Welcome to the Moncton Chapter of Celiac Canada, where we share delicious Celiac recipes and promote gluten free cooking for everyone. Join us as we explore healthy gluten free meals that cater to your dietary needs.
Gluten Free Recipes Index
Drinks
Luscious Holiday Punch
Ingredients
2 ½ cups white sugar
6 cups water
2 (3 ounce) packages strawberry flavored Jell-O mix
1 (46 fluid ounce) can pineapple juice
2/3 cup lemon juice
1 quart orange juice
2 (2 litre) bottles of champagne, or lemon-lime flavored carbonated beverage (like Sprite)
Directions
To create a refreshing drink perfect for any gathering, start by bringing the sugar, water, and strawberry flavored gelatin to a boil in a large saucepan; boil for 3 minutes. This gluten free recipe is easy to follow and ideal for those looking for Celiac recipes. Stir in the pineapple juice, lemon juice, and orange juice to enhance the flavor. Divide the mixture into 2 separate containers and freeze.
When ready to serve, combine the contents of 1 container with 1 bottle of champagne, or a lemon-lime flavored carbonated beverage in a punch bowl; stir until slushy. This delightful punch is a great addition to your collection of healthy gluten free meals.
With the skillet still uncovered, bring the mixture to a boil over medium-high heat. Lower the heat to medium-low and cover the skillet. Simmer for 15 to 20 minutes, or until most of the liquid has been absorbed, and the grains are tender. Allow to sit, covered, for 3 minutes before serving.
Source: Monica McEwen - President, Moncton Celiac Chapter
Soups
ATLANTIC CHOWDER
Ingredients
2 Tbsp margarine
2 cups diced onion
1 cup sliced celery
2 cups hot water
2 cups diced raw potatoes
2 cups milk
1 cup sliced carrot
1 tsp salt
Dash pepper (GF)
1 lb seafood mix or seafood of your choice
1/2 lb (250 g) GF Velveeta cheese, cubed
Directions
For those looking for delicious Celiac recipes, start by sautéing onion and celery in margarine in a saucepan. Add hot water, diced potatoes, sliced carrots, and seasonings. Bring to a boil before adding your choice of fish; cover and simmer for 10 minutes longer. Then, add milk and cheese, heating over medium-low heat while gently stirring until the cheese melts—be careful not to boil! Season to taste. This healthy gluten free meal can be served garnished with chopped parsley if desired. Yield: 8 cups.
Source: Gluten Free By The Sea, CCA Nova Scotia
Bacon Cheeseburger Soup
Easy Lasagna SouP
Easy Tomato Basil Soup
Ingredients
Soup
1 pound lean ground beef
3/4 pound Italian sausage
1 large yellow onion, finely diced
4 cloves garlic, minced
2 cans tomato sauce (15 ounce)
1 can Italian style diced tomatoes
1 teaspoon Italian seasonings
1/2 teaspoon salt
6 cups chicken broth
8 ounces uncooked gluten-free lasagna noodles, about 9 noodles
Cheese Topping
16 ounces whole milk ricotta cheese (about 2 cups)
1/4 cup Parmesan cheese
2 teaspoons Italian seasoning Garnish (optional)
1/4 cup thinly sliced fresh basil
Fresh parsley
Directions
In a large heavy-bottomed pot, or Dutch oven, cook the ground beef, Italian sausage, onions, and garlic over medium-high heat until browned, about 5-6 minutes. If there is excess grease, drain and return to the pan. Add tomato sauce, tomatoes, Italian seasonings, salt, and chicken broth, mix, and bring to a simmer.
Break gluten-free lasagna noodles into bite-sized pieces and stir into the soup. Simmer for 14-16 minutes, or until the noodles are tender and the soup starts to thicken. This hearty dish is perfect for those searching for healthy gluten-free meals. To prepare the cheese topping, combine the ricotta cheese, Parmesan cheese, and Italian seasonings.
Serve the lasagna soup in a bowl topped with a scoop of cheesy ricotta topping and a sprinkle of chopped basil or fresh parsley. Enjoy this delicious option among Celiac recipes that everyone will love.
Source: Monica McEwen - President, Moncton Celiac Chapter
Easy Tomato Basil Soup
Easy Tomato Basil Soup
Gluten-Free Chicken Noodle Soup
Gluten-Free Chicken Noodle Soup
Potato Corn Chowder
Gluten-Free Chicken Noodle Soup
Ingredients
1 lb. potatoes (chopped into chunks)
15 oz corn kernels (thawed)
1 onion (small finely chopped)
2 cloves garlic (minced)
1 tablespoon Italian seasoning
2 tablespoon butter
2 tablespoon arrowroot or tapioca starch
3 cups chicken broth
1 cup milk
Salt
Pepper
½ cup heavy cream (optional)
½ cup sharp cheese (shredded, optional) · Parsley (garnish)
Directions
For those exploring Celiac recipes, heat a Dutch oven or a large stockpot over medium heat and slowly melt the butter. Add the onion and garlic, and sauté until the onions are soft and slightly golden. Season with salt, freshly cracked pepper, and flour, mixing well to form a coarse paste with the onion and garlic mixture.
Next, incorporate the chopped potatoes and corn. Pour in the broth, milk, and Italian seasonings, whisking thoroughly. Increase the heat to bring it to a boil. Once boiling, reduce the heat and let it simmer for 20 to 25 minutes, or until the potatoes are tender—perfect for healthy gluten free meals.
To enhance the creaminess, add heavy cream and/or shredded cheese, mixing until well combined. Serve hot, garnished with chopped parsley or chives. For a heartier option, stir in one or two cups of roasted chicken breasts or crabmeat while the chowder simmers. You can also add chopped cooked bacon as a garnish, making this dish a delightful addition to your gluten free cooking repertoire.
Source: Monica McEwen - President, Moncton Celiac Chapter
Breads
CINNAMON SWIRL QUICK BREAD
Great served with tea, for breakfast, or as a fun snack, this recipe is perfect for anyone looking for Celiac recipes. It also makes a good dessert if you prefer something that isn’t too sweet, making it a fantastic option for healthy gluten free meals.
Ingredients
2 cups gluten free flour mix (or 1 cup white rice flour, 1/2 cup soy flour & 1/2 cup tapioca flour)
1 tsp GF baking soda
3/4 cup sugar
2 tsp xanthan gum
1/2 tsp salt
1 cup buttermilk
1/4 cup vegetable oil
1 large egg
1 Tbsp cinnamon
1/4 cup sugar
Directions
In a large mixing bowl, add the flours, baking soda, sugar, xanthan gum, and salt. Whisk together lightly.
In a medium bowl, add the buttermilk, oil, and egg. Beat with a mixer set on medium until well combined.
Add the wet ingredients to the dry ingredients. Mix together until combined.
Mix the sugar and cinnamon together in a small bowl for the topping.
Spray a loaf pan with nonstick cooking spray. Add half of the batter followed by half of the topping. Repeat with the rest of the batter and topping. Take a sharp knife and run it through the batter in a swirling motion. Bake at 350°F for 45-50 minutes in the center of the oven, or until done.
Gluten-Free Caramelised Onion Cheese Scones
Main Dishes
Egg & Chicken Rice Bowl
FALL VEGETABLE RATATOUILLE
FALL VEGETABLE RATATOUILLE
Ingredients
1 cup (250 mL) short-grain rice (like arborio)
1 cup (250 mL) water
2 cups (500 mL) chopped bok choy
1 small sweet red pepper, diced
12 oz (375 g) boneless, skinless chicken (thighs or breast), chopped (about 4)
2 tbsp (30 mL) rice vinegar
2 tbsp (30 mL) gluten-free soy sauce or tamari
2 tsp (10 mL) granulated sugar
1 cup (250 mL) gluten-free chicken or vegetable broth
1 shallot, thinly sliced
2 green onions, chopped
4 large eggs
Sesame seeds (optional)
Directions
In a saucepan, stir together rice and water. Bring to a boil; stir rice well, cover and reduce heat to medium-low. Simmer gently for about 20 minutes or until rice is tender. Stir in bok choy and red pepper; cover and set aside to keep warm.
Meanwhile, in a bowl stir together chicken with rice vinegar, gluten-free soy sauce and sugar to coat well; set aside. This dish is perfect for those looking for healthy gluten-free meals.
In a large skillet, bring gluten-free broth and shallot to a gentle simmer. Cook onion for about 2 minutes to soften. Stir in chicken mixture and cook, stirring often for about 7 minutes or until no longer pink inside.
In a bowl, whisk eggs and green onions together. Slowly pour the egg mixture into the skillet with chicken and swirl the pan or use a spatula to ensure eggs are evenly distributed. Stir gently and cook for about 2 minutes or until eggs form large curds, are set and fluffy.
Divide the rice mixture among bowls and top with the egg mixture. For an extra touch, sprinkle with sesame seeds if desired. This recipe is a great addition to your collection of Celiac recipes, showcasing delicious gluten-free cooking.
FALL VEGETABLE RATATOUILLE
FALL VEGETABLE RATATOUILLE
FALL VEGETABLE RATATOUILLE
Ingredients
1 large eggplant
2 onions
2 red peppers
2 zucchini
1/2 cup GF Kraft sundried tomato and oregano dressing
28 oz (796 mL) can GF whole tomatoes
1 cup GF Kraft Parmesan cheese
1 cup GF Kraft Pasta Fromagio shredded cheese
Directions
Cut the eggplant into chunks. Slice the onions, peppers, and zucchini into thick pieces. Sauté the vegetables in the dressing until they are tender and golden brown. Add the canned tomatoes and cook for 15 minutes, allowing some of the juice from the tomatoes to evaporate. Spoon the mixture into a large baking dish, a great choice for Celiac recipes. Top with cheeses. Bake at 350°F for 15 minutes or until the cheese is melted and bubbling. This dish is perfect for anyone looking for healthy gluten free meals, serving 8.
Source: Gluten Free By The Sea, CCA Nova Scotia
FARMER'S CASSEROLE
FALL VEGETABLE RATATOUILLE
Gluten-Free Chicken Pot Pie
Ingredients
Gluten Free Crust
8 tablespoons (113 g) unsalted butter, cut into small cubes and frozen for 10 minutes
2 1/2 tablespoons cold water
1 1/2 tablespoons sour cream
1 1/2 teaspoon apple cider vinegar
3/4 cup PLUS 2/3 cup (194 g) gluten-free all purpose flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
Ingredients
Gluten Free Chicken Pot Pie Filling
4 cups (450 g) cooked, chopped chicken, (about 2 1/2 pounds boneless, skinless breasts)
4 tablespoons (57 g) unsalted butter
1/2 medium onion, chopped
2 carrots, diced
2 celery, diced
1/2 cup (73 g) gluten-free all purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups (12 ounces, 355 g) gluten-free chicken broth
2 1/2 cups (20 ounces, 613 g) whole milk
1 teaspoon dried parsley
1/2 teaspoon dried thyme
2/3 cup frozen peas
1 egg, lightly beaten with 1 tablespoon water for egg wash
Directions
Gluten-Free Crust
To make a delicious gluten-free crust for this Celiac-friendly recipe, place the cubed butter in the freezer for 10 minutes. Mix together the cold water, sour cream, and vinegar in a small bowl, then refrigerate until ready to use. In a food processor, pulse together gluten-free all purpose flour, sugar, and salt until well mixed. Process the butter into the flour mixture until evenly dispersed and without large chunks. Add the liquids to the food processor, pulsing until the flour becomes moistened and small dough clumps form. If the dough doesn’t come together, add a touch more cold water. Turn the dough onto a sheet of plastic wrap, flattening it into a thick 1" disk. Wrap tightly and refrigerate for at least 1 hour, or freeze for 30 minutes. Before rolling out, let it sit on the counter for 5 minutes for easier handling.
Gluten-Free Pot Pie Filling
Preheat the oven to 375F. Melt butter over medium heat in a large saucepan, then add the onion, carrots, and celery. Sauté for 7-8 minutes, or until the veggies are crisp-tender. Stir in gluten-free all purpose flour, salt, and pepper, cooking until the vegetables are coated. Reduce the heat to medium-low and gradually pour in gluten-free chicken broth, stirring continuously. Once the broth has been added, continue stirring while incorporating whole milk, dried parsley, and thyme. Bring to a boil, then reduce the heat and simmer for 2-3 minutes, or until very thick. Stir in the chicken and peas to warm. Pour the filling into a 9-inch pie pan and set aside.
Lay a large piece of wax paper or parchment paper on your workspace. Place the unwrapped dough disk in the middle and cover it with a similarly sized sheet. Use a rolling pin to roll it out into a circle slightly larger than your pie dish. Remove one side of the parchment paper from the crust, invert it over the filling, and carefully peel off the remaining parchment. Gently press the dough to adhere to the edges of the pie dish. Brush with egg wash (you will have some left to discard) and cut 3 slits in the top with a sharp knife. Bake for 35-40 minutes, or until the crust is golden and the filling bubbles through the slits. Enjoy this healthy gluten-free meal that’s perfect for those looking for delicious Celiac recipes!
Gluten-Free Pasta with Cherry Tomatoes, Garlic and Basil
Gluten-Free Pasta with Cherry Tomatoes, Garlic and Basil
Moroccan Chicken (cooked in Slow Cooker)
Gluten-Free Pasta with Cherry Tomatoes, Garlic and Basil
Mushroom Stroganoff
Mushroom Stroganoff
Mushroom Stroganoff
Desserts
CHOCOLATE CHIP COOKIES
FALL APPLE BAVARIAN CHEESECAKE
FALL APPLE BAVARIAN CHEESECAKE
Ingredients
3/4 cup butter
1 1/4 cups light brown sugar
1/4 cup granulated white sugar
2 tsp vanilla
2 eggs
1 Tbsp milk
1/2 cup + 2 tablespoons brown rice flour
1/2 cup + 2 tablespoons white rice flour
1/2 cup tapioca flour
1/2 cup cornstarch
1 tsp xanthan gum
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
1 ¼ cup mini chocolate chips
Directions:
In a large bowl, cream butter and sugars. Add eggs one at a time, then add milk and vanilla.
For those exploring celiac recipes or gluten free cooking, whisk together the dry ingredients in another bowl. Add the dry ingredients to the wet mixture and mix just until incorporated. Stir in the chocolate chips. Drop cookie dough by tablespoons onto a greased baking sheet. Bake at 375°F for 8 to 10 minutes, or until cookies are golden brown, making them a delicious option for healthy gluten free meals.
Source: glutenfreeclub.com
FALL APPLE BAVARIAN CHEESECAKE
FALL APPLE BAVARIAN CHEESECAKE
FALL APPLE BAVARIAN CHEESECAKE
Ingredients
Crust
1 cup GF corn flake crumbs
1/3 cup brown sugar, packed
1/4 cup melted margarine
Filling
2 pkg softened Philadelphia cream cheese, regular or light
1/2 cup sugar
1/2 tsp vanilla
2 eggs
Topping
1 large sliced apple
3 Tbsp sugar
Sliced almonds
Directions:
Crust: Combine corn flake crumbs, brown sugar, and melted margarine to create a delicious base for your healthy gluten free meal. Press this mixture into a 9-inch pan.
Filling: In a bowl, mix the cream cheese, 1/2 cup sugar, and vanilla with a mixer until smooth. Add the eggs one at a time, mixing until just blended. Pour this mixture into the crust, making it perfect for any Celiac recipe.
Top with sliced apples, then sprinkle with remaining sugar and a hint of cinnamon. Add sliced almonds for extra crunch. Bake for 40 minutes at 350°F or until the center is almost firm. Allow to cool before refrigerating for 3 hours or overnight.
Source: Gluten Free By The Sea, CCA Nova Scotia
GINGER COOKIES
FALL APPLE BAVARIAN CHEESECAKE
Gluten-Free Butter Tart Bars
Ingredients
Base
1 cup 1 to 1 all purpose gluten free flour
1/4 cup granulated sugar
1/3 cup butter
Top
1/2 cup brown sugar
1 tbsp corn starch
1/4 cup Golden Flavour Crisco Shortening
1/2 cup corn syrup
1 egg, large
1 1/2 tsp vanilla
1/4 tsp salt
Directions:
Preheat the oven to 350F. Line an 8-inch square pan with parchment paper, allowing it to hang over both sides. Grease the other two sides and set aside. This is a great recipe for those exploring healthy gluten free meals. In a mixing bowl, combine the gluten free flour and granulated sugar. Work in the butter using a pastry blender to ensure a smooth texture.
Press this mixture into the bottom of the prepared baking pan. Bake for about 15 minutes or until the edges are lightly browned. Meanwhile, for the topping, combine the brown sugar and corn starch. Work in the Golden Flavour Crisco using a fork until fully integrated. Stir in the corn syrup, then beat in the egg, vanilla, and salt.
Pour this mixture into the pan over the warm crust and bake for an additional 18-20 minutes. Allow to cool completely. Once cooled, run a thin blade around the crust and remove from the pan. Cut into 24-30 pieces. This recipe is a wonderful addition to any collection of Celiac recipes, perfect for those who love gluten free cooking.
Source: Monica McEwen - President, Moncton Celiac Chapter
Gluten-Free Red Velvet CupcakeS
Gluten-Free Sticky Toffee Pudding CakE
Ingredients
Dry:
1 ¼ cups (190g) gluten-free 1:1 baking flour
3 tablespoons cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Other
1 cup sugar
2 eggs
1/4 cup vegetable oil
1 tablespoon red food colouring
1 1/2 teaspoons vanilla extract
1/2 teaspoon lemon juice
1/4 cup sour cream
1/2 cup milk
Cream Cheese Frosting
½ cup butter, softened
8 oz cream cheese, softened
1 teaspoon vanilla extract
Pinch of salt
3 cups powdered sugar
Directions
MAKE THE CUPCAKES:
Preheat the oven to 350F. Line a 12-count muffin pan with cupcake liners and lightly grease them with cooking spray. In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, and salt, perfect for those looking for celiac recipes. In the bowl of a stand mixer, add the eggs and sugar. Whip on medium-high speed for 3 minutes until light and fluffy. With the mixer running on low, slowly drizzle in the vegetable oil to maintain the airiness of the mixture. Mix in the red food colouring, vanilla extract, and lemon juice.
With the mixer on low, add a portion of the dry ingredients. Mix until incorporated, then add the sour cream and combine. Add another portion of the dry ingredients, followed by half of the milk, and then the last portion of the dry ingredients. Finally, add the remaining milk and stir until fully combined. This alternating method ensures the gluten-free flour absorbs properly into the batter.
Pour the batter into each cup, filling them three-quarters full. Bake for 22-25 minutes, until a toothpick inserted into the center comes out clean. Let the cupcakes cool for 5 minutes before transferring them to a wire rack to cool completely before frosting.
MAKE THE CREAM CHEESE FROSTING:
Using a hand or stand mixer, beat together the softened butter and cream cheese until well combined. Add the powdered sugar, salt, and vanilla extract. Beat on low, then switch to high for about three minutes or until the mixture is light and creamy. Scrape down the sides and bottom of the bowl, then mix for another 30 seconds.
Transfer the cream cheese frosting to a piping bag fitted with a star tip and pipe large dollops on top of each cupcake, creating a delicious treat that fits into healthy gluten-free meals.
Source: Monica McEwen - President, Moncton Celiac Chapter
Gluten-Free Sticky Toffee Pudding CakE
Gluten-Free Sticky Toffee Pudding CakE
Hot Chocolate Cookies