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Gluten-Free Recipes

Gluten-Free Recipe of the Week

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

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
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