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Gluten-Free Recipes

Gluten-Free Recipe of the Week

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

Corn Pudding

From Chef Oonagh Williams of Royal Temptations Catering

corn pudding

Makes about 12 servings.


  • 1 stick (4oz.) butter melted
  • 3 large eggs
  • 8 slices of center cut bacon, scissored thin and cooked with sliced white of bunch of green onions.
  • 1 cup sour cream
  • 1 can (11 oz.) whole kernel corn, drained
  • 1 can (14+3/4 oz.) cream-style corn
  • 1 cup corn meal
  • ½ cup Oonagh’s Gluten-Free Flour Mix
  • Salt and pepper
  • 1 Tbsp. gluten-free baking powder
  • 3 Tbsp. sugar
  • Green of bunch of green onions cut into thin slices.


  1. Melt butter in the microwave in a microwave safe bowl.
  2. Stir in sour cream and eggs until smooth.
  3. Stir in corn and creamed corn.
  4. Mix together cornmeal, gluten-free flour blend, sugar, baking powder, salt and pepper.  Add to wet ingredients and stir together. Stir in cooked bacon and onion mix and green of green onions.
  5. Either pour into two 8x8 or one 9x13 and bake in preheated 350* oven for about 35- 45 minutes until set and lightly browned. It does puff slightly.
Tags: Side Dishes, Thanksgiving, Holiday

English Sherry Trifle

From Chef Oonagh Williams of Royal Temptations Catering



  • 2 eggs
  • 1 batch of Gluten-Free Sponge Cake (Ladyfinger recipe) cooked in 8x8 pan
  • Strawberry jam or seedless raspberry jam
  • 1 lb. container of frozen strawberries or raspberries, thawed (can also be used while still frozen)
  • 4-serving packet of strawberry or raspberry gelatin
  • 1/3 cup sherry or raspberry liqueur


  • 4 large eggs (or 6 egg yolks for richer flavor and more yellowy color)
  • 3 cup half-and-half (don’t bother with lower fat milk)
  • 1 Tbsp vanillaGluten-Free English Sherry Trifle
  • 1/2 cup sugar
  • 2 Tbsp cornstarch
  • Pinch of salt
  • Fresh nutmeg, grated


  • 1 cup heavy or whipping cream
  • 1 Tbsp powdered sugar
  • 1 tsp vanilla
  • Grated chocolate, maraschino cherries, and toasted almonds (optional)


1. Choose an attractive glass bowl of about 8 cup capacity. Cut cake into 8 pieces, cut each piece in half and spread with jam, then make two halves into a sandwich. Arrange cake/jam squares in base of bowl to fit tightly. Cut any left over cake into smaller pieces and lay around sides of bowl.

2. Pour powdered gelatin into heat-proof 4-cup jug or bowl and carefully add 1 cup of boiling water. Stir well until gelatin is totally dissolved. Add strawberries/raspberries to hot gelatin.  The juice from the fruit will make up the additional water normally added. Add the sherry or raspberry liqueur.

3. Gently but quickly pour gelatin and fruit over cake, ensuring every piece of cake is saturated by mix. Gently push cake down with spoon or fork so the cake at the edges of the bowl is even with cake in the center. Spread fruit out so that it is distributed evenly on top of the cake. Leave to set.

4. When the gelatin is set, make the custard: Heat the half-and-half in a small saucepan up to boiling point. While it’s heating, mix eggs, cornstarch, sugar and vanilla together in 4-cup heat-proof jug.

5. Pour hot milk onto egg mix, whisking the whole time, then pour back into pan, stirring the whole time. Heat over a very low heat, stirring constantly until sauce has thickened. This should only take a minute or two. If custard starts looking grainy, stir vigorously; the lumps should disappear. Stir in a pinch of fresh, ground nutmeg.

6. Pour over cake base, making sure that the gelatin is set first. Leave to set.

7. Whisk cream, sugar and vanilla together until stiff, and spread or pipe on top of custard once custard has cooled and set. Garnish with toasted almonds and/or chocolate. In England, it is also traditional to use Maraschino cherries as a garnish on the cream rosettes.

Tips & Alternatives:

I traditionally make this in an 8-cup decorative bowl. However, you can also make individual trifles by putting cake into decorative glasses of about 1 cup capacity and by adding all the ingredients in layers to the glasses. You must remember to push moistened cake down into individual glasses to make enough space for the rest of the ingredients.

Tags: Dessert, Holiday

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
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