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General Meals

Recipe: Gluten-Free Italian Pasta Salad

Last Updated on by the Celiac-Disease.com Staff

Since Tinkyada was released, making gluten-free pasta has never been easier or tastier! If you’d like to take the pasta and instead build an Italian pasta salad, here is a gluten-free recipe we highly recommend.

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

Gluten-Free Italian Pasta Salad Recipe

Salad Ingredients:

  • 1 package of gluten-free pasta (rotelli is recommended!)
  • 1 package grape tomatoes, halved
  • 4 ounces feta cheese, crumbled
  • ¼ pound of deli salami, cubed
  • Chopped Fresh Basil
  • ½ chopped red pepper
  • 2 chopped green onions

Homemade Italian Salad Dressing Ingredients:

  • 1/3 cup olive oil
  • 3 tablespoons lemon juice
  • 2 garlic cloves, minced
  • 1 ½ teaspoons dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Salad Directions:

  1. Wisk together dressing ingredients, then pour over salad and pasta.
  2. Add additional ingredients as desired.

Recipe: Gluten-Free Egg Rolls

Last Updated on by the Celiac-Disease.com Staff

There are a number of Chinese foods that are naturally gluten-free, or can be made gluten-free with a minimal amount of work; however, egg rolls is not one of them! With that said, there are in fact options. With a lot of work you can use this gluten-free recipe to make gluten-free egg rolls.

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

Gluten-Free Egg Rolls Recipe

Egg Roll Ingredients:

  • 1 pound ground pork
  • 1/2 head cabbage, thinly sliced
  • 2-4 carrots, grated
  • 1 medium onion, diced
  • 2-3 garlic cloves, minced
  • 2 tablespoons Hoisin sauce (gluten-free)
  • 2-3 Tien Tsin peppers
  • 2 tablespoons peanut oil
  • 1 tablespoon kosher salt
  • 1 teaspoon ground Szechuan or black  pepper
  • 1/4 teaspoon 5-Spice Powder
  • 1 package round rice paper wrappers (about 30 wraps)

Egg Roll Directions:

  1. Heat oil in a large skillet or wok until it’s hot and starts to shimmer.
  2. Add the Tien Tsin peppers and fry 2-3 minutes until very dark brown, but not burnt.
  3. Remove peppers and reduce heat to medium.
  4. Add pork, garlic, and onion.
  5. Cook until the pork is evenly browned.
  6. Add the cabbage and carrots.
  7. Mix well and cook until the carrots start to soften and the cabbage is a bright green.
  8. Remove pan from heat and add Hoisin sauce, salt, pepper, and 5-Spice powder. Mix well to combine.
  9. Let filling cool for 30 minutes.
  10. Dip wrappers one at a time into pan of hot water to soften – 30 seconds or so. You want them pliable, but not so soft that they tear. (Assembling the egg rolls goes a lot faster if you have 1 person soaking the wrappers and 1 rolling the egg rolls)
  11. Lay the wrapper on a tea towel.
  12. Spoon about a 1/4  cup of the filling onto the lower half of the wrapper.
  13. Fold the bottom edge of the  wrapper over filling, fold over both sides, and continue rolling.
  14. Place seam side down on a sheet of parchment paper.
  15. We baked our egg rolls for about 10 minutes at 350°F.
  16. You can also deep-fry them in small batches, cooking until they are golden brown and crispy (about 3 minutes).

Recipe: Gluten-Free Calzones

Last Updated on by the Celiac-Disease.com Staff

I’ve always been a big fan of calzones, but they aren’t exactly a staple of the gluten-free diet. As a result, I was thrilled to run across an excellent recipe for homemade gluten-free calzones.

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

Gluten-Free Calzone Recipe

Calzone Ingredients:

  • 1 1/2 cups warm water (110 degrees)
  • 2 T sugar
  • 1 pack active yeast
  • 1 1/2 cup brown rice flour
  • 1/2 cup sorghum flour
  • 2 cups tapioca flour
  • 1 t xanthan gum
  • 1 t guar gum (if you only have xanthan gum then just use 2 t of it)
  • 2 T rice bran
  • 2 t salt, plus additional sea salt for sprinkling on top
  • 3 T olive oil (plus additional olive oil for sprinkling on top)

Calzone Directions:

  • Preheat the oven to 400 degrees.
  • First you want to proof your yeast – The most important part is getting the water to the right temperature. After experimenting, it appears that 55 seconds gets the perfect temperature of 110 degrees F.  Once you figure this out, you never have to worry about checking the water temp again.
  • Warm up the water, add in the sugar and yeast.  Give it a quick stir and let it sit for 5 to 10 minutes. If it is working properly, you will get a tannish foam on top of the water.
  • While your yeast is proofing, mix together all of the dry ingredients. The idea is to get all of the different gluten-free flours to mix together in such a way that they become one flour. Adding all of the dry ingredients to a gallon size zipper bag works well or you can add all of the dry ingredients to the bowl of your stand mixer and whisk them together well.
  • Once the dry ingredients are well mixed, add to bowl on your stand mixer. Add the proofed water-yeast mixture and olive oil. Then mix until a firm dough ball is formed. If the dough is not holding together add more olive oil as needed.
  • You are probably thinking, now we let it rise. This recipe is actually adapted from one I got from Tiffany Pollard, and you do not let it rise. The yeast adds a more bread-like flavor and texture, but you do not need to let it rise before you proceed.
  • Next roll out the dough until it is about 1/8 inch thick.
  • Cut out the calzones – the easiest way to do this is with a medium round mixing bowl. Simply use it like a cookie cutter.
  • Fill the lower third of the circle with your choice of fillings.
  • Once the toppings have been added, simply fold the calzone in half bringing the exposed edges together. Press to seal and move to a cookie sheet.
  • Give them a brush of good olive oil, a sprinkle of sea salt and bake for 20 – 25 minutes at 400 degrees.

Recipe: Gluten-Free Fried Chicken

Last Updated on by the Celiac-Disease.com Staff

Chicken is naturally gluten-free, but it isn’t easy to find a good gluten-free recipe to make the breading for fried chicken. With a little research, I was able to locate the following recipe. Here is the information you’ll need to try this gluten-free recipe at home.

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

Gluten-Free Fried Chicken Recipe

Chicken Ingredients:

  • 1 chicken, cut into pieces
  • 1 quart of buttermilk
  • 1 cup of gluten-free breadcrumbs
  • 2 1/2 cups of corn flour, divided
  • 3 tablespoons of Creole seasoning
  • Sea salt
  • 2 eggs, beaten

Chicken Directions:

  1. Place chicken in a large glass dish or bowl. Cover completely with the buttermilk and then cover the dish or bowl. Place in the fridge and let “marinate” for at least 4 hours, but overnight is preferred.
  2. Cook the chicken preheat oil to 375 F.  You want several inches of oil in the bottom of your pan.
  3. Preheat oven to 425 F.
  4. While oil and oven are heating get the chicken and “breading” ready.
  5. In a small dish place 1 cup of corn flour. Set aside.
  6. In a large dish mix 1 1/2 cups of corn flour with the bread crumbs. Stir in Creole seasoning until incorporated. Set aside.
  7. Beat two eggs and pour into a flat dish like a pie plate. Set aside.
  8. Remove chicken from the fridge and drain off most of the buttermilk. You want a little coat of buttermilk to help the first coat and salt stick. Place on a plate.
  9. Now set up an assembly line. First you want the chicken. The next step is the corn flour. Next up is the egg and finally the corn flour/breadcrumb mixture.
  10. Once the oil is heated first sprinkle the piece of chicken with a little sea salt all over. Coat with the plain corn flour.
  11. Dip the chicken in the beaten egg.
  12. After the egg give them a nice roll in the corn flour/breadcrumb mixture and then fry each piece for roughly 7 minutes or until a very nice golden brown. Remove and drain on paper towels and then place in a baking dish.
  13. Once all the chicken is fried, place the baking dish in the oven and bake for 25-30 minutes. I like to do this to make sure the chicken is done all the way through. After baking serve immediately.

Recipe: Gluten-Free Stromboli

Last Updated on by the Celiac-Disease.com Staff

If you are interested in attempting to make a homemade gluten-free stromboli, we managed to track down an excellent recipe which we’ve shared below. If you try it out let us know how the stromboli turns out in the comments below.

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

Gluten-Free Stromboli Recipe

Stromboli Ingredients:

  • 1 1/2 tsp Dry Active Yeast
  • 1 cup warm water (110 degrees)
  • 1 Tbs Sugar
  • 2 Tbs Olive Oil
  • 2 Cups gluten-free Flour Mix
  • 3/4 Cup Sweet (Glutinous) Rice Flour
  • 2 tsp Italian Seasoning Mixture
  • 1/2 tsp salt

Stromboli Directions:

  1. Combine yeast, warm water and sugar. Mix lightly and float olive oil on top of the yeast mixture. Let stand for 10 – 15 minutes. It should be bubbly on top before use.
  2. Mix flours seasoning and salt and add wet yeast mixture. Divide dough into 3 parts (or 2 if you want the stromboli bigger) . Lightly dust a surface to roll out the dough. I use parchment paper to roll it out because then you can bake on the paper. Roll into a circle approx 11-12 inches in diameter (or 14-15″ if doing 2 stromboli).
  3. Spread pizza sauce on 1/2 of the dough and top with fillings (cheese, ham, pepperoni, sausage, onions, green peppers, mushrooms, etc).
  4. With the paper still “attached” gently fold it over and pull the dough away from the paper.
  5. Crimp the sides of the dough to seal the fillings in for baking. Use a fork to do this. Then trim the edges with a knife.
  6. This is what it looks like. Lightly spray the stromboli with olive oil. I got a Misto for Christmas and I love it! You can fill it with whatever oil you want and it doesn’t contain any preservatives.
  7. Place small slits in the top of the finished pocket (not shown) and bake on the parchment paper for 20-25 minutes (or until lightly browned) at 375 degrees.