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Gluten-Free Recipes


Gluten-Free Recipes for Drinks

Hot Chocolatey Cocoa

Courtesy of Enjoy Life

 

 

 

Makes 2 – 6 oz. cups 

Ingredients: 

Directions: 

Microwave Directions:

  1. Mix all ingredients.
  2. Heat in microwave for 30 second, stir. Continue heating and stirring until boiling.
  3. Let cool to your desired temperature and enjoy.

Stovetop Directions:

  1. Mix all ingredients.
  2. Stir constantly, heat over medium/low heat until boiling.
  3. Let cool to your desired temperature and enjoy.

Optional Recipe Variation: Top with marshmallows or whip-cream. If you love chocolate, dribble a few Mini Chips on top for an extra chocolatey taste!

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Tags: Drinks, Dessert, Vegetarian, Vegan, Dairy-Free, For Kids, Holiday

John Scharffenberger’s Classic Drinking Chocolate

 

Courtesy of Scharffen Berger

 

 

drinking chocolate

Serves 6 to 12

This can be made up to 3 days ahead and refrigerated, but if you use the spices, keep in mind their flavor intensifies over time.

Ingredients:

  • 2-1/2 cups whole milk
  • 4 oz. SCHARFFEN BERGER 99% Cacao Unsweetened Chocolate, coarsely chopped
  • 1/3 cup granulated sugar
  • 1-1/2 tsp. pure vanilla extract
  • 3/4 tsp. ground cinnamon (optional)
  • 1/8 tsp. cayenne pepper (optional)

Directions:

  1. Heat the milk in a medium saucepan over medium heat until it is hot to the touch. Whisk in the chocolate and sugar and continue whisking for 1 to 2 minutes until the sugar has dissolved. Whisk in the vanilla and the cinnamon and cayenne, if using. Reduce the heat to low. The chocolate may be made ahead; it will thicken as it sits.
  2. Serve in demitasse cups or mugs depending on desired portion.

Note: For foamy hot chocolate, mix with an immersion blender just before serving. Or make hot chocolate ahead and reheat and froth it with the steam wand of an espresso machine. Or, top individual servings with frothed milk.

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Tags: Drinks, Dessert, For Kids

Coconut Almond Hot Mocha

thai kitchen logo

Courtesy of Thai Kitchen
 

hot mocha

Prep Time:  5 minutes
Makes 7 (1-cup) servings.

Ingredients:

  • 1 can Thai Kitchen Coconut Milk
  • 4 oz. gluten-free semi-sweet baking chocolate, chopped
  • 1/2 cup sugar
  • 1 tsp. gluten-free vanilla extract
  • 1/4 to 1/2 tsp. almond extract
  • 5 cups hot brewed coffee
  • Gluten-free whipped cream and chocolate curls (optional)

Directions:

  1. Microwave coconut milk, chocolate and sugar in medium microwavable bowl on high 2 to 3 minutes or until heated through. Stir until chocolate is completely melted and mixture is smooth. Stir in extracts.
  2. Stir into hot brewed coffee. Pour into serving cups. Top with whipped cream and chocolate curls, if desired.

Want more Thai Kitchen recipes?  Stay tuned for details on a free downloadable eCookbook!

 

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Tags: Drinks, For Kids

Strawberry Smoothie

Thai Kitchen logo

Courtesy of Thai Kitchen



Prep Time: 10 minutes
Makes 2 (1-cup) servings.

Ingredients:

  • 2 cups frozen whole strawberries
  • 2/3 cup Thai Kitchen Coconut Milk
  • 5 Tbsp. agave nectar or honey
  • 2 Tbsp. lemon juice

Directions:

  1. Place all ingredients in blender container. Cover.
     
  2. Blend on high speed until smooth. Serve immediately.

Thai Kitchen Alternative:

For a mango smoothie, prepare as directed, using 2 cups frozen mango chunks in place of the strawberries.

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Tags: Drinks, Vegetarian, Vegan, Dairy-Free, For Kids

Green Tea Latte

From Alyssa Rimmer of Queen of Quinoa

Green Tea Latte

Ingredients:

  • 1 bag of green tea
  • ½ cup almond milk
  • Boiling water
  • Ground ginger
  • Stevia/honey (for sweetness)

Directions:

  1. Fill a mug â…” of the way full with boiling water. Add the tea bag and steep for 5 minutes.
     
  2. Meanwhile, warm the milk in a milk frother, until hot to the touch. Add the milk to the green tea, stir in sweetener and top with foam.
     
  3. Sprinkle with ground ginger.
     
  4. Serve immediately.
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Tags: Drinks

Coconut Eggnog

Thai Kitchen Logo

Courtesy of Thai Kitchen

Thai Kitchen Coconut Eggnog

Ingredients:

  • 6 egg yolks
  • 6 Tbsp. sugar
  • 4 cups Thai Kitchen Coconut Milk, divided
  • 1/2 cup brandy or rum, or to taste
  • 1 cup heavy cream
  • Whipped cream (optional)
  • Ground nutmeg

Directions:

  1. Mix egg yolks and sugar in medium saucepan with wire whisk until well blended. Add 2 cups of the coconut milk; mix well. Cook on medium-low heat until mixture reaches 140°F to 145°F, stirring constantly. The mixture will thicken and coat the back of a spoon.
     
  2. Remove from heat. Add remaining 2 cups coconut milk; mix well.
     
  3. Refrigerate until chilled. Add brandy or rum to taste. Serve eggnog in a festive bowl. Top with whipped cream, if desired. Sprinkle with nutmeg.
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Tags: Drinks

Strawberry Coconut Smoothie

Thai Kitchen logo

 

Courtesy of Thai Kitchen

 Gluten-Free Strawberry Coconut Smoothie 

Ingredients:

  • 2 cups frozen whole strawberries
  • 2/3 cup Thai Kitchen Coconut Milk
  • 6 tablespoons agave nectar
  • 3 tablespoons lemon juice

Directions:

1. Place all ingredients in blender container; cover. Blend on high speed until smooth.

2. Pour into tall glasses. Serve immediately.

Mango Smoothie: Prepare as directed, using 2 cups frozen mango chunks in place of the strawberries.

Nutrition Information Per Serving: 410 Calories, Fat 14g, Protein 1g, Carbohydrates 70g, Cholesterol 0mg, Sodium 28mg, Fiber 2g

To learn more about coconut milk, including 4 other ways to incorporate this ingredient into your gluten-free cooking: 1 Ingredient, 5 Ways

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Tags: Drinks, Dessert

Thai Iced Tea

Thai Kitchen logo

 

Courtesy of Thai Kitchen
 

 

Ingredients:Thai Iced Tea

  • 6 black tea bags
  • 4 cups boiling water
  • 1/2 cup sweetened condensed milk
  • 3 tablespoons sugar (optional)
  • Crushed ice or ice cubes

Directions:

1. Steep tea bags in boiling water 3 to 5 minutes. Stir in condensed milk and sugar until dissolved.

2. To serve, pour into tall glasses filled with crushed ice or ice cubes. Drizzle with additional condensed milk, if desired.  

For more Asian-inspired gluten-free recipes: Thai Kitchen Gluten-Free Recipe Box

Are you in college or heading there soon?

See NFCA's brand new resource: Gluten-Free in College

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Tags: Drinks

Banana Coconut Smoothie

Thai Kitchen logo

 


Courtesy of Thai Kitchen


Serves 2.

Ingredients:Gluten-Free Banana Smoothie

  • 1 ripe banana, sliced
  • 1/2 cup Thai Kitchen Coconut Milk
  • 1/2 cup ice cubes
  • 1/2 cup pineapple or orange juice

Directions:

1. PLACE all ingredients in blender container; cover. Blend on high speed until smooth.

2. POUR into tall glasses. Serve immediately.

*For more gluten-free, Asian-inspired meals, visit Thai Kitchen's Gluten-Free Recipe Box.

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Tags: Drinks, Dessert

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