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Gluten-Free Recipes

Gluten-Free Recipe of the Week

Yogurt Herb Dip

From Laura of Laura Friendly

Yogurt Herb Dip

Prep Time: 15 minutes
Total Time: 24 hours


  • cheesecloth
  • 1 quart plain soy yogurt, (make sure it’s not sweet!)
  • 2 Tbsp. parsley, minced
  • 1 Tbsp. chive, minced
  • 1 tsp. garlic salt
  • 1/2 tsp. pepper


  1. Cut or fold cheesecloth into 6 12-inch squares, layer together and place into a strainer. Place strainer over a large bowl, and spoon yogurt into the center of the cheesecloth. Gather the 4 corners and tie yogurt into a tight bundle. Allow the yogurt to drain in the refrigerator for 24 hours, lightly covered.
  2. Cut open cheesecloth and transfer the thick yogurt to a clean mixing bowl (discarding the liquid).
  3. Add parsley, chives, garlic salt & pepper into the yogurt and mix well. Serve with gluten-free bread and enjoy!
Tags: Appetizers/Snacks, Vegetarian

Baby Spinach Pizza

From Amie Valpone of The Healthy Apple

Baby Spinach Gluten-Free Pizza

Serves 2


  • 1 gluten-free pizza dough
  • 1 cup hummus
  • 1 cup fresh baby spinach
  • 1/2 cup organic tomato sauce
  • 1/4 tsp. sea salt
  • 1/4 tsp. freshly ground pepper
  • Pinch of red pepper flakes


  1. Preheat oven to 350 degrees F.  Prepare crust according to package directions.
  2. Spread hummus on top of crust, followed by spinach, salsa, sea salt, pepper and crushed red pepper flakes.
  3. Bake for 15-20 minutes or until golden brown.
  4. Enjoy!
Tags: Dinner, Vegetarian, Dairy-Free

Crispy Baked Chicken or Fish

Mary's Gone Crackers logo
Courtesy of Mary's Gone Crackers


Crispy Baked Chicken


  • 2 lbs. boneless, skinless chicken thighs or fish
  • 2 eggs (beaten)
  • 2 cups Mary’s Original Seed Crackers with Caraway
  • 1/2 cup Parmesan cheese (grated)
  • 1 Tbsp. garlic powder
  • Dash salt
  • Dash pepper
  • 3 Tbsp. olive oil


  1. Trim excess fat and skin off chicken thighs or fish. Pat dry.
  2. Mix Mary’s Gone Crackers Caraway Crumbs with Parmesan cheese, garlic powder, salt and pepper.
  3. Coat chicken or fish thoroughly with crumbs first.
  4. Dip chicken or fish in beaten egg mixture.
  5. Roll chicken or fish in crumb mixture.
  6. Place in lightly oiled baking dish.
  7. Bake in 350 degree oven until done (generally 25 – 30 minutes).

Gluten-Free Giveaway

Enter the gluten-free giveaway for your chance to win goodies from Mary's Gone Crackers!  Be sure to mark your calendars for the upcoming Facebook Q&A and Twitter Chat with the National Foundation for Celiac Awareness (NFCA) and Mary Waldner, the founder of Mary's Gone Crackers.

Tags: Dinner

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

Have an original gluten-free recipe? Enter it in the Gluten-Free Choices Spring Recipe Contest!

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
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