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Gluten-Free Recipes

Gluten-Free Recipe of the Week

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

Gluten-Free Chunky Peanut Butter and Oatmeal Chocolate Chip Cookies

From Chef Oonagh Williams of Royal Temptations Catering

Gluten-Free Peanut Butter Oatmeal Chocolate Chip Cookies

Adapted from The Best American Recipes 2004-2005.

Makes 40 x 2 inch cookies/biscuits.


  • 1+1/2 cup certified gluten-free oats (I prefer rolled over instant)
  • ½ cup (2 oz., 60 g) Oonagh’s Gluten-Free Flour Mix
  • 1 tsp (5 ml) cinnamon
  • ¼ tsp (2 ml) salt
  • ½ tsp (3 ml) baking soda
  • ½ cup (4 oz., 125 g) butter, at room temperature
  • ½ cup (4 oz., 125 g) peanut butter
  • ¼ cup granulated sugar (1+3/4 oz) 
  • ½ cup (3 oz., 85 g) packed light brown sugar
  • ¼ cup chopped nuts
  • 1 large egg
  • 2 tsp (10 ml) vanilla
  • ¾ cup (4+1/2 oz., 130g) gluten-free semi-sweet chocolate chips

No xanthan gum needed.


1. Preheat oven to 350 degrees.

2. Line two baking sheets with parchment paper.

3. Beat the soft butter, peanut butter, granulated sugar and brown sugar together until smooth and creamy.

4. Add the egg and vanilla, beat in well.

5. Mix together and then slowly beat in gluten-free oats, flour, salt, cinnamon, baking soda until blended.

6. Add nuts and chocolate chips and mix in

7. Using a 1 tablespoon (15 ml) scoop, drop scoops of dough onto baking sheet, about 2 inches (5 cm) apart.

8. Use a fork to flatten slightly and bake in preheated oven for 15-20 minutes until cookies are golden brown and firm around the edges. Remove from oven and cool for about 10 minutes until you can lift them onto a cooling rack.  They do firm up as they cool. 

Tips & Alternatives:

I found if I let the oven cool down a little, then put the cookies back into residual heat, I get a crisper cookie without over browning them. But, timing this and gauging the oven heat is not an easy thing to do, so I wouldn’t recommend this unless you’ve had some practice. 

Tags: Dessert, For Kids

Kielbasa with Apples

From Chef Oonagh Williams of Royal Temptations Catering


  • 2 lbs fresh or smoked kielbasa (For gluten-free recommendations, visit NFCA’s Gluten-Free Hot Products blog.)
  • 2 tablespoons unsalted butter or oilGluten-Free Kielbasa with Apples
  • 12 oz. bottle of gluten-free beer (Each beer will give a different taste, as will different kielbasa.)
  • 2 tsp light brown sugar
  • 1 medium sized onion, peeled, sliced and separated into rings
  • 1 small Granny Smith apple, peeled, cored and thinly sliced
  • Salt and pepper to taste


1. If using raw kielbasa, place kielbasa in a skillet, cover with water, bring to the boil, turn down to a simmer and cook for 10 minutes. Drain and put sausages on a plate. If you use smoked kielbasa, just put them in the skillet with apples and onions as in step #3.

2. In same skillet, melt butter/oil, add onions and gently fry for 5 minutes until browning.  Add apple, and fry for further 5 minutes until softening.

3. Add kielbasa and turn in pan.

4. Add gluten-free beer, salt, pepper, and sugar.  Bring to nearly a boil, then turn down to a simmer and cook covered for about 30 minutes until cooked through. The cooking time will depend on size of pan, quantity being cooked, and how gentle a simmer you can reach. Watch that the liquid doesn’t evaporate. 

Tips & Alternatives: This recipe works with any kind of gluten-free beer. I like to cook this the day before for the flavor really to develop. Then put it in a slow cooker, refrigerate and reheat the next day in the slow cooker. You can also put it on the side of the barbecue to reheat in a foil pan. It’s also great to serve with gluten-free bread to soak up the juices.

Tags: Dinner, Dairy-Free

Cheesy Broccoli Melts

Makes 4 sandwiches.

Ingredients:Gluten-Free Cheesy Broccoli Melts

  • 8 slices of gluten-free bread
  • 8 slices of provolone cheese
  • 1 bag of frozen California vegetable blend (cauliflower, broccoli and carrots)
  • 6-8 oz. of gluten-free grilled chicken strips


1. Toast bread until crisp.

2. Follow package instructions to prepare California blend.

3. Put sandwiches together by layering one slice of bread, provolone cheese, chicken strips, veggies, provolone cheese, and finally top it with the other slice of bread. Press down and place each sandwich in the microwave for approximately 25 seconds.

Tags: Lunch, For Kids

Sautéed Peel & Eat Shrimp

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

Ingredients:Sauteed Easy Peel Shrimp

  • 1 lb. unpeeled large shrimp, rinsed and deveined
  • 1½ tsp. gluten-free Old Bay Seasoning
  • 1 tsp. kosher salt
  • 1 tsp. light brown sugar
  • ½ tsp. chili powder
  • ½ tsp. ground cumin
  • 2 garlic cloves, minced
  • Few sprigs thyme
  • ¼ cup olive oil
  • ½ lemon, sliced thinly, plus wedges for serving


  1. In a medium bowl stir together all spices and garlic. Add shrimp and thyme and toss to coat.
  2. Heat olive oil in a large sauté pan over medium-high heat. Once hot, add shrimp and sauté, tossing occasionally, until shells caramelized and shrimp is cooked through (should be pink and opaque throughout), about 4-6 minutes. Garnish with lemon slices and wedges and serve.
Tags: Dinner, Appetizers/Snacks, Side Dishes
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