Celiac Disease

Official Website of Celiac-Disease.com

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

Gluten-Free Recipes

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 Gingersnap Cookies

Last Updated on by the Celiac-Disease.com Staff

Enjoy gingersnap cookies? Here is a gluten-free recipe we recently discovered and wanted to pass along to our readers. Give this one 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 Gingersnap Cookies Recipe

Ingredients:

  • 2 3/4 Cups Bob’s Red Mill gluten-free Garbvanzo/Fava Flour
  • 1 Tablespoon Ground Cinnamon
  • 1 Teaspoon Gourmet Collection Whole Cloves
  • 1 Teaspoon Gourmet Collection Ground Ginger
  • 1 Teaspoon Bob’s Red Mill gluten-free, Aluminum Free, Baking Soda
  • 3/4 Cup Wholesome Sweeteners Organic Sucanat Free-Flowing Organic Brown Sugar
  • 3 Tablespoon Tap Water
  • 3 Tablespoon Brer Rabbit Mild Flavor Molasses
  • 1 Teaspoon Pure Lemon Extract

Directions:

  1. In a large bowl, mix flour, spices, baking soda and sugar.
  2. With a wooden spoon, stir in margarine until combined.
  3. Add water, molasses and lemon extract. Mix thoroughly.
  4. Cover bowl with plastic wrap and chill overnight.
  5. Preheat oven to 350 degrees.
  6. Lightly grease 2 cookie sheets.
  7. Using a rolling pin, roll out dough 1/8 inch thickness and cut with your favorite cookie cutters. Repeat until all the dough is used up.
  8. Place dough on prepared cookie sheets 1/2 inch apart. Bake for approximately 8 minutes.
  9. Cool in sheets on wire racks 2 minutes, then remove.

Recipe: Gluten-Free Ice Cream Sandwiches

Last Updated on by the Celiac-Disease.com Staff

The internet is filled with a number of high quality gluten-free recipes, making it an incredible resource for anyone with celiac disease. One gluten-free recipe I recently discovered is actually a two recipes required to make delicious ice cream sandwiches.

If you’d like to give this gluten-free recipe a try, first you’ll need to make gluten-free rice crispie squares! These of course can be eaten as-is, but below you’ll find an additional recipe to convert these into ice cream sandwiches!

Gluten-Free Rice Crispie Squares Recipe

Ingredients:

  • 1 10 ounce box of gluten-free Brown Rice Crisp Cereal (use the entire box)
  • 8 tablespoons butter (1 stick)
  • 1 10 ounce package of marshmallows
  • 1 teaspoon GF Vanilla Extract

Directions:

  1. Grease a 13 x 9 inch pan
  2. Melt butter over low heat in a large pan.
  3. Add marshmallows to melted butter and stir over low heat until melted. Remove pan from heat.
  4. Stir in vanilla extract.
  5. Stir in rice cereal and gently coat cereal with marshmallow mixture.
  6. Pour rice mixture into prepared pan.
  7. With buttered fingers press the mixture flat.

Once the rice crispie squares are finished, using the following instructions to finish building your gluten-free ice cream sandwich!

Gluten-Free Ice Cream Sandwiches Recipe

Ingredients:

  • One recipe of gluten-free Rice Crispie Squares
  • 1 pint of homemade ice cream OR a premium store-bought brand

Directions:

  1. Prepare one recipe of gluten-free Rice Crispie Squares.
  2. Spread the mixture on a large baking sheet instead of a 13×9 baking dish.
  3. Butter your hands or a large spatula and press the top of the mixture until it’s smooth and even. Let set up for at least 1/2 hour before cutting.
  4. Remove one pint of homemade or premium ice cream from freezer and allow to soften for 10-15 minutes.
  5. Cut bars into 2 ½ inch squares.
  6. Put one small scoop of ice cream, about ¼ cup, on 10 rice crispie squares and top with another square. Gently push down on the top and smooth ice cream edges.
  7. Wrap in parchment or wax paper, and place all sandwiches in a freezer bag.
  8. Freeze for at least 2 hours before serving.

Recipe: Gluten-Free Gooey Chocolate Cake

Last Updated on by the Celiac-Disease.com Staff

The internet is flooded with gluten-free recipes for chocolate cake, but this might be my favorite one I’ve found so far. This recipe is for a gooey chocolate cake. 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 Gooey Chocolate Cake Recipe

Cake Ingredients:

  • gluten-free chocolate cake mix
  • 1 pint heavy whipping cream
  • ½ bar bittersweet chocolate baking bar (use semisweet if you do not like dark chocolate)
  • Raspberries for topping
  • Powder sugar
  • Dash granulated sugar
  • Dash vanilla

Cake Directions:

  1. Using a double boiler (I use a regular pot with an inch of boiling water in the bottom and a metal bowl on top of it) melt chocolate with ¼ c heavy whipping cream, whisk to blend
  2. Refrigerate until firm (approximiately 2 hours)
  3. Roll into 6 balls
  4. Prepare cake mix according to recipe on box
  5. Pour chocolate cake mix into small remekin containers, place a chocolate ball in the center of each
  6. Cook according to chocolate cake recipe

Serve: Turn remekin upside-down on plate to release cake. Top with powder sugar, raspberries. Whip the remainder of the heavy whipping cream, add a dash of vanilla extract and sugar while whipping. Top cake with whipped cream.

Recipe: Gluten-Free Brownie Bites

Last Updated on by the Celiac-Disease.com Staff

There are a number of delicious gluten-free brownie recipes available, many of which we’ve covered here in the past, but I’ve always preferred miniature brownie bites because they can be taken on the go.

Once in the past we published a recipe for gluten-free brownie bites, but a couple of weeks ago I came across a better gluten-free recipe that I’ve listed below. Give them a try and let us know how they turn out in the comments.

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

Gluten-Free Brownie Bites Recipe

Brownie Ingredients:

  • 1/2 cup unsweetened applesauce
  • 1/3 cup water
  • 1/3 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 3/4 cup unsweetened cocoa powder
  • 1 cup superfine sugar
  • 1 1/3 cups Bob’s Red Mill white rice flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 1/2 cups Enjoy Life semi-sweet chocolate chips

Brownie Directions:

  1. Preheat oven to 350° (180°C,  or gas mark 4).
  2. With a mixer, beat the applesauce, water, oil vanilla, cocoa, and sugar until smooth.  Add the flour, salt, and baking powder and mix until well combined.  Stir in the chocolate chips.
  3. Spoon batter into greased mini muffin tins.  Do not over-fill.
  4. Bake for about 25 minutes, or until brownie is firm around the corners and leaves an indentation when poked in the middle.  Let cool completely, then remove from the tin with a small knife or spatula.
  5. Frost or dust with powdered sugar if desired.