Gluten-Free Snacks: 3 Family-Friendly Recipes

Gluten Free Snacks That Will Make Your Day

For those of us who need to avoid gluten, here are some special treats that won’t make you feel like you’re missing out!

Feta and Ham Rolls

• 16 1- to 2-inch slices of Buddig smoked ham
• 1 ⅓ cups crumbled feta cheese
• 2 small zucchini 
• ½ cup pine nuts
• Olive oil
• 1 tbsp sweet paprika
• 2 tbsp fresh thyme and rosemary, chopped
• 16 cocktail skewers

• Slice the zucchini, lengthwise, into 16 thin pieces. Brush each slice with olive oil, and then, sear them on both sides in a hot pan. Once done, take them out of the pan, set them aside, and let them cool.
• In a dry frying pan, toast the pine nuts for a minute or two, stirring constantly until they turn slightly brown.
• Mix the feta cheese and paprika together.
• Slice the ham into 2-3 equal parts to make 1- to 2-inch strips. Make a total of 16 strips of ham. 
• Take the ham and place a slice of zucchini on each one of them. Add the feta and paprika mixture, chopped thyme, rosemary, and toasted pine nuts on top. Roll them up and secure them with your wooden cocktail skewers.
• In a nonstick skillet, heat olive oil and cook the hams rolls in it. Wait until they get that golden glow on all sides. 
• Place them on a platter, serve, and enjoy!

Coconut Crusted Chicken Bites

• 1 ½ lbs Chicken Breast Strips
• 1 ¼ cups unsweetened coconut flakes
• 2 cups buttermilk or plain yogurt
• 1 ½ cups xanthan-gum-free gluten-free flour blend 
• ¼ cup yellow cornmeal, coarsely ground 
• 2 tsp smoked Spanish paprika
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper

• ¼ cup plain yogurt
• ¼ cup mayonnaise
• 2 tbsp tomato ketchup
• ⅛ tsp kosher salt
• 1 tsp smoked Spanish paprika
• 2 tbsp cornichons or sweet relish, chopped

• Pop those juicy grilled chicken strips and creamy buttermilk into a zip-top bag, seal it up, and give it a cozy spot in the fridge to marinate for at least 30 minutes (or up to overnight).
• Get your oven all warmed up to 300°F while your chicken is taking a relaxing dip in its buttermilk bath. Toss some coconut flakes onto a rimmed baking sheet and let them soak up the heat until they're just starting to get all toasty and golden (around 8 minutes or so). Once they're cool enough to handle, give them a good smashing with your hands and toss them into a bowl with some flour blend, cornmeal, paprika, salt, and black pepper. Give everything a good mix and crank up the oven to 400°F. Grab a large baking sheet and line it with some parchment paper before placing a wire rack
• Take out each piece of chicken from the buttermilk, one at a time, and give it a quick shake to remove excess moisture. Coating both sides with the flour blend mixture. Then, place them on the wire rack, leaving at least an inch between them to ensure they cook evenly. Give them a spritz of cooking oil and pop them in the oven preheated to 400°F. Let them bake for 10 minutes before taking them out and flipping them over. Once flipped, give them another light coating of cooking oil and put them back into the oven to finish cooking until they are crispy and cooked through (about another 10 minutes).
• In a medium-sized bowl, combine the yogurt, mayonnaise, ketchup, salt, and paprika. Whisk them together until the mixture is smooth. Then, add the chopped cornichons to the bowl and mix everything together until the flavors are perfectly mixed. 
• Serve your crispy chicken fingers with the dipping sauce and enjoy your gluten free snack!

Ham & Cheese Potato Skins

• 8 small to medium russet potatoes 
• Melted butter
• 4 slices ham, cooked and chopped
• Peppers, chopped
• Tomatoes, diced
• Gluten-free sour cream

• 2 tbsp butter 
• 2 tbsp gluten-free all-purpose flour 
• 1-½ cups milk
• 3-4 cups sharp cheddar cheese, shredded 

• Preheat your oven to 350°F, and baste your potatoes with a little bit of oil or butter. Let them bake for 45-60 minutes until they are tender, and then prepare to enjoy the deliciousness. (Pro-tip: while you can microwave your potatoes, baking them with a little oil or butter will give you the best results!)
• While the potatoes bake, make the cheese sauce. Start by melting some butter in a small saucepan, then take it off the heat and whisk in some flour until it's all blended together. Put it back on the burner and slowly pour in some warm milk while whisking away like a boss. Keep going until the sauce thickens up nicely. Next, grab a spoon and stir in some cheese until it's all melted and delicious. If you like your sauce a bit thinner, just add some more milk until it's the perfect consistency. Set the cheese sauce aside.
• Now go back to your potatoes. Once your potatoes are ready, slice them in half and scoop out some of the potato filling, but make sure to leave about ¼-inch near the skin. Don't toss out the scooped-out potato though; save it for some yummy mashed potatoes later!
• Next, pour that warm, gooey cheese sauce into the center of each potato half. Top them off with your chopped ham, peppers, tomatoes, and sour cream. 
• Serve and enjoy immediately!

Unleash the Full Potential of Gluten Free Snacking with Buddig

Deli meats are always a good option when you’re running out of ideas for gluten free snacks. Not only are they gluten-free, they’re also filling, delicious, and nutritious! Other easy gluten free snacks that you can make with Buddig are charcuterie boards, gluten-free deli sandwiches, chef salad, and more!

The best thing about it is that finding your favorite Buddig products is a breeze! Just type your zip code in our store locator and we will lead you to the nearest store so you can stock up on your fave meats, ASAP!  Plus they are gluten free, with no MSG and no artificial flavors!

So go get Buddig lunchmeat today and start enjoying them for delicious snacks.