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Gluten-Free Recipes


Gluten-Free Recipes for Paleo

Spaghetti Squash Puttanesca

From Julie Terrana of Best Whole Self

Ingredients:

  • 1 spaghetti squash, halved with insides cleaned out
  • 3 cloves garlic, minced
  • 1 large sweet yellow onion
  • 1 Tbsp. olive oil
  • 1 14 oz. can diced tomatoes
  • ¼ cup pitted Kalamata olives, sliced
  • 2 Tbsp. capers
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 450 and bake spaghetti squash for 45 minutes, or until tender
  2. Shred spaghetti squash in a bowl and set aside
  3. In a large skillet, saute garlic and onions in olive oil until onions are translucent
  4. Add tomatoes, olives, and capers
  5. Season with salt and pepper
  6. Let simmer for 15-20 minutes on low heat
  7. Stir in spaghetti squash
  8. Top with Parmesan cheese, if desired
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Tags: Dinner, Vegetarian, Vegan, Dairy-Free, Paleo

Pecan and Chocolate Fudge Ring

Courtesy of Chef Oonagh Williams of Gluten Free Cooking with Oonagh

Chef Oonagh chocolate and pecan fudge ring recipeThis delicious cake is gluten-free, paleo and can be dairy-free. The original gluten-containing version of this recipe came from one of my English cookbooks. I adapted it to be gluten-free, dairy-free and less sugary. The sauce resembles toffee—chewy and almost hard on the outside, but soft and creamy on the inside. You must turn the cake out of the pan within a few minutes of removing it from the oven, or the sauce hardens like caramel, and the cake won't turn out. Too much sauce sticks to a tube or Bundt pan, so I use an 8” cake pan or my 9½” springform pan. The 9½” springform pan makes a 1” deep cake that is very rich.

Fudge Sauce Ingredients:

  • 3 Tbsp. butter or coconut oil. With coconut oil, sauce on its own is boring, but tasty eaten with cake.
  • ½ cup (3 oz., 84 g) light brown (soft brown) sugar. You can use less if it is too sweet.
  • 2 Tbsp. (30 ml) milk
  • 1 Tbsp. (15 ml) unsweetened cocoa, regular Hershey's
  • ¼ cup (1.5 oz., 40 g) gluten-free semi-sweet chocolate chips
  • ½ cup finely chopped pecans or other nuts. You can leave nuts out, but I like the texture.

Cake Ingredients:

  • 6 Tbsp. (3 oz., 84 g) very soft butter or coconut oil
  • 1½ cup (6 oz., 180 g) almond flour (made from almonds ground without skin)
  • ¾ cup (6 oz., 180 g) sugar 
  • 1 Tbsp. (30 ml) gluten-free vanilla extract
  • Pinch of salt
  • 1 tsp. (5 ml) gluten-free baking powder
  • 3 eggs 

Directions:

  1. Preheat oven to 350°F. Lightly grease and line the bottom of an 8” cake pan or 9½” springform pan. You need a cake pan that will allow you to turn out the cake.
  2. Place the butter or coconut oil, sugar, milk and cocoa in a small pan. Heat gently until the butter and sugar melt without burning and the mix is smooth.
  3. Stir in chocolate chips and stir until chips melt. This does take some time. Do not increase the heat to melt the chocolate. Stir in chopped nuts.
  4. Pour the sauce into the bottom of the pan and set aside to cool. You can't put metal pan with almost boiling sauce in fridge.
  5. Place all the cake ingredients in a 4 cup (1 liter) bowl and beat for 1-2 minutes until smooth and creamy.
  6. Carefully spoon cake mixture over sauce. Don't pour cake mix onto sauce, as this will push the sauce to the edges of the pan. It will seem like not enough batter, but is fine.
  7. Bake in preheated oven for about 30 minutes until cake has risen, is softly firm, has a light golden-brown color, and the sauce shows around the edges. I have cooked it for almost 50 minutes in different pans, so keep checking it after 30 minutes.
  8. Remove from oven, cool in pan for about 3 minutes, then turn out onto cake serving plate. If you leave cake in the pan, as the sauce cools, it will set hard and not turn out.
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Tags: Dessert, Dairy-Free, Paleo

Mango and Crystallized Ginger Almond Cake

Courtesy of Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

Mango and Crystallized Ginger Almond Cake

Makes 1 x deep 8x8 dish.  You can halve the recipe and cook for less time.

This recipe is naturally gluten-free (flourless and paleo), dairy-free

This is a recipe I have made for many years as my raspberry almond tart, and is one of my son's favorites, so it is almost the first recipe I adapted to be gluten-free.  I can still eat butter, but my son and cousin and many of you are dairy-free. I have been using more and more coconut oil as a butter substitute and prefer it.  Plus, even if you can eat butter, coconut oil is cholesterol free. The only annoying thing about coconut oil is it comes in a jar and is rock hard unless you have a very warm house.  I got fed up trying to dig out hard coconut oil.  I slowly melted the coconut oil and transferred it into a large square tub with lid.  Once it hardened, I flipped it out and roughly cut it up into smaller pieces.  Then, I weigh it when I use it, but store it in the square tub. I also just melt the coconut oil for this recipe.  It is very difficult to get coconut oil evenly soft for beating with sugar and I find it works melting it. This cake is very dense and moist like a pound cake.

I wasn't successful baking this in a Bundt pan; it just wouldn't turn out cleanly.  It still tasted wonderful, but not attractive enough for company.

No xanthan gum needed.

Ingredients:

  • 4 oz. (112 g) coconut oil melted
  • 1 cup (8 oz., 224 g) ordinary sugar
  • 4 large eggs
  • Pinch of salt
  • 2 cup (8 oz., 224 g) of almond meal/flour slightly rounded
  • 1 tsp. (5 ml) gluten-free baking powder – I use Rumford’s labeled gluten-free, non-GMO and aluminum-free
  • 2 tsp. (10 ml) gluten-free almond extract (I use Penzey’s, which they say is gluten-free)
  • Zest of one large orange (optional)
  • ½ cup (2 oz., 56 g) dried mango, cut into small pieces
  • ¼ cup (1 oz., 28 g) crystallized ginger cut into small pieces
  • ¼ cup macadamia nuts, roughly chopped (optional - expensive but wonderful)
  • Topping: ¼ - ½ cup sliced almonds

Directions:

  1. Preheat oven to 350 degrees F.
  2. Place all ingredients (except topping nuts) in a 4 cup (1 liter) mixing bowl and beat until well blended and fluffy, about 1 to 2 minutes. 
  3. Spread mix in greased and gluten-free floured 8x8 pan. Sprinkle with sliced almonds.
  4. Bake in 350 degree oven for about 45-55 minutes until well-risen, golden brown and set but still soft in the middle. The texture should be similar to rolls of almond paste when cut, but cooked throughout.
  5. Remove from oven, serve warm or cold, sprinkled with powdered sugar.
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Tags: Dessert, Dairy-Free, Paleo

Paleo Gumbo

Ingredients:

  • ¼ cup bacon grease (make sure the bacon is gluten-free)
  • 3 tablespoons coconut flour
  • 3 tablespoons almond flourGluten-free crab, shrimp and sausage gumbo
  • 2 cups onions, chopped
  • 2 cups celery, chopped
  • 2 cups green pepper, chopped
  • 3 cloves garlic, minced
  • 1 quart can tomatoes
  • 2 cups gluten-free chicken or seafood stock
  • 2 bay leaves
  • ½ pound lump crab meat, picked over for shells
  • 1 pound shrimp
  • ½ pound gluten-free andouille sausage, sliced
  • 1 tablespoon filé powder (ground sassafras leaves - optional)

Directions:

1. To make the roux, heat the bacon grease over medium heat and whisk in coconut flour and almond flour. Stir continuously until the roux has a dark brown color but is not burnt (think dark peanut butter color).

2. Add the onions, celery, peppers, and garlic and sauté until onions are translucent and celery somewhat soft.

3. Add in the tomatoes, stock, and bay leaves, and bring to a simmer.

4. Stir in the crab meat, shrimp, and andouille, cooking until shrimp are cooked through.

5. Remove from heat and add filé powder. Stir and serve.

Variation: If you don’t have any crab meat, you can increase the shrimp or sausage quantities. Chicken also works great in gumbo.

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Tags: Dinner, Soups/Stews, Paleo

Cauliflower Mashed Potatoes

Gluten-free cauliflower mashed potatoes

Ingredients:

  • 4 ½ cup cauliflower
  • ¾ cup cashews, soaked in water for 4 hrs. (optional)
  • 2 Tbsp. olive oil
  • 1 ½ tsp. salt
  • 1 Tbsp. lemon juice
  • 1 medium garlic clove

Directions:

Blend all ingredients together. If you’re using a Vitamix blender, blend fast and long enough to heat up.

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Tags: Side Dishes, Vegan, Dairy-Free, Paleo, For Kids, Thanksgiving, Holiday

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