Seven Recipes that are Flour Free

Since the fit is in, there are many people who are on a “gluten-free” or “flour-free” campaign to make sure that they are not eating them anymore. Or there might have been times when you start panicking because one of your guests whom you have invited over the dinner is allergic to wheat and you don’t know what to offer the person to eat.

Well, the struggle is real because going or cooking completely wheat-free can be quite challenging to visualize if you have got no issues eating them. You may not come up with anything exciting to cook with without flour and that can be quite a turn off for the evening dinner plan.

Talking about gluten-free meal plans, there are quite a few diet plans like the banana diet plan or the Mediterranean diet plan which people can follow when dealing with wheat allergy, celiac diseases or dealing with gluten-allergy. These diet plans or meal plans include absolutely no gluten and are quite good for people who want to go gluten-free.

As we see the trouble is real here, so we have come up with some of the best flour-free or wheat-free or as we can say gluten-free recipes for you; so that your meal is no more boring and it is still ridiculously delicious. Just take a look –

  1. Chickpea Pancakes along with Yogurt, Squash and Leeks – One of the best recipes that delivers mouthwatering outcome. Here is what you need to do –
  1. Heat (medium high) 2 tbsp olive oil on nonstick skillet and put leeks seasoning it with kosher salt and pepper; when you see the leeks being cooked; meaning it is turning brown and soft, add the squash and season again. Keep stirring time to time and let it cook for 4 minutes. When done, put the vegetables on some other plate; let it cool and reserve the skillet.
  2. While you let your vegetable cool, whisk two eggs, chickpea flour, baking powder, 1 Tbsp. oil, ½ tsp. kosher salt, and ½ cup water in a medium bowl. Season it with pepper, and let it rest for almost 5 minutes; when you see the flour being hydrated, put the vegetables into the batter and stir.
  3. Now heat almost ¼ tbsp olive oil on the reserved skillet. Add the batter by the ¼-cupful to make 4 pancakes, gently flattening to about ¼” thick. One tip – if you see the batter isn’t being settled or spread easily, then you should put a little water to make it a bit thinner. Cook for at about 4 minutes and until the bottom of the pancake is brown and forms bubbles on the top. Flip the pancake over carefully and let the other side cook for about 2 more minutes. When it’s done, repeat the same for the other pancakes.
  1. Pad Thai – Pancakes for breakfast but this one is for the best flour-free lunch or dinner platter you are going to have ever. Here is the recipe –
  1. Put noodles first on a big bowl and pour hot water. Let it drain for 5-10 minutes or until it’s tender. But don’t let it become too mushy or sticky.
  2. Now put a nonstick large skillet on the gas—heat 2tbsp vegetable oil on high-medium heat. Add two eggs directly on the skillet, stir for almost 30 seconds and let it set barely and then put half a bowl shrimps. Cook them together for about 2-3 minutes or until you see eggs and shrimps are almost cooked. To see that, you need to look at the shrimps being brown on the sides. Now for vegetables, put radish and tofu on the mixture and cook for 30 seconds. Now at the end put the noodles and cook for 1 minute whole. Now you need to add tamarind water, fish sauce, and simple syrup and stir-fry for about 1 minute or until sauce is absorbed by noodles and noodles are well coated. When it’s done, stir in chopped garlic chives. Add 1/4 tsp ground chilies and 1 Tbsp peanuts and toss well. Now place it on a serving plate.
  1. Prosciutto-wrap Basil Shrimp – This is another gluten-free and flavor packed recipe for you that you can enjoy during your dinner. Here is what you need to do –
  1. Pre-heat a broiler.
  2. Now while your pan is pre-heating, mix shrimps, zest, olive oil, basil, salt, red pepper flakes, and black pepper flakes in a large bowl. Make sure you mix it well and keep it aside.
  3. Cut the prosciutto slices into halves and make 20 pieces from them. Now put one shrimp on one slice of prosciutto and wrap them well. Leave the tail hanging out and thread on an 8-inch skewer. Repeat with remaining shrimp for a total of 4 skewers with 5 shrimp each.
  4. Now place the skewers on the pre-heated broiling pan. Before you do that, coat them slightly with cooking spray. Now broil the shrimps for two minutes on each of the sides.
  5. Serve hot.
  1. Smoked Salmon – When you think you want to make your Valentine day special, this is one of the recipes you want to try. Here is how you can do it—
  1. Smoke 6oz salmon on a smoke or in the microwave. You can do it any of the ways you want.
  2. Take a bowl; beat 4 eggs, 1tbsp butter and herbs in a bowl and season it well.
  3. Now heat 2 tbsp butter in a nonstick pan and add the egg mixture into the pan and stir properly and make the scrambled eggs.
  4. Now put the smoked salmon pieces on a plate and put the scrambled eggs up to it followed by a dash of freshly ground pepper on the top.
  5. Serve hot with gluten free toast on the side.
  1. Spicy Lime Grilled Prawns – Another mouth watering gluten-free dish. Here is the recipe –
  1. Place pilled tiger prawns (almost 48 large pieces of them) along with lime zest in a large glass bowl. And mix it well.
  2. Now in a processor add lime juice, Chile pepper, garlic, ginger, and onion and process them well. Now put a bit of olive oil or any oil of your choice into the mixture and put the mixture to the bowl of shrimp. Stir it well and cover and then put it in the refrigerator for 4 hours.
  3. Preheat grill for medium-high heat. Thread prawns onto skewers, piercing each first through the tail, and then the head.
  4. Now brush the grill gate with oil and cook the prawns for 5 minutes; turn once.
  1. Chicken Tikka Masala – This main course Indian recipe is great people who crave for curry time to time. Absolutely flour free and ridiculously tasty. Here is the recipe –
  1. To make the Tikka Masala Marinade – put 2.5cm ginger root (finely grated), 3 cloves garlic, 1 tbsp coriander leaves, chopped, 225g low fat natural yogurt, large pinch garam Masala, 1⁄4 tsp ground turmeric, 1 tbsp lime juice, 1 tbsp lime juice, pinch salt in a large bowl and mix them well. This is for the marinade.
  2. Now for the chicken put all the 4 large chicken pieces into the marinade Masala and make sure they are perfectly coated.
  3. Now take a large saucepan, heat 2tbsp olive oil and add 4 finely chopped onions into it. Cook the onions until it is soft and brown and when it is brown, add 4 cloves garlic, finely minced and 2.5cm ginger root, finely grated and cook all of them together for 2 minutes. Now put 1⁄2 tsp ground turmeric, 1⁄2 tsp chilli powder, and 1 tsp ground coriander and stir it well.
  4. Now add 250g chopped tomatoes and ½ green peppers into the mixture and sauté for 2-3 minutes more. Remove 1/2 cup of mixture and purée, then return purée to saucepan.
  5. Now you need to take out the coated chicken pieces from the marinade and put the pieces into the tomato mixture and mix everything properly.
  6. Now cover the pan with a lid and let the contents to boil and after that turn the heat down and let it o simmer for 20-30 minutes. Keep stirring time to time.
  7. Serve hot with rice or with gluten free naan or bread.
  1. Baked Bananas – This one is a perfect dessert for the banana lovers. Check the recipe out here –
  1. Pre-heat the oven on 350 degrees F.
  2. Place two large bananas along with the skin on a baking sheet.
  3. Now bake them for about 20-30 minutes or until the skin turns black.
  4. Now peel the banana skins carefully; place it on a plate. You can either use one whole banana or chop them.
  5. Now sprinkle the brown sugar on top of the bananas along with pecan nuts on top. Let the sugar melt over it slowly and wait until then.
  6. Top it with whipped cream or ice cream for better flavor.

Salmon Avocado Kale Cups

I have been on a kick of making sure I had three things in my breakfasts: Vitamin C, Potassium and Omega 3. On the other days I accomplished that by having and orange, a banana and a small piece of salmon. On a Sunday: I got fancier. I made cups from red pepper, kale and bacon then filled them with avocado and salmon. Is bacon healthy? Next question.

The process of building the cups isn’t that tricky. The end result is still fairly sturdy, so these could be made before the time then heated and filled with the last two ingredients (the avocado and salmon).
Yields: 3 servings

Software

  • 1 red pepper
  • 1 bunch of kale
  • ⅓ of a large onion
  • 6 pieces of bacon
  • 3 eggs
  • 1 small avocado
  • 120-150g of smoked salmon (ie. lox trim)
  • Salt & pepper
  • Dill (½ tsp)

Hardware

  • Frying pan
  • Cookie sheet
  • Mixing bowl
  • 1 sheet of parchment paper
  • 6 tooth picks
  • Stovetop
  • Oven

The Process

  • Preheat the oven to 350℉. Heat a frying pan to medium heat.
  • Prep the cookie sheet and putting down a sheet of parchment paper
  • Slice the red pepper into 3 1” thick rings
  • Tear off three large kale leaves
  • Lay down the kale leaves on the parchment paper. Place a red pepper ring on the kale.
  • Fry the bacon in the frying pan– not until it’s crispy: just until it softens, shrinks and cooks off some of its fat.
  • Remove bacon from frying pan. Use the tooth picks to hold them together and make two pieces of bacon into a ring to go around the red pepper.
  • Chop up the onions and fry them in the bacon fat.
  • Divide the onions and put those into the rings.
  • Pull the remaining kale off of the stalks and tear into small pieces. Fry those with salt, pepper and dill until the kale browns and starts to wilt a little.
  • Combine the cooked kale and three eggs in a mixing bowl. Mix well and divide into the three rings. Cook in the oven for 20 minutes.
  • Chop the avocado into small cubes.
  • Chop the salmon into small pieces.
  • When the cups come out of the oven, plate the ring, then pile in the salmon and avocado.
  • Enjoy.

The Benefits:

Nutrient Daily requirement
Vitamin A – 385%
Vitamin C – 115%
Vitamin D – 21%
Vitamin E – 22%
Vitamin K – 9%
Thiamin – 21%
Riboflavin – 77%
Niacin – 31%
Vitamin B6 – 42%
Vitamin B12 – 86%
Folate – 39%
Calcium – 22%
Nutrient Daily requirement
Iron – 36%
Magnesium – 17%
Phosphorus – 60%
Potassium – 24%
Sodium – 90%
Zinc – 25%
Copper – 26%
Manganese – 35%
Selenium – 156%
Pantothenic Acid 37%
Omega-3 – 472mg
Omega-6 – 3003mg

More info: