Category Archives: Gluten-Free Recipes

Hearty Black Bean Soup

Hearty black bean soup

As a busy working Mom, I am always looking for quick and easy recipes that are safe for my gluten-free and vegan 11 year-old. This hearty and fiber-rich black bean soup simmered away in my crock pot for two days and the high protein was a much needed added plus. We served it with gluten-free bread and vegan butter spread on a cold snowy night.  My son thought it tasted like the black beans he eats at Chipotle. Give it a try and let me know what you think.


  • 1 pound dried black beans
  • 4 cups vegetable broth
  • 2 cups chopped onion
  • 1 cup water
  • 1 tablespoon ground cumin
  • 3 bay leaves
  • 2 tablespoons fresh lime juice
  • 1 teaspoon kosher salt
  • 1/4 cup chopped fresh cilantro


1. Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.
2. Combine beans, broth, and next 5 ingredients in a crock pot. Cover and cook on LOW 10 hours. Discard bay leaves. Stir in juice and salt. Ladle 1 1/2 cups soup into each of 6 bowls; sprinkle each with 2 teaspoons chopped cilantro. 


Gluten-Free Shrimp Taco Salad

I am sorry about the lack of yummy gluten-free posts lately.  I have re-entered the work force and am trying to figure out how to balance it all.  I haven’t figured it out yet but I have been making lots of tasty gluten-free meals that I have been dying to share with you.  So, to celebrate the warm weather finally arriving here in Denver I have been grilling like crazy. Here I share one of my new favs.  Gluten-Free, dairy free Southwestern-Style Shrimp Taco Salad.  Even my 3 kids liked this one and it is on a permanent rotation in our house for the summer.  Enjoy!

Gluten-Free Southwestern-Style Shrimp Taco Salad


  • 1/4  cup  fresh lime juice
  • 2  tablespoons  olive oil
  • 1  teaspoon  ground cumin
  • 2  teaspoons  minced garlic
  • 2  teaspoons  maple syrup
  • 2  teaspoons  chipotle hot sauce
  • 3/4  pound  medium shrimp, peeled and deveined
  • 2  ears shucked corn
  • Cooking spray
  • 1  cup  chopped romaine lettuce
  • 1/2  cup  chopped green onions
  • 1/4  cup  chopped fresh cilantro
  • 1  (15-ounce) can black beans, rinsed and drained
  • 3  plum tomatoes, chopped
  • 2  ounces  baked blue corn tortilla chips (about 1 1/2 cups)
  • 1/4  cup  diced peeled avocado
  • Lime wedges (optional)


1. Prepare grill to medium-high heat.

2. Combine lime juice, olive oil, cumin, garlic, syrup, and hot sauce in a small bowl, stirring with a whisk. Place the shrimp in a shallow bowl. Drizzle 1 tablespoon of the lime juice mixture over shrimp, tossing gently to coat. Reserve the remaining lime juice mixture; set aside. Thread shrimp onto metal skewers. Lightly coat corn with cooking spray. Place shrimp kebabs and corn on a grill rack coated with cooking spray. Grill 8 minutes, turning kebabs once and turning corn frequently until browned. Remove from grill; cool slightly.

3. Remove shrimp from skewers, and place in a large bowl. Cut kernels from ears of corn. Add corn, chopped lettuce, green onions, cilantro, black beans, and plum tomatoes to shrimp. Drizzle reserved lime juice mixture over the shrimp mixture, and toss gently to combine.

4. Divide tortilla chips evenly among 6 shallow bowls; top each serving with 1 cup shrimp mixture. Mash avocado in a small bowl. Top each serving with avocado.  Serve with a lime wedge, if desired.

Gluten-Free Sweet and Sour Pork

Gluten-Free Sweet and Sour Pork

We love chinese food around here and it’s something all 5 of us will actually eat.  It can be very tricky taking a gluten-free kid (GFK) out to a chinese restaurant because of all of the soy sauce and peanut oil issues (he’s also allergic to almost all proteins, including nuts).  So, last night I made Sweet and Sour Pork, one of our favorite dishes and naturally gluten-free!  Give it a try and let me know your favorite gluten-free chinese dish.

Gluten-Free Sweet and Sour Pork


  • cooking spray (1 spray)
  • 1 1/2 lbs lean pork tenderloins, cut into thin strips
  • 15 ounces canned unsweetened pineapple chunks
  • 1/2 cup water
  • 1/3 cup rice wine vinegar
  • 1/4 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon table salt
  • 1 tablespoon Gluten-Free Soy Sauce
  • 2 medium green peppers, sliced
  • 1 small onion, sliced
  • 3 cups cooked brown rice, kept warm


  1. Heat a nonstick skillet coated with cooking spray over medium-high heat.
  2. Add pork and cook until golden brown, about 8 to 10 minutes; remove from skillet and set aside. Drain any remaining fat from skillet.
  3. Drain pineapple chunks, reserving juice; set aside.
  4. Combine water, vinegar, sugar, cornstarch, salt, soy sauce and reserved pineapple juice in a small bowl; add to skillet and cook until sauce is slightly thickened, about 2 minutes. Add pork; cook covered over low heat until meat is tender, stirring occasionally, about 30 minutes.
  5. Add peppers, onion and pineapple chunks; cook 5 minutes. Serve over rice. Yields about 1 cup of pork and 1/2 cup of rice per serving.

Gluten-Free Fruity Pebble Treats for Valentine’s Day

Fruity Pebble Hearts

Gluten-Free Fruity Pebble Treat Hearts

February begins tomorrow and my house is already decorated with red shiny hearts, my older kids have completed class valentine’s and my four year-old is cutting and pasting each day to complete his valentine’s all on his own.  Yes, I would say Valentine’s Day is in full swing in our house.  We made some Gluten-Free and dairy free Fruity Pebble Treat Hearts to kick off the celebration.  Don’t these make your heart skip a beat?  Too cute.  Enjoy!

Fruity Pebble Treat Hearts:

Gluten-Free and Dairy Free


1/4 cup vegan margarine

6 cups Jet-Puffed Marshmallows

13 oz. Post Fruity Pebbles Cereal (about 8 1/2 cups) – yes these are gluten-free!

1.  Melt margarine in pan over low – medium heat

2.  Once margarine is melted, add marshmallows to pan and stir constantly until melted together.

3.  Remove mixture from heat and add cereal.  Mix well.  Press firmly into generously greased mini heart shaped pan or into greased 9 x 13 pan and once cooled use cookie cutter to cut out heart shapes.  Wrap leftovers tightly to keep fresh.

Baja Black Beans, Corn and Rice: Naturally Gluten-Free

Baja Black Beans, Corn and Rice: Naturally Gluten-Free

Being a partially gluten-free family, we eat a ton of rice around here.  I am always looking for kid friendly ways to mix it up so we don’t become bored.  I found this recipe online for Baja Black Beans, Corn and Rice and had to give it a shot.  The recipe calls for fresh tomatoes and cilantro, I had neither on hand so I used canned diced tomatoes and it worked but I will try fresh next time.  This was super easy, really tasty and best of all, naturally gluten-free.  Give it a try and let me know what you think.

Baja Black Beans, Corn and Rice

A south of the border blend of textures and flavors. serve hot as a main dish or a side dish with grilled meat or chicken.


6 cups cooked brown rice

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can corn, drained (I used frozen corn, prefer)

4 fresh tomatoes, diced

1/2 cup red onions, chopped

1/2 cup cilantro, chopped

1 jalapeno pepper, seeded and diced

2 tablespoons fresh lime juice

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon fresh ground pepper

2 dashes hot sauce

1. Cook brown rice.

2. In a medium bowl, combine black beans, corn, tomatoes, onion, cilantro, jalapeno, lime juice, oil, salt, pepper and hot sauce.

3. To serve, Place a scoop of hot rice in a bowl or on a plate, top with a generous scoop of the black bean mixture.

4. Stir together before eating

Serves 6

Gluten-Free Comfort Food: Blueberry Muffins

Gluten-Free Blueberry Muffins

I had high hopes for 2010 and I have to admit that so far my family hasn’t been off to a great start.  After having a severe allergic reaction to an antibiotic that landed me in bed for almost 7 days with big purple hives from head to toe, my sweet 7 year-old daughter is now in bed with a sore throat.  Let’s hope that her sore throat doesn’t make its rounds through all five of us and that we can be back on our feet this week.

So with one sicky and one on the mend, we woke up craving some comfort food this morning.  I went with Gluten-Free Blueberry Muffins made from my favorite mix:  Gluten-Free Pantry Muffin and Scone Mix.  Easy, tasty, warm from the oven and these purple treats satisfied all five of us.

If you want to give these a try, follow the muffin instructions on the back of the box, using rice milk and vegan margarine for a dairy free version and throw in some blueberries before baking as directed.  What is your favorite thing to make with Gluten-Free Pantry’s mixes?

Gluten-Free Baked Rigatoni

Gluten-Free Baked Rigatoni

I love Italian food so when my son was diagnosed with Celiac Disease 5 years ago, I thought I would have to cut it out of our diets forever.  I was wrong.  I started messing around with some gluten-free pastas and there are some that are better than others.  We prefer Ancient Harvest Quinoa Pasta with any Tinkyada brown rice pastas as a close second.  I like the quinoa because it doesn’t get mushy, it’s a whole grain and it is loaded with protein, a very good thing for my vegan and gluten-free growing boy.  Here is one of our favorite recipes for Gluten-Free Baked Rigatoni.

I would love to know what you like to do with quinoa.  Please share.

Gluten-Free Baked Rigatoni


4 cups tomato sauce (recipe below)

4 cups cooked gluten-free rigatoni or elbow pasta

6 oz. Vegan Gourmet mozzarella cheese alternative

Cooking Spray

1.  Preheat oven to 350 degrees

2.  Combine pasta, tomato sauce and 1 cup vegan cheese in an 11 x 7 baking dish coated with cooking spray.  Top with 1/2 cup vegan cheese and bake for 20 minutes or until heated.  8 servings.

3.  Browned ground round can be added if desired.

Tomato Sauce


1 Tablespoon olive oil

1 1/2 cup chopped onion

1 cup chopped green pepper

1 teaspoon dried oregano

4 garlic cloves, minced

1/2 cup gluten-free dry red wine

1 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon pepper

2 (28 oz.) cans petite diced tomatoes, undrained

1 (6 oz.) can tomato paste

2 bay leaves

1.  Heat oil in a large saucepan over medium heat.  Add onion, bell pepper, oregano and garlic, cook 5 minutes or until veggies are tender.

2.  Add wine and remaining ingredients, bring to a boil.  reduce heat and simmer for 30 minutes.  Remove bay leaves.  Serving:  8 cups