Gluten Free Entrees Recipes

Gluten Free Homemade Egg Noodles

Gluten Free Homemade Egg Noodles Recipe

photo by recipe author

Servings: 4
Preparation Time: 15 minutes

4 eggs
1 tablespoon coconut oil
1 tablespoon water
1/2 teaspoon salt
2 cups gluten-free all purpose flour plus 1/2 cup for rolling out*

Beat eggs in heavy duty stand mixer, add coconut oil, water and salt. Continue mixing until coconut oil is broken up and evenly distributed. (It’s not necessary to melt the coconut oil first). Add flour and continue mixing thoroughly. Dough will form a nice ball.

Put dough on a flat, thoroughly floured surface and roll out with rolling pin until it is thin, turning as needed, so flour coats both sides and dough is no longer sticky.

Cut flat dough into strips of desired width — a pizza cutter works nice for this step. If dough sticks to the surface, use a spatula to lift.

To cook, put into salted boiling water for approximately 3 minutes. Adjust cooking time if needed.

These noodles can be frozen uncooked, then used as needed. They’re great for any noodle recipe like chicken noodle soup, or with a dish like beef burgundy or stroganoff.

*You can make your own gluten free flour mix from one of our recipes here.

Recipe submitted by Jeff, Eagle, ID

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Red Coconut Curry

Red Coconut Curry Recipe

photo by recipe author

Servings: 8
Preparation Time: 20 minutes

2 tablespoons red curry paste
2 tablespoons organic virgin coconut oil
2 cloves garlic, minced
1 onion, chopped
4 cups coconut milk*
2 chicken breasts, thinly sliced
1 jicama, chopped (optional)
1 stalk lemongrass, bruised and cut into 3″ length
3 – 5 Kafir lime leaves
Basil for garnish

In large pan, sauté curry paste in coconut oil for 4 minutes over med high heat. Add garlic and onion, sauté for 5 more minutes. Add coconut milk, chicken, jicama, lemongrass and lime leaves.

Cover and reduce heat; stir occasionally simmering for 20 – 30 minutes. Serve over brown Jasmine rice.

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

Recipe submitted by Cheryl, OKC, OK

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Coconut Mango Salmon

Coconut Mango Salmon Recipe

photo by recipe author

Servings: 4-6
Preparation Time: 20 minutes, plus cooking time

1/4 cup organic sugar
1 1/2 tablespoons potato starch or 1 tablespoon cornstarch
2-3 pounds wild caught salmon (portions or filleted half)
1/2 cup coconut oil
1 cup organic mango juice
2 Tablespoons organic fermented soy sauce
1- 1 1/2 cup coconut chips
extra coconut oil for greasing pan

Preheat oven to 375 degrees ºF.

Lightly grease one or two 13×9 pans with coconut oil (depending on the amount of salmon you are cooking).

Mix together, in a small bowl, the organic sugar and the potato starch (or cornstarch). Arrange salmon in greased pans.

In a small saucepan, melt 1/2 cup coconut oil over low heat. Once it starts to melt, add the mango juice and soy sauce. Stirring constantly, add the mixture of sugar and potato starch (or cornstarch). Continue to stir until the mango sauce begins to thicken. Pull the saucepan off the heat as soon as you see any sign of thickening.

Spread coconut chips over the portions of salmon.

Pour the mango sauce on top of the salmon, trying to get the moisture to all of the salmon.

Bake in preheated oven for about 15 minutes. You can check to see if the salmon is done by using a fork to gently pull apart the salmon a few inches from the edge. If it is still red and very moist looking, it may need more time. If it is flaky and lighter in color, it’s done.

(This recipe is also excellent with pineapple juice in place of the mango juice.)

Recipe submitted by Patrice, Owings, MD

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Crispy Coconut Fried Fish

photo by recipe author

Servings: 6 Preparation Time: 10 minutes

3 tablespoons coconut oil
1/4 cup coconut flour
1/2 cup unsweetened shredded coconut
6 fresh or thawed white fish fillets
1/4 cup coconut milk*
salt & pepper, to taste

Heat the coconut oil in skillet over medium-low heat.

In shallow dish combine coconut flour and shredded coconut. Dip the fish in the coconut milk, coat with coconut mixture, then sprinkle with salt and pepper.

Fry until golden-browned and flakey.

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

Recipe submitted by Rachel, Bozeman, MT

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Grain Free German Pancake

Grain Free German Pancake Recipe

photo by recipe author

Servings: 3-4
Preparation Time: 10 minutes

4 large pastured eggs, yolks and whites separated
3 tablespoons sugar
1/8 teaspoon salt
1/4 cup coconut milk*
1/4 cup lukewarm water
1/4 teaspoon vanilla extract
1/2 cup arrowroot powder
3 tablespoons grass-fed butter or coconut oil

Preheat oven to 400 degrees °F.

Combine 4 yolks, sugar and salt in a bowl and whisk until thick and lemon color (about 1-2 minutes). Whisk in the milk, water and vanilla. Add in the arrowroot and whisk until smooth.

In a separate bowl, beat the egg whites until stiff peaks form, but not dry.

Add the whites to the yolk mixture, gently whisk until the whites are incorporated, but not deflated. Light foam is what you want.

Melt butter in a 10 inch oven safe skillet (I prefer cast iron) over medium heat. Once the bubbles have subsided, pour the batter into the skillet and cook until the bottom is golden (about 2 minutes).

Place the skillet in the oven and bake until it puffs up and the top is golden and feels dry and set (about 5 minutes).

Slide onto a plate and serve hot with grass-fed butter and syrup, fresh fruit sauce or warm preserves.

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

Recipe submitted by Kate, Highlands Ranch, CO

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Gluten Free Salmon Cakes

Gluten Free Salmon Cakes Recipe

photo by recipe author

Servings: 2-3
Preparation Time: 12 minutes

2 tablespoons onion, finely diced
2 tablespoons celery, finely diced
1 tablespoon parsley, finely chopped
1 small garlic clove, finely minced
1/4 cup avocado, mashed
1 teaspoon Old Bay seasoning (or other preferred seasoning)
1/4 teaspoon dried dill
6 oz cooked salmon
1 1/2 tablespoons coconut flour
2-3 tablespoons full-fat coconut milk*
2 tablespoons coconut oil

Finely chop the onion, celery, parsley, and garlic. Place the chopped veggies, avocado, seasoning, salmon, and coconut flour to a bowl. Mix well then add 2 tablespoons coconut milk and mix again. Add additional coconut milk, up to a tablespoon, if needed to hold the mixture together. Add additional salt and pepper to taste.

Form patties and arrange on a plate or other dish. Make 14-16 mini cakes or 5-7 medium sized cakes. Cover place and place in the refrigerator for approximately an hour.

To cook, heat coconut oil in skillet over med heat. When the oil is hot, add cakes, cooking in batches if necessary to avoid overcrowding. Fry 4-5 minutes per side, flipping only once (make sure first side is crispy and golden brown before flipping).

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

Recipe submitted by Annie, Atlanta, GA

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Coconut Flour Banana Pancakes

Coconut Flour Banana Pancakes Recipe

photo by recipe author

Servings: 8
Preparation Time: 15 minutes

3 eggs
1/2 cup mashed or chopped banana
1/4 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 tablespoons honey
2 tablespoons coconut flour
coconut oil

Add-ins (optional): dried blueberries, walnuts, or coconut flakes.

Let sit for about 5 minutes. This allows the coconut flour to thicken the batter.

Pour batter onto pan or griddle (silver dollar size). Cook on the first side for about 4-6 minutes depending on the heat level. They will begin to bubble at about 2 minutes but don’t get impatient and flip them!

Okay, they should start to look as if the top side is nearly done cooking. You can tell it is the right time when the top takes on more of a matte look and no longer looks like raw batter. At this point they are ready to be flipped.

Recipe submitted by Brittany, Fishers, IN

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Grain-Free Strawberries ‘n “Cream” Porridge

Grain-Free Strawberries ‘n Cream Porridge Recipe photo

photo by recipe author

Servings: 2
Preparation Time: 10 minutes

1 1/2 cups coconut milk*
6 tablespoons coconut flour
2 eggs
1/8 teaspoon salt
1 tablespoon pure maple syrup or honey
1 tablespoon coconut oil
1/2 – 2/3 cup chopped strawberries (about 4 or 5 medium berries)

In a small saucepan whisk together the first 5 ingredients. Bring to a boil over medium heat, stirring constantly. Add the coconut oil and reduce heat to medium-low. Boil and stir about 3 minutes until thick and creamy. Stir in strawberries. Serve warm.

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

Recipe submitted by Melodie, Fort Mill, SC

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