Gluten Free Recipes

Delight Gluten Free Magazine, Summer 2009 by Vanessa Maltin


Spinach Artichoke Dip:

Prep: 10-15 minutes
Bake: 30 minutes
Serves: 10-12
Cost: $1.15/serving

  • 1 package (10 ounces) frozen chopped spinach
  • 2 cans (14 ounces each) artichoke hearts
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup freshly grated parmesan cheese
  • Dash of hot sauce to taste
  • 1 cup grated Jack or mozzarella cheese
  • Salsa or pico de gallo for garnish
  1. Preheat the oven to 350 degrees
  2. Grease a 1 ½ quart round baking dish with nonstick spray
  3. Heat the spinach in a microwave oven on high for about 5 minutes to completely defrost. Remove the spinach from the microwave and strain until most of the liquid has drained out.
  4. Drain the artichoke hearts and coarsely chop in a food processor. If you do not have access to a food processor, chop artichoke hearts into small ½-inch pieces.
  5. Combine the spinach, artichoke hearts, mayonnaise, sour cream and freshly grated parmesan cheese in a large bowl and thoroughly mix the ingredients together. Add in desired amount of hot sauce and stir well.
  6. Scrape the mixture into the prepared casserole dish and sprinkle the Jack cheese on top.
  7. Put dip in the oven and bake for 30 minutes. Serve immediately with corn tortilla chips, carrots or celery.
  8. Garnish with salsa or pico de gallo.

Parmesan Garlic Cheese Bread Rolls

Prep: 20 minutes
Bake: 20 minutes
Serves: ~50 rolls
Cost: $0.25/roll

  • 1 cup skim milk
  • 1 cup water
  • 1 tsp salt
  • 1 pound tapioca or yucca flour
  • 3 eggs
  • ½ cup canola oil
  • 2 cuts grated parmesan cheese
  • 1 tbsp garlic powder (optional)
  1. Preheat the oven to 350 degrees F
  2. In a medium sized saucepot combine the milk, water, and salt. Over medium-high heat, bring to a boil and simmer for 3 to 4 minutes.
  3. Remove the pan from the heat and pour into a standing mixer with the dough hook attachment. Slowly add in the tapioca or yucca four and kneed on a low speed. The dough will be very sticky. Don’t get discouraged…just keep mixing!
  4. Once well mixed, turn off the mixer and allow the dough to cool for about 5-7 minutes. Add in the eggs and oil and turn on the mixer to medium speed.
  5. Add the grated cheese and garlic powder and continue kneading until the dough is smooth. This could take up to 10 minutes.
  6. Grease your hands and roll the mixture into small balls that are about the size of a tbsp.
  7. Place the balls on a greased baking sheet and bake for 18-20 minutes until golden brown.
  8. Serve the cheese bread warm with the Spinach Artichoke Dip.
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Homemade Mexican Tostada:

Makes 6 tostadas

  • 2 cups Corn Masa mix
  • 1/2 teaspoon salt
  • 1 1/8 cup water
  • 1 pound ground beef
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 1/2 tablespoon paprika
  • 1/2 tablespoon + 1 teaspoon chili powder
  • 1/2 cup water
  • 8 ounce can refried beans
  • 3 cups shredded lettuce
  • 2 cups crumbled cheese
  1. In a mixing bowl, combine masa mix and salt. Slowly add the water until a smooth dough forms. Roll the dough into a ball and split into six even portions. Roll each piece into a ball and flatten using a rolling pin or pan into a flat disc, about 1/2 inch thick.
  2. Heat a large non-stick skillet over medium-high heat. Place each corn disc into the skillet and cook for about 7 to 10 minutes on each side until lightly browned.
  3. In a large skillet add ground beef, cumin, garlic powder, paprika, 1/2 tablespoon chili powder and water. Cook over medium heat, stirring frequently, for 10 to 12 minutes until meat is fully cooked and no pink spots remain.
  4. To assemble the tostadas, place each tortilla on a plate. Spread refried beans on the surface of each. Put a 1/4 cup portion of ground beef mixture on top of refried beans. Top beef with shredded lettuce and cheese. Sprinkle a very small amount of chili powder on top of cheese to add color.

Sautéed Chicken and Fresh Vegetables with Garlic, Olive Oil and Parmesan Spiral Pasta:

Makes 4 servings

  • 1 package Brown Rice Gluten-Free Pasta
  • 1 pound Boneless Skinless Chicken Breasts, cubed
  • 1 pound Asparagus
  • 1 pint Grape Tomatoes, sliced in half
  • 1 pint Portabella Mushrooms, sliced
  • 2 cloves Garlic, minced
  • ¼ cup Olive Oil
  • ½ cup Parmesan Cheese
  • Salt
  • Pepper
  • Nonstick Spray
  1. Boil water and cook gluten-free pasta according to package instructions.
  2. Dice chicken into cubes and coat with salt and pepper. Dice vegetables and set aside.
  3. Heat a large skillet on medium-high heat. Spray skillet with nonstick spray.
  4. Add chicken and asparagus to skillet and sauté for about 7 minutes until chicken is almost fully cooked. Add in portabella mushrooms, garlic and tomatoes and gently stir. Sauté for 3 minutes until mushrooms begin to wilt.
  5. Drain pasta and pour spirals into skillet. Add olive oil and parmesan cheese and stir well. Season with salt and pepper.
Latin Stir Fry with Chicken, Broccoli and Cilantro Lime Rice :

Makes 4 servings

For the Cilantro Lime Rice

  • 2 cups Jasmine Rice
  • 4 cups Water
  • 2 Chicken Bouillon Cubes (Can use vegetable bouillon)
  • 1/4 cup Lime juice
  • 1 bunch Cilantro, chopped
  • 1 teaspoon Salt
  1. In a medium-sized saucepan, bring water to a boil. Reduce heat to medium. Add in Jasmine rice and bouillon cubes and allow rice to cook for about 20 minutes or until most water is absorbed.
  2. Add in lime juice, cilantro and salt. Cover until ready to serve.
For the Chicken Stir-fry
  • 1 pound Boneless Skinless Chicken Breasts, sliced in strips
  • 4 tablespoons Olive Oil
  • 1 head Broccoli, chopped
  • 1 pint Button Mushrooms, sliced
  • 1 Yellow Onion, diced
  • 2 cloves Garlic, minced
  • 1 tablespoon Cumin
  • 1 tablespoon Chili Powder
  • Salt
  • Pepper
  1. Wash the chicken and cut into strips. Heat olive oil in large skillet and add chicken. Cook for 3-4 minutes on each side. Add in broccoli, mushrooms, onion, and garlic and sauté. Stir in cumin, chili powder, salt and pepper and cook for another 3-4 minutes.
  2. Place a one-cup size scoop of rice on plate and a generous portion of chicken and vegetable stir-fry.
Grilled Steak with Tomato Relish, Corn on the Cob and Balsamic Pecan Salad:

Makes 4 servings

For the Tomato Relish

  • 2 large Tomatoes, finely diced
  • 1/2 Red Onion, finely diced
  • 1/2 bunch Cilantro, finely chopped
  • 2 tablespoons Balsamic Vinegar
  • Salt, to taste
In a mixing bowl, gently mix all ingredients together. Refrigerate until read to serve.

For the Grilled Steak

  • 4 Beef Steaks (one per person)
  • Salt, a pinch
  • Pepper, a pinch
Prepare steaks for grilling by sprinkling both sides with salt and pepper. Heat grill and cook for about 2 minutes on each side for a medium-rare steak.

*If your budget allows, top steak and relish with fresh goat cheese!

For the Corn

  • 4 ears Corn
  • 4 teaspoons Butter or Margarine
  • Salt, a pinch
Prepare corn by spreading butter across surface. Sprinkle with salt. Wrap each ear of corn in foil. Place wrapped corn on grill. Cook for 5 minutes and then turn over. Cook for an additional 5 minutes. Unwrap and serve.

For the Pecan & Balsamic Salad

  • 1 head Romaine Lettuce, chopped
  • 1/2 Red Onion, diced
  • 1/2 cup Pecans, chopped finely
  • 1 pint Grape Tomatoes
  • 1/2 cup Balsamic Vinegar
  • 1/4 cup Olive Oil
Combine lettuce, red onion, pecans, and grape tomatoes in mixing bowl. Pour balsamic vinegar and olive oil over salad. Toss well!

Turkey & Spinach Lasagna:

Makes 4 servings

For the Sauce:

  • 16 ounces Tomato Sauce
  • 1 large Tomato, diced
  • 1/2 cup water
  • 2 cloves Garlic, minced
  • 1/2 Yellow Onion, diced
  • 2 tablespoons Italian Seasoning
  • 1 teaspoon Red Pepper Flakes
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
Whisk all ingredients together in a sauce pot. Bring to a boil and allow to simmer for 7-8 minutes. Reduce heat to low and allow to simmer until ready to apply to lasagna.

For Remaining Ingredients:

  • 1 package Tinkyada Brown Rice Lasagna Noodles
  • 1 quart Water
  • 2 tablespoons Olive Oil
  • 1 pound Ground Turkey (can substitute ground chicken or beef)
  • 1 Yellow Onion, diced
  • 2 tablespoons Garlic, minced
  • 4 tablespoons Ketchup
  • 16 ounces Fresh Spinach
  • 8 ounces Ricotta Cheese
  • 1 Egg
  • 4 tablespoons Italian Seasonings
  • 1/2 cup Parmesan Cheese
  • 6 cups Mozzarella Cheese
  • Salt
  • Pepper
  1. Bring water to a boil in a large pot. Add in lasagna noodles and cook according to package instructions. Set aside.
  2. In a large skillet heat olive oil. Add ground turkey, onions, garlic and ketchup. Allow to brown until turkey looks almost fully cooked. Add in spinach and sauté until wilted. Reduce heat to low and simmer. Season with salt and pepper.
  3. In a small mixing bowl, combine ricotta cheese, egg, Italian seasonings, a pinch of salt and parmesan cheese. Stir together well. Set aside.


  1. Preheat oven to 375 degrees F.
  2. In a 9 x 13 inch glass baking dish spread 1/2 cup of sauce across bottom. Layer 3 lasagna noodles along bottom of dish.
  3. Pour turkey and spinach mixture evenly across noodles. Pour a small amount of sauce on top. Sprinkle with 2 cups of mozzarella cheese.
  4. Layer 3 more lasagna noodles on top of turkey layer. Spread ricotta mixture on top of noodles and sprinkle 2 cups of mozzarella cheese on top.
  5. Layer 3 more lasagna noodles on top of ricotta layer. Pour remaining sauce on top and allow sauce to seep through layers. Sprinkle remaining mozzarella cheese on top and sprinkle 1 tablespoon of Italian seasonings on top of cheese.
  6. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake another 25 minutes until cheese is bubbly and golden brown.
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Vanessa's All Purpose GF Flour Mix

  • 2 cups brown rice Flour
  • 3/4 cup cornstarch
  • 2 tablespoons tapioca flour
  • 1 teaspoon xanthan gum
Gluten-Free Soft & Chewy Chocolate Cookies

Makes 24 Cookies

  • 12 ounces semi-sweet chocolate chips
  • 6 tablespoons unsalted butter (softened)
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 3 eggs
  • 1 teaspoon Vanilla extract
  • 1 1/2 cups Vanessa's All Purpose GF Flour Mix
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  1. Preheat the oven to 350 degrees F.
  2. Pour the chocolate chips into a heat safe bowl and place over a saucepan of boiling water. You can also use a double boiler if you have one available. Stir the chocolate until melted. Turn off the heat and allow the chocolate to cool for about 5 minutes.
  3. Combine the butter, sugar and brown sugar in a standing mixer and turn on medium speed. Cream together. Add the eggs and vanilla and mix until well combined.
  4. In a separate bowl, combine the flour, baking soda and salt. Whisk together.
  5. Reduce the speed on the mixer to low. Add in the chocolate and flour mixture and mix until well combined.
  6. Drop large tablespoons of dough onto a greased cookie sheet about two inches apart. Bake for 14 minutes. Cool before serving.
Chocolate Brownie Parfait
  • 1 (8 oz) pkg Cream Cheese
  • 1 (8 oz) tub frozen whipped topping - Cool Whip (divided)
  • 1/2 cup creamy peanut butter
  • 2 cups reduced-fat milk
  • 2 (3.9 oz) boxes instant chocolate pudding
  • 1 pkg of either GF brownie mix or GF chocolate chip cookie mix
  • 1/2 cup chopped mixed nuts (optional)
  1. Mix brownie or cookie mix according to package directions. Pour into an 8x8 or 9x9 baking pan. Bake according to package directions, until done.
  2. Place cream cheese in large bowl; cut into 6-8 chunks. Remove lid from whipped topping; set both aside to soften.
  3. Add peanut butter and 1 1/2 cups (half of the carton) of the whipped topping to cream cheese; beat with electric mixer until creamy. Set aside.
  4. Whisk together in medium bowl, milk and pudding mixes until well blended. Stir in remaining 1 1/2 cups of whipped topping.
  5. Top the cookie layer with one-half of the pudding mixture, then add the peanut butter mixture. Make final layer with remaining one-half pudding mixture. Chop nuts coarsely, sprinkle over top, if desired.
  6. Chill until ready to serve.
Peanut Butter Swirly Chocolate Fudge

makes 2.5 pounds of fudge

  • 2 1/2 cups sugar
  • 1/2 stick butter or margarine
  • 1 can (5 oz) non-fat evaporated milk
  • 1 cup Marshmallow Fluff
  • 1/2 teaspoon salt
  • 1 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1/4 cup milk chocolate chips
  1. Grease a 9-inch square baking pan and set aside.
  2. In large saucepan combine first 5 ingredients. Stir over low heat until blended.
  3. Increase the heat to medium, bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly for 5 minutes.
  4. Remove from heat, stir in peanut butter and vanilla extract until blended. Stir in the chocolate chips gently. Be sure to only stir until they are swirled in, not fully incorporated.
  5. Pour into the greased pan and cool.
  6. Remove from the pan and slice to serve.
Gluten-Free Double Chocolate Chip Cookies

Yields 3 dozen cookies

  • 1 cup butter, melted
  • 1/4 cup granulated sugar
  • 1 1/4 cup dark brown sugar
  • 1 egg
  • 1 egg white
  • 2 tablespoons non-fat vanilla flavored cream (ex. Coffeemate)
  • 2 teaspoons vanilla extract
  • 2 cups brown rice flour
  • 1/4 cup cornstarch (can use potato starch if you want)
  • 2 tablespoons tapioca flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 cup semisweet chocolate chips
  • 1 cup white chocolate chips
  1. Preheat oven to 375 degrees F.
  2. In a standing mixer, cream together melted butter, granulated sugar, brown sugar, whole egg, egg white, vanilla cream and vanilla extract. Mix for about one minute.
  3. In a separate bowl, mix together rice flour, cornstarch, tapioca flour, xanthan gum, salt and baking soda. Mix well so ingredients are evenly distributed.
  4. Turn the mixer speed to low and slowly add dry ingredients into butter/sugar mixture. Mix until a smooth dough forms.
  5. Add in semisweet and white chocolate chips and mix just enough to evenly distribute chips through cookie dough.
  6. Grease a baking sheet and form dough into balls (about 2-inches in diameter). Bake for 13 minutes.
  7. Cool before serving.
Chocolate Pudding Cake

makes 6-8 servings

  • 1 1/4 cups sugar
  • 1/2 cup white rice flour
  • 1/2 cup soy flour
  • 7 Tablespoon cocoa powder
  • 2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/3 cup butter or margarine melted
  • 1 1/2 teaspoon vanilla
  • 1/2 cup light brown sugar packed
  • 1 1/3 cup hot water
  1. Preheat oven to 350 degrees.
  2. In medium mixing bowl, combine sugar, flour, 3 Tablespoon cocoa, baking powder and salt.
  3. Blend in milk, melted butter and vanilla. Beat until smooth.
  4. Pour batter into square baking pan 8 x 8 x 2 inches.
  5. In smaller bowl, combine remaining 1/2-cup sugar, brown sugar and remaining 4 Tablespoon cocoa.
  6. Sprinkle mixture evenly over batter. Pour hot water over top. DO NOT STIR.
  7. Bake 40 minutes. Let stand 15 minutes before serving.
  8. Spoon into dessert dishes. Garnish with vanilla ice cream.
Chocolate Clouds

makes 4 servings

  • 1 pkg instant chocolate pudding mix
  • 2 cups milk
  • 1 cup + 1 Tablespoon Cool Whip
  • 1/8 cup fresh or frozen strawberries, raspberries or blueberries for garnish
  1. In medium size mixing bowl, prepare pudding mix as directed on package with milk. Once pudding has thickened, mix in one cup Cool Whip.
  2. Spoon into serving dishes. For best results, freeze for 30 minutes before serving. Top with small spoonful of Cool Whip and berries.
Coconut Crispies

makes 18 cookies

  • 1/3 cup powdered sugar
  • 4 cups shredded coconut
  • 6 egg whites
  • 1 Tablespoon lemon juice
  • 1 teaspoon vanilla flavoring
  • 1/2 teaspoon almond flavoring
  • 1/3 cup granulated sugar
  1. Preheat oven to 300 degrees. Mix all ingredients together in large mixing bowl. Spoon tablespoon-sized balls onto greased baking pan.
  2. Bake for about 45 minutes or until cookies are golden brown. Cool before serving.
Strawberry Crème Brulé

makes 4 servings

  • 1 pkg fresh strawberries
  • 1 cup vanilla yogurt
  • 1/3 cup brown sugar
  1. Preheat oven on BROIL setting.
  2. Wash strawberries thoroughly and pat dry. Slice strawberries lengthwise and arrange in small oven-safe dishes. (1 pkg of strawberries usually fits nicely into four small dishes).
  3. Spoon about 1 Tablespoon of yogurt on top of each dish of strawberries. Top all dishes with brown sugar.
  4. Place in oven until sugar melts. Serve immediately.
Muddy Buddies

PREP: 10-15 min
COST: $0.68/serving

  • 9 cups Rice Chex cereal
  • 1 cup creamy peanut butter
  • 1 cup chocolate chips
  • 1 tbsp butter or margarine
  • 1 tsp vanilla extract
  • 1 box confectioners’ sugar
  1. Pour the 9 cups of cereal into an extra-large bowl and set aside.
  2. Combine the peanut butter, chocolate chips and butter in a microwavable bowl. Heat in microwave on medium-high heat for 1 minute; remove and stir. If the mixture is not totally melted, heat for an additional 20-30 seconds more, but be careful not to burn the chocolate. You can also melt the chips and butter on the stovetop, on medium heat and then stir in the peanut butter.
  3. When totally melted, stir in the vanilla.
  4. Pour the chocolate mixture over the cereal and stir with a rubber spatula until all of the pieces are well coated.
  5. Pour the powdered sugar over the cereal mixture and stir with a spatula, gently, until all the pieces are covered evenly with the sugar and are not sticking together.
  6. Cool and store in an airtight container.
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