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
Salads
Pineapple Cucumber Salad
Pineapple Cucumber Salad
Ingredients
1/2 pineapple, chopped
1 English cucumber, 1/4" sliced, chopped
1/4 cup fresh cilantro leaves, chopped
3 Tbsp lime juice
This fresh salad is a fantastic addition to your collection of Celiac recipes, as it pairs wonderfully as a topping on grilled salmon or chicken, making it ideal for healthy gluten free meals.
Directions
Toss all ingredients together and season with salt and pepper if you like. Allow the flavors to blend for about an hour, then serve at room temperature over salmon or chicken. This dish is a great example of gluten free cooking that is both simple and delicious.
Source: glutenfreeclub.com
Roasted Asparagus
Pineapple Cucumber Salad
Ingredients:
2 lb asparagus, stalks trimmed
3 Tbsp extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Instructions:
Preheat oven to 450F. On a large baking sheet, toss asparagus with olive oil and season generously with salt and pepper. Roast until tender and slightly charred, 12 to 15 minutes.
Source: Monica McEwen - President, Moncton Celiac Chapter
Spring Salad
Spring Salad
Ingredients - Vinaigrette:
1 small shallot, finely diced
Salt and black pepper, to taste
1/4 cup lemon juice plus 1 teaspoon zest
2 tsp Dijon mustard
6 Tbsp extra-virgin olive oil
Ingredients – Salad:
3 medium red or gold beets, cooked and cut into wedges (see Tips)
Salt and black pepper, to taste
4 handfuls salad greens, preferably a mix of arugula and lettuce
1 (2-inch) piece daikon radish, or 1 medium radish, peeled and very thinly sliced
1 bunch small radishes or baby turnips, trimmed and halved
1 medium fennel bulb, cored and thinly sliced
1 bunch asparagus, trimmed, briefly blanched in salted water and cooled
4 eggs, boiled for 7 to 8 minutes, then cooled, peeled, and halved
1 cup fresh mixed herbs, such as tarragon, basil, mint, or dill
Nasturtium or calendula blossoms, for serving (optional)
Directions
1. Make the vinaigrette: Put shallot in a small bowl, and add a pinch of salt, the lemon juice and zest, and mustard. Stir until the salt dissolves, then
whisk in olive oil.
2. Start preparing the salad: Put beet wedges in a small bowl, season with salt and pepper, and toss with 2 tablespoons vinaigrette. Set aside.
3. Put salad leaves in a large mixing bowl, salt very lightly, and dress with 1 tablespoon vinaigrette. Divide among individual plates or arrange on a
platter. Scatter beets, radishes, and fennel over leaves. Arrange asparagus spears over the top and add egg halves. Season eggs with salt and
pepper. Top with herbs and blossoms, if using. Drizzle remaining vinaigrette over salad and serve.
Tips:
To cook beets, place in a roasting pan with 1 inch of water, tightly cover with foil and bake at 375 degrees until tender, about 1 hour. Once cool enough to handle but still warm, slip the skins off the beets. Peeled beets will keep
refrigerated for up to a week. To cook asparagus, snap off the tough ends, then simmer in salted water for 2 to 3 minutes, depending on thickness. Remove and spread out on a plate to cool.
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
Ingredients:
1 lb ground beef
1/2 cup cooked bacon (crumbled; or raw chopped bacon)
1 head cauliflower (chopped into florets)
3 1/2 cups chicken broth, reduced sodium (or beef broth)
1 cup milk of choice (I used unsweetened almond milk)
1 tsp dried parsley
3/4 tsp sea salt
1/4 tsp black pepper
2 cups cheddar cheese (shredded)
1/2 cup heavy cream
Directions
1. In a large pot, brown the bacon for 1-2 minutes over medium heat, until crispy. If your bacon is uncooked, this will take longer.
2. Increase the heat to medium-high. Add the ground beef. Cook for 8-10 minutes, stirring occasionally and breaking apart with a spoon or spatula, until browned.
3. Add the cauliflower, chicken broth, almond milk, dried parsley, sea salt, and black pepper. Bring to a boil, then reduce heat to medium and simmer
for 10-15 minutes, until the cauliflower is tender.
4. Remove from heat. Stir in the cheddar cheese and heavy cream, until the soup is smooth and the cheese is melted
Source: Monica McEwen - President, Moncton Celiac Chapter
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
Ingredients - 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
Ingredients:
1 tablespoon olive oil (for oil-free, use a little bit
of water)
1 medium onion, diced
3 large cloves garlic, minced
7 cups chopped fresh tomatoes (large, cherry,
grape, or a mixture)
1 large handful fresh basil, roughly chopped
2 teaspoons fine sea salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
Instructions:
1. In a large pan, heat the oil on medium.
2. Once the oil is hot, add the onions and cook for 2 to 3 minutes until translucent and just starting to turn golden on the edges. Then add the garlic and cook for 1 minute more, stirring frequently.
3. Add the chopped tomatoes. Bring to a simmer and cook for 5 to 6 minutes until the tomatoes are simmering and just starting to break down. The smaller the tomato pieces, the quicker this will happen. Larger chunks might take a couple
minutes more.
4. Remove from the heat and add the basil, salt, and pepper, then blend with an immersion blender in the pan, or transfer to a blender, blend then return to the pan for a minute or two just to warm up again. Don’t heat it up too much or for more than a couple of minutes, and certainly don’t let it boil, or you’ll lose the lovely fresh basil flavour.
5. Serve immediately. I love to top mine with a drizzle of good extra-virgin olive oil and lots of cracked black pepper!
NOTES: Store leftovers in an airtight container in the fridge for 4-5 days. Reheat gently in a pan or in a microwave or freeze in a freezer-safe container for up to 3 months. Defrost overnight in the refrigerator before heating through gently.
Source: Monica McEwen - President, Moncton Celiac Chapter
Gluten-Free Chicken Noodle Soup
Ingredients:
1 Tablespoon extra virgin olive oil
1 Tablespoon butter
1 large or 2 medium carrots, peeled then thinly sliced
1 rib celery, sliced
1 shallot or 1/2 small onion, chopped
salt and pepper
2 cloves garlic, minced
64 oz chicken stock, plus more for reheating
1 chicken breast, chopped into bite-sized pieces
8 oz gluten free spaghetti, or any short-cut pasta, broken into pieces
Instructions:
1. Heat olive oil and butter in a large soup pot or
Dutch oven over medium heat. Add carrots,
celery, and shallot, season with salt and pepper,
then sauté until tender, 10 minutes. Add garlic,
then sauté for 1 more minute. Add chicken broth, then bring to a boil.
2. Season chicken with salt and pepper, then add to boiling chicken broth along with the pasta. Turn heat down to medium then simmer, stirring
occasionally, until pasta is cooked through. Taste
then adjust salt and pepper if necessary and then serve.
NOTES: Add more chicken broth when reheating as noodles will continue to soak up broth.
Source: Monica McEwen - President, Moncton Celiac Chapter
Potato Corn Chowder
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
Spring Cauliflower & Fennel Soup
Spring Cauliflower & Fennel Soup
Spring Cauliflower & Fennel Soup
Ingredients
2 Tbsp olive oil or vegetable broth
1/2 cup chopped onions about 1/2 of medium
onion
1 small fennel bulb, chopped or grated
1 Tbsp chopped cilantro stems save the leaves below
1/2 tsp ground turmeric powder
1 tsp mild yellow curry powder
4 cups vegetable broth
12 to 16 oz cauliflower cored and leaves
removed, roughly chopped (about one small/
medium head)
1 can (14 oz) unsweetened coconut milk well
shaken
2 Tbsp coarse or whole grain prepared mustard
1 Tbsp chopped cilantro leaves
1 Tbsp chopped fresh dill
1 Tbsp chopped fresh tarragon
1 lemon half
Kosher salt and freshly ground black pepper to taste
Directions
1. Heat 1 tablespoon of the oil in a 4–5-quart Dutch oven or stock pot over medium until shimmering. Add the onions and fennel and sauté until softened, about 5 minutes.
2. Push the vegetables to the side and add the remaining oil to the cleared spot. Spoon the cilantro stems, curry powder, turmeric, and a pinch of salt over the oil, and stir in place to create a fragrant paste.
3. Add the vegetable broth and cauliflower and
bring the soup to a gentle bubbling boil over
medium-high heat, then immediately reduce
heat to medium-low and simmer for 15
minutes. Test the cauliflower florets by slicing
one with a knife: it should cut easily through.
Stir the mustard into the soup.
4. Puree the soup thoroughly: use an immersion
blender directly in the pot to blend the soup smooth or use a regular blender (you’ll need to do it in batches) and return the soup to the pot.
5. Add the coconut milk, cilantro leaves, dill, and
tarragon. Stir thoroughly.
6. Let the soup heat gently over medium-low for
10 minutes – if the soup begins to bubble at
any point, reduce the heat a bit. Squeeze the
lemon half over the soup and add a pinch of
salt with a few grinds of black pepper. Stir, and
taste, adding more salt as needed.
7. Serve immediately or this soup can be made
ahead of time and stored in the fridge.
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 Caramelisd Onion Cheese Scones
Ingredients - Caramelised onions:
1 tbsp olive oil
1 medium red or yellow onion, thinly sliced
1/2 tsp salt
1/4 – 1/2 tsp pepper
Ingredients - Cheese scones:
240 g (2 cups) plain gluten-free flour blend, plus extra for flouring the
surface
2 tsp baking powder
1/2 tsp xanthan gum (omit if your gluten-free flour blend already contains xanthan gum)
1/4 tsp salt
85 g (1/2 stick + 2 tbsp) cold unsalted butter, cubed
100 g (about 1 cup) coarsely grated/shredded cheddar cheese (I recommend using mature/sharp cheddar for best flavour and texture.)
2 tbsp chopped fresh chives
150 g (2/3 cup) cold buttermilk
Ingredients – Scone Topping:
1-2 tbsp buttermilk, for brushing the scones
25 g (about 1/4 cup) coarsely grated/shredded cheddar cheese, for sprinkling the scones
Instructions:
Caramelising the onions:
1. Caramelise the onions first, so they have time to cool down. They need to be cooled completely to room temperature before you add them to the scone dough. Heat the olive oil in a pan over medium heat, then add the finely sliced onions, salt and pepper, and mix well.
2. Reduce the heat to medium-low and cook slowly, with occasional stirring, until the onions are soft and caramelised – they should be of a deep golden-brown colour. That usually takes about 15-20 minutes. Tip: If the onions look dry or like they’re starting to burn at any point, add a tablespoon or two of water and scrape up any browned bits stuck to the bottom and sides of the pan.
3. Transfer the caramelised onions to a bowl or plate and allow to cool completely to room temperature.
4. Making the scone dough: Adjust the oven rack to the lower-middle position, pre-heat the oven to 400F (200C) and line a large baking sheet
with parchment/baking paper.
5. In a large bowl, whisk together the gluten free flour blend, baking powder, xanthan gum, and salt.
6. Add the cold cubed butter and work it into the dry ingredients until you get a mixture resembling breadcrumbs, with a few pea-sized pieces here and there.
7. Add the grated cheddar cheese, chives and (cooled!) caramelised onions, and toss them in the dry ingredients until they’re evenly distributed. If needed, you can rub the mixture between your fingertips to break apart any large pieces where the cheese or caramelised onions have stuck together.
8. Add the cold buttermilk and stir everything together until the dough starts clumping together. The dough will still be fairly shaggy at this point,
but most of the flour should be hydrated (there shouldn’t be any large patches of dry flour). If your dough seems too dry and doesn’t want to
stick together, you can add a tablespoon or two of extra buttermilk. Tip: The exact amount of buttermilk you’ll need can vary, depending on how
thick/runny your buttermilk is and how much moisture your gluten free flour blend tends to absorb. The aim is to get 8 a shaggy dough that holds together when you shape it into a disc (but it shouldn’t be too soft or sticky to the touch).
9. Shaping the scones: Turn out the dough onto a lightly floured surface and use your hands to press it together into a rough ball. Be careful not
to overwork it, it needs to stay as cold as possible, otherwise the butter could start to melt. You don’t need to knead it – the aim is to press it together, so it won’t fall apart when you cut it into the individual scones, but it doesn’t have to be perfectly smooth.
10. Press the dough into a roughly 7-inch (18cm) disc, about 1 inch (2.5 cm) thick.
11. Cut it into 8 wedges, either with a sharp knife or with a straight-edged metal pastry cutter.
12. Place the scones onto the lined baking sheet, spaced as far apart as possible, as they will puff up during baking.
13. Brush them with a bit of extra buttermilk and sprinkle with grated cheddar cheese.
14. Bake them at 400F (200C) for about 20 minutes or until they’re puffed up, golden brown and the melted cheese on top is nicely browned.
15. Cool the scones on the baking sheet for 10-15 minutes, then serve them warm
Storage & serving: The gluten free cheese scones are best served warm, on the day of baking. You can store them in a closed, air-tight container in a cool, dry place for up to 2 days. Because they contain so much cheese, they’ll seem quite hard and dry once they’ve cooled to room temperature – but you can easily return them to their original tender, soft texture by reheating them in the microwave (for 15-20 seconds) or in a 350F (180C) oven. Note that reheating them in the microwave won’t crisp up the crust – but it will make their interior just as soft and tender as it was on the first day.
Source: Monica McEwen - President, Moncton Celiac Chapter
Gluten-Free Drop Biscuits
Gluten-Free Drop Biscuits
Ingredients:
1 3/4 cups (262g) gluten-free measure-for
measure flour
4 tsp baking powder
1 Tbsp granulated sugar
½ tsp kosher salt
1 cup (240ml) milk of choice at room
temperature
1 large egg
3 tablespoons butter melted
Melted butter and flaky salt for topping
Instructions:
1. Preheat the oven to 400F. Line a large baking sheet with parchment paper or a silicone baking mat.
2. In a medium bowl, add the gluten-free flour, baking powder, sugar, and salt. Whisk to combine.
3. In a glass measuring cup, whisk together the milk, egg, and melted butter until smooth. Add the milk mixture to the flour mixture and stir with a rubber spatula to combine, until no dry streaks remain.
4. Working quickly, scoop 8 large spoonfulls of the batter onto the baking sheet. Brush the top of each biscuit with milk.
5. Bake for 20-22 minutes, until golden brown.
Remove from the oven and brush with melted
butter and top with flaky salt. Serve immediately.
Source: Monica McEwen - President, Moncton Celiac Chapter
Main Dishes
Egg & Chicken Rice Bowl
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.
Source: Sheila Parker, Vice President, Moncton Celiac Chapter
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
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.
Directions - 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
Ingredients
1 medium shallot, sliced thin
¼ cup olive oil
3 pints cherry tomatoes (2 pounds)
½ tsp. salt (or to taste)
¼ tsp. red pepper flakes
¼ tsp. ground black pepper
1 ½ tsp. sugar (or to taste)
1 Tablespoon balsamic vinegar
2-3 cloves garlic, sliced thin
1 pound GF pasta (penne or elbow)
¼ cup coarsely chopped fresh basil leaves
2 ounces grated Parmesan cheese (about one cup)
Directions
1. Adjust oven rack to middle position, and heat oven to 350 degrees.
2. In a small bowl, toss shallots with 1 tsp. oil and set aside. Halve tomatoes pole to pole.
3. In a medium bowl, gently toss tomatoes with remaining oil, salt, pepper flakes, black pepper, sugar, vinegar, and garlic. Spread in even layer on rimmed baking sheet (about 17 by 12 inches). Scatter shallots over tomatoes.
4. Roast 35 to 40 minutes until edges begin to brown and tomato skins are slightly shriveled (tomatoes should retain their shape). Do not stir tomatoes during roasting. Remove tomatoes from oven and cool 5 minutes.
5. While tomatoes are roasting, cook pasta in large pot until al dente. Drain pasta and return to pot.
6. Using rubber spatula, scrape tomato mixture into pot on top of pasta. Add basil and toss to combine and reheat on low setting. Serve immediately, sprinkling cheese over individual bowls.
Source: Sheila Parker, Vice President, Moncton Celiac Chapter
Moroccan Chicken (cooked in Slow Cooker)
Take:
1 Tbsp. olive oil or 1 Tbsp. butter
1 or 2 cloves garlic minced
8 boneless chicken thighs or 4 chicken breasts cut in two
Combine oil/butter and garlic in frying pan. Brown chicken for about 2 minutes. Place chicken in slow cooker.
Combine the following and pour over chicken:
2 cups gluten-free salsa sauce (mild, medium or hot depending on your taste)
¼ cup orange juice
¼ cup dried currants or raisins
2 Tbsp. honey
1½ tsp. cumin (I used only ½ tsp as we don’t like it spicy)
1 tsp. cinnamon
Cook for 4 hours on low or 2 hours on high. Note: Slivered almonds can be sprinkled on chicken when serving.
Source: Sheila Parker, Vice President, Moncton Celiac Chapter
Mushroom Stroganoff
Ingredients:
1 onion, diced
2-3 garlic cloves, minced
1 tbsp tamari or gluten-free soy sauce
1 tbsp vegetable oil
11 oz (300 g) fresh white button mushrooms, sliced
4 tbsp (40 ml) dry white wine (optional)
3/4 cup (180 ml) vegetable broth or water
3/4 cup (180 ml) plant-based milk or cream (canned coconut milk, gluten-free oat milk, or almond milk work well)
2 tbsp cornstarch
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp smoked paprika
1 pinch of red pepper flakes
Salt & black pepper to taste
1 tbsp nutritional yeast flakes (optional)
Fresh thyme and parsley to taste, chopped
Instructions:
1. Heat oil in a large pan/skillet, add onion and fry for about 5 minutes. Add garlic and fry for a further 1 minute.
2. Now add the mushrooms and fry over medium heat for about 5 minutes.
3. Pour in white wine (optional), vegetable broth, tamari (or gluten-free soy sauce), and the spice mixture. Bring to a boil.
4. Add cornstarch to the plant-based milk or cream and stir to dissolve.
5. Pour the milk/cream mixture into the pan and cook on low-medium heat for about 10 minutes until the sauce thickens. Taste and adjust seasonings as to your preference.
6. Add fresh thyme leaves and parsley to taste. Enjoy over rice or gluten-free pasta of choice. This creamy mushroom sauce also tastes great over mashed potatoes
Source: Monica McEwen - President, Moncton Celiac Chapter
Salmon Noodle Casserole
Salmon Noodle Casserole
Salmon Noodle Casserole
Ingredients:
8 oz gluten-free rotini noodles
1 cup sliced fresh asparagus
2 Tbsp extra-virgin olive oil plus 1 teaspoon,
divided
2 medium leeks, halved lengthwise and thinly
sliced crosswise
2 tsp minced garlic
1/4 cup all-purpose gluten-free flour
3½ cups whole milk
3 Tbsp Dijon mustard
½ tsp salt
½ tsp ground pepper
2 tsp onion powder
1/4 tsp cayenne pepper
2 (6 oz) cans no-salt added boneless, skinless
pink salmon, drained and flaked
1 cup frozen peas, thawed
½ cup gluten-free panko breadcrumbs
½ cup shredded white
Cheddar cheese
1 Tbsp finely chopped fresh flat-leaf parsley
Instructions:
1. Preheat oven to 375°F. Bring a large pot of water to a boil over high heat. Add noodles; cook, stirring occasionally, until slightly softened but still somewhat firm, about 5 minutes (the noodles will be undercooked). Add asparagus; cook, stirring often, until the asparagus is bright green and tender-crisp and the noodles are fully
cooked, about 2 minutes. Drain and set aside.
2. Wipe the pot clean. Add 2 tablespoons oil and
heat over medium-high heat. Add leeks; cook,
stirring occasionally, until softened and
translucent, about 5 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute.
Sprinkle with gluten-free flour. Reduce heat to
medium and cook, stirring constantly, for 2
minutes.
3. Gradually add milk, whisking until smooth. Bring to a gentle boil over medium-high heat, whisking often. Reduce heat to medium-low; gently simmer, whisking often, until thickened,
about 5 minutes. Remove from heat.
4. Add mustard, salt, pepper, onion powder, and cayenne; stir until well combined. Add the
noodle-asparagus mixture, salmon and peas; fold until the noodles are fully coated. Spread
the mixture evenly in a 2-quart baking dish.
5. Combine panko, cheese, parsley, and the
remaining 1 teaspoon oil in a medium bowl; stir
until well mixed. Sprinkle evenly over the casserole. Bake until the cheese is melted and
the topping is golden brown, about 15 minutes. Let stand for 5 minutes before serving.
Source: Monica McEwen - President, Moncton Celiac Chapter
Desserts
Chocolate Chip Cookies
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
Ingredients - Crust:
1 cup GF corn flake crumbs
1/3 cup brown sugar, packed
1/4 cup melted margarine
Ingredients - Filling:
2 pkg softened Philadelphia cream cheese, regular or light
1/2 cup sugar
1/2 tsp vanilla
2 eggs
Ingredients - 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
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
Ingredients - 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
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
Ingredients - 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
Ingredients - 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 Rhubarb Cake
Gluten Free Sticky Toffee Pudding Cake
Ingredients:
1 cup unsalted butter at room temperature
1 cup granulated sugar
4 large eggs at room temperature
1 tsp vanilla extract
250 grams gluten-free all purpose flour
2½ tsp baking powder
1/4 tsp Xanthan gum (omit if the flour blend already contains xanthan gum)
1/4 tsp salt
220 grams fresh rhubarb, cleaned
Directions
1. Begin by preparing the cake tin. Line the bottom of the tin with parchment paper and either line or grease the sides to prevent sticking.
2. Preheat the oven to 325F. In a large bowl, cream together the sugar and butter until smooth and fluffy. Then, add the eggs and vanilla to the mixture and mix thoroughly to combine.
3. In another bowl, mix the flour, salt, baking powder, and xanthan gum (if using) until well combined.
4. Add the wet mixture to the bowl of dry
ingredients and whisk until the batter is smooth
and there are no lumps present. Set it aside to
rest while you prepare the rhubarb.
5. To prepare the rhubarb for the cake,
slice it lengthwise to create thinner strips. Dice around 100g of the rhubarb into small cubes, which will be added to the cake batter. Cut the
remaining 120g of rhubarb into 1-inch
pieces, which will be used to top the cake.
6. Add the smaller diced rhubarb to the
cake batter and mix until it is evenly distributed throughout the mixture.
7. Pour the cake batter into the pre prepared baking tin and spread it out evenly within the tin. Place the 1-inch rhubarb pieces on the top of the cake. Sprinkle 1 tablespoon of granulated sugar over the top of the cake.
8. Place the rhubarb cake in the oven and
bake it for approximately 35-40 minutes. To
check for doneness, insert a skewer into the
center of the cake, and if it comes out clean,
transfer the baking tin to a cooling rack.
Source: Monica McEwen - President, Moncton Celiac Chapter
Gluten Free Sticky Toffee Pudding Cake
Gluten Free Sticky Toffee Pudding Cake
Ingredients - for the cakes:
10-12 Medjool dates, pitted and chopped
3/4 cup boiling water
3/4 teaspoon baking soda
1 teaspoon vanilla extract
1 cup (150g) gluten free measure-for
measure flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/8 teaspoon ground nutmeg
4 tablespoons (56g) butter, at room temperature
3/4 cup (160g) brown sugar
2 large eggs
Ingredients - for the toffee sauce:
1/2 cup butter
1 cup brown sugar
1/4 teaspoon kosher salt
2/3 cup heavy cream
1 tablespoon vanilla bean paste or vanilla extract
Instructions:
1. In a medium bowl, combine the dates, boiling
water, baking soda, and vanilla. Let the dates soak for 15 minutes.
2. Preheat the oven to 350F. Lightly grease 8
ramekins (6oz size ramekins) with cooking spray.
Place on a baking sheet.
3. In a medium bowl, combine the gluten-free flour, baking powder, salt, and nutmeg. Whisk to
combine.
4. In a large mixing bowl, add the butter and brown sugar. Using a hand mixer, beat the butter and sugar until fluffy and combined, about 1-2
minutes. While mixing, add the eggs one a time
mixing after each addition.
5. With the mixer on low, add 1/3 of the dry
ingredients and mix to combine. Add 1/2 of the
date mixture and mix. Add another 1/3 of the
dry ingredients followed by the other 1/2 of
the date mixture and mix. Add the final 1/3 of
the dry ingredients and mix until totally
combined.
6. Divide the batter evenly among the ramekins. Bake for 22-26 minutes, or until a toothpick inserted into the centre of each cake comes out clean. Let cool for at least 15 minutes (or more) before plating.
For the toffee sauce:
7. Meanwhile, melt the butter over medium heat. Whisk in the sugar and salt. Then cook, whisking constantly, until the sugar dissolves and the mixture looks puffy, about 3-4 minutes.
8. While whisking, slowly add the cream. Continue to whisk and bring the mixture to a simmer. Cook for about 3 minutes until thick. Remove from the heat and stir in the vanilla bean paste. Pour into a serving container or a jar for storing. Serve sauce warm. Sauce can be made up to 2 days in advance then reheated.
9. Serve the cakes by turning the cake out onto a
plate. Pour over some of the warm sauce and a
drizzle of heavy cream if desired.
NOTES: To store: Store any leftover cakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. The toffee sauce can be kept in the fridge for up to a week. Reheat the sauce before serving.
Source: Monica McEwen - President, Moncton Celiac Chapter
Hot Chocolate Cookies
Hot Chocolate Cookies
Hot Chocolate Cookies
Ingredients:
2 cups gluten free all-purpose flour
1/2 cup cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2/3 cup unsalted butter, softened
1/3 cup coconut oil
1/2 cup granulated sugar
3/4 cup brown sugar
1 large egg
1/2 tbsp vanilla extract
1 1/3 cups chocolate chips
10 large marshmallows
Instructions:
1. In a large bowl, sift together the gluten-free flour, cocoa powder, baking powder, baking soda and salt. Set aside.
2. In a large mixing bowl, cream together the softened butter, coconut oil, granulated sugar, and brown sugar until light and fluffy. Can use the bowl of your stand mixer with the paddle attachment or an electric hand mixer.
3. Beat in the egg, ensuring it’s fully incorporated. Add the vanilla extract and mix until smooth.
4. Gradually add the sifted dry ingredients to the wet ingredients, mixing until a soft cookie dough forms. Then fold in the chocolate chips.
5. Add dough to freezer for 30 minutes. Preheat
your oven to 375 degrees F and line a baking
sheet with parchment paper.
6. Cut large marshmallows in half.
7. Using a cookie scoop, scoop out golf ball size
cookie dough balls. Flatten the dough out and
add the marshmallow half to the centre. Fold
the dough all around the marshmallow, then roll
around with the palm of your hand so all sides
are smooth. You do not have to cover the
marshmallow entirely.
8. Place them on the prepared cookie sheet, leaving space between each. Bake in the preheated oven for 8-10 minutes or until the edges are set. The centres will be slightly soft – that’s perfectly fine.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Can add crushed candy cane pieces and melted chocolate if desired.
Source: Monica McEwen - President, Moncton Celiac Chapter
Kool Aid Pie
Hot Chocolate Cookies
Hot Chocolate Cookies
Ingredients:
1 (14 oz) can sweetened condensed milk
1 package of Kool Aid of your choice (such as
cherry Kool-Aid)
1 (8 oz) container frozen whipped topping,
thawed
1 (9 inch) prepared GF graham cracker crust
Instructions:
Whisk sweetened condensed milk and Kool Aid powder together in a bowl until thoroughly combined and thick. Gently fold in whipped topping until light and fluffy. Pour filling into pie crust and refrigerate at least 1 hour before serving. Top with fresh fruit, if desired.
Source: Monica McEwen - President, Moncton Celiac Chapter