Top Rated Gluten Free Recipes

Bread
When I was growing up, my Aunt Trisha would often make this sweet zucchini bread. Her secret was to add lots of chocolate chips. I've adapted her recipe to make it both vegan and gluten free. This bread is still as moist and delicious as my Aunt Trisha's and now everyone can enjoy it.
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5
Gluten-Free Quiche
Pie crust proves to be difficult to make, even when it’s not gluten-free (GF). Working on perfecting the GF pie crust, I went back to basics and used my professional baking textbook from culinary school to find two different types of pie crusts: A flaky one and a mealy, enriched pie crust. I thought to myself, doesn’t everyone want a flaky pie crust as opposed to a mealy one?  That tends to be the first complaint about GF baked goods: They’re mealy.  Regardless, I made up the two texturally different types with my GF adaptation magic and, low and behold, the flaky one was the winner. Well, as flaky as we’ll achieve being gluten-free. The mealy one turned out to be only slightly mealy, but was more like shortbread with egg yolk. (Maybe we will revisit that later.) While looking at produce for the filling, I was struck at how beautiful leeks look this time of year. Leeks have a great, mild flavor that is slightly sweet with a light, almost chive-like character. So a leek and goat cheese quiche sounded like the perfect filling for my new pie crust as they are a great flavor pairing.   Keep it simple when making the quiche. I don’t recommend soft goat for this recipe – too much water and not enough flavor. Go for something that you can grate, with more character to it.  While shopping, ask a cheesemonger for samples of different types of a semi-hard to hard goat cheese. You will be amazed how many different kinds there are. Pick your favorite and don’t worry about the strength of the flavor; the goat cheese and the leeks will be the stars of the quiche no matter what.
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5
Gluten-Free Banana Bread
My banana bread recipe is important to me for many reasons, but the primary source of my pride resides in the simple fact that this was the recipe that compelled me to become a gluten-free baker. It sounds silly in retrospect, but in truth, after I found success in creating something so delicious when everything that came before fell short, I felt hope rise up within me that maybe, just maybe, life was going to be beautiful once again. This bread is divine right out of the oven with melted butter, supreme when toasted with a little butter and honey, and sinful with cream cheese icing. Adapted from "Blackbird Bakery Gluten-Free" by Karen Morgan. 
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5
Salted Coconut Almond Cupcakes (Gluten-Free and Milk-Free)
With Easter just behind us, I can't help reminiscing about my childhood Easters growing up in South Florida. My stepmother Patti would make the Easter meal showstopper: her coconut lamb cake with jelly bean embellishments was the crescendo for all the kids. The cake was light, fluffy and with the sweetness of bountiful coconut. A couple of years ago I decided to recreate Patti’s masterpiece as a more approachable cupcake that's perfect for anytime of the year and any occasion. Converting this recipe to gluten-free had its benefits through the use of almond flour in the sponge cake base, which added deliciousness and nutritional value. Coconut milk serves as a perfect replacement for all milk products making this dessert milk-free and enhancing the depth of the coconut flavor. A sponge cake is one in which the eggs are whipped with a little acid (lemon juice in this case) to coagulate the proteins and set the eggs into a fluffy, pale yellow foam into which the rest of the ingredients are gently folded in, resulting in a delicate sponge-like texture. The acidity of the lemon also brightens up the coconut and almond flavors. With this large amount of eggs, no baking powder or leavener is needed because the eggs act as the leavers as well as providing the main structure of the cake. Too much leavening can result in a big dip in the cupcakes. Remember, it is always better to under leaven than over leaven. The perfect frosting pairing for this coconut almond cupcake is a twist on a classic seven-minute frosting that resembles a marshmallow fluff. Coconut milk used here, too and topped with traditional shredded coconut. A small amount of salt is used in the frosting and a very light sprinkling of salt on top to bring out maximum coconut flavor.
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4.8
Gluten Free Pizza
By
I know you are going to love this gluten free, egg free pizza crust recipe from Lungomare's Executive Chef Craig because a good gluten free crust is hard to find. Chef Craig has been converting a lot of his recipes to gluten free with his favorite, Cup4Cup gluten free flour. This crust is crispy and keeps the crispiness whether you make a really thin crust, or a thicker crust. Top it anyway you like, with sauce, or as shown with Fontina cheese and vegetables. You can find this and many other gluten free chef recipes on my website at www.fearlessdining.com
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4
Gluten Free Low Carb Pigs
My Goddess Lifestyle Low-carb Grain-free Gluten-free Pigs in a Blanket recipe will tantalize your taste buds, while appealing to health and weight-conscious sensibilities with zero shortcuts to taste, texture, and satisfaction.   For more info, visit my website. 
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4
A berry-packed breakfast crowd pleaser that's made with gluten-free bread, sweetened with maple syrup and scented with nutmeg.
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4
Gluten-Free Fudgy Chocolate Avocado Bread
A delicious and healthy gluten-free recipe provided courtesy of the Hass Avocado Board. 
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4
Have you ever tried using a gluten free "all purpose baking flour" and wound up with heavy, poor tasting pancakes or waffles or corn bread?  I did, but decided there had to be a better way.  Below you will find how I changed two recipes on the package and served something even my husband liked and ate!
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4
More and more peo­ple are becom­ing more health con­scious about their food choices as we become more knowledgeable about our food process and where it comes from. I cre­ated this recipe for those fol­low­ing a Paleo or Gluten Free diet or any­one in the mood to try some­thing new.
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4
White Beans
Now truly, who’s going to try a vegan chili from some dude with the nickname Fat Tommy? Answer: only those wise enough to know that eating the food of some guy named Skinny Bob is not likely to be a fulfilling strategy. This is a full-meal chili, hearty and embracing on cool evenings, but acceptable anytime. It is perfect when you are suffering from salad fatigue. It is easy to make and simple to adapt to your own tastes. Don’t let the long list of ingredients intimidate, you are mostly mixing stuff here. Feel free to add your own creative touch. Click here to see My Short Life as a Gluten-Free, Alcohol-Free Vegan story. 
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3.235295
Cereal
This version turned out to be a crispy corn flake cereal with oat clusters and a hint of brown sugar sweetness. It goes perfectly with milk (almond milk for me) or as a topping on yogurt. Click here to see the Healthy, Homemade Cereal story.
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3.07143