GlutenFreeFind provides recipes in honour of...
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Apr 30, 2015  |  Vote 0    0

GlutenFreeFind provides recipes in honour of Celiac Disease Awareness Month in May

Compiled by Lisa Day

May is Celiac Disease Awareness Month, and to celebrate, the people at provides you gluten-free recipes.

According to Canadian Celiac Association, celiac is “a medical condition in which the absorptive surface of the small intestine is damaged by a substance called gluten (a protein found in wheat, rye, triticale, barley). This results in an inability of the body to absorb nutrients: protein, fat, carbohydrates, vitamins and minerals, which are necessary for good health.”

While there are no statistics available, the website said about 1 in 133 people in Canada are affected by the condition, which affects both children and adults.

There is no cure, but celiac disease is treated by following the gluten-free diet.

Paleo Flank Steak with Chimichurri Sauce
This flank steak recipe is perfect for barbecue season. Chimichurri sauce is a very tasty, popular marinade among Argentine Gauchos, who grill in an open barbecue in the Pampas.
1 1/2 lb beef flank steak
6 cloves garlic, finely chopped
1 cup grape seed oil
1/2 cup white wine vinegar
1/2 cup lemon juice
1/4 cup parsley
1 tsp crushed red pepper
Cut diamond pattern 1/8-inch deep into both sides of the beef. Place beef in shallow glass or plastic dish.
Shake remaining ingredients in tightly covered jar.
Pour 1 cup sauce over beef.
Cover remaining sauce. Cover and refrigerate beef, turning occasionally, at least four hours.
Remove beef from sauce.
Grill beef four or five inches from medium coals, turning and brushing with sauce once, until desired, six to eight minutes on each side for medium.
Cut beef diagonally across the grain into thin slices.
Serve with reserved sauce.
~ Created by Tina Turbin of for GlutenFreeFind

3 Healthy Meals in Mason Jars
Meals in mason jars are quick and easy to prepare, and they look beautiful. Try these healthy, tasty meals in mason jars for breakfast, lunch and dinner.

Meal No. 1
Maple Cinnamon Crunch Overnight Oats

1/2 cup vanilla Greek yogurt
1/2 cup old-fashioned, pure oats
1 tbsp chia seeds
3 tbsp pecan halves and sliced fresh strawberries
1 tbsp pure maple syrup
1/2 tsp cinnamon
Layer all ingredients in a 500 ml or 1-litre mason jar (in order of ingredients listed above) and let sit overnight.
Top with fresh strawberries for decor or top with a dollop of Greek yogurt, a strawberry with green stem, whole pecan and drizzle with maple syrup.

Meal No. 2
Detox Chicken Salad

1 tbsp olive oil
1 tbsp balsamic vinegar
1/4 cup chopped chicken
1/4 cup shredded carrots
1/4 cup shredded kale
1/4 cup purple cabbage
1 cup mixed baby spinach and arugula
2 tbsp dried cranberries
2 tbsp diced almonds
Layer all ingredients in a 1-litre mason jar (in order of ingredients listed above) and seal until lunch.
At lunchtime, empty salad on to your plate.

Meal No. 3
Mexican Siesta Supper

1/4 cup fresh salsa
1/2 cup chopped, cooked chicken
1/4 cup chopped cilantro
1/4 cup corn
1/4 cup shredded cheddar cheese
1/4 cup red peppers
1/4 cup orange peppers
1/4 cup green peppers
Top with 1/2 cup sliced avocados and crushed blue corn chips
Layer all ingredients (in order of ingredients above) in a 1-litre mason jar and seal until supper.
Empty out on a plate and serve with a dollop of sour cream.
~ Created by Kathy Smart of for GlutenFreeFind

Adzuki and Quinoa Veggie Burgers
For those of you who enjoy a plant-based diet, you’ll relate to this — a good vegan burger is hard to find! These vegan burgers are chock full of nutrients flavour, and will satisfy the fussiest burger connoisseur! They are free of hard work, gluten, dairy, corn, soy, and full of taste.
1 cup chopped red onion
3 cloves garlic, peeled and chopped
1 cup chopped veggie of your choice, we like celery, carrots, or orange pepper
2 cups cooked quinoa
1 1/2 cups cooked adzuki beans
2 1/4 tbsp unsweetened salsa
2 tbsp chipotle sauce
1 1/2 tsp grainy mustard
1 tsp sea salt
black pepper to taste
1 1/2 cups almond flour
Heat your oven to 350 F. Lightly grease a cookie sheet or pizza stone.
Cook red onion and garlic in a frying pan over medium heat until soft.
Add celery or carrots or orange pepper and cook for three to five minutes. Remove from heat and place in the bowl of your food processor.

Add cooked quinoa, adzuki beans, salsa, chipotle sauce, and mustard. Process until combined.
Add sea salt, ground pepper and almond flour. Process until desired consistency is reached and almond flour is well distributed.
Place veggie burger mixture into a bowl, cover and place in the fridge to cool for at least 30 minutes.
Remove from fridge and form into patties that are about four inches wide.

Place on prepared cookie sheet and cook at 350 F for 25 to 30 minutes. Flip burgers after 15 minutes.
Serve burgers on a gluten-free bun, or a crunchy pile of greens tossed with lemon and olive oil.
~ Created by Maggie Savage of for GlutenFreeFind

Gluten-Free No-Bake Nut Butter Cookies
Calling all gluten-free cookie monsters! I love easy-peasy, fast no-bake recipes and I love cookies, so I created this “quick fix” gluten-free oatmeal chocolate chip cookie with benefits. It’s great for breakfast, dessert or an on-the-go snack. These cookies offer nearly 10 grams of protein per serving (who needs protein bars when you’ve got protein cookies?) as well as other nutritional benefits. They can be made nut-free, dairy-free and vegan by using soy butter and vegan protein powder, choose organic varieties.

1 cup old-fashioned, pure and uncontaminated, uncooked rolled oats
1/2 cup of your favorite unsweetened nut butter (almond butter, peanut butter) or organic soy butter
6 tbsp pure, natural whey protein powder or organic vegan protein powder
1/4 cup water
1/4 cup semi-sweet chocolate chips
Mix all ingredients together in a large bowl until well combined.
If your mixture is too thick or dry, add a little more water and combine.
Freeze cookie dough for 10 to 15 minutes.
Form balls with cookie dough about the size of the palm of your hand, flatten and place on a plate.
Refrigerate cookies for two hours (if you don’t eat them all first).
~ Created by Lisa Cantkier of

Juicy Flaky Gluten-Free Apple Pie

The key to this flaky crust is in the first step, which is whipping butter with boiling water (yes – hot, boiling water). Unlike most wheat crusts, which require a cold handling process throughout, this recipe calls for you to emulsify the butter with hot water, which essentially makes it into the consistency of thick whipped cream. Since oil and water do not actually mix, this process whips air into the butter, which is the secret behind making a tender and flaky crust.
The pie I made in the picture above has a lattice crust, but I actually found that it is much juicier and tastier when made as a solid, unpunctured top (and bonus, it’s a heck of a lot easier to make too). This is also a great recipe to make if you need to use up over-ripe pears and apples. Enjoy!

3/4 cups butter, slightly softened and cut into small cubes (you can leave it out at room temperature for three to four hours)
1/4 cut boiling water
1 1/2 cups brown rice flour
3/4 cups tapioca starch
1 tsp sea salt

4 to 5 apples
2 pears (the more ripe, the better)
2 tbsp water
1 tsp ground cinnamon
1/4 to 1/2 cup coconut or date sugar (optional)
1/2 tsp lemon zest (optional)
You will also need a nine-inch greased pie plate and two long segments of wax paper (slightly over twice the diametre of your pie plate)

In a large mixing boil, combine butter and boiling water. Whip with an electric hand blender, gradually increasing speed as the two begin to combine. (Warning: this can be very messy. Softer butter will splash less, but wear an apron). Continue until butter takes on the consistency of thick whipped cream and hold peaks.

Sift in brown rice flour, tapioca starch and sea salt.
Use a spatula in a quick and round motion, scraping the edges of the bowl the fold ingredients together. Be patient – the ingredients should come together and form a slightly moist dough that can hold together but is not overly sticky.
Avoid squashing the ingredients – preserving the air you whipped into the butter will make the crust more tender and flaky. Humidity and temperature can affect the consistency of your dough – if it appears too dry, add 1 tsp of water at a time. If too wet, add 1 tsp of brown rice flour at a time until desired consistency is achieved.

With lightly floured hands, gather dough into two equal balls. Place one ball onto the far side of wax paper, flatten slightly to one-inch″ thickness, taking care to mend feathering edges. Fold the wax paper in half to sandwich dough. Repeat with second dough ball and refrigerate. You may also want to refrigerate your rolling pin. (Cooler dough is less sticky and easier to handle.)
While dough is cooling, peel, core and dice apples and pears. Fruit should be cut into relatively similar chunks, 1/2-inch to one-inch″ as desired.

Toss fruit with remaining ingredients. Heat oven to 425 F.
Remove dough ball from fridge and gently roll out, rotating frequently to achieve a round shape. Continue until dough is large enough to cover your pie plate. Gently peel off top layer of wax paper, flip, and repeat with second side of wax paper to release. Lift dough with wax paper and quickly (and carefully) flip onto pie plate. Gently ease dough into edges of pie plate, trim excess edges and patch any holes.

Pour apple mixture into crust. Roll out second ball of dough, repeating above step. Turn over top of apples and pinch edges together with bottom crust. (Do not puncture the top crust).
Bake in oven at 425 F for 40 to 50 minutes until crust begins to brown. Allow pie to rest 10 to 20 minutes.
~ Created by Victoria Yeh of for

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