When you are trying to find tasty recipes that are also gluten free, it can be a long and difficult process. Following is a list of the best gluten free recipes top 10.
Mexican Bean Salad
Combine 1 (15 ounce) can of black beans, 1 (15 ounce) can of kidney beans, 1 (15 ounce) can of cannellini beans (all beans rinsed and drained), 1 chopped green bell pepper and 1 chopped red bell pepper, 1 (10 ounce) package of frozen corn and 1 chopped red onion in a large bowl.
In a separate bowl, mix together ½ cup olive oil, ½ cup red wine vinegar, 2 tablespoons fresh lime juice, 1 tablespoon lemon juice, 2 tablespoons white sugar, 1 tablespoon salt, 1 clove crushed garlic, ¼ cup chopped fresh cilantro, ½ tablespoon ground cumin, and ½ tablespoon ground black pepper with a whisk. Season to taste with a dash of hot sauce and ½ teaspoon chili powder. Mix the two bowls together and pour olive oil dressing over top. Mix thoroughly and refrigerate.
Mix together 1 cup rice flour, 3 tablespoons tapioca flour, 1/3 cup of potato starch, 4 tablespoons dry buttermilk powder, 1 packet sugar substitute, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt and ½ teaspoon xanthan gum in a bowl. Stir in 2 eggs, 2 cups of water and 3 tablespoons canola oil until blended with just a few lumps remaining.
In a large frying pan or griddle, heat up oil over medium heat. Spoon the batter into the pan and cook until you see bubbles on the top side of the pancake. Flip over and cook until bottom is golden brown.
Spinach and Strawberry Salad
Toss together 2 bunches of spinach (rinsed and torn into bite-size pieces) and 4 cups sliced strawberries. In a separate bowl, whisk together ½ cup vegetable oil, ¼ cup white wine vinegar, ½ cup sugar, ¼ teaspoon paprika, 2 tablespoons sesame seeds and 1 tablespoon poppy seeds. Mix with the spinach and strawberries then toss. The simplicity of this recipe makes it perfect in the best gluten free recipes top 10.
Spinach and Artichoke Dip
Combine 2 cups of shredded gluten free mozzarella cheese, ½ cup of gluten free sour cream, 2 tablespoons of parmesan cheese, ¼ teaspoon of freshly ground black pepper, 3 roasted garlic cloves, 1 (14 ounce) can of gluten free artichoke hearts (drained and chopped), 16 ounces of gluten free cream cheese and 5 ounces of frozen spinach(thawed and drained) and mix well. Bake at 350 degrees for 30 minutes or until cheese bubbles and top turns golden brown. Serve with gluten free tortilla chips.
Mashed Red Potatoes with Garlic Parmesan
Take 6 unpeeled, quartered potatoes and 3 cloves of peeled garlic into a pan. Fill pan with water until potatoes are covered and bring to a boil. Then, reduce the heat and allow to simmer for 25 minutes or until the potatoes are tender. Drain the pan and then add 2 tablespoons butter, 1/2 cup of milk and 1 teaspoon salt. Mash until you reach your desired smoothness or lumpiness. Stir in ¼ grated parmesan cheese. This makes a recipe sure to make every best gluten free recipes top 10 list.
Combine 2 cups gluten free all purpose baking flour, 1 teaspoon baking soda and ¼ teaspoon of salt in a large bowl. In a separate bowl, whisk 4 eggs, 2 cups mashed ripe bananas (about 4 or 5 bananas), 1 cup of sugar, ½ cup of unsweetened applesauce, 1/3 cup canola oil and 1 teaspoon vanilla extract. Stir the wet ingredients into the first bowl until dry ingredients are moistened.
Spray two 8 in by 4 loaf pans with cooking spray, and pour mixture in. Sprinkle the tops with ½ cup of chopped walnuts. Bake in the oven at 350 degrees for 45-55 minutes or until a toothpick comes out clean when inserted. Allow to cool for ten minutes before removing from pan.
Blueberry Almond Coffee Cake
On the bottom of a loaf pan, sprinkle a mixture of ¼ cup of slivered almonds with ¼ cup packed gluten free brown sugar. In a bowl, whisk together 1 ½ cups of gluten free flour, 2/3 cup of sugar, 1 tablespoon baking powder, ½ teaspoon of salt and ¼ teaspoon of freshly grated nutmeg. Cut in 5 tablespoons of cold unsalted butter cut into pieces until the mixture is coarse crumbs. Note: do not let butter melt or form a paste.
In a separate bowl, whisk together 1 egg, ½ cup of milk and 1 teaspoon of gluten free vanilla flavoring. Then, pour over the dry mixture and stir until moistened. Fold in 1 cup of blueberries. Mix the two bowls until well blended. Spoon the batter into the prepared loaf pan bake at 350 degrees for 30 to 35 minutes or until a toothpick comes out dry. Add ½ cup of blueberries to the top and allow to cool before serving.
Spring Risotto with Artichokes
Bring 4 cups of gluten free vegetable stock to a boil in a saucepan and then reduce heat to low. Heat 1 tablespoon of unsalted butter and 1 tablespoon of olive oil in a separate large saucepan over medium heat. Add in 1/3 cup of red onions finely chopped and 2 garlic cloves minced. Sauté for about two minutes or until tender. Then, add 1 cup Arborio rice and stir constantly until rice is covered with oil and butter and appears translucent. Next, add in ¼ cup of dry white wine and stir until fully absorbed by the rice. Add in ½ cup of heated vegetable stock, 1 teaspoon of lemon zest and 2 teaspoons of lemon juice. Simmer and continue to stir until the liquid is fully absorbed. Continue this process, adding in the rest of the vegetable stock ½ cup at a time and allowing liquid to absorb before adding more. When the rice is al dente, stir in ½ cup of freshly grated Parmigiano Reggiano cheese, 1 tablespoon of fresh thyme finely chopped and 1 can of artichoke hearts drained and chopped. Add salt and freshly ground black pepper to taste. Stir in 1 tablespoon of butter and let sit for 5 minutes before serving.
Zucchini Casserole with Cheddar and Feta
Butter up a casserole dish. Boil a pot of water and cook 6 medium zucchini for 5 minutes or until crisp. Drain and place in a bowl of ice water. Drain once again. In a saucepan, add 8 ounces of gluten free sour cream with 2 tablespoons unsalted butter and heat until butter melts, stirring constantly. Remove from heat and add 1 cup of shredded cheese,¼ cup of feta cheese, ½ teaspoon of salt and ¼ teaspoon fresh ground pepper.
In the buttered casserole dish, layer half of the zucchini and the half of the sour cream mixture, and then repeat with the rest. Sprinkle ½ cup of gluten free breadcrumbs and then cook at 350 degrees for 25 minutes or until cheese bubbles.
Cook 1 pound dried gluten free fettuccine in a pot of boiling water 6 to 10 minutes or until tender. In a saucepan, combine 2 cups of milk and 8 large cloves of garlic peeled, and simmer over low heat for about 15-20 minutes. Then puree the milk and garlic mixture in a blender until smooth. Return to pain and season with salt and pepper to taste. Add a pinch of nutmeg. Whisk in 2 tablespoons of gluten free cream cheese and ½ cup of freshly grated parmesan cheese into sauce mixture. Mix with drained fettuccine and sprinkle with 3 tablespoons of parsley and ¼ cup of freshly grated parmesan cheese.