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Gluten-Free Recipes

Gluten-Free Recipe of the Week

Springtime Gluten-Free Balsamic Sardine Salad

From Amie Valpone of The Healthy Apple

Serves 2Sardines


  • 1 head finely chopped kale
  • 1 can BELA gluten-free sardines, drained
  • ¼ cup finely chopped fresh parsley
  • 1 pint grape tomatoes, halved
  • 2 cups mixed salad greens
  • 3 Tbsp. finely chopped fresh dill
  • Juice of 1 large lemon
  • 1/4 tsp. fresh lemon zest
  • 2 Tbsp. balsamic vinegar
  • 1 tsp. olive oil
  • ¼ tsp. sea salt
  • ¼ tsp. pepper


  1. In a large bowl, toss kale, sardines, fresh parsley, tomatoes, salad greens and fresh dill; set aside. In a small bowl, whisk lemon, zest, vinegar, oil, sea salt and pepper; drizzle over salad and serve!
Tags: Lunch, Dinner, Appetizers/Snacks

Quinoa Tortillas

From Alyssa Rimmer of Queen of Quinoa

Quinoa Tortillas Prep Time: 5 minutes
Cook Time: 15 minutes
Makes 10 - 12 tortillas


  • 2 cups toasted quinoa flour
  • 1/2 cup millet flour
  • 1 1/2 cups water
  • Pinch of salt
  • 1 tsp. oil plus more for cooking (optional)


  1. Mix all ingredients in a bowl to form a thick dough. Divide dough into 10 - 12 equal parts and roll into balls.
  2. Place each ball between two pieces of parchment. Place into a tortilla press or roll out with a rolling pin.
  3. Remove one side of parchment and place into a skillet over medium heat. Remove other piece of parchment and cook until browned and small bubbles are starting to form, 1 - 2 minutes. Flip and cook for another 1 - 2 minutes.
  4. Repeat until no more dough remains.
Tags: Appetizers/Snacks, Side Dishes

Beef Stroganoff

 From Chef Oonagh Williams of Royal Temptations Catering

Serves 4 people generously, but will stretch to 6-8 people for a meal of more than three courses or a buffet.


  • 2 lb. boneless sirloin steak (remove fat, gristle, etc.), sliced into thin slices about 2-3” long x 1” wide x 1/4”-1/2” thick. You can also use sirloin tips (still cut small) for less money
  • 2 medium onions, peeled and finely chopped
  • 2 + garlic cloves, peeled and crushedGluten-Free Beef Stroganoff
  • 2 tablespoons butter or olive oil
  • 2 Tbsp gluten-free Dijon mustard
  • 2 Tbsp gluten-free tomato ketchup
  • 1 c gluten-free beef stock
  • salt and pepper to taste
  • 8 oz mushrooms, cleaned and quartered
  • 1 Tbsp cornstarch mixed with 2 tbsp cold water
  • 1/2 c sour cream (you can also use yogurt)


1.  Melt butter in microwave, then cook onions and garlic together in the microwave until translucent.
2.  Transfer mixture to a non-stick saucepan over medium heat and let them start browning. Turn up the heat, add beef strips, and sauté until beef is evenly seared.
3.  Add mustard, tomato ketchup, beef stock, salt and ground pepper, stir well, turn heat to as low as possible. Cover pan and simmer for at least 20 minutes until beef is tender. This can take up to 45 minutes depending on the quality of sirloin, size of the pieces and the pan used.  Check the pan occasionally and add ½-1 c water if it the mixture appears to be going dry. If you have a slow cooker, this is where it comes in handy.
4. Once meat is tender, increase heat, add mushrooms and quickly cook with meat mix.
5.  Depending on the amount of juice that is left, thicken with cornstarch and add sour cream once cornstarch has cooked out. Very little seasoning is necessary, as the ketchup and mustard add a nice flavor. Serve with rice or noodles and salad or vegetables. 

Tips & Alternatives: I normally buy ½ lb raw sirloin steak per person for a normal appetite.  This allows for removing fat, gristle, etc., and still leaving enough meat. The meat is far easier to cut into thin strips when it is still semi-frozen.

The use of ketchup may seem strange, but it’s much easier to find, use and store than tomato paste is. You can also cook this with boneless, skinless chicken breast or pork sirloin and cook for less time. If you dislike mushrooms, substitute a mix of colored bell peppers - about the equivalent of 2 smaller peppers. You’ll notice a difference when using full fat vs. lite sour cream; however, I prefer the lite version since I’ve been using it for so long.

This recipe can be easily multiplied and freezes well if you stop at the step when mushrooms are added.

Note: Always check the label to ensure ingredients are gluten-free.

Tags: Dinner

Stuffed Zucchini Boats

Allergic Living logo
Courtesy of Chef Simon Clarke and Allergic Living


Serves 4-6

Ingredients:zucchini boats

  • 6 zucchinis, halved lengthwise
  • 2 Tbsp. olive oil
  • 2 shallots, diced
  • 1 bunch garlic scapes, chopped
  • 1 large red pepper, seeded and diced
  • 1 cup fresh parsley, chopped
  • 1 red chili, seeded and finely diced
  • 1/2 cup non-dairy alternative shreds or Parmesan cheese, grated


  1. Pre-heat oven to 350° F.
  2. Using a teaspoon, scoop out flesh from each zucchini, dice flesh and set aside.
  3. On a baking tray, line up zucchini boats, cut-side up. Set aside.
  4. Heat oil in a large sauté pan. Add shallots, garlic scapes, red pepper and diced zucchini. Cook 4-6 minutes.
  5. Now toss in parsley and chili. Cook for 2 more minutes.
  6. Spoon sautéed ingredients into zucchini boats. Top with non-dairy cheese (or Parmesan).
  7. Drizzle with olive oil. Cook for 20-22 minutes, or until boats are cooked through.
Tags: Dinner, Vegetarian, Vegan, Dairy-Free

Blue Cheese Risotto with Spring Peas

From Jackie Ourman of C.A.F.E.


Blue Cheese Risotto with Spring Peas


Makes 2-4 servings


  • 4-6 cups gluten-free low sodium chicken stock
  • 2 Tbsp. olive oil (or 1 Tbsp. olive oil and 1 Tbsp. butter)
  • 1 small shallot, minced
  • 1 cup Arborio rice
  • ¼ cup dry wine (Sauvignon Blanc or Pinot Grigio)
  • 2 oz. gluten-free blue cheese, crumbled, plus extra for garnish
  • ½ cup heavy cream
  • ½ cup steamed peas
  • Salt and pepper to taste


  1. Heat chicken stock in a small sauce pot to boiling and lower to simmer, maintain on low heat throughout entire cooking process.
  2. Heat a medium sauce pot over medium heat. Once hot, and add olive oil and minced shallot until just translucent, but not browned, about 30 seconds to 1 minute.
  3. Add Arborio rice and stir continually, until slightly toasted and turning white at edges.
  4. Add in white wine and cook until almost evaporated.
  5. Start ladling in chicken stock, about 6 oz. at a time, stirring continually until almost evaporated.
  6. Repeat this process about 5-6 times or until risotto is al dente, or the right consistency for you.
  7. Reduce heat and stir in blue cheese crumbles and heavy cream until smooth and melted. Season with salt and pepper to taste.
  8. Add spring peas, garnish with additional blue cheese crumbles and serve immediately.

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Tags: Side Dishes

Frozen S'more Cookie Sandwiches

Enjoy Life Logo
Courtesy of Enjoy Life and Kendra Peterson, chef/owner of Drizzle Kitchen

Makes 4 cookie sandwiches


Sandwich Ingredients:

  • 1 pint vanilla hemp milk ice cream, softened
  • 4 Tbsp. Enjoy Life Semi-Sweet Chocolate Mini Chips
  • 8 Enjoy Life Vanilla Honey Graham Crunchy Cookies

Chocolate Coating Ingredients:

  • ¼ cup Enjoy Life Semi-Sweet Chocolate Mini Chips
  • 2 tsp. sunflower seed oil


  1. Mix the Enjoy Life Semi-Sweet Chocolate Mini Chips in with the softened hemp milk ice cream.
  2. Scoop about ¼ cup onto 4 of the Enjoy Life Vanilla Honey Graham Crunchy Cookies (the “inside” of the cookie).
  3. Top with another cookie and use a spoon to press more of the hemp ice cream onto the sides to fill out the cookie.
  4. Place on a parchment lined cookie sheet and pop in the freezer for about an hour to set.
  5. Meanwhile, melt the ¼ cup Enjoy Life Semi-Sweet Chocolate Mini Chips with the 2 tsp. sunflower seed oil. Remove the cookies sandwiches, one at a time, from the freezer and dip about half into the chocolate. Replace on parchment lined baking sheet in freezer and continue with the remaining cookies until they are all coated in chocolate-y goodness.
  6. Freeze until relatively firm, about another hour or so, and then wrap in plastic wrap until ready to enjoy.
Tags: Dessert, For Kids

Salmon with Lemon Sauce

Argo Logo
Courtesy of Argo Foodservice


Salmon with Lemon Sauce


Makes 8 servings
Cook Time: 15 minutes 


  • 8 oz. white wine 
  • 8 oz. water 
  • 1 tsp. salt 
  • 1 tsp. Durkee Dill Weed 
  • 1 tsp. Durkee Ground Mustard 
  • 2 lemons, thinly sliced 
  • 2 oz. butter or margarine 
  • 8 salmon fillets 
  • 1-1/2 Tbsp. Argo Corn Starch 


  1. Combine wine, water, salt, dill weed, mustard, lemon slices and butter in a large skillet.  Heat just until boiling.  Add salmon; cover and simmer 15 minutes, or until fish flakes with a fork.
  2. Remove fish and lemon slices to heated serving platter.  Stir corn starch into 2 Tbsp. cold water in a small bowl.  Blend corn starch mixture into pan juices, stirring constantly until mixture thickens and becomes clear.  Spoon over fish.  Serve immediately.
Tags: Dinner

Kale Stuffed Mushroom Caps

From Amie Valpone of The Healthy Apple

Ingredients: Kale Stuffed Mushroom Caps

  • 2 8-oz. packages of button or baby bella mushrooms
  • 1 small white Vidalia onion
  • 1 cup crushed gluten-free graham crackers
  • 2 cups fresh kale, chopped
  • 1 Tbsp. oil (for sautéing)
  • 1 Tbsp. extra virgin olive oil (for drizzling)
  • Shredded cheese of choice (for a lactose-free version, try Go Veggie! Lactose Free Shredded Cheese)
  • Salt and pepper


  1. Preheat oven to 350 degrees F. Remove stems from two 8-oz. packages of button or baby bella mushrooms.
  2. Chop 1 small white Vidalia onion. Chop 2 cups fresh kale. Heat 1 tbsp. of oil in a large skillet over medium-high heat. Add mushroom stems, onions, and a dash of salt & pepper, then cook 8-10 minutes until softened, stirring occasionally.
  3. Transfer to a large bowl along with kale and toss well. Arrange mushroom caps in a single layer on a parchment paper-lined baking sheet. Add shredded cheese, graham crackers, salt and pepper to kale mixture then divide filling evenly between mushrooms, mounding it in the center of each cap.
  4. Drizzle mushrooms with 1 tbsp. extra-virgin olive oil and bake until softened and juicy, about 20 minutes. Serve warm.
Tags: Appetizers/Snacks, Vegetarian, Vegan, Dairy-Free

Caramel Apple Oat Bars

allergic living logoCourtesy of Allergic Living and Alisa Fleming

Ingredients:Caramel Apple Oat Bars

  • 1 1/2 Tbsp. + 1 1/2 cups gluten-free quick or rolled oats, divided
  • 2/3 cup packed brown sugar
  • 1/2 cup light canned coconut milk
  • 4 Tbsp. dairy-free margarine, divided
  • 3/4 tsp. vanilla extract
  • 1 Tbsp. flaxseeds
  • 2 Tbsp. cornstarch or tapioca starch
  • 3/8 tsp. baking soda (1/4 tsp. above 3,000 ft.)
  • 1/8 tsp. salt
  • 1/8 tsp. xanthan gum
  • 2 Tbsp. applesauce
  • 2/3 cup diced apple (about 1/2 medium apple, cored and peeled)


  1. Preheat your oven to 350 F, and grease and flour (any gluten-free flour) an 8×8-inch baking dish
  2. Grind 1 1/2 Tbsp. of the oats in your spice grinder until they turn into flour
  3. In a small pot, whisk together the oat flour and the brown sugar, followed by the coconut milk. Place the pot over medium heat, and whisk in 2 Tbsp. of the margarine.
  4. When the sauce begins to bubble, continue to cook it for 5 minutes, whisking often.
  5. Remove the pot from the heat. Whisk in the vanilla, and let it cool for 10 minutes
  6. Meanwhile, place 1/2 cup of the oats and the flaxseeds in your spice grinder. Blend into flour
  7. Place the oat-flax mixture into a medium sized bowl, and stir in the remaining 1 cup of oats, cornstarch or tapioca starch, baking soda, salt and xanthan gum.
  8. Add the remaining 2 Tbsp. of margarine, the applesauce, and 1/2 cup of the cooling caramel sauce. Stir to combine
  9. With slightly wet hands, press the sticky dough evenly into your prepared baking dish.
  10. Top the dough with the diced apple, and gently press pieces into the dough. Drizzle the top of the dough with 2 tablespoons of the caramel sauce.
  11. Bake for 30 minutes, or until the cooked dough appears firm and slightly pulls away from the sides of the pan.
  12. Allow to cool for 30 minutes before cutting into bars. They will still be a touch fragile, so be gentle when removing from the pan.
  13. Enjoy the bars as is, plate them and drizzle with the remaining caramel sauce.
Tags: Breakfast, Appetizers/Snacks, Vegetarian, Dairy-Free, For Kids

Irish Soda Bread

From Chef Oonagh Williams of Royal Temptations Catering

Irish Soda Bread


  • 1 cup Oonagh’s Gluten-Free Flour Mix
  • 1 cup brown rice flour
  • ½ tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. xanthan gum - essential
  • 2 tsp. sugar
  • 2 Tbsp. butter
  • ¾ cup buttermilk (plus more as needed)
  • 1 + 1/4 tsp. baking soda
  • 1 Tbsp. potato flour


  1. Preheat oven to 400 degrees.
  2. In a wide shallow bowl, mix together gluten-free flour mix, brown rice flour, baking powder, salt, xanthan gum and sugar.
  3. Rub butter into flour mix until it resembles fine breadcrumbs.
  4. Stir baking soda and potato flour into buttermilk.
  5. Stir buttermilk mix into dry mix with a wooden spoon or spatula until mix resembles a sticky dough - almost a paste, not a dry dough. Depending on the brands you use, the flour mix might suck up liquid and be quite dry, needing more of the buttermilk. Start at ¾ cup and add more. I normally have to use ¾ cup + 2 Tbsp. for this mix.
  6. Gather dough together and pat with wet hands into a roughly 6-7” round on a lined cookie sheet. Use a spatula to mark the dough into four quarters.
  7. Bake in preheated oven for 45-60 minutes. Cook until bread is well risen, hard on top and sounds hollow if you tap the bottom of the bread.
  8. Remove from oven and place on cooling rack.
Tags: Breads
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