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Gluten-Free Recipes


Gluten-Free Recipes for Thanksgiving

Pecan Cranberry Tart

Courtesy of Crunchmaster 

gluten free pecan tart pie dessertGluten-Free Pecan Cranberry Tart

Ingredients:

  • 1½ cup finely ground Crunchmaster® Original Multi-Seed Crackers (Crust)
  • 1 ½ cup roasted* pecan halves, divided (Filling)
  • 2/3 cup sugar (Filling)
  • 1/3 cup dark corn syrup (Filling)
  • 2 tsp. vanilla extract (Filling)
  • Pinch of salt (Filling)
  • 4 tbsp. sugar (Crust)
  • ¼ tsp. salt (Crust)
  • Refrigerated
  • 3 eggs (Filling)
  • 2 tbsp. cider vinegar (Filling)
  • 1 tbsp/ butter, melted (Filling)
  • 4 tbsp. butter , melted (Crust)
  • ½ cup dried cranberries chopped (Filling)
  • 1 tbsp. tahini (sesame paste)

Directions:

  1. * Roast pecans 5-10 minutes at 350°F. Remove from oven and cool.
  2. Preheat oven to 350°F. Finely grind the Crunchmaster Original Multi-Seed Crackers in a food processor. In a large bowl, combine cracker crumbs, sugar, and salt. Mix until ingredients are well blended. Add melted butter and stir until the crumb mixture is thoroughly moistened.
  3. Press crumb mixture firmly into a 9” deep dish pie pan, distributing mixture evenly throughout the bottom and sides of the pie pan. Bake for 10 minutes. In another large bowl, combine sugar, egg, corn syrup, vinegar, butter, vanilla extract, tahini, and salt. Mix until smooth. Gently stir in dried cranberries and roasted pecans. Pour the filling mixture into the prepared crust, spreading evenly.
  4. Bake the tart about 30-35 minutes at 350°F. Filling will become golden.
  5. Cool before serving.
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Tags: Dessert, For Kids, Thanksgiving, Holiday

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

Green Bean Casserole

Courtesy of Crunchmaster 

Gluten-Free Green Bean Casserole

Ingredients: 

  • 1/3 cup Crunchmaster® Roasted Vegetable Multi-Grain Crackers, finely crushed
  • 1 large Vidalia onion, thinly sliced
  • 1 clove garlic, finely chopped
  • 2 cups button mushrooms, thinly sliced
  • 1 pound fresh green beans
  • 2 tbsp. olive oil
  • 1 ½ cups 2% milk (or dairy-free milk)
  • 2 oz. fresh goat cheese, crumbled
  • ½ cup slivered almonds

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a large skillet, sauté onions and garlic in oil for 20 minutes or until caramelized. Add mushrooms and milk.
  3. Meanwhile, steam green beans in a large pot over medium heat for 4 minutes; transfer to a bowl of ice water. Drain and set aside.
  4. Transfer green beans into prepared baking dish. Cover with creamy onion mixture and goat cheese. Top with crushed Crunchmaster Crackers and almonds.
  5. Bake for 15 minutes or until golden brown.
  6. Serve warm.
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Tags: Appetizers/Snacks, Side Dishes, Thanksgiving, Holiday

EverRoast Chicken & Winter Squash Soup

Courtesy of Boar's Head

Delightful for frosty afternoons and evenings, this aromatic soup is full of flavor. The diced EverRoast Chicken, cubed winter squash and chopped vegetables blend wonderfully for a complex, distinctive taste.

Gluten-Free EverRoast Chicken & Winter Squash Soup

Ingredients:

  • 4 Tbsp olive oil
  • 4 Tbsp butter
  • 2 cups onion, chopped
  • 4 fresh thymes, chopped
  • 4 cups winter squash, seeded and cubed
  • 4 cups gluten-free chicken broth
  • 3 cups EverRoast Oven Roasted Chicken Breast, finely diced
  • 1/2 cup Fresh parsle stem, chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper

Directions:

  1. In large saucepan, heat the olive oil and butter. Add the chopped onions and garlic and sauté until soft. About 10 minutes.
  2. Once garlic and onion are softened, add the cubed squash and chicken broth to the pan. Bring all ingredients to a boil.
  3. Reduce the heat and simmer until squash is very soft.
  4. Remove the saucepan from the cooktop, do not turn off stove.
  5. With a potato masher, mash the squash into the soup until pureed.
  6. Add the chicken and chopped parsley and stir to combine.
  7. Return the saucepan back to the stove and heat for 1-2 minutes.
  8. Serve hot and enjoy.
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Tags: Soups/Stews, Thanksgiving, Holiday

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

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

Cornbread

An easy and delicious recipe for gluten-free cornbread... perfect for the holidays... and can be made dairy-free easily as well!

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

Gluten-Free Cornbread

Ingredients:

  • 3/4 cup (3 oz, 84g) my gluten-free flour mix
  • 1/2 c (2 oz, 56g ) gluten-free almond meal or almond flour for better nutrition or use 1+1/4 cups gluten-free mix
  • 1 cup (4+1/2 oz, 126g) gluten-free cornmeal
  • 1 tbsp (15 ml) gluten-free baking powder
  • ½ tsp (3 ml) salt - you will probably have to adjust the amount of salt after first time of baking to your personal taste preference. I found without sugar the corn muffins needed more salt
  • 1/4 tsp xanthan gum
  • 1 Tbsp (15 ml) potato flour (not potato starch) - optional but makes moister bread - grind instant potatoes in your food processor to make potato flour
  • 6 tbsp (90 ml) sugar -also decrease after first baking if cornbread is too sweet for you. I don’t find it particularly sweet. I’m lazy and just use 1/3 c (80ml) sugar, quicker
  • 1 tsp (5 ml) gluten-free vanilla extract
  • 3 large eggs or 2 large eggs and ¼ cup egg substitute or all egg sub. -Papetti is meant to be gf and no onion etc.
  • 2/3 c (160 ml) milk (I use fat free). I have also used buttermilk, lactose free milk and almond milk
  • 1 stick of butter/Earth Balance/coconut oil (4oz, 112g) melted or ½ c (120 ml) olive oil (even a mix of evoo and regular olive oil)

Directions:

1. Preheat oven to 350*

2. Mix all the dry ingredients together.

3. Whisk egg, milk, butter or oil and vanilla together.

4. Pour wet mix over dry mix and gently stir together. Don’t over work, you can use an electric mixer, but do make sure to mix in all the dry bits. They don’t disappear on baking. Mix will look very wet so leave batter for about 2 minutes when it will have thickened due to baking powder and xanthan gum.

5. Divide up amongst greased muffin top pans, 8x8 or greased muffin pans. If you use muffin top pans, wet your fingers and spread the mix out to edges and only about ½ fill muffin top pans. Use a scant ¼ cup measure for muffin tops. I measure oil in ¼ cup measure and then use oily cup to scoop out batter which glides out of cup because of oil.

6. Bake for about 15-18 minutes or until bottoms are golden brown but the tops are barely colored if you are going to toast them. They don’t mound above the pan but rise evenly. Regular muffins and 8x8 pan I cooked until golden on top. Each oven is different so start checking at 12 minutes and even cook longer than 15 minutes, sometimes it seems to take 20 minutes to cook. Dark colored pans will brown outsides before inside is cooked through. I literally poke a fork into middle of biggest muffin or center of 8 x 8 to see that it is cooked through. A moister gf batter often takes longer to cook than regular flour batter.

Remove from oven and let cool for 10-20 minutes before removing from pans. I do toast the muffin top shape or just nuke them.

7. OR put batter into greased 8 x 8 pan and bake at 350* for about 35 minutes. I dig in to bottom center of pan to see that corn bread is cooked throughout. It frequently feels firm on top, nicely browned, but when you dig to bottom of center it is still wet raw.

Remove 8x8 from oven, cool and then eat as corn bread, use for corn bread stuffing, or cut into squares, and then cut in half to make a corn bread sandwich. Really good.

I cut corn bread pan into 3 inch squares, cut it in half and then toasted it, spread with mayo etc topped with turkey and tomato and ate as two pieces/open face sandwich. Far too messy to try and eat as a sandwich. My son totally approved of cooked bacon on top of warm cornbread as a breakfast.

Make mini muffins in cases set in mini muffin pans for less clean up.

NOTES: I have tried this with melted butter and fat free milk. That’s the best flavor for muffin or toaster cake in my opinion. But olive oil substitute is still excellent and has no cholesterol.

I make it with earth balance butter substitute and plain almond milk for my son. It doesn’t have the gold color of butter and looks very pale. But my son happily ate it. But it definitely doesn’t have the taste from butter.

I use oil for the corn bread, same fat calories but reduced cholesterol from not using butter. I have made it with egg replacer or flax seed meal egg replacement. I notice flavor of flax seed. With egg replacer it is more like a corn bread short bread toaster cake but my cousin was very happy with gf, cf and soy and egg free.

Get cooking hints and a recipe for turning this into gluten-free stuffing on Oonagh Williams' website!

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Tags: Breads, Side Dishes, Dairy-Free, Thanksgiving, Holiday

Pumpkin Cake with Cream Cheese Swirls – for Halloween or Thanksgiving

A gluten-free pumpkiny delight that's perfect for Halloween and Thanksgiving meals! 

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

A friend told me this was a ‘Libby’s’ recipe. I got it years ago at a Pot Luck, made it often, and then adapted it to gluten-free. Easy, moist and moreish. 15 oz can of Libby’s solid pack pumpkin will make three times recipe, that is 3 cakes. And yes, there is no oil or butter in this recipe, pumpkin is used the way apple sauce can be used. This month, a wheat eating friend had posted a picture of a pumpkin cake cooked in a jelly roll pan with diagonals of cream cheese filling. The quantities given for that cake were roughly double the pumpkin jelly cake recipe I make.  Probably to give enough depth for the cream cheese swirls and so cake wouldn’t collapse as you picked it up.  Remember a jelly roll is literally rolled with filling or layered.  So I put all of my jelly roll recipe into a 9+1/2 inch springform. 

Gluten-Free Pumpkin Cake with Cream Cheese Swirls 

Ingredients:

  • 2/3 c (5+1/2 oz, 160g) 100% pumpkin from a can (not pumpkin pie filling). Don’t increase amount of pumpkin, cake won’t work
  • 3 large or 2 extra large eggs
  • 1 c (7+1/4 oz, 210g) sugar
  • 1 tsp (5ml) gluten-free vanilla extract
  • 2 tsp (10ml) gluten-free baking powder and pinch of salt 
  • 2 tsp (10 ml) cinnamon or pumpkin pie spice or apple pie spice
  • ¾ c (3oz, 85g) my gluten-free flour blend or ½ c (3oz, 85 g) King Arthur all purpose gf flour, doesn’t contain xanthan gum or baking powder (see below)

Cream cheese swirls to top raw cake batter:

Mix together until smooth

  • 4 oz (112g) cream cheese softened - lite is fine but gives a softer texture 
  • 2 Tbsp (30ml) powdered sugar
  • 1 egg yolk or 1 Tbsp liquid egg substitute

Frosting for around outside of cake:

  • 2 oz, (½ c, 56 g) cream cheese softened - lite is fine but gives a softer texture
  • 4 oz (1 c, 112g) powdered sugar  (icing sugar)  – I do sift the sugar as that’s quicker than trying to get frosting smooth with lumpy powdered sugar
  • 1 tsp (5ml) gluten-free vanilla extract

And no, Please do not use the frosting as the cream cheese swirls. The higher sugar content makes the cake far too sweet and sugar also caramelizes and sinks more into cake batter. I did try doing that.

Directions:

1. Preheat oven to 350*F, 180*C.  Spray springform pan and line base with parchment paper, dust with gluten-free  flour – I use white rice flour.

2.  Mix together pumpkin, eggs, vanilla and sugar and beat for 2 minutes to incorporate air.

3.  Add baking powder, spice, salt and flour and mix well.

4.  Pour onto lined springform pan, gently spread out.

5. Spoon cream cheese into ziploc bag, snip off corner and pipe spirals from center out on top of raw batter.  Don’t worry if it doesn’t look perfect lines. Take a small sharp knife or skewer and pull tip of knife/skewer through the cream cheese batter from outside to center of circle to give spider web design.

6.  Bake for 30-35 minutes until well risen, springy but still soft to the touch. I literally dig a fork into middle of cake to check it’s cooked and taste a piece of cake. If it still has grainy flour taste, give it 5 minutes more.

7.  Remove cake from oven. Wait 10 minutes, then run a thin spatula around outside of cake and loosen and remove springform ring. 

8.  Allow to cool completely and then move to serving plate, lining paper should easily remove. Pipe cream cheese frosting around outside of cake.  Unless you use a huge pipe you should have leftover frosting that you can pipe on individual serving plate or freeze for another recipe.

I used various Halloween jewelry to decorate as well as mini ceramic pumpkins for Thanksgiving.

My Gluten-Free Mix:

I use for one cup of GF mix.

  • ½ cup potato starch – substitute arrowroot for nightshade allergy
  • ¼ c tapioca starch from Asian market or Goya or Yoki brand in supermarkets
  • 2 tbsp amaranth or millet flour: Bob’s Red Mill (millet is roughly one third the price of amaranth, is not so nutritious, but is more readily available.)
  • 2 tbsp sorghum flour: Bob’s Red Mill

Larger quantity:

  • 1 x 14 oz bag potato starch, which is 3+1/2 cups - that's the size I can buy.
  • 1+3/4 c of Tapioca Starch is 7 oz
  • Just under 1 cup of Amaranth or Millet (actually ¾ c plus 2 Tbsps is 4 oz)
  • Just under 1 cup of Sorghum (actually ¾ c plus 2 Tbsps is 4 oz)

Making about 7 cups total of mix.

Watch me make this on NH's ABC WMUR TV--recipe is still the same but I now leave out xanthan gum.

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Tags: Dessert, For Kids, Thanksgiving, 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
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