Gluten-Free Recipes

Gluten-Free Recipes for Dinner

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.

Wonton Wrappers and Wonton Soup

With this recipe, you can make tender, gluten-free wonton wrappers and a simple and delicious wonton soup. This recipe comes from our friends at the Gluten-Free Palate. For more tips and tricks on making wontons, check out the recipe on their website.

Ingredients

Wonton Wrappers

You can also use these wrappers for potstickers, dumplings, or gyoza. They can be boiled, steamed, pan-fried, or deep fried.

• 1 cup all-purpose gluten-free flour blend, plus more for sprinkling
  • If your gluten-free flour blend doesn’t contain xanthan gum, add 2 teaspoons to the flour mixture.
• ½ teaspoon sea salt
• 2 eggs at room temperature, beaten
• 2 Tablespoons warm water

Wonton Filling

• 1 pound ground chicken (sub in pork or shrimp if you prefer)
• 3 Tablespoons soy sauce
• 3 Tablespoons rice vinegar
• 1 Tablespoon honey
• 2 small green onions, chopped

Wonton Soup

• 4 cups chicken broth
• 1 small green onion, chopped
• Baby bok choy halved, as much as you like

Instructions

1. In a large bowl whisk together the flour and sea salt. In a separate bowl combine the eggs and water. Slowly stir the egg mixture into the flour blend and mix until a sticky dough forms.
2. Dust a clean surface and a rolling pin with flour. Roll the dough gently in all directions to be as thin as possible (less than ⅛-inch thick).
3. To make the wonton wrappers, cut out squares with a pizza cutter (approx. 3-inch squares). Use immediately, or cover and refrigerate for up to 5 days (bring them to room temperature again before using them).
4. Combine the ground chicken, soy sauce, rice vinegar, honey, and two green onions in a bowl.
5. Place 1 teaspoon of filling in the center of each wrapper. Brush two edges with water and fold to seal, pressing out the air. Brush water on one corner and bring corners together, pressing to seal. Tip: place the wrapped wontons into a covered container as you work so they don’t dry out.
6. Boil the wontons in broth for about 5 minutes or until the meat is cooked and the wrappers are tender.
7. Remove the wontons with a strainer and divide them into bowls.
8. Wilt the bok choy in the stock.
9. Divide the broth into bowls and serve with the wilted bok choy and some additional chopped green onion. Serve hot.

Fully Loaded Cheesy Breakfast Casserole

When we say fully loaded, we’re not joking. This gluten-free casserole has all our favorite things: bacon, breakfast sausage, cheese and hash browns.

The recipe is courtesy of Jones Dairy Farm and features their certified gluten-free Dry Aged Bacon and All Natural Roll Sausage. This sausage roll is made from an original family recipe with only three ingredients: pork, salt and hand-blended spices. Remember, Jones Sausage is found in the freezer section. Check the product locator on their website for a store near you that carries Jones products.

Ingredients

• 1 Jones Dairy Farm Breakfast Sausage Roll
• 1 28-ounce package frozen cubed hash browns with peppers and onions, thawed
• 1 pound Jones Dairy Farm Dry Aged Bacon, cooked and chopped
• 2 cups shredded medium cheddar cheese
• 12 large eggs
• 1/2 cup whole milk
• 1 teaspoon garlic powder
• 1 1/2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper

Directions

1. Preheat oven to 375°F and butter 9×13-inch baking pan.
2. In large skillet over medium heat, cook sausage until browned, crumbling it with a spatula as it cooks.
3. Add hash browns, sausage, bacon and cheese to casserole dish. Toss to combine.
4. In large bowl combine eggs, milk, garlic, salt and pepper. Whisk until completely combined. Pour egg mixture over hash brown mixture.*
5. Bake for 35–40 minutes until a knife inserted in the center comes out clean.

*To make ahead of time, follow steps up to this point, then refrigerate overnight. The next morning, allow casserole to sit on counter for about 30 minutes before baking.

Butternut, Apple and Chicken Sausage Hash

You’ll love this sweet and savory butternut squash hash with chicken sausage and apples. Made with certified gluten-free sausage links from Jones Dairy Farm, this recipe is ideal for an autumn weekend brunch or breakfast for dinner! Recipe is courtesy of Michele from Paleo Running Momma.

Ingredients

• 4 cups butternut squash, cubed about 1 inch
• 2 tablespoon ghee or preferred cooking fat, melted
• 1 package Jones Dairy Farm chicken sausage links, cut into bite size pieces
• 1 large apple, chopped; honeycrisp or pink lady work best
• 1 medium onion, chopped
• 1/2 teaspoon cinnamon
• 1 tablespoon minced fresh poultry herbs, plus more for garnish
• 4 eggs
• Sea salt
• Salt and pepper to taste

Directions

1. Preheat oven to 425°F and line a large baking sheet with parchment paper.
2. In large bowl, toss butternut squash cubes with 1 tablespoon of ghee. Evenly coat with sea salt and spread into single layer on baking sheet.
3. Roast in oven 25–30 minutes, or until golden brown and soft.
4. Meanwhile, heat large cast iron skillet (or heavy nonstick skillet) over medium high heat. Once hot, add remaining tablespoon of ghee.
5. Add chicken sausage and cook, stirring 2 minutes or until brown.
6. Add onions and reduce heat to medium. Cook and stir until onions are translucent and sausage is toasty.
7. Add apples, cinnamon, herbs, salt and pepper. Stir until apples are soft, about 2–4 minutes.
8. Turn off heat and once the butternut squash is roasted, gently fold into mix (drain excess grease first, if desired).
9. Create four indents in hash and carefully crack one egg into each groove.
10. Sprinkle eggs with salt, pepper and additional herbs, then cover and return skillet to medium heat.
11. Cook until eggs are cooked to preference, 5–10 minutes.
12. Serve right away and enjoy!

Garlic Shrimp and Sausage Skillet

Recipe courtesy of Jones Dairy Farm and Rena from Healthy Fitness Meals

Grandma’s Noodle Kugel

Kugel, a sweet, egg noodle casserole, is a common sight at any Jewish party. Try making this for your next holiday event, Jewish or not.

Ingredients

• ½ stick butter or margarine
• ½ pound gluten-free lokshen (egg noodles)
• 3 eggs
• 3 cups milk
• 1 small carton cottage cheese
• ½ cup sour cream
• 2 teaspoon sugar
• 2 teaspoon cinnamon
• 1/3 cup raisins

Directions

1. Preheat oven to 375°F.
2. Cook noodles and drain.
3. Separate 3 eggs and beat yolks, reserving egg whites.
4. In a separate bowl, whip egg whites until stiff.
5. Melt butter or margarine in baking pan.
6. Combine noodles with egg whites, cottage cheese, sour cream, sugar, cinnamon and raisins in baking pan.
7. Stir in milk and fold in egg yolks.
8. Bake 60 minutes.
9. Let stand 15 minutes. Can be served warm or cold.

Cranberry-Glazed Sausage, Apple & Sweet Potato Meatballs

Recipe courtesy of Jones Dairy Farm 

Creamy Sausage Cauliflower Gnocchi

Recipe courtesy of Jones Dairy Farm and created by Healthy Fitness Meals

Cuban Bagel Sandwich

Recipe courtesy of our sponsor Schär

Gluten-Free Cuban Bagel Sandwich

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.