Finding a good selection of kid friendly gluten-free recipes (at least the kind that my kids will eat) does not seem to be the easiest thing in the world. To help cut to the chase, I have created this page with the recipes that we love. I will continue to add recipes as we stumble across or create them and will also provide links to websites that look interesting and showcase recipe books that look easy to digest and simple to implement while in busy mom mode.
Delicious gluten free sandwich with goats cheese, spring greens, raspberries and balsamic vinegar
I bake gluten free dinner rolls using the Glutino all purpose Gluten Free Pantry flour and the recipe that is given on the back of the packet. It is quick and easy. Fantastic dinner rolls within 45 minutes!
My favorite gluten free sandwich is on a warm dinner roll with goats cheese, spring greens and raspberries. I glug over aged balsamic vinegar. Delicious.
For more g-free recipes using balsamic vinegar, check out the W.h.o.l.e Gang’s round up of great ideas.
1 lbs boneless/skinless chicken breast (organic, hormone free)
1/2 lbs mussels (ensure they are fresh)
10 large prawns (sustainably farmed/wild)
5 x 32 floz Vegetable broth
1 red bell pepper (organic)
3 slicing tomatoes (ripe)
1/2 lbs green beans (organic fresh)
2 cup green peas (organic frozen)
1 large yellow onion (sliced)
1 14oz can of great northern beans
3 cups arborio rice (or brown rice if you prefer BUT will take twice as long to cook)
1 teaspoon saffron
4 cloves garlic (organic)
3 sprigs fresh rosemary
1 teaspoon paprika powder
How to make it:
NOTE: Keep the broth heated on the stove during the cooking!
1. Cover your Paella dish (or a stainless steel frying pan if you don’t have a dish) with olive oil, add the onion and garlic.
2. Cut the chicken breast in 1 inch cubes and add to pan.
3. Once the chicken has been seared add the bell pepper, green peas, green beans, great northern beans and rosemary.
4. Once the chicken has a light brown texture add the rice and ensure you stir it properly, mixing all the ingredients in the pan.
5. Add the saffron and paprika powder.
6. Start gradually adding the broth and cook for approximately 30 minutes. It is crucial that you always ensure that there is enough broth in the pan so the rice cooks properly and does not burn.
7. After 20 minutes add the prawns and the mussels and let them cook in the dish for the remaining 10 mins, keep adding broth.
8. Dish is ready to serve, simply squeeze a lemon over the dish for that authentic Spanish flavor. (NOTE: Make sure you taste the rice to ensure it is cooked properly, different rice types require cooking time).
Luscious lamb steaks
lamb steaks (1/2 inch cut)
1/2 cup dried cherries
2 teaspoons Cinnamon
2 tablespoons chopped fresh basil
4 cloves crushed garlic
8 Dried Cloves
2 tablespoon soy sauce (gluten free)
1. Mix the ingredients in a clay pot and add sea salt and pepper, put in the oven on 400F.
2. Quickly fry the lamb steaks 45 seconds on each side until they get a nice color.
3. Move them into the clay pot and cover with aluminum foil.
4. Cook for 20 minutes.
5. Remove the steaks and cut them in 1/2 inch thick pieces. Strain the remains from the clay pot and use the sauce.
Serve with oven baked potatoes, potato mash or rice. Enjoy!
2lbs ground (minced) beef
1 onion, finely chopped
salt and pepper
1. mix all of the ingredients in a bowl
2. make meatball sized balls out of the mix (it should hold together well. Add g-free breadcrumbs if too sticky)
3. fry in olive oil
4. Serve with or without tomato sauce. (we ate one batch with baked rosemary potatoes and another on polenta with tomato sauce)
G-free chicken tenders
Organic chicken, gluten free cornflakes
1. Take 1lb of organic chicken breasts and cut into strips
2. Crush a couple of cup fulls of gluten-free cornflakes (put the flakes in a ziploc bag a and crush by rolling with a rolling pin)
3. Coat the chicken in the crushed cornflakes
4. Bake at 425 F for 20 minutes, turning once.
Fresh or Frozen Ahi Tuna steaks (since seared Tuna is partially raw it is crucial to have good tuna). I used frozen wild Ahi Tuna from Trader Joes.
3 tbs sesame Seed oil
1 tbs mustard (preferably one with a bit of kick to it)
3 tbs soy sauce (we use gluten free)
1 tbs finely chopped cilantro
Optional: 3 tbs sesame seeds (if you want that restaurant look)
salt & pepper
1. Stir sesame seed oil, soy sauce, mustard, cilantro, salt and pepper together in a small bowl, ensure it is properly mixed.
2. Poor the mix on a flat(ish) plate and let the tuna steaks swim in the mix for 2-3 min each, ensure you let both sides hang out with the mix.
3. Sear (basically fry lightly) the tuna steaks in a very hot pan, use some olive oil in the pan to keep it from sticking. For best result let the steaks fry for 45 – just over a minute (depending on thickness of steak) seconds on each side.
4. Move to cutting board and slide in 1/2 inch thick slices. Serve on a bed of rice noodles, salad or just on its own as a starter.
TIP: The kids preferred the steaks that had been cooked for about 1 1/2 to 2 minutes on each side which makes the middle less sushi-like.
Grilled sea bass
1. Chop a red onion, a bunch of cilantro and a bunch of parsley.
2. Place on kitchen foil and add salt and pepper and olive oil.
3. Place the sea bass on top, seal the foil and grill.
4. Serve with rice or potatoes and enjoy!
15 oz (425g) can of garbanzo beans (chick peas), drained and rinsed
3 fl oz (75ml) tahini
1 tablespoon olive oil (start with this and add more to taste if necessary)
1 clove garlic, crushed
3-4 tablespoons greek (or plain) yoghurt
juice of 1 lemon
1 fl oz (25ml) water
salt and pepper
paprika to garnish
1. Add all of the ingredients together in a bowl. Blend (I use a hand held blender)
2. Chill for 20mins, sprinkle with paprika and enjoy
Buckwheat and pear pancakes
- 1/2 cup buckwheat flour
- 1/2 cup brown rice flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup milk (I’ll be using lactose free)
- 1 egg
- 2 teaspoons maple syrup or honey (or I think I’ll try agave nectar)
- 1 tablespoon olive oil
- knob of butter
- ripe pears, peeled and sliced
How to make:
1. Combine all ingredients in a bowl and beat well.
2. Add more milk or buckwheat flour as necessary to make a free flowing batter
3. Pour a small amount of batter into a frying pan. Place sliced pears on top. The pancakes are ready to flip when the edge starts to look dry.
g-free mom homemade raspberry jam
I must admit that it was, without question, the best ever rasberry jam I have tasted. The kids agreed. Here’s how we made it:
1lb rasberries (could be any soft fruit)
1lb of sugar
1.Put a saucer in the fridge to cool.
2. Put the fruit and sugar in a saucepan.
3. Stir and bring to the boil.
4. Boil for 15 minutes. After 15 minutes, take a t-spoon full of the ‘jam’ and put it on the cooled saucer. if you can see it solidifying and can slice through it with a knife. If not, keep boiling, stiring and testing to see if it is jellied at 5 minute intervals. It really depends on the natural sugar content of the fruit. Ours boiled for 25 minutes.
5. Cool and spread straight onto your favorite gluten free bread or bagels, or if you are my husband then put a big dollop on a bowl of cornflakes.
6. Enjoy and be happy.
G-free mom thick vegetable soup:
1 red onion
5 large carrots, peeled and chopped
4 leeks, sliced
3 parsnips, peeled and chopped
2 rutabaga, peeled and chopped
Bunch of flat leaf parsley, chopped
2 cartons of vegetable broth
4 tablespoons of plain yoghurt
Slug of olive oil
1. Sear the onion in olive oil for 2 minutes, then add all of the vegetables, excluding the parsley.
2. Braise the vegetables for 5 minutes, then add a 2 cups of the stock and cook over a medium heat for 10 minutes.
3. Follow with 2 more cups of the stock and when the vegetables are softened, begin to puree using a hand held food blender.
4. Add in the yoghurt and a handful of finely chopped parsley.
5. Add more stock until you have the desired consistency, if needed, and warm through.
6. Serve with chopped parsley.
Ginger snap and sorbet cookie sandwiches
- Take 2 gluten fee ginger snap cookies
- Smother one with your sorbet of choice (our favorite is Trader Joe’s raspberry sorbet)
- Put the other cookie on top
- Eat before they melt, or if you can resist, make a few and pop them in the freezer for the next desert time.
G-free moms homemade turkey burgers
1lb Turkey mince
3 Salad onions, finely chopped
Handful of Italian flat leafed parsley, finely chopped
Black pepper, to taste
Olive oil to baste
This is as easy and as tasty as it gets:
1. Mix all of the ingredients
2. Shape into 4 burgers
3. Brush with olive oil and pop on the BBQ
4. Enjoy with gluten free ketchup
G-free moms organic chicken risotto:
3 tablespoons butter (or earth Best Buttery spread – gluten free)
3 tablespoons olive oil
1 celery stalk, 1 carrot, 1 onion. All finely chopped.
8 chicken thighs (I use the Trader Joes organic ones and then cut each one in half)
11oz (350g) Aborio rice
2 pints (1.2 l) organic chicken stock
1. Melt 2 tablespoons of the butter (or spread) with the oil in a large pan.
2. Add the celery, carrot and onion and sauté for 2 minutes.
3. Add the chicken in a single layer, turn up the heat and brown for 8-10 minutes.
4. Make sure chicken is coked by piercing with a tooth pick and then remove the meat and keep it warm in a low oven.
5. Add the rice and cook for one minute.
6. Then slowly start adding the stock, stirring frequently until cooked – about 20 minutes.
7. Add the remaining butter before serving. If you can eat cheese also add a couple of tablespoons of fresh parmesan.
10oz/300g squash (pumpkin). I used a pre-cut bag from Trader Joes for simplicity
1 clove of garlic, chopped
3 tablespoons of olive oil
3 tablespoons butter (I use Earth Balance organic buttery spread – it’s gluten free)
11oz /350g arborio rice
1.5 pints/ 1l Vegetable or chicken stock (I use the Wholefoods 365 organic chicken or vegetable stock)
Salt and pepper to taste and chopped parsley to garnish.
- Sauté the squash with the garlic, oil and half the butter (or spread) over a medium heat for 8-10 minutes.
- Add the rice and cook for 2 minutes, stirring the whole time.
- Add the stock gradually. Stir often. The trick is to keep stirring and add the stock bit by bit as it is soaked up by the rice.
- The rice will be cooked in 18-20 mins and the risotto should be creamy when ready.
- Stir in the rest of the butter, add salt and pepper to taste if desired and sprinkle on parsley to garnish if you have some handy.
G-free mom gluten free/dairy free kids pizza
Udi’s pizza crust
Tomato sauce (canned)
Salami, or any preferred topping
1. Put the sauce and salami on top of the pizza crust
2. Pop in the oven at 400F, bake for about 10 mins (if pizza crust frozen)
3. Enjoy warm, or cut up and eat cold as sandwiches in lunch box
G-free mom’s turkey bacon pasta
Gluten-free pasta. For this, I used bionature rigatoni
Organic frozen garden peas
Turkey bacon (nitrate free)
Salt and Pepper to taste
1. Cook the pasta according to instructions on the packet
2. Put a good slug of olive oil into a large saucepan and cook the onion while the pasta is cooking.
3. Add the chopped turkey bacon to the onion and cook for a minute or two
4. Add the cooked pasta and the frozen peas and stir until the peas are cooked and all ingredients are combined.
5. Enjoy with gluten free ketchup.
G-free mom’s beef or turkey chilli:
1lb organic beef mince (try to avoid hormones like the plague), or minced turkey
1 yellow onion, finely chopped 1 clove garlic, crushed
1 green pepper, finely chopped
1 can chopped tomatoes with green chillis
1 can chilli beans (pinto and kidney bean mix) A little oregano and additional chilli powder, if desired
The rest is easy:
1. Sear the onions, peppers and garlic.
2. Brown the mince
3. Add the beans and tomatoes, oregano and possibly more chilli
4. Simmer for about 20 mins.
Some recommended recipe links: