Gluten-Free
3608 recipes found
Blueberry Spoon Cake
This recipe for a simple summer spoon cake draws the juices out of blueberries then pours them on top of a gluten-free cornmeal batter. As the cake bakes, some blueberries sink and form a stewy bottom, others bubble into chewy jam. The result looks like an upside down cobbler, or a muffin without its middle. It isn’t too sweet, and what it lacks in slice-ability and portability, it makes up for with tenderness and juiciness. Make sure to bake it on a tray to catch any batter or berries that rise over the rim — these are the cook’s midbake treat.
Sopa de Verduras y Chochoyotes (Summer Vegetable Soup With Masa Dumplings)
Chochoyotes, or corn masa dumplings, are commonly added to flavor and thicken soups and guisos (stews) across Mexico. They are also found in mole amarillo, the famous yellow mole from Oaxaca, and added to frijoles de olla because the corn flavor complements the regionally grown beans and herbs. In this soup, a summer vegetable medley, including fresh poblanos, corn and squash, is browned in olive oil to give the broth sweetness from the caramelized sugars in the vegetables. The chochoyotes slightly thicken the soup without any dairy or gluten added and contrast the flavor of the fresh, sweet corn.
Raspberry-Almond Clafoutis
A traditional clafoutis is made with cherries, replaced here with raspberries, which have a slight tartness. The batter is made with almond flour and a little almond extract for a gluten-free version. Cool to room temperature before serving.
Chocolate-Hazelnut Schaum Torte
Ever since I can remember, my mother made a meringue topped with strawberries for Passover dessert, though it always seemed too sweet to me. When visiting my son’s in-laws in Copenhagen, I was so pleased to be served nearly the same meringue as my childhood, but this time studded with roasted hazelnuts and chunks of bittersweet chocolate, cutting its sweetness. Now my family's Passover tradition continues in this updated recipe adapted from my new cookbook, “My Life in Recipes” (Alfred A. Knopf, 2024). It works well throughout the year, especially for gluten-free guests (see Tip if you will be cooking it in a humid environment). You can even make this dish dairy-free by using coconut cream in place of the heavy cream. Excellent for any celebration, this dessert feels quite fancy but involves little effort.
Fruit Crumble
The buttery blend of oats and nuts in this easy, warm dessert stays nubby and crunchy while baking over the juicy fruit. (It also happens to be gluten-free.) A chai spice blend is especially nice in the mix, but other sweet-leaning spices like cinnamon and cardamom taste just as good. Any blend of fruit works, and keeping the peel on apples, pears and stone fruit not only streamlines the preparation but also adds a pleasant chewiness. If you want to go all berry, stick with fresh options; frozen fruit ends up too wet. (Thawed frozen berries work just fine with a mix of sturdy fresh apples and pears, though.) You don’t have to serve a warm bowl of this crumble with ice cream, but you probably want that creaminess swirling into the jammy fruit.
Walnut Sponge Cake
This tender walnut sponge cake is gluten-free, risen with egg whites and containing no wheat flour. You can substitute other nuts, like almond or hazelnut, with no problem. Served with soft whipped cream and seasonal fruit — it never fails to please.
Hoecakes
Justin Cherry, a foodways historian, chef and resident baker at George Washington’s Mount Vernon, developed this recipe for hoecakes (cornmeal pancakes) using archival sources that describe the first president’s fondness for the dish. Corn was a cash crop at Mount Vernon, and the estate had a successful mill that could process up to 8,000 pounds of flour and cornmeal in one day. Hoecakes were so esteemed by Washington that Hercules Posey and the other enslaved chefs likely made them daily. Given the president’s dental issues and wealth, the cornmeal used for his hoecakes was probably a finer, higher-quality grind than the coarser meal given to his enslaved community as weekly rations. This recipe, created by Mr. Cherry, uses stone-ground cornmeal, and produces a pronounced corn flavor. It’s important to make sure your butter is hot so the hoecakes crisp nicely while their interiors remain moist, retaining an almost creamy texture. George Washington ate these cornmeal cakes “swimming” in butter and honey, but maple syrup works well, too.
Pistachio-Almond Cookies
Cardamom has a mysterious flavor that’s hard to describe — sweet, peppery, sharp, a hint of citrus. It’s an outstanding spice that can be put to good use in many types of baked goods. Long cherished in the Middle East and India, pistachios are having a moment in the United States: Many bakeries are now featuring pistachio-filled croissants, for instance. These cookies have a slightly soft center, with a crisp exterior.
Branzino
Cooking a whole fish at home may seem daunting, but this simple method for roasting branzino is surprisingly hands-off. Whole fish are also more forgiving than individual fillets because the skin and bones insulate the fish from the heat source and help prevent overcooking. Here, the mild, white fish are stuffed with lemon slices, fresh herbs and garlic, then roasted on a sheet pan until flaky and tender. A quick broil helps crisp up the skin. Since it’s petite, branzino is an ideal fish to serve whole because the bones are easy to remove and its skin is tender enough to eat. Serve the roasted fish with steamed rice and a roasted green vegetable, such as broccoli or asparagus, squeezing the roasted lemons over everything on the plate.
Ferni (Iranian Rice Flour Pudding)
Ferni (also called fereni or firni) is a nostalgic and comforting rose-scented Iranian pudding thickened with rice flour. Variations, with different names, can be found in Southeast Asia, Central Asia and beyond. This version is adapted from Fariba Nafissi, an Iranian pastry chef and the owner of Zozobaking in Los Angeles. Ferni can be served cold, as a delicately sweetened dessert, topped with fresh or dried fruits. It can also be served warm on chillier days. In Iranian culture, the hot version is used to comfort the body during an illness, like a sore throat or a stomach ache, according to Ms. Nafissi. The infusion of rosewater is one of the hallmarks of ferni, but you can also use the same amount of orange blossom water, or vanilla extract (about 1 teaspoon), if you prefer. The pudding has a custardlike consistency and comes together very quickly. But you will be required to continually whisk so that the pudding is smooth and does not stick to the bottom of the pan – resist the urge to walk away as it thickens. Ms. Nafissi recommends using a 2-quart nonstick saucepan. (If using another type of pan, lower and adjust the heat accordingly.)
Massaman Curry
Thicker than other Thai curries, massaman curry is rich with coconut milk, peanuts and warm seasonings like red curry paste, cardamom, coriander, cumin and cinnamon — flavors that reflect the dish’s Central and South Asian influences. You can buy premade massaman curry paste at Thai markets and online, but it’s easy to make from scratch, starting with store-bought red curry paste and adding toasted and ground spices. (Don’t shake the can of coconut milk before opening, so you can use the thick cream on top to fry the curry paste.) This version calls for boneless chicken thighs, but feel free to substitute beef, shrimp or tofu as you wish. Finally, it’s important to make sure the flavors — salty (fish sauce), sweet (sugar) and sour (tamarind) — are balanced, so towards the end of cooking, taste and tweak as needed. Serve alongside a pile of fluffy jasmine rice.
Porcupine Meatballs
This cleverly named dish, which gets its moniker from the spiky grains of rice that protrude from the meatballs, became popular during the Great Depression, when rice was often added to expensive ground meat as a way to “stretch” it. It’s still a useful budget tip — or an easy way to eat a little less meat — and you might find you like these lighter meatballs even better than the traditional sort. Some recipes call for uncooked rice, but using cooked rice ensures that you won’t end up with crunchy grains in an otherwise tender meatball. This recipe uses ground beef, but feel free to swap in ground turkey, pork or chicken. Like most tomato sauce-based dishes, these meatballs freeze well: Cool completely, then transfer to an airtight container and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop, covered, over medium-low heat. Serve the meatballs with a simply cooked green vegetable, such as sautéed spinach or steamed broccoli.
Quinoa
Quinoa is a small but mighty seed: Hearty, plump, protein-rich and gluten-free, use it as you might use rice or whole grains in salads and soups, or as a side. A ratio of one part quinoa to one-and-a-half parts water will create quinoa that’s fluffy with enough bite to maintain its shape. It’s important to rinse and dry the quinoa before cooking to remove its naturally occurring bitter, soapy coating. Optionally, you can also toast the quinoa — as with nuts or sesame seeds — to enhance the seeds’ nuttiness. Cooked and cooled quinoa will keep refrigerated in an airtight container for up to 5 days.
Quinoa Salad
This bright, crunchy and hearty quinoa salad is inspired by the flavors and textures of tabbouleh and Greek salad. Quinoa, cucumbers, bell pepper, olives, lots of parsley and an assertive lemon-garlic dressing make it a filling and protein-rich vegan lunch, or a great side for grilled chicken, seared fish or spiced chickpeas. Feel free to add other briny, creamy, snappy or herbaceous ingredients, such as feta, avocado, torn romaine leaves or fresh mint. The salad will keep for up to 2 days refrigerated; refresh with salt and lemon juice before eating as flavors may become muted in the fridge.
Pumpkin Meringue Pie
Even though this dessert works for those who can’t eat gluten or dairy, it tastes as special as standard pies — maybe even more so. A toasty pecan press-in crust replaces a typical butter-flour dough and coconut milk gives the spiced pumpkin filling creamy richness. The fluff of a meringue topping delivers the airiness of whipped cream and the singed ridges offer the delightful bittersweetness of burnt marshmallow. To prepare this ahead, refrigerate the cooled baked pumpkin pie before the meringue is added for up to 2 days. You can top with the meringue and let stand at room temperature for a few hours before serving.
Crispy Ginger Sticky Rice
Inspired by a Chinese classic that translates to “flavorful rice,” this dish lives up to the name. Chewy sticky rice has a natural faint sweetness and here it goes savory with bacon and mushrooms. A heaping mound of ginger sizzles in oil to mellow its sharp, hot bite to a fragrant crisp. Speckled throughout the rice, the ginger offers a tiny crunch and surprising pop of warmth. You can keep the rice warm for an hour on the stovetop or for a few hours longer if you return it to the rice cooker and turn on the warm setting. Stir in the ginger just before serving to keep it crispy. Serve it as stuffing in a Thanksgiving spread, with other dishes for a feast or simply on its own.
Tamales
Tamales are a traditional Central and South American dish of masa, a corn dough, that is filled with meat, vegetables, cheese and seasonings, then wrapped in a corn husk or banana leaf and steamed. They have been around for thousands of years — the Aztec and the Maya people ate them — so there are innumerable delicious variations, but this Mexican version, which is known as rojos de puerco, is filled with braised pork and red chile sauce. Often served at special events like weddings, baptisms, first communions and the like, tamales are particularly important to Mexicans and Mexican-Americans at Christmas time during which tamaladas, or tamale-making parties, are hosted to divide the work, share the food and enjoy each other’s company. For convenience, this recipe calls for masa harina, a dried form of masa that can be found in most supermarkets and is reconstituted with water and fat, but if you can find fresh masa, use it for outrageously good, authentic results.
Rice Pudding
The size and quality of the rice matters in this classic pudding: A medium-grain rice is starchy enough to thicken it, but it won’t soften so much that it completely disintegrates. Using a 2-quart saucepan is also important. If the pan is larger or wider, the liquid will evaporate faster than the rice cooks. If you prefer a looser pudding, or plan on serving it cold (it thickens as it sits), remove it from the heat as soon as the rice softens; or cook it a bit longer if you like a thicker pudding. For an extra-rich dessert, stir in egg yolks and butter, or further elevate it by adding some rum-soaked raisins.
Vegetable Soup
This simple, one-pot soup is chock full of vegetables and can be customized as you wish. Think of this recipe as a template and feel free to swap in whatever happens to be in your fridge or freezer, adding vegetables according to their cooking times. Diced fennel, zucchini or even broccoli would be particularly nice additions. Try fresh rosemary or your favorite Italian seasoning mix in place of the oregano and thyme, or a pinch of cumin for a subtle, smoky flavor. Hearty greens, such as kale and Swiss chard, can be substituted for the spinach. Add a 15-ounce can of drained, rinsed white beans for a more filling soup. Serve as-is, or finish with a sprinkle of Parmesan, thinly sliced scallions and torn fresh basil to take things up a notch.
Flan
Flan can trace its origin back to the Roman empire, when chickens were domesticated and an abundance of eggs led to the creation of a savory, flat cream-and-egg custard cake called “flado.” It was later, during the Middle Ages, that a sweet version of flado grew in popularity in Spain, finding its way to the Americas and eventually spreading across Latin America. This flan was inspired by the flavors of Mexican tres leches cake and uses the same three milks — evaporated, condensed and whole — to give a rich and creamy texture to the custard. A full tablespoon of vanilla extract breaks through the richness of the milks and adds a classic dessert note. To further amplify the vanilla flavor, substitute an equal amount of vanilla bean paste or 1 whole vanilla bean, split and scraped, for the extract.
Pistachio Macarons
Most of the pistachio flavor in these macarons comes from the filling, which contains pistachio spread (sometimes called pistachio cream), a sweetened mixture of ground pistachios and sugar. Look for it in specialty food stores or Italian grocers.
Chocolate Macarons
Chocolate macarons are beloved for a couple of reasons: First, the bitterness of cocoa and barely sweet ganache is a good foil for the sugariness of the meringue shells. Second, the cocoa in the batter masks any color the meringue might take on during baking, so there’s a wider margin of error for your oven temperature compared with other flavors.
Raspberry Macarons
Just a small quantity of pulverized freeze-dried raspberries in the batter of these macarons adds a surprising punch of tart fruitiness. Just know that it can also encourage the shells to brown rather quickly, so turn down your oven by about 25 degrees for the second batch if the first turns a little golden.
Cold Sesame Noodles With Cucumber, Corn and Basil
For a summertime update on a beloved Chinese dish, cold sesame noodles are freshened up with crisp cucumbers, raw corn and aromatic basil. The minimalism of the three-ingredient sesame dressing belies its complex flavor. It brings together three flavor-dense condiments: chile crisp, sesame oil and sesame paste. Available from Asian grocery stores (or online), Chinese or Japanese sesame paste is similar to tahini. It is made from toasted sesame seeds, so the finish is darker, nuttier and stronger. If you can’t get a hold of sesame paste, substitute with smooth peanut butter or tahini. The noodle choice here is flexible to make space for those with dietary restrictions; use any type of thick rice or wheat noodle.