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Gluten-Free Recipes

Gluten-Free Recipe of the Week

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

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
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