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

General Meals

Recipe: Gluten-Free Beef Pot Pie

Last Updated on March 1, 2023 by the Celiac-Disease.com Staff 2 Comments

Fall has officially arrived now. The days are getting shorter and the temperatures are dropping at night, even though they may reach 80 during the day. This is my favorite time of year! The leaves are just starting to change color here, which means it is time for comfort foods.

When I was a child we would play outside all day long on the weekends, weather permitting, of course. Some of the best times I remember were in the cool, crisp fall weather, building forts in the woods in my friend’s yard. Since she lived almost next door, I was often able to smell the aroma of what my mother was cooking for dinner wafting across the backyards. As the sun began to set, there was nothing better than heading home with chilled hands and noses, knowing that mom had a hot pot pie waiting to be eaten.

Once I began the gluten-free diet, the pot pie is one of those dishes that I missed, even though it wasn’t something we ate on a regular basis. Shortly after mentioning that to my mom, she was able to create a gluten-free version on one of her next visits. The results were nothing short of spectacular!

2993711030 de38390751Beef Pot Pie

  • 1.25 lbs beef stew meat1 lb carrots, cut to bite size pieces
  • 4 medium potatoes, peeled & cut to bite size pieces
  • 4 stalks of celery, cut to bite size pieces
  • 1 medium onion, chopped
  • 2 TBSP Kitchen Bouquet
  • 3 TBSP Cornstarch
  • 2 TBSP Vegetable Oil
  • 3 cups water total, divided
  • 1 10oz box package of frozen mixed vegetables
  • Salt & Pepper, to taste
  • Thyme or Marjaram, to taste, approx. 1 tsp

Directions:

  1. Cut beef into bite-size pieces. Heat oil in a pressure cooker; brown meat. Remove meat from the pressure cooker to insert the cooking platform/basket; add ½ cup water and add beef to the basket. Seal the pressure cooker and cook for 10 minutes after the rocker/pressure is reached.
  2. Cool the pressure cooker to remove the lid. Add all veggies (including frozen ones), salt & pepper, add another ½ cup water; seal the pressure cooker, bring to pressure, and cook for 5 minutes. Cool the pressure cooker to remove the lid.
  3. Dump the basket of food back into the pressure cooker pot.
  4. In a gravy, shaker adds 2 cups cold water, 3 TBSP cornstarch, thyme, or marjoram & Kitchen Bouquet and shake well.
  5. Bring the pressure cooker to a boil then add the cornstarch solution. Stir until boiling & thickened. Taste, and add more seasonings if necessary.
  6. Pour into prepared pie crust (see additional instructions).
  7. Top with remaining crust
  8. Bake at 350 for 30 – 40 minutes or until the crust is nicely browned.

2993709960 e97fcc604bPie Crust for Pot Pie

  • 3 cups Pamela’s Baking & Pancake Mix
  • 4 tsp sugar (omit for savory crusts, like pot pie)
  • 8 TBSP unsalted butter
  • 4 TBSP vegetable oil
  • ½ cup ice water

Yield: 2 9-inch pie crusts or 1 9-inch top & bottom

Combine mix & sugar (if using) in a bowl. Cut butter into flour mixture with 2 knives until butter is in very small pieces. Add oil, then ice water, slowly until the dough comes together, not sticky. You may not need all of the water. Roll dough between sheets of parchment or wax paper. ***We were able to press this right into the pan for our pot pie without rolling and then form the top on a piece of wax paper without rolling. Foil can be placed along the edge of the crust to decrease the edge’s browning.

Recipe: Gorgonzola Gluten-Free Blue Cheese Burger

Last Updated on March 5, 2023 by the Celiac-Disease.com Staff Leave a Comment

September 18th is National Cheeseburger Day, so what better way to celebrate than with a fun burger recipe? Early this year I had the pleasure of reviewing Cluck ’N Moo Burgers and since I still have a few left in my freezer, I am looking forward to trying the recipe listed below. The recipe is naturally gluten-free so long as you use a gluten-free bun, wrap it in lettuce or eat the burger “naked”.

NewImageIngredients:

  • 1 lb. ground sirloin
  • 2 tsp salt
  • 2 1/2 tsp cracked fresh pepper
  • 1 tsp garlic powder
  • 1/4 lb. Cluck ‘n Moo Ground
  • 1 yellow onion, sliced
  • 1 T butter
  • 1/2 C ketchup
  • 1 adobo pepper with 1 tsp sauce
  • 4 gluten-free hamburger buns or lettuce leaves for wrapping

Directions:

•    Prepare gas grill or coals for grilling.

•    In a saucepan, melt butter over medium heat. Add onions, 1 tsp salt and 1/2 tsp pepper to taste and sauté for 15 minutes, stirring occasionally so onions soften but don’t brown.

•    In a medium sized bowl, gently combine beef with garlic powder, 1 tsp salt and 2 tsp pepper. Don’t over mix or the meat will become tough when grilled. Divide into four sections and gently form patties. Set aside.

•    In a small food processor, chop adobo pepper and sauce until finely combined. Add ketchup and combine. Taste for heat, add more ketchup if it’s too spicy.

•    When coals or grill is hot, put patties on grill, turning only once. Once turned, top with Gorgonzola to melt. Cook patties to your preferred doneness. Add buns to the grill to toast. Pull both from grill when done.

•    Assemble buns with burgers and sautéed onions, and top with adobo ketchup and fix-ins.

Cluck ’n Moo Burgers are available in select stores. If you can’t find them near you at this time, you can still make the recipe above using a substitute.

Recipe: Gorgonzola and Sun-Dried Tomato Stuffed Burger

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

Welcome to July! We are right in the middle of grilling season with the Fourth of July in just a few days. What better way to celebrate than with a juicy burger, right? Colman’s Dry Mustard is the perfect way to spice up your burger.

NewImageGorgonzola & Sun-Dried Tomato Stuffed Burger

  • 3 lbs ground beef
  • 1 cup minced sun-dried tomato
  • 4 oz crumbled Gorgonzola cheese
  • 1/2 cup minced chives
  • 2 T steak sauce (A-1 is gluten-free)
  • 1/3 t. hot sauce
  • 2 t Worcestershire sauce
  • 1 t black pepper
  • 1.5 t salt
  • 2 heaping teaspoons of Colman’s dry mustard
  • 12 gluten-free hamburger buns

Directions:

In a large bowl, mix the ground beef, sun-dried tomatoes, Gorgonzola, chives, steak sauce, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover and refrigerate for two hours. Separate into 12 equal patties. Grill to perfection.

Recipe: Blazin’ Buffalo Gluten-Free Potato Skins

Last Updated on January 1, 2024 by the Celiac-Disease.com Staff Leave a Comment

If you are looking for a way to impress Dad this weekend, check out this recipe for Blazin’ Buffalo Potato Skins. I don’t know why I don’t ever think to make potato skins at home, as I have always been a fan. This recipe includes the use of Blue Diamond Nut Thins (love these!) and Blue Diamond Almonds.

Blazin’ Buffalo Potato Skins

Blazing buffalo potato skinsIngredients

  • 3 lbs. small russet potatoes
  • Olive oil cooking spray
  • 1 cup shredded reduced-fat or regular Monterey Jack cheese
  • 1 cup shredded rotisserie chicken (Costco’s is gluten-free)
  • 1/4 cup buffalo wing sauce (check to make sure it’s gluten-free)
  • 1/2 cup crushed Blue Diamond Sea Salt Nut Chips
  • 1/3 cup chopped Blue Diamond Almonds
  • 1/4 cup sliced green onion tops
  • 1/2 cup light sour cream

Instructions

Preheat oven to 450°F and line a baking sheet with foil. Rinse potatoes and pat dry; pierce with a fork or sharp knife.

Place in a large microwave-safe bowl; cover and microwave on HIGH for 15 minutes or until potatoes are soft when gently squeezed. Remove and let cool slightly.

Cut in half and scoop out potato leaving a 1/4-inch rim of potato inside the skin. Place on prepared baking sheet and spray both sides of potato skins liberally with cooking spray; bake for 15 minutes to crisp.

Sprinkle equal amounts of cheese into each skin. Stir together chicken and wing sauce and spoon over cheese. Top with Nut Thins and almonds and bake for 5 minutes more.

Add a dollop of sour cream to each and sprinkle with green onions. Serve with and additional wing sauce, if desired.

Makes 6 to 8 appetizer servings.

*Recipe courtesy of Blue Diamond

I can’t wait to make these! I have missed potato skins and think it is something I can get the whole family to eat!

Recipe: Gluten-Free Beet Ravioli with Roasted Pepper Sauce

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

When I hear the word “ravioli”, I think of the traditional filled pasta that is most likely not gluten-free.

The following recipe is not your traditional ravioli, in fact, it is plant-based, but is sure to satisfy your pasta cravings.

Gluten-Free Beet Ravioli with Roasted Pepper Sauce

Ingredients

Ravioli:

  • 2 golden beets
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup lemon juice (juice of 4 lemons)
  • 1/2 teaspoon salt

Filling:(Yield: 1 1/4 cups)

  • 1 cup macadamia nuts
  • 1/4 cup pine nuts
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice
  • 3/4 teaspoon salt
  • A few turns of fresh ground pepper
  • 3 tablespoons nutritional yeast
  • 3 tablespoons water (if necessary)

Roasted Red Pepper and Basil Sauce:(Yield: 1 1/4 cup)

  • 1 large fresh tomato
  • 3/4 cup roasted red peppers
  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove, minced2 sprigs fresh oregano, chopped
  • 5 leaves fresh basil, chopped

Drizzle:(Yield: 1/2 cup)

  • A handful of fresh basil leaves
  • Handful fresh arugula
  • 1/2 cup extra virgin olive oil

DirectionsTo Make the Ravioli:

Peel beets and slice them very thin on a mandolin. Place sliced beets in a large bowl or baking pan and marinate in salt, olive oil, and lemon juice for about 30 minutes to 1 hour, or until softened.

To Make the Filling:

Soak nuts in water, covered, overnight. Drain and put in a food processor with the rest of the ingredients and grind to a “cheese.” If it’s too thick, add water 1 tablespoon at a time until the mixture moves easily and looks a little thicker than ricotta cheese.

To Make the Sauce:

Coarsely chop pepper and tomato, place in a bowl, and mix with remaining ingredients.

To Make the Drizzle: Place in food processor and process until herbs are well chopped. This “oil” can be chunky with the herbs left in or strained to just get a green oil for drizzling.

Assemble ravioli using beet slices and filling. Press the edges of beet slices together to seal. Arrange them on a serving platter or on plates with sauce spooned over them.
Finish with some herb drizzles.

For a video and more recipes, visit Veria.com.

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