April 25, 2016
For a baker, the words “going gluten-free” must sound like torture. No more crusty, chewy loaves of sourdough? No more buttery croissants to enjoy with a cappuccino? It’s enough to crush the dreams of home cooks, too. You’re probably thinking—for the love of all things holy, don’t take away the pasta!
Thankfully, there’s no need for GF eaters to give up their dreams of carbohydrates altogether. With this list of 62 recipes in your back pocket, you have all the tools you need to whip up gluten-free muffins, breads, pastas, chips, and more. If you try one new recipe every day, this list will see you through two months; stick to one per week, and it’ll last you more than a year! Here’s to many delicious gluten-free meals to come.
Filled with carrots, raisins, walnuts, and sunflower seeds, morning glory muffins pack enough fiber to keep you full until lunchtime. Make a batch at the beginning of the week, and warm one up for breakfast every morning.
These almond flour–based muffins taste like a cross between classic blueberry and lemon poppyseed. Each bite bursts with fresh fruit flavor.
Make your own oatmeal mix by combining gluten-free rolled oats, dried fruit, spices, and chopped nuts and seeds and storing the combination in an airtight container. For oatmeal in a flash, just pour in hot water!
It sounds weird, but leaving oats soaking in liquid overnight “cooks” them to a smooth consistency. In this easy recipe, the addition of crisp apples and sweet juice, fall spices, and a touch of honey makes breakfast almost taste like dessert.
Cook flax, chia, and hemp seeds with shredded coconut for a hot cereal unlike anything you’ve ever tried. Warming and comforting, it’s the ultimate breakfast for a chilly day.
Treat yourself to ultra chocolatey pancakes on lazy Sunday mornings—or anytime you need cheering up.
This creamy quiche starts with an almond flour–thyme crust, making it perfectly suitable for gluten-free diets. Fill the eggy custard with verdant spring veggies for a visually stunning morning meal.
Not only is this pizza gluten-free, but it also encompasses all the classic breakfast flavors with a hint of Italian flavor, including bacon, eggs, tomatoes, and sauteed mushrooms and onions.
Turn juicy tomatoes into vessels for runny baked eggs with this genius but straightforward recipe: hollow out the fruit, crack in the egg, add seasoning, and bake!
Haven’t tried shakshuka before? You’ve got to make it. Top a spicy sauce of tomatoes and bell peppers with eggs and feta, and bake for a sizzling dish that wows at breakfast, brunch, or lunch.
Missing flaky, Southern-style biscuits? There’s no need with this biscuits and gravy recipe. Here we make a dairy-free, gluten-free, and totally Paleo-friendly version of the classic diner breakfast.
Sometimes, you just have to throw it back to the good old days. When you’re craving a childhood favorite, whip up gluten-free chicken nuggets and reminisce about all those trips to Mickey D’s for Happy Meals.
The ingenious coating for wheat-free fish sticks? A potato chip and cornflake mixture that sounds odd, but tastes seriously amazing.
For a filling yet totally healthy lunch, heat up one half of a sweet potato stuffed with sauteed greens and creamy avocado.
Got half an hour and a stove? Then you can whip up these latke-style carrot pancakes topped with pesto and a sunny side-up egg. You’ll thank us later.
When you’re in the mood for something a little lighter, try a salad of peppery watercress and tart grapefruit. Bonus: It’s totally vegan and perfect for detoxing.
First, massage kale with oil and salt to tenderize the leaves. Then, top them with crispy bacon, buttery avocado, and salty salad dressing for a new twist on the classic caesar.
Take a bunch of butter lettuce, garden-fresh veggies, hard-boiled eggs, and salmon, and drizzle it all with a briny green olive vinaigrette. Voila, niçoise salad for lunch!
These veggie spring rolls are basically a salad … just one wrapped in rice paper and dipped in creamy cilantro-lime dressing.
Celebrate Taco Tuesday—or taco any day—with fiery sriracha salmon tacos topped with a fruity mango-avocado salsa. Whether there’s no pepper hot enough for you or you’re the type who usually sticks to mild sauce at Taco Bell, these will win you over.
Carrots, sweet potato, and lentils form the base of this hearty soup. Top it with a swirl of coconut milk and a sprinkle of cilantro for a totally Instagrammable meal.
Here’s a new way to get your greens: in a verdant soup of broccoli, watercress, kale, and parsley.
Slivered almonds and blanched haricots verts are a classic combination—as in this light puréed soup.
This might be controversial—but our favorite chili recipe doesn’t include any kidney beans, just tons of spices and plenty of meat.
Take advantage of your slow cooker to make these fall-off-the-bone tender short ribs. Fluffy, creamy cauliflower mash makes the perfect base and pairs perfectly with the sauce.
A coating of whole-grain mustard and garlic takes a beef rib-eye from simple to sensational.
Another great use for the slow cooker: Pot roast that’s almost too easy. Serve it with braised carrots, sweet potatoes, and onions for a comforting supper.
Ironically, the worst part of chicken noodle soup is usually the soggy, lifeless pasta. Avoid that problem entirely by subbing in “zoodles.”
Boy, do we love dinners you can cook with just one pot (only thing to wash!). This uber flavorful chicken and rice dish is no exception.
Don’t be intimidated by the idea of cooking sea bass—it couldn’t be easier (or tastier) than in this 20-minute recipe.
Moroccan flavors—cumin, cinnamon, currants, mint—come together in a baked chicken dish perfect for a weeknight meal.
No noodles here—just beautiful, orange raw-carrot ribbons. Top them with snap peas, cashews, and an almond butter sauce for a healthier take on a Thai classic.
Zucchini noodles to the rescue yet again. This time, they form a nutritious and satisfying base for filling white beans and fresh Mediterranean herbs.
With chicken, turkey, or duck, seasoning under the skin makes all the difference in flavor. Try making a compound ghee with fresh herbs and spices, like in this sage-chile chicken recipe.
Pulse cauliflower in the food processor to make fluffy “rice” as the base for this roasted salmon bowl. It’s lower in carbohydrates, and just as tasty!
Did you know soy sauce (and therefore many stir-fry sauces) often contain wheat? Keep things strictly gluten-free with a takeout-style chicken-cashew dish you can make at home.
You don’t have to spend an inordinate amount of money to find a gluten-free pizza that actually tastes good. Just follow this recipe and use a boxed GF crust mix to make it in a flash!
What’s better than classic shepherd’s pie? Our updated vegan version with savory lentils and creamy mashed parsnips.
For an Italian take on seafood, poach cod in an authentic tomato sauce. The fish becomes incredibly flakey, and the flavor is out of this world.
Instead of pasta, opt for spaghetti squash—a gourd that’s easily shredded into long noodle-like strips after it’s baked. Top it off with turkey-sage meatballs for a healthy meal you’re not likely to forget.
The great thing about Indian cuisine? Other than naan, almost all of it is Celiac-friendly. We love this smoky vegetarian curry alongside rice and yogurt sauce.
This colorful yellow curry with purple cauliflower, yellow bell pepper, orange carrots, and fresh greens is springtime in a bowl.
Kelp noodles—a low-calorie, neutral-flavored, and gluten-free pasta alternative—star in this spicy red curry with salmon.
Using a gluten-free (and Paleo-friendly!) banana bread mix for the batter makes this loaf incredibly easy. Just drizzle in some honeyed almond butter and top with chopped almonds, and you’re done!
Is there anything more comforting than warm oatmeal raisin cookies and a glass of ice-cold milk?
Fudgy and ooey-gooey, these delectable grain-free brownies come together in just 20 minutes. They’re perfect for a last-minute movie night!
This GF tart looks incredibly elegant, but doesn’t require any complicated techniques or equipment. Rosemary not only adds dimension to the dark chocolate filling, but also balances out the earthy flavor of the walnut crush.
Salty tahini and aromatic Bosc pears come together beautifully in the form of a simple tea cake.
Sure, cooking the pudding takes some time, but it’s as simple as giving it a stir every few minutes. Take the opportunity to respond to emails or catch up on reading!
Madeleines might look fancy, but they’re essentially just cakey cookies baked in a special mold. To speed up the process, make the dough ahead of time and store in the fridge until you’re ready to bake.
Using hazelnut flour in these cookies adds tons of nutty flavor and keeps them gluten-free.
No need for flour here—rolled oats form the base of these thin, crispy cookies.
Throw a classic crisp together in just 10 minutes—it tastes just like the one mom used to make.
Thought being grain-free meant you couldn’t have crusty, golden-brown bread? Think again—this recipe for an almond flour loaf is going to rock your world.
Coconut flour makes another great base for gluten-free bread, as in this authentic Italian focaccia with pungent garlic and fresh rosemary.
Move over, Cheetos—spicy roasted chickpeas are tastier (and way better for you!) Make a big batch and save them for anytime you need a pick-me-up.
Mild cannellini beans take on the flavor of whatever you pair them with. In the case of this dip, it’s a classic combo of lemon and garlic.
Who doesn’t love a PB&J? Turn the childhood favorite into a gluten-free snack by filling cracker sandwiches with almond butter and jam, then coating them in dark chocolate.
You’ve been warned—these homemade sweet potato chips can be seriously addictive. Thankfully, they only use a teensy bit of coconut oil, so you don’t have to feel guilty for eating a big handful.
Add “head of cauliflower” to your grocery list right now—you absolutely have to make these vegetarian buffalo “wings.”
Thankfully, cheese is very much still on the menu for people with Celiac disease or gluten sensitivity. Celebrate with a heavenly wheel of baked brie topped with honeyed fruit and roasted nuts.
Don’t worry vegans—we’ve got a fabulous nut-based “cheese” log for you to try. Thank macadamia nuts and nutritional yeast for the delicious savory flavors.
Any party with deviled eggs is a good party in our book. With a recipe this straightforward, though, you don’t need an excuse to whip up a batch.
Thanks to good old cayenne pepper, no hot sauce is required for these gluten-free chicken wings.
Prefer to invent your own recipes? Just check that your ingredients fall on the list of gluten-free foods!
Photo credit: Paul Delmont
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