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Gluten-Free Recipes

Gluten-Free Recipe of the Week

Panna Cotta (Plus Dairy-Free Variation)

From Chef Oonagh Williams of Royal Temptations Catering

Makes 4 portions


Panna Cotta:

  • ¼ cup water
  • 1 envelope unflavored gelatin (7g or ¼ oz weight)
  • 2 cups (1 pint carton) of heavy cream (or 15-16 oz can of coconut milk)
  • 6 tbsp sugar
  • 1-2 tsp vanilla extract
  • 4 tbsp rum (optional)

Fruit Sauce:

  • 12-16 oz. bag frozen mixed berries or equivalent of fresh berries
  • ½ cup water
  • ½ cup white sugar or 1/3 cup packed light brown sugar
  • 2 tablespoons Amaretto, Chambord or your favorite gluten-free liqueur


Panna Cotta:

1. Sprinkle the contents of the gelatin packet over the water in a small microwave safe cup.  Stir in. The gelatin will look like a thick paste as it mixes with the liquid. Stand for 5 minutes, then melt the gelatin in the microwave for about 15 seconds. It will be translucent but a pale brown color. It is very important to ensure the gelatin totally dissolves; otherwise, your custard will have chewy bits.

2. Heat 1 cup of heavy cream, sugar and 1 tsp of vanilla extract in a 4 cup microwave safe bowl or jug in the microwave. Slowly heat until the sugar is dissolved.Do not boil. Add second cup of heavy cream and dissolved gelatin. This cools the mixture and makes it set quicker.

3. Taste the mixture and decide if you want to add 1-2 tablespoons more sugar or the second teaspoon of vanilla extract. Add rum or other liqueur to taste.

4. Moisten a small piece of paper towel with a tasteless oil (not olive, sesame, peanut oil, etc.) and wipe the oil around the inside of four ½ cup ramekins, cocotte dishes or custard cups. You could even use regularly shaped tea cups as molds if you don’t own ramekins. Stand the ramekins in a dish such as a 9” pie plate.

5. Use a half cup measure to carefully ladle custard into the ramekins. Leave to cool, then refrigerate for at least 4 hours. Once the custard is set firm, run around the inside edge with a thin knife or spatula to loosen the custard and then invert onto individual small serving plates and shake to loosen. You can also stand the custards in hot water reaching about half way up the sides for 10 seconds to loosen the custard before turning out.

6. Serve as they are or finish with fresh fruit, fruit sauce or fresh chocolate sauce.

Fruit Sauce:

1. Mix water and sugar in a non-stick 2 quart saucepan.  Bring to a boil, stirring to dissolve sugar and cook over a medium flame for about 3-5 minutes until liquid is slightly thickened.

2. Add contents of bag of fruit – no need to thaw.  Cook over a low heat until fruit breaks up, releases juices and softens. Add liqueur and simmer for 1-2 more minutes. Taste and add more sugar if desired.

3. Serve warm or cold. This sauce keeps in the refrigerator for about a week. It is great with gluten-free waffles, pancakes, ice cream, etc.

Tips & Alternatives:

I have tried making these by adding 4 teaspoons of liqueur to the total liquid custard quantity (that is 1 teaspoon per individual cup), but I really prefer the simple flavor of vanilla. You can try adding 1 teaspoon of liqueur to one ramekin and see what you like. I have tried Grand Marnier and Kahlua, as well as lemon zest, but I still prefer plain vanilla.


I have made this with Asian style coconut milk and Piña Colada coconut milk. The Piña Colada style coconut milk has a far richer texture but makes the panna cotta very sweet, even without the addition of sugar. Ask your grocer for an Asian style coconut cream and add sugar as per recipe or to your taste.

Tags: Dessert, Dairy-Free

Quinoa and Fruit Salad with Poppy Seed Dressing

From Chef Oonagh Williams of Royal Temptations Catering

Gluten-free quinoa and fruit salad with poppy seed dressing

Quinoa and Fruit Salad

With fresh fruits coming into season, now is the time to enjoy a savory salad with some fruit. This is great as a side dish with any grilled meat or fish. You can even prepare the quinoa with dressing the day before, but be sure to only add the fruit a short while before serving. 


  • ½ cup raw quinoa
  • 1 cup water or gluten-free chicken or vegetable stock
  • 6 large strawberries, rinsed and sliced
  • 2 slices of fresh pineapple, cut into small pieces
  • 1 Gala, Fuji or Braeburn apple, rinsed and cut into small pieces. No need to peel.
  • Substitute other fruit, nectarines, grapes, celery instead of apple for crunch
  • 1 batch of Poppy Seed Dressing (see recipe below)


1. Put raw quinoa and cold water/stock in small saucepan. Bring to a boil, cover, turn down to a simmer and cook for 10 minutes.

2. After 10 minutes, turn heat off but leave pan sitting on hot burner for 5 minutes. After these 5 minutes, remove lid and allow quinoa to cool.

3. Stir about half of the dressing into quinoa.

4. Add fruit to quinoa and dressing once quinoa is cold. Add more dressing to taste.

Poppy Seed Dressing


  • ¼ cup sugar
  • 1 Tbsp. sesame seeds (If you’d prefer to skip the sesame seeds, double the amount of poppy seeds.)
  • ½ Tbsp. poppy seeds
  • ¾ tsp. minced onion
  • 1/8 tsp. gluten-free Worcestershire sauce
  • 1/8 tsp. paprika
  • 2 Tbsp. cider vinegar
  • ¼ cup vegetable oil
  • Salt and pepper to taste


Blend all the ingredients together. This also goes well over mixed greens with strawberries, goat cheese or feta cheese and some nuts.

Tags: Lunch, Appetizers/Snacks, Side Dishes

Quinoa Black Bean Salad

From Anne Lee, MSEd, RD, LD, Director of Nutritional Services, Dr. Schar USA

Serves 4 as a side dish.


  • 1/3 cup quinoa
  • 1 cup water
  • 1 teaspoon olive oil
  • 4 teaspoons fresh lime juice, or more to taste
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • 1 tablespoon finely chopped fresh cilantro
  • 2 tablespoons minced scallions
  • 1-½ cups cooked black beans (15 oz can, drained)
  • 2 cups diced tomatoes
  • 1 cup diced bell peppers (red, green, yellow, or a mixture)
  • 2 teaspoons minced fresh green chilies
  • salt and ground black pepper to taste
  • Lemon or lime wedges


1. Rinse the quinoa well in a sieve under cool running water.

2. In a saucepan, bring the water to a boil; add the quinoa, cover, and simmer on low heat, until all of the water is absorbed and the quinoa is tender, about 10 to 15 minutes. Allow to cool for 15 minutes.

3. In a large bowl, combine the oil, lime juice, cumin, coriander, cilantro, and scallions. Stir in the beans, tomatoes, bell peppers, and chilies.  

4. Add the cooled quinoa, and salt and pepper to taste, and combine thoroughly.  

5. Refrigerate until ready to serve. Garnish with lemon or lime wedges.

Tags: Lunch, Appetizers/Snacks, Side Dishes, Vegetarian, Dairy-Free

Potato Pancakes

From Chef Oonagh Williams of Royal Temptations Catering

A 5 lb. bag of potatoes makes approximately 20 pancakes using a scoop of roughly 1/3 cup capacity.


  • 3 large potatoes, peeled, cut up, cooked in boiling water, drained and mashed so no lumps remain, no liquid or butter added
  • 1 small onion, peeled and finely chopped
  • 1-2 cloves of garlic, peeled and crushed (optional)
  • 1 slice of gluten-free bacon, cut into thin strips
  • 1 egg (or ¼ cup egg substitute)
  • 1 tbsp gluten-free Ranch or Italian dressing (or other favorite flavor)
  • ¼ cup shredded Swiss or other strong cheese
  • Pepper
  • Salt
  • Gluten-free flour - I use potato flour, which gives a great crispy crust and a flavor of roasted potatoes.


1. Place onion, garlic and bacon in microwave safe bowl and cook for 1-2 minutes until softened.

2. Add mashed potatoes, egg, salad dressing, cheese and ground pepper to onion/bacon bowl and mix well together.

3. Put ½ cup flour with salt and pepper in a wide cereal bowl. Using ice cream scoop, make balls of potato mix, flatten slightly and turn in seasoned flour. Warm potato mix tends to be very floppy and soft, so do your best.

4. Heat a large, heavy skillet. Once hot, add enough oil to just cover the bottom, not deeply. Add potato pancakes. Don’t crowd the pan, and leave enough space to be able to turn pancakes to cook the other side. Cook over medium heat for 5-10 minutes per side until the are golden brown and crunchy. Cooking times will vary depending on the size and type of pan.

5. Remove pancakes and drain on paper towel.

Tips & Alternatives:

These can be made in advance and then reheated in a single layer in the oven at 350 degrees for about 15 minutes (to retain crunchiness) or zapped in the microwave.

You can leave out the bacon and serve them with fish dishes. Make the pancakes in small silver dollar size and top them with sour cream and caviar or sour cream and pieces of smoked or cooked salmon as a party appetizer.

Tags: Appetizers/Snacks, Side Dishes

Chocolate Raspberry Fudge Cake

From Chef Oonagh Williams of Royal Temptations Catering
(adapted from regular flour recipe by Scott Phillips of Fine Cooking, 2004)

Ingredients:Gluten-Free Chocolate Raspberry Fudge Cake

  • ¾ c Oonagh’s Gluten-Free Flour Mix
  • ¼ c almond meal
  • 1 oz. (1/4 cup plus 2 tablespoons) unsweetened natural cocoa powder
  • 1+1/2 tsp baking powder
  • 1/4 tsp. salt
  • 1/4 tsp xanthan gum
  • 4 oz. (1/2 cup) butter, melted and still warm (or Earth Balance)
  • 1-1/4 cups packed light brown sugar
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 1/2 cup hot water
  • ¼ c seedless raspberry jam/preserves (make sure it’s gluten-free)
  • 2 Tbsp raspberry liqueur or brandy (Chambord is gluten-free)
  • Ganache to cover – see recipe below


1. Preheat oven to 350*. Use a gluten-free spray to grease the bottom of an 8x2-inch or 9x2-inch round cake pan, or line with parchment.

2. In a small bowl, whisk the gluten-free flour, almond meal, cocoa powder, baking powder, xanthan gum and salt.

3. In a large bowl, combine the melted butter and brown sugar with a wooden spoon or rubber spatula. Add the eggs and vanilla; stir until well blended. I used a fork to blend, not a mixer, so the cake stays denser and moister.

4. Add the flour mixture all at once and stir just until all the flour is moistened.

5. Pour the hot water over the batter; stir until it’s incorporated and the batter is smooth. Don’t overmix or the cake may crack when baking. Scrape the batter into the prepared pan.

6.  Bake until a knife inserted in the center comes out clean, about 30 minutes for a 9-inch pan; 35 to 40 minutes for an 8-inch pan.

7. Let cool in the pan on a rack for 10 minutes. Run a thin knife around the edge and invert the cake (peel off the parchment if used). Invert it again onto the rack and let cool completely.

8. Put raspberry jam in microwave safe bowl, melt gently in microwave in 20 second segments. Carefully remove, as hot jam can burn. Stir in liqueur. Brush raspberry mix over top and sides of cake. Let set.

9. Slightly whisk the ganache so it starts holding its shape. Spread over cake, top with chocolate curls, nuts, toffee, fresh raspberries, etc.

Ganache:  Heat 1 cup of whipping or heavy cream to nearly boiling. Add 1 cup gluten-free semi-sweet chocolate chips and 1 tsp vanilla extract. Let stand for a few minutes, then stir and microwave more if necessary until a totally smooth sauce is formed (looks like thick chocolate syrup). You can also use an immersion blender to make the sauce totally smooth.  Add 2 tbsp raspberry liqueur or brandy. Chill until ready to use.

Tags: Dessert

Sweet Cheese Mold (Flowerpot Cheese)

From Chef Oonagh Williams of Royal Temptations Catering

Sweet Cheese Mold - Flowerpot Cheese


  • 1 lb. farmer’s cheese (I like Friendship brand)
  • ¾ cup sugar
  • 4 oz. cream cheese at room temperature, cut into pieces
  • Yolks of 3 large hard-boiled eggs
  • Grated zest of ½ lemon
  • Grated zest of ¼ orange
  • ¾ cup of heavy or whipping cream
  • ½ tsp. vanilla
  • ¼ cup golden raisins
  • ¼ cup candied orange peel - optional
  • 1/3 cup finely chopped blanched almonds


1. Put the farmer’s cheese, cream cheese, sugar, cream, egg yolks, orange and lemon zest in a food processor and process until the mix is extremely smooth.  Transfer to mixing bowl.

2. Add vanilla, raisins, almonds and candied fruit and stir well to combine.

3. Line a clean, unused 4-cup flowerpot (plastic is fine) with a double layer of rinsed and squeezed-dried cheesecloth.  Spoon the cheese mix into the lined pot, smooth the surface, fold the ends of the cheesecloth neatly over the top.  Place a saucer, plastic wrap or plastic lid on the cheesecloth, then a 2 lb. weight such as a can on top of the saucer. Stand the flowerpot upright in a bowl large enough to drain into with enough space under bottom of flower pot so it is not sitting in drained liquid.

4. Refrigerate for at least 8 hours.

5. Discard any liquid that drained out. Unmold the cheese onto a serving plate and carefully remove the cheesecloth.

6. Decorate with candied fruits.

Tags: Dessert

Asparagus with Ginger Butter

Allergic Living logo
Courtesy of Allergic Living and Chef Simon Clarke


Ingredients:Asparagus with Ginger Butter


  • 3 bunches fresh asparagus
  • 2 Tbsp. butter alternative
  • 1 tsp. fresh ginger, grated
  • 1 clove garlic, minced
  • 1 tsp. gluten-free Tamari sauce (optional)
  • Fresh ground black pepper to taste


  1. Wash and trim asparagus.
  2. In a medium sauté pan, melt butter or alternative. Add ginger, garlic and sauté for 2-3 minutes, stirring frequently. Add Tamari sauce and pepper and keep warm on very low heat.
  3. In a large skillet, heat 4 cups (1 L) water to a boil. Cook asparagus until tender, about 4-5 minutes.
  4. Drain well, transfer to platter, drizzle with ginger mixture. Serve.
Tags: Side Dishes, Vegetarian, Vegan, Dairy-Free

Coconut Rice

Thai Kitchen logo

Courtesy of Thai Kitchen


Makes 6 servingsCoconut Rice

Prep Time: 5 minutes
Cook Time: 20 minutes


  • 1 1/2 cups Thai Kitchen Jasmine Rice
  • 1 can (13.66 ounces) Thai Kitchen Coconut Milk
  • 1 1/4 cups water
  • 1 tsp. sugar
  • 1 piece Thai Kitchen Kaffir Lime Leaves (optional)
  • Pinch salt
  • Toasted coconut and chopped fresh cilantro (optional)


  1. Rinse jasmine rice with water. Drain well; set aside.
  2. Bring coconut milk, 1 1/4 cups water, sugar, kaffir lime leaf and salt to boil in medium saucepan on medium heat, stirring occasionally. Add rice; return to boil. Reduce heat to low; cover and simmer 18 to 20 minutes or until rice is tender. Let stand 5 minutes.
  3. Fluff rice with fork. Remove kaffir lime leaf. Spoon rice into serving bowl. Sprinkle with coconut and cilantro, if desired.

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Tags: Side Dishes, Vegetarian

Five Seed Asparagus with Greek Yogurt Aioli

crunchmaster logo
Courtesy of Crunchmaster


Ingredients:five seed asparagus with greek yogurt aioli

  • 1 cup Crunchmaster Five Seed Multi-Seed Crackers, crushed to crumbs
  • 1/2 cup Greek yogurt
  • 1 bunch asparagus
  • 2 egg whites
  • Olive oil to coat pan
  • Lemon, zest and juice
  • 2 cloves roasted garlic
  • Salt and pepper to taste
  • 1 Tbsp. Parmesan cheese


  1. Preheat oven to 375 degrees F.
  2. Wash asparagus, snapping each spear where it naturally breaks when bent and discarding the woody ends.
  3. Mix two egg whites in a shallow bowl until light and fluffy. Dip each asparagus spear (reserving one for garnish, if desired), in egg whites, then dredge in Crunchmaster Cracker crumbs to coat.
  4. Place coated asparagus on a cookie sheet greased with olive oil and cook for 15-20 minutes or until lightly browned and cooked through, leaving a bit of crunch to the asparagus.
  5. In a small bowl, mix yogurt, lemon zest, lemon juice, garlic, salt, pepper and Parmesan cheese together to create aioli.
  6. Chill until ready to serve.
  7. Remove asparagus from oven and place on serving dish with yogurt aioli on top. Garnish with raw, shaved (with potato peeler) asparagus and serve. Enjoy!

Free eCookbook

Grab a free Celiac Awareness Month eCookbook, featuring over 35 recipes from sponsors of the National Foundation for Celiac Awareness (NFCA).

Tags: Appetizers/Snacks, Side Dishes, Vegetarian

Shrimp, Mango and Black Bean Salad

From Oonagh Williams of Royal Temptations Catering

My friend Allyson gave me the original recipe, which used fresh jalapeño peppers and raw bell peppers. I don’t like the bite of raw hot peppers, so I prefer to use my own Mexican salad dressing based on hot pepper jelly, as it has a richer, more rounded flavor. I’ve also added celery or crisp apple for more crunch. Carrots, chunks of avocado, diced cucumber and halved grape tomatoes are also fine additions. The more you add, the more dressing you will also need to add. I have also made this with leftover barbecued chicken or grilled steak. Black beans are used for a wonderful contrast of color with the pink shrimp, mango and green herbs, as well as being an additional protein. Feel free to use cannellini beans or chickpeas if you prefer the taste.

For a video clip of this recipe:


Saladgluten-free shrimp and black bean salad

  • 1 15 oz. can of black beans, thoroughly rinsed and drained
  • 1 ripe but firm mango, peeled and diced. You can also use fresh pineapple, nectarines or peaches. Seedless watermelon works well since it both produces juice and soaks up flavor of dressing.
  • The green part of 4 green onions, finely scissored
  • ¼ cup finely chopped fresh cilantro (optional)
  • ¼ cup finely chopped fresh parsley (optional)
  • ¾ -1 lb. cooked shrimp, rinsed and drained
  • 2 stalks of celery, washed, quartered lengthwise and cut into fine dice (optional)
  • Cashews or peanuts to garnish - optional


  • 2 tbsp hot pepper jelly, warmed in the microwave (To boost the heat factor, add gluten-free hot sauce, ground chipotles or chopped hot peppers)
  • Grated zest/rind of half a lime
  • 1 tbsp fresh lime juice (about half a lime)
  • ½ tsp salt (or more or less to taste - shrimp can retain salt, and so can beans, so tread carefully)
  • Freshly ground pepper
  • 1 tsp. mustard
  • 1/3 cup olive oil or other oil
  • Pinch of garlic powder, or add crushed raw garlic if you like the taste


1. Mix all salad ingredients together.

2. Add dressing ingredients to melted pepper jelly and stir well until dressing looks thicker and is well-mixed. It takes some stirring to get oil and other ingredients to blend together. You will see it happen, rather than oil just sitting there. 

3. Stir dressing onto salad and leave in fridge for a few hours for flavors to mingle. The salad will keep in a fridge for 2 days. Serve over romaine or other green leaves, with gluten-free bread or warm gluten-free tortillas. 



Tags: Lunch, Appetizers/Snacks, Side Dishes
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