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Gluten-Free Recipes

Gluten-Free Recipes for Holiday

Mary's Apricot Stuffing

Mary's Gone Crackers


Courtesy of Mary's Gone Crackers

Mary's Apricot Stuffing


  • 1 jar Mary’s Gone Crackers Original or Savory Crumbs (or crumble Mary’s Gone Crackers Sticks & Twigs or crackers)
  • 1 cup onion (finely chopped)
  • 2 stalks celery (finely chopped)
  • 1/3 cup parsley (chopped)
  • 1/2 to 3/4 lb. Shiitake or other mushrooms (sliced and chopped)
  • 6-8 dried apricot halves, finely chopped
  • 4 Tbsps. olive oil or other cooking oil
  • 1/2 cup white wine (optional)
  • 1-2 cup gluten-free stock (turkey, chicken, or vegetable)
  • 1 tsp. dried or fresh rosemary (crumbled)
  • 1 tsp. dried or fresh sage (crumbled)


  1. In a large skillet, add several tablespoons of olive oil, sauté onion on medium heat, stirring often, then cover to keep in the moisture, until soft.
  2. Add celery and continue to cook several more minutes.
  3. Add mushrooms and 1/2 cup wine (or a little broth). Continue to cook, stirring frequently, until the vegetables are nicely cooked.
  4. Add parsley, herbs and chopped apricots and cook a few more minutes to blend in the flavors.
  5. Turn off heat and keep covered.
  6. In a large bowl, pour in Mary’s Gone Crackers Original or Savory Crumbs. Add vegetable/apricot mixture to the bowl and mix well.
  7. Pour in broth and mix thoroughly. Add more liquid if needed (if stuffing a turkey, let it be drier, as the juices from the turkey will moisten it sufficiently; if baking in a casserole, adjust liquid so it doesn't dry out).
  8. Season with salt and pepper to taste, if desired.
  9. Bake in covered casserole dish for 30 minutes at 350 degrees or until heated through and browned. Add more broth if stuffing looks too dry. Mary’s Gone Crackers Original or Savory Crumbs should absorb the liquid and soften somewhat.
Tags: Side Dishes, Thanksgiving, Holiday

Cranberry Brie with Crunchmaster Coating

Crunchmaster logo
Courtesy of Crunchmaster

Ingredients:Gluten-free cranberry brie with Crunchmaster coating

  • 1 cup fresh or frozen cranberries
  • ½ cup sugar
  • ½ cup water
  • 2 tablespoons gluten-free flour
  • 1 large egg, beaten
  • ½ cup finely ground Crunchmaster Multi-Seed Crackers Rosemary & Olive Oil
  • 1 – 7 ounce round of brie
  • 2 tablespoons olive oil
  • 2 tablespoon unsalted butter
  • Crunchmaster Multi-Seed Crackers Rosemary & Olive Oil


1. Combine cranberries, sugar and water in a small saucepan and bring to a boil over high heat.  Reduce heat and boil gently for 10 minutes stirring occasionally and gently mashing the cranberries with the back of a spoon.  Let cool.

2. Put the flour, egg and cracker crumbs on individual dinner plates. Coat the brie first in the flour, then the egg and finally the cracker crumbs, making sure it is completely coated.

3. Heat the olive oil and butter in a medium skillet over medium heat. When the butter is melted and the oil is hot, add the brie and cook for about 2 minutes per side or until golden brown. 

4. Place the brie on a serving plate and top with the cranberries. Serve with crackers.

For more gluten-free holiday recipes, tips and giveaways:

Visit Gluten-Free Holiday Central

Tags: Appetizers/Snacks, Holiday

Sweet Potato Casserole

Courtesy of Crunchmaster




For casseroleGluten-free sweet potato casserole

  • 2.5 lbs sweet potatoes
  • 2 eggs
  • 1 teaspoon dark brown sugar
  •  1 teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon ginger
  • Pinch of nutmeg

For topping

  • ½ cup finely ground Crunchmaster Multigrain Crackers
  • 1/3 cup packed dark brown sugar
  • 2 tablespoons butter, melted


Preheat oven to 350°F. Peel and cube sweet potatoes. In a large stock pot, boil potatoes until tender, then drain. Return potatoes to stock pot. Mash until smooth. Add eggs, 1 teaspoon dark brown sugar, salt, cinnamon, ginger and nutmeg. Mix well.

Spray a 2 quart oval baking dish with non-stick cooking spray. Add potato mixture to dish and spread evenly. Set aside.

In a medium bowl, combine cracker crumbs, melted butter and 1/3 cup dark brown sugar. Mix well.

Top potato casserole with cracker mixture. Spread mixture evenly covering the entire top of the casserole. Cover with aluminum foil and bake for 25 minutes. Remove foil carefully and bake for 10 more minutes.

Serves 6.

ham and cheese on gluten-free cracker*Got a recipe that can top this dish? Enter it in NFCA's "Holiday Dips & Dishes" Gluten-Free Recipe Contest, sponsored by Crunchmaster. The Grand Prize winner gets $500 cash, and the winning recipe will be featured on Crunchmaster's website.

For complete details and to submit your recipe, visit

Tags: Side Dishes, Vegetarian, Thanksgiving, Holiday

Green Bean & Mushroom Casserole

Courtesy of Full Flavor Foods


  • 1 cup Shitake MushroomsGluten-Free Green Bean Casserole
  • 7 oz. Crimini Mushrooms
  • 3 Shallots (chopped)
  • 1 clove Garlic (minced)
  • 6 T. Butter
  • 16 oz. (2C) fresh, cut Green Beans
  • 1 cup Parmesan Cheese
  • ½ cup chopped Almonds
  • 1 package of Full Flavor Foods(FFF) Mushroom Sauce Mix
  • Salt and Pepper 


  • Brush, rinse and slice Shitake Mushrooms and Crimini Mushrooms. Set aside.

  • In a large skillet: Sauté Shallots and Garlic in 3 T. Butter until transparent (about 2-3 minutes). Add 3 more T. Butter and all sliced Mushrooms. Sauté until juices form and mushrooms soften (about 10 minutes). Season w/salt and pepper to taste.

  • (Note: The above can be prepared the day before and kept refrigerated).

  • Preheat oven to 350F.

  • Prepare the package of FFF Mushroom Sauce Mix as directed.

  • In a casserole dish arrange the Green Beans and cooked Mushrooms. Stir in the prepared Mushroom Sauce, spread evenly in dish, cover dish and bake in oven for about 15 minutes (until bubbling).

  • Add Parmesan cheese (stir in 1/2 then sprinkle 1/2 on top) and garnish w/almonds.

  • Bake an additional 5-10 minutes, until almonds and cheese are slightly browned.

Makes approximately four 6 oz. servings.

Check out our Full Flavor Foods Product Review on Gluten-Free Hot Products


Tags: Side Dishes, Thanksgiving, Holiday

Christmas Rice Dressing with Butternut Squash & Apples

from Lundberg Family Farms

1-1/2 cups Lundberg Christmas Rice®
3-1/2 cups water
1/2 cup fresh parsley, chopped
2 Tablespoons olive oil
1 medium onion, chopped
12 ounces gluten free turkey sausage, casings removed, crumbled
3 cups 1/2 inch cubed butternut squash (from 1-1/2 pound squash)
2 Granny Smith apples, unpeeled, cored, cut into 1/2 inch cubes
1 Tablespoon dried thyme
1 cup chicken broth
1/2 cup walnut pieces

Combine water and Lundberg Christmas Rice® in a large saucepan with lid. Bring water to boiling, reduce heat to simmer and cover. Cook 50 minutes, remove from heat with lid on and steam 10 minutes. Stir in parsley and set aside.

Heat oil in a large skillet and sauté turkey sausage and onion over medium-high heat until sausage is no longer pink, and cooked through. Add butternut squash, apples, and thyme and sauté 5 minutes. Stir in broth. Combine rice and sausage mixture and pour into a buttered 9X13 inch baking dish. Sprinkle walnuts over the top. Bake 425°F for 15 minutes until heated through and squash is tender.

Serves 8-10.

For more information Lundberg Christmas Rice and Lundberg Family Farms, please visit

Tags: Side Dishes, Holiday

Spiced Nuts

Here we are in mid-December, and if you're like me, you've still got quite a list of folks to gift! One of my favorite ways to show appreciation for the many people in my life who I'm grateful for--including my mechanic, mail carrier, staff in my kids' doctors offices, the admin folks at their schools, George's therapists, June's dance teacher--is to make them something delicious from my kitchen. I have a big list and a limited budget, so I always look for something that serves a big bang for a small buck! This year, I've been working on my spiced nut recipes and am really excited to share it with you! Most recipes for spiced nuts have tons of butter and refined sugar, but these are super tasty with just a bit of honey.

Because I believe that cooking is a great way to create connection and communication with my kids, I like to get them involved in the process of making the gifts we're going to share. Last year, my son George, who is 8 and has autism, had a blast making these nuts and we're planning to get started again this week.

By the way, on Friday, December 9th, I'll be doing a free, live webinar on gluten-free, casein-free cooking for Hanukkah, Christmas and Kwanzaa. It'll be just 30 minutes or so starting at 11:30am EST. Please join me!

I'll show you the recipe with some pictures of our process below:

Spiced Nuts


  • 3 cups nuts of your choice (try walnuts, almonds, pecans, etc.)
  • 1 egg white
  • 1/3 cup honey
  • 2 t. cinnamon
  • 1 t. cardamom
  • 1/2 t. sea salt


1. Preheat oven to 350 degrees F.

2. Help your child unroll some foil over a baking sheet.

3. Look at the nut selections and measure out three cups of your favorite nuts.

4. Your child can dump them out onto the baking sheet.

5. Show your child how to spread the nuts evenly over the baking sheet.

6. Mix the egg white and honey in a small bowl. Help your child measure the spices and salt and add to the egg-honey mixture.

7. Slowly pour over the nuts.

8. Bake for 15-20 minutes until nuts are crisp but not burned!

When the nuts cool down, your kids can help put them into small jars and wrap with pretty ribbons. Be sure to save some for your family to enjoy. Beware: These nuts are addictive!

Tags: Appetizers/Snacks, Vegetarian, For Kids, Holiday

Tex-Mex Turkey Meatloaf (First Place Winner!)

From Elizabeth Mwanga of Queens Village, NY

This recipe earned one of four First Place prizes in the Beyond Celiac 2011 "Holiday Dips & Dishes" Gluten-Free Recipe Contest, sponsored by Crunchmaster.

From Elizabeth Mwanga of Queens Village, NY


  • 2 lbs ground turkey
  • ½ cup finely ground Crunchmaster Multigrain Crackers
  • 1 egg, beaten
  • 3 tsp olive oil
  • 1 clove garlic, finely minced
  • 1/2 onion, finely diced
  • 1/2 red pepper, finely diced
  • 1/2 green pepper, finely diced
  • 1/4 cup frozen corn kernels
  • 1/4 tbsp cumin
  • 1/4 tbsp chili powder
  • 1/4 tbsp cayenne pepper
  • 1/4 cup of plain tomato sauce*
  • 1 tbsp chile in adobo sauce*
  • 1 chile in adobo, finely diced*
  • Salt, pepper to taste


1/2 cup salsa (non-chunky works best)*
1 tsp chile in adobo sauce*
1/2 tbsp honey
Salt and pepper to taste

1. Preheat oven to 375° F.

2. Lightly grease a large baking sheet with 1 tsp of oil. Heat 3 tsp of olive oil in a sauté pan and cook onion, garlic, red and green pepper over a medium flame until soft, for approximately 3 minutes. Turn off heat and remove pan from stove; allow to cool for 5 minutes.
3. In a large mixing bowl, add the ground turkey, egg, ground crackers, tomato sauce, chile, chile sauce, frozen corn, cumin, chili powder and cayenne pepper, salt and pepper. Mix well to combine all ingredients.

4. In a small bowl, prepare the topping by stirring together all of the ingredients.

5. Add the sautéed veggies to the turkey mixture and combine well. 

6. Transfer the turkey mixture onto the sheet pan and form into a rectangular loaf. Pour the glaze over the top and spread evenly.

7. Place a sheet of aluminum foil loosely over the top of the meatloaf and place in the oven for 30 minutes. Remove the foil  and continue to cook for an additional 15 minutes.

8. Remove from oven, slice and serve.

* Note: Always check the label to ensure ingredients are gluten-free.

Tags: Dinner, For Kids, Holiday

Cauliflower Mashed Potatoes

Gluten-free cauliflower mashed potatoes


  • 4 ½ cup cauliflower
  • ¾ cup cashews, soaked in water for 4 hrs. (optional)
  • 2 Tbsp. olive oil
  • 1 ½ tsp. salt
  • 1 Tbsp. lemon juice
  • 1 medium garlic clove


Blend all ingredients together. If you’re using a Vitamix blender, blend fast and long enough to heat up.

Tags: Side Dishes, Vegan, Dairy-Free, Paleo, For Kids, Thanksgiving, Holiday
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