Gluten-Free Recipes

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Gluten-Free Recipe of the Week

Cheesy Rice Skillet

Courtesy of Beyond Celiac Blogger Ambassador Cindy Gordon of Vegetarian Mamma

Ingredients: Cheesy Rice Skillet

  • 1 Tbsp. olive oil
  • 1/2 cup onion, diced
  • 1/2 cup bell pepper, diced
  • 1 cup frozen corn
  • 1 can of black beans, drained
  • 1/2 cup black olives, diced
  • 1 Tbsp. gluten-free taco seasoning 
  • 1 Tbsp. taco sauce (or hot sauce) 
  • 1/3 cup sour cream
  • 2 cups cooked rice (follow directions on package)
  • 1 cup shredded Mexican cheese 

Directions: 

  1. Heat oil in skillet over medium heat. Saute onion and bell pepper until soft. 
  2. Add in frozen corn, black beans, black olives, taco seasoning, taco sauce, sour cream and rice. Stir until well combined. 
  3. If you are using a case iron skillet or oven safe skillet, place skillet into the oven. Bake at 350 F for 15 minutes. 
  4. Remove from your oven, sprinkle cheese on top. Put back in oven for 3 minutes or until cheese is melted. 
  5. Enjoy! 

Notes: 

  • Be sure to use an oven safe skillet or an oven safe casserole dish. 

Massaged Kale Salad with Pomegranate and Citrus

Allergic Living logo
Courtesy of Allergic Living

Makes 4 servings 

Ingredients:Massaged Kale Salad with Pomegranate and Citrus

  • 1 bunch lacinato kale (also called black, Italian or Tuscan kale)
  • 3 Tbsp. extra virgin olive oil, divided
  • 2 Tbsp. lemon juice, divided 
  • 1/8 tsp. salt
  • 2 tsp. honey
  • 1/4 tsp. minced fresh ginger (optional)
  • 1/2 cup pomegranate arils 
  • 1 orange, sectioned
  • Freshly ground black pepper 

Directions: 

  1. Cut away the tough stalks from the kale and discard. Slice the leaves into bite-sized pieces and place in a large bowl. 
  2. Add 1 tablespoon oil, 1 tablespoon lemon juice and the salt to the kale. Massage the ingredients together for 4-5 minutes, working the leaves between your fingers. The kale will wilt and soften slightly. 
  3. Using a blender or a whisk, combine remaining 2 tablespoons oil, 1 tablespoon lemon juice, joney and ginger, if using. Pour dessing over the kale, and add pomegranate arils and orange sections. Toss to evenly distribute the dressing and season to taste with pepper. 

Gluten-Free Egg White Breakfast Wrap

Venice Bakery Logo

Courtesy of Venice Bakery

 

 

Ingredients:Gluten-Free Egg White Breakfast Wrap

  • 1 Tbsp. olive oil
  • 1 Tbsp. finely chopped red bell pepper
  • 1 Tbsp. finely chopped yellow bell pepper
  • 1 Tbsp. finely chopped green bell pepper
  • 1 Tbsp. finely chopped red onion
  • 3 large egg whites (1/3 cup)
  • 1 (10-inch) Venice Bakery Gluten-Free Tortilla Wrap, warm
  • 1 slice gluten-free deli turkey, chopped
  • 1/2 avocado, sliced
  • Ground black pepper (to taste; optional)
  • 2 Tbsp. fresh tomato salsa

Directions:

  1. Heat oil in medium nonstick skillet over medium-high heat.
  2. Add bell peppers and onion; cook, stirring frequently, for 3 to 4 minutes or until soft.
  3. Add egg whites; cook, over medium heat, stirring frequently, for 2 to 3 minutes, or until eggs are set.
  4. Top tortilla with egg mixture, turkey, avocado and pepper (if desired).
  5. Roll tortilla burrito-style.
  6. Serve with salsa.

Apple Pecan Cracker Stuffing

Blue Diamond Nut Thins Logo
Courtesy of Blue Diamond

Makes enough to stuff 4 chicken breasts or boneless pork chops 

Ingredients: Apple Pecan Stuffing

  • 1 (4.25 oz.) box Blue Diamond Pecan Nut Thins 
  • 2 Tbsp. butter
  • 3/4 cup peeled, chopped green apple 
  • 1/4 chopped celery
  • 1/4 cup dried cranberries
  • 1 1/2 Tbsp. maple syrup 
  • 1 1/2 Tbsp. chopped fresh rosemary or 1/2 tsp. dried 
  • 3/4 gluten-free vegetable broth, plus additional if necessary
  • Salt and pepper to taste 

Directions: 

  1. Preheat over to 375 degrees F. Make a small slit in bag of Blue Diamond Nut Thins and press to remove some air. 
  2. Squeeze bag with your hands to crush crackers into small pieces; set aside. Melt butter in a medium skillet. 
  3. Add apple and onion and cook over medium heat, stirring frequently, for 5 minutes. Add celery and cook for 5 minutes more. Stir in cranberries, broth, maple syrup and rosemary. Cook and stir for 5 minutes more or until broth has been absorbed and crackers are tender. Season to taste with salt and pepper. 

Pumpkin Pie Spice Oatmeal with Coconut Milk

Thai Kitchen logo
Courtesy of Thai Kitchen

 


Ingredients:Pumpkin Pie Spice Oatmeal with Coconut Milk

  • 1 cup Thai Kitchen Coconut Milk or 1 cup Thai Kitchen Lite Coconut Milk
  • ¾ cup water
  • 2 Tbsp. light brown sugar
  • 1 tsp. McCormick Pumpkin Pie Spice
  • 1 cup old fashioned gluten-free oats

Directions:

  1. Mix coconut milk, water, sugar and pumpkin pie spice in medium microwavable bowl. Stir in oats.
  2. Microwave on high for 3 ½ to 4 minutes, or until desired consistency. Stir before serving.

Lentil and Herb Stuffed Mushrooms

Allergic Living Logo
Courtesy of Allergic Living and Cybele Pascal

Ingredients: Lentil and Herb Stuffed Mushroom Caps

  • 30 crimini mushrooms (2-3 inches wide)
  • 4 Tbsp. olive oil, divided
  • 1 1/2 oz. (42 g) pancetta, diced
  • 1/2 cup (120 mL) minced red onion
  • 1 tsp. chopped fresh thyme
  • 1 tsp. chopped fresh sage
  • Pinch crushed red pepper
  • 3 cloves garlic, minced or crushed
  • 1/2 tsp. salt + additional for mushroom caps
  • 2 Tbsp. dairy-free, soy-free buttery spread
  • 1 cup (250 mL) cooked lentils (1 15 oz. can, drained)
  • 2 Tbsp. chopped fresh parsley
  • 1 cup (250 mL) gluten-free, allergen-free bread crumbs
  • 1/2 cup (120 mL) shredded dairy-free, soy-free cheddar cheese alternative
  • Freshly ground black pepper
  • Paprika, for sprinkling

Directions: 

  1. Preheat oven to 425° F. Line a large baking sheet with parchment paper.
  2. With a dry paper towel, gently wipe dirt off mushrooms. Remove stems. Trim off the rough bottoms of stems. Finely chop remaining stem portions. Place mushroom caps, top-side down, on the prepared baking sheet.
  3. Heat 2 tablespoons olive oil in a large saute pan or a Dutch oven over medium heat. Add pancetta and cook 2 minutes, stirring often. Add onion, thyme, sage and crushed red pepper and cook 2 minutes, stirring often. Add garlic and cook 1 minute, while stirring. Add chopped mushroom stems and 1/2 teaspoon salt and cook 3 minutes, stirring often. Add buttery spread and stir to combine. Remove from heat.
  4. In a medium bowl, mash 1/2 cup lentils until relatively smooth. Stir in remaining lentils, cooked mushroom mixture and parsley. Add bread crumbs, shredded cheese alternative, and a few turns fresh black pepper. Stir gently to combine.
  5. Lightly sprinkle mushroom cap cavities with salt. Stuff each with a rounded tablespoon of lentil stuffing. Lightly sprinkle tops with paprika.
  6. Drizzle stuffed mushrooms with remaining 2 tablespoons olive oil. Bake for 30 minutes, until mushroom are tender and filling is golden brown. Transfer to a platter and serve warm.

Savory Apple and Pear Twice-Baked Ciabatta Rolls

Rudi's Gluten-Free Bakery Logo


Courtesy of Rudi's Gluten-Free Bakery

 

Ingredients:

  • 1 package Rudi’s Gluten-Free Rosemary Olive Oil Ciabatta RollsSavory Apple and Pear Twice Baked Ciabatta Rolls
  • 1 Tbsp. olive oil
  • 1/2 cup diced Granny Smith apple
  • 1/2 cup diced firm, ripe pear
  • 1/3 cup finely chopped onion
  • 1/3 cup finely chopped celery
  • 1/2 tsp. dried thyme leaves
  • 1/4 tsp. dried rubbed sage
  • Salt + pepper (to taste)
  • 3/4 cup gluten-free vegetable broth
  • 1/4 cup chopped walnuts, optional

Directions:

  1. Preheat oven to 400 degrees.
  2. In a small pan over medium heat, saute onion and celery in olive oil for 2-3 minutes, until fragrant and beginning to soften.
  3. Add apples, pears, and dried herbs to the pan, stirring well.
  4. Cook 3-5 minutes, stirring regularly, until apples and pears are soft but not mushy.
  5. Remove rolls from the freezer and place directly onto a baking sheet.
  6. Bake rolls four 4 minutes and remove pan from the oven.
  7. Use a serrated knife to cut the tops, lengthwise, off of the rolls. Use your fingers to scoop out the inside of each roll, tearing into pieces and putting in a medium-sized mixing bowl.
  8. Stir together bread, vegetable broth, and apple-pear mixture. Adjust seasoning as necessary.
  9. Scoop stuffing back into the bread ‘bowls.’ Sprinkle with walnuts if desired.
  10. Bake 6 more minutes, or until heated through.
  11. Serve immediately.

Shaved Brussels Sprouts and Cauliflower Salad

Courtesy of NFCA Blogger Ambassador Jackie Ourman of Celiac and Allergy-Friendly Epicurean (C.A.F.E.)

Shaved Brussels Sprouts and Cauliflower Salad

Prep time:  25 mins
Total time:  25 mins

Makes 4 servings

Ingredients:

Dressing:

  • 1 small garlic clove, minced
  • 1 lemon, juiced
  • 2 tsp. Dijon mustard
  • ½ tsp. honey
  • 1 small shallot, sliced thinly
  • ¼ cup extra virgin olive oil
  • Kosher salt (at least ½ tsp.) and fresh ground pepper, to taste

Salad:

  • 2 cups of 1 to 1½ " cauliflower florets, pulsed in food processor 6-8 times or shredded on large holes of box grater (I used yellow, green and white but you can use any color)
  • 12 oz. Brussels sprouts, trimmed and shredded in food processor, using slicing blade, or sliced thinly with knife
  • ½ cup aged Gouda cheese, finely shredded (you can use pecorino if you can't find aged Gouda)
  • ¼ cup dried cranberries
  • 1 pink lady or honey crisp apple, sliced thinly
  • ¼ cup chopped roasted, salted almonds

Directions:

Dressing:

  1. Place all ingredients in a ball jar or sealed container and shake vigorously until emulsified. Set aside while you prepare other ingredients so sliced shallots can marinate in the vinaigrette, at least 20 minutes.

Salad:

  1. Toss Brussels sprouts, cauliflower, aged Gouda and dried cherries together. Add sliced apple and toss with vinaigrette, to taste (you may not use all of it). Top with almonds just before serving.

Tip: You can prepare all ingredients of this salad one day ahead, except the sliced apple. Toss together with dressing and top with almonds just before serving.

Gluten-Free Pumpkin Cheesecake Pie

Courtesy of NFCA Blogger Ambassador Annette Pugliese of Best Life Gluten-Free

Gluten-Free Pumpkin Cheesecake Pie

Ingredients:

  • 1 ready-made, gluten-free graham-style cookie crust
  • 1 ½ packages (12 oz.) of cream cheese, softened
  • 1 15 oz. can pumpkin puree
  • ¾ cup granulated sugar
  • 2 XL Eggs
  • ¾ cup sour cream
  • 2 tsp. pure vanilla extract
  • 1 tsp. orange zest
  • ¼ tsp. cinnamon
  • 1/8 tsp. ground nutmeg
  • ¼ tsp. ground ginger
  • Boiling water for a water bath during baking
  • Gluten-free chocolate syrup for decoration after baking

Directions:

  1. In your large mixer, combine the cream cheese and sugar. Beat until silky and creamy. Add the eggs. Scrape down sides of bowl.
  2. Add the pumpkin, sour cream, vanilla, spices and zest. Continue to mix well.
  3. We will need a water-bath. This will prevent the pie from drying out and cracking on top. The moisture from the hot water will do the trick! Take a pan, such as a large pie pan and place some aluminum foil on top. (No water yet.) You’ll need enough foil to reach the sides. On top of that, place the ready-made graham cracker crust in its tin. Pour the pie filling on the crust until about it’s ¼ inch from top. Gather the foil around your pie pan. It’s just a precaution. We don’t want water to get into the pumpkin mixture.
  4. Before placing in the oven, pour boiling water in the outer pan, only mid-way up the side of the foil. Not to worry. The water will serve its purpose. We don’t want to get the filling wet, so don’t pour in too much water. See the photo of the pie in the oven here.
  5. Bake at 350 degrees for 45 -50 minutes.
  6. Shut heat in the oven, but leave the pie in there. Crack the oven door open a few inches. Allow the pie to remain inside to continue “setting” for an additional 30-45 minutes.
  7. Remove and allow to cool before drizzling the chocolate atop.
  8. Refrigerate of course until serving. This may be made a day ahead, just be sure no one digs in early!

Veggie Potato Skins

Allergic Living
Courtesy of Allergic Living and Kim Lutz

Ingredients:Veggie Potato Skins

  • 7 large or 10 medium russet potatoes
  • 1 medium head cauliflower
  • 2 Tbsp. olive oil + additional for coating potatoes
  • 1 tsp. salt
  • 4 cloves garlic
  • 6 Tbsp. unsweetened dairy-free rice, hemp or coconut milk beverage
  • 1 1/2 tsp. gluten-free smoked paprika
  • 2 Tbsp. minced chives

Directions:

  1. Preheat oven to 400° F. Scrub potatoes and bake 1 hour, or until tender when pierced with a fork.
  2. While potatoes bake, remove stem and leaves from cauliflower and cut into small florets. Carefully smash each garlic clove with the side of a chef’s knife or a mallet; remove skins.
  3. In a large bowl, combine cauliflower florets and smashed garlic with 2 tablespoons olive oil. Spread in a single layer on a baking sheet and place in oven with potatoes. Bake 30 minutes. Do not turn oven off.
  4. When potatoes are cool enough to handle, slice in half lengthwise. Scoop out most of the potato flesh (reserve to make mashed potatoes or use in another recipe) leaving 1/4 -inch thick shells. Lightly oil each potato skin, inside and out. Place each, cut side down, on a baking sheet and bake 10 minutes. Turn potato skins cut side up and bake 5 minutes.
  5. Place cooked cauliflower and garlic in a blender or food processor with milk beverage. Puree until smooth. Evenly spread cauliflower puree in each potato skin well. Liberally sprinkle with smoked paprika. If making ahead, the potato skins can be covered and chilled at this stage.
  6. When ready to serve, broil the potato skins 2-3 minutes in the oven, or until heated through and lightly browned on top. Sprinkle with chives.
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