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Gluten-Free Recipes

Gluten-Free Recipe of the Week

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

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.


  • 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.

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Tags: Dessert, For Kids
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