13 Gluten Free Recipes and Kitchen Hacks From The Experts You CAN’T Live Without!

13 Gluten Free Recipes and Kitchen Hacks From The Experts You CAN’T Live Without!

Gluten free hacks - Undiscovered Kitchen Artisan Food and Gifts

Hey Gluten Free Gladiators!

Do you ever feel like you’re struggling in the kitchen to make things work? Need some extra help with your gluten free baking technique? Or maybe you’re looking for creative ways to transform your favorite dishes at home and so they agree with you?

We’ve compiled a list of some super awesome Gluten Free Kitchen Hacks from the experts and also asked; what’s the NUMBER ONE gluten free ingredient you CAN’T live without? Enjoy!

Also don’t forget to check out our selection of gluten free foods on Undiscovered Kitchen!



ABOUT JACOB: Jacob was classically trained in French cooking at the Culinary Institute of America in Hyde Park, New York and has worked in the hospitality industry for a decade! In recent years, many of his family and friends have been diagnosed with food sensitivities and allergies. As he began cooking for them, it rekindled his culinary creativity which turned into his food blog in which he shares his recipes as well as his passion for urban gardening. His recipes are nut-free, dairy-free, gluten-free, soy-free and egg-free!


ZUCCHINI: That’s a hard question for me to answer maybe because I’m a former professional chef with a lot of cooking experience. I will tell you one gluten-free ingredient that I love to use when I’m cooking on the fly for family and friends and want to make a pasta dish. I’m a huge fan of zucchini! I like to make fettuccine pasta with zucchini because the texture is similar to pasta and it’s super healthy. Jacob Owens


Zucchini Fettuccine Pesto Pasta


  • 3 whole Zucchinis use peeler, cut lengthwise (see picture)
  • 1 cup Red Onion cut into small cubes
  • 1 cup Green Bell Peppers or Any Color cut into small cubes
  • 1 tbsp olive oil cold pressed
  • 1/2 cup Nut-Free Pesto Sauce Delight click on link down below for recipe pinch Sea Salt/Cracked Peppercorn

Servings: 4

  1. Cut off the stem end of the zucchini. Next use the peeler to slice the zucchini. Start at one end of the zucchini and slide it down to the other end. Then slightly turn the zucchini and repeat. Keep doing this until you expose the seeds of the zucchini, stop and disregard the seeded part of the zucchini. It’s super easy and quick to do after you slice it a couple of times. When completed put onto a plate and set aside.
  2. Cut the red onions into small cubes. When completed put onto a plate and set aside.
  3. Cut the green bell peppers into small cubes. When completed put onto a plate and set aside.
  4. Get a large deep saute pan. Put on medium heat. Add olive oil. Add the red onions, green bell peppers, and zucchini, constantly stir and saute for 5 to 7 minutes.
  5. Last step is to add Nut-Free Pesto sauce. (see recipe link down below). Saute for 3 minutes. That’s it. Enjoy! Bon appetit!
RECIPE NOTES: Check out Jacob’s Nut Free Basil Pesto Recipe: http://www.jacobsthyme.com/recipe/nut-free-basil-pesto-delight/



A gluten-free hack I like to use is rice noodles. I love making stir fry dishes when I’m in a hurry. Rice noodles require less than 4 minutes to cook and they are so versatile when making authentic recipes. Jacob Owens


Gluten Free Stir Fry Vegetarian



  • Hot Sauce
  • 3 tbsp Avocado Oil or you can use Rice Bran Oil.
  • 3 tbsp Honey
  • 1 tbsp Sriracha Sauce or any hot sauce you have available.
  • 1/2 tsp Hot Chili Flakes or Thai Chili Peppers finely chop. use any hot spice you prefer.


  • 1/2 tbsp Avocado Oil
  • 3 tbsp Water
  • 3 tbsp Fresh Ginger finely chop.
  • 2 tbsp Fresh Garlic finely chop.


  • 3/4 cup Water
  • 2 whole Long Chinese Eggplants cut the top off. then cut in half lengthwise. next cut into quarter inch slices.
  • 7 oz Baby King Oyster Mushrooms cut into quarters. then slice in half (see picture above).
  • 8 oz Thai Rice Noodles
  • 1 tbsp Basil or Vietnamese Cilantro finely chop. you can use any basil or cilantro

Servings: 4


  1. Get a large pot and fill it with water (3/4 full). Bring water to boil and take it off stove top. Add Thai rice noodles and let them soak for 4 minutes. Untangle the noodles with a fork if needed. Then strain out the water and set aside.
  2. Get a small bowl. Add the avocado oil, honey, sriracha sauce and hot chili spices. Mix well. Set aside.
  3. Grab a large deep saute pan or large pot. Turn the heat to medium. Add 1/2 tbsp of avocado oil, 3 tbsp water, garlic and ginger. Stir for approximately 4 minutes.
  4. Turn up the heat slightly above medium. Add the oyster mushrooms and chinese eggplants. Next add 3/4 cup water. Stir constantly for approximately 5 to 7 minutes. Or until the mushrooms and eggplants look tender and almost ready to eat.
  5. Add in 1/3 cup water, basil and Thai rice noodles. Give it a quick stir. Add in sauce and stir constantly for approximately 4 to 5 minutes. Remove from stove. Garnish with basil. That was quick! Good job! Enjoy!

RECIPE NOTES: I personally recommend using either Avocado Oil or Rice Bran Oil for this dish. If you don’t have either oil then use what you have available.



ABOUT BETH: Baking guru, Beth Hillson, transforms favorite foods into recipes that are safe for your gluten-free diet.. Beth created one of the first gluten-free companies in the US, wrote books, and now shares 40 years of living well without gluten in her latest book, The Complete Guide to Living Well Gluten Free. She believes no one should go without because of gluten.


As a person with celiac disease and someone who writes about gluten-free baking and cooking every day, I am a big hacker by nature.  Everything I make has to be made over with my special diet in mind.  As the Food Editor at Gluten Free & More magazine, I need to answer questions from readers and bakers about substitutions, shortcuts and recipe repairs.  I wrote a cookbook, Gluten-Free Makeovers, in which I made over 175 favorite recipes so they are safe for my diet and others: http://glutenfreemakeovers.com/ Beth Hillson

On Gluten Free Makeovers you’ll find:

Baking Basics: Principles of a Successful Recipe Makeover, Tips for creating a flour blend and more!

Cookie 101: with tips like, “Add ½ teaspoon xanthan gum and ¼ teaspoon salt per cup of the flour blend if they are NOT included in the blend or listed elsewhere in the recipe.”

And of course lots and lots of recipes, like this one for Healthy Gluten Free Banana Pancakes


One of my favorite hacks is polenta crostini.  I slice rolls of polenta into ¼ inch thick slices, brush with olive oil, and toast them with toppings like mozzarella or Asiago cheese, caramelized onions, chopped roasted red peppers or chopped sundried tomatoes.  Polenta rolls are shelf stable so I keep one or two (Ancient Harvest brand is g-f) at the ready for last minute company or anytime I want something quick and tasty to serve with a bowl of homemade soup.  It’s one of my go-to foods and looks like I spent a lot of time making a delicious nosh.  My guests always feel special. I also keep a jar of roasted red peppers and a container of grated Asiago cheese on hand.  This trio has saved me more times than I can count. Beth Hillson


Gluten Free Polenta Crostini
GLUTEN FREE AND MORE Gluten Free Polenta Crostini
Photography by Oksana Charla

For holiday parties, polenta is a flavorful and novel alternative to crackers or gluten-free French bread. With a readymade polenta roll (available at your grocery store), you can make these in a snap. In place of tomato bruschetta, try fig or onion jam.

Recipe makes 14


  • 1 (18-ounce) pre-cooked polenta roll, plain or flavored with red pepper and garlic
  • 3 tablespoons olive oil
  • ¾ cup grated mozzarella cheese, Parmesan cheese or dairy-free alternative
  • 1 (6-ounce) container tomato bruschetta
    Fresh basil leaves, for garnish


  1. Heat oven to broil. Line a baking pan with aluminum foil or parchment paper.
  2. Cut polenta roll into 14 equal slices. Arrange slices in a single layer on prepared pan and brush with olive oil.
  3. Place under broiler and broil 5 minutes or until edges begin to brown.
  4. Remove from oven. Top each slice with an equal amount of grated cheese, about 2 heaping teaspoons.
  5. Return to oven and broil just until cheese begins to melt.
  6. Transfer crostini to a serving platter. Top each with a dollop of bruschetta and fresh basil. Serve warm.



ABOUT JESSICA: Jessica has been living gluten free since January 2009 which has been both an adventure and a challenge. She loves going to new restaurants and trying new foods but being gluten free can make things a bit difficult. Due to a lack of resources, she started compiling a list of gluten free and friendly restaurants and decided to make it public. From there, her ideas grew to include restaurant reviews, products and recipes.


GLUTEN FREE PANCAKE MIX: I LOVE pancakes and I have since I was a little girl. The first few years I was gluten free were very difficult. It was 2009, and gluten free pancake mix was not available at my grocery store and because I was a college student, I did not shop at Whole Foods yet (there was no Whole Foods near my campus!). A few years later, hundreds of gluten free products were hitting the shelves, and among them were dozens of pancake mixes. I was so happy the first time I bought gluten free pancake mix at the grocery store! Now we always have a box in our cabinet and make pancakes at least once a month on the weekends.  – Jessica Dennis


Tamari! Many Asian dishes are loaded with soy sauce, which makes if difficult – if not impossible – to eat at those restaurants if you are GF. I love recreating healthier and gluten free versions of my favorite Asian dishes at home! Tamari is a great gluten free soy sauce substitute. I use it for sushi along with any recipe that calls for soy sauce. You can even find individual packets of Tamari, that I keep in my office desk, in case I order sushi for lunch OR if I go to a new sushi restaurant (You never know if they’ll have GF soy sauce or not!) – Jessica Dennis


Green Curry Chicken & Vegetables 

Green Curry Chicken and Vegetables GLUTEN FREE NYC

  • 1 Tablespoon Olive Oil
  • 1/2 small onion, chopped
  • 1 can Lite Coconut Milk
  • 3 Tablespoons vegetable or chicken stock
  • 1 Tablespoon Soy Sauce (Tamari)
  • 1 jar WORLDFOODS Green Curry Paste
  • 2 cups chopped vegetables, such as white potatoes, sweet potatoes, carrots and green beans
  • 3/4 lb boneless skinless chicken breasts, cut into 1-inch pieces
  • salt and pepper, to taste
  • Jasmine Rice
  1. Heat oil in a medium to large saucepan over medium high heat and saute onion 3-5 minutes.
  2. Mix in coconut milk, stock, soy sauce and green curry paste and brown sugar in medium. Bring to boil.
  3. Reduce heat to low and add in vegetables and chicken; simmer 20-25 minutes or until chicken is cooked through and vegetables are tender.
  4. SERVE over cooked Jasmine Rice.




  • 2 Tablespoons vegetable oil
  • 2 garlic cloves, minced
  • 3/4 pound medium shrimp
  • 1 5.5 oz can pineapple chunks
  • 1 tablespoon gluten free soy sauce (Tamari)
  • 1 tablespoon lime juice
  • 1/3 cup fresh cilantro leaves, chopped
  • 1/2 to 1 teaspoons red pepper flakes


  1. Heat the oil in a large skillet over medium high heat.
  2. Add the garlic and stir-fry 2 minutes.
  3. Add the shrimp and pineapple, stir-fry 2 to 3 minutes longer, until the shrimp turn pink. Remove from heat.
  4. Mix together the soy sauce, lime juice, red pepper and cilantro. Pour over the shrimp and stir.
  5. Serve warm alone or with a side of rice. If serving with rice sometimes I mix the cilantro with the rice rather than with the shrimp!
  6. Link to recipe on blog



ABOUT REBECCA: Rebecca is a healthy gluten-free & allergy-friendly food blogger, Celiac advocate, yogi, and college student! She has a strong passion for finding the beauty and happiness in life no matter what hurdles it throws. Happiness, to her, is sunshine, stepping onto her yellow yoga mat, waking up at 4 am, mugs of hot tea or black coffee, and of course cooking up delicious, nutritious food!


ANCIENT HARVEST QUINOA FLAKES: They’re not only a fantastic hot cereal option for breakfast, but a killer baking ingredient. Protein packed to amp up the nutrition, create perfect texture and add flavor to baked goods. – Rebecca Pytell


If you want a soft chewy texture to you baked good, but can’t include gluten, the solution is to add arrowroot starch! It mimics the “stretchiness” of gluten in your gluten-free baked goods. Start with 1/4 cup for every cup of flour, but remember that you’ll need to add more liquid. – Rebecca Pytell


STRENGTH AND SUNSHINE Rustic Gluten-Free Cinnamon Buns RECIPE

Click for the full Rustic Gluten Free Cinnamon Buns recipe



ABOUT LINDSEY: Lindsey started Cafe Johnsonia in 2006 as a place to share stories about her pregnancies, babies, toddlers, and some embarrassing things that are now safely hidden from public view. Later she turned it into a food blog and put all of my effort into learning her way around a Digital SLR and acquiring new cooking and baking skills while her babies napped!


ALMOND MEAL: My favorite gluten-free ingredient hands-down is almond meal! Of course, it’s hard to choose just one, but that’s the one I reach for a lot. It helps keep baked goods from getting too gummy or spongy, it makes killer cookies and I’ve used it in place of breadcrumbs to coat fish or chicken. I’ve also used it in meatballs, I just love the stuff! – Lindsey Johnson 


One of my favorite gf hacks is making gluten-free pizza crust with quinoa. It’s as easy as can be and no yeast required! It yields a golden, chewy, crispy-edged crust that stands up to just about any toppings you can imagine. Even non-GF people like it. – Lindsey Johnson 


Quinoa Pizza with Stone Fruit, Chiles, and Queso Fresco

Quinoa Pizza with Stone Fruit, Chiles, and Queso Fresco cafejohnsonia

Click for full Quinoa Pizza with Stone Fruit, Chiles, and Queso Fresco recipe



ABOUT MACY: Macy is a foodie, chronic illness fighter, 18 year old teen and lover of spending time in the kitchen! She have a passion for real food and creating gluten free recipes that taste delicious and make you feel great! She has had to deal with a few different health issues including gastroparesis, gastritis, colitis, reynauds, Gilbert’s syndrome, and a few mild food allergies and sensitivities. On Paleo Crumbs you can find her gluten free, grain free, dairy free, refined sugar free, primal, and paleo recipes. Macy promises they’re scrumptious!


GHEE: The number one gluten free ingredient I can’t live without is probably ghee. Ghee is both naturally both gluten free and dairy free! Ghee is clarified butter, which is butter that has had the milk fats removed from it making it dairy and lactose free! I love using this in GF baking recipes because it gives gluten free baked goods a lovely flavor! – Macy Diulus


My favorite gluten free kitchen hack isn’t really a hack but rater an awesome fact! Did you know that gluten free doughs and batters don’t get “tough” or “overworked” because there is no gluten inside the dough to get tough! You never had to worry about overworking or over mixing your dough when baking gluten free! Once more gluten free baking tip; make sure you whip your egg whites when making baked goods – it helps them rise and become more fluffy! – Macy Diulus


Gluten and Grain Free Coffee Cake

PALEO CRUMBS grain free coffee cake nut free


For the cake batter:

For the topping:

For the topping:
In a small bowl with a fork or mini food processor pulse together all the topping ingredients until crumbly. Set aside.
For the cake batter: 
  1. Preheat oven to 350 degrees. Use a small amount of coconut oil to “oil” a 8 inch circle cake pan.
  2. In a bowl mix together the coconut flour, arrowroot starch, cinnamon, baking soda, baking powder, and salt.
  3. In the bowl of a stand mixer or a food processor, mix together the eggs, maple syrup, vanilla, and coconut milk/apple cider vinegar mixture. Mix the liquids together until fully blended.  Add in half the dry ingredients into the liquids, and mix until combined. Mix in the rest of the dry ingredients until fully combined. The batter should start to thicken up a little, and if it does not don’t worry it will!
  4. Quickly pour the batter into the prepared cake pan and sprinkle the topping all over on top evenly.
  5. Bake for 20-25 minutes. Let cool for 10 minutes and enjoy with a warm cup of coffee or tea!

RECIPE NOTES: Coconut flour can not be subbed for any other flour.



ABOUT RICKI: Ricki is a cookbook author, professional recipe developer and holistic nutritionist. She’s also a college teacher who works as a part-time cooking class instructor/chef and a part-time freelance writer. She’s passionate about showing others how easy it is to eat plant-based, sugar-free, gluten free food that tastes great too!


RAW CASHEWS: They can be soaked and blended into sauces, creams, vegan cheese, and more! Grind them up into flour for grain-free baked goods (extra hack!); or toast them for snacks, granola, energy bars and other treats. They’re chock full of healthy fats, fiber, and minerals. All in all a great food!  – Ricki Heller


In baking, always add more leavener than you’d expect to compensate for the naturally denser and heavier nature of gluten-free baked goods. – Ricki Heller



ABOUT MONICA: Monica Bravo is the blogger at Bravoforpaleo.com. She writes about her love affair with cooking and is passionate about healthy eating. She will be attending medical school in fall of 2016, with plans to become a gastroenterologist. She wants to treat patients with holistic approaches to help them heal.


ALMOND FLOUR: I can’t live without almond flour. It saves my life when making gluten free baked goods or when I need a simple breading for a dish. When using almond flour as a replacement for bread crumbs, for instance, when breading a chicken breast or making chicken nuggets, simply dip the chicken in a whisked egg and then I cover it completely with the almond flour. It’s delicious! (extra hack!) – Monica Bravo


My favorite hack is to make any dish into a crockpot dish. It saves sooo much time, and you can throw everything in the crockpot and come home to a hot dinner. – Monica Bravo



BRAVO FOR PALEO Crispy Chicken Paleo Tacos

  • 1.5 lbs chicken breast, with skin on
  • 4-5 satsumas or 2 large oranges, juiced
  • 2 limes, juiced
  • 1 teaspoon chili powder
  • 1 teaspoon cayenne
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 4-5 Paleo tortillas
  • Cooked chicken
  • Avocado, chopped
  • Cilantro, chopped
  • Cabbage
  1. Place the chicken, satsuma juice, lime juice, and the seasonings in a crock pot and cook on low for 5-6 hours.
  2. Remove chicken, drain the juices, shred the chicken, and place on a cookie sheet. Broil for 5 minutes or until crispy.
  1. Assemble tacos with your favorite toppings. Enjoy!
RECIPE NOTES: The recipe is explained more in the post above.



ABOUT JET: Jet Widick has spent twelve years surviving and thriving with Celiac disease. After realizing that at first she had little support and terrible food choices, she started Gluten Free Sage as a place to help others and share what she’s learned along the way. “Jet Zengine” is where she shares her journey and the wisdom she’s gained. “Jet Fuel” is where she breaks down her diet which is low carb/no carb, 100% gluten free and mostly fresh meats, eggs and veggies, and “Jet Rocket” is about strength building and posture to achieve your goals!


CORN STARCH: The #1 naturally gluten free ingredient I can’t live without is corn starch! It’s readily available, it’s pure, and it’s a known commodity. I can make gravy with it, coat fish or chicken and it’s a viable replacement for many of the things flour would otherwise be used in. (extra hack!) Jet Widick


My favorite cooking hack is gluten free bread crumbs. I use Gillian’s Bread Crumbs though there are so many kinds and they all are good. You can use it to make eggplant parmesan, chicken parmesan, meatloaf and stuffed artichokes. I sprinkle breadcrumbs on top of foods, especially fish, and toast the tops, but my favorite thing to use bread crumbs for are meatballs! I make all sorts of meatballs including my own version called mega bites. – Jet Widick


Rustic Italian Meatballs

GLUTEN FREE SAGE Rustic Italian Meatballs


  • 1 small sweet onion, chopped
  • 1 1/2 lbs ground chuck
  • 1 egg
  • 1 cup GF bread crumbs
  • 1 cup parmesan cheese
  • 1 tsp garlic, minced
  • 1 handful fresh spinach
  • 1 24 oz jar pasta sauce
  • 2 tbsp olive oil
  • Mozzarella, or your favorite cheese


  1. In a large mixing bowl, combine the ground chuck with the onion, garlic, and spinach using hands.
  2. Crack the egg into the bowl and mix it into the ground chuck mixture.
  3. Add the Parmesan cheese and breadcrumbs to the mixture and knead until well combined.
  4. Form the mixture into meatballs approximately 1 1/2-inches in size.
  5. Heat the olive oil over medium heat and add the meatballs to the pan.
  6. Cook the meatballs for 15-20 minutes, rolling them around frequently to ensure even browning.
  7. Remove the meatballs and place them into a baking dish.
  8. Pour the sauce over the meatballs and add your favorite cheese over the top.
  9. Bake at 375º F for 10 minutes, or until cheese is melted and browned.
  10. Serve!


Have a hack YOU can’t live without?! Share it in the comments below!

Check out our selection of gluten free foods on Undiscovered Kitchen!

Evona is a passionate foodie, entrepreneur and the founder of Undiscovered Kitchen, a digital farmer’s market for small batch, specialty foods! She loves discovering new foods from around the country and talking to the artisans who make them.

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