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Gluten-Free Recipes

Gluten-Free Recipe of the Week

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

Tres Leches Cake

From Chef Oonagh Williams of Royal Temptations Catering

A special gluten-free dessert for Cinco de Mayo as well as any party, especially garnished with lots of lovely summer fruits, strawberries, raspberries, nectarines or mangoes. 

Gluten-Free Tres Leches Cake



  • 4 large eggs, separated
  • ½ cup powdered sugar
  • ½ cup granulated sugar
  • Scant 1 cup (90 g) Oonagh’s gluten-free flour mix or cornstarch
  • 1 tsp. vanilla
  • Pinch of salt
  • ½ tsp. baking powder
  • Add zest of orange for orange liqueur version, or a splash of instant coffee and Kahlua


  • 14 oz. can sweetened condensed milk
  • 1/3 cup unsweetened coconut milk (shake the can before opening)
  • ¼ cup heavy cream
  • 3 Tbsp. rum, or orange liqueur for orange version


  1. Preheat oven to 375 degrees
  1. In a grease-free 8-cup bowl, whisk egg whites until they are stiff.  Add half of the granulated sugar and whisk until stiff again.  Fold in remaining half of granulated sugar.
  1. In separate bowl, whisk egg yolks, powdered sugar, vanilla and salt until thick, creamy and light in color (about 4 minutes). Note that the color will not be the normal vibrant yellow to start due to browning caused by vanilla extract. 
  1. Gently fold egg yolk mix into egg white mix, taking care not to deflate. Add orange zest or instant coffee and Kahlua as you fold yolks into whites. Use a large stainless steel spoon and fold in figure-eight motion. Do not over mix.
  1. Mix together flour and baking powder, then sift onto egg mix and gently fold in. Scrape down sides gently with spatula and reach to bottom of bowl with spatula so everything is mixed in, but still keeps the batter fluffy. This is not a time to beat vigorously.
  1. Gently spoon batter into greased 8x8 pan and gently level out. Bake for about 35 minutes until risen and golden brown. 
  1. Mix syrup ingredients together in a small non-stick pan or microwave safe bowl and heat slightly until well-blended. Stir well. 
  1. Poke holes over top of baked cake. Pour prepared syrup onto cake.  The cake will look as if it is swimming in syrup initially and it might not absorb all of the syrup. Pour off excess and drizzle over slices of cake upon serving. This cake should be wet, so syrup oozing onto the plate is normal.  Garnish with the fruit and whipped cream of your choice.
  1. Leave to finish cooling. Then chill. Remove from fridge at least 15 minutes before serving.
Tags: Dessert

Gluten-Free Baked Peaches with Cookies

From NFCA Blogger Ambassador Annette Marie of Best Life Gluten-Free


  • 1 box gluten-free graham-like cookiesbaked peaches with graham crackers
  • 2 Tbsp. sweet butter (or substitute if you're dairy-free)
  • 1 Tbsp. light brown sugar
  • Several ripe peaches. Not mushy, but a bit soft to touch. Halve, remove pit, skin can stay on, or remove if you want.
  • Honey to drizzle on each
  • Cooking spray or margarine to grease pan
  • Ice cream or whipped cream to serve


  1. Take a box of graham-like cookies, gluten-free of course, and crumble them up. In a small bowl, smash them and add a dusting of brown sugar, and combine well.
  2. Heat 2 Tbsp. of sweet butter (or your substitute if you’re dairy-free) in a small fry pan. Add the cookie mixture and stir until soft and well moistened.
  3. In any oven-proof pan, even an aluminum, disposable one, spray the bottom with a gluten-free spray, or grease with margarine, and then put the cut peaches, center upward, inside.
  4. Sprinkle the cookie combo in the opening at the top, and all around.
  5. Drizzle with a teaspoon of honey on each.
  6. Bake at 350 degrees until you see a tinged edge, or some golden edges forming. Keep an eye on them. Ovens vary…mine took only 10-15 minutes. The whole house smelled great!
  7. Cool a little, & then serve with a dollop of whipped cream or ice cream as seen here. Not much work…but tastes like it was!
Tags: Dessert

Thai Eggplant Stir-Fry

Courtesy of Crunchmaster and Poornima N.


  • 1 cup coarsely ground Crunchmaster Original Multi-Seed Crackers
  • 1 avocado, sliced
  • 1 Tbsp. olive oil
  • 1 tsp. mustard seeds
  • 1 tsp. cumin seeds
  • 2-3 green chilies, chopped
  • 2-3 cloves of garlic, chopped
  • 1 Tbsp. fresh grated ginger
  • 1 large onion, finely sliced
  • ½ tsp. turmeric powder
  • 1 lb. round green Thai eggplant, sliced
  • lemon juice to taste


  1. Heat olive oil in a large pan. When it becomes hot, add mustard and cumin seeds.
  2. Next, add green chilies, garlic, ginger, onion and turmeric powder. Fry for 1 minute.
  3. Then, add eggplant and salt; stir continuously on high heat for 2 minutes.
  4. Finally, add lemon juice and coarsely ground Crunchmaster Crackers; immediately remove from heat.
  5. Let the stir fry cool for a while; add sliced avocado before serving. For a spicier dish, feel free to add 1 tsp. of red chili powder.
Tags: Dinner, Vegetarian

Summer Rolls

From NFCA Blogger Ambassador Cindy Gordon of Vegetarian Mamma

Be sure to pair your roll with your favorite dipping sauce!

Ingredients:Summer Roll from Vegetarian Mamma

  • Sliced bell pepper
  • Sliced avocado
  • Thinly sliced carrots
  • Sliced cucumber
  • Lettuce
  • Rice paper wraps


  1. Prep all veggies and set aside.
  2. Fill a medium bowl with warm water. Place the rice wrapper in warm bowl of water to soften. As wrapper softens lay on counter and fill with veggies. Roll just like a burrito.
  3. Enjoy!
Tags: Lunch

Lucy's Gluten-Free Brownie Crisps

Lucy's Logo
Courtesy of Lucy's


Ingredients:Lucy's Gluten-Free Brownie Crisps

  • 1 bag of Lucy's Gluten-Free Brownie Crisps


  1. Pop open a bag of Lucy’s Gluten-Free Brownie Crisps
  2. Enjoy!

Alternative Ideas:

Lucy’s Gluten-Free Brownie Crisps are tasty enough to enjoy on their own, right out of the bag and they make a great companion to a wide variety of foods! Here are some ideas for your next indulgence.

  • Use the Brownie Crisps as bookends for the ice cream sandwich
  • Crumble Brownie Crisps on top of your favorite ice cream
  • Dip Brownie Crisps in peanut, soy nut or almond butter
  • Sprinkle over popcorn for a salty/sweet effect
Tags: Dessert, For Kids

Balsamic and Herb Vegetable Medley

Allergic Living logo
Courtesy of Allergic Living & Chef Simon Clarke

Serves 6-8

Ingredients:Balsamic and Herb Vegetable Medley

  • 2 zucchini
  • 2 eggplant
  • 1 each red, yellow and orange pepper
  • 1 bunch carrots
  • 4 Portobello mushrooms
  • 2 bunches green onions
  • 2 Tbsp. rosemary
  • 2 Tbsp. thyme
  • 4 cloves garlic, minced
  • 1 ⁄4 cup balsamic vinegar
  • 1 ⁄2 cup olive oil
  • 1 tsp. salt
  • 1 tsp. pepper


  1. Slice zucchini and eggplant on the bias in thick slices.
  2. Seed and quarter peppers. Halve carrots lengthwise.
  3. Trim green onions and Portobello mushrooms.
  4. In a large bowl combine all remaining ingredients and toss over vegetables.
  5. Grill vegetables 2-4 minutes on each side; halve mushroom.
  6. Arrange on a platter and serve.
Tags: Appetizers/Snacks, Side Dishes, Vegetarian
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