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Gluten-Free Recipes

Gluten-Free Recipe of the Week

Crème Brûlée

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh.

Chef Oonagh's Creme Brulee RecipeThis version of the classic recipe came from my friend Cheryl Emerson, the Pastry Chef Instructor at Milford High School. This makes 4 not-so-indulgent portions or 2 very indulgent portions. Choose any oven-safe ramekin, custard cup, even tea cup for this recipe. The photo shows a ramekin, custard cup and tea cup, all with same amount of custard, cooked for same amount of time. The tea cup is shown without caramel.  

There is a difference in texture between using whole eggs and egg yolks, which make a far richer custard. DO NOT overcook, as the custard changes from silky smooth to firmer and grainier the longer you cook them. There is no need to cook custard in a double boiler (saucepan) first and then cook in oven. I have tried making them with coconut milk, but it is not as wonderful. Without caramel, these are still wonderful. Even better, it's a dessert best made a day in advance.

Custard Ingredients:

  • 1 cup (8 fl. oz., 240 ml) heavy cream
  • 3 egg yolks (1½ oz.)
  • 1 Tbsp. (15 ml) sugar
  • 2 oz. (56 g) white chocolate (I use Lindt)
    OR 2 oz. (1/3 cup) semi-sweet chocolate chips and increase to 2 Tbsp. (30 ml) sugar

Custard Directions:

  1. Gently warm the cream and sugar.
  2. Stir in chocolate until it melts. If necessary, microwave in 10 second increments and stir until melted.
  3. As long as cream is only gently warm, add egg yolks one at a time. I blend them in with my immersion blender to get smooth mix so I don't have to strain the egg custard.
  4. Pour into 2 or 4 buttered ramekins and place in 3-4” deep skillet. Check that the ramekins will fit in the skillet before you start. Pour in enough hot water to reach half way up sides of ramekins.
  5. Bake in a 350°F (170°C) preheated over. Do not cook above 350°F because the eggs will start curdling. Start checking if the custard is cooked at 20 minutes and then every 5 minutes until cooked. Note that 4 ramekins will cook faster than 2 ramekins. The 4 ramekins in my oven took 30 minutes total. The custard should still wobble in the center when removed, as they will continue cooking even when removed from oven. DON'T cook them until totally set all over, because they will be too firm. If you put a knife between center and outer edge of custard it should come out with thickened cream showing, not runny liquid.
  6. Remove from oven, remove from water bath, let cool and then refrigerate.

Topping Ingredients:

Most people don't have a 'torch' for caramelizing sugar on top of custard to make the brûlée part of recipe, and I am reluctant to put ceramic dishes under a broiler to burn the sugar. I make regular caramel and then spoon about 1 Tbsp. on top of cold custard. The caramel sets hard, and you crack it with a spoon to eat. Any custards left with caramel on top, the caramel will liquefy after a time.

  • ½ cup (120 ml) white/granulated sugar (not brown as it is far more difficult to see if brown sugar has caramelized)
  • 2 Tbsp. (30 ml) water

Topping Directions:

  1. Dissolve sugar in water in small pan, then leave to boil without stirring until caramel is light golden brown/amber. On a high heat, sugar can turn to caramel in less than 5 minutes, so don't walk away
  2. Remove from heat, spoon over custard, leave for a few minutes to harden, then serve.

Note: Remember that a sugar burn hurts. Put pan to soak in warm water and leftover caramel will dissolve.


  • Eggnog style: 1 Tbsp. rum, 1 tsp. brandy, pinch of freshly grated nutmeg
  • Add 1-2 Tbsp. of any liqueur you like
  • Split a vanilla bean and simmer with cream, then scrape out vanilla seeds
  • Melt 2 Tbsp. Nutella with the cream
Tags: Dessert

Rocky Road Snack Mix

Courtesy of Enjoy Life Foods


Enjoy Life Rocky Road Snack Mix RecipeMakes 1 large baking sheet.


  • 5 cups popped sorghum, quinoa, amaranth, or popcorn (see below for popping directions)
  • 2 cups coarsely chopped Enjoy Life Foods Crunchy Double Chocolate Mini Cookies or Enjoy Life Foods Double Chocolate Crunchy Cookies
  • 1 cup Enjoy Life Foods Semi-Sweet Mini Chips
  • 2 Tbsp. allergy-friendly oil
  • 1 bag Enjoy Life Foods Mountain Mambo Seed & Fruit Mix

Popping Directions:

  1. Place roughly 2 Tbsp. olive oil in a large pot with a tight-fitting lid. Bring to medium-high heat.
  2. Add three kernels of your choice of sorghum, quinoa, amaranth or popcorn. Once the kernels pop, reduce to medium heat.
  3. Add the remaining kernels and shake the pot to coat them with the oil. Cover the pot. Let cook until the kernels begin to pop, then reduce to medium-low heat. Continue to cook, shaking the pan frequently, until the popping has slowed down, about 1 minute for amaranth, 2 minutes for quinoa, and 3 to 4 minutes for sorghum or popcorn. Remove from heat and transfer the kernels to a large bowl.

Snack Mix Directions:

  1. Line a large baking sheet with aluminum foil.
  2. Combine your choice of popped kernels and crushed cookies in a large bowl.
  3. In a separate bowl, microwave the Mini Chips and oil in 30-second intervals, stirring between each one, until melted and smooth.
  4. Pour the chocolate mixture over the kernel and cookie mixture, mixing well until coated. Stir in the Mountain Mambo.
  5. Transfer the mixture to the prepared pan. Refrigerate or freeze until firm, about 20 minutes.
  6. Break into pieces and serve, storing leftovers in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 3 months.
Tags: Appetizers/Snacks, For Kids

Old Neighborhood Italian Pizza


Courtesy of Venice Bakery



Venice Bakery Old Neighborhood Italian Pizza RecipeMakes 4 servings.


  • 1 Venice Bakery Gluten-Free Ancient Grain Crust
  • 1 cup marinara sauce
  • ½ cup gluten-free sweet fennel sausage, sliced
  • ½ cup gluten-free pepperoni, sliced
  • ½ cup green peppers, sliced
  • 1 cup mozzarella cheese, shredded


  1. Pre-heat oven to 425°F.
  2. Top the Gluten-Free Ancient Grain Crust with the marinara sauce, then add the sweet fennel sausage, pepperoni and green peppers, then finish with mozzarella cheese.
  3. Transfer to a pizza stone or baking rack and cook for 12-15 minutes until pizza is crispy and cheese is golden.
  4. Remove from oven, slice and serve immediately.
Tags: Dinner

Roasted Butternut Squash Soup

Courtesy of Chobani 


Chobani Roasted Butternut Squash Soup RecipeMakes 2 quarts, 6 servings.

Prep time: 15 minutes
Cooking time: 1½ hours


  • 1½ cups Plain Chobani® Greek Yogurt
  • 1 Butternut squash (about 2 ½ lbs.)
  • 1 Tbsp. extra virgin olive oil
  • 2 cups Vidalia onion, chopped
  • 1 cup carrot, peeled and chopped
  • 2 cloves fresh garlic, chopped
  • 1 tsp. fresh Thyme, chopped
  • 1bay leaf
  • 1 qt. vegetable stock or water
  • Pinch nutmeg
  • ½ tsp. kosher salt
  • ½ tsp. black pepper


  1. Preheat oven to 400°F convection.
  2. Cut squash lengthwise and remove seeds with a spoon. Season both squash halves with 1 tsp. of extra virgin olive oil and ½ tsp. salt. Wrap in foil and place in baking tray or dish.
  3. Roast squash halves for 1 hour or until fork tender. Remove from oven and let cool enough to handle. Remove skin from the squash and set aside.
  4. Place remaining 2 tsp. of extra virgin olive oil, onion, carrots, garlic, bay leaf, thyme, and 1 tsp. of salt in a pot on medium heat. Cook, stirring regularly, until onions are translucent and carrots are tender, about 10 minutes.
  5. Add 1 qt. of vegetable stock and roasted squash, and cook on a low simmer for 30 minutes with the lid on. Remove bay leaf from soup.
  6. Place soup mixture into a blender with remaining 1 tsp. of salt, nutmeg, black pepper and ½ cup Chobani® Greek Yogurt.
  7. Blend on high until smooth, about 1minute. Portion into 6 bowls, divide 1 cup of yogurt into dollops on top of each soup and serve immediately.

Warm Spinach and Artichoke Dip

Courtesy of Crunchmaster

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Makes 4 – 6 servings


  • 1 Tbsp. olive oilWarm Spinach and Artichoke Dip
  • 1 package (5 oz.) spinach
  • 1/3 cup shredded mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup grated Asiago cheese
  • 8 oz. reduced-fat plain brick-style cream cheese
  • 2/3 cup Greek yogurt
  • 1 tsp. lemon zest
  • 1 Tbsp. lemon juice
  • 2 cloves garlic, minced
  • 1/4 tsp. each salt and pepper
  • Pinch cayenne pepper (optional)
  • 2 jars (6 oz.) artichoke hearts, well drained and finely chopped
  • 1 package (4.5 oz.) Crunchmaster® Multi-Seed Crackers


  1. Preheat oven to 400˚F. Heat oil in large skillet set over medium heat; cook spinach for about 3 minutes or until wilted. Let cool completely. Squeeze out excess moisture and chop finely.
  2. Combine mozzarella, Parmesan and Asiago cheese; reserve 1/4 cup and set aside. Using electric mixer, beat cream cheese until light and fluffy. Add yogurt, lemon zest, lemon juice, garlic, salt, pepper, cayenne (if desired), and remaining cheese mixture; beat until blended. Stir in spinach and artichokes.
  3. Scrape into greased 4-cup baking dish. Sprinkle with reserved cheese mixture. Place on baking sheet; bake for about 15 minutes or until heated through and top is golden brown and the cheese is melted. Serve warm with crackers.

Tip:  For make-ahead, assemble dip, then cover and refrigerate. Bake just before serving and serve warm. 


Coconut Pumpkin Bread Pudding


Courtesy of McCormick and Thai Kitchen.


Coconut Pump Bread Pudding with Syrup from McCormick and Thai Kitchen Ingredients:

  • 2 13.66 oz. cans Thai Kitchen® Coconut Milk
  • 4 eggs, lightly beaten
  • 1 cup sugar
  • 1 cup canned pumpkin
  • 1 Tbsp. McCormick® Pumpkin Pie Spice
  • 1 Tbsp. McCormick® Pure Vanilla Extract
  • 8 cups gluten-free cinnamon raisin bread, cubed
  • 1 cup flaked coconut
  • 1 cup chopped pecans
  • Spiced maple syrup (recipe follows)


  1. Pour coconut milk into large bowl. Stir with wire whisk until smooth. Add eggs, sugar, pumpkin, pumpkin pie spice and vanilla; mix until well blended. Add bread cubes; toss to coat well.
  2. Pour into greased 13x9” baking dish. Let stand 10 minutes. Sprinkle evenly with coconut and pecans.
  3. Bake in preheated 350°F oven 35-40 minutes or until knife inserted in center comes out clean. Cool slightly on wire rack. Serve bread pudding with spiced maple syrup.

Spiced Maple Syrup:

Mix 1 cup maple syrup, 1 tsp. McCormick® Pure Vanilla Extract and ¼ tsp. McCormick® Pumpkin Pie Spice in microwavable bowl or measuring cup. Microwave on high for 1 minute or until warm, stirring once.


Peppermint Panna Cotta

Courtesy of Chobani


Chobani Peppermint Panna CottaIngredients:

  • 1¼ cups Whole Milk Plain Chobani Greek Yogurt
  • ¾ cup heavy cream
  • 1 cup whole milk
  • ½ cup turbinado sugar
  • ½ tsp. peppermint extract
  • 12 peppermint leaves, fresh
  • 2 tsp. (1 oz.) gluten-free gelatin powder
  • 2 Tbsp. water


  1. Place water in a heat-proof bowl and sprinkle gelatin powder evenly over surface of water. Let this sit for ten minutes until gelatin has absorbed the water.
  2. Place the bowl over a small pot with lightly simmering water until gelatin melts completely. Remove from heat and reserve.
  3. Combine milk, cream, sugar, extract and fresh mint leaves in a small saucepot and slowly bring to a simmer. When cream has reached a simmer, strain out mint leaves. Combine gelatin and milk mixture. Allow mixture to cool to room temperature then add Chobani, whisking to ensure smooth consistency.
  4. Pour 5 oz. of mixture into each serving bowl. Cover with plastic wrap and refrigerate for at least 3 hours before serving. Serve well chilled.

Tuscan Sausage Soup

Courtesy of Annette Pugliese at Best Life Gluten Free

Best Life Gluten Free's Tuscan Sausage SoupIngredients:

  • 3 Tbsp. extra virgin olive oil
  • 1 lb. gluten-free Italian sweet sausage (remove from casings and break apart)
  • 1 cup sweet yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 14 oz. can gluten-free chicken broth
  • 14 oz. water
  • 1 8 oz. can plain tomato sauce
  • 3-4 Yukon Gold Potatoes (peel and chop into ½” pieces)
  • ½ tsp. Italian spices (combination of dried basil, oregano, and thyme)
  • Salt and pepper, to taste
  • 2 cups spinach, kale, or chard, washed and chopped to 3” pieces
  • Fresh parsley, to garnish


  1. In a soup pot, heat the oil and then brown the sausage. Use medium-low heat. Stir around as it browns. This takes only a couple of minutes.
  2. Remove to a plate. In the same oil, sauté the onion first. When translucent, add the garlic and sauté until fragrant. Don’t allow to brown.
  3. Add the broth, tomato sauce, water and spices and cover pot. Simmer for 5 minutes.
  4. Add the potatoes and cover the pot. Simmer until the potatoes are soft.
  5. Add the spinach and simmer for 2 minutes.
  6. Turn off heat. Plate your soup and garnish with a few bits of parsley flakes.
  7. Feel free to sprinkle some grated Italian cheese on top, too.

Chopped Mediterranean Salad with Herbed Greek Yogurt Dressing

Courtesy of Chobani 

Chobani Mediterranean Salad with Herbed Greek Yogurt Dressing RecipeMakes 6 appetizer salads

Herbed Dressing Ingredients:

  • ½ cup Chobani whole milk Greek yogurt, plain
  • 1 garlic clove
  • 1 Tbsp. shallot, sliced
  • ⅓ cup white balsamic vinegar
  • 1 Tbsp. gluten-free Dijon mustard
  • 2 Tbsp. pasteurized egg yolk
  • ¾ tsp. kosher salt
  • 1 tsp. black pepper, fresh ground
  • ½ cup grape seed oil
  • ¼ cup extra virgin olive oil
  • 1 Tbsp, oregano, fresh, chopped
  • ¼ cup parsley, finely chopped
  • 2 Tbsp dill, finely chopped

Mediterranean Salad Ingredients:

  • ¾ cup cucumber, peeled, seeded, ½” dice
  • ¾ cup roma tomato, flesh only, ½” dice
  • ¼ cup red onion, ¼” dice
  • ¾ cup feta cheese, crumbled
  • 1 cup chickpeas, cooked
  • 1 quart romaine lettuce, chopped


  1. Combine garlic, shallot, vinegar, mustard, egg yolk, salt and pepper in a food processor. Process until smooth and slowly add oils in a steady stream. Add herbs and process just to incorporate. Refrigerate until ready to serve.
  2. Combine salad ingredients in a large bowl and toss with dressing to taste. Reserve any remaining dressing for future use.
  3. Divide salad among 6 plates.
Tags: Lunch, Dinner, Appetizers/Snacks

Chocolate Brownie Pudding Pots


Courtesy of Enjoy Life Foods


Enjoy Life Chocolate Brownie Pudding PotsMakes 4 pudding pots.


  • 1 large ripe banana
  • 2 medium or large avocados
  • ¼ cup cocoa powder
  • ½ cup + 2 Tbsp. dairy-free milk
  • 2 tsp. vanilla extract
  • ¼ cup + 1 Tbsp. maple syrup
  • 3 Tbsp. Enjoy Life Foods Mini Chips, melted
  • 1 box Enjoy Life Foods Soft Double Chocolate Brownie Cookies
  • Raspberries, for garnish


  1. Place the peeled banana, avocado, cocoa powder, rice milk, vanilla extract, maple syrup and the melted mini chips in a high powdered blender or food processor. Puree until silky smooth (you may need to add more milk for this to happen, tablespoon by tablespoon).
  2. To assemble, crumble one cookie into the bottom of small glass canning jars or any small serving bowl. Spoon some of the chocolate pudding on top (use about half of the mixture, evenly divided between the jars). Crumble another cookie over the top of the pudding. Top with the remaining pudding.
  3. Refrigerate for about 30 minutes. When ready to serve, garnish with a cookie and some raspberries.
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