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Gluten-Free Recipes


Gluten-Free Recipes for Vegan

Eggplant Parmesan

Gluten-free eggplant parmesan is easy to make! This dish is baked, not fried! Dairy-free and vegan options too!

From Cindy Gordon of Vegetarian Mamma

Eggplant is actually one of my husband’s favorite food items. It is not something that I often use in my cooking. I need to get better about that.

But with this Gluten-free eggplant parmesan dish, I think I’ll be using it a whole lot more!

It is recipe time! I can’t wait to give you this SUPER easy recipe! It is literally one of the BEST things we’ve made and eaten in this house!

Ingredients:

  • 1 box (8 oz) of Explore Cuisine, Organic Chickpea Spaghetti
  • 2 cup of your favorite marinara sauce
  • 1 medium eggplant
  • 2 eggs
  • 1.5 cups gluten-free panko crumbs
  • ⅓ c parmesan cheese (optional)
  • 1 T Italian Seasoning
  • 1 cup mozzarella cheese, shredded
  • fresh basil and cilantro

GET THE FULL GLUTEN-FREE RECIPE ON VEGETARIAN MAMMA

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Tags: Dinner, Vegetarian, Vegan, Dairy-Free

Eggless Nog Pancakes

Courtesy of Enjoy Life

 

 

 

Ingredients: 

Eggless Nog:

  • 1 ¾ C. dairy-free milk
  • 3 T. maple syrup
  • 2 T. tapioca starch
  • 1 t. vanilla
  • ½ t. nutmeg
  • 1/8 t. cinnamon

Pancakes:

Directions:

  • Bring 1¼ C. milk and maple syrup to a simmer on the stove. In a small bowl, whisk together the remaining ½ C. milk with the tapioca starch, vanilla, nutmeg and cinnamon.
  • Add to the warmed milk and whisk to combine. Simmer 3-4 minutes until thickened. Remove from heat.
  • When ready to make the pancakes, mix together the Enjoy Life Foods Pancake & Waffle Mix, oil and the Eggless Nog.
  • Heat a nonstick griddle and lightly grease. Use a ¼ C. measuring cup to pour batter onto heated griddle. Cook 30 seconds to 1 minute per side until lightly golden brown.
  • ENJOY!
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Tags: Breakfast, Vegetarian, Vegan, Dairy-Free, For Kids, Holiday

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

Whipped Gingerbread Spice Butternut Squash

Courtesy of Enjoy Life

 

 

 

Serves 4 as a side 

Ingredients:

  • 2-pound butternut squash
  • 2 T. melted vegan margarine
  • 2 T. favorite dairy-free milk
  • 1 T. maple syrup
  • ½ t. salt
  • olive oil, for coating squash

Gingerbread Spice Crumble

Directions:

  1. Preheat oven to 350˚F and line a small tray with parchment paper.
  2. Cut the top and bottom off the squash and slice in half lengthwise. Drizzle cut side with a little olive oil and lay cut side down on the parchment paper.
  3. Place in the oven for 40-50 minutes until the squash is very soft and bubbling around the edges.
  4. Let cool a few minutes. Scoop out the seeds and discard. Scoop the inside of the squash into the bowl of a food processor and puree until smooth.
  5. Add the vegan margarine, dairy-free milk, maple syrup and salt and continue to puree until super smooth, about 1-2 more minutes.
  6. Spoon into a bowl and set aside while you make the Gingerbread Spice Crumble.
  7. Using your hands crumble up the Gingerbread Spice Cookies.
  8. Warm a small nonstick pan and add the olive oil. Pour in the cookies and the toasted seeds. Sauté for 4-5 minutes until the cookie crumbs are lightly browned.
  9. Mix in the minced parsley and then sprinkle all over the butternut squash puree.
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Tags: Side Dishes, Vegetarian, Vegan, Dairy-Free, Thanksgiving, Holiday

Brownie-Bottom Pumpkin Bars

Courtesy of Enjoy Life

Makes about 16 large bars 

Ingredients: 

For the brownie mixture:

For the pumpkin mixture:

  • 1 1/4 C. mashed pumpkin
  • 1/4 C. pure maple syrup
  • 1/4 C. Enjoy Life Foods All-Purpose Flour
  • 1 t. ground cinnamon
  • 1/2 t. vanilla extract
  • 1/4 t. ground nutmeg
  • 1/4 t. ground ginger
  • Pinch ground cloves
  • Pinch salt

For the topping:

  Directions:

  1. Preheat the oven to 375˚F. Line an 8x8-inch baking pan with parchment paper.
  2. To make the brownies, put the Brownie Mix in a large bowl. Add the cold water and oil. Stir until well mixed.
  3. Scrape the mixture into the prepared pan, smoothing evenly. Bake for 15 minutes.
  4. While the brownies are baking, prepare the pumpkin mixture. Put the mashed pumpkin, maple syrup, All-Purpose Flour, cinnamon, vanilla extract, nutmeg, ginger, cloves, and salt in a large bowl. Briskly whisk until well combined.
  5. After the brownies have baked for 15 minutes, remove from the oven. Dollop the pumpkin mixture onto the par-baked brownies, swirling throughout the batter.
  6. Bake for an additional 35 to 40 minutes, until a toothpick inserted in the brownies comes out clean, and the pumpkin portions are firm to the touch. Let cool in the pan for at least 1 hour.
  7. To prepare the topping, put the Mini Chips and oil in a microwave safe bowl. Microwave on high for 15 seconds and stir. Repeat in 10 second intervals until melted and smooth. Drizzle the chocolate mixture over the top of the brownies.
  8. Carefully remove the brownies from the pan, then cut into squares.
  9. Serve, storing leftovers in an airtight container in the refrigerator for up to 3 days, and any other leftovers to the freezer.
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Tags: Dessert, Vegetarian, Vegan, Dairy-Free, For Kids, Thanksgiving, Holiday

Caramel Apple-Muffins

Courtesy of Enjoy Life 

 

The perfect gluten-free breakfast for fall! 

Makes 1 dozen gluten-free muffins 

Ingredients:
For the muffins

For the glaze

  • 1/4 C. packed brown sugar
  • 2 T. dairy-free buttery spread
  • 1 T. dairy-free milk
  • 1 C. confectioners’ sugar, sifted
  • 1 T. vanilla extract

Directions:

  1. To make the muffins, preheat the oven to 350˚F. Line a 12-cup muffin pan with paper liners or spray lightly with oil.
  2. Combine the Muffin Mix, cinnamon, and nutmeg in a large bowl. Whisk to combine. Add the water and oil. Whisk until well-combined.
  3. Divide the mixture into the prepared baking pan, filling each cup about two-thirds full. Press a third of a Chewy Bar into the middle of each filled cup.
  4. Bake for 20-30 minutes until golden brown and a toothpick inserted comes out clean. Let cool 10 minutes, then transfer each one to a wire rack to cool completely.
  5. Once the muffins are cool, make the glaze. Combine the brown sugar, buttery spread, and milk in a small saucepan. Bring to a boil and let bubble for 1 minute. Remove from heat and add the confectioners’ sugar, whisking vigorously to combine. Stir in the vanilla extract. Let cool 10 minutes.
  6. Dip each muffin into the glaze, putting them back onto the wire rack to let the glaze firm, about 5 minutes.
  7. Serve, storing leftovers in an airtight container at room temperature for up to 2 days and any other leftovers in the freezer.
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Tags: Breakfast, Dessert, Vegetarian, Vegan, Dairy-Free, For Kids

Mango Salsa

A muy delicioso recipe for gluten-free mango salsa.

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

Ingredients:

  • 1 mango, prepared (or fresh pineapple, strawberries, nectarines, or peaches)
  • Juice and rind of half a lime. If you have a large lime, start with one tablespoon of lime juice as it can overpower
  • Green of 2 green onions (aka spring onions or scallions), trimmed and thinly sliced
  • 1 Tbsp (15 ml) gluten-free pepper jelly
  • 2 tbsp (30 ml) chopped fresh cilantro - optional
  • 2 tbsp (30 ml) neutral oil - I use avocado oil
  • Pinch of salt

Directions:

  1. Prepare the mango. Ignore instructions that tell you to peel a mango before slicing. That is a very sticky, slippery job. Stand the mango upright with the pointed end up, slice down either side of the flat inner stone to get two pieces like small shoulder pads. Using a sharp knife and mango skin down on chopping board not in your hand, carefully cut through the flesh to the skin in a ‘tic tac toe’ pattern. Press the middle of the skin one direction while pushing the edges in the opposite direction.(turning inside out). This makes the mango pieces stand individually upright so you can cut them off the skin with a sharp knife. Return to the semi-peeled mango and follow the curve of the stone to cut off the remaining skin/flesh in 2 pieces. Cut these pieces away from skin.
  2. Put pepper jelly in 3-4 cup mixing bowl and microwave for 10-20 seconds just to melt jelly. Add lime juice, lime rind, cilantro, onions and salt. Mix well.
  3. Stir in mango. Taste now if you want but in only one hour the salsa will blend and mellow to a very different flavor with no ‘raw’ taste. Add more onions or cilantro after the one hour if you want.
  4. I like this on top of  plain shredded coleslaw cabbage. It's crunchier than on lettuce.

I love this salsa on its own as a side salad with plain grilled chicken or fish.

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Tags: Appetizers/Snacks, Vegetarian, Vegan, Dairy-Free

Mini Chocolate Chip Muffins with Kale

 

Courtesy of Enjoy Life Foods

 

A healthy and delicious gluten-free breakfast.

Makes 30 mini muffins

Ingredients:

  • 1 box Enjoy Life Foods Muffin Mix
  • 1 C. Enjoy Life Foods Mini Chips
  • 1/2 C. + 2 T. cold water
  • 1/2 C. + 2 T. kale puree (2 C. fresh packed kale, steamed, and pureed, see note below directions)
  • 1 T. allergy-friendly oil (we recommend olive or grapeseed oil)
  • 2 t. vanilla extract

Directions:

  1. Preheat the oven to 350° F. Line a mini muffin tin with liners or oil well.
  2. Add the Muffin Mix and Mini Chips in a large bowl. Mix to combine.
  3. Add the water, kale puree, oil, and vanilla extract in a separate bowl. Mix to combine. Pour the kale mixture into the Muffin Mix mixture, mix to combine.
  4. Divide the mixture into the prepared pan, filling each muffin tin about half full.
  5. Bake for 12 to 15 minutes, until golden brown on the edges and an inserted toothpick comes out clean.
  6. Let the muffins cool in the pan for 10 minutes, then transfer each one to a wire rack to cool completely.
  7. Serve, storing leftovers in an airtight container at room temperature for 2 days, moving any others to the freezer for up to 3 months.

Note: The kale puree should be about the texture of store bought applesauce: smooth, thick, but not a paste.

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

Baked S’mores Dip

 

Courtesy of Enjoy Life Foods

Serves 10-12 
Indredients:

Directions:

  1. Preheat oven to 400˚F.
  2. Drizzle oil into the bottom of a 9” cast iron pan or a glass 9” round baking dish.
  3. Pour the Mega Chunks into the bottom of the cast iron pan.
  4. Top with the bag of mini marshmallows.
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Tags: Dessert, Vegan

Alice's Pink Grapefruit and Avocado Salad

Serves 4

Ingredients:

  • 1 sliced fresh avocado
  • 2 sectioned and peeled pink grapefruits
  • 1 head of Boston lettuce
  • Olive oil
  • Lemon juice
  • Salt
  • Pepper
  • Fresh basil

Directions:

  1. Wash and dry lettuce and place in bowl.  Add in avocado and pink grapefruits.
     
  2. Chop fresh basil and add to salad, per your taste preferences.
     
  3. Drizzle salad with as little or as much olive oil and jemon juice as you like.  Salt and pepper to taste. 

Alternatives:

  • Create a pink grapefruit zest dressing.  Zest the grapefruit and whisk together with lemon juice or olive oil. 
     
  • For extra nutritional value, top with pomegranate seeds.
     
  • To give the salad a crunch, toss in some toasted nuts.
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Tags: Lunch, Dinner, Side Dishes, Vegetarian, Vegan, Dairy-Free
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