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Gluten-Free American, British/UK Recipes

Gluten-Free American & British Recipes - Please submit your favorite gluten free recipes here by registering as an author on our site. Your recipes will appear here and help thousands of other people with celiac disease.


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    Photo: CC--Kevin Lawver

    Here's a recipe for chicken wings you can do on the grill. These wings taste great with your favorite gluten-free beer or other summertime beverages, and are sure to please your hungriest snackers.



    Here's a great pasta salad for your summer BBQ or picnic!



    The finished crispy hash browns. Photo: CC-- Cheeseslave.

    This simple, easy recipe relies on a bit of parmesan cheese to deliver delicious, hash browns that are crispy outside and tender inside. They are sure to draw smiles from your hungry eaters.



    The finished kale sesame baked quinoa. Photo: Amie Valpone

    This recipe makes an outstanding gluten-free and vegetarian main dish that is very hearty!



    The finished gluten-free meatloaf. Photo: CC--Rick

    Here's a simple recipe for a meatloaf that is easy to make, easy on the wallet, and sure to please kids and adults alike.



    The finished oven-baked salmon. Photo: CC--Nick Brumhall

    Salmon is one of those fish that needs minimal added preparation to be delicious. This recipe honors that fact. It is fast, easy and tasty, and it will have your guests clamoring for more.



    The finished roast chicken. Photo: CC--adactio

    Roast chicken is one of those time-honored dishes that never goes out of style. Simple to prepare and delicious, roast chicken makes a great springtime dish. This recipe offers an easy way to prepare a delicious roast chicken.



    The finished mustard and collard greens. Photo: CC--sweetbeetandgreenbean
    Like barbecue, greens can be a touchy subject. Sweet? Tangy? Savory? Some people prefer mustard greens, others prefer collards. I'm one of those who prefer a mix of the two. Maybe that's equally sacrilegious, I don't know. But, in the interest of harmony, here's an easy recipe for an easy, delicious mix of mustard and collard greens. I happen to like them a tad on the tangy side.


    The finished red beans and rice. Photo: CC--jeffreyw
    Originally a creole, not a cajun dish, red beans and rice was traditionally made on Mondays as a way to use up the bones and leftovers from Sunday dinner, which often featured ham. Red beans and rice has stood the test of time, and has situated itself at the very heart of southern cooking.


    Photo: CC - david reber
    When I want catfish, but don't have time to soak and marinate and cook my favored recipe, then I turn to what I call a quick, or a 'dry' recipe. So called, because there's no dunking the catfish in any egg or buttermilk. Just add seasoning and cornmeal coating and cook. This simple method makes preparation and clean-up a breeze.


    The finished gluten-free fish and chips. Photo: CC--balise42
    English-style fish and chips are one of my all-time favorites. One of the dishes I've missed the most ever since going gluten-free. I've been discovering new uses for Rice Chex as a gluten-free breading, and this recipe for gluten-free fish and chips is one of the results. I hope you enjoy them as much as I do.


    The finished buttermilk oven-fried chicken. Photo: CC-stu_spivak
    Fried chicken is undeniably one of my very favorite things to eat. It is also one of the things I did away with when I adopted a gluten-free diet. However, when I discovered the joys of breading and frying with crushed gluten-free Rice Chex cereal recently, I went a bit nuts and began to test the results on all of my old, and long-missed favorites.


    The finished marinated Southern fried catfish. Photo: CC--ViNull
    Okay, so fried foods aren't exactly a good model for the healthiest way to eat. I get that. However, being gluten-free has made me pretty much fried food-free, as well. So, when I discovered recently that crushed Rice Chex makes an amazing gluten-free coating for frying foods, the gloves came off. I've been breading and frying all of my old favorites.


    Roasted Dungeness Crab. Photo: CC--bbum
    From Alaska to Mexico, winter means crab season. Dungeness crabs get their name from the town of Dungeness, Washington, where they were first harvested commercially. They are known for having sweet, tender meat.


    The finished pork katsu curry: Photo--Jefferson Adams
    You can serve the resulting meat with potatoes and gravy for a chicken-fried steak-style cutlet, or with rice and curry sauce for a more Asian flare. You could also serve it with pasta and tomato sauce and cheese for a delicious chicken, veal or pork Parmesan.


    The finished apple cider chicken. Photo: CC--utopiandreaming
    Update chicken night with fresh apples and seasonal cider for a meal that feels like fall. Anytime you cook down apple cider, the flavor intensifies, making this a nice pair for rice or vegetables...


    The finished wine-braised short ribs. Photo: CC--thebristolkid
    This is a dish best served on a cold night. It’s actually a fairly simple recipe; most of the cook time is spent in the oven. Amaranth flour substitutes regular flour for the roux.


    The finished cranberry sauce with ginger and raisins. Photo: CC-terwiliger911
    Fresh, homemade cranberry sauce is too simple to ever go with the stuff in the can. The few extra steps beyond cranking the can opener go a long way. Ginger and raisins add depth to this crowd-pleaser, enough to drizzle over all your Thanksgiving favorites.


    The finished gluten-free oatmeal. Photo: CC - Muffet
    If you're like me, the recent cold weather has you longing for the heat waves of the past summer. While grabbing a piece of fruit or even a refreshing smoothie on your way to work might fly during the summer, chilly winter mornings call for something much warmer before leaving the house.


    The finished roasted acorn squash. Photo: CC--roens.
    This is a real simple side dish with little prep that’s both fragrant and festive. I like using acorn squash because they’re small enough to serve everyone their own half, but this recipe is great sliced or in chunks. This version is mildly sweet but is easily downplayed with less sugar, or sweetened with more syrup.

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