Gluten-Free Recipes

Gluten-Free Recipes for Appetizers/Snacks

Gluten-Free Egg Rolls

Egg rolls are a staple of American-Chinese food. This recipe provides a gluten-free alternative to the traditional wheat flour wrap, but doesn’t sacrifice any of the taste. Substitute fillings to your taste and enjoy!

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

Ingredients

Wrap

• 1 cup gluten-free flour, plus more for sprinkling
• 1⁄3 cup sweet rice flour
• 1⁄2 teaspoon sea salt
• 2 eggs at room temperature, beaten
• 1 Tablespoon warm water, plus more if needed
• 1 teaspoon olive oil

Filling

• 1 Tablespoon olive oil
• 1 pound ground beef
• 1 onion, chopped into small pieces
• 2 cups shredded cabbage
• 3 Tablespoons cornstarch
• 1 teaspoon garlic powder
• 1 Tablespoon sesame oil
• 2 Tablespoon soy sauce
• 1 Tablespoon rice wine vinegar
• 1 Tablespoon honey
• 1⁄4 teaspoon freshly ground black pepper
• 1⁄4 teaspoon ground ginger
• 1⁄4 teaspoon salt
• Oil for frying

Instructions

Make the Wrappers

1. In a large mixing bowl, mix gluten-free flour, sweet rice flour, and sea salt.
2. Make a hole in the dry mix, add the eggs, warm water, and olive oil. Using a fork or a spatula, mix until it crumbles.
3. Using your hand, knead the dough until you can form a smooth dough ball. It will be a bit sticky, but not a messy sticky. Cover with plastic wrap and rest for 30-60 minutes.
4. Put the dough on a large flat floured surface and divide it into 4 portions.
5. Take one part of the dough and start to flatten it using a rolling pin. Sprinkle some flour on the top of the dough to make it easier to form it. The result should be very very thin until you can see through your finger when you pick it up.
6. Cut the wrap into 7”x7” sizes. Brush some flour and stack them. Cover with plastic wrap to avoid drying. Do the same with the rest.

Cook the Filling

1. In a large wok, heat olive oil using over medium heat. Cook the ground beef for around 5 minutes, or until no longer pink. Break up the meat while cooking then drain excess oil from the wok.
2. Add onion then cook until the onion becomes translucent and fragrant.
3. Add cornstarch and garlic powder to the wok. Cook until incorporated and starch is fully absorbed.
4. Add the sesame oil, soy sauce, rice wine vinegar, honey, freshly ground black pepper, ginger, and salt.
5. Reduce the heat to low, add shredded cabbage, and toss until it is wilted. Cover and simmer for 5 minutes.
6. Take off from the heat and let it rest for around 10 minutes.

Assemble and Fry

1. Place a wrapper on a flat surface, with one corner toward you, so it looks like a diamond. Put 2 tablespoons of filling in the lower middle of the wrapper, about 1 inch from the corner. Fold the corner closest to you to the middle, over the filling.
2. Fold the corners on the right and left to the middle, too. It should look a bit like an envelope.
3. Roll the wrapper from the bottom to the final corner. Moisten this end corner with water to seal it. Roll it fairly tight to avoid trapping air in the egg roll.
4. Repeat these steps with other wrappers.
5. If you have a deep fryer, deep fry the egg rolls until golden brown. Otherwise, heat a few inches of oil in a pan to about 350°–375°F (177–190°C) and fry until golden brown, flipping the rolls halfway through to get an even color and cook.

Samosas

Samosas are savory, fried pastries from South Asia, suitable as appetizers or a main meal. Try this mouth-watering veggie version, and once you get the hang of it you can customize the filling with whatever ingredients you want!

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

Ingredients

Filling

• 1½ pounds medium potatoes, peeled and cut into ½-inch chunks
• 1 Tbsp olive oil
• 2 tsp butter
• ¼ tsp cumin
• ½ tsp fennel seeds
• 1 Tbsp curry powder
• ½ tsp cayenne powder
• ¼ tsp ground turmeric
• 1 tsp garam masala
• 1 tsp ginger paste
• 1 onion finely chopped
• 2 cloves garlic, finely minced
• 4 oz thawed peas
• 1 carrot, shredded
• 1 tsp salt
• 1 tsp pepper
• 1 Tbsp lemon juice
• ¼ cup water
• 2 Tbsp chopped cilantro
• Oil for frying

Pastry

• 3 cups gluten-free plain flour (ie, doesn’t include xanthan gum, baking powder, yeast, etc.)
• 2 tsp xanthan gum
• 1 tsp baking powder
• 1 tsp salt
• 1 egg
• 4 Tbsp olive oil
• 1-1 ½ cups warm water

Dipping Sauce

• 1 tsp oil
• 1 clove garlic, finely minced
• 1 Tbsp concentrated tamarind paste
• ¼ cup hot water
• ½ tsp salt
• ½ tsp cayenne powder
• 1 Tbsp brown sugar
• ½ tsp ground cumin

Instructions

Filling

1. Boil the potatoes until just tender, about 15 minutes. Drain and set aside.
2. Heat a large wok over medium to low heat. Add olive oil and butter.
3. Add cumin, fennel seeds, curry powder, cayenne powder, ground turmeric, masala, and ginger paste. Saute until fragrant.
4. Add garlic, and saute again for a few minutes.
5. Add onion until translucent and fragrant.
6. Add thawed peas and shredded carrot. Cook until tender.
7. Add boiled potatoes to the wok. Add salt, pepper, lemon juice, and water. You may add salt and pepper according to your liking.
8. Add the coriander and cook for a few minutes
9. When all the filling is cooked, remove it from the heat and allow it to cool.

Pastry

1. In a large bowl, mix gluten-free plain flour, xanthan gum, baking powder, and salt.
2. Add egg and olive oil. Mix them until become the dough becomes crumbly.
3. Add warm water little by little. Then knead until it becomes smooth. Knead lightly to bring it together as a ball. Remember, there’s no gluten, so not much kneading is required.
4. Cover with plastic wrap and rest for 30 minutes.

Assemble the Samosas

1. Divide the dough into 8 parts on a floured flat surface. Roll one part of the dough out to a 6 inches round. Cut in half, diagonally.
2. Working with one of the two cut pieces, lightly wet the straight edge you just cut.
3. Fold 1 edge to the other over your finger, so it becomes a cone, and pinch them to seal.
4. Hold it on your hand and fill it with 1 spoonful of samosa filling.
5. Close them by folding the round side and pinching to seal.
6. Repeat the process with the rest of the dough.

Dipping Sauce

1. Heat oil in the saucepan. Add garlic and saute.
2. Add tamarind paste, hot water, salt, chili powder, brown sugar, and ground cumin. Cook until thickened.

Cook the Samosas

1. Fry a few at a time, turning every few minutes, until crispy and golden, about 8-10 minutes.
2. Use a slotted spoon to transfer fried samosas to a platter lined with paper towels.
3. Serve hot with dipping sauce.

Empanadas

An empanada is a fried or baked hand pie, common across Latin and South America. Try this gluten-free recipe for lunch or dinner, or make enough to share as appetizers as your next get-together. Substitute the beef with beans and you have a vegetarian version!

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

Ingredients

Dough

• 3 cups all-purpose gluten-free flour
• 1 teaspoon xanthan gum (omit if the flour already contains it)
• 1 teaspoon salt
• 1 cup unsalted cold butter, cubed
• 1 large egg
• ½ cup cold buttermilk

Filling

• 1 Tablespoon olive oil
• 1 onion, diced
• 1 lb ground beef
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon cumin
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 Tablespoons ketchup
• ½ cup shredded cheese of choice, like Colby-Jack, cheddar, mozzarella, or a mix

Egg Wash

1 large egg beaten with 1 Tablespoon of water

Instructions

1. In a large mixing bowl add the flour, xanthan gum (if using), and salt. Whisk to combine. Add the cold cubed butter and use a pastry cutter or your hands to mix until the mixture resembles a coarse meal. Create a well in the middle.
2. Add the egg and buttermilk to the well you just created in the flour. Gradually mix the egg into the flour using a fork. Mix until the dough thickens and forms a ball. Wrap tightly in a plastic wrap and allow the dough to rest for 30 minutes or so in the refrigerator while preparing the filling.
3. Heat the olive oil in a frying pan over medium-high heat. Add the chopped onion and sauté for 5-6 minutes or until translucent.
4. Add the ground beef, oregano, garlic powder, paprika, cumin salt, and pepper. Cook until the ground beef is browned all over. Drain the fat and return the mixture to the pan on medium heat.
5. Add the ketchup and sauté for 2-3 minutes. Taste and adjust salt and pepper if needed. Mix in the shredded cheese and take the mixture off the heat. Set aside to cool.
6. Preheat the oven to 350ºF and line a baking sheet with parchment paper. Remove the dough from the refrigerator and lightly flour a clean surface.
7. Roll the dough into a thin circular shape. To make the small empanadas use a round cutter or a drinking glass with a 4-inch diameter to cut holes into the dough. You can use whatever size you want. Place the circle onto the baking sheet.
8. Repeat step 7 with the remaining dough until no dough remains.
9. Place about 1 Tablespoon of filling in the center of each circle. Brush some egg wash on one side of the circle, then fold over to create half a circle. Crimp the edges with a fork.
10. With a small knife cut a small slit to let the steam escape.
11. Brush the empanadas with egg wash and bake in the preheated oven for 20-25 minutes or until golden brown.

Alternative: Fried Empanadas

Instead of baking them, you can fry the empanadas in vegetable oil in a large frying pan. Fry them for 3-4 minutes per side or until golden brown and crispy.

Cheese Crackers

You only need five ingredients to make the best ever gluten-free cheese crackers that taste like a name-brand treat! They’re exactly what a cracker should be: crunchy and salty. This recipe is provided courtesy of the Gluten-Free Palate.

Ingredients

• ¾ cup all-purpose gluten-free flour
• ¼ teaspoon xanthan gum
• 1 ½ –2 cups shredded cheddar (about 6-8 oz)
  • For different flavors, use different cheeses. These photos were taken using a sharp cheddar. For a white cheddar, use white cheddar cheese.
• 4 Tablespoons butter, cold and cut into 1 inch pieces
• Extra salt for sprinkling (optional)

Instructions

1. Preheat your oven to 350ºF. Line a baking sheet with parchment paper; set aside.
2. In a food processor, pulse the gluten-free flour blend and xanthan gum. Add the butter pieces and cheese.
3. Pulse together until it forms a ball (about 2 minutes).
4. Place the ball between two pieces of wax paper, and roll it out to about ¼” to ⅛” thick.
5. Using a pastry wheel or pizza cutter, cut into 1-inch shapes/squares.
6. Carefully peel them and place on a parchment lined baking sheet about ½-inch apart.
7. Poke each cracker with a fork to prevent over-puffing.
8. Sprinkle with salt, if desired.
9. Bake for 12-15 minutes or until lightly browned on the edges. Cool on the baking sheet, and store in an airtight container.

Mediterranean Pinwheels with Canadian Bacon

These Mediterranean pinwheels are tasty and easy to make! They’re also easily customizable; substitute ingredients in and out for an endless variety of tastes. Add ingredients for a fancy cocktail party or keep it simple for a nutritious lunch on the go.

This recipe is courtesy of our friends at Jones Dairy Farm.

Ingredients

• 1 (6 oz) package Jones Dairy Farm Canadian Bacon, diced
• 1 cup finely shredded Gouda, Havarti, or other cheese of choice
• 4 gluten-free tortillas (try spinach or sun-dried tomato)
• 1 package of 8 spreadable garlic-and-herb cheese wedges
• 1/4 cup Kalamata olives, chopped
• 1/2 cup sun-dried tomatoes, diced
• 1/2 cup spinach leaves, chiffonade (roll and cut into strips)
• 1/2 cup bell pepper, diced

Optional Additions

Toasted pecans, capers, chopped dill pickles, pimentos

Instructions

1. Use two spreadable cheese wedges per tortilla and spread to the edges.
2. Sprinkle with Canadian bacon, cheese, olives, sun-dried tomatoes, spinach, peppers, and any of the other optional ingredients.
3. Starting on one edge, tightly roll the tortilla, pressing as you go so ingredients stay in place.
4. Place on a cutting board, seam down, and spear toothpicks approximately every inch.
5. Slice between the toothpicks and serve.

Chana Chaat

Recipe courtesy Beyond Celiac Ambassador Annika Dhariwal, who runs the blog Gluten-Free Jio

This recipe is for a flavorful Indian chickpea snack. Find more recipes from Annika on her website.

Chana Chaat

Ingredients:

• 2 cups boiled Kala Chana (black chickpeas)
• ¼ cup carrot, grated
• 1 tomato, deseeded
• ¼ cup cucumber, chopped
• 2 tbsp raw mango, Chopped
• 2 tbsp cilantro, Chopped
• 3 tbsp onion, Chopped
• ¼ tsp red chili powder
• ¼ tsp Jal Jeera Masala (spice blend, make sure it’s gluten-free or mix the spices yourself)
• ½ tsp black salt
• ¼ tsp Chaat Masala (spice blend, make sure it’s gluten-free or mix the spices yourself)
• Spritz of emon juice

Directions:

1. Add all the ingredients except lemon juice into a bowl and toss them nicely.
2. Just before serving, add lemon juice and your chaat is ready to serve.

Cranberry-Glazed Sausage, Apple & Sweet Potato Meatballs

Recipe courtesy of Jones Dairy Farm 

Salmon Rillettes and Smoked Salmon Spread

Recipe courtesy of Chef Oonagh Williams of Royal Temptations Catering

Normally rillettes are meats cooked covered in fat for several hours until tender, then shredded and served as a pâté (a spread). Instead I pan fried fresh salmon in butter, salt and pepper, cooked it, let it cool, then broke it into flakes with a fork. I then added the cold salmon to my regular smoked salmon pâté and increased the seasonings.

This pâté has a very mild, subtle taste. Please use the tiny quantities of sherry and tomato ketchup listed. They are there to add flavor, not to overpower the whole dish. For correct quantities, measure the lemon juice, sherry and tomato ketchup together into a small bowl and then add to the food processor. It is far too easy to pour huge amounts out of a bottle otherwise and ruin the recipe.

My local grocery store sells fresh salmon offcuts for only $6.99/lb. Yes, it’s farmed salmon, but from Norway and the only farmed fish I buy. I use these salmon bits for fish chowder, fish tacos, stir fries and more. If you don’t have a food processor, just chop the smoked salmon into very small pieces.

Ingredients:

• 8 oz (225 g) softened cream cheese. I use lite.
• 4 oz (112 g) smoked salmon or more. If packages go on sale buy in bulk and freeze until needed.
• 8–12 oz raw salmon
• 2 tbsp butter
• 1 tsp (5 ml) sherry or brandy. I use Taylor’s Golden Sherry in cooking. Very reasonably priced.
• 1 tsp (5 ml) tomato ketchup
• Zest from half a lemon
• 4 tsp (20 ml) lemon juice
• Green of 2 green onions, cut into thin pieces
• 2 tbsp finely chopped fresh parsley
• 2 tbsp finely chopped fresh dill, if you like it. Dill doesn’t stay fresh. Fresh lemon thyme is also a wonderful addition.
• Add salt to taste

Instructions:

1. Melt 2 tbsp butter in a pan and cook the raw salmon in it, adding salt and pepper as needed.
2. Let salmon cool, then flake it with a fork.
3. Place smoked salmon in processor and run until chopped. Add the cream cheese, sherry, ketchup, lemon zest and lemon juice, then run until smooth and creamy.
4. Stir in finely chopped herbs and the cooled salmon.
5. Taste and adjust seasoning, if desired (more lemon, dash of cayenne pepper, Tabasco sauce, etc.).
6. Leave for at least 4 hours before using. The flavors will change as it mellows and matures.
7. Serve on a bed of greens. I topped mine with my maple herb vinaigrette.

About Chef Oonagh Williams

I have written a monthly recipe column for Beyond Celiac since January 2011. I have a Culinary Arts degree as well as celiac disease and other food allergies, so I know food and live this way daily. Remember that most real food is naturally gluten-free until manufacturers mess around with it, and only baking really needs changing. Real food is now being called clean eating.

Obviously talks and appearances are currently canceled, but you can connect with me on Facebook at Gluten-Free Cooking with Oonagh or on LinkedIn. I’ve just filmed recipes at home for New Hampshire’s ABC WMUR’s Cooks Corner and they are being aired. I am also being included in the nationwide library database of online presenters.

For new recipes and lots of advice, my e-cookbook Delicious Gluten-Free Cooking is only $20 and available to download at www.glutenfreecookingwithoonagh.com. It has tips, full-color photos, and recipes like grandma’s comfort soup, shrimp and crab bisque, English trifle, buffalo chicken, tiramisu, dinner party fare, and more. Follow the link to see the table of contents and thumbnail photos of the full-size photos in the e-book.

Garlic Bread

Recipe courtesy of our sponsor Schär

Gluten-Free Garlic Bread

Glazed Donut Holes

Recipe courtesy of our sponsor Schär

You asked, we delivered. Glazed, soft, easy-to-make donut holes for every donut-lover in the family.

Schär Gluten-Free Glazed Donut Holes
Serves 12