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Gluten-Free Recipes

Gluten-Free Recipes for Breakfast

Mini Quiches

 Courtesy of Crunchmaster

Gluten-Free Mini Quiches

Makes 24 mini quiches


  • 1 ¼ cups finely crushed Crunchmaster® Rosemary & Olive Oil Multi-Seed Crackers
  • Gluten-free non-stick cooking spray
  • ½ tsp. salt
  • ½ tsp. black pepper
  • ¼ tsp. grated fresh nutmeg
  • 6 tbsp. unsalted butter, melted
  • 1 cup shredded sharp cheddar cheese
  • 1 cup milk
  • Oils & Vinegars
  • 2 tbsp. olive oil
  • 1 cup finely chopped onion
  • 1 – 10 ounce package frozen spinach, thawed
  • 1 roasted red pepper, cut into 48 small slivers
  • 2 large eggs


  1. Preheat oven to 350 degrees. Spray a min muffin pan (24 tins) with non-stick cooking spray.
  2. Combine the cracker crumbs and melted butter. Divide crumb mixture among the prepared mini muffin cups and press down firmly. Bake for 7 – 8 minutes. Remove from oven and set aside.
  3. In a large skillet over medium heat, heat the oil and add the chopped onion. Cook the onions until very soft and starting to brown, about 10 minutes, stirring occasionally. Squeeze all the liquid out of the spinach, add to the onions along with the salt, pepper and nutmeg and cook, stirring, for 30 seconds. Divide the mixture evenly on the cracker crumbs. Divide the shredded cheese on top of the spinach mixture.
  4. Whisk the eggs and milk together and spoon into the muffin cups; do not fill all the way. Top with the roasted red pepper slivers and bake until set and browned, about 20 minutes.
Tags: Breakfast, Lunch, Appetizers/Snacks, Vegetarian, For Kids, Thanksgiving, Holiday

Spinach and Sundried Tomato Quiche or Frittata

Great for vegetarians and anyone who enjoys a savory breakfast treat!

Spinach Quiche

Courtesy of Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

For this gluten-free quiche recipe, the spinach mix can be poured into a partially cooked gluten-free pie crust or cooked on its own in a pie plate without a pie crust to be served as a frittata, or even a vegetable side dish. I tend to bake it without a crust in an 8 x 8” Pyrex dish. Also, you can cook the mix in regular muffin pans for a portable breakfast or lunch, or in mini muffin pans for parties. I've mixed up the recipe with cooked broccoli and feta cheese.

Make sure to point out the tomatoes aren’t bacon. Some people won’t believe you!


  • 1 recipe of partially baked, gluten-free pie crust.-optional
  • 1 large onion, peeled and finely chopped
  • 2-4 cloves garlic, peeled and finely chopped
  • 2 Tbsp. (30ml) olive oil (or butter if you want)
  • 10 oz. (300g) container/block of frozen chopped spinach (not leaf spinach), thawed and squeezed dry. Or roughly half of 16 oz. bag of frozen chopped loose spinach
  • 1/3 cup (2 oz, 56 g) sundried tomatoes in oil, cut into small pieces
  • 3 extra large eggs or 4 large eggs. Or 2 eggs and 1/2 cup gluten-free liquid egg substitute
  • 1 cup (8 fl oz, 250 ml) half and half or cream (I really notice the difference between half and half and cream in the finished quiche. But, I found that if you mix in 1 Tbsp. (15 ml) gluten-free cornstarch/corn flour to cooked vegetables and add just half and half or even fat-free half and half, it cooked to the creamy texture of heavy cream but with significantly less calories.)
  • Salt and pepper
  • ½ cup (2 oz, 50 g) shredded Swiss cheese
  • ½ cup (2 oz, 50 g) shredded smoked Gouda or use 1 cup total of Swiss cheese or strong cheddar (Please use a strong cheese, mild cheddar doesn't add any flavor.)
  • ¼ cup finely chopped fresh parsley (optional)
  • ¼ cup fresh basil (optional)


  1. Put onion in an 8 cup non-stick pan and add olive oil or 2 Tbsp. oil from the sundried tomato container. Cook onions for about 10 minutes until they are very soft and starting to turn gold but not burning. 
  2. Add garlic, spinach and sundried tomatoes and cook gently, covered, for about 10 minutes.  I found it was important to have plenty of onion and to cook spinach for enough time before putting in quiche, otherwise the quiche had a raw flavor.
  3. Lightly beat eggs, pour cream into spinach mix to cool slightly, add eggs and cheese mix with salt and pepper, and herbs if desired.
  4. Pour into partially baked pie crust, place on metal baking sheet and bake in preheated 350* oven for 30-45 minutes until the custard is set and the quiche is browning around the edges.  There is no need to cook the quiche until it rises like a cake and is brown all over.  Think of it as a custard that just needs sufficient cooking to set the eggs and remain creamy.  Cooked at a higher temperature it will have consistency of overcooked scrambled eggs.  Cooked until it rises like a cake produces a dry quiche.
  5. Remove from oven, allow to cool for about 10 minutes (it will deflate) and serve warm or at room temperature, not cold from fridge.

Options: You can leave out sundried tomatoes. I didn’t find adding roasted red pepper added significantly to the flavor. Cooked spinach works just as much on your body as spinach salad.


Tags: Breakfast, Side Dishes, Vegetarian, Holiday

Eggless Nog Pancakes

Courtesy of Enjoy Life





Eggless Nog:

  • 1 ¾ C. dairy-free milk
  • 3 T. maple syrup
  • 2 T. tapioca starch
  • 1 t. vanilla
  • ½ t. nutmeg
  • 1/8 t. cinnamon



  • Bring 1¼ C. milk and maple syrup to a simmer on the stove. In a small bowl, whisk together the remaining ½ C. milk with the tapioca starch, vanilla, nutmeg and cinnamon.
  • Add to the warmed milk and whisk to combine. Simmer 3-4 minutes until thickened. Remove from heat.
  • When ready to make the pancakes, mix together the Enjoy Life Foods Pancake & Waffle Mix, oil and the Eggless Nog.
  • Heat a nonstick griddle and lightly grease. Use a ¼ C. measuring cup to pour batter onto heated griddle. Cook 30 seconds to 1 minute per side until lightly golden brown.
  • ENJOY!
Tags: Breakfast, Vegetarian, Vegan, Dairy-Free, For Kids, Holiday

Caramel Apple-Muffins

Courtesy of Enjoy Life 


The perfect gluten-free breakfast for fall! 

Makes 1 dozen gluten-free muffins 

For the muffins

For the glaze

  • 1/4 C. packed brown sugar
  • 2 T. dairy-free buttery spread
  • 1 T. dairy-free milk
  • 1 C. confectioners’ sugar, sifted
  • 1 T. vanilla extract


  1. To make the muffins, preheat the oven to 350˚F. Line a 12-cup muffin pan with paper liners or spray lightly with oil.
  2. Combine the Muffin Mix, cinnamon, and nutmeg in a large bowl. Whisk to combine. Add the water and oil. Whisk until well-combined.
  3. Divide the mixture into the prepared baking pan, filling each cup about two-thirds full. Press a third of a Chewy Bar into the middle of each filled cup.
  4. Bake for 20-30 minutes until golden brown and a toothpick inserted comes out clean. Let cool 10 minutes, then transfer each one to a wire rack to cool completely.
  5. Once the muffins are cool, make the glaze. Combine the brown sugar, buttery spread, and milk in a small saucepan. Bring to a boil and let bubble for 1 minute. Remove from heat and add the confectioners’ sugar, whisking vigorously to combine. Stir in the vanilla extract. Let cool 10 minutes.
  6. Dip each muffin into the glaze, putting them back onto the wire rack to let the glaze firm, about 5 minutes.
  7. Serve, storing leftovers in an airtight container at room temperature for up to 2 days and any other leftovers in the freezer.
Tags: Breakfast, Dessert, Vegetarian, Vegan, Dairy-Free, For Kids

Mini Chocolate Chip Muffins with Kale


Courtesy of Enjoy Life Foods


A healthy and delicious gluten-free breakfast.

Makes 30 mini muffins


  • 1 box Enjoy Life Foods Muffin Mix
  • 1 C. Enjoy Life Foods Mini Chips
  • 1/2 C. + 2 T. cold water
  • 1/2 C. + 2 T. kale puree (2 C. fresh packed kale, steamed, and pureed, see note below directions)
  • 1 T. allergy-friendly oil (we recommend olive or grapeseed oil)
  • 2 t. vanilla extract


  1. Preheat the oven to 350° F. Line a mini muffin tin with liners or oil well.
  2. Add the Muffin Mix and Mini Chips in a large bowl. Mix to combine.
  3. Add the water, kale puree, oil, and vanilla extract in a separate bowl. Mix to combine. Pour the kale mixture into the Muffin Mix mixture, mix to combine.
  4. Divide the mixture into the prepared pan, filling each muffin tin about half full.
  5. Bake for 12 to 15 minutes, until golden brown on the edges and an inserted toothpick comes out clean.
  6. Let the muffins cool in the pan for 10 minutes, then transfer each one to a wire rack to cool completely.
  7. Serve, storing leftovers in an airtight container at room temperature for 2 days, moving any others to the freezer for up to 3 months.

Note: The kale puree should be about the texture of store bought applesauce: smooth, thick, but not a paste.

Tags: Breakfast, Vegetarian, Vegan, Dairy-Free, For Kids

Blueberry Swirl Muffins

A sneak peek into Silvana Nardone's cookbook, "Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed."

Blueberry Swirl Muffins

Between the whole blueberries and the blueberry swirl, these muffins deliver a burst of flavor in every bite. The lemon sugar makes the tops extra crunchy.

Makes 12 muffins
Prep Time: 20 minutes
Cook Time: 25 minutes


  • 1¼ cups plus 1 tsp. sugar
  • Finely grated zest of 1 lemon
  • 2 cups fresh blueberries
  • 2¼ cups Silvana's Gluten-Free All-Purpose Flour
  • 1 Tbsp. baking powder
  • 1 tsp. salt
  • 2 large eggs, at room temperature
  • ½ cup canola oil
  • 1 cup homemade Cashew or Almond Milk or store-bought
  • 2 tsp. pure vanilla extract


  1. In a small bowl, stir together ¼ cup of the sugar and the lemon zest. Set aside.
  2. Preheat the oven to 425˚F with a rack in the middle. Spray a 12-cup muffin pan with cooking spray.
  3. In a small saucepan over medium heat, bring 1 cup of the blueberries and 1 teaspoon of the sugar to a simmer. Cook, mashing occasionally, until thickened, about 5 minutes. Let cool to room temperature, about 10 minutes.
  4. In a large bowl, whisk together the flour, baking powder and salt. In a medium bowl, beat together the remaining 1 cup sugar, eggs, oil, milk and vanilla until smooth. Add to the flour mixture and stir until just combined. Fold in the remaining 1 cup blueberries. Pour the batter into each prepared muffin pan cup until two-thirds full. Spoon about 1 tsp. of the blueberry compote into each muffin batter center and, using a fork, swirl. Sprinkle generously with the lemon sugar. Bake until a toothpick inserted in the center comes out clean, 16 to 18 minutes. Let cool on a rack before serving. (The muffins can be frozen in an airtight container for up to 1 month.)
Tags: Breakfast, Vegetarian, Dairy-Free, For Kids

Ricotta Pancakes

Courtesy of Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

Makes 8  3-4” pancakes

When I attended the New England Trade Food Show in Boston in March, BelGioioso was there with cheese samples and recipes, including one for ricotta pancakes. I can buy their burrata cheese in my local market, but they had samples of their new burrata with truffles. It is so good, and since my husband doesn't like burrata, I got to indulge on my own. My local market doesn't carry BelGioioso ricotta, so I used Galbani ricotta in this recipe. Galbani is a very thick, sliceable ricotta cheese that is very creamy.  A wetter ricotta really should be drained first, or you can use less milk to make up for extra liquid. The BelGioioso ricotta pancake recipe added ricotta to a pancake batter, either from scratch or from a mix, but used less ricotta than my recipe. These are very plain pancakes, so I added orange zest, 2 Tbsp. mini semisweet chocolate chips, fresh blueberries and lemon zest.


  • ½ cup (4 oz., 112 g.) whole milk ricotta
  • ½ cup (120 ml, 4 fl. oz.) milk
  • ¾ cup Pamela's Artisan Flour OR ⅔ cup King Arthur Gluten-Free Flour
  • ¼ tsp. xanthan gum (only needed for King Arthur flour; not needed for Pamela's flour, which includes xanthan gum)
  • 1 egg
  • Pinch of salt
  • 2½  tsp. (12 ml) gluten-free baking powder
  • 1 Tbsp. (15 ml) oil or melted butter, coconut oil
  • 2 Tbsp. (30ml) sugar


  1. Mix ricotta and egg together until smooth.
  2. Stir in flour, baking powder, xanthan gum (if needed), salt and sugar.
  3. Slowly add milk and oil until smooth.
  4. Add zest, fruit and chocolate. Batter will thicken due to xanthan gum and baking powder.  Do not stir and deflate batter. 
  5. Heat skillet over medium heat, lightly grease skillet and scoop pancake batter with a 3 tablespoon scoop. I gently evened batter out to circle from scoop shape.  It will spread, so don't over crowd skillet with raw batter.
  6. Cook on medium heat for 2-3 minutes.  Pancake will appear drier on outside edge and won't really show bubbles like regular pancakes.  Pancake must set enough to flip, otherwise batter splatters as you try to flip. Don't cook on higher heat, as they will burn.
  7. Flip and continue to cook for about 2 minutes until pancakes feel firmer to touch and no wet batter shows on edges.
  8. Repeat with more batter.
  9. Serve hot with bacon, sausage, fruit, and one of the orange sauces in my Orange Ricotta Cake recipe. Or try serving with my berry sauce below.

Berry Sauce


  • ¼ cup (2 oz., 56 g.) sugar
  • ¼ (60 ml, 2 fl. oz.) water
  • 1 lb. (500 g.) bag of frozen berry medley (strawberries, raspberries, blueberries, blackberries)
  • 2-4 Tbsp. (30-60 ml) of liqueur, optional


  1. Dissolve sugar in water.
  2. Add berries, bring to a gentle boil and simmer for 3-5 minutes or until berries are thawing and collapsing down.  Remove from heat.
Tags: Breakfast, Dessert

Pancake Roulade

Courtesy of Chef Oonagh Williams of Gluten Free Cooking with Oonagh

Pancake Roulade

Makes 4 servings

These are the European pancakes known as crèpes, blinis, blintzes etc., which are extremely thin.  There is also an Italian pancake known as manicotti which is similar. They are not the same as the American fluffy pancakes.  Pancakes in England are traditionally made on Shrove Tuesday, (also known as Pancake Day), the day before Ash Wednesday in Lent to use up the dairy ingredients.  Children love them served with sugar and fresh lemon juice and poor Mother hates it, because she could spend hours making pancakes one at a time for the children who can’t get enough of them.  There are races shown on T.V. where people run a race carrying a pancake in its frying pan without dropping it and the best can throw the pancake in the air and catch it again on the frying pan.


  • 3 Tbsp. (45 ml) butter melted and cooled or olive oil
  • 1/3 cup (2 oz.) rice flour, potato starch, tapioca starch blend (King Arthur Gluten-Free Flour, Annalise Roberts, Authentic Foods, etc.)
  • 1/4 tsp. gluten-free baking powder
  • Pinch of salt
  • 3 eggs
  • 1/2 cup (120 ml, 4 fl. oz.) milk

Lasagna Style Filling Ingredients:

  • Just do the ricotta, cheese mixture that you would use for homemade lasagna. Homemade cashew nut ricotta tastes good as well.
  • 1 lb. (500 g) ricotta (Recently, I have been buying Galbani whole milk ricotta that tastes really rich and creamy. Calories are 100 calories for 1/4 cup, which was the same as other whole milk ricotta in my grocery store.  Skimmed was 90 calories per 1/4 cup.)
  • 1 cup (4 oz.) pizza cheese blend
  • 1 egg
  • Salt and pepper
  • Chopped fresh basil, parsley, green of green onion, as much as you like or none
  • Either add onion, 1 red bell pepper, 1 small zucchini or summer squash, few mushrooms, chopped and cooked together OR chop one cooked chicken breast halve and 1 roasted red pepper and add to ricotta  mix.


  1. Sift the flour, baking powder and salt into a bowl, make a hole in the middle of the flour and break the eggs into it.
  2. Add a Tbsp. of milk and slowly stir in the flour, while continuing to add the milk. 
  3. Add the cooled, melted butter or oil before you finish adding the milk.  Whisk until smooth and frothy. Or just use an electric mixer, immersion blender or food processor to blend everything together at once.
  4. Preheat oven to 475 degrees.
  5. Generously grease a 10 x 15 (25 cm x 38 cm) jelly roll pan. Do not use any pan that is not completely level as the batter will flow to one side.  A glass lasagna style pan is fine. Put the empty pan in the oven for 5 minutes to get hot. If your pan is not reliably non-stick, then line pan with foil, pressed into sides and corners.  Parchment paper tends to lift.
  6. Stir batter than pour in the batter (batter will sizzle as it hits hot pan) and cook on the top shelf for 8-10 minutes until risen and golden. It will look uneven and lumpy but golden colored on risen pieces, pale on flat pancake.  Remove from oven and turn out onto a flat surface, chopping board etc.  Leave until cool enough to touch.
  7. Fill under side of pancake with lasagna style filling above, or chicken in thick sauce, cooked mixed vegetables or a meat sauce and spread out evenly to cover pancake almost to the edge.
  8. Roll up so it is short and fat and place pancake on original jelly roll pan.  Sprinkle with parmesan cheese and bake at 350 degrees F for 30-40 minutes until sizzling.  Serve with salad, marinara or other sauce, or gluten-free garlic bread. It cuts cleanly when cold and reheats well.


  • Make a summer version with herb and cream cheese layer and sliced tomatoes, cucumber, avocado, roasted bell pepper etc., and serve cold.
Tags: Breakfast, Lunch

Gluten-Free Egg White Breakfast Wrap

Venice Bakery Logo

Courtesy of Venice Bakery



Ingredients:Gluten-Free Egg White Breakfast Wrap

  • 1 Tbsp. olive oil
  • 1 Tbsp. finely chopped red bell pepper
  • 1 Tbsp. finely chopped yellow bell pepper
  • 1 Tbsp. finely chopped green bell pepper
  • 1 Tbsp. finely chopped red onion
  • 3 large egg whites (1/3 cup)
  • 1 (10-inch) Venice Bakery Gluten-Free Tortilla Wrap, warm
  • 1 slice gluten-free deli turkey, chopped
  • 1/2 avocado, sliced
  • Ground black pepper (to taste; optional)
  • 2 Tbsp. fresh tomato salsa


  1. Heat oil in medium nonstick skillet over medium-high heat.
  2. Add bell peppers and onion; cook, stirring frequently, for 3 to 4 minutes or until soft.
  3. Add egg whites; cook, over medium heat, stirring frequently, for 2 to 3 minutes, or until eggs are set.
  4. Top tortilla with egg mixture, turkey, avocado and pepper (if desired).
  5. Roll tortilla burrito-style.
  6. Serve with salsa.
Tags: Breakfast

Pumpkin Pie Spice Oatmeal with Coconut Milk

Thai Kitchen logo
Courtesy of Thai Kitchen


Ingredients:Pumpkin Pie Spice Oatmeal with Coconut Milk

  • 1 cup Thai Kitchen Coconut Milk or 1 cup Thai Kitchen Lite Coconut Milk
  • ¾ cup water
  • 2 Tbsp. light brown sugar
  • 1 tsp. McCormick Pumpkin Pie Spice
  • 1 cup old fashioned gluten-free oats


  1. Mix coconut milk, water, sugar and pumpkin pie spice in medium microwavable bowl. Stir in oats.
  2. Microwave on high for 3 ½ to 4 minutes, or until desired consistency. Stir before serving.
Tags: Breakfast, Vegetarian, Vegan, Dairy-Free, For Kids
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