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Gluten-Free Recipes

Gluten-Free Recipe of the Week

No Bake Gluten-Free Toffee Crisp Cake

From Chef Oonagh Williams of Royal Temptations Catering

Gluten-free toffee crisp cake - no bake dessert

This dish is definitely very sweet (the kids loved it!). Serve this at your next party and everyone will be talking about this tasty gluten-free dessert.


  • 1 ½ cups Gluten-Free crispy rice cereal
  • ½ cup caramel sauce (Make sure it's gluten-free.)
  • ¼ cup butter
  • ½ cup milk chocolate (Use either chips or chunks cut into small pieces. For a less sweet taste, use semi-sweet chocolate.)
  • 2 Tbsp. butter


1. Line bowl with plastic wrap.

2. Heat caramel and 1/4 cup of butter until butter is melted and caramel and butter mix up into one smooth liquid.

3. Stir in Rice Krispies Gluten-Free until all krispies seem to be covered with butter-caramel mixture.

4. Scrape into lined bowl. Refrigerate until firm.

5. Remove from refrigerator, turn out onto plate that's about 2 inches wider than the bowl and remove plastic wrap.

6. Melt milk chocolate and 2 Tbsp. butter together until smooth and runny.

7. Gently pour chocolate mix over Rice Krispies Gluten-Free cake and help it to flow over the side.

8. Chill to allow chocolate time to set. Eat straight from the fridge once it is firm; at room temperature, it pulls apart. 

Tips and Alternatives:

I made the cake in a small cereal bowl which was 5 inches across the top, 1 ½ inches deep and roughly 1 ½ cups total quantity. You can also distribute among smaller bowls for individual cakes.

Tags: Dessert

No-Bake Kahlua Cheesecake Mousse

From Chef Oonagh Williams of Royal Temptations Catering



  • Roughly 6-8 oz. of gluten-free ‘Oreo’ or look-alike cookies, finely crushed (including white cream filling) or same weight of gluten-free graham crackers, finely crushed
  • ½ stick (2 oz) of butter, melted


  • 1 lb (2 - 8 oz. blocks) of cream cheese at room temperature (lite cream cheese is fine)
  • 1/3 cup powdered sugar
  • 1+1/3 cup (8oz) gluten-free semi sweet chocolate chips
  • 1+1/2 cup whipping or heavy cream
  • 1 envelope of Knox gelatin sprinkled on 2 tbsp cold water in microwave-safe bowl
  • 2 teaspoons instant coffee
  • ¼ cup Kahlua (you can also use brandy or rum.)
  • 1 teaspoon vanilla
  • Additional whipped cream and chocolate curls for garnish


1. Preheat oven to 350*

2. Mix together crushed cookies and melted butter. Press into bottom of 9-10” greased spring form pan. Bake in preheated oven for 10 minutes, remove from oven and let cool. This makes a firmer crust, but you can also just leave cookie crumbs and butter to firm up uncooked or leave in the freezer while you make the cheesecake.

3. Leave gelatin and water to sit for 2 minutes. Heat for about 12 seconds (start with less time so liquid doesn’t boil over) in the microwave until you can see the gelatin dissolve and form a pale yellow liquid with no grains visible. It is important to totally dissolve the gelatin, otherwise it will set into little chewy lumps.

4. Heat ½ cup of cream in a 2 cup microwave safe container for about 44 seconds in microwave. Add chocolate chips and instant coffee and let stand for about 2 minutes. Stir to help chocolate melt. If needed, microwave gently for 20 seconds at a time, until the mix is totally smooth with no chocolate or coffee lumps.

5. In a separate 6-8 cup bowl, beat together cream cheese, sugar, vanilla and Kahlua (or brandy or rum) and beat until smooth.

6. Slowly beat chocolate mix and dissolved gelatin into cream cheese mix.

7. Pour remaining 1 cup of cream into bowl that was used to melt chocolate and beat cream until stiff.

8. Gently beat cream into cream cheese mix. Pour mix into cooled crust and refrigerate for at least 2 hours or until firm.

9. Once chilled, run a thin plastic spatula or knife around edge between the cheesecake and pan, the release the springform and remove. Gently run a knife between cookie base and bottom of pan and slide cheesecake onto serving plate.

10. For a fancy finish, pipe whipped cream rosettes around top edge of cheesecake, and top with chocolate curls.

Tips & Alternatives:

If you prefer a lighter coffee flavor, reduce instant coffee to 1 teaspoon. For a thinner base, reduce the amount of cookie crumbs and butter.

Put the base of the springform pan into the pan so it is held in a ‘table’ position, not a bowl position. Otherwise, the cheesecake will not slide off the base.

Straight from the fridge, the cheesecake is quite firm, but after 30 minutes it has a very mousse-like consistency but is still firm enough to slice. The gelatin stops cheesecake from melting in the heat.

A chocolate cookie base is far crisper and harder than a graham crust but softens after one day. It is like a chewy cookie.

For a special topping, whip 1 cup of whipping cream with 1 tablespoon Kahlua and 1 tablespoon powdered sugar and spread or pipe around edges. Finish with chocolate curls.

Tags: Dessert

Orange Curd

From Chef Oonagh Williams of Royal Temptations Catering

Orange curd, as a word, sounds quite disgusting to American ears because they just think of cheese if they don’t know what lemon/orange curd is. The traditional recipe is made by slowly cooking the egg and lemon or orange mixture in a bowl over a pan of hot water until it cooks to a custard. That is such a pain to do and you really need to stand watching and stirring the mix the whole time. I have made my curd this way for many years, very easily in the microwave with a few very straightforward precautions. Please don’t rush making the curd by using high power or continuous long periods of cooking. You will only end up with orange scrambled eggs.

For lemon curd I use whole lemons, juice and zest. For orange curd I use frozen concentrated undiluted orange juice for more intense flavor plus zest of a large orange. I've found that you can't rely on whole oranges being sweet or full of juice. I use the grater known as a microplane for grating the orange peel. It is virtually impossible to grate the bitter white pith with this style of grater and you never grate your knuckles with this grater.

Note that different orange juice concentrate and different oranges zested can alter final taste.

You can top your favorite veggies or orange-inspired dishes with this recipe. Or, you can make Orange Vinaigrette with leftover orange juice concentrate, like in this recipe.

Makes about 2 ½ cups, 2x12 oz./350ml jam jars


  • 1 cup (8 fl. oz., 240ml) orange juice undiluted concentrate – I've always used frozen Tropicana, thawed. 
  • zest (rind) of 1 large orange – without the zest of an orange, I thought it wasn't an intense enough orange flavor but still excellent.
  • 1 cup sugar (8 oz., 225g)
  • 4 oz. (112g, ½ cup) unsalted butter
  • 3 large/standard eggs, at room temperature, otherwise the mix will take longer to cook.


Cooking times will vary depending on power of microwave. Go slowly the first time, but never cook the curd at more than 30% power once the eggs are added. With the higher power microwaves available, I make mine at only 10% power once eggs are added.

  1. Grate orange rind finely into a 4 cup glass jug that has straightish sides so the mixture cooks evenly.  I use a pyrex/corning/anchor hocking 4 cup/1 liter glass measuring jug.
  2. Add orange juice concentrate and sugar.
  3. Microwave on high until sugar is melted – about 3-4 minutes (again careful with times with higher power microwave). Check, stir and stop once sugar is melted. Be careful - you can burn yourself with the hot sugar.
  4. Add butter and stir until melted. I find that adding the butter and stirring until melted, cools the mix enough so that the eggs aren’t cooked to scrambled eggs when you add them.
  5. Beat each egg individually and add to the orange mix one at a time with the immersion blender running as you add the egg. Use an immersion blender to totally blend in the egg so that no strands of egg are left visible. The blender also chops the orange rind much finer. If you use an immersion blender there is no need to strain the orange curd after cooking, which many old recipes directed you to do.
  6. Microwave for 33 seconds at 10% power. Stop and whisk quickly with a hand held small stainless steel whisk. Continue to microwave for 33 seconds at a time, still at 10% power, whisking well after each additional cooking. My microwave took 4 sessions of 33 seconds at 10% power.
  7. Microwave until you can see mixture has changed i.e. visibly looks cooked like a thicker sauce. Stir mix with metal spoon, and draw a line down the middle of the back of the spoon with your finger. You should see a clear line showing down center of spoon with the orange curd staying put on either side of line you drew with your finger. On an instant read thermometer you can get the curd to reach 160° without curdling. 160° is the temperature at which salmonella is killed if salmonella is present in the egg. The sauce will not become solid like hard butter as it cools, but is spreadable, like soft, room temperature butter or home made set jello pudding on cooling.
  8. Pour into clean jam jars that have been filled with boiling water and emptied to dry thoroughly just before you want them, or else clean margarine tubs, washed in dishwasher. Store in fridge where it will last about 4 weeks. It will also freeze successfully. Mix 50/50 with whipped cream for an instant dessert or use to fill cakes, etc. Serve on toasted muffins, bagels, etc.
Tags: Dessert

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
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