Here are the best gluten free recipes for breakfast, lunch, dinner, dessert, and everything in between! Eat deliciously for every meal.
No gluten? No problem. It’s easy to eat delicious meals all day long…without gluten! Once you know the tricks to making irresistibly tasty recipes sans gluten, you might not even miss it. Whether you’re eliminating gluten for medical reasons or as a personal preference, there are so many tasty ways to make meals that are hearty, healthy and satisfying.
Here’s a list of all our very best gluten free recipes for every meal of the day! It was hard to narrow it down, so we’ve got lots of options: gluten free lunch ideas, dinners, desserts, and breakfasts, too. These are all personal favorites of ours that we’ve made for our family often and loved. Here’s hoping you love them as much as we do!
And now…the top gluten free recipes for every meal!
First up in our gluten free recipes: let's start with dinner, shall we? This zucchini lasagna alternates beautiful layers of roasted zucchini noodles, hearty garlicky tomato sauce and three gooey cheeses. It tastes as good–or better–than a classic lasagna! In fact, we might pick it over the classic.
This really is the perfect sauteed shrimp! It’s easy once you know a few tricks on how long to cook shrimp and how to season it. And it turns out…well, even better than good: it’s truly great! The tender, juicy savory flavor is so remarkable, you won’t be able to stop taking bites. Serve with rice and broccoli for an easy gluten free dinner recipe.
This Blackened Salmon is so flavor filled, you’ll feel like you ordered it at a restaurant. Even better: it’s fast and easy. The cooking process takes just 5 to 8 minutes. The homemade blackened seasoning has a savory intrigue and makes a crispy black crust on the outside of the fish. Serve with Perfectly Seasoned Quinoa for a gluten free meal.
Yes, we dare say: this recipe is lightening fast. In just 25 minutes you have a fast and easy gluten free recipe. 25 minutes! And most of that time is hands off. All you have to do is cut one onion: otherwise it’s dump and stir. Even better: the flavor is fantastic! There’s nothing about it that tastes like a short cut.
Typically eggplant Parmesan is fried, but we have a secret for you. It’s even better baked, and this version is incredible. The eggplant is coated in an impossibly crispy coating that’s also magically gluten free and low carb. The secret? Almond flour. It’s a genius trick and you’ll never make this recipe another way.
This easy cauliflower stir fry is an ideal healthy and easy gluten-free recipe! It’s full of nutrients and covered in a punchy sauce. This recipe has so many healthy vegetables, it provides 221% of your daily Vitamin C!
Everyone is always asking for easy gluten-free dinners. Here's a fan favorite weeknight dinner: this chickpea curry! It takes only about 20 minutes to make! Warm spices and coconut milk make it one the most tastiest things you can make in that short time window—hands down.
This easy gluten free recipe has 4 of our best vegetables to eat -- all at one time! It’s seriously tasty, too. Serve with rice or quinoa for a healthy, hearty lunch or dinner. It’s perfect to meal prep for healthy dinners or lunches throughout the week.
This Hawaiian poke bowl of seasoned raw fish, rice and crunchy veggies has caught on here on the mainland, and everybody’s doing it! Because poke is that good. And guess what? You can easily make poke in the comfort of your own home: it’s perfect for a gluten free weeknight meal.
This delicious no-noodle spin on the classic so satisfying, you’ll find yourself dreaming about the next time you get to eat it. It’s a naturally gluten free recipe yet cheesy enough that you won’t miss the noodles. Mix those squash noodles with ricotta and Parmesan, then bake them with marinara and gooey mozzarella on top.
Lentils are low in calories, high in nutrition, and budget friendly. And, they make 40 times less greenhouse gases than a burger. Impressive, right? So here’s our favorite new way to eat them: our best ever lentil soup. It's so delicious, you’ll feel like you’re wrapped in a cozy hug.
Everyone loves this meal, even meat eaters. It’s a great way to make a fun healthy gluten free dinner where no one notices there’s no meat! Roast up lots of veggies on a sheet pan with spices, and serve with refried beans and “guac-ish”, a quick and easy way to make guacamole.
Salmon is deceptively hard to cook. With many different varieties and thicknesses of fish, it can be hard to get it right! This baked salmon in foil removes the guesswork so that the fish comes out tender and flaky. It’s the perfect healthy dinner recipe and takes just 30 minutes to make.
Here’s a non-traditional pizza recipe that’s stolen our hearts: eggplant pizza! No, it’s not pizza with eggplant on it. It’s pizza crust made of roasted eggplant! Yes, “pizza” is perfect for busy evenings when you don’t have energy to make a pizza. It’s a healthy gluten free recipe that’s loads quicker than the standard.
This 30 minute gluten free dinner features these easy black beans, a trick to make a bland can of beans taste amazing in 5 minutes. Pair it with rice and colorful veggies. The kicker? A zingy cilantro lime ranch that you’ll want to bathe in.
Scallops have a beautiful, mild sweet flavor that’s easy to love: and there’s nothing better than that perfect seared crispy outside. Scallops are easy to cook, but they’re tricky to get right. It takes a little know how to get that golden brown crust without under cooking or overcooking them. But once you know a few secrets…it’s very easy and takes only 5 minutes to cook.
Here’s a solution that’s a perfect dinner for a crowd: chili baked potatoes! Bake up some potatoes, top them with chili and all the fixin’s, and it’s an easy dinner everyone can enjoy. Chili is a hearty match for fluffy potatoes, and really: who doesn’t love a baked potato bar with all those fun toppings? This recipe is gluten-free and vegan, so it fits a variety of diets around the table.
Seared ahi tuna is one of the most delicious foods on the planet, and it literally cooks in less than 5 minutes! Put it together with leftover veg or rice, and you’ve got a quick gluten free dinner. It's a 3 ingredient recipe trick!
Shrimp fried rice is healthy, it’s over the top delicious, and it’s total comfort food. This recipe is the path to shrimp fried rice that tastes like takeout. The garlic, ginger and soy sauce meld perfectly with the colorful veggies, bursts of shrimp and gooey bits of egg into a symphony of flavor.
Imagine: a creamy gravy filled with tender vegetables, lentils and scented with fennel and sage. Then a fluffy layer of Yukon gold potatoes, topped with fresh rosemary. It’s layered together in a baking dish and then baked until golden.
Here shrimp and broccoli, a perfect pairing, are cooked with soy sauce and and rice vinegar until bright and savory. The contrast of the crisp tender broccoli against the juicy shrimp is really something! Serve it with rice or quinoa to make it a complete gluten free dinner that comes together quickly.
Let's move on to gluten free side dish recipes, shall we? Here's the classic roasted potatoes recipe, perfectly crispy-on-the-outside and tender-on-the-inside. To us, the mushy stuff just doesn’t compare. (Though these Roasted Garlic Mashed Potatoes do come close.) They're baked until crispy with garlic powder, then showered with fresh herbs.
It’s crispy, crunchy, and impossible not to take another bite. (We dare you.) Roasting broccoli brings a sweetness and lightly charred edges to this healthy green vegetable. Combine that with savory Parmesan cheese, and it’s got rock star status. The only problem with this recipe? It disappears really fast.
Baking this vegetable in a hot oven transforms it into something transcendental. The flavor becomes sweet and buttery, and flavored with salt and garlic, it’s about as irresistible as French fries. (Just like this roasted broccoli.) If you’re new to the roasted cauliflower train: it’s going to blow your mind.
A solid gluten free side dish? Sauteed green beans! It sounds overly simple, but you need a few tricks to saute green beans perfection. This recipe is adapted from our cookbook because it’s our tried and true method that works every time. It’s easy to make for a weeknight, but is elegant enough for a dinner party.
These crispy Yukon gold taters are thin sliced and baked with a homemade seasoning blend starring oregano, garlic and dill. Out of the oven, they’re showered with feta cheese crumbles, fresh parsley and red onion, which add just the right Greek-style vibe. Better yet, serve them with lemon dill sauce for dipping!
These Brussels sprouts really are next level, and here’s why. They’re impossibly crispy, baked until they’re caramelized and the outside layers flake off into darkened crunchy chips. Then they’re draped in a tangy maple balsamic glaze that heightens the flavors to their peak.
These sauteed mushrooms are tender, juicy, and meaty with a brightness at the finish. Fresh thyme and oregano give an herby punch. Take one bite and you’ll exclaim “Wow!” (Yep, we promise. We did.) This recipe is totally gluten free and vegan and it's one of the most delicious things you'll put on your table.
This healthy fry recipe is full of all the nutrients of this popular vegetable: but tastes like your favorite greasy comfort food. Even better: they’re coated in ranch seasoning! This play on the standard pairing of carrots and ranch gives a savory zing to each bite. Of course, you can dip them in ranch too for double the fun.
Bell peppers aren’t always a go-to for people: you might first think of broccoli or asparagus when it comes to a healthy side dish. But why not try bell peppers? They’re full of nutrients and especially high in Vitamin C: one serving of this recipe will give you a whopping 126% of your daily need.
Here's one incredible chopped salad. It’s classy and tight. There’s our homemade Italian dressing: tangy, savory, and herby. Add to that shallots, tomatoes, cucumber, and a zing from pepperoncini. Parmesan cheese seals the deal.
You’ll barely notice you’re eating this healthy leafy green when it’s covered tangy balsamic vinaigrette. There’s crunchy smoky pecans, almost bacon-like glazed with maple syrup and soy sauce. Add hard boiled eggs or a crisp-tart apple, and you’ve got a stunning side salad that will make everyone ooo and ahhh.
But when it comes to gluten free side dishes: we love easy! Introducing: the simplest arugula salad. It’s quite possibly the easiest salad you’ll make. You don’t even have to make a salad dressing! In 5 to 10 minutes, you’ve got an elegant salad that goes with literally everything.
Pop white beans into a skillet and cook with herbs until warm and perfectly seasoned. It sounds deceptively simple, but the flavor is anything but: it’s salty, rich and nuanced. Beans are some of the healthiest foods on the planet, and they're the perfect gluten free recipe.
Let's move into gluten free lunch recipes, shall we? For the best flavor that works ever time, here’s an egg salad recipe you can bookmark and make on repeat. It’s ultra creamy and savory, made with mayo and Greek yogurt to up the creaminess factor. It’s got just the right balance of fresh herbiness with savory Dijon mustard. Eat with gluten-free crackers or in a lettuce wrap.
This simple chickpea salad is so easy to make that it’s more like an idea than a recipe. But we wanted to share it with you because it’s a lifesaver and illustrates one idea for what it means to eat plant based at lunch. Here’s how to make a fresh healthy, filling plant based lunch: this Mediterranean-style chickpea salad!
Here’s a gluten free lunch salad that’s beautifully fresh and saves well for meals throughout the week: kale quinoa salad! It’s full of healthy ingredients: quinoa, kale, peppers, carrots: and then covered in a delicious, ultra tangy dressing! It’s so flavorful and keeps that flavor 3 to 4 days in the fridge.
Basically a muffin made of egg, these mini frittatas are easy to meal prep and grab as you’re headed out the door. Refrigerate or freeze ’em, and you can eat them as gluten free lunch or breakfast throughout the week. The best part: they’re so tasty! They’re filled with colorful veggies and crunchy pecans for added protein and nutrients.
It’s hard to find a good gluten free muffins recipe. But consider this your new go to! These muffins have been made by many readers and followers who cannot believe how light and fluffy they are. They're made with oats and maple syrup, and a perfect gluten free recipes for lunches, breakfasts and snacks.
Let's move to gluten free breakfast recipes, shall we? Let’s face it: the American breakfast is largely based on carbs and sugar. Pancakes, waffles, muffins…all sugary. So why not infuse veggies into the first meal of the day? Try this Breakfast Vegetable Scramble! You can make it two ways: with eggs or tofu, depending on your diet. It’s full of savory flavor…and loaded with nutrients, too.
They are gluten free pancakes that are made with only natural foods you’ll find in your pantry. Think: Oats. Eggs. Bananas. How do we do it? This delicious gluten free pancakes recipe that will change your breakfast table forever.
This gluten free pumpkin bread is mind boggling…because it’s so fluffy and light, you’ll think that it must have gluten! This quick bread is our favorite trick. The best part? It’s made of 100% oats, no refined flour at all!
These fluffy gluten free waffles are magic.They are all things a waffle should be: lightly sweet, tender and fluffy on the inside, and crispy on the outside. But instead of refined flour and sugar, these waffles have a simple, whole food base: almond flour and eggs. Magic, right?
Oatmeal is the quintessential gluten free breakfast recipe...but it's just that good! We’re pretty opinionated about our oatmeal. No gloppy or soggy oats allowed. Oatmeal with a chewy texture and a toasty flavor is what makes our perfect bowl. Here we share our master recipes for how to make the best oatmeal around!
This incredible gluten free recipe is wholesome and filling, and it’s made with good-for-you ingredients: mostly oats and bananas. Meet this incredible banana baked oatmeal! Serve it for guests or even better, make up a big pan and eat off of it all week! You can cut it into “bars” for quick snacks, too.
Looking for the epitome of an easy gluten free breakfast idea? Overnight oats! There’s no cooking involved here: in fact, you can mix up a jar in just 2 minutes. Leave rolled oats in the fridge overnight with milk, and it magically makes them into a sort of porridge. Eat them cold topped with berries or nut butter and they’re fantastic!
Last but not least...gluten free dessert recipes! Fruit crumbles and crisps are easy to make gluten free: they don’t need gluten for structure. Basically, they’re the perfect dessert for feeding a crowd of different diets! This is really best apple crumble: cinnamon and fresh ginger make the filling irresistible. And, it makes a big cozy 9 x 13 pan!
Are you ready for a supremely delicious cake recipe? Because have we got one for you! This chocolate zucchini cakeis rich, chocolaty, and irresistibly good. Even if you don’t exclusively eat dairy free gluten free recipes (which we don’t), it’s an inventive way to eat real, whole foods in dessert form!
These vegan chocolate chip cookies are super chewy, salty sweet, and perfectly delicious. The secret? Almond flour! They’re a bit on the smaller side, which is perfect for our family since we love small-ish sweet treats to keep the serving size moderate.
Last but certainly not least in our favorite gluten free recipes...these gluten free brownies! These gluten free brownies are insanely fudgy. And surprisingly, they’re filled with nutrient dense whole foods! They’ve got almond butter and applesauce to make them extra gooey, then they’re topped with chopped almonds and chocolate chips! To die for.
More gluten free ideas
There are lots more ideas, if this wasn’t enough! Here are a few collections of recipes by category:
Preheat: Preheat the oven to 450 degrees Fahrenheit.
Prepare the sauce:Mince the garlic. Add the butter to a medium saucepan over medium heat: once melted, add the garlic and saute until fragrant, about 1 minute. Turn down the heat and carefully add the crushed tomatoes, tomato sauce, basil, tarragon, 1/2 teaspoon kosher salt, and several grinds of black pepper. Remove 1/4 cup of the sauce and stir it with the cornstarch, then add it back to the pan (this helps to thicken the sauce). Simmer while making the remainder of the recipe, at least 15 minutes. When ready to use, remove the pan from the heat.
Roast the zucchini noodles: Slice the zucchini into noodles 1/4 inch thick, using a knife or mandoline (if you have a mandoline, it’s the easiest way to get uniform pieces). You can discard the pieces that are just the peel. Place the zucchini strips on two parchment-lined baking sheets and drizzle them with olive oil, then use your hands to rub it so they are lightly coated on both sides. Sprinkle with 1 teaspoon kosher salt, divided across the 2 trays. Roast 10 to 12 minutes, until just tender. Remove the pans from the oven and set aside.
Meanwhile, prepare the cheese filling: Destem the thyme, then roughly chop the leaves. Add 2 tablespoons thyme to a medium bowl and reserve about 1/2 tablespoon for topping the lasagna. To the bowl, add the lemon zest, ricotta cheese, 1/2 cup Parmesan cheese, 1 cup shredded mozzarella cheese, nutmeg, 1/2 teaspoon kosher salt, and several grinds of black pepper. Stir to combine.
Turn down the oven: Turn down the heat to 375 degrees Fahrenheit.
Assemble the lasagna: In a 9” x 9” baking dish (or similar volume baking dish), spread a 1/2 cup tomato sauce on the bottom of the pan. Then top with 1 layer of the zucchini noodles, half of the cheese mixture (in dollops) and about 1/2 cup of the tomato sauce, using a spatula to spread the sauce evenly over the cheese. Repeat again, topping with 1 layer of noodles, the remaining cheese mixture, and 1/2 cup of the remaining tomato sauce. Finally, top with a final layer of noodles, then another 1/2 cup tomato sauce. Sprinkle the entire top with the remaining 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, and 1/2 tablespoon fresh thyme.
Bake the lasagna: Bake the lasagna for 40 minutes, uncovered. Let stand for at least 15 minutes before serving (this allows the lasagna to set; you can let it sit even longer if desired). Leftovers can be refrigerated for 2 to 3 days and reheated in a 375°F oven.
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.