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Gluten-Free Recipes

Gluten-Free Recipe of the Week

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

Mama’s Pesto Caprese Pizza


Courtesy of Venice Bakery



Venice Bakery Pesto Caprese Pizza

Makes 4 servings.


  • 1 Venice Bakery Gluten-Free Ancient Grain Crust
  • 1 cup pesto sauce
  • 7 slices Roma tomatoes
  • 7 slices fresh mozzarella
  • ¼ cup balsamic syrup


  1. Pre-heat oven to 425°F.
  2. Top the Gluten-Free Ancient Grain Crust with the pesto sauce, then shingle with the Roma tomatoes followed by fresh mozzarella.
  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, drizzle with balsamic syrup, slice and serve immediately.
Tags: Dinner, Vegetarian

Hot Smoked Sausage Kabobs

Courtesy of Boar's Head


Boar's Head Hot Smoked Sausage KebabsMakes 4 servings.


  • 4 Boar's Head Smoked Sausages
  • 1 green pepper, seeded and cut into wedges
  • 1 red pepper, seeded and cut into wedges
  • 1 large sweet onion, quartered lengthwise and halved crosswise
  • 2 large ears of corn, peeled and cut into 1” rounds
  • 4 bamboo skewers soaked in water
  • 3 Tbsp. Boar’s Head Brown Sugar & Spice Ham Glaze Cooking Sauce
  • 1 Tbsp. Boar’s Head Delicatessen Style Mustard


  1. Preheat the grill to medium high.
  2. Cut the sausages on the diagonal into 1½” pieces.
  3. Thread the sausage and vegetables alternately onto skewers; set aside.
  4. In mixing bowl, combine the brown sugar & spice glaze and mustard.
  5. Place each skewer on the grill and cook for approximately 2 minutes. Turn and cook for 2 more minutes. Brush each kabob with the glaze mixture while still on the grill. Turn again and add more glaze, making sure not to burn.
  6. Continue grilling for 5 more minutes or until vegetables are tender and golden brown. Serve by placing skewers on a platter.
Tags: Dinner, Dairy-Free

Honey Toast with Cinnamon and Apple (Ice) Cream


Courtesy of Schar


Schar honey toast with cinnamon and apple ice cream recipe.Ingredients:

  • 1 package gluten-free Artisan Baker Multigrain Bread
  • 3 Tbsp. honey
  • 3½ Tbsp. butter
  • 2 apples
  • ½ cup gluten-free whipping cream
  • 1 tsp. cinnamon
  • 3½ Tbsp. roasted almonds
  • ½ cup brown sugar


  1. Wash the apples and leave them in a preheated oven 450°F for about half an hour.
  2. Turn off the oven and leave the apples to cool down for another 30 minutes.
  3. Peel and cut the apples into 4 pieces. Put the pieces in a plastic bag. Leave it in the freezer for about 2 hours.
  4. In the meantime, heat the butter and honey in a pan, put a bread slice on it and fry each side until golden brown. Be careful – it burns easily! After that, leave the bread on a baking paper to cool down.
  5. Use cookie cutters of your choice and cut small forms out of the bread.
  6. Melt the sugar in a pot, until it becomes a caramelized syrup.
  7. Use the bread cookies and dip them into the melted sugar. Sprinkle them quickly with roasted, finely chopped almonds.
  8. To finish the apple cream: Put the frozen apples in a mixer, add the cinnamon and whipping cream and blend it all well.
  9. Create little sandwiches out of the bread slices and the apple cream. Enjoy!
Tags: Dessert

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.
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