Gluten-Free Recipes

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Gluten-Free Recipe of the Week

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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Veggie Pizza

 

 

Courtesy of Venice Bakery

 

 

Ingredients:

  • 1 12" Venice Bakery Gluten Free Pizza Crust
  • ¼ cup pesto
  • ¼ cup shredded mozzarella cheese
  • ¼ tomato, chopped
  • 6 asparagus stalks, roasted
  • ½ zucchini, roasted and julienned
  • ¼ eggplant, roasted and julienned
  • ¼ cup sliced black olives
  • ¼ cup red onion, diced
  • Salt and pepper to taste

Directions:

  • Preheat oven to 425 °F.
  • Julienne asparagus, zucchini and eggplant. Place on baking sheet, drizzle with olive oil and add salt and pepper to taste.
  • Roast asparagus, zucchini and eggplant in oven for 15 minutes. Remove when done. 
  • Chop tomatoes and dice the red onions.
  • Evenly spread pesto on pizza crust.
  • Top with shredded mozzarella cheese.
  • Evenly place tomatoes, roasted asparagus, roasted zucchini, roasted eggplant, black olives and red onion on pizza.
  • Bake pizza in oven for 9-11 minutes or until crust is golden brown. 
  • Let rest for 1 minute, cut, serve and enjoy. 
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Vegan Chocolate Cake

 

 

Courtesy of Scharffen Berger and Kitchy Kitchen

 

Cake Ingredients:

  • 2 cups gluten-free flour
  • 4 Tbsp. arrow root
  • ½ tsp. xantham gum
  • 4 tsp. baking powder
  • ½ tsp. baking soda
  • 1 cup Scharffen Berger unsweetened cocoa powder
  • ½ tsp. salt
  • 12 Tbsp. coconut oil, plus more for pan
  • 1 cup unsweetened apple sauce
  • 1 cup brown sugar
  • 1 cup sugar
  • 2 tsp. vanilla extract
  • 2 cup Scharffen Berger semisweet chocolate chunks

Cake Directions:

  1. Preheat oven to 325° F. Lightly grease two 9-inch cake pans.
  2. In a medium bowl, sift together flour, arrowroot, xantham gum, baking powder, baking soda, cocoa powder and salt. Stir in the coconut oil, apple sauce, sugars and vanilla extract. Mix until smooth. 
  3. Fold in the chocolate chips and pour batter into tin. 
  4. Bake for 35-40 minutes or until toothpick comes out clean.
  5. Let cake stand in tin for 10 minutes, then flip onto cake stand or plate to fully cool.
  6. Slice each cake in half, crossways.
  7. Place one layer of cake on a cake stand and fill with a third of the mousse (recipe below). Smooth out the mousse with a spatula and top with another layer of cake. Continue until you’ve completed the cake.
  8. Pour warm ganache (recipe below) over the top of the cake to finish.

Mousse Ingredients:

  • 2 Tbsp. kuzu starch
  • 1 cup almond milk
  • ½ cup coconut milk (full-fat)
  • ¼ cup arrowroot powder (or cornstarch)
  • ¼ cup Scharffen Berger unsweetened cocoa powder
  • ½ tsp. cinnamon
  • ⅛ tsp. cayenne
  • Small pinch of salt
  • 6 Tbsp. agave nectar
  • 1 tsp. vanilla extract
  • 2 cups coconut whipped cream (recipe below)

Mousse Directions:

  1. Mix the kuzu with 2 Tbsp. of almond milk until dissolved in a small bowl and set aside.
  2. Mix the arrowroot powder, cocoa powder, spices and salt together in a medium size saucepan. Make sure there are no lumps. Add about 1 cup of almond milk and agave nectar and mix until thoroughly combined with no lumps. Stir in the rest of the almond milk and simmer over medium heat, stirring continuously.
  3. Add the kuzu mixture and blend until thickened. This will happen quickly, so keep your eye on it. Take it off of the heat and add in the vanilla. It should be very thick. Stir together and set in the fridge over night.
  4. When ready to serve, take the set pudding out of the fridge, pour off any liquid that separated on top and then pour the pudding it into a large bowl.
  5. Fold one-third of the coconut whipped cream into the chocolate mixture, then fold in the remainder of the cream just until incorporated, but don’t overdo it or the mousse will lose volume.

Coconut Whipped Cream Ingredients:

  • 1 15 oz. can coconut milk (full-fat is necessary)
  • 1 Tbsp. agave nectar
  • 1 tsp. vanilla extract

Coconut Whipped Cream Directions:

  1. Set the can in the fridge overnight so that the coconut fat solids separate from the coconut water. 
  2. Open the can and carefully pour out the thick coconut cream. With an electric whisk, beat the cream, agave and vanilla extract on very stiff until peaks form, about 5 to 7 minutes. You need it very stiff so it can support the pudding.

Vegan Chocolate Ganache Ingredients:

  • 3 oz. Scharffen Berger bittersweet chocolate
  • ¼ cup coconut milk (full-fat)

Vegan Chocolate Ganache Directions:

  1. Heat up the coconut milk until just simmering and pour over the chocolate.
  2. Stir gently until the chocolate is fully melted and a smooth ganache is formed. Add more coconut milk if it needs to be any thinner.
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Overnight Chia Pudding

 

Courtesy of Enjoy Life

 

Makes 1 serving.

Ingredients:

  • ⅓ cup chia seeds
  • ¼ cup cocoa powder
  • ¼ cup melted Enjoy Life Foods Semi-Sweet Chocolate Mini Chips
  • ½ tsp. cinnamon, ground
  • ¼ tsp. sea salt
  • 1½ cup rice milk

Directions:

  1. Mix all ingredients together in a container of your choosing.
  2. Leave in refrigerator overnight.
  3. Once mixture thickens, it can be eaten as is, or whipped in a blender to your desired texture.
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Blazing Buffalo Chicken Lettuce Wraps


Courtesy of Boar's Head

 

Makes 1 wrap.

Ingredients:

  • 2 slices Boar’s Head Blazing Buffalo® Chicken, sliced ¼” thick into matchsticks
  • 1 radicchio leaf
  • ½ radish, cut into wedges
  • 3 slices English cucumber
  • 1 pear-shaped yellow tomato
  • 2 thin ribbons of carrots
  • 1 Tbsp. Boar’s Head Blue Cheese Crumbles

Dressing Ingredients:

  • ½ cup mayo
  • ¼ cup milk
  • ¼ cup diced scallions or chives

Directions:

  1. Lay lettuce leaves on a flat, clean work surface. Place the Blazing Buffalo® Chicken onto the bottom of the lettuce, followed by the tomato, cucumber and carrots.
  2. Sprinkle the Blue Cheese Crumbles over the top of the wrap.
  3. Dressing for dipping can be served on the side. 
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Slow Cooker Pulled Pork with Creamy Coleslaw

 

Courtesy of Three Bakers

 

 

Makes 8 servings

Ingredients:

Pulled Pork Sandwiches

  • 2 medium onions, cut in half and thinly sliced
  • ½ cup gluten-free ketchup
  • ¼ cup cider vinegar
  • ⅓ cup packed brown sugar
  • ¼ cup tomato paste
  • 1½ Tbsp. paprika
  • 2 Tbsp. gluten-free Worcestershire sauce
  • 2 Tbsp. gluten-free prepared mustard
  • 4 cloves minced garlic
  • 1½ tsp. ground black pepper
  • 3 lbs. fresh boneless pork roast, cut into 3 pieces
  • 2 packages gluten-free Three Bakers Whole Grain Hamburger Buns

Creamy Coleslaw

  • ½ cup gluten-free mayonnaise
  • 1 Tbsp. apple cider vinegar
  • 1½  tsp. sugar
  • Coarse salt and ground pepper, to taste
  • ½ small green cabbage, thinly sliced (about 5 cups)
  • ¼ small red cabbage, thinly sliced (about 3 cups)


Directions:

  1. In a slow cooker, stir together onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, garlic and pepper. Add pork to sauce mixture in crock, turning to coat well with sauce. Cover slow cooker with lid and cook on low setting for 8 to 10 hours or until pork is very tender.
  2. Transfer pork to a large bowl or rimmed platter. Pull pork into shreds with 2 forks, discarding any fat that needs to be removed. Return shredded pork to slow cooker and toss with thickened sauce to combine.
  3. Make creamy coleslaw: In a bowl, mix together mayonnaise, vinegar, sugar, salt and pepper. Add sliced cabbage. Mix cabbage with sauce until well combined.
  4. Assemble sandwiches: Spoon pulled pork onto the bottom half of the Three Bakers Whole Grain Hamburger Buns. Top with a scoop of coleslaw and the bun tops. Serve remaining coleslaw on the side.
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Grilled Shrimp Tacos

 

Courtesy of Rudi's Gluten-Free Bakery

 

 

Makes 4 servings.

Ingredients:

  • 1 package Rudi’s Gluten-Free Bakery™ Plain Tortillas
  • 1 lb. shrimp, peeled and deveined
  • 1 lime
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1 clove garlic, chopped
  • 3 cups shredded green and purple cabbage
  • 2 Tbsp. canola oil
  • 1 Tbsp. olive oil
  • Fresh cilantro
  • Salt and pepper to taste
  • ¼ cup mayonnaise
  • ¼ cup milk
  • ½ tsp. vinegar
  • 1 tsp. sugar
  • ¼ tsp. salt
  • ¼ tsp. cayenne pepper​

Directions:

  1. In a large mixing bowl, combine mayonnaise, vinegar, salt, sugar and cayenne pepper. Add in shredded cabbage and toss together. Refrigerate for at least 30 minutes.
  2. In a gallon-sized plastic bag, combine shrimp, olive oil, cumin and chili powder. Coat well and allow to marinate at least 30 minutes.
  3. Heat canola oil in a large skillet on medium heat. Add minced garlic and allow to cook about 1 minute.
  4. Add shrimp to skillet and cook about 4-5 minutes or until completely opaque, remove from heat and let cool.
  5. Layer shrimp and cabbage slaw on gluten-free tortilla and garnish with cilantro and squeeze of lime juice.
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Thai Eggplant Stir-Fry

Courtesy of Crunchmaster

 

Ingredients:

  • 1 cup coarsely ground Crunchmaster® Original Multi-Seed Crackers
  • 1 avocado, sliced
  • 1 Tbsp. olive oil
  • 1 tsp. mustard seeds
  • 1 tsp. cumin seeds
  • 2-3 green chilies, chopped
  • 2-3 cloves of garlic, chopped
  • 1 Tbsp. fresh grated ginger
  • 1 large onion, finely sliced
  • ½ tsp. turmeric powder
  • 1 lb. round green Thai eggplant, sliced
  • Lemon juice to taste

Directions:

  1. Heat olive oil in a large pan. When it becomes hot, add mustard and cumin seeds.
  2. Next, add green chilies, garlic, ginger, onion and turmeric powder. Fry for 1 minute.
  3. Add eggplant and salt. Stir continuously on high heat for 2 minutes.
  4. Finally, add lemon juice and coarsely ground Crunchmaster® Crackers. Immediately remove from heat.
  5. Let the stir fry cool for a while. Add sliced avocado before serving. For a spicier dish, feel free to add 1 tsp. of red chili powder.
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BBQ Chicken and Pineapple Pizza

 

Courtesy of Venice Bakery

 

 

 

Ingredients:

  • 1 12" Venice Bakery Gluten-Free Pizza Crust
  • ¼ cup cooked boneless, skinless chicken breast, diced
  • ¼ cup caramelized pineapple, diced
  • ½ cup BBQ sauce
  • 1 cup mozzarella cheese, shredded
  • 2 Tbsp. caramelized red onion, diced 
  • 2 Tbsp. fresh cilantro, chopped

Directions:

  1. Preheat oven to 425° F.
  2. Spread BBQ sauce evenly on pizza crust. 
  3. Top pizza with cheese, chicken, pineapple and red onion. 
  4. Bake for 10 to 12 minutes, or until crust is golden brown.
  5. Garnish with cilantro, let cool for 1 minute, cut and enjoy.
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Chicken and Vegetable Pot Pie with Nutty Crust


Courtesy of Blue Diamond

 

 

Ingredients:

Pot Pie Filling

  • 2 Tbsp. butter
  • 1 cup coarsely chopped onion
  • 3 cups gluten-free chicken stock or reduced sodium broth
  • ½ cup Blue Diamond Unsweetened Original Almond Breeze
  • ⅓ cup cornstarch
  • ½ tsp. dried thyme
  • ¼ tsp. dried rosemary, crushed between your fingers
  • ¼ tsp. poultry seasoning
  • ¾ lb. boneless, skinless chicken breasts, cut into 2” chunks
  • 1 cup each: tiny baby carrots, sugar snap peas and small, quartered mushrooms
  • ½ cup corn

Nut-Thins® Pastry Crust

  • 1 (4.25 oz.) box Blue Diamond Almond Nut-Thins
  • 6 Tbsp. Blue Diamond
  • Unsweetened Original Almond Breeze
  • 2 Tbsp. cornmeal
  • 2 Tbsp. butter, melted
  • ¾ tsp. sea salt
  • 1 egg
     

Directions:

  1. Melt butter in a large saucepan over medium heat.
  2. Add onion and sauté for 5 minutes. Add stock, ½ cup Breeze, cornstarch and seasonings. Whisk until cornstarch is incorporated and mixture starts to boil. Add chicken to pan and return to a boil.
  3. Reduce heat and simmer, covered, for 45 minutes.
  4. Remove cover and cook until sauce is thickened and chicken is tender.
  5. Coarsely shred chicken with 2 forks, then stir in vegetables and cook until bubbly.
  6. Preheat oven to 400° F and lightly grease a 9” shallow baking dish or deep dish pie plate.
  7. Process Nut-Thins in a food processor until very finely chopped. Add remaining topping ingredients and process until a dough forms.
  8. Let stand for a few minutes to firm up, then roll out between 2 pieces of parchment or waxed paper to fit the size of your baking dish.
  9. Remove top piece of paper and flip dough over onto filling. Remove remaining piece of paper.
  10. Bake for 15 minutes or until mixture is very bubbly.
  11. Broil for 3-5 minutes to brown and crisp the top.
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