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Gluten-Free Recipes

Gluten-Free Recipe of the Week

Pepchetor Sandwiches


  • Brown Rice Tortillas
  • Cream Cheese
  • Pepperonis


1. Fold one tortilla in half, then into quarters.

2. Spread cream cheese on 2 of the quarters and place pepperonis on top of the cream cheese.  

3. Place plain tortilla quarters on top. Viola! You have your sandwiches.

Tags: Lunch, For Kids

Gluten-Free Turkey Pasta

From Chef Oonagh Williams of Royal Temptations Catering


Gluten-Free Turkey Pasta Bake


  • ¼ cup butter, margarine or oil
  • ¼ cup rice flour - use regular rice flour, not sweet rice flour.
  • 1 cup whole milk or half and half
  • 1 cup gluten-free chicken or turkey stock (you can use some wine as part of this stock quantity)
  • 2 Tbsp. of tomato paste (Optional - this is to enhance color)
  • Salt and pepper
  • About 2 cups of leftover, cooked diced turkey or chicken thighs
  • 1 small onion, chopped
  • 1/2 cup of additional vegetables - sundried tomatoes, roasted red peppers, olives, capers, etc.
  • ½ lb. gluten-free rotini pasta cooked according to packet directions and drained. Undercook the pasta, as it will absorb more liquid when you cook it with these ingredients.  
  • 2 cups of shredded cheese (I use pizza blend)


1. Melt butter or oil in a non-stick saucepan. Stir in flour until smooth and cook over gentle heat for about 2 minutes. This cooks the flour and prevents the grainy, raw flour taste.

2. Slowly stir in milk and stock, bring to a boil and cook over gentle heat for about 3 minutes until sauce thickens slightly. Add tomato paste.

3. Add turkey, vegetables, cooked pasta and 1 cup of cheese. Mix well.  Pasta tends to absorb the sauce and the melting cheese thickens it, so I can add up to one more cup of milk or stock to make the mixture runnier.  Taste and adjust seasoning.  

4. Pour into greased lasagna pan, top with remaining 1 cup of shredded cheese (or ½ cup Parmesan cheese, if you prefer). You can also crush some Gluten-Free Corn Chex and mix with the cheese for a crispy topping.

5. Cover and bake in preheated 350 degree oven for about 30 minutes until bubbling. Let cool, then serve immediately or store in the fridge and reheat when company arrives.

Tips & Alternatives:

This white sauce can be a very versatile ingredient. Use it to layer in a gluten-free lasagna, jazz up real or packet gluten-free macaroni and cheese, put in a pie plate with gluten-free pie crust and bake, top with hash browns and bake, or even top a gluten-free pizza crust with a sauce and meat mix.




Tags: Dinner, Holiday

Creamy Cheesecake with Gluten-Free Crust

Crunchmaster logo
Courtesy of Crunchmaster and Andrea Mason & Taka Hotani

Ingredients:Creamy Cheesecake with Gluten-Free Crust
For the crust:

  • 2 cups finely crushed Crunchmaster Artisan Four Cheese Baked Rice Crackers
  • ¼ cup sugar
  • ½ cup unsalted butter, melted

For the filling:

  • 1.5 lb. cream cheese, at room temperature
  • ¾ cup sugar
  • 2 tbsp. fresh lemon juice
  • 2 tsp. gluten-free vanilla extract
  • 3 large eggs, at room temperature


  1. Preheat oven to 350°F. To make the crust, in a food processor, combine the finely crushed Crunchmaster Artisan Four Cheese Baked Rice Crackers, sugar and melted butter. Process until the crumbs begin to stick together. With your hand draped with plastic wrap to form a glove, press the crumbs firmly onto the bottom and 2 ¼ inches up the side of a 9” spring form pan. Wrap the outside of the pan with aluminum foil. Bake the crust for 15 minutes until set. Remove from the oven and let cool.
  2. For the filling: In a large bowl, combine the cream cheese, sugar, lemon juice and vanilla extract. Using an electric mixer set on medium speed, mix until well blended. Add the eggs, one at a time. Pour the filling into the cooled crust.
  3. Bake until the edges are set but the center still quivers slightly when the pan is shaken, about one hour.
Tags: Dessert

Easy Protein Powerballs

Love with Food
Courtesy of KC t
he G-Free Foodie, curator of Love With Food's Gluten-Free Box

Easy Protein Powerballs




  • 1 cup Nut Butter (your favorite flavor)
  • 1/2 cup honey
  • 3 Tbsp. protein powder
  • 1 tsp. vanilla extract or vanilla bean paste
  • 2 cups gluten-free rolled oats
  • 1/2 cup dried goji berries, or other dried fruit


  1. Place nut butter, honey and vanilla in the bowl of a standing mixer. Mix on medium speed using the paddle attachment until thoroughly combined.
  2. Add the protein powder and mix again, then add the oats one cup at a time and mix thoroughly. Add in the dried fruit and mix gently to combine.
  3. Scoop out 2 tablespoon of the mixture at a time and roll into balls. Store in the fridge or freezer. Perfect before a workout or to get out of a 3pm slump!

Want to see it step by step? Check out this video from KC of Love with Food.

Tags: Appetizers/Snacks, Vegetarian, Vegan, Dairy-Free, For Kids

Pumpkin Whoopie Pies

From Chef Oonagh Williams of Royal Temptations Catering

Pumpkin Whoopie Pies

Makes about 2 dozen 2 inch pies


  • ½ cup (1 stick) soft butter
  • ½ cup vegetable oil
  • 2 cups light brown sugar, firmly packed
  • 2 Tbsp. maple syrup
  • 1 tsp. gluten-free vanilla extract
  • 2 large eggs
  • 1 ½ cups canned pumpkin (Ensure only pumpkin is listed in ingredients - don’t use pie filling)
  • 2 1/3 cups Oonagh’s Gluten-Free Flour Blend
  • 1 ½ tsp. xanthan gum
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 4 tsp. pumpkin pie spice


  1. Preheat oven to 375 degrees. Grease two baking sheets or line with parchment paper or non-stick liner.
  2. Beat together butter, oil, sugar, maple syrup, and vanilla for about 3 minutes. Beat until lighter in color and fluffier.  The mix will still look slightly grainy.  Scrape down sides. 
  3. Beat in the eggs, one at a time, beating well after each addition, until fluffier.
  4. Gently beat in pumpkin.
  5. Add flour, xanthan gum and the rest of the dry ingredients, mixing well. The mix will start to thicken because of xanthan gum and baking powder.
  6. Use a 2 tablespoon scoop or a rounded tablespoon quantity to drop batter onto prepared sheets, leaving about 2 inches between each scoop.
  7. Bake in preheated oven for about 18 - 20 minutes until cookies feel firm, but are still soft.  When you think they are cooked, give them about 3 more minutes.  I found they have a tendency to deflate if not cooked enough.
  8. Remove from oven and leave to cool on a cooling rack.

Filling Ingredients:

  • 8 oz. package of soft cream cheese (light is fine)
  • 2 cups powdered/icing sugar
  • 1 tsp. gluten-free vanilla extract
  • ¼ cup diced crystallized ginger (optional)
  • 2-4 Tbsp. heavy cream (optional)

Filling Directions:

  1. Beat cream cheese, sugar and vanilla together until very smooth and creamy. 
  2. Sandwich two cookies together with 2 tablespoons cream cheese filling.

Tip from Oonagh:

You can overfill the whoopie pies with filling and roll them in Halloween sprinkles or take a single cookie, top with some filling as a frosting and decorate with various gluten-free Halloween candy or toppings.

Tags: Dessert, For Kids

Zucchini Bake

From NFCA Blogger Ambassador Cindy Gordon of Vegetarian Mamma

Zucchini Bake from Cindy Gordon, Vegetarian Mamma


  • 3 cups diced zucchini
  • 2 cups diced tomato
  • ½ cup diced onion
  • 1 cup diced yellow squash
  • 1 tsp. garlic salt
  • 1 Tbsp. butter
  • ½ cup Parmesan cheese (optional)


  1. Preheat oven to 350 degrees F.
  2. Prepare a casserole dish by lightly spraying with oil.
  3. Combine zucchini, tomato, onion, yellow squash and garlic salt in the casserole dish.
  4. Place the butter on top.
  5. Bake for 25 minutes.
  6. If you would like to add cheese, top with cheese and bake an additional 10 minutes.
  7. Enjoy!
Tags: Side Dishes, Vegetarian

Red Quinoa with Roasted Butternut Squash

Allergic Living
Courtesy of Allergic Living and Chef Simon Clarke

Makes 4-6 servings

Ingredients:Red Quinoa with Roasted Butternut Squash

  • 1 small butternut squash, peeled, halved and seeded
  • 1 Tbsp. + 1/4 cup olive oil 
  • Pepper and salt
  • 4 cups gluten-free chicken stock
  • 2 cups red quinoa
  • 1 cup fresh parsley, chopped
  • 1/4 cup apple cider vinegar


  1. Heat oven to 350° F.
  2. Dice squash. In a bowl, combine with 1 tbsp of olive oil, salt and pepper. Spread out on parchment-lined baking sheet.
  3. Roast 18-20 minutes or until cooked. Set aside.
  4. In a medium pan, bring stock to a boil. Add quinoa, cover and reduce to a simmer. Cook 12-15 minutes until stock is absorbed. Fluff, remove to a bowl.
  5. Add roasted squash to the bowl, along with parsley, oil and vinegar. Toss to combine, and serve.
Tags: Side Dishes, Dairy-Free

Butternut Squash Soup

Rudi's Gluten-Free Bakery Logo

Courtesy of Rudi's Gluten-Free Bakery


Makes 4 servingsbutternut squash soup
Time required:
30-40 minutes


  • 1 package Rudi's Gluten-Free Bakery Plain Ciabatta Rolls
  • 4 cups butternut squash, peeled and cubed
  • 2 ½ cups Imagine Organic Vegetable Stock
  • 1 Tbsp. Spectrum Organic Refined  Coconut Oil
  • ½ cup half and half
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. ground ginger
  • Salt and pepper to taste
  • 4 Tbsp. butter


  1. In a large pot, combine butternut squash, coconut oil, salt and pepper
  2. Cover with water and bring to a boil, then reduce heat and simmer for 35-45 minutes or until squash is tender
  3. Transfer soup into blender or food processer and add the vegetable stock and half and half. Puree until smooth
  4. Pour back into pot and add cinnamon, nutmeg, butter, and ginger and simmer on low-medium heat for 5-10 minutes.
  5. While the soup is simmering, prepare Ciabatta Rolls according to directions on package.
  6. Serve together and enjoy!
Tags: Soups/Stews, Vegetarian

Chocolate Bread Pudding

Courtesy of Chef Oonagh Williams of Royal Temptations

Chocolate Bread Pudding

I used to love making this with Portuguese sweet bread rolls or Challah or Brioche bread. I loved a local Portuguese sweet bread roll that I can't eat now.  It is almost impossible to find gluten-free versions of this bread, so I substituted an Udi’s bagel and it doesn't disintegrate and doesn't have any funny taste.

I like to mix the bread pudding ingredients in a glass bowl/jug, cover and refrigerate overnight.  In the morning, spray the baking dish and then pour in ingredients.  This makes it far easier to clean the dish.  We find that this is delicious even with fat free milk and egg substitute, which is such a huge saving in calories and still very enjoyable to eat.


  • 2 Udi’s gluten-free plain bagels or about 7 oz. of gluten-free Portuguese sweet bread, challah or brioche. Cut into cubes about 1/2-1 inch square
  • 1/2 cup cream/half and half
  • 1+1/2 cup fat-free milk - or use 2 cups whole milk in total (I've only used almond milk for milk and the coconut creamer for cream substitutes)
  • 1/2 cup liquid egg substitute plus 2 large eggs or 4 eggs in total and no liquid egg substitute
  • 2 tsp. gluten-free vanilla extract (I use Costco’s labeled gluten-free)
  • Pinch of salt
  • ¼ cup sugar or more to taste
  • 1/2 –1 cup gluten-free mini semi sweet chocolate chips.
  • Sugar and sliced almonds for sprinkling on top


  1. Stir vanilla, pinch of salt and sugar into milk so sugar starts dissolving.
  2. Beat eggs and add to milk mix.
  3. Mix bread cubes and chocolate together in greased, deep 9-10” pie plate or in 8x8” square brownie pan.
  4. Pour over milk mixture and allow to stand for about 10 minutes (or covered overnight in fridge) for bread to absorb liquid. Sprinkle very lightly with sugar for a crustier top, plus almonds for visual appeal and some crunch.
  5. Bake in preheated 350 degree oven for about 45 minutes.  The bread pudding should rise like a cake, be light golden brown on top but still wobble. The middle should not have any “free” liquid sloshing around but should still look moist.


  1. To make bread pudding look more like French toast, cut bread into slices and layer one layer of bread slices, sprinkle with chocolate chips, top with second layer of bread slices, pour over milk mix, sprinkle with sugar, stand and bake. Add a few teaspoons of seedless raspberry jam to middle of dish for extra burst of flavor. Don't put frozen raspberries in center, they really slow down the cooking.
  2. Serve with fresh sliced strawberries, raspberries, peaches, fruit sauce. Some bacon or sausage on the side is really tasty. Or just plain maple syrup.
  3. For two people, shown in photo: For this quantity I use a quarter of the recipe (1/2 bagel, one egg etc) in a small pyrex casserole of 2 cup capacity. Place on baking dish and bake in preheated oven for about 30-40 minutes.
Tags: Dessert

Normandy Chicken

From Chef Oonagh Williams of Royal Temptations Catering

Gluten-Free Chicken Normandy in Cream Sauce


  • 2 Tbsp. (30 ml) olive oil
  • 2 Tbsp. (30 ml) butter
  • 2 Granny Smith apples, peeled, cored and roughly chopped
  • 1 onion, peeled and roughly chopped
  • 1-2 cloves garlic, peeled and finely crushed
  • 4 boneless, skinless chicken breast halves
  • 1/4 cup (60 ml) potato flour, mixed with salt and pepper.
  • 1 x 12 oz. (355 ml) bottle of gluten-free hard cider or apple juice
  • 2 Tbsp. (30 ml) apple jack or brandy (optional)
  • ½ cup (120 ml) gluten-free chicken stock
  • Salt and pepper
  • 1 Tbsp. (15 ml) gluten-free cornstarch blended with water (optional)
  • 1/2 cup (120 ml) whipping/heavy cream
  • 1 red-skinned apple (preferably Gala, Fuji or Braeburn), cored, halved and thickly sliced


1. Slightly fry red skin apple slices in butter until tender and browning slightly. Remove from pan.

2. Place chicken breasts nice side down, between two pieces of plastic wrap and pound to about ¼” (2-3 ml) thickness without tearing chicken apart. Turn chicken in seasoned potato flour in a wide cereal bowl so that the chicken pieces don’t stick to each other.

3. Add olive oil to pan, add chicken to pan, and brown on both sides over medium heat. Remove chicken from the pan. Allow about 2-3 minutes per side, depending on size of pan, thickness of chicken and amount of heat.

4. Sauté onions, garlic and apples together until softened.

5. Add brandy and flame.

6. Add cider, chicken stock, salt and pepper and cook, covered, for about 15 minutes until apples are mushy.

7. Puree apple and onion mixture, thicken with cornstarch, if necessary, and add cream.

8. Return chicken to pan, add apple and cream sauce and cook together for 3 minutes over gentle heat. Taste and adjust seasoning.

7. Remove chicken from pan, serve on a bed of sauce and garnish with apple slices.

Tips & Alternatives:

This recipe can also be made with pork chops and cooked in the oven in the sauce for a longer time. Skinless chicken thighs are another option. I have also made this with homemade ground turkey meatballs with some sage and onion in the meatballs. Some modern recipes mix this recipe with a French variation of rabbit cooked with mustard and add up to 1/4 cup (60 ml) Dijon mustard to the sauce. 

Tags: Dinner
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