Best Gluten Free Recipes

Best Gluten Free Recipes

By Yaxin Bai

May 17th 2021

Looking for some delicious gluten free recipes? Here are 5 gluten free appetizers, meals and desserts for any time of day!

Zucchini Pizza Bites


  • High-quality sauce. To keep the meal super healthy, look for one without added sugar or preservatives

  • When picking out the perfect zucchini, look for a smaller squash. The smaller the squash the less watery they will be. Picking out one with firm skin, without any blemishes is also good.

  • Shredded mozzarella or fresh mozzarella.


  • Slice the zucchini into ‘½” thick rounds

  • Line a baking sheet with parchment paper and place the zucchini in a single layer

  • Add 2-3 teaspoons of sauce to each zucchini round

  • Sprinkle shredded mozzarella cheese onto each round

  • Bake at 375 degrees for 10-12 minutes or until cheese is melted

Skillet Creamy Garlic Chicken with Broccoli


  • 2 pounds (907 g) boneless chicken breasts

  • kosher salt , to taste

  • fresh cracked black pepper , to taste

  • 1/2 teaspoon (2.5 ml) paprika

  • 4 tablespoons (60 g) butter, divided

  • 4-5 cloves (4-5 cloves) garlic , minced

  • 10.5 ounces (298 g) (1 can) Condensed Cream of Chicken Soup , or more if needed

  • 1 cup (240 ml) water

  • 2 to 3 cups (480-710 ml) chopped broccoli

  • 1 teaspoon (5 ml) chopped fresh parsley

  • lemon wedges , optional


  • Season chicken with salt, pepper and paprika. Set aside

  • Heat large pan on medium-high heat

  • Melt half the butter (2 tablespoons)

  • Add the chicken and cook for 5 minutes on each side or until the chicken is browned

  • Remove chicken from pan, cover and keep warm

  • In the same pan melt remaining 2 tablespoons of butter and add the garlic. Cook until garlic is lightly brown and fragrant.

  • Whisk in the condensed cream of chicken soup and water

  • Cook until the mixture is hot and bubbly, then turn heat down to low

  • Add chicken and broccoli back into the pan

  • Cover the pan with a lid and cook for about another 10 minutes or until chicken is cooked through.

  • If you want a more firm or al-dente broccoli, add the broccoli after the chicken is almost cooked so that the broccoli is more crunchy.

  • Serve with rice or pasta and wedges of lemon. Garnish with chopped parsley.

Bacon Cheeseburger Pasta


  • 8 oz gluten free elbow macaroni pasta , 226g

  • 1 lb lean ground beef , 453g

  • 6 pieces bacon strips , cooked and cut into

  • 1.5 cups gluten free beef broth , 355mls

  • 1/2 tsp gluten free Worcestershire sauce

  • 3 tbsp ketchup

  • 2 tbsp cornstarch

  • 1 cup shredded cheddar cheese, or vegan cheese , 113g,

  • 1/2 cup shredded mozzarella cheese, or vegan cheese , 56g


  • Cook the bacon first, I prefer to cook it on a sheet pan in the oven until it’s crispy but you can cook it whatever way you prefer. Drain it on paper towels and cut it or break it into small pieces and set aside.

  • Cook your gluten free macaroni according to directions on the pack, then drain.

  • While the macaroni is cooking, brown the beef in a large skillet until fully cooked. If after cooking the beef has a lot of fat/liquid/juice left you can pour some of that off, I prefer to use lean beef and keep some of the juice as I think it adds to the flavor.

  • Measure the beef broth,Worcestershire sauce, ketchup, and cornstarch into a small bowl or measuring jug and mix well to combine the cornstarch.

  • Add cooked pasta to the skillet along with the beef broth mixture, stir well to combine ground beef, pasta, bacon, and sauce.

  • Cook on a medium heat until the sauce bubbles and thickens. If it’s too thick for you, thin it out with a little more beef broth.

  • Sprinkle shredded cheese over the top of the skillet cheeseburger mixture.

  • Cover and cook on low heat until the cheese has melted, about 2-3 minutes. Serve hot.

Gluten free Cinnamon Rolls



  • 1 cup warm milk or alt-milk like almond, oat, macadamia milk, warmed to 110°-115°F,

  • 1 packet active dry yeast 2 1/4 teaspoons

  • 1/2 cup white sugar

  • 1/2 cup unsalted butter melted and cooled until just warm to the touch, about 110°-115°F, see Note

  • 2 eggs whisked

  • 1 teaspoon apple cider vinegar

  • 3 1/2 cups all-purpose gluten-free flour See Note

  • 2 teaspoons gluten-free baking powder

  • 1/4 teaspoon salt

  • 1 12×16” sheet of parchment paper

Cinnamon Filling

  • 1 cup brown sugar packed

  • 3 tablespoons cinn