65 Easy Gluten Free Recipes To Experiment With

65 Easy Gluten Free Recipes To Experiment With

Gluten free or not gluten free – this is the question!

  • air pollution increased
  • soil pollution increased
  • our grains are mostly genetically modified organisms
  • we work in stressful environments
  • we have no time for chewing our food
  • the list can go on an on

If order to have a balanced meal plan even if it is gluten free or not, it is important to follow some ground rules and see how you feel after wards. Some of these rules are:

  • Start your day with a cup of warm water and lemon/lime juice
  • Eat fruits only until 1 pm
  • Have a cup of water 30 min before each big meal and 30 min after each big meal
  • Drink tea instead of the second or third coffee
  • Quit eating prepackaged foods
  • Quit drinking sodas and eating processed sweets
  • Have a side green salad with each big meal
  • Eat fermented veggies or fermented drinks – like kefir (opt for a coconut kefir if you are dairy free) at least once a day
  • Chew your food until is liquid
  • Enjoy the company of other people when eating
  • Take Vitamin D supplements
  • Take fish oil supplements (there is not enough omega 3 and 6 in a normal diet)
  • Take probiotics (they will help heal your gut much faster)
  • If you are always hungry, you are probably not drinking enough water or not eating enough protein, a high-carb diet may offer mood swings and leave you hungry after one hour
  • Keep a food journal and notice how you feel after each meal: not just the physical reactions like bloating, acne, red spots, headache, puffiness, etc but also mood swings, anger, sensitivity, energy.
  • Buy good – healthy produce, I advise to start with local, then organic, then whatever you find in the supermarket – but wash it, or throw away the skin (because of pesticides).
  • Experiment with different types of animal protein. I know a lot of people eat only chicken, or only chicken breasts, when you have such a large variety of meats. Try them all, see how you feel. Low fat is not always the healthiest choice. (I will talk about this in a future post)
  • Be vegan once a week. See how you feel. It is so good to detox once a week and eat a vegan diet and cleanse your gut from all the animal protein.
  • Read labels and don’t buy products that have ingredients you don’t know what they mean. Stick to words you understand and keep it simple, 5 ingredients might be more than enough for one single product.

And now, let’s talk about easy gluten free recipes, cause I know you are all very curious about them!

Cooking should be easy, fun and rich in nutrients. You should not spend hours daily to cook meals and I don’t love the idea of cooking a big pot of soup and eating 4 days out of it. So, let’s find new ways of improving our meals.

Beside the mouth-watering pictures, I added the needed ingredients for each of them because this is how I decide if I might cook a dish or not and I thought you might be the same. Enjoy!

Easy Gluten Free Recipes For Breakfast

#1. Artichoke Leek Frittata

Ingredients

  • 2 Tbsp butter
  • 2 cups sliced, cleaned leeks, white and light green parts only  (sliced in half lengthwise, then sliced crosswise, about 1/4-inch thick slices)
  • 4 ounces frozen artichoke hearts, thawed, sliced into 1/2-inch slices
  • 1/2 teaspoon dried tarragon (can sub 2 teaspoons of chopped fresh tarragon, or dried herbes de Provence or dried thyme)
  • 1/4 teaspoon Kosher salt
  • 5 eggs
  • 8 ounces (1 cup) small curd cottage cheese (can use ricotta if you prefer)
  • 2 Tbsp all purpose flour (omit for gluten-free version)
  • 1/2 teaspoon baking powder
  • 1 cup grated Parmesan cheese
  • Fresh chopped chives or parsley for garnish

#2. Asparagus Frittata

Ingredients

  • 2 tablespoons unsalted butter
  • 1/2 cup sliced shallots
  • 1/2 teaspoon salt
  • 1 pound thin spear asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
  • 6 large eggs
  • 3/4 cup ricotta cheese (can use cottage cheese if you prefer)
  • 1 Tbsp minced fresh chives
  • 1/4 teaspoon dried tarragon
  • 1 cup shredded Gruyere or Swiss cheese

#3. Spiced Spinach with Walnuts Recipe

Ingredients
  • 3 tablespoons sunflower oil, ghee, or clarified butter
  • 3/4 teaspoon fine grain sea salt
  • 4 large leeks, trimmed & thinly sliced
  • 3/4 teaspoon chile flakes, or more to taste
  • 3/4 teaspoon cumin seeds, lightly crushed
  • 1/4 teaspoon ground turmeric
  • 3/4 teaspoon dried oregano
  • 40 fresh mint leaves
  • 4-5 massive handfuls of spinach, very roughly chopped
  • 1 lemon, cut into wedges
  • 1/2 cup walnuts, toasted
  • 1/2 cup crumbled feta, fresh ricotta, or fresh paneer

#4. Millet + Cardamom Sweet Potato Granola

Ingredients:

  • 2 cups gluten-free rolled oats
  • 1/2 cup uncooked millet
  • 1/4 cup chia seeds
  • 1/2 cup sweet potato puree
  • 1/3 cup honey + 2 tablespoons
  • 1/4 cup coconut oil
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon vanilla
  • 1/2 cup pepitas
  • 1/2 cup golden raisins
  • 1/3 cup tortilla chips will do

#5. Banana Mango Green Smoothie Bowls with Hemp Seeds + Sprouts

Ingredients:

  • 2 bananas, frozen are ideal
  • 2 heaping cups lacinato kale (or baby spinach)
  • 1 mango, peeled + pitted
  • 3 tablespoons hemp seeds
  • handful of micro-greens or alfalfa sprouts (optional)
  • 1/2 cup unsweetened almond milk
  • handful ice

Gluten Free Side Dish Recipes

#6. Arugula Pesto Recipe

Ingredients

  • 2 cups of packed arugula leaves, stems removed
  • 1/2 cup of shelled walnuts
  • 1/2 cup fresh Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 6 garlic cloves, unpeeled
  • 1/2 garlic clove peeled and minced
  • 1/2 teaspoon salt

#7. Beet Hummus

Ingredients

  • 1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*
  • 2 Tbsp tahini sesame seed paste
  • 5 Tbsp lemon juice
  • 1 small clove garlic, chopped
  • 1 Tbsp ground cumin
  • 1 Tbsp lemon zest (zest from approx. 2 lemons)
  • Generous pinch of sea salt or Kosher salt
  • Fresh ground pepper to taste

*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.

#8. Braised Fennel

Ingredients

  • 2 large fennel bulbs, rinsed clean
  • 4 Tbsp butter
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 Tbsp ouzo, pastis, sambuca or other anise-flavored liqueur
  • 1/2 cup vegetable or chicken stock
  • 1/2 cup water
  • 2 Tbsp chopped fennel fronds
  • Zest from 1 orange
  • Lemon juice

#9. Cauliflower Purée

Ingredients

  • 1 head cauliflower, stem trimmed of leaves, florets roughly chopped
  • 1 cup chicken stock, vegetable stock (for vegetarian option), or water (if cooking gluten-free, use water or gluten-free stock)
  • 2 to 3 Tbsp of sour cream
  • 1 Tbsp unsalted butter, softened
  • Salt and pepper

#10. Colcannon

Ingredients

  • 4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into large chunks
  • Salt
  • 5-6 Tbsp unsalted butter (with more butter for serving)
  • 3 lightly packed cups of chopped kale, cabbage, chard, or other leafy green
  • 3 green onions (including the green onion greens), minced (about 1/2 cup)
  • 1 cup milk or cream

#11. Butternut Squash with Walnuts and Vanilla

Ingredients

  • 1 butternut squash, about 2 pounds, peeled, seeds removed, flesh cut into 1-inch cubes
  • 3 bay leaves (if boiling the squash)
  • Salt
  • 1 heaping cup of walnuts (can substitute pecans or pine nuts)
  • 2-3 Tbsp butter
  • 2 teaspoons grated ginger
  • 1-2 teaspoons vanilla extract
  • Lemon juice
  • 1/2 teaspoon dried thyme
  • Black pepper to taste

#12. Vegan Nutty “Parmesan” Roasted Cauliflower

Ingredients

  • 1 cup pine nuts, sunflower seeds or raw almonds (I used a combination of pine nuts and sunflower seeds)
  • 1 Tablespoon miso (white or mellow miso)
  • 1 Tablespoon nutritional yeast (optional)
  • 1 teaspoon lemon juice
  • 3/4 teaspoon kosher salt

Roasted Cauliflower

  • 1 head cauliflower cut into florets
  • juice 1/2 lemon

#13. Magic Sauce Recipe

Ingredients
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon fresh rosemary leaves
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh oregano leaves
  • 2 teaspoons sweet paprika
  • 2 medium cloves of garlic, smashed into a paste
  • 1 well-crumbled bay leaf
  • pinch of red pepper flakes
  • 1/4 teaspoon + fine grain sea salt
  • 1 tablespoon fresh lemon juice

Easy Gluten Free Recipes For Salads & More

#14. Arugula Salad with Beets and Goat Cheese

Salad Ingredients

  • Beets – (boiled until a fork easily goes in it, about an hour), peeled, sliced into strips
  • Fresh arugula – rinsed, patted dry with a paper towel
  • Goat cheese – chevre
  • Walnuts – chopped

Dressing ingredients

  • Olive oil
  • Lemon
  • Dry powdered mustard
  • Sugar
  • Salt and pepper

#15. Asparagus Salad with Shrimp

Ingredients

  • 1 pound asparagus, woody stem ends removed
  • 1/2 pound pink salad shrimp, cooked, shelled
  • 1/4 cup extra-virgin olive oil
  • 1 garlic clove, minced (1/2 teaspoon to 1 1/2 teaspoons, depending on how much you like fresh garlic)
  • 1 Tbsp lemon juice (more to taste)
  • 1 Tbsp minced fresh parsley
  • Salt and black pepper to taste

#16. Black Bean Salad

Ingredients

  • 1 (15 ounce) can of black beans, rinsed and drained (or 1 1/2 cups of freshly cooked black beans)
  • 1 1/2 cups frozen corn, defrosted (or fresh corn, parboiled, drained and cooled, or grilled and cooled)
  • 1/2 cup chopped green onions (including onion greens) or shallots
  • 2 fresh jalapeño peppers, seeded and minced, or 1 whole pickled jalapeño pepper, minced (not seeded)
  • 3 fresh plum tomatoes, seeded and chopped
  • 1 avocado, peeled, seeded, and cut into chunks
  • 1/2 cup chopped fresh cilantro
  • 2 Tbsp lime juice (about the amount of juice from one lime)
  • 1 Tbsp olive oil
  • 1/2 to 1 teaspoon of sugar (to taste)
  • Salt and pepper to taste

#17. Black-Eyed Pea Salad

Ingredients

  • 2 cups dry black-eyed peas
  • Salt
  • 1 package of feta cheese, about 7 ounces
  • 1 jar of sun-dried tomatoes in oil, about 8 ounces
  • 1 cup black olives, preferably Kalamata or oil-cured
  • 1 finely chopped green onion
  • 1 finely chopped garlic clove
  • 1 large bunch of spinach, about 1 pound, washed, chopped
  • Zest and juice of a lemon

#18. Broccoli Salad

Ingredients

  • 1 teaspoon salt
  • 5-6 cups fresh broccoli florets (about 1 pound of florets)
  • 1/2 cup toasted slivered almonds
  • 1/2 cup cooked, crumbled bacon
  • 1/4 cup of red onion, chopped
  • 1 cup of frozen peas, thawed (or fresh peas if you can get them)
  • 1 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1/4 cup honey

#19. Brussels Sprouts with Bacon and Chestnuts

Ingredients

  • 1 pound brussels sprouts
  • 1/3 pound thick-sliced bacon or slab bacon, cut into 1/4-inch pieces or batons
  • 1 red onion, chopped
  • 20-25 canned roasted chestnuts, quartered or roughly chopped
  • 1/4 cup chicken stock
  • Salt and pepper to taste
  • Lemon wedges to serve

#20. Brussels Sprouts with Toasted Almonds

Ingredients

  • 1 lb fresh brussels sprouts, trimmed of ragged or old-looking outer leaves
  • 4-6 Tbsp butter
  • 1/2 onion, chopped
  • Salt and Pepper
  • 1 teaspoon lemon juice or 1 Tbsp Meyer lemon juice, fresh squeezed
  • 1/4 cup toasted slivered almonds

#21. Cauliflower “Couscous” Recipe

Ingredients

  • 1 head cauliflower, cored, broken into florets
  • 1/2 cup water (more or less depending on the size of your pan)
  • 1 teaspoon Kosher salt

Mix-ins Version 1

  • 1 sprig rosemary
  • 1 teaspoon lemon zest
  • 2 Tbsp olive oil
  • 1/4 cup whole almonds, coarsely chopped
  • 2 ribs celery
  • 2/3 cup of sliced green onion (green part only)
  • 1 large red apple, cored and diced (peel can stay on)
  • 1/2 cup golden raisins

Mix-ins Version 2

  • 1 teaspoon orange zest
  • 1 Tbsp olive oil
  • 1/4 cup chopped walnuts
  • 1/2 cup chopped dried, sweetened cranberries (could also use fresh pomegranate arils)
  • 1/2 cup sliced green onions
  • 1 large apple, cored and diced (peel can stay on)

#22. Chicken Curry Salad

Ingredients

  • 2 Tbsp olive oil
  • 1 1/2 lb skinless chicken breast, cut into 1 inch cubes
  • Salt
  • 1 yellow onion, roughly chopped
  • 2 heaping Tbsp yellow curry powder
  • 1 cup raisins
  • 1 apple (tart or sweet, your preference), peeled, cored, and diced
  • 1/2 cup chopped fresh cilantro (just lightly packed)
  • 2 green onions, sliced

#23. Chicken Enchiladas Verdes Recipe

Ingredients

  • 4 chicken thighs, bone-in, skins removed (about 1 3/4 lbs)
  • 1 1/2 lbs tomatillos, papery husks removed, rinsed
  • 4 serrano chile peppers, top cut off to expose interior and to remove stems
  • 3 cloves garlic
  • 1 cup white or yellow onion, chopped
  • 1/4 of a whole white or yellow onion
  • Salt
  • 1 bunch cilantro, rinsed and chopped, stems included
  • High smoke point cooking oil such as canola oil, peanut oil or grapeseed oil
  • 12 corn tortillas
  • 3 Tbsp sour cream
  • 1/2 cup crumbled Mexican Cotija or Queso Fresco cheese

#24. Cobb Salad

Ingredients

  • 1/2 head of romaine
  • 1/2 head of Boston lettuce
  • 1 small bunch of frisée (curly endive)
  • 1/2 bunch of watercress, coarse stems discarded
  • All lettuces should be rinsed, spun or patted dry, and coarsely chopped
  • 6 slices of bacon
  • 2 ripe avocados, seed removed, peeled, and cut into 1/2-inch pieces
  • 1 whole skinless boneless chicken breast (about 3/4 pound total), halved, cooked, and diced
  • 1 tomato, seeded and chopped fine
  • 2 hard-boiled large eggs, separated, the yolk finely chopped and the white finely chopped
  • 2 tablespoons chopped fresh chives
  • 1/3 cup red-wine vinegar
  • 1 tablespoon Dijon-style mustard
  • 1-2 teaspoons sugar
  • Salt and pepper
  • 2/3 cup olive oil
  • 1/2 cup finely grated Roquefort

#25. Cucumber Mint Quinoa Salad Recipe

Ingredients

  • 1 cup quinoa 
  • 2 cups water
  • 1/2 teaspoon Kosher salt
  • 1 large cucumber, peeled if thick-skinned, unpeeled if thin-skinned (about 3/4 pound cucumber)
  • 1/4 cup thinly sliced mint
  • 1 Tbsp thinly sliced green onion or chopped chives
  • 3-4 Tbsp seasoned rice vinegar
  • 2 teaspoons olive oil
  • 1 avocado, peeled and chopped (optional)

#26. Vegetarian Lentil Burgers Recipe

Ingredients
  • 3 cups cooked black lentils
  • 4 large eggs
  • 1/2 teaspoon fine-grain sea salt
  • 1 onion, finely chopped
  • 1 cup bread crumbs
  • 1 tablespoon extra-virgin olive oil (or clarified butter)

#27. Four Bean, Quinoa, & Veggie Tacos (vegan, gluten-free)

Ingredients

  • 2 cups cooked beans (equal amounts of garbanzo beans, kidney beans, pinto beans, & black beans)
  • 2 cups cooked quinoa (red or white)
  • 3/4 cup red bell pepper, finely diced
  • 1/2 cup green bell pepper, finely diced
  • 1/2 cup orange bell pepper, finely diced
  • 3/4 cup cherry tomatoes, quartered (or halved depending on the size)
  • 1/2 cup green onions, chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 3/4 cup fresh baby spinach leaves, finely chopped
  • 1 1/2 tbsp. fresh lemon juice
  • 1/4 – 1/2 teasp salt
  • freshly ground black pepper
  • 2 avocados, thinly sliced lengthwise
  • hot sauce
  • corn tortillas (or flour tortillas if you prefer, omit for salad option)

#28. Roasted Root Veggie Fajitas

Ingredients:

  • 4 large carrots or parsnips
  • 3 large watermelon radishes, turnips or beets
  • 4 small sunchokes (also known as Jerusalem artichokes)
  • 2 tablespoons of olive oil
  • 1/2 tablespoon fresh lime juice
  • 1 teaspoon smoked paprika
  • 1 teaspoon coriander
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 2 -3 dashes of cayenne pepper (optional)

Fajitas Accompaniments: (all optional)

  • soft corn tortillas
  • fresh guacamole
  • chopped red onion
  • microgreens or thinly shredded kale
  • avocado slices
  • lime wedges
  • sliced black olives
  • cotija cheese
  • your favorite hot sauce

#29. Happy Tacos with Avocado Sauce

Ingredients
  • 1/2 Onion, chopped
  • 2  Cloves Garlic, minced
  • 1-2 tsp Oil
  • 1 tsp Grated Ginger
  • 1 1/2 Cup Cooked Lentils (I used black lentils)
  • 1 1/2 Cups Chopped Mushrooms
  • 1 Tbsp Tamari
  • 1/4 Cup Walnuts, chopped
  • 1 Cup Spinach, chopped
  • A Pinch of Chilli Flakes, optional
To Serve:
  • Amaranth Wraps
  • Avocado Sauce
  • Bell Peppers, micro greens, or sprouts to serve

#30. Beef Tacos de Lengua