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You are here: Home / Archives for Gluten-Free Recipes

Gluten-Free Recipes

Recipe: Rich Pistachio and Dried Cranberry Rice Pudding

Last Updated on March 11, 2023 by the Celiac-Disease.com Staff Leave a Comment

Christmas is one week from today! I thought this would be a great time to share a recipe from Setton Farms for Rich Pistachio and Dried Cranberry Rice Pudding. This is a great recipe to bring along to a family gathering or serve at home for a special treat. I also love that the recipe is dairy-free in addition to gluten-free.

Rich Pistachio and Dried Cranberry Rice Pudding

Serves 4-6 Ingredients:

  • 3/4 cup short-grain organic arborio rice
  • 3 cups organic unsweetened almond milk
  • 1/3 cup organic evaporated cane sugar
  • Dash sea salt
  • 1/2 vanilla bean, split lengthwise
  • 2 cinnamon sticks
  • 2 slices (1 inch thick) lemon peel
  • 1/4 cup dried cranberries*
  • 1/3 cup Setton Farms Pistachio Kernels, roughly chopped

*To make the dish even faster, substitute 4 Setton Farms Pistachio Chewy Bites, roughly chopped

Directions:

In a 4-quart pot and add rice, almond milk, sugar, and sea salt. Stir gently. Cover and cook for about 5 minutes, or until at a simmer. Add vanilla bean, cinnamon sticks, and lemon peel to the rice. Stir once more and then partially cover. Cook at a simmer over low heat until rice is tender and liquid is almost absorbed, stirring occasionally for about 18 minutes. Stir in dried cranberries and Setton Farms Pistachio kernels or the Pistachio Chewy Bites. Serve warm or chilled.

Recipe: Gluten-Free Vegan Quinoa Gingerbread Men

Last Updated on March 12, 2023 by the Celiac-Disease.com Staff 1 Comment

’Tis the season for holiday cookies! Have you started holiday baking yet? I haven’t. It is hard to believe Christmas is just nine days away! What is your favorite holiday cookie? Do you make more than one variety?

Our favorites are Spritz Cookies, Gingersnaps, and Thumbprint Cookies. Ancient Harvest Quinoa Flour is a great substitute for regular flour. Check out this recipe for an old classic.

Gluten-Free Vegan Quinoa Gingerbread Men

Ingredients:

  • 2 cups Ancient Harvest quinoa flour, plus additional for rolling
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/2 cup packed brown sugar
  • ½ cup molasses
  • ½ cup firm coconut oil
  • 1 tablespoon ground flax meal mixed with 2 ½ tablespoons warm water
  • 1/4 cup almond butter
  • Optional: powdered sugar, icing, or decorations of choice

Instructions:

1. In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.2. In a separate bowl, mix brown sugar, molasses, and coconut oil and beat on a low with a mixer to thoroughly blend. Beat in (flax) egg and almond butter.3. Gradually add flour to the wet ingredients and stir to combine. Press into a ball, cover, and chill dough for at least one hour or overnight.4. Preheat oven to 350 degrees.5. Line a baking sheet with parchment paper. Carefully roll out dough on a floured surface to approximately ¼ inch thickness, generously sprinkling the top of the dough with flour before rolling.6. Carefully cut the dough into desired shapes. Use a spatula to lift shapes and place them on a baking sheet one-inch apart.7. Next, use a lightly floured spatula to carefully transfer the cookies to a baking sheet, working quickly. Leave 2 inches for spreading.8. Bake for 8-10 minutes or until they appear only slightly browned on the edges. Let cool and decorate.

Servings: 15

Ready in: 30 Minutes

Gluten-Free Recipes for the Thanksgiving Holiday

Last Updated on March 12, 2023 by the Celiac-Disease.com Staff Leave a Comment

Today’s post will share a couple of classic Thanksgiving recipes made the gluten-free way. Just because something is gluten-free doesn’t mean it is taste-free, right? Whether you are hosting Thanksgiving dinner or bringing a dish to share, these are sure to please.

Both recipes come to us courtesy of Ancient Harvest. If you are unfamiliar with Ancient Harvest, they manufacture great-tasting, non-GMO, organic, gluten-free foods.

Green Bean Casserole Recipe

Ingredients

  • 3 tablespoons olive oil, divided
  • 1 medium sweet onion, diced
  • 3 cloves garlic, minced
  • 8 ounces mushrooms, chopped
  • 1 (8 oz) can of sliced water chestnuts, drained
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh ground pepper
  • 1/2 teaspoon dried thyme
  • ½ cup low-fat milk*
  • ¼ cup white wine
  • 2 tablespoons Ancient Harvest™ quinoa flour
  • 1 pound fresh green beans, trimmed and sliced, or frozen green beans, (about 4 cups)
  • 1 cup plain yogurt*
  • 3/4 cup Ancient Harvest™ quinoa flakes
  • 2/3 cup sliced almonds
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • *Optional ⅓ cup grated parmesan cheese

Instructions

  1. Preheat oven to 400°F. Coat a 2 1/2-quart baking dish with cooking spray.
  2. Heat 1 tablespoon oil in a large saucepan over medium heat. Add diced onion, garlic, mushrooms, water chestnuts, thyme, salt, and pepper. Saute for 5 minutes.
  3. Add milk, wine, and quinoa flour. Bring to a simmer, stirring constantly to prevent clumping.
  4. Add green beans and cook, stirring, until heated through, 3-4 minutes.
  5. Remove from heat and stir in yogurt. Transfer to the prepared baking dish.
  6. Combine the remaining tablespoon of olive oil, quinoa flakes, paprika, garlic powder, and cheese if used in a shallow dish. Sprinkle topping over the casserole.
  7. Bake the casserole until bubbling, about 15 minutes. Let cool for 5 minutes before serving.
  8. To make vegan, substitute almond milk and plain, unsweetened coconut milk yogurt for low-fat milk and yogurt; omit the cheese.

Sweet Potato Casserole with Quinoa Pecan Topping Recipe

Ingredients

For the potatoes:

  • 2 pounds sweet potatoes (3- 4 medium)
  • ¼ cup pure maple syrup
  • ¼ cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground ginger
  • dash salt

For the topping:

  • ½ cup Ancient Harvest™ quinoa flakes
  • 1 tablespoon packed brown sugar
  • ½ cup finely chopped pecans
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon melted butter or coconut oil

Instructions

  1. Preheat oven to 400 degrees F. Prepare an 8-inch square baking dish with cooking spray.
  2. Scrub sweet potatoes puncture with a fork. Place potatoes on a baking sheet lined with foil and bake for approximately one hour, or until soft. Allow potatoes to cool, for 5 minutes.
  3. Cut open potatoes and discard the skin. Place potatoes in a large bowl and add maple syrup, milk, vanilla, egg, salt, and spices. Beat until smooth with an electric mixer. Pour into prepared baking pan.
  4. To prepare the topping: Mix the quinoa flakes, brown sugar, pecans, and cinnamon in a bowl. Use a fork to stir in the melted butter. Sprinkle evenly over the potato mixture. Bake for 40-45 minutes. Serve warm.

Pumpkin Quinoa Cheesecake Recipe

Ingredients

For the crust:

  • 1½ cups almond meal or finely ground almonds
  • 1 tablespoon packed brown sugar
  • ¼ cup melted butter or coconut oil
  • Cooking spray

For the filling:

  • 1 cup cooked Ancient Harvest™ Traditional White Quinoa
  • 1 8-ounce block reduced fat cream cheese
  • 1 cup full fat plain Greek yogurt
  • 1 15-ounce can pumpkin puree
  • ¾ cup sugar
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • 2 teaspoons pure vanilla extract
  • 3 eggs

Instructions

  1. Preheat oven to 350° F.
  2. To prepare the crust: Mix all ingredients in a bowl. Press the crumb mixture into the bottom and upsides of a 9-inch springform pan coated lightly with cooking spray. Bake for 10 minutes, or until just browning on the edges. Remove from oven and let cool.
  3. Reduce heat to 325°.
  4. To prepare the filling, mix the first 8 ingredients (quinoa through vanilla) in a food processor until smooth.
  5. Add eggs one at a time; process after each addition until just blended.
  6. Pour the filling into the prepared pan. Bake with a pan in a hot water bath for 50 minutes or until almost set. Turn the oven off and partially open the door. Cool the cheesecake in the oven for 30 minutes. Remove from oven and let cool.
  7. Once cooled, wrap the cheesecake in plastic wrap and chill for 4+ hours.

Decadent Pecan Plan Recipe

Ingredients

  • 1 3⁄4 cup cooked Ancient Harvest™ White Grains Traditional Quinoa
  • 1⁄2 cup Brown Rice Flour (for the crust )
  • 2 tablespoons Ground Flax (for the crust)
  • 4 tablespoons Vegan Stick Butter (for the crust)
  • 4 tablespoons Dark Amber Maple Syrup (for the crust)
  • 3 tablespoons Ground Flax
  • 9 tablespoons Warm Water
  • 2 tablespoons Vegan Stick Butter (I used Earth Balance)
  • 1⁄4 cup Apple Cider
  • 3⁄4 cups Coconut Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 1 teaspoon Ground Ginger
  • 1 tablespoon Bourbon
  • 1 teaspoon Molasses
  • 1⁄2 cup Dark Amber Maple Syrup
  • 1 teaspoon Salt
  • 4 tablespoons Cornstarch
  • 1 cup Cubed Butternut Squash
  • 1⁄2 cup Vanilla Almond Milk
  • 2 cups Whole Pecans

Instructions

  1. Preheat oven to 375 degrees.
  2. Prepare your flax eggs: Mix 3 Tbsp flax with 9 Tbsp warm water. Refrigerate for at least 15 minutes.
  3. Combine crust ingredients. Bake for 12 minutes, then take out of the oven until pie filling is ready.
  4. In a medium saucepan, combine ingredients (butter through cornstarch) over low heat, stirring frequently. It will thicken up over 10 minutes or so while the crust is pre-baking.
  5. Cook your butternut squash — I microwaved mine covered with 1/2 cup of water for 4 minutes on high. Then, drain the water and add in the almond milk. Use an immersion stick blender to puree.
  6. Add the butternut squash/almond milk mixture to the syrupy mixture on the stovetop. Then stir in pecans.
  7. Pour into the partially-baked pie crust, and then bake an entire pie for 40 minutes.
  8. Let cool for an hour before slicing.

These recipes come to us courtesy of Ancient Harvest. You can find Ancient Harvest products in natural food and grocery stores nationwide. Happy Thanksgiving!

Recipe: Cranberry Orange Almond Bark

Last Updated on March 11, 2023 by the Celiac-Disease.com Staff Leave a Comment

Since the holidays are right around the corner, I thought now would be a great time to share this simple recipe for Cranberry Orange Almond Bark. The recipe comes from Cookina, the maker of reusable baking, cooking, and grilling sheets. They also offer a 3-in-1 product that can be used as an alternative to foil, parchment, and wax paper. This means it can be used on grills, gas and electric ovens, and microwaves. Not only can this help save money in the long run, but can help protect against cross-contamination.

Cranberry Orange Almond Bark

Ingredients:

  • 1 lb. Chocolate of your choice (can be white, milk, or dark)
  • 1 cup Almonds, toasted
  • ½ cup Dried cranberries
  • ½ cup Candied orange peel’

Directions:

  1. In a medium-sized microwaveable bowl, microwave chocolate on medium in 45-second intervals, stirring after each until the chocolate is almost completely melted.
  2. Continue to stir until all is melted and the chocolate is smooth.
  3. Stir in nuts, cranberries, and orange peel.
  4. Quickly pour the mixture onto a baking pan lined with a COOKINA® Cuisine Reusable Baking Sheet and spread it out evenly with a spatula.
  5. Refrigerate until firm. Break into pieces and ENJOY!

Look for Cookina products in select stores across the US and Canada, or online.

Recipe: Vegan Pumpkin Smoothie

Last Updated on March 1, 2023 by the Celiac-Disease.com Staff Leave a Comment

It was just a few months ago that I found a new protein powder and fell in love. Since then I have been experimenting with different smoothie recipes using vanilla protein powder and found a fall favorite I want to share with you all. Since fall is about everything pumpkin, I included it in my smoothie.

Pumpkin Smoothie

  • 2 scoops Arbonne Vanilla Protein Shake Mix
  • 1/4 cup pumpkin puree (not pumpkin pie filling)
  • 8-10 ounces Silk Unsweetened Almond Milk (original)
  • Dash of cinnamon
  • 4-6 ice cubes

1. Put all ingredients in blender (I use my NutriNinja) in the order listed and blend until smooth.

2. Enjoy!

There are really hundreds, if not thousands, of combinations you could make.

I love this smoothie so much that I have been making it almost daily and I just stocked up on pumpkin at the store so I had enough to last me through the season.

Do you have a favorite smoothie recipe? 

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