Gluten Free Recipes

This gluten free Double Chocolate Orange Torte will make a nice treat for Passover, which is rapidly approaching! My family, however, needed no holiday or excuse to devour the entire cake on a Sunday afternoon. This treat is easy to make and even easier to eat. Go ahead, try some and see for yourself. http://www.elanaspantry.com/double-chocolate-orange-torte/ -- posted by Elana's Pantry

While we’re starting to feel the effects of spring around here, there are still some chilly, r

Broccoli Brown Rice
4 servings
Can be doubled| Can be halved| Makes great leftovers

I love the chewy texture and slightly nutty taste of brown rice, but it’s been a challenge to get Mahir to eat it. He claims it has no taste, but it was this dish which changed his very strong opinion.  One day, we were having grilled halibut for dinner garnished only with lemon, olive oil, salt and pepper, and I wanted an interesting side to balance out the simple entree. I asked Tess to help out, and she invented his tasty dish. We were out of white rice so I was planning on giving Mahir a roll as his starch, but when he looked at what I was about to eat and what Meenakshi had already enjoyed, he was tempted enough to give it a try. He’s glad he did because he liked it enough to request it again and again- brown rice and all. He still won’t eat it plain, but as long as I can keep feeding him this version, I won’t complain!     ~Shivani

Ingredients:

1 cup of uncooked brown rice
1 to 2 heads of broccoli
1 bunch of thinly sliced scallions
1 small red pepper cut into thin slices
1 small orange pepper cut into thin slices
1 teaspoon of oil
1 tablespoon of finely minced garlic
1/2 teaspoon paprika
salt and pepper to taste
1 handful of chopped cilantro (optional)

Instructions:

Prepare rice according to package instructions

Cook broccoli in a pot of boiling water for one to two minutes (it should still be a little crunchy)

Head oil in a large pan on medium heat and fry garlic and scallion for two minutes or until the scallions are just soft

Add in rice and paprika

Add in peppers and cook for two to three minutes or until they are slightly soft but still crunchy

Add in broccoli, and season with salt and pepper.

Mix in cilantro with all the other ingredients and enjoy

Serving Suggestions:

This rice is a perfect side dish for just about any entree including grilled or broiled fish and tofu or chicken marinated with ginger, low sodium soy sauce, garlic and red pepper flakes. Or, make it a one dish meal by adding in tofu or chicken cubes or topping with a fried egg.

An almost accidental stew. Turkey, tamarind-date paste, and some root veggies simmered together to form lovely, deep flavors. Sitting atop a jazzed up cauliflower puree. Originally, I wanted to make this stew with organic lamb, but organic turkey was on sale, so I got that instead. You can make the Tamarind Date Turkey stew in a slow cooker or on the stovetop. It's super easy and flavorful either way. Vegetarianize it by leaving out the meat and increasing the mushroom content.

Sometimes random things inspire my cooking. Often enough, it’s a combo of simply using what’s in the pantry and/or fridge, finding an ingredient on sale, and getting a bit creative.

This Tamarind Date Turkey stew came about when I had a jar of tamarind chutney laying about after a dinner party. I’m the queen of use-it-up (I hate to waste!)  Of course, I also adhere to my mom’s rule “When in doubt, throw it out.” So don’t worry, we eat safely at my house.

I figured it’d be easy enough to give this stew a Middle Eastern flair, and that’s just what I did. It turned out richly flavorful–quite hearty and satisfying. Yet not greasy or heavy, if that makes any sense. That’s how I like to cook in these colder months–food with oomph, but not anything that’s gonna drag you down.

Speaking of which–my original intention was to make this stew with lamb chunks, not with turkey. But when I got to Whole Foods to buy some organic lamb, organic turkey was on sale. In the spirit of being flexible, and budget-minded, I opted for some lovely turkey thighs. The lamb version of this stew can be posted another day.

Tamarind is a pretty interesting ingredient. It grows in pods, and its pulp (edible) has a sour flavor with a hint of sweetness. It’s popular not just in Middle Eastern cookery, but in the cuisines of South Asia, Thailand, and in Latin America, to name but a few. So if you’re not sure where you can find tamarind, try your local Middle Eastern, Latin or Asian mart. Or look for an interesting tamarind chutney in the grocery store.

Tamarind can benefit the body in numerous ways. It’s high in vitamin C as well as B vitamins. It can aid in digestion and has a mildly laxative effect. Gargling it can ease a sore throat. It’s anti-inflammatory when applied topically to the skin.

Tamarind and Date Turkey Stew with Root Vegetables

Serves 4

Ingredients

1 pound turkey thighs or legs, bone in and skin removed

6 ounces tamarind date chutney, or just tamarind chutney

1 medium onion

2-4 large garlic cloves, grated into small bits

Pinch each of ground cinnamon, coriander, cumin, and cardamom

1 pound of root vegetables of choice such as carrots, parsnips, turnips

8 ounces of sliced mushrooms

2-3 cups of filtered water

Neutral cooking oil of choice

Salt and pepper to taste

Directions:

1.  In a large Dutch oven, heat oil over medium heat until shimmery.  Season turkey thighs with salt and pepper, and brown in the oil, approximately four minutes per side. Make sure both sides of the meat have good color. As the turkey sears, peel and then slice the onion into half moons. If you have extra time, begin peeling the root vegetables and cutting them into large, uniform chunks.

2. Remove turkey from pot, and set aside. Add the onions, and cook for 3 minutes, adding water as necessary to deglaze pan. Continue cutting root vegetables as the onions cook. Add the spices and garlic to the onions, stir, and cook for another 30 seconds to one minute, until their aromas start to rise.

3. Remove pan from heat. At this point, if you’re using a slow cooker, all of the ingredients go into the slow cooker. However, if you opt to make this on the stovetop, you scrape any brown bits from the bottom of the pot, and then add everything into the pot.

4. If using the slow cooker, cook for a minimum of 4 hours on high, or up to 8 hours on low.  If you’re cooking on the stovetop, bring the stew to a boil, then bump it down to a slow, gentle simmer and cook for an hour or more. Add water as needed if the sauce starts to get too thick.

Curried Cauliflower Puree

Ingredients

1 head of cauliflower, rinsed and cut into florets

8 cups of water

2 teaspoons of salt

2 Tablespoons of curry powder

Optional: Oil or butter of choice (just a bit–no more than a tablespoon)

Directions

1. Add cauliflower florets to the water in a large pasta pot. Add salt and stir. Bring to a boil, then drop down to a slow boil for 15 minutes, or until florets are fork tender.

2. Drain and remove florets from the heat.

3. LET COOL until you could handle them with your bare hands if you wanted to. Not that you’d want to, but it’s seriously important to LET THEM COOL. Not doing so could bust your blender or food processor. No joke!

4. Add cooled florets, 1/4 cup of water, oil or butter (if using) and curry powder to a blender or food processor.  Let it all whir away until well-mixed into a smooth puree. Check seasoning and adjust salt, pepper, and curry powder to your taste, re-blending as needed.

Pistachio Cake  (Gluten-Free)
         

A nice plain cake to serve with coffee. Gluten and lactose free.
From a vegetarian cookbook- The Vegetarian Little Big Book -- posted by **Jubes**
         

http://www.recipezaar.com/409951
         

This is something I came up with when I needed a low-cal appetizer for a menu I was planning. I love the flavor of grilled tomatoes and the spices kick it up just enough. -- posted by Wrose458

Vanilla Almond Butter
         

Gluten free and homemade Vanilla Almond Butter.

http://www.elanaspantry.com/vanilla-almond-butter/ -- posted by Elana's Pantry
         

http://www.recipezaar.com/409822
         

Fragrant Chicken and Squash Soup
         

This is a suprisingly filling soup with lean protein and fresh herbs and vegetables. Good for body and mind
Light, yet full of warmth and fragrant attitude! -- posted by Jana Steinhagen
         

http://www.recipezaar.com/409798
         

Lebanese/Syrian Fasoulia
         

This dish is similar to Bazella, with its tomato-based broth. In this dish, the main ingredients are fasoulia, a type of lima bean and meat. Cubes of lamb may be substituted for the beef. I learned how to prepare this dish while I was living in Syria for a year, studying abroad.

Please note: if you use dry lima beans, they must soak in water overnight. The s...

Lebanese/Syrian Bazella
         

After having lived in Syria for the past year for school, I learned how to make several authentic dishes. They will probably taste different outside the Middle East due to the availability of items seasonally and brands of ingredients used. This dish is a blend of carrots, peas and meat in a tomato-based broth that is served with Middle Eastern-style rice. Ara...

Quick, easy and gluten free. What more coudl you ask for? -- posted by Feingold Mom

This recipe is a work in progress. It tastes very good but I am not yet happy with the texture -- posted by Chef #1572223

For the food-allergic set; tasty even for the regular guy. My husband and four year old (who hates everything) really liked these, as did I. You can serve these with a side of grated cheese for those who are able to have it. This sounds a little odd when you are following the directions, but it turns out amazing, I promise. -- posted by Laura Meehan

Cream of Carrot Soup
         

I made this with fat-free half & half to lighten it up a bit.  I couldn't tell from the original recipe whether to simmer the carrots covered or uncovered - doing it covered made a fairly thin soup.  If you want a thicker soup, I'd imagine leaving it uncovered would help.  From The Joy of Cooking. -- posted by mayness
         

http://www.recipezaar.com/409379
         

Gluten-Free Chili to Beat the Winter Blues
         

I don’t know about you but on a blustery day there is nothing that makes me feel cozier than a steaming bowl of gluten-free chili. This recipe is  great for gluten-free, vegan, egg-free and dairy free diets.  For more delicious gluten-free dishes check out www.jensglutenfreeblog.com. -- posted by jensglutenfree
         

http://www.recipezaar.com...

Low-Fat Gluten-Free Gingerbread Cake
         

Rich gingerbread flavor, just what I like! -- posted by Chef A. Rocuant
         

http://www.recipezaar.com/409304
         

Lebanese Rice With Sharia (Vermicelli) (Gluten Free)
         

This is similar to the rice served at our local shawarma restaurant without the gluten noodles. This is a rice that can be dolled up replacing the water with some kind of broth or stock, adding onion fried until transparent in butter after cooked or even adding a hand full of pine nuts lightly toasted in a dry frying pan all depend...

Golden Chicken Nuggets
         

OAMC cooking friendly - healthy chicken nuggets!  This recipe comes from the cookbook "Delightfully Healthmark" a book focusing on how to make smart substitutions for heathier food. -- posted by mizfitz99
         

http://www.recipezaar.com/409184
         

These muffins are not too sweet and absolutely delicious, low carb and high fiber because of all the oats. We eat them for breakfast, and pack them in our lunchbox. They are good with cheese and salad for lunch or with yogurt for breakfast. Even the gluten eating members of my family loved them. I found this recipe somewhere as an Oat Pan Bread and converted it to gluten free muffins, so thank you to the original poster. -- posted by Chef #1436194 Linda29609

From "How to Cook Everything Vegetarian" by Mark Bittman. So easy, so good, so healthy and remarkably filling. -- posted by AllergyGirl