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Gluten-Free Recipes

Gluten-Free Recipes for Lunch

Red Curry Chicken Salad Lettuce Wraps

Thai Kitchen


Courtesy of Thai Kitchen



  • 1/2 cup mayonnaisegluten-free chicken lettuce wraps
  • 1/4 cup sour cream
  • 2 tablespoons Thai Kitchen Red Curry Paste
  • 1 tablespoon fresh lime juice
  • 2 cups shredded cooked chicken or turkey
  • 1/4 cup chopped celery
  • 1/4 cup chopped red onion
  • 6 large iceberg lettuce leaves or 12 Bibb lettuce leaves
  • 1/4 cup peanuts, coarsely chopped
  • Chopped fresh Thai basil or cilantro (optional)


1. MIX mayonnaise, sour cream, curry paste and lime juice in large bowl until well blended. Add chicken, celery and onion; toss to coat well. Cover.

2. REFRIGERATE at least 30 minutes or until ready to serve.

3. SPOON chicken salad into center of each lettuce leaf. Sprinkle with peanuts and basil, if desired. Fold sides of lettuce over filling and roll up to serve.

Tags: Lunch

Broccoli and Mushroom Sandwich Melts

Rudi's Gluten-Free Bakery

Courtesy of Rudi's Gluten-Free Bakery and Rachel Jagareski of The Crispy Cook



Ingredients:Gluten-Free Sandwich Melt

  • 1 head broccoli, (stem removed and reserved for a delicious pot of broccoli soup or some broccoli slaw later on) cut into smallish florets
  • 1/2 lb. sliced mushrooms
  • 2 Tbsp. olive oil
  • 4 cloves garlic, finely chopped
  • Salt and pepper to taste
  • 6 slices sturdy gluten-free multi-grain bread (Rudi’s was great)
  • 2 cups grated cheddar cheese


1. Heat oil in frying pan and add garlic. Cook over medium heat, stirring constantly, for 2 minutes. Add broccoli florets and mushrooms and continue cooking until broccoli is crisp-tender, about 8-10 minutes, stirring occasionally. Season with salt and pepper to taste.

2. Place a heaping mound of the vegetable mixture on each slice of bread. Top with grated cheese and press down on the vegetables to make a snug blanket.

3. Broil at 400 degrees for about 7-10 minutes, or until cheese is melted and bubbly and just starting to brown.

*Don't forget to Spread the Bread! Download a $1 off coupon from Rudi's Gluten-Free Bakery and Rudi's will donate $1 to the National Foundation for Celiac Awareness for celiac disease education.*

Tags: Lunch, Vegetarian

Gourmet Grilled Cheese

Rudi's Gluten-Free Bakery



Courtesy of Rudi's Gluten-Free Bakery and Justin Cucci, Root Down chef and owner



Tomato Jam
(makes 20 servings)

  • 3½ pounds roma tomatoes , large dice
  • 1 small onion brulee, chopped
  • ½ cup brown sugargluten-free grilled cheese
  • 1&½ cup granulated sugar
  • 1 teaspoon salt
  • ½ teaspoon coriander
  • ¼ teaspoon cumin
  • ¼ cup sherry vinegar
  • 1 each lemon

Grilled Cheese

  • Rudi's Gluten-Free Bakery Multigrain Sandwich Bread
  • Sliced cheese (choose your favorite!)


1. Put all ingredients in a 2-quart pot. Bring to a gentle boil, and then reduce heat to a simmer. Cook until thickened into a jam-like consistency, about 3 hours. Keep an eye on the pot to make sure the jam does not burn.

2. Combine a heaping tablespoon of the jam with around 3 slices of cheese and two slices of bread in a buttered pan to cook the final grilled cheese sandwich.

Tags: Lunch, Vegetarian, For Kids

Jerk Chicken Wrap

Courtesy of Chef James Harris of Harrah’s Resort in Atlantic City featuring Sandwich Petals Agave Grain Tortilla. Both Chef James Harris and Sandwich Petals participated in the NFCA’s Gluten-Free Pavilion and the 2010 NRA Show.

Makes 1 Wrap/Sandwich


For Wrap

  • 1 Agave tortilla
  • 4 oz. pre-cooked Jerk seasoned chicken
  • 2 leaves of lettuce
  • 3 sliced tomatoes
  • 2 tbsp fruit salsa

For Fruit Salsa

  • 1 small pineapple diced
  • 1 small star fruit diced
  • 1 small red onion diced
  • 1 tbsp white vinegar
  • 1 tsp sugar
  • 1 tsp chopped cilantro

1. Mix all ingredients in mixing bowl and let sit. If needed, it can refrigerate for up to 2 days.
2. Place lettuce on wrap followed by sliced tomato, salsa & chicken.
3. Roll up and cut in half or to desired size.

Tags: Lunch

Tropical Shrimp Salad with Lime-Cilantro Dressing

Recipe and Image Courtesy of The Shrimp Council and Sea Port Products Corporation

Number of Servings:   4

Ingredients (shrimp and salad):
1 lb OLA! Raw Peeled & Deveined Shrimp
2 garlic cloves (minced)
4 tablespoons olive oil
1/2 lb mixed greens
1 ripe avocado cut in slices
1 orange, peeled and cut in slices
1 jicama, peeled and cut Julianne style
1 red pepper cut Julianne style
Ingredients (Lime Cilantro Dressing):
2 limes (juice)
1/2 cup fresh cilantro, chopped
2 garlic cloves, minced
1/2 cup olive oil
pinch oregano

Shrimp: Whisk together garlic and olive oil in large bowl.  Add Shrimp and toss to coat.  Marinate 1 hour. Grill Shrimp 3 minutes on each side.  Set aside.

Dressing: Place all ingredients in a blender.  Blend on low speed until smooth.

Salad: Toss together mixed greens, avocado, orange slices, jicama, red pepper and 1/2 of the lime-cilantro dressing. To serve: Divide salad on 4 plates and place 4 grilled shrimp on top of each salad. Drizzle remaining lime-cilantro dressing over top of shrimp.


Tags: Lunch, Dinner, Appetizers/Snacks

Ranch Sliders

Courtesy of Blue Diamond



½ pound of hamburger
Salt and Pepper
½ cup of grated Monterey Jack cheese
Gluten-free Ranch Dressing
2 Roma tomatoes sliced into 12 rounds
12 Blue Diamond Country Ranch Nut-Thin Crackers

Make twelve (12) small balls with hamburger and press into small patties.

Salt and pepper skillet and fry hamburgers.

Line up crackers.  Place tomatoes on crackers and sprinkle on cheese.  Place hot sliders on top of cheese and crackers.  Place dollop of Ranch on top of patty and finish with more cheese. 

Tags: Lunch, Dinner

Egg and Smoked Salmon Torte

From Chef Oonagh Williams of Royal Temptations Catering

Egg Salad and Smoked Salmon Torte

AKA Egg and Smoked Salmon Torte – lunch, dinner or appetizer

This recipe isn't written in stone. Make as much egg salad as you like, to your own favorite recipe. I do like adding green of green onions or chives to the salad.  I don't add pickles or chopped celery since I like a smooth mix. Smash the hard boiled eggs to make them very creamy or just use the egg slicer in both directions and leave in little pieces. I like to use a mix of mayo and plain Greek yogurt for better calories and the tang of yogurt.  Again, make the salad to your taste.


  • 4 eggs, hard boiled, cooled and peeled.
  • 2 Tbsp. (30 ml) mayonnaise
  • 2 Tbsp. (30 ml) Greek Yogurt or more mayonnaise
  • Salt and pepper to taste
  • 1-2 Tbsp. green of green onions or chives, finely chopped
  • 1-2 Tbsp. finely chopped fresh parsley


  • Crème Frâiche – you can also substitute sour cream or cream cheese.
  • Sliced smoked salmon as much as you like or can afford.  I buy imported Scottish or Irish smoked salmon, since that's what I grew up on. You can use another smoked fish or even tiny salad shrimp or fresh salmon.
  • Salmon Roe Caviar or other 'caviars'.  I like the color of salmon roe caviar.  There are various brands available, some reasonably priced and shelf stable, others more expensive and in deli section. It is optional, fancy for a party, but my husband doesn't like it. Many don't like fish eggs!
  • Lemon slices
  • Thin slices of green of green onions.


  1. Mix egg salad ingredients together.  Put all of egg salad in one plastic wrap lined wide shallow cereal or soup bowl or in lined individual ramekins or custard cups. Chill for several hours or overnight.
  2. To serve. Turn egg salad onto one large plate or individual serving plates and remove plastic wrap.
  3. Spread a layer of crème frâiche across the top of egg salad.
  4. Either chop smoked salmon into small pieces and arrange on top or roll slices into small jelly rolls and arrange on top.  Leave a space in the middle to pile the caviar.
  5. Sprinkle with some green of green onions.
  6. Garnish with lemon slices and slices of sweet pickled cucumber (or bread and butter pickle slices not spears) or bed of lettuce for a meal.

Additional Ideas:

This dish is excellent served with Irish soda bread.

Crème Frâiche basically tastes like a cross between heavy cream and sour cream, is thick like sour cream, but doesn’t break up as easily when you add it to hot sauces. You can even add sugar or honey to sweeten it for putting on top of desserts.  

I take equal quantities of heavy cream and sour cream.  Either half a cup or one cup of each, depending on what total quantity I need.  Put the heavy cream in microwave safe container and warm in microwave until it is blood heat, comfortably warm, but not over 100 degrees.  Then, stir in same quantity of sour cream (I tend to buy lite sour cream for less calories in normal cooking), mix well and leave covered on the counter for 12-36 hours until thickened.  I find that within about 6 hours it has thickened to sour cream consistency and that’s in my cooler house.  You can help process by immersing sealed container in a container of warm water and changing the water periodically.

About Chef Oonagh Williams

Chef Oonagh WilliamsChef Oonagh Williams has just been chosen as one of New Hampshire's WZID's Outstanding Women for 2015. See her at the WZID Women's Expo Saturday, March 7 and watch her on WMUR's Cooks Corner on Friday, March 13 with St. Patrick’s Day recipes. Like her at Gluten Free Cooking with Oonagh on Facebook. Chef Oonagh will be at Concord Co-Op on Thursday, March 12,  Atkinson Library on Tuesday, March 24 and Westford MA on Thursday, March 26 – programs on the power of food – best medicine or worse poison.  Chef Oonagh also does Corporate Lunch ‘n Learns and speaks at various celiac disease conferences. Check the newsletter archives for more of Chef Oonagh's St. Patricks Day recipes, beef in gluten-free beer, Irish Chicken Rolls, Sticky Toffee puddings and more.

Tags: Lunch, Dinner, Appetizers/Snacks
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