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Gluten-Free Recipes

Gluten-Free Recipe of the Week

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!
Tags: Lunch, For Kids

Sweet Potato Fries

Crunchmaster logo Courtesy of Amie Valpone of The Healthy Apple & Crunchmaster 


Makes 6 servings 

Ingredients:Sweet Potato Fries

  • 2 lbs. large sweet potatoes
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. white balsamic vinegar
  • 2 Tbsp. ground flax seeds
  • 1 box Crunchmaster Roasted Garlic Multi-Seed Crackers, crushed


  1. Preheat oven to 425 degrees F.
  2. Clean potatoes; cut lengthwise into fry-like shapes.
  3. In a large bowl, toss sweet potato fries with olive oil, vinegar, flax seeds and Crunchmaster cracker crumbs.
  4. Arrange potato fries in a single layer on baking sheet.
  5. Bake for 25- 30 minutes or until golden brown and crispy.
  6. Remove from oven; serve warm with gluten-free honey mustard, hummus or salsa.
Tags: Appetizers/Snacks, Side Dishes, Vegetarian

Gluten-Free Chicken or Turkey Pot Pie

From Beyond Celiac Blogger Ambassador Annette Pugliese of Best Life Gluten-Free

Makes 4 individual pot pies in 16 oz. stoneware bowls

Ingredients: Gluten-Free Chicken or Turkey Pot Pie

  • 1 gluten-free pie mix or frozen crust
  • 2 cups cubed white meat chicken or turkey (See note below recipe for “from scratch” directions)
  • 2 sliced carrots, peeled then sliced into ¼ inch pieces
  • 2 potatoes,
  • ½ cup celery, minced
  • 1 cup frozen peas (You can use less if you don’t really like peas. No defrosting is needed)
  • ¼ cup onion
  • 1/3 cup butter or dairy substitute
  • ½ cup gluten-free all-purpose flour
  • 2 Tbsp. cornstarch
  • ¼ tsp. salt
  • Dash black pepper
  • Dash garlic powder (Don’t go heavy on the Garlic Powder)
  • Dash Italian seasoning (The pre-mixed jar includes a combination of thyme, sage, oregano, basil, savory, garlic, marjoram. (No need to buy that jar. Use a pinch of whichever of these you have.)
  • 2 cups gluten-free chicken broth
  • 2/3 cup milk or milk substitute, like coconut milk


  1. Either make the crust following box directions & chill for a couple of hours; or defrost a frozen crust and then remove gently from the tin. Put on a gluten-free floured board or surface.
  2. Chop the meat into cubes at a size you like. Set aside.
  3. In a medium pot, put water enough to cover the carrots, potatoes and celery. Cook until the potatoes are just getting soft. Don’t cook too long. We don’t want mashed potatoes. Just until a knife easily slides into a potato. Add the peas at the last minute and cook all together for only 2 minutes more. Drain. Set aside.
  4. In a saucepot, sauté the onion in the butter until just softened. Not browned.
  5. Add the flours, spices and make a roux (paste). Keep stirring until no lumps.
  6. Add the broth and milk. Continue to stir perhaps using a whisk. 
  7. At that point, sauce is creamy and no lumps are seen. Add the veggies that you drained and the meat of choice. Stir to combine and keep combining as you stir. Set aside away from the stove.
  8. On that floured surface, flatten the dough with a floured rolling pin. Truly, if you don’t have a pin, use a round bottle or tall jar that you put some flour on so as to avoid sticking of the dough.
  9. If the dough breaks apart, no worries. It’s easily joined again with a dab of water on your fingertip, press together pieces to re-join.
  10. Take the bowls, ladle the veggies/sauce into each and then place the crust on top. No greasing of the bowl is necessary. With a knife make 2 slits in each to vent the steam inside as it bakes.
  11. Bake at 375 degrees for about 45 minutes, until edge is golden and center seems dry and flaky. Cool for 10 minutes because it’s piping hot!


If using raw chicken breasts, poach first until cooked. Place in a frypan with water to cover. Add a pinch of salt and pepper, dash of garlic powder and simmer on very low until cooked. It will remain beige in color. We want tender pieces, not crispy like a grilled piece would render.

Tags: Dinner

Cheesy Rice Skillet

Courtesy of Beyond Celiac Blogger Ambassador Cindy Gordon of Vegetarian Mamma

Ingredients: Cheesy Rice Skillet

  • 1 Tbsp. olive oil
  • 1/2 cup onion, diced
  • 1/2 cup bell pepper, diced
  • 1 cup frozen corn
  • 1 can of black beans, drained
  • 1/2 cup black olives, diced
  • 1 Tbsp. gluten-free taco seasoning 
  • 1 Tbsp. taco sauce (or hot sauce) 
  • 1/3 cup sour cream
  • 2 cups cooked rice (follow directions on package)
  • 1 cup shredded Mexican cheese 


  1. Heat oil in skillet over medium heat. Saute onion and bell pepper until soft. 
  2. Add in frozen corn, black beans, black olives, taco seasoning, taco sauce, sour cream and rice. Stir until well combined. 
  3. If you are using a case iron skillet or oven safe skillet, place skillet into the oven. Bake at 350 F for 15 minutes. 
  4. Remove from your oven, sprinkle cheese on top. Put back in oven for 3 minutes or until cheese is melted. 
  5. Enjoy! 


  • Be sure to use an oven safe skillet or an oven safe casserole dish. 
Tags: Dinner, Side Dishes, Vegetarian

Massaged Kale Salad with Pomegranate and Citrus

Allergic Living logo
Courtesy of Allergic Living and Alisa Fleming

Makes 4 servings 

Ingredients:Massaged Kale Salad with Pomegranate and Citrus

  • 1 bunch lacinato kale (also called black, Italian or Tuscan kale)
  • 3 Tbsp. extra virgin olive oil, divided
  • 2 Tbsp. lemon juice, divided 
  • 1/8 tsp. salt
  • 2 tsp. honey
  • 1/4 tsp. minced fresh ginger (optional)
  • 1/2 cup pomegranate arils 
  • 1 orange, sectioned
  • Freshly ground black pepper 


  1. Cut away the tough stalks from the kale and discard. Slice the leaves into bite-sized pieces and place in a large bowl. 
  2. Add 1 tablespoon oil, 1 tablespoon lemon juice and the salt to the kale. Massage the ingredients together for 4-5 minutes, working the leaves between your fingers. The kale will wilt and soften slightly. 
  3. Using a blender or a whisk, combine remaining 2 tablespoons oil, 1 tablespoon lemon juice, joney and ginger, if using. Pour dessing over the kale, and add pomegranate arils and orange sections. Toss to evenly distribute the dressing and season to taste with pepper. 
Tags: Lunch, Dinner, Side Dishes, Vegetarian, Dairy-Free

Gluten-Free Egg White Breakfast Wrap

Venice Bakery Logo

Courtesy of Venice Bakery



Ingredients:Gluten-Free Egg White Breakfast Wrap

  • 1 Tbsp. olive oil
  • 1 Tbsp. finely chopped red bell pepper
  • 1 Tbsp. finely chopped yellow bell pepper
  • 1 Tbsp. finely chopped green bell pepper
  • 1 Tbsp. finely chopped red onion
  • 3 large egg whites (1/3 cup)
  • 1 (10-inch) Venice Bakery Gluten-Free Tortilla Wrap, warm
  • 1 slice gluten-free deli turkey, chopped
  • 1/2 avocado, sliced
  • Ground black pepper (to taste; optional)
  • 2 Tbsp. fresh tomato salsa


  1. Heat oil in medium nonstick skillet over medium-high heat.
  2. Add bell peppers and onion; cook, stirring frequently, for 3 to 4 minutes or until soft.
  3. Add egg whites; cook, over medium heat, stirring frequently, for 2 to 3 minutes, or until eggs are set.
  4. Top tortilla with egg mixture, turkey, avocado and pepper (if desired).
  5. Roll tortilla burrito-style.
  6. Serve with salsa.
Tags: Breakfast

Apple Pecan Cracker Stuffing

Blue Diamond Nut Thins Logo
Courtesy of Blue Diamond

Makes enough to stuff 4 chicken breasts or boneless pork chops 

Ingredients: Apple Pecan Stuffing

  • 1 (4.25 oz.) box Blue Diamond Pecan Nut Thins 
  • 2 Tbsp. butter
  • 3/4 cup peeled, chopped green apple 
  • 1/4 chopped celery
  • 1/4 cup dried cranberries
  • 1 1/2 Tbsp. maple syrup 
  • 1 1/2 Tbsp. chopped fresh rosemary or 1/2 tsp. dried 
  • 3/4 gluten-free vegetable broth, plus additional if necessary
  • Salt and pepper to taste 


  1. Preheat over to 375 degrees F. Make a small slit in bag of Blue Diamond Nut Thins and press to remove some air. 
  2. Squeeze bag with your hands to crush crackers into small pieces; set aside. Melt butter in a medium skillet. 
  3. Add apple and onion and cook over medium heat, stirring frequently, for 5 minutes. Add celery and cook for 5 minutes more. Stir in cranberries, broth, maple syrup and rosemary. Cook and stir for 5 minutes more or until broth has been absorbed and crackers are tender. Season to taste with salt and pepper. 
Tags: Appetizers/Snacks, Thanksgiving

Pumpkin Pie Spice Oatmeal with Coconut Milk

Thai Kitchen logo
Courtesy of Thai Kitchen


Ingredients:Pumpkin Pie Spice Oatmeal with Coconut Milk

  • 1 cup Thai Kitchen Coconut Milk or 1 cup Thai Kitchen Lite Coconut Milk
  • ¾ cup water
  • 2 Tbsp. light brown sugar
  • 1 tsp. McCormick Pumpkin Pie Spice
  • 1 cup old fashioned gluten-free oats


  1. Mix coconut milk, water, sugar and pumpkin pie spice in medium microwavable bowl. Stir in oats.
  2. Microwave on high for 3 ½ to 4 minutes, or until desired consistency. Stir before serving.
Tags: Breakfast, Vegetarian, Vegan, Dairy-Free, For Kids

Lentil and Herb Stuffed Mushrooms

Allergic Living Logo
Courtesy of Allergic Living and Cybele Pascal

Ingredients: Lentil and Herb Stuffed Mushroom Caps

  • 30 crimini mushrooms (2-3 inches wide)
  • 4 Tbsp. olive oil, divided
  • 1 1/2 oz. (42 g) pancetta, diced
  • 1/2 cup (120 mL) minced red onion
  • 1 tsp. chopped fresh thyme
  • 1 tsp. chopped fresh sage
  • Pinch crushed red pepper
  • 3 cloves garlic, minced or crushed
  • 1/2 tsp. salt + additional for mushroom caps
  • 2 Tbsp. dairy-free, soy-free buttery spread
  • 1 cup (250 mL) cooked lentils (1 15 oz. can, drained)
  • 2 Tbsp. chopped fresh parsley
  • 1 cup (250 mL) gluten-free, allergen-free bread crumbs
  • 1/2 cup (120 mL) shredded dairy-free, soy-free cheddar cheese alternative
  • Freshly ground black pepper
  • Paprika, for sprinkling


  1. Preheat oven to 425° F. Line a large baking sheet with parchment paper.
  2. With a dry paper towel, gently wipe dirt off mushrooms. Remove stems. Trim off the rough bottoms of stems. Finely chop remaining stem portions. Place mushroom caps, top-side down, on the prepared baking sheet.
  3. Heat 2 tablespoons olive oil in a large saute pan or a Dutch oven over medium heat. Add pancetta and cook 2 minutes, stirring often. Add onion, thyme, sage and crushed red pepper and cook 2 minutes, stirring often. Add garlic and cook 1 minute, while stirring. Add chopped mushroom stems and 1/2 teaspoon salt and cook 3 minutes, stirring often. Add buttery spread and stir to combine. Remove from heat.
  4. In a medium bowl, mash 1/2 cup lentils until relatively smooth. Stir in remaining lentils, cooked mushroom mixture and parsley. Add bread crumbs, shredded cheese alternative, and a few turns fresh black pepper. Stir gently to combine.
  5. Lightly sprinkle mushroom cap cavities with salt. Stuff each with a rounded tablespoon of lentil stuffing. Lightly sprinkle tops with paprika.
  6. Drizzle stuffed mushrooms with remaining 2 tablespoons olive oil. Bake for 30 minutes, until mushroom are tender and filling is golden brown. Transfer to a platter and serve warm.
Tags: Appetizers/Snacks, Vegetarian, Vegan, Dairy-Free

Savory Apple and Pear Twice-Baked Ciabatta Rolls

Rudi's Gluten-Free Bakery Logo

Courtesy of Rudi's Gluten-Free Bakery



  • 1 package Rudi’s Gluten-Free Rosemary Olive Oil Ciabatta RollsSavory Apple and Pear Twice Baked Ciabatta Rolls
  • 1 Tbsp. olive oil
  • 1/2 cup diced Granny Smith apple
  • 1/2 cup diced firm, ripe pear
  • 1/3 cup finely chopped onion
  • 1/3 cup finely chopped celery
  • 1/2 tsp. dried thyme leaves
  • 1/4 tsp. dried rubbed sage
  • Salt + pepper (to taste)
  • 3/4 cup gluten-free vegetable broth
  • 1/4 cup chopped walnuts, optional


  1. Preheat oven to 400 degrees.
  2. In a small pan over medium heat, saute onion and celery in olive oil for 2-3 minutes, until fragrant and beginning to soften.
  3. Add apples, pears, and dried herbs to the pan, stirring well.
  4. Cook 3-5 minutes, stirring regularly, until apples and pears are soft but not mushy.
  5. Remove rolls from the freezer and place directly onto a baking sheet.
  6. Bake rolls four 4 minutes and remove pan from the oven.
  7. Use a serrated knife to cut the tops, lengthwise, off of the rolls. Use your fingers to scoop out the inside of each roll, tearing into pieces and putting in a medium-sized mixing bowl.
  8. Stir together bread, vegetable broth, and apple-pear mixture. Adjust seasoning as necessary.
  9. Scoop stuffing back into the bread ‘bowls.’ Sprinkle with walnuts if desired.
  10. Bake 6 more minutes, or until heated through.
  11. Serve immediately.
Tags: Dinner, Side Dishes, Dairy-Free
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