5 Gluten-Free Recipes for Individuals with Celiac Disease or Gluten Sensitivity

All of these recipes are simple to prepare, free of gluten, and ideal for people with coeliac disease or gluten sensitivity. They also emphasize using easily obtainable, healthful ingredients that are naturally free of gluten.

_{Image Credit: olgna, pixelshot, Ira Taskova}

Stuffed Bell Peppers with Quinoa
A colorful, healthy, and gluten-free supper!

Ingredients:

4 large bell peppers (any color)

1 cup rinsed quinoa 2 cups water or vegetable broth
1 can (15 oz) of black beans, washed and drained
1 cup of kernels, either fresh or frozen

1cup of diced tomatoes

1 tsp of paprika, garlic powder, and cumin together;
1cup of shredded cheese (optional; substitute dairy-free if necessary)

Salt and pepper to taste
For the garnish, fresh cilantro

Instructions:

Set oven temperature to 190°C/375°F.

Remove the bell peppers’ seeds and membranes by cutting off the tops.
Boil the veggie broth in a kettle.

When the quinoa is cooked, add it, reduce the heat, and simmer it for 15 to 20 minutes.
In a large bowl, combine cooked quinoa, black beans, corn, chopped tomatoes, paprika, cumin, garlic powder, salt and pepper.
Stuff the quinoa mixture into each bell pepper and put them on a baking dish.
Top each stuffed pepper with cheese, if you’re using it.
Bake the dish for 30 minutes with the foil covering it. The peppers will get soft after a further 10 minutes of baking if the foil is removed.
Garnish with fresh cilantro and serve.

Noodles of zucchini with avocado pesto
An easy, low-carb, gluten-free substitute for regular pasta.

Ingredients:

1 ripe avocado

4 medium zucchini spiralized into noodles
1/2 cup fresh basil leaves

1/4 cup walnuts or pine nuts

2 garlic cloves

2 tablespoons lemon juice

1/4 cup olive oil

salt and pepper to taste

1/2 a cherry tomato (for garnish).

Instructions:

Puree the avocado, lemon juice, olive oil, garlic, basil, pine nuts, salt, and pepper in a food processor until smooth.
Coat the zucchini noodles completely in the avocado pesto.
Add halved cherry tomatoes as a garnish and serve right away.

Gluten-Free Piccata Chicken
A traditional Italian dish made with gluten-free almond flour.

Ingredients:
4 boneless, skinless chicken breasts

1/2 cup almond flour

1/4 cup grated Parmesan cheese (optional)

2 tablespoons olive oil

1/4 cup fresh lemon juice

1/4 cup chicken broth

2 tablespoons capers

Salt and pepper to taste

Fresh parsley for garnish

Instructions:

Season the chicken breasts with salt and pepper. In a small bowl, mix almond flour and Parmesan, if using.

Coat both sides of the chicken with the almond flour mixture.

In a skillet over medium heat, preheat the olive oil.

Cook the chicken until it’s cooked through and golden brown, about 4–5 minutes per side. Take off the chicken from the skillet.

Combine the capers, chicken broth, and lemon juice in the same skillet. Simmer the sauce for two to three minutes while stirring.

Place the chicken back in the skillet, cover with sauce, and cook for an additional minute.

Add some fresh parsley as a garnish and serve.

Sweet Potato Tacos Without Gluten

A vegetarian taco featuring avocado, black beans, and roasted sweet potatoes.

Ingredients:

2 medium sweet potatoes peeled and cubed

1 tablespoon olive oil

1 teaspoon each of chilli powder and cumin

Salt and pepper to taste

1 can (15 oz) black beans, rinsed and drained

1 avocado, sliced
Fresh cilantro for garnish

Gluten-free corn tortillas

Optional hot sauce or salsa

Instructions:
Set oven temperature to 200°C/400°F.

Sweet potato cubes should be tossed with olive oil, cumin, chilli powder, salt, and pepper.
Transfer the sweet potatoes to a baking sheet, then roast them for 20 to 25 minutes, or until they are soft and browned.
In a small pot, warm the black beans until they are thoroughly heated.
Use a dry skillet or the microwave to reheat corn tortillas.
Assemble tacos by arranging avocado slices, black beans, and roasted sweet potatoes on the tortillas.

If preferred, add salsa or hot sauce and garnish with fresh cilantro.

Pancakes with Banana Oats and Gluten Free
Made with gluten-free oats, these pancakes are an excellent choice for brunch or breakfast.

Ingredients:

1 large ripe banana

1 cup rolled oats free of gluten
2 eggs

½ a cup of almond milk (or any other milk)

1 tsp each of baking powder, vanilla essence, and cinnamon,

½ teaspoon each of salt, maple syrup, and fresh berries for garnish

Instructions:
Put the oats, banana, eggs, almond milk, baking powder, cinnamon, vanilla extract, and salt in a blender. Process till smooth.
Turn up the heat to medium in a nonstick skillet or griddle. Grease with a small amount of butter or oil.

For each pancake, add approximately 1/4 cup of batter to the skillet.

Cook for two to three minutes until surface bubbles appear, then turn and continue cooking for two to three more minutes until golden brown.
Present pancakes topped with fresh berries and maple syrup.

Advice for Gluten-Free Cooking:
Constantly look for hidden gluten on ingredient labels (e.g., soy sauce, broths, etc.).
Use certified gluten-free grains and oats.
Use different cooking tools and surfaces for gluten-containing and gluten-free dishes to prevent cross-contamination.

Savor these tasty and secure meals!