Gluten free Recipes
The Tools You Need
Following a gluten free diet is easy once you understand the basics. That’s why Hormel Foods is offering you recipes, gluten free diet suggestions and labeling information. These tools will help you establish a foundation and provide ideas as you master being gluten free.
Gluten free Recipes
Need to stay away from gluten and don’t know what to make for breakfast, lunch or dinner? These recipes will meet your dietary needs and are sure to please the entire family!
Egg in a Basket
Serve these tasty eggs with warm corn bread, honey butter and fresh fruit.
1 large tomato, thinly sliced into 6 slices
12 slices (from a 8-ounce package) Hormel® Natural Choice® Honey Deli Ham
6 eggs
6 tablespoons shredded Cheddar cheese
2 tablespoons chopped fresh chives
- Place the oven rack in upper third of the oven. Heat oven to 400°F. Lightly spray six 6 to 8-ounce custard cups or muffin cups with non-stick cooking spray. Place tomatoes on paper towels and cover with additional paper towels. Gently press tomatoes to soak up excess juice.
- Gently press two slices of ham into each custard or muffin cup, overlapping to fit. Place one drained tomato slice, cutting to fit, over the ham in the bottom of the custard or muffin cup. Top each tomato slice with an egg and season to taste with salt and pepper. Sprinkle each egg with 1 tablespoon of cheese.
- Bake 10 to 15 minutes or until eggs are desired doneness. Gently remove ham basket from muffin pan. Place on warm serving platter and sprinkle with chives. Serves 6.
Huevos Rancheros with Bacon
Have the children help assemble this fun-to-eat breakfast special. Serve with fresh orange juice and watermelon slices.
12 slices Hormel® Natural Choice® Bacon
1 tablespoon butter
1/2 teaspoon salt
eggs
1 (15-ounce) can low fat or vegetarian refried beans
4 tablespoons chopped fresh cilantro, divided
6 (6 to 8-inch) corn tortillas
1/2 cup salsa
1/2 cup crumbled queso fresco
- Cook the bacon; drain and coarsely chop. Fill a 10-inch skillet half full with water. Add butter and salt. Bring just to a boil over high heat. Reduce heat to medium. Carefully add eggs one at a time. Cover and cook 2 to 4 minutes or until eggs are cooked but yolks are still soft.
- Meanwhile, warm the beans and stir in 2 tablespoons of the cilantro. Warm the tortillas and the salsa.
- To assemble the Huevos Rancheros, place a warmed tortilla on each serving plate. Top each with about 1/4 cup of beans, a poached egg, about 1 tablespoon of salsa, 2 tablespoons of bacon and 1 tablespoon of queso fresco. Garnish with remaining 2 tablespoons of cilantro. Serves 6.
Lentil Tabbouleh with Turkey
This tasty salad has all the flavors of traditional tabbouleh plus the rich flavor of the oven roasted turkey.
Lentils
1 1/2 cups lentils
6 cups water
1/2 cup coarsely chopped onion
Dressing
1/4 cup olive oil<
1/4 cup lemon juice
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
Salad
1 cup grape tomato halves
1 cup chopped fresh parsley, gently packed
1/2 cup chopped green onions
2 tablespoons chopped fresh mint
1 (8-ounce) package Hormel® Natural Choice® Oven Roasted Turkey, cut into 1/2-inch pieces
- In large Dutch oven or stockpot, stir together lentils, water and onion. Bring to a boil over high heat; skim off any foam that appears. Reduce heat to medium. Cook 20 to 25 minutes or until lentils are tender; drain.
- Meanwhile, in small bowl, stir together all dressing ingredients; mix well. Set aside. In large bowl, stir together all salad ingredients and cooked lentils. Pour dressing over salad and gently mix. Cover and refrigerate at least 1 hour to blend flavors. Makes 6, 1-cup servings.
Tip: For nice chunks of turkey, divide the turkey slices in half, keeping them stacked together. Cut into 1/2-inch strips and then cut the strips into 1/2-inch pieces.
Polenta Open Faced Sandwich
This knife-and-fork sandwich is great served with fresh strawberries and sliced peaches.
1 (18-ounce) package prepared polenta, cut lengthwise into four slices, patted dry
4 teaspoons butter
1 cup arugula or baby spinach
1 (8-ounce) package Hormel® Natural Choice® Oven Roasted Turkey
1 cup alfalfa sprouts
1/2 cup thinly slice red onions
4 ounces sliced Munster cheese
- Place oven rack 3 to 4 inches from broiler. Heat oven to broil.
- Lightly butter both sides of each polenta slice with 1 teaspoon of butter. Heat 10-inch skillet over medium high heat until hot. Cook polenta in skillet 4 to 5 minutes per side or until lightly brown on the edges. Place on broiler pan.
- Carefully top each slice of polenta with 1/4 of arugula, turkey, sprouts, onion and cheese. Broil 2 to 3 minutes or until cheese is melted. Serves 4.
Tip: To prevent the polenta from rolling, thinly trim rounded side of the polenta slices to create a flat surface.
Bacon and Garbanzo Bean Salad
A fun way to serve this yummy salad is to spoon it into sweet red peppers or hollowed out tomatoes. Garnish with fresh basil, sunflower seeds and Parmesan cheese.
Dressing
1/2 cup mayonnaise
1/2 cup freshly grated Parmesan cheese
2 tablespoons lemon juice
1 tablespoon chopped fresh basil
1/4 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
Salad
8 slices Hormel® Natural Choice® Bacon, cooked, coarsely chopped
1 (15-ounce) can garbanzo beans, drained and rinsed
2 cups small broccoli florets
1/2 cup coarsely chopped red onion
1/4 cup sunflower seeds
Lettuce leaves
Sunflower seeds, if desired
Shredded Parmesan cheese, if desired
- In small bowl, stir together all dressing ingredients; set aside.
- In large bowl, toss together all salad ingredients, except lettuce. Gently mix in the dressing. Cover and refrigerate at least 1 hour to blend flavors.
- To serve, line a serving platter with lettuce. Spoon salad over lettuce. If desired, sprinkle with additional sunflower seeds and Parmesan cheese. Makes 4 (1-cup) servings.
Mashed Potato Pie
This hearty pie is great for a casual supper or for brunch. Serve with sliced fresh cucumbers, broccoli and carrots.
4 cups mashed potatoes
2 cups shredded Cheddar cheese, divided
12 slices (from a 8-ounce package) Hormel® Natural Choice® Honey Deli Ham
1/2 cup coarsely chopped Peloponnese® Roasted Sweet Pepper Strips
1/2 cup finely chopped green onion
- Place the oven rack in upper third of the oven. Heat oven to 425°F. Lightly butter or spray 9x1½-inch pie plate with non-stick cooking spray. Stir together potatoes and 1 cup of cheese. Spread 1 1/2 cups of potatoes on the bottom and up the sides of pie plate. Bake 15 minutes or until edges are lightly browned. Remove from oven.
- Carefully top hot potatoes with 6 slices of ham. Top with 1/4 cup roasted peppers, 1/4 cup green onions and 1/4 cup cheese. Spread 1 1/2 cups of the potatoes over the onions. Repeat layer ending with 1 cup of the potatoes. Sprinkle with remaining 1/2 cup cheese.
- Bake 20 to 25 minutes or until hot, cheese is melted and top is light golden brown. Cut into wedges to serve. Serves 6.