Best Gluten Free Recipes

Best Gluten Free Recipes

By Yaxin Bai

May 17th 2021

Looking for some delicious gluten free recipes? Here are 5 gluten free appetizers, meals and desserts for any time of day!

Zucchini Pizza Bites

Ingredients

• High-quality sauce. To keep the meal super healthy, look for one without added sugar or preservatives

• When picking out the perfect zucchini, look for a smaller squash. The smaller the squash the less watery they will be. Picking out one with firm skin, without any blemishes is also good.

• Shredded mozzarella or fresh mozzarella.

Recipe

• Slice the zucchini into ‘½” thick rounds

• Line a baking sheet with parchment paper and place the zucchini in a single layer

• Add 2-3 teaspoons of sauce to each zucchini round

• Sprinkle shredded mozzarella cheese onto each round

• Bake at 375 degrees for 10-12 minutes or until cheese is melted

Skillet Creamy Garlic Chicken with Broccoli

Ingredients

• 2 pounds (907 g) boneless chicken breasts

• kosher salt , to taste

• fresh cracked black pepper , to taste

• 1/2 teaspoon (2.5 ml) paprika

• 4 tablespoons (60 g) butter, divided

• 4-5 cloves (4-5 cloves) garlic , minced

• 10.5 ounces (298 g) (1 can) Condensed Cream of Chicken Soup , or more if needed

• 1 cup (240 ml) water

• 2 to 3 cups (480-710 ml) chopped broccoli

• 1 teaspoon (5 ml) chopped fresh parsley

• lemon wedges , optional

Recipe

• Season chicken with salt, pepper and paprika. Set aside

• Heat large pan on medium-high heat

• Melt half the butter (2 tablespoons)

• Add the chicken and cook for 5 minutes on each side or until the chicken is browned

• Remove chicken from pan, cover and keep warm

• In the same pan melt remaining 2 tablespoons of butter and add the garlic. Cook until garlic is lightly brown and fragrant.

• Whisk in the condensed cream of chicken soup and water

• Cook until the mixture is hot and bubbly, then turn heat down to low

• Add chicken and broccoli back into the pan

• Cover the pan with a lid and cook for about another 10 minutes or until chicken is cooked through.

  • If you want a more firm or al-dente broccoli, add the broccoli after the chicken is almost cooked so that the broccoli is more crunchy.

• Serve with rice or pasta and wedges of lemon. Garnish with chopped parsley.

Bacon Cheeseburger Pasta

Ingredients

• 8 oz gluten free elbow macaroni pasta , 226g

• 1 lb lean ground beef , 453g

• 6 pieces bacon strips , cooked and cut into

• 1.5 cups gluten free beef broth , 355mls

• 1/2 tsp gluten free Worcestershire sauce

• 3 tbsp ketchup

• 2 tbsp cornstarch

• 1 cup shredded cheddar cheese, or vegan cheese , 113g,

• 1/2 cup shredded mozzarella cheese, or vegan cheese , 56g

Instructions

• Cook the bacon first, I prefer to cook it on a sheet pan in the oven until it’s crispy but you can cook it whatever way you prefer. Drain it on paper towels and cut it or break it into small pieces and set aside.

• Cook your gluten free macaroni according to directions on the pack, then drain.

• While the macaroni is cooking, brown the beef in a large skillet until fully cooked. If after cooking the beef has a lot of fat/liquid/juice left you can pour some of that off, I prefer to use lean beef and keep some of the juice as I think it adds to the flavor.

• Measure the beef broth,Worcestershire sauce, ketchup, and cornstarch into a small bowl or measuring jug and mix well to combine the cornstarch.

• Add cooked pasta to the skillet along with the beef broth mixture, stir well to combine ground beef, pasta, bacon, and sauce.

• Cook on a medium heat until the sauce bubbles and thickens. If it’s too thick for you, thin it out with a little more beef broth.

• Sprinkle shredded cheese over the top of the skillet cheeseburger mixture.

• Cover and cook on low heat until the cheese has melted, about 2-3 minutes. Serve hot.

Gluten free Cinnamon Rolls

Ingredients

Dough

• 1 cup warm milk or alt-milk like almond, oat, macadamia milk, warmed to 110°-115°F,

• 1 packet active dry yeast 2 1/4 teaspoons

• 1/2 cup white sugar

• 1/2 cup unsalted butter melted and cooled until just warm to the touch, about 110°-115°F, see Note

• 2 eggs whisked

• 1 teaspoon apple cider vinegar

• 3 1/2 cups all-purpose gluten-free flour See Note

• 2 teaspoons gluten-free baking powder

• 1/4 teaspoon salt

• 1 12×16” sheet of parchment paper

Cinnamon Filling

• 1 cup brown sugar packed

• 3 tablespoons cinnamon

• 6 tablespoons butter unsalted softened, or margarine

Cream Cheese Frosting

• 6 tablespoons unsalted butter softened

• 6 ounces cream cheese at room temperature

• 2 cups powdered sugar

• 1 teaspoon vanilla extract

• 1/8 teaspoon salt

Instructions

1. Important note: Make sure your warmed milk and melted butter are not too hot; they should feel warm to the touch but not hot. If they’re too hot, they can kill the yeast. Check them with a thermometer before each step in which they come in contact with the yeast for foolproof gluten-free cinnamon rolls!

2. Add the white sugar to the bowl of a stand mixer (Or large mixing bowl if you prefer to knead by hand) and pour warm milk over. Stir to combine. Sprinkle the yeast over and set aside until bubbly or frothy; you should see a sort of film on the top of the mixture at least. This will take about 5 minutes.

3. Add the melted butter (About 110º F; warm to the touch but not hot) to the yeast mixture. Stir in whisked eggs and apple cider vinegar. Add in gluten-free flour, baking powder, salt, and xanthin gum if your gluten-free flour does not contain it (See Note). Attach the bread hook to the mixer and mix on medium speed for about 5 minutes or until the dough pulls away from the sides of the bowl and is soft. It should not feel dry but a bit sticky. See Note to mix by hand.

4. Lightly oil a large mixing bowl and transfer dough to bowl. Cover and place in a warm spot. Let rise for 1 hour. If your spot is cooler, it may take a little longer to rise, but the dough should be a bit puffier and should leave an indentation when poked. It will not double in size.

5. Meanwhile, make the cinnamon filling. In a medium bowl, add all ingredients and use a fork to mix very well. Alternately, beat all ingredients together with a stand mixer and paddle attachment.

6. Preheat the oven to 350º F. Lightly coat a 9×13” baking dish with softened butter or cooking spray.

7. Cut a piece of parchment paper to about 12×18” and lay on the counter. Scrape the dough on top. Press the dough to fit the parchment sheet; the dough should be about 12×16” as well. It’s OK if it doesn’t quite fit the entire sheet.

8. Evenly spread the cinnamon filling on the rectangle of dough, leaving 1/2” bare at one end (short side, not long side).

9. Carefully, use the parchment sheet to begin tightly rolling the dough. Use the parchment to fold over the first 1” or so of the short side with filling all the way to the edge. Continue rolling the dough by folding the parchment over to the other side. It will roll naturally.

10. Cut the roll into 12 equal pieces. Place evenly into a baking dish and bake for 25-30 minutes. They will not puff up like cinnamon rolls with gluten in them but will become a bit fuller and should be a little golden brown. Do not over-bake!

11. Meanwhile, make your cream cheese frosting. Add cream cheese and butter to the bowl of a stand mixer or a large mixing bowl and beat until completely combined. Cream cheese should be totally smooth with no solid lumps. Add in powdered sugar, vanilla extract, and salt; beat on medium speed until combined.

12. When cinnamon rolls are finished baking, remove from the oven and let stand for 10 minutes before slathering tops with cream cheese frosting (A butter knife or offset spatula work well). Serve with additional cream cheese frosting.

Peanut Butter Brownies

Ingredients

• 1 cup all-purpose gluten-free flour blend

• 1/2 tsp. xanthin gum

• 1 tsp. baking powder

• 1/8 tsp. salt

• 1/3 cup butter or non-dairy alternative, softened

• 1/2 cup creamy peanut butter

• 1 cup sugar

• 1/4 cup firmly packed brown sugar

• 2 eggs

• 1/2 tsp. vanilla

• 1 cup (6 oz.) semi-sweet chocolate chips

Instructions

1. In a small bowl, whisk together the flour, xanthin gum, baking powder and salt. Set aside.

2. In the bowl of your electric mixer, use the paddle blade to beat butter & peanut butter together until light and fluffy.

3. Gradually add sugar and brown sugar, creaming well.

4. Add eggs, one at a time, beating well after each.

5. Add vanilla extract and beat just until mixed in.

6. Add the flour mixture in 3 additions.

7. Beat until well mixed.

8. Stir in the chocolate chips.

9. Spread in a well greased 9" square baking pan. I usually use a glass 9" square Pyrex pan for this.

10. Bake at 350° for 30-40 minutes or until it looks set in the middle.

11. Enjoy a warm gooey brownie, or let cool completely and enjoy a chewy brownie!