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Gluten-Free Recipes

Gluten-Free Recipe of the Week

Cold Corn Chowder

From Chef Oonagh Williams of Royal Temptations Catering

Gluten-Free Cold Corn Chowder Summer Recipe

Makes 4-6 small servings.


  • 1 Tbsp. butter  
  • 1 Tbsp. oil
  • 1 medium onion, peeled and chopped
  • 1 medium potato weighing about 4-6 oz., peeled and cut into 1 inch chunks        
  • About 2 cups fresh corn cut from the cob.  (3 skinny ears is roughly 2 cups.)
  • 2 cups gluten-free chicken stock 
  • ¾ cup light cream (single cream)
  • Bay leaf
  • Several sprigs of fresh thyme or ½ tsp. dried thyme
  • Fresh chives to garnish


  1. Heat the butter and oil in a saucepan large enough to take the cobs lying flat (or else you have to cut the cobs to fit size of saucepan)       
  1. Add the onion and cook gently for a few minutes.  Try not to let it brown.                                  
  1. Add the potatoes, corn niblets, corn cobs, bay leaf, fresh thyme and chicken stock.     
  1. Bring to a gentle boil, then turn down to a simmer and simmer, covered, for 20-30 minutes until potatoes are totally soft and disintegrating.         
  1. Remove bay leaf from soup.  If you used fresh thyme, try and remove the stringy stems.  Remove cobs from soup,                                                                                                  
  1. Purée the soup in the pan.  (I like to purée the  soup still in the saucepan using an immersion blender.)
  1. Stir in the light cream, let the soup cool and then refrigerate for several hours.  It is wonderful hot as well.              
  1. Serve garnished with some fresh chives. A spoon of corn niblet is a great texture contrast as well when serving.

Tips and Alternatives:

Don’t use water or fat-free milk in this recipe. The flavor won’t be nearly as great if you do!

Tags: Soups/Stews

Broccoli Salad

From Chef Oonagh Williams of Royal Temptations Catering

Broccoli Salad


  • 1 small head of very fresh broccoli using only the florets, cut very small
  • 4 slices cooked bacon, crumbled
  • 2-4 Tbsp. green of green onions, finely scissored
  • 2-4 Tbsp. finely chopped fresh parsley
  • ¼ cup mayonnaise- lite is fine
  • ¼ cup Greek yogurt (or sour cream)
  • 1 ½ tsp. white balsamic vinegar or lemon juice
  • 1 ½ tsp. sugar
  • 1 tsp. poppy seed
  • 3 Tbsp. craisins or golden raisins
  • 3 Tbsp. sunflower seeds or chopped nuts
  • Salt and pepper to taste


  1. Mix everything together except for the broccoli. 
  2. Then mix in broccoli.  You can also add some shredded cheddar or shredded carrots or fresh corn for more and different crunch and texture.
Tags: Appetizers/Snacks, Side Dishes

Speedy Bean Salsa (Island Caviar)

From Chef Oonagh Williams of Royal Temptations Catering

Bean salsa dip with gluten-free tortilla chips

The inspiration for this recipe came from an ad for Tostitos. I altered the recipe considerably since I prefer to “dump” complete containers of beans, corn, salsa etc. rather than measuring out smaller quantities. This salsa has a nice bite to it, no runny nose and tingling lips - at least that’s what we think with the ingredients we use.


  • 1 jar (15oz, 430 g) of medium heat salsa
  • 1 can (15oz, 430 g) black beans, drained, rinsed well and drained again.
  • 1 x 11 oz (311g) can of corn, drained
  • 2 Tbsp. (30 ml) hot pepper jelly (Note: It must be hot pepper jelly, as sweet pepper jelly has no heat, just sweetness. I find that hot pepper jelly gives a mellow heat with a touch of sweetness.)
  • Zest and juice of ½ lime
  • 1 Tbsp. (15ml) chopped fresh parsley
  • 1 Tbsp. (15ml) chopped fresh cilantro (optional)
  • Half a bunch of green onions – use green part only

Note: No extra salt should be added. 


1. Melt pepper jelly in 6-8 cup (roughly 2+1/2 to 3 pt, or 1.5 to 2 liters) microwave-safe bowl in microwave, stir in lime juice and rest of ingredients.

2. Cover and refrigerate for about 1 hour to allow flavors to blend, and serve in a bowl with chips.

Tips and Alternatives:

I like to use black beans for the color difference, but choose whichever bean you prefer.

If you want the salsa to be thicker, add 1/4 tsp. (1g) xanthan gum and stir in well. Add more if you like it thicker, but do give it time to thicken before adding more.

You can do more with this recipe than just serve it with chips. I like to put in cubes of mozzarella or Mexican cheese.  You can also add cubes of avocado, ham or pepperoni. Cubes of fresh mango or pineapple are also amazing.

To serve this as a main course, add leftover cooked chicken or BBQ meats and serve over rice, hot or cold.

This recipe keeps well in the fridge for several days. It can also be added to a chili or other cooked dish as an ingredient.

We also like to put gluten-free tortilla chips on a flat plate, sprinkle with Mexican cheese and microwave or oven heat until the cheese is melted.  You can top this salsa with cooked ground beef with cumin and green onion, cooked grilled chicken, fresh cubed tomatoes, cubes of avocado, guacamole, or sour cream. Use your imagination! It’s great for a special appetizer and easy for a meal if you have a variety of stuff sitting in the fridge.

Tags: Appetizers/Snacks, Vegetarian, Dairy-Free

Greek-Style Gluten-Free Pasta Salad

From Chef Oonagh Williams of Royal Temptations Catering

Most pasta salads are made with mayonnaise, but I opted to try this gluten-free pasta salad with yogurt to cut down on calories and cholesterol. 

Greek-Style Gluten-Free Pasta Salad


  • 1 cup gluten-free penne, ziti or rotini
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 2 Tbsp. of the green of green onions, washed and scissored thin
  • 1 Tbsp. chopped, fresh mint
  • 1/4 cup fresh chopped parsley
  • 2 Tbsp. chopped, fresh dill
  • 1/2 cup plain Greek yogurt or lemon flavor
  • 1/2 cup vanilla yogurt
  • Zest of half a lemon
  • 6-8 oz. can artichoke hearts in brine, drained, rinsed and chopped
  • 2 Tbsp. black olives, drained, rinsed and sliced (optional)
  • ½ lb. grape tomatoes, washed, dried and quartered, or 4 large Campari tomatoes, chopped
  • 1 English cucumber, peeled, deseeded and cut into ¼” to ½” dices
  • 2 Tbsp. gluten-free finely chopped dill pickle
  • 1/2 red bell pepper, deseeded and cut into small dice (optional)


  1. Cook pasta in boiling water according to package instructions. Drain and rinse in cold water to stop cooking and chill pasta.
  2. Place zest of lemon, salt, pepper in mixing jug. Add yogurts and whisk or use immersion blender to form an emulsion.
  3. Add mint, parsley, dill and green onion to jug and mix.
  4. Place pasta in large bowl. Stir in vinaigrette.
  5. Add artichoke hearts, olives, tomatoes, cucumber, pickle and red bell pepper. 
  6. Taste and adjust seasoning. (Chill before serving, but it is better at room temperature.)
  7. Sprinkle with Feta cheese upon serving (optional).



Tags: Side Dishes, Vegetarian

Chocolate Chip Cookies

From Chef Oonagh Williams of Royal Temptations Catering


Gluten-Free Chocolate Chip Cookies with PecansMakes about 32 medium-sized gluten-free cookies.


  • 1 stick of soft butter (4 oz.)
  • ½ cup packed light brown sugar
  • 1 egg
  • 1 ½ tsp. vanilla
  • 1 cup + 2 Tbsp. of Oonagh’s Gluten-Free Flour Mix
  • 2 tsp. gluten-free cornstarch
  • 3 Tbsp. almond meal
  • ½ tsp. xanthan gum
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • Salt
  • 1 ½ cups semi-sweet gluten-free chocolate chips
  • ½ cup chopped pecans


  1. Preheat oven to 350 degrees.
  2. Beat butter and brown sugar together until light and fluffy.
  3. Beat in vanilla extract and egg until even creamier and fluffier.
  4. Beat in flour, cornstarch, almond meal, xanthan gum, baking powder, baking soda and salt until nicely blended.
  5. Mix in chocolate chips and pecans.
  6. Using a tablespoon sized scoop, scoop dough onto cookie sheets, leaving about 2 inches between each cookie.
  7. Wet fingers and lightly flatten cookies..
  8. Cook them for 10-13 minutes, until golden brown.
  9. Remove from oven, enjoy a gooey warm one and then let them cool on a rack.
Tags: Dessert

Watercress & Pea Soup

Allergic Living logo
Courtesy of Allergic Living & Chef Simon Clarke

Ingredients:Watercress and Pea Soup

  • 2 Tbsp. olive oil
  • 1 sweet onion, diced
  • 1 clove garlic, minced
  • 1 large bunch of watercress, washed and trimmed
  • 2 cups (475 mL) fresh or frozen peas
  • 6 cups (1.5 liters) gluten-free vegetable stock
  • 1⁄4 cup (60 mL) fresh mint
  • 1 tsp. each, salt and pepper


  1. In a large saucepan, heat olive oil over medium heat. Add onions and garlic. Sauté for 3-4 minutes.
  2. Add watercress and peas, cook a further 4 minutes.
  3. Add stock and bring to a boil. Then reduce to a simmer and cook 8-10 minutes.
  4. Transfer soup to food processor, add mint, blend until smooth. Return soup to pot and heat gently. Add salt and pepper.
  5. Ladle into bowls. Serve immediately.
Tags: Soups/Stews, Vegetarian, Vegan

Baked Gluten-Free Eggs Benedict with Easier Hollandaise Sauce or Dairy-Free Hollandaise

 From Chef Oonagh Williams of Royal Temptations Catering

Eggs Benedict

I found the original wheat recipe for this on the Jones Dairy Farm website.  I've used only their sausage roll for years for stuffing and homemade patties. My husband loves for me to buy the big bag of their ready cooked sausage for breakfast in preference to bacon. What I really appreciate is that I think they were one of the first to clearly label their products as gluten-free. Yes, meat should be gluten free but many manufacturers add things to their food.

I adapted their recipe to be gluten-free and made their Hollandaise Sauce by an easier method. As a chef, I can make Hollandaise, but I haven't made it by the traditional method for years. My method uses a microwave and an immersion blender.  My gluten-free cookbook, Delicious Gluten Free Cooking, also includes my easier Hollandaise sauce, plus a lime variation that is good with fish.

My husband had bought me a bag of Udi's bagels at Trader Joe's without my asking (how good is that?), so I rewarded him with a variation for breakfast.  I had some of the thin Alfresco chicken apple maple sausage (7 sausages to 8 oz). For the 2 people quantity below, I substituted 2 of those sausages cut into very thin slices, white of a bunch of green onions cooked in 1 teaspoon of olive oil in microwave, and about 1 oz./2 Tbsp. goats cheese crumbles stirred in. Very pleasant, but very mild and at husband's suggestion (he's getting good isn't he?), we had it with some of Trader Joe's peach salsa on the side.  Think about using one of the Al Fresco chipotle chorizo sausage and some roasted red pepper for more of a kick.

Makes 2 servings

For the Butter Hollandaise and Dairy-Free Hollandaise recipes, click here.


  • ½ an Udi's plain bagel, Cut into tiny cubes about ½ inch square (I also tried this with a gluten-free English muffin and prefer the texture from an Udi's bagel.)
  • 1 egg or ¼ cup gluten-free egg substitute
  • 2 oz. ham (I prefer Jones Canadian bacon or ham steak cut into small dice rather than slices)
  • ½ cup milk (Fat-free is fine. In fact, you don't feel quite so guilty when you then indulge in Hollandaise)
  • Pinch of onion powder
  • 1 Tbsp. finely scissored green of green onion
  • 1 Tbsp. finely chopped fresh parsley
  • Salt and pepper to taste.
  • Smoked Paprika to garnish (I use Penzey's Smoked Spanish Paprika for flavor as well as color.)


  1. I mix the casserole ingredients in a glass bowl/jug, then cover and refrigerate overnight.  In the morning, spray the baking dish and then pour in ingredients.  This makes it far easier to clean the dish. Put egg, milk, ham, onion powder, fresh herbs and salt and pepper to taste in glass bowl, mix well. Stir in bread cubes and then refrigerate overnight.
  2. In the morning preheat oven to 350 degrees, stir the bread mix well to make sure ham/bacon is evenly distributed, and then pour into sprayed baking dish. Sprinkle lightly with smoked paprika.  For this quantity, I use a small pyrex casserole of 2 cup capacity. Place on baking dish and bake in preheated oven for about 30-40 minutes.  It will rise, brown and there should be no liquid “sloshing” around in the middle when it is cooked.  Do not cook above 350 degrees.

Four times the recipe will fit an 8 cup, 8x8 inch casserole dish and will need to cook for about 45 minutes. With fruit on the side and Hollandaise it is a very festive, tasty dish. Without the Hollandaise, it is boring to me.

About Chef Oonagh Williams

Chef Oonagh WilliamsLike Chef Oonagh at Gluten Free Cooking with Oonagh on Facebook, where she posts recipes, her appearances on NH ABC WMUR TV, Local and National radio, products she's tried, where she will be speaking next.  Contact Chef Oonagh on Skype for consultations on food for the gluten-free and other food allergy diets. Her gluten-free cookbook, Delicious Gluten Free Cooking has over 200 pages with full color photos. Click the link for photos and a list of all recipes.  E-mail at [email protected].

Tags: Breakfast, Dairy-Free

Boar's Head Beechwood Smoked Ham & Arugula Salad

Boar's Head logo

Courtesy of Boar's Head


Makes 4 servingsBeechwood Smoked Ham and Arugula Salad


  • ½ lb. Boar's Head Black Forest Beechwood Smoked Ham, sliced thin
  • 1 Tbsp. Extra virgin olive oil 
  • 2 bunches arugula, thick stems removed
  • ¼ small red onion, thinly sliced 
  • ¼ cup dried cranberries 
  • 1 tangerine, sliced
  • 2 Tbsp. red wine vinegar 
  • 1 cup extra virgin olive oil 
  • ¾ tsp. sea salt 
  • ¼ tsp. black pepper, coarse


  1. Cut the ham into 2-inch strips. Heat 1 Tbsp. olive oil in a large skillet over medium-high heat. Add the ham and cook until crisp, approximately 2-4 minutes.
  2. In a large bowl, add the arugula, onion, ham, dried cranberries, and tangerine slices. In a separate bowl, combine the vinegar, remaining olive oil, salt, and pepper.
  3. Pour the dressing mixture over the salad and toss to coat. Divide salad mix with tangerine segments evenly and serve.
Tags: Dinner, Side Dishes

Taco Spaghetti Squash

From Cindy Gordon of Vegetarian Mamma and NFCA Blogger Ambassador


Taco Spaghetti Squash



  • 1 spaghetti squash
  • 1 Tbsp. olive oil
  • 1 medium onion, diced
  • 1 can black beans, drained and rinsed
  • 1 - 1 oz. package of gluten-free taco seasoning
  • 1 Tbsp. of water
  • 1/2 cup of black olives
  • 2 medium tomatoes, diced
  • 6 oz. sour cream
  • Cheese to garnish


  1. Preheat oven to 350 degrees.
  2. Cut squash in half lengthwise. Scrape out seeds and pulp. Place squash face down into a 9x13 dish that is filled with 1/2 inch of water.
  3. Bake for 45 minutes or until a knife can be placed through the skin of the squash, easily.
  4. Heat oil in skillet over medium heat.
  5. Sauté onions until soft, combine remaining ingredients except cheese. Stir to mix.
  6. Once squash is cooked, use a fork to gently scrape the inside of the squash. The squash will pull apart from the skin in noodle form.
  7. Mix squash with skillet mixture, stir. Garnish with cheese.
  8. Enjoy!
Tags: Dinner, Vegetarian, For Kids

Taco Dip

From Chef Oonagh Williams of Royal Temptations Catering



  • 8 oz. softened cream cheese (lite is fine)Gluten-Free taco dip with corn tortilla chips
  • 1 cup sour cream (lite is fine)
  • 2 tsp onion soup powder mix (make sure it’s gluten-free)
  • 4 Tbsp salsa - medium strength or stronger to your desire
  • 1 Tbsp cumin
  • 2 cups (8 oz. bag) shredded cheddar or Monterrey Jack cheese
  • 2 large tomatoes, chopped small
  • 1 cup finely shredded crisp lettuce, such as iceberg


1. Mix cream cheese, sour cream, onion soup powder, salsa and cumin, and spread in the bottom of a 9” pie plate or equivalent dish. I like to mix the cream cheese mix together 1-2 days in advance in a bowl and leave it covered in the fridge, then give it a good stir before you spread it in serving dish. The flavors are better this way, and the onion soup powder softens.

2. Top with cheddar in one layer, followed by a layer of lettuce and a layer of tomatoes.

3. Serve with tortilla chips.

Tips & Alternatives: I find that, when refrigerated, the cream cheese mixture stiffens up so the tortilla chips break when you try to scoop the dip.  I prefer to leave a spoon with small plates so guests can take a portion onto a plate and then use the chips.

Using this quantity of medium strength salsa only gives a nice flavor and is not hot, so you can use a hotter sauce or more. Everyone likes this proportion.

For a recipe that turns the cream cheese layer into a taco cheese log/ball, visit my website.



Tags: Appetizers/Snacks
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