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Gluten-Free Recipes

Gluten-Free Recipe of the Week

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.

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.
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