Celiac Disease

Official Website of Celiac-Disease.com

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

Gluten-Free Recipes

Recipe: Gluten-Free and Dairy-Free Blueberry Cheesecake

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

Although the temperatures here in Columbus, Ohio feel more like late September, it is the middle of July and blueberries are in abundance. Blueberries have always been one of my favorite fruits, so I was thrilled to find this gluten and dairy-free Blueberry Cheesecake recipe in my email the other day.

Image006Ingredients

Crust:

1 1/2 cup fine almond flour

1/2 cup coconut sugar

1/4 teaspoon salt

1/4 cup coconut oil

Filling:

3/4 cup dried blueberries

2 1/2 cups cashews, soaked overnight or at least 2 hours

2 cups unsweetened vanilla coconut milk

2 tablespoons freshly squeezed orange juice

1 tablespoon vanilla extract

Pinch salt

3/4 cup coconut sugar

3 tablespoons psyllium husk

1/4 cup melted cacao butter

Topping:

3 cups wild blueberries

1 teaspoon vanilla

2 teaspoons coconut nectar

2 tablespoons water

1 tablespoon psyllium husk

Directions:

To Make the Crust:

Place almond flour in food processor with sugar and salt. Pulse to mix. Add coconut oil as processor is running and blend until well mixed and meal becomes a little sticky. Press crust over the bottom of an 8” springform pan, cover with plastic wrap and chill for an hour.Remove crust from fridge and sprinkle dried blueberries over crust. Set aside.

To Make the Filling:

Drain cashews, place in blender with coconut milk, orange juice, vanilla, pinch salt and coconut sugar. Blend until smooth and creamy (1 or 2 minutes). Add psyllium husk and cacao butter. Blend until well incorporated.Pour filling over blueberries and crust and refrigerate or freeze for an hour.

To Make the Topping:

Put two cups of the blueberries in blender with vanilla, coconut nectar and water, and blend until smooth. Add psyllium husk and continue blending for a few more seconds. Stir in the remaining 1 cup of berries. Pour over top of cheesecake. Let sit in refrigerator for 1 more hour.

*Recipe courtesy of Veria.com. To watch a video on the how to make the cheesecake, visit the Veria website.

What is your favorite way to eat blueberries? 

Recipe: Gorgonzola and Sun-Dried Tomato Stuffed Burger

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

Welcome to July! We are right in the middle of grilling season with the Fourth of July in just a few days. What better way to celebrate than with a juicy burger, right? Colman’s Dry Mustard is the perfect way to spice up your burger.

NewImageGorgonzola & Sun-Dried Tomato Stuffed Burger

  • 3 lbs ground beef
  • 1 cup minced sun-dried tomato
  • 4 oz crumbled Gorgonzola cheese
  • 1/2 cup minced chives
  • 2 T steak sauce (A-1 is gluten-free)
  • 1/3 t. hot sauce
  • 2 t Worcestershire sauce
  • 1 t black pepper
  • 1.5 t salt
  • 2 heaping teaspoons of Colman’s dry mustard
  • 12 gluten-free hamburger buns

Directions:

In a large bowl, mix the ground beef, sun-dried tomatoes, Gorgonzola, chives, steak sauce, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover and refrigerate for two hours. Separate into 12 equal patties. Grill to perfection.

Recipe: Blazin’ Buffalo Gluten-Free Potato Skins

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

If you are looking for a way to impress Dad this weekend, check out this recipe for Blazin’ Buffalo Potato Skins. I don’t know why I don’t ever think to make potato skins at home, as I have always been a fan. This recipe includes the use of Blue Diamond Nut Thins (love these!) and Blue Diamond Almonds.

Blazin’ Buffalo Potato Skins

Blazing buffalo potato skinsIngredients

  • 3 lbs. small russet potatoes
  • Olive oil cooking spray
  • 1 cup shredded reduced-fat or regular Monterey Jack cheese
  • 1 cup shredded rotisserie chicken (Costco’s is gluten-free)
  • 1/4 cup buffalo wing sauce (check to make sure it’s gluten-free)
  • 1/2 cup crushed Blue Diamond Sea Salt Nut Chips
  • 1/3 cup chopped Blue Diamond Almonds
  • 1/4 cup sliced green onion tops
  • 1/2 cup light sour cream

Instructions

Preheat oven to 450°F and line a baking sheet with foil. Rinse potatoes and pat dry; pierce with a fork or sharp knife.

Place in a large microwave-safe bowl; cover and microwave on HIGH for 15 minutes or until potatoes are soft when gently squeezed. Remove and let cool slightly.

Cut in half and scoop out potato leaving a 1/4-inch rim of potato inside the skin. Place on prepared baking sheet and spray both sides of potato skins liberally with cooking spray; bake for 15 minutes to crisp.

Sprinkle equal amounts of cheese into each skin. Stir together chicken and wing sauce and spoon over cheese. Top with Nut Thins and almonds and bake for 5 minutes more.

Add a dollop of sour cream to each and sprinkle with green onions. Serve with and additional wing sauce, if desired.

Makes 6 to 8 appetizer servings.

*Recipe courtesy of Blue Diamond

I can’t wait to make these! I have missed potato skins and think it is something I can get the whole family to eat!

Recipe: Quick Veggie Alfredo

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

In my ongoing quest to eat more at home, I have started to make gluten-free pasta or brown rice in bulk so that I can easily make dinner whenever I get home. Working through the dinner hour several nights a week poses dinner-time challenges, and while I love Chipotle, it is much cheaper to eat at home.

Cooked gluten-free pasta will stay good in the refrigerator for 5-7 days. I don’t add sauce or anything else until I am ready to make each specific meal. By making the pasta in advance I am not only making it simple for me to prepare my meal once I get home but for the kids to help themselves. Once I am ready to cook, I heat the cooked pasta for a short time in the microwave to take the chill off. Now I am ready to get down to business.

IMG 2390Quick Veggie Alfredo

  • Cooked gluten-free pasta, slightly warmed up
  • Grape tomatoes
  • Fresh spinach
  • Extra virgin olive oil
  • Frozen peas
  • Alfredo sauce (I use Ragu Classic)
  • Parmesan cheese

1.  Pour a small amount of olive oil into a large sauté pan and heat. Toss in fresh grape tomatoes and cook over med heat until they start to burst.

2.  Add handfuls of frozen peas and spinach to fill the pan and cooked until wilted.

3.  If the veggie mixture is too much for one serving, remove the extra from the pan, leaving enough for one serving. Add pasta and enough Alfredo to mix into lightly coat everything.

4.  Heat through and serve. Sprinkle with parmesan cheese.

5.  Enjoy!

After doing a little research, Alfredo sauce looks very simple to make from scratch, so perhaps I’ll give one of these recipes a try.

Recipe: Gluten-Free Crab Salad

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

Chef Danny Boome shares his recipes for a three-course summer meal on the latest Veria Live show. The recipes are all gluten-free and perfect for summer entertaining. Danny Boome will be the new resident host of Good Food America.

CRAB SALAD(Grilled Orange Polenta topped with Crabmeat Salad and Herb Oil)

Ingredients:

  • 4 cups water
  • 2 oranges, zested and juiced
  • 1 tablespoon salt, plus more for seasoning
  • Fresh ground black pepper
  • 2 cups instant polenta
  • 1 pound lump crabmeat, picked through
  • 4 figs, diced1 lemon, zested and juiced
  • 3 tablespoons mayonnaise
  • 1/2 bunch chives, roughly chopped
  • 1/2 bunch basil leaves1 cup extra-virgin olive oil, plus more for greasing1 cup mixed greens

Directions:

1.       In a heavy saucepan add water, zest, orange juice and salt. Bring to a boil and gradually whisk in the polenta. Cook polenta over moderately low heat (it should barely boil), stirring constantly, until very thick and it pulls from the sides of the pan about 3 minutes. Once cooked evenly pour polenta onto a lightly greased 1/4 sheet pan. Sprinkle with fresh black pepper, cover with plastic wrap and place in the refrigerator until firm about 15 minutes.

2.       In a mixing bowl add the crabmeat, diced figs, zest and juice of a lemon and mayonnaise. Gently mix trying to leave crabmeat in lumps. Season with salt and fresh black pepper, to taste. Cover bowl and place in refrigerator until ready to use.

3.       In a blender place the chives and basil and a little of the oil. Start to blitz the ingredients together adding more oil until the mixture is a smooth green herb oil. Transfer to a squeeze bottle or a bowl and set aside.

4.       Preheat grill to medium-high.

5.       Remove polenta from refrigerator. Take a large can (3-inches in diameter) and remove the top and bottom lid. Using the can cut 4 rounds of polenta. Brush olive oil on both sides and place on grill 3 minutes per side. Once grilled place a polenta round on the center of a plate and use the same can for molding the crabmeat salad. Place the can over the polenta and spoon in about 1 to 2 tablespoons of the crabmeat mixture, push the mixture down with the back of the spoon and lift the can away creating a crabmeat mold on top of the polenta. Top with a few mixed green leaves. Drizzle herb oil over top and serve.

The other two recipes, Baked Avocado Salsa and Grilled Peaches can be viewed in the demonstration on Veria.com. Don’t miss the money-saving tip Chef Danny shares…using lobster in place of the crab if the crab prices are high.

Enjoy!