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Gluten-Free Recipes

Gluten-Free Recipe of the Week

Butternut Squash Fettuccine Carbonara

From Annette Marie of Best Life Gluten-Free

Butternut Squash Fettucine Carbonara

Makes 4 servings


  • 2 slices (totals about 3 oz.) gluten-free prosciutto.
  • 2 Tbsp. extra virgin olive oil
  • One 2 lb. butternut squash, peeled and chopped into ½ in. pieces. (Or buy a package already cleaned and cut. That saves the work if you’re pressed for time.)
  • 1 tsp. sage, minced into small pieces.
  • 1 small yellow onion (about 1 ½ in in diameter), sliced into small pieces
  • 2 garlic cloves, minced
  • Salt and pepper to taste
  • 2 cups gluten-free chicken broth
  • 12 oz. gluten-free fettuccine or spaghetti
  • ¼ cup fresh grated Italian cheese (Parmigiano Reggiano used in the photo)
  • A few slivers, shaved off a block of that cheese if possible (optional, of course)
  • 2 Tbsp. coconut milk


  1. Slice the prosciutto into ¼ in. pieces.
  2. Heat the oil in a skillet and then sauté the prosciutto bits until crisp. Use medium heat. Remove from skillet to a small dish, but save the pan.
  3. Add squash, onion and garlic to that pan (it should have the juices from the prosciutto). Cook until onion is translucent (about 5-6 minutes). Add salt and pepper to taste.
  4. Add broth and bring to a simmer. Lower heat and simmer veggies until soft (about 15 minutes). The liquid should have reduced by about half. When it’s fork-tender and breaking apart when pricked, shut heat.
  5. Set pan aside a few minutes to cool slightly. While it’s cooling, put up a pot of salted water for the pasta. Cook pasta when boiling.
  6. Pour squash mixture into a blender or small food processor
  7. Puree for a minute. Add the coconut milk and 1 tsp. grated cheese. Puree again. It should be creamy and silky.
  8. Take that pan which you left aside but didn’t wash, and put the sauce in it. When the pasta is “al dente,” drain, but save about 1 cup of the liquid, and place strained pasta in the pan with the sauce. Place heat on low and using a wooden spoon, combine as you stir or toss. If it seems dry, add a Tbsp. of the reserved pasta water and stir in.
  9. When plating, sprinkle the prosciutto bits and sage all over top. Then sprinkle cheese on as well.
Tags: Dinner

Corn Bread (Plus Egg-Free Version)

From Chef Oonagh Williams of Royal Temptations Catering

Makes about 1 1/2 lbs. total weight cooked.


  • 1 cup Oonagh’s Gluten-Free Flour mix
  • 1/2 cup almond meal (or just add another 1/2 cup of gluten-free flour mix)
  • ¾ cup cornmeal
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 1/2 tsp xanthan gum
  • 1 Tbsp potato flour (not potato starch; optional - makes moister bread)
  • 6 Tbsp sugar (you can reduce this amount if you find it too sweet)
  • 1 tsp vanilla (optional – add for sweet muffins and leave out for corn bread stuffing)
  • 3 large eggs
  • 2/3 cup milk (fat-free is okay; can also use buttermilk, lactose-free milk or almond milk)
  • 1 stick of butter (4 oz.) melted or ½ cup olive oil

Directions:Gluten-Free Cornbread Stuffing

1. Preheat oven to 350 degrees.

2. Mix all the dry ingredients together.

3. In a separate bowl, whisk egg, milk, butter or oil and vanilla together.

4. Pour wet mix over dry mix and gently stir together. Don’t over work; you can use an electric mixer, but make sure to mix in all the dry bits. They don’t disappear on baking.  Mix will look very wet, so let batter rest for about 2 minutes until it thickens from the baking powder and xanthan gum.

5. Pour batter into greased muffin top pans, muffin pans or 8 x 8” square pan. If you use muffin top pans, fill only halfway, then wet your fingers and spread the mix out to the edges.

6. For muffin tops and muffins: Bake for about 15-18 minutes or until bottoms are golden brown but the tops are barely colored. The muffin tops won’t mound above the pan, but will rise evenly. Each oven is different, so start checking at 12 minutes and cook longer than 15 minutes if needed.

For 8 x 8” pan: Bake for about 35 minutes until golden brown. Insert a fork or toothpick in the center to make sure the bread is cooked through.

7. Remove from oven and let cool for 10-20 minutes before removing from pans.

Tips & Alternatives: 

The dairy-free version of this tends to look very pale. It also lacks the buttery flavor. I used Earth Balance butter substitute and plain almond milk.

For egg-free: Half the recipe (to make 6 toaster muffins), then add 2+1/4 Tbsp water, 2+1/4 Tbsp extra oil and 1 Tbsp extra baking powder. You can also use egg replacer or flax seed meal to substitute the eggs.

I cut corn bread pan into 3 inch squares, cut each square in half and then toasted each side. Spread with mayo, then top with turkey and tomato for an open face sandwich. My son also approves of serving cooked bacon on top of warm cornbread as a breakfast.

To restore the ‘just out of the oven’ taste and softness, microwave or toast the bread.

Tags: Breads, Dairy-Free, Holiday

Three Alarm Vegetarian Quinoa Chili

From Alyssa Rimmer of Simply Quinoa

Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours, 15 minutes

Makes 6 - 8 servings

Ingredients:Three Alarm Vegetarian Quinoa Chili

  • 1 large onion, chopped
  • 2 bell peppers, seeded & chopped
  • 1 1/2 cups diced sweet potato
  • 3 garlic cloves, minced
  • 2 habanero peppers, diced (optional)
  • 1 (25 oz.) can of kidney beans
  • 1 (15 oz.) can black beans
  • 1 (28 oz.) can of fire roasted tomatoes
  • 1 (15 oz.) can tomato sauce
  • 2 cups water
  • 1/2 cup uncooked quinoa
  • 1 - 1 ½ Tbsp. chili powder
  • 2 tsp. cumin
  • 2 tsp. paprika
  • 1 tsp. coriander
  • 1/2 tsp. cayenne (more or less to taste)
  • 1/2 tsp. dried oregano
  • Salt and pepper to taste
  • 2 - 3 Tbsp. gluten-free cornmeal


  1. Add all ingredients into a crock pot (minus the cornmeal). Turn on high and cook for 4 hours, turn down to low and continue to cook until ready to serve.
  2. Stir in cornmeal 15 minutes before serving.
  3. Serve with shredded cheese, sour cream, fresh cilantro, avocado, etc. Whatever you like best - you can't go wrong!


  1. If you don't have the option to turn your crock-pot down after four hours (like you're at work), just leave it on low for 6 - 8 hours and the results will be the same.
  2. If you don't want a spicy chili, just forgo the habaneros and cayenne pepper - it will still taste delicious!
Tags: Dinner, Soups/Stews, Vegetarian, Dairy-Free

Nutty Tapenade

Blue Diamond Almonds Logo


Courtesy of Blue Diamond


Prep time: 10 minutes

Ingredients:Nutty Tapenade

  • 2 cloves garlic
  • 1 cup pitted mixed olives, well drained
  • 1/3 cup Blue Diamond Roasted Salted Almonds
  • 1/4 cup roasted red peppers
  • 2 Tbsp. torn fresh basil leaves
  • 1 Tbsp. capers
  • Blue Diamond Almond Nut Thins


  1. With blender or food processor running, drop in garlic cloves to finely chop. Add remaining ingredients except Nut Thins and pulse on and off until all ingredients are finely chopped. May be served right away but is best if allowed to chill for at least 1 hour for flavors to blend.
  2. Serve with Nut Thins.
Tags: Appetizers/Snacks, Vegetarian

Gluten-Free Turkey Gravy

McCormick Logo
Courtesy of McCormick



Gluten-Free Turkey Gravy Recipes


Makes 4 (1/4 cup) servings


  • 1 cup water
  • 1 package McCormick Gluten-Free Turkey Gravy Mix


  1. Stir water gradually into Gravy Mix with whisk in small saucepan.
  2. Stirring frequently, cook on medium heat until gravy comes to boil.  Reduce heat and simmer 3 to 4 minutes. (Gravy will thicken upon standing.)


  1. Stir water into Gravy Mix in 1 1/2-quart microwavable bowl. Microwave on high 2-3 minutes or until thickened, stirring after each minute.

Alternative Suggestion:

  • To make a Wine & Herb Turkey Gravy, add 1 Tbsp. white wine and 1/4 tsp. McCormick Thyme Leaves or Rosemary Leaves, crushed, with water and Gravy Mix. Cook as directed above.
Tags: Side Dishes

Gluten-Free, Dairy-Free Chocolate Carrot Cake


  • ½ cup white rice flour
  • ¾ cup sorghum flour
  • ½ cup tapioca starch
  • 1 Tbsp. baking powder
  • 1 tsp. xanthan gum
  • ½ tsp. ground cinnamon, optional
  • 1 pinch ground cloves, optional
  • ¼ tsp. salt
  • 2 large eggs
  • ½ cup agave nectar
  • 1/3 cup coconut oil
  • ½ Tbsp. vanilla extract
  • ¾ cup rice, soy or almond milk
  • 1 ½ cups (5.3 ounces) chocolate chips or chopped semisweet chocolate
  • Grated zest of 1 orange or 1 tsp. dried orange zest
  • 1 ¼ cups grated carrots


1. Preheat oven to 350 degrees. Lightly oil a 9-inch cakes pan.

2. Combine flours, tapioca starch, baking powder, xanthan gum, cinnamon, cloves and salt in a large mixing bowl. Set aside.

3. Combine eggs, honey, coconut oil and vanilla extract. Blend well. Set aside.

4. In a medium saucepan, heat milk to just under a boil. Pour it over chocolate and stir until melted and smooth.

5. Add chocolate and egg mixtures to flour mixture. Add orange zest and stir well to form a smooth batter. Stir in grated carrots.

6. Pour batter into prepared cake pan. Bake in preheated oven for about 40 minutes or until a toothpick inserted in center comes out clean.

Tags: Dessert

Monster Cookies

This makes a huge batch. Freeze half of the dough for later or simply cut the ingredients in half for a smaller batch.


  • 12 eggs
  • 2 lbs. brown sugar
  • 2 cups white sugar
  • 1 T. vanilla
  • 1 T. corn syrup
  • 8 tsp. baking soda
  • 1 lb. butter
  • 3 lbs. peanut butter
  • 18 cups of gluten-free oatmeal
  • 1 lb. chocolate chips
  • 1 lb. M&M's candy


1. Preheat oven to 325 degrees.

2. Mix all ingredients together. Spoon onto baking sheet.

3. Bake for 13 minutes or until cookies are firm but still gooey.

Tags: Dessert

Red Curry Shrimp

Thai Kitchen logo

Courtesy of Thai Kitchen



Red Curry Shrimp


Makes 4 servings

Prep Time:  10 minutes
Cook Time: 15 minutes


  • 1 can (13.66 oz.) Thai Kitchen Coconut Milk
  • 2 Tbsp. Thai Kitchen Red Curry Paste                       
  • 1 Tbsp. brown sugar
  • 1 lb. large shrimp, peeled and deveined
  • 1 cup assorted vegetables, such as snap peas, bamboo shoots and sliced red bell pepper    
  • 1 to 2 Tbsp. Thai Kitchen Premium Fish Sauce


  1. Bring coconut milk to simmer in large skillet on medium heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low; simmer 5 minutes.
  2. Stir in chicken and vegetables. Cook 3 to 5 minutes or until chicken is cooked and vegetables are tender-crisp. Stir in fish sauce.
  3. Serve with cooked Thai Kitchen Jasmine Rice, if desired.
Tags: Dinner, Dairy-Free

Gluten-Free Chicken Meatballs in Wine Cream Sauce

From Annette Marie of Best Life Gluten-Free


Gluten-Free Chicken Meatballs in Wine Cream Sauce



  • Gluten-free pasta (Tagliatelle works well)


  • 1 lb. chicken thighs, bone-in, or ¾ lb. ground chicken meat
  • ¼ to ½ cup milk
  • 2 slices gluten-free white bread
  • Pinch salt & pepper
  • 1/3 cup gluten-free flavored bread crumbs
  • 3 Tbsp. grated Italian cheese; (Parmegiano, Regiano or Romano)
  • Several flat leaf parsley leaves, minced very small pieces
  • 1 egg, beaten separately
  • 1 large or 2 small carrots, shredded and separated into 2 half portions (one half in the meatballs, the other half in wine sauce as they cook)
  • 2 Tbsp. salted butter
  • ¼ cup white wine (Use a wine you’d drink to achieve best flavor, not supermarket brand cooking wine.)


  • 4 Tbsp. sweet butter
  • ¼ cup all-purpose gluten-free flour
  • ½ cup Milk
  • 2 Tbsp. cream cheese
  • 1 sage leaf (remove when sauce is done)
  • Salt & pepper, pinch of each
  • ½ tsp. ground nutmeg (Taste sauce when done and add pinch more nutmeg if you desire)

Directions for Meatballs:

  1. Place the bread slices in a small bowl and soak in the milk. After about 2 minutes, squeeze out most of the milk (it’s ok if the bread is still very wet). Set aside.
  2. In a large bowl, place the ground chicken. If you are de-boning your own thighs, just cut off skin and remove meat from bones. In a mini-food processor, place the chicken meat and pulse until it’s ground.
  3. To the ground chicken, add the bread crumbs, cheese, salt & pepper, and the milk-soaked slices that you crumble up into very small pieces. (Try to use mostly the white space in the bread and not the crusts.)
  4. Add the egg and parsley and the first half of the shredded carrot.  Combine with clean hands and shape into mini balls, about 1 ½” in diameter. Don’t over-mix. The more you handle, the tougher it will turn out.
  5. In a skillet, melt the 2 Tbsp. salted butter and then sauté the meatballs, turning once after each side has become golden tinged. Should be about 3 - 4 minutes. 
  6. Add the wine and cover. Simmer on low for about 10 minutes and then remove from heat. Set aside, but don’t remove from skillet.

Sauce Directions:

  1. In a small saucepan, make a roux. That’s placing the butter over low heat till melted. Then, add the glutenfree flour a little at a time, whisking after each addition.
  2. Stir into a paste until there are no lumps.  Add the milk and cheese and continue to whisk until cream cheese is melted into the sauce. Add the salt, pepper, and nutmeg. Stir. Add the Sage leaf.
  3. Simmer for only about 5 minutes, but stay there, gently stirring to avoid sticking to pan. If this seems a little too thick, you may add a few spoons of chicken broth. Combine again with gentle whisking. At end, remove the sage leaf & discard.
  4. In larger pot, boil your salted water and cook gluten-free Tagliatelle noodles (or other gluten-free noodle of choice). Cook until al dente.
  5. Drain. Add sauce and then meatballs on top.  Add some grated Italian cheese on top to serve.
Tags: Dinner

Crab Cakes with Creamy Cocktail Sauce

Crunchmaster Logo
Courtesy of Crunchmaster and Carol Kicinski


Ingredients:Crab Cakes with Creamy Cocktain Sauce


  • 16 oz. crab meat, picked over and flaked
  • 1 ½ cups finely crushed Crunchmaster Multi-Grain Crackers Sea Salt
  • 2 large eggs, lightly beaten
  • ¼ cup minced green onions, white and green parts
  • ½ cup mayonnaise, use divided
  • Juice of 1 lemon
  • Several dashes of hot sauce, use divided
  • ¼ tsp. salt
  • ½ tsp. pepper
  • ¼ cup vegetable oil
  • 2 Tbsp. unsalted butter
  • ¼ cup cocktail sauce
  • Lemon wedges for serving


  1. Combine crabmeat with ¼ cup cracker crumbs, eggs, green onions, ¼ cup mayonnaise, lemon juice, 4 or 5 dashes of hot sauce, salt and pepper, mix well. Pour remaining cracker crumbs into a dinner plate or shallow bowl.
  2. Shape crab mixture into 12 cakes using ¼ cup mixture for each cake. Coat the crab cakes with cracker crumbs, lightly pressing the crumbs into the cakes. Place crab cakes on a plate, cover with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours.
  3. Heat oil and butter in a large skillet over medium heat until butter is melted. Cook the crab cakes in batches (do not overcrowd the pan) for 3 – 4 minutes per side or until golden brown on the bottom.


  1. Whisk together the remaining ¼ cup mayonnaise with the cocktail sauce and 3 or 4 dashes of hot sauce.

Serve the crab cakes with the creamy cocktail sauce and lemon wedges.

Tags: Dinner
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