Gluten-Free Recipes

Gluten-Free Recipes

Food Nutrition

Making food for those with allergies can be quite difficult. One of the most notorious allergies, gluten, is one of the hardest to work around. Luckily, we have a list of three different gluten-free recipes! So if you’re looking to have a party or someone in your family has gluten issues, be sure to check these recipes out!

Ranch Buffalo Chicken Meatballs with Zucchini Noodles and Cauliflower Alfredo Sauce

Recipe by Taylor Kiser of foodfaithfitness.com
Ingredients: (serves 4)

Zucchini Noodles

8 large zucchinis

Salt

Cauliflower Sauce

3 cups water

3 cups vegetable broth

5 cups cauliflower, cut into bite-sized pieces

1 Tbsp olive oil

1 ½ Tbsp garlic, minced

½ cup onion, roughly chopped

½ tsp salt

Pepper

2 Tbsp 2% milk

Meatballs

1 lb(s) ground chicken

½ cup mozzarella cheese, grated

¼ cup green onion, diced, plus additional for garnish

1 tsp salt

1 ½ tsp garlic, minced

¼ cup + 2 Tbsp rolled, old-fashioned oatmeal, gluten-free if needed

1 Tbsp ranch dressing powder mix

1 pinch pepper

1 large egg white

Buffalo chicken sauce

Directions:

Zucchini Noodles

1. Preheat oven to 400ºF and spray a baking sheet with cooking spray. Set aside.

2. Use a 5 or 7 mm julienne blade on a mandolin and slice zucchini to create long noodles.

3.  Toss zucchini noodles with a bit of salt, let them sit in a strainer over a bowl for 20-30 minutes. Stir them around a few times while they strain.

Cauliflower Sauce

1. Combine water and broth in a pot and bring to boil. Once boiling, add in cauliflower and cover. Boil until cauliflower is tender, about 7 minutes. Remove from heat and cover to keep warm. Do not drain!

Meatballs

1. In a large bowl, mix together ground chicken, cheese, 1/4 cup green onion, 1 tsp salt, 1 1/2 tsp garlic, oatmeal, Ranch powder, pepper and egg white. Stir until evenly mixed.

2. Roll the meat into balls and place onto the baking sheet. Place into the oven and bake for 10-15 minutes, depending on the size of the meatballs.

3. Heat the 1 Tbsp of Olive olive in a medium pan and cook the garlic and onion until lightly golden brown. Add the cooked garlic and onion into a large food processor or blender.

4. Using a slotted spoon transfer the cauliflower into the blender and add in the salt, pinch of pepper and the milk. Blend and then add in 3-4 more tablespoons of the cooking liquid until the sauce reaches desired consistency.

5.  Squeeze out the excess water from the zucchini noodles and divide between plates. Top with cauliflower sauce, meatballs and drizzle with buffalo sauce and extra green onions, if desired.

 

Chicken Fried Quinoa

 

 

chicken quinoa experience langley
Courtesy of Food Network Canada
Ingredients: (Serves 4)

2 Tbsp (30 mL) olive oil

2 eggs

salt and pepper

1 small white onion, finely chopped

1 Tbsp (15 mL) garlic, minced

1 carrot, peeled and chopped

1 cup tri-colour quinoa, cooked and cooled

1 cup small broccoli florets, blanched

¼ cup (60 mL) low-sodium soy sauce (approx.)

2 boneless, skinless chicken breasts, cooked and thinly sliced

Directions:

1. Heat half the oil in a large, nonstick skillet set over medium-high heat. Add the eggs; season with salt and pepper. Break the yolks without scrambling with the whites. Cook for 3 to 5 minutes or until yolks and whites are set. Transfer to a cutting board and chop; set aside.

2. Heat the remaining oil in the pan set over medium heat. Add the onion and garlic. Cook, stirring often, for 5 to 7 minutes or until tender but not browned.

3. Increase the heat to medium-high. Add the carrot; cook for 3 minutes. Stir in the quinoa, broccoli and soy sauce. Cook for 3 minutes or until heated through. Stir in the egg. Divide between 4 plates and top with sliced chicken. Serve with soy sauce.

 

Ree’s Cauliflower Crust Pizza

cauliflour pizza experience langley
Courtesy of Ree Drummond
Ingredients: (serves 2)

Pizza

1 medium head cauliflower, cut into florets

¼ cup grated Parmesan

1 tsp Italian seasoning

¼ tsp kosher salt

1 large egg

2 cups freshly grated mozzarella

¼ cup Spicy Pizza Sauce, recipe follows

Fresh basil leaves, for garnish

Salad

4 cups baby greens

2 Tbsp olive oil

1 Tbsp balsamic vinegar

Kosher salt and freshly ground black pepper

Parmesan shavings, for topping

Spicy Pizza Sauce (makes 1 1/2 cups)

1 – 2 Tbsp olive oil

3 cloves garlic, minced

1 medium onion, finely chopped

½ cup chicken broth

3 (15-oz) cans crushed tomatoes

1 Tbsp brown sugar

1 tsp red pepper flakes

Kosher salt and freshly ground black pepper

Directions:

Pizza

1. Preheat the oven to 425ºF. Line a rimmed baking sheet with parchment paper.

2. Pulse the cauliflower florets in a food processor to a fine snowy powder (you should have about 2 1/2 cups). Transfer the processed cauliflower to a microwave-safe bowl and cover. Microwave until soft, 4 to 6 minutes. Transfer to a clean, dry kitchen towel and allow to cool.

3. When cool enough to handle, wrap the cauliflower in the towel and wring out as much moisture as possible, transferring to a second towel if necessary. In a large bowl, stir together the cauliflower, Parmesan, Italian seasoning, salt, egg and 1 cup of the mozzarella until well combined. Transfer to the prepared baking sheet and press into a 10-inch round. Bake until golden, 10 to 15 minutes.

4. Remove the crust from the oven and top with the Spicy Pizza Sauce and remaining 1 cup mozzarella. Bake until the cheese is melted and bubbly, 10 minutes more. Garnish with fresh basil leaves just before serving.

Salad

1. Meanwhile, add the greens to a large bowl. Whisk together the olive oil, balsamic and salt and pepper to taste in a measuring cup. Pour over the greens and toss. Top with Parmesan shavings.

Spicy Pizza Sauce (makes 1 1/2 cups)

1. Heat a pan over medium-high heat until hot. Add a tablespoon or so of olive oil, throw in the garlic and chopped onions and give them a stir. Cook until the onions are soft, 4 to 5 minutes. Add the chicken broth, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add the brown sugar, red pepper flakes and salt and pepper to taste and stir. Bring to a simmer, reduce the heat to low and simmer for 30 minutes. Let cool, then puree the sauce.


We hope you enjoy these gluten-free meals! If you have any suggestions for gluten-free recipes leave them in the comments below or on our social media! We hope these meals satisfy your hunger!

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