5 Gluten-Free Recipes that Actually Taste Good

Figuring out what to cook is hard enough for most people, but what if you're one of more than 2 million Americans who live with celiac disease? The possibilities may seem even more limited.

And chances are, you aren't just cooking for yourself - you're cooking for friends and family, too. That's why we've put together a list of 20 celiac-friendly recipes from a few people who have been living with the disease and cooking gluten-free successfully not only for themselves, but also for others who might not necessarily need to eat gluten-free.

So the recipes we've compiled here aren't just gluten-free versions of foods on the "don't touch" list, like pizza, pasta, and sandwiches (which generally require some sort of wheat product). Instead, these recipes take a ground-up approach, meaning instead of replacing the problem ingredient - wheat, rye, or barley product - with some obscure substitute, which sometimes leads to less than stellar results (ever had slimy gluten-free bread before?), these recipes start with ingredients that already happen to be gluten-free. And what we discovered is that not only are there more possibilities than you'd expect, but that cooking gluten-free can be delicious.

Elana Amsterdam is the author of The Gluten-Free Almond Flour Cookbook and the blog Elana's Pantry. When she and her son were diagnosed with celiac disease, she had to come up with a whole new way of cooking that would conform to their new dietary restrictions, but still keep her husband happy.

Amie Valpone is a frequent contributor to The Daily Meal and the author of the blog The Healthy Apple. Valpone runs a successful consulting practice and is a personal chef specializing in gluten-free cooking and clean eating. Valpone switched to a gluten-free diet free of processed foods after suffering from chronic pain for many years. She has trained at the Institute for Integrative Nutrition in Manhattan. Her advice has appeared in numerous well-known media outlets, including Food Network, The Huffington Post, Martha Stewart Whole Living, Martha Stewart Radio, and WebMD

And last, but not least, Karina Allrich is the Gluten-Free Goddess. Her blog focuses on using fresh, seasonal ingredients, and she also features vegan and vegetarian recipes in addition to gluten-free dishes.

Their recipes are great for sharing with other people who don't have to eat gluten-free, too - after all, eating should be about communion with friends and family. We bet they won't even notice unless you tell them.

Crispy Quinoa Bites

Ah, quinoa. How I love thee. I love your soft, fluffy texture. If you too love this darling quinoa seed, then I know you'll love this recipe with tiny flecks of basil, onion, and chives. It's the perfect touch that makes this recipe the best I've had in a long, long time.

Click Here to See the Crispy Quinoa Bites Recipe

Blackberry-Lemon Salad

Berries, berries everywhere. I just can't seem to get enough of 'em these days. Just the way summer sweet was meant to be. No added sugar. No added sweeteners. Just a few fresh organic berries. So, go ahead - break out your berry stash and have a fun lil' berry party with yourself today.

Click Here to see the Blackberry-Lemon Salad Recipe

Easy Agave and Lime Salmon Recipe

Don't feel like cooking? Keep some wild-caught salmon on hand and you almost won't have to. Got limes and agave? Smile. Salmon recipes don't get any easier than this. This is almost not cooking - which makes it a perfect recipe for a lazy supper. We served our salmon with grilled veggie kebabs - another one of my easy dinner staples.

Click Here to see The Easy Agave and Lime Salmon Recipe

Strawberry-Spinach Salad with Berry Dressing

Who needs complicated and fussy when the farmers' markets are abundant with glorious, fresh ingredients? Vegetables in every color. Ripe and voluptuous fruits. And every one of them gluten-free.

Using fresh strawberries in a vegan salad drizzled with berry and balsamic dressing transforms tender greens into a luxurious and romantic treat. And the best part? Easy as one-two-three.

Click Here to see the Strawberry-Spinach Salad with Berry Dressing Recipe

Chicken Piccata Recipe

This chicken piccata recipe adds one more protein dish to my family's dinner table. It is deliciously lemony and refreshing, quite tangy with the capers, while the parsley adds a nice subtle flavor to it as well.


INGREDIENTS

2-4 boneless, skinless chicken breast halves (1 1/2 pounds total)
1/2 cup blanched almond flour
1/2 teaspoon sea salt, preferably Celtic
1/2 teaspoon salt-free, gluten-free spice blend, such as Chef's Shake*
5 tablespoons olive oil
5 tablespoons grapeseed oil
1/4 cup lemon juice
1 cup chicken stock
1/4 cup brined capers
1/4 cup fresh chopped parsley, for garnish

DIRECTIONS

Preheat the oven to the lowest temperature.

Cut the chicken breasts in half horizontally, butterflying them open (if the pieces are large, cut them each into 2 pieces after you cut them in half). Put chicken pieces between 2 pieces of parchment paper and pound them with a heavy skillet until ¼-inch thick.

Mix together the flour, salt, and gluten-free spice blend. Rinse the chicken pieces in water, then dredge thoroughly in the flour mixture until well coated. Heat the olive oil and 2 tablespoons of the grapeseed oil in a large skillet over medium-high heat. Add half of the chicken pieces and brown well on each side, about 3 minutes per side.

Transfer to an ovenproof plate, add the other breasts and cook, then remove from the skillet. Place the chicken breasts in the oven to keep warm while preparing the sauce. Add lemon juice, chicken stock, and capers to the skillet and use a metal spatula to loosen the browned bits and incorporate them into the sauce.

Reduce the sauce by ½, then whisk in the remaining grapeseed oil. Plate the chicken, pour the sauce over it, and garnish with the parsley. Serve.

Click Here to see 15 More Gluten-Free Recipes That Actually Taste Good

-Will Budiaman, The Daily Meal