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Gluten-Free Recipes

Gluten-Free Recipe of the Week

Homemade Mayonnaise

Rudi's Gluten-Free Bakery logo


Courtesy of Rudi's Gluten-Free Bakery and Renegade Kitchen



  • 3 Large Egg Yolks
  • 1/4 cup Lemon Juice
  • 1/4 cup Brown Rice Syrup
  • 3 cloves Garlic, minced
  • 4 tablespoons Whole Grain Mustard (make sure it's gluten-free)
  • 2 tablespoons Garlic Powder
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground Black Pepper
  • 2 cups Olive Oil


1. In the bowl of a stand mixer, add the egg yolks, lemon juice, brown rice syrup, minced garlic, mustard, garlic powder, salt and pepper. Whip it. Whip it good. Use a machine to blend these together; your arms will burn wielding a whisk.

2. Turn your mixer on high and pour the oil into the bowl in the thinnest stream possible. Yes, it will dribble everywhere, but the mayonnaise will survive as long as you try to pour the oil in slowly. This is how emulsification works.

3. When you’ve finished pouring in the oil, let it whip for another minute and then turn off the mixer. The mayonnaise should be pale yellow, flecked with mustard grains and thick. It will thicken even more in the refrigerator.

Tags: Appetizers/Snacks, Vegetarian

Creamy Apple Tart (Apple Cheesecake)

From Chef Oonagh Williams of Royal Temptations Catering

Gluten-Free Creamy Apple Tart



  • 1/2 cup Oonagh's Gluten-Free Flour Mix
  • ¼ cup almond meal/almond flour
  • ¼ tsp. xanthan gum
  • ¼ cup powdered sugar
  • ¾ stick (3 oz.) butter or non-dairy substitute, cold
  • 1 tsp. vanilla or almond extract (optional)


  • 8 oz. cream cheese, softened (lite or reduced fat is fine)
  • 1 egg or 1/4 cup of egg substitute
  • 1 tsp. vanilla or almond extract
  • 2 tsp. cornstarch
  • ¼ cup sugar
  • 3 Granny Smith Apples (or similar crisp apples), peeled, cored, thinly sliced and cut into 8ths - not huge chunks


  • 4 Tbsp. butter
  • 1/2 cup light brown sugar
  • ½-1 cup sliced almonds, chopped pecans or other nuts
  • 1-2 tsp. cinnamon


1. Preheat oven to 350 degrees.

2. Place crust ingredients in mixing bowl and, using electric mixer or by hand, rub in butter until mix resembles moist, golden breadcrumbs, but does not form a dough. (This is why the butter or substitute should be cold.)

3. Press crumbs onto bottom and halfway up sides of 9" pie plate.

4. Bake in oven for 15-20 minutes until the crust is slightly shrunken and tinged brown. Remove from oven.

5. While crust is baking, and in same mixing bowl, mix cream cheese, egg substitute, vanilla, flour and sugar until well blended and creamy looking. Mix in apples.

6. Spoon apple mixture into partially baked crust. This will have a very full appearance and will be over the height of the crust, but it won’t overflow or rise too much.

7. In small non-stick saucepan or in the microwave, melt butter over medium heat. Turn the heat off and stir in butter, almonds and cinnamon until they are evenly coated.  If it cools too rapidly, then the nuts will start clumping together, so just warm through on low heat. Gently spoon over apple mixture.

8. Bake at 350 degrees for about 55 minutes, covering the top if it seems to be browning too much.

Tips and Alternatives:

The tart needs this length of cooking, otherwise the apples will be too firm. Additionally, the cornstarch in the cheese mix needs to cook, otherwise you will taste a raw floury texture when you eat the tart. The cream cheese mixture will appear cooked and set by the 30-minute mark, but requires the extra cooking time.

I like a crispy, crunchy top, so I use a lots of nuts for the topping. The texture differences are wonderful.

Tags: Dessert

Shrimp, Mango and Tomato Salad

From Chef Oonagh Williams of Royal Temptations Catering



  • 1 ripe but firm mango, sliced and cut into ½” dice. (You can also add fresh pineapple, nectarines or peaches when available)
  • 1 large tomato, cut into small dice
  • The green of 4 green onions finely scissored or chives
  • ¼ cup finely chopped fresh cilantro (optional)
  • ¼ cup finely chopped fresh parsley
  • ¾ -1 lb. cooked salad shrimp - rinsed and drained.  Thaw if frozen, then rinse and drain well to avoid diluting the dressing (if packaged, make sure it’s gluten-free)
  • 2 stalks of celery, washed, quartered lengthwise and cut into fine dice or a Gala apple, peeled, cored and diced (optional)


  • 2 tbsp hot pepper jelly placed in small microwave safe bowl and melted in microwave (It’s best when it contains jalapeno peppers. Make sure it’s gluten-free!) 
  • Grated zest/rind of one lime
  • 2 tbsp fresh lime juice (about 1 lime)
  • ½ tsp salt (or more or less to taste - shrimp can still retain salt)
  • Freshly ground pepper
  • 1 tsp gluten-free hot pepper mustard.
  • ¼ c olive oil or other oil


1. Mix all salad ingredients together.

2. Add dressing ingredients to melted pepper jelly. 

3. Stir dressing onto salad and leave in the fridge for a few hours for flavors to mingle.  Salad keeps in fridge for 2 days. 

4. To serve, sprinkle plate or serving glass with finely shredded lettuce or salad miz and top with salad. Finish with whole shrimp.

Tips & Alternatives: I use hot pepper jelly in the dressing because it gives a mild tingle  but isn’t so hot that you can’t appreciate the flavor. You can also add hot sauce, ground chipotles or chopped hot peppers to boost the heat factor.

For variety, add shredded carrots, chunks of avocado and, just before serving, diced cucumber. The more you add, the more dressing you will also need to add.  I have also made this with leftover barbecued chicken. Black beans would also give you more protein and are a wonderful contrast of color to the pink shrimp, mango, and green herbs.

Tags: Lunch, Appetizers/Snacks, Dairy-Free

Strawberry and Meringue Dessert (Eton Mess)

From Chef Oonagh Williams of Royal Temptations Catering

Gluten-free strawberry and cream dessert - Eton Mess


  • 1 lb. (500g) fresh strawberries, washed and hulled.
  • ½ cup (4oz, 120 g) sugar
  • 1 Tbsp. (15ml) Amaretto (optional)
  • ½-1 tsp. rose water, (optional - Indian and Asian markets usually carry it.)
  • ½ cup (4 fl. oz, 120ml) heavy or whipping cream
  • 1 cup (8fl oz, 240 ml) vanilla yogurt
  • More sugar, vanilla extract to taste, optional
  • 4 gluten-free meringue cookies, roughly broken into pieces (you can use store-bought cookies)
  • Packet of freeze-dried strawberries.
  • ½ cup toasted nuts


1. Crush half the strawberries, either in food processor, by hand or with a potato masher.  Sprinkle in the sugar, Amaretto and remaining strawberries cut into bite size pieces. Stir well and leave to sit for at least an hour until the strawberries combine to make more juice. Taste and see if you want to add the rose water.

2. Whip the cream until stiff, then gently fold in yogurt. Taste and see if you want to slowly add more sugar, one tablespoon (15ml) at a time.

3. Gently fold about ¾ of cream mix into the strawberry mix and spoon into a decorative serving dish. Top with remaining cream and sprinkle with meringue pieces, chopped toasted nuts and freeze-dried strawberries. All quantities are to taste.

Tags: Dessert

Easy Blueberry Pie

Gluten-Free Snickerdoodle Crust

(Makes one 9-inch crust)


  • 1 box (7) Glow Gluten-Free Snickerdoodle cookies
  • 4 tablespoons melted butter


1. Preheat oven to 350° F.

2. Pulse cookies in food processor until they are fine crumbs or crush cookies in plastic bag with rolling pin or mallet.

3. Toss cookie crumbs with cooled melted butter.

4. Press mixture into bottom and up the sides of 9-inch pie plate.

5. Bake until light golden, about 10 minutes and cool completely.

Blueberry Pie Filling


  • 1 can Wyman’s of Maine canned wild blueberries
  • 1 cup of fresh or frozen blueberries
  • ¼ cup brown sugar
  • 2 tsp cornstarch
  • 1 Tbs cold water
  • 1 tsp lemon juice


1. Mix cornstarch and water and stir until smooth.

2. Over low stove top heat, stir white cornstarch mixture into 1/3 of the can of blueberries until thick and deep purple.

3. Add in remainder of can, fresh or frozen blueberries, brown sugar and lemon and mix together.

4. Pour filling into crust and refrigerate for 2 hours.

5. Serve plain or with ice cream.

Tags: Dessert

Salmon with Shrimp in a Sweet & Spicy Pecan Sauce

From Chef Oonagh Williams of Royal Temptations Catering

Salmon and Shrimp with Sweet Spicy Pecan Sauce - Gluten-Free

Sweet & Spicy Pecan Sauce

Makes about one cup of sauce.

Adapted from Southern Living.


  • ¼ cup (2 oz., 50 g) butter or oil
  • 1 small onion, peeled and finely chopped
  • 1 clove garlic, peeled and finely chopped
  • ½ cup (2 oz., 50 g) chopped pecans
  • ½ cup (3 oz., 75g) firmly packed light brown sugar
  • 2 Tbsp (30 ml) fresh lemon juice (lime or orange might be great)
  • 2 tbsp (30 ml) gluten-free Worcestershire sauce
  • 1+1/2 tsp. (8 ml) chili sauce or hot sauce
  • Zest of lemon, lime or orange
  • Fresh herbs – basil, parsley, cilantro, etc.


1. Melt butter/oil in 1 quart (1 liter) saucepan over medium heat.

2. Add onion and cook gently for 3-5 minutes or until totally cooked and tender. 

3. Add garlic and cook for one minute over gentle heat.

4. Stir in rest of ingredients and cook, stirring constantly, until sugar is dissolved.

5. Store in airtight container in fridge until required. 


Salmon and Shrimp with Sweet & Spicy Pecan Sauce


  • 7-8 oz. filet of salmon
  • ½ lb. of medium shrimp, fresh or thawed
  • 1 batch of Sweet and Spicy Pecan Sauce
  • Salt and pepper


1. Lightly season salmon filet with salt and pepper. Sautee in a skillet.

2. When salmon is nearly finished cooking, add shrimp. When first side of shrimp is pink, flip shrimp and add pecan sauce.

Tip and Alternatives:

Try making this with other fish, like lobster tail, monkfish or scallops.

This recipe is wonderful when made with butter, but you can also try olive, coconut, peanut or almond oil, if you can tolerate them.

Serve this as an appetizer by grilling large shrimp and dipping them into a bowl of pecan sauce.

Tags: Dinner

Mini Shortbread Flag Tarts for 4th July

From Chef Oonagh Williams of Royal Temptations Catering

Mini Shortbread Flag Tarts for 4th July

These are based on my English Viennese Fancies shortbread recipe - a piped shortbread easily made at home. I make tiny ones similar to the size of a Hershey Kiss for client parties, and drizzle them with melted chocolate and chopped, toasted almonds once they're cooked. In England, it is also sold in bakeries with raspberry jam and buttercream (frosting), sandwiched between two cookies. They remind me a bit of the American spritz cookie or melting moments. I have only made them with butter, but Earth Balance should work as a substitute.

Pre-gluten-free diet, I used to buy Athens mini filo tart shells. In all my cooking class dinner parties I would make a different appetizer using these shells. A recent e-mail from Athens Foods showed the mini filo tarts filled and arranged as a Stars and Stripes Flag. An individually portioned dessert is so easy for parties; you only bring out so many at a time, and doesn't look “attacked” like a cake or cheesecake once cut.

Fill them with Greek Yogurt, sweetened cream cheese, my real cream “cool whip” dirt pie mix, and vanilla pudding. My dirt pie recipe is an easier option to be made into a flag with fruit in a 9” x 13” pan. Regular whipped cream should only be used just before serving because it melts the quickest in heat. These are also great for children’s parties. If you have a mini muffin pan that is no longer non-stick, line the pan with red, white and blue cupcake liners. I thought it was a cute idea to continue the red, white and blue theme, plus the liners make the shortbread more finger portable.

You need to make three or four times the shortbread recipe (42 or 56 tarts) to have enough for the flag.

2 x 24 hole mini muffin pan, plus leftover dough plopped on cookie sheet.

Makes about 14 minis


  • 1 stick of butter (4 oz., 115 g) softened at room temperature
  • ¼ cup (25 g, 1 oz.) powdered (icing/confectioners) sugar
  • 1 ½ tsp. (8 ml) gluten-free vanilla extract/essence (I tested this with Costco’s labeled gluten-free)
  • ¾ cup less 1 Tbsp.  (2 ½ oz., 75 g) Oonagh’s Gluten-Free Flour Mix
  • 1 Tbsp. (15 ml) gluten-free cornstarch (corn flour in UK) (I tested this with Argo’s labeled gluten-free.) Put the cornstarch in the ¾ cup measure and then add gluten-free mix to ¾ cup level. Put 15 ml cornstarch in bowl then add 2 ½ oz. (75 g) gluten-free mix to bowl)
  • ¼ cup (3/4 oz., 25 g) almond meal/almond flour/ground almonds
  • 1/8 tsp. xanthan gum
  • Salt

Filling Ingredients:

  • 2 x 8 oz. (2 x 250 g) cream cheese, at room temperature (lite or Neufchatel is fine, store brand is fine)
  • Either 2/3 cup powdered sugar plus ¼ cup honey for flavor, or 1 cup powdered sugar
  • 1 pint, 2 cups heavy or whipping cream
  • Container of blueberries, washed and dried
  • More strawberries than you thought you would need. Leftover filling can have any liqueur you like added and served as a dip for leftover strawberries. Plus, you need to choose small strawberries to halve and then slice to fit in tarts.

Tart Directions:

  1. Preheat oven to 350 degrees. Beat butter and sugar together until light and creamy, stir in vanilla and mix well.
  2. Add flours, xanthan gum, and salt and mix until a soft dough is formed. Bake as directed. They are still soft when baked and firm up when cool. They are very melt-in-your-mouth, crumbly, same as a good shortbread. Don’t add more xanthan gum. Think about different flavored extracts in dough.
  3. No need to refrigerate the dough. These are a very tender shortbread, so it might be easier to line the mini muffin pan with paper cases for easy removal and so they don't disintegrate. Using a number 60, 1+1/4 inch, 3.2 cm across scoop or a 1 Tbsp. metal scoop, scoop the dough into mini muffin pans. Bake in 350 degree oven for 25 minutes until nicely light golden brown. Don’t cook until dark brown or else they don’t taste very good at all. Remove from oven and leave to cool before removing from pan. You could also make these in regular muffin cup cases in a large muffin pan, pressing dough down to make larger shortbread cases to fill with even more fruit and cream. Adjust cooking time. Tarts still dome in the middle.

Filling Directions:

  1. Combine cream cheese, confectioners’ sugar, vanilla and honey in a 6-8 cup bowl. Beat until smooth.
  2. Whip the 2 cups of cream until stiff in a separate bowl and gently whisk into cream cheese mix. I find if you let the electric hand mixer gently mix cream in, you don’t need to gently fold the cream in by hand. Taste and see if it is sweet enough for you. If not, add some powdered sugar 1 Tbsp. at a time and gently beat in. Put filling in large sandwich bag, cut off corner and pipe filling into cooled tarts. Since these shortbreads don't make a 'big hole' for the filling, you need a stiffer filling that can be mounded above shortbread, won't run over sides and can carry weight of fruit. Plus, you want more filling to taste anyway.
  3. Arrange 48 tarts, 6×8, on a platter. Cut the tip off of the bag, and fill each tart with the filling. Place 3 blueberries on each of the upper left corner 9 shells, a 3×3 square. To make the stripes: for each row of shells, alternate placing strawberry semi-circles at the top and bottom of the shells. Repeat this process with the strawberries until you have completed the red and white stripes of the flag.

Oonagh’s Gluten-Free Flour Mix

  • 1 x 14 oz. bag potato starch (3 ½ cups)
  • 1 ¾ cup of tapioca starch (7 oz.)
  • Just under 1 cup of amaranth or millet (actually ¾ cup plus 2 Tbsp. or 4 oz.)
  • Just under 1 cup of sorghum (actually ¾ cup plus 2 Tbsp. or 4 oz.)
Tags: Dessert, For Kids

Semi-Homemade Blueberry Crumb Pie

From Annette Marie of Best Life Gluten-Free

Ingredients:Baked Blueberry Crumb Pie

  • 1 premade gluten-free pie crust

For Crumb topping:

  • 1 cup All-Purpose Gluten-Free Flour
  • 1 tsp. saltj
  • 4 Tbsp. cold salted butter or vegetable shortening
  • ½ tsp. apple cider vinegar
  • 4 Tbsp. cold water (Use more if dough feels very dry)
  • ½ tsp. cinnamon
  • ½ cup light brown sugar

Pie Filling:

  • 3 pints fresh blueberries, picked clean of stems, washed and dried
  • 1 tart apple, cored, peeled and grated. After grating, squeeze apple shaving in a towel to remove moisture or else the pie is very wet.
  • 1 tsp. lemon zest and 1 tsp. fresh lemon juice
  • 2 Tbsp. cornstarch
  • ½ cup granulated sugar
  • ¼ tsp. salt (not sea salt)
  • 1 tsp. butter (to dot on top of berries before baking)


  1. The first thing you need to do is prepare the dough for the crumb topping.
  2. Combine the dry ingredients for the topping first, and then add the butter, “cutting” it in with a pastry blender tool or 2 forks.
  3. Now add the wet ingredients and combine, using the pastry blender or forks, and eventually use your clean hands, until you have a ball of dough.
  4. Wrap in plastic wrap and place in refrigerator for 45 minutes to 1 hour.
  5. Now prepare the filling: In a saucepan, place half of the blueberries over low heat. As they begin to warm and then simmer, mash with a potato masher or anything that will crush them. Keep simmering until they’re reduced to half of amount you began with. Stir well and keep an eye on them. Remove from heat and place in a bowl to cool for about 15 minutes.
  6. In a larger bowl, place the remaining ingredients, including the other, raw blueberries, lemon zest and juice, salt, cornstarch. Add the first berries and combine well with a spatula or wooden spoon, folding under as you combine.
  7. Pour in the pre-made pie shell and dot with the teaspoon of butter (separated into 4 tiny pieces) scattered about the top.
  8. Preheat oven to 400 degrees.
  9. Remove the chilled ball of dough, unwrap and place in a medium-sized bowl. Using the pastry blender tool or forks, create crumbs. What we’re doing is crumbling the dough until the tiny balls of it are about the size of peas. Sprinkle all over the berry mixture.
  10. Place the pie on a baking sheet (this promotes even distribution of heat and helps the bottom crust bake). Then place it in the oven on the lowest shelf and bake for 20 minutes. Then, reduce heat to 350 degrees for another 45 minutes.
  11. Cool the pie on a rack for at least 2 to 2 ½ hours, before serving.

Note: The crumbs should be a golden color and the rim of the pie is also golden. I use a pie “protector ring” on my crust so it doesn’t burn. These are available at most kitchen specialty shops. Here in the Northeast, we have Bed, Bath and Beyond, which is where I got mine! If the crust seems to be getting too brown, you can even cut a few strips of aluminum foil and make your own protective cover for the rim. Don’t cover the whole pie, just the outer crust.

Tags: Dessert

Chicken Meatballs with Thai Peanut Sauce

Crunchmaster logo
Courtesy of Crunchmaster and Carol Kicinski


Makes about 30 meatballs

Ingredients:Chicken meatballs with thai peanut sauce

  • 1 cup Crunchmaster Sea Salt Multi-Grain Crackers
  • 1 lb. ground chicken
  • One 1 inch piece fresh ginger, grated or finely minced
  • 2 small garlic cloves, grated or finely minced
  • 4 scallions (green onions), finely minced
  • 2 Tbsp. gluten-free soy sauce
  • ½ tsp. freshly ground black pepper
  • 1 large egg, lightly beaten


  1. Preheat oven to 400 degrees. Spray 2 baking sheets with gluten-free, non-stick cooking spray and set aside.
  2. Grind the Crunchmaster crackers in a blender or food processor to fine crumbs. Pour into a large mixing bowl and add the remaining ingredients. Mix to combine. Shape into small balls using about 1 Tbsp. of mixture per ball. Place on the prepared baking sheets and spray the meatballs lightly with gluten-free, non-stick cooking spray. Bake for 15 minutes or until the meatballs are browned and feel firm to the touch. Remove the meatballs to a plate lined with paper towels to absorb any extra fat. Serve with Thai Peanut Sauce.

Thai Peanut Sauce

Makes about ½ cup sauce


  • 1/3 cup creamy peanut butter
  • 3 Tbsp. honey
  • 1 small garlic clove, grated or finely minced
  • One 1 inch piece of fresh ginger, grated or finely minced
  • ½ tsp. sesame oil
  • Juice of 2 limes
  • 1 Tbsp. gluten-free soy sauce
  • ¼ tsp. crushed red pepper flakes


  1. Combine all the ingredients in small mixing bowl and mix well. Microwave for a few seconds and stir until smooth. Serve with the chicken meatballs.
Tags: Dinner

Egg Strata

Rudi's gluten-free bakery logo

Courtesy of Rudi's Gluten-Free Bakery


Ingredients:Egg Strata

  • 16-oz. Rudi’s Gluten-Free Bakery Original bread, cubed (about 5 cups)
  • 6 Tbsp. butter, divided
  • 2 cups (8 oz.) shredded Swiss cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1/3 cup chopped onion
  • 1 tsp. minced garlic
  • 3 Tbsp. gluten-free all-purpose flour
  • 1 1/2 cups gluten-free chicken broth
  • 3/4 cup dry white wine
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 1/4 tsp. ground nutmeg
  • 1/2 cup sour cream
  • 8 large eggs, lightly beaten
  • Garnish: chopped fresh chives
  • Optional - add cooked sausage to the dish prior to baking the egg dish


  1. Place bread cubes in a well-buttered 13 x 9 inch baking dish. Melt 3 Tbsp. butter, and drizzle over bread cubes. Sprinkle with cheeses.
  2. Melt remaining 3 Tbsp. butter in a medium saucepan over medium heat; add onion and garlic. Sauté 2 to 3 minutes or until tender. Whisk in flour until smooth; cook, whisking constantly, 2 to 3 minutes or until lightly browned. Whisk in broth and next 4 ingredients until blended. Bring mixture to a boil; reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes or until thickened. Remove from heat. Stir in sour cream. Add salt and pepper to taste.
  3. Gradually whisk about one-fourth of hot sour cream mixture into eggs; add egg mixture to remaining sour cream mixture, whisking constantly. Pour mixture over cheese in baking dish. Cover with plastic wrap, and chill 8 to 24 hours.
  4. Let strata stand at room temperature 1 hour. Preheat oven to 350°. Remove plastic wrap, and bake 30 minutes or until set. Serve immediately.
Tags: Breakfast
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