Gluten-Free Recipes for the Fourth of July

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Recipes for You, With No Gluten, Too!

The gluten-free lifestyle has taken over a majority of people’s homes in the past year, promising healthy results. Nutritionists, blog writers and T.V. doctors are even talking about going gluten-free and discussing their reasoning behind it. Why, exactly? For 20 million people and a third of American adults, gluten causes immune reactions and/or distress in their bodies, which can only be eliminated by a gluten-free diet.

 

So…Gluten, Who?

In the words of Inigo Montoya in the Princess Bride, “You keep using that word. I do not think it means what you think it means.” I found that fitting for this particular topic. Located in most grain dishes, gluten is a mixture of two proteins that form an elastic membrane—think of the chewy texture of bread. That bond helps food maintain its shape and form, almost like a glue. To become gluten-free, however, one must remove all food products that contain this protein. Simply going off wheat products is not enough!

With Fourth of July just around the corner, avoid the hassle of trying to figure out which food contains gluten. Follow these three easy recipes that will have you ready to sing Happy Birthday to America!

 

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Not Your Grandma’s Apple Pie, But Close!

Nothing says America like the Fourth of July and nothing celebrates the day better than fireworks and apple pie! For a delicious, quick and easy gluten-free pie, try this recipe from Heartbeet Kitchen.

Ingredients for a crunchy, sweet crust:

  • 305 grams of gluten-free flour (Check if your flour mixture contains xanthan gum; If not, add 3/4 tsp to your mix)
  • 1 tbsp honey
  • 1 tsp salt
  • 14 tbsp cold unsalted butter, cut into cubes (2 1/3 sticks of butter)
  • 1/2 cup and 3 tbsp ice cold water

Ingredients for the filling:

  • 2 3/4 pounds of apples (about 6 or 7), peeled and cored
  • 1 1/2 tbsp of lemon juice
  • 2 1/2 tbsp granulated sugar
  • 1 1/4 tsp cinnamon
  • 1/4 tsp ground ginger
  • Pinch of salt
  • 2 tbsp cornstarch
  • 2 tbsp minced fresh sage

Let’s Get Started

Bottom crust:

Preheat oven to 400°F. Add gluten-free flour, honey and salt into a large bowl or processor. Blend together. Add cold butter and mix until clumps are the size of peas. Stir in water by hand, working to form a tight circle of dough. Remove mixture from bowl and flatten on countertop. Wrap dough in Saran wrap and place in refrigerator for about one hour.

The filling:

Cut peeled apples into thin wedges and place into large bowl. Stir in lemon juice. In a separate bowl, combine sugar, cinnamon, ginger, cornstarch and minced sage. Add mixture to the bowl of apples and stir to coat.

Finishing touches:

Remove the dough from the refrigerator and divide into two flat equal parts. Dust counter and dough with flour. Spread one part of the dough into a large circle that fits your pan. Place the bottom dough into your pie pan, filling the sides and parts of the top. Add the filling into the pan. Top pie with lattice strips, following the instructions found on The Kitchn. Bake pie on the bottom rack from seven minutes, then move to the middle rack. (Try placing a cookie sheet under the pie to catch any spills.) Reduce heat to 350°F and bake for 40 minutes or until crust is golden brown. Let the pie cool for a few minutes before serving with delicious vanilla ice cream.

 

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Nothing Like Gluten-Free Chicken Wings!

There’s gluten in wings, too? The truth is, the secret is in the sauce. Avoid the hassle and make your own gluten-free wings with this recipe!

Ingredients:

  • 16 small chicken wings (or however many you’ll need for your party)
  • 5 tbsp unsalted butter
  • 1 small garlic clove (minced)
  • 1/4 cup gluten-free barbecue sauce (or gluten-free hot sauce if you like spicy wings!)

Time to get the wings a’ flyin’:

Remove and discard the wing tips. Place the wings in a medium saucepan and cover with water (about 1 inch over the wings). Bring to boil and simmer until wings are tender (estimate of 10 minutes). Remove wings, place on baking sheet lined with parchment paper and refrigerate until wings are dry. Preheat the oven to 425°F. Place wings on the middle rack and bake for 20 minutes. Turn wings over and bake an additional 25 minutes. While wings are baking, mix butter and garlic together in a large bowl, microwave until melted. Add the sauce to the blend. When the wings are done, add them to the mixture and toss to coat. Serve the wings warm and with your favorite (gluten-free) dipping sauce!

 

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No Chip on This Shoulder With These Chocolate Chip Cookies!

We’ve all heard the story of Ms. Ruth Graves Wakefield who loved baking chocolate cookies, right? One day, she decided to make her famous cookies but could not find the correct chocolate to put into her mixture. She reached for a semi-sweet chocolate bar made by Nestlé, expecting the chocolate chunks to melt, and luckily for us, they did not. What turned out to be a mistake was actually the best invention the cookie world had ever seen: chocolate chip cookies! Follow this easy recipe to whip up America’s favorite dessert, this time gluten-free.

Ingredients:

  • 215 grams of gluten-free flour
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/2 cup lightly packed dark brown sugar
  • 1/3 cup granulated sugar
  • 2 tsp pure maple syrup
  • 1/2 cup + 2 tbsp of unsalted butter
  • 1 large egg
  • 1 tsp pure walnut extract or vanilla
  • 80 grams of 85-percent cacao chocolate, chopped into chunks
  • 80 grams of 65-percent cacao chocolate, chopped into chunks

Cookie time:

Preheat oven to 350°F. In a large bowl, mix flour, baking soda and salt, and set aside. In another bowl, stir the sugar and maple syrup together until there are no lumps. In the third and final bowl, beat the butter on medium speed about 1 1/2 minutes. Add sugar mixture and beat for an additional 3 minutes until mixture is light and fluffy. Add egg and walnut (vanilla) extract to the mixture and blend on low speed for 20 seconds. Combine flour mixture with the rest and blend until no flour streaks are present. Stir in chocolate with a spoon. Refrigerator for 30 minutes. After cookie batter has chilled, make dough balls and place on cookie sheet. Bake cookies for 12 minutes, until they turn lightly brown on the outside.

We are always looking for more recipes! If you have gluten free meals that you love to make on the holidays, share your recipes or blog with us in the comment section below!

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