Gluten- and Dairy-Free Cinnamon Raisin Bread
After learning of gluten and dairy issues in our family, I knew I had to re-create our favorite sweet bread. This gluten-free bread can be made using a premixed gluten-free flour or your own homemade blend. We use coconut milk to make it dairy-free, but any type of milk works! —Courtney Stultz, Weir, Kansas
Lemon Rice Salad
This salad makes a refreshing side dish for a special occasion meal. I take it to holiday potluck suppers and other family gatherings. People enjoy the combination of flavors, and I like that it can be made ahead. —Margery Richmond, Lacombe, Alberta
Herbed Roast Turkey Breast
When learning how to cook turkey breast for my first formal dinner party as a newlywed, I came across this particular recipe. It was such a success that this turkey breast recipe has become a standby on all of my entertaining menus. —Lisa Mahon Fluegeman, Cincinnati, Ohio
Cherry Tomato Salad
This recipe evolved from a need to use the bumper crops of delicious cherry tomatoes we grow. It's one of my favorite cherry tomato recipes, especially at cookouts. —Sally Sibley, St. Augustine, Florida
Gluten-Free Banana Coffee Cake
I created this gluten-free coffee cake for people on special diets. Those who are lactose intolerant, allergic to eggs or wheat, or avoiding gluten can all enjoy this delicious treat. —Pam Kaiser, Mansfield, Missouri
Green Salad with Shrimp and Wine Vinaigrette
I came up with this tasty green salad with shrimp. It's light, and you can use whatever vegetables you have on hand.—Cecilia Flowers, Nashville, North Carolina
Beet Salad with Lemon Dressing
I was looking for a recipe for pickled beets and saw one with lemon instead of vinegar. I immediately thought of making a tabbouleh-inspired salad with beets instead of tomatoes. —Ann Sheehy, Lawrence, Massachusetts
Black Bean & Corn Quinoa
Some vegan quinoa recipes are boring, but this one definitely isn't. My daughter’s college asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the bill. —Lindsay McSweeney, Winchester, Massachusetts
Creamy Cauliflower Pakora Soup
My husband and I often crave pakoras, deep-fried fritters from India. I wanted to get the same flavors but use a healthier cooking technique, so I made soup using all the classic spices and our favorite veggie, cauliflower! —Melody Johnson, DePere, Wisconsin
Old Bay Crispy Kale Chips
Here in East Hampton, NY, harvest time means big bunches of kale from local growers. These crunchy kale chips are delicious, super healthy and easy to make. I make them with Old Bay Seasoning to give them a little zing. For spicy chips add a dash of cayenne pepper.—Luanne Asta, East Hampton, New York
Shredded Gingered Brussels Sprouts
Even people who normally don't care for Brussels sprouts will ask for a second helping of these. —James Schend, Taste of Home Deputy Editor
Chipotle Lime Avocado Salad
I use my music to promote a healthy lifestyle, like eating your veggies. This bright salad is loaded with avocado, cucumbers, tomatoes and a little heat factor. —DJ Cavem, Denver, Colorado
Lentil, Bacon and Bean Soup
This quick soup feels extra cozy with lots of lentils and a touch of smoky, bacony goodness. You might want to cook up extra—I think it's even better the next day! —Janie Zirbser, Mullica Hill, New Jersey
Garlic & Onion Cashews
You'll be set for either a quick snack or an easy hostess gift when you use this recipe. —Anndrea Bailey, Huntington Beach, California
Heirloom Tomato Salad
This is a simple yet elegant dish that always pleases my guests. Not only is it tasty, but it is healthy, too. The more varied the colors of the tomatoes you choose, the prettier the salad will be. —Jess Apfe, Berkeley, California
One-Pot Unstuffed Cabbage
Here is one of my favorite ways to cook and enjoy cabbage. It has all the good flavor of regular cabbage rolls, but it's a lot less bother to make. In fact, it's a one-pot meal! —Mrs. Bernard Snow, Lewiston, Michigan
Cucumbers with Dill
Sprinkling cucumber slices with salt and letting them stand in a colander draws out excess water so they stay crisp when set on a barbecue buffet. Try this cucumber dill salad alongside any grilled entree. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Zippy Bean Stew
This bean stew is a staple for my co-workers and me once the weather turns cool. Although this is a low-fat dish, it definitely doesn't taste like it! —Debbie Matthews, Bluefield, West Virginia
Fresh Fruit Bowl
The glorious colors used here make this a great summer fruit bowl. Slightly sweet and chilled, it makes a nice accompaniment to a grilled entree. —Marlon Kirst, Troy, Michigan
Peppery Herbed Turkey Tenderloin
I won the North Carolina Turkey Cook-Off one year with these full-flavored tenderloins in rich sauce. Marinating the turkey in wine, garlic, rosemary and thyme gives it a fantastic taste. —Virginia Anthony, Jacksonville, Florida
Roasted Asparagus
Since asparagus is so abundant here come spring, I like to put it to great use with this recipe. We all look forward to this side dish each year.—Vikki Rebholz, West Chester, Ohio
Cantaloupe Ice Pops
Your reminders to "eat your fruit" will finally stick, once kids take a lick of these mmm-melony snacks. A perfect use for overripe cantaloupe, these pops make a light dessert or healthy between-meal refresher. —Susan Hein, Burlington, Wisconsin
Raisin Peanut Butter Balls
These healthy peanut butter balls are easy to put together and convenient to have on hand for after school. They'll stop tummies from growling until dinnertime. Sugar substitute can be used in place of sugar. —Lorna Gunter, Kemmerer, Wyoming
Tuscan Portobello Stew
This is a heart-healthy, one-skillet meal that is quick and easy to prepare, yet elegant enough for company. Vegetarian teachers and students alike appreciate this stew at school potlucks. —Jane Siemon, Viroqua, Wisconsin
Classic Hummus
We love hummus, and this version is really amazing. If you have a pressure cooker, this is an easy, tasty reason to pull it out! We pair hummus with fresh veggies for a meal or snack. —Monica and David Eichler, Lawrence, Kansas
Cool Beans Salad
This protein-filled dish could be served as a colorful side dish or a meatless main entree. When you make it, double the recipe because it will be gone in a flash! The basmati rice add a unique flavor and the dressing gives it a bit of a tang. —Janelle Lee, Appleton, Wisconsin
Rice Pilaf with Apples & Raisins
I love making bulgar pilaf with apricots. So glad I tried it with dried apples and golden raisins! —Elizabeth Dumont, Madison, Mississippi
Watermelon and Spinach Salad
Summer's the perfect time to toss up this watermelon salad. You'd never expect it, but spinach is awesome here. Eat it and feel cool on even the hottest days. —Marjorie Au, Honolulu, Hawaii
Grilled Stone Fruits with Balsamic Syrup
Get ready to experience another side of stone fruits. Hot off the rack, these grilled nectarines practically melt in your mouth. —Sonya Labbe, West Hollywood, California
Pico de Gallo
This easy pico de gallo recipe is a classic for good reason. It pairs with just about everything! My tip is to let it chill for an hour or two before serving to help the flavors blend. Also, it's best to serve it the same day that it's made. —Jeannie Trudell, Del Norte, Colorado
Ravishing Radish Salad
Here is a recipe that showcases spring veggies in all of their glory. The fresh, crunchy radish salad really complements grilled entrees. —Maggie Ruddy, Altoona, Iowa
Rosemary Walnuts
My Aunt Mary started making this recipe years ago, and each time we visited her she would have a batch ready for us. The use of cayenne adds an unexpected zing to the savory combo of rosemary and walnuts. When you need a good housewarming or hostess gift, double the batch and save one for yourself. —Renee Ciancio, New Bern, North Carolina
No-Bake Peanut Butter Energy Bars
These peanut butter energy bars are made with natural ingredients, and there's no baking required! You can substitute sunflower seeds for the walnuts. Want more fiber? Add a little wheat germ. —Amy Crane, Richland, Michigan
Cedar Plank Salmon with Blackberry Sauce
Here's my go-to entree for a warm-weather cookout. The salmon has a rich, grilled taste that's enhanced by the savory blackberry sauce. It's a nice balance of sweet, smoky and spicy. —Stephanie Matthews, Tempe, AZ
Quinoa with Peas and Onion
Even picky eaters will love this fresh dish. If you don't have freshly shelled peas on hand, you can easily substitute frozen. —Lori Panarella, Phoenixville, Pennsylvania
Nicoise Salad
This garden-fresh salad is a feast for the eyes as well as the palate. Add some crusty bread and you have a mouthwatering meal.
Berry and Grape Crumble (gluten, dairy free)
My daughter follows a restricted diet and told me that I nailed it with this berry crumble recipe. I combined grapes from my garden with blueberries and strawberries, and used gluten-free flour and coconut oil. We had eaten nearly the whole pan when I realized I'd better write down the recipe. —Kallee Krong-McCreery, Escondido, California
Air-Fryer Potato Chips
After I received an air fryer for Christmas, I discovered how simple it is to make potato chips in it. Good chips are an essential, crispy side for lunch. —Melissa Obernesser, Utica, New York
Raspberry Sorbet for Two
You won't believe that you made this refreshing, fruity sorbet yourself! Our Test Kitchen came up with this healthy freezer fare that will satisfy even your sweetest tooth.
The post 39 Gluten-Free and Dairy-Free Recipes appeared first on Taste of Home.
Katie Bandurski