Gluten-Free, Dairy-Free Baked Beans And Macaroni Salad


Time to celebrate 4th of July and our right to freedom with two terrific gluten-free recipes from my cookbook, Celeste's Best Gluten-Free, Allergen-Free Recipes. I had planned on posting a gluten-free, dairy-free potato salad I had recently developed, too. It only had a few ingredients and I had gotten it just perfect, but I never found the time to put it on the computer and it was jotted down on a scrap of paper. I searched high and low for that small piece of notepaper, but with the move and all, it's temporarily MIA (missing in action).  


And as with all my recipes, please make sure that all ingredients you use are free of any allergens you may need to avoid.

Celeste's Best Gluten-Free, Dairy-Free Macaroni Salad


It’s wonderful to still be able to enjoy macaroni salad even while following a gluten-free diet. We just made this salad for our 4th of July celebration along with some hamburgers.  

The addition of green olives in this recipe truly enhances the taste of this salad. If you can't find a suitable, allergen-free, safe green olive we found diced red or orange bell pepper works just as well.


Serves 4 – 6 


Bring a pot of water to boil in a stockpot.  Add: 

1 bag (16 ounces) gluten-free elbow pasta 


While the macaroni is cooking, place the following salad ingredients into a large bowl: 

3 stalks celery, each sliced lengthwise and then sliced thinly horizontally

1 medium onion, chopped

½ cup green olives, sliced in half (see comment above recipe)

½ cup mayonnaise (we make our own)

2 tablespoons milk or non-dairy milk substitute

2 tablespoons lemon juice

1 tablespoon sugar 


When elbows have finished cooking, place in a colander and rinse thoroughly under cold water. Mist with extra light olive oil to prevent sticking and let drain completely, then add to salad ingredients. Mix well and refrigerate for at least an hour or more. Serve cold.

Click here for a printer friendly pdf version of recipe. Click here to download Adobe Reader to view pdfs.

 

Celeste's Best Gluten-Free, Dairy-Free Baked Beans


My husband and I both had cravings for baked beans – you know, the kind with the secret family recipe.  But most brands have some allergen we’re sensitive to.  My husband was determined and he developed this recipe.  I think you’ll agree this comes incredibly close to the famous, secret recipe that only Duke, the dog, knows about. 

Celeste's Best Gluten-Free Baked Beans


(The recipe in the cookbook uses canned beans, but you can also use dried beans. Just be sure to soak them overnight. I have mine soaking right now. Cook them as usual and add them to the recipe. In this recipe, you would soak and cook 1½ cups dried beans for a total of 4½ cups cooked beans. I just used a 16 ounce bag of dried white beans which turned out to be about 2 cups dried beans.)


Serves 6 – 8 
   

Preheat oven to 350 degrees.  Grease a 13 x 9 x 2-inch baking dish. 

Cut into bite-sized pieces and place in large bowl: 

1 (8 ounce) package uncooked turkey bacon 

Then add the following and stir until well combined: 

3 (15½  ounce) cans great northern beans, undrained

1 small onion, diced

1½ cups ketchup 

1 cup brown sugar or coconut palm sugar

½ cup molasses

2 teaspoons dry mustard 


Pour all ingredients into prepared baking dish.  Bake for 2 hours.


Click here for a printer friendly pdf version of recipe. Click here to download Adobe Reader to view pdfs.

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