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Gluten-Free Recipes

Gluten-Free Recipe of the Week

Sweet Chili Wings

Thai Kitchen Logo

Courtesy of Thai Kitchen

Sweet Chili Wings

Prep Time: 10 minutes
Cook Time:  1 hour
Makes 10 appetizer servings.


  • 3 lbs. frozen chicken wing pieces*
  • 1/4 cup Thai Kitchen Roasted Red Chili Paste
  • 2 Tbsp. hot water
  • 1 cup Thai Kitchen Sweet Red Chili Sauce
  • 2 Tbsp. lime juice
  • 2 tsp. garlic powder
  • 2 tsp. ground ginger
  • 1 Tbsp. sesame seed, toasted


  1. Arrange chicken wings in single layer on foil-lined large shallow baking pan sprayed with no stick cooking spray. Bake in preheated 425ºF oven 1 hour or until chicken wings are golden brown and cooked through. Drain on paper towels. 
  2. Meanwhile, mix chili paste and water with wire whisk until smooth. Add chili sauce, lime juice, garlic powder and ginger; mix well.
  3. Toss hot chicken wings with sauce mixture. Sprinkle with sesame seeds.

*For fresh chicken wing pieces, bake in preheated 425ºF oven 35 to 40 minutes or until chicken wings are golden brown and cooked through. 

Alternate Directions:

Deep fry fresh or thawed frozen chicken wings until cooked through. Toss hot chicken wings with sauce mixture. Sprinkle with sesame seeds.

Tags: Appetizers/Snacks, Dairy-Free

Huevo Rancheros

Rudi's Gluten-Free Bakery logo

Courtesy of Rudi's Gluten-Free Bakery


Huevo Racheros

Makes 1 serving.


  • 2 Eggs
  • 2 Tbsp. of your favorite salsa
  • ½ Cup of arugula
  • 2 Tbsp. of Vegetarian Green Chile (optional)*
  • 2 Rudi’s Gluten-Free Tortillas
  • ½ Avocado
  • 2 Tbsp. of vegetable oil


  1. Put oven rack in middle position and preheat oven to 200°F. Place an ovenproof plate on oven rack to warm.
  2. Heat 1 Tbsp. oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. Stack 2 tortillas in skillet and cook 30 seconds, then flip stack over with tongs and cook 30 seconds more.
  3. While second tortilla cooks on bottom, turn top tortilla over with tongs, keeping tortillas stacked. Flip stack again and cook in same manner, turning over the top tortilla and flipping the stack again so that both tortillas are softened and both sides puff slightly, then deflate (do not let them become browned or crisp).
  4. Wrap tortillas loosely in foil and keep warm in oven.


  1. Heat 1 Tbsp. oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then crack 2 eggs into skillet and cook 3 to 4 minutes for runny yolks, or to desired doneness.  Season eggs with salt and pepper. 


  1. Spoon 2 Tbsp. of salsa onto the tortilla. Transfer 2 eggs to tortillas  and top with some of remaining salsa. Sprinkle with cilantro.
  2. Garnish each Huevo Ranchero with a ¼ cup of arugula and sliced avocado.

*Here’s a link for vegetarian green chile: Vegetarian Green Chile Recipe.  Note, you will have to cook the green chile the night before you serve your Huevos.

Tags: Breakfast

Quinoa Salad with Lime Vinaigrette

From Jackie Ourman of Celiac and Allergy Friendly Epicurean (CAFE)

Lime Vinaigrette Quinoa

Prep time:  10 mins
Cook time:  20 mins
Serves: 2-3


  • 1 cup quinoa
  • 1 cup gluten-free vegetable (or chicken) stock
  • 1 cup water
  • 1 red pepper, diced
  • 2 scallions, finely sliced
  • 1 tsp. cilantro, minced
  • Salt and pepper to taste

Lime vinaigrette

  • ½ lime, juiced
  • 3 oz. extra virgin olive oil
  • ¼ tsp. ginger, minced
  • ¼ tsp. cilantro, minced
  • Salt and pepper to taste


  1. Place water and stock in saucepan and bring to a boil.
  2. Add the quinoa, return to boil, reduce heat to simmering, cover and let cook for about 15 minutes (or until liquid is absorbed).
  3. While quinoa is cooking, put all vinaigrette ingredients in a container with a lid and shake vigorously to emulsify, taste and adjust seasoning, as needed.
  4. Remove quinoa from the heat and spread out gently (you don’t want to mash the grains) on a parchment-lined baking tray to allow to cool for about 5 minutes.
  5. Add the red pepper, scallions and cilantro and toss with 1-2 Tbsp. of the vinaigrette at a time, tasting as you add to be sure it is not over-dressed. You will not use all of the vinaigrette.
  6. Adjust seasoning with salt and pepper. Serve at room temperature. Enjoy!
Tags: Lunch, Appetizers/Snacks, Side Dishes, Vegetarian, Vegan, Dairy-Free

Tropical Chicken and Rice

Zatarain Logo
Courtesy of Zatarain's



Tropical Chicken and Rice

Makes 6 1-cup servings
Prep Time: 10 minutes
Cook Time: 30 minutes


  • 1 Tbsp. vegetable oil
  • 1 lb. gluten-free boneless skinless chicken breasts, cubed
  • 2 ½ cups water
  • 2 Tbsp. butter
  • 1 package ZATARAIN'S Caribbean Rice Mix
  • 1 cup mango, cubed
  • 1 cup canned or fresh pineapple, cubed
  • 1 cup chopped banana
  • 2 - 4 Tbsp. chopped cilantro


  1. Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 4 minutes or until browned. Remove chicken; set aside.
  2. Add water and butter to same skillet; bring to boil. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 15 minutes. Add chicken; mix well. Cover and cook additional 10 minutes or until rice is tender. Remove from heat. Let stand 5 minutes.
  3. Add mango, pineapple, banana and cilantro; mix lightly.
Tags: Dinner

Tomato Soup with Eggplant

Gluten-Free Choices Logo

Courtesy of Gluten-Free Choices


  • 4 cups Imagine® Organic Creamy Tomato SoupTomato Soup with Eggplant
  • 2 medium sized eggplants cut into ½ inch slices
  • ¼ cup crème fraiche
  • 2 Tbsp. extra virgin olive oil  
  • 1 handful basil leaves pureed
  • 2 cloves garlic sliced very thinly
  • Sea salt and coarse black pepper to taste
  • 6 sprigs basil for garnish


  1. In a medium saucepan bring the tomato soup to a light boil and heat through over a medium high heat. Lower heat and keep warm.
  2. Preheat the grill. Rub the garlic over the eggplant slices, brush with olive oil, season with salt and pepper and stack on baking sheet with the remaining garlic. Using tongs, place the sliced eggplant on the grill and grill turning once until the eggplant is blackened on both sides and the garlic is golden (about 2 to 3 minutes on each side).
  3. Remove from grill and cut into cubes. Keep warm.
  4. In a small bowl combine the basil with the crème fraiche until well blended.
  5. Ladle the soup into four warmed bowls, spoon in the garlicky eggplant, top with basil crème fraiche and garnish with basil leaf.

Recipe Contest

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Tags: Soups/Stews, Vegetarian

Greek Pizza with Olives and Sun-Dried Tomatoes

French Meadow Bakery Logo

Courtesy of French Meadow Bakery

Ingredients:French Meadow Bakery Greek Pizza

  • 2 Tbsp. extra virgin olive oil
  • 1 clove garlic, roasted
  • French Meadow Bakery Gluten-Free Pizza Crust
  • 1 oz. baby spinach, shredded
  • 2 oz. feta cheese, crumble
  • Kalamata olives, pitted and sliced
  • 8 sun-dried tomato pieces, sliced


Preheat oven to 400° F / 204° C.

To make the garlic paste:

Make a paste with garlic and oil. (You can prepare this up to 3 days in advance for more intense garlic flavor!) Refrigerate until ready to use.

To make the pizza:

Remove one French Meadow Bakery Gluten-Free Pizza Crust from packaging. Brush gluten-free pizza crust with garlic infused olive oil as the "sauce" layer.  Artfully garnish with the remaining ingredients. Place in preheated 400°F oven for 5-10 minutes.


For a more hearty pizza, spread black olive tapenade as the "sauce" and add remaining ingredients on top and bake.

Tags: Dinner, Vegetarian

Dairy-Free, Vegan Nachos

From Amie Valpone of The Healthy Apple



  • 1 bag organic gluten-free tortilla chips
  • 1 bag GO Veggie! Vegan Mexican cheese shreds
  • 1 cup gluten-free salsa
  • 1 tsp. chili powder
  • 1 Tbsp. Barlean's flax seeds
  • 1 cup black beans
  • 1 1/4 cups hummus
  • 3/4 cup dairy-free Greek plain yogurt
  • 1/4 cup finely chopped cilantro
  • 1/4 tsp. sea salt
  • 1/4 tsp. freshly ground black pepper


  1. Arrange tortilla chips in a large baking dish.
  2. Top with GO Veggie! Vegan Mexican cheese shreds, salsa, chili powder, flax seeds, black beans and hummus.
  3. Bake for 20 minutes or until cheese is melted. Remove from the fridge; top with yogurt, cilantro, sea salt and pepper. Enjoy!
Tags: Appetizers/Snacks, Vegetarian, Vegan, Dairy-Free

Red Curry Shrimp & Vegetables

Thai Kitchen Logo

Courtesy of Thai Kitchen

Red Curry Shrimp and Veggies

Prep Time:  10 minutes
Cook Time: 15 minutes
Makes 4 servings.


  • 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
  • 1/4 cup fresh Thai basil (optional)
  • 1 to 2 Tbsp. Thai Kitchen Premium Fish Sauce
  • Fresh red chiles, thinly sliced (optional)


  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 shrimp and vegetables. Cook 3 to 5 minutes or just until shrimp turn pink and vegetables are tender-crisp. Stir in basil and fish sauce.
  3. Serve with cooked Thai Kitchen Jasmine Rice. Garnish with additional basil and chile slices, if desired.

Test Kitchen Tip:  Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian groceries. If unavailable, substitute Italian basil.

Green Curry Shrimp:  Prepare as directed, using 1 Tbsp. Thai Kitchen Green Curry Paste in place of the Red Curry Paste. For added heat, use 2 Tbsp. Green Curry Paste.

Gluten-Free Giveaway

Enter the Gluten-Free Giveaway for your chance to win gluten-free products from Thai Kitchen!  Get the details here.

Tags: Dinner, Dairy-Free

Gluten-Free French Toast

Rudi's Gluten-Free Bakery Logo


Courtesy of Rudi's Gluten-Free Bakery


Gluten-Free French Toast


  • 1 cup milk
  • 3 eggs
  • 4 Tbsp. butter
  • 1 Tbsp. brown sugar
  • 2 tsp. cinnamon
  • 1 tsp. vanilla
  • 8 slices of Rudi’s Soft & Yummy Gluten-Free Cinnamon Raisin Bread


  1. In a medium bowl whisk together eggs, half and half, and milk. Once combined, add in vanilla, sugar, cinnamon, and salt. Soak each piece of bread in the milky sauce and place in a baking dish until ready to cook.
  2. Heat a pan to medium heat and cover with a slice of butter. Once the butter is melted and the pan is hot, place the soaked bread on the stove and cook until each side is golden brown.

For more gluten-free recipes from Rudi's Gluten-Free Bakery, visit Rudi's Gluten-Free Recipe Box!

Tags: Breakfast, For Kids

Gluten-Free Crispy Artichoke Hearts with Quick Caper Aioli

From Carol Kicinski of Simply Gluten-Free

Gluten-Free Crispy Artichoke Hearts

Serves 6 – 8 as an appetizer or snack.


Crispy Artichoke Hearts

  • Gluten-free, non-stick cooking spray
  • 2 (14 oz.) cans of quartered artichoke hearts
  • 2 large eggs
  • 1 cup gluten-free panko style bread crumbs
  • ½ cup grated parmesan cheese (or nutritional yeast for dairy free)
  • 1 tsp. Italian seasoning
  • 1 ½ tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 2 cloves garlic, peeled and grated or finely minced

Quick Caper Aioli

  • 1/3 cup mayonnaise
  • ½ lemon – juice and finely grated zest
  • 1 garlic clove, grated or finely minced
  • 1 Tbsp. capers, drained


Crispy Artichoke Hearts

  1. Preheat oven to 375 degrees. Spray two baking sheets generously with cooking spray.
  2. Drain the artichoke hearts and dry with paper towels. Beat the eggs in a medium mixing bowl. Combine the bread crumbs, parmesan cheese, Italian seasoning, salt, pepper and garlic in a mixing bowl.
  3. Dip the artichoke hearts (one by one) into the egg and then drop into the bread crumb mixture. Coat the hearts well with the breadcrumb mixture then lay on the prepared baking sheets. Spray the artichoke hearts with some cooking spray and bake for 25 – 30 minutes, flipping the hearts over once halfway through baking. Serve hot.

Quick Caper Aioli

  1. Stir all the ingredients together, place in a small serving bowl and refrigerate until serving time.
Tags: Appetizers/Snacks, Vegetarian, Dairy-Free
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