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Gluten-Free Recipes

Gluten-Free Recipe of the Week

Peppadew Dip

From Chef Oonagh Williams of Royal Temptations Catering

I bought a small tub of this type of dip at the grocery store. It was good, but pricey, so a friend had seen a recipe online, told me about it and then I did my own thing. The dip lasts in the refrigerator for about a week.

This dip is great in a vegetable tray, spread in a wrap, with cheese and crackers, spread on grilled fish or chicken to finish. I topped thin slices of seared tuna in sesame seed/black pepper crust (Outback copy cat) with a squiggle of peppadew dip, on top of cucumber slices or small lettuce leaf. I loved it as a dip with shrimp instead of cocktail sauce.

Using my cornmeal waffle recipe, you can also make tiny waffles by just putting small spoonfuls of batter onto waffle iron so they can take the place of crostini or croûtes.  Crisp in oven when guests arrive and serve with peppadew dip, shrimp and peppadew, etc.


  • 14 oz. jar of Peppadew peppers (I found these for under $4 in my regular market in produce section – labeled as whole sweet piquante peppers, hot. Contains sweet-spicy vinegar.  Product of S. Africa, labeled gluten-free.)
  • 8 oz. (250 g) brick of cream cheese (I use light)
  • 1 freshly roasted red pepper, deseeded and skinned (I don't know what it would be like with jarred peppers.)
  • 24 peppadews from jar – no need to rinse, etc. (I started with 12 and kept increasing until I got the flavor I wanted. It also depends on size of peppadews in jar and your taste.  I think I counted 32 peppadews in the jar. Flavor does develop as it sits.)
  • 2 Tbsp. (30 ml)  melted hot pepper jelly (Gives it sweetness and heat without raw flavor of jalapeños. I use Trappist hot pepper jelly or mango pepper jelly.)
  • ¼ cup (60 ml) fresh parsley
  • ¼ cup (60 ml) green of green onion.
  • 4 tsp. (20 ml) of liquid from jar
  • Fresh cilantro (optional)


  1. Put it all together in a food processor and grind as smooth as you like. I actually did it with immersion blender in a Pyrex jug.

Note from Oonagh: I made it for Thanksgiving and only had 20 peppadews left unless I opened a new jar.  It was the same flavor and heat level as 24 peppadews, so obviously size and spiciness varies.  It was devoured at Thanksgiving just with crackers.

Tags: Appetizers/Snacks, Vegetarian

Tropical Bread Pudding with Coconut, Pecans and Chocolate

From Chef Oonagh Williams of Royal Temptations Catering

Tropical Bread Pudding

This started as a tropical waffle based on a menu line item description, then evolved into Tropical Bread Pudding with coconut, pecans and chocolate with caramel (+ rum) sauce.

This recipe is very easy for Dad to prepare and then bake with the kids.  This quantity is for a small Pyrex casserole dish of 2 cup capacity, 2 people portion.  Four times the recipe fits an 8x8 Pyrex dish.

I am very partial to a bread pudding for Sunday breakfast. I like to mix the bread pudding ingredients in a glass bowl/jug, cover and refrigerate overnight.  In the morning, spray baking dish and then pour in ingredients.  This makes it far easier to clean dish.  We find that this is delicious even with fat-free milk and egg substitute, such a huge saving in calories and still very enjoyable to eat.


  • 1/2 of an Udi’s plain bagel or about 2 oz. of gluten-free Portugese sweet bread, challah or brioche. Cut into cubes about 1/2-1 inch square (I have tried making this with regular gluten-free hamburger rolls and we agreed it was too mushy.)
  • 1/2 cup (120 ml, 4 fl. oz.) cream or half and half or even fat-free (I've only substituted almond milk for milk and the coconut creamer for cream substitutes)
  • 1/4 cup (60 ml, 2 fl. oz.) liquid egg substitute or 1 large egg
  • 1/2 tsp. (3 ml) gluten-free vanilla extract (I use Costco’s labeled gluten-free)
  • Pinch of salt
  • 1 Tbsp. (15 ml) sugar or more to taste
  • 2 Tbsp. (30 ml) gluten-free mini semi sweet chocolate chips (I seem to get more chocolate flavor from mini chips rather than regular size.)
  • 2 Tbsp. (30 ml) flaked, sweetened coconut
  • 2 Tbsp. (30 ml) chopped pecans or other nuts


  1. Stir vanilla, pinch of salt and sugar into milk so sugar starts dissolving.
  2. Mix bread cubes, and chocolate together in greased, small pyrex casserole of 2 cup capacity
  3. Pour over milk mixture and allow to stand for about 10 minutes (or covered overnight in fridge) for bread to absorb liquid. Add coconut and pecans to egg milk mixture before cooking. Sprinkle very lightly with sugar for a crustier top.
  4. Stand on a cookie sheet or a skillet (easier to clean sloshing liquid). Bake in preheated 350* oven for about 45 minutes.  The bread pudding should rise like a cake, be light golden brown on top but still wobble. The middle should not have any ‘free’ liquid sloshing around but should still look moist.
  5. Remove from oven, and serve with warm caramel sauce, fresh mango, strawberries. Real chocolate sauce was also good with this. Bread pudding becomes very firm when cold.

Alternative Ideas:

  1. Use a caramel sauce to finish (add some rum or amaretto for Mom, not the kids).  There are some very good caramel sauces available, labeled gluten-free, but not dairy-free.
  2. Fresh mango cubed or other fruit.  I have even arranged frozen raspberries on top of cooked bread pudding and the heat thawed raspberries without them collapsing.


Tags: Dessert

Asparagus in Orange Vinaigrette

From Chef Oonagh Williams of Royal Temptations Catering

6-8 portions


  • Buy enough asparagus for 3-5 pieces per person (or more), depending on whether the spears are thick or thin
  • 1/3 cup olive oil
  • 1 tablespoon white wine vinegar or champagne vinegar
  • ¼ c orange juice concentrate, undilutedAsparagus in Gluten-Free Orange Sauce
  • 1 teaspoon Dijon mustard
  • 2 teaspoons maple syrup or honey
  • Grated zest of 1/4 or 1/2 orange
  • 1/2 teaspoon salt or to taste, freshly ground black pepper
  • 2-4 tablespoons finely chopped fresh parsley
  • 1-2 tablespoons ends of green onions or fresh chives
  • Chopped salted cashews - quantities to taste (optional)


1. In a small jug, mix together oil, vinegar, orange juice concentrate, mustard, honey or maple syrup, orange rind, salt and pepper. Stir well until honey/maple and salt are dissolved.  Add fresh parsley and chives or green onions. 

2. Alternatively put dressing ingredients (except parsley and green onions/chives) in small blender and run. Add herbs and run just to chop.  If you run the blender too long then the dressing will turn pale green. The dressing will stay thick mixed in a blender.  If you just mix it in a jug it tends to separate out on standing. The dressing stays a more orange color if you don't use the immersion blender to chop the herbs.  Or, you can add some sour cream or mayo to give both a creamier texture and a lighter color.

3. Break asparagus at the bending point, discard ends and cook in single layer in a skillet of boiling water until tender. Just keep taste testing the asparagus to your preference. Roughly 10 minutes, but keep testing.

4. Drain and rinse in cold water containing some ice, drain again.  This helps keep the bright green color of asparagus. You can cook the asparagus the day before.

5. Pour about half of dressing over cooked asparagus in 9” pie plate or similar size container where asparagus can lie flat in one layer. Refrigerate for about 2 hours.   (Decant leftover dressing into jam jar or plastic container.  It will last in the fridge for about 2 weeks.  Stir well before use.)

6. Remove asparagus from fridge about half an hour before arranging on plates. Arrange asparagus spears together on individual plates, with tips pointing in one direction

7. Top with sprinkling of chopped cashews and serve with additional vinaigrette for those that like plenty of dressing.

Tips/Alternatives: You can also top asparagus with tiny, cooked salad shrimp, smoked salmon, crab, lobster, etc. (Just make sure it’s gluten-free)

Don’t choose asparagus by how thick or thin it is. The thickness difference is due to different varieties of asparagus (similar to Granny Smith v. Gala apples). Instead, look for tightly closed flower tips, no wetness/sliminess visible on the flower tips, and firm stalks without wrinkles.

Using orange zest as well as orange juice concentrate gives a really tangy orange vinaigrette. Leave out orange zest if you prefer vinaigrette to be less tangy.

Tags: Side Dishes, Vegetarian, Vegan, Dairy-Free

Orange Raisin Oat Lace Cookies

From Chef Oonagh Williams of Royal Temptations Catering

Orange Lace Cookies

Makes 36 3-inch cookies


  • ¾ cup (4 oz.) golden or regular raisins
  • ¼ cup orange juice, orange liqueur or concentrated orange juice
  • ½ cup (4 oz.) butter at room temperature
  • ¾ cup (6 oz.) sugar
  • 1 large egg
  • Zest of an orange
  • 1 tsp. gluten-free vanilla extract
  • 1 cup Oonagh’s Gluten-Free Flour Mix
  • ¼ tsp. xanthan gum
  • 1 tsp. baking soda
  • Pinch of salt
  • ¼ cup gluten-free semi-sweet mini chocolate chips
  • 1+1/2 cups (5 oz.) gluten-free oats


  1. Combine orange juice and raisins and let stand overnight until raisins absorb juice.
  2. Preheat oven to 350 degrees. Beat butter and sugar until fluffy.  Beat in egg, vanilla and orange zest.
  3. Combine flour, baking soda, xanthan gum and salt and stir into butter mix.
  4. Add raisins, soaking liquid, oats and chocolate chips.  Mix well.
  5. Scoop dough using a 1 Tbsp. scoop onto lined baking sheets.  Do not crowd.  Bake for 8-12 minutes on the middle rack. 
  6. Remove from oven, let cool on tray and then move to cooling rack.
Tags: Dessert

Pavlovas (Cream-Filled Meringues)

From Chef Oonagh Williams of Royal Temptations Catering

Pavlovas are Australian in origin and supposedly were created for Anna Pavlova, a famous ballerina. It is like a meringue, but while a meringue is meant to be dry and crispy throughout, a pavlova should have a crisp outside and have marshmallow texture within.

Pavlovas can be made a day or so in advance, as long as you store them airtight. Do not attempt to make this recipe in humid or rainy weather, or in a kitchen where you have just been boiling pasta. The air will be too moist. 


  • 3 extra large egg whites or 4 large egg whites (egg substitute won’t work)
  • 1 cup regular sugar
  • ½ tsp vanilla extract
  • ½ tsp white wine vinegarGluten-Free Pavlova
  • 1 tsp cornstarch
  • whipped cream (recipe for homemade whipped cream below)
  • fresh fruit, i.e. sliced strawberries, peaches, blueberries (optional)
  • chocolate sauce (optional)


1. Preheat oven to 300 degrees.

2. Draw an 8” circle on parchment paper and place paper on a baking sheet.

3. In a totally clean and grease-free bowl (preferably glass or metal), whisk egg whites until very stiff. Add half the sugar and beat until mix forms peaks again. Beat in remaining sugar until mix forms peaks again.

4. Add vanilla, vinegar and cornstarch. Beat again to peaks.

5. Spoon out the meringue onto the prepared sheet and spread to cover the circle. Pile the meringue up around the edges to form a case, and form little swirls on outside edges.

6. Bake in the oven for about 1-1/4 hours, until firm. When cooked properly, the meringue should easily lift up from the parchment paper. If it still seems sticky, cook for a longer period of time, and checking every 5 minutes. You can also check by cutting a very small piece from outside edge to see if the middle is still marshmallow like. The meringue will expand slightly and might look cracked and should remain very pale, golden brown. 

7. Remove from oven and allow to cool. Remove from parchment paper.

8. Fill with whipped cream flavored with gluten-free liqueur, or plain cream with fruit. To make your own, combine 1 cup heavy or whipping cream, 1 tbsp sugar and 2 tbsp gluten-free liqueur. Whip until stiff.

9. Drizzle chocolate sauce around the plate and lightly over the pavlovas. Enjoy!

Tips/Alternatives: Fill the pavlova with cream/fruit only about 1 hour before serving. That gives time for the topping to soften the crisp outer layer of the pavlova, so when you eat it, the marshmallowy inside and cream topping merge together.

Pavlovas can be served with any filling - lemon curd, raspberry, blueberry or chocolate sauce, fresh fruit and freshly whipped cream - so choose your favorite!

For a variation, pipe or spoon the meringue into 8-10 large round mounds that are 3 inches wide on a baking sheet lined with parchment paper or a silicon liner. With the back of a spoon, create an indentation in the middle of the mound for holding the filling once meringue is baked.

You can also draw a 3-4” heart shaped outline on the parchment paper and fill in shape with a spoon of mix or pipe mix into outline with a piping bag and decorative pipe. (See picture)

In this case, reduce oven temperature to 250°F. Bake small pavlovas for 50-60 minutes, or until the meringues are crisp, white (not tan), dry to the touch on the outside, and barely cracked. The interiors should have a marshmallow-like consistency. Check on meringues at least once during the baking time. If they appear to be taking on color or cracking too much, reduce temperature 25 degrees, and turn the pan around.

Tags: Dessert

Shrimp, Lobster and Herbed Cucumber Salad

From Chef Oonagh Williams of Royal Temptations Catering

Although I am not of Lithuanian descent, I have taught Lithuanian cooking classes for many years and spent a month in the capital city, studying Lithuanian food and culture. This is my favorite of various recipes I have seen or tasted. I like the clean, fresh taste. Sometimes I go overboard with the dill and it tastes a bit bitter, so beware!

Lobster transforms this salad into a celebration meal fit for a wedding, but feel free to leave out the fish. It works just as nicely as a vegetarian cucumber salad. If using shrimp, go for overall quality rather than fresh vs. frozen. 


  • 1 European/English seedless cucumber, peeled, seeds removed and cut into ½-inch cubes. You can also thinly slice the cucumber.
  • 3-4 tsp hot pepper jelly (optional)Gluten-Free Shrimp and Lobster Salad
  • 1/2 tsp salt
  • 1 cup sour cream (full fat is most traditional, but you can use lite sour cream)
  • 3 tbsp finely chopped fresh dill or more to taste, plus additional dill for garnish
  • 2 tbsp chopped green of green onions
  • 2 tbsp chopped fresh parsley
  • 1/4 tsp sugar
  • freshly ground pepper
  • ½ lb cooked, shelled shrimp
  • 1/4-1/2 lb lobster tail or claw meat


1. Melt the hot pepper jelly in the microwave in a 2 c jug or bowl for about 15 seconds, then stir in the sour cream with the salt, dill, parsley, green onions, pepper and sugar.  Add the cucumber and mix well. The pepper jelly gives a slight bite to the salad and the sugar in the jelly mellows the acidity.

2. Add shrimp and some of the lobster chopped.  Keep the nicest whole pieces of lobster as a garnish.  Taste for seasoning.  Cover and refrigerate for one hour.

3. Stir and sprinkle with additional dill to serve.  Scoop portions of salad onto either complete Romaine lettuce leaves or cups of Bibb lettuce. Garnish with slices of lobster tail or complete piece of claw meat.  Serve with tiny fingerling potatoes and a tomato bruschetta salad or carrot salad for more color.

Tips/Alternatives: Some recipes add chopped hard boiled egg, horseradish and mustard to this recipe. Also try smoked trout, fresh trout or smoked salmon instead of the shrimp.  You can, of course, make this without the fish as an excellent cucumber salad.

Apart from the sour cream version above, I love making this with crème fraiche. You can also make it with half lemon yogurt and half lite mayo. I don't recommend using non-fat sour cream. Calorie totals vary by brand, but as a rough guide:

  • 1 cup lite sour cream is 280 calories,
  • 1 cup mix of gluten-free lemon yogurt and lite mayo is 380 calories
  • 1 cup of crème fraiche is 540 calories. (I make my own crème fraiche with a 50/50 mix of heavy cream and lite sour cream, warmed and left to thicken)

The traditional recipe adds 1-2 tbsp capers for an extra pickled flavor.

Tags: Lunch, Dinner

Yogurt Cheese

From Chef Oonagh Williams of Royal Temptations Catering


  • 2 lb. of low fat, plain Greek yogurt - drained (Draining instructions are below.  Yogurt must be drained 24 hours in advance of preparing the recipe.) Yogurt Cheese
  • Add 2 Tbsp. olive oil
  • 1/2 - 1 tsp. of salt – to your taste
  • Good grinding of fresh pepper
  • 1-2 Tbsp. honey
  • 1 cup fresh parsley finely chopped
  • ¼ cup finely chopped green of green onion or chives
  • Fresh celery leaves from a bunch of celery, finely chopped.



  1. Spoon yogurt into at least 3 coffee filters.
  2. Place the yogurt and coffee filters in a colander and place a plate on top that fits inside the colander to press down on the yogurt. 
  3. Then, place something that weighs about 3 lbs. on top of the plate (a few soup cans will work).
  4. Rest colander on the rim of an 8 cup bowl and leave to drain for 24 hours in refrigerator.


  1. Mix all ingredients together, taste and adjust seasoning. Refrigerate and use instead of cream cheese on bagels, as a dip with vegetables, scoop into tiny balls and place on salad, stirred into recipes in place of cream.  Add cooked salad shrimp to make a dip.

Tip from Oonagh: Think of adding different herbs, chopped vegetables etc. to each of the drained coffee filters.  You can try these combinations of ingredients as well to change up the flavor of the yogurt cheese:

  • Cilantro with roasted red pepper and hot chili
  • Basil and chopped sun dried tomato
  • Lemon thyme, basil, artichokes, add oregano and/or mint
  • Lots more honey, cinnamon, chopped nuts and raisins
  • Chopped fresh spinach and chopped cooked bacon
Tags: Appetizers/Snacks

Antipasto Platter

From Chef Oonagh Williams of Royal Temptations Catering

Gluten-free Antipasto Platter

This is one of my favorite appetizers for parties. Simply arrange the following on a nice platter or tray.

Sliced Italian meats - My supermarket carries two brands of Italian-style sliced meats, labeled gluten-free and in sealed packaging (no need to worry about a deli slicer). One brand even offers a packet of a variety of salamis that are excellent for an antipasto platter.

Artichokes - I don’t buy the jars of marinated artichokes, I find they are far too vinegary for my taste, so I prefer to drain a jar of regular, in brine, quartered artichoke hearts and leave them in homemade vinaigrette or a store-bought gluten-free Italian dressing that’s not too vinegary.

Freshly roasted red bell peppers - I roast my own in the oven or on the barbecue instead of buying the jars. Once you have tasted freshly roasted bell peppers, you won’t go back to the jars. I also marinate small balls of mozzarella in the same homemade vinaigrette so the background flavors are the same.

Pickled onions - Being British, we love pickled onions with cheese and French bread.  Unfortunately, the pickled onions I used to eat are made with malt vinegar, so we can’t eat that anymore. I make my own:

1. Peel a red or Vidalia onion, quarter it, thinly slice, and separate the slices. 

2. Place onion slices in a glass jar and cover with apple cider vinegar (you can also use red or white wine vinegar). Add ½-1 teaspoon of salt and some pickling spice, if you have it.

3. Cover the jar with non-reactive lid and let set until you’re ready to eat.

Marinated mushroomsSee recipe here.

Gluten-free crostini See recipe here.

Tags: Appetizers/Snacks

Avocado, Mango and Shrimp Salad

From Chef Oonagh Williams of Royal Temptations Catering

This dish goes great on a bed of lettuce as its own meal or used as a side dish with grilled salmon, tilapia, etc. You can also keep it simple and serve in a bowl with gluten-free tortilla chips.

Shrimp Avocado and Mango Salad with Goat Cheese


1-2 ripe, sweet mangoes

3/4–1 lb. fresh, sweet pineapple with skin attached, prepared

Green tops of 2 scallions, trimmed and thinly sliced

1 Tbsp. hot pepper jelly

2 Tbsp. olive oil

1 large ripe but firm avocado, prepared

½ lb. cooked salad shrimp

2 Tbsp. chopped fresh cilantro (optional)

Pinch of salt

Add oregano, lemon, thyme, basil for different flavors


1. To prepare the mango: Stand the mango upright with the pointed end up, slice down either side of the flat inner stone to get two pieces like small shoulder pads.  Using a sharp knife carefully cut through the flesh to the skin in a “tic tac toe” pattern. Press the middle of the skin one direction while pushing the edges in the opposite direction (turning it inside out).  This makes the mango pieces stand individually upright so you can cut them off the skin with a sharp knife or scoop them with a spoon.  Return to the semi-peeled mango and follow the curve of the stone to cut off the remaining skin/flesh in two pieces. Cut these pieces away from skin.

2. To prepare the pineapple: I buy the semicircular pieces of fresh golden pineapple. Cut off the skin, remove core and any bits of “eyes” still left in flesh. Normally the pineapple needs to be cut in half through the length of the slice, and then cut into small pieces.

3. Put pepper jelly into a 3-4 cup mixing bowl and microwave for 10-20 seconds to melt the jelly. Add lime juice, lime rind, cilantro (if using), olive oil, onions and salt. Mix well. Stir in shrimp.

4. Stir in mango and pineapple. Taste now if you want but in only one hour the salsa will blend and mellow to a very different flavor with no ‘raw’ taste.

5. Prepare and add avocado just prior to serving, as it will darken. Halve the avocado and remove the stone. Cut down through the flesh to the skin in slices. Then cut crosswise to make a “tic tac toe” pattern so the end result is small, diced pieces of avocado. Insert a serving spoon between skin and flesh and ease out the cubes of avocado. Add avocado to mango and shrimp. 

Tags: Lunch, Dinner, Dairy-Free

Blueberry Lemon Crumb Cake

From Chef Oonagh Williams of Royal Temptations Catering

Blueberry Lemon Crumb Cake

This is based on a wheat-flour recipe from a local farm stand in New Hampshire. It’s one of those recipes that requires only ingredients you probably already have and plenty of fresh fruit.  I made it with a mix of fresh strawberries, peaches and blueberries, then I made a version with just blueberries.  In New Hampshire, we can get tiny Maine wild blueberries, but regular blueberries are fine. If you use frozen berries, the cooking time will be significantly longer and the cake far moister. Note that if you use a strong gluten-free flour with lots of brown rice or bean flour, it will be dryer and you will need to add 1-2 Tbsp. more buttermilk. I put this quantity in 1 x 9” cake pan and next time divided it between the 2x8” shallow holes of a Wilton Giant whoopie pie pan.  In New Hamshire, we can easily buy fresh buttermilk, not processed.

For an egg-free version, I have used a substitute of 1+1/2 Tbsp. water, 1+1/2 Tbsp. oil, and 1+1/2 tsp. baking powder as a 1 egg substitution in addition to ingredients below.  I find it's more of a shortbread style finish not a cake.  This recipe can be easily made dairy-free as well.


  • 2 oz .(½ stick) soft butter or substitute
  • ¼ cup + 2 Tbsp. sugar
  • 1 egg
  • 1 tsp. gluten-free vanilla extract
  • ¾ cup gluten-free flour
  • 2 Tbsp. almond meal
  • 1 tsp. gluten-free baking powder
  • 1/4 tsp. baking soda
  • ¼ tsp. xanthan gum
  • 2 Tbsp. Oil (I used regular olive oil)
  • ¼ cup buttermilk (add 1 tsp. lemon juice to almond milk etc. for dairy-free)
  • Zest of ½-1 lemon
  • 1 cup fresh blueberries (roughly half of a 1 pint shell)


Mix together:

  • 2 Tbsp. melted butter
  • ¼ cup light brown sugar
  • ½ cup sliced almonds or chopped pecans


  1. Preheat oven to 375* and grease pan.
  2. Place all cake ingredients except blueberries in bowl and beat with an electric mixer for about 2 minutes until creamy and fluffy.  If the mixture looks too stiff add 1-2 Tbsp. more buttermilk.
  3. Scrape into greased pan and smooth surface.  Sprinkle blueberries evenly on top.
  4. Top with crumb topping.
  5. Bake in preheated oven for 30-35 minutes until risen and golden brown.
  6. Remove from oven, let cool and then serve.  We often use vanilla yogurt instead of whipped cream or ice cream.
Tags: Dessert
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