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Gluten-Free Recipes

Gluten-Free Recipe of the Week

Bean & Avocado Dip

Courtesy of Blue Diamond


  • 1 (14-ounce) can kidney beans, rinsed and drained, divided
  • 1 (14-ounce) can chickpeas, rinsed and drained, divided
  • 2 avocados, peeled, pitted and diced
  • 1/2 cup finely chopped red onion
  • 1/2 cup slivered almonds, roasted (roasting instructions)
  • 1/4 cup olive oil
  • 3 tablespoons sour cream or non-dairy alternative
  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Hot sauce to taste


  1. Combine about half of kidney beans and about half of chickpeas in a food processor or blender, and pulse until mashed but still chunky.
  2. Combine the rest of the ingredients with the bean mixture above until well mixed
  3. Serve with Blue Diamond Nut Thins or Baked Nut Chips.


For more gluten-free recipes, see: Blue Diamond Recipe Box

Tags: Appetizers/Snacks, Vegetarian, Vegan, Dairy-Free

Fresh Basil Almond Butter Toast

Rudi's Gluten-Free Bakery logo

Courtesy of Rudi's Gluten-Free Bakery and Amie Valpone of The Healthy Apple


 Fresh Basil and Almond Butter on Rudi's Gluten-Free Cinnamon Raisin Bread 


  • 4 pieces Rudi’s Cinnamon Raisin Gluten-Free Bread
  • 1/2 cup organic almond butter
  • 1/2 cup brewed tea, warm
  • 1/4 cup fresh lemon juice
  • 1 Tbsp. honey
  • 1/4 cup pistachios, finely chopped
  • 1 Tbsp. fresh basil, finely chopped


1. Toast each piece of Rudi’s Cinnamon Raisin Gluten-Free Bread.

2. In a medium bowl, whisk together almond butter and warm tea until smooth. Whisk in lemon juice and honey.

3. Using a teaspoon, spread almond butter mixture on top of Rudi’s toast. Sprinkle pistachios and basil over toast just before serving.

4. Enjoy!

For more gluten-free recipes, see: Rudi's Gluten-Free Recipe Box

Tags: Breakfast

Strawberry Coconut Smoothie

Thai Kitchen logo


Courtesy of Thai Kitchen

 Gluten-Free Strawberry Coconut Smoothie 


  • 2 cups frozen whole strawberries
  • 2/3 cup Thai Kitchen Coconut Milk
  • 6 tablespoons agave nectar
  • 3 tablespoons lemon juice


1. Place all ingredients in blender container; cover. Blend on high speed until smooth.

2. Pour into tall glasses. Serve immediately.

Mango Smoothie: Prepare as directed, using 2 cups frozen mango chunks in place of the strawberries.

Nutrition Information Per Serving: 410 Calories, Fat 14g, Protein 1g, Carbohydrates 70g, Cholesterol 0mg, Sodium 28mg, Fiber 2g

To learn more about coconut milk, including 4 other ways to incorporate this ingredient into your gluten-free cooking: 1 Ingredient, 5 Ways

Tags: Drinks, Dessert

Artichoke and Tomato Salad with Basil Vinaigrette

From Amy Green of Simply Sugar and Gluten-Free

Gluten-Free Artichoke and Tomato Salad

Serves 4 as a side dish.


  • 1 (14.5 ounce) can artichokes
  • 1 ½ cup grape tomatoes
  • 1 tablespoon capers, rinsed
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 ½ tablespoon lemon juice
  • 1 tablespoon white wine vinegar
  • ¼ cup low fat plain yogurt
  • ½ cup chopped basil
  • 3 tablespoon extra virgin olive oil
  • fresh ground salt and pepper to taste
  • 2 tablespoons fresh chopped parsley


1. Place artichokes, tomatoes, and capers in a bowl & set aside.

2. Fit a food processor with a steel blade. Put garlic, dijon, lemon juice, white wine vinegar, and yogurt into food processor. Pulse until mixed. Add basil and process until you have a green sauce.

3. Slowly add oil through the top of the processor with the food processor running until it’s incorporated.

4. Taste dressing and adjust flavor with salt and pepper.

5. Pour dressing over the artichokes and tomatoes and toss. Sprinkle with parsley. Cover and refrigerate for at least an hour before serving.

6. You can make this the night before you serve it. Sitting overnight intensifies the flavors.

Tags: Appetizers/Snacks, Vegetarian, Dairy-Free

Mardis Gras Dirty Rice

Zatarain's logo

Courtesy of Zatarain's

Gluten-Free Mardi Gras Dirty Rice

Prep Time: 5 minutes
Cook Time: 35 minutes

Serves 7.


  • 1 tablespoon oil
  • 1 medium red bell pepper, thinly sliced
  • 1 medium yellow bell pepper, thinly sliced
  • 1 pound bulk gluten-free pork sausage
  • 1 package Zatarain's Dirty Rice Mix
  • 2 1/2 cups water


1. Heat oil in large skillet on medium-high heat. Add bell peppers; cook and stir 3 to 5 minutes or until tender-crisp. Remove from skillet. Add sausage to skillet; cook and stir 5 minutes or until no longer pink.

2. Stir in Rice Mix and water. Bring to boil. Reduce heat to low; cover and simmer 20 minutes. Return bell peppers to skillet. Cover and cook 5 minutes longer or until rice is tender. Remove from heat. Let stand 5 minutes.

Zatarain's Summer Cooking Guide

This recipe is featured in NFCA's new Summer Cooking Guide, sponsored by Zatarain's.


Tags: Side Dishes

Green Curry Mussels

Thai Kitchen logo


Courtesy of Thai Kitchen



  • 1 tablespoon vegetable oilThai Kitchen Green Curry Mussels
  • 1/4 cup sliced green onions
  • 2 tablespoons Thai Kitchen Green Curry Paste or Thai Kitchen Red Curry Paste
  • 2 teaspoons minced garlic
  • 1 can (13.66 ounces) Thai Kitchen Coconut Milk
  • 2 tablespoons fresh lime juice
  • 2 pounds mussels, scrubbed and beards removed
  • 2 tablespoons chopped fresh Thai basil (or any fresh basil)


1. Heat oil in large saucepan on medium heat. Add green onions, curry paste and garlic; cook and stir 1 minute. Stir in coconut milk and lime juice. Bring to boil.

2. Stir in mussels. Cover and cook 5 minutes. Add basil; cook 3 minutes longer or until mussels open. (Discard any mussels that do not open.)

3. To serve, ladle mussels and broth into soup bowls. Serve immediately.

Win a Gluten-Free Pasta Party, courtesy of The Hain Celestial Group, Inc!

Learn how to enter: DeBoles Gluten-Free Pasta Party

Tags: Dinner, Appetizers/Snacks, Dairy-Free

Gluten-Free Crostini

Rudi's Gluten-Free Bakery logo


Courtesy of Rudi's Gluten-Free Bakery



  • 6-10 slices of Rudi’s Gluten-Free Original Bread (depending on the number of guests)
  • Olive oil
  • Herbs
  • Garlic
  • Any leftover fixings you have in your refrigerator: Cheese, Herbs, Olives, Hummus, Greens, Tomatoes and Avocados are all good ideas!


  1. Preheat oven to 400 F.
  2. Cut each slice of bread into 4-6 squares.
  3. Mince garlic and finely dice herbs.
  4. Place squares on cookie sheet and lightly drizzle olive oil over the bread.
  5. Sprinkle garlic and diced herbs on top.
  6. Place in oven for 7-14 minutes (cooking times vary with oven) being sure to check every so often as to not burn the crostini’s
  7. While the crostini’s are cooking pull out a serving platter and the leftover fixings and request your guests to slice and cut toppings and place on platter
  8. Pull Crostini’s out and place on a plate and let your guest’s create and indulge in a Rudific creation!
Tags: Appetizers/Snacks, Vegetarian, Dairy-Free

Penne with Zucchini, Tomatoes and Cream

The Hain Celestial Group logo

Courtesy of The Hain Celestial Group, Inc. and Renegade Kitchen



  • 3 cups Imagine® Organic Vegetable Broth
  • 8 ounces (one package) DeBoles® Gluten-Free Multi-Grain Penne
  • 3 tablespoons Spectrum Naturals®Extra Virgin Olive Oil
  • 3 cloves garlic, sliced thinly
  • ½ teaspoon crushed red pepper flakes
  • ½ cup fresh basil leaves, sliced into ribbons
  • 2 medium zucchini (about 1 lb.), cut in half and sliced
  • ½ teaspoon Hain Pure Foods® Sea Salt (one big pinch)
  • 1 25oz jar tomato sauce
  • 2 tablespoons heavy cream (omit for dairy-free)
  • ¼ cup Parmigiano-Reggiano Cheese, grated (omit for dairy-free)


1. In a medium sauce pan, bring the veggie broth to a boil. Add the pasta and cook for 7-10 minutes, or until al dente. Drain the pasta and set aside.

2. While the pasta is cooking, heat the oil in a large skillet until rippling. Add the sliced garlic and stir until golden brown. Add the red pepper flakes, give the pan a shake and then toss in the shredded basil.

3. Add the sliced zucchini and salt to the pan and sauté until slightly browned, about 7 minutes.

4. Pour the tomato sauce over the zucchini and cook for 5-10 minutes, let the flavors collide.

5. If you eat dairy, stir in the cream and cheese. If not, forget it. This dish is spectacular without them!

6. Add the cooked pasta to your sauce and stir until heated through.

7. Serve to a special friend. With wine and a smile.

Win a Gluten-Free Pasta Party, courtesy of The Hain Celestial Group, Inc!

Leave a comment on the YouTube video above telling us who you would invite to a romantic pasta dinner for two. One lucky winner will receive 3 boxes of DeBoles Gluten-Free Pasta. For 4 more chances to win, visit the DeBoles Gluten-Free Pasta Party album on Facebook.

Tags: Dinner, Vegetarian

Gluten-Free Irish Soda Bread (Version 2012)

From Chef Oonagh Williams of Royal Temptations Catering


  • 1 cup Oonagh’s Gluten-Free Flour Mix
  • 1 cup brown rice flour
  • ½ tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. xanthan gum - essential
  • 2 tsp. sugar
  • 2 Tbsp. butter
  • ¾ cup buttermilk (plus more as needed)
  • 1 + 1/4 tsp. baking soda
  • 1 Tbsp. potato flour


1. Preheat oven to 400 degrees.

2. In a wide shallow bowl, mix together gluten-free flour mix, brown rice flour, baking powder, salt, xanthan gum and sugar.

3. Rub butter into flour mix until it resembles fine breadcrumbs.

4. Stir baking soda and potato flour into buttermilk.

5. Stir buttermilk mix into dry mix with a wooden spoon or spatula until mix resembles a sticky dough - almost a paste, not a dry dough. Depending on the brands you use, the flour mix might suck up liquid and be quite dry, needing more of the buttermilk. Start at ¾ cup and add more. I normally have to use ¾ cup + 2 Tbsp. for this mix.

6. Gather dough together and pat with wet hands into a roughly 6-7” round on a lined cookie sheet. Use a spatula to mark the dough into four quarters.

7. Bake in preheated oven for 45-60 minutes. Cook until bread is well risen, hard on top and sounds hollow if you tap the bottom of the bread.

8. Remove from oven and place on cooling rack.

Tips and Alternatives:

This recipe can also be scooped into scones. The scones are great with soups and portable for school or work.

Tags: Breads

Beef Stroganoff

From Kandi Slocum of Gluten-Free for Jen


Gluten Free Beef Stroganoff from Gluten-Free for Jen
  • 1-2lbs Round Steak or Sirloin sliced very thin
    (I used a presliced Stir Fry beef from our local meat dept)
  • 3/4 cup gluten-free flour
    (I used Gluten Free Pantry All Purpose Flour)
  • 1 tsp Salt
  • 1 tbsp Pepper
  • 1 tbsp Paprika
  • 3-4 cups gluten-free Beef Broth
  • 1 cup white wine
    (a White Zin or Chardonnay works best- I used Sutter Home White Zin)
  • 1 tsp Minced Garlic
    (I prefer fresh minced garlic but you can use 1 1/2 tsp garlic powder)
  • 1 tsp onion powder (optional)
  • 2 16oz containers of Sour Cream


In a bowl combine gluten-free flour, salt, pepper, paprika. Add in the slice beef and coat well. Shake off excess flour and fry meat until slightly browned. Place just the meat (reserve oil and drippings for later) in a crock pot and cook on high for 1 hr.

Turn crock pot to low, add in gluten-free beef broth (enough to cover the meat). Stir in garlic and onion powder (if using) and 2 additional tablespoons of Paprika (to be honest this can be estimated- use more or less to your liking).

Warm up frying pan with drippings from cooking the meat at a medium high. Add in wine and cook for about 1-2 minutes- add into the crock pot.

I let this sit all afternoon to really get the flavor and the meat tender

At dinner time turn crock pot back to high and bring to a slight bubble. Slowly add in sour cream stirring slowly to assure everything is mixed well.  At this point you can add in cornstarch to thicken the sauce.

Serve with rice or gluten-free noodles. You can also saute some mushrooms with wine and serve on top as well.


Tags: Dinner
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