Recipes |
X You may need to Reload the page to make it work correctly.


Gluten-Free Dinner Recipes for Kids

Beyond Celiac has loads of gluten-free recipes for kids, by kids. Whether you're looking for ideas for breakfast, lunch, dinner or snacks and dessert, you'll find delicious options here -- all without the gluten.

Baked Corn Dogs

 A gluten-free corn dog recipe your kids are sure to love! 

From Chef Oonagh Williams of Royal Temptations Catering

Gluten-Free Baked Corn Dogs

Makes about 16 corn dogs.


  • 3/4 cup Oonagh’s Gluten-Free Flour Mix
  • ½ cup almond meal (or use 1 ½ cups of Oonagh’s Gluten-Free Flour Mix)
  • 1 cup cornmeal
  • 1 Tbsp. gluten-free baking powder
  • ½ tsp. salt
  • 1/2 tsp. xanthan gum
  • 1 Tbsp. potato flour (optional – use potato flour for a moister cornbread)
  • ¼ cup sugar
  • 3 large eggs or ¾ cup gluten-free egg substitute 
  • 2/3 cup milk. (Can substitute with buttermilk, lactose-free milk or almond milk)
  • 1 stick of butter or butter alternative melted or ½ cup olive oil
  • 12 oz. pack of gluten-free sausage, cut into tiny dices.
  • ¼ cup cooked onion, salsa, relish or anything that would complement the corn dog.
  • ¼ cup finely chopped green of green onions or chives.


  1. Preheat oven to 350 degrees.
  2. Mix all the dry ingredients together.
  3. Whisk egg, milk, butter or oil and vanilla together.
  4. Pour wet mix over dry mix and gently stir together.  Don’t over work the mixture.  You can use an electric mixer, but do make sure to mix in all the dry bits. The mix will look very wet so leave batter to sit for about two minutes. Stir in sausages and chives.
  5. Divide up (about ¼ cup) the mixture on greased muffin pans. 
  6. Bake for about 20 minutes or until bottoms are golden brown but the tops are barely colored. Each oven is different so start checking at 15 minutes and cook longer than 20 minutes if necessary. Dark colored pans will brown outsides before inside is cooked through.  Keep in mind a moister gluten-free batter often takes longer to cook than regular flour batter.
  7. Remove from oven and let cool for 10-20 minutes before removing from pans.


Tags: Lunch, Dinner, For Kids

Baked Parmesan Chicken Nuggets

From Jessica of Easily and Happily Gluten-Free


  • 1 egg beatenGluten-Free Chicken Nuggets
  • 4-5 thawed chicken tenders
  • 1 ¾ gluten-free Rice Chex cereal
  • 1 tablespoon of parmesan cheese
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • 1/8 tsp of Italian seasoning


1. Use a food processor to make the cereal into a fine crumb. If you would like to make this with your children, place the cereal in a Ziploc bag and allow them to crush the cereal up with a rolling pin.

2. Mix all seasoning into the rice crumbs.

3. Cut chicken tender into 1 inch pieces .

4. Coat the chicken pieces in the beaten egg.

5. Press the chicken pieces into the rice crumb mixture. Be sure all sides of the chicken are coated.

6. Spray a baking tray with oil (or gluten-free non-stick cooking spray) and spread chicken pieces in a single layer.

7. Spray the tops of the nuggets.

8. Bake on 500 degrees for 12-15 mins. Flip nuggets half way through cooking time.

9. Allow nuggets to get a golden crust on the outside (spraying them with cooking spray or oil will allow them to turn golden.

Notes: If you want to make this recipe egg-free, replace the egg with a tablespoon of olive oil. Simply pour the oil into the crumb mixture and mix until the crumbs look like wet sand. Then press the chicken pieces into the crumb mixture.

For an easy dipping sauce, mix 1 part mustard to 2 parts honey.

Find more gluten-free, kid-friendly recipes on Kids Central.

Tags: Dinner, For Kids

Better Than Your Mom's Spaghetti and Meatballs

from Gluten Free Mom, by Jamie Eppenauer

Yes - better than your Mom's meatballs and spaghetti. (Actually I never remember eating homemade meatballs as a kid, but the title sounded catchy!) The kids in our family out-number the adults, so the recipes posted here are designed with kids in mind. However, these meatballs are so good that adults will not be able to turn them down. No compromising for the kids on this meal these are the kind you get at a good (family oriented) restaurant.

Yes, they are time consuming. Anytime you put the words homemade and meatballs together, you are in for a couple of hours. So put on some good music (Madeleine Peyroux is good for meatballs) and roll up your sleeves.

For the Meatballs
1 pound sausage (we love Beelers breakfast sausage) or for a milder meatball use ½ pound veal and ½ pound pork
1 pound ground beef
1 cup bread crumbs (make your own by taking stale bread and whirling it in the food processor or use Ener-G crackers or Hol-Grain Brown Rice Bread Crumbs)
1 t parsley flakes (or 2 T chopped fresh)
½ cup grated Parmesan cheese (use Vegan Grated Topping for CF)
2 t kosher salt
½ t pepper
1 egg beaten
½ cup warm water
Vegetable oil
Olive oil

For the Sauce
1 T good olive oil
1 chopped yellow onion
1 ½ t minced garlic
½ cup red wine such as Chianti
1 28-ounce can diced tomatoes
½ t parsley flakes (or 1 T chopped fresh)
1 ½ t kosher salt
½ t pepper
Of course, 1 ½ pounds GF spaghetti

Mix the ground meats, bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg and ½ cup warm water in a bowl.

With your hands, lightly form 2-inch meatballs. Yields 14-16 meatballs.

Pour equal amounts of vegetable and olive oil in a large skillet to ¼ inch depth. Heat the oil. Brown the meatballs on medium-low heat in batches (it took me 3 batches). Carefully turn them to brown all sides – tongs work well for this. It takes about 10 minutes for each batch.

Remove the meatballs to a plate and discard the oil, but do not clean the pan.

For the sauce, heat olive oil in the same pan. Add the onion and sauté over medium heat until translucent, 5 – 10 minutes.

Add the garlic and cook for one more minute.

Add the wine and cook on high heat, scraping up the brown bits in the pan, until almost all the liquid evaporates – about 3 minutes.

Stir in the tomatoes, parsley, salt and pepper. At this point I set aside a little of the sauce for the vegetarian in the family.

Return the meatballs to the sauce, cover and simmer on low for about 30 minutes, until meatballs are cooked through.

Serve over cooked spaghetti with grated Parmesan cheese,Caesar salad and Chebe bread sticks.

For many more delicious recipes like this one visit Gluten Free Mom

Tags: Dinner, For Kids

Butternut Squash Pizza

Courtesy of Enjoy Life 

A delicious gluten-free pizza that's perfect for fall!

Makes 2 medium pizzas 

Butternut Squash Sauce (from Minimalist Baker):

  • 3 C. butternut squash, cubed
  • 3 garlic cloves, whole, skin removed
  • 2 T. neutral-flavored oil
  • Pinch sea salt & black pepper
  • 1 T. maple syrup


  • 1 box Enjoy Life Foods Pizza Crust Mix
  • 1 ½ C. broccoli, chopped
  • 1/2 C. red onion, chopped
  • Pinch sea salt & black pepper
  • 1 t. dried oregano
  • 1 C. Butternut Squash Sauce (recipe above)


  1. Preheat oven to 400˚F
  2. Roast the butternut squash and garlic gloves with 1 T olive oil and a pinch of salt and pepper for 15-20 minutes or until squash is tender.
  3. Blend squash and garlic with remaining olive oil and maple syrup until smooth and spreadable. Set aside.
  4. Combine Pizza Crust Mix, oil and approximately 1 1/4 cups cold water (gradually) in a medium bowl until well blended and dough forms
  5. Once dough forms, use hands to knead into a smooth ball, about 1-2 minutes. Use more or less water to create desired dough consistency. Split into two balls, one for each crust.
  6.  For a thinner crust: roll out 1/2 of the dough base to approximately 1/8" or less with a rolling pin on a floured counter (tip: use our All-Purpose Flour) and then place on an oiled baking sheet.* Brush with olive oil, sprinkle with salt and using a fork, make indentation holes throughout before baking 8-10 minutes. For a thicker, chewier crust: roll-out to approximately ¼”. Alternatively, press the dough directly into the pizza pan*, brush with a little olive oil and sprinkle with salt. Bake the crust without any toppings for 10-12 minutes.
  7. Remove from oven and add the Butternut Squash Sauce and toppings on crust and bake for an additional 10-12 minutes

*For an even crispier crust, place the crust directly on the oven rack

Tags: Dinner, Appetizers/Snacks, Vegetarian, Dairy-Free, For Kids

Chicken Nuggets on a Stick


Courtesy of Enjoy Life Foods

Adapted from Garlic & Parmesan Plentils make a yummy coating for chicken, which bakes up beautifully. Add a Popsicle stick for lunchtime fun! 


  • 1 pkg. of boneless, skinless chicken breasts (approximately 1.25 lbs. containing 3 breasts)
  • 1 1/2 C. of crushed Plentils Garlic & Parmesan Chips
  • 1/4 C. of Honey Mustard vinaigrette dressing
  • Optional: Popsicle sticks


  1. Preheat oven to 425°. Line a baking sheet with parchment paper.
  2. Slice chicken breasts horizontally in the middle, thus making your three chicken breasts into six pieces. Pat chicken dry.
  3. Place crushed Plentils into a medium to large sized bowl. Pour Honey Mustard vinaigrette dressing into a small bowl.
  4. Dip chicken first into the vinaigrette coating both sides, then roll into the crushed Plentils. Use your hands to help "pat" the crushed chips onto the chicken.
  5. Repeat until all are coated and placed on the baking sheet.
  6. Bake in the oven, without turning, for 25-30 minutes.
  7. Remove from the oven and let cool. Add Popsicle stick for serving.
Tags: Lunch, Dinner, For Kids

Colby Jack Cheese Quesadilla

From Cindy Gordon of Vegetarian Mamma

When it comes to eating gluten-free, we need to make sure that the food we are putting into our bodies is indeed gluten-free. When it comes to cheese, you do need to be cautious. Love deli cheese? You have to be cautious of cross contamination from the cheese slicer in the deli. If you want to be safe and not worry, you need to search out Boar’s Head Cheese.

Boar’s Head is a family owned business that started in New York City over 110 years ago. Frank Brunckhorst founded the company out of his dissatisfaction with the quality of deli meats available at the time. He set out to create a brand that focused on quality meat, and started the line of deli meats, cheeses, and condiments that we still enjoy today. Boar’s Head prides themselves as being master craftsmen in their industry, and skilled artisans in the art of meat and cheese making. They hold themselves to high standards of quality, use only the finest ingredients, and their entire product line is gluten-free.

Boar’s Head offers 25 varieties of cheese, in styles from all over the world. You can find Vermont cheddar, Danish blue cheese, Swiss cheeses, French goat cheese, and more at your local deli. Boar’s Head has 6 varieties of Gouda cheese, fresh mozzarella, and two varieties of hard Italian cheese as well.

Boar’s Head Cheese is delicious enough to eat as a stand-alone item or on your favorite sandwich. We recently created a delicious and quick lunch option that uses Boar’s Head Cheese.

Lunch time on the weekends is hectic around my house. There always seems to be something going on. We rely on Boar’s Head to provide us with delicious tasting gluten-free cheese. Our latest creation was a quesadilla.

For this quesadilla we used the Colby Jack cheese from Boar’s Head. Colby Jack is a tasty mixture of Colby and Monterey Jack cheeses. It is a semi soft cheese that is sold in many shapes. For our quesadilla, we used the Coby Jack cheese slices.

Boar's Head Colby Jack Cheese Quesadilla 


  • 1 gluten-free soft tortilla shell
  • ½ cup pinto beans, smashed
  • 2 slices of Boar’s Head Colby Jack Cheese
  • optional garnish: Sour Cream, Guacamole, Salsa, Cilantro, Green Onions


  1. In a medium skillet over medium heat, warm the soft tortilla shell.
  2. Place one slice of Boar’s Head Colby Jack cheese on half of the tortilla.
  3. Next, layer the smashed beans on top of the cheese slice.
  4. Place the remaining Colby Jack cheese slice on top of the smashed beans.
  5. Fold the tortilla in half. Warm each side to a golden brown or until the cheese melts.
  6. Garnish with your favorite extras such as sour cream, guacamole, salsa, cilantro or green onions.


Boar’s Head Cheese is a great option for my family. We love that the cheese slices come in resealable containers. This works out very well for my family. The cheese stays fresh and protected in the containers.

Check out the full selection on their website, you’re sure to find your favorite.

Guest Author, Cindy Gordon, is the owner and writer behind  Cindy shares recipes that are gluten-free and vegetarian on her site.  Her site also shares insight to her gluten-free travel experiences and provides tips on where to safely travel while gluten-free.

Tags: Lunch, Dinner, Vegetarian, For Kids

Crispy BBQ Chicken Wings

Courtesy of Crunchmaster

gluten free chicken wings recipeGluten-Free Crispy BBQ Chicken Wings
Makes roughly 30 chicken wings


  • 2 x 4.5 oz. Bags of Crunchmaster® Multi-Grain Sea Salt Crackers
  • 4 lbs. Chicken wing drumettes
  • 1 Cup gluten free barbeque sauce, use divided
  • 1/2 Cup honey, use divided


  1. Pour 3/4 cup of the barbeque sauce and 1/4 cup of the honey in a large plastic storage bag and mix. Add the chicken wings, close the bag and toss several times to coat the wings with the sauce. Let sit in the refrigerator for at least 30 minutes or up to 24 hours.
  2. Preheat oven to 450°F. Spray two baking sheets with gluten free, non-stick cooking spray.
  3. Grind the Crunchmaster® Multi-Grain Sea Salt Crackers in a food processor or blender to fine crumbs and pour onto a dinner plate. Remove a chicken wing from the marinade, roll in the cracker crumbs to coat and place on prepared baking sheet. Repeat with remaining chicken wings. Discard the marinade. Spray the tops of the wings lightly with gluten free, non-stick cooking spray. Bake for 25—30 minutes or until browned and cooked thoroughly (registering 165°F on an instant read thermometer inserted into the thickest part of the wing).
  4. Combine the remaining 1/4 cup barbeque sauce with the remaining 1/4 cup honey and serve with the wings for dipping.
Tags: Lunch, Dinner, Appetizers/Snacks, Side Dishes, For Kids

Gluten-Free Baked Crispy Coconut Chicken

Attune Foods Logo

Courtesy of Attune Foods and Chef Janet



Ingredients:Gluten-Free Baked Crispy Coconut Chicken


  • 1 lb. boneless skinless chicken breast
  • 1 egg
  • 1/4 cup coconut flour
  • 1/4 cup brown rice flour
  • 3 cups Erewhon Gluten-Free Crispy Brown Rice Cereal
  • 1/3 cup shredded coconut
  • 1 tsp. salt
  • Gluten-free non-stick spray

Apricot/Peach Dipping Sauce Ingredients:

  • 3 Tbsp. apricot or peach jam or orange marmalade
  • 1/4 tsp. mustard powder
  • 1/4 tsp. ground ginger
  • Pinch dried red chili flakes
  • 2 Tbsp. vinegar
  • 2 tsp. coconut aminos or gluten-free tamari


  1. Make the sauce:
    Combine all the sauce ingredients. Depending on the jam you use, you may want to add more vinegar. Taste it and season it up to your taste. If you like it more or less spicy, adjust the amount of chili flakes. To make it more savory and less sweet, add a bit more coconut aminos or tamari. Don’t be afraid to play with the flavors, that’s what good cooks do! Just be sure to add ingredients in small amounts and continually taste as you go.
  2. Pre-heat the oven to 350°.
  3. If you want chicken fingers, cut the chicken into strips trying to keep the sizes as even as possible. Otherwise, butterfly each breast and then cut in half.
  4. Put the brown rice cereal in a food processor and process until it resembles coarse bread crumbs. These make a great substitute for panko bread crumbs.
  5. Clear some counter space. You will need 2 large plates, a wide bowl (not too big) and a sheet pan or cookie sheet fitted with an oven safe wire rack sprayed with canola oil spray.
  6. Beat the egg in the wide bowl with 2 tsp. water. Leave the fork with the bowl.
  7. Put the coconut flour and brown rice flour on one of the plates, add 1/2 tsp. of the salt and mix thoroughly. If you don’t have coconut flour, all brown rice is fine.
  8. Place the rice crumbs, shredded coconut and 1/2 tsp. salt on the other plate and mix well with your fingers.
  9. Use only your left hand (the “wet” hand”) to handle the chicken and use only your right (the “dry” hand) to touch the flour and crumbs.
  10. Place the chicken on the flour plate and coat completely. Use your dry hand to sprinkle and press the flour into any crevices.
  11. Use your wet hand to transfer the chicken to the egg bowl. Coat with egg, flip with the fork. Then pick it up with the fork or your wet hand, let the excess egg drip off into the bowl and lay it onto the rice crumbs plate.
  12. Use your wet hand to flip. Then use your dry hand to press the chicken down. This will help the crumbs to adhere. Flip and press again. If there are any uncoated spots use your dry hand to sprinkle and press the crumbs onto the chicken.
  13. Use your dry hand to transfer the coated breast to the wire rack.
  14. Repeat until all the chicken is coated.
  15. Bake for 10 minutes then flip. Bake another 15 minutes or so. Times will vary depending on the thickness and size of your chicken pieces.
Tags: Dinner, For Kids

Gluten-Free Turkey Meatballs


  • 1 package ground turkeyGluten-free turkey meatballs
  • ¼ cup gluten-free flour mix, potato flour or millet flour
  • 2 tablespoons liquid aminos
  • 1 egg
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Garlic powder
  • Onion powder
  • Cumin
  • Turmeric


1. Preheat oven to 350 degrees.

2. Mix all ingredients in a bowl.

3. Form 1-inch balls with your hands.

4. Place in glass pan.

5. Cover with foil.

6. Cook in oven for 30 minutes.

7. Remove foil and cook for 10 more minutes.

8. Remove from oven and drain off liquid.


Tags: Dinner, For Kids

Greek Meatball Bites

Enjoy Life Foods

Courtesy of Enjoy Life Foods

Greek Meatball Bites

Makes 8 servings


  • ½ yellow onion
  • 1 carrot, peeled
  • 1 clove garlic
  • ½ cup Enjoy Life Foods Crunchy Flax with Chia Cereal
  • ½ tsp. sea salt
  • ½ tsp. garlic powder
  • ½ tsp. cumin
  • 3 Tbsp. chopped fresh dill
  • 1 Tbsp. sunflower oil
  • ½ lemon, zested
  • ½ lb. ground turkey thigh
  • Olive oil for drizzling


  1. Preheat oven to 375°.
  2. Line 2 rimmed sheet trays with parchment paper.
  3. Cut the ½ yellow onion and peeled carrot into a few large chunks. Place in the bowl of a food processor along with the clove of garlic. Pulse until finely chopped. Sauté lightly in a nonstick pan with 1 Tbsp. sunflower oil until softened, about 4-5 minutes. Pour into glass bowl.
  4. In the same bowl of the food processor, add the ½ cup cereal, sea salt, garlic powder, cumin, chopped fresh dill and zest from ½ lemon. Pulse until finely ground, resembling breadcrumbs. Add to the bowl with the onion-carrot mixture. Mix together until it is all combined.
  5. Using a small scoop or a tablespoon, portion out all the turkey mixture. Roll into smooth balls and place on the parchment lined baking sheets. Drizzle with olive oil and cook at 375° for 12-14 minutes until lightly browned.
Tags: Dinner, Appetizers/Snacks, For Kids

Italian Seasoned Crispy Tofu

From Tina P. of Madame Gluten-Free Vegetarian

Ingredients:Gluten-Free Crispy Tofu

  • 1 package extra-firm organic tofu
  • 1/4 cup extra virgin olive oil
  • 1/4 cup gluten-free Italian bread crumbs (I use Gillian's)
  • salt to taste


1. Prepare the tofu by removing from package and pressing for two hours. Cut into cubes.

2. Heat olive oil in a large skillet over medium high heat (You want the oil to be hot, but not smoking. The tofu should sizzle when added to the pan).

3. Sprinkle half of the bread crumbs on the tofu and add to the pan. Fry, turning, until golden and crispy (approximately five to seven minutes). While you are turning the tofu, sprinkle the remaining bread crumbs over the squares.

4. Remove from pan with a slotted spoon and drain on a plate with a paper towel. While still hot, sprinkle with salt to taste.

Tags: Dinner, Vegetarian, For Kids

Mac & Cheese with Tomatoes

From Amy Green of Simply Sugar and Gluten-Free



  • Kosher salt
  • Vegetable oilGluten-Free Macaroni and Cheese
  • 1/2 pound gluten-free quinoa elbows
  • 2 cups of 1% milk
  • 4 tablespoons (1/2 stick) unsalted butter, divided
  • 1/4 cup gluten-free flour blend
  • 6 ounces Gruyere, grated (2 cups)
  • 4 ounces extra-sharp Cheddar, grated (1 cups)
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 1/3 pound fresh tomatoes (2 small)
  • 3/4 cup brown rice bread crumbs


Preheat the oven to 375 degrees.

Drizzle oil and add 1 T. salt to a large pot of boiling water. Add the macaroni and cook according to the directions on the package, 5-8 minutes. Drain well and rinse pasta with cold water.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 3 T. of butter in a large (4-quart) pot and add the gluten-free flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 T. salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 1 1/2-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 1 T. of butter, combine with the bread crumbs, and sprinkle on the top. Bake for 30-35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Note: You can make this dish ahead of time - just add the tomatoes and bread crumbs right before putting it into the oven.

Tags: Dinner, For Kids

Mexican Lasagna

From Julie Terrana of Best Whole Self

Makes 6 servings


  • Non-stick, gluten-free cooking spray
  • 1 Tbsp. olive oil
  • 1 white or yellow onion, chopped
  • 1 lb. lean ground turkey
  • 1 (1 lb.) jar mild or medium salsa (depending on your heat preference), divided 
  • 1 tsp. ground cumin
  • ½ tsp. kosher or fine sea salt
  • ½ tsp. freshly ground black pepper
  • 1 (15 oz.) can black beans, rinsed and drained
  • ½ – ¾ cups water
  • 8 gluten-free corn tortillas
  • 4 cups grated Mexican cheese blend (a combo of cheddar and monterey jack)
  • 1 (2.25 oz.) can sliced black olives, drained
  • 2 scallions, sliced
  • 1 large tomato, diced
  • ¼ cup cilantro leaves, coarsely chopped
  • ½ cup sour cream, for serving


  1. Preheat oven to 425 degrees. Spray an 11x9 inch (or similar) baking pan with non-stick, gluten-free cooking spray.
  2. In a large skillet over medium-high heat, heat the olive oil. Add the onion and cook until softened, about 5 minutes. Add the turkey and cook until browned, about 5 minutes.
  3. In a blender, combine 1 cup salsa, the cumin, salt, pepper, black beans, and ½ cup water. You should have a thick sauce. If not, add more water, 1 tablespoon at a time until a thick but pourable sauce is achieved. Drain any fat from the turkey and add the black bean sauce. Cook for another 2 – 3 minutes until heated through.
  4. Cut the tortillas into quarters. Spread half the black bean/turkey sauce into the prepared pan. Layer in half the tortillas, add half the cheese and repeat the layering. Sprinkle the olives on top. Bake the casserole for 12 – 15 minutes or until the cheese is hot and bubbly. Top with the scallions, diced tomatoes, and cilantro leaves. Serve with sour cream and remaining salsa.
Tags: Dinner, For Kids

Mini Mac & Cheese Cakes

Courtesy of Silvana Nardone

Prep Time: 25 Min
Start to Finish: 50 Min
12 Servings


  • 1 cup uncooked gluten-free elbow macaroniGluten-Free Mac & Cheese
  • 3 cups Corn Chex cereal, finely crushed
  • 2½ cups shredded cheddar cheese
  • 5 tablespoons unsalted butter, melted
  • 1 tablespoon store-bought gluten-free
  • flour blend
  • 1 cup whole milk, warmed
  • 2¼ cups cooked gluten-free elbow macaroni
  • 1 egg yolk, lightly beaten, plus 1 egg white,
  • beaten until stiff but not dry
  • ¼ teaspoon salt


1. Cook and drain macaroni as directed on package.

2. Move oven rack to the lower third of the oven. Heat oven to 350ºF. Lightly grease 12 regular-size muffin cups.

3. In a medium bowl, mix crushed cereal, 1 cup of the cheese and 4 tablespoons of the melted butter. Divide
mixture among muffin cups; press firmly in bottom and up sides of cups with spoon.

4. In 3-quart saucepan, stir together remaining 1 tablespoon melted butter and flour blend with whisk; cook over medium heat 1 minute. Gradually stir in warmed milk with whisk; cook and stir about 5 minutes or until thickened. Remove from heat; stir in 1 cup of the cheese until melted. Stir in cooked macaroni, egg yolk and salt. Fold in beaten egg white. Spoon about ¼ cup of the macaroni mixture into each crust-lined cup. Top with remaining ½ cup cheese.

5. Bake about 20 minutes or until golden and puffed. Cool 5 minutes; remove from pan. Serve warm.

Note: Look for gluten free on packaging. Wheat Chex and Multi-Bran Chex are not gluten-free.

Tags: Dinner, Side Dishes, For Kids

Mini Tomatillo Chicken Burgers

Courtesy of Diane Eblin of The Whole Gang

Mini Tomatillo Chicken Burgers


  • 1 pound ground chicken breast
  • 1 pound ground chicken thigh
  • ½ orange pepper, finely diced
  • ¼ -½ red onion, finely diced
  • ¼ -½ white onion, finely diced
  • ½ Anaheim pepper, finely diced
  • Handful fresh cilantro chopped
  • 3 TB creamy tomatillo salsa
  • Sea salt & pepper to taste
  • Virgin coconut oil
  • Extra virgin olive oil
  • 1 TB tapioca flour


  1. Mix all ingredients together. 
  2. Spoon mixture into pan preheated medium high. 
  3. Use medium scoop, approximately 2 TB to make them mini burgers. 
  4. Cook until brown on the bottom and the sides start to cook.  Turn over, cook until firm to the touch and cooked all the way through.


Serve with mini black bean cakes and top with tomato salsa and tomatillo salsa.  Add some tortilla chips for more crunch and texture.

Tags: Dinner, For Kids

Nutty Ranch Chicken Strips

Blue Diamond Logo
Courtesy of Blue Diamond


Makes 4 to 6 servings


Ingredients: Nutty Ranch Chicken Strips

  • 1 (4.25-oz.) box Blue Diamond Almond Nut Thins
  • 1/4 cup Blue Diamond Smokehouse Almonds, finely chopped
  • 1 (1-oz.) packet dry gluten-free ranch dressing mix
  • 1/3 cup light gluten-free ranch dressing
  • 1 Tbsp. melted butter
  • 1 1/4 lbs. chicken tenderloin or 1 1/2-inch cubes boneless, skinless chicken breast
  • Olive oil cooking spray


  1. Preheat oven to 400°F and spray a baking sheet with gluten-free nonstick cooking spray. Place Blue Diamond Nut Thins in a gallon-size bag and fold over the top. Crush with a rolling pin until chips are in tiny pieces. Add Blue Diamond Almonds and dry ranch dressing mix to bag and shake well to mix.
  2. Stir together ranch dressing and butter in another medium bowl. Dip each chicken tenderloin in ranch dressing and shake off excess. Roll in chip mixture, pressing into the surface to coat well; place on prepared baking sheet. Coat with nonstick cooking spray and bake for 10 minutes. Coat with cooking spray again and cook for 10 minutes more.

Quick tip: Any of the coating mixture that falls off the chicken after cooking is great sprinkled over a tossed green salad or mashed potatoes.


Tags: Dinner, For Kids

One Pot Taco Spaghetti

One Pot Taco Spaghetti is a delicious and comforting gluten-free dish that you can whip up in a snap for your family!

From Cindy Gordon of Vegetarian Mamma

Pasta is certainly a comfort food for me. Finding an easy recipe like Gluten-Free One Pot Taco Spaghetti is perfect for my busy nights.

I have been wanting to try a one pot pasta meal for a long time.  I knew that I would have to use my favorite pasta. I used Explore Cuisine’s Organic Chickpea Spaghetti for this dish.

This dish starts by frying up some onion in a large soup type pot. Heat up that oil and throw in the oils! Can you smell them yet?

Then you are going to add in the black beans and taco seasoning. Be sure to check the label to make sure the taco seasoning is gluten-free.

Gluten has a sneaky way of finding its self into taco seasoning. So if you need to be gluten-free, please check the label.

Next up, we are adding in the remaining ingredients and three cups of water. You can leave your pasta full length or break in half.

It is up to you! Then we cover and wait! Not much longer!

Once your pasta is done, give the pasta a toss. Hopefully, you remembered to stir in that last two minutes so it didn’t stick. BUT if it did stick…no worries. It happens to the best of us! Promise!


  • 1 T oil
  • 1 c onion diced
  • 1 can black beans drained and rinsed
  • 1.4 oz package of taco seasoning make sure its gf
  • 10 oz diced tomatoes with jalapeno and cilantro or similar
  • 8 oz of Explore Cuisine Chickpea Spaghetti
  • ½ tomato diced
  • ½ c black olives quartered
  • Cilantro for garnish


Tags: Dinner, Vegetarian, For Kids

Ovengold Turkey Salad

Courtesy of Boar's Head



Slow-roasted Ovengold Turkey Breast and fresh-chopped vegetables make this gluten-free salad as refreshing as it is unforgettable.


  • 1 lb Ovengold® Roasted Turkey Breast, diced 1/4 in. thick
  • ¼ cup Red onion, chopped
  • 2 cups Celery, diced 1/4 in. thick
  • 1 tsp Garlic relish
  • 1 tsp Black pepper, to taste
  • 8 cups Mixed greens
  • 1 tbsp Olive oil, for drizzling
  • 1 tbsp Balsamic vinegar, for drizzling


  1. On a clean work surface, dice turkey into ¼ inch cubes.
  2. Combine turkey, onion and celery into medium mixing bowl with relish and golden raisins.
  3. Sprinkle black pepper over ingredients and add the mayonnaise to the bowl, folding together with a spoon.
  4. Separate mixed greens to 4 bowls and top greens with a scoop of the turkey salad.
  5. Drizzle with olive oil and balsamic vinegar, as desired.
Tags: Lunch, Dinner, Appetizers/Snacks, For Kids


an NFCA gluten-free favorite!


12 corn tortillas
1-8 oz. package of cream cheese
1 small package of sliced American cheese
Garlic salt
Olive oil spray
Rip American cheese into small pieces and place in a microwavable bowl with the cream cheese. Microwave until melted (about 2 minutes) stirring about half way through. Spread cheese filling between 2 tortillas. Spray non-stick pan with olive oil spray and sprinkle with garlic salt. Fry quesadilla on both sides until slightly toasted. Serve with salsa.


Tags: Dinner, For Kids

Quinoa Cilantro Taco Salad

Courtesy of Crunchmaster 

Gluten-Free Quinoa Cilantro Taco Salad


  • 1 cup Crunchmaster® Roasted Garlic Multi-Seed Crackers, crushed
  • 2 tbsp Olive oil
  • 1 tsp Apple cider vinegar
  • 1 tsp Cumin
  • ½ tsp Chili powder
  • ¼ tsp Sea salt
  • 2 tbsp Poppy seeds
  • 1/3 cup Sunflower seed
  • 1 cup Quinoa, cooked
  • 4 cups Mixed salad greens
  • 5 Fresh chives
  • ½ cup Cabbage, shredded
  • 6 Cherry tomatoes
  • 1 Medium red onion, sliced
  • ½ cup Fresh cilantro, finely chopped
  • 2 tbsp Fresh parsley, finely chopped
  • 1 Medium carrot, cut into matchsticks
  • 1 Ripe avocado, peeled, pitted and sliced
  • 1 Papaya, cut into 1/4-inch slices
  • 1 cup Shredded mozzarella cheese


  1. Combine olive oil, apple cider vinegar, cumin, chili powder, sea salt, poppy seeds and quinoa in a large mixing bowl; gently toss to combine.
  2. In a large serving bowl, add mixed salad greens; top with quinoa mixture.  Add crushed Crunchmaster® Crackers and remaining ingredients; mix well.
Tags: Lunch, Dinner, Vegetarian, For Kids

Shepherd's Pie with a Cauliflower Twist

Gluten-Free Shepherd's Pie

This recipe is an old favorite which I made gluten-free and without potatoes.  I use mashed “cauliflower” as the topping and no one even knows. Not even my pickiest tester – my daughter.



  • 1 head cauliflower
  • 2 tbsp butter or soy butter – not melted
  • 2 tbsp rice milk (or milk of choice)


  • 1 tbsp olive oil
  • 1 large onion diced
  • 3 celery stalks diced
  • 2 carrots diced
  • 2 cloves garlic diced
  • 2 lbs ground beef (chicken or turkey)
  • ¾ tsp chili or chipotle
  • 2½ tbsp of cornstarch
  • 6 oz peas (frozen or fresh sweet peas)


Preheat oven 420 degrees.


1. Steam cauliflower till soft in 2½ cups of water (drain and save water).

2. Place in bowl and mash with a fork.

3. Take a blender or food processor and puree. Add butter and milk if you desire a slightly creamier texture.

4. Salt and pepper to taste.


1. Heat oil in large skillet.

2. Cook onion about 2 minutes on medium heat.

3. Add celery, carrot and garlic. Cook about 8 – 10 minutes

4. Add beef and cook for about 5 minutes. Stir and break up pieces so they're small.

5. Add the cornstarch to 2 cups of your saved water from your steamer and whisk it. Add mixture to beef and simmer around 1-2 minutes on low heat.

6. Pour filling into a 2-quart dish.

7. Evenly distribute cauliflower mash over the top, sealing edges.

8. Bake for approximately 30 minutes.

Tags: Dinner, Dairy-Free, For Kids

Smoked Ham and Macaroni & Cheese

Courtesy of Boar's Head 

Indulge your senses with this savory gluten-free macaroni and cheese starring Boar's Head Sweet Slice Boneless Smoked Ham, Vermont Cheddar Cheese and Blanc Grue® Gruyere Cheese. 



  1. Preheat oven 375° F.
  2. Melt butter in saucepan on low heat. Remove from heat, blend in rice flour and salt. Add milk, heat stirring constantly until sauce thickens a little and is smooth. Add cheeses, heat until melted, stirring occasionally
  3. Combine cooked macaroni, sauce, peas and ham in a 9” x 13” oven safe casserole dish.
  4. Bake for 20 minutes or until heated through.


Tags: Dinner, For Kids

Summer Squash Spaghetti

From Laura Hahn of Guilt Free Foodie Cutie

Ingredients:Gluten-Free Summer Squash Spaghetti

  • 2 summer squash
  • 1 tsp. salt
  • 1 cup of your favorite pasta sauce


  1. Using a mandolin, grate each squash down the long way to make long, thin strips.
  2. Place the strips on top of each other and slice them all the long way to form thin ribbons.
  3. Place the squash in boiling water for 1 min and then drain well. Plate up and top with your favorite sauce.
Tags: Dinner, Vegetarian, Vegan, For Kids

Taco Spaghetti Squash

From Cindy Gordon of Vegetarian Mamma and NFCA Blogger Ambassador


Taco Spaghetti Squash



  • 1 spaghetti squash
  • 1 Tbsp. olive oil
  • 1 medium onion, diced
  • 1 can black beans, drained and rinsed
  • 1 - 1 oz. package of gluten-free taco seasoning
  • 1 Tbsp. of water
  • 1/2 cup of black olives
  • 2 medium tomatoes, diced
  • 6 oz. sour cream
  • Cheese to garnish


  1. Preheat oven to 350 degrees.
  2. Cut squash in half lengthwise. Scrape out seeds and pulp. Place squash face down into a 9x13 dish that is filled with 1/2 inch of water.
  3. Bake for 45 minutes or until a knife can be placed through the skin of the squash, easily.
  4. Heat oil in skillet over medium heat.
  5. Sauté onions until soft, combine remaining ingredients except cheese. Stir to mix.
  6. Once squash is cooked, use a fork to gently scrape the inside of the squash. The squash will pull apart from the skin in noodle form.
  7. Mix squash with skillet mixture, stir. Garnish with cheese.
  8. Enjoy!
Tags: Dinner, Vegetarian, For Kids

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

Twice Baked Potatoes

from Globally Gluten-Free, by NFCA Director of Education Nancy Baker

4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

Preheat oven to 350°F
Bake potatoes in preheated oven for 1 hour.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. When potatoes are done allow them to cool for 10 minutes.
Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins.
Top each with remaining cheese, green onions and bacon.
Bake for another 15 minutes.

Tags: Dinner, Side Dishes, For Kids

White Bean Tostadas with Pistachio Sage Yogurt

Courtesy of Crunchmaster 

Gluten-Free White Bean Tostadas with Pistachio Sage Yogurt


  • 1 cup Crunchmaster® Original Multi-Seed Crackers, crushed
  • 2 Fresh limes, halved
  • 1 can (15 oz) White beans, drained and rinsed
  • 1 pint Grape tomatoes, halved
  • 1 Avocado, peeled, pitted and sliced
  • 2 cups Mixed salad greens
  • 2 tbsp Freshly squeezed orange juice
  • 2 tbsp Fresh parsley, finely chopped
  • 1 tbsp Fresh orange zest
  • 3 Scallions, sliced into ¼ inch pieces
  • 3 tbsp Olive oil
  • ¼ tsp Sea salt
  • 1/6 tsp Freshly ground white pepper
  • 4 Corn tortillas
  • 1 cup Quinoa, cooked
  • Nuts & Seeds
  • ¼ cup Pistachios
  • 3 tsp Hummus
  • 2 tsp Salsa
  • Greek plain yogurt, for serving


  1. Squeeze limes into a medium bowl; add scallions and 1 Tbsp. of oil, salt and pepper; toss to combine. Cover and place in the refrigerator to chill.
  2. Preheat oven to 475°F. Arrange tortillas on two baking sheets; brush both sides with remaining olive oil. Spread beans and quinoa over tortillas. Top with grape tomatoes, Crunchmaster® Crackers, avocado, salad greens, pistachios, orange juice, parsley and hummus. Bake until golden brown, approximately 10-12 minutes, rotating sheets halfway through.
  3. Remove from oven; top with salsa, orange zest chilled lime mixture and Greek yogurt.
Tags: Lunch, Dinner, Vegetarian, For Kids


Advertise with us

  • Gluten Detective
  • Boar's Head 2019
  • 2019 Symposium
  • Gluten-Free Resource Directory
  • Look for the Beyond Celiac logo and shop gluten-free with confidence.


Complete our Celiac Disease Symptoms Checklist today to find out if you could have celiac disease and how to talk to your doctor about getting tested.