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Gluten-Free Recipes

NFCA’s Gluten-Free Summer Block Party

By July 3, 2013 Gluten-Free Experiences, Gluten-Free Recipes

Who needs Wendy, Ronald, or The Colonel when you can make your own gluten-free chicken nuggets?!

Gluten-Free Summer Block Party

The National Foundation for Celiac Awareness asked me to join their Gluten-Free Summer Block Party and gave me a challenge: Create a recipe using Blue Diamond Nut Thins and Go Veggie Dairy-Free Cheese. The dish was meant to be served at a summer party or get-together in efforts to break away from the mundane summer-party foods. The goal was for everyone to enjoy the dish (even the gluten-eating folks), proving that gluten-free food can be served to everyone!

Seeing that I love a little spice in my life, I came up with a recipe for Gluten-Free Spicy Garlic Buffalo Chicken Nuggets with dairy-free cheese on top. Who wouldn’t love that combo?!

You can find the recipe here.

Making the Gluten-Free Chicken Nuggets

I did a trial run of the nuggets at home one evening and gave myself a HUGE pat on the back after tasting them. I couldn’t believe how good they were! They weren’t difficult to make AND they were baked, not fried, making them a much healthier alternative than the nuggets that gluten-eating folks are used to eating.

Gluten-Free Spicy Buffalo Chicken Nuggets

After I knew my recipe would be a hit, I made sure I had the necessary ingredients for a get-together that I was hosting later that week with college friends. This meant that my audience was beer-drinking, twenty-something’s that are under the illusion that gluten-free food isn’t the greatest. I had to prove their taste-buds wrong and serve up nuggets that they’d enjoy!

My gathering was at a cabin at the lake so I made my nuggets ahead of time in the oven at home. I packed the cooked nuggets (stored in Tupperware), a package of Go Veggie Dairy-Free Mexican Cheese, a side of Frank’s Red Hot Buffalo Wing Sauce, and some toothpicks.

Gluten-Free Chicken Nuggets

Ingredients for Nuggets

Serving the Chicken Nuggets at the Party

Once it was time to get the gluten-free chicken nuggets ready for the party, I simply reheated them in the cabin’s microwave. I placed a few sprinkles of Go Veggie Dairy-Free Mexican cheese on top of each one. Once they were all heated up, I placed a toothpick in each chicken nugget and arranged them on plates.

Go Veggie Dairy-Free Cheese

Gluten-Free Eating at a Summer Party!

By the way, please don’t pay attention to the non-classy plate ware. Our weekend at the lake wasn’t necessarily meant to be classy, if you know what I mean. (Picture 24-year-old boys shot-gunning beers on the patio)

Regardless of all of that, when my friends arrived, they each snagged a few chicken nuggets, dipped them in the hot sauce and appeared to enjoy the taste. One of my friends even said, “I can’t tell the difference between gluten-free and gluten food.” Victory!

How’d They Taste?!

The majority of my friends thought that the gluten-free chicken nuggets were good! There was one person that didn’t care for the taste of the dairy-free cheese, but you’ll have that. All in all, I think I did a great job proving our food is actually tasty to the unlikeliest of folks.

Taste Tester

Gluten-Free Believer!

This recipe would be perfect for a get-together at your house since you would have all of the necessary tools at your disposal (a.k.a. the oven). I think the fact that I was able to successfully serve the chicken nuggets without using an oven makes the recipe even more desirable! It proves that you can venture outside of the summer-barbecue-box and cook up some exciting options for your party guests!

Gluten-Free Spicy Garlic Chicken Nuggets
Recipe Type: Party Food, Horderve
Author: G-Free Laura
Prep time:
Cook time:
Total time:
Serves: – –
My recipe for the National Foundation for Celiac Awareness Gluten-Free Summer Block Party. The perfect food to serve at your summer party or gathering!
Ingredients
  • • 1 box of Multi-Seed Nut Thins (crushed)
  • • 2 Tbsp. olive oil
  • • 1/2 tsp. Kosher salt
  • • 1/4 tsp. black pepper
  • • 1/4 tsp. Garlic powder
  • • 2 eggs
  • • 3 chicken breasts, cut into bite-size pieces
  • • Frank’s Red Hot Buffalo Wing Sauce for dipping
  • • Go Veggie Dairy-Free Mexican Cheese, Shredded
Instructions
  1. Preheat oven to 450 degrees Fahrenheit. Place wire rack on top of baking sheet.
  2. Combine crushed Nut Thin crackers, olive oil, salt, pepper and garlic powder together in a shallow bowl.
  3. Whisk two eggs in a shallow bowl. Dip chicken pieces in egg then into cracker mixture, evenly coating each piece.
  4. Place chicken nuggets on top of wire rack. Bake 20 minutes or until chicken is 165 degrees Fahrenheit.
  5. Take chicken bites out and sprinkle Go Veggie Dairy-Free Mexican Cheese on top. Place back into oven until melted.
  6. Serve chicken nuggets with toothpicks and Buffalo Hot Sauce on the side for dipping.

 

 

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Gluten-Free Corn Salsa Quinoa Salad

By May 20, 2013 Gluten-Free Recipes

As you may know, I’m mildly obsessed with the recipe for homemade corn salsa that I published on here a few months ago. Due to this obsession, I thought it would be perfect to incorporate my favorite salsa recipe with a quinoa salad and have yet another opportunity to treat my taste-buds!

I made a few changes to the corn salsa (not as many beans or corn in this version) so it would work good with the quinoa. I asked my friend and gluten-free chef superstar, Jackie Ourman, for a few tips and the below recipe is the end result! I hope you try it out because I know you’ll love it!

Corn Salsa Quinoa Salad 

salsa + lettuce

Ingredients:

Corn Salsa

  • 1 can (small) white sweet corn, drained
  • 1 can black beans, drained and rinsed
  • 1 red pepper, chopped
  • 3 large green onions, chopped
  • 1/4 cup vegetable oil
  • 2 Tbsp Sugar

Quinoa Salad

  • 1 cup cooked quinoa
  • Romaine lettuce

Instructions:

Drain and rinse black beans and place into medium bowl. Drain white sweet corn and place into bowl.

beans

Chop red pepper and green onions. Place into bowl.

beans + pepper

beans + pepper + onion

Mix 1/4 cup vegetable oil and 2 Tbsp sugar in a separate bowl. Pour into bowl with other ingredients. Stir.

**Let salsa sit overnight so it can ferment**

Cook quinoa per the bag’s instructions.

ingredients

In a separate bowl, combine 1 cup quinoa with 2 cups corn salsa. Place mixture on top of romaine lettuce or inside a romaine lettuce wrap.

portions

salsa + lettuce

Enjoy this delicious and healthy meal on a  nice summer evening! You could also add in some grilled chicken or shrimp to really take it up a notch!

I had some leftover salsa and quinoa and just ate it from a bowl and turned out loving that just as much! And don’t forget, you’ll definitely want to use some of the leftover salsa with some gluten-free tortilla chips!

Have you incorporated quinoa into some of your favorite recipes? If not, now’s the time to start! 

Corn Salsa Quinoa Salad (Gluten-Free)
Recipe Type: Entree
Author: G-Free Laura
Prep time:
Cook time:
Total time:
Serves: 4
My favorite corn salsa recipe mixed with quinoa and lettuce to make a delicious and gluten-free corn salsa quinoa salad!
Ingredients
  • CORN SALSA:
  • 1 can (small) white sweet corn, drained
  • 1 can black beans, drained and rinsed
  • 1 red pepper, chopped
  • 3 large green onions, chopped
  • 1/4 cup vegetable oil
  • 2 Tbsp sugar
  • QUINOA SALAD:
  • 1 cup cooked quinoa
  • Romaine lettuce
Instructions
  1. Drain and rinse black beans and place into medium bowl. Drain white sweet corn and place into bowl.
  2. Chop red pepper and green onions. Place into bowl.
  3. Mix 1/4 cup vegetable oil and 2 Tbsp sugar in a separate bowl. Pour into bowl with other ingredients. Stir.
  4. **Let salsa sit overnight so it can ferment**
  5. Cook quinoa per the bag’s instructions.
  6. In a separate bowl, combine 1 cup quinoa with 2 cups corn salsa. Place mixture on top of romaine lettuce or inside a romaine lettuce wrap.

 

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Gluten-Free Turkey Burgers

By May 11, 2013 Gluten-Free Recipes

It’s official – I’m obsessed with quinoa. I’ve broadened my gluten-free horizons and have started trying out all sorts of recipes with this wonderful grain in the ingredient list! I have the blog Queen of Quinoa in my Google Reader, so I find a lot of great recipes there, including this one!!

Cilantro-Quinoa Turkey Burgers with Garlicky Kale

Gluten-Free Turkey BurgersIngredients:

Burgers:

  • 1 lb ground turkey
  • 1/4 cup cooked quinoa
  • 1/2 cup chopped cilantro
  • Salt & pepper to taste

Garlicky Kale:

  • 4 cup kale; sliced into ribbons
  • 4 garlic cloves, minced (I used the equivalent in squeeze minced garlic)
  • 1 Tbsp olive oil
  • Salt & pepper to taste

Optional:

Instructions:

Cook the quinoa per the bag’s instructions.

Cut the cilantro. Mix ground turkey, quinoa, and cilantro together and season with salt & pepper.

Ground Turkey

Shape into 4 burgers.  Cook on grill for 4-5 minutes per side, ensuring that it is over 165 degree Fahrenheit.

Grill Turkey Burgers

While burgers are cooking, sauté the kale with the olive oil and garlic in a skillet. You’ll know the kale is ready when they have wilted.

4 cup kale

sauteed kale

Cut your tomato into slices and toast your roll or bun.

Assemble your masterpiece and enjoy!

tomato

Top with garlicky kale

turkey burger

 

And that’s that. The best turkey burger you’ll ever eat. Well, at least the best turkey burger that you’ll ever eat with quinoa in it!

What’s your favorite recipe that uses quinoa? Share in the comments!

Gluten-Free Turkey Burgers
Recipe Type: Dinner
Author: G-Free Laura
Prep time:
Cook time:
Total time:
Serves: 4
The best gluten-free quiona turkey burgers you’ll ever eat!
Ingredients
  • BURGERS:
  • 1 lb ground turkey
  • 1/4 cup cooked quinoa
  • 1/2 cup chopped cilantro
  • Salt & pepper to taste
  • GARLICKY KALE:
  • 4 cup kale; sliced into ribbons
  • 4 garlic cloves, minced (I used the equivalent in squeeze minced garlic)
  • 1 Tbsp olive oil
  • Salt & pepper to taste
  • OPTIONAL:
  • Gluten-Free Roll or English Muffin (or other type of bun)
  • 1 tomato, sliced for topping
Instructions
  1. Cook the quinoa per the bag’s instructions.
  2. Cut the cilantro. Mix ground turkey, quinoa, and cilantro together and season with salt & pepper.
  3. Shape into 4 burgers. Cook on grill for 4-5 minutes per side, ensuring that it is over 165 degree Fahrenheit.
  4. While burgers are cooking, sauté the kale with the olive oil and garlic in a skillet. You’ll know the kale is ready when they have wilted.
  5. Cut your tomato into slices and toast your roll or bun.
  6. Assemble your masterpiece and enjoy!

 

 

 

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Gluten-Free Breakfast Cookies

By May 2, 2013 Gluten-Free Recipes

You’re childhood dreams are coming true as we speak. You can now eat cookies for breakfast (and not feel guilty about it)! The below recipe for gluten-free breakfast cookies is essentially like a walking bowl of oatmeal, and since I’m mildly obsessed with oatmeal, I’m kind of in love with these little guys!

Breakfast cookies are SUPER easy to make and barely any prep time is involved. You can even replace those on-the-go gluten-free granola or snack bars with a few of these, saving yourself some money along the way. What’s not to love about that?!

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Gluten-Free Breakfast Cookies

Breakfast Cookies

Ingredients:

  • 1 ½ cup rolled gluten-free oats (I used Bob’s Red Mill)
  • 2 ripe bananas, mashed
  • 1 cup unsweetened applesauce
  • 1/3 cup raisins or cranberries (or a mix of both if that’s how you roll)
  • 1/4 cup chopped walnuts
  • 1 tsp vanilla extract
  • 1 tsp cinnamon (or more, if that’s how you like it)

Instructions:

Preheat the oven to 350 degrees. Measure your ingredients out.

Ingredients

Mix vanilla extract and cinnamon in the applesauce.

Applesauce + Cinn Vanilla

Mixed Applesauce

Add all ingredients together and let sit for 10 minutes.

Cookie Ingredients

Ingredients + Applesauce

Cookie Batter

Line a cookie sheet with parchment paper. Drop spoonfuls of cookie mixture onto parchment paper. Flatten into rounds.

Cookies on Sheet

Bake 20-25 minutes or until golden and done.

Cookies

Remove from oven, let sit on baking sheet for 5 minutes, then move to cooling rack.

Breakfast Cookies

Store in an airtight container.

Enjoy!

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Let’s be honest, you’re going to love these. They’re super easy to make and will fit in with you’re on-the-go lifestyle!

You can also make these your own by adding whatever ingredients your heart desires. I had a mixture of cranberries and raisins, but you could add any type of dried fruit in them. Those of us with a sweet tooth can even incorporate chocolate chips into the recipe! Talk about delicious.

Have you ever made breakfast cookies? What are your favorite ingredients to add in?!

Gluten-Free Breakfast Cookies
Recipe Type: Breakfast
Prep time:
Cook time:
Total time:
Serves: 30-35 cookies
A simple and easy way to make a gluten-free on-the-go breakfast option!
Ingredients
  • • 1 ½ cup rolled gluten-free oats (I used Bob’s Red Mill)
  • • 2 ripe bananas, mashed
  • • 1 cup unsweetened applesauce
  • • 1/3 cup raisins or cranberries (or a mix of both if that’s how you roll)
  • • 1/4 cup chopped walnuts
  • • 1 tsp vanilla extract
  • • 1 tsp cinnamon (or more, if that’s how you like it)
Instructions
  1. Mix vanilla extract and cinnamon in the applesauce.
  2. Add all ingredients together and let sit for 10 minutes.
  3. Line a cookie sheet with parchment paper. Drop spoonfuls of cookie mixture onto parchment paper. Flatten into rounds.
  4. Bake 20-25 minutes or until golden and done.
  5. Remove from oven, let sit on baking sheet for 5 minutes, then move to cooling rack.
  6. Store in an airtight container.

 

 

 

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Gluten-Free Calzone Recipe

By April 16, 2013 Gluten-Free Recipes

Megan is a fellow resident of the Buckeye State that I connected with via Twitter. She has a lot of great recipes that are not only gluten free, but also free of the top 6 allergens including peanuts, tree nuts, soy, fish, AND shellfish. You can visit her site, Top 6 With a Side of Gluten, to find delicious, allergen-free recipes, as well as tips for gluten-free and allergen-free living. In the meantime, take a look at the amazing veggie calzones she so graciously decided to share on my site! They’ll make you want to hop right into the kitchen & get down to business!

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Hi, I’m Megan and it’s good to meet you. I blog about living with Celiac Disease and multiple food allergies at Top 6 With a Side of Gluten. Please enjoy my gluten, peanut, tree nut, soy, fish and shellfish free recipe for veggie calzones. This recipe is perfect to make on the weekend because it’s a bit time intensive but totally worth the wait!

Before I was diagnosed with Celiac disease, my mom always made cheese and pepperoni calzones with Rhodes frozen bread dough. They were so good, chewy and perfect for a hearty meal. Since I’ve been gluten free, I experimented with several variations to see what I can make that’s similar. While gluten-free flour doesn’t yield the same chewy calzone (gluten is a binding agent that makes dough elastic), this crunchier, vegetable-packed version is a great variation on an old favorite.

Gluten-Free Veggie Calzones

Est. Prep Time: 2 hours, 50 mins (50 mins prep & baking, 2 hours for dough to rise)

Gluten-Free Calzone

Calzone Dough

  • 2 cups gluten-free flour blend (I use Jules’)
  • 1 1/4 tsp dry active yeast
  • 3/4 tsp salt
  • 1 Tbsp olive oil
  • 1 1/2 to 1 3/4 cup lukewarm water
  • 2 tsp olive oil for brushing
  • Canola oil spray

Veggie Filling

  • 1 1/2 cups shredded mozzarella cheese
  • 3/4 cup spinach, stems removed
  • 3/4 cup red bell pepper
  • 2 cloves minced garlic
  • 1/4 tsp basil (McCormick is GF)
  • 1/4 tsp oregano (McCormick is GF)

Optional

  • Pizza sauce for dipping (I like Dei Fratelli because it’s gluten and soy free)

Instructions: 

Mix all of the ingredients (except 1/4 cup of the water) in a bowl. Start by mixing with a spoon and finish with mixer with dough hook. Add additional water by teaspoon until dough is soft and smooth and formed into a ball. Stop mixing when you reach this consistency.

Place soft dough (shouldn’t be crumbly at all) in greased bowl, covered, and let rise 2 hours in a warm place in your kitchen.

Calzone Dough

Preheat oven to 450 degrees. Split dough in half and form into two balls. Place one ball of dough on a piece of parchment paper. Press into a circle (about 8-10″ diameter). Fill with toppings (cheese first) and sprinkle with herbs. Repeat process with second dough ball.

Calzone Ingredients

 

Fold Calzone

Place on a pizza pan (keep parchment paper underneath). Fold circle into a half moon shape. Seal calzone by pressing down on edge with a fork sprayed with canola oil spray. Repeat process with other ball of dough.Cut four slits on top of calzone. Brush with olive oil.

Bake 450 degrees for 18-21 minutes until toppings are bubbling out.

Cool for 5 minutes and serve with pizza sauce for dipping.

Gluten-Free Veggie Calzone

Enjoy!

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MeganMegan Scherer was diagnosed with Celiac disease in 2008 and is allergic to 6 of the top 8 food allergens. Her blog, Top 6 With a Side of Gluten, provides tips, recipes and inspiration for people who follow special diets. Follow Megan on Twitter and Facebook.

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Zucchini Pizza Boats

By April 11, 2013 Gluten-Free Recipes

Okay folks, it’s time to start eating FRESH! It’s Spring (now if only the weather would agree with the date on the calendar, that’d be great)! Liven up the dinner table. Say no to the same old, same old and get out there and find new, exciting, makes-you-want-to-take-a-picture-of-your-food recipes! This is why I’m sharing this amazing zucchini pizza boat recipe with you that I posted on SwimUtopia.com earlier this week!

I must tell you all, I’m not a huge veggie lover (you will never find me near the vegetable tray at a party), so I look for recipes that will actually help me get my serving of veggies in. I found the recipe for these pizza boats on Pinterest (but now I can’t remember where, specifically), and there are tons of different versions of them out there, so you can find a lot of inspiration for yours!

Zucchini Pizza Boats – The Perfect Gluten-Free Side!

Ingredients:

  • 3 zucchini’s, halved (yields 6 pizza boats)
  • Grape tomatoes
  • Mozzarella Cheese
  • Grated Parmesan cheese
  • Minced garlic
  • Olive oil
  • Fresh basil

Instructions:

Preheat the oven to 350 degrees.

Cut zucchini’s in half, cutting a bit off of the bottom so it will lay flat on your pan. Scoop the seeds out of the middle of the zucchini.


Halved Zucchini

Scooped Zucchini

Mix minced garlic with some olive oil. I just squeezed a little bit of the garlic from the bottle and stirred it in with the olive oil, there was no exact measurement. Brush the garlic oil on the zucchini’s.

Before oil

Brush oil

Cut the grape tomatoes in half. Lay flat on to the middle of the zucchini boats. Sprinkle with parmesan cheese.

Grape tomatoes

Tomatoes and parm

Cook in the oven for approximately 20 minutes. Take out and add fresh basil and mozzarella cheese on top. Then place the oven on broil until the mozzarella cheese is browned.

Mozzarella cheese

Cooked Zucchini

Remove from oven, drizzle with oil and serve!

Zucchini Pizza Boats

If these don’t look amazing to you, you might need to get your eyes checked. They’re petty simple to make and will be even better when you all get your gardens going next month! Be sure to put zucchini on the “must grow in garden” list!

Zucchini Pizza Boats
Recipe Type: Appetizer, Side Dish
Author: G-Free Laura
These zucchini pizza boats make for the perfect appetizer or side dish in the spring and summer. You’ll love eating your veggies in this fun and delicious way!
Ingredients
  • • 3 zucchini’s, halved (yields 6 pizza boats)
  • • Grape tomatoes
  • • Mozzarella Cheese
  • • Grated Parmesan cheese
  • • Minced garlic
  • • Olive oil
  • • Fresh basil
Instructions
  1. Preheat the oven to 350 degrees.
  2. Cut zucchini’s in half, cutting a bit off of the bottom so it will lay flat on your pan. Scoop the seeds out of the middle of the zucchini.
  3. Mix minced garlic with some olive oil. I just squeezed a little bit of the garlic from the bottle and stirred it in with the olive oil, there was no exact measurement. Brush the garlic oil on the zucchini’s.
  4. Cut the grape tomatoes in half. Lay flat on to the middle of the zucchini boats. Sprinkle with parmesan cheese.
  5. Cook in the oven for approximately 20 minutes. Take out and add fresh basil and mozzarella cheese on top. Then place the oven on broil until the mozzarella cheese is browned.
  6. Remove from oven, drizzle with oil and serve!

 

 

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