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Gluten-Free Recipes

Gluten-Free Recipe of the Week

Cornmeal Waffles as an Open Sandwich, Fajita Base

From Chef Oonagh Williams of Royal Temptations Catering

Cornmeal Waffle Sandwich

I saw the original recipe for cornmeal waffles on the Jones Dairy Farm website (all their meats are certified gluten-free and I actually cooked with them back in my wheat days). The original recipe included sausage, cheese and hot spices in the cornmeal batter.  We found that we preferred just the basic cornmeal waffle, and then topped it in different ways.

Cooked waffle in a toaster makes a good base for ham and cheese open sandwich.  Cook onions and peppers together with some meat, sour cream and cheese and use the waffle as a base for a fajita-style flat waffle. 

This is a very mild waffle, so if you want spice, add it to your liking. My husband and I even enjoyed it with maple syrup on top served with fried eggs and sausage.

Makes about 6 4-inch Belgian waffles. 


  • 2 eggs or ½ cup (120 ml, 4 fl oz.) gluten-free egg substitute
  • ½ cup (240 ml, 8 fl. oz.) buttermilk (or milk with lemon juice added)
  • 1 tsp. (5 ml) gluten-free baking powder
  • 1/2 tsp. (3 ml) baking soda (bicarbonate of soda)
  • ¼ tsp. xanthan gum
  • ½ cup (2+1/4 oz.) cornmeal (I use Arrowhead Mills gluten-free cornmeal since I think other gluten-free cornmeals are either finer or coarser.  Your choice.  I think a coarser cornmeal will need more liquid, otherwise it will be too dry.)
  • ½ cup (2+1/4 oz.) Oonagh's Gluten-Free Flour Blend (below)
  • 1/4 tsp. salt
  • ¼ cup (60 ml, 2 fl. oz.) oil (I use regular olive oil)
  • 2 Tbsp. (30 ml, 1 oz.) sugar
  • 1 tsp. (5 ml) gluten-free vanilla extract


  1. Turn waffle iron on to heat.
  2. Beat eggs or egg substitute with electric mixer until fluffy (1-2 minutes).
  3. Add rest of ingredients and lightly beat to blend.  Leave to stand for 1-2 minutes as batter will thicken as it stands. Do not make batter in advance as baking soda activates (starts to bubble and rise) when it is mixed with liquid, then stops working.
  4. Spray waffle iron with gluten-free non-stick spray and cook waffles according to waffle iron directions. My waffle iron cooks in a little over 3 minutes.  Go for light golden brown, not dark brown. They are very light and crispy when fresh. New waffle irons need spraying normally with each amount of fresh batter. Often with egg substitute due to lack of fat from no egg yolk, waffles will stick if iron is not sprayed.
  5. Serve immediately or let cool, cover, refrigerate and then toast for breakfast.

Note from Oonagh: You can also make tiny waffles by just putting small spoonfuls of batter onto waffle iron so they can take the place of crostini or croûtes.  Crisp in oven when guests arrive and serve with peppadew dip, shrimp and peppadew etc.

To make a small quantity of Oonagh’s Gluten-Free Flour Mix:

  • ½ cup potato starch
  • ¼ cup tapioca starch
  • 2 Tbsp. millet flour
  • 2 Tbsp. sorghum flour
Tags: Lunch, Dinner, Appetizers/Snacks

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.
Tags: Dinner

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.
Tags: Appetizers/Snacks, Side Dishes, Vegetarian

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!

Tags: Dessert

Caribbean Chowder

From Chef Oonagh Williams of Royal Temptations Catering


  • 1 large onion, peeled and finely chopped
  • 2 tbsp olive oil or butter
  • 2-4 cloves of garlic, peeled and finely crushed
  • 1 lb. tomatoes, peeled (or 1 large can of tomatoes)
  • 2-3 roasted whole red peppers, peeled, deseeded and roughly chopped (opt for large peppers over small; if using jarred peppers, select the equivalent of 2-3 whole peppers)
  • 8 oz. can tomato sauce
  • 1 cup water
  • ¼ tsp dried thyme
  • 1 tsp smoked sweet paprika
  • Grating of fresh nutmeg, salt and pepper to taste
  • 14 oz (15 or 16 oz is fine) can of unsweetened coconut milk (Do not use the kind designed for Pina Coladas – it is too sweet. Don’t use lite coconut milk – you will be disappointed with the results.)
  • 1 tsp coconut rum (optional - for gluten free I use original rum, not flavored)
  • 8 oz boneless skinless mahi mahi (or salmon, or lobster) fillets cut into small cubes
  • 3 large scallops (about 1/3 lb), cut into 8 pieces each - cut scallops into two circles, then quarter each circle
  • 4-8 oz lump crabmeat (If using imitation, make sure it’s gluten-free)
  • About 12 (½ lb) peeled raw shrimp, well rinsed and drained


1. Gently heat oil in a large pan or pot. Add onions and garlic, cook covered over gentle heat until onions soften - at least 5 minutes.

2. Add tomatoes, tomato sauce, water and roasted red peppers and continue to cook covered over gentle heat for about 10 more minutes. The onions must be really soft or they won’t purée to a smooth sauce.

3. Add thyme, nutmeg, salt and pepper, and paprika. Purée mixture in the pan with an immersion blender. You can also pour the mixture into a blender or food processor, then transfer back to the pot once pureed.

4. Add coconut milk and rum and gently heat until liquid is bubbling gently at the edges.

5. Add mahi mahi, scallops and shrimp. Return soup to a very gentle simmer and cook for about 3 minutes.

6. Turn off heat, add crab and stir well. Allow soup to sit for about 5 minutes until all fish is cooked through but not tough. Taste, adjust seasoning, and serve. 

Tips & Alternatives:

This recipe is versatile, so swap in your favorite fish or seafood to meet your tastes.

The pureed onion creates a creamy base for this soup. It’s a trick you can apply to other soups and chowders

Tags: Soups/Stews

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

Tags: Dinner

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.
Tags: Appetizers/Snacks

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.
Tags: Dinner, Vegetarian

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.
Tags: Dinner, Dairy-Free
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