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Gluten-Free Recipes

Gluten-Free Recipe of the Week

Green Bean Casserole

Rudi's Gluten-Free Bakery Logo

Courtesy of Rudi's Gluten-Free Bakery



Green Bean Casserole


  • 5 Tbsp. cornstarch
  • 3 Tbsp. white rice flour
  • 2 onions, one sliced into thin strips, one finely diced
  • Olive oil
  • 3 cups white button mushrooms, finely chopped
  • 2 cups milk
  • 16 oz. fresh green beans, cleaned, trimmed, and cooked until tender
  • Salt
  • Pepper
  • 1/4 cup grated cheddar cheese


  1. Preheat oven to 350 degrees.
  2. To make the onion crisps, pour 3 Tbsp. cornstarch, 3 Tbsp. rice flour and finely sliced onions into a Ziploc bag and shake until completely covered. In a large cast iron skillet pour olive oil until it is a 1/4 inch deep and turn on high heat. Once oil is hot (test with one onion, if it sizzles you are ready) toss in flour covered onion crisps and fry until browned, do it in several shifts so the pan doesn’t get too crowded. Remove onions from oil and place on a dry paper towel.
  3. In a medium pan pour in 3 Tbsp. of olive oil, chopped onions, and white mushrooms. Cook until mushrooms are soft, then add milk. Once milk is boiling add in 2 Tbsp. cornstarch, stir continuously with a whisk to prevent clumping and ensure thickening. Boil for about a minute then remove from heat and put on low heat to simmer for several minutes, add salt and pepper.
  4. Stir in cooked green beans until everything is mixed, you can either add in the cheese now or put all of it on top once poured into casserole dish. Pour everything into casserole dish, cover and bake for 30 minutes. Once ready to serve, add homemade onion crisps and enjoy!
Tags: Side Dishes, Thanksgiving

Coconut Eggnog

Thai Kitchen Logo

Courtesy of Thai Kitchen

Thai Kitchen Coconut Eggnog


  • 6 egg yolks
  • 6 Tbsp. sugar
  • 4 cups Thai Kitchen Coconut Milk, divided
  • 1/2 cup brandy or rum, or to taste
  • 1 cup heavy cream
  • Whipped cream (optional)
  • Ground nutmeg


  1. Mix egg yolks and sugar in medium saucepan with wire whisk until well blended. Add 2 cups of the coconut milk; mix well. Cook on medium-low heat until mixture reaches 140°F to 145°F, stirring constantly. The mixture will thicken and coat the back of a spoon.
  2. Remove from heat. Add remaining 2 cups coconut milk; mix well.
  3. Refrigerate until chilled. Add brandy or rum to taste. Serve eggnog in a festive bowl. Top with whipped cream, if desired. Sprinkle with nutmeg.
Tags: Drinks

Thanksgiving Stuffing with Sausage, Golden Raisins and Carmelized Leeks & Onions

Courtesy of Kathleen Reale of Be Free for Me

Thanksgiving Gluten-Free Stuffing with Sausage, Golden Raisins and Carmelized Onions

Makes 6-8 servings


  • About 16-ounces of gluten-free bread (the crustier the bread – the better) cut into ½” cubes.
  • 2 Tbsp. fennel seeds
  • About 1 1/2 lbs. ground sausage
  • ¼ stick butter, plus extra to butter a baking dish / foil cover
  • 1 large fresh fennel bulb, trimmed, diced
  • 3 chopped leeks (light green and white parts only)
  • 3 cups chopped onions (about 2 medium)
  • 1 cup of peeled and diced carrots
  • 5 garlic cloves, minced
  • 1 cup golden raisins
  • 3 Tbsp. of Bell’s Seasoning (or make your own seasoning by combining a blend of oregano, sage, marjoram and rosemary)
  • Salt and pepper, to taste
  • 2 1/2 cups gluten-free chicken broth (with extra on reserve if needed)
  • ½ dozen eggs, beaten lightly


Prior to starting the recipe:

  1. Dice up the gluten-free bread. Place them on a baking sheet and let stand for several hours, uncovered, to dry and become crusty.

When ready to prepare:

  1. Preheat oven to 350 degrees.
  2. In a large nonstick skillet over medium heat, toast the fennel seeds until fragrant, about 4-5 minutes. Place in a bowl, and set aside.  
  3. Next increase heat to medium-high and add the sausage to the skillet. Cook the sausage until it is browned. While cooking, break up the sausage with a wooden spoon to make it crumbly. Drain the sausage and to a large bowl.
  4. Keeping the skillet over medium high heat, add the butter to the drippings in the skillet. Next add the chopped fennel bulb, leeks, onions, and carrots sauté until leeks and onions are brown and soft – or for about 20 minutes.
  5. Add the toasted fennel seeds and the garlic and sauté for another 5 minutes or so. Spoon the vegetable mixture into the bowl with the browned sausage. Gently stir in the raisins, and the spices.
  6. Next add the gluten-free bread cubes and chicken broth into sausage-vegetable mixture, and then mix in the beaten eggs.
  7. Transfer stuffing to a greased 13’ x 9’ x 2” glass baking dish or casserole pan. Take a large piece of tinfoil, large enough to cover the baking dish, and butter. Cover the dish (buttered side down) with the tin foil, and cook in the preheated oven for about 40 minutes, or until the stuffing is heated through.
  8. Uncover and bake until top is slightly crisp and beginning to brown, about 25 minutes longer. (Note: if stuffing is slightly dry, slowly drizzle a bit of additional chicken broth into the stuffing and fluff with a fork).
Tags: Side Dishes, Thanksgiving, Holiday

Cinnamon Apple Pistachio Crisp

Crunchmaster Logo
Courtesy of Crunchmaster and Amie Valpone of The Healthy Apple

Cinnamon Pistachio Apple Crisp

Serves 4


  • 2 Tbsp. brown sugar
  • 3 Tbsp. butter
  • 1 tsp. ground cinnamon
  • 1 tsp. orange zest
  • 3 Granny Smith apples, peeled, cored, and cut into 1/2-inch pieces
  • 3 Honey Crisp apples, peeled, cored, and cut into 1/2-inch pieces
  • ¾ cup Crunchmaster Cinnamon & Sugar Grammy Crisps
  • ¼ cup finely chopped pistachios
  • 2 ½ Tbsp. certified gluten-free oats
  • 1/2 cup Greek plain yogurt


  1. Preheat oven to 350 degrees F.  Prepare a baking dish with nonstick baking spray.
  2. In a medium bowl, combine brown sugar, 1 tablespoon melted butter, cinnamon and orange zest. Add apples; gently toss to combine. Transfer mixture to the prepared baking dish.
  3. In a small bowl, combine Crunchmaster Grammy Crisps, pistachios, oats, and remaining butter. Using your fingers, mix to form a crumb consistency. Sprinkle crumbs over apples. Cover dish with aluminum foil and bake for 30 minutes or until bubbling. Uncover and bake for another 20 minutes.
  4. Remove from oven; set aside to cool for 15 minutes before serving.
  5. Serve with a dollop of Greek plain yogurt.

Enter NFCA and Crunchmaster's Gluten-Free Holiday Recipe Contest. The Grand Prize winner will receive a year's supply of Crunchmaster gluten-free products (a $500 value)! Details here »


Tags: Dessert

Vela Enchiladas

Rudi's Gluten-Free Bakery Logo


Courtesy of Rudi's Gluten-Free Bakery




  • Vela Enchiladas1 pack of Rudi’s Plain Gluten-Free Tortillas
  • 1 1/2 lbs. of boneless skinless cooked chicken breasts
  • 1 cup of tomato sauce
  • 1/2 cup of gluten-free cream of chicken soup
  • 1 Tbsp. of chili powder
  • 2 tsp. of onion powder
  • 1 tsp. of garlic powder
  • 1 tsp. of cayenne pepper
  • 1 tsp. of cinnamon
  • 2 cups of queso fresco
  • Salt and pepper to taste


  1. Preheat oven to 375 degrees.
  2. In a medium pan heat up the cream of chicken soup and tomato sauce, stir in the chili powder, onion powder, garlic powder, cayenne, and cinnamon on medium heat until it is simmering.
  3. Once simmering, reduce to low heat and cover. After 5 minutes stir in cooked shredded chicken and cover for another 5 minutes on low heat. Take lid off and stir in 1 cup of the queso fresco.
  4. Place chicken mixture into center of each Rudi’s Plain Gluten-Free Tortilla, roll up and line in pan. Pour excess sauces over the enchiladas and sprinkle remaining cheese on top. Place in oven for 20 minutes and enjoy!
Tags: Dinner

Cauldron Cakes for Halloween

A gluten-free Halloween treat from Diane Eblin of The W.H.O.L.E. Gang


  • Your favorite gluten-free chocolate cupcake and icing recipe
  • Your favorite gluten-free chocolate chips


  1. Make gluten-free cupcakes.
  2. Melt your favorite gluten-free chocolate.
  3. Dip the cupcake bottoms into melted chocolate and place onto parchment paper to set.  Place 4 chocolate chips on the sheet so when you set them down it will make it look like cauldron feet under the cupcakes.
  4. Core out the center of the cupcakes with a spoon or one of those cool corers.
  5. Fill the hole with icing and let it spill out the top.
  6. Make the handles by melting chocolate.  Put it into a plastic baggie and snip the corner to make a piping bag.  Draw the handles onto parchment paper and let them harden. Gently push the handles into the cupcake.

Tags: Dessert, For Kids, Holiday

Rosemary & Cranberry Stuffing

French Meadow Bakery Logo

Courtesy of French Meadow Bakery

Gluten-Free Rosemary and Cranberry Stuffing

Makes 8 servings


  • 1 loaf French Meadow Gluten-Free Multigrain Bread
  • 1/4 cup butter
  • 1 onion, chopped
  • 3 stalks celery, chopped
  • 2 Tbsp minced rosemary
  • 1 cup dried cranberries
  • 2 cups gluten-free chicken broth


  1. Pre-heat oven to 350 degrees.
  2. Cut bread in cubes.
  3. Bake cubes for about 10-15 minutes.
  4. Melt butter in large pan over medium heat.
  5. Add onion, celery and rosemary to pan. Season with salt and pepper.
  6. Cook for about 10 minutes, stirring occasionally.
  7. Gently stir together bread cubes, onion mixture, cranberries and chicken broth.
  8. Place mixture in greased 8x8 inch pan.
  9. Bake for about 45 minutes, until golden brown.

For more fall-inspired gluten-free recipes and reviews, visit Gluten-Free Cooking with French Meadow Bakery.


Tags: Side Dishes, Thanksgiving, Holiday

Feed Your Krewe Jambalaya

Zatarain's Logo

Courtesy of Zatarain's

Gluten-Free Feed Your Krewe Jambalaya

Makes 12 (1-cup) servings.
Prep Time: 5 minutes
Cook Time: 25 minutes


  • 5 cups water
  • 1/4 cup oil (optional)
  • 2 packages Zatarain's Jambalaya Mix, Original
  • 1 lb. gluten-free boneless skinless chicken breasts, cubed
  • 1 lb. gluten-free smoke sausage, sliced 1/4 inch thick
  • 1/2 cup chopped green onions (optional)


  1. Bring water and oil to boil in large saucepan.
  2. Stir in Rice Mixes, chicken and sausage; return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender.
  3. Remove from heat. Let stand 5 minutes. Sprinkle with green onions before serving.


Two cups cubed cooked ham and/or 1 lb. medium shrimp, peeled, deveined and halved crosswise, may be added to rice mixture after 10 minutes of cooking time. Continue as directed.

Tags: Side Dishes, Dairy-Free

Apple Arugula Wrap

Rudi's Gluten-Free Bakery Logo


Courtesy of Rudi's Gluten-Free Bakery

Apple Arugula Wrap


  • 1 Rudi’s Gluten-Free Spinach Tortilla
  • 1/2 apple
  • 3 Tbsp. of gluten-free tzatziki sauce
  • 1 1/2 cups of arugula
  • Sprinkle of feta cheese


  1. Slice the apple into thin chips.
  2. Then add apples into a bowl with the arugula and feta.
  3. Warm the Gluten-Free Spinach Tortilla in a paper towel in the microwave for 20 seconds to make it easier to work with. Once heated, spread tzatziki sauce over one side of the tortilla and pile the mixture on top.
  4. Wrap with care and enjoy.

You can use more or less of everything depending on your taste preferences!

Tags: Lunch, Vegetarian

Vietnamese Noodle Salad

Thai Kitchen Logo


Courtesy of Thai Kitchen and Renegade Kitchen



  • ¼ cup Mirin (Japanese rice wine)
  • 3 Tbsp. lime juice (one large lime)
  • ~30 grams palm sugar (or 1 Tbsp. cane sugar)
  • 1 Tbsp. Thai Kitchen Roasted Chili Paste
  • ~3 Tbsp. sliced mint leaves


Whisk everything together and set it aside while you work on the noodles. The palm sugar may take some time to dissolve. Don’t fret, it will melt soon enough.



  • 1 box of Thai Kitchen Stir-Fry Noodles


Bring a small saucepan of water to a boil, turn off the heat and put in as many servings of noodles as you’ll need. Let the noodles soak in the hot bath for 5-7 minutes, or until they’re tender and chewy. Immediately drain them from the hot water and set them aside while you grill the shrimp.



  • ½ pound shrimp, any way you like them
  • 2 Tbsp. olive oil
  • Salt and pepper, to taste


1. Heat your grill to medium. Toss the shrimp in the oil, salt and pepper.

2. Place the shrimp on your grill and cook them for 2-3 minutes on the first side, until they’re just pink and have some grill marks.

3. Flip the shrimp over and continue to cook for 1-2 minutes, then remove them from the heat and get ready for dinner!

4. Toss the noodles with the sauce, add some bean sprouts, shredded carrots, or any other vegetables and then top each serving with some grilled shrimp. Dinner is served.

To read blogger reviews of this recipe and enter a gluten-free giveaway, visit Gluten-Free Cooking with: Thai Kitchen Noodles.

Tags: Dinner, Vegetarian
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