Simple Summer Recipes - Celiac Disease
Jul 12 2010

Simple Summer Recipes

When I open up my laptop, Google Chrome opens up with several different home pages. At first I thought this would be too overwhelming, but once I got used to it, I liked having my favorite pages all open to quickly scan. One of the pages I have open up is Real Simple. Friday the article that caught my eye was “3-Ingredient Summer Recipes“.

When I see recipes with a large number of ingredients I tend to get overwhelmed no matter how simple the recipe steps are. It is hard to have a complex recipe with only 3 ingredients, so I immediately clicked on the link to read all about these simple recipes. One of the reasons I enjoy Real Simple is that even the recipes that do contain gluten are very easily modified to be gluten-free. For example, the Goat Cheese Empanadas could use Gluten-Free Bakehouse pie crust that is defrosted in the fridge or even Chebe mix to make the dough. The Grilled Flat Bread with Thyme can be made by using a gluten-free pizza crust. If you prefer to make your own, Bob’s Red Mill mix is quick & easy. Premade crusts, such as Udi’s Pizza Crust would work well for this recipe. The Double Tomato Crostini can be made by using Everybody Eats baguettes or French bread made with the Gluten-Free Pantry mix. The dessert that caught my eye was the Plum Tart. The base for this tart is puff pastry, not something I have made gluten-free, but others have. Jenn over at Jenn Cuisine has made gluten-free puff pastry that could be used for this recipe. If that is too complicated or intimidating for you, as it is for me, I think that Udi’s Pizza Crust would be a good substitution here.

Aside from the few recipes that do contain gluten, there are many that use 3 simple, naturally gluten-free ingredients. The Heirloom Tomato Salad caught my eye. The only ingredients needed are heirloom tomatoes, pepperoncini, extra-virgin olive oil, sea salt & pepper. A perfect summer recipe! Nice & light to be served along side of shish kabobs or grilled salmon. For a summery, fresh appetizer, try the Prosciutto Wrapped Nectarines or Stuffed Sweet Peppers.

I could eat summer fruits & vegetables all year long. I am taking full advantage of all of the different varieties now while I can. Recipes like those in the article help include many of those summer favorites.

Article Written by:

Kyle Eslick is the founder of Gluten Free Media, as well as the creator of the popular Celiac Support Groups page. Connect with us on Facebook, Twitter, and now Google+!


  1. Jenn says:

    Thanks so much for the shoutout! Though if you are looking for a gluten free puff pastry recipe, I would try the one by Helene of Tartelette instead of mine, I haven’t gotten mine to actually ever “puff” and she is a very talented pastry chef!!

  2. Tiffany Janes says:

    Great post Kim! I’m going to make the stuffed peppers and sub goat cheese for the mozzarella (copying Leon’s Full Service restaurant). I agree that Udi’s crust will work great at a base for the tart and I’ve cut it into strips to use as flatbread for spreads and dips too. It’s a very versatile crust!

  3. Anne Steib says:

    A goat cheese and Udi’s combo sound good to me, I will have to check out this article. I have also been wanting to try a puff pastry recipe one of these days.

    I agree, summer fruits and veggies are the best, especially when coming from the local famers market.


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