Gluten-Free Recipes

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Gluten-Free Recipe of the Week

BBQ Chicken and Pineapple Pizza


Courtesy of Venice Bakery





  • 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


  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




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


  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


  • 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


  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


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


  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 


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


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


  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 




  • 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


  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.

Spring Lamb Kebabs

Courtesy of Allergic Living

Serves 4-6


  • 4 cups lamb shoulder, diced
  • 12 crimini (brown button) mushrooms
  • 12 red pearl onions, peeled


  • 2 tsp. ground cumin
  • 2 tsp. fresh rosemary, chopped
  • 1 Tbsp. fresh thyme, chopped
  • 2 tsp. paprika
  • 3 Tbsp. gluten-free soy sauce or wheat-free Tamari (optional)
  • 1/4 cup olive oil
  • Pinch salt
  • Pinch pepper
  • 6-8 large metal skewers


  1. In a large bowl, combine marinade ingredients and mix thoroughly. Add lamb, mushrooms and onions to marinade. Coat well and set aside for one hour.
  2. Pre-heat barbecue, grill or broiler to medium-high.
  3. Thread lamb, mushrooms and onions onto skewers in an alternating pattern.
  4. Cook kebabs, turning frequently until done, approximately 6-8 minutes. Serve with saffron rice.

Grilled Ham, Apple and Raisin Bread Sandwich

Three Bakers Logo
Courtesy of  Three Bakers 

Ingredients:Grilled Ham and Apple Raisin Sandwich

  • 2 slices Three Bakers Raisin Bread Oil or butter for spreading
  • 2 to 3 slices thinly sliced gluten-free deli ham
  • 4 thin slices of a cooking apple, such as Granny Smith or Harlson Thinly sliced Colby jack or cheddar cheese
  • 1 1/2 Tbsp. apple butter, optional


  1. Oil or butter the outside of two slices of Three Bakers Raisin Bread. Layer with ham, apple slices and cheese. If desired, spread apple butter on the inside of the bread slices before cooking for added sweetness and spice.
  2. In a small skillet over medium heat, grill sandwich on both sides until bread is toasted and cheese is melted. Enjoy!

Stuffed Artichokes

Enjoy Life logo
Courtesy of Enjoy Life Foods


Ingredients: Stuffed Artichokes

  • 4 fresh artichokes
  • 1 large 4 oz. bag of Enjoy Life Foods Margherita Pizza Plentils 
  • 1/4 cup vegan mayonnaise 
  • 1 Tbsp. prepared horseradish 
  • Zest from 1 lemon 
  • 2 Tbsp. snipped chives 
  • Lemon wedges for serving 


  1. Pour 2 inches of water in a large stockpot and bring to a simmer. 
  2. Cut stem off the artichokes and snip the pointy ends of the leaves with a kitchen shear. Cut the top of the artichoke off. You may now clean out the choke in the middle or simply be careful once you begin eating and be sure to not eat the choke or the purple leaves in the very center of the artichoke. To clean the choke out, simply remove all the slender purple leaves in the middle and then, using a spoon, remove the hairy "choke" in the bottom center of the artichoke. 
  3. Place the artichokes, leaves down, into the simmering water and steam for about 25 minutes. Remove and place on a parchment lined baking sheet stem side down. 
  4. Place the Plentils in a food processor and pulse until you get coarse crumbs. Add the vegan mayonnaise, horseradish, lemon zest and snipped chives and pulse until you have what looks like very wet sand. 
  5. Press this mixture into the artichoke, pressing down into the leaves and drizzle lightly with olive oil. Bake for 20 minutes until tender and breadcrumbs are lightly browned. Remove, cool a few minutes and then serve in bowls with lemon wedges on the side to squeeze over. 
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