Free of Gluten,

Full of Flavor
Your Gluten-Free Recipe Book
Following a gluten-free diet can be challenging. We're here
to help. These delicious recipes don't contain any of the
gluten found in wheat, barley, and rye, so you can enjoy
them whether you have celiac disease or are sensitive to
gluten.

GLUTEN-FREE RECIPE BOOK 01

Contents
Gluten-Free Breakfast
Casserole Expert Tip
03 Following the gluten-
free diet can seem
overwhelming,
especially if you’re
newly diagnosed, but
even if you’ve been
Gluten-Free Baked Chips doing it for a long
and Guacamole time. I’m constantly
finding new places
08 gluten can hide. If you
have celiac disease
Flourless Peanut Butter or non-celiac gluten
sensitivity, you have
Chocolate Chip Cookies
no choice—you must
04 be vigilant about your
diet, because your
Gluten-Free Slow Cooker health depends on it.
But I’ve also learned
BBQ Chicken
that it’s possible
05 to eat well and live
very well (and not
Vegetable, Bean, and obsess about food
Cheese Enchiladas and/or your health
09 constantly).

Gluten-Free Spaghetti Jane Anderson

and Meatballs With Celiac Disease Expert
Homemade Sauce
10
Gluten-Free Wild Gluten-Free Brownie
Blueberry Orange Scones Bites
06 11

Gluten-Free Pumpkin Gluten-Free Chicken

Chip Muffins Wings
07 12

GLUTEN-FREE RECIPE BOOK 02

Gluten-Free Recipes

Gluten-Free Breakfast Casserole

Servings : 8

Ingredients
5⅓ slices gluten-free bread
5 links chicken sausage
6 large eggs
½ cup half and half
¼ cup fresh basil leaves
¾ teaspoon kosher salt
1 cup cheddar cheese, shredded
1 large tomato, chopped
- ground black pepper to taste
Preparation
1. Preheat the oven to 350F. Spray a 9x9
square baking dish with nonstick spray.
2. Toast bread and dice into large pieces.
3. Evenly distribute bread and thawed
sausage in baking dish and set aside.
4. Combine eggs, half and half, basil;
season with salt and pepper. Blend for
30 seconds.

5. Pour egg mixture into prepared dish

Nutrition Facts and sprinkle with cheese and tomato.
Servings 8

Calories: 222 Fiber: 1g 6. Place in the oven and bake for 20 to

Total Fat: 15g Total Sugars: 3g 25 minutes or until eggs are set.
Carbohydrate: 11g Added Sugars: 0g
Protein: 12g 7. Remove from the oven and allow to
cool for at least 15 minutes before
serving.

GLUTEN-FREERECIPE
GLUTEN-FREE RECIPEBOOK
BOOK 03
03
Gluten-Free Recipes

Flourless Peanut Butter Chocolate Chip Cookies

Servings : 24

Ingredients
1 cup smooth natural peanut butter
¾ cup packed light brown sugar
1 large egg, beaten
1 teaspoon baking soda
1 teaspoon vanilla extract
½ 1/2 cup mini chocolate chips
- pinch of coarse sea salt
Preparation
1. Preheat oven to 350F. Line a sheet pan
with parchment paper or a silicone
baking mat.
2. In a medium bowl, mix peanut butter
and sugar until well combined. Add
egg, baking soda, and vanilla extract;
continue to stir. Fold in chocolate chips.

3. Using a tablespoon, measure 8 cookies

onto the prepared sheet pan, leaving
Nutrition Facts about two inches between each cookie.
Serving Size: 1 cookie
Gently press to flatten each cookie
Calories: 111 Fiber: 1g slightly.
Total Fat: 7g Total Sugars: 10g
Carbohydrate: 11g Added Sugars: 9g
4. Bake for 6 to 8 minutes until puffed and
Protein: 3g spread out.

5. Remove from oven, then sprinkle

lightly with sea salt. Wait until cooled.

GLUTEN-FREERECIPE
GLUTEN-FREE RECIPEBOOK
BOOK 04
04
Gluten-Free Recipes

Slow Cooker BBQ Chicken

Servings : 6

Ingredients Preparation
¼ cup cornstarch 1. Place cornstarch and salt in a large
½ teaspoon kosher salt resealable bag.
large package boneless skinless
1 2. Add chicken thighs, seal the bag, and
chicken thighs
shake to coat with cornstarch.
2 teaspoons olive oil
½ cup barbecue sauce 3. Heat oil in a skillet. Shake excess
¼ cup 100% apple juice cornstarch from chicken and (in 2
½ red onion (sliced) batches) brown on both sides (it takes
1 green or red bell pepper
about 3 minutes per side).
4. In slow cooker combine browned
chicken, BBQ sauce, apple juice,
Nutrition Facts
Servings: 6 onion, bell pepper; stir to combine.
Cover and cook on low for 8 hours or
Calories: 227 Fiber: 1g
Total Fat: 9g
high for 4 hours. Shred meat with a
Total Sugars: 13g
Carbohydrate: 18g
fork before serving.
Added Sugars: 9g
Protein: 18g

GLUTEN-FREE
GLUTEN-FREE RECIPE
RECIPE BOOK
BOOK 05 05
Gluten-Free Recipes

Wild Blueberry Orange Scones

Servings : 6

Ingredients Preparation
1 large egg 1. Preheat oven to 350F and line a baking
¼ cup canola oil sheet with parchment paper.
3 tablespoons pure maple syrup
2. Crack egg into a mixing bowl and stir
1 teaspoon pure vanilla extract well with a fork. Add oil, maple syrup,
1 teaspoon orange zest vanilla, and orange zest. Mix well.
2 cups fine almond flour
1⁄3 cup tapioca starch/flour
3. Add almond and tapioca flours to liquid
ingredients, along with baking powder
2 teaspoons baking powder
and salt. Stir well. Add frozen or fresh
¼ teaspoon salt
blueberries to batter and stir well.
1 cup frozen wild blueberries
4. Spoon dough onto parchment paper.
Moisten hands and shape dough into a
circle, about 8 inches in diameter.
Nutrition Facts
Serving Size: 1 scone 5. Place in oven and bake for 20 minutes.
Remove from oven and use a serrated
Calories: 207 Fiber: 2g
knife to cut scones into 6 triangles.
Total Fat: 15g Total Sugars: 9g
Place baking sheet back in oven and
Carbohydrate: 17g Added Sugars: 6g
cook for an additional 5 minutes.
Protein: 3g
6. Remove from oven, and allow to cool for
10 minutes before serving.

GLUTEN-FREERECIPE
GLUTEN-FREE RECIPEBOOK
BOOK 0606
Gluten-Free Recipes

Gluten-Free Pumpkin Chip Muffins

Servings : 18

Ingredients Preparation
2 cups gluten-free baking mix 1. Preheat oven to 375F. Line a muffin pan
1½ teaspoons baking powder with paper liners or spray with nonstick
½ teaspoon baking soda spray and set aside.
½ teaspoon ground cinnamon 2. In a large bowl, combine gluten free
1 teaspoon kosher salt baking mix, baking powder, baking
1 cup granulated sugar soda, cinnamon, and salt; whisk well to
1 large egg, beaten combine.
½ cup canola oil
3. Add pumpkin mixture to dry ingredients
½ cup applesauce
and mix until just combined. Fold in
1 cup low-fat milk three-fourths of the chocolate chips.
1 teaspoon vanilla extract
1 cup canned pumpkin puree
4. Fill each muffin cup with a quarter cup
of batter.
1 cup chocolate chips, divided
5. Bake for 14 to 16 minutes or until a
toothpick comes out clean from the
Nutrition Facts center.
Serving Size: 1 muffin
Fiber: 1g 6. As soon as the muffins come out of
Calories: 102
Total Sugars: 9g the oven, top with a few additional
Total Fat: 5g
Added Sugars: 8g chocolate chips per muffin, then cool.
Carbohydrate: 15g
Protein: 1g

GLUTEN-FREERECIPE
GLUTEN-FREE RECIPEBOOK
BOOK 07
07
Gluten-Free Recipes

Baked Chips and Guacamole Dip

Servings : 4

Ingredients Preparation
4 (6-inch) corn tortillas 1. Preheat oven to 400F.
2 teaspoons canola oil
2. Stack the tortillas and cut into four
¾ teaspoon kosher salt
triangles.
2 large avocados
¼ cup nonfat Greek yogurt 3. Arrange pieces of tortillas on a baking
sheet lined with parchment paper.
½ lime, juiced
4. Brush tortillas with canola oil and
season with ½ teaspoon salt.
Nutrition Facts 5. Bake for 10 minutes.
Serving Size: 4 chips + 1/2 cup guac
6. Remove from oven and set aside to
Calories: 183 Fiber: 6g cool for 10 minutes.
Total Fat: 12g Total Sugars: 1g
Carbohydrate: 18g Added Sugars: 0g 7. Cut the avocados in half, remove the
Protein: 4g pit, scoop out the flesh, and place in a
large bowl.
8. Add Greek yogurt, lime juice, and
remaining 1/4 teaspoon of salt.
9. Mash the ingredients until well mixed
but still slightly chunky.

GLUTEN-FREERECIPE
GLUTEN-FREE RECIPEBOOK
BOOK 08
08
Gluten-Free Recipes

Vegetable, Bean, and Cheese Enchiladas

Servings : 4

Ingredients
1 tablespoon avocado oil
1 medium onion, finely chopped
1 bell pepper (any color), chopped
2 cups greens, chopped
2 cloves garlic, minced
1 cup frozen corn kernels
15-ounce can of low sodium
1
beans, rinsed and drained
16 ounces of enchilada sauce (split)
8 corn tortillas
8 ounces grated cheese, divided
Preparation
1. Preheat oven to 350F. Grease a 13 x 9
baking dish with avocado/vegetable oil.
2. Finely chop onions, greens, and bell
peppers (separately), then set aside.
3. Heat oil in a large skillet over medium
heat. One-by-one, saute chopped
onion, minced garlic, chopped pepper,
and greens, one minute each. Add
frozen corn kernels and beans, along
with ½ cup enchilada sauce. Stir well
and cook for 2 minutes.

4. Wrap tortillas in a dish towel and

Nutrition Facts heat in microwave for 1 minute.
Serving Size: 2 enchiladas Spoon ⅓ cup vegetable/bean mixture
Calories: 543 Fiber: 12g over each tortilla. Sprinkle 4 ounces
Total Fat: 25g Total Sugars: 9g of grated cheese over tortillas and
Carbohydrate: 60g Added Sugars: 3g vegetable bean mixture. Fold tortillas
Protein: 25g in thirds in baking dish. Top with
remaining enchilada sauce and 4
ounces of cheese.

5. Bake in the oven for about 15

minutes, or until cheese is melted and
bubbly.

GLUTEN-FREERECIPE
GLUTEN-FREE RECIPEBOOK
BOOK 09
09
Gluten-Free Recipes

Spaghetti and Meatballs With Homemade Sauce

Servings : 6

Ingredients Preparation
2⅓ tablespoons extra virgin olive oil 1. Heat olive oil in a medium saucepan.
1 clove garlic, chopped
½ medium onion, chopped
2. Add garlic and onion and sauté for 2 to 3
minutes.
1 (28-ounce) can crushed tomatoes
½ teaspoon dried oregano 3. Add tomatoes, oregano, salt, and black
teaspoon kosher salt and black pepper to taste. Cook, uncovered, for 20
2
pepper (split) minutes, stirring occasionally. Stir in
5 tablespoons chopped basil (split) basil and set aside.
8 gluten-free crackers
1 pound 90% lean ground beef
4. While sauce is simmering, preheat
oven to 400F. Line a baking sheet with
1 large egg, beaten
parchment paper and set aside.
1 clove garlic, minced

5. Place crackers in a food processor

and grind into fine crumbs.
Nutrition Facts
Serving Size: 1 cup pasta + 3 meatballs each
6. In a large bowl, combine
breadcrumbs, ground beef, egg, salt,
Calories: 420 Fiber: 3g
pepper, garlic and basil.
Total Fat: 14g Total Sugars: 3g
Carbohydrate: 52g Added Sugars: 0g 7. Mix well and form into 16 1-ounce
Protein: 21g
balls. Transfer to baking sheet
and bake for 20 minutes (or until
cooked).

8. Once meatballs are cooked, add them

to the sauce.

GLUTEN-FREE RECIPE
GLUTEN-FREE RECIPE BOOK
BOOK 10
10
Gluten-Free Recipes
Gluten-Free Brownie Bites
Servings: 12

Ingredients
½ cup gluten-free baking mix
cup unsweetened cocoa
½
powder
¼ teaspoon baking powder
1/8 teaspoon baking soda
½ teaspoon kosher salt
tablespoons unsalted
4
butter, slightly melted
cup unsweetened
½
applesauce
¾ cup granulated sugar
2 tablespoons canola oil

2 large eggs
cup semi-sweet chocolate
½
chips

Preparation
1. Preheat oven to 350F. Spray a 9×9-
inch baking dish with cooking spray.

2. Combine baking mix, cocoa, baking

powder, baking soda, and salt in a
bowl; whisk well and set aside.

3. Whisk in eggs one at a time.

4. Add cocoa mixture and stir until
combined. Mix in chocolate chips.
5. Add to baking dish and bake for 20
to 25 minutes or until a toothpick
comes out clean from the center.
6. Cool for 20 minutes before serving.

Nutrition Facts
Serving Size: 1 brownie

Calories: 178 Fiber: 2g

Total Fat: 10g Total Sugars: 18g
Carbohydrate: 24g Added Sugars: 16g
Protein: 3g

GLUTEN-FREE RECIPE BOOK 011

11
Gluten-Free Recipes

Lightened Up Chicken Wings

Servings : 6

Ingredients Preparation
2 pounds chicken wings 1. Preheat oven to 425F.
¼ teaspoon kosher salt
2. Line a sheet pan with parchment paper
teaspoon freshly ground black
¼ and cover with a wire rack.
pepper
¼ cup hot sauce 3. Place chicken wings on the rack and
1 tablespoon olive oil season with salt and pepper.

1 tablespoon cornstarch 4. Bake for 10 minutes.

½ lemon, juiced
5. While chicken is cooking, make sauce.
6. In a microwave safe bowl combine hot
Nutrition Facts sauce, olive oil, cornstarch, and lemon
Serving Size: 5 ounces
juice; stir well.
Calories: 308 Fiber: 0g
7. Microwave for 60 seconds, until
Total Fat: 21g Total Sugars: 0g
bubbling and thickened.
Carbohydrate: 2g Added Sugars: 0g
Protein: 26g 8. After 10 minutes, take wings out of oven
and brush generously with the sauce.

9. Return to the oven and bake for an

additional 20 minutes.

10. Allow to cool for 10 minutes before

serving.

GLUTEN-FREE RECIPE
GLUTEN-FREE RECIPE BOOK
BOOK 012
12