Gluten Free Recipes
Taken from PRACTICAL GASTROENTEROLOGY • OCTOBER 2006
Whole Grains and the Gluten-Free Diet
The Celiac Diet Series #2
Table 6
Recipes
Amaranth Vegetable Stew (see our Grain of the Month “Amaranth” April 2012).
Adapted from a recipe by Karen Railey
1⁄2 cup amaranth seed
11⁄2 cups water
1 onion, chopped
1 Tbsp. olive oil
2 cloves garlic, minced
1⁄2 lb mushrooms, sliced
1 can diced tomatoes, 15 oz
11⁄2 tsp dried basil
11⁄2 tsp dried oregano
10 oz baby spinach
Salt and pepper to taste
Bring amaranth and water to a boil. Reduce heat, cover
and simmer for 25–30 minutes.
While amaranth is cooking, sauté onion in the olive oil.
Once the onion has become translucent, add the garlic and
mushrooms and sauté a few minutes more. Add tomatoes,
including liquid, and basil, oregano, salt and pepper. Once
the mixture is hot again, mix in the spinach and cover until
the spinach is wilted.
Add amaranth to the vegetable mixture and mix well.
Peasant Kasha (Buckwheat), Potatoes, and Mushrooms
Reprinted with permission from Feeding the Whole Family by
Cynthia Lair (Moon Smile Press, 1997) www.feedingfamily.com
2 teaspoons toasted sesame oil
1 small onion, chopped
2 cloves garlic, minced
1⁄2 teaspoon sea salt
2 cups boiling water
2 medium red potatoes or 1 large baking potato
3–4 mushrooms, sliced
1 cup kasha
Freshly ground pepper
Heat the oil in a 2-quart pot. Add onions, garlic and salt;
sauté until the onion is soft. Put water on to boil. Scrub
potatoes well and cut into 1⁄2-inch cubes. Add potatoes and
mushrooms to onions; sauté 1–2 minutes. Add kasha to
mixture and stir. Pour in boiling water. Turn heat to low.
Cover pot and simmer 15 minutes. Fluff up and serve
garnished with pepper.
Millet Breakfast Cereal
1 cup millet
3 cups water
Pinch of sea salt
1⁄4 cup ground flaxseed
1⁄4 cup walnuts, chopped
1⁄4 cup maple syrup
1–2 cups milk or soymilk (optional)
1–2 cups seasonal fruit (optional)
Place millet in a pan and dry-toast it over medium heat,
stirring frequently, for about 5 minutes.
Bring millet, water and sea salt to a boil, lower heat, cover
and simmer for 30 minutes or until all water is absorbed.
Remove from heat and stir in flax, walnuts and maple
syrup. For each individual serving, add milk and fruit as
desired (omit milk for a thicker consistency).
Quick Lemon & Garlic Quinoa Salad
Reprinted with permission from Feeding the Whole Family by
Cynthia Lair (Moon Smile Press, 1997) www.feedingfamily.com
1 cup dry quinoa
13⁄4 cup water
Pinch of sea salt
1⁄2 cup carrots, chopped
1/3 cup parsley, minced
1⁄4 cup sunflower seeds
Dressing
2–3 cloves garlic, minced
1⁄4 cup freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons GF tamari (soy sauce)
Rinse quinoa well with warm water and drain. Place rinsed
quinoa, salt, and water in a pot. Bring to a boil, reduce
heat to low, cover and let simmer 15–20 minutes, until all
the water is absorbed.
Prepare dressing and place in a large bowl. Add carrots,
seeds, and parsley. Add cooked quinoa and toss well.
Serve at room temperature or chilled.
Teff Polenta
Recipe provided, with permission, from the Teff Company
www.teffco.com
2 cups water
2 tablespoons extra virgin olive oil
8 cloves garlic, thickly sliced
1 cup coarsely chopped onion
1 cup coarsely chopped green pepper
2⁄3 cup teff grain
1⁄2 teaspoon sea salt
2 cups coarsely chopped plum tomatoes
1 cup coarsely chopped fresh basil
Boil water in a tea kettle.
Place the oil in a 10-inch skillet and warm over medium
heat. Add garlic and onions and sauté, stirring occasionally,
for about 5 minutes or until fragrant. Add peppers and
sauté for 2 minutes or until bright green. Add teff grain.
Turn off the heat to prevent splattering and add the boiling
water and salt. Resume heat and let simmer 2 minutes.
Add tomatoes and basil.
Cover and simmer for 10–15 minutes, stirring occasionally,
until the water is absorbed. There may be some extra
liquid from the tomatoes but as long as the teff is not
crunchy, the polenta is done.
Taste and adjust the seasonings if desired. Transfer to
an un-oiled 9-inch pie plate. Let it cool for at least 30
minutes. Slice and serve.
Wild Rice and Yellow Summer Squash
Reprinted with permission from The Splendid Grain
by Rebecca Wood (William Morrow) www.rwood.com
1 Tablespoon unsalted butter or ghee
1 teaspoon minced fresh ginger
1 teaspoon cumin seeds
1 teaspoon ground coriander
1⁄4 teaspoon turmeric
1 clove garlic, minced
1⁄2 cup chopped shiitake mushrooms
1 small yellow summer squash, scrubbed and chopped
2 leaves kale, finely sliced
2 cups cooked wild rice
1⁄2 cup pumpkin seeds, toasted
Sea salt and freshly ground black pepper, to taste
Heat the butter in a small sauté pan. Add the ginger,
cumin, coriander, and turmeric and sauté for about 3
minutes or until the spices release their aroma. Add the
garlic and shiitakes and sauté until limp, about 4 minutes.
Add and sauté the squash for about 3 minutes, or until
it starts to soften. Add and sauté the kale for about 5
minutes, or just until cooked. Add the wild rice and
pumpkin seeds and sauté until heated through. Season
with salt and pepper and serve.