Gluten-Free Recipes

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Gluten-Free Recipe of the Week

Thai-Style Piña Colada

 

Courtesy of Thai Kitchen

 

Ingredients:Thai Kitchen Thai-style pina colada drink.

  • 1 can Thai Kitchen® Coconut Milk
  • 1 cup pineapple juice
  • 4 oz. light rum
  • ½ cup sugar
  • 4 cups ice cubes

Directions:

  1. Place coconut milk, pineapple juice, rum and sugar in blender container; cover. Blend on high speed until smooth. Add ice and blend until slushy.
  2. Pour into beverage glasses. Serve immediately.
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Smokey Artichoke and Cheese Mushrooms

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Courtesy of Blue Diamond

 

Blue Diamond Smokey Artichoke and Cheese Mushrooms RecipeIngredients:

  • 12 very large (about 3”) baby bella or white mushrooms, stems removed
  • 1 (6.5 oz.) jar gluten-free marinated artichoke hearts, drained and coarsely chopped
  • ½ cup shredded smoked mozzarella cheese
  • ¼ cup grated Parmesan cheese, plus additional for topping
  • 1 Tbsp. snipped fresh basil
  • 4 oz. reduced fat cream cheese (Neufchatel)
  • 2 cloves garlic, minced
  • Freshly ground pepper, to taste
  • 2 Tbsp.  chopped roasted red peppers
  • ½ cup finely crushed Blue Diamond® Artisan Multiseed Nut-Thins®

Directions:

  1. Preheat oven to 400°F and line a baking sheet with foil. Place mushrooms rounded side down on baking sheet.
  2. Stir together artichoke hearts, cheeses, basil, garlic and pepper in a medium bowl until well mixed. Lightly stir in roasted peppers and spoon mixtures into mushroom caps.
  3. Top with Nut-Thins® and sprinkle with additional Parmesan, if desired.
  4. Bake for 15 minutes or until mushrooms are soft.
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Panzanella Salad with Three Bakers Croutons

Three Bakers logo

 

Courtesy of Three Bakers and Angela Litzinger

 

panzanella salad with tomatoes, cucumebers and three bakers croutonsPanzanella Salad is a traditional Tuscan salad that uses bread and ripe tomatoes. Using Three Bakers Bread, you can enjoy this classic summer salad gluten-free! Packed with golden toasted squares of 7 Ancient Grains Bread, juicy tomatoes and fresh basil, this salad is the just the thing to nibble on a summer evening. Enjoy!

Ingredients:

  • 3 cups of 1” cubes Three Bakers 7 Ancient Grains Bread
  • 6 Tbsp. extra-virgin olive oil, divided
  • ¾ tsp. salt, more to taste
  • 2 lbs. very ripe tomatoes (try a mix of different heirlooms!)
  • ½ cup thinly sliced shallot
  • ½ cup diced orange bell pepper
  • 2 garlic cloves, finely minced
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. minced fresh oregano
  • ½ Tbsp. fresh thyme
  • ¼ - ½  tsp. red pepper flakes, optional
  • ½ tsp. Dijon mustard
  • Black pepper, to taste
  • 1 small cucumber, thinly sliced (about ½ cup)
  • ½ cup torn fresh basil leaves
  • ¼  cup flat-leaf parsley leaves, roughly chopped
  • 1½ Tbsp. capers, drained

Directions:

  1. Cut tomatoes into bite-size pieces and transfer to a large bowl. Add shallot, bell pepper, garlic, 1 Tbsp. vinegar, oregano, thyme, ¼ tsp. salt and the red pepper flakes, if using. Toss to coat and set aside.
  2. Heat oven to 425°F. Toss bread cubes with 2 Tbsp. oil and a pinch of salt. Spread on a rimmed baking sheet and bake until they are dried out and pale golden brown at the edges, about 10 minutes, stirring partway through baking. Allow cubes to cool on a wire rack. Putting them on a rack will allow them to dry more than they would on a baking sheet.
  3. In a bowl, combine remaining 1 Tbsp. vinegar, mustard, ¼ tsp. salt and black pepper to taste. While whisking constantly, slowly drizzle in the remaining 4 Tbsp. olive oil until the mixture is thickened. Stir in cucumbers, basil and parsley.
  4. To the bowl of tomatoes, add bread cubes, cucumber mixture and capers. Toss well being careful to not crush tomatoes. Let sit for at least 30 minutes for bread cubes to absorb dressing. Toss with a little more olive oil, vinegar and salt just before serving, if needed.
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Avocado Toast with Variations

Three Bakers logo

 

Courtesy of Three Bakers and Angela Litzinger

 

Three Bakers avocado toast with nine variations.Makes 2 servings.

Ingredients:

  • Two slices Three Bakers Max-Omega Bread
  • 1 small to medium avocado
  • Lime juice
  • Pepper and salt, to taste

Directions:

  1. Toast the Three Bakers Max-Omega Bread.
  2. Open avocado. Remove half of avocado from peel and mash on one slice of toast with a fork. Mash second half of avocado on second toast slice.
  3. Drizzle lime juice on avocado and season with salt and pepper.

12 Variations:

  1. Top with crisp bacon.
  2. Sprinkle with sun dried tomatoes and thinly sliced green onions.
  3. Top with golden plum tomatoes and wilted spinach.
  4. Add a dash or two of ground cumin and fresh cilantro leaves.
  5. For a tropical treat, top with slices of ripe mango.
  6. Top with smoked salmon and fresh minced dill
  7. Top avocado with a fried egg.
  8. Add thinly sliced radishes.
  9. Drizzle with Sriracha sauce.
  10. Top with fresh spinach and broccoli sprouts.
  11. Drizzle with honey and top with dried cranberries, diced dried apricots and pepitas.
  12. Add sliced tomatoes and a dash of Italian seasoning.
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Grilled Tofu and Black Bean Tacos

 

Courtesy of Rudi's Gluten-Free Bakery

 

Ingredients:

  • 3-4 Rudi’s Gluten-Free Bakery™ Plain Tortillas
  • 1½ Tbsp. canola oil
  • 1 can black beans, drained and rinsed
  • 1 package extra firm tofu, rinsed and cubed
  • 3 Tbsp. all-purpose seasoning
  • 2 cups brown rice, cooked
  • ½ cup chopped onion
  • ½ cup green bell peppers, chopped
  • 1 small bunch cilantro leaves

Directions:

  1. Heat the oil in a large saucepan over medium heat.
  2. Add in onions and bell peppers and sauté until tender.
  3. Place the cubed tofu in a small bowl, then add in the all-purpose seasoning and mix until the tofu is well coated.
  4. Add the tofu to the skillet and grill for 5 to 7 minutes, turning with a spatula to make sure all sides are cooked. Reduce heat to low.
  5. Mix together the rice and black beans, then add in the tofu and vegetables. Set aside.
  6. Place a tortilla in the saucepan you used to cook the tofu and let warm on one side for 30 seconds to 1 minute.
  7. Fill the tortillas with a small amount of the rice, bean and tofu mixture and wrap in a taco shape.
  8. Garnish with a few cilantro leaves and serve warm.
 
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Taco Party Dip

Courtesy of Crunchmaster, Andrea Mason and Taka Hotani 

Ingredients:

  • 1 lb. lean ground beef
  • 1 package taco seasoning mix (1.25 oz.)
  • 1 can fat-free refried beans (16 oz.)
  • 2 cups shredded Mexican blend (cheddar/Monterey Jack) cheese
  • 1 bag Crunchmaster® Roasted Garlic Multi-Seed Crackers (4.5 oz)
  • ½ cup chopped fresh tomatoes
  • ¼ cup green onions, thinly sliced

Optional additional toppings:

  • 1 chopped avocado
  • 3 Tbsp. chopped cilantro
  • ½ cup sour cream

Directions:

  1. Preheat oven to 350˚F. In a large skillet, brown the ground beef and season with taco mix. Set aside.
  2. Spray a 24 oz. Au Gratin dish or 9” deep dish pie pan with non-stick baking spray. Evenly spread 1 can of fat-free refried beans on the bottom of the dish. Top with ground beef/taco mixture. Sprinkle with Mexican blend cheese.
  3. Layer the Multi-Seed Crackers around the outside of the dish in an overlapping pattern. Cover crackers with aluminum foil to prevent over-browning.
  4. Bake at 350˚F for 15 minutes, until cheese melts and dish is warmed through.
  5. Take from oven and remove foil from crackers. Cover with fresh chopped tomatoes and sliced green onions.
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Hidden Veggie Mini Meatloaf


Courtesy of Enjoy Life Foods

 

This is a gluten-free version of a classic comfort food. Featuring our Margherita Pizza Plentils, it’s sure to be a hit with the entire family!

Makes 12 individual meatloaves

Ingredients:

  • 10 sundried tomatoes (not oil packed)
  • 1 yellow onion
  • 1 carrot
  • ½ zucchini
  • ¼ lb. mushrooms (about 5-6 medium sized)
  • 2 cloves garlic
  • ¼ cup red wine
  • ¾ cup finely ground Enjoy Life Foods Margherita Pizza Plentils®
  • 1 Tbsp. olive oil
  • 2 Tbsp. flax meal or chia meal
  • 1 cup dairy-free mozzarella cheese
  • 2 Tbsp. dried oregano
  • 1 Tbsp. sea salt
  • 1½ lb. ground beef (85% - 90% fat content)
  • 3 Tbsp. tomato paste
  • 2 Tbsp. maple syrup

Directions:

  1. Preheat the oven to 375°F. Grease the cups of a muffin pan and set aside.
  2. Place the sundried tomatoes in a heatproof bowl and cover with boiling water. Set aside.
  3. Roughly chop the yellow onion, carrot, zucchini and mushrooms. Place in the bowl of a food processor along with the garlic cloves. Process until chopped, but not pureed.
  4. Preheat a sauté pan over medium heat. Add a glug of olive oil and heat another 30 seconds. Add the pureed vegetables and sauté until all the liquid is evaporated and vegetables are lightly browned. Add the red wine and cook until evaporated. Remove from heat and scrape into a large heatproof bowl.
  5. Remove sundried tomatoes from their soaking liquid, reserving ⅓ cup of the liquid. Roughly chop the tomatoes and place them in the bowl of the food processor. Add the Plentils and process with the 1 Tbsp. olive oil until finely ground. Add to the bowl with the sautéed vegetables.
  6. Add the 2 Tbsp. chia meal or flax meal to the reserved ⅓ cup of warm soaking liquid. Stir to blend, let sit 1 minute then add to the bowl with vegetables and tomato crumbs. Add the vegan mozzarella and gently stir to combine.
  7. Add in the dried oregano, sea salt and ground beef and mix with your hands or a spoon until thoroughly combined. Portion equally into the greased muffin tins and press down into the cups gently with your hands.
  8. Mix together the tomato paste and maple syrup in a small bowl and spread evenly over the individual meatloaves. Bake at 375°F for 18-20 minutes until cooked through.
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Chicken Meatballs with Thai Peanut Sauce

Courtesy of Crunchmaster and Carol Kicinski 

 

Makes about 30 meatballs

Meatball Ingredients:

  • 1 cup Crunchmaster Sea Salt Multi-Grain Crackers
  • 1 lb. ground chicken
  • 1” piece fresh ginger, grated or finely minced
  • 2 small garlic cloves, grated or finely minced
  • 4 scallions (green onions), finely minced
  • 2 Tbsp. gluten-free soy sauce
  • ½ tsp. freshly ground black pepper
  • 1 large egg, lightly beaten

Meatball Directions:

  1. Preheat oven to 400°F. Spray 2 baking sheets with gluten-free, non-stick cooking spray and set aside.
  2. Grind the Crunchmaster crackers in a blender or food processor to fine crumbs. Pour into a large mixing bowl and add the remaining ingredients.  Mix to combine. 
  3. Shape into small balls using about 1 Tbsp. of mixture per ball. Place on the prepared baking sheets and spray the meatballs lightly with gluten-free, non-stick cooking spray.
  4. Bake for 15 minutes or until the meatballs are browned and feel firm to the touch. Remove the meatballs to a plate lined with paper towels to absorb any extra fat.
  5. Serve with Thai Peanut Sauce (recipe below).

 

Thai Peanut Sauce Ingredients:

  • ⅓ cup creamy peanut butter
  • 3 Tbsp. honey
  • 1 small garlic clove, grated or finely minced
  • One 1” piece of fresh ginger, grated or finely minced
  • ½ tsp. sesame oil
  • Juice of 2 limes
  • 1 Tbsp. gluten-free soy sauce
  • ¼ tsp. crushed red pepper flakes

Thai Peanut Sauce Directions:

  1. Combine all the ingredients in small mixing bowl and mix well. 
  2. Microwave for a few seconds and stir until smooth. 
  3. Serve with the chicken meatballs.
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Fennel and Paprika-Spiced Turkey Patties

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

Makes 6 servings

Ingredients: Fennel Turkey Burger

  • Gluten-free cooking spray
  • 1 tsp. olive oil
  • 1 small onion, diced small
  • 1 large garlic clove, chopped
  • Kosher salt and black pepper to taste
  • 1 tsp. fennel seed
  • 1 lb. 93% lean ground turkey
  • 1 Tbsp. red wine vinegar
  • 1 Tbsp. chopped chives
  • 3/4 tsp. paprika
  • Pinch raw sugar
  • Pinch nutmeg

Directions:

Click here to get the full directions.

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Bold Ichiban Teriyaki Style Chicken Rice Bowl

 

Courtesy of Boar's Head

 

Makes 2 servings

Rice Bowl Ingredients:

  • ½ lb. Boar’s Head Bold Ichiban Teriyaki Style Chicken, sliced ¼” thick
  • 1 cup white rice
  • ¼ cup carrots, matchstick cut
  • ¼ cup celery, sliced thin
  • 1 fresno chili, deseeded and julienned
  • 1 Tbsp. pickled ginger
  • 2 tsp. scallions, sliced thin
  • 4 tsp. cilantro
  • 1 Tbsp. cashews, roasted in gluten-free teriyaki sauce
  • 1 cup gluten-free teriyaki sauce (recipe listed below)

Rice Bowl Directions:

  1. Steam white rice per package instructions and spoon into two bowls for serving.
  2. Place the Boar’s Head Bold Ichiban Teriyaki Style Chicken onto a clean work surface and julienne.
  3. Spoon half the chicken, carrots, celery, chili and pickled ginger into each bowl.
  4. Sprinkle with scallions, cilantro and cashews.
  5. Drizzle with the teriyaki sauce (recipe listed below) and serve.

 

Teriyaki Sauce

Makes 1 cup

Teriyaki Sauce Ingredients:

  • ½ cup tamari sauce
  • 2 Tbsp. + 2 tsp. rice wine
  • 1 Tbsp. + 2 tsp. light brown sugar
  • ¼ cup sugar
  • 1½ tsp. garlic, minced
  • ¼ cup + 1 Tbsp. water
  • ½ Tbsp. cornstarch

Teriyaki Sauce Directions:

  1. Heat tamari sauce, rice wine, light brown sugar, sugar, garlic and ¼ cup water in a saucepan on medium heat until all sugar is dissolved.
  2. In a small bowl, mix the cornstarch and remaining tablespoon of water. 
  3. Add cornstarch mixture to the saucepan and simmer for approximately 3-5 minutes, until thickened.
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