7 Gluten-Free Recipes

Yes, it is possible to cook appetizing and gluten free. To prove it here are some recipes that challenge you to experiment.

7 Gluten-Free Recipes

Whether you opt to go on a gluten-free diet or suffer from intolerance to this protein (as is the case with celiacs), know that there are plenty of good gluten-free recipes that you can include in your daily menu. Even because, currently, it is possible to find in the market several products without gluten.





Because the appetizers are always at the table, it is with them that we start our suggestions. You will need:


Mushrooms (preferably large, to make them easier to stuff)
3 thin slices of bacon
2 Slices of cornbread or breadcrumbs (both gluten free)
½ Lemon
Grated mozzarella cheese, parsley, olive oil, salt and pepper flower


Start by preparing the mushrooms. Clean them and remove the stalks (which should be chopped and reserved). After cleaning, drizzle the mushroom cups with lemon juice and set aside.


To the aside, add the bacon in a frying pan and join the feet of the mushrooms (chopped) and garlic. Add a string of olive oil, salt and pepper, and let it stir until softened. Then add the breadcrumbs or the broccoli (crumbled) and mix well.


Remove from the lime, add the parsley and fill the mushrooms with this preparation. Cover with grated cheese and bake (preheated to 180 degrees) for about 20 minutes.




A simple and economical recipe. To make this dish for four people you need:


400 grams of gluten-free rice
200 grams of shrimp crumb
3 cloves of garlic
1 Coriander sauce
1 Lemon
Salt, pepper and olive oil
Cook shrimp kernels in salt and pepper seasoned water (remove when they are pink / orange) and set aside.


In the same water as the shrimp crumb, add a little more water and bake the rice dough (following the directions on the package). To the part chop the garlic finely and place them in a frying pan with a line of olive oil and (after sautéed) add the prawns. Drizzle with the juice of half a lemon (to taste) and a little of the baking water of the pasta. Check (and rectify, unnecessarily) the seasonings. Put the dough in a deep dish with the shrimp preparation on top. Sprinkle with coriander, drizzle with shrimp sauce and serve.



A good choice for the approaching summer days. Need:


For the salad: 
100 grams of arugula
8 Radishes
½ pomegranate
1 Hand made of walnut kernels
6 Core dates
Parmesan cheese (without gluten) qb


For the sauce:
½ pomegranate juice
5 Tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
Sea salt and pepper to taste


Split the pomegranate in two halves, remove the seeds and reserve half for the sauce.


In a large salad bowl (or dish), place the arugula (already washed), the radishes cut into very thin slices and half the pomegranate seeds. Then chop the dates and walnuts into small pieces and set aside.


Apart make the sauce. Squeeze the pomegranate seeds (of the remaining half) to remove the juice. Mix all ingredients and mix well. Finally, serve the salad. To the mixture of arugula, radishes and pomegranate, add the walnuts and the chopped dates. Drizzle with the sauce and finish with the parmesan cheese chips.




The list of ingredients consists of:


4 Breasts from Peru
Biological Quinoa
Pineapple, onion, courgettes, tomato, lemon, garlic, olive oil, oregano, salt and pepper


Begin by chopping the turkey, courgette, onion and pineapple into cubes and set the skewers, with the ingredients interspersed. Season with salt, pepper, lemon and garlic and set aside.


Meanwhile, prepare the quinoa and season with salt, pepper and garlic (powder). Finally, cut a few more cubes of curgete, grill them and add to the quinoa (already prepared).
Accompany with sausage and tomato (seasoned with olive oil, lemon, oregano and salt).


And because a “sweetie” never goes wrong, how about a brownie ? You will need:


110 grams of unsalted butter
85 Grams of Bitter Chocolate Cooking
125 ml of honey
1 teaspoon vanilla extract
¼ of a teaspoon of salt
2 eggs
4 tablespoons coconut flour
¼ teaspoon baking powder
3 Tablespoons of cocoa powder
3 tablespoons split nuts (optional)
Begin by preheating the oven to 180º C. Grease a square tray with butter and line it with a sheet of parchment paper.


Apart, put butter in a pan and melt in medium heat (until frothy). When it is melted, remove. Add the chocolate and mix well with the butter. Add the remaining ingredients (except the nuts) and mix until a homogeneous mass is obtained.


Pour the dough into the pan and, if you decide to use the nuts, break them into small pieces and spread them in the dough. Bake for 15 to 20 minutes. When removing it should be dry on the outside and soft inside. Allow to cool before cutting. When it is cold cut into squares.




Great to start the day, for example. Need:


12 Blackberries
½ Sugary natural yogurt
150ml skim milk
1 teaspoon chia seeds


Wash the blackberries and remove the feet. Put in the blender, add the yogurt and shred. Finally, add the milk and the chia seeds and mash some more.



To accompany with the milkshake. Need to:


½ cup of milk
1 egg
1 cup of gluten-free flour
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons yellow sugar
1 teaspoon of oil
1 teaspoon vanilla essence (optional)


Preparing the dough is very simple. All you need to do is mix all the ingredients and beat with a wire stick until you get a smooth, homogeneous dough.


Preheat a non-stick skillet and place about two tablespoons of pancake batter in the center without spreading. Leave the dough on low heat and when the dough begins to make small bubbles, loosen it from one side and turn (you can use a spatula to help). When golden on both sides, remove and serve. You can accompany with honey or a sweet of your choice.
Enjoy your food!