Gluten-Free
3608 recipes found
Cinnamon Date Smoothie
When the craving for a cinnamon bun strikes but you don’t want to go through all the proofing, forming and baking, this smoothie almost hits all those notes in a snap: buttermilk steps in for the tang of cream cheese icing, dates offer their caramelly sweetness, and nutty flax brings that freshly baked aura. Don’t skimp on the salt, which helps all the flavors pop.
Pão de Queijo (Chewy Cheese Buns)
Brazil's pão de queijo stands out among Latin American cheese breads for its simplicity and irresistible chewiness. The secret lies in tapioca starch, extracted from cassava root (also known as manioc or yuca) native to Brazil, which gives these buns their distinctive texture. Pão de queijo is traditionally made with queijo minas, a cow’s milk cheese with a mild flavor, plus sweet or sour tapioca starch (or both), but this adapted version uses more readily available cheeses and omits the sour tapioca starch without compromising that addictive chewy texture. The straightforward nature of this recipe is a great way to highlight your favorite cheese's flavor. While pão de queijo is traditionally enjoyed on its own, the optional tangy, sweet-heat guava dipping sauce pairs perfectly with it, offering a Caribbean twist on that classic guava and cheese pairing. You can freeze the buns for future meals and bake them off as needed, as they are best eaten the same day they are baked.
Chocolate Torte (Torta Caprese)
Torta caprese is a dark, rich almond and chocolate cake lifted only with whipped eggs. Originally from the Italian island of Capri, they’re usually made with raw almonds or almond flour. This version uses toasted, salted almonds to add a bit more savory, roasted almond flavor. The almonds must be ground in a food processor before folding into the batter, but if you don’t have one, feel free to substitute 6 ounces almond flour plus 1/2 teaspoon more salt. Adding some of the sugar to the egg whites while beating makes it much easier to achieve medium-stiff peaks without over-beating them. It also makes them smoother and easier to incorporate into the chocolate mixture and helps create a light flaky top.
Eggnog Pudding
When it comes to luxurious holiday beverages, eggnog really takes the cake. Or in this case, the pudding. It’s no surprise that thick, creamy eggnog makes an equally thick and creamy pudding with hardly any effort. Store-bought eggnog is mixed with whole milk to balance out its richness and nutmeg is added for an extra hit of nostalgic spice. Rum or rum extract can be added at the very end to lift spirits even higher. This is a perfect recipe to place on your holiday dessert table for guests, or to use up any lingering eggnog in the fridge after the party has ended. It can be topped with any accessories you desire, such as crushed gingersnaps, cinnamon whipped cream or simply an extra dash of nutmeg.
Ginger Sesame Granola
Anchored by earthy tahini, oats and almonds, this just-sweet-enough mixture pops with each bite of vibrant candied ginger. A touch of zippy ground cardamom and floral vanilla and a generous dose of flaky salt further enhance the complex aromas. The addition of egg whites helps to bind the ingredients together and provide an extra boost of morning protein, although they are easily omitted to accommodate dietary restrictions. Make a big batch in the evening to warm and perfume your home, then enjoy it sprinkled over yogurt for an easy breakfast.
Big Crème Brûlée
The classic French dessert throws off its formality in favor of family-style fun. You can use the broiler or a torch to caramelize the sugar on top — just make sure the dish is fully chilled before this final step so you don’t scramble the voluptuous, vanilla-flecked custard.
Shorbat Adas bil Hamod (Lentil Soup With Greens)
This traditional Lebanese soup is as simple as it is special. “Hamod” means sour in Arabic and, in this case, refers to the generous amount of lemon juice that brightens the lentil soup at the end. This acidity, paired with the flavorful garlic and cilantro oil that's poured all over the top, is what makes this otherwise humble soup stand out. If you don’t have brown lentils, then green ones will do. You can also swap out the chard for another leafy green like spinach, and play around with the spices. If you prefer a thinner soup, add in a splash more stock or water to your desired consistency.
Smoked Mozzarella Pāo de Queijo
Smoky, cheesy Brazilian pão de queijo, made easy with a blender! This recipe uses popover tins for perfectly golden, airy bites.
Kaab el Ghazal (Gazelle Horn Cookies)
Kaab el ghazal, also known as gazelle horns, are cookies beloved by many Moroccans and are typically shaped like a crescent, mimicking the curve of a gazelle's horn. They are made from a fragrant almond-based dough, flavored with orange blossom water and a hint of cinnamon. In this version, the dough is coated in sesame seeds before baking, giving these gluten-free cookies a distinctive nutty flavor and a subtle chewy texture that contrasts beautifully with the soft, aromatic filling inside. Often enjoyed with tea, these cookies are a staple during special occasions and celebrations such as Eid al Fitr, which marks the end of Ramadan. Traditionally, blanched almonds are ground at home in a food processor, but this recipe simplifies the process by calling for store-bought almond flour.
Rum-Buttered Almond Cookies
Nutty, buttery and a bit boozy, these festive cookies come together in minutes, making them perfect for holiday baking. (They also happen to be gluten-free.) Reminiscent of the almond flavor and pillowy texture of an Italian pignoli cookie, this recipe calls for brushing them with rum-infused butter twice — once before baking and another round when hot from the oven — which imbues them with even more warmth and richness.
Pumpkin Spice Honeycomb Cake
This take on bánh bò nướng, a classic Vietnamese dessert, is spiced with comforting fall flavors and doused in white chocolate — and integrates pumpkin purée. Also known as honeycomb cake, this dessert has a dense, chewy interior, with a crusty exterior that makes it so snackable. Besides the irresistible flavor and texture, the recipe offers a delicious gluten-free option for your dessert table. The batter requires a few rounds of straining through a large fine-mesh sieve, so make sure to set up your work station for success, with two large bowls that can accommodate the batter. Try to not overmix, and use gentle stirring motions to prevent too many bubbles forming in the batter. A reliable nonstick Bundt pan will make unmolding the cake a breeze.
Chocolate Amaretti Cookies
A platter of cookies is always a welcome sight, and these chocolate amaretti, made with almond flour, cocoa, egg whites and a dash of almond extract, are so simple to prepare. These almost beg for an espresso as accompaniment, or a small glass of dessert wine. With their crisp exterior and chewy interior, what’s not to love?
Pumpkin Spice Cheesecake Bites
Easy to bake and totally gluten-free, these pumpkin cheesecake bites are inspired by Japanese soufflé pancakes, which fold in whipped egg whites to create a fluffy, cloud-like texture. For best results, there are a few things to note when making these cheesecake bites: The ingredients you use should be room temperature, especially the cream cheese. (This helps them blend together smoothly and keeps you from having a lumpy cheesecake.) This recipe also asks for a water bath, which will help the cheesecakes bake evenly. The results will be well worth the effort.
Sweet Corn Tamales
Tamales are a traditional Mesoamerican food enjoyed for millennia across the Americas and the Caribbean. The practice of wrapping food in leaves for cooking is found worldwide for good reason: It’s both convenient and delicious. While tamales have a reputation for being labor-intensive, these four-ingredient sweet corn tamales simplify the process, employing every part of the ear — husk, kernel, cob and silk — and don't require a separate filling. Instead, the flavor of sweet corn stands on its own, making these tamales achievable on a lazy weekend morning. Inspired by Michoacan's uchepo, which can have as few as two ingredients, not including salt (sweet corn and baking powder), these tamales are versatile. Serve them with savory toppings like Mexican crema, salsa macha and/or roasted peppers. Or, lean into their sweetness and top with Greek yogurt, berries and a drizzle of honey. If wrapping and steaming tamales feels daunting, try the oven method.
Baked Sweet Corn Tamal
This baked tamal uses the husks, silks and kernels from fresh corn to infuse maximum corn flavor into a golden, butter-rich loaf. Out of the oven, the inside of this tamal is custardy soft, gradually firming up into a delicious, sliceable delicacy as it sits. Inspired by Michoacan's uchepo, which can have as few as two ingredients, not including salt (sweet corn and baking powder), this recipe celebrates the pure, unadulterated taste of farm-fresh corn that can be served with either sweet or savory toppings. Prepare a spread with Mexican crema, crunchy salt, salsa macha and/or roasted poblano chiles. Or for a sweeter option, top with Greek yogurt, fresh berries and a drizzle of honey. Leftovers can be cubed and fried in butter or olive oil for croutons, or used as a base for a sundae topped with vanilla ice cream and crunchy sea salt. If you want to try your hand at wrapping tamales, try Sweet Corn Tamales which use the same masa and fresh corn husks. These are steamed instead of baked, employing a cooking method that has stood the test of time across cultures and continents.
Eggplant Lasagna
Roasted eggplant takes the place of pasta in this veggie-heavy riff on traditional lasagna. All the other lasagna elements are here, including a spinach, herb and ricotta filling; marinara sauce; and plenty of Parmesan and mozzarella cheese. The result is a completely gluten-free dish that tastes every bit as hearty and comforting as a true lasagna, with a welcome brightness from the addition of lemon zest. This is by no means a difficult recipe, but there are several steps. To save time, you can roast the eggplant slices in advance and store them in the refrigerator for up to 24 hours before assembling the lasagna.
Quick Injera
Assertively sour, injera is a spongy, round flatbread that serves as a nutrient-rich staple of the Ethiopian diet, as well as a serving plate and utensil. Preparing injera in the traditional method takes a lot of practice and just the right set of circumstances for the days’ long fermentation of the batter. This version uses 100 percent teff flour, but streamlines the fermentation process for the novice. It is not quite as sour and shortens the fermentation time with the addition of baking powder. The hallmark of a well-made injera is the “eyes,” the tiny holes that pop up on the surface of the batter as soon as it hits the hot pan. Ideally, you want many eyes to pop up on the top, plus a smooth surface underneath. (If you have eyes underneath, it’s a sign that your heat is too high.) The consistency of the batter should be somewhere between a pancake batter and crepe batter, and, ideally, you don’t want the injera to crack. You will need a 12-inch nonstick pan to mimic the mitad, the griddle injera is typically prepared on. Be patient and don’t worry if your injera is a little finicky at first. It can take some practice to get the heat and consistency just right. Place injera on a plate and spoon dishes such as alitcha kik, tikel gomen, shiro and doro wat on top. Tear off a piece of injera and scoop up its toppings.
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Charred Broccoli With Manchego, Hazelnuts, and Honey
Cook your broccoli hot and fast under a broiler to develop some char, then cloak it in a blizzard of finely shaved Manchego. A final touch of toasted hazelnuts and honey tops off the florets.
White Bean Salad With Crispy Cheese
This hearty, no-cook salad has a range of textures and flavors that make it particularly satisfying, all without much effort from the cook. The canned white beans are dressed in a bracing red wine vinaigrette that enlivens their soft earthiness with a welcome tang. Slivers of fennel lend sweetness, while arugula and basil add pleasingly green and bitter notes. Then, just before serving, crumbled store-bought Parmesan crisps make the whole thing crunchy, salty and very fun to eat. Just be sure not to add the Parmesan crisps until right before serving; they soften quickly and may lose their snap.
Bánh Bò Nướng (Honeycomb Cake)
Known in English as honeycomb cake for its interior pattern of holes stretched long like yawns, bánh bò nướng is tinted jade from pandan paste, which flavors the coconut milk batter. Glossy green pandan leaves, from which the paste is extracted, impart a scent that hovers like jasmine and vanilla with a grounding of soft herbs and toasted rice. The mix of tapioca starch and rice flour yields a texture that’s stretchy, sticky and soft. Hannah Pham’s take on this Vietnamese classic includes a crisp outer crust. She uses a Bundt pan so there’s more of the browned shell in each bite and, to make the exterior even more caramelized, cut down on the amount of butter brushed over the heated pan. For a foolproof cake, she calls for double-acting baking powder, avoids over whisking the eggs and passes the batter through a sieve.
Mouhalabieh (Milk Pudding)
Mastic “tears,” as they’re called, are translucent fragments of tree resin that give off the scent of high, sweet pine. The fragrance is the flavor, suffusing this version of mouhalabieh, a delicate Arab milk pudding, from the French Palestinian chef Fadi Kattan's cookbook, "Bethlehem." Requirements are few: a pot of milk over flame; a whisking-in of sugar; mastic pounded down to a shimmery powder; cornstarch, for firming; and vigilance. As an early recipe in the 10th-century Baghdadi cookbook “Annals of the Caliphs’ Kitchens” warns: “You should never stop stirring.” Mr. Kattan suggests repeatedly tracing the number “8” with a spoon over the bottom of the pot, so the milk won’t scorch. When the mixture is near custard, pour it, still hot, into individual bowls. “It goes from liquid to quite solid in a few seconds,” he says. Let rest an hour at room temperature, then another two or more in the refrigerator, until it wobbles.
Farinata (Herbed Chickpea Flour and Onion Pancake)
Farinata is a popular street food from the Ligurian coast surrounding Genoa, Italy, to the French Côte d’Azur, where it’s called socca. Typically a humble pancake built on only chickpea flour, water, olive oil and salt, it’s inexpensive, gluten-free and suitable for vegans. It can be very thin, highlighting its crispy, golden exterior, and is usually eaten plain or with a simple side of cured meats. This version is thicker, showcasing its creamy herbed interior, and topped with an array of garnishes for a more substantial dish and a plant-based alternative to a frittata. (For an even heartier meal, top with roasted vegetables, such as broccolini.) Thyme, sumac and sesame oil are not traditional seasonings — unlike rosemary, fennel seed or sage — but they recall za’atar and meld with the chickpea flour and olive oil.
Grain Bowl With Sardines and Sauce Moyo
A satisfying grain bowl doesn’t need to take a lot of time, especially if you start with a quick-cooking grain like fonio. Fonio, tinier than even couscous or quinoa, takes five minutes to cook and delivers a deep nutty taste. This ancient whole grain, which is also gluten-free, is prepared throughout West Africa, as is sauce moyo, a sauce of crisp onion and pepper, juicy tomatoes, chile and lime. Here, that sauce adds crunch to the tender, sandy grains, and tinned smoked fish delivers a savory richness. You can assemble the whole thing to enjoy at home or pack up to eat as a fresh and filling desk lunch.
Migas
In a world full of breakfast scrambles, migas is a quick, flavorful dish that deserves to be in your rotation. Pieces of tortillas (leftovers are perfect here) are pan-fried then mixed with cheesy eggs studded with softened jalapeño, onion and fragrant garlic. Together they make a filling breakfast of pantry ingredients that goes from stove to table in about 30 minutes. If you like your jalapeños on the spicier side, keep some of the seeds in while dicing. Just be careful to keep your hands away from your eyes in the process. If you’d like to top your migas, cotija, onion and cilantro are all great candidates but you can also go the extra mile and add your salsa of preference. If you’re in the mood for something smoky and blended, try a salsa taquera. If you desire a salsa with a bit more freshness, try a salsa fresca — just be mindful of the amount of jalapeños in both.