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Gluten-Free Recipes

Gluten-Free Recipe of the Week

Gluten-Free Baked Crispy Coconut Chicken

Attune Foods Logo

Courtesy of Attune Foods and Chef Janet



Ingredients:Gluten-Free Baked Crispy Coconut Chicken


  • 1 lb. boneless skinless chicken breast
  • 1 egg
  • 1/4 cup coconut flour
  • 1/4 cup brown rice flour
  • 3 cups Erewhon Gluten-Free Crispy Brown Rice Cereal
  • 1/3 cup shredded coconut
  • 1 tsp. salt
  • Gluten-free non-stick spray

Apricot/Peach Dipping Sauce Ingredients:

  • 3 Tbsp. apricot or peach jam or orange marmalade
  • 1/4 tsp. mustard powder
  • 1/4 tsp. ground ginger
  • Pinch dried red chili flakes
  • 2 Tbsp. vinegar
  • 2 tsp. coconut aminos or gluten-free tamari


  1. Make the sauce:
    Combine all the sauce ingredients. Depending on the jam you use, you may want to add more vinegar. Taste it and season it up to your taste. If you like it more or less spicy, adjust the amount of chili flakes. To make it more savory and less sweet, add a bit more coconut aminos or tamari. Don’t be afraid to play with the flavors, that’s what good cooks do! Just be sure to add ingredients in small amounts and continually taste as you go.
  2. Pre-heat the oven to 350°.
  3. If you want chicken fingers, cut the chicken into strips trying to keep the sizes as even as possible. Otherwise, butterfly each breast and then cut in half.
  4. Put the brown rice cereal in a food processor and process until it resembles coarse bread crumbs. These make a great substitute for panko bread crumbs.
  5. Clear some counter space. You will need 2 large plates, a wide bowl (not too big) and a sheet pan or cookie sheet fitted with an oven safe wire rack sprayed with canola oil spray.
  6. Beat the egg in the wide bowl with 2 tsp. water. Leave the fork with the bowl.
  7. Put the coconut flour and brown rice flour on one of the plates, add 1/2 tsp. of the salt and mix thoroughly. If you don’t have coconut flour, all brown rice is fine.
  8. Place the rice crumbs, shredded coconut and 1/2 tsp. salt on the other plate and mix well with your fingers.
  9. Use only your left hand (the “wet” hand”) to handle the chicken and use only your right (the “dry” hand) to touch the flour and crumbs.
  10. Place the chicken on the flour plate and coat completely. Use your dry hand to sprinkle and press the flour into any crevices.
  11. Use your wet hand to transfer the chicken to the egg bowl. Coat with egg, flip with the fork. Then pick it up with the fork or your wet hand, let the excess egg drip off into the bowl and lay it onto the rice crumbs plate.
  12. Use your wet hand to flip. Then use your dry hand to press the chicken down. This will help the crumbs to adhere. Flip and press again. If there are any uncoated spots use your dry hand to sprinkle and press the crumbs onto the chicken.
  13. Use your dry hand to transfer the coated breast to the wire rack.
  14. Repeat until all the chicken is coated.
  15. Bake for 10 minutes then flip. Bake another 15 minutes or so. Times will vary depending on the thickness and size of your chicken pieces.
Tags: Dinner, For Kids

Reuben on Deli-Style

Rudi's Gluten-Free Bakery

Courtesy of Rudi's Gluten-Free Bakery





  • 8 slices Rudi’s Deli-Style with Caraway Seed BreadReuben on Deli-Style
  • Gluten-free Thousand Island Dressing
  • 6 slices of Swiss cheese
  • Gluten-free horseradish
  • Paprika
  • Sauerkraut
  • 1 red onion
  • 1 tsp. minced garlic or dried garlic granules
  • 2 lbs. of corned beef
  • 2 Tbsp. olive oil


  1. Thinly slice red onion and add to a medium/large sauté pan with 3 tablespoons of olive oil on medium heat.
  2. Take 6 Tbsp. of Thousand Island dressing and mix in 1/2 Tbsp. of paprika and 1 Tbsp. of horseradish.
  3. Towards the end of your onion and pepper sauté, reduce the heat and add garlic.  Stir frequently to ensure that the garlic does not burn!  After 10 minutes on low heat, remove sauté from heat.
  4. Build your Reuben by spreading horseradish, paprika, Thousand Island dressing mix on one slice of bread followed by Swiss cheese, sauerkraut, sautéed onions, corn beef and the second slice of bread.
  5. Grill on medium heat to your preference and enjoy!
Tags: Lunch

Sauerkraut and Braised Fresh Cabbage

From Chef Oonagh Williams of Royal Temptations Catering



  • 1 can of sauerkraut (14-16 oz) - drained, rinsed well and drained again.
  • Two slices of gluten-free bacon, cut into thin strips
  • 1 medium onion, peeled and thinly sliced
  • 1 medium apple, peeled, cored and cut into small pieces
  • a few Bay leaves
  • juniper berries, crushed
  • 1 conical coffee filter
  • 1 cube gluten-free beef bouillon + 1 ½ cups of water
  • freshly ground black pepper


1. Place juniper berries and bay leaves in conical coffee filter paper, fold closed and tie with string.  Then you can easily find it at the end of cooking.

2. In a small non-stick pan, cook the bacon until the fat starts running, then add the onion and apple and cook covered for 3-5 minutes until softened.

3. Add sauerkraut, water, beef bouillon cube and herbs.

4. Bring to a boil and simmer covered for 40 minutes. Add water if it is drying out. I like to add a knob of butter just before serving.

Note: Sauerkraut has a similar effect on your body as beans. If it does not agree with you, it may be due to the fiber.   

If you find sauerkraut to be too tangy, you can always try braised cabbage.  



  • Two slices of bacon cut into thin strips
  • 1 medium onion, peeled and thinly sliced
  • 1 medium apple, peeled, cored and cut into small dice
  • 1 tbsp olive oil
  • ½ lb raw cabbage, finely sliced.
  • ½ cup gluten-free chicken stock
  • Freshly ground pepper
  • 1-2 tbsp butter


1. Heat a 4-6 cup saucepan. Add bacon and olive oil and cook until bacon releases its juices.

2. Add onions and apples and cook for 5-10 minutes over medium heat until onion and apple are both soft.

3. Add cabbage and stir well. Add stock, cover and cook for about 5 minutes. 

4. Remove lid and continue to stir and cook until cabbage is as tender as you like it.  Finish with a grinding of fresh black pepper and butter.

Tags: Dinner, Dairy-Free

Grilled Eggplant Parmesan with Sun-Dried Tomato and Basil Panko

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


Grilled Eggplant Parmesan with Sun-Dried Tomato and Basil Panko



  • ¼ cup olive oil plus more for drizzling
  • 2 garlic cloves, sliced thinly
  • 2 Tbsp. chopped sun-dried tomato
  • 1 cup gluten-free panko
  • ⅓ cup chopped basil
  • Salt and pepper to taste
  • 2 – 1lb. eggplants cut lengthwise into 1″ pieces (Should yield 7-8 pieces)
  • 1 cup marinara sauce
  • ½ lb. fresh mozzarella, sliced thinly


  1. Heat grill or grill pan to medium-high
  2. In a medium skillet, heat ¼ cup oil, garlic and sun-dried tomato over medium-low heat, about 8-10 minutes, until oil is infused with flavor. Lower heat, if needed to avoid browning the garlic.
  3. In the meantime, drizzle olive oil over the eggplant and season both sides with salt and pepper. Grill about 3-4 minutes on each side until nice char marks appear and surface is beginning to soften. Arrange grilled eggplant on a rimmed baking sheet.
  4. Add panko and basil to pan with olive oil, garlic and sun-dried tomato and raise heat to medium. Toss for about 3-5 minutes until panko is toasted and golden-brown. Season well with salt and pepper to taste.
  5. Heat broiler.
  6. Spoon marinara sauce over each piece of eggplant, sprinkle generously with toasted, seasoned panko. Top with mozzarella slices and additional panko.
  7. Broil eggplant for 3-4 minutes until cheese is melted.
Tags: Dinner, Vegetarian

Cinnamon Roll Pancakes

Courtesy of Allergic Living and Alisa FlemingAllergic Living logo

Makes 14 pancakes

Cinnamon Filling

Ingredients:cinnamon roll pancakes

  • 1/2 cup packed brown sugar
  • 1/3 cup melted dairy-free margarine
  • 2 tsp. ground cinnamon



  • 1 1/4 cup brown rice flour
  • 1/2 cup potato starch
  • 1/4 cup tapioca starch
  • 4 tsp. baking powder
  • 1/2 tsp. salt
  • 2 large eggs or 1 Tbsp. egg replacer + 2 Tbsp. warm water
  • 1 1/4 -1 3/4 cup unsweetened or original non-dairy milk alternative (such as rice, flax, or coconut milk beverage)
  • 2 Tbsp grapeseed or canola oil
  • 1 Tbsp. maple syrup
  • 1/2  tsp. vanilla extract
  • 1 batch Maple Glaze (recipe follows) or additional maple syrup for topping


  1. Place the cinnamon filling ingredients in a ziplock plastic bag, close the top, and squeeze to combine.
  2. In a small bowl, combine flour, starches, baking powder, and salt.
  3. ln a mixing bowl, briefly whip the eggs or egg replacer with water. Whisk in 1¼ cup milk alternative, oil, maple, and vanilla. Add the dry ingredients to the wet, whisking just until combined.
  4. Add up to ½ cup additional milk alternative (or as needed) to create a pourable but slightly thick batter. Less liquid will be required for puffier pancakes, while more liquid might be needed at higher altitudes or if using the non-gluten-free option (at end of recipe). Let batter rest while you preheat a large skillet or griddle over medium heat.
  5. Once hot, grease the griddle with cooking spray or dairy-free margarine.
  6. Pour 1/4 cup of batter for each pancake and cook for 2 minutes.
  7. Snip a very small corner from the bottom of the plastic bag, and squeeze the filling onto the pancake, starting in the centre, and swirling outward, like you would see on a cinnamon roll. Try to keep the filling at least 1/2-inch from the edge.
  8. Let the pancakes cook a few more minutes, or until bubbles form in the batter.
  9. Flip, and cook for 2 to 3 minutes more.  Note that the gluten-free pancakes may not brown, but they will have a light and fluffy finish.
  10. Remove to serving plates and drizzle with pure maple syrup or the Maple Glaze, if desired.

Maple Glaze: In a small bowl, whisk 1/2 cup sifted powdered sugar, 3 Tbsp. maple syrup, 1/2 tsp. vanilla extract, and 1 Tbsp. dairy-free margarine until smooth.

Tags: Breakfast, Dairy-Free, For Kids

Crispy BBQ Chicken Wings

Crunchmaster logo
Courtesy of Crunchmaster and Carol Kicinski


Makes about 30 wings. BBQ Chicken Wings



  • 2 - 4.5 oz. bags Crunchmaster Multi Grain Sea Salt Crackers
  • 1 cup gluten-free barbeque sauce – use divided
  • ½ cup honey – use divided
  • 4 lbs. chicken wing drumettes


  1. Pour ¾ cup of the barbeque sauce and ¼ cup of the honey in a large plastic storage bag and mix. Add the chicken wings, close the bag and toss several times to coat the wings with the sauce. Let sit in the refrigerator for at least 30 minutes or up to 24 hours.
  2. Preheat oven to 450 degrees. Spray two baking sheets with gluten-free, non-stick cooking spray.
  3. Grind the crackers in a food processor or blender to fine crumbs and pour onto a dinner plate. Remove a chicken wing from the marinade, roll in the cracker crumbs to coat and place on prepared baking sheet. Repeat with remaining chicken wings. Discard the marinade. Spray the tops of the wings lightly with gluten-free, non-stick cooking spray. Bake for 25 – 30 minutes or until browned and cooked thoroughly (registering 165 degrees on an instant read thermometer inserted into the thickest part of the wing).
  4. Combine the remaining ¼ cup barbeque sauce with the remaining ¼ honey and serve with the wings for dipping.
Tags: Appetizers/Snacks

Gluten-Free Dairy-Free Vanilla Cupcakes with Vanilla Frosting

Courtesy of Thai Kitchen



Vanilla Cupcakes

Prep Time:  25 minutes
Cook Time: 22 minutes
Makes 24 servings

Vanilla Cupcakes Ingredients:

  • 1 cup cornstarch
  • 1 cup sorghum flour
  • 1/2 cup tapioca flour
  • 1 1/4 tsp. xanthan gum
  • 3/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 1 cup Thai Kitchen Coconut Milk
  • 1 Tbsp. McCormick Pure Vanilla Extract
  • 4 eggs

Vanilla Frosting Ingredients:

  • 1 cup gluten-free dairy-free spread, such as soy margarine or vegan buttery sticks or spread, softened
  • 1 Tbsp. McCormick Pure Vanilla Extract
  • 1 box (16 oz.) confectioners’ sugar
  • 2 Tbsp. Thai Kitchen Coconut Milk


  1. For the cupcakes, mix cornstarch, sorghum flour, tapioca flour, xanthan gum, baking powder, baking soda and salt in medium bowl. Set aside.
  2. Beat granulated sugar, oil, coconut milk and vanilla in large bowl with electric mixer on medium speed until well blended. Beat in eggs, 1 at a time. Gradually add flour mixture beating on low speed after each addition until smooth. Do not overbeat. Spoon batter into 24 paper-lined muffin cups.
  3. Bake in preheated 350°F oven 20 to 22 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.
  4. For the frosting, beat spread and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Gradually add confectioners' sugar, beating until well blended after each addition and scraping sides and bottom of bowl frequently. Add coconut milk; beat until light and fluffy. Frost cooled cupcakes with frosting.

Read labels of all recipe ingredients, especially your flours, to ensure all are gluten-free.

Want more kid-friendly recipes? Sign up for a free eCookbook here.

Tags: Dessert, For Kids

Nutty Ranch Chicken Strips

Blue Diamond Logo
Courtesy of Blue Diamond


Makes 4 to 6 servings


Ingredients: Nutty Ranch Chicken Strips

  • 1 (4.25-oz.) box Blue Diamond Almond Nut Thins
  • 1/4 cup Blue Diamond Smokehouse Almonds, finely chopped
  • 1 (1-oz.) packet dry gluten-free ranch dressing mix
  • 1/3 cup light gluten-free ranch dressing
  • 1 Tbsp. melted butter
  • 1 1/4 lbs. chicken tenderloin or 1 1/2-inch cubes boneless, skinless chicken breast
  • Olive oil cooking spray


  1. Preheat oven to 400°F and spray a baking sheet with gluten-free nonstick cooking spray. Place Blue Diamond Nut Thins in a gallon-size bag and fold over the top. Crush with a rolling pin until chips are in tiny pieces. Add Blue Diamond Almonds and dry ranch dressing mix to bag and shake well to mix.
  2. Stir together ranch dressing and butter in another medium bowl. Dip each chicken tenderloin in ranch dressing and shake off excess. Roll in chip mixture, pressing into the surface to coat well; place on prepared baking sheet. Coat with nonstick cooking spray and bake for 10 minutes. Coat with cooking spray again and cook for 10 minutes more.

Quick tip: Any of the coating mixture that falls off the chicken after cooking is great sprinkled over a tossed green salad or mashed potatoes.


Tags: Dinner, For Kids

Flank Steak Fajitas with Salsa and Guacamole

Allergic Living
Courtesy of Allergic Living and Chef Simon Clarke


Makes 6-8 servings


Ingredients:Flank Steak Fajitas

  • 1 large flank steak
  • 1⁄4 cup lime juice
  • Pinch salt
  • Pinch pepper
  • 1 large sweet onion, sliced
  • 2 red peppers, seeded and cut into thin strips
  • 2 cloves garlic, sliced
  • 1 tsp. chili powder
  • 2 Tbsp. olive oil
  • 10 gluten-free tortillas


  1. In a small bowl, combine lime juice, salt and pepper.
  2. Set flank steak into a container and pour seasoned lime juice over top. Let rest for 10 minutes, turning once.
  3. Over high heat, barbecue steak for 5-6 minutes each side. Remove and allow to rest 10 minutes.
  4. In the meantime, heat olive oil in a heavy-bottomed skillet and sauté the onion, peppers and garlic for 2-4 minutes.
  5. Add chili powder and mix well. Keep warm.
  6. Slice the flank steak into thin strips, cover and set aside.
  7. Toast tortillas on the grill or warm through.
  8. Place enough steak and vegetables to fill the center of each toasted tortilla.
  9. Spoon on a generous dollop of guacamole (below) and fresh salsa (below), wrap and eat.

Guacamole Ingredients:

  • 4 ripe avocados
  • 1⁄2 cup fresh cilantro, chopped
  • 1⁄4 cup white onion, minced
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1⁄4 cup freshly squeezed lime juice
  • 1 tsp. ground cumin
  • Pinch salt


  1. Peel and core avocados. Mash lightly in a medium bowl.
  2. Add remaining ingredients and mix well.

Fresh Tomato Super Salsa Ingredients:

  • 3 cups ripe, diced tomatoes
  • 1⁄2 cup red onion, diced
  • 1 clove garlic, minced
  • 1⁄4 cup fresh cilantro, chopped
  • 1⁄4 cup lime juice, freshly squeezed
  • 1 jalapeño, seeded and minced
  • 1 Tbsp. olive oil
  • Pinch salt


  1. Combine all ingredients in a medium bowl.
  2. Allow to rest 30 minutes for flavors to combine.
Tags: Dinner

Warm Kale Salad

From Laura Hahn of Guilt Free Foodie Cutie


Ingredients:Warm Kale Salad


  • 1 lb. kale, cleaned and cut
  • 1/4 cup white raisins or dried cranberry
  • 1/3 cup walnut, lightly crushed
  • 1 Tbsp. honey
  • Juice of 1/2 a lime
  • Juice of 1/2 an orange
  • Salt and pepper to taste


  1. Start by steaming kale lightly for about 5 minutes or until stem starts to soften.
  2. While steaming place juice of both lime and lemon in a large bowl with honey. Add salt, pepper and whisk together. Then, add nuts, raisins and toss well.
  3. When kale is done, while hot, toss it into bowl with the nuts and dressing. Toss everything together well and allow it to sit for a few minutes. Serve warm.
Tags: Dinner, Appetizers/Snacks, Vegetarian
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