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Gluten-Free Recipes

Gluten-Free Recipe of the Week

Bangkok Shrimp Cocktail

Thai Kitchen logo

Courtesy of Thai Kitchen


Makes 8 servings


Shrimp CocktailIngredients:

  • 1/2 cup Thai Kitchen Sweet Red Chili Sauce
  • 1/4 cup chopped fresh cilantro
  • 3 Tbsp. fresh lime juice
  • 1 lb. cooked large shrimp, peeled and deveined


  1. Mix chili sauce, cilantro and lime juice in small bowl until well blended.
  2. Serve shrimp with chili sauce mixture.
Tags: Appetizers/Snacks

Potato, Parsnip and Pear Latkes

Allergic Living logo
Courtesy of Allergic Living and Chef Simon Clarke


Makes 4-6 servings Potato, Parsnip and Pear



  • 1 large Yukon gold potato, peeled
  • 2 medium parsnips, peeled
  • 1 large pear, peeled
  • 2 eggs or equivalent egg replacer
  • 2 Tbsp. all-purpose gluten-free flour or 1 ½ Tbsp. matzo meal
  • Few pinches salt and pepper
  • ½ cup (125 mL) vegetable oil


  1. Coarsely grate potato, parsnips and pear. Transfer to bowl after squeezing out and discarding excess juice.
  2. Add egg (or egg replacer), flour or meal and a pinch of salt and pepper. Mix thoroughly.
  3. In a sauté pan, heat oil over medium heat. Using a large soup spoon, place one helping of latke mixture into oil, flattening gently with back of spoon.
  4. Cook 3-4 minutes on each side, until golden and crispy. Remove to paper towel to drain oil. Season with salt and pepper.
  5. Repeat process, making about 12-15 latkes. Serve with apple sauce and sour cream.
Tags: Appetizers/Snacks, Side Dishes, Dairy-Free

Gluten-Free Mini Quiches

Courtesy of Crunchmaster and Carol Kicinski

Makes 24 mini quiches

Ingredients:Mini Quiches

  • Gluten-free non-stick cooking spray
  • 1 ¼ cups finely crushed Crunchmaster Multi-Grain Crackers Rosemary & Olive Oil
  • 6 Tbsp.. unsalted butter, melted
  • 2 Tbsp. olive oil
  • 1 cup finely chopped onion
  • 1 – 10 oz. package frozen spinach, thawed
  • ½ tsp. salt
  • ½ tsp. black pepper
  • ¼ tsp. grated fresh nutmeg
  • 1 cup shredded sharp cheddar cheese
  • 2 large eggs
  • 1 cup milk
  • 1 roasted red pepper, cut into 48 small slivers


  1. Preheat oven to 350 degrees. Spray a min muffin pan (24 tins) with non-stick cooking spray.
  2. Combine the cracker crumbs and melted butter. Divide crumb mixture among the prepared mini muffin cups and press down firmly. Bake for 7 – 8 minutes. Remove from oven and set aside.
  3. In a large skillet over medium heat, heat the oil and add the chopped onion. Cook the onions until very soft and starting to brown, about 10 minutes, stirring occasionally. Squeeze all the liquid out of the spinach, add to the onions along with the salt, pepper and nutmeg and cook, stirring, for 30 seconds. Divide the mixture evenly on the cracker crumbs. Divide the shredded cheese on top of the spinach mixture.
  4. Whisk the eggs and milk together and spoon into the muffin cups; do not fill all the way. Top with the roasted red pepper slivers and bake until set and browned, about 20 minutes.
Tags: Breakfast, For Kids

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
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