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General Meals

Recipe: Gluten-Free Soft Pretzels

Last Updated on by the Celiac-Disease.com Staff

Are you a fan of soft pretzels? Here is a delicious gluten-free soft pretzel recipe which was originally featured in a recipe contest held by Pamela’s Products and quickly became a gluten-free favorite! If you decide to give this gluten-free recipe a try let us know what you think in the comments.

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

Gluten-Free Soft Pretzels Recipe

Pretzel Ingredients:

  • 2-1/4 cups warm water
  • 2 TBSP brown sugar
  • 1 bag Pamela’s gluten-free Bread Mix including yeast packet
  • 2 TBSP olive oil
  • 1 tsp baking soda
  • 1/4 butter or margarine, melted
  • 1/4 cup granulated sugar
  • 2 tsp powdered cinnamon

Pretzel Directions:

  1. Whisk together 1-1/4 cups warm water, brown sugar, and yeast in a small bowl. Allow to sit for a few minutes until bubbles begin to show yeast activity.
  2. Pour Pamela’s gluten-free Bread Mix into a large bowl. Stir in remaining ingredients and the yeast mixture until completely combined.
  3. Cover with a damp towel and allow to rise for one hour.
  4. Line two cookie sheets with parchment paper and divide dough into twelve pieces.
  5. With wet hands, roll each piece into a “snake” between six and eight inches in length. Lay the snake onto the parchment paper, then gently flatten the dough with wet fingers until about half previous height.
  6. Pick up one end of the snake, so that half of its length is lifted from the cookie tray. Twist the dough 360° and gently lay the end down again. Pick up the other end of the dough and give it a full twist in the same direction. Smooth any rough spots with wet fingers.
  7. Repeat with each section of dough, so that both cookie trays have six pretzel twists on them.
  8. Cover both trays with plastic wrap, and allow the dough to rest for another 30 minutes.
  9. Preheat oven to 450°.
  10. Mix remaining cup of warm water and baking soda. Using a pastry brush, gently paint the twists with the baking soda mixture.
  11. Bake twists for 8 to 10 minutes until golden brown.

Recipe: Gluten-Free Lasagna

Last Updated on by the Celiac-Disease.com Staff

We’ve got a growing number of gluten-free lasagna recipes, but I think there is always room for more variations. After all, variety is the spice of life (especially for someone following a strict gluten-free diet).

Lasagna is one of my favorite meals and can easily be accomplished with the delicious Tinkyada noodles.Give this gluten-free recipe a try and write your review in the comments!

Gluten-Free Lasagna Recipe

Lasagna Ingredients:

  • 1 package (10 ounces) gluten-free lasagna noodles
  • 2 large containers (16 ounces each) fresh ricotta
  • 1 cup grated Parmesan
  • 1 tablespoon dried parsley
  • 2 eggs, lightly beaten
  • 16 ounces shredded mozzarella
  • About 6 cups marinara sauce (or more to taste)
  • Add salt and pepper, to taste

Lasagna Directions:

  1. Set the oven at 350 degrees Have on hand a 9-by-13-inch baking dish.
  2. Bring a large pot of salted water to a boil. Add the noodles and cook them according to package directions, undercooking them by 2 minutes. Drain well.
  3. In a bowl, combine the ricotta, Parmesan, salt, pepper, parsley, and eggs. Stir well.
  4. In the baking dish, spread about 1 cup of marinara sauce to cover the bottom. Add a layer of noodles, overlapping them slightly to make a solid single layer. Dot with half the ricotta mixture, spreading it evenly.
  5. Add another layer of the sauce and sprinkle generously with half the mozzarella. Repeat the layers, ending with sauce and mozzarella.
  6. Bake the lasagna for 30 minutes or until bubbly. Let it sit for 45 minutes or so to firm up before slicing.

Recipe: Gluten-Free Eggplant Parmesan

Last Updated on by the Celiac-Disease.com Staff

Enjoy eggplant parmesan? Here is a gluten-free recipe for eggplant parmesan we discovered and thought we’d share with our readers! 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 Eggplant Parmesan Recipe

Ingredients:

  • 1 large eggplant
  • 2 Tbs. salt
  • 1/2 c. gluten-free all purpose flour
  • 1 tsp. onion powder
  • 1 tsp. garlic salt
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. ground sage
  • 2 eggs
  • 2 Tbs. milk
  • 1 c. gluten-free corn-flake crumbs
  • 1/4 c. Parmesan cheese
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • Prepared spaghetti sauce
  • Grated mozzarella cheese
  • Vegetable or olive oil (for cooking)

Preparation:

  1. Slice eggplant into 1/2 inch slices.
  2. Sprinkle salt on both sides of cut eggplant and place in colander in sink or over large bowl.
  3. Allow eggplant to sit (to sweat moisture) for 30-45 minutes.
  4. While eggplant is sitting, combine flour, onion powder, garlic salt, black pepper and sage to make the flour mixture.
  5. Beat egg with milk to create the egg dip.
  6. Combine corn-flake crumbs, parmesan cheese, oregano and basil to make breading mixture.
  7. Rinse and dry eggplant slices.
  8. One at a time, coat each eggplant slice in flour. Gently shake off excess.
  9. Dip flour coated eggplant in egg dip. Cover completely.
  10. Transfer eggplant slice to breading mixture and coat fully.
  11. Repeat steps 8-10 until all slices are breaded.
  12. Cook immediately, or freeze for long term storage.

Cooking Directions:

  1. Preheat oven to 350 degrees.
  2. Heat oil to 350-400 degrees in pan or deep fryer.
  3. Fry gluten-free Eggplant Parmesan slices for 1-3 minutes in oil until golden brown. Do Not Over-brown.
  4. Drain on paper towels and transfer to baking sheet.
  5. Top each slice of gluten-free Eggplant Parmesan with desired amount of spaghetti sauce and mozzarella cheese.
  6. Bake in 350 degree oven for 10-15 minutes, until cheese is melted and slightly brown on top.
  7. Serve immediately for best results.

Freezing Instructions:

  1. gluten-free Eggplant Parmesan can be made in advance and stored in the freezer for up to two months.
  2. Freeze gluten-free Eggplant Parmesan by placing a single layer on a baking sheet lined with waxed paper directly after breading.
  3. Place baking sheet in the freezer and freeze four hours to overnight.
  4. When gluten-free Eggplant Parmesan is frozen, transfer to a freezer safe container for storage.
  5. Cooking instructions are the same for both fresh and frozen gluten-free Eggplant Parmesan.

Recipe: Gluten-Free Mozzarella Sticks

Last Updated on by the Celiac-Disease.com Staff

Looking to make your own homemade gluten-free mozzarella sticks? Unfortunately, there isn’t an easy gluten-free recipe for this, but below you’ll find a very involved recipe for the dedicated. The good news is you can prepare them in advance, then make them at a later date when you are hungry for them!

If you decide to give this recipe a try, let us know how the mozzarella sticks turn out in the comments!

Gluten-Free Mozzarella Cheese Sticks Recipe

Materials Needed:

  • 2 pairs of tongs (one to keep dry, the other for wet preparation)
  • 2 large zip top freezer bags
  • 1 bowl
  • 1 cookie sheet lined with waxed paper

Ingredients:

  • 8 oz. block mozzarella cheese
  • 1/4 c. gluten-free all purpose flour
  • 2 tsp ground sage
  • 2 eggs
  • 2 Tbs. milk
  • 1 c. gluten-free corn-flake crumbs
  • 1/4 c. grated parmesan cheese
  • 1 Tbs. dried oregano leaves
  • 1 Tbs. dried basil leaves

Prepping Directions:

  1. Slice mozzarella into 1/2 inch sticks.
  2. Put gluten-free all purpose flour and ground sage into one zip top bag. Shake to combine.
  3. Put gluten-free corn-flake crumbs, parmesan cheese, oregano and basil into second zip top bag. Shake to combine.
  4. Beat eggs and milk in bowl.
  5. Place sliced mozzarella into the zip top bag containing flour.
  6. Seal bag with the air still inside and shake until lightly coated with flour.
  7. Using dry tongs, remove several sticks from bag, gently shaking off excess flour.
  8. Dip sticks in egg mixture with wet tongs until fully coated.
  9. Move sticks from egg mixture to the zip top bag containing gluten-free corn-flake crumbs and shake to coat.
  10. Using dry tongs, remove mozzarella from bag and gently shake to remove excess breading.
  11. Place gluten-free Mozzarella Cheese Sticks on cookie sheet lined with waxed paper.
  12. Repeat steps 7-11, coating mozzarella sticks in batches of 3-4 at a time, until all are coated. gluten-free Mozzarella Cheese Sticks can be stacked in layers with waxed paper in between each layer.
  13. Place cookie sheet in freezer and allow gluten-free Mozzarella Cheese Sticks to freeze. (About four hours to overnight)
  14. Once frozen, transfer them to an airtight container for storage.  (gluten-free Mozzarella Cheese Sticks will stay fresh in freezer for up to 4 months)

Cooking Directions:

  • gluten-free Mozzarella Cheese Sticks can be fried right after breading or straight from freezer. Do not thaw before cooking.
  • Fry in 350-400 degree oil for one to two minutes, or until golden brown and crispy.

Note: Do not over cook cheese sticks. This will result in the loss of filling!

Recipe: Gluten-Free Chicken Strips

Last Updated on by the Celiac-Disease.com Staff

Looking to make a chicken strip that is gluten-free? Chicken is typically gluten-free, but the breading isn’t, making this a difficult meal to prepare. Below you’ll find a gluten-free recipe for chicken strips that will do a good job of replacing the gluten-filled ones.

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

Gluten-Free Chicken Strips Recipe

Chicken Ingredients:

  • 1 1/2 pounds of chicken breasts

Chicken Dry Mix Ingredients:

  • 1 1/2 cup of ground almonds
  • 1 1/2 cup of organic corn meal
  • 2 ts. of sea salt or a tad more depending on your taste
  • 2 ts. cracked pepper
  • 1 ts. cayenne pepper
  • 2 ts. paprika
  • 2 ts. dried basil
  • 2 ts. dried rosemary

Chicken Wet Mix Ingredients:

  • 3/4 cup of almond milk
  • Juice of one lemon

Chicken Directions:

  1. You want to get out a big piece of parchment paper and lay out the chicken breasts. Cut them in half or thirds and then lay over the rest of the parchment paper.
  2. With a meat pounder or tenderizer you are going to want to pound the chicken until it is it is flattened.
  3. Dip the chicken pieces into the milk/lemon mixture and then dip into the breading. Lay all of the strips in a Pyrex baking pan, I used a 9×13 and also an 8×8 to fit all the pieces.
  4. Drizzle olive oil on the pans before laying the strips and I also drizzle some olive oil on top of the strips before I put them in the oven. Not too much, just a little drizzling to keep it crunchy too.
  5. Bake at 35o degrees for 30-40 minutes depending on how big and thick your chicken pieces are. Mainly just check to see if the chicken is cooked and no longer pink.
  6. Let cool for a few minutes.

Give it a try and share your review in the comments!