Yummy & Healthy Gluten Free Recipes

By SMW Staff

We all hate to miss out on yummy treats due to gluten allergies.  Now we don’t have to! Here are two of 150 delicious and healthy gluten-free recipes in The Cooking Light Gluten-Free Cookbook In the meantime, win a copy for yourself!

Mocha Cream Brownie Wedges with Fresh Raspberries healthy gluten-free recipesMocha Cream Brownie Wedges with Fresh Raspberries


  • 4 large egg whites
  • 1 (16-ounce) package gluten-free brownie mix (such as Betty Crocker)
  • 6 tablespoons canola oil
  • 1 tablespoon instant coffee granules
  • Cooking spray
  • 1 cup heavy whipping cream
  • 2 teaspoons instant coffee granules
  • 1⁄2 teaspoon vanilla extract
  • 1⁄4 cup powdered sugar
  • 1⁄2 cup chocolate syrup
  • 11⁄2 cups raspberries


  1. Preheat oven to 350°.
  2. Beat egg whites with a mixer at high speed for 1 minute or until frothy. Stir in brownie mix, oil, and 1 tablespoon coffee granules. (Batter will be very thick.) Spread batter in an 11 x 7–inch glass or ceramic baking dish coated with cooking spray.
  3. Bake at 350° for 22 minutes or until a wooden pick inserted 2 inches from edge comes out clean. (Center will not look cooked, but will continue to cook as brownies cool.) Cool completely in dish on a wire rack. Cut into 6 squares; cut each square diagonally in half to create 12 triangles.
  4. Place cream, 2 teaspoons coffee granules, and vanilla in a medium bowl; beat with a mixer at high speed until foamy. Add powdered sugar; beat until soft peaks form.
  5. Place 1 brownie on each of 12 dessert plates. Drizzle evenly with chocolate syrup. Dollop evenly with topping, and sprinkle evenly with raspberries.

Yield: 12 servings (serving size: 1 brownie, 2 teaspoons chocolate syrup, and 2 tablespoons raspberries).

CALORIES 338; FAT 17.3g (sat 6.5g, mono 6.6g, poly 2.3g); PROTEIN 3.5g; CARB 45.9g; FIBER 2.4g; CHOL 27mg; IRON 1.4mg; SODIUM 107mg; CALC 18mg

Cooking Tip:

Cooking sprays marked specifically for baking contain flour and should be avoided. Just use regular gluten-free cooking spray instead.

Piña Colada Cheesecake BarsPiña Colada Cheesecake Bars healthy gluten-free recipes

This recipe uses a small amount of coconut flour, which is slightly sweet, high in fiber (3 grams per tablespoon), and gluten free. Look for it in health-food stores or order online. You also can substitute an equal amount of gluten-free all-purpose flour.


  • 1 cup gluten-free graham cracker crumbs
  • 2 tablespoons coconut flour
  • 2 tablespoons turbinado sugar
  • 1⁄2 teaspoon ground ginger
  • 2 tablespoons butter, melted
  • 1 tablespoon canola oil
  • 1 tablespoon water
  • Cooking spray
  • 1 cup 2% low-fat cottage cheese
  • 1⁄2 cup sugar
  • 1⁄4 cup (2 ounces) block-style fat free cream cheese, softened
  • 11⁄2 tablespoons grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon pineapple juice
  • 1⁄2 teaspoon vanilla extract
  • Dash of salt
  • 3⁄4 cup egg substitute
  • 1 cup chopped fresh pineapple
  • 1⁄4 cup shredded unsweetened coconut, toasted


  1. Preheat oven to 350°.
  2. Combine first 4 ingredients in a bowl. Add butter, oil, and 1 tablespoon water; toss well. Press mixture into bottom of an 8-inch square metal baking pan coated with cooking spray. Bake at 350° for 10 minutes. Cool completely on a wire rack.
  3. Place cottage cheese and next 7 ingredients in a food processor; process until smooth. Add egg substitute, and process until blended. Spread cheese mixture over cooled crust. Bake at 350° for 33 minutes or until set. Cool 10 minutes on a wire rack. Refrigerate 2 hours or until thoroughly chilled. Top with pineapple and coconut. Cut into 16 bars.

Yield: 16 servings (serving size: 1 bar).

CALORIES 117; FAT 4.6g (sat 2.2g, mono 1.2g, poly 0.7g); PROTEIN 4.1g; CARB 15.4g; FIBER 0.9g; CHOL 6mg; IRON 0.5mg; SODIUM 142mg; CALC 27mg

More Food Allergy Information from SingleMindedWomen.com

Escape Food Allergies: Recipes for Allergy Sufferers

Best Summer Health Tips From Dr. Oz: Food Allergies

Healthy Snacks for Kids at School