Whatever reason gluten has been cut out of your life, filling that carbohydrate void can be difficult. Feeling stuck with a limited selection of ingredients can lead many to repeatedly go through their food lists. In reality there are hundreds of recipes on the internet that offer gluten-free alternatives and that can be tastier than the original.
Below are gluten-free recipe options – one for breakfast, lunch, and dinner, dessert, and a snack – for people who are struggling to add variety to their day and satisfy gluten cravings.
Breakfast packaging
This breakfast packaging is quick, easy to transport and can be reheated in the early morning. This recipe enables a gluten-free and dairy-free breakfast recipe that prepares 14 “burritos”.
Ingredients:
-
12 eggs, scrambled eggs
-
1 pound breakfast sausage, browned, crumbled and drained
-
16 ounces diced hash browns, cooked
-
2 tablespoons of olive oil
-
1/2 onion, diced
-
1 red pepper, diced
-
1 green pepper, diced
-
Salt and pepper to taste
-
14 gluten- and dairy-free tortillas (Mission brand recommended)
Manual:
In a large pan, heat the oil over medium heat. Add the onion and stir. Once the onion becomes translucent, add the diced peppers. Stir occasionally until tender. Then add scrambled eggs, hash browns and ground sausage. Mix well. If you eat right away, heat the soft tortillas in the microwave and serve with the burrito mixture and optional toppings. If you freeze later, let the egg mixture cool. Then transfer to tortillas, roll into a burrito and place in aluminum foil. Freeze in a gallon sized ziploc bag. When you’re ready to eat the frozen breakfast burritos, put them in the microwave and heat them for two minutes. Optional: Garnish with salsa and non-dairy sour cream.
Chipotle Sweet Potato Burrito Bowls: Lunch
These bowls are a simple and easy option for lunch. They’re filling and full of nutritional value. It takes between 25 and 35 minutes to make and is well worth the extra effort.
Ingredients:
-
2 large sweet potatoes (about 1 1/2 pounds), diced (about 6 cups)
-
2 tablespoons of olive oil
-
1/2 teaspoon chili powder
-
1/4 teaspoon chipotle chili powder
-
1/4 teaspoon of cumin
-
1 / 4-1 / 2 teaspoon salt (or to taste)
-
Rice or cauliflower rice
-
Black beans or pinto beans
-
salad
-
Fresh coriander
-
Avocado or guacamole
-
Salsa or Pico de Gallo
Manual:
For the sweet potatoes: Preheat the oven to 400 degrees. In a large bowl, stir together the sweet potatoes and olive oil. Sprinkle the potatoes with chili powder, chipotle chili powder, cumin and salt. Stir to coat. Spread seasoned sweet potatoes on a baking sheet and fry for 20-25 minutes, stirring every 10 minutes.
For the burrito bowls: Put rice or cauliflower rice, roasted sweet potatoes, and beans in a bowl. Add your favorite toppings like lettuce, tomatoes, avocado, peppers or corn. Drizzle with salsa or guacamole.
White Chicken Chili: Dinner
This recipe uses just five ingredients and takes a whopping 15 minutes to prepare and cook. It’s a great option for someone short on time. A delicious recipe with plenty of room for possible variations, you can’t go wrong with this meal.
Ingredients:
-
6 cups of chicken broth
-
3 to 4 cups of cooked chicken
-
2 15-ounce cans of your choice of beans, rinsed and drained
-
2 cups (16 oz) salsa verde
-
2 teaspoons of ground cumin
-
Optional toppings: diced avocado, chopped fresh coriander, grated cheese, chopped red or green onions, sour cream, crumbled tortilla chips
Manual:
Mix the chicken stock, chicken schnitzel, beans, salsa and cumin in a large saucepan. Cook over high heat until the soup simmer. Reduce the heat to medium-low to keep simmering. Serve garnished with your favorite toppings.
S’mores Bars: Dessert
Who doesn’t love s’mores? If you answer “I”, don’t panic. There are tons of other recipes online for hundreds of delicious gluten-free desserts, but I doubt this savory recipe will not be enjoyed.
Ingredients:
-
1/2 cup butter, room temperature
-
1/4 cup brown sugar
-
1/2 cup granulated sugar
-
1 egg, room temperature
-
1 teaspoon vanilla extract
-
1 1/3 cups all-purpose gluten-free flour
-
1/2 teaspoon xanthan gum
-
3/4 cup gluten free graham cracker crumbs
-
1 teaspoon of baking powder
-
1/4 teaspoon fine sea salt
-
Five 1.55-ounce Hershey milk chocolate bars
-
1 1/2 cups of marshmallow fluff
Manual:
Preheat the oven to 350 degrees and line a 9 by 9 inch baking dish with parchment paper or spray it with nonstick spray. In a large bowl, stir together the butter and sugar until creamy. Stir in egg and vanilla. In a separate bowl, whisk together the flour, xanthan gum, graham cracker crumbs, baking powder and salt. Add the dry ingredients to the butter and sugar mixture and mix until everything is well mixed. Pour half of the batter into the baking dish and distribute it evenly on the base. Place the chocolate bars over the pressed dough and distribute the marshmallow evenly over the chocolate. Gently spread the remaining batter on top of the marshmallow spread. Bake for 30 minutes. Let cool in the pan before slicing.
Peanut Butter Oatmeal Balls: Snack
These healthy, vegan, and gluten-free protein balls are a fan favorite. It only takes 10 minutes to prepare. They’re easy to throw together and take with you for a lunch snack on the go.
Ingredients:
-
1 cup of oatmeal
-
1/2 cup peanut butter
-
1/4 cup dark chocolate chips
-
1/4 cup maple syrup or honey
-
2 to 3 tablespoons of nut milk or other milk of choice
-
2 tablespoons of ground flax seeds and / or chia seeds
Manual:
In a large mixing bowl, combine oatmeal, ground flaxseed, and / or chia seeds, if available. Add the peanut butter and maple syrup to the bowl. Stir or work with your hands until everything is well mixed. Add two to three tablespoons of nut milk if it’s too dry or crumbly. Fold in the chocolate chips. Cover and let the mixture cool in the refrigerator for 20 minutes. Line a baking sheet with parchment paper. Shape the dough into balls with a spoon or your hands. Freeze for 20 minutes, then place the peanut butter balls in an airtight storage bag or container. Store in the refrigerator for up to two weeks or in the freezer for two months.
Gluten-free cooking can be a challenge, but it can also be exciting and motivating to find new recipes and gain experience in the kitchen. As college students, many just branch out and learn new skills in the kitchen, but it’s well worth seeing the end result on your plate.
Contact Lauren Kuhno at kuhnolm@dukes.jmu.edu. For more information on the culture, art and lifestyle of the JMU and Harrisonburg communities, visit the Culture Desk on Instagram and Twitter @Breeze_Culture.
