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Gluten-Free Recipes

Gluten-Free Recipe of the Week

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

Artichoke Hearts Dip

Blue Diamond Nut Thins Logo
Courtesy of Blue Diamond


Makes 30 servings Artichoke Hearts Dip


  • 1 can of artichoke hearts (9 oz.)
  • 2 Tbsp. olive oil
  • 1 large onion, chopped
  • 1 10 oz. bag frozen spinach - bit size pieces
  • 1 cup dry white wine
  • 4 oz. softened gluten-free cream cheese
  • 2/3 cup shredded mozzarella
  • Dash of pepper
  • Blue Diamond Nut Thins


  1. Cut up artichokes after draining them.
  2. In large pot, sauté onions in olive oil until translucent. Add spinach and artichokes and cook about 5 minutes. Add wine, then cream cheese.
  3. Placed in 1 quart dish, top with mozzarella bake in preheated oven at 350° for 5 minutes until brown and bubble. Serve with Blue Diamond Nut Thins.
Tags: Appetizers/Snacks, Side Dishes, Vegetarian

Spinach Tortilla Hummus Wrap

Rudi's Gluten-Free Bakery

Courtesy of Rudi's Gluten-Free Bakery




Ingredients: Rudi's gluten-free spinach tortilla hummus wrap

  • 3 Rudi’s Gluten-Free Spinach Tortillas
  • 2 cups sprouts
  • 3 oz. Monterey Jack cheese
  • 1 cup natural hummus


  1. Steam tortillas to make them more pliable. (Alternative: place a damp paper towel over tortillas and microwave for 15 seconds)
  2. Once warm, divide and spread hummus evenly over tortillas.
  3. Divide and spread sprouts evenly over tortillas and hummus. Press down slightly so they hold.
  4. Cut cheese into thin slices and place over tortillas.
  5. Roll up tortillas and slice into bite size pieces.


Tags: Lunch, Vegetarian

Chickpea Burgers with Buckwheat Tabbouleh Salad

Courtesy of Allergic Living & Chef Simon Clarke

Serves 6



  • 1 can chickpeas, drained
  • 1/2 cup onion, chopped
  • 1 clove garlic, minced
  • 1/2 cup parsley, chopped
  • 1/2 cup carrots, grated
  • 1 tsp. salt and pepper

Tabbouleh Salad:

  • 2 cups cooked buckwheat*
  • 1/2 cup green onion, chopped
  • 1 cup cucumber, diced
  • 1 cup tomatoes, diced
  • 2 cups fresh parsley, chopped
  • 1/2 cup fresh mint, chopped
  • 1 clove garlic, minced
  • 1/2 cup lemon juice
  • 1/2 cup olive oil
  • Salt and pepper


  1. For burgers, use a food processor to pulse onion and garlic until smooth. Add chickpeas and parsley and pulse until chickpeas are coarse and mixture is coming together. Remove to bowl. Stir in carrots, salt and pepper.
  2. Combine all tabbouleh salad ingredients and set aside.
  3. Over medium heat, add 2 tablespoons oil to a large sauté pan. Using your hands, form 4 patties from chickpea mixture.
  4. Add burgers to pan, cook 4-6 minutes on each side until golden.
  5. Serve with your favorite burger trimmings and the tabbouleh.

*Note: Buckwheat is not in the wheat family and is naturally gluten-free. The one risk is cross-contact so check for gluten-free brands.

Tags: Lunch, Dinner, Vegetarian

Slow Cooked Beans with Bacon & Maple Syrup

From Chef Oonagh Williams of Royal Temptations Catering

I find most gluten-free beers are too strong in this recipe, so I use hard cider instead. If you like drinking dark ales, then gluten-free beer will work nicely.


  • 64 oz. of canned beans, precooked, rinsed and drained (Try a variety – I used pink beans, cannellini and Great Northern beans)
  • 1 medium to large onion, peeled and finely chopped
  • 6 oz. (½ packet) bacon (Make sure it’s gluten-free!)Gluten-Free Baked Beans
  • ½ cup dark brown sugar
  • ¼ cup maple syrup
  • ½ cup ketchup
  • 1 T. gluten-free hot pepper jelly or relish
  • 3 T. Dijon mustard
  • 12 oz. hard apple cider (or apple juice or gluten-free beer)
  • 12 oz. water
  • Pepper


1. Cook bacon in a large non-stick pan or pot until most of the fat is runny.  Add onions and cook until tender and starting to brown.

2. Add remaining ingredients, except for beans.  Bring to a boil and simmer for about 5 minutes until sugar has melted.

3. Add drained beans, bring to a boil, and transfer to slow cooker. Cover and cook on low for 4-6 hours.

4. Remove the lid and simmer until excess liquid has evaporated. (If your slow cooker insert is heat resistant, you can also place it on the stove to cook off the excess liquid.)

Tips & Alternatives: Try adding less water so the beans are thicker. You can also add salt, but I think the beans are salty enough without the addition. In the end, it’s all up to your personal taste.

Tags: Side Dishes
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