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Gluten Free Recipes

Updated on June 7, 2014

Gluten-Free Shrimp & Pasta


8 ounces of gluten-free pasta

12 large peeled, deveined shrimp

1 tablespoon olive oil (divided)

1 tablespoon butter (divided)

½ cup chopped red pepper

2 cloves garlic

¼ cup white wine

¼ cup cream

2 tablespoons clam juice

1 teaspoon lemon juice

1 ½ tablespoons parsley

1 teaspoon salt


Fill a large pot with lightly salted water, cook pasta until slightly tender. Reserve ⅓ cup of the cooking water. Drain pasta well. Melt ½ tablespoon of butter and 1 tablespoon of olive oil together in a large skillet over medium heat, cook and stir the garlic and red pepper until soft, about 6 minutes. Stir in the shrimp, and cook and stir until the shrimp are orange, about 5-6 minutes. Remove the shrimp to a bowl and set aside, leave the peppers and garlic in the pan. Add the wine, lemon juice, and clam juice into the skillet. Bring to a boil over medium heat. Mix in 1 more tablespoon of butter and 1 tablespoon of olive oil. Return the shrimp to the skillet. Stir in reserved pasta water, cream, parsley, and salt. Add the cooked pasta, shrimp and toss together with sauce. Simmer the mixture over medium-low heat for about 3-4 minutes to let the pasta absorb some of the sauce.

Grilled Mediterranean Salmon


4 tablespoons chopped basil

1 tablespoon chopped parsley

1 tablespoon minced garlic

2 tablespoons lemon juice

4 salmon fillets

Black pepper, to taste

Green olives, chopped

Lemon slices


Light the grill. Lightly coat the grill rack with cooking spray (away from heat source). In a bowl combine the parsley, basil, minced garlic and lemon juice. Spray the fish with cooking spray and sprinkle with pepper. Top each fillet with equal amounts of the basil-garlic mixture. Place the herb side down on the grill. Place the grill over high heat. When the edges turn white, after about 3 to 4 minutes, turn the fish over and place on some aluminum foil. Move the fish to a cooler part of the grill or reduce the heat. Grill until the fish about 4 minutes longer. Remove the salmon and place on warmed plates. Garnish with olives and lemon slices.

Vegetable Salsa


4 diced tomatoes

2 cloves of garlic, (minced)

1/2 cup fresh cilantro (chopped)

1 tsp black pepper

2 tsp sugar

1/4 cup lime juice

1/2 tsp salt

1 cup zucchini, diced

1 cup red onion, chopped

2 red peppers, diced

2 green peppers, diced about 2 cups

Optional: 1 can of drained black beans or 1 can of corn drained.


Wash and prepare the vegetables as directed. Combine all the ingredients in a large bowl. Toss gently to mix together. Cover and refrigerate for 1 hour to allow the flavors to blend. Serve with gluten free corn chips.

Chili Con Carne


1 pound lean ground beef
1 chopped medium onion
2 large can of tomatoes
1 large can of cups kidney beans, rinsed and drained
1/4 cup chopped celery
1 tsp sugar
2 tablespoons chili powder1/4 tsp cayenne pepper
2 tablespoons cornmeal or gluten free rice


In a large pot, add the brown ground beef and chopped onions. Drain the mixture. Add the kidney beans, tomatoes, chopped celery, sugar and chili powder and cayenne to the beef mixture. Cover and cook for 20 minutes, stirring often. Uncover and add water to the desired consistency, about 1/4 to 1/2 cup of water is good. Stir in cornmeal or rice. Cook for at least 15 minutes. Serve.

Smore Truffles


1 ½ cups mini chocolate chips
¼ cup butter
¼ cup water
¼ cup unsweetened cocoa powder
6 gluten free graham wafers, crushed


Place the mini chocolate chips, butter and water in a glass bowl. Set the bowl over a pot with some simmering water and slowly stir until melted. Pour into a glass 8×8 baking dish and let it cool about 45 minutes on the counter. Then cover with plastic wrap and put in the refrigerator overnight. Lay a piece of wax paper down on the counter. Remove the mixture from refrigerator. Spoon or scoop with a ball scooper the balls of the chocolate onto the wax paper. Roll each carefully between your hands and form a ball, continue this process until all the chocolate has been rolled, now coat 1/2 of the rolled truffles in the graham wafer crumbs and the other half in the cocoa. Refrigerate until you are ready to serve.

Curry Chicken Bowl


2 Tbs curry powder 6 finely diced carrots
1 diced onion
2 cloves of minced garlic
3 chicken breasts (cubed)
3 cups of steamed millet or cooked gluten free noodles
1 bunch of sliced green onions
1 cup of chopped spinach
1/2 cup of chopped cilantro
1 lime, olive oil, salt


Heat some olive oil and add curry powder. Warm just a little over medium heat until curry is toasted. Add a bit more olive oil and add the onions and carrots. Sauté for 4 minutes, add the garlic and chicken and cook for about 8 minutes. Add a little more oil and the millet or noodles and green onions, stir to mix and fry for about another 5 minutes Remove from the heat and add the spinach and cilantro. Finish it with a sprinkle of salt and few squeezes of lime juice.

Almond & Caramel Popcorn


9-10 c fresh warm popped corn

2 c almonds

1 ¼ c brown sugar

½ cup butter

¼ corn syrup

2 tsp vanilla

¼ tsp baking soda


Grease a baking sheet; mix warm popcorn with almonds on the sheet and Set it aside. In a pan, mix together sugar, butter and corn syrup over low to medium heat until all of the sugar dissolves. Turn up the heat to high; boil, without stirring, until into a candy like or hard ball point. Remove the pan from the heat. Stir in the vanilla and the baking soda. Slowly pour over popcorn mixture, stirring gently until combined. Let cool completely.

Banana bread


2 smaller ripe bananas about ¾ c

1 egg

1/2 c brown sugar

1/4 c oil

1/2 coconut milk

1/2 tsp vanilla

1/2 c cornstarch

1/2 c potato starch

3/4 tsp xanthan gum)

4 tsp baking powder

1 tsp ground coriander

1/4 teaspoon baking soda

1/4 teaspoon salt


Preheat oven to 350F degrees. In a large bowl, mash bananas well. Add egg, brown sugar, oil, milk and vanilla. Mix together and add the rest of the ingredients. Pour into a loaf pan bake for 40-45 minutes. Cool before taking it out of the pan.

Pizza Crust


2/3 c brown rice flour

1 tbsp dry yeast

1/2 c tapioca flour

2 tbsp powdered milk

2 tsp xanthan gum

1/2 tsp salt

1 tsp unflavored gelatin

1 tsp Italian seasoning

2/3 c warm water

1/2 tsp sugar

1 tsp oil

1 teaspoon vinegar


Preheat oven to 425 degrees F. In a bowl using a regular beater, blend all the ingredients on a low setting. Then beat on high speed for 3 minutes. If dough seems too stiff add a little water but only a tbsp at a time. The dough should resemble soft bread dough. Place the dough on a greased 12-inch pizza pan. Liberally sprinkle rice flour on the dough and your hands, and then press dough into pan. Bake the crust for 10 minutes. Remove from the oven. Top with your favorite topping and bake another 25 minutes.



1 clove of garlic

Large bunch of fresh basil

4 tbsp g pine nuts

3 tbsp olive oil

Sea salt

Black pepper

4 tbsp grated parmesan


Mash up the garlic in a pestle and mortar with a pinch of salt. Add the basil leave and pine nuts. Pound it into a thick paste. Add olive oil and stir in the parmesan, also add a splash of water if you want it a bit thinner, continue pounding and mashing until it is smooth. Season with salt and pepper.

Crackers with Rosemary


1 ¾ blanched almond flour

½ teaspoon sea salt

1 egg

2 tablespoons finely chopped fresh rosemary

1 tablespoon olive oil


In a large bowl, combine almond flour, salt and rosemary and set aside. In a medium bowl, whisk together egg and olive oil. Stir in the wet ingredients into the flour mixture until thoroughly mixed. Roll dough into a ball and press between two sheets of parchment paper to about a ⅛ inch thickness. Remove top piece of paper and take the bottom piece with rolled out dough and transfer onto baking sheet. Cut the dough into two inch squares with a pizza cutter. Bake at 350° for 13-15 minutes, until evenly golden. Let them cool on baking sheet for about thirty minutes.

Nacho Cheese Triangles


2 c blanched almond flour

1 tsp sea salt

1 tsp baking soda

1 tsp chipotle powder

1 tsp chili powder

1 c of grated cheddar cheese

1 egg


In a large bowl, combine almond flour, salt and baking soda, chipotle, chili and cheese. In a smaller bowl whisk egg and mix the wet ingredients with the dry. Knead dough with and then form dough into a large circle. Cut dough like you would a pizza, into 16 slices. Use metal baking spatula to transfer triangles to a parchment paper lined baking sheet. Bake at 375° for 10 minutes. Serve with your favorite dip.

Seed Crackers


1 cup flax seeds

3 tbsp chia seeds

3 tbsp pumpkin seeds

1½ tsp salt (or to taste)

¼ tsp thyme

1 tbsp date syrup

1 cup water

3 tbsp sunflower seeds


Preheat oven to 200F. Line a large baking sheet with parchment paper. In bowl, soak flax and chia seeds in water about 20 minutes. Add the rest of the ingredients and combine well. Spread the mixture evenly on the lined baking sheet and bake at 200F for 1 and a half hours. Flip it over and bake for another hour and a half. Turn the heat off and let it cool inside the oven. When it is cooled break it into uneven pieces.

Grilled Tuna and with Olives


Olive Relish

1/2 c chopped parsley

1/3 c chopped pitted black olives

1/4 c chopped celery

1 clove minced garlic

1/2 tsp dried oregano

1 tbsp lemon juice

1 tsp olive oil

1/8 tsp salt

Pepper to taste

Grilled Tuna

1 3/4 lbs tuna steak, trimmed and cut into 6 portions

1 tbsp olive oil

1/4 tsp salt

1/8 teaspoon freshly ground pepper

Lemon wedges, for garnish


For the olive relish: mix together -parsley, olives, celery, garlic, oregano, lemon juice, oil, salt and pepper in a small bowl.

To grill tuna: Preheat grill to medium-high.

Rub oil all over the tuna and season with salt and pepper. Grill the tuna until seared on both sides and just cooked through, about 4 minutes per side. Serve with the olive mixture and lemon wedges.

Awesome Chocolate Cake


1 c white sugar

2 c butter

1 c water

1/2 c whipping cream

1 tsp instant coffee

1 lb semisweet chocolate, chopped

8 eggs

1 tbsp icing sugar powder

16 toasted almonds


Preheat oven to 350 degrees F. Grease a 9-inch spring form pan and cover or wrap the bottom with some aluminum foil. Heat up the sugar, butter, water, coffee, and chocolate in a saucepan over a low heat setting, stirring constantly, until all the chocolate is melted and the mixture is nice and smooth; remove from the heat. Then beat the eggs in a separate bowl; slowly pour in the chocolate mixture, whisking constantly. The batter is thin. Transfer batter to the pan. Bake in until a toothpick inserted in center comes out clean, usually about 50 minutes. Cool the cake completely then you can remove sides of pan. Cover cake with some plastic wrap and put in the fridge until chilled, 4 to 5 hours. Beat whipping cream and icing sugar in a chilled large bowl until stiff. Top the cake with the cream and almonds.


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