These are my favorite, go-to gluten free dinner recipes that I’ve used over and over! Some are perfect for weeknight cooking, others could be great for a dinner party. 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 20 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. I’ve included vegetarian gluten-free recipes, and some with meat or fish.
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.
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.
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.
A colorful, roasted butternut squash salad tossed with warm wild rice, spinach, dried cherries, and herbs. The simple maple balsamic dressing is blended with garlic and rosemary, and it soaks into the fresh ingredients, making it so flavorful!
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.
A stovetop green chili chicken soup with white beans and salsa verde and warm spices like chili powder and cumin! The beauty of this soup is it’s on the table in less than an hour, but tastes like you put a whole day of prep into it.
Make your own gluten-free poke bowls at home using sushi grade salmon (or ahi tuna), marinated in a delicious tamari sesame sauce. Top with creamy sriracha, avocado, toasted sesame seeds, and chili oil.
Ready to shake up your grilling routine? These grilled shrimp kabobs are a delicious way to do so. Thread fresh shrimp, pineapple and avocado onto wooden skewers, and fire up the grill. They’ll be ready to eat in just 10 minutes. You’ll notice there’s a quick and simple marinade, but the real flavor comes from the citrus sesame vinaigrette that gets drizzled onto the hot kabobs after grilling.
These grilled bone-in pork chops are perfectly tender and juicy, finished with a delicious garlic butter that you make on the grill too! Use thick cut pork chops for best results, as they are more forgiving and won't dry out.
Cut top of eggplant. Slice horizontally into 1/2 inch thick slices. Toss with salt and let sit while oven heats up. After sitting for 30 minutes, pat eggplant dry with paper towels.
Arrange eggplant slices, laying flat, on a parchment paper lined baking sheet. Drizzle with olive oil.
Bake for 15 minutes, then remove from oven.
In a shallow baking pan, spread about 1/2 cup marinara sauce on the bottom of the pan. Nestle eggplant slices into pan, it’s fine if they are touching.
Put a dollop of marinara sauce onto each eggplant slice. Top with torn muenster slices, then a leaf of basil. Top each stack with another eggplant slice, then spread about 1 cup of sauce over the entire dish. Top with torn muenster slices, to cover the dish.
Bake for 20-25 minutes, until dish is bubbling and cheese is golden brown. Remove from oven and top with more basil and red pepper flakes. Serve.