17 Gluten-Free Recipes to Include on Your Menu!

Gluten Free Recipes is a good option for a healthy diet with an excellent taste. In addition, one of the great challenges of making gluten-free recipes is knowing how to portion the flours. This is alchemy and requires a lot of practice and, consequently, experience (the famous trial and error, which happens so much in the kitchen).

To be able to present a final product with quality, it will be necessary that the application of the flour mixture is the right one for each recipe. For example, a mixture of flours with a higher integral proportion would not give a result of softness and lightness for cupcakes and cakes.

Generally speaking, there is a ratio for most blends that consists of 40% whole-wheat flours to 60% white flours/starch. But this is not a rule, and it can vary according to the type of flour and its biochemical composition. Ideally, over time, you experiment with various mixes and create your own mixes. So, let’s check out the preparation of the 17 Gluten-Free Recipes to Include on Your Menu .

#1 – Gluten-free Spinach Chicken Protein Pie Recipes

FILLING INGREDIENTS:

• 1 grated red onion,
• 4 crushed garlic cloves,
• Extra virgin olive oil,
• 1 kg of ground chicken,
• Salt and seasonings to taste (mustard sauce, curry, pepperoni, pink salt and oregano),
• 1 bunch of organic spinach,
• 200ml of water,
• 2 tablespoons of green banana biomass,

PASTA:

• 2 cups (tea) of black/brown or wholemeal rice flour,
• 2 tablespoons of oat flour,
• 3 eggs,
• 120ml of extra virgin olive oil,
• 1 cup (tea) of lactose-free milk or water (for milk-restricted diets),
• 1 tablespoon of chemical yeast,
• Sesame or chia seeds for sprinkling,

METHOD OF PREPARING THE FILLING: sauté the onion and garlic in extra virgin olive oil. Brown the chicken until it is cooked, adjust the salt and seasonings to taste. In the blender, beat the bunch of spinach with 200ml of water and the biomass. Bring to a boil and add to the cooked chicken. Mix well and set aside.

MASS: beat all the ingredients in the blender, being the yeast last. Pour half of the dough into a large glass refractory, add the stuffing and cover with the rest of the dough. Sprinkle sesame or chia seeds over the pie and bake in the oven (180ºC) for 40 minutes or until golden.

#2 – Salted Rocambole gluten free recipes

PASTA INGREDIENTS:

• 6 large eggs
• 1/2 cup (tea) sweet flour
• 1/2 cup (tea) sour flour
• 1 tablespoon of baking powder
• 1 teaspoon of salt

FILLING:

• 1/2 chopped onion
• 3 tablespoons canola oil
• 1 chopped tomato
• 1 can of green corn
• 300g shredded chicken
• 1 tablespoon of corn starch
• 1 beef bouillon cube
• 1/2 cup (tea) hot water
• salt to taste
• 2 tablespoons minced parsley

MASS PREPARATION MODE:  Beat the whites in snow, add the sieved yolks, one by one and beat well. Add the rest of the ingredients and beat more until the dough is creamy. Bake in greased and sprinkled shape (with sour sprinkle) in medium oven for 20 minutes. It should be yellowish without browning. Unmold while still hot on a damp cloth.

FILLING: Fry the onion in oil, add the tomato and corn and then the shredded chicken. Let cool a little. Add the cornstarch and beef broth dissolved in the water and cook over low heat. Add salt to taste and mix in the green smell.

ASSEMBLY: place the stuffing and roll up. Cut into thick slices and serve.

#3 – Gluten-free Walnut Cake Recipes

INGREDIENTS:

• 4 eggs (whites and yolks separated),
• 1 and 1/2 cup of brown sugar,
• 200g of margarine,
• 200g of potato starch,
• 1 tablespoon of chemical baking powder,
• 1/2 cup of chopped walnuts,
• Margarine and potato starch for greasing

METHOD OF PREPARATION:  Beat the whites in snow and book. In another bowl, beat the egg yolks, sugar and margarine until fluffy. Add the starch and beat. Add the yeast, walnuts and snow whites and mix with a spoon. Transfer to a 24cm diameter mold with a hole in the middle, greased with margarine and potato starch and bake in a medium oven, preheated, for 25 minutes or until golden. Let cool, unmold and serve.

#4 – Gluten-free Carrot Cake Recipes

INGREDIENTS:

• 3 medium carrots
• 2 cups (tea) of sugar or 1 cup (tea) of fructose
• 3/4 cup (tea) canola oil
• 3 eggs
• 2 cups of cream of rice
• 1 tablespoon of baking powder

METHOD OF PREPARATION:  Beat the carrots, sugar or fructose, oil and eggs in a blender. Pour this mixture into a bowl and add the cream of rice along with the yeast. Place in a preheated oven on a greased baking sheet sprinkled with cream of rice.

#5 – Cornmeal Cake Gluten Free Recipes

INGREDIENTS:

• 1/2 cup (tea) of fructose or 1 cup (tea) of sugar,
• 3 eggs,
• 1/3 cup (250ml) of oil,
• 1 cup (250ml) of cornmeal,
• 1 cup (250ml) potato starch,
• 1 glass (250ml) of water (can be fennel tea),
• 1 tablespoon of yeast,

METHOD OF PREPARATION:  Beat the fructose or sugar, the whole eggs and the oil. Then mix the other ingredients and lastly the yeast. Grease a loaf pan and bake in a preheated oven until golden.

#6 – Gluten-  free Guava Rocambole Recipes

INGREDIENTS:

• 6 eggs ,
• 3 cups (tea) of sugar,
• 200g of potato starch,
• Refined sugar and icing sugar for sprinkling,
• guava jam in paste,

PREPARATION MODE:  In a mixer, place the eggs and sugar. Let it beat until it doubles in volume. Add the potato starch, beat a little more and place on a greased and floured baking sheet. Bake in a preheated oven for about 25 minutes. Unmold on a dish towel dampened with filtered water and sprinkled with granulated sugar. Wrap the roulade in the dish towel and leave it like that for approximately 15 minutes. Fill the roulade with the jam, roll it up again and sprinkle with icing sugar.

#7 – Gluten-free  Savory Bread Recipes

INGREDIENTS:

• 2 cups of potato starch
• 1 cup (tea) sweet flour
• 3 tablespoons of corn starch
• 3 tablespoons of cornmeal
• 1 tablespoon xanthan gum
• 2 tablespoons of sugar
• 1 tablespoon of salt
• 1/2 cup (tea) of oil
• 4 teaspoons of apple cider vinegar
• 1 packet of dry yeast
• 2 cups of warm water (approximately)
• oil for greasing
• cornmeal to sprinkle

HOW TO PREPARE:  In a bowl, mix the potato starch, sweet flour, corn starch, cornmeal, xanthan gum, sugar and salt. Add the oil, apple cider vinegar and yeast and mix with a wire whisk. Add the water, little by little, mixing with the whisk until you get a soft dough, if necessary add more water. Cover with a clean cloth and let it rest for 30 minutes. Beat again with the wire whisk and divide the dough between two large greased and sprinkled with cornmeal. Cover and let rest for another 10 minutes. Bake in preheated oven for 50 minutes or until set and golden. Remove, let cool, unmold and serve.

#8 – Gluten-  free Chocolate Cake Recipes

INGREDIENTS:

• 3 eggs
• 1 and 1/2 cup (tea) of sugar
• 3 tablespoons of margarine
• 2 cups of soy milk (soy milk)
• 1 teaspoon of vanilla essence
• 1 cup powdered chocolate
• 1 cup (tea) of soy flour
• 1 cup of rice flour
• 1 tablespoon of chemical baking powder
• Margarine and rice flour for greasing

SYRUP:

• 1/2 cup powdered chocolate
• 4 tablespoons of sugar
• 1 tablespoon of margarine
• 2 tablespoons of soy milk

PREPARATION MODE:  In the blender, beat the eggs, sugar, margarine, milk and essence. Transfer to a bowl and with a wire whisk, mix the chocolate, flour and yeast. Transfer to a greased and floured 22cm x 30cm tin and bake in a preheated medium oven for 30 minutes or until a toothpick inserted comes out clean. For the syrup, mix the ingredients in a pan and heat over medium heat until completely melted and boiling. Spread over the cake, let cool and serve.

#9 – Gluten-free Fuba Bread Recipes

INGREDIENTS:

• 2 cups (tea) cornmeal
• 1 teaspoon of salt
• 1 tablespoon of margarine
• 4 cups of boiling water (tea)
• 1 tablespoon canola oil for greasing

METHOD OF PREPARATION:  Mix the cornmeal with the salt, add the margarine and mix again. Add the water and stir vigorously until combined. Grease a small, not too deep, round pan with oil. Pour the dough and bake in a preheated oven at 200ºC for about 40 minutes.

TIP: if you can’t get the dough to bind, put it in a pan and put it in the oven, stirring until it doesn’t stick to the bottom of the pan. Bake then.

#10 – Gluten-free  Protein Salt Recipes

INGREDIENTS:

• 100g cooked and shredded chicken
• 100g sweet potato or Japanese pumpkin (steamed and mashed)
• functional seasoning
• 1 teaspoon chia or flaxseed flour
• Pinch of herb salt or pink salt
• Up to 2 tablespoons of water (if needed)
• gem for brushing

PREPARATION METHOD:  Hit the blender or mix all the ingredients by hand. Shape the dough and store in the fridge for 30 minutes. Put a filling to taste (optional): hearts of palm, endive, chanpignon or chicken. Shape and close the salt. Brush with an egg yolk to brown. Grease a pan and place in the oven for 20 minutes or until golden.

#11 – Gluten-free  Gnocchi  Recipes

INGREDIENTS:

• 1 kg of chopped and boiled potatoes
• 1 cup of cream of rice
• 3/4 cup (tea) potato starch
• 1/4 cup (tea) corn starch
• 1 tablespoon (soup) of butter
• 2 eggs
• salt to taste

METHOD OF PREPARATION:  Cook the potatoes and squeeze them (do not add the cooking liquid). Place all the ingredients in a bowl and knead them with your hands until the dough is smooth. Cut the gnocchi and cook them in boiling water. With a slotted spoon, remove any that float. Cover them with sugo or bolognese sauce, garlic and olive oil, and serve immediately.

#12 – Gluten-  free Pineapple Pudding Recipes

INGREDIENTS:

• 1 can of pineapple in syrup (can be the fruit itself),
• 1/2 cup of sugar or fructose,
• 7 tablespoons (soup) full of corn starch,
• 1 cup (tea) of water,
• 2 tablespoons (dessert) butter,
• margarine for greasing,

PREPARATION MODE:  Place the pineapple, without the syrup, in the blender and add water until completing 1 liter. Then hit it well. Place in a pan and boil together with the sugar or fructose for approximately 5 minutes. Add the cornstarch dissolved in the cup of water. Cook over low heat until thickened. Don’t forget to stir constantly to avoid lumps. Add the butter and cook for another 1 minute. Pour the entire contents into a small form, greased with margarine. Let it cool down a bit and put it in the fridge. When serving, unmold and add the pineapple syrup. Another option is to serve it in cups for dessert. In this case, it is not necessary to grease beforehand.

#13 – Gluten-  free Lemon Cake Recipes

INGREDIENTS:

• 4 eggs (whites and yolks separated),
• 1 cup unsalted margarine,
• 1 and 1/2 cup (tea) of sugar,
• 3 cups of cream of rice,
• 1/2 cup of lemon juice,
• 1 pot of natural yogurt (170g),
• 1 tablespoon of baking powder,
• margarine for greasing,

DECORATION:

• 3 cups of icing sugar,
• 4 tablespoons of lemon juice,
• 1 tablespoon of lemon zest,

METHOD OF PREPARATION:  Beat the egg whites well and set aside. In the mixer, beat the margarine with the sugar until it becomes a light cream. Add the yolks, one by one, beating constantly. Add the cream of rice, lemon juice, yogurt, yeast and beat for 5 minutes. Add the reserved snow whites, stirring with a spoon. Pour the mixture into a greased, large hole in the middle, and bake in a preheated medium oven for 40 minutes or until golden. Remove from oven, let cool and unmold. Mix the icing sugar with the lemon juice and pour it over the cake, decorating with the lemon zest.

#14 – Cinnamon Apple Cake Gluten Free Recipes 

INGREDIENTS:

• 3 tablespoons of margarine
• 5 eggs
• 2 cups (tea) of sugar or 1 cup (tea) of fructose
• 1 and 1/2 cup of cream of rice
• 1/2 cup (tea) of corn starch
• 1 tablespoon of baking powder
• 1 pinch of salt
• 1 teaspoon cinnamon powder
• 2 small apples, diced
• 1/2 cup (tea) of sugar or 1/2 cup (tea) of fructose with 2 teaspoons of cinnamon powder for sprinkling

PREPARATION METHOD:  Melt the margarine and set aside. In a mixer, beat the eggs for about 5 minutes. Add the melted margarine, sugar or fructose and continue beating until a homogeneous mass is obtained. Then add the cream of rice, cornstarch, baking powder, salt and ground cinnamon. Pour the dough into a greased and floured rectangular baking dish, spread the chopped apple, sprinkle with sugar or fructose with cinnamon and bake in a preheated medium oven until it passes the toothpick test.

TIP: Try replacing the apple with pineapple or peach in syrup (well drained), or chopped banana.

#15 – Functional Banana Cupcake Gluten Free Recipes 

INGREDIENTS:

• 1/2 mashed banana,
• 1 tablespoon of oat bran,
• 1 egg,
• 1 tablespoon of water or coconut milk,
• 10 drops of stevia,
• 1 teaspoon of baking powder,
• 1/2 chopped apple,
• 1 spoon of cinnamon

PREPARATION MODE:  Mix all the ingredients well in a mug. Place in microwave for 2 minutes.

#16 – Gluten-  free Potato Starch Cake Recipes

INGREDIENTS:

• 6 eggs
• 2 cups sugar (or sweetener)
• 2 cups of potato starch
• 1 tablespoon of baking powder
• 1 tablespoon cocoa (optional)

PREPARATION METHOD
Beat the egg whites. Add the yolks, sugar, cocoa (optional). Add the potato starch and finally the yeast. Bake in a medium shape, greased with butter.

#17 – Gluten Free  Pancake Recipes with Shitake

INGREDIENTS:

• 8 eggs
• 2 tablespoons of parsley
• Salt and black pepper to taste
• oil to grease
• Light Parmesan cheese and chopped chives for sprinkling

FILLING:

• 2 tablespoons of sunflower oil
• 2 minced garlic cloves
• 250g fresh shiitake, cleaned and in strips
• 2 tablespoons of light soy sauce
• salt to taste

SAUCE:

• 2 tablespoons of sunflower oil
• 2 minced garlic cloves
• 1/2 chopped onion
• 4 tomatoes, blended in a blender
• 1/2 cup (tea) of water
• salt to taste

PREPARATION MODE: Place the eggs, parsley, salt and pepper in a bowl and beat with a hand whisk until airy. Pour 1/4 of the batter into a greased nonstick skillet and place over low heat until it forms a pancake. Repeat the procedure with the remaining dough forming 3 more pancakes. Reserve. For the stuffing, heat a pan with oil over medium heat and sauté the garlic and shitake for 3 minutes. Add the soy sauce, season with salt and sauté for 2 minutes. Turn off and book. For the sauce, heat a pan with the oil and fry the garlic and onion until wilted. Add the tomato and water and cook over low heat, stirring a few times until reduced and a thick sauce forms. Adjust the salt and turn off the heat. Divide the filling between the pancakes, roll up, place on a platter and drizzle with the sauce. Sprinkle with parmesan and chives and serve.