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Gluten-Free Recipes

Gluten-Free Recipe of the Week

Savory Stuffed Mushrooms

Courtesy of Crunchmaster 


A gluten-free appetizer that's sure to delight! 

Makes 12-14 mushrooms


  • 1/2 Cup finely cruched Crunchmaster® Multi-Seed Original Crackers
  • 1 x 14 oz. Container fresh stuffing mushrooms
  • 1/4 Cup green onion
  • 3/4 Cup shredded swiss cheese, divided
  • 1/4 Cup sour cream
  • 1/2 tsp. Onion Salt


  1. Rinse mushrooms thoroughly and remove stems. Trim and finely chop stems and place in a large mixing bowl. Shred the swiss cheese (or use pre-shredded swiss cheese), and place ½ cup into the mixing bowl. Reserve ¼ cup of the cheese for topping.
  2. Add the crushed Crunchmaster® Multi-Seed Original Crackers, sour cream, green onion, and onion salt into the mixing bowl and mix well.
  3. Place mushroom caps top down on to a 9 X 12 –inch baking sheet. Fill each cap with the mixture from the bowl. Be sure to press the mixture firmly into each mushroom. Sprinkle with the remaining swiss cheese.
  4. Bake at 350°F for 30 minutes.
Tags: Appetizers/Snacks, Side Dishes

Pumpkin Pie Dip

Courtesy of Chobani 

Get seasonally pumpkin spicy with this delicious gluten-free pumpkin pie dip - perfect for fall parties, halloween haunts or for whenever the desire for pumpkin hits! 


  • 1¼ c Chobani Whole Milk Plain Greek Yogurt
  • ¼ c reduced fat cream cheese, softened
  • ¾ c powdered sugar
  • 1 c canned pumpkin pie filling
  • 1 t ground cinnamon
  • ½ t ground nutmeg
  • Pinch of salt
  • Fresh apple slices
  • Gluten-free gingersnap cookies


  1. Using an electric mixer, beat cream cheese and sugar together on medium speed until smooth.
  2. Add pumpkin, spices and seasonings, beating well. Fold in Chobani on low speed until fully blended.
  3. Cover and chill 8 hours. Serve with apple slices and gluten-free gingersnaps for dipping.
Tags: Appetizers/Snacks, Side Dishes, Dessert, For Kids, Holiday

London Broil Salad with Shiitake Mushrooms & Goat Cheese

Courtesy of Boar's Head


Eat well without compromising flavor with this delectable gluten-free salad. Simply cook your shiitake mushrooms and mix your salad, arranging slices of London Broil Roast Beef alongside Chévre Cheese and a drizzle of balsamic vinegar.



  1. Slice the shiitake mushrooms and cook them in a non stick pan over medium-high heat until nice and golden on both sides, about 3-4 minutes per side.
  2. Place mixed greens at the bottom of a shallow plate.
  3. Arrange your slices of beef in the center of the pile of greens.
  4. Add shiitake mushrooms and soft goat cheese.
  5. Drizzle balsamic vinegar and lime juice to taste over the whole salad.
  6. Sprinkle with freshly cracked black pepper if desired
Tags: Lunch, Dinner

Caramel Apple-Muffins

Courtesy of Enjoy Life 


The perfect gluten-free breakfast for fall! 

Makes 1 dozen gluten-free muffins 

For the muffins

For the glaze

  • 1/4 C. packed brown sugar
  • 2 T. dairy-free buttery spread
  • 1 T. dairy-free milk
  • 1 C. confectioners’ sugar, sifted
  • 1 T. vanilla extract


  1. To make the muffins, preheat the oven to 350˚F. Line a 12-cup muffin pan with paper liners or spray lightly with oil.
  2. Combine the Muffin Mix, cinnamon, and nutmeg in a large bowl. Whisk to combine. Add the water and oil. Whisk until well-combined.
  3. Divide the mixture into the prepared baking pan, filling each cup about two-thirds full. Press a third of a Chewy Bar into the middle of each filled cup.
  4. Bake for 20-30 minutes until golden brown and a toothpick inserted comes out clean. Let cool 10 minutes, then transfer each one to a wire rack to cool completely.
  5. Once the muffins are cool, make the glaze. Combine the brown sugar, buttery spread, and milk in a small saucepan. Bring to a boil and let bubble for 1 minute. Remove from heat and add the confectioners’ sugar, whisking vigorously to combine. Stir in the vanilla extract. Let cool 10 minutes.
  6. Dip each muffin into the glaze, putting them back onto the wire rack to let the glaze firm, about 5 minutes.
  7. Serve, storing leftovers in an airtight container at room temperature for up to 2 days and any other leftovers in the freezer.
Tags: Breakfast, Dessert, Vegetarian, Vegan, Dairy-Free, For Kids

Red Pepper Tapenade and Black Olive Crackers

 Courtesy of Crunchmaster



A delicious gluten-free snack that's perfect for parties!


  • Crunchmaster™ Multi-Grain Sea Salt Crackers
  • Red pepper tapenade
  • Black olives


1. Spread a rich layer of red pepper tapenade over CrunchmasterTM Multi-Grain Sea Salt Crackers and garnish with black olives.

Tags: Appetizers/Snacks, Vegetarian, Dairy-Free

Creamy Butternut Squash Soup

Courtesy of Chobani 


An easy-to-prepare gluten-free squash soup that's just perfect for chilly days ahead.

10 minute prep time, 6 servings, 300 calories


  • 1 c Chobani Vanilla Greek Yogurt
  • 8 c chopped butternut squash
  • 1½ t ground cinnamon
  • 1 t ground nutmeg
  • 1 t kosher salt
  • 8 T extra virgin olive oil, divided
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 8 c vegetable or chicken broth
  • ¼ t cayenne pepper (optional)


  1. In a baking dish toss squash with spices, salt and 6 T olive oil. Roast at 400°F for 12 minutes.
  2. In a large pot over medium-high heat, cook onions and garlic in remaining 2 T oil until tender. Add squash and cook 5 minutes. Add broth and simmer 30 minute. Turn off heat and cool 10 minutes.
  3. Blend soup with Chobani in 3 batches. Re-warm and serve.
Tags: Lunch, Dinner, Soups/Stews, Vegetarian

Allergy-Friendly Brownie-Bark


Courtesy of Enjoy Life Foods


Use Enjoy Life's gluten-free Brownie Mix and dairy-free Mini Chips to make this amazing Brownie Bark recipe!

Makes about 25 pieces, depending on size 


  1. Preheat the oven to 300˚F. Line a baking sheet with parchment paper.
  2. Combine the Brownie Mix, cold water, and 3 tablespoons of oil in a large bowl. Whisk until smooth. (Note: these directions and ingredient amounts are different than what is written on the Brownie Mix box).
  3. Spread the mixture on the prepared pan, about 1/8-inch thick. Bake for 15 minutes, then use a pizza cutter or sharp knife to score the brownies into 2-inch pieces (any shape is fine!). Bake for an additional 12 to 18 minutes, until firm to the touch. Let cool on the pan until room temperature. The brownies will firm as they cool.
  4. Once the brownies are cool, gently break them into pieces along the scored lines. Leave them on the parchment paper.
  5. Combine the Mini Chips and 1 tablespoon of oil in a microwave safe bowl. Microwave on high in 15-second intervals until melted and smooth.
  6. Drizzle the melted chocolate mixture over the broken pieces.
  7. Serve, storing leftovers in an airtight container in the refrigerator for up to 3 days, and any other leftovers to the freezer.
Tags: Dessert, Vegetarian, Dairy-Free, For Kids

Peanut Butter and Banana Crackers

 Courtesy of Crunchmaster



The gluten-free version of a childhood favorite.


  • Crunchmaster™ Multi-Seed Original Crackers
  • Peanut Butter
  • Banana


  1. Spoon a dollop of peanut butter over CrunchmasterTM Multi-Seed Original Crackers. 
  2. Top with sliced banana.
Tags: Appetizers/Snacks, Vegetarian, For Kids

Ovengold Turkey Salad

Courtesy of Boar's Head



Slow-roasted Ovengold Turkey Breast and fresh-chopped vegetables make this gluten-free salad as refreshing as it is unforgettable.


  • 1 lb Ovengold® Roasted Turkey Breast, diced 1/4 in. thick
  • ¼ cup Red onion, chopped
  • 2 cups Celery, diced 1/4 in. thick
  • 1 tsp Garlic relish
  • 1 tsp Black pepper, to taste
  • 8 cups Mixed greens
  • 1 tbsp Olive oil, for drizzling
  • 1 tbsp Balsamic vinegar, for drizzling


  1. On a clean work surface, dice turkey into ¼ inch cubes.
  2. Combine turkey, onion and celery into medium mixing bowl with relish and golden raisins.
  3. Sprinkle black pepper over ingredients and add the mayonnaise to the bowl, folding together with a spoon.
  4. Separate mixed greens to 4 bowls and top greens with a scoop of the turkey salad.
  5. Drizzle with olive oil and balsamic vinegar, as desired.
Tags: Lunch, Dinner, Appetizers/Snacks, For Kids

Lemongrass Pork Sliders with Spicy Cilantro Aioli


Courtesy of Schar

These incredible gluten-free pork sliders are bursting with herbs and flavors that will  make you think you’ve just taken a trip to Vietnam. Citrusy lemongrass, fresh mint, basil and cilantro, a gentle heat from the chilies...this is certainly not your average burger. Our Schär Ciabatta Rolls are the perfect roll to hold all this deliciousness, which you can warm up a bit before slicing if desired. We so hope you make these for your next barbeque and just brace yourself know for the compliments and the “where did you get this recipe”?! You’re welcome.


For the sliders:
  • 2 ½ Tablespoons fish sauce
  • 1 stalk lemongrass
  • 1 hot pepper
  • 1 pound ground pork mince
  • 3 green onions
  • 2 Tablespoons cilantro
  • 1 Tablespoon mint leaf
  • 1 Tablespoon basil
  • 1 Tablespoon tapioca flour, plus extra for dusting
  • pinch/es of sugar
  • pinch/es of salt
For the rest:
  • 1 package Ciabatta Rolls
  • 1 package
  • 8 can lettuce leaf
  • 8 basil leaves
  • 1/2 cup carrots
  • 2 teaspoons rice wine
For the sauce:
  • 1/3 cup mayonnaise
  • 1/2 Tablespoon chili sauce
  • 1 Tablespoon cilantro
  • lime juice to taste
  1. Grease a large sheet pan with cooking spray and set aside.
  2. In a small 1 quart saucepan gently warm the fish sauce and finely chopped  lemongrass (any discolored outer leaves should discarded) together on low heat for 3 to 4 minutes to soften the lemongrass slightly. Turn off heat and allow the mixture to cook fully.
  3. Spread some tapioca flour onto a cutting board or work surface, roughly about 2 tablespoons.
  4. In a medium mixing bowl combine the seeded and finely chopped red chili, ground pork, finely chopped green onions, chopped fresh herbs, tapioca flour, sugar and salt.
  5. Add the cooled fish sauce/lemongrass mixture and mix well with either clean hands or a large wooden spoon till all is well combined.
  6. Portion out one patty, carefully divvying up the pork mixture to yield you four patties in total. Make the patty with your hands then bring over to the cutting board or surface that has been coated with a bit more of the tapioca flour.
  7. Gently dust to patty with a bit of the tapioca flour so each side is covered. Transfer this to the prepared greased sheet pan.
  8. Chill these in the refrigerator for 10 minutes to set. While they are chilling pre-heat the oven to 375 degrees F.
  9. After the 10 minutes chilling time bake the sliders off at 375 degrees F for 35 to 40 minutes until fully cooked through and when inserted with a digital thermometer the internal temperature reads 160 degrees F.
  10. While the sliders are baking make the aioli. Add all of the aioli ingredients together into a small mixing bowl. Stir well to combine.
  11. In another small mixing bowl add the shredded carrots and the mirin cooking wine together, stir and set aside until assembly.
  12. To assemble first slice the ciabatta rolls in half. Shmear a bit of the aioli onto both sides of each ciabatta roll. Next add 2 basil leaves for each sandwich, then 2 lettuce leaves. Divide the 4 sliders onto the bottom roll halves and top with a bit of the pickled shredded carrots and a bit more aioli if desired. Put the tops onto the bottom halves and slice in half if desired.


Tags: Lunch, Dinner
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