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Gluten-Free Recipes

Gluten-Free Recipe of the Week

Ground Sirloin Chili

From Chef Oonagh Williams of Royal Temptations Catering



  • 1 medium to large onion, peeled and finely chopped
  • 2 Tbsp oil
  • 3 sirloin burgers, thawed, or 1 lb. ground sirloin or 1 1/2 lb. ground turkey
  • 2-4 cloves garlic, peeled and finely crushedGluten-Free Ground Sirloin Chili
  • ½ green pepper, deseeded and cut into small cubes (optional)
  • ½ red pepper, deseeded and cut into small cubes (optional)
  • 1 Tbsp ground cumin
  • 1 tsp ground cinnamon
  • 2 tsp sweet paprika
  • 1 Tbsp Dijon mustard
  • 2 Tbsp pureed gluten-free chipotles in adobo sauce (use less if you don’t like heat)
  • 2 x 8 oz. cans tomato sauce, and swish empty cans with water to measure one cup of water total
  • ¼ cup ketchup
  • 1-2 tsp gluten-free chicken base concentrate
  • 11 oz. can sweet corn 
  • 15 oz. can cannellini beans or chickpeas, rinsed and drained
  • 1 bay leaf
  • Salt and pepper
  • Garnishes: cilantro, sour cream, salsa, chopped avocado, crushed tortilla chips, chopped green onions, shredded cheese, etc.


1. Heat oil in pan, add onions and cook over a medium heat until browning. Add crumbled sirloin or ground turkey with garlic and peppers and cook until meat is no longer pink.

2. Add cumin, cinnamon, paprika, salt and pepper. Stir in well and cook for 1-2 minutes.

3. Add mustard and pureed chipotles. Stir, add tomato sauce, ketchup, water, chicken concentrate, corn, beans and bay leaf.

4. Bring to a boil, turn down to a simmer and cover. Simmer for 30 minutes or until chili is cooked and tasty. Taste and adjust seasoning and remove bay leaf.

Tips & Alternatives: Serve with Oonagh’s cheese toaster breads – Celiac Central January 2011 or corn bread toaster breads Celiac Central November 2011.  Cut the cooked breads into 8’s and pan fry in olive oil and serve as croutons as in photo. 


Tags: Soups/Stews

Sweet Easter Bread

Gluten-Free Sweet Easter Bread

From Chef Oonagh Williams of Royal Temptations Catering


  • 1 stick (4 oz.) of soft butter
  • 4 oz. cream cheese, softened (I use “lite”)
  • ¾ cup sugar
  • 2 tsp. vanilla
  • 2 tsp. almond extract
  • Grated zest/rind of 2 medium- to large-sized oranges
  • 2 cups almond meal or almond flour
  • 2 tsp. baking powder
  • ½ tsp. finely grated fresh nutmeg – in with almond meal
  • 1 tsp. ground cardamon – in with almond meal
  • ½ tsp. salt
  • 3 large eggs
  • ¼ cup golden raisins soaked in 2 Tbsp. orange liqueur or brandy or rum (add at end of step 4)
  • ¼ cup finely chopped sliced almonds (No skin on.  Add at the end of step 4.)


1. Preheat oven to 350 degrees.  Put soft butter and cream cheese in a 6-cup mixing bowl and beat until light and fluffy. 

2. Beat in sugar, almond meal, baking powder, nutmeg, cardamom and salt.  Depending on when you stop beating, mix will either appear as crumbs or thick dough.

3. Add vanilla and almond extract and add eggs one at a time, beating well after each addition.  Once all eggs are added, beat well for 2 minutes and mix will become very fluffy.

4. Stir in orange zest, raisins with liquid, and almonds.

5. Scoop batter into greased and gluten-free floured 10” Bundt pan and level the top.  Bake for 35-45 minutes. Cake will be a golden brown across the top, no cracks, softly firm and flat (not domed).

6. Remove from oven, let cool for 10 minutes, loosen sides with thin spatula and then turn out onto cooling rack to finish cooling. Don’t let it go cold in Bundt pan as sugar content will make cake stick to pan.

Tips and Alternatives:

If you use almond meal (almonds ground with skins left on) then the cake will have a speckly appearance.  If you use almond flour, (skinless almonds ground), then the cake will be white.



Tags: Breads

Red Pepper and Garlic Hummus

Crunchmaster logo
Courtesy of Crunchmaster


Prep Time: 10 minutes
Cook Time: 30 minutes
Makes 6 servings


Ingredients:Red pepper hummus

  • 1 can garbanzo beans, cooked
  • 1 red pepper, large (or 2 small)
  • 3 Tbsp. tahini
  • 1/2 lemon (or 3 Tbsp. lemon juice)
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. garlic, minced
  • 1/2 tsp. ground cumin
  • Pinch of paprika
  • Sea salt, to taste


  1. First, preheat oven to 450ºF. Then, place your red pepper (whole) on a tin foil-lined baking sheet.
  2. Roast for 15 minutes, before flipping sides. Roast for another 15 minutes. At this point, there should be black spots all over the red pepper. If there isn't, roast longer.
  3. Once the red pepper has blackened, transfer into a sandwich bag and seal. Let sit for about 15 minutes. This will create steam and make it easier to remove the skin. Peel the red bell pepper. Remove any seeds from the insides and slice into large chunks.
  4. In a small food processor, place roasted red peppers and the rest of your ingredients. Pulse until smooth.
  5. Serve with Crunchmaster Popped Edamame Chips and raw vegetables.
Tags: Appetizers/Snacks, Vegetarian, Vegan, Dairy-Free

Baked Corn Dogs

 A gluten-free corn dog recipe your kids are sure to love! 

From Chef Oonagh Williams of Royal Temptations Catering

Gluten-Free Baked Corn Dogs

Makes about 16 corn dogs.


  • 3/4 cup Oonagh’s Gluten-Free Flour Mix
  • ½ cup almond meal (or use 1 ½ cups of Oonagh’s Gluten-Free Flour Mix)
  • 1 cup cornmeal
  • 1 Tbsp. gluten-free baking powder
  • ½ tsp. salt
  • 1/2 tsp. xanthan gum
  • 1 Tbsp. potato flour (optional – use potato flour for a moister cornbread)
  • ¼ cup sugar
  • 3 large eggs or ¾ cup gluten-free egg substitute 
  • 2/3 cup milk. (Can substitute with buttermilk, lactose-free milk or almond milk)
  • 1 stick of butter or butter alternative melted or ½ cup olive oil
  • 12 oz. pack of gluten-free sausage, cut into tiny dices.
  • ¼ cup cooked onion, salsa, relish or anything that would complement the corn dog.
  • ¼ cup finely chopped green of green onions or chives.


  1. Preheat oven to 350 degrees.
  2. Mix all the dry ingredients together.
  3. Whisk egg, milk, butter or oil and vanilla together.
  4. Pour wet mix over dry mix and gently stir together.  Don’t over work the mixture.  You can use an electric mixer, but do make sure to mix in all the dry bits. The mix will look very wet so leave batter to sit for about two minutes. Stir in sausages and chives.
  5. Divide up (about ¼ cup) the mixture on greased muffin pans. 
  6. Bake for about 20 minutes or until bottoms are golden brown but the tops are barely colored. Each oven is different so start checking at 15 minutes and cook longer than 20 minutes if necessary. Dark colored pans will brown outsides before inside is cooked through.  Keep in mind a moister gluten-free batter often takes longer to cook than regular flour batter.
  7. Remove from oven and let cool for 10-20 minutes before removing from pans.


Tags: Lunch, Dinner, For Kids

Spring Vegetables and Pancetta with Quinoa Penne

Allergic Living Logo
Courtesy of Allergic Living and Chef Simon Clarke


Makes 4 servings


Ingredients:Spring Vegetables with Pancetta and Quinoa Penne Pasta

  • 1 package gluten-free quinoa penne pasta, freshly cooked
  • 1 2-inch thick slice of pancetta, diced*
  • 1 cup each sugar snaps, snow peas, broccoli florets
  • 1 each, red and yellow pepper, diced
  • 1 small bunch basil, chopped
  • 1/4 cup chives, chopped
  • Salt and pepper


  1. In a large sauté pan, cook pancetta until golden brown. Use slotted spoon to remove to a plate. Keep drippings in pan.
  2. Meanwhile in a large pot of salted water, blanch sugar snaps, snow peas and broccoli individually. Remove each to colander and drain.
  3. Sauté diced peppers in drippings over medium heat, 4-5 minutes. Add blanched vegetables, herbs and cooked pancetta and pasta. Toss well, warm through and season with salt and pepper. Serve.

*Note: For vegetarian, omit pancetta and substitute 2 tablespoons of grapeseed oil to replace drippings

Tags: Dinner

Chicken with Chiles and Basil

Thai Kitchen logo

Courtesy of Thai Kitchen



Chicken with Chiles and Basil

Makes 4 servings

Prep Time:  10 minutes
Cook Time: 10 minutes


  • 2 Tbsp. vegetable oil
  • 2 Tbsp. minced garlic
  • 1 Tbsp. thinly sliced Thai chile
  • 1 lb. boneless skinless chicken breasts, cut into thin strips
  • 1/4 cup water
  • 2 Tbsp. gluten-free soy sauce
  • 1 Tbsp. Thai Kitchen Premium Fish Sauce
  • 1 Tbsp. sugar
  • 3 Tbsp. chopped fresh Thai basil


  1. Heat oil in large skillet or wok on medium-high heat. Add garlic and chile; stir fry 30 seconds. Add chicken, water, soy sauce, fish sauce and sugar; stir fry 5 minutes or until chicken is cooked through.
  2. Stir in basil. Garnish with additional chile slices and fresh or deep-fried basil leaves, if desired. Serve immediately.

Test Kitchen Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian groceries.  If unavailable, substitute Italian basil.

Tags: Dinner

Winter Vegetable Soup

From Chef Oonagh Williams of Royal Temptations Catering

Gluten-Free Winter Vegetable Soup

Makes 7-8 cups.


  • 2-4 Tbsp. olive oil
  • 1 large onion, peeled and chopped
  • ½ lb. fresh parsnips, peeled and chopped
  • ½ lb. squash (frozen squash is fine)
  • ½ lb. carrots, peeled and chopped
  • 1 sweet potato (weighing roughly 1 lb.), peeled and chopped
  • 2 cloves garlic, peeled and crushed
  • 2 Tbsp. maple syrup
  • Salt and pepper
  • Sprig of rosemary (optional)
  • 2 bay leaves
  • 1 tsp. dried thyme
  • 5 cups gluten-free chicken or vegetable stock
  • 12 oz. can of coconut milk, half-and-half or light cream


1. You can do step one in one of two ways: 

Preheat the oven to 400 degrees. Toss all the vegetables in olive oil with maple syrup, salt and pepper. Place in a cast-iron skillet or roasting pan and roast for about a half hour, until the vegetables start caramelizing. 


In a large, soup-sized pot, heat the olive oil, add vegetables, salt and pepper and start frying until they are starting to brown nicely. Once they start becoming tender, add the maple syrup to make them brown faster.  Don’t add maple syrup earlier, as it will stick and burn. Wait until the vegetables start releasing some juices.

2. Add stock, dried thyme, bay leaves and sprig of rosemary. Bring to a boil, then turn down heat to simmer and cook, covered, for about half an hour or until vegetables are falling apart tender.

3. Remove the bay leaves and rosemary sprig. Puree the soup with an immersion blender or by transferring the mixture to a stand blender.

4. Stir in can of coconut milk. (I use the blender again to mix in the milk.)

5.  Taste and adjust seasonings.  Thin the soup with more stock if it is too thick for you.

Tips & Alternatives:

Add some chickpeas or other beans to the pureed soup (perfect for a Meatless Monday!).  You can also serve with bits of ham or turkey. 

Tags: Dinner, Soups/Stews, Vegetarian, Dairy-Free

Buffalo Chicken Soup

From Oonagh Williams of Royal Temptations Catering


  • 1 large onion, peeled and finely chopped
  • 5 slices of bacon, finely scissored (check the label for gluten-free)
  • 1 tbsp olive oil
  • 4 large carrots, peeled and cut into small dice
  • 4 cloves of garlic, peeled and finely crushed
  • 1 1/2 - 2 lbs. of boneless, skinless chicken thighs. Take off excess fat, then cut chicken in half lengthwise and then cut into thin strips. Chicken breast becomes too dry and chewy.
  • 2 tsp smoked paprika
  • ¼ tsp of ground chipotle or about 1 tsp pureed canned chipotle or gluten-free hot sauce of your choice.
  • 4 cups gluten-free chicken broth
  • Pinch of fresh black pepper
  • ¼ cup gluten-free cornstarch
  • 1 cup 1% milk
  • 1/2 cup half-and-half. For fewer calories, substitute fat-free half-and-half or use whole milk. Heavy cream is wonderful but adds a lot of calories.
  • ¼ cup blue cheese crumbles* (Check the label to make sure it does not contain gluten. If you’re not a big fan of blue cheese, go light on this and give guests a bowl of crumbles so they can add to taste)


1. Put onion, bacon and oil in large pan, and gently cook until onion is soft and turning golden.

2. Add carrots and cook gently for about 5 more minutes.

3. Stir in chicken strips, smoked paprika and chipotle (or hot sauce). Stir well so chicken is covered in spice mix and let cook for about 5 minutes until chicken is seared on all sides.

4. Stir in garlic, chicken broth and freshly ground black pepper. Bring to a boil, then turn down to a simmer and cook covered for about 30 minutes until carrots and chicken thighs are tender.

5. Blend cornstarch with 1% milk, and add this mix to pan. Cook, stirring occasionally, until soup thickens. Then, let cook for about 3 more minutes to ensure cornstarch is cooked out with no raw flour taste left. Add half-and-half.

6. Taste soup and see if you want more pepper or hot pepper. You probably won’t need salt since the blue cheese will add sodium.

7. Add blue cheese, turn off heat and allow soup to stand for a few minutes. Then stir well to mix blue cheese throughout the soup.

8. Serve and enjoy.

Tips: Add more blue cheese as desired and use cream instead of milk and half-and-half for an amazing creamy taste, but beware – that also increases calories. Adjust the amount of heat to suit yourself and use whatever ground chili or bottled hot sauce you typically use that is gluten-free. Just remember: the hotter you make soup, the more people will drink at a party to cool down their mouths, so have plenty of water or milk to cool the flames!

I have also added small cubes of cooked Yukon gold or other firm potatoes to the soup. Don’t cook them from raw in the soup, as they will become too soft. I have also added leftover homemade creamed spinach to the soup for a tasty twist.

  A final tip: Make this 1-2 days ahead of your party, then reheat and serve in slow cooker.
*Note: The mold for blue cheese is normally grown on wheat bread, so you have to check that the blue cheese available to you is gluten-free. As of December 2010, President brand cheeses in December 2010 do not use wheat, rye or barley, there is no gluten in the plant, and they use white distilled corn based vinegar. However, the company does not guarantee that their cheeses are gluten-free, nor do they test for gluten.


Tags: Soups/Stews

Chocolate Peanut Butter Tart

From Chef Oonagh Williams of Royal Temptations Catering




  • 2 cups (8 oz.) pecan halvesGluten-Free Chocolate Peanut Butter Tart
  • 1 Tbsp packed light brown sugar
  • ¼ tsp cinnamon
  • 2 Tbsp butter at room temperature

Peanut butter filling

  • ½ stick butter, softened
  • ¾ cup smooth peanut butter
  • 1 1/2 tsp vanilla
  • ¾ cup powdered sugar

Mousse topping

  • 1 cup whipping or heavy cream
  • 2 Tbsp packed soft brown sugar
  • 1 cup (6 oz.) semi-sweet chocolate chips
  • 1 tsp vanilla


1. Preheat oven to 325 degrees.

2. Chop nuts, sugar and cinnamon in processor until nuts are finely ground. Add butter and blend until well combined.

3. Press nut mix into bottom and up sides of 9” pie plate or springform pan. Bake for 15-20  minutes or until golden brown.  Remove from oven and cool.

4. In a bowl with an electric mixer or in a food processor, mix peanut butter, butter and vanilla essence.

5. Mix in powdered sugar until well blended. Add milk, if necessary, to make it more spreadable.

6. Spread into cooled nut crust.

7. Heat cream, sugar and vanilla in sauce pan or microwave until nearly boiling.

8. Add chocolate, leave for a few minutes and then stir until totally smooth. Let cool.

9. Pour 2/3 of chocolate mix over peanut butter layer and leave in fridge to chill and set.  The mix will not harden like a bar of chocolate, but will be firm enough to cut.

10. Once the remaining sauce has cooled (at least 1 hour in fridge, quicker in freezer; don’t attempt to whisk if it is not cold), whisk with an electric mixer until thickened like whipped cream. This will happen very quickly.

11. Pipe the stiffened chocolate mix around the edge of the pie and serve.

Tips and Alternatives: This is extremely rich, so take only small slices and enjoy feeling guilty!

For presentation, reserve 2 Tbsp of the peanut butter mix. Add some milk to make it thinner and pour into a snack size Ziploc bag. Snip a corner off the bag and pipe a continuous circle of peanut butter mix radiating out from the center of the dish. Take a toothpick, knife or skewer and gently drag the tip through circle from outside to the center to form a pattern. Refrigerate to set.

Tags: Dessert

Slow Cooker Braised Pork with Hard Apple Cider

From Chef Oonagh Williams of Royal Temptations Catering

Braised Pork


  • 2 Tbsp. olive oil
  • 2 Tbsp. butter
  • 2 Granny Smith, Gala, Fuji or Braeburn apples, peeled, cored and roughly chopped
  • 1 onion, peeled and roughly chopped
  • 1-2 cloves garlic, peeled and finely crushed
  • 1 ½ lb. boneless pork spare ribs, cut into 2 inch chunks
  • 1 12 oz. bottle of gluten-free hard cider or apple juice
  • ½ cup gluten-free chicken stock
  • Salt and pepper
  • 1/2 Tbsp. dried sage
  • 1Tbsp. gluten-free cornstarch blended with water (optional)
  • 1/2 cup whipping/heavy cream (optional)
  • 1-2 tsp. grain Dijon mustard


  1. Add olive oil and butter to skillet, add pork, apple and onion to pan and brown over medium heat. If you have a slow cooker than can be used on a stove top, brown pork etc. in slow cooker.  If not, brown in skillet and then transfer pork etc. to slow cooker.
  2. Add cider, chicken stock, sage, salt and pepper and leave to cook.  Timings do depend on your slow cooker.  Stove top, the pork was tender in less than an hour. Thicken with cornstarch if necessary, add cream if wanted  and cook together for a further 3 minutes over gentle heat. Taste and adjust seasoning.
Tags: Dinner
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