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Gluten-Free Recipes

Gluten-Free Recipe of the Week

Coconut Cranberry Cream Cheese Dip

From Amie Valpone of The Healthy Apple

Coconut Cranberry Cream Cheese Dip


  • 12 oz. fresh cranberries
  • 1 cup sugar
  • 2 Tbsp. coconut flakes
  • 2 (8 oz.) containers of dairy-free/vegan cream cheese such as GO Veggie! Plain Vegan, softened
  • 1 Tbsp. freshly squeezed orange juice
  • Sliced fresh fruit, for serving


  1. Pulse the cranberries in a food processor until finely chopped; add sugar, coconut flakes and orange juice; pulse until smooth. Add cream cheese; pulse until well combined.
  2. Serve chilled with fresh fruit.  
Tags: Appetizers/Snacks, Dairy-Free

Pecan Cranberry Tart

Courtesy of Crunchmaster Crunchmaster logo

Pecan Cranberry Tart

Ingredients: For Filling

  • 1 ½ cup roasted* pecan halves, divided
  • 2/3 cup sugar
  • 3 eggs
  • 1/3 cup dark corn syrup
  • 2 Tbsp. cider vinegar
  • 1 Tbsp. butter, melted
  • 2 tsp. gluten-free vanilla extract
  • Pinch of salt
  • ½ cup dried cranberries chopped
  • 1 Tbsp. tahini (sesame paste)

* Roast pecans 5-10 minutes at 350°F. Remove from oven and cool.

Ingredients: For Crust

  • 1 cup finely ground Crunchmaster Original Multi-Seed Crackers
  • 4 Tbsp. sugar  
  • ¼ tsp. salt
  • 4 Tbsp. butter, melted


  1. Preheat oven to 350°F.  Finely grind the Crunchmaster Original Multi-Seed Crackers in a food processor. In a large bowl, combine cracker crumbs, sugar and salt. Mix until ingredients are well blended.  Add melted butter and stir until the crumb mixture is thoroughly moistened.  
  2. Press crumb mixture firmly into a 9” deep dish pie pan, distributing mixture evenly throughout the bottom and sides of the pie pan.  Bake for 10 minutes.
  3. In another large bowl, combine sugar, egg, corn syrup, vinegar, butter, vanilla extract, tahini, and salt. Mix until smooth. Gently stir in dried cranberries and roasted pecans. Pour the filling mixture into the prepared crust, spreading evenly.
  4. Bake the tart about 30-35 minutes at 350°F. Filling will become golden.  Cool before serving.
Tags: Dessert

Coconut Almond Hot Mocha

thai kitchen logo

Courtesy of Thai Kitchen

hot mocha

Prep Time:  5 minutes
Makes 7 (1-cup) servings.


  • 1 can Thai Kitchen Coconut Milk
  • 4 oz. gluten-free semi-sweet baking chocolate, chopped
  • 1/2 cup sugar
  • 1 tsp. gluten-free vanilla extract
  • 1/4 to 1/2 tsp. almond extract
  • 5 cups hot brewed coffee
  • Gluten-free whipped cream and chocolate curls (optional)


  1. Microwave coconut milk, chocolate and sugar in medium microwavable bowl on high 2 to 3 minutes or until heated through. Stir until chocolate is completely melted and mixture is smooth. Stir in extracts.
  2. Stir into hot brewed coffee. Pour into serving cups. Top with whipped cream and chocolate curls, if desired.

Want more Thai Kitchen recipes?  Stay tuned for details on a free downloadable eCookbook!


Tags: Drinks, For Kids

Garlic Green Beans

From Jenny Manseau of Creative Cooking Gluten-Free

Garlic Green Beans


  • 1-2 lbs. of fresh green beans
  • 3 large cloves of garlic, finely chopped
  • 1 Tbsp. butter
  • 1 Tbsp. olive oil
  • Salt and pepper


  1. Lightly steam the green beans until bright green yet still crispy.  Drain well.  
  2. In a medium-large pan melt butter and olive oil over medium heat.  Add garlic and stir in the green beans.
  3. Toss the green beans so they are all coated in the garlic butter sauce.  Season with salt and pepper.
Tags: Side Dishes, Vegetarian

Savory Herb Gluten-Free Stuffing

Rudi's logo

Courtesy of Rudi's Gluten-Free Bakery & Laura Hanley of G-Free Laura



Rudi's Gluten-Free Stuffing



  • 12 oz. Rudi’s Savory Herb Gluten-Free Stuffing
  • 1 cup celery, chopped
  • 1/2 cup onion, chopped
  • 1 egg
  • 3/4 stick butter or margarine
  • 3/4 tsp. poultry seasoning
  • 1/4 tsp. sage
  • 1/8 tsp. pepper
  • 1/4 tsp. salt
  • Gluten-free chicken broth
  • 1/2 medium apple


  1. Sautee onions and celery in butter until soft.
  2. Beat egg into 1/2 cup of the chicken broth.
  3. Mix above together and add seasonings, Rudi’s Savory Herb Gluten-Free Stuffing, and salt and pepper. Add enough extra broth (approximately 1 ½ cup) until well moistened.
  4. Pour into a buttered pan/casserole dish and bake at 350 degrees until the top is golden brown and crunchy; approximately 35-45 minutes.
Tags: Side Dishes, Thanksgiving

Coconut Pumpkin Pie

Thai Kitchen

Courtesy of Thai Kitchen

Pumpkin Pie

Makes 8 servings.
Prep Time:
  15 minutes
Cook Time: 1 hour and 20 minutes


  • 1 gluten-free pie crust (recipe follows) or use purchased gluten-free deep dish pie crust
  • 3 eggs, beaten
  • 3/4 cup packed brown sugar
  • 1 Tbsp. pumpkin pie spice
  • 1/2 tsp. salt
  • 1 can (15 oz.) pumpkin
  • 1 can (13.66 oz.) Thai Kitchen Coconut Milk


  1. Bake pie crust in preheated 425°F oven 10 to 12 minutes or until lightly browned.
  2. Meanwhile, mix eggs, sugar, pumpkin pie spice and salt in large bowl until smooth. Stir in pumpkin. Gradually add coconut milk, mixing well. Pour into prebaked pie crust.
  3. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 55 minutes longer or until knife inserted in center comes out clean. Cool on wire rack. Serve warm or refrigerate until ready to serve. Garnish with whipped cream and sprinkle with additional pumpkin pie spice, if desired. Store leftover pie in refrigerator.

Gluten-Free Pie Crust:

  1. Spray 9-inch deep dish pie plate with a gluten-free non-stick cooking spray. Place 1 1/2 cups gluten-free pancake and baking mix in medium bowl.
  2. Cut in 1/2 cup (1 stick) cold butter, cut into chunks, with pastry blender or 2 knives until fine crumbs form.
  3. Add 3 to 4 Tbsp. ice water, 1 Tbsp. at a time; tossing with fork to moisten.
  4. Form dough into a ball. Press onto bottom and up sides of pie plate.
Tags: Dessert, For Kids, Thanksgiving, Holiday

Cornbread with Honey and Thyme

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





  • 1 ¼ cup ground cornmeal
  • ¾ cup gluten-free flour blend
  • ¼ cup granulated sugar
  • 1 tsp. kosher salt
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ⅓ cup whole milk
  • 1 cup buttermilk
  • 2 eggs, lightly beaten
  • 1 stick butter, melted
  • 3 sprigs thyme, leaves removed, plus additional for garnish
  • 2 Tbsp. honey

Honey Butter:

  • 1 stick butter
  • ¼ cup honey



  1. Heat oven to 425 degrees and place a 10-inch cast iron skillet inside to heat it while you prepare the batter
  2. Melt butter in a small saucepan
  3. Whisk together cornmeal, gluten-free flour blend, salt, baking powder and baking soda in a large bowl.
  4. Whisk all remaining items into the bowl, reserving about 1 Tbsp. of butter for the skillet.
  5. Carefully remove the hot skillet from the oven and reduce oven temperature to 375 degrees.
  6. Coat the bottom and sides of the hot skillet with the remaining butter.
  7. Pour the batter into the skillet and place it in the center of the oven.
  8. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes.
  9. Allow to cool for 10 to 15 minutes and serve.

Honey Butter:

  1. Whip together butter and honey and keep at room temperature until ready to serve. Store any remaining in the refrigerator.
Tags: Breads

Butternut Squash, Ginger and Apple Soup

Easy Eats logo Courtesy of Easy Eats Magazine

Serves 4Butternut Squash, Ginger & Apple Soup
Prep time: 15 minutes
Cook time: 40 minutes

  • 2 Tbsp. olive oil
  • 4 Tbsp. unsalted butter
  • 1 butternut squash (about 2 lbs.) - peeled, seeded and cut into 2-inch pieces
  • 2 large apples (preferably Honeycrisp or Gala) - peeled, cored and cut into 2-inch pieces 
  • 2 large carrots - peeled, quartered and finely chopped
  • 1 large onion, peeled and chopped
  • 1 small piece ginger, grated
  • 1 Tbsp. chopped fresh thyme
  • 1⁄2 tsp. cardamom
  • 1 cup apple cider
  • 1 quart gluten-free chicken broth or gluten-free vegetable broth
  • Salt and pepper
  • Honey, for serving
  1. In a large pot over medium-high heat, stir together the oil and 2 Tbsp. butter until melted. Add the squash, apples, carrots and onions; stir to coat. Continue cooking until the onion is softened and translucent, about 10 minutes.
  2. Stir in the ginger, thyme and cardamom, and cook until fragrant, about 2 minutes. Pour in the cider and stir, scraping up any brown bits from the bottom of the pot. Cook until the liquid has reduced by half. Add the broth and reduce the heat to medium-low. Simmer until the squash is tender, about 35 minutes.
  3. Using an immersion blender or a regular blender and working in batches, blend the soup until smooth. Simmer until the liquid is reduced by half. Swirl in the remaining 2 Tbsp. butter and stir to combine. Divide the soup among 4 bowls and top each with a generous drizzle of honey.
Tags: Soups/Stews

Pear Toasted Walnut and Blue Cheese Stuffing

Rudi's Gluten-Free Bakery Logo

Courtesy of Rudi's Gluten-Free Bakery


Rudi's gluten-free stuffing


  • 6 cups (1-12 oz. bag) of Rudi’s Gluten-Free Stuffing
  • ½ Tbsp. olive oil
  • ¼ cup butter
  • 2 cloves garlic, minced
  • 1/2 large onion, chopped
  • 1 large pear, chopped
  • ½ tsp. sea salt
  • ¼ tsp. black pepper
  • ¼ tsp. paprika
  • 1 tsp. of minced rubbed rosemary
  • 1 tsp. rubbed sage
  • ½ cup walnuts, chopped and toasted
  • 2 cups gluten-free chicken or gluten-free vegetable stock
  • 1 egg, beaten
  • 2/3 cup blue cheese, crumbled & divided


  1. Preheat the oven to 400°F and butter a 2-quart baking dish (13”x9”x2”). In a large skillet, heat the olive oil and then add the butter.
  2. Once melted, add the onion and garlic, cook on medium heat for about 3 to 4 minutes.
  3. Next add in the pear and cook until tender, for about 7 minutes. Add the salt, paprika, pepper rosemary and sage and stir to coat the mixture. Turn off the heat and set aside.
  4. Add Rudi’s Gluten-Free Stuffing Mix to a large mixing bowl. Add the onion-pear mixture and stir to incorporate. Stir in the toasted walnuts and add the chicken or vegetable stock one cup at a time until the stuffing reaches your desired consistency.
  5. Stir in the egg.
  6. Finally, stir in half of the blue cheese and transfer the stuffing to the baking dish, pressing it down gently. Sprinkle the remaining blue cheese onto the top of the stuffing and press the pieces into the top of the mixture.
  7. Bake covered for about 30 minutes, remove the top and bake about 15 minutes more, or until the top is browned and crispy. Serve warm and enjoy!

Keep the recipes coming!

Pin your favorite gluten-free holiday recipe to the new Pinterest board from NFCA and Rudi's Gluten-Free Bakery.  Be sure to download the Gluten-Free Cooking and Baking Essentials Checklists so you can prepare early for the holiday season.

Tags: Side Dishes, Thanksgiving

Sweet Fiery Dragon Pork Tenderloin

Thai Kitchen Logo

Courtesy of Thai Kitchen

Pork Tenderloin

Prep Time: 5 minutes
Cook Time: 45 minutes
Makes 8 servings.


  • 2 tsp. garlic salt
  • 1 tsp. ground ginger
  • 2 pork tenderloins (about 1 pound each)
  • 2/3 cup Thai Kitchen Sweet Red Chili Sauce
  • 1/3 cup honey
  • 1/2 tsp. crushed red pepper
  • Fiery Thai Salsa, recipe follows (optional)


  1. Mix garlic salt and ginger in small bowl. Rub evenly over pork. Place pork on rack in foil-lined roasting pan.
  2. Roast in preheated 375°F oven 40 to 45 minutes or until desired doneness. Mix chili sauce, honey and red pepper in small bowl. Spoon over pork during last 10 minutes of cooking.
  3. Slice pork and serve with pan juices. Serve with Fiery Thai Salsa, if desired.

Fiery Thai Salsa: Mix 1 large ripe mango, peeled, seeded and coarsely chopped, 1 to 2 Tbsp. chopped fresh cilantro, 1 clove garlic, minced, and 2 Tbsp. fresh lime juice in large bowl. Stir in 2 Tbsp. Thai Kitchen Sweet Red Chili Sauce. Season to taste with salt and pepper. Refrigerate until ready to serve. Makes 1 cup.

Tags: Dinner
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