18 Satisfying Gluten-Free Dinner Recipes You’ll Want To Make Tonight
Last updated: September 14, 2021
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These are my favorite, go-to gluten free dinner recipes that I’ve used over and over! You’ll find some classics, as well as exciting new gluten-free meal ideas for you.
If healthy comfort food is what you’re after, these 15 gluten-free dinner recipes are the delicious solution! Each one is hearty and satisfying, made with real food ingredients, and give off all the feel-good vibes.
Whether you’ve just gone gluten-free, have been that way for years, or are cooking for a gluten-intolerant friend, you’ll find a recipe here that fits.
Gluten-Free Meal Ideas
Instead of using processed convenience ingredients, I like to use a mix of fresh vegetables and pantry ingredients like rice and quinoa to make dinner come to life. There are both gluten-free vegetarian dinner recipes, and those that include meat or seafood in the list below, but lean heavily on vegetables.
Tips for Gluten-Free Living
- Fill up your meals with pantry staples like lentils, rice, quinoa, millet, and polenta
- Read food labels so you can be sure it doesn’t contain gluten
- Sauces are a hidden culprit of gluten, many times thickened with flour or flavored with soy sauce (which is wheat based)
- Remember, so many foods are naturally gluten-free! Create your dinners around fresh fruit and vegetables, meat, poultry, fish, cheese and eggs.
Once you’ve got made your favorite gluten-free dinner recipes, here are 15 gluten-free snack ideas to keep you fueled all day long! And many gluten-free breakfast recipes to start the morning with.
Eating gluten-free doesn’t have to be boring! Or compromise texture, flavor, or comfort.. Read on for weeknight-friendly soups and rice noodles, plant forward meals, casseroles, and delicious gluten-free main dishes.
1
Sesame Thai Rice Noodles
A healthy sesame thai rice noodles dish, with lots of vegetables.
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2
Cheesy Marinara Baked Eggplant Slices
With layers of cheese and marinara, this eggplant lasagna is a great weeknight dinner!
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3
Rustic Tofu Wild Rice Soup
A vegetarian wild rice soup with tofu and extra vegetables.
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4
Crispy, Oven-Baked Falafel Salad Recipe
How to make healthy baked falafel that tops a vibrant salad!
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5
Soft Polenta with Blistered Tomatoes, Kale, and Yogurt
A summer inspired, creamy polenta topped with blistered tomatoes and kale.
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6
Gluten-Free Gratin with Roasted Tomatoes, White Beans, and Kale
This gluten-free and vegetarian casserole features white beans as the star, paired with tomatoes roasted in a bit of butter, garlic, and thyme for about 25 minutes, really infusing them with flavor and depth. Topped with buttery gluten-free breadcrumbs for extra goodness.
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7
Thai Chicken Skewers with Peanut Sauce {made on indoor grill pan}
Grilled chicken skewers with a thai peanut sauce.
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8
Taco Tater Tot Hotdish Recipe (Gluten Free)
Tater Tot Hotdish with a taco theme, baked in a cast iron skillet.
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9
Grilled Veggie Kabobs with Tofu
A recipe for delicious veggie kabobs that includes tofu to make it a satisfying meal! These skewers are a great way to eat fresh vegetables with fantastic, smoky flavor from the grill. Both the veggies and the tofu are tossed in olive oil and a dry spice blend to give them zing and zest.
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10
Simple Instant Pot White Bean Soup
White bean soup made in the instant pot for a healthy meal!
11
Juicy, Cuban Pulled Pork {slow-cooker option}
Use your slow-cooker to make the juiciest pulled pork with citrus and herbs.
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12
Easy Green Chile Chicken Soup
A stovetop green chili chicken soup with white beans and salsa verde!
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13
Homemade Salmon Poke Bowls
Make a gluten free poke bowl using tamari and sushi grade salmon!
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14
Vegan Wild Rice and Butternut Squash Salad
A colorful, vegan butternut squash salad with wild rice and herbs.
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15
Whole Roasted Cauliflower with Fontina Cheese Sauce
A recipe for whole roasted cauliflower with a delicious crust, finished with a creamy fontina cheese sauce poured on top.
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16
Coconut Turkey Curry In a Hurry
A quick and easy ground turkey curry made with coconut milk and lots of vibrant fresh vegetables. It's a great weeknight meal, and is gluten-free and dairy-free!
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17
Easy Buffalo Grilled Chicken Drumsticks
Healthy, grilled chicken drumsticks are so easy to make, slathered in a 3 ingredient homemade buffalo sauce! Crispy, juicy, and just spicy enough.
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18
Vegetarian Potato Tacos with White Beans, Red Potatoes, and Garlic Yogurt Sauce
Fresh and healthy vegetarian tacos with potatoes and white beans.
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Yield: 4
SCALE:
Ingredients
- 1/2 teaspoon kosher salt
- 4 ounces flat pad thai rice noodles
- 3 tablespoons grapeseed oil divided
- 1 medium red pepper, thinly sliced
- 5 dyno kale leaves, stems removed, thinly sliced
- 1 large carrot peeled into ribbons with a vegetable peeler
- 3 cloves garlic, minced
- 2 teaspoons fresh ginger, minced
- 1/4 cup gluten-free hoisin sauce
- 2 tablespoons tamari
- 1 tablespoon rice wine vinegar
- 3 teaspoons toasted sesame oil
- 1 red serrano pepper, cut into rounds
- 2 tablespoons minced cilantro
- 2 tablespoons chopped fresh mint
- 2 tablespoons sliced green onions
- juice of a 1/2 lime
- sesame seeds for garnish
Instructions
- Bring a large pot of water to a boil, and salt. When boiling, add noodles and cook according to package directions. When finished cooking, drain and rinse THOROUGHLY with cold water (otherwise the noodles will stick to each other).
- Heat a large skillet to medium high. Add 2 tablespoons grapeseed oil, and when hot, add kale and red peppers. Cook for 4-5 minutes, until the vegetables are tender and have begun breaking down.
- Then add carrot and cook for a minute. Move vegetables to the side of the pan and add the remaining 1 tablespoon of grapeseed oil. When hot, add garlic and ginger, cooking 30 seconds, until fragrant.
- Turn heat down to medium low and add noodles. Use a tongs to combine with vegetables. Then add hoisin sauce, tamari, rice wine vinegar, and sesame oil. Toss and combine again, with tongs, to ensure everything is fully coated.
- Divide into bowls and top each with serranos, cilantro, fresh mint, green onions, squeeze of lime, and sesame seeds.
- *Leftovers will keep in the refrigerator for 4 days. Best reheated on stovetop with a few tablespoons of water to rehydrate the noodles.
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January 6, 2021
