Gluten-Free Goodies
Looking for tasty and satisfying gluten-free recipes? Look no further! Our collection of 5 gluten-free recipes includes everything from hearty meals like chili and chicken parmesan to lighter options like zucchini noodles and banana bread. Whether you're following a gluten-free diet for medical reasons or just looking to mix things up in the kitchen, these recipes are sure to please.
Here are five recipe ideas using gluten-free ingredients:
Gluten-Free Banana Bread - This classic banana bread recipe is made with gluten-free flour and is perfect for breakfast or as a snack.
Gluten-Free Chicken Parmesan - This gluten-free twist on a classic chicken parmesan recipe uses almond flour to coat the chicken instead of breadcrumbs.
Gluten-Free Chili - This hearty chili recipe is made with ground beef, kidney beans, and a mix of vegetables, all simmered in a gluten-free tomato sauce.
Gluten-Free Zucchini Noodles with Pesto - This light and refreshing gluten-free recipe uses spiralized zucchini noodles in place of traditional pasta and is topped with a homemade basil pesto sauce.
Gluten-Free Pancakes - These fluffy gluten-free pancakes are made with a combination of gluten-free flour, almond milk, and eggs, and are perfect for a weekend breakfast.
Here is the recipe for gluten-free banana bread:
Ingredients:
1 cup gluten-free flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 ripe bananas
1/2 cup unsalted butter, melted
1/2 cup brown sugar
2 large eggs
1 tsp vanilla extract
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
In a large bowl, mash the bananas with a fork. Add the melted butter, brown sugar, eggs, and vanilla extract, and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Allow the banana bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve sliced and enjoy!
Here is the recipe for gluten-free chicken parmesan:
Ingredients:
4 boneless, skinless chicken breasts
1 cup almond flour
2 large eggs, beaten
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp Italian seasoning
Salt and pepper, to taste
Olive oil, for frying
1 cup tomato sauce
1 cup shredded mozzarella cheese
Instructions:
Preheat your oven to 400°F (200°C).
Place the almond flour, eggs, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper in separate shallow dishes.
Dip the chicken breasts in the almond flour, then the eggs, and then the Parmesan cheese mixture, making sure to coat each side well.
Heat a large skillet over medium heat and add enough olive oil to cover the bottom.
Once the oil is hot, add the chicken breasts to the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through.
Remove the chicken from the skillet and place on a baking sheet.
Spoon the tomato sauce over each chicken breast and top with shredded mozzarella cheese.
Bake in the preheated oven for 8-10 minutes, or until the cheese is melted and bubbly.
Serve the chicken parmesan with your choice of sides and enjoy!
Here is the recipe for gluten-free chili:
Ingredients:
1 pound ground beef
1 onion, diced
1 bell pepper, diced
1 cup diced tomatoes
1 can kidney beans, drained and rinsed
1 can tomato sauce
1 tsp chili powder
1 tsp cumin
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
Instructions:
In a large pot or Dutch oven, cook the ground beef over medium heat until it is browned and crumbled.
Add the onion and bell pepper to the pot and cook for an additional 5 minutes, or until the vegetables are softened.
Stir in the diced tomatoes, kidney beans, tomato sauce, chili powder, cumin, paprika, salt, pepper, and garlic powder.
Bring the mixture to a boil, then reduce the heat to low and simmer for 20-30 minutes, or until the flavors have melded together.
Serve the chili hot with your choice of toppings and enjoy!
Here is the recipe for gluten-free zucchini noodles with pesto:
Ingredients:
4 medium zucchini
1 cup fresh basil leaves
1/2 cup pine nuts
1/2 cup grated Parmesan cheese
1/2 cup olive oil
2 cloves garlic
Salt and pepper, to taste
Instructions:
Using a spiralizer or a julienne peeler, create noodles out of the zucchini.
In a food processor or blender, combine the basil, pine nuts, Parmesan cheese, olive oil, garlic, salt, and pepper. Pulse until the mixture becomes a smooth pesto sauce.
In a large skillet, heat the zucchini noodles over medium heat until they are just tender, about 2-3 minutes.
Stir in the pesto sauce until the noodles are well coated.
Serve the zucchini noodles hot and garnish with additional Parmesan cheese, if desired. Enjoy!
Here is the recipe for gluten-free pancakes:
Ingredients:
1 cup gluten-free flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup almond milk
1 large egg
2 tbsp unsalted butter, melted
1 tsp vanilla extract
Instructions:
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
In a separate bowl, whisk together the almond milk, egg, melted butter, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. The batter should be thick but smooth.
Heat a large nonstick skillet over medium heat. Once the skillet is hot, spoon about 1/4 cup of batter onto the skillet for each pancake.
Cook the pancakes for 2-3 minutes on each side, or until bubbles form on the surface and the edges start to look dry.
Serve the pancakes hot with your choice of toppings and enjoy!