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Gluten-Free Recipes

Gluten-Free Recipe of the Week

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.

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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.

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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

Quick n' Easy Dairy-Free & Gluten-Free Apple Crisp

Vitacost logo
Courtesy of Vitacost and Amie Valpone of The Healthy Apple

Gluten-Free Apple Crisp



  1. Preheat oven to 350 degrees F. Prepare a baking dish with nonstick baking spray; set aside.
  2. Combine all ingredients in a large mixing bowl; gently toss to combine. Transfer mixture to the prepared baking dish.
  3. Bake for 20 minutes or until apples are tender.
  4. Remove from oven; set aside for 10 minutes to cool before serving.
  5. Serve warm.
  6. Enjoy!

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Tags: Dessert, Dairy-Free

Green Tea Latte

From Alyssa Rimmer of Queen of Quinoa

Green Tea Latte


  • 1 bag of green tea
  • ½ cup almond milk
  • Boiling water
  • Ground ginger
  • Stevia/honey (for sweetness)


  1. Fill a mug ⅔ of the way full with boiling water. Add the tea bag and steep for 5 minutes.
  2. Meanwhile, warm the milk in a milk frother, until hot to the touch. Add the milk to the green tea, stir in sweetener and top with foam.
  3. Sprinkle with ground ginger.
  4. Serve immediately.
Tags: Drinks

Chicken Satay with Peanut Dipping Sauce

Thai Kitchen logo

Courtesy of Thai Kitchen

Chicken Satay with Peanut Dipping Sauce

Prep Time: 15 minutes
Refrigerate:  1 hour
Cook Time:  6 minutes
Makes 8 appetizer servings.


  • 1/2 cup Thai Kitchen Coconut Milk
  • 2 Tbsp.Thai Kitchen Premium Fish Sauce
  • 2 Tbsp. Thai Kitchen Red Curry Paste
  • 2 tsp. minced fresh lemon grass
  • 1 lb. boneless skinless chicken breasts, cut into 3/4-inch strips
  • Bamboo skewers
  • 1/2 cup Thai Kitchen Peanut Satay Sauce


  1. Mix coconut milk, fish sauce, curry paste and lemon grass in small bowl until well blended. Place chicken in large resealable plastic bag or glass dish. Add marinade; toss to coat well.
  2. Refrigerate 1 hour or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Thread chicken strips onto skewers.
  3. Broil or grill over medium-high heat 3 minutes per side or until chicken is cooked through. Serve with Peanut Satay Sauce for dipping.

Thai Kitchen Tip:  Soak bamboo skewers thoroughly in water for at least 30 minutes before threading with chicken. This prevents them from burning when on the grill.

Tags: Dinner, Appetizers/Snacks, Dairy-Free
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