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Gluten-Free Recipes

Recipe: Gluten-Free Cupcakes

Last Updated on by the Celiac-Disease.com Staff

Looking to build a delicious gluten-free cupcake? Here is a gluten-free recipe which has been named among the best gluten-free cupcake ever. Give it a try and let us know if you agree!

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

Gluten-Free Cupcakes Recipe

Cupcake Ingredients:

  • 2 cups gluten-free all purpose flour mix (preferably Better Batter)
  • 1.5 cups sugar
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 4 egg whites from large eggs
  • 1/2 cup shortening
  • 1 cup 2% milk
  • 2 large eggs
  • 1.5 tsp vanilla

Cupcake Directions:

  1. Preheat over to 350 degrees. Line cupcake pans with paper liners.
  2. Combine flour, sugar, baking powder, salt, shortening, milk and vanilla in a large mixing bowl. Mix at low speed for 2 minutes. Scrape bowl.
  3. Add egg whites and eggs and mix at high speed until fluffy and smooth, approximately 2 minutes.
  4. Fill liners 1/2 to 2/3 full of batter (Do not overfill).
  5. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
  6. Cool 10 minutes in pans then remove from pan & place on wire racks to cool completely. Frost & decorate as desired.
  7. For the frosting, mix buttercream vanilla with butter, confectionary sugar, a bit of milk and a bit of vanilla.

Recipe: Gluten-Free Meatballs

Last Updated on by the Celiac-Disease.com Staff

Looking for a gluten-free recipe for homemade meatballs? Depending on how you like your meatballs, you may just ball up some meat and cook it, but traditional meatball lovers will want something a little tastier. For traditional meatball lovers, below is a recipe for gluten-free meatballs that you can try the next time you make your gluten-free pasta!

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

Gluten-Free Meatballs Recipe

Meatball Ingredients:

  • 1 small to medium sweet onion
  • 4-5 cloves garlic, peeled, cut in half
  • 1 medium carrot, peeled, cut into several pieces
  • 1 pound of organic grass-fed ground beef or buffalo- either work
  • 1 pound of organic ground pork
  • 1/2 cup Annie’s Naturals or Muir Glen Organic Ketchup
  • 1 tablespoon organic molasses (this helps bind the mixture)
  • 1 tablespoon balsamic vinegar
  • 1/4 cup finely chopped fresh Italian parsley
  • 1/3 to 1/2 cup gluten-free herbed bread crumbs
  • 1/4 teaspoon cinnamon (my secret ingredient!)
  • 1 teaspoon fine sea salt
  • Dash of red pepper flakes, for heat, if desired
  • Olive oil, as needed

Recipe: Gluten-Free Chicken Soup

Last Updated on by the Celiac-Disease.com Staff

Want to try making your own homemade gluten-free chicken soup? I tracked down an excellent gluten-free recipe to share with our readers. If you decide to try it 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 Chicken Soup Recipe

Soup Ingredients:

  • 15ml (1 tbsp) vegetable oil
  • 15ml (1 tbsp) butter
  • 900g (2lbs) raw chicken carcasses, including 4 wings
  • 1 onion, chopped, weighing about 200g (7oz)
  • 1 garlic clove, chopped
  • 1 leek, sliced, weighing about 100g (4oz)
  • 1 carrot, thinly sliced, weighing about 100g (4oz)
  • 1 liter (1¾ pints) chicken stock
  • 150ml (½ pint) single [light] cream (optional)
  • salt and pepper
  • parsley, chopped

Soup Directions:

  1. Heat the oil and melt the butter in the pan. Add the chicken, onion, garlic, and remaining vegetables. Add the stock and bring it to a boil over low heat, skimming off any scum that rises to the surface.
  2. Cover and simmer over low heat for 60 minutes.
  3. Lift out the chicken pieces with a slotted spoon. When it’s cool enough, pick the meat off the bones and throw away the skin and bones. Leave some shredded chicken on the side to add to the soup when it is done. Place the meat in a food processor or blender. Add the soup and process until smooth (this may be done in batches).
  4. Return the soup to the pan. (If it is too thick, thin it down with a little more stock and water. If you are using cream, stir it in and heat through, but do not let the soup boil.)
  5. Season to taste with salt and pepper. Stir in the chicken. Serve sprinkled with chopped parsley.

Recipe: Gluten-Free Mozzarella Sticks

Last Updated on by the Celiac-Disease.com Staff

Looking to make your own homemade gluten-free mozzarella sticks? Unfortunately, there isn’t an easy gluten-free recipe for this, but below you’ll find a very involved recipe for the dedicated. The good news is you can prepare them in advance, then make them at a later date when you are hungry for them!

If you decide to give this recipe a try, let us know how the mozzarella sticks turn out in the comments!

Gluten-Free Mozzarella Cheese Sticks Recipe

Materials Needed:

  • 2 pairs of tongs (one to keep dry, the other for wet preparation)
  • 2 large zip top freezer bags
  • 1 bowl
  • 1 cookie sheet lined with waxed paper

Ingredients:

  • 8 oz. block mozzarella cheese
  • 1/4 c. gluten-free all purpose flour
  • 2 tsp ground sage
  • 2 eggs
  • 2 Tbs. milk
  • 1 c. gluten-free corn-flake crumbs
  • 1/4 c. grated parmesan cheese
  • 1 Tbs. dried oregano leaves
  • 1 Tbs. dried basil leaves

Prepping Directions:

  1. Slice mozzarella into 1/2 inch sticks.
  2. Put gluten-free all purpose flour and ground sage into one zip top bag. Shake to combine.
  3. Put gluten-free corn-flake crumbs, parmesan cheese, oregano and basil into second zip top bag. Shake to combine.
  4. Beat eggs and milk in bowl.
  5. Place sliced mozzarella into the zip top bag containing flour.
  6. Seal bag with the air still inside and shake until lightly coated with flour.
  7. Using dry tongs, remove several sticks from bag, gently shaking off excess flour.
  8. Dip sticks in egg mixture with wet tongs until fully coated.
  9. Move sticks from egg mixture to the zip top bag containing gluten-free corn-flake crumbs and shake to coat.
  10. Using dry tongs, remove mozzarella from bag and gently shake to remove excess breading.
  11. Place gluten-free Mozzarella Cheese Sticks on cookie sheet lined with waxed paper.
  12. Repeat steps 7-11, coating mozzarella sticks in batches of 3-4 at a time, until all are coated. gluten-free Mozzarella Cheese Sticks can be stacked in layers with waxed paper in between each layer.
  13. Place cookie sheet in freezer and allow gluten-free Mozzarella Cheese Sticks to freeze. (About four hours to overnight)
  14. Once frozen, transfer them to an airtight container for storage.  (gluten-free Mozzarella Cheese Sticks will stay fresh in freezer for up to 4 months)

Cooking Directions:

  • gluten-free Mozzarella Cheese Sticks can be fried right after breading or straight from freezer. Do not thaw before cooking.
  • Fry in 350-400 degree oil for one to two minutes, or until golden brown and crispy.

Note: Do not over cook cheese sticks. This will result in the loss of filling!

Recipe: Gluten-Free Chicken Strips

Last Updated on by the Celiac-Disease.com Staff

Looking to make a chicken strip that is gluten-free? Chicken is typically gluten-free, but the breading isn’t, making this a difficult meal to prepare. Below you’ll find a gluten-free recipe for chicken strips that will do a good job of replacing the gluten-filled ones.

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

Gluten-Free Chicken Strips Recipe

Chicken Ingredients:

  • 1 1/2 pounds of chicken breasts

Chicken Dry Mix Ingredients:

  • 1 1/2 cup of ground almonds
  • 1 1/2 cup of organic corn meal
  • 2 ts. of sea salt or a tad more depending on your taste
  • 2 ts. cracked pepper
  • 1 ts. cayenne pepper
  • 2 ts. paprika
  • 2 ts. dried basil
  • 2 ts. dried rosemary

Chicken Wet Mix Ingredients:

  • 3/4 cup of almond milk
  • Juice of one lemon

Chicken Directions:

  1. You want to get out a big piece of parchment paper and lay out the chicken breasts. Cut them in half or thirds and then lay over the rest of the parchment paper.
  2. With a meat pounder or tenderizer you are going to want to pound the chicken until it is it is flattened.
  3. Dip the chicken pieces into the milk/lemon mixture and then dip into the breading. Lay all of the strips in a Pyrex baking pan, I used a 9×13 and also an 8×8 to fit all the pieces.
  4. Drizzle olive oil on the pans before laying the strips and I also drizzle some olive oil on top of the strips before I put them in the oven. Not too much, just a little drizzling to keep it crunchy too.
  5. Bake at 35o degrees for 30-40 minutes depending on how big and thick your chicken pieces are. Mainly just check to see if the chicken is cooked and no longer pink.
  6. Let cool for a few minutes.

Give it a try and share your review in the comments!