Gluten Free Cooking With ALDI

Today’s post was sponsored by ALDI. Thanks for supporting all of the partners like ALDI!

Within just a few months of starting my food blog, my brother was diagnosed with celiac disease. Ever since then, I’ve made it my mission to create and share delicious gluten free recipes with the world!

When I partnered up with ALDI to share four tasty recipes from their Test Kitchen and Bon Appétit, I was so excited to see that they were all gluten free!  I couldn’t wait to try their liveGfree® gluten free baking and cupcake mixes, and sample their fresh meat and produce!

Now I know you’re all dying to hear what we’re cooking up today, so without further ado, here’s the ALDI Gluten Free Menu:

I seriously fell in love with every dish on the list, the Pistachio Kale Pesto on the Mini Gluten Free Pesto, Chicken and Vegetable Bites is made with SimplyNature® Organic Coconut Oil giving it a unique flavor that I totally love!

The Warm Superfood Salad is packed with so many delicious fruits and vegetables, I couldn’t put my fork down once I started digging into this salad that is both totally healthy and totally tasty!

The Prosciutto Wrapped Chicken with Roasted Cauliflower is not only scrumptious, but it was so quick and easy to whip up!

When it comes to gluten free cupcake baking, I’m always worried about the texture, but let me tell you, these cupcakes are light, fluffy and so delicious topped with that strawberry frosting!

Is your mouth watering yet? 😉

Let’s get cooking!

Mini Gluten Free Pesto, Chicken and Vegetable Bites

Recipe Courtesy of the ALDI Test Kitchen

Mini Gluten Free Pesto Chicken Bites


  • 1/3 cup Carlini Pure Vegetable Shortening
  • 2 cups liveGfree® Gluten Free Baking Mix
  • 2/3 cup Friendly Farms Reduced Fat 2% Organic Milk
  • 3 SimplyNature® Organic Cage Free Large Brown Eggs
  • 4 teaspoons chopped thyme, divided
  • 4 teaspoons chopped rosemary, divided
  • 2 teaspoons Stonemill Essentials Iodized Salt, divided
  • 1/4 cup plus 2 tablespoons SimplyNature® Organic Coconut Oil, divided
  • 1.5 pounds Kirkwood Chicken Breast Tenderloins, diced
  • 1 teaspoon Stonemill Essentials Ground Black Pepper
  • 1 zucchini, diced
  • 1 yellow onion, diced
  • 7 Country Fresh Whole White Mushrooms, diced
  • 1 red pepper, seeded and diced
  • 1 cup SimplyNature® Organic Baby Spinach, firmly packed
  • 1 cup Southern Grove Shelled Pistachios
  • 2 cups SimplyNature® Organic Chopped Kale
  • 3 cloves garlic
  • 1 green onion, sliced
  • 4 cherry tomatoes, sliced

Preheat oven to 375°F.

In a small bowl, cut shortening into baking mix to form pea-sized particles. Mix in milk, eggs, 2 teaspoons thyme, 2 teaspoons rosemary and 1/2 teaspoon salt. Drop by tablespoonful onto a baking sheet.

Bake for 12-15 minutes or until golden brown around the edges.

Meanwhile, in a large skillet, heat 1 tablespoon coconut oil over medium-high heat. Add chicken, 1 teaspoon salt, pepper, remaining 2 teaspoons thyme and remaining 2 teaspoons rosemary. Cook until chicken is almost done, about 6 minutes; then add 1 tablespoon coconut oil, zucchini, onion, mushrooms and pepper.

Sauté until onions are translucent, about 5 minutes. Stir in spinach and remove from heat.

Melt remaining 1/4 cup coconut oil in microwave for 20 seconds. Reserve. In a food processor, combine pistachios, kale, garlic and remaining 1/2 teaspoon salt. Slowly pour in coconut oil, process until combined.

Mini Gluten Free Pesto Chicken and Vegetable Bites

To assemble: Spread pesto on biscuit and top with chicken and vegetables. Garnish with green onion and cherry tomato.

Mini Gluten Free Pesto Chicken and Vegetable Bites

Warm Superfood Salad

Recipe Courtesy of the ALDI Test Kitchen

Warm Superfood Salad Ingredients


  • 5 ounces SimplyNature® Organic Chopped Kale
  • 5 tablespoons California Olive Ranch Olive Oil, divided
  • 1 teaspoon Stonemill Essentials Iodized Salt, plus additional to taste
  • 1/3 cup SimplyNature® Flax Seed
  • 1 pound Brussels sprouts
  • 3 cloves garlic, chopped
  • 2 jalapeños, seeded and sliced
  • 1 green apple, diced
  • 1 cup halved red grapes
  • 1/4 cup SimplyNature® Creamy Almond Butter
  • 1 lemon, zested and juiced
  • 3 tablespoons water
  • 1-inch segment of fresh ginger, peeled and zested
  • Stonemill Essentials Ground Black Pepper, to taste
  • 4 ounces Happy Farms Preferred Honey Goat Cheese Log, crumbled (optional)

Preheat oven to 375°F.

Place kale on a baking sheet, drizzle with 1 tablespoon olive oil and sprinkle with 1 teaspoon salt.

Bake for 15-20 minutes or until browned and crisp. Reserve.

Place flax seed on baking sheet and bake for 5-8 minutes or until golden brown. Reserve.

In a food processor using a slicing blade, slice Brussels sprouts.

Heat 2 tablespoons olive oil in a sauté pan over medium-high heat. Add Brussels sprouts, garlic and jalapeños. Sauté for 5-7 minutes.

Stir in apples, grapes, kale and flax seeds. Stir to combine and remove from heat.

Meanwhile, in a small bowl, melt almond butter in microwave for 30 seconds. Whisk in lemon zest, lemon juice, water and ginger. Slowly drizzle in remaining 2 tablespoons olive oil.

Warm Superfood Salad Recipe

Toss salad and dressing together. Season to taste with salt and pepper.

Top with optional crumbled goat cheese.

Warm Superfood Salad Recipe

Prosciutto-Wrapped Chicken with Roasted Cauliflower

Recipe Courtesy of Bon Appétit

Prosciutto Wrapped Chicken Ingredients


  • 4 Tbsp. Carlini Extra Virgin Olive Oil, divided
  • 1 Tbsp. fresh lemon juice
  • 1 tsp. Stonemill Essentials Sea Salt, divided
  • ½ tsp. Stonemill Essentials Italian Seasoning
  • 1 (4-piece) package Kirkwood Boneless, Skinless Fresh Chicken Thighs (approx. 1½ lb.)
  • 4 slices Specially Selected Prosciutto
  • ½ large head cauliflower, cut into 1-inch long florets (approx. 4 cups)

Preheat oven to 400°F.

In a small bowl, mix 2 Tbsp. olive oil with lemon juice.

In another small bowl, mix ½ tsp. salt with Italian seasoning.

Unroll chicken thighs so they lay flat on a rimmed baking sheet. Drizzle with oil-lemon mixture and rub to evenly coat on both sides. Sprinkle with seasoning mixture on both sides.

Prosciutto Wrapped Chicken with Roasted Cauliflower Recipe

Top each piece of chicken with a slice of prosciutto, pressing to adhere and tucking any extra under the ends. Space chicken pieces on baking sheet so they aren’t touching.

In a large bowl, toss cauliflower with remaining 2 Tbsp. olive oil. Sprinkle with remaining ½ tsp. salt; toss again. Distribute cauliflower in a single layer around (not on) chicken on the baking sheet. Bake until chicken is cooked through, 20–24 minutes.

Remove chicken from baking sheet and place on serving platter to rest. Return cauliflower to oven; roast 5–10 minutes more, tossing halfway through for even cooking. Transfer cauliflower to serving platter with chicken.

Prosciutto Wrapped Chicken with Roasted Cauliflower Recipe

Gluten Free Strawberry Cupcakes

Recipe Courtesy of the ALDI Test Kitchen

Gluten Free Strawberry Cupcake Ingredients


  • 15 ounces liveGfree® Gluten Free Yellow Cake Mix
  • 3 SimplyNature® Organic Cage Free Large Brown Eggs
  • 2/3 cup Friendly Farms Reduced Fat 2% Organic Milk
  • 1/2 cup Carlini Vegetable Oil


  • 2 SimplyNature® Organic Cage Free Large Brown Eggs, whites only
  • 3/4 cup Baker’s Corner Granulated Sugar
  • 1 cup Countryside Creamery Unsalted Butter, cut into tbsp, room temperature
  • 1/4 cup Berryhill Strawberry Preserves

Preheat oven to 350°F. Place 12 liners in a cupcake pan.

Prepare cake mix according to the package instructions using the eggs, milk and oil.

Gluten Free Strawberry Cupcake Recipe

Bake for 18-23 minutes. Cool completely.

For frosting: In a double boiler over medium heat, combine egg whites and sugar. Whisk until sugar dissolves. Transfer mixture to an electric mixer bowl and mix on medium speed until stiff peaks form and bowl has cooled to room temperature. Add the butter, one tablespoon at a time. Continue to beat until light and fluffy. If mixture breaks, continue beating it until it comes back together (this may take up to 10 minutes). Whip in preserves.

Frost cupcakes. Store on counter for up to two days; refrigerating will cause frosting to become very stiff.

Gluten Free Strawberry Cupcakes

What are you waiting for? It’s time to hit the road and head to an ALDI store to pick up all of the ingredients for these four delicious recipes at scrumptiously low prices!

Check out the ALDI blog for more tasty recipes, and be sure to follow ALDI on Facebook, Pinterest, Twitter and Instagram!

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