Top Rated Gluten Free Recipes

Gluten-Free Chocolate Chip Cookies
Chocolate chip cookies, by far my most beloved, were by far the most difficult to make gluten-free and still be delicious. In total, I wrestled with the legendary Toll House/Neiman Marcus goodie eighty-seven times. After such an epic battle, I feel as though I can rightly say that these cookies are one of my most cherished achievements. The texture is pristine, with an initial crunch that immediately surrenders to a moist center overflowing with complex, gorgeous chocolate flavor. So get those glasses of milk ready, because with these cookies, you can dunk away as you smile in the face of gluten! Adapted from "Blackbird Bakery Gluten-Free" by Karen Morgan. 
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5

These cookies have all of the goodness of peanut butter and jelly, and they’re gluten-free, too.
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5

Gluten-Free Gnocchi with Tomato Sauce
While working at Fundación Alicia in Spain, one of our last duties as an intern was to make a dish that is typical of where we live — that was an intimidating task considering that two of the staff were elBulli chefs. My Italian roommate and fellow intern, Michela, wanted to do a trial run of her dish, gnocchi, at the apartment. Again, we cooked side-by-side, as I made the gluten-free version of her gnocchi.  She explained that gnocchi is a very basic ratio: 1 kilogram of potatoes to 100 grams of flour to 1 egg with a generous pinch of salt. While working at a restaurant in Bologna, she made 10 kilogram batches of gnocchi on a regular basis. (That is 22 pounds: a lot of gnocchi.) The secret to perfect gnocchi, she confided, was that half the potatoes should be starchy (russets/Idaho) and the other half waxy (red). The flour has very little impact in this recipe, and I figured that potato flour made the most sense to use since it's naturally gluten-free. It makes so much sense that I wonder why all potato gnocchi is not made with potato starch. For her presentation, Michela made sauces in colors of the Italian flag for the gnocchi — red tomato sauce, white gorgonzola sauce, and green pesto. This presentation does make a statement for a special occasion, but I wanted to simplify the sauces to just one. Tomato sauce is so easy to make, delicious, and still makes for a special dinner. Once you try this recipe, you will never go back to jarred pasta sauce. Though gnocchi do require significant work, it is a great way to show your love for someone through good food.
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4.25

Delicious, decadent and semi-home-made, this gluten-free treat will satisfy all of your dessert cravings without the worry. 
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4

Gluten-Free Chocolate and Pistachio Pound Cake
This cake is delicious eaten alone or toasted for a few minutes in the oven. You could serve it with a bit of fresh fruit. Or a dollop of nut butter. Even a dab of jam. It’s simple, not too sweet, and purely delish. I loved recipe testing with brown rice and tapioca flour; gluten-free flours are so much fun to play with. It rose perfectly in the oven and stayed moist all weekend long. Well, it didn’t last all weekend long... It was just that good. And no one could resist. I guarantee you’ll love this simple chocolate loaf. It’s my version of a chocolate cake just without all the fancy decorating and the bunt pan. There’s something to be said about a pound cake.
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4

This is a recipe for chocolate chip cookies that are thin and crispy, and made with gluten-free flour.  With a nostalgic taste and a health-conscious update, these cookies are bound to bring a smile.       Click here to see Land of the Gluten-Free: 10 Iconic American Recipes Without the Wheat
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4

Breakfast parfaits are an easy way to have a healthy and light breakfast or a mid-morning snack. Now you can enjoy them on a gluten-free diet with chef Cat Cora's cookie addition to this breakfast favorite. 
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4

While a newly diagnosed celiac intolerant eater might find themselves having cravings for a breakfast sandwich, this breakfast braid using gluten-free pie dough serves as a perfect substitute. 
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4

Soda Bread
A favorite Irish recipe, soda bread lends itself to a more hearty and wholesome bread than a traditional yeast bread. Growing up in my house, soda bread was simple and straight forward with no fruit of any kind and usually had wheat and/or oats. I do not oppose the addition of fruit. Sometimes I think it works, especially if eaten with great Irish butter. I remember traditional soda bread being slightly bitter, so I wanted to add millet for the sweet cereal flavor it imparts, yet keep that heartiness with the addition of brown rice flour and flaxseed meal. Flaxmeal also creates this wonderful gel, which aids in building structure in gluten-free bread as well as adding omega-3 amino acids. I tried to make this bread without the use of any gums, but to no avail.  Though it looks complicated, this recipe is delicious! And remember, for best results, make this recipe using a scale.  Click here to see The Science Behind Soda Bread story. 
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3.75

Pasta with Anchovies
People are afraid of anchovies. They remember super-fishy bites from Caesar salads or bad chain pizza. But eating a good anchovy is a different experience than you imagine. Anchovies are distinctively fishy, but the texture is more like a meat than a fish. They are as salty as the sea, but more like the ocean water around ports. This is the food of a working man in a cloth cap taking a lunch break. Anchovies are perfect for making a pasta dish, because the oil they are packed in helps to flavor the sauce. You won’t be eating chunks of fish, because the anchovies will melt away in the hot pasta. You’ll just have that indelible taste of the Mediterranean, indolent summer warmed by the sun. Click here to see 6 Quick and Easy Pasta Recipes Adapted from the "Gluten-Free Girl and the Chef" by Shauna James Ahern and Daniel Ahern. Click here to see the Fresh Gluten-Free Pasta recipe.
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3.6

Gluten-Free Stuffing
Chef Javier Soto of the Omni San Antonio Hotel at the Colonnade in San Antonio gives us his recipe for a gluten-free Southern-style stuffing.  
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3.25

Gluten-Free Banana-Walnut Chocolate Chip Muffins
In the morning, nothing quite satisfies like a muffin when you've got to grab breakfast on the run, for me at least. Yet most muffins are calorie-bombs, full of sugar, fat, and processed white flour, and completely devoid of protein for the most part. When I went gluten-free, I initially feared my muffin days were over. Hard, for a muffin lover. Then I got to experimenting with a combination of almond and amaranth flours, both on my OK list. After mastering a simple gluten-free blueberry muffin recipe made with almond flour, next up on my list was something with bananas and walnuts, two of my favorite foods. The result is this recipe here, of course with the addition of chocolate chips, for good luck. I like serving these with tea in the afternoon, or with my morning cappuccino. Click here to see 7 Satisfying Low-Carb Recipes.
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