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Gluten-Free Recipes

Gluten-Free Recipe of the Week

Easy Oven Pancakes


  • 1/2 cup canola oil
  • 6 eggs
  • 1 cup almond milk
  • 2 tsp. vanilla
  • 1 cup gluten-free flour
  • 1 tsp. baking powder
  • 1 tsp. salt


1. Pour the canola oil into a 13" x 9" casserole dish. Put it into the oven and set the temperature to 425 degrees (let the dish warm with the oven).

2. In a medium bowl, mix the 6 eggs with the almond milk and vanilla. In a separate bowl, mix all the dry ingredients (flour, baking powder, salt) with a whisk. Then combine the wet and dry mixtures, whisking it to get the lumps out.

3. When the oven is preheated, carefully get the dish out (or ask an adult to get it out) and pour in the batter.  Put it back in the oven, and bake for 15 minutes.

4. When the time is up, remove the dish from the oven, cut the oven pancake into squares and serve with maple syrup. Leftovers are great the next day, too!

Tags: Breakfast, Vegetarian, Vegan, Dairy-Free, For Kids

Jill and Stella's Gluten-Free Banana Bread

Jill and Stella’s Gluten Free Banana Bread

When my daughter Stella was diagnosed with celiac disease, we discovered that we love to bake together.  Naturally, we bake a lot of cookies, but one of our favorite family traditions is baking gluten-free banana bread. It’s super easy and totally delicious for breakfast, an after school snack or to give away as a gift. Maybe it will become a family tradition in your house, too!


  • 3 over-ripe bananas
  • ¾ cup of your favorite sugar
  • 1 egg
  • 4 T. butter
  • 1 ½ cups all-purpose gluten free flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • ½ tsp. cinnamon


1. Preheat oven to 325 degrees and grease a 9" x 5" loaf pan.

2. Mash bananas (you should have 1 cup) and beat in sugar, egg and butter.

3. In another bowl, stir together gluten-free flour, salt, baking soda and cinnamon.

4. Add banana mixture to the dry ingredients.

5. Stir until mixed and pour into pan.

6. Bake for 55 to 60 minutes.

Tags: Breads

Pumpkin Loaf Cake



  • 4 T. butter, melted
  • 2 eggs
  • 1 1/3 cups Pamela's Baking and Pancake Mix
  • 1 tsp. cinnamon
  • 1 cup canned pumpkin
  • 1/2 cup sugar
  • 1/4 tsp. cloves
  • 1/2 tsp. salt
  • 1/2 tsp. ginger

Topping (Optional)

  • 2 T. butter, melted
  • 1/3 cup packed brown sugar
  • 1/2 cup of nuts


1. Preheat oven to 350 degrees.

2. Beat together butter, sugar, egg and pumpkin.

3. Add remaining loaf ingredients and mix completely. Pour into greased 8" x 4" loaf pan.

4. Mix nut topping and smooth evenly over batter. Pat lightly into the top of the batter.

5. Bake for 50-60 minutes, or until toothpick inserted in center comes out clean.

Tags: Dessert, Thanksgiving, Holiday

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
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