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Gluten-Free Recipes: Snacks & Appetizers

Gluten-Free Recipes: Snacks & Appetizers - Please submit your favorite gluten free snack or appetizer recipe 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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    The finished blueberry and beet salad. Photo: CC-ericksondesign
    As summer comes to an end, this fresh salad is a great way to enjoy the last flavors of the sunny months. Citrus brings out the best in beets and compliments the sweet blueberries. The creamy dressing pairs nicely with other fruit as well, I like to make a little extra for my lunch or breakfast.

    The finished grilled asparagus. Photo: CC-woodleywonderworks
    This is my absolute favorite way to prepare asparagus, and one that is sure to put a smile on the faces of your family or guests.

    Cobb Salad. Photo: CC-SanFranAnnie
    A good Cobb salad is a satisfying culinary delight! Cobb salad is one of the easiest summertime salads to toss together, and one of my favorite to eat for lunch on a warm day.

    The finished maple-pecan granola. Photo: CC-littlebluehen
    Nothing beats the phenomenal taste and texture of fresh-baked granola. Oats have traditionally been controversial in the celiac and gluten-free community. Though research is still not definitive, it appears that most people with celiac disease can in fact tolerate oats.

    The finished spicy eggplant dip. Photo:
    This lighter version of a typical baba ghanoush has a kick all its own from jalapeños. Serve with vegetables, gluten-free chips, or use as a sandwich spread.

    Great, fresh year round fruit salad. Good compliment to with most dishes or alone as a dessert. Colorful too!

    Gluten-Free Nut Crackers (photo courtesy of s58y)
    So often I hear people asking how to make their own  healthy, gluten-free snacks. The following nut cracker recipe is easy, inexpensive, and yes it's also healthy. Feel free to substitute the nuts and seeds listed below for other nuts or seeds of your preference. I always like to soak my nuts before using them; soaked nuts are much easier to digest.

    Ingredients: 2 Cups Flour (Replace with gluten-free flour blend) 1 Teaspoon Salt ¼ Cup Bu

    This recipe comes to us from Rose Menassas. Preheat oven to 300F degrees. Bring to a boil: 1/3 cup

    This recipe comes to us from Paula Santos. 4 cups cooked mashed potatoes 1 can of tuna fish &f

    This recipe comes to us from Judy Tolliver. The state of Minas Gerais is known throughout Brazi

    This recipe comes to us from Teresa Wendt. 2 cups of Tapioca Flour 1 egg 1 tablespoons of oil

    This recipe comes to us from Elysse Paige. 1 cup sour cream ½ teaspoon celery salt 1 c

    This recipe comes to us from Elysse Paige. 1 can of artichoke hearts (9 oz.) 2 tablespoons but

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