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Gluten-Free Garlic Bread Tips

Last Updated on by the Celiac-Disease.com Staff

We seem to be on a pasta theme lately here, so it only makes sense that the next gluten-free recipe we post is for gluten-free garlic bread! Though this isn’t a traditional recipe, it is more of a tip to follow when attempting to make gluten-free garlic bread.

If you enjoy garlic bread with your pasta, give this recipe a try and let us know how it turns out! If you’d like to check out other recipe ideas, check out our gluten-free recipes page!

Gluten-Free Garlic Bread Tips

  1. When making gluten-free bread, don’t use a bread pan. Instead, place the dough on a Silpat in a long, oval shape so it’s like French bread.
  2. After the bread is finished, put the bread in the refrigerator overnight so that the bread hardens a little and is easier to slice.
  3. The next day, cut the bread into thin slices.
  4. Then I used my Omega Juicer to squeeze some garlic juice (removes all the fiber). Last time I tried using just a garlic press and the garlic mixture turned green when baking. The garlic taste was also too strong.
  5. Mix the garlic juice with some olive oil, Italian seasoning, and salt.
  6. Spread the mixture on top of each slice of bread, then toasted them in the oven at 350°F for about 30 minutes.

Recipe: Gluten-Free Hot Cross Buns

Last Updated on by the Celiac-Disease.com Staff

Buns are a tricky food for someone with Celiac Disease, but there are a few options available. Here is a pretty good recipe for hot cross buns!

If you’d like to check out other recipe ideas, check out our gluten-free recipes page!

Gluten-Free Hot Cross Buns Recipe

Buns Ingredients:

  • 2 cups white rice flour
  • 2/3 cup tapioca flour
  • 1/2 cup potato starch flour
  • 1/3 cup sugar plus 2 teaspoons of yeast
  • 2/3 cup powdered milk
  • 3-1/2 teaspoons Xanthum Gum
  • 1-1/2 teaspoons salt
  • 2 teaspoons cinnamon
  • 1-1/2 tablespoons rapid-rise yeast
  • 1/4 cup olive oil
  • Three eggs
  • 1 teaspoon vinegar
  • 1 cup yellow raisins
  • 1/2 cup mixed peel (optional)
  • 2 tablespoons melted butter

Buns Directions:

  1. Dissolve 2 teaspoons of sugar in warm water.
  2. Add yeast and let proof.
  3. Combine dry ingredients in a bowl of a mixer.
  4. Mix eggs, oil, and vinegar and add to dry ingredients.
  5. Add proofed yeast and beat on high speed for three minutes.
  6. Stir in raisins and mixed peel.
  7. Grease two round pie pans.
  8. Rice flour hands, cut the dough in half and roll eight buns per pie pan placing one in the center and seven around.
  9. With a knife blade dipped in rice flour, cut an X on top of each bun, and brush with melted butter.
  10. Let rise in a warm place for 35-40 minutes.
  11. Bake at 375 degrees for 30 to 35 minutes.

Recipe: Gluten-Free Cheese Bread

Last Updated on by the Celiac-Disease.com Staff

Finding good bread can be difficult for anyone following a gluten-free diet, so I am always on the lookout for good-tasting bread. I’ve always loved cheese and have found that cheese can often be the dominant taste in the bread if done correctly.

Here is a recipe for a gluten-free recipe for cheese bread that tastes pretty good. Give it a try and let us know how it turns out in the comments. If you’d like to check out other recipe ideas, check out our gluten-free recipes page!

Gluten-Free Cheese Bread Recipe

Dry Ingredients:

  • 2 Cups White Rice Flour
  • 1/2 Cup Brown Rice Flour
  • 1/2 Cup Sorghum Flour
  • 1/4 Cup Dried Milk Powder
  • 2 Tbs Sugar
  • 1 tsp Salt
  • 2 1/2 tsp Active Dry Yeast
  • 3 1/2 tsp Xanthan Gum

Wet Ingredients:

  • 3 Eggs
  • 3 Tbs Oil (I used Olive)
  • 1 3/4 Cups warm water (110 degrees)
  • 1 1/2 Cups Sharp Cheddar Cheese – Shredded

Directions:

  1. Mix the dry ingredients together and add the wet to them. Blend in the mixer at medium speed for 3 minutes. Place dough in a greased pan and allow rising for 1/2 hour in a warm place. Preheat the oven to 350 degrees. Bake for 30 mins.

Recipe: Gluten-Free Cornbread

Last Updated on by the Celiac-Disease.com Staff

Here is a nice gluten-free recipe for a sweet cornbread that anyone should enjoy, including those without Celiac Disease.

If you’d like to check out other recipe ideas, check out our gluten-free recipes page!

Gluten-Free Sweet Cornbread Recipe

Ingredients:

  • 1 1/2 cups unsweetened soy milk
  • 1 1/2 tablespoon apple cider vinegar
  • 2 tablespoon canola oil
  • 1 egg (or equivalent)
  • 1 cup cornmeal
  • 1 cup millet
  • 3-4 tablespoon ground turbinado sugar (a coffee grinder works great)
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon powdered ginger
  • 1/2 teaspoon ground cloves

Directions:

  1. Mix soymilk and vinegar and let sit.
  2. In separate bowls mix EnerG egg replacer.  Set aside.
  3. Mix all dry ingredients in a separate bowl.
  4. Add the 2 tablespoons of canola oil to the soymilk mixture, and add the egg replacer as well.
  5. Fold the wet ingredients into the dry mixture. Stir well.
  6. Pour batter into well-oiled muffin tins (will make 6 large or 12 regular-size muffins).
  7. Bake at 425 degrees F for 20-25 minutes.

Recipe: Gluten-Free Sausage and Apple Stuffing

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

As we continue to get closer to the holidays, a number of great Thanksgiving and Christmas recipes are being released. For most Celiacs, the focus will be placed on finding a gluten-free stuffing (which is typically as easy as finding a good gluten-free bread to use with a traditional stuffing recipe).

If this sounds like you, here is a good-looking gluten-free recipe for a sausage and apple stuffing that you will likely enjoy! If you try it out, leave your feedback in the comments below!

Gluten-Free Sausage and Apple Stuffing Recipe

Stuffing Ingredients:

  • 1 pound mild bulk breakfast sausage (Jimmy Dean All Natural Regular Pork Sausage is gluten-free)
  • 4 tablespoons butter
  • 1 large yellow onion, finely diced
  • 2 Granny Smith apples, cored and chopped
  • 1 tablespoon poultry seasoning (check ingredients to make sure gluten-free)
  • 1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
  • 1 tablespoon chopped fresh sage leaves
  • 2 teaspoons chopped fresh rosemary
  • 6 cups of fresh gluten-free bread, cut into 1/2 to 3/4-inch pieces (it tastes best if you remove the crusts before cutting)
  • 2 to 3 cups chicken stock, gluten-free
  • 1 tablespoon salt
  • 2 teaspoons ground black pepper

Stuffing Directions:

  1. To prepare the gluten-free bread, spread the 6 cups of cut bread on a cookie sheet (or two) in a single layer and place in a 200-degree oven for about an hour. (Pieces should dry and be a little crispy)
  2. To prepare the stuffing, preheat the oven to 375 degrees.
  3. Sauté sausage in a large heavy skillet over medium-high heat until cooked through.
  4. Using a slotted spoon, drain the sausage and move it to a large bowl.
  5. Wipe most of the grease out of the pan with paper towels.
  6. Melt the butter in the same skillet over medium-high heat.
  7. Add onions, apples, and poultry seasoning to the skillet and sauté until the onions are soft, about 8 minutes.
  8. Mix in the drained cranberries, sage, and rosemary.
  9. Add the mixture to the sausage, then mix in the bread crumbs.
  10. Add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn’t be mushy. Stir carefully to avoid destroying the gluten-free bread crumbs.
  11. Season with salt and pepper.
  12. Spray a 9- by 13-inch rectangular casserole dish with gluten-free cooking spray, fill with stuffing, and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot.
  13. Remove and serve immediately.