Gluten-Free Recipes Articles - dummies (2024)

Gluten-Free Recipes Salmon with Mustard Dill Sauce

Article / Updated 09-26-2023

Salmon with mustard dill sauce is packed with flavor. The recipe for this gluten-free dish is easy. If possible, use wild salmon which has a deep, natural color and a much richer taste than farm-raised salmon.Preparation time: 5 minutesCooking time: 15 minutesYield: Four servingsIngredients:1 teaspoon plus 3 tablespoons olive oilFour 5-ounce wild salmon fillets1 garlic clove1 lemon2 green onions1/2 teaspoon dried dill1/4 teaspoon crushed red pepper flakes1/4 teaspoon dried oregano1/4 teaspoon salt3 tablespoons slivered almonds1 teaspoon brown mustard1/4 teaspoon pepperInstructions: Preheat the oven to 350 degrees F. Remove the skin from the salmon by using a very sharp, thin knife. Lightly oil an 8-x-11-inch baking dish with 1 teaspoon of olive oil. Rinse and pat the fillets dry. Place the fish in a single layer in the dish. Mince the garlic. Juice the lemon. Chop the green onions. Combine 1/4 teaspoon garlic, 2 tablespoons lemon juice, the onion, dill, red pepper flakes, oregano, salt, almonds, brown mustard, pepper, and 3 tablespoons of olive oil in a blender. Puree the ingredients for 10 seconds. Scrape down the blender’s sides with a spatula. Puree for 10 more seconds. Spread the sauce over the fish, dividing evenly. Bake the fillets for about 15 minutes or until a fork inserted in the thickest part of the salmon turns easily.

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Gluten-Free Recipes Living Gluten-Free For Dummies Cheat Sheet

Cheat Sheet / Updated 04-12-2023

Enjoying a gluten-free lifestyle is comprised of many psychological, social, and practical elements, not the least of which is food!Being able to eat without worrying about getting "glutenated" (contaminated with gluten) starts with knowing what you can and can’t eat, beginning with the most basic ingredients.

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Gluten-Free Recipes Gluten-Free Cooking For Dummies Cheat Sheet

Cheat Sheet / Updated 03-25-2022

Cooking and preparing gluten-free dishes and meals doesn’t have to be burdensome. In fact, doing so can be a fun adventure. Your goal is to make and create dishes that are tasty and yummy, while also ensuring that you or your family members who can’t eat gluten can enjoy delicious food. The following are some important tips to help you as you cook gluten-free.

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Gluten-Free Recipes Gluten-Free Granola Bars

Article / Updated 08-30-2021

These gluten-free granola bars are delicious as a quick snack or on a road trip. Keep some of these granola bars with you at all times when you’re hungry but can’t find a gluten-free food. Try to use only unsulfured organic fruits for the best flavor, texture, and nutrition. A nice combination is dried tart cherries, dried apricots, unsweetened flaked coconut, and dark chocolate M&M candies.Preparation time: 20 minutes, plus rest timeCooking time: 40 minutesYield: 60 bars1 cup unsalted organic butter3/4 cup packed brown sugar1/2 cup honey12 ounces smooth or chunky almond butter5-1/2 cups gluten-free rolled oats2 eggs, beaten2 teaspoons baking soda1/2 teaspoon salt1 tablespoon vanilla4 cups diced dried fruit, chopped nuts, coconut, and M&M candies In a large saucepan over low heat, melt the butter, brown sugar, honey, and almond butter, stirring until the mixture has a smooth and even texture. Remove from the heat and add the rolled oats.Stir until combined. Stir in the eggs, baking soda, salt, and vanilla until well-combined. Add the fruits, nuts, coconut, and M&Ms.You can use any combination of any of these ingredients as long as they add up to 4 cups. Cover the dough and let it chill overnight to let the oats absorb the eggs, butter, and almond butter. When you’re ready to bake, preheat the oven to 300 degrees F.Line two cookie sheets with parchment paper. Divide the dough between the cookie sheets and pat it into an even layer about 1/2-inch thick. Bake for 20 minutes and then rotate the pans and move them around on the racks. Bake for 20 minutes longer, until the bars are light golden-brown and set. Cool completely and cut into bars.Store in an airtight container at room temperature.Per serving: Calories 155 (From Fat 85); Fat 10g (Saturated 3g); Cholesterol 16mg; Sodium 71mg; Carbohydrate 16g; Dietary Fiber 1g; Protein 3g.

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Gluten-Free Recipes Recipe for Macaroni and Sausage Casserole

Article / Updated 04-05-2017

As much as Americans enjoy their sandwiches at lunchtime, sometimes you’re ready for something different. This gluten-free casserole recipe can lend variety to your nourishment fare and leave your tummy feeling full and content.Credit: iStockphoto.com/Andrea SkjoldPreparation time: 20 minutesCook time: 30 minutesYield: 8 servingsNonstick cooking spray1 pound sausage (regular or spicy)1 medium onion, diced3 cups pasta shells8-ounce jar processed cheese18-ounce can cream of mushroom soup1/4 teaspoon pepper3/4 cup gluten-free bread crumbs2 tablespoons melted butter Preheat the oven to 325 degrees F. Spray a 9-x-13-inch baking dish with cooking spray. In a large skillet, brown the sausage and onion over medium-high heat, breaking up the meat with a fork. Remove the skillet from the heat and drain off the fat. Boil the pasta in water in a large saucepan until it’s barely tender and then drain. Return the pasta to the saucepan and immediately stir in the cheese so it melts. Stir in the sausage, soup, and pepper. Spoon the mixture into the prepared baking dish. In a small bowl, stir together the bread crumbs and melted butter. Sprinkle this over the macaroni and sausage. Bake the casserole for 30 minutes until hot and bubbly and the bread crumbs start to brown a little. Per serving: Calories: 333; Total fat: 17g; Saturated fat: 9g; Cholesterol: 51mg; Sodium: 1,233mg; Carbohydrates: 31g; Fiber: 1g; Sugar: 4g; Protein: 15g.

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Gluten-Free Recipes Gluten Free All-In-One For Dummies Cheat Sheet

Cheat Sheet / Updated 03-27-2016

There are a lot of good reasons to choose to eat gluten-free, and doing so isn’t as daunting as many people think. If you think you have celiac disease, you need to get tested before you take on a gluten-free diet, and if you decide that such a lifestyle is for you, know that with small changes often a whole new level of well-being arises.

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Gluten-Free Recipes Crab Dip

Article / Updated 03-26-2016

This cold crab dip is quick and easy to prepare. Get out those gluten-free crackers and dive into this crabmeat dip at your next party!Preparation time: 10 minutes, plus 2 hours chillingYield: 2 cups4.5-ounce can crabmeat1 hard-boiled egg1 green onion1/4 cup mayonnaise1/4 cup sour cream1 teaspoon lemon juice1/2 teaspoon dry mustard1/4 teaspoon dried dill1/4 teaspoon Worcestershire sauce1/2 teaspoon dried parsley flakes1/4 teaspoon salt1/8 teaspoon pepper Drain the crabmeat and then flake it in a medium bowl. Shell and mince the hard-boiled egg. Mince the green onion. Add all the ingredients to the crabmeat. Mix well to blend thoroughly. Cover and chill the dip for at least 2 hours.This time allows the flavors to blend.

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Gluten-Free Recipes How to Cook Up Best-Ever Gluten-Free Sloppy Joes

Article / Updated 03-26-2016

Double, triple, or quadruple this gluten-free recipe when you host a birthday party for your children’s friends or whenever you have your friends over to watch a game. Spoon several heaping spoonfuls of hamburger mix on top of a toasted gluten-free bun. Now close your eyes and savor the spicy harmony of flavors.Preparation time: 15 minutesCooking time: 10 minutesYield: 4 servings1 tablespoon olive oil1 pound lean ground beef1 medium onion, diced1/4 green pepper, diced1 teaspoon chili powder1/4 teaspoon cayenne pepper1 teaspoon paprika1/2 teaspoon cumin1 teaspoon yellow mustard1/2 teaspoon garlic powder1/4 teaspoon salt1/4 teaspoon pepper1 tablespoon brown sugar2 teaspoons cider vinegar2 tablespoons Worcestershire sauce8-ounce can tomato sauce In a medium skillet over medium-high heat, brown the ground beef, onion, and green pepper in oil, breaking the meat up with a fork. Stir in the chili powder, cayenne pepper, paprika, cumin, mustard, garlic powder, salt, pepper, brown sugar, vinegar, Worcestershire sauce, and tomato sauce and simmer for 10 minutes, stirring often. Per serving: Calories: 257; Total fat: 10g; Saturated fat: 3g; Cholesterol: 68mg; Sodium: 829mg; Carbohydrates: 16g; Fiber: 3g; Sugar: 9g; Protein: 3g.

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Gluten-Free Recipes How to Correct Problems with Gluten-Free Bread Baking

Article / Updated 03-26-2016

You may have to try several times to get your gluten-free baked loaves to come out right, so don’t get discouraged if your first attempt isn’t picture perfect.Use these troubleshooting tips to solve potential problems: Underdone bread: If your baked loaf of bread isn’t fully cooked inside, the easiest remedy is to bake the dough in two smaller pans next time. If your bread is still mushy inside, often the cause may be due to the oven temperature.Gluten-free products frequently need to be baked at a lower temperature for a longer period of time. If you lower the oven temperature by 25 degrees, that may solve the problem. If the loaf starts to get too dark, cover it with foil halfway through baking. And don’t use dark or Teflon-coated baking pans. They may cause the bottom of the bread to burn before the inside is completely baked. Crumbly bread: If your loaf looks pretty and smells divine, but falls apart when you cut it, it has a case of the crumbles. First, do not throw out the crumbs. Dry them out and add seasonings to make bread crumbs. Then try any or all of these remedies: The cause of the crumbles may be that the dough was too dry. Next time, slightly reduce the amount of flour. Add a teaspoon of unflavored gelatin to the dry ingredients to help bind the bread (in addition to the xanthan gum called for in a recipe). Before even trying to cut the loaf, refrigerate it and then slice it with a serrated knife while it’s cold. Tasteless bread: Without some precautions, gluten-free bread can easily taste like cardboard. Fortunately, you can add all sorts of things to the dough to avoid this from happening: Substitute some of the water with a liquid that has flavor, like cold brewed coffee, honey, maple syrup, molasses, or fruit juice (pineapple, lemon, orange, or apple). Add extra flavoring (more vanilla or almond flavoring, cinnamon, Italian seasoning, Parmesan, or cheddar cheese). Toasted coconut or mini chocolate chips are also optional stir-ins, as are minced dried fruits. Toast seeds or nuts and sprinkle them on top before baking. Sesame, poppy, caraway, and sunflower seeds are popular choices. Try using dark brown sugar in place of granulated sugar.

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Gluten-Free Recipes Checklist of Foods and Ingredients to Avoid in a Gluten-Free Diet

Article / Updated 03-26-2016

When you’re living gluten-free (especially if you’ve just started following a gluten-free diet), it can be hard to remember which foods and ingredients you should avoid, especially when you’re grocery shopping! Here is a list of the grains and the foods that usually contain gluten that you need to avoid on a gluten-free diet: Wheat, and almost anything with the word wheat in its name. You also need to avoid hydrolyzed wheat protein, wheat starch, wheat germ, and so on; but you may not realize that you need to beware of wheat aliases like flour, bulgur, semolina, spelt, frumento, durum (also spelled duram), kamut, graham, einkorn, farina, couscous, seitan, matzoh, matzah, matzo, and cake flour. You should avoid buying the following items because they usually have wheat in them. Make your own unless you can find store versions that are specifically gluten-free: Beer (some gluten-free versions are available) Bread, bread crumbs, biscuits Breakfast cereal Cornbread (the flour usually contains some wheat) Crackers Croutons Gravies, sauces, and roux Imitation seafood (such as imitation crab) Licorice Marinadese (such as teriyaki) Pasta Pizza crust Pretzels Soy Sauce Stuffing Sweet baked goods like cookies, cakes, cupcakes, doughnuts, muffins, pastries, and pie crusts Wheat starch is wheat that’s had the gluten washed out, but you still have to beware. In some countries, a special type of wheat starch called Codex Alimentarius wheat starch is allowed on the gluten-free diet -- but standards vary from country to country. Codex Alimentarius wheat starch isn’t allowed in North America because some people question whether the washing process completely removes all residual grain. Barley and its derivatives. Most malt is derived from barley, so unless it states otherwise, you need to avoid malt and malt flavoring as well as barley in its pure form. Triticale, which most people have never heard of. It’s a hybrid cross between wheat and rye, and was developed to combine the productivity of wheat with the ruggedness of rye. Rye isn’t really hidden in any ingredients, so the pure form of rye (usually found in rye bread) is what you need to avoid.

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