Gluten-Free Recipes

Gluten-Free Recipes for Dinner

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.

Salmon with Shrimp in a Sweet-Spicy Pecan Sauce

From Chef Oonagh Williams of Royal Temptations Catering

Happy Cinco de Mayo, Happy Mother’s Day, Happy summer BBQ days. 

My local grocery store sells fresh salmon off cuts (from larger fillets) that are boneless and skinless and significantly less expensive than salmon fillets. I’ve made this recipe as a stir fry with other vegetables, pan-fried or grilled the fish with sauce on the side. I would love this sauce with lobster tail or even monkfish. Grill salmon, chicken, pork steak, scallops, shrimp on the BBQ for mom on Mother’s Day and serve with the sauce. 

Sweet Spicy Pecan Sauce

Ingredients

Makes about 1 cup/8 fl oz/240 ml

• 2 Tablespoons (1 oz, 25 g) butter or oil
• 1 small onion, peeled and finely chopped
• 1 clove garlic, peeled and finely chopped
• ½ cup (2 oz, 50 g) chopped pecans
• 1/4 cup (3/2 oz, 40 g) firmly-packed light brown sugar
• 2 Tablespoons (30 ml) fresh lemon juice (lime might be great or even orange)
• 1 Tablespoon (15 ml) gluten-free Worcestershire sauce
• 2 teaspoons (10 ml) hot pepper jelly. You can add more to your taste when sauce is made. I like just a mild bite of heat, not enough to make your nose run and your lips and tongue tingle.

Ingredient Variations

• Made with butter it is wonderful but I am always conscious of the cholesterol in butter, plus it’s not fair on people who are lactose or dairy intolerant. So I have also made it with olive oil or avocado oil. Coconut oil, peanut oil or almond oil might also be good substitutions if you can tolerate them.
• I had run out of pecans one time and tried it with regular salted cashews, surprisingly cashews are not as good a marriage as pecans. Roasted hazelnuts were a good substitute.
• Think about adding zest of any citrus to match with different juice.
• Think about adding different fresh herbs, like parsley, cilantro, basil, lemon thyme, even lavender at the end for a very sophisticated taste sensation. 
• I’ve served this sauce with various grilled meats as well as with corn Chex-crusted tilapia fillets served in soft, gluten-free corn tortillas with lettuce, tomato and avocado. Delicious.

Instructions

1. Melt butter or oil in 1 quart (1 liter) saucepan over medium heat.
2. Add onion and cook gently for 3-5 minutes or until totally cooked and tender. You could also use white parts of green onion (also known as scallion or spring onion).
3. Add garlic and cook for another minute over gentle heat.
4. Stir in the rest of the ingredients and cook, stirring constantly, until sugar is dissolved.
5. Store in airtight container in fridge until required.  

Salmon and Shrimp to Pair

As a Main

I cooked one 7 oz salmon fillet, lightly seasoned with salt and pepper. I bought a little over half a pound (250 g) of raw, butterflied, tail on, medium shrimp. When the salmon was nearly cooked, I put the shrimp into the same skillet as the salmon and spread it to one layer. When first side of shrimp was pink I flipped the shrimp and then added the pecan sauce to the pan and left the shrimp to cook in the sauce. If the salmon and shrimp produce a lot of juice, remove fish from sauce, thicken sauce lightly with cornstarch and water. 

As an Appetizer

Depending on your pocket, raw shrimp available and how much you love your guests, you may buy smaller, medium shrimp. In this case I would cook shrimp in sauce as I said above, then put shrimp and sauce in a shallow bowl and serve with tooth picks.  

If you buy the huge shrimp, I would grill either on skewer or individually and serve with pecan sauce as dipping sauce. I also like dusting shrimp with a slightly spicy rub to add to flavors. I like to leave tails on large shrimp as a handle, but virtually always pull tails off shrimp for most other recipes. Who wants to stop eating this salmon dish to pull a tail off shrimp and get messy fingers, even if those fingers taste good?

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.