Gluten Free Entrees Recipes

Gluten Free Coconut Flour Waffles

photo by recipe author

Servings: 3-4 waffles
Preparation Time: 5 minutes

8 tablespoons butter (1 stick), melted
1/2 cup coconut flour, sifted
12 eggs
4 tablespoons applesauce
4 tablespoons honey
1/2 teaspoon salt

Preheat waffle iron on high heat. Grease iron well.

Mix all ingredients together until smooth. Spread about 1/2 cup batter evenly, covering all waffle parts.

Cook for 3 minutes.

These waffles freeze great!

Recipe submitted by Bethany, Dayton, OH

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Tangy Coconut-Lemon Chicken Salad

Tangy Coconut Lemon Chicken Salad

photo by recipe author

Not only is this salad full of amazing flavor, it’s incredibly healthy as well! I give you permission to lick your plate afterwards too, as the dressing is so addicting! We do!

Servings: 2
Preparation Time: 45-60 minutes

Salad:

Coconut oil
1 chicken breast
1 large romaine heart, chopped
Homemade Pico de Gayo
1 large avocado, diced
Tortilla chips

Pico de Gayo:

5-7 roma tomatoes
1 med. green bell pepper
1 large Fuji apple
1 med. yellow onion
1 large handful cilantro, chopped
1 lime, juiced
garlic (to taste)
salt & pepper (to taste)

Dice all ingredients and mix well. This is best to make a while in advance as the longer the juices have to sit together, the better the pico tastes.

Ranch Powder:

2 1/2 teaspoons garlic powder
5 teaspoons dried minced onion (can substitute 2 1/2 teaspoons onion powder)
2 1/2 teaspoons parsley flakes
2 1/2 teaspoons sea salt
2/3 teaspoon dill weed

Mix all ingredients together in a blender to create a nice, fine powder. I make this in mass quantity to always have on hand – plus I use it for many other things!

Coconut Lemon Dressing:

2 eggs
7 tablespoons FRESH squeezed lemon juice
2 teaspoons homemade ranch powder
4 tablespoons Gold Label Organic Coconut Oil, melted (must still have the coconut flavor)

In a blender, combine eggs and lemon juice and blend on high. Add the ranch powder and blend again. Lastly, add the melted Gold Label Organic Coconut Oil, fairly slowly so the oil doesn’t solidify (but not as slow as if making mayonnaise). Dressing should be fairly runny still, but frothy. You can adjust the lemon/coconut oil ratio up or down a bit, depending on your taste preferences – we like it nice and tangy with lots of lemon. Also, dressing is not nearly as good if made with store bought lemon juice – best with FRESH squeezed lemon juice.

Salad:

1. Melt 1-2 teaspoons Gold Label Organic Coconut Oil in a small fry pan. Sprinkle chicken with some of the dry ranch powder and brown both sides over medium heat until fully cooked. When cooked, cool enough to dice.

2. Assemble salad with chopped romaine lettuce, pico de gayo, diced avocado, and the cooked, seasoned chicken. Cover generously with the tangy coconut lemon dressing, and top with crunched up tortilla chips.

Recipe submitted by Jodi, Lehi, UT

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Lemon Garlic Herb Roast Chicken

photo by recipe author

Servings: 4-6
Preparation Time: 15 minutes

2 cups carrots, chopped into 1 inch chunks
2 cups celery, chopped into 1 inch chunks
1 sweet onion, chopped into 1 inch chunks
1 pound, fingerling potatoes (or whatever potatoes you have available)
1/2 cup melted grass-fed butter and/or coconut oil
1 whole pastured chicken (3-4 pounds), defrosted if frozen
1 lemon, cut into wedges
3 sprigs fresh thyme
2 bay leaves
4 cloves of garlic, roughly chopped
sea salt
black pepper

Preheat your oven to 450 degrees.

Wash and chop all the veggies and set aside. Melt your butter and/or coconut oil (half and half of each is delicious) and set aside. Rinse your chicken, both inside and out. If the chicken comes with giblets, you can save those for gravy or chicken stock.

Once the chicken has been rinsed, you need to dry it. You want the skin to be very dry so that it can brown properly in the oven. Make sure you dry under the wings and in between the legs and the body. Also, dry out the body cavity if your hand will fit. The less water that is left on the bird will mean less steam and a browner and crispier the skin.

Place the dried chicken in a large baking dish, cast iron frying pan, dutch oven, or other oven safe dish. Add the thyme, bay leaves, lemon wedges, and chopped garlic to the inside the body cavity. Next, brush or rub the chicken with a couple tablespoons of butter. Generously coat the chicken with sea salt and black pepper to suit your tastes.

Next, add the chopped veggies around the chicken and then drizzle the remaining melted butter over them. Add a sprinkle of sea salt and black pepper and then it’s ready to go in the oven. Place the pan in the oven and reduce the heat to 375.

Cook the chicken for 1 hour and check the internal temperature. The final temperature in the thigh should be 165°. If the temperature is not quite there, return to the oven and cook for another 30-45 minutes, or until it reaches 165°. Total cooking time will depend on your altitude, your oven, and the amount of veggies surrounding the bird. Remove from the oven and let the chicken sit for 15 minutes before cutting.

When you’re done, don’t forget to save the bones for homemade chicken stock!

Recipe submitted by Jessica, Denver, CO

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Gluten Free Chicken Coconu’ggets

photo by recipe author

Servings: 6-8
Preparation Time: 30 minutes

2 lb chicken, boneless and skinless – breasts or thighs
1/3 cup coconut flour
4 eggs
1 1/3 cups shredded coconut
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon paprika
1 teaspoon chicken bouillon powder
1/4 teaspoon black pepper
1 teaspoon salt
1/2 cup coconut oil – divided

Cut thawed chicken into desired length strips, pat dry with paper towel.

Place coconut flour in a flat dish wide enough for dipping.

Put eggs in a another flat dish and whisk

Put the rest of the dry ingredients in a third flat dish; stir ingredients until mixed

Line up dipping bowls and dip chicken strips first in flour, then in egg, then in coating mixture

Heat 1/4 cup coconut oil in a frying pan. Fry strips on medium heat until done, about 4-5 minutes on each side, adding oil as needed.

Recipe submitted by Sharla, Nampa, ID

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Gluten Free Spinach Soufflé

photo by recipe author

Servings: 4
Preparation Time: 10 minutes

1 cup cottage cheese
3 eggs, slightly beaten
3 tablespoons coconut oil or butter, melted
1 tablespoon coconut flour
1 cup cheddar cheese, shredded
10 oz. frozen spinach, defrosted and drained

Preheat oven to 350° degrees F.

In a bowl combine cottage cheese, eggs, coconut oil, and coconut flour. Add shredded cheese and spinach. Pour into a greased loaf pan and bake for 1 hour, or until the top is golden brown.

*This recipe can easily be doubled- just bake in an 8×8 pan.

Recipe submitted by Erin, Ashland, OH

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Gluten Free Spiced Fish Sticks

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Servings: 2-4
Preparation Time: 30 minutes

1 pound white fish (such as Cod or Mahi Mahi)
2 eggs, whisked
1 cup brown rice flour
1/4 cup coconut flour
1 tablespoon achiote powder
1 tablespoon oregano
1/2 teaspoon cayenne powder
1 teaspoon freshly ground black pepper
1 teaspoon sea salt
1/3 (plus more) cup coconut oil, palm shortening or olive oil

Recipe: Rinse fish fillets in cold water and set on a plate. Cut fish into short strips, following the lines of the fillets and removing bones (if there’s any).

Place eggs in a small shallow bowl. Mix together flours, spices, black pepper & sea salt in another small shallow bowl.

Dip fish sticks in eggs and then toss it in the flour mixture. Set them aside on a plate.

Warm up 4 tablespoons of palm shortening or your choice of oil in a large skillet and heat oil on medium high. Place the fish sticks in the pan and make sure there’s enough room around them so that they don’t stick together. Cook for a few minutes on each side, until well browned, then remove fish sticks to a plate lined with a paper towels.

Add more shortening or oil (4 tablespoons) to the pan and fry remaining batch of fish sticks.

Serve with freshly squeezed lime and tatar sauce or homemade ketchup.

Recipe submitted by Marillyn, Britt, IA

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Chicken Curry

1 whole chicken cut into 6-8 pieces
3 Tablespoons of Virgin Coconut oil
2 Tablespoons of organic coconut flour
1/2 teaspoon fine Himalayan salt
1/4 teaspoon black pepper
1 Tablespoon chopped fresh ginger root
1/4 cup chopped onion
4 cloves garlic
1 Tablespoon curry powder
2 cups chicken stock (you can use the neck and carcass to make this)
1/4 cup water

Procedure:

In a frying pan sautÃ© garlic, onion, ginger, with coconut oil.Â Add the cut-up chicken, slightly brown the chicken.Â Add chicken stock, simmer for 15 minutes. Add salt, black pepper and curry powder. Cover the pan.Â Continue cooking for another 5 minutes.Â Dissolve coconut flour in 1/4 cup of water.Â Stir it into the pan. Continue cooking for another 5 minutes.

Serve over Bhutanese Red Rice.

Thai Pra Ram Chicken with Peanut Sauce

photo by recipe author

Servings: 4-6
Preparation Time: 25-40 minutes

3-4 chicken breasts, cooked and cut into cubes or strips
2 cups carrots & broccoli, or stir-fry vegetables
cooked jasmine rice

SAUCE:

1/2 cup sucanat (or organic whole sugar)
1/2 cup creamy peanut butter
4 tablespoons organic soy sauce
3 tablespoons water
2 teaspoons coconut oil
2 garlic cloves, crushed
1 1/2 – 2 cups coconut milk*
1 teaspoon curry powder
1/2 to 1 teaspoon red pepper flakes

Cut chicken into cubes or strips (and boil if raw). Cut carrots and broccoli into small/medium pieces.

Combine sugar, peanut butter, soy sauce, water, coconut oil, and garlic in a saucepan over medium heat. Heat until bubbling, then reduce heat to medium low. When peanut butter and sugar are completely dissolved, slowly add coconut milk, stirring until the sauce is a nice caramel color. Add curry powder and red pepper flakes, stir, and simmer on low to thicken.

Place vegetables in a wok with about an inch of water, cover, and cook on medium-high until vegetables are mostly soft. Drain water, and add chicken and sauce to the wok. Stir until everything is combined and hot.

Serve over a bed of jasmine rice.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Anna, Franklin, WV

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