Tasty Gluten-Free Recipes For Any Celiac Disease Sufferer
For the enthusiastic sports fans, the start of the Fall season only means one thing: It’s Football Season! Let the tailgating begin. No one wants to be left out of these popular game day favorites. At Granite Peaks Gastroenterology, we’re happy to pass along these gluten-free recipes to all our celiac sufferers.
A quick rice flour batter and gluten-free hot sauce turns these deep-fried beauties into a delicious option for those with celiac.
Yield: 10-14 wings
1/2 cup Betty Crocker All-Purpose Gluten-Free Rice Flour Blend
1/4 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp salt
1/4 cup butter (1/2 stick)
1/4 cup gluten-free hot sauce
Dash of black pepper
Dash of garlic powder
10-14 chicken wings
Stir flour, paprika, cayenne pepper and salt in a bowl until well combined. Pour flour mix into a gallon zip lock bag. Add 3-4 wings at a time and shake the bag to coat the wings with flour. Shake the excess flour off and place the wings in the refrigerator for 60-90 minutes. Deep fry the wings for 10-15 minutes at 360°F. Prepare the sauce by melting the butter into the hot sauce and mixing well. When the wings are finished frying, drain the grease, then coat the wings with sauce using a brush. Put the fried wings in the oven at 215°F to keep them warm until served. While the last batch of wings is being fried, stir the sauce over low to medium heat to prepare for dipping. Now serve with a celery garnish and sauce for dipping!
Gluten-free tortillas are the only adjustment needed to bring these tasty chicken and black bean quesadillas up to standards for anyone on the celiac-friendly nutrition plans.
2 Udi’s Gluten Free Large Tortillas
1 cup shredded cheddar cheese
1/4 cup cubed, grilled skinless chicken
1/4 cup cubed, peeled precooked potatoes
1/4 cup cubed roasted bell peppers
1/4 cup cooked and strained black beans
1/4 cup chopped artichoke hearts
1/4 cup cooked corn kernels
1/4 cup shredded carrots
Preheat a griddle or nonstick pan over medium heat. Place the first tortilla on the griddle and flip it over when it starts to smoke. Top with 1/2 cup cheese and sprinkle the chicken over the cheese. Spread potatoes over chicken and top with peppers and black beans. Add artichoke hearts, corn, and carrots. Add the remaining 1/2 cup cheese and top with the second tortilla. Cook about 10 minutes, until the cheese is melted. Flip the quesadilla and cook another five minutes. Remove from the pan. Cut in fourths and serve with salsa or sour cream.
Chocolate Peanut Butter Muddy Buddies
For a sweet game day treat, gluten-free Rice Chex is the only adjustment used by this recipe, though you can use a non-dairy butter alternative if needed.
9 cups Gluten-Free Rice Chex
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup butter, or non-dairy alternative
1 tsp vanilla
1 1/2 cups powdered sugar
Pour cereal into large bowl and set aside. In 1-quart, microwave-safe bowl, combine chocolate chips, peanut butter, and butter. Microwave for 1 to 1 1/2 minutes, or until smooth, stirring after 1 minute. Alternatively, you can melt over the stove. Stir in vanilla. Pour chocolate sauce slowly over cereal, stirring to coat evenly. Pour cereal into large plastic bag or into a container with a lid. Add powdered sugar and secure; shake to coat well. Spread on waxed paper to cool.
Thanks to celiac.org for having lots of great recipes to choose from!