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10 Gluten-Free Party Foods

Baked Brie with Mushrooms and Sage

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Serves: 8 to 10

1 tablespoon butter
6oz portabello mushrooms, chopped
1 large shallot, thinly sliced
3 sage leaves, minced (plus more for garnish)
¼ cup dry red wine
¼ teaspoon salt
1 16-ounce wheel of brie (preferably in wooden box), chilled

1. Preheat the oven to 350 degrees F.
2. In a medium skillet, melt the butter over medium-high heat. Add the mushrooms and sauté until they begin to release their moisture, about 3 minutes. Add the shallots and continue to sauté until the mushrooms are tender and deeply brown, about 3 more minutes. Pour in the wine and scrape up any browned bits that have formed on the bottom of the pan. Add the salt and sage and cook until the wine is fully absorbed. Remove from the heat.
3. Meanwhile, remove the brie from its box, discard the paper, and carefully saw off the top rind. Discard. Place the brie back in the box, and carefully fit a sheet of foil around the base (note: if you don't have a box, simply create a little foil bundle for it). Place the brie on a baking sheet and spread the mushroom mixture on top of it.
4. Bake in the oven for 15 minutes, until the cheese is fully melted and oozing over the sides. Alternatively, you can chill in the fridge for up to 5 hours, until you're ready to bake and serve!
5. Either serve directly in the box, or carefully remove it using kitchen shears and slide the brie onto a platter. Serve immediately alongside gluten-free crackers or toasted baguette.

Nutrition score per serving:
104 calories, 9g fat, 1g carb, 4g protein

Deviled Eggs with Lime and Sriracha

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Serves: 12

To make your party prep easier, you can make the hard-boiled eggs in advance—just store them carefully so there is no breaking.

1 dozen extra-large eggs
⅓ cup mayonnaise
1 tablespoon Dijon mustard
3 tablespoons lime juice (about 1 lime)
1 ½ teaspoons sriracha
¾ teaspoon salt
Sweet paprika, for garnish

1. Cut the hard-boiled eggs in half lengthwise. Over a medium mixing bowl, gently squeeze the center of the eggs so the yolk pops into the bowl. With a fork, mash the yolks with the mayo and mustard until smooth. Add the lime juice, sriracha, and salt, and mix until incorporated. Taste for seasoning.
2. Using a teaspoon, carefully scoop the filling into the cavity of each egg. Arrange on a serving platter or cutting board, garnish with a shake of paprika and half a lime, and enjoy!

Nutrition score per serving:
123 calories, 10g fat, 1g carb, 6g protein

Potato Crisps with Crème Fraîche and Caviar

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Serves: 25

1 bag Kettle sea salt potato chips
One 8-ounce container crème fraîche
1oz black caviar
Chives for garnish
50 oyster shells, scrubbed and rinsed thoroughly (optional)

Spoon a small dollop (½ tsp) crème fraîche onto each potato chip. Top with a few beads of caviar, and a sprinkle of chives. Fit each potato chip into an oyster shell of matching proportion. Serve on platters.

Nutrition score per serving:
50 calories, 4g fat, 2g carbs, 1g protein

Socca with Shallots and Thyme

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Serves: 4 to 6

1 cup chickpea flour
1 teaspoon salt
Olive oil
1 large shallot, thinly sliced
2 teaspoons fresh thyme leaves

1. Preheat the oven to 450 degrees F. Place a 12-inch cast iron skillet on a rack in the upper half of the oven.
2. In a medium mixing bowl, whisk the flour and salt together until incorporated. Slowly pour in 1 cup of lukewarm water (you can test it on your forearm—it should feel slightly warm on your skin) while whisking. Stir until the liquid is absorbed and the batter is smooth. Cover and allow to sit until oven is hot. Note: The batter can also sit for up to 24 hours.
3. Stir in 2 tablespoons of olive oil, the shallots, and the thyme.
4. Remove the hot pan from the oven and add 2 tablespoons of olive oil—enough to coat the bottom with a thin layer. Swirl the oil around the pan so it's well coated. Pour in the batter and swirl the pan so it forms an even layer.
5. Bake the chickpea cake in the oven for 12 minutes, until firmly set. Remove the pan from the oven and brush some additional olive oil on top of the cake so it gets browned and crusty (you can skip this step if you like). Place the pan under the broiler for 3 minutes, until the top is golden brown.
6. Cut into squares or wedges and serve immediately with some fresh ricotta or eggplant caponata on the side.

Nutrition score per serving:
102 calories, 6g fat, 9g carbs, 4g protein

Eggplant Caponata

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Serves: 12

4 tablespoons olive oil
3 medium-sized eggplants (or 2 large), cut into ½ cubes
2 Vidalia onions, diced
2 cloves garlic, minced
1 can fire-roasted diced tomatoes
1 cup golden raisins
¾ cup basil, coarsely chopped (reserve ¼ cup for garnish)
⅓ cup balsamic vinegar
Salt and red pepper to taste

1. In a large cast iron skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add as much eggplant as will fit in the pan without over flowing. You can either sauté the eggplant in two batches or continue to add the excess cubes as the eggplant breaks down and space frees up in the pan. Sauté for 15 to 20 minutes until the eggplant is soft but not falling apart, adding more olive oil as needed. Remove and set aside.
2. In the same pan, add the additional olive oil, garlic, and onions and sauté over medium heat until the onions are soft and translucent. Add the eggplant back to the pan. Continue to sauté over medium to low heat until flavors have combined (about 5 minutes).
3. Add the tomatoes and juices to the eggplant mixture. Bring the flame back up to medium-high and cook for 10 more minutes, until the acidity of the tomatoes has cooked off and the eggplant begins to fall apart.
4. Place the golden raisins in a shallow bowl and cover with hot water. Allow to sit for 10 minutes to rehydrate, drain, and then add to the eggplant mixture.
5. When ready to serve (the caponata is just as good at room temperature) add ½ cup of the basil and stir to combine.
6. Transfer to a serving bowl and serve alongside gluten-free crackers, socca, or baguette for the non-GF at your party.

Nutrition score per serving:
137 calories, 5g fat, 33g carbs, 3g protein

Creamy Coconut Rice Pudding Cups

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Serves: 4 to 6

I love serving these little cuties in wine or punch glasses. They are a great make-ahead dish too!

½ cup white basmati rice
One 13- to 14-ounce can unsweetened coconut milk
1 ¼ cups whole milk
½ cup sugar
½ cup shredded unsweetened coconut
1 teaspoon vanilla extract
¼ cup pistachio nuts, roughly chopped

1. In a medium saucepan, combine the rice, coconut milk, whole milk, sugar, shredded coconut, vanilla, and a pinch of salt and bring to a boil over high heat. Note: Be careful not to let the milk foam up and over the pan when it comes to a boil. Bring the heat down immediately and don't forget to stir!
2. Turn the heat down to medium-low and gently simmer for 20 to 25 minutes, stirring occasionally during the first 10 minutes, and more frequently during the last 10 minutes when the mixture has thickened. When the pudding is done to your desired consistency (I like a looser, creamier pudding, so I air on the side of 20 minutes), remove from the heat.
3. Divide the rice mixture between 4 punch or wine glasses (ramekins work too), about ⅔ cup per glass. Cool in fridge for at least 4 hours and up to 2 days. Garnish with the pistachios and some toasted coconut flakes (optional). Serve at room temperature.

Nutrition score per serving:
184 calories, 8g fat, 27g carbs, 3g protein

Spicy Broiled Oysters

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Serves: 6

Juice of ½ a lime
1 teaspoon sriracha
1 tablespoon finely minced shallots
2 teaspoons finely chopped cilantro
¼ teaspoon kosher salt
3 tablespoons butter, cut into 12 equal cubes
1 dozen oysters on the half shell

1. Combine the lime, sriracha, shallot, cilantro, and salt in a bowl. Divide among the oysters. Top each oyster with a cube of butter.
2. Meanwhile, heat the broiler until very hot.
3. Broil for 5 minutes, until the oysters are opaque, and the butter is bubbling. Allow to cool on a serving platter.

Nutrition score per serving:
101 calories, 7g fat, 1g carbs, 12g protein

Creamy Artichoke Dip with Corn and Cayenne

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Serves: 6 to 8

Two 14-ounce cans artichoke hearts, drained, and finely chopped
1 cup corn kernels (fresh from two ears, or canned/frozen)
1 cup mayonnaise
2 cups freshly shredded Parmesan cheese
1 teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon salt

1. Preheat the oven to 350 degrees F.
2. Mix all ingredients together in a medium mixing bowl. Pour the dip into an 8 x 8-inch casserole dish, or one to two large ramekins. (If you have any extra filling, it will keep for a while in the fridge; you can make the mix up to three 3 days in advance).
3. Bake in the oven for 25 to 30 minutes until the top is golden brown. Serve alongside blue corn tortilla chips.

Nutrition score per serving:
317 calories, 26g fat, 11g carbs, 10g protein

Mini Arepas with Avocado and Radishes

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Serves: 10

2 cups masa harina

 2 teaspoons salt

2 to 3 tablespoons vegetable oil

2 large avocados
Juice of half a lemon
1 bunch radishes, thinly sliced
¼ cup finely grated queso fresco


1. Preheat the oven to 350 degrees F.

2. Combine the masa harina and salt in a medium mixing bowl. Add 2 cups of room temperature water. Stir well to combine, then let sit for 5 minutes. Form about 2 tablespoons worth of dough into a ball. Flatten it between your palms to form a ¼-inch patty. Carefully pat out any cracks and place on a parchment-lined baking sheet. Repeat with the remaining dough.

3. Heat 2 tablespoons of oil over medium-high heat in a large skillet or nonstick pan. Add the arepas to the pan (you will need to do this in two to three batches). Cook on each side for 4 to 5 minutes, until the arepa has formed a crust and is quite golden, adjusting the heat if it starts to burn on the bottom. Remove to the baking sheet. Repeat with remaining arepas, adding more oil as necessary. Finish the arepas in the oven for 10 minutes.
3. In the meantime, mash the avocado in a small mixing bowl. Add the lemon juice and season to taste with salt.
4. Cool the arepas enough to handle, then carefully slice each arepa in half to form two small disks. Top the bottom half of the arepa with a scant tablespoon of avocado, a few radish slices, and a sprinkle of queso fresco. Top with the other half, or make them open face for double the yield. Repeat with the remaining arepas.

Nutrition score per serving:
183 calories, 10g fat, 21g carbs, 4g protein

Cinnamon Chocolate Torte

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Serves: 8 to 10

7oz good quality dark chocolate
7oz unsalted butter (the nice French kind if you can afford it, such as Lurpak or Beurre d'Isigny), cut into ½-inch cubes
1 ⅓ cup sugar
5 large eggs
1 tablespoon unsweetened cocoa powder
½ teaspoon ground cinnamon
¼ teaspoon ground clove

1. Preheat the oven to 375 degrees F, and butter an 8-inch round cake pan. Line the base of the pan with parchment, and butter the parchment too.
2. Finely chop the chocolate and melt it gently with the butter in the microwave, stirring regularly until fully melted. Add the sugar to the chocolate-butter mixture, stirring well, and set aside to cool for a few moments. Then add the eggs one by one, stirring well after each addition. Add the cocoa, cinnamon, and cloves, and stir until incorporated.
3. Pour batter into the buttered cake pan and bake for approximately 25 minutes, or until the center of the cake looks set and the top is a bit crackly-looking and it only jiggles slightly, if at all. Let the cake cool in its pan on a rack for 10 minutes, then carefully turn the cake out of the pan onto a plate. Then invert it again, so that the crackly side is facing upward. Allow to cool completely. The cake will deflate slightly as it cools.
4. Serve in wedges at room temperature, dusted with confectioners' sugar if you like, or topped with a dollop of whipped cream or vanilla crème fraîche.

Nutrition score per serving:
316 calories, 17g fat, 38g carbs, 4g protein