Celiac Disease

Official Website of Celiac-Disease.com

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

Gluten-Free Recipes

Recipe: Gluten-Free Hello Dolly Bars

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

As September comes to an end, I can’t help but begin to think about the upcoming holidays. Halloween is five weeks away. Thanksgiving is nine weeks away. Christmas is thirteen weeks away. All of those holidays usually mean there will be festive desserts of some sort to add to the celebration. Walker’s Shortbread is a great cookie to keep on hand for impromptu entertaining or to use in a recipe like the Hello Dolly recipe below.

Hello Dolly Bars

*Courtesy of Tasty Eats at Home

Ingredients
·        2 4.9 oz boxes Walkers Gluten-Free Shortbread Rounds
·        3 T butter, melted and cooled
·        1 cup sweetened shredded coconut
·        ½ cup white chocolate chips
·        1 cup semi-sweet chocolate chips
·        ½ cup chopped pecans
·        1 14 oz can sweetened condensed milk

Directions:
Preheat oven to 350 degrees F. Grease a 9″ square baking pan, line with parchment paper, and grease the paper. Set aside.In the bowl of a food processor fitted with a metal blade, process the cookies into crumbs. Add the butter and process until a dough forms. The dough should be rather dry, but hold together if you press it. Press dough evenly into the bottom of the baking pan.Top the shortbread base with the shredded coconut, spreading evenly. Top with white chocolate and semi-sweet chocolate chips, then pecans. Finally, drizzle the sweetened condensed milk evenly over the top.Bake for 25 minutes or until edges are golden brown. Remove and allow to cool completely before cutting into squares.

Walker’s gluten-free Shortbread can be purchased online for $4.99/box directly from Walker’s website and shipping is free on all orders over $50. Their products can also be found in select grocery stores…our local Giant Eagle stores carry them here in Columbus.

Recipe: Buffalo Chicken Meatballs

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

The Fourth of July holiday falls on a Saturday this year and is just around the corner. We are in the midst of cookout season which just so happens to be one of my favorite times of the year.

Glutino shared an amazingly delicious recipe with us that I want to pass along to you guys. This recipe is perfect for the Fourth of July holiday to make for your family or to bring to any cookout you are invited to.

Buffalo Chicken Meatballs Using Glutino Buffalo Pretzels

*Makes 36 to 40 Meatballs
These meatballs are a lighter, healthier alternative to Buffalo wings and to regular meatballs, too. They are quick to make and crushed Glutino Buffalo-style pretzels double as binder and flavoring at once. Drizzle with hot sauce and serve. We could not stop eating these addictive treats. Bet you’ll be hooked, too.

Ingredients

  • 2 ½ to 3 cups Glutino Buffalo Style Pretzels (to yield 1 ¼ cups of ground pretzels)
  • 1 ½ pounds ground chicken, preferably all dark meat
  • 3 cloves garlic, peeled
  • 2 large eggs
  • 1 tablespoon gluten-free Louisiana red pepper hot sauce*, more to coat the cooked meatballs
  • 3/4 cup blue cheese crumbles

Directions

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and spray the surface with vegetable spray. Set aside.
Place half the pretzels in the bowl of a food processor. Process until finely ground. Remove and repeat with remaining pretzels. Remove and chop the garlic until finely minced.
In a large bowl, combine ground chicken, pretzel crumbs, garlic, eggs, and hot sauce. Mix well. Add the blue cheese and stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 36 meatballs.
Place meatballs onto prepared baking sheets and bake for 20 minutes, or until all sides are browned. Pour 1 to 2 tablespoons of hot sauce in a shallow bowl. Add half the meatballs and toss to coat with hot sauce. Repeat with remaining meat balls.
Serve immediately.

* Frank’s Redhot Original Cayenne Pepper Sauce is moderately spicy and gluten-free. But many other brands are also safe. Adjust the heat to your liking. 

The picture above shows the meatballs served on a toothpick with a grape tomato, which is a wonderful way to make them easy to eat.

Memorial Day Asian BBQ Style

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

Memorial Day kicks off the summer grilling season and what better way to do that than with some unique recipes from San-J? San-J offers a wide variety of Tamari, Shoyu, and Cooking Sauces in addition to Miso, Salad Dressings, and Crackers.

Some of our favorite San-J Cooking Sauces are Thai Spicy, Asian BBQ, and Orange Sauce. The recipes below use Asian BBQ.

Fire Roasted Grilled Vegetable Salad

Fire Roasted Grilled Vegetable Salad VertIngredients

  • 3 tablespoons San-J Asian BBQ Sauce
  • 3 tablespoons  Olive Oil
  • 2 tablespoons Fresh Lemon Juice
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Black Pepper, freshly ground
  • 6 ears of Corn, shucked
  • Vegetable Oil
  • 4 Green Onions
  • 2 Poblano Peppers
  • 2 Red Bell Peppers
  • 1 Seedless Cucumber, peeled and chopped
  • 1 Tomato, large, seeded, and chopped
  • 2 cups Baby Arugula

Directions

In a small mixing bowl, combine the San-J Asian BBQ Sauce, olive oil, lemon juice, salt, and pepper. Whisk together. Set aside.  Heat grill to high. Brush the corn lightly with one and place it on the grill grates. Roast, turning occasionally, until charred all over, about 10 minutes. Remove from grill and let cool. When cool enough to handle, cut the kernels from the ears of corn. Place in a large mixing bowl. Brush the green onions with oil and roast for 2 minutes per side. Remove from grill and let cool. When cool enough to handle, chop, and add to the corn kernels.  Place the poblanos and bell peppers on the grill and roast, turning occasionally, until the skin is fully blackened, about 15 minutes. Remove from grill, place in a bowl, and cover. Let sit for 10 minutes. Remove the skin from the peppers by gently rubbing them. Cut in half and scrape out the seeds. Chop and add to the corn along with the cucumber, tomato, and arugula.  Pour the dressing over the vegetables and toss to coat. Serve at room temperature or refrigerate, covered, until serving time. Serves 6.

Grilled Asian BBQ Shrimp

Grilled ABBQ Shrimp Fire Roasted Grilled Salad VertIngredients

  • Skewers
  • 6 tablespoons San-J Asian BBQ Sauce
  • 3 tablespoons Butter, melted
  • 1½ pounds Shrimp, large, peeled, deveined, tail on
  • Vegetable Oil

Directions

If using wooden skewers, soak them in water for 30 minutes. Combine the San-J Asian BBQ Sauce and melted butter and pour into a large food storage bag. Add the shrimp, close the bag, and flip several times to coat the shrimp. Marinate in the refrigerator for 10 minutes. Thread 2 – 3 shrimp on each skewer.  Discard any remaining marinade. Heat the grill to medium-high, brush the grill grates with oil, and grill the skewers for 2 minutes per side. Serves 6.

Recipe: Gluten-Free Roasted Corn Salad

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

I have another delicious recipe to share with you all that is perfect for your Cinco de Mayo celebration. This one comes to us from Hampton Creek’s Just Mayo. Just Mayo is the perfect alternative to traditional mayo as it is cholesterol-free, non-GMO, gluten-free, soy-free, dairy-free, and Kosher.

Roasted Corn Salad Recipe

Cornsaladmayo 2Ingredients

  • 5 ears corn
  • 1 red onion
  • 2 cups green bell pepper (chopped)
  • 6 tablespoons Just MayoTM Chipotle
  • 4 teaspoons lime juice
  • 1 teaspoon salt1 teaspoon oil
  • Cilantro for garnish

Directions

Over medium heat on a barbecue, roast the corn until nicely caramelized (8 minutes). Brush the barbeque grill with oil. Cut the red onion in half and grill face-down until caramelized (4 minutes). Once cooled, cut the kernels off the cob. Dice onion. Combine corn, green bell pepper, and onion in a bowl. In a separate bowl, mix together Just MayoTM Chipotle, lime juice, and salt until incorporated. Toss the grilled corn, onion, and bell pepper with the dressing and mix thoroughly.

Enjoy!

Just Mayo products can be found in grocery stores across the US.

Recipe: Gluten-Free Christmas Fudge

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

Merry Christmas! Hopefully, Santa treated you and your family well. As I was getting ready for our holiday meal, I was going through some of my favorite recipes and wanted to share a couple here with you guys.

I always associate fudge with Christmas because it was a staple in my Grandmother’s house. She made several different varieties of fudge each year, but my favorite has to be her Remarkable Fudge. It truly is “remarkable”.

3127663945 5a41bf67f9Remarkable Fudge

  • 4 cups sugar
  • 1 cup butter (1/2 pound)
  • 1 ½ cups evaporated milk

Cook above in a buttered, heavy 3 qt saucepan to soft-ball stage (236 degrees) stirring frequently.

Add:

  • 1 12 oz bag of milk chocolate morsels
  • 1 pt. Marshmallow crème (2 small containers, 7 oz each)
  • 1 tsp vanilla
  • 1 cup walnuts or pecans (optional)

Beat until well blended. Pour into a 13 x 9.5-inch glass baking dish. Score while warm, and cut when firm. This recipe freezes well.

Next up? Almond Cranberry Bites. These aren’t your traditional Christmas cookies, but they are out-of-this-world!

007 thumbAlmond Cranberry Bites

**Original recipe from Eatingwell.com; modified to be gluten-free by me

  • 1/3 cup whole almonds (I used Trader Joe’s raw almonds)
  • 1/3 cup sugar
  • 2/3 cup coarsely chopped dried cherries
  • 2/3 cup gluten-free flour mix (I used gfJules flour mix)
  • 2 tablespoons canola oil
  • 1 large egg white
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 tablespoons chocolate chips or finely chopped dark and/or white chocolate, for decoration (optional)

Makes about 20 cookies.

Directions

1. Heat oven to 350.

2. Grind raw almonds & sugar in a food processor until you have the desired texture; the finer the texture, the more intense the almond flavor & less crunch from the almond. Be careful not to turn the almonds into a paste. Transfer the mix to a large bowl & mix in flour & cranberries.

3. Add egg white, oil, vanilla & almond extracts. Mix until well incorporated.

4. Shape dough into small balls and place on an ungreased cookie sheet. Bake for 10-12 minutes or until the bottom is slightly brown; the tops will not brown.

5. Transfer to a wire rack & cool completely.

6. Optional- melt chocolate & drizzle over cookies with a fork. Let stand until the chocolate sets.

Merry Christmas!