10+ Gluten Free Recipes to Enjoy Every Day

A lot of folks are choosing gluten-free recipes these days, sometimes for health reasons or just out of curiosity in the kitchen. Maybe you’re skipping gluten because of allergies, or maybe you just want to eat a bit cleaner.

Gluten-free cooking means picking ingredients that don’t have gluten, so you can whip up meals that fit your needs.

It’s honestly a relief to find easy, tasty gluten-free recipes—meals you can enjoy without second-guessing every bite. Whether you’re just starting with gluten-free cooking or you’re looking to shake things up, these ideas might make your time in the kitchen a little more fun.

Ingredients

• Varies by recipe

Cooking Instructions

• Varies by recipe

1) Almond Flour Chocolate Chip Cookies

Almond flour chocolate chip cookies are a fantastic gluten-free treat. They’re chewy, dotted with sweet chocolate chips, and have just the right crisp around the edges.

You’ll find these cookies super easy to make, and almond flour gives them a subtle, nutty flavor that’s hard to beat. If you’re after a simple dessert or just want something sweet, these cookies deliver.

You don’t need any fancy gluten-free flour blends—just almond flour. That’s a win if you’re after something quick and a bit healthier.

Ingredients

• 1/2 cup (113g) softened butter
• 1/4 cup (56g) coconut oil
• 3/4 cup (160g) brown sugar or coconut sugar
• 2 teaspoons vanilla extract
• 2 cups almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Cream butter, coconut oil, and sugar until smooth.
3. Mix in vanilla extract.
4. Stir in almond flour, baking soda, and salt.
5. Fold in chocolate chips.
6. Scoop dough onto a baking sheet.
7. Bake 10-12 minutes, just until the edges turn golden.
8. Cool before digging in.

2) Gluten-Free Fried Chicken

Gluten-free fried chicken can absolutely be crispy and packed with flavor. The trick is a solid gluten-free flour blend—try mixing rice flour, millet flour, and tapioca starch.

Marinate your chicken in buttermilk to keep it juicy. Coat it in your flour mix and favorite spices, then fry until it’s golden and crunchy.

You could also air-fry if you want a lighter version. Just make sure the coating sticks so you get that satisfying crunch.

Ingredients

• 2 lbs chicken pieces
• 1 cup buttermilk
• 1/2 cup white rice flour
• 1/2 cup millet flour
• 1/4 cup tapioca starch
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1 egg (optional, for better coating)

Cooking Instructions

1. Marinate chicken in buttermilk for an hour or more.
2. Mix rice flour, millet flour, tapioca starch, salt, pepper, paprika, and garlic powder.
3. Beat an egg in a separate bowl if you’re using it.
4. Dip chicken in egg, then coat with flour mix.
5. Heat oil to 350°F (175°C).
6. Fry chicken for 12-15 minutes until golden and cooked through.
7. Let it drain on paper towels.

3) Mushroom and Tofu Sticky Rice

Mushroom and tofu sticky rice makes a cozy, gluten-free meal that works any day of the week. The sticky rice turns out chewy, and it goes perfectly with savory mushrooms and tofu.

Cook the rice until it’s soft and sticky, then stir in sautéed mushrooms and tofu. You’ll get a warm, comforting dish that’s surprisingly easy.

Add a splash of soy sauce or your favorite seasoning if you want more punch. This one’s also vegan and dairy-free, so it fits a lot of different diets.

Ingredients

• 2 cups glutinous (sticky) rice, rinsed and soaked for 3-4 hours
• 1 cup firm tofu, cubed
• 1 cup mushrooms, sliced
• 2 tsp olive or avocado oil
• 1/2 small onion, diced
• 2 tbsp soy sauce or tamari (gluten-free)

Cooking Instructions

1. Soak sticky rice in cool water for 3-4 hours.
2. Drain and cook rice in a rice cooker or on the stove.
3. Heat oil in a pan over medium.
4. Sauté onion for 2-3 minutes.
5. Add mushrooms; cook until soft.
6. Stir in tofu and cook until it browns a bit.
7. Add soy sauce and mix.
8. Combine cooked rice with mushroom and tofu mix.
9. Serve while it’s warm.

Find a detailed recipe for mushroom and tofu sticky rice here.

4) Yakhni (Chicken Soup with Cilantro and Green Chiles)

Yakhni is a simple, fragrant chicken soup from Kashmir. Fresh cilantro and green chiles give it a gentle kick.

You’ll get a rich, comforting broth thanks to cinnamon and ginger. Slow-cooking the chicken lets the flavors come together beautifully.

This soup is naturally gluten free, which is a nice bonus. Adjust the green chiles if you want it milder or spicier.

Ingredients

• Chicken pieces (with or without bones)
• Fresh cilantro
• Green chiles (to taste)
• Cinnamon sticks
• Garlic
• Ginger
• Ghee or oil
• Salt

Cooking Instructions

1. Heat ghee in a pot on high for a minute.
2. Add cinnamon, garlic, and ginger; cook until fragrant.
3. Brown chicken pieces lightly.
4. Cover chicken with water and simmer until cooked through.
5. Add cilantro and green chiles; cook 5 more minutes.
6. Season with salt and serve warm.

For more details, see this Yakhni Chicken Soup with Cilantro and Green Chiles.

5) Gluten-Free Cream Puffs with Whipped Cream

Gluten-free cream puffs are light, airy, and honestly kind of irresistible. You bake them from pâte à choux dough—they come out crisp outside and hollow inside.

Fill them with sweet, fluffy whipped cream. Suddenly you’ve got a dessert that feels fancy but isn’t hard to make.

You just prep the dough, bake the puffs, and whip up the cream. It’s a classic French treat you can totally pull off at home.

For a great recipe, check out gluten-free cream puffs with whipped cream from The Savory Celiac.

Ingredients

• 1 cup water
• 1/2 cup butter
• 1 cup gluten-free flour blend
• 4 large eggs
• 2 cups heavy whipping cream
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Boil water and butter in a pan.
3. Take off heat; stir in gluten-free flour until smooth.
4. Let cool a bit, then beat in eggs one by one.
5. Spoon dough onto a baking sheet.
6. Bake 20-25 minutes until puffed and golden. Cool completely.
7. Whip cream with sugar and vanilla until stiff.
8. Slice puffs, fill with whipped cream.
9. Serve right away or chill.

6) Macadamia Nut Chocolate Chunk Cookies

If you’re craving something sweet and a bit indulgent, these gluten-free macadamia nut chocolate chunk cookies hit the spot. Rich chocolate and crunchy macadamia nuts make a great combo.

The cookies turn out soft in the center with a little crisp on the edges. They’re perfect for a snack or dessert, especially when you want to skip the gluten.

You only need basics like butter, sugar, eggs, and gluten-free flour. The vanilla helps pull the flavors together, and those nuts and chocolate chunks add the best texture.

Ingredients

• ½ cup (1 stick) butter, softened
• ½ cup light brown sugar
• ¼ cup granulated sugar
• 1 large egg
• ½ teaspoon vanilla extract
• 1 ¼ cups gluten-free flour blend
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup macadamia nuts, chopped
• ¾ cup chocolate chunks

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Cream butter and sugars until fluffy.
3. Beat in egg and vanilla.
4. Mix flour, baking soda, and salt in another bowl.
5. Add dry ingredients to wet, mixing gently.
6. Fold in macadamia nuts and chocolate chunks.
7. Drop dough onto a baking sheet.
8. Bake 10-12 minutes, until edges are golden.
9. Cool on the sheet for 5 minutes, then move to a rack.

For more tips, visit the gluten-free macadamia nut chocolate chunk cookies page.

7) Gluten-Free Fruit Pizza

Gluten-free fruit pizza is bright, fun, and honestly kind of a showstopper. The sugar cookie crust is soft but sturdy enough to hold a mountain of fruit.

Spread it with cream cheese frosting, then pile on whatever fresh fruits you love—berries, kiwi, pineapple, you name it.

This dessert works for holidays, BBQs, or just when you want something sweet but not too heavy. The cream cheese adds a gentle tang that really balances the fruit.

To start, make the crust with gluten-free sugar cookie mix. Once it’s baked and cooled, slather on the frosting and decorate with fruit.

Ingredients

• Gluten-free sugar cookie mix
• 1 egg
• 1/4 cup butter
• 3 tablespoons canola oil
• 1 teaspoon gluten-free vanilla extract
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• Assorted fresh fruit (berries, kiwi, etc.)

Cooking Instructions

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

2. Mix the sugar cookie ingredients together until they’re combined.

3. Press the dough into a greased pizza pan, spreading it out as evenly as you can.

4. Bake for 15-20 minutes, or until the edges turn golden.

5. Let the crust cool all the way.

6. Beat cream cheese, powdered sugar, and vanilla until the mixture’s smooth.

7. Spread the frosting over the cooled crust.

8. Arrange fresh fruit on top however you like.

9. Chill before serving if you’re into that.

You can find a detailed gluten-free fruit pizza recipe here.

8) Roasted Carrots with Herbs

Roasted carrots are honestly one of the easiest gluten-free sides you can throw together. Fresh herbs like rosemary and parsley add so much flavor—no gluten in sight.

Roasting brings out that sweet, earthy taste in carrots. The herbs make everything smell and taste a bit fresher, too.

If you want the carrots to caramelize and get a little crispy, roast them at 400°F (200°C).
A drizzle of olive oil helps the herbs stick and gives a nice finish.

Ingredients

• 1 pound rainbow or orange carrots, peeled and cut
• 2 tablespoons olive oil
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh parsley, chopped
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 400°F (200°C).

2. Toss the carrots with olive oil, rosemary, parsley, salt, and pepper.

3. Spread the carrots out on a baking sheet in a single layer.

4. Roast for 20-25 minutes, giving them a stir halfway through.

5. Check if they’re tender, then serve them warm.

You can find more details on roasting carrots with herbs at roasted rainbow carrots with rosemary and parsley.

9) Chicken Tacos with Corn Tortillas

Chicken tacos with corn tortillas are just a no-brainer for gluten-free eating.
You can use shredded or diced chicken and season it with cumin, chili powder, and garlic—whatever you’ve got.

Warm the tortillas first so they’re soft and don’t crack.
That part’s easy to forget, but it really helps.

Pile on fresh toppings like lettuce, cheese, and tomatoes.
If you like a little kick, add spicy sour cream or squeeze some lime on top.

These tacos come together fast and honestly work for lunch or dinner.

Ingredients

• 2 cups cooked chicken, shredded or diced
• 8 small corn tortillas
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/2 cup shredded cheese
• 1/4 cup sour cream
• Lime wedges

Cooking Instructions

1. Mix chicken with chili powder, cumin, and garlic powder.

2. Warm the tortillas in a skillet or oven at 350°F (175°C) for 3-5 minutes.

3. Fill each tortilla with chicken, lettuce, tomatoes, and cheese.

4. Top with sour cream and a squeeze of lime right before serving.

For more tips, check out gluten free tacos with chicken.

10) Pot Roast with Carrots and Potatoes

Pot roast with carrots and potatoes—now that’s a classic. It’s a hearty, naturally gluten-free meal you can throw together at home without much fuss.

When you let the beef cook slowly, it turns out incredibly tender. The veggies soak up all those savory flavors, which just makes every bite a little better.

You can use the oven or a slow cooker for this dish. Either way, you’re in for a comforting dinner.

Honestly, this is the kind of meal I crave on a chilly evening. It’s easy, satisfying, and feels like something you’d want to share with family.

Grab fresh carrots, potatoes, and a decent beef roast. Season everything well and let it cook low and slow.

You’ll be glad you did.

Ingredients:

• 3 lbs beef roast
• 6 large carrots
• 2 large potatoes
• 1 onion
• Salt
• Pepper
• Paprika
• 1 quart beef broth

Cooking Instructions:

1. Preheat oven to 325°F (163°C).
2. Season beef with salt, pepper, and paprika.
3. Brown the roast in a hot pan.
4. Place roast in a roasting pan with chopped carrots, potatoes, and onion.
5. Pour beef broth over the roast.
6. Cover with foil and roast for 3-4 hours until meat is tender.
7. Serve hot with vegetables.

If you’d rather use a slow cooker, just set it on low for about 8 hours with the same ingredients.

Want more tips? Check out this guide on making a gluten-free pot roast here.