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Gluten-Free Recipes


Gluten-Free Recipes for Holiday

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

Cannoli Dip

Perfect to sweeten any party, Friday night football, or the Super Bowl.

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

I saw Erin Fehlau, one of the news anchors on NH’s ABC WMUR TV make this over Christmas with her kids. It reminded me that years ago I had been given a handwritten recipe of how to make cannoli shells and the filling.  In my wheat flour days in my classes, we would bake strips of puff pastry with sliced almonds on top, fill them with the cannoli filling, dust with powdered sugar and call them cannoli napoleons. Very popular, easy and expensive looking.

This is the gluten-free recipe I was given.  It’s very similar to Erin’s and others but this has orange zest and orange liqueur or rum added. 

Gluten-Free Cannoli Dip

Ingredients:

  • 1 lb whole milk Ricotta cheese – drained if very wet (Put ricotta cheese in fine sieve, appropriate size plate on top, weigh down with 2lb can of tomatoes and leave to drain into a bowl. You’ll be surprised at how much liquid drains off).
  • ½ lb soft cream cheese or even mascarpone for richer flavor
  • 2 tablespoons rum or orange liqueur or orange juice concentrate thawed for non alcohol version.
  • 1+2/3 c powdered sugar – start with less sugar and you can always add more.
  • 2 teaspoons gluten-free vanilla extract
  • grated zest of one orange
  • ½ c mini semi sweet chocolate morsels

Directions:

1. Mix ricotta cheese and cream cheese with electric mixer until very smooth. Then add liqueur, sugar, vanilla, orange and chocolate and preferably refrigerate for several hours to allow flavors to mix and mellow. Adjust amount of sugar, Grand Marnier etc to personal taste.

2. Serve with Blue Diamond honey and cinnamon nut thins, or any gf versions of waffle cones, sugar ice cream cones, vanilla wafers, cannoli chips, pizzelles, shortbread cookies. Spoon into mini chocolate shells, use as a filling for crèpes, freeze and serve as an ice cream, use to fill a cake, with fresh strawberries and other fruit.

3. You can put ricotta cheese in food processor to make it very smooth, but also thinner.

4. If too thin, sprinkle some instant vanilla jello pudding on top to help thicken.

Sprinkled with more mini chocolate morsels and homemade candied orange peel.

Reminder only serve with gluten-free cookies etc.

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Tags: Appetizers/Snacks, Dessert, Holiday

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

White Cheddar Stuffed Mushrooms

Courtesy of Crunchmaster 

Gluten-Free White Cheddar Stuffed Mushrooms
Makes 28 mushrooms

Ingredients:

  • 1/2 Cup Crunchmaster® Multi-Grain White Cheddar Crackers, cruched
  • 1/4 Cup grated pecorino romano cheese
  • 2 oz. Soft goat cheese, crumbled
  • 2 Garlic cloves, peeled and minced
  • 1/4 Cup chopped fresh parsley
  • 28 Large white button mushrooms, stemmed
  • 1/4 tsp. Sea salt
  • 1/4 tsp. freshly ground black pepper
  • 2 tbsp. Olive oil

Directions:

  1. Preheat the oven to 400°F. Prepare a large baking dish with nonstick baking spray.
  2. Stir the Crunchmaster® White Cheddar Multi-Grain Crackers, Pecorino Romano, goat cheese, garlic, parsley, sea salt and pepper and olive oil in a large bowl; mix well to combine.
  3. Stuff the filling into the mushroom cavities and arrange on the baking sheet.
  4. Bake until the mushrooms are tender, approximately 25 minutes.
  5. Serve warm.
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Tags: Appetizers/Snacks, Vegetarian, 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

Old World Antipasto

Courtesy of Boar's Head

Simple yet sophisticated, this antipasto platter is easy to prepare and adds an elegant touch to any affair.
 
Gluten-Free Old World Antipasto
Serves 6
 
Ingredients:
  • 10 Grape tomatos
  • 3 slices Red pepper, roasted
  • 3 slices Yellow peppers, roasted
  • 1 cup Olives, assorted Italian
  • 1 jar arrtichoke hearts, halved
  • 1 tsp Capers, drained
  • ⅛ lb Boar's Head Prosciutto Cotto - Italian Roasted Ham with Seasoning, thinly sliced
  • ⅛ lb Boar's Head Hickory Smoked Pasteurized Process Gruyere Cheese, long thin strips
  • ⅛ lb Boar's Head Prosciutto di Parma, thinly sliced
  • ⅛ lb Boar's Head Picante Provolone Cheese, halved
  • ⅛ lb Boar's Head Sopressata Grande (Hot & Sweet), thinly sliced
  • ⅛ lb Boar's Head Manchego Cheese, sliced in wedges
  • ⅛ lb Boar's Head Serrano Ham, thinly sliced
Directions:
  1. In the center of a serving platter place a medley of grape tomatoes, roasted red and yellow peppers, assorted olives, grilled marinated artichoke hearts, and caper berries.
  2. Place assorted Boar’s Head meats and cheeses around the center medley (alternating for color) in the following order Italian Roasted ham, Gruyere, Prosciutto, Provolone, Sopressata, Manchego, and very thinly sliced Serrano ham.
  3. Serve with olive oil toasted gluten-free baguette or bread slices.
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Tags: Appetizers/Snacks, Holiday

Chocolate Yule Log

Everything’s better with chocolate!

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

When it comes to this chocolatey holiday recipe, don’t worry about amount of ingredients, it’s straightforward to make.

My wheat-eating husband says you wouldn’t know it was gluten-free. At parties all the wheat eaters devour my gluten-free desserts.

Gluten-Free Chocolate Yule Log

Ingredients:

Cake:

  • 2/3 c (4oz, 112 g) semi sweet chocolate chips (Tollhouse are labeled gf, Enjoy Life are gf and cf.)
  • ½ c (120 ml, 4 oz) water
  • 4 eggs separated into yolks and whites.  Whites put in scrupulously clean, grease free 8 c (2 litre) bowl.
  • 1 c +2 tbsp sugar  (8 oz,  224g) divided in 2
  • ¼ tsp (1.25 ml) xanthan gum
  • ¾ c (4+1/2 oz, 126 g) King Arthur all purpose, gluten free flour (no xg, no baking powder in blend)
  • 2 Tbsp (30 ml) cocoa, regular Hershey’s
  • 1 tsp (5ml) gf baking powder
  • pinch of salt

Filling:

  • ½ c  (4 oz, 120 ml) seedless raspberry jam
  • 2 tbsp (30ml) brandy, rum, raspberry liqueur
  • 1 cup (8fl oz, 240 ml) heavy cream, 2 tbsp (30 ml) powdered sugar
  • small container of fresh, sweet raspberries

Option 1: Topping Chocolate:

  • 1 cup heavy cream
  • 1 cup (6 oz, 168g) semi sweet chocolate chips
  • 2 tbsp brandy, rum, raspberry liqueur

Option 2: Quicker Variation Topping Chocolate (no need to chill first):

  • 1 c (6 oz, 168g) semi sweet chocolate chips
  • ¼ c cream (60 ml)
  • 2 tbsp (30 ml) liqueur
  • 2 tbsp (30ml) powdered sugar
  • 1 c (8 oz, 224 g) lite sour cream
  • (1 tbsp heavy cream is 50 calories, 1 tbsp lite sour cream is 20 calories.)

white chocolate to garnish for snow.

Directions:

Cake

1. Preheat oven to 350*. Spray 10 x 15 jelly roll pan, line with parchment paper that comes up the sides of pan. Make a single cut into the four corners so corners overlap.  Melt chocolate and water together in microwave and stir until smooth.  Leave to cool.

2. In scrupulously clean bowl (glass or stainless steel, plastic can still be greasy and egg whites won’t whip in greasy bowl) whisk egg whites until stiff – tips pointing up.  Add half of the sugar (4oz) and whisk until very stiff and marshmallow looking.

3. Using same beaters but in another bowl (4 c) whisk egg yolks with second half of sugar (4oz) until thick, creamy, much lighter in color.

4. Whisk in cooled chocolate mix.

5. Add flour, baking powder, cocoa, salt, xanthan gum and whisk until smooth.

6. Slowly pour this mixture into bowl containing egg whites and gently whisk until smooth. Scrape down to bottom with spatula.

7. Gently pour mix into lined jelly roll pan, don’t worry if it’s uneven, it tends to rise unevenly and cook in 350 oven for 22-25 minutes. Cake should be risen, again unevenly, softly firm and no wet batter in middle if you poke with a fork. If you only have larger pan -12x16, then cook for 15-18 minutes.

8. Leave in pan for 5 minutes, turn out onto parchment paper lined cooling rack. Tear off parchment paper liner in strips. Put fresh piece of parchment paper on top and loosely roll up with parchment paper inside. Yes, it will crack but cream filling will hold it together and chocolate topping will hide any cracks. If you don’t feel confident rolling cake, then cut into 2 or 3 strips short or long and fill and frost as layer cake when cold.

9. Leave to cool for about 20 minutes then unroll.  It will probably be cracked.

Filling:

1. I will put parchment paper and opened cake on serving plate now. Warm raspberry jam with liqueur and spread onto cooled cake, right to the edges.

2. Whisk cream with sugar and liqueur until stiff and spread on top of cake, right to the edges. Add fresh raspberries. Then gently roll up with seam underneath. Ease parchment paper out from under cake.

3. Spread with either of chocolate toppings on top and all the way down the sides. Use a fork and draw tines of fork through chocolate to give a bark effect.  Use your rotary cheese grater or box grater to make white chocolate shreds fall on top of chocolate.  Finish with silk holly leaves or other Christmas décor. Chill until ready to eat. I usually cut the cake in half lengthwise then thicker slices.  It is too soft to cut in thin slices.

Chocolate Topping 1

Heat heavy cream in microwave, add chocolate and liqueur, stir, wait a few minutes and stir until totally smooth. I use an immersion blender to make it smooth.  Chill for at least 4 hours, then whisk until it is stiff enough to hold its shape and spread on cake.

Chocolate Topping 2

This is great for when you want a dessert or topping in a hurry, and have the ingredients.

Heat chocolate and cream together and stir until smooth.  Add liqueur. Add sour cream, stir well, add powdered sugar to taste. It should be cool enough to now spread on top of cake.  Or just spoon into martini glasses, ramekins as a quick, indulgent dessert.

Note: choose which liqueurs you fancy and can tolerate, orange, raspberry, coffee, hazelnut, plain rum or brandy. Fruit that matches. Just plain cream and plain chocolate are delicious.

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Tags: Dessert, Holiday

Bacon, Brie and Cranberry Holiday Melts

Courtesy of Crunchmaster 

Gluten-Free Bacon, Brie and Cranberry Holiday Melts

Ingredients:

  • 24 Crunchmaster® Multi-Grain Aged White Cheddar Crackers
  • 24 small slices Brie cheese
  • 1/4 cup prepared cranberry sauce
  • 2 slices bacon, cooked and crumbled

Directions:

  1. Preheat broiler to high and position rack in center of oven. Arrange crackers in single layer on foil-lined baking sheet.
  2. Top each cracker with slice of Brie, 1/2 tsp cranberry sauce and sprinkle of bacon. Broil for 1 to 2 minutes or until cheese is melted.

Tip: For a vegetarian option, substitute chopped hickory-smoked almonds or pecans for bacon.

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Tags: Appetizers/Snacks, Vegetarian, 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
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