14 Gluten-Free Recipes for Valentine’s Day

By Food & Wine
Updated October 26, 2016
PHOTO © ANNA WILLIAMS
Think gluten-free means no bread, no pasta, no cake and no fun? Think again.
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Strawberry-Thyme Tarts

© Emma Galloway
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For those who may be a little scared to try gluten-free pastries, these little tarts are the perfect place to start. "Whenever I make pastries, I’ll often blend unrefined cane sugar in an upright blender to achieve a finer texture—something closer to powdered sugar than super-fine cane sugar," blogger Emma Galloway says. "This helps to evenly distribute it throughout the dough, and you are left with a much nicer texture and look in the end product."

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2 of 14

Endive and Citrus Salad with Bacon Vinaigrette

© Nicole Franzen
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The happy surprises in this juicy citrus salad from chef Erin French are the aromatic tarragon and the warm bacon dressing.

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Chickpea Flatbread with Roasted Fennel and Manchego

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This gluten-free Italian bread, or socca, is a pancake-like flatbread made out of one part chickpea flour, one part water, and a dash of olive oil and salt. The topping can be varied to taste, or the crisp bread can be served "naked" with spreads and dips, like fresh ricotta.

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4 of 14

Roasted Carrot Salad with Toasted Quinoa and Goat Cheese

© Kristen Stevens
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Crunchy toasted quinoa and creamy goat cheese add delicious texture to these sweet roasted carrots.

5 of 14

Roasted Maitake Mushrooms with Seaweed Butter

© Con Poulos
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F&W’s Kay Chun roasts whole maitake (a.k.a. hen-of-the-woods) mushrooms with briny seaweed butter until they’re crispy on the edges and fork-tender in the middle.

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Quinoa Carbonara

MOLLY YEH
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Carbonara gets a makeover with quinoa in the place of pasta, making for a delicious and gluten-free alternative to the traditional Italian comfort dish.

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Creamy Buckwheat Pasta with Wild Mushrooms

TINA RUPP
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Chefs love showcasing the intensely earthy flavor of buckwheat in rich, luxurious dishes. At Craft Los Angeles, Matthew Accarrino tosses buckwheat pasta with creamy mascarpone, silky mushrooms and runny eggs.

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Baked Butternut Squash-and-Cheese Polenta

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Anna Thomas's 1970s book The Vegetarian Epicure is iconic; updated in the ’90s and rechristened The New Vegetarian Epicure, it focuses on recipes for entertaining. One of her latest dishes is this crusty baked polenta, swirled with mashed butternut squash and smoked Gouda cheese.

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Buckwheat Crêpes with Wild Mushrooms and Gruyère

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These crêpes make a great vegetarian meal when served with a lightly dressed green salad.

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Bacalhau à Brás (Salt Cod, Eggs and Potatoes)

© Russ Crandall
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Bacalhau à Brás is one of the most famous Portuguese dishes and is considered the ultimate comfort meal in Portugal. The dish uses many of the quintessential ingredients found in Portuguese cooking: bacalhau (salt cod), eggs, potatoes and black olives.

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Braised Chicken Thighs with Potatoes, Porcini and Dried Cherries

© Con Poulos
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This chicken, cooked in a garlic-infused sour cream sauce on a bed of sliced potatoes, is based on a traditional Russian dish.

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Pistachio Pavlovas with Oranges and Blood Orange Sorbet

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Winter citrus is the star of this lighter-than-air meringue dessert. If you can find them, use blood oranges instead of lighter-colored navels because darker pigments deliver more antioxidants.

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Hazelnut-Brown-Butter Brownies

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“In Japan I got into all different flours, like roasted soy flour,” says Stella Parks. “Then I thought, Why not use nut flour to make gluten-free brownies?”

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Triple-Layer Chocolate Macaroon Cake

PHOTO © ANNA WILLIAMS
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François Payard, of Manhattan's Payard Patisserie & Bistro, layers chewy coconut cake with silky chocolate ganache. The beauty of the recipe is its simplicity: It has only six ingredients.

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