Gluten Free Recipes

EASY EGG CUSTARD Ingredient:
  • 2 cups whole milk
  • 2 eggs (preferably free-range)
  • 2 egg yolks
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • Freshly grated or ground nutmeg

Easy Egg Custard

Dessert , Bake , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Milk/Cream , Dairy , Egg , Cookie , Wheat/Gluten-Free

Yield: Makes 6 servings

Number Of Ingredients: 6

Steps:
  • 1. Preheat oven to 300°F.
  • 2. Place six 4-ounce ovenproof cups (you can use ramekins, or coffee cups marked as oven-safe) in a deep baking pan just large enough to hold them.
  • 3. In a medium saucepan, bring the milk to a simmer over medium-low heat.
  • 4. Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla.
  • 5. Slowly pour the egg mixture into the simmering milk, whisking gently to combine.
  • 6. Pour the mixture through a fine strainer into the cups (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly with the nutmeg.
  • 7. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.
  • 8. Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes.
  • 9. Let the custard cool in the water bath for about 2 hours before serving.
Nutrition Facts:


HERB-ROASTED CORNISH GAME HENS Ingredient:
  • 1/4 cup parsley leaves, packed
  • 2 tablespoons rosemary leaves
  • 2 tablespoons thyme leaves
  • 2 cloves garlic, peeled
  • 1/2 lemon, ends trimmed, cut into wedges and seeded
  • 1 1/4 teaspoons coarse salt, plus more for sprinkling
  • 1/4 teaspoon freshly ground black pepper, plus more for sprinkling
  • 1 tablespoon extra-virgin olive oil
  • 6 1/2 pound Cornish game hens
  • 4 tablespoons butter, softened

Herb-roasted Cornish Game Hens

Food & Cooking , Healthy Recipes , Gluten-Free Recipes

Author: Martha Stewart

Think Of This Recipe As A Dinner-party Building Block: People-pleasing And Delicious, It Will Become Your Signature Dish.

Number Of Ingredients: 10

Steps:
  • Place parsley, rosemary, thyme, garlic, lemon, salt, and pepper in a food processor. Blend until finely chopped. With machine running, add olive oil.
  • Loosen skin from the hens. Put 1 tablespoon of herb mixture under skin of each hen, smoothing to cover breasts. Place the birds on a large rimmed baking sheet, cover with plastic wrap, and refrigerate overnight.
  • Remove hens from refrigerator and bring to room temperature (about 1 hour). Preheat oven to 400 degrees.
  • Place hens on a clean rimmed baking sheet (it's okay if they touch). Brush butter over surface of hens and sprinkle generously with salt and pepper. Roast in oven, rotating pan once until golden brown and cooked through (meat thermometer should read 165 degrees when placed in the thigh), about 50 minutes.
  • Remove from oven and let stand at least 15 minutes before placing on individual plates. No carving necessary!
Nutrition Facts:


STEAMED MUSSELS IN WHITE WINE Ingredient:
  • 1 large shallot, finely chopped
  • 1/4 onion, finely chopped (about 1/3 cup)
  • 1/4 cup dry white wine
  • 3 1/2 tablespoons unsalted butter, cut into 1/2" cubes
  • 1 tablespoon white wine vinegar
  • 4 1/2 pounds mussels, scrubbed, debearded
  • Freshly ground black pepper
  • 2 tablespoons chopped flat-leaf parsley
  • Special Equipment
  • Cheesecloth

Steamed Mussels In White Wine

Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Dinner , Wheat/Gluten-Free , Bon Appétit , Onion , White Wine , Sugar Conscious , Quick & Easy , Steam , Mussel , Boil

Author: Bon Appétit Test Kitchen

Yield: Makes 4 servings

Number Of Ingredients: 10

Steps:
  • Place shallot, onion, wine, butter, and vinegar in a large heavy pot. Add mussels, cover, and bring to a boil. Cook, gently shaking pot once or twice, until mussels open, 3-5 minutes (discard any mussels that don't open).
  • Set a strainer lined with a double layer of cheesecloth over a bowl; set aside. Using a slotted spoon, transfer mussels to a large bowl. Pour mixture in pot through prepared strainer. Season broth with pepper and pour over mussels. Sprinkle with parsley.
Nutrition Facts:


FRESH TOMATO SALSA Ingredient:
  • 1 1/2 pounds plum tomatoes (6 to 8), cored, halved, and seeded
  • 1/2 medium red onion, minced (1/2 cup)
  • 1 jalapeno or serrano chile (ribs and seeds removed for less heat, if desired), minced
  • 1 small garlic clove, minced
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons freshly squeezed lime juice
  • Coarse salt
  • Tortilla chips, for serving (optional)

Fresh Tomato Salsa

Food & Cooking , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Gourmet , Sauces , Wheat/Gluten-Free , No-Cook , main-dish , Tomato , Sugar Conscious , Dairy Free , Summer , appetizer , Quick & Easy , Appetizers , Appetizers and Snacks , Dips and Spreads Recipes , Condiment , Salsa Recipes , Tomato Salsa Recipes , Vegan , Jalapeño , Cilantro , Fat Free

Author: Martha Stewart

In The Height Of Tomato Season, Making A Fresh Salsa To Go With Those Tortilla Chips Is A Must.

Yield: Makes 3 1/2 cups

Number Of Ingredients: 8

Steps:
  • Chop tomatoes into 1/4-inch pieces; transfer to a medium bowl. Add onion, chile, garlic, cilantro, and lime juice; season generously with salt. Mix to combine. Let stand 15 minutes to develop flavor. Salsa can be kept at room temperature up to 2 hours. Serve with tortilla chips, if desired.
Nutrition Facts:


GLUTEN-FREE FRIED CLAMS Ingredient:
  • 48 littleneck clams, shucked and drained
  • 1 cup 2% milk
  • ½ cup gluten-free all purpose baking flour
  • ½ cup masa harina
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon ground cayenne pepper
  • oil for frying

Gluten-free Fried Clams

Seafood , Appetizers and Snacks

Author: Marcia

Came Up With This Easy, Gluten-free Recipe To Tame My Craving For Fried Clams. They Came Out Every Bit As Good As I Remember Having At Seafood Restaurants Before My Celiac Diagnosis. I Like Them With French Fries, Lemon Or Lime Wedges, And Tartar Sauce Or Seafood Cocktail Sauce. Yum!

Time: 1h1m

Yield: 8

Number Of Ingredients: 8

Steps:
  • Place shucked clams in a small bowl. Pour in milk; toss clams gently with a fork to cover evenly. Let soak in the refrigerator for 30 minutes.
  • Combine flour, masa harina, salt, pepper, and cayenne pepper in a plastic container with a lid. Seal container and shake to blend flour mixture.
  • Remove clams one at a time from the milk and place in the flour mixture; shake gently to coat. Shake off excess flour and place on a plate.
  • Heat 3/4 inch oil in a large saucepan or deep-fryer. Fry clams in small batches until golden brown and crispy, about 1 minute. Transfer to a paper towel-lined plate using a slotted spoon.
Nutrition Facts:

Calories 331.9 calories, Carbohydrate 22.8 g, Cholesterol 59.6 mg, Fat 19.8 g, Fiber 2 g, Protein 15.9 g, SaturatedFat 4 g, Sodium 499 mg, Sugar 1.7 g


STEAMED BROCCOLI WITH GARLIC OIL Ingredient:
  • 1 head broccoli (about 1 1/2 pounds), broken into florets, stalks reserved for another use
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 3 strips lemon zest, removed with a vegetable peeler and thinly sliced
  • Coarse salt and ground pepper

Steamed Broccoli With Garlic Oil

Food & Cooking , Healthy Recipes , Gluten-Free Recipes

Author: Martha Stewart

The Garlic And Lemon Zest Jazz Up Your Healthy Broccoli Side Dish.

Time: 15m

Number Of Ingredients: 5

Steps:
  • Place a steamer basket in a saucepan filled with 1 inch water. Bring to a gentle boil. Add broccoli. Cover, and cook until crisp-tender, 4 to 6 minutes. Transfer to a serving bowl.
  • In a small saucepan, heat oil over medium-high. Add garlic and lemon zest; season with salt and pepper. Cook until garlic is golden, 1 to 3 minutes. Immediately remove from heat, and drizzle over broccoli.
Nutrition Facts:

Calories 98 g, Fat 7 g, Fiber 2 g, Protein 3 g


STEAMED BROCCOLI WITH OLIVE OIL, GARLIC, AND LEMON Ingredient:
  • 1 small bunch broccoli (about 3/4 pound)
  • 1 garlic clove
  • 1 1/2 tablespoons olive oil
  • 1 1/2 teaspoons fresh lemon juice

Steamed Broccoli With Olive Oil, Garlic, And Lemon

Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Gourmet , Wheat/Gluten-Free , Low Fat , Lemon , Sugar Conscious , Dairy Free , No Sugar Added , Garlic , Quick & Easy , Steam , Vegetable , Side , Healthy , Broccoli , High Fiber , Graduation , Vegan , Paleo

Steamed Broccoli With Olive Oil, Garlic, And Lemon

Yield: Serves 2

Number Of Ingredients: 4

Steps:
  • Discard tough lower third of broccoli stem. Peel remaining stem and cut crosswise into 1/2-inch-thick slices. Cut broccoli into 2-inch florets. In a steamer set over boiling water steam broccoli, covered, until crisp-tender, 4 to 5 minutes.
  • While broccoli is steaming, finely chop garlic and in a small skillet combine with oil, lemon juice, and salt and pepper to taste. Heat garlic mixture over moderate heat until garlic is fragrant. In a bowl toss broccoli with garlic mixture.
Nutrition Facts:


BAKED WHOLE RED SNAPPER WITH GARLIC Ingredient:
  • 1 2-to 2 1/4-pound whole red snapper, cleaned
  • 1 tablespoon minced garlic
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon seafood seasoning
  • 2 tablespoons (1/4 stick) chilled butter, cut into pieces
  • 6 fresh thyme sprigs
  • 6 thin lemon slices

Baked Whole Red Snapper With Garlic

Bake , Wheat/Gluten-Free , Bon Appétit , Garlic , Quick & Easy , Healthy , Fish , Low Carb , Snapper , Thyme

Here's An Easy But Impressive Dish From The Admiral's Inn In St. John's Antigua. When Ordering The Whole Snapper From The Fish Market, Have Them Clean And Scale It. If You Cannot Find Whole Red Snapper, Use Fillets And Bake Them About 25 Minutes.

Yield: Serves 4

Number Of Ingredients: 7

Steps:
  • Place 24x18-inch piece of foil on heavy large baking sheet. Butter foil. Place fish in center of foil. Season cavity of fish with garlic, lemon juice and seafood seasoning. Dot cavity with butter. Arrange thyme sprigs inside cavity. Sprinkle outside of fish with salt and pepper. Top with lemon slices. Fold edges of foil over fish; seal. (Can be made 1 day ahead. Refrigerate.)
  • Preheat oven to 350°F. Bake fish until cooked through, about 45 minutes. Transfer fish to platter. Open foil.
Nutrition Facts:


WILD RICE STUFFING WITH WILD MUSHROOMS Ingredient:
  • 8 tablespoons (1 stick) butter
  • 4 large onions (about 2 3/4 pounds), halved, thinly sliced
  • 1 1/4 pounds assorted wild mushrooms (such as crimini and stemmed shiitake), sliced
  • 3 tablespoons chopped fresh thyme
  • 5 cups canned low-salt chicken broth
  • 3 teaspoons chopped fresh sage
  • 1 1/3 cups wild rice (about one 8-ounce package)
  • 1 1/4 cups long-grain white rice
  • 1 3/4 cups coarsely chopped dried pears (about 7 ounces; optional)
  • 3/4 to 1 cup chopped fresh Italian parsley

Wild Rice Stuffing With Wild Mushrooms

Bake , Thanksgiving , Fall , Peanut Free , Tree Nut Free , Soy Free , Wheat/Gluten-Free , Fruit , Bon Appétit , No Sugar Added , Herb , Side , Mushroom , Rice , Stuffing/Dressing , Pear

Yield: Makes 8 to 10 servings

Number Of Ingredients: 10

Steps:
  • Melt 4 tablespoons butter in heavy large pot over medium heat. Add onions; sauté until very tender and caramelized, about 25 minutes. Transfer onions to large bowl. Melt remaining 4 tablespoons butter in same pot over medium-high heat. Add mushrooms and 1 tablespoon thyme; sauté until mushrooms are deep brown, about 12 minutes. Add to bowl with onions. Season with salt and pepper.
  • Bring broth, 1 tablespoon thyme, and 2 teaspoons sage to boil in heavy large deep saucepan. Mix in wild rice; return to boil. Reduce heat; cover and simmer 30 minutes. Mix in white rice; cover and simmer until all rice is tender and almost all liquid is absorbed, about 18 minutes longer. Stir in caramelized onions and mushrooms, remaining 1 tablespoon thyme, and 1 teaspoon sage. Stir in pears, if desired. Cover and simmer 5 minutes, stirring often. Season with salt and pepper. Stir in 3/4 cup parsley.
  • To bake stuffing in turkey:
  • Loosely fill neck and main cavities of turkey with stuffing. Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
  • To bake all of stuffing in baking dish:
  • Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish, depending on recipe. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
  • Sprinkle remaining 1/4 cup chopped Italian parsley over stuffing and serve.
Nutrition Facts:


SEAFOOD PAELLA Ingredient:
  • 20-24 raw shell-on king prawns
  • 2 tbsp olive oil
  • 500g monkfish, cut into chunks
  • 1 large onion, finely chopped
  • 500g paella rice
  • 4 garlic cloves, sliced
  • 2 tsp smoked paprika
  • 1 tsp cayenne pepper (optional)
  • pinch of saffron
  • ½ x 400g can chopped tomatoes (save the rest for the stock, below)
  • 500g mussels, cleaned
  • 100g frozen peas
  • 100g frozen baby broad beans
  • handful parsley leaves, roughly chopped
  • 1 tbsp olive oil
  • 1 onion, roughly chopped
  • ½ x 400g can chopped tomatoes
  • 6 garlic cloves, roughly chopped
  • 1 chicken stock cube
  • 1 star anise

Seafood Paella

Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Dinner , Wheat/Gluten-Free , main-dish , Lunch , Main course , World Cuisine Recipes , European , Dairy Free , Shrimp , Summer , Easter , Mussel , Healthy , Rice , Christmas , New Year's Day , Squid , Saffron , Christmas Eve , Spanish , project

Author: Katy Greenwood

This Impressive Spanish One Pot, With Monkfish, King Prawns And Mussels, Is Perfect For Feeding A Crowd At A Dinner Party

Time: 1h50m

Number Of Ingredients: 20

Steps:
  • Peel and de-vein the prawns, reserving the heads and shells. Return the prawns to the fridge.
  • To make the stock, heat the oil in a large pan over a medium-high heat and add the onion, tomatoes, garlic, and reserved prawn shells and heads. Cook for 3-4 mins, then pour in 2 litres of water and add the stock cube and star anise. Bring to a boil, then simmer for 30 mins. Leave to cool slightly, then whizz in batches in a blender or food processor. Strain through a fine sieve.
  • Heat the oil in a large paella pan or an extra-large frying pan. Brown the monkfish for a few mins each side, then remove and set aside. Add the onion and fry for 4-5 mins until softened.
  • Stir in the rice and cook for 30 secs to toast. Add the garlic, paprika, cayenne (if using) and saffron, cook for another 30 secs, then stir in the tomatoes and 1.5 litres of the fish stock. Bring to the boil, then turn down to a simmer and cook, stirring, for about 10 mins (the rice should still be al dente). Return the monkfish to the pan with the prawns, mussels, peas and broad beans.
  • Cover the pan with a large baking tray, or foil, and cook on a low heat for another 10-15 mins until the mussels are open and the prawns are cooked through. Scatter over the parsley before serving.
Nutrition Facts:

Calories 384 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 26 grams protein, Sodium 1.5 milligram of sodium


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