Top Rated Gluten Free Recipes

Gluten-Free Sheperd's Pie
A high number of Irish (compared to other nationalities) seem to be plagued by gluten intolerance/Celiac disease. Apparently, the Irish have conspiracy theories involving the English and Celiac. The leading theory claims that it's due to the fact that the English shipped all the wheat out of Ireland at one point, so the Irish people never got used to eating it.  For whatever reason, eight years ago, almost to the day, I was diagnosed with Celiac disease. And as an American-Irish girl, it was my duty to make a shepherd's pie for St. Patrick's Day, so I had for come up with a couple of easy substitutions. I found it to be daunting. The year before, I found myself eating the most incredible shepherd’s pie, better than my mother’s, at a pub in the Boston area. (In my eyes, my mother, bless her soul, was the most incredible cook ever.) But back to this newfound shepherd’s pie benchmark that I found at Matt Murphy’s Pub in Brookline, Mass. At first, it looked ordinary with a browned topping of mashed potatoes, but once I dug in, I could see chunks of stew meat and rosemary. This is the version that I had to reproduce.  In my mind, the ultimate shepherd’s pie is a base of tasty lamb stew with lots of rosemary topped with browned creamy mashed potatoes. The only two components that are not gluten-free are the flour and beer. (Easy substitutions as I will get to below.)  I suggest drinking a gluten-free beer with it such as Green's dark ale. Brewed in Belgium, it does not quite resemble an Irish Stout beer, but it is close enough.
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Chef Cat Cora developed these recipes for Pillsbury's new gluten free line was for fans with celiac disease and sentivity. This is a perfect energy-boosting snack for on-the-go cookie fans, this recipe is easy to make and deliciously rewarding.
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Gluten-Free Popovers
These popovers are absolutely to die for. Their respectably crisp exterior gives way to a helplessly fluffy center where the custard flavor of the eggs really shines through. They are appropriate anytime, whether slathered with fresh preserves and butter for breakfast or eaten plain with dinner. Either way, you and your guests will be flabbergasted that they are gluten-free! Adapted from "Blackbird Bakery Gluten-Free" by Karen Morgan. 
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4.5
Chocolate Cake
Chocolate Cake with fluffy Marshmallow Frosting is a fabulous birthday treat for children and adults alike. To make a layer cake, simply double the recipe below and use two cake pans.Adapted from "The Gluten-Free Almond Flour Cookbook" by Elana Amsterdam.
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Gluten-Free Socca Pancakes
Here's a recipe for making authentic Socca pancakes just like the ones found in the South of France, using the broiler in your own home. Since the pancakes are made with chickpeas, they are naturally gluten-free!
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Biscuits just like mama used to make, if your mama was gluten-free. Rich with buttermilk yet fluffy and soft, this recipe will have you wondering why you ever baked with wheat in the first place.     Click here to see the story Land of the Gluten-Free: 10 Iconic American Recipes Without the Wheat
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A classic pancake goes gluten-free in this recipe.  A combination of rice and tapioca flours make a fluffy batter that is easy to make and even easier to enjoy.     Click here to see Land of the Gluten-Free: 10 Iconic American Recipes Without the Wheat
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3.5
Gluten Free Kaleslaw
My garden is overflowing with kale so I am looking for creative ways to serve it to the boys. Of course, their favorite kale dish is the Kale Salad with Cranberries, however, we can't have that every night so I came up with this delicious gluten free Kaleslaw. The boys liked it and ate some, I myself had about 4 bowls of it — addictive I'd say. Click here to see Quick and Easy Gluten-Free Recipes
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Nothing says down-home cooking like buttermilk fried chicken, and this recipe makes it gluten-free. With a light and crispy skin and just the right kick of spice, this is one recipe that will have you coming back for more.     Click here to see Land of the Gluten-Free: 10 Iconic American Recipes Without the Wheat
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Gluten-Free Brioche Rolls
In 2007, a young chef, Lena Kwak, did an internship at The French Laundry, and we asked her to stay. She was interested in nutrition, and as we found ourselves increasingly responding to diners who had specific dietary requests and restrictions, we often looked to Lena (pronounced "Lenna") to test new recipes. One of the most common requests we get is for gluten-free breads, cakes, cookies, pasta, and other preparations. And gluten intolerance is a condition we take seriously. Every meal at The French Laundry begins with a cornet, a savory cone-shaped tuile filled with crème fraîche and salmon tartare. So Corey Lee, chef de cuisine at the time, asked Lena to develop a gluten-free tuile. And she moved on to other gluten-free products. Lena didn't realize how important her work was until a diner came back to the kitchen, not to thank the chef, but to see her. "She wanted to thank me for the brioche," Lena recalls. "She started crying. She hadn't been able to eat bread in seven years. People don't realize how special the simplest pleasures are until they can't have them." Lena had worked hard to create an all-purpose mixture, based on different rice flours, potato flours, and cornstarch, that she could use in any gluten-free baked good, one that could be substituted cup for cup, gram for gram, for wheat flour. It was so good that Corey suggested she talk to me about developing a product we could market. It was 2010, and I was already making a number of products for Williams-Sonoma, but this one was potentially the most special of all. And that's how Cup4Cup was born. It's something we're very proud of, as we are of these gluten-free brioche rolls. These are not just "pretty good for gluten-free," they are fantastic brioche rolls, period.
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Gluten-Free Pumpkin Gnocchi
A gluten- free pasta that was Inspired by Roman-style gnocchi, this dish transforms sweet pumpkin purée into a delightful pasta dish that is best complemented by nutty brown butter and aromatic sage.  Click here to see the Not Just for Carving: 8 Pumpkin Recipes story.
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There are three basic barbecue sauces out there — tomato, mustard, or vinegar. Unfortunately, each of these recipes contain a significant amount of sugar, so I adapted this basic, tomato-based sauce and used orange juice as a natural sweetener to make it low in sugar. 
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