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Gluten-Free Recipes

Gluten-Free Recipe of the Week

Savory Stuffed Mushrooms

Crunchmaster Logo
Courtesy of Crunchmaster



Makes 12 to 14 mushrooms


Ingredients:Savory Stuffed Mushrooms

  • 1 (14oz.) container fresh stuffing mushrooms
  • ¾ cup shredded Swiss cheese, divided.
  • ½ cup finely crushed Crunchmaster Multi-Seed Crackers
  • ¼ cup sour cream
  • ¼ cup green onion
  • ½ tsp. onion salt


  1. Rinse mushrooms thoroughly and remove stems. Trim and finely chop stems and place in a large mixing bowl. Shred the swiss cheese (or use pre-shredded swiss cheese), and add ½ cup to the mixing bowl. Reserve ¼ cup of the cheese for topping.
  2. Add the crushed Crunchmaster Multi-Seed Crackers, sour cream, green onion, and onion salt into the mixing bowl and mix well.
  3. Place mushroom caps top down on to a 9 x 12 –inch baking sheet. Fill each cap with the stuffing mixture from the bowl. Be sure to press the mixture firmly into each mushroom. Sprinkle with the remaining Swiss cheese.
  4. Bake at 350° F for 30 minutes.
Tags: Appetizers/Snacks, Vegetarian

Avocado Toast

Rudi's Gluten-Free Bakery Logo

Courtesy of Rudi's Gluten-Free Bakery


Rudi's Gluten-Free Bakery Avocado Toast



  • 2 slices Rudi’s Gluten-Free Multigrain Sandwich Bread
  • 1/2 avocado
  • 1/2 lime
  • 1 clove fresh garlic, chopped
  • 1 Tbsp. red pepper flakes
  • Salt and freshly ground pepper to taste


  1. Toast bread slices until slightly golden-brown.
  2. In a small bowl, mash up avocado. Gently squeeze in juice from the lime and stir. Add in garlic, red pepper flakes, salt, and pepper.
  3. Spread avocado mixture over toast. Top with addition red pepper flakes or spices if desired.

TipFor even more flavor, try topping your toast with other items like fresh or sun-dried tomatoes, cilantro, sprouted lentils, or even salsa!

Tags: Breakfast, Appetizers/Snacks, Vegetarian, For Kids

Grilled Pork and Pineapple Kabobs

Thai Kitchen Logo

Courtesy of Thai Kitchen



Pork and Pineaple Kabob

Prep Time:  15 minutes
Refrigerate: 30 minutes
Cook Time:   8 minutes
Makes 6 servings


  • 1/2 cup Thai Kitchen Pineapple & Chili Sauce
  • 2 Tbsp. honey
  • 1/4 tsp. ground cinnamon
  • 1 1/2 lbs. pork tenderloin, cut into 1-1/2-inch cubes
  • 2 medium red and/or green bell peppers, cut into chunks
  • 2 medium onions, cut into 3/4-inch wedges
  • 2 cups fresh or drained canned pineapple chunks
  • 12 long bamboo or metal skewers


  1. Mix Pineapple & Chili Sauce, honey and cinnamon in small bowl until well blended. Reserve 1/4 cup for brushing. Place pork in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
  2. Refrigerate 30 minutes or longer for extra flavor. Remove pork from marinade. Discard any remaining marinade. Alternately thread pork, vegetables and pineapple onto skewers.
  3. Grill over medium heat 6 to 8 minutes or until pork is desired doneness, turning frequently and brushing with reserved marinade.

Test Kitchen Tip: Soak bamboo skewers thoroughly in water for at least 30 minutes before threading with vegetables. This prevents them from burning when on the grill.

Tags: Dinner

Citrus Steak Salad

Courtesy of Allergic Living and Chef Simon Clarke

Serves 4-6

Ingredients:Steak Citrus Salad

  • 2 strip loin steaks
  • 2 heads Boston lettuce, washed
  • 1 large carrot, peeled, thinly sliced
  • 1 small red onion, sliced
  • 2 oranges, segmented, juice reserved
  • ¼ cup fresh mint leaves, torn
  • 1 clove garlic, minced
  • ¼ cup olive oil
  • Salt and pepper


  1. Heat barbecue to medium-high. Rub steaks with a little olive oil. Season with salt and pepper.
  2. Cook steaks for 4-6 minutes on each side, or until cooked to your liking. Set aside to rest and cool.
  3. Segment oranges over a small bowl. Reserve the juice in bowl.
  4. Spread out lettuce leaves on a platter. Top with carrot, red onion slices, orange segments and mint.
  5. To make dressing, whisk together reserved orange juice, garlic, olive oil, salt and pepper.
  6. Slice steaks thinly and place onto salad. Drizzle dressing over salad and serve.
Tags: Dinner, Dairy-Free

Blackened Catfish

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


Blacked Catfish


Prep time: 5 minutes
Cook time: 25 minutes
Serves 2-3


  • 1 lb. catfish (about 2 small fillets)
  • 1-2 Tbsp. avocado oil or enough to coat the pan (you can use canola or olive oil as well)
  • Zest and juice of ½ lemon plus the other half, sliced for serving
  • 2 tsp. gluten-free Old Bay Blackened Seasoning
  • ½ tsp. garlic salt
  • ½ tsp. cayenne pepper
  • Kosher salt and fresh ground pepper to taste


  1. Heat oven to 375 degrees.
  2. In a baking dish, season catfish fillets all over with lemon zest, lemon juice, Old Bay, garlic salt and cayenne.
  3. Heat cast iron skillet over medium-high heat. Once hot, add oil and then cook catfish for about 2 minutes on each side, until nicely browned.
  4. Place the skillet with the catfish in the oven and cook until flaky and crisp around the edges, about 15-20 minutes.
  5. Season with salt and coarse ground black pepper and serve with a lemon wedge for garnish.
Tags: Dinner, Dairy-Free

Strawberry & Blueberry 4th of July Treat

From Chef Oonagh Williams of Royal Temptations Catering

Makes 16 portions in 9” x 13” pan

Everyone has tasted a version of this dessert before now, but not everyone has the recipe.  The base and cream filling can be made a day in advance, and get the kids to ‘assemble’ the flag just prior to serving.  I make this with homemade gluten-free shortbread, but I’m also realistic, so feel free to use store bought gluten-free graham crackers or cookies. I think the addition of nuts makes this base taste so much yummier than a plain graham cracker crust. When I filmed this recipe in studio, the TV crew agreed:



  • 2 cups (approx. 8 oz. package) of gluten-free cookiesGluten-free 4th of July dessert
  • 1/4 cup light brown sugar
  • 1 tsp cinnamon
  • 2 cups (8oz) pecans, almonds, hazelnuts or walnuts
  • 1/2 cup (4oz) soft butter or alternative


  • 2 x 8 oz. packages of cream cheese, at room temperature (lite or Neufchatel is fine)
  • 2/3 cup powdered sugar plus ¼ cup honey (or use 1 cup powdered sugar)
  • 2 tsp vanilla
  • 1 sachet of gelatin sprinkled over 2 T. cold water in a small microwave-safe bowl and stirred in. (Gelatin looks like fine sand, and when mixed with cold water, becomes like a piece of rubber until heated.)
  • 1 pint (2 cups) heavy or whipping cream (or 2 x 8 oz. packages of Cool Whip – lite is fine, thawed in fridge)
  • 1 basket of blueberries
  • 2 baskets of strawberries (normally 2 lbs. total)
  • 1 extra cup of heavy cream, 2 T. sugar, 1 tsp. vanilla, whipped until stiff for decorating

*Always check the label to ensure your ingredients are gluten-free!



1. Preheat oven to 350°

2. Roughly break up cookies in your fingers and process in food processor to crumbs. Add brown sugar, cinnamon and nuts and process until finely chopped but not ground. Add butter and run to mix.  The mix will look moist, but not a dough. Spread into greased 9” x 13” pan and press with hand or spoon to form a firm base.

3. Bake in 350° oven for 20 minutes, remove from oven and cool completely. It will crisp up as it cools.


1. Combine cream cheese, powdered sugar, vanilla and honey in a 6-8 cup bowl.  Beat until smooth. 

2. Heat gelatin and water mixture in microwave for about 10 seconds until totally dissolved and looking like a pale yellow-brown liquid.  You must make sure all the gelatin is dissolved otherwise it sets into little rubbery lumps. Whisk into cream cheese mix.

3. Whip the 2 cups of cream until stiff in a separate bowl and gently whisk into cream cheese mix.  (Add thawed cool whip now instead of cream if that’s what you decided to use instead of real cream.) Taste and see if it is sweet enough for you.  If not, add some powdered sugar 1 T. at a time and gently beat in. Spread over cooled crust.

4. Place blueberries touching in a square about 4” x 4” for the stars.  Place halves or whole strawberries (depending on size) touching to make the red stripes on the ‘Stars and Stripes.’ I try to squish in as many strawberries as possible in rows. I don’t leave a space between the rows.

5. Using a star food tube, pipe stars of cream in the blueberry square.  Pipe lines of stars between the rows of strawberries to create the white stripes Pipe cream around the outside edge of pan and around the inside edge of blueberries to finish it off. 

6. Refrigerate for about 2 hours before serving. 

Tips & Alternatives:

If you are new to gluten-free, replace your old electric hand mixer since flour can be stuck in vents ready to fall into food.  Also, be aware that many new mixers do not have stainless steel beaters, so they will rust if you put them in the dishwasher.

I use gelatin to stop the cream cheese mix from flopping in the heat.  Gelatin doesn’t make mix hard; it just holds it together better. You can leave the gelatin out, if you prefer.

If a 9” x 13” dish is too much, you can easily make just half in an 8” x 8” brownie pan.  Use half in a 9” or 10” pie plate and put strawberries and blueberries in circles. Even cereal bowls, custard cups or ramekins can be used to make this recipe fit your needs.

To double check what pan will fit, pour water into an 8” x 8” pan or 9” x 13” pan and count how many cups of water it holds.  Choose the pan you would like to use, measure that with water and then do the math on paper to see how much to decrease recipe by.  Just make sure that whatever dish you use, it is oven safe since you will be baking the crust.

Tags: Dessert

Salmon on Skewers in Wine Sauce

From Annette Marie of Best Life Gluten-Free


Salmon on Skewers in Wine Sauce



  • You’ll need a bunch of wooden skewers, soaked in water or a broth for 20-30 minutes to minimize burning on the grill.
  • 10 oz. salmon filet, cut into cubes of about 1/½ inch. (When cutting, I also slice off the thick skin from underside, using a very sharp knife.)
  • 1 or 2 shallots, peeled, cut into cubes as well.
  • ½ red bell pepper and ½ yellow pepper, also cut into cubes
  • Dash of smoked paprika
  • 1 large, juicy lemon. The juicier the better. (Did you know, if you slice a lemon in half, and then place in a bowl and microwave for 30 seconds, it releases a lot more juice. But squeeze when cooled a bit. It gets very hot.)
  • 3 Tbsp. butter, separated into a 1 Tbsp. piece and a 2 Tbsp. piece (for the sauce)
  • 3 Tbsp. white wine. (Use a good wine that you’d drink, not a supermarket cooking wine.)
  • ¼ cup fresh parsley, chopped
  • Fresh black pepper to taste


  1. Soak the skewers and set aside.
  2. After cutting the salmon into pieces, place in a bowl with the 1 Tbsp. melted butter, paprika, black pepper to taste, and 1 Tbsp. of lemon juice.
  3. Turn the salmon to coat on all sides.
  4. Cut the shallot and bell peppers and add to the bowl and combine so they also get a taste of the liquid.
  5. Thread the salmon on the skewers, alternating with the onion cubes, pepper slices. Try to end each skewer with a bell pepper piece, which helps keep the salmon on while grilling.
  6. On the hot grill, cook for about 3 minutes per side.  Watch that your grill isn’t too hot as they burn easily.
  7. Place on a plate and cover with foil to stay warm while you make the sauce.
  8. In a small saucepan, place the remaining butter, the wine, and about 2 Tbsp. fresh lemon juice. Simmer for about 5-6 minutes, stirring well as it reduces a little.
  9. At the last minute, add the chopped parsley. Remove from heat and pour onto each plate, placing the skewers of cooked Salmon & veggies on top.
Tags: Dinner

Berry Yogurt Parfaits with Cherry-Almond Granola

Rudi's Gluten-Free Bakery Logo

Courtesy of Rudi's Gluten-Free Bakery


Berry Yogurt Parfaits with Cherry Almond Granola

Makes 4 servings


  • 4 Rudi’s Gluten-Free Cherry-Almond bars, crumbled (1 cup)
  • 1 1/4 cups low-fat vanilla yogurt
  • 1 1/2 cups mixed berries (blueberries, raspberries and quartered strawberries)
  • 2 tsp. honey


  1. In each of four parfait glasses, spoon 2 Tbsp. yogurt, 2 Tbsp. crumbled bar, ¼ cup berries, another 2 Tbsp. yogurt, 2 Tbsp. berries, and any remaining granola.
  2. Drizzle each parfait with 1/2 tsp. honey. Serve immediately, or cover with plastic wrap and refrigerate for up to 3 hours before serving.
Tags: Breakfast, Dessert, For Kids

Summer Herb Deviled Eggs

From Amie Valpone of The Healthy Apple

Makes 16

Ingredients:Summer Herb Deviled Eggs

  • 8 large eggs
  • 4 Tbsp. coconut milk yogurt
  • 1 tsp. finely chopped fresh cilantro
  • 2 tsp. finely chopped fresh parsley
  • ¼ tsp. sea salt
  • ¼ tsp. freshly ground pepper
  • 1 cup GO Veggie! Lactose-Free Parmesan Cheese


  1. Place eggs in a medium saucepan with enough water to cover eggs by 2 inches.  Bring to a boil, cover, and remove from heat. Drain, and fill saucepan with ice cubes and cold water. Set aside to cool in water for 10 minutes.
  2. Drain water and peel eggs.  Slice each egg in halve lengthwise. Place yolks in a small bowl and mash with a fork until smooth. Add yogurt, cilantro, parsley, sea salt and pepper.  Pipe or spoon filling into empty egg whites.
  3. Sprinkle Parmesan cheese onto each deviled egg.
  4. Serve chilled.
Tags: Appetizers/Snacks

Maine Potato Salad with Cabot Horseradish Cheddar

Cabot Creamery Logo

Courtesy of Cabot Creamery and Katie Webster


Maine Potato Salad with Cabot Horseradish Cheddar


  • 2 lbs. small red-skinned potatoes, cut into chunks about 1 ½-inches each
  • 1 Tbsp. plus 1 tsp. cider vinegar
  • ½ cup Cabot 2% Plain Greek-Style yogurt
  • 3 Tbsp. mayonnaise
  • ¾ tsp. salt
  • ¼ tsp. ground pepper, preferably white
  • 4 oz. Cabot Horseradish Cheddar, Cabot Extra Sharp Cheddar or Cabot Farmhouse Reserve Cheddar, shredded (about 1 cup)
  • 1 cup finely chopped celery hearts
  • ¼ cup minced red onion
  • 3 Tbsp. chopped fresh tender herbs, such as parsley, chives, chervil, basil, tarragon and dill
  • Freshly ground pepper to taste


  1. Bring several inches of water to a boil in a large saucepan fitted with a steamer attachment over high heat. Add potatoes to steamer and cook until tender and flesh feels tender when pierced with a fork, about 15 minutes. Remove potatoes and steamer transfer to a large bowl. Drizzle vinegar over the potatoes and toss to coat. Refrigerate until chilled, about 1 ½ hours.
  2. Whisk yogurt, mayonnaise and salt in a medium bowl. Stir in cheddar and mix until any clumps of cheese are broken up. Stir in the celery hearts, onion and herbs. Stir yogurt mixture into the cooled potatoes and season with pepper.
Tags: Side Dishes
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