GLUTEN-FREE RECIPES

Bailey’s Gluten-Free Chili

April 1, 2025

This is my go-to meal prep when I don’t have much time or energy. You can prep all the ingredients three months in advance and simply boil it all in one pot whenever you need. I’ll share the base recipe below, as well as lots of ideas for customizing it to your tastes or diet, including dairy-free, egg-free, vegetarian or vegan. Enjoy!

Base Chili Recipe

Ingredients

Yields 5 or 6 bowls

• Generous drizzle of olive oil
• 1 onion, chopped. White, yellow, or red, whatever you prefer
• 1 bell pepper, chopped
• 3 x 14oz cans of beans, drained
  • I usually use light red kidney, dark red kidney, and black beans, but pinto and red are also good options.
• 14 oz petite diced tomatoes, not drained
• 28oz can crushed tomatoes
• Spice packet
  • I usually use the McCormick gluten-free chili spice packet, but could also create your own to your taste by mixing cumin, chili powder, cayenne, oregano, coriander, black pepper, salt, etc.
• 3 Tablespoons sugar
• 1 bay leaf
• Two handfuls chopped spinach or other greens
• Water or broth as needed

Instructions

1. Warm olive oil in a pot over medium heat.
2. Add onion and peppers to pot and sauté until softened, 5 to 10 minutes.
3. Add beans, tomatoes, crushed tomatoes, spices, sugar, bay leaf. Stir and add water or broth as needed (depends if you like a thicker or thinner chili consistency)
4. Bring to a boil, then simmer over low heat for one to three hours.
5. A few minutes before removing from heat, chop greens and stir in. 
6. Remove from heat and enjoy!

Chili can be enjoyed immediately, stored for up to a week in the fridge, or up to six months in the freezer.

Tasty Additions

Customize your chili by adding or substituting various ingredients. 

Protein

• Browned ground beef
• Browned turkey
• Pulled pork
• Crumbled tofu

Vegetables

• Chopped tomatoes (not from can), experiment with different varieties
• Mushrooms
• Jalapeño
• Corn

Spices

• Minced garlic
• Cilantro
• Sub brown sugar or honey for white sugar
• Sub butter for olive oil
• Lime/lime juice
• Favorite hot sauce
• Gochujang
• Green onion

Toppings

• Grated cheddar cheese
• Sour cream
• Green onion

Pair with

• A baked potato
• A bed of rice
• Tortilla chips
• Gluten-free cornbread
• Gluten-free biscuits
• A hot dog (chili dog)
• Elbow macaroni (chili mac)

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TAGS: DAIRY-FREE, DINNER, LUNCH, SOUPS/STEWS, VEGAN, VEGETARIAN

Carrot Cake

March 26, 2025

Despite using a vegetable as a main ingredient, carrot cake is one of the richest recipes out there, owing in part to the (optional) cream cheese frosting. Even without the frosting, this spice-heavy sweet is a wonderful treat. Just be sure to grate the carrots small enough!

This recipe was provided by our friends at the Gluten-Free Palate.

Carrot Cake

Ingredients

This recipe is suitable for one 9×13 inch baking pan, two 9 inch round cake pans, or 24 cupcakes.

• 1 ½ cups granulated sugar
• 4 eggs
• 1 cup oil (vegetable, oil, etc.)
• 2 teaspoons vanilla extract
• 2 cups gluten-free flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• ½ teaspoon allspice
• ¼ teaspoon nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 2 cups grated carrots

Optional: ½ cup nuts, such as pecans or walnuts, chopped

Instructions

1. Position the oven rack in the center of the oven, then preheat oven to 350°F (180°C). Grease pan(s) and/or line with parchment paper.
2. In a large mixing bowl, cream sugar and eggs together. Add oil and vanilla, and then beat just until smooth.
3. In a medium bowl, mix gluten-free flour, baking powder, baking soda, cinnamon, allspice, nutmeg, cloves, and salt.
4. Mix the dry ingredients into the wet ingredients.
5. Stir in grated carrots and, if adding, the chopped nuts.
6. Spoon batter into your choice of baking pan(s).
7. Bake for 35–40 minutes, or until a toothpick/fork/knife inserted into the middle of the cake comes out clean.
8. Remove from oven and let cool for 5–10 minutes, then gently remove from pan and let cool on a rack.
9. Once cool, frost the top and sides with cream cheese frosting (recipe below) if desired.
10. Serve and enjoy!

This cake can be refrigerator for no more than five days, or in a sealed container in the freezer for no more than three months.

Cream Cheese Frosting

Ingredients

• 8 oz. cream cheese, room temperature
• ½ cup butter, room temperature
• 2 teaspoons vanilla extract
• 4½ cups gluten-free powdered sugar

Instructions

1. In a medium mixing bowl, beat together all ingredients except powdered sugar until light and fluffy.
2. Gradually add powdered sugar, one cup at a time, beating well.
3. Use to frost cakes and pastries, or refrigerate in a sealed container for no more than a week.

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TAGS: HOLIDAY, DESSERT

Gluten-Free Biscotti

March 3, 2025

Biscotti are a traditional type of cookie from Italy that are baked twice and eaten with coffee or wine. This recipe uses pecans, but you can certainly experiment and sub in almonds, pistachios, or hazelnuts, or add cinnamon or chocolate chips.

This recipe was provided by our friends at the Gluten-Free Palate.

Ingredients

• 1 ½ cups gluten-free flour (a 1:1 replacement flour with a binder, such as xanthan gum, is ideal)
• ⅕ teaspoon salt
• 1 ½ teaspoon baking powder
• ⅓ cup butter, softened
• ⅓ cup brown sugar
• 2 eggs
• 1 teaspoon lemon extract
• 1 teaspoon vanilla
• 1 teaspoon lemon zest
• 1 cup crushed pecans

Instructions

1. Preheat oven to 360°F.
2. Mix flour, salt, and baking powder in a bowl.
3. In a separate bowl, beat butter with brown sugar using a whisk or hand mixer.
4. Add eggs one at a time, lemon extract, and vanilla, and beat together with the butter and sugar mixture.
5. Transfer the beaten wet mixture to the dry ingredients bowl. Add the lemon zest and crushed pecans, then mix thoroughly.
6. You’ll have a sticky dough, but don’t add more flour unless it holds its shape. Chill for half an hour in the fridge.
7. After chilling, divide the dough into two parts, shape each into a cylinder or tube, and lay on parchment paper-lined pan.
8. Bake for 30 minutes.
9. Remove from oven and let cool for 10–15 minutes. Reduce oven temperature to 300°F.
10. Once cooled, cut into cookies about an inch thick. Transfer the cut cookies back onto the parchment-lined pan and bake in reduced-temperature oven for another 20 minutes, flipping halfway through.
11. Let cool and enjoy!

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TAGS: DESSERT, BREAKFAST

Gluten-Free Sweet and Sour Chicken

January 2, 2025

Craving takeout sweet and sour chicken? This gluten-free version of the popular Chinese dish is sure to satisfy your tastebuds and stomach.

This recipe is courtesy of our friends at the Gluten-Free Palate.

Ingredients

Yields 8 servings of 1 cup

• 1 pound chicken breast
• 2 Tablespoons soy sauce (labeled gluten-free, or substitute tamari or coconut aminos)
• 4 teaspoons dry sherry
• 1 teaspoon sesame oil
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 2 Tablespoons and ½ teaspoon sugar, divided
• ¼ cup all-purpose gluten-free flour
• ⅓ cup and 1 Tablespoon corn starch
• 1x 20-ounce can pineapple chunks—keep the juice! Do not drain
• ½ cup ketchup
• ¼ cup white vinegar
• 1 cup and 1 Tablespoon canola oil (or you can substitute in preferred oil)
• 4 slices fresh ginger (peeled)
• 1 bell pepper, cut into 1-inch squares
• 1 medium yellow onion, cut into 1-inch chunks

Sweet and sour chicken is generally served over white rice, but feel free to substitute brown rice or rice noodles. Try garnishing your final plate with sesame seeds and thinly-sliced green onions.

Instructions

1. Cut the chicken breast into 1-inch cubes. In a bowl, combine the soy sauce, sherry, sesame oil, salt, pepper, and ½ tsp of the sugar. Mix until combined. Add the chicken and marinate for 10 minutes.
2. In a separate bowl, combine ¼ cup of flour and ⅓ cup corn starch.
3. Transfer the cubes of chicken to the flour mixture and stir until the chicken is evenly coated. Set the bowl with the chicken marinade aside—you’ll use this sauce later!
4. Drain the pineapple juice into the marinade bowl. Add the ketchup, vinegar, 2 Tbsp sugar, Tbsp cornstarch, and mix together with the reserved marinade. This is your sweet and sour sauce.
5. Heat 1 cup oil in a large flat bottom wok until is hot—but don’t let it heat to the point of smoking.
6. Add half the chicken, spreading the pieces so they cook evenly. Cook for 2-3 minutes until they begin to brown. Turn them over carefully for another 2-3 minutes or until completely brown. Once browned on all sides, transfer to a paper towel-lined plate. Repeat until all the chicken is cooked.
7. Carefully drain the oil from the pan. Tidy up the wok by removing any leftover bits of chicken and breading, then return it to high heat.
8. Add the remaining Tablespoon of oil and the ginger slices. Stir fry for about 15 seconds, then add the bell pepper and onion, stir-frying for 2-3 minutes. Next, add the pineapple chunks and cook for 1 minute. Add sweet and sour sauce (marinade) to the wok. Bring the mixture to a low boil, stirring until it starts to thicken. Finally, add the cooked chicken and continue to cook for another 2-3 minutes.
9. Serve hot on a bed of white rice.

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TAGS: LUNCH, FOR KIDS, DINNER

Gluten-Free Thanksgiving Menu

November 20, 2024

Cooking gluten-free this Thanksgiving? Whether you’re hosting someone with a gluten sensitivity or celiac disease, Thanksgiving can still be a smashing success. From the appetizers to the main courses to the desserts, there are plenty of phenomenally delicious gluten-free options.

Check out our suggested recipes below for a delectable gluten-free Thanksgiving, and if you’re looking for tips on cooking for someone who is gluten-free or has celiac disease, check out our article “Entertaining for Gluten-Free Guests.”

Appetizers

• Bacon and Brie Holiday Melts
• Cranberry-Glazed Sausage, Apple & Sweet Potato Meatballs
• Marinated Mushrooms

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Salads

• Broccoli Salad
• Goat Cheese & Fuji Apple Salad
• Salad with Fruit and Poppy Seed Dressing

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TAGS: THANKSGIVING, HOLIDAY

Gluten-Free Apple Crumble (no oats!)

November 4, 2024

Enjoy a gluten-free apple crumble without gluten or oats! This delectable dessert is undoubtedly easier than pie, but still has plenty of sugar, spice, and everything nice.

This recipe was provided by our friends at The Gluten-Free Palate.

Ingredients

Yields six servings. Use a 9×13 (or equivalent size) baking dish.

• ½ cup gluten-free flour
• ½ cup almond flour
• ⅕ teaspoon salt
• ⅓ cup brown sugar
  • You’ll use 3 Tablespoons in the apple mixture and the remaining amount in the crumb mixture.
• ⅓ cup solid coconut oil
• 3 apples (Granny Smith ideally, but feel free to experiment with other varieties)
• 1 teaspoon cornstarch
• 1 teaspoon cinnamon
• ½ teaspoon pumpkin pie spice
• ¼ cup walnuts

Instructions

1. Preheat the oven to 360°F. Grease a baking dish.
2. In a bowl, mix the gluten-free flour, almond flour, salt and brown sugar (remember to reserve 3 Tablespoons).
3. Add solid coconut oil and mix ingredients to make crumbs (not a batter!). Refrigerate for 10-15 mins to allow the crumbs to harden.
4. In a separate bowl, mix cornstarch, cinnamon, spices and the remaining sugar.
5. Slice apples and toss in bowl with spice mix until well-coated.
6. Transfer apples to a baking dish. Can be loosely layered, do not need to lie flat.
7. Grind walnuts into large crumbs (can use a mortal and pestle or a food processor to make this easier) and sprinkle over the apples.
8. Sprinkle the crumb mixture over the nuts and apples.
9. Cover dish with foil and bake for 20 minutes. Remove the foil, flip dish and bake for another 20 minutes.
10. Serve warm, or, for an extra indulgent dessert, serve with whipped cream, caramel, or ice cream.

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TAGS: THANKSGIVING, VEGETARIAN, VEGAN, HOLIDAY, DESSERT, DAIRY-FREE

Gluten-Free Lasagna

October 9, 2024

Lasagna is a classic comfort dish, and there’s no reason those of us who are gluten-free can’t enjoy it too! Try this flavorful and rich gluten-free lasagna recipe, courtesy of our friends at the Gluten-Free Palate.

Ingredients

• 5 oz. gluten-free lasagna noodles. You can use oven-ready, or pre-cooked as instructed by the packaging, whatever is available to you.
• 1 lb. ground beef or turkey
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz.) crushed tomatoes (don’t drain)
• 1 cup (8 oz.) tomato sauce
• 3/4 cup (6 oz.) tomato paste
• 1 Tablespoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon pepper
• 1 teaspoon salt
• 1 egg, whisked
• 2 cups ricotta cheese
• ½ cup Parmesan, shredded or grated
• 1 Tablespoon dried parsley
• 1 cup mozzarella, shredded or grated

Instructions

1. Preheat oven to 375° F and grease a 9 x 13 in. baking pan.
2. If you’re not using oven-ready noodles, cook noodles according to the package and then set aside.
3. Start making the sauce by browning meat, onion, and garlic in a large saucepan, breaking the meat apart while it cooks.
4. Add in the crushed tomatoes, tomato sauce, tomato paste, basil, oregano, salt, and pepper. Stir well.
5. Bring to a boil, then reduce heat and simmer for about five minutes, stirring occasionally.
6. Make the ricotta filling by mixing the whisked egg, ricotta, Parmesan cheese, and parsley.
7. Layer the lasagna in the pre-greased pan:
   • Spread a bit of the tomato sauce on the bottom of the pan.
   • Add a layer of lasagna noodles over the sauce.
   • Spread half the ricotta mixture over the noodles.
   • Spread half the sauce mixture over the ricotta mixture.
   • Add the second layer of lasagna noodles.
   • Spread the remaining ricotta mixture over noodles.
   • Spread the remaining sauce over the ricotta mixture.
   • Top with mozzarella.
8. Bake for 30 to 35 minutes or until heated through. Oven-ready noodles may need to cook for longer, about 40–45 minutes.
9. Remove from oven and let rest for 10 minutes before serving. Consider serving with garlic bread!

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TAGS: LUNCH, DINNER

Gluten-Free Monkey Bread (Pull-Apart Sweet Bread)

August 29, 2024

Monkey bread is a sticky cinnamon pastry perfect for group events. Simply pull out a piece, pop it in your mouth, and enjoy!

This recipe was provide by Gluten-Free Palate.

Ingredients

Monkey bread is usually made in a Bundt cake pan, but you can also make it in a square or round cake pan.

Dough Coating

• 1 cup sugar
• ¼ teaspoon salt
• 1 ½ Tablespoon cinnamon

Sauce/glaze

• 1 cup packed brown sugar
• ½ cup unsalted butter
• 3 Tablespoon heavy whipping cream, room temperature
• 2 Tablespoon maple syrup
• ½ teaspoon pure vanilla extract
• ¼ teaspoon salt

Bread Dough

• 2 ¾ cups gluten-free flour
  • If there’s no binder in your GF flour, add 1 ½ teaspoon xanthan gum
• 2 teaspoon instant yeast—be sure this is labeled gluten-free!
• 2 Tablespoon sugar
• 1 ½ cup warm water
• 1 cup plain Greek yogurt
• 1 large egg
• ¼ cup soft, unsalted butter
• 1 ¼ teaspoon salt

Instructions

1. Start making the dough coating by mixing sugar, salt and cinnamon, in a medium bowl. Set aside.
2. Make the glaze by melting the butter and sugar together over low heat in a small saucepan—don’t allow it to boil! Once the sugar has dissolved, add the remaining ingredients: whipping cream, maple syrup, vanilla and salt. Whisk together and set aside.
3. Grease your pan with soft butter and set aside.
4. Mix GF flour, GF instant yeast, sugar and, if flour has no binder, the xanthan gum. Mix well. If you have a standing mixer, whisk on medium speed.
5. Add the the warm water, yogurt, and egg into the dough. Mix well until the dough becomes soft, circa 5 minutes. Add the unsalted butter and salt and mix for another 10 minutes.
6. Sprinkle your gluten-free flour over a flat surface like a counter, then plop your dough on top. Knead the dough for a few minutes. If the dough is sticky, feel free to flour your hands or add a few teaspoons to the dough.
7. Slice the dough into bite-sized pieces. Roll each one in the coating, then arrange in your greased pan, distributing them evenly. Sprinkle any remaining coating on top (can also save some for the baked result).
8. Pour the glaze sauce over the dough.
9. Cover the dough with a towel and let rest for 45 minutes or until doubled in size.
10. Bake at 350°F for 30-35 minutes.
11. Once it’s out of the oven, allow the monkey bread to rest in pan for about 5 minutes. Turn out onto a plate and serve with any remaining glaze or coating mixture. Roasted pecans, peanuts, or almonds are also a wonderful addition.

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TAGS: VEGETARIAN, DESSERT, BREADS

Gluten-free Angel Food Cake

July 24, 2024

Angel food cake is a light, fluffy, airy cake that pairs well with subtle flavors. Here’s a gluten-free version to make for those with celiac or non-celiac gluten sensitivity!

This recipe was provided by our friends at the Gluten-Free Palate. 

Ingredients

Instructions

1. Place the oven rack at the lowest position, then preheat oven to 350°F.
2. Separate egg whites from egg yolks. You can buy a tool online that will make this easier, or do it the old fashioned way, by pouring the egg yolk back and forth between the two shell halves above a bowl. The egg whites should gradually fall into the bowl, while the yolk stays contained in the shell. Some chefs prefer to use their hands instead of the egg shell halves to prevent any little bits of shell getting into the batter. 
3. Set aside the large mixing bowl of egg whites and refrigerate the egg yolks for later!
4. Sift powdered sugar and GF flour into a separate mixing bowl and stir together.
5. Add cream of tartar, salt, vanilla extract and almond extract to the bowl of egg whites. Beat together (medium speed if using a mixer) until peaks soft form.
6. Gradually add granulated sugar (about two Tbsps at a time), beating on high until stiff peaks form.
7. Gradually fold in flour mixture, about ½ cup at a time. Don’t mix it too hard, as that can knock the air from the batter, leading to a dense cake that won’t rise.
8. Gently spoon the batter into a 10-in. tube pan—don’t pour it in all at once!
9. Gently stick a butter knife into the batter to cut through any big air pockets.
10. Bake for 35-40 minutes or until the top is lightly browned and set. Get a cooling rack out and set aside. 
11. When you remove the pan from the oven, immediately flip it onto a cooling rack. Don’t worry if it doesn’t slide out right away; the cake will shrink and loosen as it cools. Cool completely before removing the pan, about 1 hour.
    • If cake hasn’t separated from pan after about an hour, run a rubber spatula between the cake and pan to separate them.
12. Serve with cream and berries!

Pro Tips

• You’ll want to use a 10-in tube pan for that classic angel food cake shape. If you don’t have one, you can use a standard rectangular pan (9x13x2 in.) instead. 
• Underdone angel food cakes usually collapse, so if you’re unsure about taking it out of the oven, it’s better to leave it in and err on the side of overdone.
• Whip eggs until stiff peaks form, but no further—don’t overbeat them!
• You probably don’t need to grease the cake pan.
• Use a serrated knife to cut the cake instead of a flat-edged knife. 
• You can store this cake at room temperature for up to four days, covered.

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TAGS: DESSERT, VEGETARIAN

Gluten-Free Chicken Salad

July 2, 2024

When the summer heat hits, try this cool, gluten-free chicken salad. It combines protein, vegetables and fruit with a tasty, savory sauce, and can be eaten on its own or used as a filling for a tasty, on-the-go gluten-free sandwich.

This recipe was provided by our friends at Gluten-Free Palate. 

Ingredients

• 2 cups chicken, cubed
• 2 sticks celery, chopped
• ½ cup grapes, chopped
• ¼ cup pecans, sliced
• 1 Tablespoon garlic, minced
• 1 green onion, chopped
• 1 Tablespoon dill, chopped
• ¾ cup mayo
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

1. Cook the chicken in your preferred style, whether that’s boiling, baking, or grilling.
2. To make the sauce, combine mayo, Dijon mustard, dill, salt and pepper in a large mixing bowl. Whisk to combine.
3. Add the rest of the ingredients to the sauce. Stir and toss to combine.
4. Serve! Pair with gluten-free crackers or gluten-free bread for some added crunch or carbs.

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TAGS: LUNCH, DINNER