Scrumptious and Easy Gluten-free Recipes for the Holiday Season

With so many diet fads around today, many people are confused about what kind of dieting plan they should go for. Some people go on a particular diet by choice or for health reasons. One kind of diet that has been gaining a lot popularity recently is the gluten-free diet. A gluten-free diet excludes the protein gluten. Gluten can be found in many grains like rye, barley, wheat and triticale.

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A gluten-free diet is mostly adhered to by people who are allergic to gluten or for people who want to treat celiac disease. Ingesting gluten can result in the inflammation of the small intestines of people who suffer from celiac disease. Eating a gluten-free diet will help minimize the development and alleviate the symptoms of celiac disease.

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At first, it may be difficult to get used to a gluten-free diet, but with time and patience you will be able to find that there are foods and recipes that you can have without depriving yourself of good food and the nutrients you need. Going gluten-free doesn’t mean giving up your favorite foods; you can still enjoy gluten-free versions of much loved foods. So, grab your stove, pans and pots and begin your journey to a gluten-free diet.

Gluten-free Fried Chicken                 

The all time favorite fried chicken just got reinvented!

2 chicken breasts, cut in half

2 chicken thighs

2 chicken legs

2 chicken wings

½ cup of canola, grape or vegetable oil

1 tablespoon of paprika

1 tablespoon of smoked paprika

2 teaspoons of garlic powder

1 quart buttermilk

2 teaspoons of onion powder

560g of gluten free flour mix

Cracked black pepper

Kosher salt

Preheat the oven to 450F and then lay down a piece of parchment paper on a baking tray.

Whisk the paprika, garlic powder, buttermilk and the onion powder. Add a pinch of pepper and salt.

Set a large cast-iron skillet on medium heat. As the pan is heating, line up the batter, the spiced flour and the pieces of chicken. Once the pan is hot, pour the oil into the pan.

Once the oil reaches 375F, dip a piece of chicken in the batter and then shake off any liquid. Dip the chicken piece in the flour and make sure to coat it nicely. Place the chicken in the hot pan slowly. Repeat these steps with all the chicken pieces, but don’t overcrowd the pan. Make enough space in the pan for the chicken to cook nicely.

Flip the chicken once the bottoms are golden brown. Once all the chicken is browned, place them on the baking sheet.

Put all the chicken on the baking sheet and place them in the oven. Cook the chicken until the drumsticks have reached an internal temperature of 185F and the chicken breast reaches 155F.

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Mussels a la Mariniere

60 scrubbed and de-bearded mussels

5 cloves of minced garlic

2 tbspn extra virgin olive oil

1 cup of white wine

2 tbspn of butter

Salt and pepper

3 chopped tomatoes

1 bunch of chopped parsley

3 chopped green onions

Place the mussels in a large bowl with cold water to submerge the mussels. Let the mussels soak for 20 minutes to remove any sand or dirt.

Use a large crackpot to heat the olive oil. Add the green onion and the tomatoes and cook until they are tender. Pour in the white wine and stir the butter and the parsley. Bring them to a boil until the liquid has reduced by half or for about 15 minutes. Season the liquid with  salt an pepper to taste.

Add the mussels, cover and allow them to cook until the mussels have opened or for about 10 minutes. Discard any unopened mussels and enjoy.

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Creamy Chocolate Pots              

2/3 cups of granulated sugar

2 tbspn of cornstarch

4 large egg yolks

3 cups of whole milk

1/8 teaspoon of kosher salt

½ teaspoon of pure vanilla extract

½ teaspoon of unsweetened cocoa powder

6 oz of chopped bittersweet chocolate

Use a medium saucepan to combine the sugar, salt and cornstarch. Add the milk and stir to form a smooth paste. Whisk the remaining milk and the egg yolks.

Cook the mixture on medium-low heat while stirring with a spatula or wooden spoon until it thickens, about 12-15 minutes. Do not allow the mixture to boil. Remove from heat

Add the chocolate and vanilla until the chocolate has melted and the mixture is smooth. Pour the mixture into 4 Oz teacups, cover and refrigerate  for at least 2 hours. Sprinkle with cocoa powder before you serve it. The dessert can last up to 2 days.

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Baked Omelet Pie

6 eggs

1 large potato

1 teaspoon salt

½ ground black pepper

¼ cup of chopped parsley

2 tbspn of olive oil

¼ cup of shredded cheddar cheese

1 sliced tomato

½ cup of chopped ham

¼ cup of chopped fresh mushroom

1 chopped onion

Boil salted water in a medium pot. Add the potato until it’s tender and still firm or for about 15 minutes. Drain the water, peel the potato and slice.

Preheat oven to 350F. Beat the eggs, then add salt, pepper and parsley.

Heat olive oil in a cast iron skillet on medium heat.

Sauté onion and red pepper until soft, then stir in the mushrooms. Add the chopped ham and the tomato slices when the mushrooms begin to shrink. Pour in the egg mixture and gently stir to combine the ingredients.

Sprinkle the cheddar on the top of the edges and then place it in the oven. Bake the mallet for about 10-15 minutes. Best served when hot.

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Gluten-free Oatmeal

1 cup of whole milk

1 cup of water

½ teaspoon of kosher salt

1 cup whole rolled gluten free oats

1 teaspoon vanilla extract

Pour milk and water in a saucepan over high heat. Add the vanilla and salt extract and bring them to a boil.

Pour the oats when the milk mixture is boiling. Stir vigorously and when it comes to a boil again, turn heat to low. Let the oats simmer while stirring until the oats are creamy and the liquid fully absorbed, about 15 minutes.

Turn off heat, cover the pan and let the oats sit for 5 minutes.

Top with your preferred sweetener and fruits.

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Flourless Chocolate Cake

8oz of chopped bittersweet chocolate

5 large eggs

2 sticks of unsalted butter, cut into pieces

1 ¼ cups of heavy cream

1 cup of granulated sugar

½ cup of sour cream

¼ cup of confectioner’s sugar

Preheat oven to 350F. Lubricate a 9 inch spring form pan with butter and then dust with cocoa.

Heat the butter in a medium saucepan with ¼ cup of the heavy cream in medium-low heat until the butter melted. Add the chocolate and stir until the chocolate is melted. Remove from heat.

Whisk the eggs, granulated sugar and the cocoa powder in a medium bowl and then whisk in the chocolate mixture.

Transfer the batter to the pan and bake it until puff and set, or for 40 minutes. Let the cake cool in the pan for an hour. Run a knife all over the edge of the cake before un-molding the cake.

Beat the remaining cup of heavy cream with the sour cream and the sugar using an electric mixer. Dust the chocolate cake with the sugar and top with whipped cream.

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Gluten-free Roast Chicken

1 whole chicken, the giblets removed

1 tbspn of onion powder

½ cup margarine

1 stalk of celery

Preheat oven to 350F.

Place the chicken in a roasting pan. Season the chicken generously with salt and pepper. Sprinkle the onion powder inside and outside of the chicken. Spread 3 tablespoons of margarine all throughout the chicken cavity. Arrange the remaining margarine all over the chicken‘s exterior.  Cut the celery into 4 pieces and place it inside the chicken’s cavity.

Bake the chicken uncovered for 1 hour and 15 minutes with a minimum of internal temperature of 180F. Remove from heat and baste the chicken. Cover the chicken in aluminum foil and let it rest for 30 minutes before serving.


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Don’t deprive yourself of good food just because you’re on a gluten free diet. Be creative and don’t let yourself go hungry!


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