Gluten-Free Recipes

Gluten-Free Recipes for Lunch

Gluten-Free Lasagna

Lasagna is a classic comfort dish, and there’s no reason those of us who are gluten-free can’t enjoy it too! Try this flavorful and rich gluten-free lasagna recipe, courtesy of our friends at the Gluten-Free Palate.

Ingredients

• 5 oz. gluten-free lasagna noodles. You can use oven-ready, or pre-cooked as instructed by the packaging, whatever is available to you.
• 1 lb. ground beef or turkey
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz.) crushed tomatoes (don’t drain)
• 1 cup (8 oz.) tomato sauce
• 3/4 cup (6 oz.) tomato paste
• 1 Tablespoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon pepper
• 1 teaspoon salt
• 1 egg, whisked
• 2 cups ricotta cheese
• ½ cup Parmesan, shredded or grated
• 1 Tablespoon dried parsley
• 1 cup mozzarella, shredded or grated

Instructions

1. Preheat oven to 375° F and grease a 9 x 13 in. baking pan.
2. If you’re not using oven-ready noodles, cook noodles according to the package and then set aside.
3. Start making the sauce by browning meat, onion, and garlic in a large saucepan, breaking the meat apart while it cooks.
4. Add in the crushed tomatoes, tomato sauce, tomato paste, basil, oregano, salt, and pepper. Stir well.
5. Bring to a boil, then reduce heat and simmer for about five minutes, stirring occasionally.
6. Make the ricotta filling by mixing the whisked egg, ricotta, Parmesan cheese, and parsley.
7. Layer the lasagna in the pre-greased pan:
   • Spread a bit of the tomato sauce on the bottom of the pan.
   • Add a layer of lasagna noodles over the sauce.
   • Spread half the ricotta mixture over the noodles.
   • Spread half the sauce mixture over the ricotta mixture.
   • Add the second layer of lasagna noodles.
   • Spread the remaining ricotta mixture over noodles.
   • Spread the remaining sauce over the ricotta mixture.
   • Top with mozzarella.
8. Bake for 30 to 35 minutes or until heated through. Oven-ready noodles may need to cook for longer, about 40–45 minutes.
9. Remove from oven and let rest for 10 minutes before serving. Consider serving with garlic bread!

Gluten-Free Chicken Salad

When the summer heat hits, try this cool, gluten-free chicken salad. It combines protein, vegetables and fruit with a tasty, savory sauce, and can be eaten on its own or used as a filling for a tasty, on-the-go gluten-free sandwich.

This recipe was provided by our friends at Gluten-Free Palate. 

Ingredients

• 2 cups chicken, cubed
• 2 sticks celery, chopped
• ½ cup grapes, chopped
• ¼ cup pecans, sliced
• 1 Tablespoon garlic, minced
• 1 green onion, chopped
• 1 Tablespoon dill, chopped
• ¾ cup mayo
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

1. Cook the chicken in your preferred style, whether that’s boiling, baking, or grilling.
2. To make the sauce, combine mayo, Dijon mustard, dill, salt and pepper in a large mixing bowl. Whisk to combine.
3. Add the rest of the ingredients to the sauce. Stir and toss to combine.
4. Serve! Pair with gluten-free crackers or gluten-free bread for some added crunch or carbs.

Gluten-Free Black Bean Burgers

This gluten-free black bean burger is perfect for any vegetarians with celiac, or folks looking to incorporate more vegetables into their diet. Try making it for the next summer barbecue, and customize it with whichever toppings you prefer. 

This recipe is provided by our friends at the Gluten-Free Palate. 

Ingredients

Yields six burgers

• 2 15 oz cans black beans, drained and rinsed
• 1 Tablespoon olive oil
• ½ green bell pepper, minced
• ½ white or yellow onion, minced
• ¼ cup gluten-free breadcrumbs
• 1 egg
• 1 teaspoon ground cumin
• 1 Tablespoon garlic, minced
• 1 teaspoon sweet paprika
• 1 teaspoon Italian seasoning
• ½ teaspoon black pepper
• 1 teaspoon salt
• GF buns, for serving

Plus any other toppings you like on your burger, like cheese, pickles, lettuce, tomato, red onion, guacamole, etc.

Instructions

1. Preheat oven to 325F°.
2. Line a baking sheet with parchment paper, then spread the beans evenly on the baking sheet and drizzle with olive oil. Roast in the oven for about 10-15 minutes to dry them out.
3. In the meantime, cook the peppers and onions in a skillet over medium heat until the onions are transparent and the peppers tender. Add the garlic and cook for another minute. Remove from the heat and transfer to a food processor.
4. Add the dried beans to the food processor and pulse until the ingredients are combined.
5. Transfer the mix to a large bowl, add the cumin, sweet paprika, Italian seasoning, salt, pepper, egg, and breadcrumbs, and mix with your hands until everything is well-combined.
6. Measure ½ cup of the mix into your palms, then roll into a ball and flatten into a patty. Place on top of the baking sheet, then repeat until mix is gone (should yield about 6 regular-sized patties, or 12 sliders)
7. After forming all the patties, refrigerate them for 30 minutes or more before cooking. This firms up the patties and prevents them from falling apart during cooking.
8. Bake for 20 minutes, flipping halfway through.
9. Assemble the burgers with patties, buns, and favorite toppings. Serve immediately and enjoy!

Gluten-Free Sloppy Joes

Sloppy Joes are an American classic. A loose mixture of beef, tomato sauce and onions all on a soft bun makes for a delectable (and yes, somewhat messy) dish! Make it for a summer potluck and adjust the seasoning to your taste. 

This recipe was provided courtesy of our friends at the Gluten-Free Palate. 

Ingredients

• 1 pound ground beef
• 2 Tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ white or yellow onion, chopped
• ½ red bell pepper, chopped
• 1 Tablespoon minced garlic
• Tomato mixture:
  • 1 15oz can diced tomato
  • 2 Tablespoon tomato paste
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon black pepper
• Gluten-free hamburger buns
• Cheddar cheese, for serving (optional)

Instructions

1. Heat a large skillet over medium heat, then drizzle with the oil and add the beef. Season with salt and pepper and cook until you don’t see pink anymore.
2. Add the onion and red bell pepper and stir to combine. Cook for an additional several minutes or until the vegetables are tender.
3. Add the garlic and cook for another minute.
4. Add the tomato mixture of canned tomato, tomato paste, chili powder, cumin, salt, and pepper. Stir to combine and cook for an extra minute or two until everything is well combined and cooked.
5. Remove from the heat and serve over the gluten-free buns.
   1. If you want a studier, cripsy bun, try toasting them in a pan or in a toaster before serving with meat.

Gluten-Free Pressure Cooker Short Ribs

A fast and easy recipe for tender ribs worthy of being the main course at any expensive restaurant. Pair it with mashed potatoes, green beans, lemon asparagus, or biscuits. You could also try making it in a slow cooker, which would take 6 to 8 hours. 

This recipe was provided courtesy of the Gluten-Free Palate. 

Ingredients

• 1 teaspoon rosemary
• 1 teaspoon onion salt
• ½ teaspoon paprika
• ½ teaspoon ground pepper
• ½ teaspoon sage
• 2 lbs beef short rib
• 2 Tablespoons oil, ideally one that can handle high temperatures
• 1 (6oz) can tomato paste
• 1 and ½ cups water or broth
• ¼ cup balsamic vinegar
• 2 Tablespoons Dijon mustard
• 1 Tablespoon unsweetened cocoa powder
• 6 cloves garlic, whole

Instructions

1. Mix the spices (rosemary, onion salt, paprika, ground pepper, sage) and rub on the outside of the beef short rib; set aside.
2. Drizzle oil into pressure cooker, then lower short ribs in. (If using Insta Pot, set it to sauté)
3. Sear all sides.
4. Remove short ribs; set aside.
5. Add tomato paste, water, balsamic vinegar, Dijon mustard, cocoa, and garlic to the pot and mix with a spoon until combined.
6. Add short ribs back in.
7. Place lid on pressure cooker and lock into place. Make sure your steam vent is turned to closed, and, if using Insta Pot, turn the settings to “Pressure Cooker”, and set the timer for 40 minutes.
8. Once the 40 minutes have passed, let the pot sit for 10 minutes.
9. Carefully press the pressure release valve, and, once all the pressure is released, unlock the lid.
10. Spoon sauce over each piece of beef short rib and serve warm.

Gluten-Free Teriyaki Chicken

This sweet meat dish is always a crowd pleaser. For a full meal, stir-fry broccoli and snow peas for a serving or two of vegetables and have it all with a bowl of rice.

This recipe was provided by the Gluten-Free Palate. 

Ingredients

Yields four servings

• 1 ¼ – 1 ½ lb boneless skinless chicken breasts, cut into 1-inch pieces.
• 1 Tablespoon olive oil (or oil of choice)
• ¼ cup (gluten-free) soy sauce or Tamari sauce
• ¼ cup water
• 2 Tablespoons packed light brown sugar
• 1 Tablespoon rice vinegar (or white vinegar)
• ¼ teaspoon toasted sesame oil
• 2 teaspoons peeled and minced fresh ginger
• 2 teaspoons peeled and minced fresh garlic (about 2 cloves)
• 1 teaspoon onion powder
• 2 teaspoon cornstarch

Instructions

1. In a small mixing bowl whisk together all the ingredients except the chicken and olive oil.
2. Heat oil in a 12-inch non-stick skillet over medium-high heat.
3. Cook the chicken over medium heat until brown and the internal temperature reaches at least 160°F.
4. Add the sauce to the cooked chicken and continue to cook and toss until the sauce thickens, about 1 minute.
5. Serve warm garnished with green onions or sesame seeds.

Gluten-Free Egg Rolls

Egg rolls are a staple of American-Chinese food. This recipe provides a gluten-free alternative to the traditional wheat flour wrap, but doesn’t sacrifice any of the taste. Substitute fillings to your taste and enjoy!

This recipe was provided courtesy of our friends at the Gluten-Free Palate. 

Ingredients

Wrap

• 1 cup gluten-free flour, plus more for sprinkling
• 1⁄3 cup sweet rice flour
• 1⁄2 teaspoon sea salt
• 2 eggs at room temperature, beaten
• 1 Tablespoon warm water, plus more if needed
• 1 teaspoon olive oil

Filling

• 1 Tablespoon olive oil
• 1 pound ground beef
• 1 onion, chopped into small pieces
• 2 cups shredded cabbage
• 3 Tablespoons cornstarch
• 1 teaspoon garlic powder
• 1 Tablespoon sesame oil
• 2 Tablespoon soy sauce
• 1 Tablespoon rice wine vinegar
• 1 Tablespoon honey
• 1⁄4 teaspoon freshly ground black pepper
• 1⁄4 teaspoon ground ginger
• 1⁄4 teaspoon salt
• Oil for frying

Instructions

Make the Wrappers

1. In a large mixing bowl, mix gluten-free flour, sweet rice flour, and sea salt.
2. Make a hole in the dry mix, add the eggs, warm water, and olive oil. Using a fork or a spatula, mix until it crumbles.
3. Using your hand, knead the dough until you can form a smooth dough ball. It will be a bit sticky, but not a messy sticky. Cover with plastic wrap and rest for 30-60 minutes.
4. Put the dough on a large flat floured surface and divide it into 4 portions.
5. Take one part of the dough and start to flatten it using a rolling pin. Sprinkle some flour on the top of the dough to make it easier to form it. The result should be very very thin until you can see through your finger when you pick it up.
6. Cut the wrap into 7”x7” sizes. Brush some flour and stack them. Cover with plastic wrap to avoid drying. Do the same with the rest.

Cook the Filling

1. In a large wok, heat olive oil using over medium heat. Cook the ground beef for around 5 minutes, or until no longer pink. Break up the meat while cooking then drain excess oil from the wok.
2. Add onion then cook until the onion becomes translucent and fragrant.
3. Add cornstarch and garlic powder to the wok. Cook until incorporated and starch is fully absorbed.
4. Add the sesame oil, soy sauce, rice wine vinegar, honey, freshly ground black pepper, ginger, and salt.
5. Reduce the heat to low, add shredded cabbage, and toss until it is wilted. Cover and simmer for 5 minutes.
6. Take off from the heat and let it rest for around 10 minutes.

Assemble and Fry

1. Place a wrapper on a flat surface, with one corner toward you, so it looks like a diamond. Put 2 tablespoons of filling in the lower middle of the wrapper, about 1 inch from the corner. Fold the corner closest to you to the middle, over the filling.
2. Fold the corners on the right and left to the middle, too. It should look a bit like an envelope.
3. Roll the wrapper from the bottom to the final corner. Moisten this end corner with water to seal it. Roll it fairly tight to avoid trapping air in the egg roll.
4. Repeat these steps with other wrappers.
5. If you have a deep fryer, deep fry the egg rolls until golden brown. Otherwise, heat a few inches of oil in a pan to about 350°–375°F (177–190°C) and fry until golden brown, flipping the rolls halfway through to get an even color and cook.

Samosas

Samosas are savory, fried pastries from South Asia, suitable as appetizers or a main meal. Try this mouth-watering veggie version, and once you get the hang of it you can customize the filling with whatever ingredients you want!

This recipe is provided courtesy of our friends at the Gluten-Free Palate. 

Ingredients

Filling

• 1½ pounds medium potatoes, peeled and cut into ½-inch chunks
• 1 Tbsp olive oil
• 2 tsp butter
• ¼ tsp cumin
• ½ tsp fennel seeds
• 1 Tbsp curry powder
• ½ tsp cayenne powder
• ¼ tsp ground turmeric
• 1 tsp garam masala
• 1 tsp ginger paste
• 1 onion finely chopped
• 2 cloves garlic, finely minced
• 4 oz thawed peas
• 1 carrot, shredded
• 1 tsp salt
• 1 tsp pepper
• 1 Tbsp lemon juice
• ¼ cup water
• 2 Tbsp chopped cilantro
• Oil for frying

Pastry

• 3 cups gluten-free plain flour (ie, doesn’t include xanthan gum, baking powder, yeast, etc.)
• 2 tsp xanthan gum
• 1 tsp baking powder
• 1 tsp salt
• 1 egg
• 4 Tbsp olive oil
• 1-1 ½ cups warm water

Dipping Sauce

• 1 tsp oil
• 1 clove garlic, finely minced
• 1 Tbsp concentrated tamarind paste
• ¼ cup hot water
• ½ tsp salt
• ½ tsp cayenne powder
• 1 Tbsp brown sugar
• ½ tsp ground cumin

Instructions

Filling

1. Boil the potatoes until just tender, about 15 minutes. Drain and set aside.
2. Heat a large wok over medium to low heat. Add olive oil and butter.
3. Add cumin, fennel seeds, curry powder, cayenne powder, ground turmeric, masala, and ginger paste. Saute until fragrant.
4. Add garlic, and saute again for a few minutes.
5. Add onion until translucent and fragrant.
6. Add thawed peas and shredded carrot. Cook until tender.
7. Add boiled potatoes to the wok. Add salt, pepper, lemon juice, and water. You may add salt and pepper according to your liking.
8. Add the coriander and cook for a few minutes
9. When all the filling is cooked, remove it from the heat and allow it to cool.

Pastry

1. In a large bowl, mix gluten-free plain flour, xanthan gum, baking powder, and salt.
2. Add egg and olive oil. Mix them until become the dough becomes crumbly.
3. Add warm water little by little. Then knead until it becomes smooth. Knead lightly to bring it together as a ball. Remember, there’s no gluten, so not much kneading is required.
4. Cover with plastic wrap and rest for 30 minutes.

Assemble the Samosas

1. Divide the dough into 8 parts on a floured flat surface. Roll one part of the dough out to a 6 inches round. Cut in half, diagonally.
2. Working with one of the two cut pieces, lightly wet the straight edge you just cut.
3. Fold 1 edge to the other over your finger, so it becomes a cone, and pinch them to seal.
4. Hold it on your hand and fill it with 1 spoonful of samosa filling.
5. Close them by folding the round side and pinching to seal.
6. Repeat the process with the rest of the dough.

Dipping Sauce

1. Heat oil in the saucepan. Add garlic and saute.
2. Add tamarind paste, hot water, salt, chili powder, brown sugar, and ground cumin. Cook until thickened.

Cook the Samosas

1. Fry a few at a time, turning every few minutes, until crispy and golden, about 8-10 minutes.
2. Use a slotted spoon to transfer fried samosas to a platter lined with paper towels.
3. Serve hot with dipping sauce.

Orange Chicken

Missing perfectly glazed orange chicken from your local takeout place? Yearn no more! We have a perfect, gluten-free substitution recipe, provided by our friends at the Gluten-Free Palate.

Ingredients

Sauce

• Zest from 1 orange
• 1 cup orange juice from 1 orange (use the orange you zested)
• ⅓ cup granulated sugar
• 2 tablespoons rice vinegar (or white vinegar)
• 3 tablespoons gluten-free soy sauce or tamari
• ½ teaspoon ground ginger
• ½ teaspoon garlic powder
• 1 tablespoon cornstarch
• 2 tablespoons water

Chicken 

• 4 skinless chicken breasts cut into 1-inch pieces
• 3 eggs, whisked
• ½ cup all-purpose gluten-free flour blend
• ½ cup cornstarch
• oil for frying, ideally one with high smoke point oil, like avocado oil

Instructions

Sauce

1. Add orange juice, sugar, vinegar, gluten-free soy sauce, ginger, and garlic powder to a large pot or wok, and heat over medium heat for 3-5 minutes.
2. In a small mixing bowl, whisk 1 tablespoon of cornstarch with 2 tablespoons of water to form a paste. Add the paste to orange sauce and whisk together.
3. Continue to cook for 5 minutes, until the sauce begins to thicken.
4. Once the sauce is thickened, remove from heat and add the orange zest. Stir until combined; set aside.

Chicken

1. Add the gluten-free flour and cornstarch to a shallow dish and stir to combine.
2. Whisk eggs in separate shallow dish.
3. Dip chicken pieces in egg mixture, coating all sides, and then in the flour mixture, coating all sides. Place on a separate plate. Repeat until all chicken is coated.
4. Heat 2 -3 inches of oil in a heavy-bottomed pot over medium-high heat. If it starts to smoke, turn the heat down.
5. Working in batches, add chicken pieces to the pan, but don’t overcrowd the pan.
6. Cook for 3-4 minutes, turning halfway through, until the chicken is brown on all sides and cooked through.
7. Place the cooked chicken on a paper-towel-lined plate and repeat until all chicken is cooked.
8. Once all the chicken is cooked, add the chicken to the large pot with the orange sauce and toss to coat.
9. Serve hot over rice.

Notes and Tips 

• Make the sauce first, so it’s ready to go when the chicken is done.
• Breast meat and thigh meat both works well in this recipe.
• You can use chicken strips or smaller pieces of chicken.
• If you don’t have cornstarch, you can use arrowroot starch or tapioca starch.
• The oil temperature should be around 350F.

Homemade, Gluten-Free Pasta (no machine needed!)

Are you missing perfect, slightly chewy pasta on the gluten-free diet? Then read on for a simple recipe for delicious, gluten-free pasta! You’ll be making fancy, authentic noodles in no time.

If you have a pasta machine, use it to make a more consistent noodle shape. Otherwise, don’t worry! Your pasta will be equally tasty if you hand cut it.

This recipe is provided courtesy of our friends at the Gluten-Free Palate.

Ingredients

• 1 ½ cups all-purpose gluten-free flour
• 2 teaspoons xanthan gum (only if your flour doesn’t contain it)
• 3 large eggs

Instructions

1. In a large bowl, mix the flour with the xanthan gum, if using.
2. Make a well in the middle of the flour and add the eggs. Mix well using a fork until all the ingredients are combined and you have a slightly sticky pasta dough. If the dough feels too dry you can add one more egg or a couple tablespoons of water until you reach the desired consistency. If the dough is too wet, add a little bit more gluten-free flour.
3. Knead the dough on a floured surface for 2-3 minutes until you get a smooth ball of dough. There’s no gluten to be formed so you don’t need to knead the dough for too long, but the kneading ensures that you break apart lumps of flour, if any exist.
4. Cut the dough into quarters and roll it out one at a time with a rolling pin. Roll it out into a loose rectangular shape.
5. Fold the long ends together (so it’s easier to cut, unless you’re using a very long knife. You could even fold it in thirds). Then slice the dough with a knife according to how thick you want your pasta to be. Unroll or unfold your dough, then toss the pasta strands in some flour and shape them into nests (pictured). You can let the pasta dry, or you can cook it right away in salted, boiling water for 4-8 minutes.
6. Top your noodles with your favorite gluten-free sauce and serve!