Manly Gluten-Free: 21 Mouth-Watering GlutenFree Recipes for Guys

Transcription

1 Manly Gluten-Free: 21 Mouth-Watering GlutenFree Recipes for Guys Chapter 1 - Gluten-Free for Guys: About the Ebook Chapter 2 - Gluten-Free Breakfast Recipes Chapter 3 - Gluten-Free Lunch Recipes Chapter 4 - Gluten-Free Dinner Recipes

2 Gluten-Free for Guys: About Me and the Ebook Hi Everyone! For those of you who don't know me or who have never been to This Gluten-Free Life, my name is Brian and I have been gluten-free since the Fall of I am not coeliac, just highly sensitive to gluten. If I accidentally get "glutened", I will experience a vicious headache and other digestive symptoms that I don't think anyone wants to hear about. I am about as far from a professional cook as you can get, but I love coming up with exciting gluten-free ways of making all my old favorites. As a guy, I know what other men have to go through while sticking to a gluten-free diet. I think some guys feel a little less "tough" or "macho" when ordering gluten-free food in a restaurant, and I wish that weren't the case. You aren't weak because you're ordering gluten-free, but I am sure there are some guys out there who choose to continue eating gluten even though it is harmful to their bodies just because they are afraid of how it would look to their friends. I wrote this little ebook specifically for gluten-free guys (and their wives/girlfriends/moms who cook for them), since it seemed like hardly any of the thousands of gluten-free blogs were directed at men. None of the recipes are too crazy or fancy; just the way I like it. They are usually fairly easy to make - not many ingredients, no special equipment required, and no lengthy cooking times. If I can make them, so can you! I tried to pick recipes that the majority of men would enjoy, whether you are a teenager, in your 30's, or approaching your 80's. The recipes are not health-conscious by any means, so if you are watching the figure, DO NOT eat them every day of the week! 13 of these recipes have already appeared on my blog, while 8 are brand new. I added a couple of (gluten-free) variations of the horseshoe sandwich, which is well-known around Central Illinois. You'll have to read a little more to figure out what exactly a horseshoe is. If you enjoy the recipes in this book, please share it with your friends/family/co-workers/whoever might like it! Thanks for reading! Brian

3 Gluten-Free Breakfast Bacon, Egg, and Cheese Sandwich on a Gluten-Free Bagel Ingredients (makes one sandwich): 1 gluten-free bagel (I prefer Udi's) 2 slices of bacon, cooked 2 eggs, fried (over-medium) 1 slice of cheddar cheese 1. In a large skillet, cook the two strips of bacon on medium heat until they are nice and crunchy, about 6-8 minutes. Remove, drain excess fat, and set aside for later. 2. In a medium skillet, fry the eggs in a little bit of butter on medium heat. Cook over-medium (yolk a little bit runny still). 3. Toast the gluten-free bagel. 4. Put your sandwich together. Take the bottom of the bagel, then put the two eggs on top, followed by the bacon strips (broken in half to fit the sandwich size), then the slice of cheese. Lastly, put the other half of the bagel on top. 5. Eat up!

4 Chicken Sausage and Pepper Frittata Ingredients (serves 4): 12 eggs 3 links chicken sausage, diced 1 red bell pepper, thinly diced 1 yellow bell pepper, thinly diced 1 cup shredded or grated parmigiana cheese 2 tablespoon of olive oil pinch of salt and garlic powder 1. Preheat the oven to 350 degrees. 2. Heat the olive oil in an oven-proof skillet on the stove on medium heat. Add the diced sausage and brown. Add in the peppers just before the sausage is browned, and saute the peppers until they are soft, which should take about 3 minutes. 3. Add all the eggs together in a large bowl. Beat them thoroughly. Add in the Parmigiana cheese. Season lightly with salt and garlic powder. 4. Add the egg mixture into the pan with the sausage and peppers. Stir the eggs around to evenly distribute them among the other ingredients. 5. Let the eggs start to set on the bottom and the sides. Place the pan in the preheated oven and cook for minutes, until the eggs are cooked through. 6. Remove from the pan. Cut evenly into wedges. 7. Serve and enjoy!

5 Gluten-Free Breakfast Horseshoe - A Central Illinois Specialty Ingredients (serves one really hungry person): 2 slices of gluten-free bread, toasted 2 eggs 5 slices of bacon 2 cups of tater tots, cooked 1 cup of 1% or 2% milk 2 teaspoons of gluten-free all-purpose flour 2/3 cup of shredded cheddar cheese 1. Preheat the oven and cook the tater tots according to the package. Specific times will vary depending on the brand, but you should definitely put the tater tots in the oven first. 2. Now, comes the cheese sauce. Combine 1/4 cup milk and the gluten-free flour in a saucepan; stir with a whisk. 3. Stir in remaining 3/4 cup milk. Bring to a boil over medium heat, stirring frequently. Reduce heat to low; simmer 2 minutes or until slightly thickened, stirring constantly. 4. Remove from heat. Stir in cheese, stirring until cheese melts. Put back on the stove at the lowest possible heat setting until time for use. 5. In a large skillet, cook the bacon until nice and crispy on medium heat. Place on paper towels after to get rid of excess fat. 6. Whisk the two eggs together in a bowl. Cook on medium heat in a medium skillet for about 3 minutes, until no longer runny. Remove from heat. 7. Now, that everything is cooked, take your two slices of gluten-free toast and put on a BIG plate.

6 8. Put the two eggs evenly on the two pieces of bread. 9. Spread the bacon across the eggs and toast and plate. 10. Pour the tater tots on top of everything. 11. Lastly, pour the cheese sauce over everything! 12. Indulge and enjoy the food coma afterwards. Meat Lover's Omelet Ingredients (for one large omelet): 4 eggs 3 slices bacon, cooked and crumbled 1/4 cup sausage, cooked and crumbled 1/4 cup ham, cooked and chopped 1/2 cup shredded cheddar cheese 1/4 teaspoon fresh ground black pepper 2 tablespoons olive oil 1. Cook the bacon, sausage, and ham and set aside for use in the omelet. 2. Turn broiler on high. 3. In a small bowl, whisk together the eggs and pepper. 4. In an ovenproof skillet, heat the olive oil on medium heat. Pour in the egg mixture and cook until it begins to set on the sides. 5. Once the eggs start to set, add the bacon, sausage, ham and cheese on one half of the eggs. 6. Take the skillet off the stove and place in the broiler. 7. Cook for about two more minutes, until the eggs are thoroughly cooked and the cheese is melted. 8. With a spatula, flip the eggs on top of the meat and cheese mixture, forming your omelet. 9. Enjoy!

7 Gluten-Free Lunch Gluten-Free Turkey Melt Ingredients (for one sandwich): 2 pieces of gluten-free bread 3-4 slices of sliced turkey 1/2 cup of shredded cheddar or Monterey jack cheese BBQ sauce 1. Slather BBQ sauce on both pieces of bread. 2. Put about 2/3 of the cheese on top of the BBQ sauce on both pieces of bread. 3. Add the turkey slices, then put the rest of the cheese on top of the turkey. 4. Put the sandwich together, then cook in a skillet on medium heat until the bread is nice and toasted and the cheese is melted. 5. Remove from heat. Cut in half. Serve and enjoy!

8 Baked Beans Ingredients (serves four): 1/2 lb of lean ground beef 1 (16 oz.) can of kidney beans, rinsed and drained 1 (16 oz.) can of pork and beans 1 (16 oz.) can of butter beans, rinsed and drained 1/2 cup ketchup 1/2 cup barbecue sauce 1/3 cup packed brown sugar 1 tablespoon onion flakes 1. Preheat oven to In a large pot or Dutch oven, cook beef over medium heat until no pink is visible. Drain the excess fat from the pot. 3. Add the ketchup, barbecue sauce, brown sugar, and onion flakes to the pot along with the beef. Stir together. 4. Add the 3 cans of beans and stir together thoroughly. 5. Transfer the beans/meat mixture to a 3-quart greased baking dish. Cover. 6. Cook in preheated oven for about 1 hour. Remove. 7. Serve warm and enjoy!

9 Gluten-Free Chicago-Style Hot Dog Ingredients (serves one): 1 gluten-free hot dog bun 1 all-beef hot dog Yellow mustard 2 thinly-sliced tomato wedges 2 tablespoons of white onions, thinly diced 2 tablespoons of sweet relish (try to find Rolf's brand) 1 large Kosher dill spear pickle 2 sport peppers 1/4 teaspoon of celery salt 1. Cook the hot dog to your liking. I prefer steaming - add the steamer basket to a Dutch oven with a litle bit of water in the bottom. Bring to a boil, reduce heat to low, add hot dog. Cook for five to ten minutes, depending on the size of the weiners. Add in the bun for the last couple minutes to warm it up. 2. Place the hot dog on the gluten-free bun. 3. Add the yellow mustard to the hot dog. 4. Add the sweet relish on the dog. 5. Next, put the onions on your weiner. 6. Add the tomato wedges to the bun, resting right against the hot dog. 7. On the other side of the bun, put the pickle and sport peppers. 8. Indulge in one of Chicago's finest culinary treats!

10 Gluten-Free Nachos Ingredients: 1/3 lb of lean ground beef Your favorite (gluten-free) corn chips 1 cup shredded cheese 1/2 cup canned red or kidney beans 1/4 cup Sour cream 1/4 cup chunky salsa 1. Cook the ground beef in a skillet on medium to medium-high heat. 2. When the meat is nice and browned, remove from heat and get rid of the grease. Set aside. 3. Place the corn chips on a large plate. 4. Sprinkle the cheese evenly over the chips. Heat in the microwave for ~30 seconds. 5. Use a knife to spread the sour cream out on the chips. 6. Pour the ground beef on top of the chips. 7. Heat the beans in the microwave according the directions on the can. (about 90 seconds is usually good) 8. Dump the beans on top of the nachos, then add the salsa. 9. Enjoy! Feel free to add more or less of each ingredient as you see fit. I tried to go with measurements that would satisfy most people. If you love salsa but hate sour cream, then just omit the sour cream and really layer on the salsa!

11 Gluten-Free Beer-Battered Grilled Cheese with Bacon Ingredients (for two sandwiches): 4 slices of gluten-free bread (recommendations: Udi's or Whole Foods GF White Sandwich Bread) 6 slices of bacon 4 slices of cheddar cheese Earth Balance or regular butter 1 egg 3/4 cup gluten-free beer (I used Prairie Path Golden Ale; Redbridge is probably easiest to find) 1/4 cup gluten-free all-purpose flour 1. In a skillet, cook the bacon on medium to medium-high heat until crispy. Remove and drain on paper towels. 2. Butter the outsides of the bread. On the inside, put one slice of cheddar on each piece of bread. Place 3 slices of bacon on each sandwich. 3. In a bowl, beat egg, beer, and flour until it is smooth. Dip each sandwich into the batter for a few seconds on each side. 4. Heat another skillet w/1 tablespoon of butter over medium heat. Place the sandwiches on and cook for about 4-5 minutes a side, until the cheese is melted and the bread is golden brown. 5. Remove from heat. Serve and enjoy!

12 Gluten-Free Italian Sandwich Ingredients (makes one sandwich): 2 slices gluten-free bread 2 slices of provolone cheese 2 pieces of salami 2 pieces of pepperoni 2 slices of Prosciutto 2 slices of Soppressata (you can substitute ham for the Prosciutto/Soppressata if those aren't available nearby) 1 tablespoon of Italian dressing 1. Place your two pieces of gluten-free bread on a plate 2. Add a slice of provolone cheese to one of the slices of bread, then put the two pieces of Soppressata on top of the cheese. 3. Put the two slices of salami on top of the Soppressata, then place the two slices of pepperoni on the salami. 4. Next, add the Prosciutto on top of the pepperoni. 5. Place the last piece of cheese on top of the Prosciutto. 6. Drizzle the Italian dressing on top of all the ingredients. 7. Put the other piece of bread on top. 8. Enjoy your delicious gluten-free lunch!

13 Gluten-Free Dinner Gluten-Free Cheeseburgers Ingredients (makes two burgers): 2/3 of a lb of lean ground beef 2 gluten-free hamburger buns (I use Udi's) 2 slices of Cheddar cheese 1/4 teaspoon of salt 1/4 teaspoon of ground pepper Ketchup 1. Season the ground beef with the salt and pepper. Form into two even patties. 2. Heat a skillet on the stove in between medium and medium-high heat. Sprinkle a little salt in the skillet and place the patties in it. 3. Cook for about 4-5 minutes on the first side, then flip patties over. 4. Cook for about 4 more minutes, then add the cheese on top of the patties. Cook for about 1 more minute, then remove from heat. 5. Place the burgers on the gluten-free buns, add some ketchup (or tomato, lettuce, etc.), and enjoy!

14 Gluten-Free Taco Burgers Ingredients (for two sandwiches): Two gluten-free hamburger buns 1/2 pound ground beef 2 slices cheddar cheese 1 egg, lightly beaten 1 tablespoon minced onion 1/2 envelope taco seasoning (make sure the brand you purchase is gluten-free) 1/3 cup of salsa 1. In a large bowl, combine the taco seasoning, minced onion, and egg. Stir together. 2. Crumble the beef over the mixture and mix well. Shape into two patties. 3. Grill in a large skillet over medium heat (or on your grill if you own one). Cook for about 6-7 minutes each side until there is no pink left in the meat. 4. Place the cheese on each burger with about two minutes left in the cooking so that it begins to melt. 5. Remove from heat and place on the gluten-free bun. 6. Put the salsa on the top portion of the bun and place on top of the burger. (Lettuce and tomato would also go well) 7. Serve and enjoy!

15 Gluten-Free Horseshoe - The Pride of Springfield, Illinois Ingredients (makes one big horseshoe): 2 pieces of gluten-free bread, toasted 2 burger patties, about 1/3 lb each 6 oz. of French fries 3 tablespoons butter 3 tablespoons gluten-free all purpose flour 3/4 cup of milk 1 cup shredded white (or yellow) Cheddar cheese 1. Preheat oven to 400 degrees. Spread fries out on a baking sheet. Bake for 20 minutes, or however long the package recommends. Remove when they are a golden brown. 2. While the fries are cooking, form your ground beef into two even patties. 3. In a large skillet on medium-high heat, cook the burgers - about 4-5 minute per side, until all the pink is gone. Remove from the skillet and put on top of your toasted gluten-free bread. 4. Melt the butter in a saucepan on medium heat. Whisk in the gluten-free flour. Cook, while stirring constantly, for about 3-4 minutes. 5. Add in the milk and dash of salt and pepper. Stir consistently until the sauce thickens. 6. Add the cheese and stir occasionally until it is melted. 7. Put the fries on top of the burger/bread. 8. Pour cheese sauce over everything. 9. Eat up!

16 Gluten-Free Beer-Battered Fish and Chips Ingredients (serves 3-4): 4 large potatoes, cut into smaller strips 1 (12 ounce) bottle of gluten-free beer 2 cups gluten-free all-purpose flour 1 pound of cod fillets, cut diagonally into 1 inch-wide strips that are about 5 inches long Vegetable or Canola Oil Salt Pepper Garlic Powder 1. In a Dutch oven, heat oil to around 375 degrees - (medium-high should get you around there). There should be just enough oil to cover the potatoes. 2. Fry potatoes for about minutes, until they are a golden brown. Remove from oil with a slotted spoon or tongs. 3. In a large bowl, pour in the gluten-free beer. Mix in 1 cup of the gluten-free flour, until they are just combined. 4. Stir in the salt, pepper, and garlic powder to the beer mix. Season your fish with salt and pepper as well. 5. Coat the fish thoroughly in the beer batter, and then dredge in the remaining flour. 6. Once the fish is covered in the flour, place into the oil and fry it. Turn over the fish frequently until it is a golden brown, about 5 minutes. Remove from oil. 7. Serve with your potatoes/chips and any sauce or dressing you like. Enjoy!

17 Gluten-Free Chicken Tacos Ingredients (serves two): 2 medium sized boneless, skinless chicken breasts 4 cups of vegetable stock Corn or brown rice tortillas, medium or large 1/2 cup guacamole 1/2 cup chunky salsa 1/2 cup shredded cheese 1 tablespoon canola oil 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon red chili pepper 1. In a Dutch oven, pour in the vegetable stock and the salt, pepper, and chili pepper. Simmer for about 10 minutes, then bring to a boil. 2. When the stock starts to boil, immediately turn off the heat, put your chicken breasts in, and remove from the heat. 3. Cook the chicken off the heat for minutes. 4. Remove the chicken from the pot and cut up into smaller pieces. 5. Heat the canola oil in a skillet on medium-low heat. Place the tortilla in the skillet for 2 minutes, then add (half) the chicken, cheese, guacamole, salsa, and lettuce. Fold the tortilla in half and let cook for about a minute. Repeat with the other tortilla. 6. Remove from heat. Serve and enjoy! (Feel free to use sour cream or hot sauce or any other condiments/sauces/dressings.)

18 Bacon-Wrapped Asparagus and Fried Eggs Over Tater Tots Ingredients (serves 3-4): 1 1/2 pounds asparagus spears, trimmed to 5 inches long tips Extra-virgin olive oil 1/4 teaspoon of salt and 1/4 teaspoon of pepper 4 slices of bacon 1. Preheat oven to 400 degrees. 2. Cook the bacon strips in a skillet over medium-high heat. Cook until it is starting to darken, but before the bacon is crispy. Remove from heat. 3. Lightly coat asparagus spears in olive oil. Season the asparagus in salt and pepper. 4. Count the spear tips. Divide the total number by four. Gather that number of spears and use a slice of bacon to wrap the bundle and secure the spears. Repeat with the remaining ingredients. 5. Place the bundles on a baking pan. Cook for minutes. 6. Serve and enjoy! (For the side dish of tots and eggs, just cook the tater tots according to the package. For the fried egg, break it into a skillet on medium heat. Cook for about 3 minutes, and flip over gently. Continue cooking for around 2 more minutes. The yolk should still be pretty soft and runny. Remove and serve over the tots.)

19 Gluten-Free Quinoa Pasta with Sausage and Broccoli Ingredients (serves two): 2 cups quinoa pasta 1/2 cup chopped broccoli 2 large Italian sausage links (I used chorizo sausage from Whole Foods) 1.5 cups marinara pasta sauce 1. In a large pot, bring about 4 cups of water to a boil. Pour in the 2 cups of quinoa pasta. 2. On a separate burner, start cooking your (chopped up) sausage in a skillet. There are dozens of different varieties of sausage and they all have differing means of preparation, so go by the directions on the package. My chorizo sausage had to be cooked in a skillet for about 7 minutes before it was done. 3. After the quinoa pasta has been cooking for about 5 minutes, dump the broccoli in with it. 4. Let the pasta/broccoli boil for about 3 more minutes, then remove from heat. 5. Use a strainer to get rid of the water, then place the pasta and broccoli on a large plate. Put the cooked sausage on top of the plate. 6. Heat the marinara sauce in a small pot on medium heat for a couple of minutes, until it is heated through. 7. Pour the sauce onto your pasta plate. 8. Serve and enjoy!

20 Top Sirloin Steak w/mushroom Cream Sauce Ingredients (for two): 2 top sirloin steaks (6 to 8 ounces each) 1/4 teaspoon salt 1/4 teaspoon pepper 1 cup sliced mushrooms 1 teaspoon minced garlic 1 teaspoon canola oil 1/2 French onion dip 2 tablespoons half-and-half cream Another 1/4 teaspoon pepper (for sauce) 1. Season steaks with salt and pepper. 2. In a grill pan or skillet, grill steaks, covered, over medium heat for about 6-7 minutes a side. If using a meat thermometer, 145 = medium-rare, 160 = medium, and 170 = well-done. 3. In a separate large skillet, saute mushrooms and garlic in the canola oil for about 3 minutes. 4. Add in the onion dip, cream, and 1/4 teaspoon of pepper. Bring to a boil, then reduce heat and simmer for about 3 more minutes, until heated through. 5. Combine the steaks and sauce. Serve and enjoy!

21 Gluten-Free Spaghetti With Fried Eggs Ingredients (serves two): 1/2 lb gluten-free spaghetti 4 eggs 1 clove garlic, minced 5 tablespoons extra-virgin olive oil 1/2 cup shredded or grated Parmesan cheese Salt and Pepper 1. Bring a large pot of water to a boil. Toss in your gluten-free spaghetti and cook according to the directions on the package. 2. While the spaghetti is cooking, cook the garlic in olive oil in a skillet over medium-low heat. Cook for about 3-4 minutes, until the garlic has started to brown. Remove from heat and set aside. 3. After cooking the garlic, fry the eggs in olive oil in a skillet over medium heat. Cook until the egg whites are set and the yolks are still soft and runny. 4. Combine the finished spaghetti and garlic. Place the eggs on top. 5. Season with the salt and pepper to your liking, then sprinkle the Parmesan cheese on top of everything. 6. Break the eggs up in the spaghetti and enjoy!

22 Gluten-Free Frisco Melt Ingredients (makes two sandwiches): 4 slices of gluten-free bread 1/2 pound of lean ground beef 2 tablespoons Thousand Island dressing 1 tablespoon ketchup 2 slices of American cheese 2 slices of Swiss cheese Dash of garlic powder Dash of onion powder 1. Mix the Thousand island dressing, ketchup, garlic powder, and onion powder together to make the sauce. Set aside. 2. Divide the ground beef into 4 thin beef patties. 3. Place the patties in a large skillet on medium heat. Cook until the patties are browned on both sides and no pink is remaining. 4. Remove the patties from heat and drain the excess fat from the pan. 5. Toast the bread for 1-2 minutes each side in the skillet. 6. On a plate, place the toasted bread. Then, add one slice of Swiss cheese, one beef patty, one slice of American cheese, the second beef patty, and 1/2 of the Thousand island/ketchup mixture. Place the other piece of toast on top. Cut in half. Do the same thing for the second sandwich. 7. Enjoy this delicious meal!

23 "Joe's Special" Ground Beef, Spinach, and Eggs Ingredients (serves 3-4 people): 1 pound ground beef 5 eggs oz. of fresh spinach 1 tsp basil 1/2 tsp oregano 1/4 tsp salt 1/4 tsp pepper 1/4 tsp cayenne pepper 1 tablespoon olive oil 1. Heat the olive oil in a large skillet over medium heat. 2. Cook the ground beef in the skillet until the beef is no longer pink. 3. Stir in the spinach and the seasonings (basil, oregano, cayenne). Cook until spinach begins to wilt. 4. Add the beaten eggs to the spinach/beef mixture and cook until the eggs are set, about 3-4 minutes. 5. Remove from heat. Add salt and pepper. Serve and enjoy!

24 Visit This Gluten-Free Life for even more gluten-free recipes and articles All photos are my own. You may use them as you wish, just give me credit with a link back to my site.