A good sauce can transform a dish, giving it an extra boost of flavor or texture it needs. Many sauces are not gluten-free, but that doesn’t have to stop you from enjoying them! We’ve put together some simple recipes for gluten-free versions of staple sauces you can substitute next time you’re feeling creative in the kitchen!
- 2 cups water
- 1 cup brown sugar
- ¾ cup gluten-free soy sauce
- 1 1/2 teaspoon garlic powder
- 3 ½ tablespoons corn starch
- 1 teaspoon sesame oil
- Combine all ingredients in a large pan and place over medium heat
- Stir continuously with a wire whisk until thickened (about 4-6 minutes) Remove from heat
- 8oz package cream cheese
- ½ cup grated Parmesan Cheese
- ½ cup butter
- 2 cups milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- In a saucepan, melt the butter over medium heat
- Add the cream cheese, stirring until smooth
- Gradually add the milk ½ cup at a time, stirring all the while
- Fold in the cheese and allow to melt until the sauce is smooth
- ¼ cup butter
- ¼ cup cornstarch
- 2 cups chicken or vegetable stock
- Salt and pepper to taste
- In a saucepan, melt the butter over medium-low heat
- Gradually add the cornstarch and stir constantly until solidified. Cook for 2-3 minutes
- Add the stock by half cups, whisking well until combined, about 10 minutes
- Add salt and pepper to taste
- ½ cup ketchup
- ½ cup crushed tomatoes
- ½ cup apple cider vinegar
- ½ cup brown sugar
- ¼ cup gluten-free Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ¼ cup water
- Combine all ingredients in a medium saucepan
- Bring to a boil, then reduce heat and simmer for 8-10 minutes
- Remove from heat and chill in the refrigerator 1 hour before serving
Impress your friends and family with these delicious gluten-free appetizers this St. Patrick’s Day. They are so easy to make and yummy that everyone will want a bite! For more ideas, recipes, and drinks, check out our Pinterest board for a GF St. Patrick’s Day!
Gluten-Free green pinwheels
- Rudi’s Gluten-Free Bakery™ Spinach Tortillas
- 8 oz package softened cream cheese
- 1 container basil pesto
- 1 container hummus
- ½ cup finely diced tomatoes
- ½ cup chopped cucumber
- 1 package feta cheese crumbles
- ½ cup chopped green bell peppers
- Mix together equal parts pesto and cream cheese in a small bowl
- Spread a thin layer of the pesto cream cheese mixture over the tortilla, followed by a thin layer of hummus (make sure to leave about 1 inch around the perimeter free of any spread)
- Spread remaining ingredients evenly over the tortilla
- Tightly roll the tortilla and stick a toothpick in each end. Refrigerate for 1 hour
- Slice the rolls into small pinwheels
Gluten-Free Puppy Chow
- 4 cups rice squares cereal
- ½ cup chocolate chips
- 1 ½ TBSP butter
- 2 TBSP almond butter
- ¼ cup powdered sugar
- ¼ cup green candy sprinkles
- Microwave the chocolate chips, butter, and almond butter in a large bowl for 30 seconds. Stir, and then microwave for 30 more seconds, stirring until smooth
- Pour the cereal squares into the bowl and stir until it is all evenly coated
- Transfer the mixture to a large seal-able bag, then add the powdered sugar and candy sprinkles
- Shake bag well until all the cereal is coated
- Spread out on a baking sheet or parchment paper and let cool 20-30 minutes
Avocado Fries with Cilantro Lime Sauce
(This recipe was borrowed from our Gluten-Free Recipe page. Check it our for more gluten-free goodness!)
- 4 slices Rudi’s Gluten-Free Bakery™ Multigrain Bread
- 2 large avocados
- 1 teaspoon cumin
- 1 teaspoon garlic salt
- 2 eggs
- 1/2 cup of coconut oil (for frying)
- 8 oz cup of plain Greek yogurt
- juice from one lime
- 1/3 cup of cilantro
- 1 tsp garlic salt
- 1/2 small jalapeno (can add more depending on spice preference)
Preparation (avocado fries):
- Heat coconut oil on medium in a deep pan while preparing the fries.
- Process Rudi’s bread into fine crumbs in either a high-powered blender or food processor.
- Slice avocados in half lengthwise and cut into 1-1 1/2 inch thick strips.
- Combine bread crumbs, cumin and garlic salt in a medium sized bowl.
- In a separate bowl, whisk eggs until yolks and whites are combined.
- Dip avocado slices in the egg mixture and then immediately coat in the bread crumbs.
- Fry avocados for about 45 seconds on each side, or until golden brown.
- Remove from pan, place on a paper towel and let excess oil drain off.
When I started working on recipes for my new cookbook, I had several goals in mind. One was to provide recipes that could be used for more than a single recipe. Check! did that.
The next goal was to make the recipes easy to make. Another check! As the base of this recipe is quick and easy and can be stored in the fridge for up to a week for use in other recipes as the week progresses.
The last goal was that the food was nutritious and delicious. This recipe is just one example of meeting that goal!
Here’s the basis of the Sloppy June and Sprout Sandwich.
Sloppy Junes and Beyond
- 2 tbs. coconut oil or olive oil
- 1 (12oz) package vegetarian chorizo
- ½-3/4 cup chopped yellow, red, or green bell pepper
- ¼ cup drained and chopped sundried tomatoes in oil
- 2 cloves garlic, minced
- ¼ cup organic corn, fresh or frozen
- 1 (28oz) can diced tomatoes
- ½ tsp. sea salt (I prefer Himalayan salt)
- 1 tsp. chili powder
- 1/8 ts. Ground chipotle pepper (optional….May be too spicy for the young ones)
- 2 tsp. apple cider vinegar
- Heat a large skillet over medium heat and add 1 tbs. of the oil. When the oil is hot, put in all of the chorizo and stir with a wooden spoon for 3-4 minutes. The chorizo has a tendency to stick to the pan and burn, so stir constantly and watch it carefully.
- Remove it from the skillet and set it aside on a plate. (Note that the chorizo doesn’t change much in color or texture as it cooks).
- Turn the heat down to medium and add the other tablespoon of oil to the pan. When the oil is hot, add the onion and sauté until soft, about 4-5 minutes.
- Add the peppers, sun-dried tomatoes, garlic and corn and continue to cook for another 3 minutes.
- Add the tomatoes, spices, vinegar and cooked chorizo. Stir to combine well. Reduce the heat to medium-low and let the mixture simmer to blend the flavors for about 5 minutes.
Next you are going to assemble your Panini sandwich. I love Rudi’s Gluten-Free Bakery™ Multigrain Bread because it tastes great, is substantial and does not fall apart as you are eating it. So, here’s how you make the sandwich on the cover of my latest cookbook, Gluten Free Vegetarian Family Cookbook. (this recipe is for 1 person, so you will need to double or triple it if you are making this for more than yourself!
- 2 pieces GF bread
- Sliced avocado
- Hummus (use your favorite variety)
- ¼ cup Sloppy June filling
- Sliced cheese (vegan or dairy, optional)
- Coconut or vegetable spray for the grill
I used a George Forman grill for this recipe, but you can also use a Panini machine.
- Lay 1 piece of bread on a cutting board. Place a slice or two of avocado on the bread; you may wish to mash it and spread it over the bread.
- Top with a small amount of the hummus (about 1 tbs.) and spread it out over the avocado, then add the Sloppy June mixture, sprouts and cheese (if desired) and cover with the second piece of bread.
- Lightly spray the top and bottom of a Panini machine or indoor electric grill with coconut oil. Put the sandwich in the grill and press it together. The machine should tell you when the Panini is done, or grill until the bread is browned and the ingredients are heated. Serve immediately.
Our guideline to making the perfect egg salad sandwich is to use fresh ingredients so that the flavors remain distinct. Check out our recipe below with our favorite recipe!
- 2 slice of your favorite Rudi’s Gluten-Free sandwich bread
- 3 eggs, hard boiled (see below)
- 1/2 red bell pepper, chopped
- 2 leaves lettuce
- 1 tbs. fresh cilantro, chopped
- 1 tbs. fresh parsley, chopped
- 1/4 cup mayonnaise
- 1 tbs. fresh lemon juice
- salt and freshly ground pepper to taste
- To hard boil your eggs, bring 5 cups of water to a rolling boil. Place eggs in boiling water for 10-12 minutes. (The longer the eggs are in the water, they softer they’ll get!) Remove and place eggs in a small bowl in the fridge until they’re cool enough to peel.
- Chop up peeled eggs or lightly mash them in a mid-size bowl. Add mayonnaise and mix gently until eggs are well coated.
- Slowly mix in bell pepper, lemon juice, cilantro, parsley, salt, and pepper.
- Place egg mixture on one slice of toasted Rudi’s Gluten-Free bread. Top with fresh lettuce and cover with second slice of bread. Serve immediately.
- Toast bread slices until slightly golden-brown.
- In a small bowl, mash up avocado. Gently squeeze in juice from the lime and stir. Add in garlic, red pepper flakes, salt, and pepper.
- Spread avocado mixture over toast. Top with addition red pepper flakes or spices if desired.
TIP: For even more flavor, try topping your toast with other items like fresh or sun-dried tomatoes, cilantro, sprouted lentils, or even salsa!