Gluten-Free Recipes |
X You may need to Reload the page to make it work correctly.

Gluten-Free Recipes

Gluten-Free Recipe of the Week

Quinoa Salad with Olives and Feta

From Chef Garrett Berdan, RD, LD, NFCA Webinar Panelist


Quinoa in Bowl



  • 2 cups quinoa, picked over for pebbles
  • 3 cups water
  • 1 ½ tsp. kosher salt
  • ½ cup extra-virgin olive oil
  • 2 lemons, zest from one and juice from both
  • 2 Tbsp. fresh mint, chopped
  • ¾ cup fresh flat-leaf parsley, chopped
  • Fresh ground black pepper to taste
  • ¼ cup black olives, pitted and chopped
  • 1 seedless cucumber, diced
  • 4 oz. feta cheese
  • 1 cup seedless grapes, halved


  1. In a large sauté pan with a tight-fitting lid, toast the dry quinoa over medium high heat, stirring frequently, until it begins to crackle and smell toasted, about 7 minutes.  Remove the toasted quinoa to a fine mesh sieve and rinse under cold water.  Return the quinoa to the sauté pan and add 3 cups of water and ½ teaspoon of the kosher salt.  Bring quinoa to a boil, reduce to a simmer, and cook, covered, for 12 minutes, or until the water is absorbed and the grain is tender.  Remove the cooked quinoa to a shallow dish and chill in the refrigerator for at least 1 hour.
  2. Meanwhile, place the olive oil, juice of two lemons, zest of one lemon, and 1 teaspoon kosher salt in a large mixing bowl and whisk to combine.  Add the chopped mint and parsley, ground pepper, black olives, diced cucumber, feta cheese and sliced grapes.  Add the chilled quinoa and toss to combine.  Adjust seasoning with salt, pepper and lemon juice.  Serve chilled or at room temperature.

Want more gluten-free recipes from Chef Garrett Berdan, RD, LD?

On October 3, 2013, NFCA hosted the free webinar, "Kids Central Special: Packing the Gluten-Free Lunchbox," featuring Garrett Berdan.  We'll be sharing a downloadable recipe book featuring four of his kid-friendly recipes.  Stay tuned!

Tags: Side Dishes, Vegetarian

Minestrone Soup

From Annette Marie of Best Life Gluten-Free

Minestrone Soup


  • 2 Tbsp. canola oil
  • 1 Tbsp. butter
  • ½ large yellow onion
  • 2 garlic cloves, chopped
  • 4 medium-sized carrots, peeled, sliced into ¼ inch slices
  • 2 celery stalks, sliced into ¼ inch pieces
  • Several small mushrooms, cleaned, then sliced
  • 1 large Idaho potato
  • 1 cup green beans, washed, tips cut off and cut into 1 inch pieces
  • 1 15 oz. can Cannellini beans
  • 1 8 oz. can tomato sauce
  • 4 cups water
  • 2 Tbsp. parsley
  • 1 large (or 2 small) bay leaf (This will be removed before serving)
  • Salt and pepper to taste
  • ¾ cup small gluten-free pasta


  1. On a cutting board, prepare all of the veggies and set aside.
  2. In a large soup pot, heat the oil and melt the butter.
  3. Sauté the onion and garlic. Don’t brown, just “sweat” them till onion is translucent.
  4. Add the carrots and celery. Cook for about 2 minutes, stirring frequently.
  5. Add the mushroom slices, and green beans. Stir to combine.
  6. Add the tomato sauce and water. Season with the spices and stir well.
  7. Cook, with cover on pot, & simmer on low-medium heat for 30 -35 minutes.
  8. While this is simmering, boil water in another pot and cook the pasta in salted water until “al-dente."
  9. After cooking the soup for 30-35 minutes, add the potatoes and cook only until they are tender. Cover the pot again while the potatoes cook.
  10. Add the beans and combine well. Heat through with cover on for about four minutes. Shut heat at this point and wait for pasta to be done as directed above.
  11. Drain pasta, add to soup and stir well.  Serve immediately.  Add some grated Italian cheese on top if you like.  
Tags: Soups/Stews, Vegetarian

Stacked Caprese Salad

Easy Eats logoCourtesy of Easy Eats Magazine

Serves 4Stacked Caprese Salad
Prep time: 10 minutes


  • 2 large balls fresh mozzarella
  • Salt and pepper
  • 2 large tomatoes, such as red Brandywine
  • 12 leaves fresh basil
  • Olive oil, for drizzling


  1. Evenly cut each tomato and mozzarella ball into six thick slices. Lightly salt one slice of mozzarella, and stack a tomato slice on top. Lightly salt it, then stack a basil leaf on top of that. Continue stacking until you have used 3 slices each of mozzarella and tomato and 3 basil leaves. Drizzle with a little olive oil and season with salt and pepper. Repeat with the remaining ingredients to make four stacks.
Tags: Appetizers/Snacks, Side Dishes, Vegetarian

Thai Kitchen Pad Thai Noodle Kit

Thai Kitchen Logo

Courtesy of Thai Kitchen

Pad Thai Noodles with Shrimp

Prep Time:  10 minutes
Cook Time: 20 minutes
Makes 3 1-cup servings.


  • 1 pouch Thai Kitchen Stir-Fry Rice Noodles                                                
  • 1 pouch Thai Kitchen Pad Thai Sauce                                                          
  • 3 Tbsp. vegetable oil, divided
  • 1 egg
  • 4 oz. cubed chicken breasts or peeled and deveined shrimp                         
  • 1/2 cup fresh bean sprouts
  • 1/4 cup crushed peanuts
  • Lime wedges, fresh red chilies and cilantro (optional)


  1. Bring 4 cups water to boil in medium saucepan. Remove from heat. Add Rice Noodles; let stand 6 to 8 minutes or until noodles are soft but firm. Drain. Rinse with cold water.
  2. Heat 1 tablespoon of the oil in wok or large skillet on medium heat. Add egg; cook and stir until scrambled. Remove from skillet.
  3. Heat remaining 2 tablespoons oil in skillet. Add chicken; stir fry 3 to 4 minutes or until cooked through. Add softened rice noodles and Pad Thai Sauce; stir fry 3 to 4 minutes until noodles are tender and sauce is absorbed into the noodles. (If noodles are too firm, add 1 teaspoon water and continue to stir fry until tender.)
  4. Stir in bean sprouts and scrambled egg. Sprinkle with peanuts. Garnish with lime wedges, chilies and cilantro, if desired. 


Tags: Dinner

Oatmeal Raisin Cookies

Allergic Living Logo
Courtesy of Chef Simon Clarke and Allergic Living



Ingredients:Gluten-Free Oatmeal Raisin Cookies


  • 1½ cups brown sugar
  • 1⁄4 cup vegetable shortening
  • 1⁄2 cup vegetable oil
  • 2 eggs or 4 Tbsp. of egg replacer 
  • 1½ cups rice flour
  • 1 tsp. gluten-free pure vanilla extract
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • 2 cups gluten-free rolled oats
  • 2 cups raisins 


  1. Pre-heat oven to 350°F. In a stand mixer, beat together the first four ingredients. Add flour, vanilla, cinnamon and baking soda, stirring until smooth. Mix in oats and raisins until just combined.
  2. Spoon large tablespoons of dough onto a parchment paper-lined cookie sheet, spaced 2-3 inches apart.
  3. Bake 10-12 minutes. Cool on a wire rack and serve. Will keep in an airtight container for up to 10 days.
Tags: Dessert, For Kids


From Amy Green of Simply Sugar and Gluten-Free

Gluten-Free Cole Slaw


  • 1/2 medium green cabbage, shredded (about 4 cups)
  • 2 medium carrots, grated
  • 1/2 cup yogurt cheese
  • 1/2 cup mayonnaise
  • Tbsp. 2 tablespoons cider vinegar
  • 1 Tbsp. Dijon mustard
  • Powdered stevia to taste
  • Salt and fresh ground pepper to taste


  1. Put the cabbage and carrots in a large bowl.
  2. In a separate bowl, mix together the yogurt cheese, mayonnaise, cider vinegar, and Dijon mustard.
  3. Add stevia, salt, and pepper to taste.
  4. Pour dressing over cabbage and carrots. Mix to combine.
  5. Cover and refrigerate for 4 hours or overnight before serving.
Tags: Side Dishes

Egg Frittata Muffins

Rudi's Gluten-Free Bakery Logo

Courtesy of Rudi's Gluten-Free Bakery



Gluten-Free Egg Frittata Muffins


  • 1/2 cup chopped red pepper
  • 1 cup chopped spinach
  • 1 cup chopped broccoli
  • 1/2 cup chopped onion
  • 2 whole eggs
  • 12 egg whites or 1 ½ cups egg whites
  • Salt and pepper to taste


  1. Preheat the oven to 250 degrees F. In a large mixing bowl, combine eggs and egg whites. Beat for 30 seconds. Add vegetables and salt and pepper.
  2. Take your muffin tin and place muffin wrappers in each hole. With a ladle or 1/4 cup measuring cup, spoon out egg and vegetable mix into muffin wrappers.
  3. Place in oven for 15 minutes and enjoy!
Tags: Breakfast, For Kids

Sesame Ginger Singapore Street Noodles

Simply Asia logo
Courtesy of Simply Asia


Singapore Street Noodles



  • 1 package Simply Asia Sesame Ginger Singapore Street Noodles
  • Cooked chicken, beef or shrimp
  • Sliced carrots or bell peppers
  • Chopped cilantro or green onion


  1. Carefully remove lid and packets. Empty contents of noodle & vegetable packets into tray. Pour sauce over noodles. Add 2 tablespoons of water. Cover loosely with lid.
  2. Microwave on HIGH 2 minutes. Let stand in microwave for 1 minute.
  3. Remove lid carefully.  Add in additional cooked ingredients of choice. Mix well. Enjoy!
Tags: Dinner

Mango Salsa Fish Tacos

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

Mango Salsa Fish Tacos


  • 1 lb. haddock (or other white, flaky fish)
  • 1 lime
  • Salt and pepper to taste
  • Olive oil to cover bottom of pan
  • 1 very ripe avocado
  • 1 tsp. salt
  • ½ tsp. of gluten-free tabasco (or more if you like things spicy)
  • Mango Salsa (can use linked recipe or store-bought)
  • 4 corn tortillas
  • Non-stick spray or vegetable oil
  • Crunchy romaine lettuce for garnish


  1. Season fish fillets with juice from ½ of the lime, salt and pepper.
  2. Heat a sauté pan over medium-high heat.
  3. Add olive oil when hot and then pan fry fish until lightly browned on both sides and cooked through. (Fish will break since it is flaky. That’s ok. We’re just going to break them up for the tacos anyway!)
  4. In the meantime, either food process or finely mash your avocado with salt, Tabasco and juice from the other ½ of the lime.
  5. Heat large non-stick skillet or griddle and spray with cooking spray or coat with a little bit of vegetable oil. Lightly toast corn tortillas on both sides.
  6. When fish and tortillas are ready, assemble tacos. Fish first, then avocado cream, crunchy lettuce and top with mango salsa.


Tags: Dinner

Sweet Potato Pancetta Hash with Fried Eggs

easy eats logo Courtesy of Easy Eats Magazine

Serves 4Sweet Potato Pancetta Hash with Fried Eggs
Prep time: 8 minutes
Cook time: 12 minutes


  • 1 Tbsp. olive oil
  • 2 shallots or 1 small onion, finely chopped
  • 6 oz. ½-inch thick slices pancetta, cubed
  • 2 medium sweet potatoes, cubed
  • 2 Tbsp. chopped fresh rosemary
  • 4 eggs, fried
  • Salt and pepper


  1. In a 9-inch skillet, heat the olive oil over medium heat. Add the shallots and cook until softened, about 2 minutes.
  2. Stir in the pancetta and cook until the fat has rendered, about 5 minutes. Add the sweet potato and rosemary and cook until the sweet potato is softened, about 5 minutes; season with salt and pepper. If the pan gets dry, add a few splashes of water.
  3. Divide the hash among four plates, and top each with a fried egg.
Tags: Breakfast
Showing 361-370 of 656
« <   |   1 ... 34 35 36 37 38 39 40 ... 66   |   > »


Advertise with us

  • Gluten Detective
  • Look for the Beyond Celiac logo and shop gluten-free with confidence.
  • Gluten-Free Resource Directory


Complete our Celiac Disease Symptoms Checklist today to find out if you could have celiac disease and how to talk to your doctor about getting tested.