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Gluten-Free Recipes

Gluten-Free Recipe of the Week

Pumpkin Bread Pudding


Courtesy of Venice Bakery



Venice Bakery Pumpkin Bread PuddingIngredients:

  • 2 Venice Bakery 12" Gluten Free Plain Pizza Crusts, cubed
  • 1 cup heavy cream
  • ¾ cup canned pumpkin
  • ½ cup whole milk
  • ½ cup sugar
  • 2 large eggs
  • 1 large egg yolk
  • ½ tsp. cinnamon
  • ½ tsp. sea salt
  • ¼ tsp. ground ginger
  • 1/8 tsp. allspice
  • ½ stick butter


  1. Preheat oven to 350°F.
  2. Cube Venice Bakery Pizza Crusts into 1”cubes.
  3. Melt butter and mix in the cubed crusts and set aside.
  4. In separate bowl, whisk eggs together with egg yolk.
  5. Whisk in the sugar.
  6. Add the heavy cream, milk, pumpkin, cinnamon, salt, ground ginger, and allspice to the mixture.
  7. Spray a 8" square baking pan with nonstick spray and add the butter coated crusts.
  8. Pour the egg mixture on top of the crusts and shake the pan so everything is evenly distributed.
  9. Bake bread pudding in the oven for 40 minutes.
  10. Remove from oven and let cool for 10 minutes, cut, serve and enjoy!

Meatball Sub

Three Bakers logo


Courtesy of Three Bakers and Angela Litzinger


Three Bakers Meatball SubsMeatball Subs are a great meal on a cool fall evening, for a game day meal or just as a comforting meal after a long day. Fortunately, this recipe is a snap to pull together. The meatballs bake up while the sauce is cooking, so your family can dig in right away.

Meatball Ingredients:

  • 2 slices Three Bakers 7 Ancient Grains Bread
  • 1½ lbs. ground beef
  • 1 large egg
  • 1 medium onion, minced
  • 3 cloves garlic, minced
  • 1 Tbsp. Italian seasoning
  • ¼ cup fresh Italian parsley leaves, minced
  • ½ tsp. salt
  • ½ tsp. black pepper

Marinara Sauce Ingredients:

  • 2 Tbsp. olive oil
  • 4 cloves garlic, minced
  • ½ tsp. crushed red pepper flakes, optional
  • ½ tsp. dried oregano
  • 1 28 oz. can crushed tomatoes
  • 1 14 oz. can fire-roasted diced tomatoes
  • Salt and freshly ground black pepper, to taste
  • 3 Tbsp. fresh Italian parsley leaves, minced
  • 1 package Three Bakers Hoagie Rolls
  • 4 slices provolone or mozzarella cheese
  • Fresh Italian parsley for garnish, minced, optional


  1. Preheat oven to 450°F. Oil a rimmed baking sheet and set aside.
  2. Grind the Three Bakers Ancient Grains Bread into fine crumbs in a food processor. Pour crumbs into a large bowl. Add ground beef, egg, onion, first measure of garlic, Italian seasoning, first measure of Italian parsley, salt and pepper. Mix ingredients until well-combined, yet not over-worked.
  3. Working with about 2 Tbsp. mixture at a time, roll meat mixture into balls and place on prepared baking sheet. Place meatballs in oven and roast 12-15 minutes until cooked through.
  4. While meatballs are baking, heat a medium saucepan over medium heat. Add oil and second measure of garlic. When garlic starts to release its scent, add crushed pepper and oregano. Stir spices around for about 30 seconds, then stir in the tomatoes and season with salt and pepper. Bring sauce to a boil, then reduce heat to a simmer until meatballs are removed from oven. Add second measure of fresh parsley and meatballs to sauce. Stir.
  5. Toast the Three Bakers Hoagie Rolls. In each toasted roll, put 4 meatballs and top with cheese. Sprinkle with minced parsley if desired.

Choco-Banana Protein Pops


Courtesy of Enjoy Life Foods


Enjoy Life Choco-Banana Protein PopsMakes 8 pops.


  • 4 bananas, peeled and cut in half
  • 3 Tbsp. sunflower seed spread
  • 4 Tbsp. Enjoy Life Foods Mini Chips
  • ½ package Enjoy Life Foods Chocolate Cinnamon Spice ProBurst Bites (7-8 bites)


  1. Place bananas on parchment paper or wax paper on a sheet tray, set aside.
  2. Use a food processor to crush the ProBurst Bites until they are crumbled.
  3. Warm the sunflower seed spread and Mini Chips in a double boiler on the stove or in the microwave at 30 second intervals until melted and smooth.
  4. Dip half the banana in the sunflower seed spread-chocolate mixture and lay on the sheet tray. Sprinkle with some of the crushed ProBurst Bites until the chocolate is covered.
  5. Place in the refrigerator to harden and then place in a resealable plastic bag. Pops can be stored in the fridge for 4-5 days.

Pulled EverRoast Chicken and Vegetable Soup

Courtesy of Boar's Head


Boars Head Chicken and Vegetable SoupIngredients:

  • 2 Tbsp. olive oil
  • ¼ head cabbage, shredded
  • 1 red onion, finely chopped
  • 3 celery stalks, finely chopped
  • 4 small Yukon gold potatoes, cut into ½” cubes
  • 2 carrots, cut into 1” julienne strips
  • 2 tsp. dried oregano
  •  6 oregano sprigs, for garnish
  • 2 14 oz. cans low sodium gluten-free chicken broth
  • 2 14 oz. cans low sodium fire-roasted tomatoes
  • 2 cups EverRoast Oven Roasted Chicken Breast, sliced thick


  1. Add the olive oil to a large soup pot and heat over medium-high heat until the oil is hot.
  2. Add the cabbage, onion, celery and potatoes; sauté for 8 minutes, stirring occasionally.
  3. Add the carrots, dried oregano, chicken broth and tomatoes. Cook 20 minutes or until the vegetables are tender.
  4. Julienne the chicken and add to the soup. Stir to mix all ingredients.
  5. Serve in individual bowls garnished with an oregano sprig.

Spicy Thai Basil Chicken and Noodle Stir-Fry


Courtesy of Thai Kitchen


Thai Kitchen spicy Thai basil chicken and noodle stir-fry recipeIngredients:

  • 1 Tbsp. sugar
  • 1 Tbsp. lime juice
  • 1 Tbsp. Thai Kitchen® Premium Fish Sauce
  • 2 packages (4 oz.) Thai Kitchen® Stir Fry Red Rice
  • 2 Tbsp. vegetable oil
  • 1 tsp. minced garlic
  • 1 small Thai chili, minced
  • ½ lb. boneless skinless chicken breasts, cut into thin strips
  • ¼ cup julienne-cut carrots
  • 2 Tbsp.  thinly sliced green onion
  • ½  cup fresh Thai basil


  1. Mix sugar, lime juice and fish sauce in small bowl. Set aside.
  2. Bring large pot of water to boil. Remove from heat. Add red rice noodles, stirring to separate noodles in water. Let stand 5 to 7 minutes or until noodles are tender but firm. Drain well. Place in serving bowl. Set aside.
  3. Meanwhile, heat oil in large skillet or wok on medium-high heat. Add garlic and chili; stir fry 15 seconds or until fragrant. Add chicken, carrots and green onion; stir fry 3 to 5 minutes or until chicken is cooked through.
  4. Stir in fish sauce mixture; stir fry 1 minute. Add basil; stir fry 30 seconds or until basil is wilted. Add to noodles in bowl; toss to coat. Serve immediately.

Thai Kitchen Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian markets. If unavailable, substitute Italian basil.

Nutrition Information Per Serving: 261 Calories, Fat 9g, Protein 16g, Carbohydrates 29g, Cholesterol 37mg, Sodium 379mg, Fiber 1g


Grilled Salmon with Blackberry Cherry Salsa

Crunchmaster logo
Courtesy of Crunchmaster and Amie Valpone

Crunchmaster grilled salmon with blackberry-cherry salsaIngredients:

  • 1 Tbsp. olive oil, plus more for grill grates
  • 1 cup Crunchmaster® Hint of Sea Salt 7 Ancient Grains Crackers, crushed
  • ½ tsp. ground coriander
  • 1¼ tsp. sea salt
  • 1 tsp. freshly ground pepper
  • 4 salmon fillets (6 oz. each)
  • 1½ cups dried cherries
  • 2 Tbsp. red onion, finely chopped
  • ¼ cup fresh cilantro, chopped
  • 1 jalapeno pepper (ribs and seeds removed), minced
  • 1 tsp. honey
  • 1 Tbsp. fresh lime juice
  • 1 tsp. lime zest
  • 1 cup fresh blackberries, plus more for garnish
  • 2 Tbsp. almonds plus more for garnish


  1. Heat grill to high heat; lightly oil grates.
  2. In a small bowl, stir together coriander, 1 tsp. sea salt, and ½ tsp. pepper. Rub salmon with oil; coat with coriander mixture.
  3. Grill salmon to desired doneness, approximately 2 minutes; flip and continue to cook for another 3 minutes.
  4. Meanwhile, to make the cherry salsa, combine cherries, onion, cilantro, jalapeno, honey, lime juice, lime zest, blackberries, almonds, remaining sea salt and pepper in a medium sized bowl; toss to combine. Place in the refrigerator until ready to serve.
  5. Remove salmon from grill; transfer to a serving plate. Serve with cherry salsa; garnish with additional blackberries and almonds.

Turkey Reuben

Rudi's Gluten-Free Bakery Logo

Courtesy of Rudi's Gluten-Free Bakery


Rudi's Gluten-Free Bakery Turkey ReubenIngredients:

  • 8 slices Rudi’s Gluten-Free Bakery Deli Style Bread
  • 4 (¾ oz.) slices Swiss cheese
  • 1 cup sauerkraut, drained
  • 8 oz. roasted turkey breast, sliced thin
  • 3 Tbsp. whole grain gluten-free mustard


  1. Toast the bread slices on medium in a toaster oven.
  2. Remove and place cheese on 4 slices of the bread. Place cheese-topped bread back in toaster oven for another minute.
  3. While the cheese is melting, spread about 2 tsp. mustard on the remaining bread slices. Top with 2 oz. of the turkey and ¼ cup sauerkraut.
  4. Place the bread slices with melted Swiss on top, slice in half on the diagonal and serve.

Fruit Pizza

Three Bakers logo


Courtesy of Three Bakers and Susan Tucker


Three Bakers Fruit PizzaFruit pizza is such a fun and simple dessert. What’s better than a crisp crust, topped with creamy goodness and then topped with fresh fruit? Fruit pizza is also great for any season. Anyway you top it, fruit pizza is delicious!


  • 1 Three Bakers Gluten Free Pizza Crust
  • 6 oz. cream cheese, or dairy-free substitute, room temperature
  • ¾ cup powdered sugar
  • ½ tsp. gluten-free vanilla
  • Your favorite fresh fruit, cleaned and cut into slices


  1. Preheat oven to 400°F. Bake pizza crust for 8-10 minutes on baking sheet until crisp and edges are golden. Let crust cool to room temperature.
  2. Mix cream cheese, vanilla and powdered sugar together and spread on cooled crust. Chill again to set and thicken the frosting.
  3. Top with fresh fruit. Cut into slices and serve!

Easy Chicken, Beef or Pork Satay


Courtesy of Thai Kitchen


Makes 8 servings.

Thai Kitchen Chicken Satay with Peanut Dipping SauceIngredients:

  • 8 oz. (250 g) boneless skinless chicken breasts, boneless beef sirloin steak or boneless pork chops, cut into thin strips
  • Bamboo skewers
  • 3 cloves garlic
  • ½ cup (125 mL) Thai Kitchen® Coconut Milk
  • 2 Tbsp. (30 mL) Thai Kitchen® Red Curry Paste
  • 2 Tbsp. (30 mL) Thai Kitchen® Premium Fish Sauce
  • Thai Kitchen® Peanut Satay Sauce


  1. Thread meat onto skewers in a zigzag fashion. Place in baking dish.
  2. Place garlic, coconut milk, curry paste and fish sauce in blender; cover. Puree until smooth.
  3. Pour marinade over skewers. Cover. Refrigerate 4 hours or overnight. Remove skewers from marinade. Discard any remaining marinade.
  4. Broil or grill skewers 2 to 3 minutes per side or until meat is lightly browned and cooked through. Serve skewers with Peanut Satay Sauce.

Thai Kitchen Tip: Soak bamboo skewers thoroughly in water for at least 30 minutes before threading with meat. This prevents them from burning when on the grill.


Simple and Elegant Beef Chili

Dagoba Organic Chocolate
Courtesy of Dagoba Organic Chocolate

Dagoba Organic Chocolate Beef Chili RecipeFor mild chili, chose the lower quantities of cayenne and jalapeño suggested. For spicier chili, chose the higher ones. Don't switch to extra-lean ground beef here, as the chili will have much more flavor when made with the ground chuck.

Makes about 10 cups, 6-8 servings.


  • 3 Tbsp. olive oil
  • 2 medium onions, finely chopped
  • 3 garlic cloves, minced
  • 2 orange or yellow bell peppers, trimmed, seeded and cut into ½”  pieces
  • 3 to 5 jalapeño peppers, trimmed, seeded and finely chopped
  • ¼ cup mild gluten-free chili powder
  • 1 Tbsp. DAGOBA Cacao Powder
  • 1½ tsp. salt
  • 1 tsp. ground coriander
  • 1 tsp.  ground cumin
  • ¾ tsp. dried oregano
  • ¼ to ½ tsp. cayenne pepper
  • 3 lbs. ground beef chuck
  • 2 (14.5 oz.) cans diced tomatoes
  • Cilantro leaves, for garnish
  • Sour cream or yogurt, for garnish


  1. Heat the oil over medium heat in a Dutch oven.
  2. Add the onions and garlic. Cook, stirring occasionally, about 5 minutes, until the onions are softened.
  3. Add the bell peppers and cook, stirring occasionally, for 5 more minutes, until the peppers begin to soften.
  4. Add the jalapeños, chili powder, cacao powder, salt, coriander, cumin, oregano and cayenne. Cook, stirring, for 2 minutes.
  5. Stir in the chuck and cook, stirring, until no longer pink.
  6. Add the tomatoes and bring to a boil.
  7. Reduce the heat and simmer, uncovered, stirring occasionally, for 20 to 25 minutes, until the chili is slightly thickened.
  8. Transfer to serving bowls and garnish with the cilantro and sour cream. Serve hot.
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