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    You are in: Home / Cookbooks / gluten-Free
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    Chocolate lovers' heaven - calorie counters' hell! These are sooooo good, but very, very evil! Go on, try 'em - I KNOW you can't resist them! Recipe is from the Australian 'Country Style' magazine.

    Recipe #96674

    Basic dough recipe uses the Sun Flour Mills brand Gluten Free Pastry Flour, but I like to use the filling recipes from Rose Levy's Cake Bible. This recipe is posted with Rose's basic filling, plus several other flavored cream options. This gluten free dough makes such amazing cream puffs that it's hard to believe they're gluten free. Storing and shelf life are short though, so plan to make them the day you'll be serving them.

    Recipe #467689

    The basic dough recipe uses the Sun Flour Mills brand Gluten Free Pastry Flour Blend. The cream filling is from Chocolate Desserts by Pierre Hermé and my Chocolate Ganache recipe is adapted from Martha Stewart. NOTE: The pastry cream (custard filling) should be made 2 hours to two days in advance.

    Recipe #467692

    Adapted from The Food Allergy Cookbook Found this for my friends who need gluten free dessert! I'm guessing at the servings because none was stated. This is an updated review by DreamoBway. She has an excellent other use for this dough --- UPDATE from DreamoBway: "I tried making these in mini muffin tins, hollowed out a little well, and filled them with pecan tassy filling. I also upped the cooking temp to 350 and they browned beautifully. It was a successful experiment! UPDATE(12/15/09) new use for cookies from ukichix -" I think this would work well as a GF crumb crust... bake 1 large cookie in a 8x8 pan, then "crumb" it up, add some cornflake crumbs and prepare a crumb base. I will try and repost the results! revision: pressed the entire recipe into a 9x13 pan and baked for 30 mins (until golden on the edges), let cool - and "crumbed". Used 1/2 of these crumbs and 1/2 cornflake crumbs, with some sugar and melted butter to prepare a GF like Graham Cracker Crust with was sweet and soft. Perfect for Crumb Crust desserts."

    Recipe #146414

    These are great little biscuits. These biscuits will hold their shapes as they cook. Everyone can enjoy them -not just those of us who are on gluten free diets. They store well in an airtight container or you can freeze half for later. They make a nice gift if you use a variety of shapes to cut the biscuits and wrap them in cellophane with ribbons. Smaller shapes are easier to handle. I use Orgran flours and CSR Pure Icing Sugar (not an icing sugar mixture)

    Recipe #217607

    Found this recipe on line while having a late night craving! Tried them the next day - and I was not disapointed! I no longer have to just drool over Nalesniki at family holiday brunches! I just made these (double recipe) and used the crepes as noodles for GF Lasagna - fingers crossed this works!

    Recipe #246540

    1 Reviews |  By ukichix

    Originally a Gluten Filled recipe in a magazine pull out. Adapted to be Celiac Friendly with no change in texture or flavour. Sure to be a regular recipe for your Christmas baking - I know it will be in our house! (double the recipe to fill a 9x13 pan)

    Recipe #399052

    This will satisfy a craving for "Those Mini Donuts"

    Recipe #471662

    8 Reviews |  By Derf

    Wonderful, impressive dessert. Can also be used for savoury fillings, seafood, sauced meat,salads. Very handy to have on hand in the freezer.

    Recipe #16207

    The good people at Moosewood have done it again! These tender, tasty muffins look, taste, and feel like regular old wheat flour muffins. Eat them in a sunny garden with a cup of tea and contemplate the joys of wheat-free living.

    Recipe #179867

    You will never believe this is Egg Free, Gluten Free and Dairy Free. Easy, and SO much better than any boxed cake, unbelievably light, moist and fluffy.

    Recipe #472040

    Brownies like they should be, without any gluten or casein. This is my standby, easy-as-pie brownie recipe, that is really easy to add anything you like into. I use a mix of Bob's All Purpose Gluten-free blend and a little starch for the total of 1/2 c. gluten-free flour. I've made these vegan with egg-replacer.

    Recipe #301866

    This was the first thing I ever made with Pamela's Baking & Pancake Mix. This recipe was taken from Pamela's website. However, it is no longer there and I thought I'd post it - mainly for me because I have a tendency to lose recipes!!!

    Recipe #208038

    This is a gluten free adaptation of Karen's WFYB Brownies (#32204). Gluten-free flour tends to make baked products drier. These were THE BEST gluten free brownies I've ever had. They're chewy, moist, and fudgy. As per Karen, the recipe doubles just fine - use a 9 x 13 inch pan instead and add a few more minutes of baking.

    Recipe #308802

    I searched high and low for the perfect gluten-free chocolate brownie recipe, and I think I have found it. This recipe fulfills all of my requirements: It is gluten-free, has only 5 ingredients, and it couldn’t be easier to make. Oh yes, and my daughter loves it! This is a great passover recipe too. For more delicious gluten-free recipes visit my blog at

    Recipe #408456

    not for the faint of heart. from "the knead for speed" -

    Recipe #446643

    Posting this recipe as a substitute for Crescent Rolls. Being on a gluten-free diet this is one of those things that many people miss. An easy and versatile recipe. I was sent this recipe from a friend but think that it was originally developed by the "Better Batter Flour" people. You can use it as you would regular Crescent Roll Dough. Prep time does not include 2 to 3 hours refrigeration/resting time

    Recipe #382474

    A classic island dessert!

    Recipe #293311

    I thought I would post this, as none of the Zaar shortbread recipes show up under GF. This recipe comes from the Chelsea Sugar website, as they are now using maize cornflour for their icing sugar base. Any GF icing sugar will do.

    Recipe #146773

    From Naomi at the Better Batter Gluten Free flour website. I haven't tried it yet, but am really looking forward to it! Prep time is approximate.

    Recipe #445209

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