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Gluten-Free Recipes

Gluten-Free Recipe of the Week

Crab and Roasted Red Pepper Dip

From Chef Oonagh Williams of Royal Temptations Catering



  • 4 stalks of green onion, rinsed and trimmed, finely scissored and white and green of onion kept separate
  • 2 cloves of garlic, peeled and finely crushed
  • 1 Tbsp. olive oil
  • 8 oz. cream cheese, at room temperature – light is fine
  • Zest of half a lemon
  • ½ lb. crabmeat (not imitation crab, as it can contain gluten)
  • 2 large roasted red peppers (peeled and deseeded) – either cut into small pieces or pureed with the cream cheese
  • Fresh pepper
  • ¼ cup Parmesan
  • 2 Tbsp. chopped fresh parsley
  • 2 Tbsp. chopped fresh basil
  • Green of green onions
  • 2 Tbsp. gluten-free Ranch, Italian or Blue Cheese dressing (optional)

Topping (optional)

  • ½ cup Gluten-Free Corn Chex, crushed or gluten-free bread crumbs. Corn Chex can be crushed in a Ziploc bag.
  • ¼ cup chopped almonds
  • 1 Tbsp. Parmesan
  • 1 Tbsp. olive oil


  1. Put white of green onions, garlic and olive oil in 4-cup microwave safe bowl or jug and microwave until soft, 1-2 minutes.
  2. Add cream cheese, lemon zest, crab, red pepper, pepper, Parmesan and herbs together.  I normally don’t add salt, but you can if you like. Add dressing.  Spread mix in equivalent of a 9” oven-proof pie plate that works well for serving, too.
  3. Mix crushed Corn Chex, almonds, Parmesan and olive oil together.  Sprinkle on top of crab mix.
  4. Bake in 350 degree oven for 20-30 minutes. The time depends on depth of mix in plate and whether or not it was refrigerated before baking. Without topping, you can just zap mix in the microwave, stir and serve. Alternatively, you can use a mini slow cooker for about 1 hour on low. 

Tips and Alternatives: 

Add artichokes, sundried tomatoes, spicy peppers, shrimp instead of crab, cilantro, lemon thyme – your choice. We ate it with gluten-free tortilla chips.

I recommend roasting your own peppers. I have found that my own peppers tend to be softer and sweeter than jarred peppers. Using fresh pepper also leaves you the option to add some balsamic or lemon juice and more fresh herbs. Both types of peppers are still good for the recipe, but buying a bag of fresh red peppers is also a money saver!

The dip is also great when baked on fish.  You can even make a layer of tortilla chips on large tray, put dollops of mix on top, bake, then top with chopped tomatoes and lettuce.

How to Make Roasted Red Peppers


To prepare my own red peppers, I halve the peppers, remove seeds, stem, and thick ribbing and place halves cut side down on a lined baking sheet. I then roast the peppers for 30-45 minutes in a 350 degree oven until the flesh feels softer and the skin is definitely wrinkling.  Just leave them alone to roast. Some peppers are thinner and will soften sooner. Don’t overcook until they are collapsing or you’ll have no pepper left.

After this time, turn the broiler on and broil the peppers until they have blackened evenly on the skin side.  Rotate pan to blacken evenly. This should only take 1-2 minutes at the very most for the skin to blacken since you are starting with hot cooked peppers.  Turn broiler off, remove peppers from oven and leave peppers to cool. I normally put another pan on top of the pepper pan to allow the peppers to steam, which makes it easier to remove the skin. Peel peppers (don’t rinse them) and store in Tupperware style container.  If you think you won’t use them up in a week to 10 days, then freeze them flat in plastic bags.

(VIDEO: Watch a quick and easy way to make homemade roasted red peppers.)

Tags: Appetizers/Snacks

Cucumber Yogurt Dip

From Oonagh Williams of Royal Temptations Catering

Cucumber Yogurt Dip

This is my version.  Most commercial versions contain dried herbs and are almost totally smooth.  Serve this as a side with spicy dishes like a chili or curry.


  • 1 cup Cabot 2% Greek Yogurt (just because I think of them as neighbors)
  • Salt and pepper
  • 1 Tbsp. olive oil
  • Pinch of powdered garlic (I hate the way raw garlic stays with you)
  • 1 Tbsp. green of green onion or chives finely scissored
  • 2 Tbsp. chopped fresh parsley
  • 2 tsp. chopped fresh dill
  • 2 tsp. chopped fresh mint
  • 1/2 tsp. honey
  • 1/2 English cucumber (long, skinny, also called burpless), peeled and deseeded.  One recipe said to shred it now and then let it drain excess  juice. I used a rotary cheese grater and just added it. If you leave the cucumber on its own for a short while, you can then drain off juice which will make the dip thicker.


  1. Mix all together, taste, adjust amount of herbs to personal preference or what you have.
  2. Use immersion blender straight into mix to chop really finely, so it’s more like a cream cheese consistency, but becomes thinner with blender.
  3. Add drained canned tuna for sandwich, add chopped chicken for sandwich, serve both over rice or quinoa salad.  Use as part of a gluten-free pasta salad.

Alternative Suggestions: I added leftover shredded carrots and tuna for a wrap one day and my husband really enjoyed it.  You could also substitute shredded cooked beets – about 8 oz. (either fresh or from a can) for a variation.  I prefer this with fresh cooked beets as I didn't think it tasted as “sweet” with canned beets.  But, served with other dishes, you wouldn't notice the difference.

Tags: Appetizers/Snacks, Vegetarian

Chocolate Orange Cake

From Chef Oonagh Williams of Royal Temptations Catering

Chocolate Orange Cake

Makes single layer 8-9 inches or 4 thin layers using Wilton Giant Whoopie Pie Pan. (adapted from regular flour by Scott Phillips of Fine Cooking, 2004)

This cake is easier, quicker and lower in fat than my regular gluten-free chocolate cake that contains a lot of melted chocolate, butter and sour cream.

I was always taught that a three layer cake meant three layers of cake and then filling and topping. Now, I see that lots of recipes and restaurants are adding the numbers of fillings to cake layers to call three actual cake layers, a six layer cake.

For years I have only served single cake layers at parties. I might make three layers, but I only frost and serve them one layer at a time. Far too many people cut the same size wedge from 3 cake layers as one layer and then waste it. Plus, I always think once you've cut a cake it looks 'attacked.’

I took my single cake layer batter, cooked it in Wilton Giant Whoopie Pie Pan and made 4 layers with filling and frosting. It becomes really melt in the mouth, but not so guilty, less calories and less money. 

Be sure to make Ganache (recipe below) and Orange Curd the previous day so they can chill.


  • ¾ cup (3 oz., 85g) my gluten-free flour mix or 3 oz., ½ cup gluten-free King Arthur Flour (stronger, heavier flour)
  • ¼ cup (1 oz.) almond meal
  • 1 oz. (¼ cup plus 2 Tbsp.) unsweetened natural cocoa powder -regular Hershey
  • 1 ½ tsp. baking powder -Rumfords is labeled gluten-free, non-gmo and aluminum free
  • ¼ tsp. salt
  • ¼ tsp. xanthan gum
  • 4 oz. (½ cup, 112g) butter or Earth Balance, melted and still warm
  • 1 ¼ cups (7 oz., 200g) packed light brown sugar
  • 2 large eggs
  • 2 tsp. (10ml) gluten-free vanilla extract
  • ½ cup (120ml 4 fl. oz.) hot water


  1. Preheat oven to 350°F, 180°C. Grease and parchment paper line the Wilton Giant Whoopie Pie Pan with 2 holes, it will stick otherwise. Each hole is 7 ½ inches across and ½ inch deep (19x1 cm). My parchment paper circles come up the side of the pan, which makes turning out so much easier. You will have to cook the cake in 2 batches if you only have 1 pan. Or else cook the batter in a lined jelly roll (swiss roll) pan and cut into squares or rectangles.
  2. In a large bowl, whisk the gluten-free flour, almond meal, cocoa powder, baking powder, xanthan gum and salt.
  3. Add the melted butter, brown sugar, eggs, water and vanilla; stir until well blended. Or you can quickly use a hand mixer.
  4. Scrape half the batter into the 2 holes of the prepared pan.
  5. Bake until a knife inserted in the center comes out clean, about 20 minutes for the The cake is very soft and sticky on the top. 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). Invert it again onto the rack and let cool completely. Repeat with second half of batter.
  6. Whisk half of the chilled ganache so it looks like whipped cream. Stack the 4 layers with ganache, topped with about 3 Tbsp. chilled orange curd on each layer. I had some sweetened cream cheese frosting, so I put some of that in one layer showing in the photo. Spread more of the unwhipped, but chilled, ganache over top of cake so it starts dripping down the sides. Preferably chill for several hours so filling will firm up and top ganache layer will stay. Chilling stops cake from sliding off serving plate when you cut it. Top with chocolate curls, nuts, toffee, fresh orange slices from the orange curd, etc.

Ganache: Heat 1 cup (240ml, 8 fl. oz.) of whipping or heavy cream to nearly boiling, add 1 cup (6 oz., 175g) Nestle semi sweet chocolate chips and 1 tsp. gluten-free 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). I use my immersion blender to make sauce totally smooth, otherwise you taste a graininess from the chocolate. Chill until ready to use. I like to add 2 Tbsp. Grand Marnier orange liqueur to the ganache.

My gluten-free flour mix:

  • 1 x 14 oz. bag potato starch, which is 3 ½ cups
  • 1 ¾ cup of tapioca starch - 7 oz.
  • Just under 1 cup of amaranth or millet (actually ¾ cup plus 2 Tbsps. - 4 oz.)
  • Just under 1 cup of sorghum (actually ¾ cup plus 2 Tbsps. - 4 oz.)
Tags: Dessert

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
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