Going gluten-free seems to be the most popular dietary choice these days. Close to 30% Americans have made this choice, so there must be something great about it. In the United States alone, close to 18 million people have some form of gluten intolerance, also known as non-celiac gluten sensitivity, while 1% of the population complain of celiac disease.
These come with serious health complications, which is the reason the gluten-free diet is getting a lot of thumbs up. Now, going gluten-free doesn’t mean you’d have to settle for tasteless food. If you love the tang of acid in your food, here are seven gluten-free recipes that incorporate the citrusy goodness of lemons.
Lemony Cabbage Slaw with Avocado
What’s better than coleslaw? A lemony coleslaw with the creaminess of avocado.
- Finely shredded purple and green cabbage (6 cups)
- 1 small, chopped bell pepper
- 1 diced ripe avocado
- 2 tablespoons finely chopped red onion
- 3 tablespoons lemon juice (fresh preferred)
- 2 tablespoons chia seeds
- 1/4 cup chopped cilantro
- 1/4 teaspoon sea salt
- Fresh ground black pepper
In a large salad bowl, combine all the ingredients. Leave it in the refrigerator for two hours and then enjoy!
Gluten-Free Lemon Layer Cake
A light and fluffy cake is always a delight, but when it’s gluten-free and enhanced with the tang of lemon, it’s a guilt-free indulgence too.
- 1 ¾ cups gluten-free flour blend
- 1 cup sugar
- 1/2 cup oil
- 1/2 cup milk (I use unsweetened coconut milk; use any dairy-free or dairy-based milk you like.)
- 2 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- Zest from 2 lemons
- Juice from 2 lemons (the ones you used for the zest)
- 1 teaspoon pure vanilla extract
- 1/3 to 1/2 cup jam (use strawberry, raspberry or blackberry)
Combine the dry ingredients – flour, sugar, baking powder, salt, and baking soda in a large bowl and mix. Add oil, milk, eggs, lemon juice, zest, and vanilla extract and blend. Pour the batter into the greased pan and bake for 20 minutes in an oven preheated to 350F. Let the cake cool completely. Then, spread jam on the bottom layer of the cake, stacking the layers and frosting as you go.
Gluten-Free Banana, Coconut, and Lemon Loaf
It has got bananas, coconut, and lemon, and it is a loaf. Oh, it’s gluten-free!
- ½ cup coconut oil or butter
- ½ cup honey
- 3 large, ripe, mashed bananas
- 2 cups desiccated coconut
- 1 cup gluten-free flour
- 1 teaspoon baking powder (check it is gluten-free if required)
- 4 eggs
- Zest of 2 lemons
- A pinch of salt
In a pot, melt the honey and coconut oil/butter. Take a large mixing bowl and combine the mashed bananas, coconut, flour, baking powder, honey mixture, eggs, lemon zest, and salt. Don’t overmix it. Pour into a greased and lined loaf tin and bake for 1 hour in an oven preheated to 180 degrees C/355 Fahrenheit.
Gluten Free Chicken Piccata with Lemon and Capers
- 1 pound chicken breast cutlets (thinly sliced chicken)
- 1/2 cup gluten-free flour
- 4 tablespoons olive oil
- 6 tablespoons butter
- 1/2 cup white wine
- ⅓ cup lemon juice
- 1/2 cup chicken stock
- 1/4 cup rinsed capers
- Chopped parsley for garnishing
Season the chicken cutlets liberally. Pour 2 tablespoons olive oil and 2 tablespoons butter in a pan and heat. Dust the chicken in flour and brown the first batch of chicken for 2 to 3 minutes per side. Once done, remove it and add the remaining 2 tablespoons olive oil, in which you’ll have to brown the second batch of chicken. Now, deglaze the pan with wine, and let it simmer as you whisk in the lemon juice, chicken stock, and capers. Add the browned chicken, drizzle the remaining 4 tablespoons of butter, garnish with parsley and serve!
Gluten Free Garlic Lemon Shrimp
Aromatic shrimp meets a healthy twist!
- 1 lb shrimp, deveined
- 3-4 cloves of garlic, chopped
- 1/2 lemon juice (fresh)
- 3 tbsp organic clarified butter
- 1/8 of Himalayan pink salt (or to taste)
- Pepper powder (to taste)
- 1 tbsp fresh parsley, chopped
Add clarified butter and garlic to a medium-high heat pan and saute for a minute. Add shrimp to it and cook for a minute on each side. Season with Himalayan pink salt, pepper, and lemon juice, and saute for a minute. Remove from heat and transfer the dish to a plate or bowl. Garnish with fresh parsley.
Gluten-Free Fettucine with Brussels sprouts, Lemon, and Ricotta
- ¾ pound Brussels sprouts
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- ½ cup ricotta
- 1 crushed garlic clove
- 2 teaspoons lemon zest
- 2 tablespoons finely chopped chives or parsley
- 1/4 cup Parmesan, grated
- 12 ounces gluten-free fettuccine (to taste), such as corn meal fettuccine
Heat water for pasta. In the meantime, place the oil over high heat in a large, heavy skillet and add sliced Brussels sprouts, whose bottoms have been trimmed, to it. Sear for a minute and then turn the heat to medium-high. Season and cook until tender and the edges are light brown. Remove from heat and transfer to a bowl or plate.
Now, once the water for the pasta comes to a boil, add salt generously. Add pasta, and cook it till it is al dente. Remove 1/4 cup of the pasta water. Drain and keep aside.
In another large bowl, mix ricotta, garlic, lemon zest and chives, and season. Add the water removed from the pasta.
Combine the Brussels sprouts, pasta, and ricotta mix and top it with Parmesan.
Gluten-Free Chicken Meatballs with Braised Lemon and Kale
Meatballs? Yum! Served with braised lemon and kale? Yummier! Gluten-free? Yes! Alright, let’s go for it!
- 2 tablespoons olive oil
- 1 scallion, minced. Save green tops for garnish.
- 2 minced medium shallots
- 1 teaspoon salt (kosher) and black pepper powder
- 1 pound ground chicken meat
- 1 lemon, very thinly sliced
- 2 cloves minced garlic
- 1/4 teaspoon crushed red pepper flakes
- 2 cups chicken broth
- 1 bunch destemmed kale
Take a large heavy pot and pour the olive oil. Place it on medium heat. To this, add the shallot, scallion, garlic, and red pepper. Cook till it is soft. Then, add 1/3 of the ground chicken and cook. Now, you will have to transfer this to a medium bowl and let it cool for a bit. Add the remaining chicken, and season with salt and pepper. Clean the vessel and add the remaining oil and heat. Make 8 meatballs and add to the pot and cook until they turn light golden brown on all sides. Remove and set aside.
Add the remaining shallots and lemon slices and cook until the lemon slices are light golden brown. Add the chicken broth and the meatballs to the pot. Let it simmer. Cover and cook. Add kale and cook until tender and bright green. Season and serve.
So, what are you waiting for? Try out these amazing recipes now!
Supraja Is A Homemaker And A Full-Time Mom. Her Interests Lie In Writing, Healthy Cooking, And Kitchen Gardening. She Is A Certified English Professional From The University Of Cambridge.