Gluten Free Diet Recipes You’ll Adore

It can be tricky avoiding concealed gluten in pre-packed foods or eateries, so what better option than to prepare your own home-cooked meals with these scrumptious, gluten free diet recipes.

Delicious Recipes for Gluten Free Diet Followers

Stir-fried Tofu plus Pistachio & Asparagus

This wok-fry dish is a fabulous marriage of West & East that your entire kin will savor. Try serving it on a bed of gluten-free pastas, noodles & rice alongside a basic salad comprising of diced pieces of oranges plus arugulas in a vinaigrette dressing. Garlic-chilli sauce is a mix of garlic, grounded red chilli, vinegar & prevalently deployed to enhance flavoring & spiciness quotient in soup, stir-fry & sauce dishes in Asia.

Serving: six

Preparatory Time: twenty-five minutes

Constituents

A tbsp. sesame seeds oil

1 to 1.5 lbs freshly picked asparagus, trimming off thick tips, cutting into one inch parts

250 gm. Tofu

Four numbers scallion, trimming & cutting into one-inch parts

One tbsp. oyster-flavoring sauce

One tsp. garlic-chilli sauce

Two tbsp. mince ginger

One-fourth cup de-shelled pistachio, coarse chop

Method of Preparation

• Heat some sesame seed oil in a wok or big cooking pan placed on high flame.
• Tipping in the asparagus, cooking & stir till two minutes.
• Adding in the tofu cubes, cooking & stir for four minutes.
• Adding in the pistachio chop & serving instantaneously.

Melons, Avocadoes plus Strawberries Salad

The nuttiness & slight sweetness of the sherry-wine vinegar is the perfect match for strawberry. This salad recipe is a great starter to any meal. Toasting sesame seed, heating a smallish cooking pan on less flame, tipping in the seeds & stirring continually till slightly browned & fragrance emanating, around two minutes. Transferring to a smallish vessel & allow cooling.

Serving: Six

Preparatory Time: Twenty minutes

Constituents

One-fourth cup of honey

Dash of salt

Two tbsp. sherry-wine vinegar

One-fourth tsp. fresh grounded pepper

Four cupfuls spinach

Two tbsp. roasted sesame seed

One small-sized avocado (four to five oz.), peeling, pitting & cutting into sixteen slices

Two tbsp. fine chop freshly picked mint

Sixteen fine slices of cantaloupes, removing rind

One to 1.5 cups of strawberry, after hulling, slicing

Method of Preparation

• Whisking the mint, vinegar, salt, honey plus pepper into a smallish vessel.
• Dividing the spinach into four platters, arranging alternate pieces of avocadoes & cantaloupes resembling the look of a Japanese hand-fan over the spinach.
• Topping with strawberry, drizzling with salad dressing & sprinkling with sesame seed.

Dry Cranberry & Tangy apples-Rhubarb

Sweet-flavorful & sharp sauce complements main meals superbly.

Serving: six

Preparatory Time: Ten minutes

Constituents

An Apple, peeling & dicing

Duo cupfuls rhubarb (stalk – two to three numbers), dicing them

Half-cup plain juiced apples

One tbsp. of honey

One to one-fourth inch ginger, peeling it

Duo tbsp. dry cranberry

One tsp. balsamic vinegar

One-fourth cup pink onions, dicing

Method of Preparation

• Combining all the above ingredients apart from the vinegar in a medium-sized cooking vessel, covering it & cooking on moderate flame, stir in an occasional manner till softening of rhubarb has been observed & apples have tenderized though not squashy, around ten to twelve minutes.
• Take off from the flame & allow standing for five minutes, stirring in the balsamic vinegar. Take out the ginger & then serving the sauce in tepid state or cooled down.

Brown Rice and Pinto Beans Sauce

The slight chewable feel of brown rice makes it ideal as a salad & best served over a bedding of lettuce.

Serving: six

Preparatory Time: twenty minutes

Constituents

Two to 2.5 cupfuls of water

A cupful brown rice

One-fourth cup EVOO

Two tsp. cumin seed

One-fourth cup red wine vinegar

One garlic pod, crushing & peeling

One-fourth tsp. sodium

One tbsp. chop freshly picked oregano or a tsp. of dry herb

Half tsp. fresh grounded pepper

Scallion – eight (trimming & slicing) (around one to 1.5 cups)

A medium-sized pepper of any color, fine-chop (around a cupful)

Method of Preparation

• Combining water plus brown rice (duo cupful of water for brown rice) into a three quart pan; boiling the water, reducing flame to low, covering & then cooking till total absorption of water has occurred, forty to forty-five minutes. Taking off the flame, allow resting, covering for ten minutes. Spreading the rice over an open vessel & allow cooling down, around fifteen minutes.
• In the interim, toasting cumin in a smallish hollow vessel on moderate flame till fragrance is emitted & slight toasting of the seeds has occurred. Now adding these to the blender along with the pepper, sodium, red wine vinegar, EVOO, herb & garlic till fine-chopping of the ingredients has occurred.
• Transferring rice on a large-sized vessel & tossing along with scallion, bean & bell pepper & tipping in the salad dressing & tossing properly for combining.

Kale Sauté

Just sautéing the kale with a seasoning of red wine vinegar is a superb combo. One to two kale bunches would be yielding sixteen to twenty-four cupfuls of chop leaves. For kale dish preparation in this recipe, take off the firm ribs, chopping or tearing the kale as instructed & then washing it – allowing a little water for clinging to the leaves. The wetness would help in steaming the kale in the initial phases of being cooked.

Serving: Six

Preparatory Time: Ten minutes

Constituents

A tbsp. & a half EVOO, segregated

One to 1.5 lbs kale

Half cup of water

One-fourth tsp. of salt

One-fourth tsp. crush pepper (red)

Two to three tsp. of red wine vinegar

Duo pods of garlic, mince

Method of Preparation

• Heating EVOO in a pan placed on moderate flame. Adding in the kale, cooking & toss for a minute.
• Adding in water, lower flame to moderate, covering & cooking, stir in an occasional manner, till kale has softened, twelve to fifteen minutes.
• Pushing kale to one of the sides of the pan, adding the rest of the EVOO to the other side & cooking the crush red pepper plus garlic till fragrance is emitted, for half to one minute.
• Take off from the flame, stirring in the vinegar & add sodium as per taste.

Flour-Free Almonds & Honey Cake

One important pointer while preparing this delicious dessert is to avoid over-beating the white portion of the eggs – which must be whitish & frothy, though no stiffness or holding peaks. Excess beating & sinking of the core part of the cake could occur on cooling.

Serving: Ten

Preparatory Time: Twenty minutes

Constituents

To prepare the cake:

Half cup of honey

Half tsp. salt

One to 1.5 cupful of whole almond, post-toasting

Half tsp. soda bicarb

One tsp. vanilla essence

Egg (four)

To top the cake:

Two tbsp. of honey plus one-fourth cup of slice almond, post-toasting

Method of Preparation

• Pre-heating the oven till 350 degree Fahrenheit, coating a nine inches vessel using oil spray, lining the base using baking paper & spraying it as well.
• Blending the almonds till fine grounded. Beating eggs yellows, half cup of honey, soda bicarb, salt & vanilla into a big vessel till well-mixed. Adding the grounded almond & beating till properly mixed.
• Beating four white portions of the eggs in a different vessel using mixer on moderate pace till they turn foam-like, whitish & doubling in amount, not holding peaks, one to two minutes. Use a ladle for folding the egg white mix into the nutty mix till well mixed. Scraping the mix into the prepped pan.
• Baking the cake till light browned & a needle when passed into the core is coming off clean, around twenty-eight minutes. Allow cooling & then transferring it to a serve plate. The cake is to be drizzled with slice almond plus honey.

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