Young & Gluten-Free

It's easy to live gluten-free, even if you're young and on a budget. Follow the interns of Celiac Disease Foundation as they cook quick, healthy, affordable gluten-free meals. Feel free to ask any questions about celiac disease or the gluten-free diet.

[youngandglutenfree]

Gluten-Free Schnitzel with Sautéed Vegetables

Ingredients:  4 4-ounce skinless, boneless chicken breasts, pounded to 1/8-inch thickness 1 cup all-purpose gluten-free flour 2 large eggs 1 cup @schaerglutenfree breadcrumbs Kosher salt and freshly ground black pepper Additional desired spices Canola oil Chopped flat-leaf parsley Lemon wedges

Directions: 1. Line a baking sheet with wax paper. Season chicken breasts with salt and pepper. Place gluten-free flour on a plate. Beat eggs and desired spices to blend in a shallow baking dish. Place 1 cup Schar gluten-free breadcrumbs in another shallow baking dish. 

2. Working with 1 chicken breast at a time, dredge in gluten-free flour, shaking off excess, then dip into egg mixture, turning to coat evenly; dip into egg mixture again, and then carefully coat with Schar gluten-free breadcrumbs, pressing gently to adhere to chicken. Transfer chicken to prepared baking sheet. 3. Heat oil in a large skillet over medium-high heat. Add chicken breasts to skillet and cook until golden brown on both sides, 8-10 minutes. Transfer chicken breasts to a paper towel-lined plate, season with salt, and garnish each with parsley and a lemon wedge.

Serve with a side of sautéed vegetables.

Enjoy!

[youngandglutenfree]

Cauliflower Pizza Crust! Serves 2 to 4 people

Ingredients:

1 medium sized head of cauliflower  1 egg, beaten 1 teaspoon dried oregano 1 teaspoon dried basil  1/2 teaspoon garlic powder a few shakes of crushed red pepper (optional) 1/4 cup shredded parmesan cheese 1/4 cup mozzarella cheese pinch of salt Amy’s Tomato and Basil Sauce  Desired toppings (e.g. olives, tomatoes, mushrooms, etc.)

Directions:

Preheat your oven to 400F, then get to work on your crust.

Step 1: Pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.

Step 2: Fill a large pot with about an inch of water, and bring it to a boil. Add the “rice” and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.

step 3: Once you’ve strained the rice, transfer it to a clean, thin dishtowel. Wrap, twist it up, then squeeze all the excess moisture out! (Be careful not to burn your hands!)

Step 4: In a large bowl, mix up your strained rice, beaten egg, cheese, and spices.

Step 5: Transfer the dough out onto a baking sheet lined with parchment paper, spray with non-stick oil.

Bake for 35-40 minutes at 400F. Crust should be firm, and golden brown when finished.

Step 6: Spread Amy’s Tomato and Basil Sauce, cheese, and desired toppings!

(we used vegan mozzarella cheese, tomatoes, and black olives)

Step 7: Return the pizza to the 400F oven, and bake an additional 5-10 minutes, just until the cheese is hot and bubbly.

Then slice and serve immediately! Enjoy!

[youngandglutenfree]

Keeping it healthy with @dolesunshine tasty baby spinach salad! 

Ingredients:

@dolesunshine​ baby spinach cherry tomatoes gluten-free chicken breast dried cranberries  roasted unsalted sunflower seeds balsamic vinegar Toss together and enjoy a quick and healthy meal!  

[youngandglutenfree]

Treat Yourself to Delicious Homemade Gluten-Free Challah Bread!

INGREDIENTS

Makes 1 loaf, or 18 rolls 2 cups Bob’s Red Mill Rice Flour 1 3⁄4 cups Bob’s Red Mill Tapioca Flour 1⁄4 cup sugar 2 teaspoons sugar 3 teaspoons xanthan gum 1⁄2 teaspoon salt 2⁄3 cup lukewarm water 1 cup lukewarm water 1 1⁄2 tablespoons yeast 4 tablespoons melted butter 1 teaspoon apple cider vinegar 4 eggs sesame seeds (optional) green olives (optional)

DIRECTIONS

1. In mixer, combine rice and tapioca flours, 1/4 c sugar, xantham gum, and salt. 2. In a cup, add 2/3 water, dissolve the 2 tsp sugar mix in 1 ½ tbsp yeast. 3. In a separate bowl combine the butter with the additional 1 cup water and vinegar.

With mixer on low speed, blend the dry ingredients. Slowly add the butter/water mixture. Blend in the eggs, one at a time. The dough should feel slightly warm. Pour the yeast mixture into the ingredients in the bowl and beat the highest speed for 2 minutes. Place the bowl in a warm spot, cover with greased plastic wrap and a towel, and let rise approximately one hour.

Return the dough to the mixer and beat on high for 3 minutes. Spoon the dough into a greased, floured loaf pan. Fill 2/3 full or make bread into rolls~about 18. (Optional- Mix green olives into rolls and sprinkle tops with sesame seeds). Let the dough rise until it is slightly above the tops of the pans, about 45-60 minutes. Preheat the oven to 400 F and bake the large loaf for approximately one hour. Bake the rolls 25 minutes.

Enjoy! 

[youngandglutenfree]

Bacon Chicken Poppers

With Game Day around the corner, these chicken poppers made with Jones Turkey Bacon are a savory way to celebrate with family and friends. Packed with protein, these are the perfect snack to take you straight through the end zone. 

Ingredients

2 lbs. boneless, skinless chicken breasts

1 bag potato chips

2 cups gluten-free flour

3 eggs

2 tablespoons smoked paprika 

1 lb Jones Turkey Bacon

1 bag shredded cheese

Olive oil

Directions

1) Set up 3 bowls for coating your chicken. In the first bowl, crack 3 eggs and lightly beat with a fork. In the second bowl, pour in a gluten-free flour of your choice. In the third bowl, crush your potato chips and mix in smoked paprika.

2) In a large pan, heat olive oil on medium high flame. There should be enough to cover the surface of the pan.  

3) Slice chicken breasts into 1-inch squares, or bite size pieces, and dry with paper towel.

4) Coat chicken in eggs, then quickly dip in flour bowl. Shake off excess and coat in third bowl. Then place in frying pan. 

5) While chicken is cooking, slice some Jones Turkey Bacon into football shapes and save the remaining bits. 

6) When chicken is 2/3 white, flip to cook on other side. The bottom should be golden brown. 

7) When chicken is fully cooked, remove from the pan. Toss in all bacon slices and bacon bits to cook with more olive oil if necessary. 

8) When bacon is crisp on one side, flip over. As a decorative option, place some shredded cheese on football shaped slices and place a lid on the pan to quickly melt it with steam. 

9) Pour bacon on chicken poppers when fully cooked. Serve and enjoy! 

[youngandglutenfree]

Best Super Bowl Appetizer: NACHOS!  Ingredients:

1. 1 bag of Frito Lay Tostitos Tortilla Chips (we used Hint of Lime)

2. Pico de Gallo Salsa: 4 vine-ripe tomatoes, seeded and chopped 1 jalapeño pepper, seeded and finely chopped, for medium to hot heat level 1 small white onion, chopped 1/4 cup cilantro leaves, finely chopped  Salt

3. Beef Topping: 1 tablespoon olive oil 2 cloves garlic, chopped 1 small onion, chopped Season with salt, paprika, and any seasonings you like.

4. 1 can black beans/refried pinto beans

5. Cheese sauce: ½ cup-1 cup milk (can use regular or dairy-free) 1 bag of shredded cheese (we used vegan cheese) 1/3 cup salsa

6. Additional toppings to choose from, optional: Sour cream Chopped scallions Chopped black olives Sliced avocado, dressed with lemon juice salsa Directions:  1. Arrange tortilla chips on a very large platter. 2. Combine salsa ingredients in a bowl and set aside for flavors to marry. 3. Heat a medium nonstick skillet over medium high heat. Add oil, garlic, and onion to the pan and sauté for two minutes, then add meat and crumble with wooden spoon. Season meat. Cook meat for five minutes, then stir in beans and reduce heat to low.

4. In a separate medium sauce pot, stir in milk, cheese, and salsa with a wooden spoon. Remove cheese sauce from the heat. 5. Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. 

Top with additional toppings if you would like, and serve immediately. Delicious :)

[youngandglutenfree]

TACO TUESDAY! 

Super Bowl is coming up, and the staff at the office are getting into the spirit of Super Bowl snacks with this fun and yummy Taco Bar using Hodgson Mill’s Quinoa and Brown Rice! 

Ingredients: 

Hodgson Mill’s Quinoa and Brown Rice (we mixed it with corn and peas) Cilantro Chicken/ beef Cheese (or non-dairy alternative) Pineapple Greens Avocados Limes Pico de Gallo Sour cream Gluten-free corn tortillas Spices 

Assemble and Enjoy :)

[youngandglutenfree]

The taste of Edamame that you love is now in a spaghetti shape!!! Surprise your loved ones with this extremely delicious, guilt free and easy to make Edamame Spaghetti!! Perfect as a side for any main dish! 

Ingredients: 

Explore Asian Edamame Spaghetti 

Instructions: 

Boil 8 cups of water Add edamame spaghetti and simmer for 4-5 minutes or until cooked through

Serve with your favorite sauce, veggies, main dish, and enjoy! 

[youngandglutenfree]

Refreshing Vegetable Soup

Nothing like a vegetable soup to refresh your day! This recipe helps you stay healthy and happy through the winter months. 

Ingredients:

2 cups of chickpeas, soaked overnight and drained

1 large onion, pealed and diced 

1 large carrot, or 18 baby carrots 

2 celery stalks, trimmed and chopped 

1 turnip, pealed and diced 

1 small fennel, cored and chopped 

4 garlic cloves, pealed 

8 sprigs of flat leaf parsley 

6 celery leaves 

1/2 teaspoon black peppercorns

1 teaspoon coriander seed

1/2 teaspoon cumin seed 

2 star anise 

2 bay leaves 

1 teaspoon of cane sugar 

1 1/2 teaspoon sea salt

Directions 

1. In an 8in square of cheesecloth, wrap the bay leaves, star anise, cumin seed, coriander seed, black peppercorns, celery leaves, and sprigs of parsley. If you don't have cheesecloth, a good substitute is the webbing in which garlic cloves are sold. Make sure to tie both ends so no spices fall out. 

2. Then add 5 quarts of water to a pot, add the satchel of herbs, and set on high heat to boil.

3. Then add onion, carrot, celery, fennel, turnip, chickpeas, and garlic.

4. Once the water is boiling, add salt and sugar and stir in well. Then lower the heat to medium to simmer. 

5. Simmer for 30-45 minutes or until chickpeas are fully cooked and soft to the palate. 

6. Serve in a bowl topped with fresh cilantro and enjoy! 

[youngandglutenfree]

Vegan & Gluten-Free Enchiladas using Amy’s Refried Beans! 

For those who would love a quick and flavorful meal, these Enchiladas are to die for! Follow our recipe or change some of the ingredients for your own taste bud satisfaction, and enjoy a delicious meal in under 30 minutes! 

Ingredients:  

Gluten-free tortillas Amy’s gluten free vegetarian and organic refried beans 1 cup chopped mushrooms 1⁄2 cup chopped green pepper 1 chopped red pepper 1 cup chopped onion 1 cup frozen corn 1 cup frozen peas ½ cup cilantro 1 1⁄2 cups grated cheese (we used vegan cheese)

Enchilada sauce (can be bought ready or homemade)

Directions:

1. Preheat oven to 350°F. While waiting, sauté veggies in a pan with olive oil or butter until onions are transparent. 2. Fold tortillas in a damp cloth and heat in the microwave until soft (about 35 seconds). The tortillas just need to be soft enough to fold into enchiladas without breaking. 3. Fill tortillas with veggie mixture. 4. Add desired amount of cheese (inside). 5. Drizzle sauce in enchilada.  6. Fold.  7. Fill a pan or casserole dish with a thin layer of enchilada sauce, place enchiladas in dish as completed. 8. Finally, pour enchilada sauce over enchiladas and sprinkle remaining cheese on top. 9. Bake 15-20 minutes at 350°F (or until cheese is melted).  Enjoy! **Any additional veggies or spices can be added, removed or altered in accordance to personal tastes!**

Home-made Enchilada Sauce recipe:

1 tablespoon olive oil 4 tablespoons gluten-free flour 1 tablespoon cumin 1 tablespoon paprika 1 tablespoon garlic powder (or some chopped garlic) 1 tablespoon chili powder 4 cups vegetable broth 1⁄2 cup tomato sauce  1⁄2 cup salsa

1. Sauté olive oil, spices, and gluten-free flour in a pot (it must hold about 4 cups of enchilada sauce) until browning and fragrant. 2. Break up clumps as best you can. 3. Add vegetable broth, tomato sauce, and salsa and simmer, stirring frequently until thickened.

[youngandglutenfree]

All The Flavor and None of the Guilt--- Spaghetti Squash with Jones All Natural Gluten-Free Chicken Sausage!!! 

INGREDIENTS: 1 spaghetti squash Cooking oil A box of Jones gluten-free chicken sausage Salt Pepper Basil 21 seasonings Garlic

DIRECTIONS: 1. Preheat oven to 375F. Cut squash in half, lengthwise. Use a spoon to remove and discard the seeds. Brush both sides with oil and bake for about 40 minutes face-down. Let squash cool for 10 minutes. 2. Meanwhile take out a box of Jones chicken sausage and microwave for a minute to thaw on a microwave safe dish. Cut sausage into bite size pieces. 3.When the spaghetti squash is ready, use a fork to scrape the squash to get long, lovely strands. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes. 4. Heat a large sauté pan with oil and garlic over medium-low heat. When garlic becomes fragrant, add spaghetti squash strands. Toss well, sprinkle spices and taste to see if you need additional seasonings. Toss in the Jones gluten-free chicken sausage and stir occasionally. The spaghetti squash should have a slight crunch (i.e. not mushy) and the sausage should be well cooked. Enjoy!

[youngandglutenfree]

Egg-in-a-Hole Goodness!!!

Ingredients:

1 slice of Schar's Gluten-Free bread 1 egg Cooking oil spray Salt and freshly ground black pepper (Additional spices can include: basil, garlic, a hint of paprika, and thyme)

Directions:

1. Press a hole into the center of the slice of bread.

2. Heat a skillet over medium heat and spray enough oil to avoid sticking. Place the piece of bread on the skillet and crack the egg straight into the center of the hole.

3. Raise the bread a bit to let the egg-whites spread below bread, but keep the yolk in the middle of the hole. Cook until the egg sets a bit on the bottom. Sprinkle the egg with salt and pepper and other spices if you would like. After the bottom cooks throughly, flip it over with a spatula and season the other side.

4. Let it cook until the yolk feels soft. Remove from skillet when the toast is golden brown, egg whites thoroughly cooked and white, yolk is soft. Deliciousness.

[youngandglutenfree]

Sweet Strawberry Gluten-Free Crepes:

Ingredients: ½ cup cold almond milk ½ cup cold water 2 eggs (or egg alternative) 2 tablespoons baking butter, melted 3 tablespoons sugar 1 and 1/2 cups gluten-free all purpose baking flour (Bob’s Red Mill) 1/2 teaspoon gluten-free baking powder (or mix baking soda and cream of tartar in equal parts) 1/2 teaspoon vanilla extract Non-stick oil spray

Directions:

1 Mix all crepe ingredients in a large bowl and whisk the mixture until lumps dissolve. Add flour as need if the mixture turns out too liquid. Let mixture sit for about 15 minutes at room temperature.  2 Heat frying pan until very hot, spray it with oil spray and, using a ladle or 1/4 measuring cup, pour small amount of batter into the frying pan as you roll the pan from side to side just enough to cover the bottom of the pan evenly with a thin layer of crepe batter. Do not coat it too thickly. 3 Cook for 1-3 minutes until bottom part reaches a golden color and then flip the crepe to the other side and let it cook for another minute on the other side. 5 Add non-stick oil to pan after each crepe to avoid sticking. The more crepes you have to make the faster you will have to flip the crepes as the frying pan will get more heated up. 6 Stack crepes on top of each other on a plate and serve each crepe with your favorite toppings.

Sweet Topping Ideas: 

Your favorite spread (peanut butter, chocolate, almond butter, etc.), fruit, nuts, powdered sugar, ice cream, yogurt, whipped cream, cinnamon, chocolate chips.

Savory Topping Ideas:

Eggs, tomatoes, olives, avocados, cheese, spinach, caviar, deli meat, hummus, mushrooms, artichokes, bacon.

[youngandglutenfree]

Spring 2016 Intern

Hi all, my name is Rinata Zhivov and I am the newest intern at Celiac Disease Foundation. I have a degree in Psychology from California State University, Northridge. My passion has always been to help others and so I hope to go to graduate school to get my master’s in Occupational Therapy. In 2012, I was diagnosed with non-celiac gluten sensitivity. Following this life-changing experience I became passionate about nutrition. I am extremely excited to intern for Celiac Disease Foundation and learn about the business aspect of a non-profit organization as well as bring the gluten-free community together. In my free time I enjoy salsa dancing, doing yoga, and hiking.

[youngandglutenfree]

Spring 2016 Intern

Hello, my name is Anna!  I'm a graduating senior at California State University, Northridge majoring in business management. I am very excited to intern here at CDF and I hope to learn more about how a non-profit business works. With such a worthy cause to support, I hope I can help raise awareness in our world today. When I'm not working or studying you can find me practicing American Sign Language with my friends, going to the movies and watching baseball games.

[youngandglutenfree]

Farewell and Feast On!

As the fall winds down and the winter winds are up, we are getting as much as we can done before the year is up! I will be officially leaving the office on Friday and this is my last recipe for CDF! For some recipe inspiration, we visited the Blue Diamond website for a chicken recipe and gave it a bit of a tweak at the National Office to make a smokehouse BBQ version!

Creamy BBQ Chicken Strips

Ingredients

1 (4.25-oz.) box Blue Diamond Nut Thins Smokehouse Flavor

1 small bag gluten-free BBQ chips

2 eggs (or egg alternative)

1 1/4 lbs. chicken tenders or 1 1/2-inch cubes boneless, skinless chicken breast

Nonstick cooking spray

Ranch dressing

Directions

Preheat oven to 400°F and spray a baking pan with cooking spray.

Put Blue Diamond Nut Thins and BBQ chips into a gallon-size plastic bag then use a rolling pin to finely crush them.

Add eggs into the bag and shake well.

Once mixed, add chicken tenders into the bag and coat with mixture.

Place on baking pan.

Coat with cooking spray and bake for 10 minutes.

Coat with cooking spray again and cook for 10 minutes more.

Remove from oven and enjoy with ranch dressing! Makes 4 to 6 servings.

[youngandglutenfree]

Coconut Cream Dream

Hello Young and Gluten-Free followers! With our 2015 Gift of Hope campaign underway, and our first Annual Report published, we have been working nonstop at CDF National Office. When we are exceptionally busy, we all appreciate readily available comfort food.

For a hearty, porridge-like dish, I mixed jasmine rice and Cream of Rice with coconut milk for a sweet treat!

Coconut Cream Dream Recipe

Ingredients 1/4 cup uncooked jasmine rice 1/4 cup Cream of Rice 1 cup coconut milk 1/2 cup water 2 tbsp honey 3/4 tsp salt 2 cinnamon sticks 1 tsp ground cinnamon 1/2 tsp vanilla

Instructions

1. Add jasmine rice to a medium-sized pot, then pour in water. Heat it until it boils, turn it down to a simmer, and with the lid on, wait about 15 minutes, or until liquid evaporates. 2. While still hot, add the coconut milk then vanilla and salt. Gradually stir in Cream of Rice. Add the cinnamon sticks. 3. Return to a boil, then simmer until desired consistency is met. Remove cinnamon sticks. 4. Stir in the honey. 5. Sprinkle ground cinnamon on the top.

Makes 4 servings.