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, while still giving off feel-good vibes.
Gluten-Free Meal Ideas
Instead of using processed convenience ingredients, I like to use a mix of fresh vegetables and pantry ingredients to make dinner come to life. There are both gluten-free vegetarian dinner recipes below, and those that include meat or seafood, but lean heavily on fresh vegetables.
If you’re look for more than just dinner recipes, I have an entire library of my best Gluten-Free Recipes, HERE.
Eating gluten-free doesn't have to be boring! These 15 recipes don't compromise on texture, flavor, or comfort.. Read on for weeknight-friendly soups and rice noodles, plant forward meals, casseroles, and delicious gluten-free main dishes.
Gluten-Free Vegetarian Dinner Recipes
Cheesy Marinara Baked Eggplant Slices
With layers of cheese and marinara sauce this eggplant "lasagna" is a great weeknight dinner! Assembling this vegetarian dish is easy, and there's just 5 ingredients.
Sesame Thai Rice Noodles
Craving a noodle bowl? This sesame thai rice noodle dish features with lots of fresh vegetables to create a healthy, satisfying weeknight meal. Rice noodles are great for their quick cooking time, and are naturally gluten-free!
Rustic Tofu Wild Rice Soup
A vegetarian wild rice soup with tofu and extra vegetables! It's packed with so much flavor and comfort. It simmers with sprigs of thyme for warm undertones, then finished with half & half or cashew cream.
Crispy, Oven-Baked Falafel Salad Recipe
This baked falafel salad recipe is so perfect for a weeknight dinner, (no soaking chickpeas, this recipe uses canned!) and flavorful. The falafel is made in the oven, rather than frying, for a healthier option. Prep is just 25 minutes.
Creamy Polenta with Blistered Tomatoes and Kale
In this recipe, the soft and creamy polenta buddies right up to blistered cherry tomatoes, leeks, and kale — a stellar way to celebrate vegetables. You’ll love how the slight yogurt tang adds just a little extra to the dish.
5 Ingredient Gluten-Free Sweet Potato Gnocchi
Pillowy sweet potato gnocchi that are gluten-free AND vegan! So good with a dusting of parmesan or a cauliflower "alfredo" sauce. This is a great meal for an at home date night.
Whole Roasted Cauliflower with Fontina Cheese Sauce
Savory. Rich. A golden, crackly masterpiece. Comfort feelings reminiscent of those I had when eating deep fried cauliflower and cheddar cheese sauce at the local watering hole with my parents when I was young! Except it’s a little more refined, quite impressive to serve, and wholesome, real food magic.
Gluten-Free Gratin with Butter Roasted Tomatoes, Beans, and Kale
Anything with a crunchy, buttery gluten-free topping that’s snug in a pan is the definition of comforting. This wholesome, vegetarian gratin (or casserole?) is a little different because the diced tomatoes roast in a bit of butter, garlic, and thyme for about 25 minutes, really infusing them with flavor and depth.
Gluten-Free Dinner Recipes with Meat or Seafood
Taco Tater Tot Hotdish Recipe (Gluten Free)
What’s better than a melty blanket of cheese underneath golden brown tater tots… combined with zesty Mexican flavors like cumin and chili powder…. are you with me?! This cheesy tater tot hotdish recipe is one of my favorite gluten-free comfort meals.
Simple Instant Pot White Bean Soup
A flavorful, creamy white bean soup made in the instant pot! This soup is easy to prepare and great for dinner or lunch. Prep time is just 10 minutes! Also, if you’ve struggled to cook the perfect beans from scratch, I share helpful instructions for how to cook them perfectly in an instant pot.
Thai Chicken Skewers with Peanut Sauce
This chicken skewer recipe works well on a weeknight and both adults and kids will love it. The chicken is flavored throughout with an uncomplicated marinade, then showered with chili flakes, lime juice, and cilantro before serving. And the peanut sauce is delicious!
Juicy, Cuban Pulled Pork {slow-cooker option}
Use your slow-cooker to make the juiciest pulled pork with citrus and herbs! As this pork slow-roasts, it just falls apart. Eat as is, or in whatever way you fancy, like tacos, atop polenta, or a gluten-free pizza.
Easy Green Chile Chicken Soup
A stovetop green chili chicken soup made from pantry ingredients like white beans and salsa verde! This easy soup bursts with bright, bold, satisfying flavors and is healthy to boot. And it comes together in less than an hour, perfect for a weeknight dinner.
Coconut Turkey Curry In a Hurry
A veggie-filled, flavor-packed, ground turkey curry that comes together in 30 minutes! Because I wanted this to be a quick weeknight meal, I chose vegetables that cook fast like baby zucchini, bell peppers, shallots, and spinach. The result was bright and fresh! And so colorful.
Homemade Salmon Poke Bowls
These healthy, gluten-free poke bowls come together quickly, and are made with marinated salmon instead of tuna. The bowls are totally customizable, with toppings like avocado, green onions, and creamy sriracha sauce. Tamari is the base of the marinade.
If you make any of these healthy gluten-free recipes, be sure to tag me on Instagram with hashtag #heartbeetkitchen, or @heartbeetkitchen!
14 Satisfying Gluten-Free Dinner Recipes, Plus a Thai Rice Noodles Recipe
A vegetarian thai rice noodles dish, made with sesame oil and fresh herbs. Plus 14 other gluten-free dinner recipes to inspire!
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
- 2-3 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.
