10+ Gluten and Dairy Free Recipes You’ll Love to Try

Looking to eat gluten and dairy free? Yeah, finding recipes you actually want to make can feel like a bit of a puzzle.

A lot of folks go this route for health, allergies, or just to feel a bit lighter. Gluten and dairy free recipes help you enjoy meals that fit your needs without missing out on flavor.

These recipes use simple ingredients and keep things safe and satisfying. You don’t have to ditch your favorites to stick with a gluten and dairy free lifestyle.

Let’s check out some easy, delicious options you can try at home.

1) Gluten-Free Dairy-Free Lasagna with Cashew Cheese

You can still get those classic lasagna vibes without gluten or dairy. Use gluten-free noodles and blend up some creamy cashew cheese.

Cashew cheese brings a mellow, rich texture that honestly works better than you’d think. It stands in for ricotta or béchamel without feeling like a compromise.

Layer up veggies or meat with tomato sauce and the cashew cheese. Bake it until the top gets bubbly and golden.

The cashew cheese is super simple—just blend soaked cashews, lemon juice, garlic, and a pinch of salt. It’s a surprisingly good swap.

Try this for a cozy meal that doesn’t leave you missing the cheese. Want the full rundown? Here’s a Gluten-Free Dairy-Free Lasagna recipe to get you started.

Ingredients

• Gluten-free lasagna noodles
• 1 ½ cups soaked cashews
• 2 tbsp lemon juice
• 1 garlic clove
• Salt to taste
• 2 cups tomato sauce
• 2 cups cooked vegetables or ground meat

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Blend soaked cashews, lemon juice, garlic, and salt until smooth.
3. Cook gluten-free noodles according to package instructions.
4. Spread tomato sauce in a baking dish.
5. Layer noodles, cashew cheese, tomato sauce, and vegetables or meat.
6. Repeat layers until dish is full.
7. Bake for 35-40 minutes until bubbly and golden.
8. Let cool for 10 minutes before serving.

2) Buckwheat Waffles with Maple Syrup

Buckwheat waffles are a solid gluten and dairy free breakfast. They get crispy outside, stay soft inside, and you can load them up with whatever toppings you like.

Usually, there’s no eggs or dairy in these, so they work for a bunch of diets. Maple syrup on top? Always a good move.

These waffles are light but still fill you up. Buckwheat’s nutty flavor is a nice twist.

Ingredients

• 1 1/2 cups buckwheat flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 1/4 cups almond milk (or any dairy-free milk)
• 2 tablespoons maple syrup
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract

Cooking Instructions

1. Preheat your waffle iron.
2. In a bowl, mix buckwheat flour, baking powder, and salt.
3. Add almond milk, maple syrup, oil, and vanilla. Stir until smooth.
4. Pour batter onto the waffle iron and cook until golden brown, about 4-6 minutes.
5. Serve with extra maple syrup.

Give this recipe a shot for a breakfast that actually feels like a treat. If you want more ideas, check out Gluten-Free Buckwheat Waffles.

3) Pumpkin Oatmeal Pancakes

Fluffy pumpkin oatmeal pancakes? Yes, please. They’re gluten and dairy free, but you’d never know it.

Pumpkin puree and oats make these pancakes tasty and a bit healthier. Throw in cinnamon and nutmeg for that cozy flavor.

You don’t need flour here—oat flour or blended oats keep it gluten free. A splash of maple syrup or honey brings out the sweetness.

If you’re avoiding dairy, just use oat or soy milk. The pancakes stay moist and light, no weird aftertaste.

Ingredients

• 1 cup pumpkin puree
• 1 cup oat flour (gluten free)
• 1/2 cup oats
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1 cup dairy-free milk (oat, soy, or hemp)
• 1 tbsp maple syrup
• 1 tsp vanilla extract

Cooking Instructions

1. Mix oat flour, oats, baking powder, spices, and salt in a bowl.
2. In another bowl, combine pumpkin puree, milk, maple syrup, and vanilla.
3. Stir wet ingredients into dry until just blended.
4. Heat a non-stick pan over medium heat (about 350°F / 175°C).
5. Pour batter onto pan, cook 2-3 minutes each side until golden.
6. Serve warm with your favorite toppings.

4) One-Pan Quinoa and Vegetable Stir-Fry

This one-pan quinoa and veggie stir-fry is a lifesaver when you want something quick and healthy. You toss everything in one pan, so there’s barely any cleanup.

It’s naturally gluten and dairy free, so you don’t have to overthink it. Fresh or frozen veggies like broccoli, bell peppers, and peas all work.

Quinoa cooks right in the pan with the veggies, soaking up all those flavors. You can splash in some soy sauce or teriyaki for extra punch.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water or gluten-free broth
• 1 cup broccoli florets
• 1 red bell pepper, chopped
• 1/2 cup frozen peas
• 1 small zucchini, chopped
• 1 tablespoon olive oil
• 2 tablespoons gluten-free soy or teriyaki sauce
• 1/2 teaspoon garlic powder

Cooking Instructions

1. Heat olive oil in a large pan over medium heat.
2. Add broccoli, bell pepper, zucchini, and peas. Cook for 4-5 minutes.
3. Add quinoa, water or broth, garlic powder, and soy sauce. Stir to combine.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes until quinoa is fluffy.
5. Remove from heat and let stand for 5 minutes before serving.

Want more veggie-packed ideas? Here’s a quinoa veggie stir-fry recipe to check out.

5) Chickpea and Spinach Curry

This chickpea and spinach curry is simple and comes together fast. It’s naturally gluten and dairy free, so you can relax.

You make it all in one pot, which is always a win. Coconut milk and warm spices bring a rich, comforting flavor.

It also works for meal prep—make a big batch and eat it all week.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 4 cups fresh spinach
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a large pan over medium heat.
2. Add onion and garlic, cook until soft.
3. Stir in curry powder and cook for 1 minute.
4. Add chickpeas and coconut milk, simmer for 15 minutes.
5. Stir in spinach until wilted.
6. Season with salt and pepper. Serve warm.

6) Dairy-Free Butter Chicken with Cashew Cream

Butter chicken without dairy? Totally doable. Swap in cashew cream for heavy cream or butter and you still get that rich, smooth sauce.

Cashew cream brings a mild nutty flavor that fits right in with the spices. You’ll simmer tender chicken in a creamy, tomato-based sauce that feels like comfort food.

It’s quick, too—about 20 minutes and not a ton of ingredients. If you want to try it, here’s a dairy-free, gluten-free butter chicken recipe to get you started.

Ingredients

• 1 lb boneless chicken thighs
• 1 cup raw cashews
• 1 cup water (for cashew cream)
• 1 can (14 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tsp garam masala
• 1 tsp turmeric
• 1 tsp cumin
• 1 tbsp olive oil
• Salt and pepper to taste

Cooking Instructions

1. Soak cashews in hot water for 15 minutes, then blend until smooth to make cashew cream.
2. Heat oil in a pan over medium heat. Add onion, garlic, and ginger. Cook until soft.
3. Add spices and stir for 1 minute.
4. Add chicken pieces and cook until browned.
5. Pour in tomatoes and cashew cream. Simmer for 10 minutes until chicken is cooked.
6. Season with salt and pepper. Serve hot.

7) Sweet Potato and Black Bean Tacos

These tacos are easy, tasty, and totally fit your gluten and dairy-free goals. Roasted sweet potatoes bring a natural sweetness that works great with spicy black beans.

Top them with cabbage or avocado for crunch and creaminess. You can throw these together fast—just roast the potatoes, warm the beans, and build your tacos.

Perfect for a weeknight or if you’ve got friends coming over. If you want to go all out, add a vegan chipotle sauce to tie it together.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 can black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• Corn tortillas (gluten-free)
• Optional toppings: shredded cabbage, avocado slices, fresh cilantro

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with olive oil, chili powder, cumin, salt, and pepper.
3. Roast for 25-30 minutes, until tender.
4. Warm black beans in a pan over medium heat.
5. Heat tortillas on a dry skillet until soft.
6. Assemble tacos with sweet potatoes, black beans, and toppings.

8) Baked Falafel with Tahini Sauce

Baked falafel is a fantastic gluten and dairy-free option. It’s got a crispy bite and plenty of flavor.

You’ll need chickpeas, fresh herbs like parsley and cilantro, and some warm spices to make the patties. Baking instead of frying keeps things lighter, but you still get that satisfying crunch.

The tahini sauce brings a creamy, nutty vibe—no dairy needed. It’s great for dipping or just drizzling all over the falafel.

Serve it up with a salad or stuff it in a gluten-free pita if you’re feeling fancy. You can make it ahead, and it reheats surprisingly well.

Chickpeas pack in the protein, and all those herbs keep things fresh.

Ingredients

• 1 cup dried chickpeas (soaked overnight)
• ½ cup red onion, finely diced
• ¼ cup parsley, chopped
• ¼ cup cilantro, chopped
• 2 cloves garlic
• 1 tsp ground cumin
• 1 tsp ground coriander
• Salt and pepper to taste
• 2 tbsp olive oil

Tahini Sauce

• ¼ cup tahini
• 2 tbsp lemon juice
• 2 tbsp water
• 1 clove garlic, minced
• Salt to taste

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Drain the chickpeas and toss them in a food processor with onion, herbs, garlic, cumin, coriander, salt, and pepper. Pulse until coarse but combined.
3. Shape the mixture into small balls or patties.
4. Set them on a baking sheet and brush with olive oil.
5. Bake for 20-25 minutes, flipping halfway, until golden and crisp.
6. For the sauce, mix tahini, lemon juice, water, garlic, and salt in a bowl. If it’s too thick, add a splash more water.
7. Serve the falafel warm with tahini sauce on the side.

9) Zucchini Noodle Pasta with Tomato Basil Sauce

Zucchini noodles (or “zoodles,” if you’re into nicknames) make a solid gluten and dairy-free pasta swap. They’re light, fresh, and honestly, they cook super fast.

You can whip up a quick tomato basil sauce to keep things simple and tasty. The sauce uses fresh cherry tomatoes and basil for a pop of flavor.

Sauté the zucchini noodles quickly so they keep a little crunch. This dish is a lifesaver when you want a low-carb, fresh meal that doesn’t take ages.

Want to mix it up? Toss in some garlic or a squeeze of lemon juice to brighten things up. It’s ready in under 30 minutes—perfect for those “I don’t want to cook” nights.

Ingredients

• 2 medium zucchinis
• 6-8 cherry tomatoes
• 1 teaspoon minced garlic
• Fresh basil leaves
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking Instructions

1. Spiralize the zucchinis into noodles.
2. Heat olive oil in a pan over medium.
3. Add garlic and sauté for a minute.
4. Throw in the cherry tomatoes and cook until they’re soft, about 5 minutes.
5. Add the zucchini noodles and cook for 2-3 minutes.
6. Season with salt, pepper, and plenty of fresh basil before serving.

10) Gluten-Free Breakfast Casserole

A simple gluten-free breakfast casserole is always a crowd-pleaser. It usually has sausage, hash browns, eggs, and some veggies like onions or peppers.

You can prep it the night before, then just bake it in the morning. It’s warm, filling, and naturally gluten-free.

Leave out the cheese or swap in a dairy-free version if you want it dairy-free. This casserole is perfect for busy mornings or when you’ve got a group to feed.

Ingredients

• 1 pound cooked sausage
• 3 cups frozen hash browns
• 1 small onion, chopped
• 1 green bell pepper, chopped
• 8 large eggs
• 1/2 cup dairy-free milk or regular milk
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 350°F (175°C).

2. Brown the sausage in a skillet. Drain off any excess grease if it looks too oily.

3. Grab a bowl and whisk together the eggs and milk.

4. In a baking dish, toss in the hash browns, sausage, onion, and bell pepper.

5. Pour the egg mixture over everything. Give it a gentle stir—no need to overthink it.

6. Bake for about 40-45 minutes. You’ll know it’s ready when the top turns golden and the center feels set.

If you’re looking for more ideas, here’s a Sausage Hashbrown Breakfast Casserole recipe that’s worth a peek.