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Gluten-Free Recipes

Gluten-Free Recipe of the Week

Nancy's Cranberry-Orange Relish


  • 1/2 cup water
  • 1/2 cup orange juice
  • 1 cup granulated sugar
  • 1 lb. whole cranberries
  • 2 Tbsp. grated orange rind


  1. In a 3- or 4-quart saucepan, stir the water, orange juice, and sugar together until the sugar is thoroughly dissolved.
  2. Add the cranberries, bring to a boil and cook for 3 to 5 minutes, stirring occasionally, until the skins of the berries begin to pop and the berries are tender but not mushy.  Do not overcook them.
  3. Remove the pan from the heat and stir in the orange rind.  Transfer the mixture to a serving bowl, let cool, and then chill for at least an hour or two before serving.
Tags: Side Dishes, Thanksgiving, Holiday

Orange Cranberry Cake

From Oonagh Williams of Royal Temptations Catering

Cranberrt Orange Cake

Want more recipes from Chef Oonagh? Keep an eye out for her column in NFCA’s December 2014 newsletter, hitting inboxes on December 4.

This recipe came by way of my gluten-free physical therapist, Linda, from her aunt Mary Waliszak from a newspaper 50 years ago. I just added orange to the batter. Linda says she makes it one for one with Pamela's Baking and Pancake Mix.  I found I liked to add a bit more baking powder.  Remember, Pamela's already contains raising agents. The recipe says 1-2 cups of whole fresh cranberries.  Linda doesn't have a sweet tooth so she uses 2 cups cranberries.  Another friend with young children uses only 1 cup of cranberries.  I went the happy medium and used 1+1/2 cups and my husband thought it had too much of 'sour' cranberry tang – I didn't.  Also, with 1+1/2 or 2 cups of cranberries, it is much moister than with 1 cup. You could always add a bit more sugar or dates if you want to use 2 cups cranberries.

Makes 1 Bundt pan, muffins, or two 8x4 loaf pans


  • 2+1/4 cup (9 oz., 255g) Pamela's Gluten-Free Baking and Pancake Mix.
  • 1 cup (7 oz.) sugar
  • ¼ tsp. salt
  • ½ tsp. gluten-free baking powder
  • 1 cup (4 oz., 100g) chopped nuts
  • 1 cup (4+1/2 oz., 130g) chopped dates
  • 1-2 cups whole fresh cranberries (4-8 oz., 110-220g)
  • 2 eggs beaten
  • Grated zest of a large orange or 1 Tbsp. (15 ml) orange extract – my choice
  • 1 tsp. (5 ml) gluten-free vanilla extract – my choice
  • 3/4 cup (180 ml., 6 fl. oz.) oil (I use regular olive oil)
  • 1 cup (240 ml., 8 fl. oz.) buttermilk


  1. Mix ½ cup (120ml) thawed orange juice concentrate and ½ cup sugar. (I also used orange marmalade and orange juice.)


  1. Preheat oven to 350 degrees
  2. Mix all dry ingredients together in an 8 cup (2 liter) bowl
  3. Add eggs, oil, extracts and buttermilk and mix well.
  4. Pour into greased and gluten-free floured tube pan or two 8x4 loaf pans.  I used a regular 10 cup bundt pan.
  5. Bake for 1 hour – check time at 50 minutes as each oven varies. Cake is lovely golden brown, softly firm, pulling away from the sides, didn't dome.
  6. Remove from oven, and let stand until lukewarm.  It has a tendency to crumble while warm and cuts best when totally cold.
  7. Remove from pan and brush or drizzle with orange glaze.

Watch me on New Hampshire’s ABC TV on Wednesday, November 19, 2014 for something deliciously gluten-free. On Friday, December 12, 2014, I'll be making my gluten-free Kahlua tipsy cake at the producer’s request.  She doesn't mind it's gluten-free, even though she's a wheat eater.

Chef Oonagh's son was diagnosed over 5 years ago with no previous symptoms.  She has non-celiac gluten sensitivity, but with celiac disease markers, and has cousins with celiac disease.  Chef Oonagh is British, has a culinary arts degree, trained in London and Switzerland and lives in New Hampshire. Chef Oonagh will be speaking at the GFAF Expos in Springfield, Massachusetts in October and Dallas, Texas in November.  Chef Oonagh has just returned from speaking and teaching gluten-free cooking classes to a support group in  Dallas  and Fort Worth.  'Like' Chef Oonagh at Gluten Free Cooking with Oonagh on FB where she posts links to her recipes, her Delicious Gluten Free cooking cookbook (over 200 pages), appearances on the local ABC station, products, her classes, and where you can meet her when she speaks at conferences nationwide. E-mail at [email protected].

Tags: Dessert, Thanksgiving, Holiday

Orange Truffle Balls

Gluten-Free No-Bake Orange Truffle Balls

From Chef Oonagh Williams of Royal Temptations Catering

Makes about 24 – 1” balls


  • 1/2 cup semi-sweet chocolate chips (gluten-free)
  • 1 ½ Tbsp. corn syrup or honey
  • 3 Tbsp. orange juice. For a tangier taste, use orange juice concentrate.
  • 3 Tbsp. orange liqueur
  • Grated rind of half an orange
  • 1 ¼ cups very finely crushed dry gluten-free Lady Fingers (one batch of my recipe, roughly 5 oz. in weight)
  • 1/2 cup finely chopped toasted pecans, walnuts, macadamias or almonds
  • Additional white sugar for rolling, or finely shredded white or dark chocolate
  • Decorative mini muffin cups


1. In a 6-cup microwave safe bowl, melt chocolate, honey, orange juice and orange liqueur together in increments until melted. Stir in zest.

2. Use a spatula to stir in cookies and nuts until the mix is very moist and sticking together like a paste.

3. Put sugar or shredded chocolate in wide cereal bowl. Using a #60, 1 tablespoon scoop, take scoops of the mix and drop into sugar or chocolate. Gently roll around to cover the ball. Carefully pick up and drop into decorative mini muffin cups. Place them all in a covered container and store at room temperature for at least a day for flavors to develop.

Tips & Alternatives:

Dip the completed truffle balls in melted chocolate and finish with colored chocolate melt.

Tags: Dessert, Thanksgiving, Holiday

Pecan Cranberry Tart

Courtesy of Crunchmaster Crunchmaster logo

Pecan Cranberry Tart

Ingredients: For Filling

  • 1 ½ cup roasted* pecan halves, divided
  • 2/3 cup sugar
  • 3 eggs
  • 1/3 cup dark corn syrup
  • 2 Tbsp. cider vinegar
  • 1 Tbsp. butter, melted
  • 2 tsp. gluten-free vanilla extract
  • Pinch of salt
  • ½ cup dried cranberries chopped
  • 1 Tbsp. tahini (sesame paste)

* Roast pecans 5-10 minutes at 350°F. Remove from oven and cool.

Ingredients: For Crust

  • 1 cup finely ground Crunchmaster Original Multi-Seed Crackers
  • 4 Tbsp. sugar  
  • ¼ tsp. salt
  • 4 Tbsp. butter, melted


  1. Preheat oven to 350°F.  Finely grind the Crunchmaster Original Multi-Seed Crackers in a food processor. In a large bowl, combine cracker crumbs, sugar and salt. Mix until ingredients are well blended.  Add melted butter and stir until the crumb mixture is thoroughly moistened.  
  2. Press crumb mixture firmly into a 9” deep dish pie pan, distributing mixture evenly throughout the bottom and sides of the pie pan.  Bake for 10 minutes.
  3. In another large bowl, combine sugar, egg, corn syrup, vinegar, butter, vanilla extract, tahini, and salt. Mix until smooth. Gently stir in dried cranberries and roasted pecans. Pour the filling mixture into the prepared crust, spreading evenly.
  4. Bake the tart about 30-35 minutes at 350°F. Filling will become golden.  Cool before serving.
Tags: Dessert, Thanksgiving, Holiday

Pomegranate-Cranberry Sauce

Gluten-Free Cranberry Pomegranate sauce

From Tina and Miranda Jade Turbin of


  • 8 ounces (1 cup) pomegranate juice
  • 3/4 cup granulated sugar
  • 1 bag cranberries, washed
  • Juice of 1/2 lemon


1. In a medium pot, combine pomegranate juice and sugar. Over medium-high heat, bring juice to a boil.

2. Add cranberries. Return juice to a boil. Cook for 5 minutes.

3. Reduce heat and allow mixture to simmer for 10 minutes.

4. Remove from heat. Stir in lemon juice.

5. Transfer to a bowl.

6. Chill and serve.

Tags: Side Dishes, Thanksgiving, Holiday

Pumpkin Bread Pudding with Caramel Sauce

From Chef Oonagh Williams of Royal Temptations Catering

bread pudding

Makes an 8x8 deep serving pan



  • 2 plain gluten-free bagels (about 8 oz. weight) cut into ½ inch squares (like tic-tac-toe)
  • 2 cups half and half or mix of half and half and milk
  • 1 x 15 or 16 oz can solid pack pumpkin – not pie filling
  • 2/3 cup packed light brown sugar
  • 4 large eggs
  • 1 Tbsp. gluten-free pumpkin pie spice
  • 2 tsp. gluten-free vanilla extract
  • ½ cup  golden raisins
  • ½ cup chopped nuts


  • 1 cup packed light brown sugar
  • ½ cup (1 stick) unsalted butter
  • ½ cup heavy or whipping cream


  1. Preheat oven to 350 degrees.
  2. Mix half and half, pumpkin, brown sugar, eggs, spices and vanilla together in a 10-12 cup bowl until blended.
  3. Stir in raisins and nuts.  Fold in bread cubes. I like to mix this together in a bowl, refrigerate overnight, stir and then turn into greased 8x8 pan.
  4. Bake in preheated 350 degree oven for about 40-60 minutes until bread is puffy and golden, does not ‘slosh’ around with excess milk mixture and a knife inserted in the center comes out clean.  Remove from oven, sprinkle with powdered sugar and serve warm with caramel sauce.


  1. Melt butter and brown sugar together in a non-stick pan over a medium heat.  Watch so that neither butter nor sugar burn. 
  2. Add cream and stir well until sugar has completely dissolved.  Serve in an oven-proof jug with the pudding.  The sauce will stiffen on cooling but can be reheated gently.  Sauce will keep in the refrigerator for about one week.

Note: There are lots of good caramel sauces in the shops, so you can save some time by purchasing a ready-made sauce.

Tags: Dessert, Thanksgiving, Holiday

Pumpkin Bread with Homemade Frosting

From Chef Oonagh Williams of Royal Temptations Catering

This bread freezes well, so you can make this in advance. The recipe can also be halved easily.


  • 1 can (15oz) solid pack pumpkin, not pie filling (ingredient list should only be pumpkin) You can also use 2 cups of mashed sweet potatoes
  • 2 1/2 cups sugar
  • 1 cup vegetable oil (or 1 cup applesauce or ½ cup oil and ½ cup plain yogurt)
  • 4 extra large eggs or 5 large eggs
  • 2/3 cup waterGluten-Free Pumpkin Bundt Cake
  • 2 tsp vanilla
  • 3 tsp cinnamon
  • 1/2 tsp ground ginger
  • ½ tsp ground allspice
  • grated fresh nutmeg
  • ½ tsp ground cardamom (or 2 Tbsp pumpkin pie spice to replace individual spices)
  • 2 1/2 cup Oonagh’s Gluten-Free Flour Mix
  • 1 cup almond meal
  • 1 tsp xanthan gum
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1/3 cup craisins - dried cranberries
  • 1/3 cup golden or ordinary raisins
  • 1/3 cup chopped pecans or other nuts


1. Put pumpkin, oil, sugar, eggs, water and vanilla in large (8 cup) mixing bowl and beat well for 2 minutes until air bubbles are visible.

2. Stir all dry ingredients together, then beat in dry ingredients. Stir in fruit and nuts.

3. Pour into 2 well greased 9 x 5” loaf pans, or 2 six-hole mini bundt tins (bundt tins will be well filled). Bake at 350 degrees for 1 hour 15 minutes for loaf or 20-30 minutes for muffins/bundts. Cake should be well risen, dark brown (because of spices), firm at edges and pulling away from sides.

4. Remove from oven, leave to cool for 10 minutes, turn out onto cooling rack and allow to cool completely. Cake keeps fresh for quite a few days, freezes and microwaves well. If cake still feels sticky on side nearest to bottom of pan, then put it back in oven for about 10 more minutes.

5. Serve with cream cheese for breakfast or top with cream cheese frosting on bundt cakes for a party.

Cream Cheese Frosting


  • 1 stick of butter, softened, unsalted if you have it
  • 4 oz. cream cheese (1/2 of block) at room temperature (lite is fine, but it gives a softer texture)
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla
  • 1-2 tbsp cream


Beat all frosting ingredients together until desired consistency. Add more or less sugar and cream to your preferred taste. If you used softened butter, then it will spread easily, but will need to be refrigerated in order to use a piping bag and decorative pipe. The cream makes it taste like melted vanilla ice cream, but you can get away with using milk.

Brown Sugar Frosting


  • 1 1/3 cup packed brown sugar 
  • 2/3 cup unsalted butter
  • ¼ cup milk
  • 2 cups icing sugar
  • 1 tsp vanilla


In microwave or small non-stick pan, bring brown sugar, butter and milk to a gentle boil. Stir until butter melts, sugar dissolves, and mixture is smooth. Gradually beat icing sugar and vanilla into hot mix. You can add red and yellow food color to make pumpkin orange.

Tags: Dessert, Thanksgiving, Holiday

Raspberry Bread Pudding

Raspberry Bread Casserole

This recipe is courtesy of NFCA Blogger Ambassador, Cindy Gordon, of Vegetarian Mamma

For more delicious recipes, visit NFCA's Gluten-Free Holiday Recipe Box.


  • 10 slices of gluten-free bread, cubed
  • 8 oz. tub of cream cheese
  • 2 cups of fresh raspberries
  • 7 eggs
  • 1 1/2 cups of milk
  • 1/2 cup of maple syrup


  1. Spray a 9" x 13" pan with oil.
  2. Place half of the bread on the bottom of the pan.
  3. Dollop the cream cheese evenly on bread cubes.
  4. Place half the raspberries on top of the cream cheese.
  5. Top with remaining bread and then remaining raspberries
  6. Beat eggs, milk and maple syrup.
  7. Pour directly over mixture in pan.
  8. Bake, covered, at 350 degrees F for 45 minutes.
  9. Enjoy!
Tags: Dessert, Thanksgiving, Holiday

Sweet and Spicy Salmon on Apple Slices

Gluten-Free Sweet and Spicy Salmon on Apple Slices

From Chef Oonagh Williams of Royal Temptations Catering

Makes about 15-20 bite sized pieces


  • 1 piece of fresh salmon filet, about 8 oz. in weight
  • 1 Gala, Fuji or Braeburn apple with bright red skin (don’t use a Granny Smith)
  • 1 Tbsp. sweet hot pepper jelly
  • 1 tsp. olive oil
  • Chives or skinny green (spring) onion
  • Orange juice or 1 cup water with 1 Tbsp. lemon juice or white Balsamic vinegar


1. Cut the salmon into strips about ¼ inch thick, ½-1 inch (2 cm) wide and a bit shorter than size of apple slice. A skinny, little finger size strip.

2. Wash apple, but do not peel. I make a cut down either side of apple to give 2 fat “cheeks” of apple with a flat edge.  Then cut the remaining 2 sides of the apple.  I like to use a fluted cutter for extra eye appeal.

3. Cut apple “cheeks” into slices about ¼ inch thick. They need to be thick enough to pick up in your fingers and not bend or break under weight of salmon. Put apple slices in enough orange juice or water with lemon juice/white balsamic vinegar to cover, to stop apples from browning.

4. Preheat broiler and place pan you are going to use on the oven shelf to preheat.

5. Place slices of raw salmon in a single layer on top of a piece of foil.  Leave a little space between so they can cook better.

6. Mix pepper jelly with oil and brush on top of salmon. Do a test run first to see how much pepper jelly you like for taste. This quantity only gives a mild, “Mmm, what’s that?” sort of flavor. It doesn’t burn your lips, so you might want more or a hotter jelly.  That’s your choice.

7. Once broiler and pan is hot, slide the salmon on the foil onto the pan under the broiler.  Broil for 1-2 minutes until salmon looks cooked and pepper jelly is looking a little caramelized. The hot pan underneath means you don’t need to turn the salmon over.

8. Remove pan from broiler and let salmon cool slightly.  It will break easily when it is this thin.

9. Drain apple slices and arrange in a single layer on serving platter. Lift each piece of salmon with a thin spatula, pastry slice, etc., and put a slice on each piece of apple. Sprinkle with finely chopped chives or very finely chopped green onion for color and flavor contrast. 

10.  Serve.

Tags: Dinner, Holiday


From Chef Oonagh Williams of Royal Temptations Catering

Makes 8-9 generous portions.


  • 1 batch of soft Gluten-Free Ladyfingers (you will have some left over) 
  • ¾ cup strong coffee, fresh or instant
  • 3 Tbsp sugarGluten-Free Tiramisu
  • ¼ cup + 2 Tbsp coffee liqueur or sweet marsala
  • 1 lb. of Mascarpone cheese at room temperature
  • ¼ cup powdered sugar
  • 1 cup heavy or whipping cream
  • 2 Tbsp cocoa powder


1. Choose a 6-8 cup attractive serving bowl that is wide and shallow (a nice vegetable serving dish will do).

2. Put a layer of soft ladyfingers in bottom of bowl and arrange more ladyfingers standing up against the sides of the bowl like flower petals, rounded side out.

3.  Mix sugar and1/4 cup of liqueur into hot coffee. Taste and see if you want more liqueur or sugar.

4.  Spoon/drizzle coffee mix onto ladyfingers until they are completely saturated.  Coffee might pool at the bottom of the bowl, so rotate the bowl to help the fingers absorb more coffee liquid.

5. In a 4-cup mixing bowl, whisk cream, powdered sugar, and remaining 2 Tbsp of liqueur until stiff.

6.  In separate bowl, gently stir mascarpone with a spatula to soften it. Add cream mix and gently fold into mascarpone until blended.  Taste and see if you want more sugar.  I find that at this stage I sometimes add up to ¼ cup of liquid heavy or whipping cream to soften the mix without making it runny.

7. Gently spoon cheese mix into bowl and smooth top.

8.  Take a piece of parchment paper and cut into long ½” wide strips. Place the paper in parallel lines about 1” apart on top of cream cheese. I like to make lines on the diagonal across corners of the dish, not in line with the edges. Press the paper slightly into cheese at edges if it won’t stay.  Place more strips of paper at almost right angles on top of the first row of paper. You are aiming for a latticework of paper with cheese mix showing through, including at the edges.

9.  Place cocoa powder in a fine strainer or sieve (a tea strainer is great) and gently tap or stir cocoa to fall onto the open portions of cheese – so you are filling in the gaps with a fine dusting, not thick mounds.

10.  Carefully lift the cocoa-covered paper strips and discard. The bowl should now have little diamonds or squares of cocoa powder alternating with white squares or diamonds.

11.  Preferably chill for a few hours to allow flavors to mellow.

12. You can finish dessert with cream piped around edges and ‘scattered’ on open sections of top.  Dust with grated chocolate or chocolate curls.

Tips & Alternatives:

This is very rich, so only give small portions.

Mascarpone is highly perishable, so treat the package carefully. The same goes for leftovers.

If using an 8 x 8 dish: Use 1 1/4 cups coffee and 6 Tbsp sugar, but keep the same ¼ cup liqueur.

Pour coffee/liqueur mixture into dish, then top with ladyfingers. Pour more coffee/liqueur mixture to saturate the ladyfingers, then spread the cheese mixture over the cake. Cover the cheese layer with more saturated ladyfingers, then another cheese layer. Finally, top with cocoa. Kahlua syrup topped with cake layer, more syrup so ladyfingers are saturated, cheese layer, moistened cake layer, cheese layer, top with cocoa.

Tags: Dessert, Holiday
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