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Gluten-Free Recipes

Gluten-Free Recipe of the Week

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

Butternut Squash Soup

Rudi's Gluten-Free Bakery Logo

Courtesy of Rudi's Gluten-Free Bakery


Makes 4 servingsbutternut squash soup
Time required:
30-40 minutes


  • 1 package Rudi's Gluten-Free Bakery Plain Ciabatta Rolls
  • 4 cups butternut squash, peeled and cubed
  • 2 ½ cups Imagine Organic Vegetable Stock
  • 1 Tbsp. Spectrum Organic Refined  Coconut Oil
  • ½ cup half and half
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. ground ginger
  • Salt and pepper to taste
  • 4 Tbsp. butter


  1. In a large pot, combine butternut squash, coconut oil, salt and pepper
  2. Cover with water and bring to a boil, then reduce heat and simmer for 35-45 minutes or until squash is tender
  3. Transfer soup into blender or food processer and add the vegetable stock and half and half. Puree until smooth
  4. Pour back into pot and add cinnamon, nutmeg, butter, and ginger and simmer on low-medium heat for 5-10 minutes.
  5. While the soup is simmering, prepare Ciabatta Rolls according to directions on package.
  6. Serve together and enjoy!
Tags: Soups/Stews, Vegetarian

Chocolate Bread Pudding

Courtesy of Chef Oonagh Williams of Royal Temptations

Chocolate Bread Pudding

I used to love making this with Portuguese sweet bread rolls or Challah or Brioche bread. I loved a local Portuguese sweet bread roll that I can't eat now.  It is almost impossible to find gluten-free versions of this bread, so I substituted an Udi’s bagel and it doesn't disintegrate and doesn't have any funny taste.

I like to mix the bread pudding ingredients in a glass bowl/jug, cover and refrigerate overnight.  In the morning, spray the baking dish and then pour in ingredients.  This makes it far easier to clean the dish.  We find that this is delicious even with fat free milk and egg substitute, which is such a huge saving in calories and still very enjoyable to eat.


  • 2 Udi’s gluten-free plain bagels or about 7 oz. of gluten-free Portuguese sweet bread, challah or brioche. Cut into cubes about 1/2-1 inch square
  • 1/2 cup cream/half and half
  • 1+1/2 cup fat-free milk - or use 2 cups whole milk in total (I've only used almond milk for milk and the coconut creamer for cream substitutes)
  • 1/2 cup liquid egg substitute plus 2 large eggs or 4 eggs in total and no liquid egg substitute
  • 2 tsp. gluten-free vanilla extract (I use Costco’s labeled gluten-free)
  • Pinch of salt
  • ¼ cup sugar or more to taste
  • 1/2 –1 cup gluten-free mini semi sweet chocolate chips.
  • Sugar and sliced almonds for sprinkling on top


  1. Stir vanilla, pinch of salt and sugar into milk so sugar starts dissolving.
  2. Beat eggs and add to milk mix.
  3. Mix bread cubes and chocolate together in greased, deep 9-10” pie plate or in 8x8” square brownie pan.
  4. Pour over milk mixture and allow to stand for about 10 minutes (or covered overnight in fridge) for bread to absorb liquid. Sprinkle very lightly with sugar for a crustier top, plus almonds for visual appeal and some crunch.
  5. Bake in preheated 350 degree oven for about 45 minutes.  The bread pudding should rise like a cake, be light golden brown on top but still wobble. The middle should not have any “free” liquid sloshing around but should still look moist.


  1. To make bread pudding look more like French toast, cut bread into slices and layer one layer of bread slices, sprinkle with chocolate chips, top with second layer of bread slices, pour over milk mix, sprinkle with sugar, stand and bake. Add a few teaspoons of seedless raspberry jam to middle of dish for extra burst of flavor. Don't put frozen raspberries in center, they really slow down the cooking.
  2. Serve with fresh sliced strawberries, raspberries, peaches, fruit sauce. Some bacon or sausage on the side is really tasty. Or just plain maple syrup.
  3. For two people, shown in photo: For this quantity I use a quarter of the recipe (1/2 bagel, one egg etc) in a small pyrex casserole of 2 cup capacity. Place on baking dish and bake in preheated oven for about 30-40 minutes.
Tags: Dessert

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
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