Gluten-Free Recipes

A gluten-free diet avoids any ingredients that contain wheat gluten, such as wheat (durum, graham, kamut, semolina, and spelt), rye, barley, and triticale; any gluten-derived food additives; and products that may be contaminated with gluten (such as oats). People who choose to adopt a gluten-free diet have often been diagnosed with a wheat allergy or celiac disease, a disorder of the small intestine that affects about 1 out of every 133 Americans according to a study published in Archives of Internal Medicine. Of course, you don’t have to be sensitive to gluten to enjoy nutritious and delicious gluten-free dishes.

Vegetarian Times offers a plethora of gluten-free recipes in each issue, including recipes that highlight the most flavorful and healthful gluten-free grains, such as quinoa and buckwheat (which, despite its name, is not related to wheat).

We’ve compiled a list of some of our favorite gluten-free recipes below, but if you’re hungry for more, be sure to scan the Recipe Index in each issue and simply check the “Gluten-free” box when searching for recipes on vegetariantimes.com.

Try these healthful and delicious gluten-free recipes:

Country Bread

A good recipe for homemade bread is worth its weight in gold to gluten-intolerant bakers. This soft, chewy loaf fits the bill.

Quinoa-Stuffed Peppers

This dish freezes well for future meals. Quinoa provides whole-grain goodness and a serving of protein.

Mock Oatmeal Raisin Bites

While oats do not contain gluten, most commercial brands of oatmeal are processed with wheat products, meaning they’re off-limits for people with gluten intolerance. These cookies have the same chewy texture as oatmeal cookies, without risk of gluten contamination.

Black Bean Chili with Dark Ale

A slightly sweet, dark beer tempers the acidity of the tomatoes and the spiciness of the chipotle chiles in this easy recipe.

Pomegranate-Pineapple Granita

This easy treat is a light and refreshing way to satisfy your sweet tooth. The frozen cubes blended to create the granita can be made ahead and stored in the freezer for 1 week.

Tempeh Cutlets Proven�al

Typical tempeh preparation calls for the soybean cake to be marinated and steamed before cooking. Here, pouring a hot marinade over the slices does both in a single step. Serve these cutlets with whole-wheat pasta or brown rice to round out the plate.

Quinoa Fettuccine in Mushroom Broth with Truffle Oil

Truffle oil adds a luxurious flavor to the rich brothy sauce that coats slightly nutty-flavored, gluten-free quinoa fettuccine. If you don’t have truffle oil on hand, try the recipe with walnut oil or a good-quality olive oil.

Zucchini-Tomato Gratin

For a light entrée on a summer night, this dish is just the ticket. Salting and draining the zucchini and tomatoes before baking prevents them from releasing excess moisture as they bake, so the gratin stays firm, not soggy.

Mango-Wrapped Bananas

Wrapping banana chunks with mango and topping them with mashed raspberries turns morning fruit into sushi-style beauties worthy of Sunday brunch. Use a Y-shaped vegetable peeler to cut the mango into long, thin strips that are pliable enough to wrap around banana chunks.

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