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Gluten-Free Recipes!

Here you will find some of my personal favorite gluten-free recipes, adapted from various sources, all tested by me! 

We also have some recipes submitted by others...click the button to see those:

SUBMITTED RECIPES!

Gluten-Free Asian Sauteed String Beans & Mushrooms

7/2/2015

2 Comments

 
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PREPARATION TIME: 5 Minutes
COOKING TIME: 20 Minutes

INGREDIENTS:
  • fresh green beans
  • fresh sliced mushrooms
  • 1 tbsp olive oil
  • 1/4 cup honey
  • 1/4-1/2 cup gluten-free soy sauce or Tamari
  • tsp minced garlic
  • sesame seeds

PROCEDURE:
  1. Snap ends from green beans and boil until bendable (about 5 minutes)
  2. Strain with cold water and ice
  3. Saute green beans in a big skillet or wok until crispy brown (approx 5-10 min)
  4. Add mushrooms and cook for 1 minute
  5. Pour honey, soy sauce, garlic mixture over beans and mushrooms
  6. Cover and cook for 5 minutes
  7. Sprinkle with sesame seeds and serve​
2 Comments

Gluten-Free Stove-Top Hamburger Casserole

5/30/2015

0 Comments

 
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PREPARATION TIME: 5 Minutes
COOKING TIME: 25 Minutes

INGREDIENTS:
  • 1 lb ground beef or ground turkey
  • 1 medium-size onion
  • 2 carrots, diced
  • 1/2 pkg frozen edamame, shelled
  • 1 teaspoon dried parsley
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper (to taste, or optional)
  • 6-8 oz uncooked gluten-free pasta (approx 2 cups)
  • 3 1/2 cups of water
  • 2 tablespoons cornstarch or potato starch
  • 2 tablespoons water

PROCEDURE
  1. Place ground beef (or turkey) in a skillet. Cook over medium heat until the beef is cooked through, about 5 minutes. Drain off excess fat, if any.
  2. Add diced onions & carrots to the pan and cook until onion softens a little.
  3. Add edamame & remaining ingredients, except the cornstarch & 2 tablespoons of water, in the order given. Stir well to blend. Bring to a boil.
  4. Lower heat, cover, and simmer until the noodles are very tender, approximately 20 minutes.
  5. Once the noodles are tender, stir the starch and 2 tablespoons of water in a cup. Add to the pan and stir gently to thicken the remaining liquid.

From the book "You Won't Believe It's Gluten-Free" by Roben Ryberg
0 Comments

Gluten-Free Szechwan Shrimp & Chicken

4/20/2015

0 Comments

 
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PREPARATION TIME: 10 Minutes
COOKING TIME: 15 Minutes

INGREDIENTS:
  • 4 tablespoons water
  • 2 tablespoons ketchup
  • 1 tablespoon gluten-free soy sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon honey
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon ground ginger
  • 1 tablespoon vegetable oil
  • 1/4 cup sliced green onions
  • 4 cloves garlic, minced
  • 1 yellow onion, julienned
  • 1 red bell pepper, julienned 
  • 1 cup snap peas
  • 1 lb chicken, sliced
  • 12 ounces cooked shrimp, tails removed

Directions
  1. In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger; set aside.
  2. Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. 
  3. Add chicken and snap peas to skillet; stir-fry until chicken is cooked through.
  4. Add onion, water chestnuts, & peppers. Stir fry just until the onion begins to soften.
  5. Stir in sauce. Cook and stir until sauce is bubbly and thickened.
  6. Serve over brown or white rice.
0 Comments

Gluten-Free Pepper Steak

3/20/2015

0 Comments

 
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PREPARATION TIME: 20 Minutes
COOKING TIME: 10 Minutes

INGREDIENTS:
  • 1 pound flank steak, skirt steak, hanger steak, or flap meat, cut into 1/4-inch thick strips
  • 1/4 cup gluten-free soy sauce (divided)
  • 1/3 cup dry sherry or shaoxing wine (divided)
  • 2 tablespoons corn starch
  • 1/3 cup low-sodium homemade or store-bought chicken stock
  • 1 tablespoon sesame oil
  • 1 tablespoons sugar
  • 1 teaspoon ground black pepper
  • 2 green bell peppers, cored and cut into 1-inch squares (about 2 cups)
  • 1 red bell pepper, cored and cut into 1-inch squares (about 1 cup)
  • 1 medium onion, cut into 1-inch strips from pole to pole (about 1 1/2 cups)
  • I can of sliced water chestnuts
  • 2 medium cloves garlic, finely minced (about 2 teaspoons)
  • 2 teaspoons finely minced fresh ginger (or 1/2 teaspoon ground ginger)
  • 3 scallions, whites only, finely minced
  • 2 tablespoons peanut oil

PROCEDURE:
  1. Combine beef, 1 tablespoon soy sauce, and 1 tablespoon dry sherry or xiaoshing wine in a bowl and toss to coat. 
  2. Let marinate for at least 20 minutes at room temperature and up to 3 hours.
  3. Meanwhile, combine remaining soy sauce with corn starch and stir with a fork to form a slurry. 
  4. Add remaining xiaoshing or sherry wine, chicken stock, sesame oil, sugar, and pepper. Set aside. 
  5. Combine peppers and onions in a bowl and set aside. 
  6. Combine garlic, ginger, and scallions in a bowl and set aside.
  7. When ready to cook, heat 1 tablespoon peanut oil in a wok over high heat until smoking. 
  8. Add beef and cook without moving until well seared, about 1 minute. Continue cooking while stirring and tossing until lightly cooked but still pink in spots, about 1 minute. Transfer to a large bowl and cover with foil. 
  9. Wipe out wok with wet paper towel. 
  10. Repeat with 1 more tablespoon peanut oil and add peppers and onions. 
  11. Add water chestnuts and continue cooking for about a minute.
  12. Add beef from bowl to wok, and add garlic/ginger/scallion mixture. Cook, tossing and stirring until fragrant, about 30 seconds. 
  13. Add sauce and cook, tossing and stirring constantly until lightly thickened, about 2 minutes longer. 
  14. Carefully transfer to a serving platter and serve over brown rice.
0 Comments

Gluten-Free Spicy Pork & Peanuts

3/14/2015

0 Comments

 
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PREPARATION TIME: 15 Minutes
COOKING TIME: 15 Minutes

INGREDIENTS:
  • 1 lb pork tenderloin, sliced or cubed
  • 1/3 cup gluten-free soy sauce
  • 3 tbsp sugar
  • 4 tsp cornstarch
  • 1/2 cup gluten-free chicken broth
  • 3 tbsp lemon juice
  • 1/2 teaspoon crushed red pepper flakes
  • 1 small yellow onion, julienned
  • 1/4 cup sliced green onions
  • 2 small (or 1 large) sweet red peppers, chopped
  • 1 cup of Asian green beans (or other green veggie)
  • 2 garlic cloves. minced
  • 1 tbsp olive oil
  • 1/4 - 3/4 cup unsalted dry roasted peanuts

PROCEDURE:
  1. Place pork in bowl, drizzle with 2 tbsp soy sauce; set aside
  2. In another bowl, combine sugar and cornstarch. Stir in the broth, lemon juice, red pepper flakes and remaining soy sauce until blended; set aside.
  3. In a non-stick skillet or wok, stir-fry garlic, yellow onion, green onion and pork in oil for 3-4 minutes.
  4. Add peppers & green beans; stir-fry for 4-5 minutes.
  5. Stir cornstarch mixture & add to pan; bring to boil; cook and stir for 1 minute or until thickened.
  6. Stir in peanuts.
  7. Serve over brown or white rice.
0 Comments

Gluten-Free Hot & Spicy Crockpot Chili w/Veggies 

2/28/2015

0 Comments

 
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PREPARATION TIME: 30 Minutes
COOKING TIME: 8 Hours

INGREDIENTS
  • 8-10oz ground beef or turkey
  • 1 tbsp olive oil
  • 1 tbsp minced garlic
  • 2-3 green onions (diced)
  • I large yellow onion (chopped)
  • 3 green peppers (chopped)
  • 1 red pepper (chopped)
  • 2 cans of pinto beans with jalapeno peppers (drained)
  • 1 can (8 oz) tomato sauce
  • 2 cans (10 oz) diced tomatoes with green chiles (Rotel)
  • 1 small can of diced green chiles
  • 2 tbsp chili powder
  • 2 tsp cumin

PROCEDURE
  1. Heat olive oil, garlic & green onions in a skillet, add ground beef (or turkey) and cook until lightly browned.
  2. Add 1 tbsp chili powder and 1 tsp cumin to beef (turkey) mixture and cook one more minute.
  3. In the crockpot, mix the pinto beans, tomato sauce, diced tomatoes, green chilis, chopped onions & peppers and remaining chili powder & cumin. 
  4. Add the cooked beef (turkey) mixture to the Crockpot and mix thoroughly.
  5. Cover and cook on low for 8 hours or high for 4 hours (stirring once in the final hour).
  6. Serve in a bowl and garnish with more green onions (and low fat cheese or sour cream, if desired).
0 Comments

Gluten-Free Chicken Corn Chowder

1/2/2015

0 Comments

 
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PREPARATION TIME: 15 Minutes
COOKING TIME: 20 Minutes

INGREDIENTS
  • 2 small boneless, skinless chicken breasts
  • 4 new potatoes, small
  • 2 tbsp butter
  • 1 onion, small, diced
  • 12 oz evaporated milk
  • 1 cups milk
  • 3 chicken bouillon cubes
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1 tbsp cornstarch
  • 8 oz frozen corn

PROCEDURE
  1. Cut the chicken into small, bite-sized pieces and place in a medium-sized saucepan with the butter over medium-high heat.
  2. Add the diced onion to the pot and continue cooking until the chicken is cooked through, approximately 10 minutes.
  3. While that is cooking, wash and finely dice the potatoes and add them to the pot (peel only if their skin is thick).
  4. Add the remaining ingredients and bring to a boil.
  5. Turn heat to low and simmer, uncovered, until the potatoes are very tender, about 10 more minutes. Be sure to stir occasionally to keep the chowder from sticking to the bottom of the pot. Simmer longer for softer vegetables.
  6. Serve hot.

From the book "You Won't Believe It's Gluten-Free" by Roben Ryberg
0 Comments

Gluten-Free Cha Cha Cha Casserole

11/11/2014

1 Comment

 
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PREPARATION TIME: 20 Minutes
COOKING TIME: 30 Minutes

INGREDIENTS
  • Non-stick cooking spray
  • 1 can (about 7 oz) whole green chiles, drained
  • 1 lb ground turkey or chicken
  • 1 cup chopped onion
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder, or to taste
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 can (about 14 oz) diced tomatoes with green chiles
  • 2 cups (or 1 can) corn
  • 1 can (16 oz) gluten-free refried beans
  • 2 cups (8 oz) shredded Mexican cheese blend
  • 2 cups crushed corn tortilla chips
  • Chopped fresh tomato
  • Chopped green onions

PROCEDURE
  1. Preheat oven to 375˚F. Spray 8-inch square baking dish with cooking spray.
  2. Cut chiles in half, lengthwise; place in single layer in prepared dish.
  3. Spray medium nonstick skillet with cooking spray. Cook and stir turkey, onion, garlic, chili powder, salt, cumin over medium heat until turkey is no longer pink.
  4. Add canned tomatoes; cook about 10 minutes or until liquid evaporates.
  5. Spoon turkey mixture over chiles; top with corn & beans. Sprinkle with cheese and chips.
  6. Bake 30 minutes; let sit 5 minutes before serving.
  7. Garnish with fresh diced tomato & green onions.

From the "Casseroles Cookbook" 2008, Louis Webber, CEO, Publications International Ltd.
1 Comment

Gluten-Free Curried Chicken & Rice

8/4/2014

2 Comments

 
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PREPARATION TIME: 10 Minutes
COOKING TIME: 20 Minutes

INGREDIENTS
  • 1 lbs boneless chicken
  • 1 large onion
  • 1 tbsp oil
  • 1 tbsp butter
  • 1-2 cups of cut vegetables (your choice)
  • 1 tbsp curry powder
  • 1/2 tsp salt
  • 2 tbsp cornstarch
  • 1 cups water
  • 2 cups rice, cooked

PROCEDURE
  1. Cut chicken into bite-size pieces; set aside.
  2. Peel the onion and cut into bit-size pieces; set aside.
  3. Heat the oil and butter in a large skillet until quite hot.
  4. Add the chicken and cook until nearly done, approximately 10 minutes.
  5. Add the onion, other vegetables, curry powder, and salt.  Cook for just a moment until the onion barely softens.
  6. Mix the cornstarch with the cup of water, and pour into the pan. Stir gently but well until the sauce thickens.
  7. Serve over rice.

From the book "You Won't Believe It's Gluten-Free" by Roben Ryberg
2 Comments

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