Top 5 Gluten-Free Recipes From The Community

May is Celiac Disease Awareness Month, a month dedicated to bringing awareness to celiac disease in an effort to increase diagnosis rates, and fundraise for research efforts  so we can work towards a cure. 

In 2018, we launched our at-home celiac disease screening test, and since then, have been dedicated to providing solutions for the celiac disease community.

Food Matters! 

Once diagnosed, a patient with celiac disease is prescribed to eat a strict gluten-free diet. Going gluten-free can make an immense difference in health and overall well-being. But it’s not always easy to be gluten-free! It’s likely that you’ll be spending a lot more time researching recipe ideas and ingredient substitutions rather than in the actual kitchen.

We’re here to help, and have rounded up some of our delicious gluten-free recipes from our community, which include some exceptional nutritionists and registered dieticians.

Easy Make-Ahead Egg Muffins

By Debby Monaghan

Credit: Thriving Gluten-Free


  • 12 eggs
  • ½  tsp salt
  • ¼  tsp garlic powder
  • ¼  tsp pepper
  • oil for greasing the pan

Additional mix-ins:

  • ¼  cup onion, diced
  • ½  cup bell peppers, diced
  • ½  cup fresh spinach, roughly chopped
  • To taste: crumbled cooked breakfast sausage, bacon, or diced ham
  • ½  cup cheese, shredded


  1. Preheat oven to 350° and grease a muffin pan with oil.
  2. In a large bowl, whisk eggs by hand with a fork. 
  3. Add spices and mix well.
  4. Stir in your prefered meat, veggies and/or cheese
  5. Divide the egg mixture evenly into greased muffin tins 3/4 of the way full.
  6. Bake about 20 minutes until browned around the edges and eggs are set. 
  7. Serve immediately or store in the refrigerator until ready to eat.

Debby is the recipe creator, mom and blogger behind Thriving Gluten Free. She is also a certified personal trainer and massage therapist. Debby’s eldest daughter was diagnosed with Celiac Disease in 2011 and she and her family have been navigating gluten-free living ever since.

Sweet Potato Blueberry Muffins

By Loren Runion

Credit: Sweet Rustic Bakes


  • 1½ cups of finely ground almond flour
  • ½ cup of tapioca flour
  • 1 tsp of baking powder 
  • ¼ tsp of salt
  • ½ tsp of cinnamon 
  • 3 large eggs
  • ¼ cup of pure maple syrup
  • ¼ cup of light tasting olive oil or avocado oil
  • ¼ cup of  sweet potato, packed and fork mashed (see notes)
  • 1 tsp of vanilla extract
  • Juice from ¼ of a fresh lemon
  • ½ cup of fresh blueberries


  1. Preheat oven to 350°F and prepare muffin tin with parchment muffin liners or with avocado oil spray. 
  2. In a medium bowl, whisk all wet ingredients until smooth and combined- eggs, syrup, oil, vanilla, lemon juice, sweet potato*. 
  3. In a large bowl, whisk all dry ingredients together until evenly combined- almond flour, tapioca flour, baking powder, salt, cinnamon. 
  4. Pour wet ingredients into dry and stir to combine evenly. Gently fold in blueberries.
  5. Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean. 
  6. Enjoy warm or at room temperature. I think they taste the best at room temp. Store in an airtight container in the  fridge or at room temp. Best if eaten within 2-3 days. 

You need the inside of a baked sweet potato for this recipe. You can make it the day you make this recipe or use one you prepped ahead of time. Bake a small sweet potato at 425° for about 40 minutes or until a knife pokes thru easily.

Loren Runion is a registered nurse and yoga teacher with an optimistic view of health and wellness. Loren shares her passions on the Sweet Rustic Bakes blog including healthy comfort foods, Ashtanga yoga and personal growth.

Gluten-Free Veggie Pizza Casserole

By María Fernanda López

Credit: Purely Healthy Living


  • 1 loaf of gluten-free bread 
  • 3 eggs
  • 1 cup cheese, shredded
  • ½ cup vegetable broth
  • 1 cup roast tomato, chopped
  • ½ cup roasted bell pepper, chopped
  • ¼ cup roasted red onion, chopped 
  • 1 cup mushrooms, sliced
  • 1 raw spinach
  • 1 tsp dried garlic
  • 1 tsp sea salt
  • ¼ tsp black pepper
  • 1 Tbsp dried parsley


  1. Preheat oven to 350°F
  2. Cut the bread into ½ in cubes and lay them in an 8×8 baking dish.
  3. Mix the eggs with seasonings, vegetables, and broth.
  4. Pour the mix on top of the bread and mix with a spoon to make sure everything is soaking with the egg mix.
  5. Top with cheese, cover with aluminum.
  6. Bake for 30 minutes.

Maria López is a certified nutritionist and all-round foodie. Maria shares recipes that your body needs to stay healthy and in good working order. Maria consciously includes nutrient dense ingredients in her recipes with an aim to help stave-off illness with the food she eats.

Super Duper Raw Power Salad

By E.A. Stewart, RD

Credit: E.A. Stewert


  • Dressing
  • ¾  cup extra virgin olive oil
  • ¼  cup white balsamic vinegar or apple cider vinegar
  • 1 Tbsp maple syrup
  • ⅛  tsp garlic powder
  • ⅛  tsp salt
  • Salad
  • 4 cups (approximately 1 bunch) kale, finely chopped
  • 1 ½  cups purple cabbage,  finely chopped 
  • ¾  cup dried berries and/or tart cherries
  • ½  cup frozen edamame, shelled and thawed
  • ½  cup raw sunflower seeds, shelled
  • ½  cup mung bean or other sprouts
  • 2 Granny Smith apples, finely chopped 
  • Salt and fresh ground black pepper to taste


  1. Make the dressing by combining oil, vinegar, garlic power, and salt in a lidded jar, and shake well to combine. Set aside until ready to use.
  2. To make the salad, combine all the remaining ingredients, and pour ½  cup dressing (you may add more or less to suit your taste) over ingredients. Toss well, then season with salt and pepper, and serve.

EA Stewart is a dietitian nutritionist, health & wellness coach, gluten-free recipe developer, digestive health expert & autoimmune warrior who coaches people all over the world to better health and nutrition. EA shares a ton of knowledge, insight and delicious recipes on her website.

Gluten-Free Lemon Herb Savory Cheesecake

By Anne Danahy, RD

Credit: Craving Something Healthy

Total Time: 1 hour 5 mins


  • 12 gluten-free crackers
  • ¼  cup walnut halves, toasted
  • 1 Tbsp olive oil
  • 4 oz. Neufchatel cheese
  • ½  cup part skim ricotta cheese
  • ¼  cup soft goat cheese
  • 1 egg
  • 1 Tbsp sugar
  • Pinch of salt
  • Zest of 1 medium lemon (about 1 Tbsp)
  • 1 Tbsp chives, minced
  • 1 Tbsp  fresh parsley, minced
  • 1 Tbsp fresh thyme leaves, minced


  1. Preheat oven to 350 degrees and wrap the outside of a 4 ½ inch springform pan with heavy duty foil. Spray the inside of the pan with cooking spray.
  2. In the bowl of a food processor fitted with the chopping blade, process crackers and walnuts until they are crumbs. Add olive oil and pulse a few more times to combine.
  3. Press the crumb mixture into the bottom of the springform pan.
  4. Bake the crust until golden, about 5-8 minutes.
  5. Wipe down the bowl of the food processor, and process the neufchâtel, ricotta, and goat cheese. Add egg, sugar, salt and lemon, and process until smooth.
  6. Mix in the herbs by hand.
  7. Pour cheese mixture into the prepared crust.
  8. Place the springform pan into a larger roasting pan, and pour hot water in to the pan to come halfway up the sides of the springform pan.
  9. Bake the cheesecake for 40 minutes, or until the edges are golden. The center will move slightly when gently shaken, but it will firm up as it cools.
  10. Transfer the cake to a wire rack and let cool for one hour. Refrigerate until cold, at least 3 hours, and up to 2 days.
  11. Before serving, gently remove the cheesecake from the springform pan by sliding a thin spatula under the crust, and transfer to a serving plate. Serve cold or at room temperature, with gluten free crackers and fruit, if desired.

Anne Danahy is a registered dietitian and integrative nutritionist who specializes in women’s health and healthy aging. Anne has over twenty years of experience as a dietitian, coaching individuals, teaching groups, writing, and speaking about everything from wellness nutrition and healthy aging, to nutrition for disease management.

Gluten-Free Chocolate Waffles

By Keith and Jackie



Waffle Ingredients:

  • 3/4 C Almond Protein Powder
  • 3 eggs
  • 1 1/2 C Gluten Free 1 to1 Baking Flour
  • 1 1/3 C Oatmilk (or other milk of your choice)
  • 1/4 C plus 1 Tbsp stevia
  • 1/2 C dark coco powder
  • 1/3 C finely chopped almonds
  • 2 Tbsp olive oil
  • 1 tsp almond extract

Sauce Ingredients:

  • 2 C frozen raspberries
  • 1 C fresh raspberries
  • 2 Tbsp stevia


Preheat waffle iron.

Raspberry Dipping Sauce:

  1. In a small saucepan, combine the frozen raspberries and 2 Tbsp stevia. 
  2. Heat for 4-5 minutes over low heat.
  3. Add all but 6-8 fresh raspberries, reserve them for garnish.
  4. Cook for 3-4 more minutes.
  5. Remove from heat and allow to cool.

Chocolate Waffles:

  1. Combine eggs and oatmilk in a small bowl.
  2. In a separate bowl, combine remaining ingredients and mix.
  3. Add wet ingredients to dry mixing until combined. Do not over mix.
  4. Place mixture into center of waffle iron using a 1/4 C measuring cup.
  5. Cook in iron 4-5 minutes or until easily released from iron.
  6. Continue until all batter is gone.
  7. Serve by pouring raspberry sauce over the top.

Keith and Jackie met over their love of food. Keith has worked in the restaurant industry for most of his life with an insatiable curiosity for the culinary arts. Jackie is a fashion designer, self-proclaimed foodie and resident photographer for Superman Cooks. Together they strive to make great meals to share with family and friends.

Chicken Kale Meatballs

By Jordan Wagman


Servings: 10-12 meatballs


Meatball Ingredients:

  • 4 cups finely chopped kale, loosely packed
  • 1 lb  ground chicken
  • ½ tsp freshly ground black pepper
  • ½ tsp  sea salt
  • 1 tbsp olive or avocado oil
  • 2 cups Infused Cherry Tomato Sauce

Cherry Tomato Sauce Ingredients:

  • 2 cups cherry or grape tomatoes
  • 1/3 cup  olive oil
  • ¼ cup  water
  • ¼ tsp kosher salt
  • ¼ tsp  fresh ground pepper
  • ¼ tsp  cannabis oil
  • 3 basil leaves



  1. In a mixing bowl combine kale, chicken, salt and pepper and mix well to combine.
  2. Evenly divide the meat into 10-12 portions and roll into balls and transfer to the fridge for five minutes to cool..
  3. Warm a large saute pan over high heat and add oil and meatballs. 
  4. Sear until golden brown, about 3 minutes. Flip meatballs, cover the pan, turn heat to low and cook until meatballs are firm, about 5 minutes. 
  5. Remove from heat and transfer to a plate and rest meatballs for five minutes before serving.
  6. Serve immediately over Infused Cherry Tomato Sauce and enjoy.

Cherry Tomato Sauce

  1. Rinse tomatoes under warm water, dry and set aside
  2. In a saucepan combine tomatoes, olive oil, water, salt and pepper and bring to a simmer over low heat until tomato skins begin to split and the juice from the tomatoes has been released, about 20 minutes.
  3. Remove from heat, transfer to a blender and add cannabis oil and basil or use an immersion blender in the sauce pot and puree until smooth. 
  4. Use immediately or cool to room temperature, transfer to an air-tight container and refrigerate up to five days.

Meet James Beard nominated Chef, bestselling author, and Psoriasis warrior– Jordan Wagman. Jordan has a focus on food, health and wellness. Jordan helps others find health through an anti inflammatory diet and proves that great, healthy food can taste incredible too.

Source link

Leave a Comment

Your email address will not be published.