Gluten-Free Recipes

Rehydrated raisins pureed with lemon juice add just the right amount of sweetness to this healthy pasta dish.

Here, corn tortillas are fried to create crunchy platforms for smoky shrimp.

Buckwheat, despite its name, is not actually a wheat at all, and is totally gluten-free. Here, it's used for blinis flavored with dry mustard, cheddar and chives.

This decadent risotto hits the sames notes as the Italian-American pasta-with-seafood classic, but here, salty, buttery rice stands in for gluten-heavy noodles.

To create a terrific vegetarian main course, Michael Symon of Cleveland's Lola tosses quinoa with arugula, apples, raisins and fresh herbs, then spoons the salad into a halved baked squash (a great source of iron and vitamins A and C).

Rice flour noodles are commonly used in east and southeast Asian cooking, both in hot dishes and in fish sauce-dressed salads like this one.

These cheesy grits are a great stand-in for mac & cheese. Using old-fashioned stone-ground grits gives the casserole a better texture and flavor than quick-cooking grits.

These savory tamales are made with finely ground cornmeal and are dusted with rice flour before frying, making them gluten-free but still satisfyingly starchy.

Chefs love showcasing the intensely earthy flavor of buckwheat in rich, luxurious dishes. Here, buckwheat pasta is tossed with creamy mascarpone, silky mushrooms and runny eggs. Be sure to be buy pasta that omits any wheat flour.

In these carb-rich tacos, spicy potato-and-pork hash is pan-fried until crusty, then served with warm corn tortillas.

In this vegetarian dish, crusty baked polenta is swirled with mashed butternut squash and smoked Gouda cheese.

Golden tofu croutons stand in for the usual bread. For people with severe sensitivities, be sure the brand of Worcestershire sauce you use is indeed gluten-free.

Use gluten-free puffed-rice cereal for this unusual salty-sweet snack.

Yucca, instead of flour, acts as the starch in the dough for these amazing, sweet-and-savory empanadas.

Crisping kale in the oven creates a gluten-free alternative to chips.

This easy, nourishing soup uses rice instead of noodles. With the heat from the chile and tang from the lime, it's extra restorative.

Quinoa is often used in vegetarian dishes, but there's no reason to keep it meat-free. Here, it's cooked with smoky bacon and chicken stock to infuse it with savory, meaty flavor.

This addictive Thai appetizer of ground meat spiked with chiles, lime juice and fish sauce is served with lettuce leaves for wrapping.

Corn tortillas are a lifesaver to those on strict gluten-free diets. Homemade tortillas are especially delicious and they're easy to make ahead and freeze.

These cornmeal-based cakes are similar to tortillas, but adding oil to the dough and frying them creates puffy, tender interiors and crispy edges.

Nikole Herriott's blog, Forty-Sixth at Grace, has some of the web's best food photos, styled with kitchen tools she sells online. Here, her pretty halibut in parchment.

Fish for tacos is often breaded and fried; the salmon here is seasoned and grilled, then wrapped in a corn tortilla, along with a creamy slaw.

These rice flour crepes are flavored with scallions, coconut milk and turmeric, then filled with the sweet-salty-spicy pork filling.

Joanne Chang created this bread-free, Asian-inspired dressing using sticky rice and Chinese sausage. Use tamari instead of soy sauce to ensure it is totally gluten-free.

Rectangles of polenta, made with cornmeal, are crisped and used as a base for creamy goat cheese and sweet roasted tomatoes.

Grilling slabs of starchy polenta makes it nicely smoky.

Quinoa, the protein- and fiber-rich seed, is naturally gluten-free and makes for an amazing power breakfast, especially when mixed with toasted almonds and sweet apricots and topped with fresh ricotta cheese.

Mung bean noodles, also called glass or cellophane noodles, are simply made from vegetable starch and water and are naturally gluten-free. Choose tamari instead of soy sauce (a possible source of gluten) for this spicy, salty stir-fry.

Bryan Caswell's method for making his version of corn pudding is brilliant in its simplicity: He grates corn on the cob, places it in a hot skillet and bakes it. As the corncooks, it turns creamy in the middle and crusty on the edges. Caswell's tip: "Be sure to bear down on the cob a bit when grating to extract all the juices from the kernels."

A little cornmeal is used to thicken a mustard green-puree in this unusual and massively flavorful vegetable dish.

Kugel is a baked pudding, usually made with noodles or potatoes. This version, prepared with shredded potatoes and fried shallots, is crispy at the edges and deliciously creamy in the middle.

This one-ingredient crisp is a terrific gluten-free substitute for croutons in salads or soups.

Buckwheat flour has an amazing richness and texture. Be sure to be buy pasta that omits any wheat flour.