Gluten Free Recipes

The Allergy Kit

About Gluten Free Recipes


You need gluten free recipes because you’ve decided to change your diet; maybe because you have celiac disease or a gluten intolerance, maybe you consider it a healthier way to eat, but regardless of your reasons you know that you need to find great recipes to allow you to eat gluten-free but still enjoy your favorite meals.

Some gluten free recipe changes may be as simple as substituting gluten free alternatives, like gluten free sour cream or gluten free mayonnaise. Changing flours is a little more complicated though. Often the best results will be obtained by creating a mixture of flours, such as nut flour, bean flour, corn flour, rice flour or sorghum. Additionally, gluten free recipes may require the addition of ingredients such as xanthan gum or guar gum to replace the gluten normally found in wheat breads. Eating gluten free may be challenging at first, but there are many great recipes that can prevent you from feeling deprived of your favorite dishes and treats!


What's one of the first things you think about “giving up” if you find out you can't eat wheat anymore? Bread of course! Never fear though, in addition to gluten free bread options appearing in your local grocery store or bakery, you can make amazing homemade breads that are gluten free and that taste wonderful!

One thing you will notice in gluten free recipes for bread is that you achieve the best texture and taste by combining several types of flour together (rice flour, sorghum flour, nut flour). You likely will want to experiment with various combinations depending on what type of bread you are making and what flavors appeal to you the most.

Gluten Free Recipe - crusty bread

Preheat oven to 200 degrees.

2 tsp active dry yeast
1 tsp sugar
½ cup warm water

Combine yeast, sugar and warm water and mix gently. Allow to sit for approximately 15 minutes, until it has doubled in size.

Mix the following dry ingredients together in a stand mixer and mix well:

1 ½ cups sorghum flour
½ cup tapioca flour
½ cup potato starch
½ cup brown rice flour
½ cup rice flour
2 tbsp flaxseed meal
tsp baking soda
1 tsp xanthan gum
1 tsp salt

Once ingredients are well combined, add the yeast mixture into the dry one, until just combined. Next add these ingredients, one at a time:

2 eggs
1 tbsp apple cider vinegar
2 tbsp olive oil
room temp club soda as needed

You want your dough to reach a soft and yet firm consistency. You may wish to switch to a dough hook on your stand mixer at this point, and then stir the dough for an additional 5 minutes. Transfer the dough into an oiled bowl and place in the warmed oven to rise for approximately 1½ hours. Remove to stovetop.

Next, warm a large pot (must have a lid) in the oven for approximately 30 minutes, while the dough continues to rise on the stovetop. Once the pot is well warmed, transfer the dough into the warm pot and bake at 500 degrees for 30 minutes.

Gluten Free Recipe - multigrain bread

Preheat oven to 375 degrees.

2 tsp active dry yeast
1 tbsp sugar
1 cup warm milk

Combine yeast, sugar and warm milk and let sit until yeast foams (about 5 minutes).

Mix together (stand mixer is easiest) the following ingredients:

¾ cup sorghum flour
½ cups starch (potato, amaranth or corn)
½ cup tapioca flour
¼ cup corn flour
¼ cup rice bran
¼ cup almond meal
1 tbsp sugar
2 tsp xanthan gum
1 tsp salt
¼ tsp potato flour
2 large eggs
3 tbsp vegetable oil
1 tsp vinegar

Beat on low until well mixed and then add yeast mixture, continuing to mix. Place in large loaf pan and cover and let rise for approximately 45 minutes in a very warm location. Bake for 55 minutes, keep covered with foil for first 45 minutes of baking to prevent burning.

Gluten Free Recipe - italian breadsticks

Preheat oven to 425 degrees.

¾ cup brown rice flour
¼ cup sweet rice flour
2 tbsp tapioca flour
1 tsp xanthan gum
1 tsp honey
1 ½ tsp baking powder (gluten-free)
½ tsp salt
½ tsp italian seasoning
½ tsp onion powder
½ tsp garlic powder
¼ tsp potato flour
¼ cup grated parmesan cheese
¾ cup milk

Combine all ingredients in a food processor and blend completely. Once a soft dough has formed, place dough into a ziploc bag and cut one corner on the diagonal. Squeeze dough out of the opening onto a greased baking sheet into 1x6 inch strips.

Spray the sticks with cooking spray and sprinkle sea salt and italian seasoning across the tops. Bake for 15-20 minutes.

Gluten Free Recipe - skillet corn bread

Preheat oven to 400 degrees.

1 1/3 cups milk
1 tbsp cider vinegar
1 cup cornmeal

Combine milk, vinegar and cornmeal in a bowl and set aside for 20 minutes. Then lightly brush your skillet with oil and place in preheated oven for 10 minutes. Combine dry ingredients (the 7 below) in a large bowl and set aside.

¾ cup soy flour
¼ cup tapioca starch
¼ cup sugar
1 ½ tsp xanthan gum
2 tsp baking powder (gluten free)
1 tsp baking soda
1 tsp salt

With an electric or stand mixer beat 2 eggs and ¼ cup vegetable oil. Add the soy/cornmeal mixture to the egg/oil mixture. Next add the dry ingredients and mix until just combined. Carefully pour the mixture into your warmed skillet and bake for 20-25 minutes.

Gluten Free Recipe - melt in your mouth biscuits

Preheat oven to 400 degrees.

1 cup brown rice flour
1 cup sorghum flour
1/2 cup amaranth flour
1/2 cup tapioca starch
1/4 cup granulated sugar
1/2 tbsp xanthan gum
1/2 tbsp gluten free baking powder
2 tsp baking soda
1 tsp salt
1 cup shortening
1 cup milk
2 tsp lemon juice

Mix all dry ingredients together and then cut in shortening until coarse, pebbly texture achieved. In a separate bowl mix milk and lemon juice and allow to rest for 5 minutes. Combine flour mixture with milk mixture and then drop by spoonfuls onto lightly greased baking sheet. Bake for 13-15 minutes.

Gluten Free Recipe - chocolatey banana bread

Preheat oven to 350 degrees. Butter a large loaf pan.

4 bananas, mashed
½ cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla extract
½ cup sour cream
1 cup teff flour
1 cup sorghum flour
½ cup tapioca flour
1 tsp salt
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
4 tbsp cocoa

Cream together butter and sugar then add eggs, vanilla and sour cream. Once all are combined add in the mashed bananas. In a separate bowl stir together the dry ingredients, making sure there are no lumps of cocoa. Then slowly add the dry ingredients to the wet and stir together until just mixed. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.

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You don't want to constantly be cooking separate meals for your family, but who wants to make their children or loved ones give up a favorite like pizza? Make up a triple batch of this pizza dough and freeze a couple of crusts for use on a day you don't want to spend time cooking! Also see the family friendly but gluten free recipes for chicken nuggets and pancakes.

Gluten Free Recipe - pizza dough

2/3 cup sorghum flour
½ cup quinoa flour
1/3 cup potato starch
¼ cup tapioca starch
1 tsp granulated sugar
2 tsp xanthan gum
1 tbsp instant yeast
¾ tsp salt
1¼ cups water
1 tbsp olive oil
1 tsp cider vinegar

In a large bowl combine both flour, both starches, sugar, xanthan gum, yeast and salt. Mix well and set aside. With a mixer (heavy duty mixer or stand mixer) combine water, olive oil and vinegar and blend well. Slowly add the dry mixture, scraping down sides as needed, mix for five minutes. Dough is now ready to be used.

Gluten Free Recipe - citrusy chicken nuggets

Preheat oven to 400 degrees.

1 lime
1 lemon
1 orange
3 cups of gluten free corn flakes cereal, crushed
1 tsp salt
¼ tsp black pepper
4 boneless skinless chicken breasts

Zest and then halve each citrus fruit. One half should be juiced and the juices combined and set aside. The other halves should be sliced then placed on a 13x9 inch baking pan.

Combine fruit zest with crushed cereal, salt and pepper. Cube chicken breasts then dip in juice mixture then roll in cereal mixture. Place each piece atop the slices of fruit on the baking pan. Bake for 15-20 minutes until golden brown and crispy.

Gluten Free Recipe - pancakes

1 cup chickpea flour
¼ tsp salt
1 ¼ cups water
4 tbsp lemon juice
½ cup sugar
1 tbsp oil

In a food processor blend together flour, salt and water and then allow to stand for 15 minutes. Drizzle oil onto a griddle or frying pan and then ladle the mixture onto the pan. Each side should brown quickly. Serve with sugar and lemon juice.


Think you can't have cake or cookies on a gluten-free diet? Think again! Substitutes like gluten-free baking powder and sorghum flour allow you to create all kinds of delicious desserts!

Gluten Free Recipe - chocolate chip cake brownies

Preheat oven to 350 degrees. These can be baked individually in muffin tins or in a 8x8 square baking pan:

¾ cup sorghum flour
1/3 cup quinoa flour
¼ cup tapioca starch
½ cup granulated sugar
¼ cup cocoa powder, unsweetened
2 tsp gluten free baking powder
1 tsp baking soda
1 tsp xanthan gum
¼ tsp salt
2 eggs
1 cup sour cream
¼ cup vegetable oil
2/3 cup chocolate chips

In large bowl mix dry ingredients (first 9 items). In a separate bowl beat together eggs, sour cream and oil until well mixed. Add dry ingredients and stir until just combined. Stir in chocolate chips and then allow to stand for half an hour, before baking for 18-20 minutes.

Gluten Free Recipe - peanut butter cookies

Preheat oven to 350 degrees.

1¼ cups amaranth flour
¼ cup cornstarch
½ tsp xanthan gum
½ tsp baking soda
¼ tsp salt
¼ cup shortening
½ cup smooth peanut butter
1 cup packed brown sugar
1 tsp vanilla
1 egg

In a small bowl combine flour, cornstarch, xanthan gum, baking soda and salt. Mix well. In a separate bowl or a stand mixer, cream together shortening, peanut butter, brown sugar, vanilla and egg. Once mixture is smooth add in dry ingredients slowly, until just blended.

Roll spoonfuls of mixture into balls and place on cookie sheet. Press into each lightly with a fork and bake for 10-12 minutes.

Gluten Free Recipe - raspberry chocolate cake

Preheat oven to 350 degrees

1 cup sorghum flour
1 cup amaranth flour
½ cup tapioca flour
2 cups packed brown sugar
1 cup unsweetened cocoa powder
2 tsp xanthan gum
2 tsp baking soda
1 tsp salt
1 cup milk
1 cup butter
2 large eggs
2 tsp vanilla
¼ cup warm coffee
1 cup crushed raspberries

Blend all ingredients except raspberries and coffee in a large mixing bowl or stand mixer. Add coffee and raspberries and stir until thoroughly blended. Pour into 2 9x9 pans and bake for 35-40 minutes. To assemble spread a generous amount of raspberry jam between layers and then frost the top and sides with chocolate icing.

Gluten Free Recipe - lime and coconut bars

Preheat oven to 350 degrees.


1 cup sorghum flour
¼ cup tapioca flour
1 tsp xanthan gum
½ cup butter
1 egg yolk
½ cup brown sugar
½ tsp vanilla
¾ cup coconut

Mix base ingredients, except the coconut, slowly until they form crumbs. Add the coconut and continue blending until a ball is formed with the dough. Flatten the mixture into a 9x13 pan (lined with foil and sprayed with cooking spray). Bake for 10 minutes.


¾ cup sugar
zest of one lime
½ cup lime juice
¼ butter
2 eggs slightly beaten
¼ cup coconut

Mix all ingredients except the coconut together in a medium saucepan. Stir over medium heat until thickened, approximately 10 minutes. Remove from heat and pour over baked base. Sprinkle coconut over the top and bake for an additional 10 minutes.

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