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

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.

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.

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.

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.

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.

Veggie Potato Skins

 

Courtesy of Allergic Living and Kim Lutz


Makes 14-20 potato skins

Ingredients:

  • 7 large or 10 medium russet potatoes
  • 1 medium head of cauliflower
  • 2 Tbsp. olive oil and additional oil for coating potatoes
  • 1 tsp. salt
  • 4 cloves garlic
  • 6 Tbsp. unsweetened dairy-free rice, hemp or coconut milk beverage
  • 1 1/2 tsp. 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.
  3. Carefully smash each garlic clove with the side of a chef’s knife or a mallet; remove skins.
  4. In a large bowl, combine cauliflower florets and smashed garlic with 2 Tbsp. 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.
  5. 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.
  6. 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.
  7. 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.

Chocolate Covered Brownie Bites

 

Courtesy of Enjoy Life Foods.


Makes 25 brownie bites

Ingredients:

  • 1 box Enjoy Life Foods Brownie Mix
  • ​2 Tbsp. sunflower seed oil
  • ¾ cup water
  • 1 bag Enjoy Life Foods Dark Chocolate Morsels

Directions:

  1. Preheat oven to 350˚ F and lightly coat an 8x8 baking pan with oil.
  2. Combine Brownie Mix, oil and water in a bowl and stir until evenly combined.
  3. Bake at 350˚ F for 35-40 minutes.
  4. Once cooled, cut into 25 squares and place onto parchment-lined baking sheet.
  5. Chill in freezer for at least one hour.
  6. Melt the Dark Chocolate Morsels in a large bowl.
  7. Dip the Brownie Bites into the melted Dark Chocolate Morsels and place back on the baking sheet.
  8. Set in freezer for 10-15 minutes.

See how it's made!

Shrimp with Roasted Tomatoes, Garlic and Feta

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

Ingredients: Shrimp with Tomatoes and Feta

  • 1 lb. shrimp, peeled and deveined 
  • 8 Campari tomatoes, quartered 
  • 4 garlic cloves, minced 
  • 1 Tbsp. olive oil 
  • 1/2 cup crumbled feta cheese 
  • 1 Tbsp. chopped fresh parsley 
  • 1 lemon, divided 
  • Salt and pepper to taste 

Directions: 

Visit C.A.F.E. here for the full set of directions

Creamy Artichoke and Bacon Pesto Dip

Courtesy of Crunchmaster and Andrea Mason and Taka Hotani

Ingredients:

  • 3 oz. container of prepared basil pesto
  • 1/4 cup bacon bits
  • 4 medium canned artichoke hearts, chopped
  • 2 tsp. heavy whipping cream

Directions:

  1. In a small bowl, mix together the pesto, bacon bits and chopped artichoke.
  2. Add in the heavy cream. Mix again until smooth and well-blended.
  3. Transfer to serving dish and serve with your favorite Crunchmaster® Crackers.

Caramelized Onion and Gorgonzola Gluten-Free Pizza

Venice Bakery Logo



Courtesy of Venice Bakery 

 

 


Ingredients:

  • 2 12" Venice Bakery Gluten-Free Pizza CrustsCarmelized Onion and Gorgonzola Gluten-Free Pizza
  • 2 Tbsp. Butter
  • 2 large Vidalia onions, sliced
  • 1 tsp. sugar
  • 1 tsp. brown sugar
  • 1 lb. gorgonzola cheese, crumbled
  • 1 Tbsp. fresh rosemary leaves, chopped
  • Salt and pepper to taste

Directions:

  1. In a large sauté pan, melt butter over medium heat. Sauté onions in butter until the onions. Add sugar, brown sugar, rosemary, and salt and pepper to taste. Sauté until are soft and dark brown, approximately 20 minutes. 
  2. Preheat oven to 425 °F.
  3. Spread onions evenly over the crusts, and top with crumbled gorgonzola and rosemary. 
  4. For best results use pizza screen. If you do not have a pizza screen, place on lightly greased baking sheet. 
  5. Bake for 10 to 12 minutes, or until done.
Showing 1-10 of 396
1 2 3 4 ... 40   |   > »
Feed

OUR SPONSORS & PARTNERS

Advertise with us

  • Gluten-Free Resource Directory
  • Three Bakers Gluten-Free Bread
  • CrunchMaster: Happy, Healthy, & Gluten-Free
  • Blue Diamond Gluten-Free Nut Thins
  • Lucy's gluten-free
  • Allergic Living 10 dollars off
  • Rudi's Gluten-Free Recipes


DO YOU THINK YOU MAY HAVE CELIAC DISEASE?

Complete our Celiac Disease Symptoms Checklist today to find out if you could have celiac disease and how to talk to your doctor about getting tested.