The key to this zesty recipe is the pepper jelly.  There are quite a few varieties of pepper jelly on the market. You can also make your own pepper jelly by following the directions for pepper jelly in a packet of Certo pectin. Obviously there is a difference in both taste and heat between individual brands, so use half the stated quantity of pepper jelly to start with and then add more to your individual taste. Even if you used exactly the same pepper jelly as I did, your taste could want more or less heat. Also realize that the vinaigrette tasted on a spoon will taste far hotter than once it is mixed with a salad. The sweetness of the jelly mellows the vinaigrette and makes a vinaigrette with a sweet spicy but mild kick. Just enough to realize the heat without your nose running and lips tingling madly.

Gluten-Free Mexican Salad

Ingredients:

Vinaigrette:

  • 2 tbsp (30ml) gluten-free hot pepper jelly placed in small microwave safe bowl and melted in microwave 10-20 seconds. I like to clean, sterilize and reuse jam jars for these sauces as you can see what’s in them in the fridge. I buy Trappist Hot pepper jelly.
  • 1 tsp (5 ml) honey
  • Zest of 1/4 lime
  • 2 tbsp (30 ml) fresh lime juice - about ½ to 1 lime. Half of a lime can produce only about 1+1/2 tablespoons of juice, you need to add more to total 2 tablespoons. The extra little bit of lime does make a difference in taste for me. 
  • ½ teaspoon salt (or more or less to taste)
  • freshly ground pepper to taste
  • 1/2 cup avocado oil (120 ml)
  • 2 teaspoons (10ml) Koops Arizona heat mustard, labeled gluten-free
  • green of 2 green onions
  • about 2 tablespoons of fresh parsley and/or cilantro

Salad:

  • Deliberately leftover, 2 corn on the cob, roasted or bbq'd and niblets cut from cob
  • Shredded romaine or other lettuce, enough for 4 people
  • Tomatoes, either large cut up, or small grape or cherry
  • 1 ripe avocado, halved, depitted and cut into small dice
  • Mexican cheese of your choice, shredded or crumbled
  • Gluten-free salsa of your choice for heat
  • ½ red pepper deseeded and cut into ½” dice - optional
  • ½ c cooked chick peas - optional
  • fresh cilantro chopped - optional
  • Whatever other salad ingredients you personally like
  • Tortillas – I like the crunch of Tostitos, labeled gluten-free, crushed a little
  • I got real lobster salad at the market – that was fabulous, but salad shrimp, cooked chicken, spicy sausage, pulled pork without sauce. Or an egg and it can be vegetarian

Directions:

1. Mix all vinaigrette ingredients together, lightly pulse with immersion blender to chop herbs and also thickens vinaigrette and leave for about 1 hour for flavors to blend together.

2. On individual plates or one large platter, attractively arrange lettuce and top with circles of tomatoes, avocado, red pepper and any other salad ingredients you think would be suitable. Top with crushed chips just before serving.

3. You can also leave shrimp, chicken, in 1/4 c vinaigrette for an hour to absorb flavor. Then pour shrimp, chicken and vinaigrette on top of salad.

Vinaigrette keeps in fridge for several days.  If you used olive oil it will appear solidified, like melted butter chilled.

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Tags: Lunch, Dinner, Appetizers/Snacks, Vegetarian

Colby Jack Cheese Quesadilla

From Cindy Gordon of Vegetarian Mamma

When it comes to eating gluten-free, we need to make sure that the food we are putting into our bodies is indeed gluten-free. When it comes to cheese, you do need to be cautious. Love deli cheese? You have to be cautious of cross contamination from the cheese slicer in the deli. If you want to be safe and not worry, you need to search out Boar’s Head Cheese.

Boar’s Head is a family owned business that started in New York City over 110 years ago. Frank Brunckhorst founded the company out of his dissatisfaction with the quality of deli meats available at the time. He set out to create a brand that focused on quality meat, and started the line of deli meats, cheeses, and condiments that we still enjoy today. Boar’s Head prides themselves as being master craftsmen in their industry, and skilled artisans in the art of meat and cheese making. They hold themselves to high standards of quality, use only the finest ingredients, and their entire product line is gluten-free.

Boar’s Head offers 25 varieties of cheese, in styles from all over the world. You can find Vermont cheddar, Danish blue cheese, Swiss cheeses, French goat cheese, and more at your local deli. Boar’s Head has 6 varieties of Gouda cheese, fresh mozzarella, and two varieties of hard Italian cheese as well.

Boar’s Head Cheese is delicious enough to eat as a stand-alone item or on your favorite sandwich. We recently created a delicious and quick lunch option that uses Boar’s Head Cheese.

Lunch time on the weekends is hectic around my house. There always seems to be something going on. We rely on Boar’s Head to provide us with delicious tasting gluten-free cheese. Our latest creation was a quesadilla.

For this quesadilla we used the Colby Jack cheese from Boar’s Head. Colby Jack is a tasty mixture of Colby and Monterey Jack cheeses. It is a semi soft cheese that is sold in many shapes. For our quesadilla, we used the Coby Jack cheese slices.

Boar's Head Colby Jack Cheese Quesadilla 

Ingredients:

  • 1 gluten-free soft tortilla shell
  • ½ cup pinto beans, smashed
  • 2 slices of Boar’s Head Colby Jack Cheese
  • optional garnish: Sour Cream, Guacamole, Salsa, Cilantro, Green Onions

Directions:

  1. In a medium skillet over medium heat, warm the soft tortilla shell.
  2. Place one slice of Boar’s Head Colby Jack cheese on half of the tortilla.
  3. Next, layer the smashed beans on top of the cheese slice.
  4. Place the remaining Colby Jack cheese slice on top of the smashed beans.
  5. Fold the tortilla in half. Warm each side to a golden brown or until the cheese melts.
  6. Garnish with your favorite extras such as sour cream, guacamole, salsa, cilantro or green onions.

ENJOY!

Boar’s Head Cheese is a great option for my family. We love that the cheese slices come in resealable containers. This works out very well for my family. The cheese stays fresh and protected in the containers.

Check out the full selection on their website, you’re sure to find your favorite.

Guest Author, Cindy Gordon, is the owner and writer behind VegetarianMamma.com  Cindy shares recipes that are gluten-free and vegetarian on her site.  Her site also shares insight to her gluten-free travel experiences and provides tips on where to safely travel while gluten-free.

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Tags: Lunch, Dinner, Vegetarian, For Kids
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