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Gluten-Free Recipes

Gluten-Free Recipe of the Week

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

Chocolate Caramels

From Tina and Miranda Jade Turbin of


  • 2 Tbsp. unsalted butter
  • 4 oz. unsweetened chocolate, chopped
  • 1 ½ cups heavy cream
  • 2 cups sugar
  • ½ cup light corn syrup
  • Pinch of salt
  • 1 ½ tsp. vanilla extract


1. Line a 9-in. square baking pan with parchment paper, ensuring that the paper comes up all sides of the pan.

2. Combine all the ingredients except vanilla in a small saucepan and heat on medium-low. Keep stirring until the sugar is melted and the mixture is uniform throughout. Insert a candy thermometer and keep your spoon and hands off the candy to ensure an accurate reading, watching until the temperature hits 245 degrees.

3. Remove from heat and immediately stir in the vanilla, then pour into the prepared pan. Set pan on wire rack and let it cool until it is room temperature.

4. Remove caramel from the pan and slice into cubes. I recommend wrapping each cube individually in wax paper or plastic wrap.

Tags: Dessert, For Kids, Holiday

Shaved Brussels Sprouts and Cauliflower Salad

Courtesy of NFCA Blogger Ambassador Jackie Ourman of Celiac and Allergy-Friendly Epicurean (C.A.F.E.)

Shaved Brussels Sprouts and Cauliflower Salad

Prep time:  25 mins
Total time:  25 mins

Makes 4 servings



  • 1 small garlic clove, minced
  • 1 lemon, juiced
  • 2 tsp. Dijon mustard
  • ½ tsp. honey
  • 1 small shallot, sliced thinly
  • ¼ cup extra virgin olive oil
  • Kosher salt (at least ½ tsp.) and fresh ground pepper, to taste


  • 2 cups of 1 to 1½ " cauliflower florets, pulsed in food processor 6-8 times or shredded on large holes of box grater (I used yellow, green and white but you can use any color)
  • 12 oz. Brussels sprouts, trimmed and shredded in food processor, using slicing blade, or sliced thinly with knife
  • ½ cup aged Gouda cheese, finely shredded (you can use pecorino if you can't find aged Gouda)
  • ¼ cup dried cranberries
  • 1 pink lady or honey crisp apple, sliced thinly
  • ¼ cup chopped roasted, salted almonds



  1. Place all ingredients in a ball jar or sealed container and shake vigorously until emulsified. Set aside while you prepare other ingredients so sliced shallots can marinate in the vinaigrette, at least 20 minutes.


  1. Toss Brussels sprouts, cauliflower, aged Gouda and dried cherries together. Add sliced apple and toss with vinaigrette, to taste (you may not use all of it). Top with almonds just before serving.

Tip: You can prepare all ingredients of this salad one day ahead, except the sliced apple. Toss together with dressing and top with almonds just before serving.

Tags: Lunch, Appetizers/Snacks, Side Dishes

Gluten-Free Pumpkin Cheesecake Pie

Courtesy of NFCA Blogger Ambassador Annette Pugliese of Best Life Gluten-Free

Gluten-Free Pumpkin Cheesecake Pie


  • 1 ready-made, gluten-free graham-style cookie crust
  • 1 ½ packages (12 oz.) of cream cheese, softened
  • 1 15 oz. can pumpkin puree
  • ¾ cup granulated sugar
  • 2 XL Eggs
  • ¾ cup sour cream
  • 2 tsp. pure vanilla extract
  • 1 tsp. orange zest
  • ¼ tsp. cinnamon
  • 1/8 tsp. ground nutmeg
  • ¼ tsp. ground ginger
  • Boiling water for a water bath during baking
  • Gluten-free chocolate syrup for decoration after baking


  1. In your large mixer, combine the cream cheese and sugar. Beat until silky and creamy. Add the eggs. Scrape down sides of bowl.
  2. Add the pumpkin, sour cream, vanilla, spices and zest. Continue to mix well.
  3. We will need a water-bath. This will prevent the pie from drying out and cracking on top. The moisture from the hot water will do the trick! Take a pan, such as a large pie pan and place some aluminum foil on top. (No water yet.) You’ll need enough foil to reach the sides. On top of that, place the ready-made graham cracker crust in its tin. Pour the pie filling on the crust until about it’s ¼ inch from top. Gather the foil around your pie pan. It’s just a precaution. We don’t want water to get into the pumpkin mixture.
  4. Before placing in the oven, pour boiling water in the outer pan, only mid-way up the side of the foil. Not to worry. The water will serve its purpose. We don’t want to get the filling wet, so don’t pour in too much water. See the photo of the pie in the oven here.
  5. Bake at 350 degrees for 45 -50 minutes.
  6. Shut heat in the oven, but leave the pie in there. Crack the oven door open a few inches. Allow the pie to remain inside to continue “setting” for an additional 30-45 minutes.
  7. Remove and allow to cool before drizzling the chocolate atop.
  8. Refrigerate of course until serving. This may be made a day ahead, just be sure no one digs in early!
Tags: Dessert, Thanksgiving, Holiday

Baked Brie with Orange Maple Craisin Sauce

Gluten-Free Orange Maple Craisin Brie

From Chef Oonagh Williams of Royal Temptations Catering


  • 2 Tbsp. orange juice
  • Zest of half an orange
  • 2 Tbsp. maple syrup
  • 1 Tbsp. butter
  • 2-4 Tbsp. dried cranberries
  • 1 Tbsp. orange liqueur (optional)
  • 2 Tbsp. chopped nuts oven toasted for 10 minutes at 350 degrees or chopped cashews, peanuts, etc. (optional)
  • 1 x 4” round (8 o.z) of Brie that is not soft/squishy to the touch.  It needs to be quite firm for baking.


1. In a small pan (or microwave safe jug, if you prefer to use the microwave), melt butter and stir in orange juice, zest of orange, maple syrup and dried cranberries. Add liqueur if using. Adjust seasonings to your taste.  Sauce will mellow and develop as it stands.

2. Remove Brie from box, unwrap plastic covering. Cut off top rind of Brie, more like shaving. Place Brie on oven proof plate you intend to serve from, that is about 2” bigger on either side of Brie and has a lip.

3. Pour orange mix and nuts on Brie. Bake in a preheated 325 degree oven for 10-20 minutes (or microwave) until Brie has clearly melted (Brie will start losing shape as walls collapse when nicely melted). Nuts will be browning and syrup will be caramelizing where it touches the plate. Test the Brie with a spoon to see if it has melted.

4. Serve with my French bread croutes, made with a gluten-free bagel. For Thanksgiving I had ‘kettle’ variety of Popcorners popped corn chips that are slightly sweet and labeled gluten-free. You can also serve with Riceworks gluten-free cinnamon chips, as they are also a good combination with the Brie.

Preferably serve with small coffee style spoon for guests to spoon up very soft Brie. I had some of the leftover sauce with my turkey as well.

Tips & Alternatives:

  • Add caramelized onions with dried cranberries.
  • Add peach or apricot preserves with almonds.
Tags: Appetizers/Snacks, Vegetarian, Thanksgiving, Holiday

Cape Cod Cranberry & Turkey Ciabatta Sandwiches

Rudi's Gluten-Free Bakery Logo

Courtesy of Rudi's Gluten-Free Bakery & A Girl Defloured 



Rudi's Cape Cod Cranberry and Turkey Ciabatta Sandwiches


  • 6 Rudi’s Gluten-Free Rosemary Olive Oil Ciabatta Rolls
  • 2 Tbsp. gluten-free Dijon mustard, divided
  • 2 Tbsp. mayo, divided
  • 2 Tbsp. cranberry sauce, divided
  • 1 cup of sliced, cooked turkey breast
  • ½ cup gluten-free turkey gravy
  • 6 slices of smoked provolone cheese
  • ¼ cup sliced red onion
  • Mixed baby greens


  1. Heat the rolls in the oven per package directions. Slice rolls in half and spread each half with mustard and mayo. Spread one side of each roll with cranberry sauce. Top both sides of the roll with a half slice of provolone cheese and return bread to the oven to melt the cheese, about 3 minutes.
  2. Meanwhile, heat the turkey in the gravy over medium low heat in a small saucepan. Remove the bread from the oven and top the bottom halves of the rolls with the heated turkey. Add sliced red onion and baby greens.
  3. Place the roll tops over the sandwich fillings and use a pick to secure. Serve immediately.
Tags: Lunch
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