Search the Community

Celiac.com 10/19/2024 - If you're looking for a simple, delicious entrée for a special lunch or dinner, this gluten-free crispy ranch chicken with buttery garlic pasta is the way to go. The chicken cutlets are coated in a crunchy Rice Chex (or gluten-free breadcrumbs) crust and seasoned with ranch seasoning, for a bold, satisfying flavor. Paired with a savory gluten-free garlic butter pasta, it's a perfect meal for weeknights or special occasions. Ingredients: Chicken: 6 (6-oz.) chicken breast cutlets 6 tablespoons ranch seasoning mix, divided (from 2 [1-oz.] envelopes) 3 teaspoons kosher salt, divided, plus more to taste 1 teaspoon black pepper, divided 3 large eggs ½ cup potato starch or tapioca flour 3 cups crushed Rice Chex cereal, or gluten-free breadcrumbs 1 cup canola oil, divided ½ cup capers Hot Buttered Gluten-Free Pasta: 16 oz. uncooked gluten-free spaghetti 6 tablespoons unsalted butter 4 teaspoons finely chopped garlic 2 cups freshly grated parmesan cheese Lemon wedges, crushed red pepper, and chopped dill, for topping (optional) Instructions: Prepare the Chicken: Heat oven to 200°F. Pound chicken cutlets to ¼-inch thickness between sheets of plastic wrap or parchment paper. Season with 2 tablespoons of ranch seasoning, 2 teaspoons of salt, and ½ teaspoon of pepper. Set Up Dredging Station: In a shallow bowl, beat the eggs. In another bowl, place the potato starch of tapioca flour. In a third bowl, mix crushed Rice Chex (or gluten-free breadcrumbs) with remaining ranch seasoning, 1 teaspoon of salt, and ½ teaspoon of pepper. Coat the Chicken: Dredge each cutlet in potato starch or tapioca flour, shake off excess, dip in egg, then press into the Rice Chex mixture to coat. Cook the Chicken: Heat ½ cup oil in a skillet over medium-high heat. Cook cutlets 2 at a time with the capers, about 2 minutes per side, until golden brown and internal temperature reaches 165°F. Keep cooked cutlets warm in the oven on a wire rack-lined baking sheet. Repeat with remaining cutlets, adding oil as needed. Make the Pasta: While cooking the chicken, prepare gluten-free spaghetti al dente, according to package instructions, reserving 1 cup of pasta water. Prepare the Sauce: In a skillet, melt butter over medium heat. Sauté garlic until golden, about 1 minute or so. Add cooked spaghetti, reserved pasta water, and Parmesan cheese. Stir until the pasta is evenly coated, about 2-3 minutes. Serve: Divide the pasta into 4 bowls. Slice the chicken cutlets and place on top of each serving. Garnish with fresh dill, crushed red pepper, more Parmesan, and lemon wedges. Enjoy!

Celiac.com 06/07/2023 - Picnic and barbecue time is upon us once again, and that means cole slaw. This dish is basically a recipe for creamy, mayo-based dressing that is a simple blend sugar, lemon juice, vinegar, salt, pepper, and of course, mayonnaise, that delivers a perfect balance of sweet, tangy, creamy, with a zing of pepper. You can make your coleslaw dressing up to a week ahead of time, just refrigerate dressing in an airtight container. When you're ready to make slaw, make coleslaw, just mix in a 14-ounce bag of coleslaw mix, or about 8 cups of shredded cabbage and carrots, and voilá, you have delicious creamy, tangy coleslaw in minutes. Ingredients: ½ cup mayonnaise 2 tablespoons white sugar 1½ tablespoons lemon juice 1 tablespoon apple cider vinegar ½ teaspoon ground black pepper ¼ teaspoon salt Directions Gather all ingredients. Whisk mayonnaise, sugar, lemon juice, apple cider vinegar, pepper, and salt together in a bowl until smooth and creamy. Ingredients for easy coleslaw dressing whisked together in a clear bowl Store in an airtight container.

Celiac.com 10/14/2022 - We get a lot of questions asking which salad dressings and condiments are gluten-free. Lately, we've seen a number of readers wanting to know if Good Seasons dressing is gluten-free and safe for people with celiac disease? The short answer is that it depends. Some are made without wheat or gluten ingredients, some are not. Here's the lowdown. Good Seasons are famous for their dried packets of salad dressing that you add oil and vinegar or other ingredients to finish at home. Good Seasons salad dressings are made by Kraft. The company does disclose any gluten-containing ingredients and allergens on its labels. Several of the company's dressing mixes, including the company's most popular item, Good Seasons Zesty Italian Salad Dressing are made with gluten ingredients, such as dried soy sauce, and list wheat as an allergen. Good Seasons Italian Zesty Salad Dressing, and others that list wheat ingredients, are not gluten-free, and not recommended for people with celiac disease. Good Seasons Dressing & Recipe Mixes that Contain Wheat (Avoid!): Good Seasons Garlic & Herb Salad Dressing & Recipe Mix Good Seasons Italian Dry Salad Dressing And Recipe Mix Good Seasons Zesty Italian Salad Dressing & Recipe Mix However, other Good Seasons Salad Dressing & Recipe Mixes are made without wheat or gluten ingredients, and list no allergens. These may be safe for people on a gluten-free diet. As always, read labels and avoid gluten ingredients. Good Seasons Dressing & Recipe Mixes Made Without Wheat or Gluten Ingredients (and list no allergens): Good Seasons Balsamic Dry Salad Dressing And Recipe Mix Good Seasons Greek Dry Salad Dressing And Recipe Mix Good Seasons Mild Italian Salad Dressing And Recipe Mix

Stuffing is standard fare at just about every Thanksgiving or holiday meal that involves a bird. This recipe will help those with gluten-sensitivities to keep the stuffing right there on the plate next to the turkey. Served with mashed potatoes, gluten-free gravy, and maybe a little cranberry sauce, and you've got the makings of a great gluten-free holiday! Ingredients: 5-6 cups white, gluten-free bread (about 2 loaves), cut into one-inch cubes, toasted and cooled 2 tablespoons olive oil 3 cups celery, chopped 2 shallots, minced 1 large or 2 medium yellow onions, chopped 1 tablespoon fresh thyme, minced 1 tablespoon fresh sage, minced 1-2 teaspoons fresh rosemary, minced 1-1½ cups gluten-free chicken broth ½ cup white wine 1 egg yolk 1 teaspoon salt ½ teaspoon pepper Bits of cooked sausage or bacon, diced chestnut, pecan, apple, cranberry, currant, or raisin (optional) *Make sure any sausage is gluten-free! Preparation: Sauté shallots, onion and celery in olive oil on medium-low heat until translucent. Stir in the rosemary, sage, and thyme, and cook another one or two minutes, until the aroma of the herbs fills the air. Add wine and continue cooking over medium heat until liquid is reduced by half. Remove from heat and allow to cool. Bring the chicken stock to boil on high heat. Note: If cooking stuffing inside turkey, add just 1 cup of chicken broth. Place the egg yolk in a large bowl and carefully spoon two or three ounces of the chicken stock into the egg yolk, slowly, while whisking the mixture. Add the rest of the chicken stock to the egg mixture. Make sure to blend a small amount of stock into the egg first to prevent scrambled eggs. Add the cooled celery, onion, and herbs mixture into the stock and egg mixture. Toss the bread cubes into this mixture and coat thoroughly. Add the salt and pepper and mix. Place the stuffing mixture into a greased casserole dish and cook in 400°F oven for 40-50 min, covering as needed with aluminum foil, until done. Note: The stuffing is done when you can insert a toothpick into the stuffing and it comes out clean. Make sure you bake stuffing until the toothpick comes out clean. Serves about six to eight people. Scale recipe according to amount of stuffing required. Suggestion: Add finely diced cooked sausage or bacon bits to the sautéed vegetables, or toss in bits of diced chestnut, pecan, apple, cranberry, currant, or raisins.

Gluten-Free and Vegan Serves 2 Ingredients: 1 large fennel bulb, slice stalks and bulbs into thin strips 1 small jicama, peeled, sliced into 1/3 inch pieces 2 cups fresh arugula 1 ripe avocado, peeled, pitted and sliced 1 large carrot, chopped Juice from 1 organic lemon 2 Tbsp. extra virgin olive oil 2 Tbsp. spicy mustard 1/4 tsp. lemon zest 4 fresh cilantro leaves, finely chopped Pinch of sea salt and freshly ground black pepper 3 Tbsp. ground flax seeds 1/4 cup cashews, ground Directions: Prepare a large ice bath. Bring a large pot of salted water to a boil. Add fennel and cook for 3 minutes. Drain fennel; immediately plunge into ice bath. Set aside for 3 minutes. Drain. Transfer fennel to a large serving bowl; pat dry. Add jicama, avocado and carrot. Drizzle salad with lemon juice, lemon zest, oil, mustard, cilantro, sea salt and pepper. Gently toss to coat. Transfer to serving dishes. Top with ground flax seeds and cashews. Serve at room temperature. Enjoy.