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Gluten-Free Recipes

Gluten-Free Recipe of the Week

Gluten-Free Mini Apple Pies

From Tina and Miranda Jade Turbin of


  • 3 small apples
  • 1/3 cup sugar
  • 1 Tbsp. gluten-free flour mix
  • 1 Tbsp. cinnamon
  • ¼ tsp. nutmeg
  • 1 gluten-free pie crust


1. Peel apples.

2. Cut apples into thin, small pieces.

3. In a bowl with a lid, mix apples, sugar, gluten-free flour, cinnamon and nutmeg.

4. Seal and refrigerate for 12 or more hours to allow the mixture to get juicy.

5. Cut pie crust into circles to fit and place in mini tart pans (about 2-inch pans), about 10 such pans.

6. Preheat oven to 350 degrees.

7. Fill crusts with apple mixture.

8. Put extra crust pieces on top and add some slivered almonds if you wish, sprinkle with sugar.

If you have extra apple mix and mix, you can make “apple burritos” by rolling up the apple mixture in extra crust and sprinkling sugar on top.

10. Bake for approximately 15-20 minutes until golden brown.

Tags: Dessert, Thanksgiving, Holiday

Gluten-Free Ribs


  • Baby back ribs
  • 2 T. brown sugar
  • 2 T. Worcestshire sauce (make sure it's gluten-free)
  • 1/2 cup ketchup + a little water
  • 1 T. liquid smoke (make sure it's gluten-free)
  • Minced onion (optional)


1. Preheat oven to 325 degrees.

2. Bake ribs for 1 1/2-2 hours without the sauce.

3. Grill ribs for 20-30 minutes - brush with sauce.


Tags: Dinner, Dairy-Free

Pot Stickers


  • 1/2 cup rice flour
  • Pork
  • Mint leaves
  • Gluten-free soy sauce
  • Sesame oil
  • Ginger
  • Scallion


1. Make dough by adding 1/2 cup boiling water (be careful!) to 1/2 cup rice flour. When dough is cool, grab small handfuls of dough and flatten into 4-inch wide circles.

2. Make filling by sauteing the ground pork in 1/2 tsp oil, then adding all the rest of the stuff.

3. Fill the wrapper and steam in a bamboo steamer or pan.

Tags: Dinner, Appetizers/Snacks, Dairy-Free

Szechwan Five Spice Green Beans

Ingredients:Spicy Szechuan 5 Spice

  • 5 slices bacon, cut into 1-inch pieces
  • ½ cup thinly sliced onion
  • 1 lb.  green beans, trimmed
  • 1 Tbsp. Simply Asia Spicy Szechwan Five Spice Seasoning
  • 1 Tbsp. dry sherry (optional)
  • 1 Tbsp. gluten-free soy sauce
  • 2 tsp. sugar


  1. Cook bacon in large skillet on medium-high heat 3 minutes. Add onion; cook and stir 2 minutes or until bacon is crisp. Remove from skillet with slotted spoon.
  2. Remove all but 1 tablespoon drippings from skillet. Add green beans; cook and stir 7 minutes or until tender-crisp. Mix Seasoning, sherry, soy sauce and sugar in small bowl. Add to skillet with bacon. Cook and stir 1 to 2 minutes or until heated through.


Tags: Appetizers/Snacks, Side Dishes, Dairy-Free

Thai Fried Rice

Ingredients: Thai Fried Rice

  • 2 Tbsp. vegetable oil, divided
  • ½ cup chopped onion
  • 1 clove garlic, minced
  • ¼ lb. boneless skinless chicken breasts, beef or pork, cut into thin strips* (optional)
  • ½ cup assorted vegetables, such as bell peppers strips, sliced carrots and snow peas
  • 2 cups cold cooked Thai Kitchen Jasmine Rice
  • 2 Tbsp. Thai Kitchen Spicy Thai Chili Sauce
  • 1 Tbsp. Thai Kitchen Premium Fish Sauce
  • 1 egg, lightly beaten

*Or use 1/4 pound peeled and deveined small shrimp (optional)


  1. Heat 1 Tbsp. of the oil in large skillet on medium-high heat. Add onion and garlic; stir fry about 30 seconds or until garlic is lightly browned. Add meat and vegetables; stir fry 3 minutes or until meat is cooked through.
  2. Stir in rice, chili sauce and fish sauce; stir fry 3 minutes or until rice is heated through. Push rice mixture to side of skillet. Add remaining 1 Tbsp. oil to middle of skillet. Add egg; scramble until set. Stir into rice mixture.

Thai Kitchen Tip: For an extra kick, serve with additional Thai Kitchen Spicy Thai Chili Sauce on the side.

Tags: Dinner, Side Dishes, Dairy-Free

Flourless Peanut Butter Cookies

Since my daughter was diagnosed with celiac disease, my mother-in-law works hard to find her yummy things to eat. This is one of her recipes:


  • 1 cup peanut butterGluten-free peanut butter cookies
  • 1 cup sugar
  • 2 egg whites
  • 1 tsp. vanilla
  • gluten-free chocolate chips (optional)


  1. Preheat oven to 350 degrees
  2. Mix first 4 ingredients together well
  3. Add desired amount of chocolate chips
  4. Spoon onto ungreased cookie sheet
  5. Bake 6-9 minutes
Tags: Dessert

Easy Pumpkin Pie

Tags: Dessert

Meringue Cookies


  • 3 egg whites
  • ¼ tsp cream of tartar
  • ¾ cup superfine sugar
  • ¼ tsp vanilla


1. Preheat oven to 200 degrees.

2. Beat 3 egg whites with 1/4 tsp cream of tartar until soft peaks form.

3. Add ¾ cup superfine sugar and ¼ tsp vanilla until stiff peaks form.

4. Dollop onto a baking sheet covered with parchment paper and bake at 200 degrees for 1 hour and 45 minutes, or until dry.

5. Let cool. Add some cocoa powder, powdered espresso, or other flavoring with the vanilla, if you desire.

Tags: Dessert

Popcorn Balls


  • 10-12 cups of popcorn
  • 1 bag gf marshmallows
  • 1/2 stick buter
  • Optional decadence: candy corn, gummies, etc. (just make sure it's gluten-free!)


1. Kids can dump out the popcorn into a big bowl. If you are adding extra candy, dump that in, too and stir with a big spoon.

2. A grown-up can melt the butter and marshmallows over low careful not to burn!

3. A grown-up can pour the butter/marshmallow mixture over the popcorn. Let it cool for a minute or two.

4. Give kids a large wooden spoon to stir the mixture

5. Let the mxture cool for another minute or two until it is just warm to touch.

6. Show the kids how to take a scoop full of the mixture and press it into a firm ball.

7. Place the popcorn balls on a sprayed sheet. Let sit out for an hour or two until they are firm.


Tags: Dessert, For Kids

Sun-Dried Tomato Jam/Relish/Chutney

From Chef Oonagh Williams of Royal Temptations Catering

Sun-Dried Tomato Jam Relish

I picked up the recipe in a store, with recipes using 'Chabasco Bakery' breads, which were not gluten-free breads, but I was curious about the jam ingredients.  When I was a speaker at the 40th Annual Healthy Villi Conference in May, the chef had made a fresh tomato marmalade mixed with chopped smoked chicken on top of cucumber slice and finished with a squiggle of creamy avocado. Very tasty.  He gave me the recipe, so I made it yesterday and it's mellowing.  If it worked, I'll share it with all of you!

Makes 1 cup


  • 4 oz. of sun-dried tomatoes from a jar (I cut my tomatoes into fine strips.  I prefer to either chop them in advance in a food processor or use an immersion blender once cooked to make more of a smooth paste, so they spread better on crackers, etc.)
  • 2 Tbsp. olive oil (Take oil from the jar, but make sure to cover remaining tomatoes with oil again or they go moldy.)
  • ½ medium onion finely chopped
  • 1 clove garlic, peeled and finely crushed
  • 1 Tbsp. sugar
  • 2 Tbsp. gluten-free wine vinegar
  • ¾ cup water mixed with ½ tsp. gluten-free chicken stock concentrate or gluten-free vegetable bouillon cube or stock.
  • 1/8 tsp. dried thyme leaves. (Be careful, recently dry thyme leaves have been tasting very earthy, almost moldy when I open them.)
  • Salt and pepper to taste
  • 1 tsp. white balsamic vinegar (to keep brighter color than using regular balsamic vinegar)


  1. Put 2 cup saucepan over medium heat and add oil and onion.
  2. Cook until onions are soft and beginning to brown at the edges.
  3. Add garlic, sun dried tomatoes, sugar, water with stock concentrate, salt, pepper and thyme. Bring to a boil, reduce the heat and simmer covered until liquid is reduced.  (The recipe quoted 30 minutes covered and then another 5-10 minutes uncovered until a jam-like consistency is reached.  I found it didn't become jam like.  I stopped when 'free' liquid had evaporated which was much quicker than they said. It will evaporate even quicker with a lid, so watch your pan.
  4. Add balsamic vinegar.  Taste and adjust seasoning.
  5. Decant into glass jar, cool and refrigerate to allow flavors to mellow and blend.

Ways to Enjoy: In the summer I would like to add chopped, fresh basil, parsley, chives, garlic chives, lemon thyme even some chopped fresh rosemary for different tastes each time. Make the jam and then add fresh herbs to small quantities to experiment.

I toasted some gluten-free breads, topped them with goat cheese (mix with a little milk to make it more spreadable and less crumbly) and then the sun-dried tomato jam.  Use it as a spread in a sandwich or a condiment for steak, chicken or fish.  Perhaps you can mix it with goat cheese or sour cream for a dip.

Tags: Appetizers/Snacks
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