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  • Jefferson Adams
    Jefferson Adams

    Celiac.com’s Twenty Most Popular Gluten-Free Dinner Recipes

    Reviewed and edited by a celiac disease expert.

    Celiac.com’s most popular recipes for gluten-free dinner entrees. These recipes have been enjoyed by hundreds of thousands of readers and have anchored more than a few gluten-free dinner tables.



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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


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  • Related Articles

    Jefferson Adams
    Celiac.com 05/27/2015 - You can thank me for this later, after this delicious homemade mustard has dazzled your hot dogs, souped-up your sausages and generally brightened your culinary life. This recipe makes about 1 cup of mustard that will keep up to a year in your refrigerator.
    Ingredients:
    ½ cup mustard powder ½ cup mustard seeds ⅓-½ cup dry white wine ⅓ cup cider or white wine vinegar ¼ cup water 2 tablespoons honey, to taste 1 teaspoon ground turmeric ½ teaspoon salt a few teaspoons warm water, as needed 1 tablespoon prepared or fresh grated horseradish (to taste) Directions:
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    You want them mostly whole, just a bit crushed.
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    Jefferson Adams
    Summertime Vegetable Soup (Gluten-Free)
    Celiac.com 07/08/2015 - I love soup, and I especially love a light, fresh tasty summer soup. This recipe for vegetable soup comes together quickly, and makes a perfect anchor to to a light, nutritious summer meal. I like to serve it with cooked brown rice, which I add to the soup.
    Ingredients:
    4 ears of fresh corn, removed from the cob 2 tablespoons olive oil 1 medium onion 1 clove garlic, sliced thin 2 cans chicken broth 2 large fresh zucchini 8 ounces fresh green beans 1 can diced tomatoes in juice Coarse salt ground pepper Directions:
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    Lisa Cantkier
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