Easy Gluten free meals

TheRev83

Ok, so, my wife is Gluten intolerant. Since I do most of the cooking, I need some good simple recipes that I can make that won't break the bank. We are both trying to watch our starches so that helps some. If anyone has some recipes I would greatly appreciate them. Thanks in advance!

MaryCS62

Meat (protein) of your choice, vegetables. Don't use commercial sauces until you get good at reading labels for hidden gluten--use simple spices & herbs, lemon or lime juice, tomatoes. If you want a starch, rice, potatoes, cormeal(polenta), buckwheat, quinoa. Beans are full of protein & fiber.

alex_marchuk

ZUCHINNI POPPERS!! (http://www.onelovelylife.com/chicken-zucchini-poppers-gf-df/)

This recipe is super easy & absolutely delicious & whole30 friendly

INGREDIENTS
1 lb. ground chicken breast
2c grated zucchini (leave peel on)
2-3 green onions, sliced
3-4 Tbsp cilantro, minced
1 clove garlic
1 tsp salt
½ tsp pepper
(optional: ¾ tsp cumin)
olive oil, for cooking (or coconut oil, avocado oil, or ghee)
INSTRUCTIONS
Toss chicken with zucchini, green onion, cilantro, garlic, salt, and pepper (and cumin, if using). Mixture will be quite wet.
To cook on the stovetop:
Heat a drizzle of olive oil in a medium pan over medium heat. Use a small scoop or a heaped tablespoon to scoop meatballs into the pan. Cook 8-10 at a time for about 5-6 minutes on the first side. Flip and cook an additional 4-5 minutes, or until golden brown and the centers are cooked through.
To bake:
Drizzle a bit of olive or avocado oil onto a baking sheet. Scoop meatballs onto the greased pan. Drizzle a bit of additional oil over the meatballs. Bake at 400 degrees 20-25 minutes, or until cooked through. If desired, place under the broiler for an additional 2-3 minutes or until browned on top.
Serve with guacamole, salsa, or your favorite dip.

To cut back on the calories, I use Franks hot sauce to dip them in instead
ENJOY!

alex_marchuk

Here are a couple more:

Buffalo Ranch Chicken stuffed peppers<<these are beyong amazing>>http://www.primallyinspired.com/buffalo-ranch-stuffed-peppers/

Chicken Strips http://againstallgrain.com/2011/12/06/grain-free-chicken-strips/

tat2cookie

White chicken chili is a staple in our house.

In a crock pot place 3-4 chicken breasts
3-4 gluten free chicken bullion cubes
3 cups of water
Cook on high for 4 hours or low for 6 hours
Shred or dice chicken
Add 1 can (drained) of white kidney beans or navy beans
1 can (drained) corn *optional
1/2 onion chopped
1 1/2 tbsp cumin
2 tsp chili powder
1 tsp garlic powder
1 tbsp cilantro
Juice of 1 lime
Salt and pepper to taste
Cook on high for 2 hours
Right before serving add 1-2 diced avocados
If you want to thicken it up I use arrowroot powder.
Goes great with a dollop of Greek yogurt and a sprinkle of cheese.

ibamosaserreinas

There are some really good blogs with truckloads of recipes.

Elana's Pantry
Gluten Free Goddess
Gluten Free on a Dhoestring

The baked foods are not "simple" simply because baking gluten free requires a lot of atypical ingredients.

ibamosaserreinas

ibamosaserreinas wrote: »

There are some really good blogs with truckloads of recipes.

Elana's Pantry
Gluten Free Goddess
Gluten Free on a Shoestring

The baked foods are not "simple" simply because baking gluten free requires a lot of atypical ingredients.

DeeNyceRN

My Fav Gluten Free Cookie Recipe. Be sure to use parchment paper when baking them on your cookie sheet. They are softer than reg. PB Cookies and oh so Delish! I get a lot of my recipes from www.glutenfreegirl.com

Gluten Free Girls Flourless Peanut Butter Cookies

One cup creamy peanut butter
One cup white sugar
One teaspoon baking powder
One egg

Preheat the oven to 350°.

Cream the peanut butter and sugar in a bowl. (As much as I love my KitchenAid, I have found that this is a hand-stirring job). Beat in the baking powder. Add the egg. Mix until it is all well combined.

The dough will be sticky, so be prepared to get your hands messy. Roll some dough into a ball. (How big? That depends on you. I have found, however, that the smaller these cookies are, the better they hold together. Eat two instead of one!) Roll the ball into white sugar. Line a baking sheet, covered in parchment paper, with sugary balls of dough.

Bake in the oven for about ten minutes. You will know the cookies are done when they feel coherent, but still a little soft. Take the tray out of the oven and let the cookies rest for at least five minutes. Afterwards, carefully transfer them to a cooling rack. After ten minutes or so, they will have hardened and be glistening with sugar.

Eat them.