Gluten-Free Recipes Articles

Article / Updated 09-26-2023

Salmon with mustard dill sauce is packed with flavor. The recipe for this gluten-free dish is easy. If possible, use wild salmon which has a deep, natural color and a much richer taste than farm-raised salmon. Preparation time: 5 minutes Cooking time: 15 minutes Yield: Four servings Ingredients: 1 teaspoon plus 3 tablespoons olive oil Four 5-ounce wild salmon fillets 1 garlic clove 1 lemon 2 green onions 1/2 teaspoon dried dill 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon dried oregano 1/4 teaspoon salt 3 tablespoons slivered almonds 1 teaspoon brown mustard 1/4 teaspoon pepper Instructions: Preheat the oven to 350 degrees F. Remove the skin from the salmon by using a very sharp, thin knife. Lightly oil an 8-x-11-inch baking dish with 1 teaspoon of olive oil. Rinse and pat the fillets dry. Place the fish in a single layer in the dish. Mince the garlic. Juice the lemon. Chop the green onions. Combine 1/4 teaspoon garlic, 2 tablespoons lemon juice, the onion, dill, red pepper flakes, oregano, salt, almonds, brown mustard, pepper, and 3 tablespoons of olive oil in a blender. Puree the ingredients for 10 seconds. Scrape down the blender’s sides with a spatula. Puree for 10 more seconds. Spread the sauce over the fish, dividing evenly. Bake the fillets for about 15 minutes or until a fork inserted in the thickest part of the salmon turns easily.

Cheat Sheet / Updated 04-12-2023

Enjoying a gluten-free lifestyle is comprised of many psychological, social, and practical elements, not the least of which is food! Being able to eat without worrying about getting "glutenated" (contaminated with gluten) starts with knowing what you can and can’t eat, beginning with the most basic ingredients.

Cheat Sheet / Updated 03-25-2022

Cooking and preparing gluten-free dishes and meals doesn’t have to be burdensome. In fact, doing so can be a fun adventure. Your goal is to make and create dishes that are tasty and yummy, while also ensuring that you or your family members who can’t eat gluten can enjoy delicious food. The following are some important tips to help you as you cook gluten-free.

Article / Updated 08-30-2021

These gluten-free granola bars are delicious as a quick snack or on a road trip. Keep some of these granola bars with you at all times when you’re hungry but can’t find a gluten-free food. Try to use only unsulfured organic fruits for the best flavor, texture, and nutrition. A nice combination is dried tart cherries, dried apricots, unsweetened flaked coconut, and dark chocolate M&M candies. Preparation time: 20 minutes, plus rest time Cooking time: 40 minutes Yield: 60 bars 1 cup unsalted organic butter 3/4 cup packed brown sugar 1/2 cup honey 12 ounces smooth or chunky almond butter 5-1/2 cups gluten-free rolled oats 2 eggs, beaten 2 teaspoons baking soda 1/2 teaspoon salt 1 tablespoon vanilla 4 cups diced dried fruit, chopped nuts, coconut, and M&M candies In a large saucepan over low heat, melt the butter, brown sugar, honey, and almond butter, stirring until the mixture has a smooth and even texture. Remove from the heat and add the rolled oats. Stir until combined. Stir in the eggs, baking soda, salt, and vanilla until well-combined. Add the fruits, nuts, coconut, and M&Ms. You can use any combination of any of these ingredients as long as they add up to 4 cups. Cover the dough and let it chill overnight to let the oats absorb the eggs, butter, and almond butter. When you’re ready to bake, preheat the oven to 300 degrees F. Line two cookie sheets with parchment paper. Divide the dough between the cookie sheets and pat it into an even layer about 1/2-inch thick. Bake for 20 minutes and then rotate the pans and move them around on the racks. Bake for 20 minutes longer, until the bars are light golden-brown and set. Cool completely and cut into bars. Store in an airtight container at room temperature. Per serving: Calories 155 (From Fat 85); Fat 10g (Saturated 3g); Cholesterol 16mg; Sodium 71mg; Carbohydrate 16g; Dietary Fiber 1g; Protein 3g.

Article / Updated 04-05-2017

As much as Americans enjoy their sandwiches at lunchtime, sometimes you’re ready for something different. This gluten-free casserole recipe can lend variety to your nourishment fare and leave your tummy feeling full and content. Credit: iStockphoto.com/Andrea Skjold Preparation time: 20 minutes Cook time: 30 minutes Yield: 8 servings Nonstick cooking spray 1 pound sausage (regular or spicy) 1 medium onion, diced 3 cups pasta shells 8-ounce jar processed cheese 18-ounce can cream of mushroom soup 1/4 teaspoon pepper 3/4 cup gluten-free bread crumbs 2 tablespoons melted butter Preheat the oven to 325 degrees F. Spray a 9-x-13-inch baking dish with cooking spray. In a large skillet, brown the sausage and onion over medium-high heat, breaking up the meat with a fork. Remove the skillet from the heat and drain off the fat. Boil the pasta in water in a large saucepan until it’s barely tender and then drain. Return the pasta to the saucepan and immediately stir in the cheese so it melts. Stir in the sausage, soup, and pepper. Spoon the mixture into the prepared baking dish. In a small bowl, stir together the bread crumbs and melted butter. Sprinkle this over the macaroni and sausage. Bake the casserole for 30 minutes until hot and bubbly and the bread crumbs start to brown a little. Per serving: Calories: 333; Total fat: 17g; Saturated fat: 9g; Cholesterol: 51mg; Sodium: 1,233mg; Carbohydrates: 31g; Fiber: 1g; Sugar: 4g; Protein: 15g.

Cheat Sheet / Updated 03-27-2016

There are a lot of good reasons to choose to eat gluten-free, and doing so isn’t as daunting as many people think. If you think you have celiac disease, you need to get tested before you take on a gluten-free diet, and if you decide that such a lifestyle is for you, know that with small changes often a whole new level of well-being arises.

Article / Updated 03-26-2016

This cold crab dip is quick and easy to prepare. Get out those gluten-free crackers and dive into this crabmeat dip at your next party! Preparation time: 10 minutes, plus 2 hours chilling Yield: 2 cups 4.5-ounce can crabmeat 1 hard-boiled egg 1 green onion 1/4 cup mayonnaise 1/4 cup sour cream 1 teaspoon lemon juice 1/2 teaspoon dry mustard 1/4 teaspoon dried dill 1/4 teaspoon Worcestershire sauce 1/2 teaspoon dried parsley flakes 1/4 teaspoon salt 1/8 teaspoon pepper Drain the crabmeat and then flake it in a medium bowl. Shell and mince the hard-boiled egg. Mince the green onion. Add all the ingredients to the crabmeat. Mix well to blend thoroughly. Cover and chill the dip for at least 2 hours. This time allows the flavors to blend.

Article / Updated 03-26-2016

Double, triple, or quadruple this gluten-free recipe when you host a birthday party for your children’s friends or whenever you have your friends over to watch a game. Spoon several heaping spoonfuls of hamburger mix on top of a toasted gluten-free bun. Now close your eyes and savor the spicy harmony of flavors. Preparation time: 15 minutes Cooking time: 10 minutes Yield: 4 servings 1 tablespoon olive oil 1 pound lean ground beef 1 medium onion, diced 1/4 green pepper, diced 1 teaspoon chili powder 1/4 teaspoon cayenne pepper 1 teaspoon paprika 1/2 teaspoon cumin 1 teaspoon yellow mustard 1/2 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon brown sugar 2 teaspoons cider vinegar 2 tablespoons Worcestershire sauce 8-ounce can tomato sauce In a medium skillet over medium-high heat, brown the ground beef, onion, and green pepper in oil, breaking the meat up with a fork. Stir in the chili powder, cayenne pepper, paprika, cumin, mustard, garlic powder, salt, pepper, brown sugar, vinegar, Worcestershire sauce, and tomato sauce and simmer for 10 minutes, stirring often. Per serving: Calories: 257; Total fat: 10g; Saturated fat: 3g; Cholesterol: 68mg; Sodium: 829mg; Carbohydrates: 16g; Fiber: 3g; Sugar: 9g; Protein: 3g.

Article / Updated 03-26-2016

You may have to try several times to get your gluten-free baked loaves to come out right, so don’t get discouraged if your first attempt isn’t picture perfect. Use these troubleshooting tips to solve potential problems: Underdone bread: If your baked loaf of bread isn’t fully cooked inside, the easiest remedy is to bake the dough in two smaller pans next time. If your bread is still mushy inside, often the cause may be due to the oven temperature. Gluten-free products frequently need to be baked at a lower temperature for a longer period of time. If you lower the oven temperature by 25 degrees, that may solve the problem. If the loaf starts to get too dark, cover it with foil halfway through baking. And don’t use dark or Teflon-coated baking pans. They may cause the bottom of the bread to burn before the inside is completely baked. Crumbly bread: If your loaf looks pretty and smells divine, but falls apart when you cut it, it has a case of the crumbles. First, do not throw out the crumbs. Dry them out and add seasonings to make bread crumbs. Then try any or all of these remedies: The cause of the crumbles may be that the dough was too dry. Next time, slightly reduce the amount of flour. Add a teaspoon of unflavored gelatin to the dry ingredients to help bind the bread (in addition to the xanthan gum called for in a recipe). Before even trying to cut the loaf, refrigerate it and then slice it with a serrated knife while it’s cold. Tasteless bread: Without some precautions, gluten-free bread can easily taste like cardboard. Fortunately, you can add all sorts of things to the dough to avoid this from happening: Substitute some of the water with a liquid that has flavor, like cold brewed coffee, honey, maple syrup, molasses, or fruit juice (pineapple, lemon, orange, or apple). Add extra flavoring (more vanilla or almond flavoring, cinnamon, Italian seasoning, Parmesan, or cheddar cheese). Toasted coconut or mini chocolate chips are also optional stir-ins, as are minced dried fruits. Toast seeds or nuts and sprinkle them on top before baking. Sesame, poppy, caraway, and sunflower seeds are popular choices. Try using dark brown sugar in place of granulated sugar.

Article / Updated 03-26-2016

Here’s a quick list of basic ingredients to always keep in your pantry, to help with your gluten-free cooking and baking. Check your local grocery store or online supplier of gluten-free foods for these items: Gluten-free flours. Xantham gum. Guar gum. A premixed batch of gluten-free baking mix. Quinoa (which you can toss into soups and other foods). Rice. Brown rice is best. Gluten-free bread crumbs (which can be ordered online). Gluten-free crackers (which you can crumble and use as coatings on foods, fillers in meatloaf, and in soups and salads). Gluten-free snacks (which are great to have around for kids).