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Gluten-Free Recipes

Recipe: Gluten-Free Jibarito Sandwich

Last Updated on by the Celiac-Disease.com Staff

Here is an interesting gluten-free version of a recipe for a Jibarito. A Jibarito is a popular sandwich in Puerto Rico. It’s easy to make and if you aren’t a beef fan, you can even substitute chicken! Probably the best part about this sandwich recipe is that there is no bread involved. Tasty plantains take the place of a traditional bun.

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

Gluten-Free Jibarito Recipe

Jibarito Ingredients:

  • 2 cups vegetable oil for frying
  • 1 green plantain, peeled and halved lengthwise
  • 2 tablespoons vegetable oil
  • 1 clove garlic, minced
  • 4 ounces beef skirt steak, cut into thin strips
  • 1/4 medium yellow onion, thinly sliced
  • 1 pinch cumin
  • 1 pinch of dried oregano
  • 1 tablespoon mayonnaise
  • 1 slice processed American cheese, cut in half
  • 2 slices tomato
  • 3 leaves lettuce

Jibarito Directions:

  1. Heat 2 cups vegetable oil in a large, deep skillet or deep fryer to 350 degrees F.
  2. Place plantain halves in the oil and cook for 1 to 2 minutes, until they float.
  3. Remove from oil and drain on paper towels.
  4. Place plantain halves between 2 cutting boards and press to flatten.
  5. Place the flattened plantains back in the oil and cook for 2-3 minutes, until golden brown.
  6. Drain on paper towels.
  7. Heat 2 tablespoons of oil in a large skillet.
  8. Add the garlic, skirt steak, onion, cumin, and oregano.
  9. Cook, stirring frequently until the steak is cooked through.
  10. To serve, spread mayonnaise on one of the plantain slices.
  11. Top with cheese, steak, and onion mixture, lettuce, and tomato.
  12. Place the other plantain half on top to form a sandwich.
  13. Cut in half and serve!

Recipe: Gluten-Free Cornbread

Last Updated on by the Celiac-Disease.com Staff

Here is a nice gluten-free recipe for a sweet cornbread that anyone should enjoy, including those without Celiac Disease.

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

Gluten-Free Sweet Cornbread Recipe

Ingredients:

  • 1 1/2 cups unsweetened soy milk
  • 1 1/2 tablespoon apple cider vinegar
  • 2 tablespoon canola oil
  • 1 egg (or equivalent)
  • 1 cup cornmeal
  • 1 cup millet
  • 3-4 tablespoon ground turbinado sugar (a coffee grinder works great)
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon powdered ginger
  • 1/2 teaspoon ground cloves

Directions:

  1. Mix soymilk and vinegar and let sit.
  2. In separate bowls mix EnerG egg replacer.  Set aside.
  3. Mix all dry ingredients in a separate bowl.
  4. Add the 2 tablespoons of canola oil to the soymilk mixture, and add the egg replacer as well.
  5. Fold the wet ingredients into the dry mixture. Stir well.
  6. Pour batter into well-oiled muffin tins (will make 6 large or 12 regular-size muffins).
  7. Bake at 425 degrees F for 20-25 minutes.

Recipe: Gluten-Free Shortbread Cookies

Last Updated on by the Celiac-Disease.com Staff

Now that the holiday season is here, we’ve really been trying to focus on holiday treats. Here is a gluten-free recipe for a shortbread cookie that I wanted to pass along to our readers. If you give it a try let us know what you think in the comments.

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

gluten-free Shortbread Cookies Recipe

Cookie Ingredients:

  • 1 1/4 cups gluten-free flour (I used 3/4 cup almond meal and 1/2 cup sorghum flour)
  • 1/2 cup white rice flour
  • finely grated rind of 1 lemon or orange
  • 6 tablespoons butter (at room temperature)
  • 1/3 cup sugar
  • 3/4 teaspoon xanthan gum
  • 1 egg yolk
  • 2 teaspoons water

Cookie Directions:

  1. Put the gluten-free flour, rice flour, citrus rind and butter in a food processor, and blend until it has combined. Add the sugar, xanthan gum, egg yolk and water and mix to a dough.
  2. Plop the dough out of the bowl onto a cutting board, covered with a dusting of rice flour. Knead. Wrap in plastic wrap and chill for 30 minutes.
  3. Preheat oven to 350 degrees. Grease a baking sheet.
  4. Roll out the dough on the cutting board or other floured surface to about 1/4 inch thick. Using your favorite cookie cutter, cut out shapes and use a spatula to move to the baking sheet.
  5. Bake for 10-12 minutes or until lightly golden. Watch them carefully, as they can over bake easily. Remove from oven, leaving on baking sheet for 2 minutes. Move to wire rack.
  6. Dust lightly with powdered sugar, or the gluten-free frosting of your choice.

Recipe: Gluten-Free Peanut Butter Fudge

Last Updated on by the Celiac-Disease.com Staff

Are you interested in making some gluten-free fudge this holiday season?  This was a family favorite prior to our household going gluten-free, so I’ve been on the lookout for a good gluten-free version!  Below is the recipe my family currently uses when attending holiday events that require us to bring a treat.

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

Gluten-Free Peanut Butter Fudge Recipe

Fudge Ingredients:

  • 13 oz Peanut Butter
  • ½ pound butter
  • 3 TBSP milk
  • 4 cup powdered sugar
  • 1 tsp vanilla

Fudge Directions:

  1. Melt the first 3 ingredients over low heat and add vanilla.
  2. Work in powdered sugar.
  3. Press into pan.
  4. Cool in the fridge for several hours before cutting.

Recipe: Gluten-Free Chocolate Chunk Peanut Butter Cookies

Last Updated on by the Celiac-Disease.com Staff

Are you looking to fill that chocolate craving, gluten-free style? Here is a gluten-free recipe I tried for double chocolate chunk peanut butter cookies! Give it a try and let us know how they turn out in the comments below.

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

Gluten-Free Chocolate Chunk Peanut Butter Cookies

Cookie Ingredients:

  • 2 sticks softened, unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 tsp sea salt
  • 3 tsp pure vanilla extract
  • 2 large eggs
  • 2 1/5 cups gluten-free flour (I used Bob’s Red Mill All Purpose GF Baking Flour)
  • 1 tsp baking soda
  • 1/2 cup pure cocoa powder
  • 3 cups chocolate chunks or chips (make sure they’re GF!)
  • 1 cup natural peanut butter

Cookie Directions:

  1. Preheat oven to 375 degrees F.
  2. In a medium bowl, using an electric mixer, beat the butter, peanut butter, sugars, salt and vanilla until well combined. Beat in the egg. Scrape the bowl using a spatula as it mixes.
  3. In a small bowl, whisk together the GF flour, cocoa and baking soda. Add the dry ingredients to the wet mixture and mix on low speed until just absorbed. Remove the mixture from the electric mixer and incorporate the chocolate chunks with a strong spoon or spatula.
  4. Using a 1-inch ice cream scooper, drop dough balls about 3 inches apart onto non-greased baking sheets. Bake for 9-12 minutes, or until centers no longer appear moist. Let the cookies sit for 5 minutes before transferring them to wire racks to cool completely.
  5. Grab a tall glass of milk (or soy milk), kick back, and chow down!