Gluten-Free Recipes

To get weekly Gluten-Free Recipe of the Week updates, subscribe to the blog's RSS feed.

 
Share

Feed

Gluten-Free Recipe of the Week

Tuscan Sausage Soup

Courtesy of Annette Pugliese at Best Life Gluten Free

Best Life Gluten Free's Tuscan Sausage SoupIngredients:

  • 3 Tbsp. extra virgin olive oil
  • 1 lb. gluten-free Italian sweet sausage (remove from casings and break apart)
  • 1 cup sweet yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 14 oz. can gluten-free chicken broth
  • 14 oz. water
  • 1 8 oz. can plain tomato sauce
  • 3-4 Yukon Gold Potatoes (peel and chop into ½” pieces)
  • ½ tsp. Italian spices (combination of dried basil, oregano, and thyme)
  • Salt and pepper, to taste
  • 2 cups spinach, kale, or chard, washed and chopped to 3” pieces
  • Fresh parsley, to garnish

Directions:

  1. In a soup pot, heat the oil and then brown the sausage. Use medium-low heat. Stir around as it browns. This takes only a couple of minutes.
  2. Remove to a plate. In the same oil, sauté the onion first. When translucent, add the garlic and sauté until fragrant. Don’t allow to brown.
  3. Add the broth, tomato sauce, water and spices and cover pot. Simmer for 5 minutes.
  4. Add the potatoes and cover the pot. Simmer until the potatoes are soft.
  5. Add the spinach and simmer for 2 minutes.
  6. Turn off heat. Plate your soup and garnish with a few bits of parsley flakes.
  7. Feel free to sprinkle some grated Italian cheese on top, too.
permalink

Chopped Mediterranean Salad with Herbed Greek Yogurt Dressing

Courtesy of Chobani 


Chobani Mediterranean Salad with Herbed Greek Yogurt Dressing RecipeMakes 6 appetizer salads.

Herbed Dressing Ingredients:

  • ½ cup Chobani whole milk Greek yogurt, plain
  • 1 garlic clove
  • 1 Tbsp. shallot, sliced
  • ⅓ cup white balsamic vinegar
  • 1 Tbsp. gluten-free Dijon mustard
  • 2 Tbsp. pasteurized egg yolk
  • ¾ tsp. kosher salt
  • 1 tsp. black pepper, fresh ground
  • ½ cup grape seed oil
  • ¼ cup extra virgin olive oil
  • 1 Tbsp, oregano, fresh, chopped
  • ¼ cup parsley, finely chopped
  • 2 Tbsp dill, finely chopped

Mediterranean Salad Ingredients:

  • ¾ cup cucumber, peeled, seeded, ½” dice
  • ¾ cup roma tomato, flesh only, ½” dice
  • ¼ cup red onion, ¼” dice
  • ¾ cup feta cheese, crumbled
  • 1 cup chickpeas, cooked
  • 1 quart romaine lettuce, chopped

Directions:

  1. Combine garlic, shallot, vinegar, mustard, egg yolk, salt and pepper in a food processor. Process until smooth and slowly add oils in a steady stream. Add herbs and process just to incorporate. Refrigerate until ready to serve.
  2. Combine salad ingredients in a large bowl and toss with dressing to taste. Reserve any remaining dressing for future use.
  3. Divide salad among 6 plates.
permalink

Chocolate Brownie Pudding Pots

 

Courtesy of Enjoy Life Foods

 

Enjoy Life Chocolate Brownie Pudding PotsMakes 4 pudding pots.

Ingredients:

  • 1 large ripe banana
  • 2 medium or large avocados
  • ¼ cup cocoa powder
  • ½ cup + 2 Tbsp. dairy-free milk
  • 2 tsp. vanilla extract
  • ¼ cup + 1 Tbsp. maple syrup
  • 3 Tbsp. Enjoy Life Foods Mini Chips, melted
  • 1 box Enjoy Life Foods Soft Double Chocolate Brownie Cookies
  • Raspberries, for garnish

Directions:

  1. Place the peeled banana, avocado, cocoa powder, rice milk, vanilla extract, maple syrup and the melted mini chips in a high powdered blender or food processor. Puree until silky smooth (you may need to add more milk for this to happen, tablespoon by tablespoon).
  2. To assemble, crumble one cookie into the bottom of small glass canning jars or any small serving bowl. Spoon some of the chocolate pudding on top (use about half of the mixture, evenly divided between the jars). Crumble another cookie over the top of the pudding. Top with the remaining pudding.
  3. Refrigerate for about 30 minutes. When ready to serve, garnish with a cookie and some raspberries.
permalink

Pumpkin Bread Pudding

 

Courtesy of Venice Bakery

 

 

Venice Bakery Pumpkin Bread PuddingIngredients:

  • 2 Venice Bakery 12" Gluten Free Plain Pizza Crusts, cubed
  • 1 cup heavy cream
  • ¾ cup canned pumpkin
  • ½ cup whole milk
  • ½ cup sugar
  • 2 large eggs
  • 1 large egg yolk
  • ½ tsp. cinnamon
  • ½ tsp. sea salt
  • ¼ tsp. ground ginger
  • 1/8 tsp. allspice
  • ½ stick butter

Directions:

  1. Preheat oven to 350°F.
  2. Cube Venice Bakery Pizza Crusts into 1”cubes.
  3. Melt butter and mix in the cubed crusts and set aside.
  4. In separate bowl, whisk eggs together with egg yolk.
  5. Whisk in the sugar.
  6. Add the heavy cream, milk, pumpkin, cinnamon, salt, ground ginger, and allspice to the mixture.
  7. Spray a 8" square baking pan with nonstick spray and add the butter coated crusts.
  8. Pour the egg mixture on top of the crusts and shake the pan so everything is evenly distributed.
  9. Bake bread pudding in the oven for 40 minutes.
  10. Remove from oven and let cool for 10 minutes, cut, serve and enjoy!
permalink

Meatball Sub

Three Bakers logo

 

Courtesy of Three Bakers and Angela Litzinger

 

Three Bakers Meatball SubsMeatball Subs are a great meal on a cool fall evening, for a game day meal or just as a comforting meal after a long day. Fortunately, this recipe is a snap to pull together. The meatballs bake up while the sauce is cooking, so your family can dig in right away.

Meatball Ingredients:

  • 2 slices Three Bakers 7 Ancient Grains Bread
  • 1½ lbs. ground beef
  • 1 large egg
  • 1 medium onion, minced
  • 3 cloves garlic, minced
  • 1 Tbsp. Italian seasoning
  • ¼ cup fresh Italian parsley leaves, minced
  • ½ tsp. salt
  • ½ tsp. black pepper

Marinara Sauce Ingredients:

  • 2 Tbsp. olive oil
  • 4 cloves garlic, minced
  • ½ tsp. crushed red pepper flakes, optional
  • ½ tsp. dried oregano
  • 1 28 oz. can crushed tomatoes
  • 1 14 oz. can fire-roasted diced tomatoes
  • Salt and freshly ground black pepper, to taste
  • 3 Tbsp. fresh Italian parsley leaves, minced
  • 1 package Three Bakers Hoagie Rolls
  • 4 slices provolone or mozzarella cheese
  • Fresh Italian parsley for garnish, minced, optional

Directions:

  1. Preheat oven to 450°F. Oil a rimmed baking sheet and set aside.
  2. Grind the Three Bakers Ancient Grains Bread into fine crumbs in a food processor. Pour crumbs into a large bowl. Add ground beef, egg, onion, first measure of garlic, Italian seasoning, first measure of Italian parsley, salt and pepper. Mix ingredients until well-combined, yet not over-worked.
  3. Working with about 2 Tbsp. mixture at a time, roll meat mixture into balls and place on prepared baking sheet. Place meatballs in oven and roast 12-15 minutes until cooked through.
  4. While meatballs are baking, heat a medium saucepan over medium heat. Add oil and second measure of garlic. When garlic starts to release its scent, add crushed pepper and oregano. Stir spices around for about 30 seconds, then stir in the tomatoes and season with salt and pepper. Bring sauce to a boil, then reduce heat to a simmer until meatballs are removed from oven. Add second measure of fresh parsley and meatballs to sauce. Stir.
  5. Toast the Three Bakers Hoagie Rolls. In each toasted roll, put 4 meatballs and top with cheese. Sprinkle with minced parsley if desired.
permalink

Choco-Banana Protein Pops

 

Courtesy of Enjoy Life Foods

 

Enjoy Life Choco-Banana Protein PopsMakes 8 pops.

Ingredients:

  • 4 bananas, peeled and cut in half
  • 3 Tbsp. sunflower seed spread
  • 4 Tbsp. Enjoy Life Foods Mini Chips
  • ½ package Enjoy Life Foods Chocolate Cinnamon Spice ProBurst Bites (7-8 bites)

Directions:

  1. Place bananas on parchment paper or wax paper on a sheet tray, set aside.
  2. Use a food processor to crush the ProBurst Bites until they are crumbled.
  3. Warm the sunflower seed spread and Mini Chips in a double boiler on the stove or in the microwave at 30 second intervals until melted and smooth.
  4. Dip half the banana in the sunflower seed spread-chocolate mixture and lay on the sheet tray. Sprinkle with some of the crushed ProBurst Bites until the chocolate is covered.
  5. Place in the refrigerator to harden and then place in a resealable plastic bag. Pops can be stored in the fridge for 4-5 days.
permalink

Pulled EverRoast Chicken and Vegetable Soup


Courtesy of Boar's Head

 

Boars Head Chicken and Vegetable SoupIngredients:

  • 2 Tbsp. olive oil
  • ¼ head cabbage, shredded
  • 1 red onion, finely chopped
  • 3 celery stalks, finely chopped
  • 4 small Yukon gold potatoes, cut into ½” cubes
  • 2 carrots, cut into 1” julienne strips
  • 2 tsp. dried oregano
  •  6 oregano sprigs, for garnish
  • 2 14 oz. cans low sodium gluten-free chicken broth
  • 2 14 oz. cans low sodium fire-roasted tomatoes
  • 2 cups EverRoast Oven Roasted Chicken Breast, sliced thick

Directions:

  1. Add the olive oil to a large soup pot and heat over medium-high heat until the oil is hot.
  2. Add the cabbage, onion, celery and potatoes; sauté for 8 minutes, stirring occasionally.
  3. Add the carrots, dried oregano, chicken broth and tomatoes. Cook 20 minutes or until the vegetables are tender.
  4. Julienne the chicken and add to the soup. Stir to mix all ingredients.
  5. Serve in individual bowls garnished with an oregano sprig.
permalink

Spicy Thai Basil Chicken and Noodle Stir-Fry

 

Courtesy of Thai Kitchen

 

Thai Kitchen spicy Thai basil chicken and noodle stir-fry recipeIngredients:

  • 1 Tbsp. sugar
  • 1 Tbsp. lime juice
  • 1 Tbsp. Thai Kitchen® Premium Fish Sauce
  • 2 packages (4 oz.) Thai Kitchen® Stir Fry Red Rice
  • 2 Tbsp. vegetable oil
  • 1 tsp. minced garlic
  • 1 small Thai chili, minced
  • ½ lb. boneless skinless chicken breasts, cut into thin strips
  • ¼ cup julienne-cut carrots
  • 2 Tbsp.  thinly sliced green onion
  • ½  cup fresh Thai basil

Directions:

  1. Mix sugar, lime juice and fish sauce in small bowl. Set aside.
  2. Bring large pot of water to boil. Remove from heat. Add red rice noodles, stirring to separate noodles in water. Let stand 5 to 7 minutes or until noodles are tender but firm. Drain well. Place in serving bowl. Set aside.
  3. Meanwhile, heat oil in large skillet or wok on medium-high heat. Add garlic and chili; stir fry 15 seconds or until fragrant. Add chicken, carrots and green onion; stir fry 3 to 5 minutes or until chicken is cooked through.
  4. Stir in fish sauce mixture; stir fry 1 minute. Add basil; stir fry 30 seconds or until basil is wilted. Add to noodles in bowl; toss to coat. Serve immediately.

Thai Kitchen Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian markets. If unavailable, substitute Italian basil.

Nutrition Information Per Serving: 261 Calories, Fat 9g, Protein 16g, Carbohydrates 29g, Cholesterol 37mg, Sodium 379mg, Fiber 1g

permalink

Grilled Salmon with Blackberry Cherry Salsa

Crunchmaster logo
Courtesy of Crunchmaster and Amie Valpone

Crunchmaster grilled salmon with blackberry-cherry salsaIngredients:

  • 1 Tbsp. olive oil, plus more for grill grates
  • 1 cup Crunchmaster® Hint of Sea Salt 7 Ancient Grains Crackers, crushed
  • ½ tsp. ground coriander
  • 1¼ tsp. sea salt
  • 1 tsp. freshly ground pepper
  • 4 salmon fillets (6 oz. each)
  • 1½ cups dried cherries
  • 2 Tbsp. red onion, finely chopped
  • ¼ cup fresh cilantro, chopped
  • 1 jalapeno pepper (ribs and seeds removed), minced
  • 1 tsp. honey
  • 1 Tbsp. fresh lime juice
  • 1 tsp. lime zest
  • 1 cup fresh blackberries, plus more for garnish
  • 2 Tbsp. almonds plus more for garnish

Directions:

  1. Heat grill to high heat; lightly oil grates.
  2. In a small bowl, stir together coriander, 1 tsp. sea salt, and ½ tsp. pepper. Rub salmon with oil; coat with coriander mixture.
  3. Grill salmon to desired doneness, approximately 2 minutes; flip and continue to cook for another 3 minutes.
  4. Meanwhile, to make the cherry salsa, combine cherries, onion, cilantro, jalapeno, honey, lime juice, lime zest, blackberries, almonds, remaining sea salt and pepper in a medium sized bowl; toss to combine. Place in the refrigerator until ready to serve.
  5. Remove salmon from grill; transfer to a serving plate. Serve with cherry salsa; garnish with additional blackberries and almonds.
permalink

Turkey Reuben

Rudi's Gluten-Free Bakery Logo

Courtesy of Rudi's Gluten-Free Bakery

 

Rudi's Gluten-Free Bakery Turkey ReubenIngredients:

  • 8 slices Rudi’s Gluten-Free Bakery Deli Style Bread
  • 4 (¾ oz.) slices Swiss cheese
  • 1 cup sauerkraut, drained
  • 8 oz. roasted turkey breast, sliced thin
  • 3 Tbsp. whole grain gluten-free mustard

Directions:

  1. Toast the bread slices on medium in a toaster oven.
  2. Remove and place cheese on 4 slices of the bread. Place cheese-topped bread back in toaster oven for another minute.
  3. While the cheese is melting, spread about 2 tsp. mustard on the remaining bread slices. Top with 2 oz. of the turkey and ¼ cup sauerkraut.
  4. Place the bread slices with melted Swiss on top, slice in half on the diagonal and serve.
permalink
Showing 1-10 of 431
1 2 3 4 ... 44   |   > »
Feed

OUR SPONSORS & PARTNERS

Advertise with us

  • Want to win a free case of goodies from Schar?
  • Three Bakers Gluten-Free: Find Your New Fave
  • Bake Freely
  • Gluten-Free Resource Directory