Gluten-free dinner recipes are a wonderful option for anyone who wants to enjoy a healthier meal that’s delicious and great for your well-being. By eliminating gluten from your dishes, you can cater to different dietary needs and preferences, such as those with gluten sensitivity. As a result, your meals will be lighter, easily digestible, and won’t leave you feeling too full before bedtime.
Gluten-Free Dinner Recipes
To make your gluten-free dinners even tastier and healthier, we gathered an amazing list of gluten-free dinner recipes that focus on incorporating fresh and flavorful ingredients and help you make well-balanced meals that are satisfying and sleep-friendly.
These dinner recipes allow you to control the quality of ingredients, giving you the freedom to experiment with new and exciting combinations. This way, you can customize each dish to suit your unique taste buds and savor the experience.
Pizza Bites
Ingredients
- 1 ⅓ cups Bisquick Gluten Free mix ((or make your own with the recipe linked below in the recipe notes))
- ½ teaspoon garlic powder
- 1 teaspoon basil
- 1 teaspoon oregano
- ½ cup water
- ⅓ cup olive oil
- 2 eggs (, beaten)
- cooking spray ((I like olive oil cooking spray))
- shredded mozzarella cheese (, or dairy-free shredded cheese)
- gluten-free pizza or spaghetti sauce ((I like Prego))
- favorite pizza toppings (, optional)
Pizza Dough
Ingredients
- 1 packet instant yeast
- ¾ cup + 2 tablespoons water
- 1 tablespoon white sugar
- 2 ½ cups gluten free all purpose flour* with xanthan gum
- 1 teaspoon salt
- 1 teaspoon baking powder
- 5 tablespoons olive oil
- 1 egg
- 1 teaspoon vinegar white or apple cider
Creamy Tuscan Chicken
Ingredients
- 4 4 oz. boneless skinless chicken breast
- salt & pepper
- 1 tablespoon avocado oil
- 2 tablespoons unsalted butter ( or ghee for dairy free)
- 4 garlic cloves, minced
- 1/2 cup diced sweet onion
- 1/3 cup dry white wine
- 1/8 teaspoon red pepper flakes
- 2 cups cherry tomatoes
- 2 cups baby spinach
- 1 cup full fat coconut milk
- 1 tablespoon lemon juice
- 1/4 cup fresh basil, chiffon
Shrimp Taco Bowl
Ingredients
Chili Lime Shrimp
- 3 tablespoons tamari gluten free soy sauce
- 1 tablespoon lime juice fresh squeezed
- 1 tablespoon olive oil
- 2 garlic cloves crushed
- 1 teaspoon chili powder
- ½ teaspoon red pepper flakes
- 1 pound shrimp peeled & deveined – I used 31/40 in this recipe
Taco Bowls
- 4 cups cilantro lime quinoa prepared – click link for the recipe
- 1 cup cabbage green, purple or mixed
- ¼ cup red bell pepper thinly sliced
- 1 jalapeno thinly sliced
- ½ teaspoon lime juice fresh squeezed
- 1 avocado thinly sliced
- ¼ cup creamy chipotle sauce click link for recipe
- ¼ cup fresh cilantro chopped
Greek Chicken Bowl
Ingredients
- Dressing/Marinade
- ¼ cup olive oil
- 2 lemons juiced
- 1 tablespoon honey
- ½ tablespoon lemon zest
- 1 garlic clove minced
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- Kosher salt to taste
- Kosher pepper to taste
Quinoa Bowls
- 1 ½ cups quinoa uncooked
- 4 chicken breasts boneless, skinless
- 1 English cucumber diced
- 4 Roma tomatoes chopped
- 1 red onion medium, diced
- 1 cup feta cheese crumbled
- 1 Cup kalamata olives pitted
Chicken Asparagus Pasta
Ingredients
- 7 ounces dried pasta , I used Jovial gluten-free farfalle (bow tie pasta), but Jovial cassava flour grain-free penne, fusilli or any other medium-length pasta you like would be delicious.
- 1½ tablespoons avocado oil OR olive oil
- 2 medium boneless skinless chicken breasts* , cut into 1 inch chunks or strips
- Salt and black pepper to taste
- ½ teaspoon dried oregano
- 3 tablespoons vegan butter , we like Miyokos. Sub with ghee or grass-fed butter if not dairy-free or for paleo
- 1½ tablespoons minced garlic divided
- 1 pound asparagus , ends trimmed and cut into 2-inch pieces
- ½ cup coconut cream OR sub with heavy cream if not dairy-free
- Juice and zest of one lemon
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- 2/3 cup grated vegan parmesan cheese , (we like Violife) – plus more for garnish – sub with nutritional yeast or regular parmesan if not dairy-free. Omit for paleo or use cashew based cheese.
- ½ cup grated vegan mozzarella cheese , (we like Violife) sub with regular mozzarella if not dairy-free. Omit for paleo.
- Chopped fresh parsley and lemon slices for garnish if desired
Red Lentil Dahl
INGREDIENTS
- 1 1/2 cups (300 g) dry red lentils
- 1 large (200 g) carrot finely diced (see notes)
- 1 small bell pepper
- 1 large onion chopped
- 4 cloves of garlic minced
- 1 heaped tbsp fresh ginger minced
- 1/2 tbsp vegetable oil
- 3 cups (720 ml) vegetable broth or water
- 1 cup (240 ml) canned coconut milk (see notes)
- 1 1/2 tsp ground cumin
- 1 tbsp curry powder
- 1/2 tbsp sweetener of choice
- 1 tsp ground turmeric
- 1 tsp paprika
- Sea salt and black pepper to taste
- 1/3 tsp red pepper flakes (optional)
Cajun Shrimp Pasta
Ingredients
For the cajun seasoning:
- 2 teaspoons smoked paprika
- 1 teaspoon oregano
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon cumin
- ¼ teaspoon black pepper
- ½ teaspoon salt
- OR 1 ½ tablespoons cajun seasoning
For the pasta:
- 2 tablespoons olive oil
- 14 ounces pre-cooked smoked sausage cut into slices (look for no sugar added)
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 12 ounces gluten free (or regular) fettuccine *double check your pasta’s cook time (see notes)
- 1 14.5 ounce can fire roasted tomatoes
- 2 ¼ cups chicken or vegetable broth
- 1 lb peeled and deveined uncooked shrimp
- ½ cup coconut cream (sub heavy cream or cream cheese if not gluten free)
- Chopped parsley for serving
Buffalo Chicken Stuffed Peppers
INGREDIENTS
- 3 large bell peppers – any color, cut in half lengthwise and seeds removed
- 4 cups cooked shredded chicken – a rotisserie chicken will be about the perfect amount of chicken for this recipe
- 1 cup paleo mayonnaise, either homemade or store bought avocado mayo
- 1/2 cup hot sauce or buffalo sauce – I love Frank’s red hot, but a Whole30 compatible buffalo sauce also works
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons nutritional yeast (optional)
- 1 bunch of green onions, white and light green parts thinly sliced – plus more for garnish
- Whole30 ranch dressing for garnish
- Fresh herbs for garnish
Vegan Taquitos
INGREDIENTS
- 2 medium-large (400 g) potatoes peeled and chopped
- ½ tbsp oil
- 1 medium (140 g) carrot grated or finely diced
- ½ medium-large onion chopped
- 3 garlic cloves minced
- 1 cup (180 g) peas frozen or canned
- 1 tsp curry powder
- 1 tsp onion powder
- ½ tsp ground cumin
- ¼ tsp ground nutmeg
- ¾-1 tsp sea salt or less/more to taste
- ¼ tsp smoked paprika
- Red pepper flakes to taste
- Black pepper to taste
- ¼ cup (60 ml) vegetable broth
- 5 oz (140 g) vegan cheese of choice
- Taco seasoning to sprinkle on top of taquitos (optional)
- 8-10 small/medium tortillas (see notes)
Instant Pot White Chicken Chili
Ingredients
- 30 oz. great northern beans drained and rinsed
- 2 cups frozen corn
- ½ cup yellow onion diced
- 2 garlic cloves minced
- 4 oz. hatch green chiles
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ¼ teaspoon black pepper plus more to taste
- 1 lb. boneless skinless chicken breast or thighs
- ½ cup plain cream cheese regular or dairy-free
- 1 ¼ cup chicken broth
toppings:
- 2 tablespoon lime juice
- cilantro, avocado, jalapeño, tortilla chips
Spicy Salmon Bowl
Ingredients
For the Salmon:
- 1-pound salmon, skin removed and cut into 1 inch pieces
- ¼ cup rice vinegar
- ¼ cup soy sauce or coconut aminos
- 1 tablespoon sesame oil (toasted or regular)
- 1 tablespoon sriracha (or more to taste)
- 1 tablespoon honey
- ½ teaspoon garlic powder or 1 teaspoon minced garlic
- ½ teaspoon onion powder
To Make The Spicy Mayo Sauce:
- 2 tablespoons mayo
- 2 tablespoons sriracha
- 2 tablespoons sweet chili sauce
For the Slaw:
- 4 cups shredded green cabbage
- 2 tablespoons rice vinegar (or white wine vinegar)
- 2 tablespoons soy sauce, or coconut aminos
- 2 teaspoons sesame oil (toasted or regular)
- 2 teaspoons minced garlic
- 2 teaspoons grated ginger
- 2 green onions, chopped
- Pinch of salt and pepper
Creamy Cajun Chicken Pasta
INGREDIENTS
- 3/4 cup raw cashews
- 12 ounces gluten free pasta
- 3 tablespoons olive oil, divided
- 1 pound boneless skinless chicken breasts, cut into bite sized pieces
- 1/2 small yellow onion, finely diced
- 1/2 a large red pepper, thinly sliced
- 1/2 a large yellow or orange pepper, thinly sliced
- 3 cloves of garlic, chopped
- 2 tablespoons tomato paste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ¼ teaspoon dried thyme
- Pinch or two of cayenne (optional)
- OR
- 2 tablespoons Cajun seasoning instead of onion powder, garlic powder, oregano, paprika, and thyme
- 1 1/2 cups broth, chicken or vegetable broth both work well
- 2 tablespoons nutritional yeast
- 1 1/2 teaspoons salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- Parsley, to garnish (optional)
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