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Gluten-Free Recipes

Gluten-Free Recipe of the Week

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.

Margherita Chicken Sauté


Courtesy of Enjoy Life Foods



  • 1 pint grape or cherry tomatoes
  • 1 shallot, thinly sliced
  • 1 Tbsp. olive oil
  • ½ tsp. salt
  • ¼ cup white wine
  • 3 boneless, skinless chicken breasts
  • ¼ cup brown rice flour
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 4 cups baby spinach
  • 10 fresh basil leaves, chopped
  • 20 Garlic & Parmesan Plentils Crunchy Lentil Chips


  1. Preheat oven to 375°F.
  2. Place the tomatoes, sliced shallot, olive oil, ½ tsp. salt and ¼ cup white wine in small oven-safe, metal fry pan or an 8”x8” glass baking dish.
  3. Stir to coat tomatoes and place in the oven.
  4. Roast for 30 minutes, stir and roast an additional 10 minutes.
  5. While the tomatoes are roasting, prepare the chicken by slicing in half lengthwise to create 6 thin cutlets.
  6. Mix together the ¼ cup brown rice flour, 1 tsp. garlic powder and 1 tsp. salt.
  7. Sprinkle over both sides of the chicken cutlets, gently rubbing it in with your fingers.
  8. Preheat a large sauté pan over medium heat.
  9. Add a light coat of olive oil and heat another 30 seconds.
  10. Lay the chicken in the pan and cook until lightly browned on each side, about 5 minutes.
  11. Move to plate. In the same pan, add another light coating of olive oil and then the spinach all at once.
  12. Using tongs, turn the spinach until it begins to wilt, about 2-3 minutes total.
  13. To serve, place the spinach on the bottom of a serving platter. Arrange the chicken on top.
  14. Generously spoon the tomatoes and pan juices of the over the chicken and sprinkle the basil leaves over.
  15. Lastly, sprinkle with the crushed Garlic & Parmesan Plentils Crunchy Lentil Chips.

Thai-Style Piña Colada


Courtesy of Thai Kitchen


Ingredients:Thai Kitchen Thai-style pina colada drink.

  • 1 can Thai Kitchen® Coconut Milk
  • 1 cup pineapple juice
  • 4 oz. light rum
  • ½ cup sugar
  • 4 cups ice cubes


  1. Place coconut milk, pineapple juice, rum and sugar in blender container; cover. Blend on high speed until smooth. Add ice and blend until slushy.
  2. Pour into beverage glasses. Serve immediately.

Smokey Artichoke and Cheese Mushrooms

Blue Diamond Logo
Courtesy of Blue Diamond


Blue Diamond Smokey Artichoke and Cheese Mushrooms RecipeIngredients:

  • 12 very large (about 3”) baby bella or white mushrooms, stems removed
  • 1 (6.5 oz.) jar gluten-free marinated artichoke hearts, drained and coarsely chopped
  • ½ cup shredded smoked mozzarella cheese
  • ¼ cup grated Parmesan cheese, plus additional for topping
  • 1 Tbsp. snipped fresh basil
  • 4 oz. reduced fat cream cheese (Neufchatel)
  • 2 cloves garlic, minced
  • Freshly ground pepper, to taste
  • 2 Tbsp.  chopped roasted red peppers
  • ½ cup finely crushed Blue Diamond® Artisan Multiseed Nut-Thins®


  1. Preheat oven to 400°F and line a baking sheet with foil. Place mushrooms rounded side down on baking sheet.
  2. Stir together artichoke hearts, cheeses, basil, garlic and pepper in a medium bowl until well mixed. Lightly stir in roasted peppers and spoon mixtures into mushroom caps.
  3. Top with Nut-Thins® and sprinkle with additional Parmesan, if desired.
  4. Bake for 15 minutes or until mushrooms are soft.
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