GLUTEN-FREE RECIPES

Gluten-Free Apple Crumble (no oats!)

November 4, 2024

Enjoy a gluten-free apple crumble without gluten or oats! This delectable dessert is undoubtedly easier than pie, but still has plenty of sugar, spice, and everything nice.

This recipe was provided by our friends at The Gluten-Free Palate.

Ingredients

Yields six servings. Use a 9×13 (or equivalent size) baking dish.

• ½ cup gluten-free flour
• ½ cup almond flour
• ⅕ teaspoon salt
• ⅓ cup brown sugar
  • You’ll use 3 Tablespoons in the apple mixture and the remaining amount in the crumb mixture.
• ⅓ cup solid coconut oil
• 3 apples (Granny Smith ideally, but feel free to experiment with other varieties)
• 1 teaspoon cornstarch
• 1 teaspoon cinnamon
• ½ teaspoon pumpkin pie spice
• ¼ cup walnuts

Instructions

1. Preheat the oven to 360°F. Grease a baking dish.
2. In a bowl, mix the gluten-free flour, almond flour, salt and brown sugar (remember to reserve 3 Tablespoons).
3. Add solid coconut oil and mix ingredients to make crumbs (not a batter!). Refrigerate for 10-15 mins to allow the crumbs to harden.
4. In a separate bowl, mix cornstarch, cinnamon, spices and the remaining sugar.
5. Slice apples and toss in bowl with spice mix until well-coated.
6. Transfer apples to a baking dish. Can be loosely layered, do not need to lie flat.
7. Grind walnuts into large crumbs (can use a mortal and pestle or a food processor to make this easier) and sprinkle over the apples.
8. Sprinkle the crumb mixture over the nuts and apples.
9. Cover dish with foil and bake for 20 minutes. Remove the foil, flip dish and bake for another 20 minutes.
10. Serve warm, or, for an extra indulgent dessert, serve with whipped cream, caramel, or ice cream.

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TAGS: VEGETARIAN, VEGAN, THANKSGIVING, HOLIDAY, DESSERT, DAIRY-FREE

Gluten-Free Lasagna

October 9, 2024

Lasagna is a classic comfort dish, and there’s no reason those of us who are gluten-free can’t enjoy it too! Try this flavorful and rich gluten-free lasagna recipe, courtesy of our friends at the Gluten-Free Palate.

Ingredients

• 5 oz. gluten-free lasagna noodles. You can use oven-ready, or pre-cooked as instructed by the packaging, whatever is available to you.
• 1 lb. ground beef or turkey
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz.) crushed tomatoes (don’t drain)
• 1 cup (8 oz.) tomato sauce
• 3/4 cup (6 oz.) tomato paste
• 1 Tablespoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon pepper
• 1 teaspoon salt
• 1 egg, whisked
• 2 cups ricotta cheese
• ½ cup Parmesan, shredded or grated
• 1 Tablespoon dried parsley
• 1 cup mozzarella, shredded or grated

Instructions

1. Preheat oven to 375° F and grease a 9 x 13 in. baking pan.
2. If you’re not using oven-ready noodles, cook noodles according to the package and then set aside.
3. Start making the sauce by browning meat, onion, and garlic in a large saucepan, breaking the meat apart while it cooks.
4. Add in the crushed tomatoes, tomato sauce, tomato paste, basil, oregano, salt, and pepper. Stir well.
5. Bring to a boil, then reduce heat and simmer for about five minutes, stirring occasionally.
6. Make the ricotta filling by mixing the whisked egg, ricotta, Parmesan cheese, and parsley.
7. Layer the lasagna in the pre-greased pan:
   • Spread a bit of the tomato sauce on the bottom of the pan.
   • Add a layer of lasagna noodles over the sauce.
   • Spread half the ricotta mixture over the noodles.
   • Spread half the sauce mixture over the ricotta mixture.
   • Add the second layer of lasagna noodles.
   • Spread the remaining ricotta mixture over noodles.
   • Spread the remaining sauce over the ricotta mixture.
   • Top with mozzarella.
8. Bake for 30 to 35 minutes or until heated through. Oven-ready noodles may need to cook for longer, about 40–45 minutes.
9. Remove from oven and let rest for 10 minutes before serving. Consider serving with garlic bread!

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TAGS: LUNCH, DINNER

Gluten-Free Monkey Bread (Pull-Apart Sweet Bread)

August 29, 2024

Monkey bread is a sticky cinnamon pastry perfect for group events. Simply pull out a piece, pop it in your mouth, and enjoy!

This recipe was provide by Gluten-Free Palate.

Ingredients

Monkey bread is usually made in a Bundt cake pan, but you can also make it in a square or round cake pan.

Dough Coating

• 1 cup sugar
• ¼ teaspoon salt
• 1 ½ Tablespoon cinnamon

Sauce/glaze

• 1 cup packed brown sugar
• ½ cup unsalted butter
• 3 Tablespoon heavy whipping cream, room temperature
• 2 Tablespoon maple syrup
• ½ teaspoon pure vanilla extract
• ¼ teaspoon salt

Bread Dough

• 2 ¾ cups gluten-free flour
  • If there’s no binder in your GF flour, add 1 ½ teaspoon xanthan gum
• 2 teaspoon instant yeast—be sure this is labeled gluten-free!
• 2 Tablespoon sugar
• 1 ½ cup warm water
• 1 cup plain Greek yogurt
• 1 large egg
• ¼ cup soft, unsalted butter
• 1 ¼ teaspoon salt

Instructions

1. Start making the dough coating by mixing sugar, salt and cinnamon, in a medium bowl. Set aside.
2. Make the glaze by melting the butter and sugar together over low heat in a small saucepan—don’t allow it to boil! Once the sugar has dissolved, add the remaining ingredients: whipping cream, maple syrup, vanilla and salt. Whisk together and set aside.
3. Grease your pan with soft butter and set aside.
4. Mix GF flour, GF instant yeast, sugar and, if flour has no binder, the xanthan gum. Mix well. If you have a standing mixer, whisk on medium speed.
5. Add the the warm water, yogurt, and egg into the dough. Mix well until the dough becomes soft, circa 5 minutes. Add the unsalted butter and salt and mix for another 10 minutes.
6. Sprinkle your gluten-free flour over a flat surface like a counter, then plop your dough on top. Knead the dough for a few minutes. If the dough is sticky, feel free to flour your hands or add a few teaspoons to the dough.
7. Slice the dough into bite-sized pieces. Roll each one in the coating, then arrange in your greased pan, distributing them evenly. Sprinkle any remaining coating on top (can also save some for the baked result).
8. Pour the glaze sauce over the dough.
9. Cover the dough with a towel and let rest for 45 minutes or until doubled in size.
10. Bake at 350°F for 30-35 minutes.
11. Once it’s out of the oven, allow the monkey bread to rest in pan for about 5 minutes. Turn out onto a plate and serve with any remaining glaze or coating mixture. Roasted pecans, peanuts, or almonds are also a wonderful addition.

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TAGS: BREADS, DESSERT, VEGETARIAN

Gluten-free Angel Food Cake

July 24, 2024

Angel food cake is a light, fluffy, airy cake that pairs well with subtle flavors. Here’s a gluten-free version to make for those with celiac or non-celiac gluten sensitivity!

This recipe was provided by our friends at the Gluten-Free Palate. 

Ingredients

Instructions

1. Place the oven rack at the lowest position, then preheat oven to 350°F.
2. Separate egg whites from egg yolks. You can buy a tool online that will make this easier, or do it the old fashioned way, by pouring the egg yolk back and forth between the two shell halves above a bowl. The egg whites should gradually fall into the bowl, while the yolk stays contained in the shell. Some chefs prefer to use their hands instead of the egg shell halves to prevent any little bits of shell getting into the batter. 
3. Set aside the large mixing bowl of egg whites and refrigerate the egg yolks for later!
4. Sift powdered sugar and GF flour into a separate mixing bowl and stir together.
5. Add cream of tartar, salt, vanilla extract and almond extract to the bowl of egg whites. Beat together (medium speed if using a mixer) until peaks soft form.
6. Gradually add granulated sugar (about two Tbsps at a time), beating on high until stiff peaks form.
7. Gradually fold in flour mixture, about ½ cup at a time. Don’t mix it too hard, as that can knock the air from the batter, leading to a dense cake that won’t rise.
8. Gently spoon the batter into a 10-in. tube pan—don’t pour it in all at once!
9. Gently stick a butter knife into the batter to cut through any big air pockets.
10. Bake for 35-40 minutes or until the top is lightly browned and set. Get a cooling rack out and set aside. 
11. When you remove the pan from the oven, immediately flip it onto a cooling rack. Don’t worry if it doesn’t slide out right away; the cake will shrink and loosen as it cools. Cool completely before removing the pan, about 1 hour.
    • If cake hasn’t separated from pan after about an hour, run a rubber spatula between the cake and pan to separate them.
12. Serve with cream and berries!

Pro Tips

• You’ll want to use a 10-in tube pan for that classic angel food cake shape. If you don’t have one, you can use a standard rectangular pan (9x13x2 in.) instead. 
• Underdone angel food cakes usually collapse, so if you’re unsure about taking it out of the oven, it’s better to leave it in and err on the side of overdone.
• Whip eggs until stiff peaks form, but no further—don’t overbeat them!
• You probably don’t need to grease the cake pan.
• Use a serrated knife to cut the cake instead of a flat-edged knife. 
• You can store this cake at room temperature for up to four days, covered.

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TAGS: DESSERT, VEGETARIAN

Gluten-Free Chicken Salad

July 2, 2024

When the summer heat hits, try this cool, gluten-free chicken salad. It combines protein, vegetables and fruit with a tasty, savory sauce, and can be eaten on its own or used as a filling for a tasty, on-the-go gluten-free sandwich.

This recipe was provided by our friends at Gluten-Free Palate. 

Ingredients

• 2 cups chicken, cubed
• 2 sticks celery, chopped
• ½ cup grapes, chopped
• ¼ cup pecans, sliced
• 1 Tablespoon garlic, minced
• 1 green onion, chopped
• 1 Tablespoon dill, chopped
• ¾ cup mayo
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

1. Cook the chicken in your preferred style, whether that’s boiling, baking, or grilling.
2. To make the sauce, combine mayo, Dijon mustard, dill, salt and pepper in a large mixing bowl. Whisk to combine.
3. Add the rest of the ingredients to the sauce. Stir and toss to combine.
4. Serve! Pair with gluten-free crackers or gluten-free bread for some added crunch or carbs.

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TAGS: LUNCH, DINNER

Gluten-Free Black Bean Burgers

June 4, 2024

This gluten-free black bean burger is perfect for any vegetarians with celiac, or folks looking to incorporate more vegetables into their diet. Try making it for the next summer barbecue, and customize it with whichever toppings you prefer. 

This recipe is provided by our friends at the Gluten-Free Palate. 

Ingredients

Yields six burgers

• 2 15 oz cans black beans, drained and rinsed
• 1 Tablespoon olive oil
• ½ green bell pepper, minced
• ½ white or yellow onion, minced
• ¼ cup gluten-free breadcrumbs
• 1 egg
• 1 teaspoon ground cumin
• 1 Tablespoon garlic, minced
• 1 teaspoon sweet paprika
• 1 teaspoon Italian seasoning
• ½ teaspoon black pepper
• 1 teaspoon salt
• GF buns, for serving

Plus any other toppings you like on your burger, like cheese, pickles, lettuce, tomato, red onion, guacamole, etc.

Instructions

1. Preheat oven to 325F°.
2. Line a baking sheet with parchment paper, then spread the beans evenly on the baking sheet and drizzle with olive oil. Roast in the oven for about 10-15 minutes to dry them out.
3. In the meantime, cook the peppers and onions in a skillet over medium heat until the onions are transparent and the peppers tender. Add the garlic and cook for another minute. Remove from the heat and transfer to a food processor.
4. Add the dried beans to the food processor and pulse until the ingredients are combined.
5. Transfer the mix to a large bowl, add the cumin, sweet paprika, Italian seasoning, salt, pepper, egg, and breadcrumbs, and mix with your hands until everything is well-combined.
6. Measure ½ cup of the mix into your palms, then roll into a ball and flatten into a patty. Place on top of the baking sheet, then repeat until mix is gone (should yield about 6 regular-sized patties, or 12 sliders)
7. After forming all the patties, refrigerate them for 30 minutes or more before cooking. This firms up the patties and prevents them from falling apart during cooking.
8. Bake for 20 minutes, flipping halfway through.
9. Assemble the burgers with patties, buns, and favorite toppings. Serve immediately and enjoy!

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TAGS: DESSERT, LUNCH, VEGETARIAN

Gluten-Free Sloppy Joes

May 10, 2024

Sloppy Joes are an American classic. A loose mixture of beef, tomato sauce and onions all on a soft bun makes for a delectable (and yes, somewhat messy) dish! Make it for a summer potluck and adjust the seasoning to your taste. 

This recipe was provided courtesy of our friends at the Gluten-Free Palate. 

Ingredients

• 1 pound ground beef
• 2 Tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ white or yellow onion, chopped
• ½ red bell pepper, chopped
• 1 Tablespoon minced garlic
• Tomato mixture:
  • 1 15oz can diced tomato
  • 2 Tablespoon tomato paste
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon black pepper
• Gluten-free hamburger buns
• Cheddar cheese, for serving (optional)

Instructions

1. Heat a large skillet over medium heat, then drizzle with the oil and add the beef. Season with salt and pepper and cook until you don’t see pink anymore.
2. Add the onion and red bell pepper and stir to combine. Cook for an additional several minutes or until the vegetables are tender.
3. Add the garlic and cook for another minute.
4. Add the tomato mixture of canned tomato, tomato paste, chili powder, cumin, salt, and pepper. Stir to combine and cook for an extra minute or two until everything is well combined and cooked.
5. Remove from the heat and serve over the gluten-free buns.
   1. If you want a studier, cripsy bun, try toasting them in a pan or in a toaster before serving with meat.

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TAGS: LUNCH, FOR KIDS, DINNER, DAIRY-FREE

Gluten-Free Pressure Cooker Short Ribs

April 24, 2024

A fast and easy recipe for tender ribs worthy of being the main course at any expensive restaurant. Pair it with mashed potatoes, green beans, lemon asparagus, or biscuits. You could also try making it in a slow cooker, which would take 6 to 8 hours. 

This recipe was provided courtesy of the Gluten-Free Palate. 

Ingredients

• 1 teaspoon rosemary
• 1 teaspoon onion salt
• ½ teaspoon paprika
• ½ teaspoon ground pepper
• ½ teaspoon sage
• 2 lbs beef short rib
• 2 Tablespoons oil, ideally one that can handle high temperatures
• 1 (6oz) can tomato paste
• 1 and ½ cups water or broth
• ¼ cup balsamic vinegar
• 2 Tablespoons Dijon mustard
• 1 Tablespoon unsweetened cocoa powder
• 6 cloves garlic, whole

Instructions

1. Mix the spices (rosemary, onion salt, paprika, ground pepper, sage) and rub on the outside of the beef short rib; set aside.
2. Drizzle oil into pressure cooker, then lower short ribs in. (If using Insta Pot, set it to sauté)
3. Sear all sides.
4. Remove short ribs; set aside.
5. Add tomato paste, water, balsamic vinegar, Dijon mustard, cocoa, and garlic to the pot and mix with a spoon until combined.
6. Add short ribs back in.
7. Place lid on pressure cooker and lock into place. Make sure your steam vent is turned to closed, and, if using Insta Pot, turn the settings to “Pressure Cooker”, and set the timer for 40 minutes.
8. Once the 40 minutes have passed, let the pot sit for 10 minutes.
9. Carefully press the pressure release valve, and, once all the pressure is released, unlock the lid.
10. Spoon sauce over each piece of beef short rib and serve warm.

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TAGS: LUNCH, DINNER, DAIRY-FREE

Gluten-Free Teriyaki Chicken

April 1, 2024

This sweet meat dish is always a crowd pleaser. For a full meal, stir-fry broccoli and snow peas for a serving or two of vegetables and have it all with a bowl of rice.

This recipe was provided by the Gluten-Free Palate. 

Ingredients

Yields four servings

• 1 ¼ – 1 ½ lb boneless skinless chicken breasts, cut into 1-inch pieces.
• 1 Tablespoon olive oil (or oil of choice)
• ¼ cup (gluten-free) soy sauce or Tamari sauce
• ¼ cup water
• 2 Tablespoons packed light brown sugar
• 1 Tablespoon rice vinegar (or white vinegar)
• ¼ teaspoon toasted sesame oil
• 2 teaspoons peeled and minced fresh ginger
• 2 teaspoons peeled and minced fresh garlic (about 2 cloves)
• 1 teaspoon onion powder
• 2 teaspoon cornstarch

Instructions

1. In a small mixing bowl whisk together all the ingredients except the chicken and olive oil.
2. Heat oil in a 12-inch non-stick skillet over medium-high heat.
3. Cook the chicken over medium heat until brown and the internal temperature reaches at least 160°F.
4. Add the sauce to the cooked chicken and continue to cook and toss until the sauce thickens, about 1 minute.
5. Serve warm garnished with green onions or sesame seeds.

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TAGS: LUNCH, FOR KIDS, DINNER

Gluten-Free Hot Cross Buns

February 23, 2024

Hot cross buns are an Easter classic, especially in the United Kingdom and British Commonwealth, but with their blend of dried fruits, zests, and spices, they make an excellent sweet treat any time of year.

This recipe was provided by our friends at the Gluten-Free Palate.

Ingredients

Hot Cross Buns

• 1 ½ cups gluten-free all-purpose flour
• 5 Tablespoon cornstarch
• ½ cup sugar
• 2 teaspoon dry quick yeast
• 1 teaspoon cream of tartar
• ⅓ teaspoon cinnamon
• ⅓ teaspoon salt
• ⅓ teaspoon pumpkin pie spice
• ⅓ cup dried currants
• 3 Tablespoon dried cranberries
• 2 Tablespoon crushed almonds
• 1 teaspoon lemon zest
• 1 teaspoon orange peel
• 1 teaspoon vanilla
• 1 teaspoon apple cider vinegar
• 2 eggs
• ½ cup melted butter

Glaze

• ½ cup powdered sugar
• 2 Tablespoon orange juice (or milk)

Instructions

1. Preheat the oven to 360°F. Pour flour, starch, sugar, quick dry yeast, and cream of tartar into a deep bowl, mix with a whisk.
2. Add spices, lemon and orange zest, salt, and mix again.
3. Add vinegar, vanilla, and butter.
4. Add eggs and start mixing everything. As a result, you should get a soft sticky dough, do not add a lot of flour, otherwise it will turn out to be too dense. If you see that there is not enough liquid, pour in some milk.
5. Add dried currants, dried cranberries, and chopped almonds.
6. Stir again, cover the bowl with cling film and leave for half an hour in a warm place. During this time, the dough will increase slightly in size and become even softer and fluffier.
7. Divide the dough into 6 parts.
8. Form each piece of dough into a small bun about 3 inches in diameter. Transfer the buns to a baking sheet lined with parchment, cover with cling film and leave for another 15 minutes.
9. On top of each bun, make an incision in the shape of a cross.
10. Grease each bun with sweet water made from a teaspoon of powdered sugar and 3 tablespoons of water. Put the buns in the oven and bake for about half an hour. Remove the buns from the oven and let cool slightly.
11. Make a glaze with orange juice and powdered sugar. If you want the glaze to be perfectly white, use milk or water instead of orange juice. Lemon juice is also suitable.
12. Apply glaze to the cross-shaped cuts on the buns and leave to dry. Hot cross buns can be tasted as soon as they have cooled down a bit.

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TAGS: VEGETARIAN, HOLIDAY, DESSERT, BREADS