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Gluten Free Side Dishes

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--- Quote from: cicero on January 17, 2013, 02:44:58 AM ---wanted to add: make sure to check labels on seasonings - *they* sneak gluten products in places where you might not expect it. I discovered just a few years ago, for example, that soy sauce is made from some kind of fermented wheat. I don't usually use packaged seasonings but i know that some of them include some kind of starch that could be wheat based so it's important to check.

--- End quote ---

Great point. And a lot of mixes (ranch dressing, french onion soup, etc) have sneaky gluten as well.

Also, if you're using any stock/broth, check the ingredients on those, too. Gluten is very sneaky!

Another idea is green beans amandine (frequently misspelled as "almondine" if you're googling for recipes).

I love cauliflower au gratin.

I also really like corn casserole with Ham.  This is a favorite gluten free version.  You can elliminate the green chiles and instead substitue a jar of pimentos if you don't want to go with a "Mexican" version.  Just make sure to use plain cornmeal and not a corn bread mix which might have flour or other gluten product in it. 
Mexican Corn Casserole
4 eggs, lightly beaten
1 (15 oz) can whole kernel corn, drained
1 (14 oz) can cream style corn
1 cups cornmeal
1 cups sour cream
1 cup butter, melted
1 (7 oz) can chopped green chilies
1 medium onion, chopped
1 teaspoon baking powder
2 cups cheddar cheese, shredded

Preheat oven to 325F.
Combine all ingredients in a large bowl.  Mix well. 
Transfer mixture to a greased 9" X 13" pan.  Bake, uncovered for 1 hour.  Let stand 15 minutes before serving.

Here is a recipe for potatoes au gratin which is gluten free.  It goes very well with ham.  Onions can be used if you can't find or don't like leeks.

Potato Leek Gratin

4 cups half and half
2 large leeks, cleaned and sliced thinly [white parts]
3 lbs.  russet potatoes - about 6 - sliced thinly
salt - about 1 teas.
pepper - about 7 "grinds"
2 garlic cloves - minced/chopped
1/4 teas [big pinch] nutmeg

Combine in a large, heavy pot.  Bring to a boil and simmer for 10 minutes.  Stir frequently.  Pour half of mixture into buttered 9 x 13 pan.  Put about 6 oz or so of sliced deli Swiss cheese on top.  Pour the rest of the mixture in, and add another layer of cheese.  Dot with about 2 oz of butter on top of the cheese.  When you start baking the liquid should be just under the top layer of potatoes.  Add a little more half and half, if needed.

Bake at 375 degrees for about an hour or so, until the middle is tender and the top is browned.  Don't cover, and don't overcook.  Check this after 45 minutes.  You can add more half and half or milk if it seems dry.

I think that this could probably be made ahead and refrigerated before the baking, but I've never done that.  My husband would be very disappointed if I didn't cook it immediately.

Your menu sounds quite delicious, and so do the recipes submitted by PP.  If you have very many rich side dishes I think that something simple would also be appreciated, like buttered carrots with dill and parsley.  Something with tomatoes [canned if you're also having winter] would look pretty on your table, too.

If you don't already have the flourless chocolate cake recipe, and want one, let me know.  I've got a recipe for one called la bete noire that is easy to do, and makes a 10 "  cake.


Veggies are great for gluten free side dishes, particularly if you cook them simply. Stick with simple toppings - cheese (not pre-grated, because pre grated cheese can have gluten in its non stick coating), oil, vinegar, lemon juice, salt, pepper, herbs and spices.

I'd try to avoid packaged processed foods, because as others have said, gluten shows up everywhere, and often under weird names - soy contains gluten, pre grated cheese often does, even chicken stock often contains gluten.

A garden salad is always good, if you make your own vinaigrette.

Blanch trimmed green beans for a few minutes. Dress with olive oil, fresh lemon juice, salt and pepper, serve warm or at room temperature.

Roasted cauliflower with cumin, or tossed with freshly grated parmesan.

Roasted asparagus spears with olive oil, salt and pepper, shaved parmesan and red pepper flakes.

Sautee corn kernels in a bit of olive oil until they start to brown. Add a handful chopped chives, a bit of crushed garlic, and powdered cumin, and cook for a few more minutes. Turn of the heat and season with salt and lime juice.

Roasted corn salsa - roast the corn in a pan as above, until lightly browned. Cool, toss with chopped cilantro, finely chopped onion, salt and lime juice.

Baked squash wedges with butter, salt and pepper.

Slowly roast halved tomatoes along with the ham.


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