2,912 gluten recipes

Golden chicken breasts smothered in a blended pear sauce with orange, soy, and ginger, then plated with red pepper strips and sliced pears. An elegant, fruit-forward dinner that looks as stunning as it tastes.

Sherry-marinated beef stir-fried with cauliflower, roll-cut carrots, and black mushrooms in a Szechuan peppercorn sauce with black bean paste and Chinkiang vinegar. Authentic wok cooking with serious depth of flavor.

Instead of deep-frying, these baked spring rolls have much less fat but still come out golden, brown and crispy. You will be amazed how delicious they are!

Chicken breast marinated in zesty lime juice, soy sauce, jalapeno, and ginger, then stir-fried with colorful bell peppers and zucchini. Bright, lean, and ready to eat with just 10 minutes of cooking.

Slow cooker sweet and sour chicken with pineapple chunks, bell peppers, and fresh ginger in a brown sugar-vinegar sauce. Includes oven method. Serve over rice.

Crispy double-fried flank steak tossed with fresh orange peel, jalapeños, and julienned carrots in a tangy soy-sherry glaze. Better than takeout orange beef at home.

Tender beef simmers with warm cinnamon, cloves, and cumin, balanced by sweet raisins and red wine for an exotic slow cooker stew served over fluffy rice.

Browned chicken thighs baked over peppers, mushrooms, tomatoes, and corn in a spiced tomato juice with sumac, cumin, cardamom, and curry. A bold Middle Eastern-inspired one-dish dinner served over rice.

A hearty vegan chili made with ground seitan, kidney beans, and tomatoes seasoned with cumin, chili powder, and a touch of cloves. Ready in 35 minutes. Serve with cornbread or warm tortillas.

Vegan garlic soup with three whole bulbs of fresh garlic, pearl barley, wild rice, potatoes, and mushrooms in a thyme-rosemary broth. A hearty, low-fat soup that improves overnight.

Chicken strips marinated in peanut butter, soy sauce, and chili get threaded on skewers with peppers and grilled for Thai-inspired party appetizers or easy dinners.

Sichuan-style shredded pork with garlic sauce, tree ear mushrooms, celery, and water chestnuts. Deep-fried pork meets a spicy, tangy, sweet sauce in this bold Chinese classic.

General Tso's chicken made with dark-meat thighs: crispy-fried pieces tossed in a ginger-scallion soy sauce with chili paste, rice vinegar, and sesame oil finish.

Mongolian beef stir-fry with flank steak, scallions, garlic, hoisin, and oyster sauce. A fast wok-fried takeout favorite with a sweet, savory, slightly spicy sauce.

Hunan-style salmon stir-fried with chili paste, soy sauce, oyster sauce, ginger, and garlic in a glossy sauce. Finished with toasted pumpkin seeds over rice.

Layered crab gratin over linguine with mushrooms, white wine, clam juice, and tarragon in a light cream sauce, baked and broiled until golden. A refined seafood pasta bake.