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Gluten-Free Recipes

Gluten-Free Recipe of the Week

Cranberry Orange Quinoa Pudding

From EA Stewart of The Spicy RD

Cranberry Orange Quinoa Pudding

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Makes 7 - ½ cup servings


  • 1 cup orange juice
  • 1 1/2 cups fresh cranberries
  • 1 cup quinoa, rinsed
  • 2 1/2 cups lactose-free milk
  • 1/4 cup maple syrup
  • 2 tsp. pure vanilla extract
  • 1 tsp. orange zest
  • 1/2 cup sliced almonds, toasted


  1. Pre-heat oven to 400 degrees. Place cranberries and orange juice in a medium sauce pan, and heat until boiling. Reduce heat and simmer for approximately 5 minutes, or until cranberries have "popped" and are cooked through.
  2. Add quinoa, milk, maple syrup, vanilla, and orange zest to orange juice and cranberry mixture, and heat until boiling. Turn heat down to medium low and cover ~2/3 of the pan. Cook mixture for ~ 30 minutes, or until pudding consistency is achieved. Stir every 3-5 minutes to prevent sticking. While quinoa is cooking, place sliced almonds on a baking sheet, and bake in oven for 4-5 minutes, or until lightly brown and toasted.
  3. Divide quinoa pudding equally in to 7 serving dishes, and top with toasted almonds. Serve warm, or you may chill pudding in fridge, and serve cold.
Tags: Dessert, Dairy-Free, For Kids

Hearty Minestrone Soup

Allergic Living logo
Courtesy of Allergic Living and Chef Simon Clarke


Ingredients:Minestrone Soup


  • 2 Tbsp. olive oil
  • 8 oz. pancetta, finely diced
  • 2 cups sweet onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 2 cloves garlic, minced
  • 1/2 of one Savoy cabbage, chopped
  • 1 28 oz. can of diced or crushed tomatoes
  • 2 Tbsp. tomato paste
  • 3 quarts gluten-free vegetable stock
  • 1 14 oz. can of black (or other) beans, rinsed and drained
  • 2 large handfuls baby spinach
  • 1 cup uncooked gluten-free or regular elbow pasta
  • Salt and pepper


  1. In a large heavy bottomed pot, heat olive oil over medium-high heat. Add pancetta and cook 2-4 minutes, stirring. Then mix in onion, carrots and celery and cook a further 4-6 minutes, stirring often.
  2. Add garlic, cabbage, tomatoes and tomato paste. Stir to combine. Cook a further 2 minutes. Pour in stock and bring to a boil.
  3. Reduce heat to a simmer. Add beans, spinach and pasta. Season with salt and pepper, and simmer until pasta is cooked, about 10 minutes.
  4. Ladle into bowls. Serve soup with warm gluten-free bread.

Food photography by Chris Gonzaga

Tags: Soups/Stews

Mascarpone Strawberry Creams

From Chef Oonagh Williams of Royal Temptations Catering

Makes about 8 small ramekins.

This is a very soft, very rich dessert. Try using sweet raspberries, peaches, nectarines or whatever fruit is in season. Put the entire recipe in a serving bowl and dish out with the shortbread, or spoon into individual ramekins for a single-serving treat.


  • 8 oz., 250 g mascarpone or ricotta cheese
  • 6 Tbsp., 90 ml powdered/icing sugar
  • 2 Tbsp., 30 ml orange or almond liqueur or vanilla or almond extract
  • 1 x 3.5 oz, 100 g, bar of white chocolate, finely grated
  • 1 cup, 250 ml heavy/whipping cream
  • About 8 large strawberries, washed, hulled and cut up small. If you are going to make this in a large bowl, just add as many strawberries or other fruit as you want.   


  1. Mix the mascarpone with sugar, liqueur, grated chocolate and liquid cream. 
  2. Add fruit of choice. Taste to see if you want more sugar or liqueur.
  3. Stir in prepared fruit. Put into one container or divide among 8 small ramekins. If you like, melt 1 tsp. gelatin with one tablespoon of cold water and stir into the cheese mix. Line small ramekins with plastic wrap, add cheese mix, leave to set in fridge, then very carefully turn out onto individual plates and remove plastic wrap.
  4. Refrigerate for several hours to allow flavors to develop.

Tips and Alternatives:

Don’t substitute cream cheese for the mascarpone - there is no comparison in the flavor. You can make this by substituting ricotta and lining small ramekins with cheesecloth so excess liquid drains out.

Tags: Dessert

Gluten-Free Chocolate Mocha Cake

From Annette Marie of Best Life Gluten-Free


Gluten-Free Chocolate Mocha Valentine's Day Cake



  • ½ cup unsweetened cocoa powder
  • ½ cup hot water
  • ½ cup hot brewed coffee (Decaffeinated is ok too)
  • Flour blend: ¾ cup white rice flour, ½ cup tapioca starch or flour, ¼ cup cornstarch or potato flour
  • 1 tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. xanthan gum
  • ½ tsp. salt
  • ½ cup sweet butter (or your substitute of choice)
  • 1 ¼ cups granulated sugar
  • 1 tsp. pure vanilla extract
  • 2 large eggs

Glaze Ingredients:

  • 1 cup semi-sweet chocolate chips
  • 2 Tbsp. sweet butter - room temp.
  • 5 Tbsp. light corn syrup (The corn syrup makes the shiny effect)
  • Any drops of water needed to thin it out if it’s too thick to pour.


  1. Pre-heat oven to 350 degrees.
  2. First make the coffee. We need it hot. In a small bowl, put the hot coffee and cocoa. Stir well to dissolve well. Add the hot water and stir again.  Set aside.
  3. In a separate larger bowl, combine the dry ingredients. Combine with a spatula and then sift all.
  4. In a third bowl, beat the softened butter and sugar to blend well enough to have a smooth consistency. Add the vanilla and then add the eggs, one at a time. Beat well.
  5. Add the flour mixture to the butter-sugar bowl a little at a time, beating after each addition.  After all of the dry ingredients have been added, pour in the cocoa-coffee liquids and beat until really smooth.
  6. In a well-greased and gluten-free floured pan, pour the batter and smooth top with the spatula.
  7. Bake at 350 degrees for about 40 minutes, watching carefully after 30 minutes. All ovens vary, so keep an eye on it.
  8. The toothpick test works here (must come out dry to signal it’s done!) Wait 10 minutes before removing from pan. Cool on a wire rack for 30 minutes before frosting or glazing.


  1. In a small saucepan, on low heat, place the chips, corn syrup and soft butter.
  2. Constantly stirring with a wooden spoon, melt the chips and keep working until you see everything combined. It will be very silky and shiny.
  3. Immediately pour on top of cake. With spatula, spread to edges and watch it pour over the sides.  Before you pour, if you feel it looks too thick for pouring, add a drop or 2 of water and stir well to blend it in. (I only had to add about 1 Tbsp. of water to mine.)

This is a rich, chocolate-y glaze. If you love chocolate, this is the dessert for you! If it’s for your Valentine, add a kiss!

Tags: Dessert

Beer Braised Beef with Blistered Shisito Peppers

From Jackie Ourman of Celiac and Allergy Friendly Epicurean (C.A.F.E.)

Makes 6 servings

Ingredients:Beer Braised Beef with Blistered Shisito Peppers

  • 2.5 lbs. beef sirloin tips, cut into 2″ pieces
  • 1 12 oz. bottle of gluten-free beer (New Planet gluten-free pale ale was used by Jackie Ourman)
  • ¼ cup cider vinegar
  • 1 14.5 oz. can whole peeled tomatoes, drained, rinsed and crushed with your hands
  • 3-4 medium onions cut into 1″ thick rounds
  • 1 large poblano or dried ancho pepper, stem and seeds removed and chopped into large pieces
  • 5 garlic cloves, smashed
  • Salt and pepper to taste (be very generous!)
  • 15-20 shishito peppers (optional)
  • Cotija cheese (optional)
  • Sliced scallions, for garnish


  1. Preheat oven to 300 degrees and let beef sit at room temperature at least 30 minutes. Pour beer and vinegar into a 5 qt. Dutch oven (or medium, heavy bottomed, oven-safe pot with a lid) and add crushed tomatoes. Nestle onion rounds in one layer around the bottom of the pot. There should be enough to cover most of the surface and they should just peak out at the top of the liquid.
  2. Add pepper and garlic cloves and lay meat on top of onions so they are mostly above the liquid. Cover the pot and put in the oven for about 3 hours, until meat is browned on top and can be easily shredded with 2 forks. Remove meat from braising liquid and toss out large pieces of onion. Add remaining ingredients to a blender and process until smooth. Add salt and pepper to taste and pour over shredded meat.
  3. Heat a dry, large cast iron skillet over medium-high heat and cook shishitos, turning occasionally, until blistered on all sides.
  4. Serve shredded beef over gluten-free arepas, with corn tortillas or layered on your favorite nachos with peppers, cotija cheese and scallions.
Tags: Appetizers/Snacks

Japanese-Style (Wafuu) Chicken Curry

Allergic Living logo Courtesy of Allergic Living and Cybele Pascal

Makes 4 servings

Ingredients:Japanese-Style Chicken Curry

  • 4 cups gluten-free chicken broth
  • 3-inch square Kombu seaweed
  • 1 lb. boneless skinless chicken thighs, cut into 1-inch pieces
  • Kosher salt and freshly ground pepper
  • 4 Tbsp. canola oil, divided
  • 1 1/2 cups diced yellow onion
  • 2 tsp. finely minced or grated fresh ginger
  • 2 tsp. finely minced garlic
  • 2 Tbsp. curry powder
  • 1/8 tsp. cayenne pepper
  • 3 Tbsp. gluten-free brown rice flour (preferably superfine)
  • 2 Tbsp. crushed tomatoes
  • 2 tsp. apple cider vinegar, divided
  • 2 large carrots, peeled and cut into 1/2-inch rounds
  • 1 lb. Yukon Gold potatoes, cut into 1-inch pieces
  • 1 bay leaf
  • 1 cup grated Fuji apple (1 to 2 peeled apples)
  • 2 tsp. honey
  • 4 cups cooked white rice


  1. Combine chicken broth and Kombu in a medium pot. Bring to a simmer over medium-high heat, reduce heat to medium-low and simmer for 15 minutes
  2. Generously season chicken with salt and pepper. Add 2 tablespoons of oil to a large skillet or Dutch oven over high heat. Once the oil begins to shimmer, add chicken and stir-fry until golden brown on all sides, about 6 minutes. Transfer chicken to a plate.
  3. Reduce heat to medium-high and add remaining 2 tablespoons of oil. Add onion, ginger and garlic and sauté until onions start to soften, about 2 minutes.  Add curry powder and cayenne, and sauté for 1 minute more. Sprinkle in the brown rice flour and sauté until browned and aromatic, about 2 minutes.
  4. Remove pan from heat and add 1/2 cup broth, stirring vigorously to combine. Add two more 1/2 cups broth, stirring vigorously after each addition, and incorporating any browned bits from bottom of the pan.
  5. Return pan to heat, remove Kombu, and add remaining chicken broth, crushed tomatoes and 1 teaspoon vinegar. Stir well to combine.
  6. Add carrots, potatoes, reserved chicken and bay leaf. Bring to a boil, reduce heat to medium-low and loosely cover. Cook at a slow simmer, stirring often, for 30 minutes, or until potatoes are just tender when pricked with a fork.
  7. Add shredded apple, honey, remaining 1 teaspoon vinegar and a big pinch of salt. Stir well and loosely cover. Continue to cook at a slow simmer for 15 minutes, or until the apples have melted into the curry and the vegetables are really tender.
  8. Serve over steamed rice.
Tags: Dinner

Deluxe Low Sodium Roast Beef Lettuce Wrap

Boar's Head Logo

Courtesy of Boar's Head Brand

Gluten-Free Lettuc Wrap


  • 3 large Romaine lettuce leaves

  • 4 slices Boar’s Head Deluxe Low Sodium Roast Beef

  • 2 slices Boar’s Head Lacey Swiss Cheese

  • 3 tomatoes, sliced

  • 2 Tbsp. Boar’s Head Deli Dressing


  1. Lay lettuce leaves on a flat, clean work surface onto sandwich paper.  Layer the tomatoes, followed by the Deluxe Low Sodium Roast Beef onto the lettuce leaves.

  2. Spread the Deli Dressing onto the Deluxe Low Sodium Roast Beef. Place the Lacey Swiss Cheese on top of the Deluxe Low Sodium Roast Beef. Roll the lettuce leaves as a wrap inside of sandwich paper. Cut in half if desired and serve.

Tags: Lunch, For Kids

Cheesy Chili Dip


Cheesy Chili Dip
Courtesy of McCormick Spices


Makes 32 (2 Tbsp.) servings


  • 1 lb. lean ground beef
  • 1 package McCormick Gluten-Free Chili Seasoning Mix
  • 1 can (14 1/2 oz.) diced tomatoes, un-drained
  • 1 lb. process cheese spread, cubed


  1. Brown meat in large skillet on medium-high heat. Drain fat.
  2. Stir in Seasoning Mix and tomatoes. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Stir in process cheese spread until smooth. Serve hot with gluten-free tortilla chips.
Tags: Appetizers/Snacks

Quinoa Cilantro Taco Salad

Crunchmaster logo
Courtesy of Crunchmaster





  • 2 tsp. olive oilQuinoa Cilantro Taco Salad
  • 1 tsp. apple cider vinegar
  • 1 tsp. cumin
  • ½ tsp. chili powder
  • ¼ tsp. sea salt
  • 2 Tbsp. poppy seeds
  • 1 cup quinoa, cooked
  • 4 cups mixed salad greens
  • 5 fresh chives
  • ½ cup cabbage, shredded
  • 6 cherry tomatoes
  • 1/3 cup sunflower seeds
  • 1 medium red onion, sliced
  • ½ cup fresh cilantro, finely chopped
  • 2 Tbsp. fresh parsley, finely chopped
  • 1 medium carrot, cut into matchsticks
  • 1 cup Crunchmaster Roasted Garlic Multi-Seed Crackers, crushed
  • 1 cup shredded mozzarella cheese
  • 1 ripe avocado, peeled, pitted and sliced
  • 1 papaya, cut into 1/4-inch slices


  1. Combine olive oil, apple cider vinegar, cumin, chili powder, sea salt, poppy seeds and quinoa in a large mixing bowl; gently toss to combine.
  2. In a large serving bowl, add mixed salad greens; top with quinoa mixture. Add remaining ingredients; mix well.
  3. Serve.
Tags: Dinner, Vegetarian

Calico Beans

From NFCA Blogger Ambassador Cindy Gordon of Vegetarian Mamma

calico beans from vegetarian mamma


  • 1 cup kidney beans
  • 1 cup great northern beans
  • 1 cup pinto beans
  • 1 cup butter beans
  • 1/2 cup brown sugar
  • 1/2 cup ketchup
  • 1 Tbsp. gluten-free liquid smoke
  • 2 Tbsp. apple cider vinegar
  • 2 tsp. mustard


  1. Mix all ingredients together and pour into a prepared baking dish.
  2. Bake at 350 degrees for 30 minutes or until warmed throughout.
  3. Enjoy!
Tags: Side Dishes, Vegetarian
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