Gluten Free Recipes

If you have a gluten allergy, these healthy, gluten-free recipes are for you. From bagels and bread to cakes and tortillas, we offer delicious, gluten-free and healthy options that everyone will enjoy.

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Creamy Mashed Cauliflower

From EatingWell

Our savory cauliflower puree makes a perfect low-carb stand-in for mashed potatoes. It gets its fabulous flavor from garlic, buttermilk and a touch of butter and, best of all, it has about one-quarter of the calories of typical mashed potatoes. If you like, vary it by adding shredded low-fat cheese or chopped fresh herbs.

Creamy Mashed Cauliflower

Pina Colada Yogurt Parfait

From EatingWell

Take a trip to the tropics with our pina colada inspired parfait. It even makes a great breakfast when you need a sunny start to your day.

Pina Colada Yogurt Parfait

Oil-Poached-Garlic Puree & Roasted-Garlic Oil

From EatingWell

When you have these on hand, you can work miracles with any entree.

Oil-Poached-Garlic Puree & Roasted-Garlic Oil

Chimichurri Sauce

From EatingWell

Chimichurri sauce is a tangy herbal accompaniment that can liven up any meat or poultry dish.

Chimichurri Sauce

Lemon-Garlic Shrimp & Vegetables

From EatingWell

Here's a healthy twist on shrimp scampi. We left out the butter and loaded the dish up with red peppers and asparagus for a refreshing spring meal. Serve with quinoa, whole-wheat couscous or linguine.

Lemon-Garlic Shrimp & Vegetables

Louisiana Red Beans & Rice

From EatingWell

This quick version of red beans and rice gets its smoky goodness from super-lean Canadian bacon and a hit of ground chipotle pepper. It's delicious as a leftover but will thicken as it stands. To keep it properly syrupy, just thin with a little water and reheat.

Louisiana Red Beans & Rice

Coconut Creamed Corn

From EatingWell

Creamed corn goes tropical with coconut milk, cilantro and lime juice. We love this with the kick of crushed red pepper, but it's great without it if you don't enjoy spicy food. Try it with garlic-rubbed grilled flank steak and a vinegary Asian slaw.

Coconut Creamed Corn

Flank Steak Pinwheels

From EatingWell

These festive wheels of steak, Boursin cheese, spinach and sun-dried tomatoes look fancy, but they're quite easy to make. For a party, arrange them on a platter atop a bed of spinach.

Flank Steak Pinwheels

Amazing Pea Soup

From EatingWell

Sometimes the peas in the garden outpace the picking or the supplies in the store aren't so fabulous. Here's a recipe for those less-than-perfect peas--no shucking involved. A soup for the true pea lover.

Amazing Pea Soup

Loaded Twice-Baked Potatoes

From EatingWell

Potatoes are one of the great comfort foods, especially when stuffed with a satisfying mixture of lean ground beef and broccoli florets plus reduced-fat sour cream and Cheddar cheese. Add a tossed salad and you have a healthy and hearty meal that will leave you feeling good.

Loaded Twice-Baked Potatoes

Homemade Vanilla Ice Cream

From EatingWell

Here's a simple recipe for low-fat vanilla ice cream. Our version has all the richness you'll need but about 90 fewer calories than store-bought premium ice cream and a whopping 15 grams less total fat and 10 grams less saturated fat per serving.

Homemade Vanilla Ice Cream

Basic Sauteed Kale

From EatingWell

Simply sauteed kale seasoned with the big blast of sherry vinegar is a deluxe combination.

Basic Sauteed Kale

Oven-Barbecued Pork Chops

From EatingWell

Need a little summertime flavor? Try this swift recipe and enjoy a "barbecue" indoors. Make it a meal: Serve with coleslaw and cornbread.

Oven-Barbecued Pork Chops

Roasted Pork Tenderloin

From EatingWell

A basic roasted pork tenderloin works is the perfect foil for your favorite fruit chutney.

Roasted Pork Tenderloin

Chimichurri

From EatingWell

This garlicky parsley-based sauce is great alongside any grilled meat or poultry.

Chimichurri

Sweet Potatoes with Warm Black Bean Salad

From EatingWell

For a satisfying last-minute supper, it's hard to beat a sweet potato zapped in the microwave. The fragrant filling of beans and tomatoes adds protein. Be sure to eat the skin, which is full of fiber, as well.

Sweet Potatoes with Warm Black Bean Salad

Pork Tenderloin Stuffed with Porcini Mushrooms

From EatingWell

Stuffing this lean pork with mushrooms adds not only elegance but also flavor and juiciness.

Pork Tenderloin Stuffed with Porcini Mushrooms

Chili-Rubbed Steaks & Pan Salsa

From EatingWell

Any cut of steak will work for this recipe, but we especially like the flavor and texture of rib-eye with these seasonings; look for steak that has been thinly cut. A cold ale, sweet potato fries and vinegary coleslaw can round out the meal.

Chili-Rubbed Steaks & Pan Salsa

Roasted Savoy Cabbage with Black Bean-Garlic Sauce

From EatingWell

Roasting cabbage brings out its rich, nutty flavor. We think Savoy is particularly beautiful, but green cabbage works as well.

Roasted Savoy Cabbage with Black Bean-Garlic Sauce

Caribbean Coconut Rice

From Vegetarian Times

This fragrant rice pilaf goes especially well with Indian, Asian, and Caribbean entrees. It's so good and so simple, though, you'll probably find yourself making it often to accompany week- night meals.

Caribbean Coconut Rice

Golden Polenta & Egg with Mustard Sauce

From EatingWell

Here's a streamlined version of Eggs Benedict: purchased polenta, boiled eggs and an easy, no-cook homage to hollandaise. It's a quick dinner any night of the week-or a great weekend brunch.

Golden Polenta & Egg with Mustard Sauce

Roasted Garlic Dressing

From EatingWell

Rich roasted garlic makes an incomparably flavored dressing. Try this on any salad with bold-flavored greens or ingredients.

Roasted Garlic Dressing

Garlic-Roasted Pork

From EatingWell

Though Puerto Ricans tend toward fatty cuts of pork with the skin on, lean cuts like pork loin are just as delicious with the intense garlic rub in this recipe. Serve warm with Island Red Beans and rice. Leftover slices make a good sandwich.

Garlic-Roasted Pork

Mustard-Maple Pork Tenderloin

From EatingWell

Pork tenderloin is about as lean as it comes so it's a great healthy option, but it shouldn't be overcooked as it can dry out. Maple and mustard make a sweet-and-savory mahogany-colored sauce. A delicate note of sage gives it a wintery touch. Fresh thyme or rosemary also work if you prefer. Serve with barley, roasted squash and a Pinot Noir.

Mustard-Maple Pork Tenderloin

Pickled Eggs

From EatingWell

These tangy hard-boiled eggs are a snap to make. Sliced in half, the fuchsia "white" surrounding the bright yellow yolk is dazzling. Wrap some egg slices and onions in a flatbread for an impromptu snack.

Pickled Eggs

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