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Gluten-Free Recipes

Recipe: Gluten-Free Oatmeal Buttermilk Pancakes

Last Updated on by the Celiac-Disease.com Staff 2 Comments

Pancakes have always been a tradition in our house on the weekends and I worked for years to perfect my favorite pancakes before being diagnosed with celiac disease. Being gluten-free doesn’t mean you have to give up on delicious, fluffy pancakes.  I have lots of versions I use, such as corn cakes, buckwheat pancakes, blueberry pancakes, buttermilk pancakes and even eggnog pancakes, but the top-rated pancakes in our house are oatmeal buttermilk pancakes.  I make these pancakes for overnight (and gluten eating) guests and get nothing, but compliments and empty plates.

Most people with celiac are able to handle pure gluten-free oats, and they are a great source of fiber to replace the whole grains we have to omit from our  gluten-free diets.

Thanks to Bob’s Red Mill, gluten-free oats they are now widely available at many grocery stores, when previously they were more difficult to find, not to mention more expensive.

The secret to this recipe is soaking the oats for at least an hour.  Sometimes I will soak them the night before, so when I wake in the morning, I am ready to go.  Any gluten-free flour blend can be used, lately I have been using Pamela’s Baking & Pancake Mix for incredibly tasty results. Do not use Pamela’s if you are nut- or dairy-free.

This recipe makes about a dozen pancakes, so I will double if feeding more than our 3-person family.

  • 1 cup gluten-free oats
  • 1 1/2 cup buttermilk
  • 2 teaspoons vanilla
  • 4 tablespoons vegetable oil (I use grapeseed oil)
  • 2 eggs
  • 1 cup gluten-free flour (I used Pamela’s Baking & Pancake Mix)
  • 2 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda

Directions:

  1. Combine the oats with the buttermilk and let sit for at least an hour or overnight.
  2. After sitting, blend in the vanilla, oil and eggs.
  3. Add the flour, sugar, baking powder and baking soda. Mix until combined.
  4. Let batter sit for 15 minutes.

Heat a lightly buttered or oiled griddle or frying pan over medium heat. I like to use coconut oil. Ladle the batter onto the griddle, using approximately 1/4 cup for each pancake. Lightly brown on both sides, keep warm in the oven at low temperature until finished with all pancakes, serve warm.

I usually like to add a 1/2 cup of fresh of frozen blueberries right before putting on the griddle. Only stir them in lightly so not to break up the blueberries and turn the batter blue.

During the holidays, I will replace half of the buttermilk with eggnog, add 1/2 teaspoon of cinnamon, and serve with a side of fresh, homemade cranberry sauce.  This is an easy and impressive breakfast for holiday guests.

I can eat these plain, but I usually serve with fresh fruit and optional maple syrup.

Recipe: Simple Chicken Soup with Rice

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

Sunday night in our house is usually rotisserie chicken night. It is a good, wholesome dinner that is easily prepared. I usually pick up the chicken while grocery shopping during the day on Sunday. Meijer (Lemon Herb), Costco & Whole Foods all have gluten-free rotisserie chicken. We usually have baked potatoes or rice and steamed veggies alongside the chicken.

After dinner, my husband takes the remaining chicken & bones & makes chicken soup. For a while, he was making it for him to take to work and was adding regular, non-gluten-free noodles. Recently he has started to use brown rice so that it is now gluten-free. What a treat this soup is!

Chicken Soup with Rice

 

  • Leftover chicken & bones
  • Broth from chicken
  • Water
  • Thyme
  • Celery seed
  • Poultry seasoning
  • Salt
  • Pepper
  • Carrots
  • Celery
  • Onion (optional)
  • Cooked brown rice*

*Gluten-free noodles/pasta can be used in place of cooked rice if preferred.

Directions:

  1. Strip the remaining chicken meat off of the bones/carcass. Place carcass, meat & reserved broth (make sure to reserve from the container or from when you roast) in a soup pot.
  2. Add water. Season the soup with thyme, celery seed, poultry seasoning, salt & pepper to taste. You can always add more towards the end, so take care to not over-season.
  3. Heat on stove over medium – medium-high heat for 20 minutes & then turn down to medium-low and allow soup to simmer.
  4. Add cut-up veggies & cooked rice. Now is the time to taste & adjust seasonings, if need be.
  5. Enjoy!

This is the perfect soup to have on hand for those chilly spring days or cold winter nights. I happened to have a nasty cold last week and this soup really hit the spot. There is just something about chicken soup when you are sick that makes it all better.

Recipe: Gluten-Free Apricot Glazed Pork Loin

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

The one thing that I really like about this recipe is that it can work well in the spring or fall. This meal does take a bit of time to cook, but it is fairly simple. It is very tasty, so it is well worth the time invested. I prefer to choose recipes will naturally gluten-free ingredients so there is no concern about confirming the ingredients are gluten-free.

When I first went on the gluten-free diet, that is how I started out. It just simplified my life when I was in mourning for the foods I was missing. I found and learned a bunch of new recipes this way. Now that I am further along with the gluten-free diet & cooking, I don’t mind subbing ingredients to make a recipe gluten-free. But, I still like to share those naturally gluten-free recipes and ingredients so that those who are just starting out on the diet don’t feel so stressed out.

Apricot Glazed Pork Loin

Ingredients:

  • 4 pounds pork loin roast, rolled, boned, tied
  • 1 jar (12 ounces) apricot or pineapple preserves (I have never tried pineapple, but I bet it would be great too)
  • 2 tablespoons light corn syrup
  • 3 tablespoons white wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 cup slivered almonds, toasted*

Directions:

  1. Rub roast with salt and pepper. Place on rack in a shallow baking pan. Roast uncovered at 325° for 2 hours.
  2. While roast is cooking combine all ingredients, except almonds, in a saucepan. Bring to a boil, stirring frequently.
  3. Reduce heat and simmer 2 minutes. Add toasted almonds; keep sauce warm.

After 2 hours roasting time, spoon enough hot apricot sauce over roast to glaze. Return roast to oven and baste often with sauce for 30 minutes or until meat is ready to serve. Serve remaining sauce with the roast.
Serves 8.

*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

I usually choose to serve this along side mashed potatoes, but brown rice, quinoa or baked sweet potatoes would also work well.

Recipe: Gluten-Free Cream-Filled Doughnuts

Last Updated on by the Celiac-Disease.com Staff 3 Comments

Anyone who has had to follow a gluten-free diet for any length of time has missed a good gluten-free doughnut. Make these doughnuts to quiet your craving for those Krispy Kremes that you can’t have.

Doughnuts

  • 3/4 cup milk, scalded
  • 1/4 cup of water – for yeast
  • 1 large egg
  • 1 tsp baking powder
  • 3 tsp xanthan gum
  • 1 stick of butter, melted
  • 1/2 cup tapioca flour
  • 1 cup sorghum flour
  • 1/2 cup potato starch
  • 1/2 cup rice flour
  • 1/4 cup sugar
  • 1 pkg rapid rise yeast

Directions:

  1. Scald milk.
  2. Mix flour, xanthan gum, yeast & baking powder together.
  3. Add milk, sugar, egg, butter (melted & slightly cooled) and 1 cup of flour mix to mixer. Beat on low, scraping sides constantly for 30 seconds. Gradually add the remainder of the flour mixture. Beat on medium speed, scraping bowl occasionally for 2 minutes.
  4. Let dough rest for 20 minutes, then knead. Cover & let rise in a warm place for 20 – 30 minutes.
  5. Turn onto a floured surface and roll dough to about 1/2 inch thick. Cut with round cookie cutter or biscuit cutter. Place on parchment lined baking sheets. Cover with a warm, moist towel & let rise for 20 or so minutes.
  6. Heat oil in fryer or Dutch oven to 350 – 365. Slide doughnuts into hot oil. Turn as they turn golden brown, about 1 minute on each side. Remove carefully from oil and drain (do not prick surfaces).
  7. When cool, make a small hole to insert the filling. Take a sharp knife & carefully make a large cavity inside of the doughnut to hold the filling. Fill doughnuts generously & top with powdered sugar or frost. **It may be easier to just slice the doughnuts & half & fill.

Filling

  • 3 TBSP shortening
  • 6 TBSP butter
  • 1/2 tsp vanilla extract
  • 1 1/2 cup powdered sugar
  • 1 TBSP Milk

Directions:

  1. Cream butter & shortening, gradually add sugar, 1/2 cup at a time.
  2. Add milk & vanilla, beat until light & fluffy.
  3. Fill doughnuts. (Will keep for 2 weeks in an airtight container in the refrigerator.

Frosting

I used Pillsbury Chocolate Frosting, but you could easily make your own. Below is a recipe for a Chocolate Doughnut Glaze from Alton Brown.

  • 1/4 cup unsalted butter
  • 2 TBSP whole milk
  • 1 1/2 tsp light corn syrup
  • 1 tsp vanilla
  • 2 oz bittersweet chocolate, chopped
  • 1 cup powdered sugar, sifted

Directions:

  1. Combine butter, milk, corn syrup and vanilla in a medium saucepan and heat over medium heat until butter is melted.
  2. Decrease the heat to low, add the chocolate and whisk until melted.
  3. Turn off heat, add the powdered sugar and whisk until smooth.
  4. Place the mixture over a bowl of warm water & dip the doughnuts immediately.
  5. Allow glaze to set 30 minutes before serving.

These doughnuts did not last long in our house. There are many ways to change up the flavors in these donuts, too. Use lemon frosting & filling; use jelly as a filling and powdered sugar as a frosting – the sky is the limit.

Recipe: Gluten-Free Tuna Salad Rolls

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

I don’t know what my fascination is with tuna salad, but I love it in many forms. I love it sandwiched between 2 pieces of gluten-free toast, I love it on a gluten-free English muffin, topped with cheese & then broiled until all melty and I love it on top of a spinach salad. I also have a fascination with the spring rolls at Pei Wei.

The Vietnamese Chicken Salad Rolls are gluten-free (without the peanut sauce; just sub sweet Thai chile sauce). I love the rice paper the rolls are wrapped in and bought some last week at the store. I was searching for what I wanted to wrap up in the rolls & decided to try tuna salad.

Tuna Salad Recipe:

  • 1 can or 1 pouch of tuna (packed in water)
  • 1-3 tsps. Greek yogurt (I like Oikos. To your own taste…I like 1-1.5 tsps)
  • Squirt of spicy brown mustard
  • 1 tsp of sweet pickle relish
  • Sriracha sauce (to your taste….very spicy so add a little at a time…a little goes a long way)
  • chopped celery (1-2 TBSP)
  • chopped water chestnuts (1-2TBSP)
  • Squirt of lemon juice
  • Fresh ground pepper
  • Cheese of choice
  1. Place all ingredients in a bowl & mix well. Taste to make sure it is to your liking. Add more of whatever you like. Remember, start with less, you can always add more.

Other fillings:

  • Carrots
  • Zucchini
  • Celery
  1. Chop all of the above into matchstick shapes to roll up with the tuna salad inside the rice paper wrappers.

Rice Paper Wrappers:

I found mine at Wal-mart, but you can find them in most mainstream grocery stores or on Amazon.com.

  1. Follow directions on the package. They should be something along the lines of soaking a wrapper for a few seconds in warm water to soften. Place wrapper on the plate & then fill. Fold & roll. Serve. So simple & so good!

This recipe for Vietnamese Fresh Spring Rolls on All Recipes also looks really good and got good ratings. All of the ingredients listed should be able to be replaced with gluten-free versions.

These can be served for a snack, appetizer or a light lunch. I can’t wait to have these again.