The 33 Most Delicious Gluten Free Recipes We Could Find

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Gluten free cooking got a lot better while nobody was looking. The blends improved, the bakers got braver, and bread stopped being the thing you gave up on. So these 33 gluten free recipes lean on the people who actually bake this way every day: a pizza crust with psyllium husk that behaves like real dough, pita you can make in under thirty minutes with no yeast at all, pull apart dinner rolls, Cheddar Bay biscuits, waffles fluffed with whipped egg whites, and a banana bread that does not crumble when you slice it. The savory half is easy and mostly naturally gluten free anyway: cauliflower chowder, lentil bowls, chicken fried rice with tamari, General Tso’s chicken, enchiladas and two very good pasta salads. Desserts close it out with lemon squares, caramel apple crisp and cheesecake filled crepes. Read the ingredient notes on each one, because the flour blend is usually where a recipe lives or dies.

1. Caribbean Grilled Chicken Bowls

Nearly every element here goes on the grill, including the cauliflower, which gets tossed in coconut oil and charred in a grill basket for ten to fifteen minutes before it is riced in a food processor with the cilantro. Chicken is rubbed with cumin, cayenne and coconut sugar, and plantain slices are brushed with coconut oil and more coconut sugar. The bowls build in layers: cauliflower rice, then plantains, then mashed avocado, then chicken, with half a tablespoon of honey drizzled over. Toast the coconut flakes in a 350 degree oven for two to three minutes and watch them.

Get the full tutorial at Food Faith Fitness.

2. Creamy Cauliflower Chowder

A whole head of cauliflower with onion, five cloves of garlic, carrots, a cup and a half of vegetable broth and a little oregano, simmered fifteen minutes until the cauliflower gives. Then it is blended only partly, so some of it stays in pieces, and a quarter cup of cream cheese goes in at the end with more broth to loosen it. Forty minutes, four portions, and it is thick without a spoonful of flour anywhere. Crisp bacon and a drizzle of olive oil over the top.

Get the full tutorial at My Food Story.

3. Lemon Tahini Lentil Bowls With Roasted Cauliflower

A bowl built in three parts: a cup and a half of dry lentils simmered tender then seasoned hard with salt, cumin, Aleppo chili, olive oil and lemon, cauliflower roasted at 400 degrees for about twenty minutes, and a lemon tahini sauce whisked from half a cup of tahini, water, garlic and more lemon. Dark leafy greens underneath, fresh herbs or microgreens over the top. Forty five minutes for four bowls. Season the lentils more aggressively than feels right, because everything else on the plate is mild and they are carrying the dish.

Get the full tutorial at Feasting At Home.

4. Gluten Free Shrimp Scampi

A pound of gluten free spaghetti, a quarter cup of olive oil, four cloves of garlic, half a teaspoon of red pepper flakes, a pound of shrimp, a cup of white wine, parsley and lemon juice. The shrimp cook one minute, get flipped, take another one or two, then come out of the pan entirely while the drained pasta goes in to soak up the wine. Ten minutes of prep and five of cooking for four servings, gluten and dairy free, and it does not taste like a compromise in any direction.

Get the full tutorial at Heather Christo.

5. Gluten Free Banana Bread

Two cups of all purpose gluten free flour with three quarters of a teaspoon of xanthan gum, two kinds of sugar, avocado oil, two eggs, coconut milk and a full cup of mashed banana. It bakes in a nine by five loaf pan at 350 degrees for 50 to 60 minutes, usually about 55, and gives ten slices. The xanthan gum is doing the job the gluten would, holding the crumb together, so do not skip it unless your blend already has it in. Cool it in the pan on a rack for fifteen minutes, then turn it out and cool it completely.

Get the full tutorial at What The Fork.

6. Quinoa + Hummus Zucchini Roll Ups

A zucchini run lengthwise over a mandoline gives eight to ten thin strips, each spread with about a tablespoon of sun dried tomato hummus mixed with cooked quinoa, then layered with parsley, basil and thin batons of red pepper and carrot and rolled like sushi. Ten minutes, ten roll ups, and a toothpick holds any that will not stay shut. Half a zucchini covers the whole batch. Serve them immediately, which is the recipe’s own instruction, so treat this as an assemble at the last minute job rather than a make ahead one.

Get the full tutorial at Simply Quinoa.

7. Crispy Baked Avocado Chips

One ripe avocado and a pile of grated parmesan, mashed together with lemon juice, garlic powder, Italian seasoning, salt and pepper, then spooned into small mounds on parchment and flattened before they bake into crisp rounds. That is the whole list. The parmesan is doing the real work here, both for the flavor and for the crisp edge, so this is not the place to go light on it. Avocado does not want to be a chip, and yet here we are, low carb and gone in about four minutes.

Get the full tutorial at Sueeye.

8. Gluten Free Chicken Enchiladas

The filling is cream cheese beaten smooth in a stand mixer with green chiles and a can of white beans crushed slightly into it, then two thirds of a sauteed onion, then the shredded chicken. The sauce is gluten free green enchilada sauce or salsa verde brought to a boil with the rest of that onion, sour cream, garlic powder and salt. Eight to ten corn or gluten free flour tortillas, twelve ounces of Monterey jack divided between the insides and the top, an hour and ten minutes for eight servings. Check the enchilada sauce label, since that is where gluten usually hides.

Get the full tutorial at My Natural Family.

9. Gluten Free Chicken Fried Rice

Carrots, bell pepper and sweet onion go in first for three to five minutes, then chicken thighs cubed small, then four eggs whisked in a small bowl and scrambled in a cleared space in the pan. Four cups of cooked rice, four tablespoons of tamari, rice wine vinegar, toasted sesame oil and frozen peas finish it. Forty five minutes for five servings. The recipe offers soy sauce or tamari and the tamari is the one to take, because that is the swap keeping this gluten free. Day old cold rice fries far better than fresh.

Get the full tutorial at Evolving Table.

10. Gluten Free Lemon Squares

The shortbread base is two cups of Bob’s Red Mill gluten free one to one flour, half a cup of powdered sugar and a cup of cold cubed butter pulsed in a food processor until it balls up, pressed into a nine by thirteen and baked eighteen to twenty minutes. The filling takes six eggs, two and a quarter cups of sugar, the zest of two lemons, three quarters of a cup of juice and another half cup of flour, poured over the baked crust and given twenty five to thirty minutes more. Cut into twenty four squares, or thirty six smaller ones.

Get the full tutorial at What The Fork.

11. Gluten Free Carrot Cake

A fluffy, moist gluten free carrot cake, packed full of sweet fresh carrots and lightly spiced with cinnamon and brown sugar, with cream cheese frosting over a thick slice of it. It is on Sueeye with a step by step video from Divas Can Cook, which is the reason it sits here without a printed method: you get to watch somebody else build it before you commit a whole bag of gluten free flour to the attempt. It is also billed as super easy to make, and for a frosted cake that is not a phrase you hear often.

Get the full tutorial at Sueeye.

12. Quinoa Taco Salad

Five ingredients plus seasoning: a cup of quinoa cooked and cooled, a cup of salsa, a can of black beans, two handfuls of crushed tortilla chips and an avocado, with cilantro over the top. Twenty minutes, four servings, vegan and gluten free without trying to be either. Let the quinoa cool before the chips go in, otherwise they soften on contact and the whole point of the crunch disappears. Check your chips are corn only, which most are, and it is done.

Get the full tutorial at Contentedness Cooking.

13. Tomato & Arugula Balsamic Pasta Salad

A pound of gluten free penne, a dressing of a third of a cup of olive oil with two tablespoons of balsamic, chopped basil and plenty of black pepper, and cherry tomatoes that sit in that dressing in the fridge while the pasta cooks. Arugula goes in at the very end, once everything else is tossed. The instruction worth repeating: stir gluten free pasta often while it boils, because it clumps far more readily than wheat does, and rinse it cold as soon as it drains. Twenty five minutes, six servings.

Get the full tutorial at A Saucy Kitchen.

14. Fluffy Gluten Free Waffles

The blend here is spelled out by weight, which is why it works: superfine white rice flour, potato starch and tapioca starch, with only a quarter teaspoon of xanthan gum added back. Whole milk yogurt and milk go in, and the two egg whites are whipped separately to stiff peaks and folded in at the end. Eight square waffles. Folding rather than stirring the whites is the entire difference between a fluffy gluten free waffle and a flat wet one, so be gentle and stop early.

Get the full tutorial at Gluten Free On A Shoestring.

15. Gluten Free Vegan Garlic Herb Focaccia Bread

No yeast and no rising time at all. Two cups of gluten free blend, baking powder and sea salt get mixed with a cup and a half of sparkling water, olive oil and a spoon of maple syrup, then spread with a spatula into a twelve by nine rectangle about half an inch thick. Garlic herb oil with oregano, basil and red pepper flakes goes over the top, and it bakes at 450 degrees. Twelve slices, vegan, and the sparkling water is what puts the air in.

Get the full tutorial at Sarah Bakes Gluten Free.

16. Taco Chili

A pound of ground beef browned with onion, then two cups of chicken broth, pinto beans, tomato sauce, diced tomatoes with green chiles, sliced black olives and a batch of homemade taco seasoning, simmered thirty minutes with the lid on. Six servings. There is a crock pot version too, though you still brown the beef and the onion in a skillet first and then tip the lot in. A store bought seasoning packet is allowed here, but mixing your own is how you know exactly what went into it.

Get the full tutorial at Iowa Girl Eats.

17. Gluten Free Cheddar Bay Biscuits

The Red Lobster copy, done properly. Two cups of gluten free blend with a quarter cup of cornstarch, a tablespoon of baking powder, garlic powder, six ounces of grated sharp cheddar and eight tablespoons of butter grated cold on a standard grater. Chilled buttermilk brings it together. Ten biscuits at 375 degrees. These are drop biscuits, so there is no folding and no rolling at all, and the butter is grated rather than melted because melted butter turned out temperamental and prone to leaking out during baking.

Get the full tutorial at Gluten Free On A Shoestring.

18. Gluten Free Alfredo Sauce

A cup of butter, two cloves of garlic softened in it for about thirty seconds without browning, a cup and a half of heavy cream stirred in slowly over low heat, then three quarters of a cup of grated Romano and half a cup of Parmesan and black pepper. Fifteen minutes, six servings, no flour and therefore no gluten anywhere in it. Serve it over rice fettuccine or zucchini noodles. Real alfredo never needed a roux in the first place, which is why this one is not a substitute for anything.

Get the full tutorial at Surviving The Stores.

19. Pull Apart Dinner Rolls

Two and three quarter cups of a good gluten free blend with xanthan gum, instant yeast, sugar and salt, mixed on medium for three full minutes with warm water at 105 to 110 degrees, melted butter, an egg and a teaspoon of cider vinegar. The dough is scooped, not shaped: nine mounds into a round pan, one in the middle and eight around it, tops smoothed with wet fingertips. There is a dairy free option. Test the water temperature with a thermometer, because too hot kills the yeast outright.

Get the full tutorial at My Gluten-Free Kitchen.

20. Oven Fried Chicken Taquitos

A pound of ground chicken cooked with two cups of shredded zucchini that has been squeezed properly dry in a kitchen towel, three tablespoons of chili powder and cumin. Twelve corn tortillas get warmed on a baking sheet for two minutes first so they roll without splitting, then filled with the chicken and pepper jack and baked at 425 degrees. Forty minutes for twelve taquitos. Squeeze the zucchini in that towel until you are down to two cups, which is the measurement the recipe expects once it is drained.

Get the full tutorial at Hungry Hobby.

21. Gluten Free Pizza Crust

Instant yeast proofed in warm water with sugar, then a cup and a half of gluten free measure for measure flour, a quarter cup of almond flour, a tablespoon of psyllium husk powder, baking powder and olive oil, beaten five whole minutes on medium high. The dough looks like thick cookie dough at that point, which is correct and not a mistake. Scoop it into the pan and smooth the top with wet hands. Psyllium husk is what gives it the stretch and chew that gluten free crusts usually lack.

Get the full tutorial at Meaningful Eats.

22. Gluten Free Pita Bread

Under thirty minutes and no yeast. A cup and three quarters of gluten free blend, a quarter cup of Expandex modified tapioca starch, baking powder, oil, one whole egg, one egg white and three quarters of a cup of milk, beaten about two minutes until the dough is thick and tacky and pulling from the bowl. It bakes at 400 degrees on a pizza stone, which holds enough heat to brown and blister them, or on an overturned rimmed baking sheet so the heat circulates all round. Roll them no thicker than a quarter inch or they will not puff. Eight pitas.

Get the full tutorial at Gluten Free On A Shoestring.

23. Gluten Free Caramel Apple Crisp

A pound and a half of Macintosh apples with orange zest, lemon zest, lemon juice, brown sugar, cinnamon, nutmeg and cornstarch or tapioca flour, with caramel pieces scattered over before the topping goes on. The crumble is flour, two sugars, salt, oats and cold cubed butter mixed just until it clumps. Nine by nine, 350 degrees, forty five minutes. Two swaps make it gluten free: use gluten free flour plus half a teaspoon of xanthan gum, and use gluten free oats in place of the ordinary ones.

Get the full tutorial at What The Fork.

24. Gluten Free Pasta Salad

Twelve ounces of gluten free rotini, Roma tomatoes seeded and chopped, a peeled and seeded cucumber, four ounces of chopped pepperoni and a small can of sliced olives, dressed with Salad Supreme seasoning and zesty Italian. Add a third of the bottle and a quarter cup of the seasoning first, then taste, because you may well not need the rest of it. Check the labels on both the seasoning and the dressing, since neither is stated to be gluten free. Rinse the pasta cold and drain it very well. Thirty minutes for eight, best served within two hours.

Get the full tutorial at Iowa Girl Eats.

25. Gluten Free Pumpkin Donut Muffin

One bowl, everything in it at once: a cup and a half of gluten free blend, three quarters of a cup of pumpkin puree, milk, melted butter, sugar, two teaspoons of pumpkin pie spice, baking powder, xanthan gum, vanilla, salt and one egg. Mini muffin tins filled two thirds, nine to twelve minutes at 350 degrees, makes thirty six. Then the part that earns the name: dip the tops in melted butter and roll the whole muffin in cinnamon sugar while they are still warm.

Get the full tutorial at Smashed Peas and Carrots.

26. Easy Creamy Mashed Cauliflower

Six cups of cauliflower florets, stems cut off, steamed or microwaved for ten to fifteen minutes until they are genuinely mushy, then drained and patted dry before anything else happens. They blend with garlic sauteed in olive oil, two tablespoons of butter, two tablespoons of cream cheese and sea salt. Fifteen minutes, four servings. Mashed cauliflower is notorious for going runny next to potato, and draining and drying it well is what helps. Use the florets only and no stems, which is what gets you the smoothest texture. Chives over the top if you want them.

Get the full tutorial at Wholesome Yum.

27. Gluten Free General Tso's Chicken

Chicken breast cut into large chunks and tossed in half a cup of cornstarch with salt and pepper, then fried four to five minutes in canola oil. The sauce is whisked ahead: gluten free soy sauce, rice vinegar, sriracha, honey, garlic, ginger, Chinese five spice and red pepper flakes. Eight small dried red chilies go in with it for two to three minutes, scallions for one more. Twenty minutes for two. Whisking that sauce before the chicken hits the oil is what keeps the whole thing to twenty minutes, because once the frying starts there is no pausing it.

Get the full tutorial at Whitney Bond.

28. Farmhouse Beans & Sausage

Everything goes into the Instant Pot at once: two cups of gluten free chicken broth, two sixteen ounce bags of frozen green beans, a sixteen ounce package of sliced gluten free chicken sausage, half a diced onion and two teaspoons of Herbamare. Manual setting, six minutes, quick release. Twenty minutes and four servings from a freezer and a pantry, which is the entire appeal. The two things to read the labels on are the sausage and the broth, since both are common places for gluten to turn up.

Get the full tutorial at MamaShire.

29. Best Creamy Cucumber Salad Recipe With Dill

Half a cup of sour cream whisked with two tablespoons of chopped fresh dill, olive oil, lemon juice, garlic powder, sea salt and black pepper, then twenty four ounces of sliced cucumber and a small red onion in thin quarter moons folded through. Ten minutes, six servings, no heat involved at all. Fresh dill rather than dried is the one thing worth insisting on here, and if you truly must use dried, a single teaspoon is the limit, because it is far more concentrated than fresh.

Get the full tutorial at Wholesome Yum.

30. Gluten Free Potstickers

The wrappers are the project and they are only three things: ten ounces of gluten free flour, a teaspoon of salt and five to six ounces of boiling water poured slowly into a well, kneaded two minutes and rested wrapped for thirty minutes to an hour. Filling is cabbage, portobello, green onion, carrot, garlic, ginger, sesame oil and tamari. The dipping sauce adds rice vinegar, honey, lime and chili flakes. Thirty six potstickers, two hours all in. The water has to be boiling and not merely hot, because that is what activates the sticky starches.

Get the full tutorial at The Fitchen.

31. Gluten Free Blender Crepes with Cheesecake Filling

Milk, water, two eggs, melted butter and salt blend on the lowest speed for five to ten seconds, then a cup and a quarter of gluten free blend and half a tablespoon of sugar go in for another fifteen. The filling is cream cheese, sugar, sour cream, gluten free vanilla and lemon juice. Twenty minutes for eight to ten crepes, and thin batter that pours easily is what you are aiming for. The thing that tears a crepe is flipping it before it is ready, so leave it in the pan longer than you want to.

Get the full tutorial at There Is Life After Wheat.

32. Pomegranate Salsa

Pomegranate seeds, red onion, cilantro, jalapeno, lime juice and a little honey, and nothing on that list has ever been near a grain of wheat. It is served cold, it holds for days in the fridge without going watery, and it tastes like it was made that morning. Scoop it over cream cheese for a party dip, spoon it over grilled chicken or fish, or pile it onto greens with feta and call it dinner. Adjust the jalapeno up or down and double the batch, because one is never enough.

Get the full tutorial at Sueeye.

33. Chicken Broccoli Alfredo

Gluten free and dairy free at once, which is a harder trick than either one alone. A cooked spaghetti squash takes the place of pasta, three cups of cooked chicken and a bag of cooked broccoli go in, and the sauce is a can of coconut milk with half a cup of nutritional yeast, basil, oregano, onion and garlic powder and a tablespoon of gluten free hot sauce. Everything mixes in one bowl, goes into a nine by thirteen and bakes forty minutes at 350 degrees. Eight servings.

Get the full tutorial at MamaShire.