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Gluten-Free Recipes

Gluten-Free Recipe of the Week

Chicken Nuggets on a Stick


Courtesy of Enjoy Life Foods

Adapted from Garlic & Parmesan Plentils make a yummy coating for chicken, which bakes up beautifully. Add a Popsicle stick for lunchtime fun! 


  • 1 pkg. of boneless, skinless chicken breasts (approximately 1.25 lbs. containing 3 breasts)
  • 1 1/2 C. of crushed Plentils Garlic & Parmesan Chips
  • 1/4 C. of Honey Mustard vinaigrette dressing
  • Optional: Popsicle sticks


  1. Preheat oven to 425°. Line a baking sheet with parchment paper.
  2. Slice chicken breasts horizontally in the middle, thus making your three chicken breasts into six pieces. Pat chicken dry.
  3. Place crushed Plentils into a medium to large sized bowl. Pour Honey Mustard vinaigrette dressing into a small bowl.
  4. Dip chicken first into the vinaigrette coating both sides, then roll into the crushed Plentils. Use your hands to help "pat" the crushed chips onto the chicken.
  5. Repeat until all are coated and placed on the baking sheet.
  6. Bake in the oven, without turning, for 25-30 minutes.
  7. Remove from the oven and let cool. Add Popsicle stick for serving.
Tags: Lunch, Dinner, For Kids

Mixed Berry Frocho Pops

Courtesy of Chobani 

Makes 4 servings

Prep time: 5 minutes



  1. Use a food processor to purée berries, Plain, Strawberry, Vanilla or Blueberry Chobani, lemon juice and honey until smooth.
  2. Divide mixture among freezer-pop molds, stopping about 1-inch from the top.
  3. Freeze until firm, about 6 hours. Dip molds briefly in hot water before unmolding.
  4. If you don’t have freezer pop molds, use small paper cups. After filling, place a sheet of plastic wrap over top, cut a slit in center and add a popsicle stick.
Tags: Appetizers/Snacks, Dessert

Chipotle Chicken Salad

Courtesy of Boar's Head

Makes 2 servings


  1. Toss the lettuce, carrots, snap peas and green onions in a large bowl.
  2. Add olive oil and toss to coat.
  3. Top with crumbled bacon, chipotle chicken and cheese.
Tags: Lunch, Dinner

Alice's Pink Grapefruit and Avocado Salad

Serves 4


  • 1 sliced fresh avocado
  • 2 sectioned and peeled pink grapefruits
  • 1 head of Boston lettuce
  • Olive oil
  • Lemon juice
  • Salt
  • Pepper
  • Fresh basil


  1. Wash and dry lettuce and place in bowl.  Add in avocado and pink grapefruits.
  2. Chop fresh basil and add to salad, per your taste preferences.
  3. Drizzle salad with as little or as much olive oil and jemon juice as you like.  Salt and pepper to taste. 


  • Create a pink grapefruit zest dressing.  Zest the grapefruit and whisk together with lemon juice or olive oil. 
  • For extra nutritional value, top with pomegranate seeds.
  • To give the salad a crunch, toss in some toasted nuts.
Tags: Lunch, Dinner, Side Dishes, Vegetarian, Vegan, Dairy-Free

Forest Fruit Tiramisù


Courtesy of Schar


  • 1 package Schar Gluten Free Ladyfingers
  • 510 g mascarpone cheese
  • 4 eggs
  • 5 teaspoons sugar
  • 510 g forest fruits (blackberries, raspberris, strawberries)
  • 3 teaspoons unrefined sugar
  • 60-80 ml lemon juice


  1. Wash the forest fruits, put into a bowl with the unrefined sugar and lemon juice, cover and allow to steep for about half an hour in the fridge. Separate egg yolks and egg whites in two bowls.
  2. Whisk the egg yolks with 5 dessert spn. sugar until light and creamy and mix in the mascarpone.
  3. Beat the egg whites stiff and fold in carefully and thoroughly.
  4. Remove the forest fruits from the fridge and drain off the juice into a dish.
  5. Soak the Ladyfingers in the juice and lay on the bottom of an ovenproof dish.
  6. Then add layers of mascarpone and forest fruits until all the ingredients are gone.
  7. Finish with a layer of forest fruits and keep the tiramisu in the fridge for about 2 hours before serving.
Tags: Dessert

Miso Veggie Ramen Bowl


Courtesy of Schar

Schar gluten free recipe miso ramen soup with eggMakes 2 servings


  • 1/2 package Schar Gluten Free Spaghetti
  • 1 Tablespoon vegetable oil
  • 1 Tablespoon sesame oil
  • 2 garlic cloves
  • 1/2 Tablespoon ginge rpaste
  • 1 Tablespoons miso paste
  • 1/3 cup green onions
  • 6 cups vegetable broth
  • 1/4 cup soy sauce
  • 2 cups shiitake mushrooms
  • 3 cups Pak Choi
  • 2 eggs
  • Sesame seeds


  1. In a medium 6 to 8 quart saucepan warm the vegetable and sesame oils on medium heat. Add in the garlic, ginger, miso paste and finely sliced green onions. Cook for 2 minutes while stirring frequently.
  2. Add the stock, soy sauce and de-stemmed and sliced mushrooms to the pan. Turn up the heat to high and bring to a gentle boil. Cover and boil for 5 minutes.
  3. Meanwhile bring a small saucepan of water to a rolling boil on high heat. As soon as the water is boiling and the eggs in and cook exactly 6 ½ minutes, using a timer. Drain under cool water once cooked to stop the eggs from cooking further and set aside till plating.
  4. Uncover the stock, turn down the heat to low and cook 5 more minutes, simmering.
  5. Add in the well rinsed baby bok choy with trimmed ends and cook until the greens are slightly wilted, about 3 to 4 minutes, then turn off heat.
  6. Assemble by dividing up the pre-cooked noodles into deep bowls as evenly as possible. Then evenly distribute the baby bok choy among the bowls using tongs. Next ladle broth and the mushrooms over top of the noodles and bok choy.
  7. Carefully peel the soft boiled large eggs and gently cut them in half.
  8. Place one egg per bowl gently on top of the noodles and greens.
  9. To finish garnish with a sprinkling of sesame seeds and a bit more sliced green onions. Enjoy straight away whilst hot.


Tags: Dinner, Soups/Stews

Gluten-Free Crepes Filled with Creamy Chicken

From Chef Oonagh Williams of Royal Temptations Catering

Gluten-free crepes with creamy chicken filling


Makes about 6 x 8 inch crèpes


  • 2/3 cup (2+3/4 oz, 80 g) cornstarch
  • 2 tbsp. (30 ml) fine cornmeal
  • ½ tsp. salt, some freshly ground pepper (I add pinch of garlic and onion powder and some fresh parsley and green of green onions to mix - optional for more flavor.)
  • ½ cup milk (120 ml)
  • 2 tbsp. (30 ml) oil - I use olive oil
  • 2 large eggs


1. Mix all dry ingredients together in a 4-cup bowl.

2. Add eggs, milk, oil, salt, pepper and spices and mix until smooth, thin batter is formed.  This is easiest to do with an immersion blender, liquidizer or electric hand mixer. Once batter is blended, I then add about 2 tablespoons each of fresh parsley and green of green onions and let the immersion blender or liquidizer chop them in the batter. If you put them in at the beginning you get a pale green batter rather than whitish batter with green herb flecks.

3. There is no need to let the batter stand. Heat a nonstick pan (crèpe, omelet, or skillet with a 7-8 inch flat bottom) over medium heat. Rub pan with about 1 tsp. of oil, pour in 3-4 tbsp. batter (I use a ¼ cup measure and don’t quite fill it - batter should sizzle and start to stay in place), tilt and shake pan to evenly cover bottom of pan with a circle of batter. Try not to shake the batter up the sides of the pan. You can make these in smaller skillets, but please only use a pan with a good nonstick or stainless steel finish, otherwise crèpes will stick and not release.

4. Let cook for about 1 minute until edges start to curl slightly. The bottom side should be fairly evenly light golden brown. Flip the crèpe and cook an additional 15-30 seconds until the second side has patchy brown spots. Remove crèpe from pan and stack on ovenproof plate. The first crèpe is often nowhere near perfect as the pan needs to reach a steady temperature, so have faith!

5. Lightly wipe out any remaining crumbs with a dry paper towel. Continue to cook rest of crèpes, giving the batter a stir before each new crèpe, as cornstarch will clump at bottom of bowl. A good pan often doesn’t need regreasing.

Chicken Filling


  • 1 lb. boneless skinless chicken breasts, cubed (you can also use leftover chicken or turkey)
  • 1 small onion, peeled and finely chopped
  • 2 slices lean bacon or Canadian bacon, cut into small pieces
  • 1 tbsp. (15 ml) oil, if using Canadian bacon
  • 4 small carrots, peeled and cut into ¼-1/2 inch slices (You can also use corn or peas)
  • 1 1/2 cups half and half, light cream or whole milk (You can use a mix of wine and gluten-free stock if you don’t want to use milk)
  • Salt and pepper (I added a little gluten-free chicken stock)
  • 1 1/2 tbsp. cornstarch mixed with 2 tbsp. cold water (arrowroot or potato starch are good cornstarch substitutes)
  • 2 tbsp. (30ml) sherry


1. Heat oil in 4-6 cup (1-2 quart) pan and add bacon and onion. Cook until bacon is softening and releasing its fat, then add onions. Add raw chicken now if you are using raw chicken.

2. Add carrots, stir well, cover and allow to cook until carrots are tender and chicken is cooked.  Once carrots are cooked, stir in cooked chicken if you are using ready cooked chicken.

3. Add the milk, salt/stock and pepper, and allow to heat (but not boil). Stir in cornstarch mix. Bring to a boil and then turn heat down to a simmer and cook for a few minutes until sauce thickens.

4. Stir in sherry and simmer for a few more minutes until sherry flavor mellows.

5. Taste and adjust seasonings. Be careful, sauce will be hot.

To Serve

Evenly divide filling among crèpes, roll up crèpes, place in single layer in lightly greased serving dish, and bake for about 10 minutes in a 350 degree oven.

I serve these with about ¼ cup sour cream or crème frâiche mixed with more chopped fresh herbs. Mix them together and put in a baggie, then snip the corner off and pipe a squiggle on each crèpe.

Tips & Alternatives:

Instead of chicken, you can also use salmon, shrimp, pork or beef. Roll them with cold chicken, shrimp, egg or tuna salad. Think of filling them with hot chicken or shrimp alfredo, add cilantro and roasted red pepper for Mexican flare, or sun-dried tomatoes, artichokes, basil and olives for Italian style.

For recipes, try: Chicken Waldorf Salad

Note that an 8 inch crèpe with filling is a large portion. Two crèpes are really too much for a meal.

Tags: Lunch, Dinner

Zucchini Noodles with Pesto Greek Yogurt

Courtesy of Chobani 


Chobani Zucchini Noodles with Pesto Greek Yogurt RecipeMakes 4 portions.

Pesto Ingredients:

  • 2 Tbsp. pine nuts, toasted
  • ¼ cup walnuts, toasted
  • ½ cup extra virgin olive oil
  • 4 cups basil leaves
  • 1 garlic clove
  • ¼ cup grated Parmesan
  • ½ tsp. kosher salt

Zucchini Noodles Ingredients:

  • 1 cup Whole Milk Plain Chobani Greek Yogurt
  • 2 large zucchini
  • ¼ cup extra virgin olive oil
  • 2 tsp. lemon juice
  • ½ tsp. kosher salt
  • ¼ tsp. ground black pepper
  • ¼ cup toasted pine nuts


  1. Combine nuts and olive oil in a food processor and blend to a paste consistency. Add the basil, garlic, Parmesan and salt and process until smooth.
  2. Transfer to a container. Cover surface of pesto with a thin layer of olive oil to prevent oxidation.
  3. Remove tops and bottoms of zucchini. Use a spiralizer to make long thin curly noodles. Alternatively, use the ¼” julienne blade of a mandolin to make straight noodles.
  4. Toss noodles with olive oil, lemon juice, salt and pepper.
  5. Spread ¼ cup of Chobani at the bottom of each of 4 bowls. Season with salt and pepper. Drizzle 1 Tbsp. of pesto over the yogurt. Place a nest of noodles on top of the yogurt. Top with a drizzle of olive oil and toasted pine nuts.
Tags: Lunch, Dinner, Vegetarian

Ribollita Soup

Schar logo
Courtesy of Schar Gluten-Free

Ingredients:  Ribollita Soup

  • 3 Tbsp. olive oil
  • ½ tsp. minced garlic
  • ¼ tsp. crushed red chili flakes
  • 2 bay leaves
  • 1 cup yellow onions, chopped
  • 1 cup carrots, chopped
  • ½ cup celery, chopped
  • ½ lb. (8 oz.) kale well cleaned + de-ribbed
  • ½ lb. baking potatoes (Idaho, russet etc.) peeled, diced into bite size pieces and placed in a bowl of cool water
  • 1 x 14.5 oz. can whole peeled plum tomatoes, low sodium if possible
  • 1 x 14.4 oz. can cannellini beans, rinsed and drained, low sodium if possible
  • 10 cups gluten-free chicken or vegetable stock, or water, low sodium if possible (more may be needed)
  • 2 tsp. fresh thyme leaves
  • 3 gluten-free Schar Frozen Plain Bagels, defrosted, halved down the middle and cut into bite size chunks
  • salt and pepper to taste


  1. In a large soup pot, heat the olive oil, garlic, red chili flakes, bay leaves, onions, carrots and celery on medium heat. Sweat out until the vegetables soften, about 6 to 8 minutes.
  2. Add the kale to the pot and stir until it starts to wilt and cook down. Once wilted, drain the potatoes and add to the pot. Stir well.
  3. With a pair of clean kitchen shears or scissors, cut the whole plum tomatoes into smaller chunks while still in the can. Add all of this to the pot and with the back of a wooden spoon break the tomatoes up a bit and stir all together well.
  4. Add the beans into the pot and 6 cups of the stock or water, just enough to cover everything in the pot, along with the thyme and a bit of salt and pepper to taste.
  5. Turn the heat up to high and bring to a gentle boil. Once boiling, turn heat down to low and simmer slightly covered for 1 hour, stirring occasionally.
  6. After the hour, add the bagel pieces and the remaining 4 cups of stock or water. You might need to add a bit more or less depending on how much of your stock has evaporated.
  7. Stir well and re-season with a bit more salt and pepper to taste. Cook a further 45 minutes covered and stirring occasionally. The bagels will start to break down and thicken up the soup, but it is ok if some chunks remain
  8. After the 45 minutes, turn off the heat. Pick out the bay leaves and discard. Serve straight away.

This soup gets better and better each day, so leftovers will be welcomed, though you may need to add a bit more stock or water when re-heating. This recipe makes a bunch of soup, so this is great to pack in a thermos for the kiddos lunchbox too.

Tags: Soups/Stews

Green Goddess Guacamole with Crackers

Crunchmaster logo
Courtesy of Crunchmaster

Prep Time: 15 minutes
Total Time: 20 minutes
Makes 4 servings 

Ingredients: Green Goddess Guacamole with Cracker

  • 2 ripe avocados, peeled and pitted
  • 1/4 cup light sour cream
  • 2 Tbsp. lime juice
  • 2 Tbsp. finely chopped shallot
  • 2 Tbsp. each finely chopped fresh parsley and cilantro
  • 1 Tbsp. finely chopped fresh chives
  • 2 tsp. finely chopped fresh tarragon
  • 1 small jalapeño pepper, seeded and diced (optional)
  • 1 clove garlic, minced
  • 1/4 tsp. each salt and pepper
  • 1/4 tsp. ground cumin
  • 1 package (3.54 oz) Harvest Stone® Original Crackers


  1. Mash together avocados, sour cream and lime juice until smooth. Stir in shallot, parsley, cilantro, chives, tarragon, jalapeño, garlic, salt, pepper and cumin until blended.
  2. Transfer to serving dish or bowl; serve with crackers for dipping.


  • Substitute Greek yogurt for light sour cream if desired.
  • Substitute basil for any of the herbs if desired.
Tags: Appetizers/Snacks
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