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Gluten-Free Recipes

Gluten-Free Recipe of the Week

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

Almond Toffee Bark

Courtesy of ShopRite shoprite logo

Gluten-Free Almond Toffee Bark

Preparation Time: 10 minutes
Cook Time: 15 minutes

Makes about 1 ½ lbs. of toffee


  • 2 cups ShopRite Granulated Sugar
  • 8 oz. ShopRite Unsalted Butter
  • 1 tsp. ShopRite Salt
  • 1 tsp .ShopRite Vanilla Extract
  • 1 cup ShopRite Semi-Sweet Chocolate Chips
  • 1 cup ShopRite Sliced Almonds, toasted


  1. Lightly grease an 18”x13” sheet pan.
  2. Melt the butter, sugar, and salt over medium heat in a heavy sauce pan. Gently stir the ingredients until the sugar has dissolved.
  3. Once the sugar has dissolved, increase heat to medium high and cook without stirring until the mixture becomes light golden brown. Using a candy thermometer, cook the mixture to 285ºF.
  4. Pour the toffee onto the sheet pan and allow to cool 3-4 minutes.
  5. Evenly sprinkle chocolate chips onto the warm toffee, spreading the melted chocolate evenly using a spatula.
  6. Sprinkle the almonds on top of the chocolate.
  7. Once the toffee has completely cooled, break into serving size pieces.

Photo Credit: Daisy's World.  While some of Daisy's recipes are not gluten-free, many are wonderfully tasty and naturally gluten-free.

Tags: Dessert, Holiday

Acorn Squash Souffle (Gluten-Free, Grain-Free)

Gluten-Free, Grain-Free Acorn Squash Souffle

From Miranda Jade Turbin of


1 large acorn squash

4 eggs, separated

1 ½ tsp. cinnamon

2 tsp. butter ( or coconut oil for dairy-free)

3 tsp. sugar or alternative sweetener


1. Preheat oven to 350 degrees.

2. Cut and steam acorn squash pieces. Simmer until soft.

3. Let squash cool and peel off skins. This yields 3 to 3 ½ cups of squash.

4. Blend squash, add 2 egg yolks only, and then add cinnamon, sugar/sweetener and butter. Add more sugar/sweetener to taste.

5. Coat inside of soufflé dish with butter or coconut oil.

6. Whip egg whites in separate bowl and fold squash mixture into whites gently (so you don’t deflate whites).

7. Pour gently into soufflé dish.

8. Bake 20-30 mins until done.

Tags: Side Dishes, Vegetarian, Vegan, Dairy-Free

Homemade Tomato Sauce

From Chef Oonagh Williams of Royal Temptations Catering


  • ½ cup of olive oil
  • 4 huge onions, peeled and roughly chopped
  • 1 lb carrots, peeled and roughly chopped
  • 4 x 28 oz cans of peeled plum tomatoes in tomato puree (you can also pick up a 100 oz. can from bulk discount stores)
  • 1 tbsp Italian seasoning (optional)
  • 2 tsp dried thyme
  • pinch cayenne pepper
  • 1 tsp salt
  • 2 bay leaves
  • 2 cups chopped parsley
  • 8 large garlic cloves, peeled and finely chopped
  • 2 tbsp balsamic vinegar (optional)


1.  Heat the oil in a large, heavy pot.  Add onions and carrots and cook, covered, over low heat for about 15 minutes until vegetables are tender.

2.  Add the tomatoes, dried herbs, salt and pepper, and bay leaves. Bring to a boil. Then reduce heat and cook over medium heat, covered, stirring occasionally for about 30 minutes.

3.  Remove the bay leaves. Puree the sauce using an immersion blender or by pouring the sauce into a blender, then returning it to the pot once pureed.

4.  Over medium heat, add the parsley and garlic and cook for another 5 minutes.  Taste and correct seasoning. Add the vinegar now if the sauce lacks intensity.

Tips & Alternatives:

Don’t skimp on the olive oil. That is one of the ingredients that really adds to the flavor, and olive oil has nutritional value.

Think about adding ½ cup of sun-dried tomatoes as you add canned tomatoes.  You could also add 2-4 freshly roasted and peeled red peppers.

I store cooled, cooked sauce in 1-2 cup quantities in freezer bags. Press out as much air as possible, then label with content and date and freeze.

For a quick meal, heat sauce, add some fresh parmesan, a touch of cream and canned tuna. Serve over pasta. I’ve also been very indulgent and added lobster, shrimp or scallops to the sauce with cream. Plus fresh basil.

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

Lazy Lasagna

From Chef Oonagh Williams of Royal Temptations Catering


  • 12 oz. of your favorite gluten-free sausage, hamburger meat or ground poultry.
  • Onion and garlic powder (OR 1 medium onion, 2 peeled and crushed cloves of garlic and 1 red or green pepper, finely chopped)
  • 2 cups of homemade tomato sauceGluten-Free Lazy Lasagna
  • 6 oz. (about ½ a carton) of mushrooms, cleaned and quartered (add more or less according to your preferences)
  • 2 tbsp gluten-free ketchup
  • 8 oz. package of gluten-free ziti or penne, cooked and drained.
  • 4 oz. cream cheese (1/2 of 8 oz. brick) – lite is ok
  • 1 cup sour cream (8 oz. carton) - lite is ok (or use low fat yogurt)
  • 1 cup ricotta cheese - lite is ok
  • 1 cup mozzarella cheese - lite is ok


1. Preheat oven to 350 degrees.

2. Brown meat in pan and add onion and garlic powder (or onion, garlic and pepper). If using turkey, you may need to add 2-4 tbsp olive oil so meat doesn’t stick as you brown it.

3. Add mushrooms, tomato sauce, and ketchup. You can add chopped raw carrots or a can of sweet corn to extend meat.

4. Bring to a boil, cover, reduce heat and simmer for 25 minutes. 

5. In a large bowl, mix together cream cheese, sour cream and ricotta. Stir in cooked, drained pasta.

6. In a 9”x13” pan, layer half of the cooked meat sauce, cheesy pasta, meat sauce and finish with last half of pasta. Sprinkle top with mozzarella.

7. Bake for 20-30 minutes until cheese is light golden brown and sauce is bubbly. Increase cooking time to about 45 minutes if chilled from fridge.

Tags: Dinner

Eve's Pudding

From Chef Oonagh Williams of Royal Temptations Catering

Eve's Pudding

My similar recipe using almond flour rather than gluten free flour was published October 2011.

I like to make this with Gala, Fuji or Braeburn apples (English Cox's Orange Pippin) as they are crisp and naturally sweet so you can use less added sugar. There's only two of us at home now, so I make a small quantity in a two cup pie plate (an oven-proof, wide and shallow cereal/soup bowl would do).  For the 4-8 portion recipe, cook in an 8x8 brownie pan (I find a regular 9” pie plate is too small). If you have a 10” deep pie plate, you can try that. Skip to the end of this recipe for the two-person quantities.


  • 3 large Gala, Fuji, Braeburn apples, peeled, cored, quartered and thinly sliced. I frequently don’t peel my apples.
  • 3 Tbsp. (45ml) maple syrup or light brown sugar (we like our maple syrup in New England and keep a quart in the freezer)
  • 1 tsp. cinnamon
  • 3 Tbsp. (45 ml) water
  • Pinch of salt

Cake Topping

  • 1+1/2 sticks butter (6 oz. or 170g) softened (Earth Balance is a good substitute)
  • ¾ cup sugar (6oz. or 170g)
  • 4 large eggs
  • 1 Tbsp. (15 ml) gluten-free vanilla extract
  • 1+1/3 cups (6+1/2 oz. or 175 g) Pamela's Artisan Flour Mix containing guar gum or King Arthur Gluten-Free All Purpose Flour (the regular brown rice, potato starch and tapioca starch blend)
  • 1/2 tsp. (3ml) xanthan gum added to brown rice flour blend (No need to add xanthan gum if you are using Pamela's Artisan Flour Mix as it already contains gum.)
  • 4 tsp. (20ml) gluten-free baking powder
  • Pinch of salt
  • ¼ cup (2 fl oz. or 60 ml) milk, water or buttermilk, even fruit juice.
  • ¼ - ½ cup sliced almonds (optional, but makes it look prettier and gives a contrasting crunch to dessert.)


  1. Preheat oven to 375 degrees. Place the apples in an 8 x 8” brownie pan, with the maple syrup/brown sugar, cinnamon, salt and water.  Microwave for about 4 minutes until mix is hot and apples are softening. It is necessary to soften apples as otherwise they would collapse down as the cake is cooking. You can also half-cook apples on top of the stove. Spray baking dish with a gluten-free non-stick spray so the cake doesn't stick.
  2. Place all of the topping ingredients in a mixing bowl and beat with electric mixer for 2 minutes until well blended.  (In the old days, this mix would have been made by creaming butter and sugar, then slowly beating in the egg, and folding in flour.  With the advent of electric mixer and microwave for softening butter, this can be mixed all at once and is known as the all-in-one.)
  3. Gently spread filling on top of apples to cover completely. 
  4. Sprinkle optional sliced almonds on top if you want and bake in 375 degree oven for about 30-40 minutes until golden brown throughout. 
  5. Remove from oven, sprinkle with powdered sugar and serve warm or cold with cream. Or with sour cream mixed with honey or sugar to taste.  Actually, lite sour cream is less calories than heavy cream. We also enjoy vanilla Greek yogurt.

2-3 person quantity in 2 cup dish


  • 1 large Gala, Fuji, Braeburn apple, peeled, cored, quartered and thinly sliced. I frequently don’t peel my apples.
  • 1 Tbsp. (15ml) maple syrup or light brown sugar (we like our maple syrup in New England and keep a quart in the freezer)
  • 1/2 tsp. cinnamon
  • 1 Tbsp. (15 ml) water
  • Pinch of salt

Cake Topping: 

  • 3 Tbsp. butter (1+1/2oz. or 43g) softened (Earth Balance is a good substitute)
  • 3 Tbsp. sugar (45 ml)
  • 1 large egg
  • 1 tsp. (5 ml) gluten-free vanilla extract
  • 1/3 cup (1+3/4 oz. or 45 g) Pamela's Artisan Flour Mix containing guar gum or King Arthur Gluten-Free All Purpose Flour (the regular brown rice, potato starch and tapioca starch blend)
  • 1/8 tsp. xanthan gum added to brown rice flour blend (No need to add xanthan gum if you are using Pamela's Artisan Flour Mix as it already contains gum.)
  • 1 tsp. (5ml) gluten-free baking powder
  • Pinch of salt
  • 1 Tbsp. (1/2 fl oz. or 15 ml) milk, water or buttermilk, even fruit juice.


  1.  Same directions as above but slightly less cooking time, about 25 minutes.
Tags: Dessert

Grammy Crisp Coated Ice Cream Balls with Chocolate Drizzle

crunchmaster logo
Courtesy of Crunchmaster

Ingredients:Grammy Crisp Ice Cream Balls

  • 12 Crunchmaster Grammy Crisp crackers, crushed
  • ¾ cup slow churned vanilla ice cream
  • 1-2 Tbsp. gluten-free mini chocolate chips
  • ¼ tsp. extra light olive oil or vegetable oil


  1. Place crackers in a plastic bag, seal and crush with a rolling pin or the back of a spoon. Pour into a small bowl and set aside.
  2. Using a small melon baller, make 12 small ice cream balls, roll each in cracker crumbs and place on a tray lined with wax paper. Freeze for ½-1 hour.
  3. Once ice cream is refrozen, melt chocolate chips in a double boiler, stirring until completely melted. (You can also microwave them 20 seconds at a time until melted, stirring in between. Take care not to overheat.)
  4. Add oil to the melted chocolate and stir. Using a flat spatula, transfer chocolate into a pastry bag or thicker plastic bag and cut a tiny tip off one edge. Pipe the chocolate in a zigzag motion over the ice cream balls. Refreeze for additional ½ to 1 hour. Serve.


  • If you do not have a bag to pipe the chocolate, simply dip a fork into the melted chocolate and drizzle over the ice cream balls. It's a fun way to get the kids involved too. If you do not have a melon baller, you can form balls with two spoons. They may not be perfectly round, but they will be just as delicious.
Tags: Dessert

Nutty Millet Veggie Bites

ShopRite Logo

Courtesy of ShopRite


Makes 4 servings
Preparation time:
15 minutesNutty Millet Veggie Bites from ShopRite
Cooking time: 30 minutes


  • 1 cup finely grated carrots
  • 1/3 cup finely chopped roasted salt-free mixed nuts
  • 1/2 cup chopped red bell peper
  • 1/3 cup chopped red onion
  • 1/4 cup chopped fresh parsely
  • 1/3 cup gluten-free, fat-free egg substitute
  • 1 tsp. gluten-free, salt-free garlic herb seasoning
  • 1/4 tsp. freshly ground black pepper
  • 1 1/2 cups hot cooked millet


  1. Preheat oven to 350°F. Line the cups of an 8-cup muffin tin with foil liners; coat with gluten-free non-stick cooking spray. In a large bowl combine carrots, nuts, bell pepper, onion, parsley, egg substitute, garlic–herb seasoning and pepper. Add millet; gently stir to combine. Spoon mixture evenly into muffin cups.
  2. Place muffin tin in oven. Bake 30 to 40 minutes or until a knife inserted into the center of a muffin comes out clean. Serve warm or at room temperature.
Tags: Appetizers/Snacks, Vegetarian, Vegan, Dairy-Free, For Kids

Vegetarian Breakfast Grains Salad Burrito

Mission logo

Courtesy of Mission Foods


Makes 4 servings

Prep time: 10 minutesMission Breakfast Grain Burrito
Cook time: 15 minutes


  • 4 Mission Gluten-Free Tortillas
  • 2 Tbsp. olive oil
  • 2 cups quinoa, cooked
  • 2 cups buckwheat, cooked
  • 2 cups kale, chopped
  • ½ cup egg whites, scrambled, cooked
  • ½ cup blueberries
  • ¼ cup feta cheese, crumbled
  • To taste salt and pepper


  1. In a large sauté pan over medium heat, warm oil. Add quinoa, buckwheat, and kale, tossing gently. Continue to cook until the kale is slightly wilted and the grains are warm. Add egg whites, blueberries and feta, and continue cooking for 2-3 minutes. Remove from heat for assembly.
  2. To assemble: Warm the tortillas by heating in a sauté pan over medium-low heat, or place into a storage bag with a damp paper towel and microwave for 20-30 seconds. In each tortilla scoop approximately 1 ¼ cups mixture in the across the middle of the tortilla. Roll like a burrito, leaving one end open. Repeat for remaining tortillas. Serve.
Tags: Breakfast, Vegetarian

Sweet and Spicy Chicken Wings

Allergic Living logo
Courtesy of Allergic Living and Chef Simon Clarke


Ingredients: Sweet and Spicy Chicken Wings


  • 4 lb. (1.8 kg) chicken wings
  • 1 Tbsp. ground cumin
  • 1 tsp. ground cinnamon
  • 1 Tbsp. salt
  • 1 tsp. garlic powder
  • 1 tsp. cayenne
  • 1/4 cup (60 mL) vegetable oil
  • 1/2 cup (125 mL) summer blossom honey
  • 1 Tbsp. lemon zest


  1. In a large bowl, stir together cumin, cinnamon, salt, garlic powder, cayenne and oil.
  2. Add chicken wings to bowl and coat with spice rub. Cover and refrigerate.
  3. Pre-heat barbecue on medium-high.
  4. In a small bowl, mix honey and lemon zest together. Set aside.
  5. Lightly oil the grill. Cook wings on grill for about 12-14 minutes, turning often, until cooked through.
  6. Brush honey lemon glaze over wings until coated. Continue to cook for 2-4 minutes.
  7. Transfer to a platter and serve with cut carrots and celery.
Tags: Appetizers/Snacks, Side Dishes
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