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

A chicken salad sandwich


  • 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


  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.

Gluten-Free Black Bean Burgers

June 4, 2024

A black bean burger on a plate next to a bowl of guacamole.

This gluten-free black bean burger is perfect for any vegetarians with celiac, or folks looking to incorporate more vegetables into their diet. Try making it for the next summer barbecue, and customize it with whichever toppings you prefer. 

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


Yields six burgers

  • 2 15 oz cans black beans, drained and rinsed
  • 1 Tablespoon olive oil
  • ½ green bell pepper, minced
  • ½ white or yellow onion, minced
  • ¼ cup gluten-free breadcrumbs
  • 1 egg
  • 1 teaspoon ground cumin
  • 1 Tablespoon garlic, minced
  • 1 teaspoon sweet paprika
  • 1 teaspoon Italian seasoning
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • GF buns, for serving

Plus any other toppings you like on your burger, like cheese, pickles, lettuce, tomato, red onion, guacamole, etc.


  1. Preheat oven to 325F°.
  2. Line a baking sheet with parchment paper, then spread the beans evenly on the baking sheet and drizzle with olive oil. Roast in the oven for about 10-15 minutes to dry them out.
  3. In the meantime, cook the peppers and onions in a skillet over medium heat until the onions are transparent and the peppers tender. Add the garlic and cook for another minute. Remove from the heat and transfer to a food processor.
  4. Add the dried beans to the food processor and pulse until the ingredients are combined.
  5. Transfer the mix to a large bowl, add the cumin, sweet paprika, Italian seasoning, salt, pepper, egg, and breadcrumbs, and mix with your hands until everything is well-combined.
  6. Measure ½ cup of the mix into your palms, then roll into a ball and flatten into a patty. Place on top of the baking sheet, then repeat until mix is gone (should yield about 6 regular-sized patties, or 12 sliders)
  7. After forming all the patties, refrigerate them for 30 minutes or more before cooking. This firms up the patties and prevents them from falling apart during cooking.
  8. Bake for 20 minutes, flipping halfway through.
  9. Assemble the burgers with patties, buns, and favorite toppings. Serve immediately and enjoy!

Gluten-Free Sloppy Joes

May 10, 2024

Sloppy Joes are an American classic. A loose mixture of beef, tomato sauce and onions all on a soft bun makes for a delectable (and yes, somewhat messy) dish! Make it for a summer potluck and adjust the seasoning to your taste. 

This recipe was provided courtesy of our friends at the Gluten-Free Palate

A platter with two sloppy joes.


  • 1 pound ground beef
  • 2 Tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ white or yellow onion, chopped
  • ½ red bell pepper, chopped
  • 1 Tablespoon minced garlic
  • Tomato mixture:
    • 1 15oz can diced tomato
    • 2 Tablespoon tomato paste
    • 1 teaspoon chili powder
    • 1 teaspoon cumin
    • 1 teaspoon salt
    • 1 teaspoon black pepper
  • Gluten-free hamburger buns
  • Cheddar cheese, for serving (optional)


  1. Heat a large skillet over medium heat, then drizzle with the oil and add the beef. Season with salt and pepper and cook until you don’t see pink anymore.
  2. Add the onion and red bell pepper and stir to combine. Cook for an additional several minutes or until the vegetables are tender.
  3. Add the garlic and cook for another minute.
  4. Add the tomato mixture of canned tomato, tomato paste, chili powder, cumin, salt, and pepper. Stir to combine and cook for an extra minute or two until everything is well combined and cooked.
  5. Remove from the heat and serve over the gluten-free buns.
    1. If you want a studier, cripsy bun, try toasting them in a pan or in a toaster before serving with meat.

Gluten-Free Pressure Cooker Short Ribs

April 24, 2024

A fast and easy recipe for tender ribs worthy of being the main course at any expensive restaurant. Pair it with mashed potatoes, green beans, lemon asparagus, or biscuits. You could also try making it in a slow cooker, which would take 6 to 8 hours. 

This recipe was provided courtesy of the Gluten-Free Palate

A pan of short ribs in sauce.


  • 1 teaspoon rosemary
  • 1 teaspoon onion salt
  • ½ teaspoon paprika
  • ½ teaspoon ground pepper
  • ½ teaspoon sage
  • 2 lbs beef short rib
  • 2 Tablespoons oil, ideally one that can handle high temperatures
  • 1 (6oz) can tomato paste
  • 1 and ½ cups water or broth
  • ¼ cup balsamic vinegar
  • 2 Tablespoons Dijon mustard
  • 1 Tablespoon unsweetened cocoa powder
  • 6 cloves garlic, whole


  1. Mix the spices (rosemary, onion salt, paprika, ground pepper, sage) and rub on the outside of the beef short rib; set aside.
  2. Drizzle oil into pressure cooker, then lower short ribs in. (If using Insta Pot, set it to sauté)
  3. Sear all sides.
  4. Remove short ribs; set aside.
  5. Add tomato paste, water, balsamic vinegar, Dijon mustard, cocoa, and garlic to the pot and mix with a spoon until combined.
  6. Add short ribs back in.
  7. Place lid on pressure cooker and lock into place. Make sure your steam vent is turned to closed, and, if using Insta Pot, turn the settings to “Pressure Cooker”, and set the timer for 40 minutes.
  8. Once the 40 minutes have passed, let the pot sit for 10 minutes.
  9. Carefully press the pressure release valve, and, once all the pressure is released, unlock the lid.
  10. Spoon sauce over each piece of beef short rib and serve warm.

Gluten-Free Teriyaki Chicken

April 1, 2024

This sweet meat dish is always a crowd pleaser. For a full meal, stir-fry broccoli and snow peas for a serving or two of vegetables and have it all with a bowl of rice.

This recipe was provided by the Gluten-Free Palate

A bowl of teriyaki chicken.


Yields four servings

  • 1 ¼ – 1 ½ lb boneless skinless chicken breasts, cut into 1-inch pieces.
  • 1 Tablespoon olive oil (or oil of choice)
  • ¼ cup (gluten-free) soy sauce or Tamari sauce
  • ¼ cup water
  • 2 Tablespoons packed light brown sugar
  • 1 Tablespoon rice vinegar (or white vinegar)
  • ¼ teaspoon toasted sesame oil
  • 2 teaspoons peeled and minced fresh ginger
  • 2 teaspoons peeled and minced fresh garlic (about 2 cloves)
  • 1 teaspoon onion powder
  • 2 teaspoon cornstarch


  1. In a small mixing bowl whisk together all the ingredients except the chicken and olive oil.
  2. Heat oil in a 12-inch non-stick skillet over medium-high heat.
  3. Cook the chicken over medium heat until brown and the internal temperature reaches at least 160°F.
  4. Add the sauce to the cooked chicken and continue to cook and toss until the sauce thickens, about 1 minute.
  5. Serve warm garnished with green onions or sesame seeds.

Gluten-Free Hot Cross Buns

February 23, 2024

Hot cross buns are an Easter classic, especially in the United Kingdom and British Commonwealth, but with their blend of dried fruits, zests, and spices, they make an excellent sweet treat any time of year.

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

A photo of hot cross buns. There are also bowls of various ingredients.


Hot Cross Buns

  • 1 ½ cups gluten-free all-purpose flour
  • 5 Tablespoon cornstarch
  • ½ cup sugar
  • 2 teaspoon dry quick yeast
  • 1 teaspoon cream of tartar
  • teaspoon cinnamon
  • teaspoon salt
  • teaspoon pumpkin pie spice
  • ⅓ cup dried currants
  • 3 Tablespoon dried cranberries
  • 2 Tablespoon crushed almonds
  • 1 teaspoon lemon zest
  • 1 teaspoon orange peel
  • 1 teaspoon vanilla
  • 1 teaspoon apple cider vinegar
  • 2 eggs
  • ½ cup melted butter


  • ½ cup powdered sugar
  • 2 Tablespoon orange juice (or milk)


  1. Preheat the oven to 360°F. Pour flour, starch, sugar, quick dry yeast, and cream of tartar into a deep bowl, mix with a whisk.
  2. Add spices, lemon and orange zest, salt, and mix again.
  3. Add vinegar, vanilla, and butter.
  4. Add eggs and start mixing everything. As a result, you should get a soft sticky dough, do not add a lot of flour, otherwise it will turn out to be too dense. If you see that there is not enough liquid, pour in some milk.
  5. Add dried currants, dried cranberries, and chopped almonds.
  6. Stir again, cover the bowl with cling film and leave for half an hour in a warm place. During this time, the dough will increase slightly in size and become even softer and fluffier.
  7. Divide the dough into 6 parts.
  8. Form each piece of dough into a small bun about 3 inches in diameter. Transfer the buns to a baking sheet lined with parchment, cover with cling film and leave for another 15 minutes.
  9. On top of each bun, make an incision in the shape of a cross.
  10. Grease each bun with sweet water made from a teaspoon of powdered sugar and 3 tablespoons of water. Put the buns in the oven and bake for about half an hour. Remove the buns from the oven and let cool slightly.
  11. Make a glaze with orange juice and powdered sugar. If you want the glaze to be perfectly white, use milk or water instead of orange juice. Lemon juice is also suitable.
  12. Apply glaze to the cross-shaped cuts on the buns and leave to dry. Hot cross buns can be tasted as soon as they have cooled down a bit.

Gluten-Free Egg Rolls

January 29, 2024

Egg rolls are a staple of American-Chinese food. This recipe provides a gluten-free alternative to the traditional wheat flour wrap, but doesn’t sacrifice any of the taste. Substitute fillings to your taste and enjoy!

This recipe was provided courtesy of our friends at the Gluten-Free Palate

A plate of egg rolls next to a bowl of dipping sauce.



  • 1 cup gluten-free flour, plus more for sprinkling
  • 1⁄3 cup sweet rice flour
  • 1⁄2 teaspoon sea salt
  • 2 eggs at room temperature, beaten
  • 1 Tablespoon warm water, plus more if needed
  • 1 teaspoon olive oil


  • 1 Tablespoon olive oil
  • 1 pound ground beef
  • 1 onion, chopped into small pieces
  • 2 cups shredded cabbage
  • 3 Tablespoons cornstarch
  • 1 teaspoon garlic powder
  • 1 Tablespoon sesame oil
  • 2 Tablespoon soy sauce
  • 1 Tablespoon rice wine vinegar
  • 1 Tablespoon honey
  • 1⁄4 teaspoon freshly ground black pepper
  • 1⁄4 teaspoon ground ginger
  • 1⁄4 teaspoon salt
  • Oil for frying


Make the Wrappers

  1. In a large mixing bowl, mix gluten-free flour, sweet rice flour, and sea salt.
  2. Make a hole in the dry mix, add the eggs, warm water, and olive oil. Using a fork or a spatula, mix until it crumbles.
  3. Using your hand, knead the dough until you can form a smooth dough ball. It will be a bit sticky, but not a messy sticky. Cover with plastic wrap and rest for 30-60 minutes.
  4. Put the dough on a large flat floured surface and divide it into 4 portions.
  5. Take one part of the dough and start to flatten it using a rolling pin. Sprinkle some flour on the top of the dough to make it easier to form it. The result should be very very thin until you can see through your finger when you pick it up.
  6. Cut the wrap into 7”x7” sizes. Brush some flour and stack them. Cover with plastic wrap to avoid drying. Do the same with the rest.

Cook the Filling

  1. In a large wok, heat olive oil using over medium heat. Cook the ground beef for around 5 minutes, or until no longer pink. Break up the meat while cooking then drain excess oil from the wok.
  2. Add onion then cook until the onion becomes translucent and fragrant.
  3. Add cornstarch and garlic powder to the wok. Cook until incorporated and starch is fully absorbed.
  4. Add the sesame oil, soy sauce, rice wine vinegar, honey, freshly ground black pepper, ginger, and salt.
  5. Reduce the heat to low, add shredded cabbage, and toss until it is wilted. Cover and simmer for 5 minutes.
  6. Take off from the heat and let it rest for around 10 minutes.

Assemble and Fry

  1. Place a wrapper on a flat surface, with one corner toward you, so it looks like a diamond. Put 2 tablespoons of filling in the lower middle of the wrapper, about 1 inch from the corner. Fold the corner closest to you to the middle, over the filling.
  2. Fold the corners on the right and left to the middle, too. It should look a bit like an envelope.
  3. Roll the wrapper from the bottom to the final corner. Moisten this end corner with water to seal it. Roll it fairly tight to avoid trapping air in the egg roll.
  4. Repeat these steps with other wrappers.
  5. If you have a deep fryer, deep fry the egg rolls until golden brown. Otherwise, heat a few inches of oil in a pan to about 350°–375°F (177–190°C) and fry until golden brown, flipping the rolls halfway through to get an even color and cook.

Gluten-Free Cinnamon Raisin Bread

December 28, 2023

Some say cinnamon bread is the best way to eat raisins—whether you love them or tolerate them, this gluten-free bread is sure to please anyone! Spread jam on it for a sweet treat, or enjoy it with peanut butter for a more protein-focused breakfast.

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

Slices of gluten-free cinnamon swirl raisin bread.



  • 2 ½ teaspoon active dry yeast
  • 1 cup warm milk
  • 4 Tablespoon brown sugar
  • 2 large eggs
  • ¼ cup plain yogurt
  • 2 ¾ cups of gluten-free flour
  • 1 teaspoon ground cinnamon
  • ¼ cup canola oil
  • ¼ teaspoon salt
  • ½ cup raisins, soaked in warm water for 30 minutes then fully drained. Tap with kitchen towel if needed.

Cinnamon Swirl

  • 1 stick butter, softened
  • 1 Tablespoon ground cinnamon
  • 3 Tablespoon brown sugar
  • 1 Tablespoon butter, melted (for brushing the dough before it’s ready to bake)


  1. In a mixing bowl, mix yeast, warm milk, and brown sugar. Mix until the sugar is well dissolved, and cover with a warm kitchen towel for 10-15 minutes or until the yeast blooms (it’s bubbly on the top).
  2. In a bowl of a stand mixer, using a whisk attachment, mix eggs, yogurt, and yeast mixture until incorporated.
  3. Change the whisk attachment to the hook attachment and add gluten-free flour and ground cinnamon. Mix well using medium speed for 5-10 minutes.
  4. Add canola oil and salt and mix for another 10 minutes.
  5. Last, add the raisins and mix again just until incorporated.
  6. Take the bowl off the stand mixer, and place the dough on a floured flat surface. Knead or fold for another 5 minutes or until the dough becomes smooth and form it into a ball.
  7. Put the dough ball in a large, oiled bowl, cover it with a clean kitchen towel, and let it rest in a warm place for 45-60 minutes or until it doubles in size.
  8. Mix the butter, cinnamon, and brown sugar in a bowl. Refrigerate until the dough is ready.
  9. Generously grease the loaf pan with butter. A 8 x 4.5 x 4-inch loaf pan will do.
  10. After waiting, put the dough on a floured flat surface and punch the air out of it. Form it into a ball then divide it into 5 equal parts. Take 1 part (keep the others covered with a kitchen towel) and roll it out into a rectangle, ½-inch-thick and 7½ inch-long (or however long your loaf pan is).
  11. Spread ⅕ of the cinnamon butter mixture on top of the rectangle of dough, then roll the dough to form a log with a length of 7½ inches. Repeat with the rest of the dough sections.
  12. Now you have 5 logs of dough. Put 2 of the logs on the bottom of the pan, side by side, and put the others on top of them.
  13. Cover the pan using a towel and let it rest for another 45-60 minutes, or until it doubles in size.
  14. Pre-heat your oven to 350°F.
  15. When the dough is ready, brush the dough with melted butter.
  16. Bake for 35-40 minutes. If the top of the bread is getting brown fast, cover with aluminum foil.

Gluten-Free Peanut Butter Blossom Cookies

December 5, 2023

While these peanut butter blossoms are most popular during the holiday season, they make an excellent treat any time of the year! With just a few ingredients, this recipe is definitely easier than pie. 

Recipe provided by our friends at the Gluten-Free Palate

Peanut butter blossom cookies on a serving plate. They are peanut butter cookies with a Hershey's kiss in the middle.


  • 1 cup peanut butter
  • ½ cup granulated sugar, plus a bit more for rolling cookies in
  • ⅓ cup brown sugar
  • 1 egg
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 24 Hershey’s Kisses, unwrapped (or your favorite chocolate pieces, like Reese’s—just be sure to read the label and ensure it’s gluten-free! )


  1. Add peanut butter, both sugars, egg, salt, and vanilla extract to a medium mixing bowl.
  2. Mix until combined, then chill for 1 hour.
  3. Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
  4. After chilled, roll cookie dough into 1″ balls. Roll them in granulated sugar.
  5. Place on the baking sheet 2 inches apart and bake for 8-10 minutes or until the bottoms start to brown.
  6. Remove from the oven and immediately place kiss, or your favorite chocolate, on top and press down slightly.
  7. Store in an airtight container for up to 4 days.

Gluten-Free Gingerbread Cookies

Gingerbread, a holiday classic! Use this gluten-free recipe, courtesy of our friends at the Gluten-Free Palate, to make celiac-safe gingerbread houses and gingerbread people. Decorating the cookies will be almost as enjoyable as eating them!

A smiling gingerbread cookie surrounded by cinnamon sticks, star anise, dried citrus fruit slices, and other holiday spices.


Gingerbread dough

  • 3 cups 1 to 1 gluten-free flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup butter, room temperature
  • ½ cup brown sugar, packed
  • 1 egg
  • ½ cup molasses
  • 2 teaspoons vanilla extract


  • 2 cups powdered sugar
  • 3 Tablespoons milk
  • ½ teaspoon vanilla extract


  1. Mix the flour, spices, baking soda and salt in a medium mixing bowl; set aside.
  2. In a large mixing bowl, cream butter and brown sugar together.
  3. Add in the egg, molasses, and vanilla extract. Cream until smooth.
  4. Add in half the flour mixture and mix until combined.
  5. Add in the remaining flour mixture and continue to mix until combine.
  6. Shape dough into a ball and divide in half.
  7. On a piece of parchment paper, pat the dough down into a 1-inch disk. Repeat with the other half of the dough.
  8. Refrigerate for 1-2 hours, or until cold and firm.
  9. Once the dough has chilled, remove it from the refrigerator and place a piece of wax paper on top. Using a rolling pin, roll dough out to ¼ inch thickness.
  10. Preheat oven to 350°F (180°C).
  11. Remove the wax paper from the top of the dough. Using cookie cutters, cut shapes into the dough. Use a spoon or butter knife to remove the extra dough from around the shapes. Roll extra dough back into a ball, and place the wax paper back on top, and roll into ¼ inch thickness. Repeat until all dough is used.
  12. Transfer the parchment paper with the gingerbread cookies onto a baking sheet.
  13. Bake for 8-10 minutes, or until the edges are firm and the centers are set. Remove from the oven and cool to room temperature.
  14. Make the icing: mix all ingredients in a small mixing bowl until smooth. Spoon icing into a piping bag with a small tip.
  15. Decorate cooled cookies with icing and, if you have them, gluten-free sprinkles or candies.
  16. Let the icing set for a couple of hours before storing. Store in an airtight container at room temperature for up to 4 days.

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