Recipes
Recipe sharingHere's your chance to share some favorite recipes or tips you have found to make gluten-free food taste good. Submit your recipes to admin@celiacsonline.com and we will make sure that they are posted. Remember to add your email address in case we need to contact you for questions and the name of who gets the credit for the recipe. Breads
Appetizers & Snacks
Soups
Salads
Veggies
Main Dishes
Desserts
BreadsVic's Bread ExperimentsThis is great site for bread baking tips and someone else is doing the testing for you! Appetizers & SnacksNUT-PRETZEL MIX 32 oz bag of pecan halves 1/4 c butter or Smart Balance 1/8 c sugar (white or brown) 2 lb jar of salted cashews 14 oz bag of Glutino pretzels Lightly brown pecans in melted butter. Add sugar. Stir until sugar is melted and pecans are slightly shiny. Dump pecans, temporarily, onto a sided cookie sheet lined with paper towels. Spread the pecans out, then immediately remove the paper towel and let pecans cool on cookie sheet. Mix cooled pecans with cashews and pretzels. Courtesy of Pat Minnigh, Maryland January 2007 CRAB DIP 8 oz block of cream cheese, softened 1 lb "fancy" crab meat, drained (can be replaced with shrimp) 1/2 small bottle chili sauce with relish (Bennett's works well) Spread cream cheese on plate. Sprinkle crab over cream cheese. Pour chili sauce over the top. Serve with gluten-free crackers. February 2007 SHRIMP DIP 8 oz block of cream cheese, softened 1 c mayonnaise 3/4 c celery, finely chopped 1/2 c onion, finely chopped 1 T lemon juice 2 cans tiny peeled shrimp, drained Combine all ingredients except the shrimp. Mix well. Stir in the shrimp. Chill. Serve with gluten-free crackers. February 2007 PRETZELS 1/2 c fresh compressed yeast 3 1/2 c lukewarm water 2 c + 2 T + 1 t white rice flour 5 c potato starch 3/4 c guar gum 2 3/4 c egg white powder 2 t salt 3/4 c butter 4 c warm water 1/4 + 1 t baking soda Coarse salt, as desired Preheat oven to 450. Add yeast to lukewarm water and allow to sit for 5-10 minutes. When done, place yeast-water mix in a mixer bowl and add dry ingredients. Mix with a paddle on low speed until a dough forms. Add butter and continue mixing just until butter is incorporated. Remove dough from bowl and divide into 12 portions. Roll pieces into ropes and shape into pretzels. Combine warm water and baking soda in a medium bowl. Dip pretzels in baking soda solution and place on a parchment-lined cookie tray. Sprinkle with coarse salt. Bake at 450 for 15 minutes until yellow-golden in color. Courtesy of Gluten-Free Baking from The Culinary Institute of America February 2007 CRACKERS 7 1/2 c white rice flour 1 c butter, cut into pieces 1 c + 2 T water 4 eggs Water, as needed Salt or other seasonings, as desired Preheat oven to 375. Combine first four ingredients in a mixer bowl with a paddle attachment on low speed until everything comes together and a dough has formed. Roll dough between two pieces of parchment until 1/8 inch thick. Remove top piece of parchment and lightly sprinkle dough with water. Sprinkle seasonings of choice on top of dough. Cut dough into squares and place on a parchment-lined cookie tray. Bake at 375 until dry and crisp. Courtesy of Gluten-Free Baking from The Culinary Institute of America February 2007 SoupsSaladsBAKED PINEAPPLE Great with ham! 1 20 oz. can crushed pineapple 2 tablespoon cornstarch 2 eggs, beaten 1/2 c sugar (or 1 c to taste) Cinnamon to taste Preheat oven to 375 degrees. Grease an 8 x 8-inch pan with butter. Beat eggs until well mixed. Add pineapple and stir. Mix cornstarch and sugar together and stir into pineapple mixture until well blended. Pour into greased dish and sprinkle with cinnamon. Bake for 25 to 30 minutes. Serve warm or at room temperature. Store in the refrigerator. Submitted by Bonnie Sysko JELL-O SALAD 2 3oz pkgs raspberry Jell-O 1 1/2 c water 1 can crushed pineapple, drained 1 can cranberry sauce 3/4 c ginger ale 1 c nuts, chopped Prepare Jell-O following directions on the package, but use the amount of water listed here. Add remaining ingredients. Stir until blended. Refrigerate until set. February 2007 WATERGATE SALAD 9oz container of Cool Whip 1 pkg instant gluten-free pistachio pudding 20oz can crushed pineapple (not drained) 1/3 c pecans, chopped 1/2 c tiny marshmallows Cherries, if desired Mix Cool Whip and dry pudding mix together. Add pineapple (including juice), pecans, and marshmallows. Blend well. Place in salad mold or serving bowl. Chill. Unmold and garnish with cherries. February 2007 CRANBERRY QUINOA SALAD 1 c quinoa 2 c water 1 c dried cranberries 1 c frozen green beans, defrosted 1/4 c sunflower seeds or chopped walnuts 1/4 c green onions, sliced 1/4 c balsamic vinegar 1 1/2 T olive oil 4 cloves garlic, minced 1/2 t salt 1/4 t pepper Combine quinoa with 2 c water in medium sauce pan. Bring to a boil over high heat. Reduce heat to a simmer, cover, and continue cooking until all water is absorbed. In a medium bowl, combine cooked quinoa, cranberries, green beans, nuts, and onions until well mixed. In a small bowl, whisk together the vinegar, oil, and garlic. Pour over the quinoa mixture. Toss until well blended. Season with salt and pepper, to taste. Chill in refrigerator for at least 30 minutes before serving. Serves 10. Courtesy of Monica Pinto February 2007 CUCUMBER & ONION SALAD 3 cucumbers, thinly sliced 1/2 onion, thinly sliced 1 c vinegar 1 c sugar 1 c water Celery seeds, to taste Pepper, to taste Combine all ingredients. Refrigerate overnight. Enjoy! Courtesy of Sarah Boudman February 2007 MANDARIN ORANGE SALAD 3 T red wine vinegar 3 T orange juice 3 T olive or canola or canola-soybean oil 1 T sugar 3/4 t dry mustard 10.5 oz can mandarin orange sections, drained 1/2 c fresh raspberries 1/4 c almonds, sliced and lightly toasted 6 c mixed greens (such as baby spinach, escarole, romaine lettuce) In a screw-top jar, combine vinegar, juice, oil, sugar, and mustard. Shake well. Place greens in a large salad bowl. Pour dressing over salad. Toss gently to coat. Arrange orange sections and raspberries on greens. Sprinkle with almonds. Serves 6. Courtesy of Ginny Kellman, Maryland February 2007 BAKED PINEAPPLE 2 eggs 20 oz can crushed pineapple (not drained) 1 T cornstarch 1/2 c sugar (or up to 1 c, to taste) Cinnamon, to taste Preheat oven to 375. Grease 8x8 pan with butter. Beat eggs until well mixed. Add pineapple and stir. In a separate bowl, combine cornstarch and sugar. Stir into pineapple mixture until well blended. Pour into greased dish. Sprinkle with cinnamon. Bake for 25-30 minutes. Serve warm or at room temperature. Store in refrigerator. Courtesy of Bonnie Sysko February 2007 GRANDMA HITCH's APPLE CRANBERRY CASSEROLE 3 c unpeeled apples, sliced 2 c raw cranberries 3/4 c sugar 1 c uncooked gluten-free oatmeal 1/3 c gluten-free flour 1/2 c brown sugar 1/2 c nuts, chopped Preheat oven to 350. Place apples and cranberries in a large, greased baking dish. Sprinkle with sugar. Melt butter. Stir in oats, flour, brown sugar, and nuts. Spread on top of fruit. Bake for 45-60 minutes. Serves 6-8. Courtesy of Sandra Drew February 2007 CRANBERRY SALAD 3 oz pkg Jell-O 1 can whole cranberries 1 can crushed pineapple, drained 1 c seedless grapes 1/4 c walnuts Prepare Jell-O following directions on the package. Add remaining ingredients. Stir until blended. Refrigerate until set. February 2007 VeggiesMAPLE GLAZED SWEET POTATOES & APPLES 3 lbs sweet potatoes (3 very large) 1 3/4 lbs tart green apples 3/4 c pure maple syrup 1/4 c apple cider 1/4 c unsalted butter, cut into pieces 1/2 t salt Preheat oven to 375. Peel potatoes and cut crosswise into 1/4 inch thick slices. Peel apples, core, halve, and cut into 1/4 inch thick slices. Packing tightly, alternate layers of potatoes and apples in a 13x9x2 glass baking dish. Combine remaining ingredients in heavy medium saucepan and bring to a boil over high heat. Pour hot syrup over potatoes and apples. Cover dish tightly with foil and bake for 1 hour. (If desired, dish can be removed from oven at this point and the next step resumed up to three hours later. Baste with pan juices.) Reduce oven temperature to 350 and remove foil. Baste with pan juices. Bake for approximately 45 additional minutes - basting occasionally - until potatoes and apples are very tender and syrup is reduced to thick glaze. Let cool for 10 minutes before serving. Serves 8. February 2007 CORN PUDDING 10 oz frozen organic corn, thawed 1/3 c organic cane sugar (more or less, to taste) 1 t sea salt, to taste Black pepper, to taste 2 T corn meal or corn flour 2 T Pamela's gluten-free Baking & Pancake Mix 1/4 t gluten-free baking powder 4 T butter, melted 4 organic eggs 1 c organic milk (low fat is acceptable) or vanilla soy milk 1 c sharp cheddar cheese, shredded (reduced fat is acceptable) Paprika, if desired Preheat oven to 375. Spray 7x11 glass baking dish with canola or olive oil spray. Set aside. In a large bowl, mix all ingredients except paprika. Pour into prepared baking dish. Sprinkle with paprika, if desired. Bake for 45-50 minutes, until set. Pudding is done when knife inserted in the center comes out clean. Courtesy of Whole Foods February 2007 STRING BEAN CASSEROLE 2 cans of green beans, drained 6 slices of bacon 1/3 c chopped onion 1-2 large fresh tomatoes, chopped (or canned and drained) 1 c cheddar cheese, shredded Fry bacon until crisp. Remove bacon and set aside. Saute' onions in bacon grease until tender. Remove onions from grease, draining off as much oil as possible. Preheat oven to 375. Mix together beans, tomatoes, onions, and crumbled bacon. Put mixture in baking dish. Top with cheese. Cover and bake for 15 minutes. Remove cover and bake an additional 10 minutes or until cheese is melted. February 2007 LEMON RICE WITH GOLDEN RAISINS & ALMONDS 1/2 c slivered almonds, coarsely chopped 3 T lemon juice 2 t lemon zest 1 c uncooked brown rice 1 3/4 c unsalted chicken broth 1/4 c chopped onions 1/2 t cinnamon 1/4 t nutmeg 1 T butter or margarine 1/3 c water 1/2 c golden raisins 1 c frozen peas 5 T honey Preheat oven to 325. Lightly coat a baking sheet with a cooking spray. Spread the almonds on the baking sheet and bake, stirring occasionally, until golden and fragrant, approximately 10 minutes. Transfer immediately to a plate to cool. Add water to the bottom of a double boiler. In the top section, combine the lemon juice, zest, rice, broth, onions, cinnamon, nutmeg, and butter. Heat, stirring occasionally. Cover and simmer for 30 minutes or until the liquid is absorbed. In a small saucepan, add the 1/3 c water and raisins. Bring to a simmer. Cover and cook for 5 minutes. Add the peas and simmer for an additional minute. Add the raisin/pea mixture to the rice in the double boiler and simmer until all the liquid is absorbed, about 15-20 minutes. Mix and fluff the rice mixture and transfer it to a serving dish. Sprinkle with toasted almonds and drizzle with honey. Serve immediately. Courtesy of the Mayo Clinic February 2007 Main DishesSPANISH MEATBALLS 1lb chopped turkey 1 cup gf bread crumbs OR cooked rice 1 egg 1/2 up chopped cilantro I small onion, chopped fine 2 cloves chopped garlic 1/2 cup pine nuts, toasted if possible 1 cup calvados or apple jack...or if you don't use liquor, apple cider small pkg peas 1/2 small pkg mixed frozen veggies salt and pepper to taste Mix together all ingredients except peas and calvados. Form small meat balls. Refrigerate the meatballs about a half hour BEFORE browning....it will hold them together. Brown batches of them in olive oil and then return them to the pan. Add calvados and peas, cover and cook a half hour. Serve over rice. If sauce is dry during cooking, add a little water or chicken stock. It should come up half-way to meatballs Enjoy!! Ann Sokolowski New York You can easily double or triple recipe...it freezes well My daughter takes this for lunch. February 2007 CAROL FENSTER'S PIZZA 1 T gluten-free dry yeast 2/3 c brown rice flour (or bean flour) 1/2 c tapioca flour 2 T dry milk powder (or non-dairy milk powder or sweet rice flour) 2 t xanthan gum 1/2 t salt 1 t unflavored gelatin powder 1 t Italian herb seasoning 2/3 c warm water (105 degrees) 1/2 t sugar (or 1/4 t honey) 1 t olive oil 1 t cider vinegar (or 1/4 t unbuffered Vitamin C crystals) Cooking spray Preheat oven to 425. In medium mixer bowl using regular beaters (not dough hooks), blend the yeast, flours, milk powder, sugar (or honey), oil, and vinegar. Beat on high speed for 3 minutes. (If the mixer bounces around the bowl, the dough is too still. Add water if necessary, one tablespoon at a time, until dough does not resists beaters.) The dough will resemble soft bread dough. (You may also mix in bread machine on dough setting.) Put mixture into 12-inch pizza pan or on baking sheet (for thin, crispy crust) or in 11x7 pan (for deep-dish version) that has been coated with cooking spray. Liberally sprinkle rice flour onto dough, press into pan with your hands, continuing to sprinkle dough with flour to prevent sticking to your hands. Make edges thicker to contain the toppings. Bake the pizza crust for 10 minutes. Remove pizza crust from oven. Spread on favorite sauce and sprinkle with toppings. Bake for another 20-25 minutes or until top is nicely browned. Serves 6. Courtesy of Carol Fenster via Glutino.com February 2007 CROCKPOT CHICKEN DINNER Carrots, peeled, cut into 1 inch chunks Potatoes, peeled, cut into quarters Salt Pepper 2 T tapioca pearls (or gluten-free thickener of choice) 1/2 to 1 c chicken broth Chicken pieces with skin Turmeric Paprika (Note: Quantities are not specified as crockpots come in different sizes.) Place carrots in bottom of crockpot. Add potatoes. Salt and pepper lightly. Sprinkle on tapioca. Pour on broth. Liberally sprinkle chicken with spices and salt. Place on top of potatoes. Cook on low for 8 to 9 hours. To serve, remove chicken and place on serving platter. Put potatoes and carrots in a separate dish. Courtesy of Valerie Wells via Celiac.com February 2007 CHICKEN RISOTTO 2 T olive oil 1 c red onions, chopped Pinch of sea salt Pinch of fresh ground black pepper 4 c mushrooms, sliced 2 c chicken breast, cooked, diced 3 cloves garlic 1 c Arborio rice 4 c gluten-free chicken broth 2 red peppers, roasted, skins removed, chopped 1/4 c green onions 2 t fresh thyme 1/4 c fresh Parmesan cheese, grated Saute' onions in 1 T olive oil, then add salt and pepper. Add mushrooms, chicken, and garlic and saute' for several minutes. Add rice and 1 T olive oil, then add broth 1/2 c at a time, cooking and mixing until rice absorbs all the broth (approximately 20 minutes). Remove from heat and add remaining ingredients. Stir and serve. Courtesy of Celiac.com February 2007 BEAN FLOUR WRAPS 1 1/4 c bean flour (your favorite blend) or chickpea flour 1 c arrowroot flour 1 c tapioca flour 1 T xanthan gum 1 t salt 3 T brown sugar 2 1/4 t instant yeast 1 c + 2 T warm water 3 eggs 1/4 c vegetable oil 1/4 c honey Blend dry ingredients. Combine liquid ingredients and add to dry. Beat until smooth. Coat surface of a sheet of aluminum foil with vegetable spray. Scoop about 1/4 c of dough onto center of foil. Cover with a piece of oiled plastic wrap and press into a thin circle of dough. Make dough circle as thin as possible without creating holes in it. Lightly oil surface of a griddle of skillet and preheat on medium for 2 minutes. Remove plastic from dough and flip onto center of skillet or griddle. Press gently so that all parts of dough are touching the hot pan. After 1 to 21 seconds, the foil will easily pull away and you can remove it. Let dough cook another 2 minutes or until lightly browned. Flip and cook another 2 minutes. Remove to a platter and repeat until remaining dough is used up. Makes 10-12 wraps. February 2007 TURKEY & VEGGIE WRAP FILLING 2 T mayonnaise 1 T salsa 2-3 slices smoked turkey 2 T frozen corn niblets, thawed 1 small tomato, chopped Cheddar cheese, grated (optional) Combine mayonnaise and salsa. Spread on wrap. Arrange turkey slices over wrap. Top with remaining ingredients. Roll and enjoy! February 2007 HAMBURGER BUNS Preheat oven to 375 degrees Make dough for Bean Flour Wraps. Scoop dough into lightly oiled muffin pans. Smooth tops with oiled plastic wrap. Let rise for 20 minutes. Bake for 15 minutes. Cool and store. February 2007 BROILED TROUT WITH TOMATO-ONION RELISH 3 c cherry tomatoes, halved 1 t olive oil 1/4 c red onion, chopped 1/4 c balsamic vinegar 1 t light molasses 1 T grated lemon zest 1 T fresh flat-leaf (Italian) parsley, chopped 1/2 t salt 1/4 t freshly ground black pepper 1 t fresh thyme, chopped 4 trout fillets (approximately 5 oz each) Preheat broiler. Position the rack 4 inches from heat source. Arrange tomatoes cut side down on a baking sheet lined with aluminum foil or parchment paper. Broil until the skins wrinkle and begin to brown, about 5 minutes. Set aside and leave the broiler on. In a frying pan, heat the oil over medium0high heat. Add the onion and sauté until soft and translucent, about 4 minutes. Add the vinegar and molasses and bring to a boil. Reduce the heat to medium and simmer until slightly reduced, about 2 minutes. Add the broiled tomatoes, lemon zest, parsley and 1/4 t of the salt and pepper. Stir to combine. Remove from heat, set aside, and keep warm. Lightly coat a broiler pan with olive oil cooking spray. Sprinkle the thyme and the remaining 1/4 t salt over the fillets and place on the prepared pan. Broil until the fish is opaque throughout when tested with the tip of knife, about 5 minutes. Transfer to warmed individual plates and serve topped with the warm tomato relish. Serves 4. Courtesy of MayoClinic.com February 2007 TUNA NICOISE SALAD 1/2 t Dijon mustard 1 T red wine vinegar 1 T olive oil Coarse salt Ground pepper 1/2 lb red potatoes, steamed 1/2 lb green beans, trimmed, steamed 3/4 c cherry tomatoes, halved 2 T Kalamata olives, pitted, slivered 1 6oz can solid white tuna packed in olive oil, drained In a medium bowl, whisk together mustard, vinegar, oil, salt, and pepper. Add remaining ingredients. Toss well. Serves 2. Courtesy of Everyday Food Magazine via PBS.org February 2007 LENTILS MARRAKESH 1 1/2 c lentils 6 boneless, skinless chicken thighs 4 c chicken broth 1 c chopped onion 1 c chopped celery 2 T ketchup 1 t turmeric 3/4 t cinnamon Combine all ingredients in large pot. Cook on top of stove for 3-4 hours. (The chicken falls apart, so you don't need to cut it up.) Add a little lemon juice and salt, to taste. Serve in soup bowls. Courtesy of More from the Gluten-Free Gourmet, by Betty Hagman February 2007 DessertsGrandma "Hitch's" APPLE CRANBERRY CASSEROLE 3 C. unpeeled apples-sliced 2 C. raw cranberries 3/4 C. sugar - sprinkle on top of apples and cranberries in baking dish. Melt one stick butter or margarine. Add: 1 C. uncooked oatmeal 1/3 C. GF flour 1/2 C. brown sugar 1/2 C. nuts chopped Mix together and spread on top of apples and cranberries. Bake at 350 degrees for 45-60 minutes. Makes 6-8 servings. February 2007 CINNAMON NUT STRUESEL Start with a box of Dowd & Rogers Dark Vanilla Cake Mix: To make the Streusel filling/mix: Candy Pecans by adding approximately 2 Tbls. Of butter to a skillet, on medium high, and add approximately 1 1/2 cups of pecans to the pan. Toast the pecans, stirring continually, for about 1 1/2 minutes. Add 2 Tbls. Of sugar and stir until pecans are covered and sugar melts. Pour the pecans onto a plate covered with a paper towel and let them drain for about 30 seconds. Remove, quickly, directly onto the plate and let the pecans cool while making the cake mix. They will need to be coarsely chopped before using. Mix together approx. 1/4 cup sugar with 1 Tbls. Cinnamon. Mix together. Pour 1/2 of the cake batter into the prepared pan, sprinkle half of the sugar/cinnamon mixture over the batter and then sprinkle 1/2 the chopped nuts over the sugar. Add the remaining batter and repeat the sugar/nut process. Bake as instructed on package. Submitted by Pat Minnigh February 2007 |
