Gluten Free Recipes, Health, Diet, Symptoms, Nutrition | GlutenFreeWorks.com

Truly, this is a fragrant, delicious soup that is easy to make in about a half hour. Turns leftover rice into a highly nutritious, good-for-the-digestion meal.

Ingredients

• 3 tablespoons olive oil
• 1 cup sliced carrots
• 1/2 cup sliced celery
• 1/4 cup sliced onions
• 3 frozen fish fillets (3 oz. each), such as whitefish
• 24 large frozen cleaned shrimp with tails, rinsed
• 4 cups water
• 1 tablespoon rice vinegar
• 1 bay leaf
• 1 teaspoon dried basil
• 1/4 teaspoon black pepper
• 1 can chopped clams and broth
• 1/8 teaspoon saffron threads
• about 1/2 cup cooked rice for each serving

Equipment

Large pot with lid.

Process

Add the oil, onion, carrots, and celery to the pot. Saute vegetables until soft and just golden, about 5 minutes. Add the water, bay leaf, basil, pepper and vinegar. Bring to low boil then add the whole fish fillets (they will fall apart) and shrimp. Turn down heat and simmer for 10 minutes. Add the clams and their broth. Meanwhile, take out a few spoons of hot broth and add to the empty clam can then stir in the saffron to dissolve the threads. Stir this mixture into the soup. Cook 10 more minutes. 

Place hot rice in each bowl then ladle the soup over it and serve.

Makes 5 to 6 bowls, depending on size. 

This nutritious, richly flavored stew with rice, peas and vegetables is easy to make and so tasty, it will be a favorite of the whole family.

Ingredients

• 1 pound roll fresh sausage (found with the breakfast meats)
• ½ onion, chopped
• ½ pound dried green peas
• 1 cup dry brown rice
• 6 cups water
• 1 cup sliced carrots
• 2 stalks celery, chopped
• 1 dried bay leaf
• ½ teaspoon salt
• ½ teaspoon black pepper
• 4 fresh sage leaves, minced or ½ teaspoon dried sage

Equipment

Heavy, deep pot with lid.

Process

Remove plastic covering from sausage roll and discard. Add sausage to a heavy pot, breaking it up with a fork.  Fry over medium heat 5 minutes, stirring with the fork or spatula until lightly browned.  Add onions and cook until nicely browned, being careful not to burn them.  Good stew needs good browning for rich flavor.

Add peas, rice, water, bay leaf, carrots, celery, salt and pepper.  Bring to boil, stirring, then lower heat to simmer.  Cover and cook 45 minutes, or until peas are soft.  Adjust water to desired consistency. Serves 4.

This simple recipe will produce a rich, delicious and highly nutritious soup.  Commonly recommended for people suffering from a cold, chicken soup is great for anyone at anytime.  Chicken thighs in this recipe contain zinc which is commonly low in people with celiac disease. 

Ingredients

• 6 cups water
• 1 teaspoon sea salt
• 4 pieces natural chicken thighs with neck and giblets
• ¼ cup parsley, chopped
• ½ cup carrots, sliced
• ¼ cup onion, chopped
• ½ cup brown rice
• ¼ teaspoon black pepper

Equipment

Large heavy pot.

Process

Add water, and chicken parts to a large heavy pot.  Bring to boil, removing white foamy scum that rises to surface.  Reduce heat to low medium and add rice and vegetables.  Cook 25 minutes or longer until meat is soft.

This wonderful, complex soup is rich in taste and nutrients. The delicious aroma will entice the family straight to your kitchen table. Provides potassium, calcium, zinc, vitamin A, vitamin C, niacin, riboflavin, and folic acid.

Ingredients

• 2 tablespoons olive oil
• 2 cups sliced fresh mushrooms
• 1 cup thinly sliced Vidalia onions
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 1 cup tomato sauce like Hunts®
• 2 ½ cups water
• 1 dry bay leaf
• 2 tablespoons chopped fresh parsley
• 20 large shrimp, peeled and rinsed
• ½ fresh lemon, juiced
• 1/8 teaspoon saffron dissolved in ¼ cup water
• 1 tablespoon butter or substitute
• 1 1/3 cup hot, cooked rice

Equipment

Large pot.

Process

Heat oil in large pot over medium heat.  Add mushrooms, garlic and onions.  Saute vegetables until golden, about 5 minutes.  Add tomato sauce, water, bay leaf, parsley, salt and pepper.  Cook for 10 minutes.  Do not boil. 

Add raw shrimp.  Cook 5 minutes.  Stir in lemon juice, saffron water and butter.

To serve, place 1/3 cup rice into each bowl, then ladle soup over it.  Makes 4 servings.  

This "nutrient dense" soup is thick, rich and satisfying with lots of protein and minerals.

Ingredients

• 1 pound roll fresh sausage (found with the breakfast meats)
• ½ onion, chopped
• ½ pound dried green peas
• 7 cups water
• 1 cup sliced carrots
• 2 stalks celery, chopped
• 1 dried bay leaf
• ½ teaspoon salt
• ½ teaspoon black pepper
• 4 fresh sage leaves, minced or ½ teaspoon dried sage

Equipment

Heavy pot.

Process

Remove plastic covering from sausage roll and discard. Add sausage to a heavy pot, breaking it up with a fork.  Fry over medium heat 5 minutes, stirring with the fork or spatula until lightly browned.  Add onions and cook until nicely browned, being careful not to burn them.  Good soup needs good browning for rich flavor.

Add peas, water, bay leaf, carrots, celery, salt and pepper.  Bring to boil, stirring, then lower heat to simmer.  Cover and cook 45 minutes, or until peas fall apart.  Adjust water to desired consistency. Serves 5.