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Gluten-Free Recipes

Gluten-Free Recipe of the Week

Crab Quesadilla

Rudi's Gluten-Free Bakery Logo

Courtesy of Rudi's Gluten-Free Bakery



Crab Quesadilla


  • 3/4 cup cooked and chopped crabmeat (If using canned crabmeat, double check the label to ensure it is gluten-free)
  • 1/2 cup Monterey jack cheese, shredded & divided
  • 1/4 cup cheddar cheese, shredded
  • 1 avocado
  • 1 lime
  • 1 green onion, thinly sliced
  • 1 cup of chopped cilantro
  • 1 Serrano pepper
  • 1 jalapeño pepper
  • 1 red bell pepper
  • 1/2 Tbsp. garlic, minced
  • Rudi’s Gluten-Free Spinach Tortilla
  • 4 Tbsp. butter or olive oil or both!

Sriracha Wasabi Sour Cream

  • 1/2 tsp. wasabi
  • 1 Tbsp. gluten-free Sriracha
  • 1 cup sour cream


  1. Chop and sauté red pepper, Serrano pepper and jalapeño pepper together on med-high heat with olive oil or butter.  Add minced garlic towards the end of the sauté and reduce to med/med-low heat.
  2. Combine crabmeat, Monterey Jack cheese, mozzarella cheese, cheddar cheese, green onions and garlic in medium bowl; squeeze 1/2 of lime over ingredients and mix well.
  3. Spread about 1/2 cup mixture and sliced avocado onto 2 tortillas; sprinkle evenly with remaining Monterey Jack cheese.
  4. Top with remaining tortillas.
  5. Melt 1 tablespoon of butter on cast iron griddle over medium-high heat.
  6. Add one quesadilla; cook for 2 minutes on each side or until golden brown.
  7. Repeat.
  8. Cut each into six wedges.
  9. Serve with Sriracha Wasabi sour cream for dipping.
Tags: Lunch, Dinner, Appetizers/Snacks

Vegetable Spring Rolls with Rice Noodles

Thai Kitchen Logo

Courtesy of Thai Kitchen


Vegetable Spring Rolls

Prep Time:  45 minutes
Refrigerate: 30 minutes
Makes 12 servings.


  • 7 oz. (1/2 package) Thai Kitchen Stir-Fry Rice Noodles
  • 12 round rice paper wrapper (8 1/2-inch)
  • 2 large red bell peppers, thinly sliced
  • 2 large cucumbers, peeled, seeded and cut into thin strips
  • 3/4 cup shredded carrots                                                                                                                    
  • 2 medium avocados, peeled, seeded and thinly sliced
  • 2 Tbsp. chopped fresh cilantro
  • 1/4 cup chopped peanuts
  • Thai Kitchen Sweet Red Chili Sauce, for dipping    


  1. Bring a large pot of water to boil. Remove from heat. Add rice noodles, stirring to separate noodles. Let stand 8 to 10 minutes or until noodles are tender but firm. Drain well. Place in large bowl with cold water. Separate noodles fully. Set aside.
  2. To assemble Spring Rolls, fill 9-inch pie plate with warm water. For each spring roll, dip 1 rice paper wrapper in water to wet completely. Place on work surface. Blot dry with paper towel. Place 1/3 cup drained rice noodles in bottom third of rice paper. Layer with 4 bell pepper strips, 8 cucumber strips, 1 Tbsp. carrot, 2 avocado slices, 1/2 tsp. cilantro and 1 tsp. peanuts. Fold in sides, then gently roll tightly to enclose filling. Place spring roll on platter or tray. Cover with damp paper towels and plastic wrap. Repeat with remaining rice paper wrappers and filling ingredients to make 12 spring rolls.
  3. Refrigerate at least 30 minutes or up to 2 hours. Serve with Dipping Sauce.
Tags: Appetizers/Snacks, Vegetarian, Dairy-Free

"Cheesy" Dairy-Free Grilled Romaine

From Amie Valpone of The Healthy Apple


Grilled RomaineIngredients:

  • 3 heads of organic Romaine lettuce
  • 2 Tbsp. olive oil
  • 1/4 tsp. pepper
  • 1/4 tsp. sea salt
  • 1/4 cup slivered almonds
  • 1/2 tsp. poppy seeds
  • 1 cup Go Veggie! Dairy-Free Mozzarella Cheese Shreds


  1. Preheat grill to medium heat.
  2. Rub each head of lettuce with oil, then sprinkle with poppy seeds, pepper and salt.
  3. Remove from grill and slice each head in half lengthwise. Top with slivered almonds and cheese shreds.
  4. Serve warm.
Tags: Appetizers/Snacks, Side Dishes, Dairy-Free

Beer Batter and Herb and Cheese Stuffed Squash Blossoms

Bard's Beer Logo


Courtesy of Bard's Beer and Jen & Ashley of Gluten-Free Richmond

Squash Blossoms

Gluten-Free Beer Batter


  • 3/4 cup brown rice flour
  • 1/4 cup garbanzo bean flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. kosher salt
  • 1/4 tsp. garlic powder
  • 1/2 to 1 cup gluten-free beer


  1. In a medium-sized mixing bowl, add all ingredients except the beer.
  2. While whisking, start to incorporate the beer by adding 1/2 cup first and then more to thin out as necessary.

Squash Blossoms


  • 1/2 cup part skim ricotta cheese
  • 2 oz. cream cheese
  • 1 tsp. chopped chives
  • 3 leaves fresh oregano, finely chopped
  • 4-6 leaves fresh basil, finely chopped
  • 1/4 tsp. garlic salt
  • 1/8 tsp. fresh cracked black pepper
  • 6-8 squash blossoms


  1. Start by whisking together the cheese, herbs and seasonings in a small mixing bowl.
  2. Load the cheese mixture to a piping bag or sandwich bag with a corner cut off.
  3. Gently squeeze the mixture into open blossoms and twist tops to close.
  4. Once assembled, carefully dredge in the beer batter and drop into canola oil to fry. They will brown up quickly so don’t walk away from the fryer or pan. Sprinkle with a tiny bit of salt right as they come out of the oil and enjoy them while they are nice and hot

To view a step-by-step video for making the gluten-free beer batter, visit

Tags: Side Dishes

Sesame Honey Chicken

Courtesy of Easy Eats Magazine


Serves 4Sesame Chicken
Prep time:
10 minutes (plus marinating)
Cook time: 10 to 15 minutes


  • ¼ cup honey 
  • 1 Tbsp. tamari (gluten-free soy sauce) 
  • ¼ cup red wine vinegar 
  • 2 Tbsp. sesame oil 
  • Pinch of crushed red pepper flakes 
  • 1 Tbsp. chopped fresh tarragon 
  • ¼ cup chopped green onions 
  • 1 ½ lbs. chicken thighs


  1. In a small bowl, whisk together the honey, tamari, vinegar and oil. Add the crushed red pepper flakes, tarragon and onions; stir to combine.
  2. Place the chicken in a large, re-sealable plastic bag. Pour in the marinade and shake to combine. Let sit for no more than 30 minutes.
  3. Preheat the grill to medium-high. Cook the chicken, turning once, until slightly charred and cooked throughout, 10 to 15 minutes total.
Tags: Dinner

Cinnamon Raisin French Toast

Rudi's Logo

Courtesy of Rudi's Gluten-Free Bakery


Rudi's Cinnamon Raisin French Toast


  • 4 large eggs
  • ¾ cup half and half
  • ¼ cup Grand Marnier or other orange-flavored liqueur or frozen orange juice concentrate, thawed
  • 1 Tbsp. grated orange peel
  • ½ tsp. gluten-free vanilla extract
  • 8 slices of Rudi’s Gluten-Free Cinnamon Raisin
  • 4 Tbsp. (½ stick) butter
  • Powdered sugar
  • Warm maple syrup


  1. Whisk first 5 ingredients to blend in medium bowl. Dip each bread slice into egg mixture.  For best results, dip and flip the bread slices in the batter 4-5 times before placing in the skillet.
  2. Melt 2 tablespoons butter in heavy large skillet over medium heat. Add 4 bread slices to skillet until cooked through and brown, about 3 minutes per side. Place on baking sheet in oven to keep warm.
  3. Repeat cooking with remaining 2 tablespoons butter and 4 bread slices. Transfer French toast to 4 plates. Sift powdered sugar over. Serve with maple syrup.
Tags: Breakfast, For Kids

Curry Turkey Burgers with Pineapple Salsa

Thai Kitchen Logo


Courtesy of Thai Kitchen


Gluten-Free Turkey Burger with Pineapple Salsa

Prep Time:  15 minutes
Cook Time: 12 minutes
Makes 4 servings.


Pineapple Salsa:

  • 1 cup chopped pineapple
  • 1/4 cup chopped red bell pepper
  • 2 to 3 Tbsp. Thai Kitchen Sweet Red Chili Sauce
  • 1 Tbsp. chopped fresh cilantro

Curry Turkey Burgers:

  • 1/2 medium red bell pepper, finely chopped
  • 2 green onions, thinly sliced
  • 2 Tbsp. chopped fresh cilantro
  • 1 to 2 Tbsp. Thai Kitchen Red Curry Paste
  • 1 tsp. minced garlic
  • 1/2 tsp. ground ginger
  • 1/2 tsp. coarse sea salt
  • 1 lb. ground turkey
  • 4 gluten-free hamburger or crusty rolls (optional)
  • Lettuce and tomato (optional)


  1. For the Salsa, mix all ingredients in medium bowl until well blended.  Cover.  Refrigerate until ready to serve.
  2. Mix bell pepper, green onions, cilantro, red curry paste, garlic, ginger and sea salt in medium bowl until well blended.  Add ground turkey; mix well.  Shape into 4 patties.
  3. Pan fry, broil or grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature reaches 165° F). Serve burgers on rolls with desired toppings and salsa.
Tags: Lunch, Dinner, Dairy-Free

Asparagus Risotto with Spring Pea Pesto

From Sherrie Scaglione of With Food + Love and winner of the Gluten-Free Choices Spring Recipe Contest

Asparagus Risottoe with Spring Pea Pesto

Prep time: 5-10 minutes
Cook time: 45 minutes

Risotto Ingredients:

  • 1 lb. fresh asparagus
  • 1 large shallot, chopped 
  • 1 clove garlic, minced
  • 1 ½ cups Aborio rice
  • 5-6 cups vegetable broth or water
  • 1 tsp. kosher salt
  • 2 Tbsp. extra virgin olive oil


  1. In a large pot bring the water or vegetable broth to a boil. Once it is boiling turn down the heat and keep it at a simmer. You will use this liquid to add to the rice one cup at a time until it is all absorbed. Do not rinse the rice beforehand, in doing so you will wash away the starches that help make risotto creamy.
  2. In a large sauté pan, warm the olive oil over low heat. Add the garlic and shallots and cook for about 5 minutes or until they start to lightly brown. Then add the rice and stir well. Cook for about 3 minutes.
  3. Ladle 1 cup of the liquid into the rice mixture and simmer, stirring occasionally until the liquid is absorbed. Repeat this step, adding 1 cup of liquid at a time until the rice is cooked through but still a tad firm.  This will take about 35-45 minutes total. You may not need to use all of the liquid or you may need to use a little more, just keep adding until you get a loose and creamy texture. 
  4. Cut asparagus into bit sized pieces and steam until a bright green color develops about 3-4 minutes. Do not overcook.

Pesto Ingredients:

  • 2 cups of steamed peas
  • 1/2 cup fresh basil leaves
  • 1 tablespoon fresh lemon juice
  • 1/4 cup filtered water
  • 1 tablespoon extra virgin olive oil
  • sea salt and coarse ground pepper, to taste


  1. Combine all of the pesto ingredients together in a food processor and pulse until blended smooth. Spoon a generous dollop of pesto onto the risotto and enjoy!

Stay tuned for the free downloadable eCookbook, featuring the top recipes from the Gluten-Free Choices Spring Recipe Contest!  Be one of the firsts to get your copy by signing up here.

Tags: Side Dishes, Vegetarian

Pulled Barbecue Chicken

From Amy Green of Simply Sugar and Gluten Free

Pulled Barbecue Pork


  • 1 cup reduced-sodium tomato sauce
  • 1 small onion, finely chopped
  • 2 large cloves garlic, grated on a microplane
  • 3 Tbsp. cider vinegar
  • 2 Tbsp. agave nectar
  • 1 Tbsp. tomato paste
  • 1 Tbsp. smoked Spanish paprika
  • 2 tsp. dried, ground mustard
  • 1 tsp. ancho chili powder
  • ½ tsp. salt
  • 2 ½ lbs. boneless, skinless chicken thighs trimmed of fat


  1. Stir tomato sauce, onion, garlic, vinegar, agave, tomato paste, paprika, mustard, chili powder, and salt in a 6 quart slow cooker. Add chicken thighs and stir to combine.
  2. Cook on low for 5 hours or until chicken thighs can be easily shredded with a fork. Transfer chicken to a cutting board and shred. Return to the slow cooker and stir well. Serve as sandwiches, in omelets, in tacos, or any other way that makes you smile.


Tags: Lunch, Dinner

Warm Spaghetti with Capers and Arugula

Allergic Living Logo

Courtesy of Chef Simon Clarke and Allergic Living Magazine

Spaghetti with Capers and Arugula



  • 2 8 oz. packages gluten-free rice or quinoa spaghetti
  • 1 two-inch thick slice of bresaola* or pancetta, diced
  • 1 small red onion, diced
  • 2 cups cherry tomatoes, halved
  • 1/2 cup capers, rinsed
  • 1 cup olives, pitted
  • 1 cup purple basil
  • 2 large handfuls of arugula
  • 2 Tbsp. olive oil
  • Salt and pepper


  1. Cook the pasta in salted water, per instructions. Set aside.
  2. Place bresaola or pancetta in a large sauté pan. Cook 2-4 minutes over medium-high heat until golden brown.
  3. Add onion and cook until translucent, about 3 minutes.
  4. Place tomatoes, capers and olives into pan, sautéing and stirring 3-4 minutes.
  5. Remove from heat. Add basil and arugula and cooked pasta to the mixture. Toss together well.
  6. Serve in bowls, drizzle with olive oil and season with salt and pepper.
Tags: Dinner, Dairy-Free
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