Looking for delicious gluten-free recipes to spice up your cooking life? Look no further!

Apple Cranberry Spinach Salad

Photo Courtesy Julia Album

Start your gluten-free meal off with a fresh spinach salad loaded with fruits, nuts and dried cranberries. This easy salad will cleanse your palate and leave them ready for more.

Start to finish: 15 minutes

Servings: 3-4

  • 10 ounces of fresh baby spinach (about 10 cups of torn leaves)
  • 1 Granny Smith apple, sliced
  • 1 Gala apple, sliced
  • 1 or 2 avocados, sliced
  • 1 cup pecan halves
  • 2 whole fresh mandarin oranges, peeled; or 1 can of mandarin oranges, drained
  • 1/2 cup dried cranberries
  • Marzetti Simply Dressed Balsamic Vinaigrette Dressing

Chop 1/4 cup of pecan halves into smaller bites – set aside. In a large bowl, combine all salad ingredients except for 1/4 cup of chopped pecan halves. Drizzle the salad with the dressing and toss. Sprinkle chopped pecans on top of the salad. Serve immediately.

(Recipe from Julia Album)


Sesame Chicken

Photo Courtesy of Noshtastic

We can start with this tasty option for a main dish of chicken, universally loved by everyone. This sesame chicken recipe is a healthy and delicious option for almost any household, gluten tolerant and intolerant alike.

Start to finish: 30 minutes

Servings: 3-4

  • 1 1/2 lbs of chicken breast, cut into bite-sized pieces
  • 1/4 cup plus 1 tablespoon of San-J’s Wheat-Free Tamari Sauce
  • 2 1/2 tablespoons rice vinegar plus 1 teaspoon
  • 1 cup gluten-free chicken broth
  • 1/2 cup sugar
  • 1/4 cup cornstarch, plus 2 additional teaspoons
  • 2 egg whites, lightly beaten
  • 1/2 cup canola oil
  • 1 teaspoon garlic, minced
  • 1 teaspoon Red pepper flakes
  • 3 tablespoons of sesame seeds
  • 4-6 green onions, chopped
  • 4  cups cooked jasmine rice

In a medium bowl, combine sugar, 1/4 cup of the tamari sauce, 2 1/2 tablespoons of vinegar, and chicken broth. Set aside. In a separate bowl, combine chicken pieces, remaining 1 tablespoon of tamari, and 1 teaspoon of vinegar. Marinate chicken for at least 30 minutes. Once the chicken has marinated, add egg whites and cornstarch and stir until well-blended.

In your wok (or large skillet), heat oil over medium-high heat. Cook chicken (in about three batches) until golden on both sides-this will take 3-5 minutes. Remove chicken from wok with a slotted spoon and drain on paper towels. Cover with foil to keep the chicken warm. If you have more than a couple tablespoons of oil left in the wok, discard the remaining oil (leave just a few tablespoons in the wok).

Reduce the heat to medium. Cook the garlic and pepper flakes for about a minute. Then add tamari sauce mixture. Increase heat to med-high and cook sauce for about 15 minutes. Stir remaining two teaspoons of cornstarch into a teaspoon of water and whisk it into the sauce. Once the sauce is thickened and bubbly, add the chicken and sesame seeds. Top with green onions and serve over jasmine rice.

(Recipe from Noshtastic)


Mac and Cheese

Photo Courtesy of Sarah Kuszaj

Macaroni and cheese is a classic. Forget the all-purpose flour. Mac and cheese is so much better using gluten-free flour. If you don’t believe me, try it and see.

Start to finish: 25 minutes

Servings: 3-4

  • 8 ounces of gluten-free pasta (try Ancient Harvest quinoa-corn blend, in elbows, shells, or other small, bendy shapes)
  • 2 tablespoons salted butter
  • 2 tablespoons gluten-free flour blend
  • 1 1/3 cups milk, set out at room temperature for at least 10 minutes (I use 1%)
  • 2 cups shredded cheese (your choice, though I usually use a blend)
  • Preferred amount of:
    • Salt
    • Pepper
    • Cayenne pepper
    • Garlic powder
    • Sriracha or other hot sauce

Set water to boil and prepare pasta as the box instructs, cooking until al dente (firm to the bite).

Melt butter over medium heat in a saucepan large enough to hold your pasta. When butter is melted, add flour and cook, stirring constantly for 1 to 2 minutes. Slowly pour in milk, stirring the whole time. Continue to stir, scraping the bottom of the pan, until the Béchamel sauce (this is what you just made, aren’t you fancy!) has thickened, anywhere from 4 to 8 minutes. Add cheese and stir to melt. Add seasonings for taste, keeping in mind that you want the sauce to taste a bit stronger than you think you’d like it, since the pasta will dilute it.

Add drained pasta to sauce and stir to combine. Divide into bowls and serve.

Ratio: 1 tablespoon flour + 1 tablespoon butter + 2/3 cup milk + 1 cup cheese = 1 serving of sauce

(Recipe from Sarah Kuszaj)


Peanut Butter Chocolate Chunk Cookies

Photo Courtesy of Averie Cooks

Moving on to the sweetest part of the menu, dessert. This recipe will forever change your peanut butter cookie experience. Grab some milk and enjoy.

Start to finish: 35 minutes

  • 1 cup creamy peanut butter
    • (Note: Although natural peanut butter or homemade peanut butter may work, I recommend using store-bought peanut butter like Jif, Skippy or Peter Pan so that the cookies bake thicker and spread less. Using natural or homemade peanut butter tends to result in thinner and flatter cookies that are prone to spreading.)
  • 1 cup light brown sugar, packed
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 6 ounces semi-sweet, dark, or bittersweet chocolate, chopped (1 cup semi-sweet chocolate chips may be substituted)

In a mixing bowl combine peanut butter, brown sugar, egg and vanilla. Blend mixture until well-combined and the sugar is fully incorporated, leaving a mixture that is no longer gritty or granular. Stop to scrape down the bowl as necessary.

Beat in the baking soda.

Add the chocolate. Don’t over mix or the chocolate chunks will break down.

Using a medium 2-inch cookie scoop, form two tablespoon mounds. If chocolate falls out of dough, roll ball between palms to pack dough tighter. Place mounds on a large plate, flatten mounds slightly, cover with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.

Preheat oven to 350 F, line a baking sheet with a Silpat or spray with cooking spray. Place mounds on baking sheet, spaced at least 2-inches apart and bake for 8 to 10 minutes, or until edges are set and tops are barely set, even if slightly under-baked in the center. Watch the cookies  closely after 7 minutes. Cookies firm up as they cool, and baking longer than 10 minutes results in cookies that are too crisp and hard. The cookies in the photograph above were baked for 8 minutes, with trays rotated at the 4 minute mark, and have chewy edges with soft centers.

Allow cookies to cool on the baking sheet for 5 to 10 minutes before removing and transferring to a cooling rack. Cookies will keep airtight at room temperature for up to a week. Unbaked cookie dough can be stored in an airtight container in the refrigerator for up to five days, or in the freezer for up to four months, so consider baking only as many cookies as desired and save the remaining dough to bake fresh in the future.

(Recipe from Averie Cooks)