Top 10 Gluten Free Recipes

Top 10 Gluten Free Recipes

There are people who suffer from gluten sensitivity and they experience extreme discomfort when they consume foods that contain gluten. Here are the top 10 easy-to-prepare and very healthy gluten-free recipes that you can whip up at home. The ingredients used in these recipes are all gluten-free, so you can be sure that they are safe to consume. Plus, your friends and family will definitely enjoy these ultra-delicious gluten-free meals. So, it’s time to go to the kitchen and prepare a hearty and delicious meal that you will surely enjoy.

1Gluten Free Macaroni and Cheese

This recipe is definitely a sure hit with your kids. It is very easy to cook and it is filled with cheesy deliciousness.

10 oz of gluten-free elbow pasta
4 cups of non-dairy Cheddar Cheese, shredded and divided
1 ¼ teaspoon of salt
¼ cup of butter
4 cups of milk
¼ cup of cornstarch
¾ teaspoon of mustard powder

For the Topping
2 gluten free bread slices, toasted and broken into tiny crumbs (optional)
1 teaspoon of softened butter (optional)
½ teaspoon of paprika (optional)

Directions: Preheat your oven up to 375 degrees Fahrenheit. And then grease a 9×13 inch baking dish. Cook the gluten-free elbow macaroni according to package instructions. Usually, it takes 8 minutes to boil the elbow macaroni. In a saucepan, melt the butter over medium heat. Stir in the mustard powder and salt and remove the saucepan from the heat. In a separate bowl, whisk the cornstarch and milk together until it becomes smooth. Stir in the cornstarch and milk mixture into the butter mixture until they are well blended. Heat the saucepan again on the stove and stir constantly over medium heat for about 5 minutes until the sauce becomes thick. Remove the saucepan from the heat. Stir in 3 cups of cheddar cheese into the sauce until the cheese melts. Add the pasta and mix well, and then pour the pasta into the baking dish. For the topping, combine 1 cup of cheddar cheese, 1 teaspoon butter, bread crumbs, and paprika, and then sprinkle on top of the pasta. Bake in the oven for about half an hour, or until the top is crunchy. View recipe page >

2Quinoa Chickpea Salad

This gluten-free recipe is heavy on fresh vegetables, such as chickpeas, sunflower seeds, parsley, and mixed greens. Its special dressing is roasted red pepper hummus.

2 tablespoons of hummus, roasted red pepper flavor or original flavor
½ cup of cooked quinoa
½ cup of rinsed chickpeas
1 tablespoon of lemon juice
1 tablespoon sunflower seeds, unsalted
1 tablespoon roasted red pepper, chopped
1 tablespoon parsley, chopped
2 cups of mixed salad greens
A pinch of ground pepper
A pinch of salt

Directions: For the dressing, combine and mix hummus, red peppers, and lemon juice. Add water to thin it out until you reach the desired consistency. In a large bowl, arrange the salad greens, chickpeas, and quinoa. Sprinkle with sunflower seeds, salt, pepper, and parsley on top. Serve with the dressing. View recipe page >

3Grilled Marinated Shrimp

This grilled marinated shrimp recipe is ideal for those seafood lovers.

2 pounds of large shrimp, deveined and peeled
1 cup of olive oil
2 teaspoons of dried oregano
¼ cup parsley, chopped
1 lemon, juiced
3 cloves of minced garlic
2 tablespoons of hot pepper sauce
1 tablespoon tomato paste
1 teaspoon salt
1 teaspoon black pepper, ground

Directions: To make your marinade sauce, mix olive oil, lemon juice, parsley, tomato paste, garlic, hot sauce, salt, black pepper, and oregano. Pour the marinade into a resealable plastic bag together with the shrimp. Make sure to reserve some marinade for basting later on. Seal the plastic bag and marinate the shrimp for 2 hours in the refrigerator. Preheat the grill over medium-low heat. Start threading the shrimps onto the skewers. Pierce once near the head and once near the tail. Put some oil on the grill grate and cook the shrimp for 5 minutes on each side. Keep on basting the shrimp with the reserved marinade while grilling.

4Roasted Lamb Leg with Rosemary

This roasted lamb leg is marinated overnight with some of the freshest herbs and spices.

5 pounds of the whole leg of lamb
¼ cup of honey
1 teaspoon of lemon zest
2 tablespoons of Dijon-style mustard
2 tablespoons rosemary, chopped
1 teaspoon ground black pepper
3 cloves of garlic, minced
1 teaspoon of coarse sea salt

Directions: Mix the honey, rosemary, mustard, lemon zest, black pepper, and garlic in a small bowl. Combine well and apply on the lamb leg. Cover tightly and store in the refrigerator to marinate overnight. Preheat the oven up to 450 degrees Fahrenheit. Place the marinated lamb on the rack and sprinkle with salt. Bake for 20 minutes, then reduce the heat down to 400 degrees Fahrenheit. Roast for 1 hour more. The internal temperature should be at least 145 degrees Fahrenheit. Let the lamb rest for 10 minutes before carving.

5Chicken, Spinach, and White Bean Stew

This delicious dish is not only gluten-free, but it is also packed with lots of fibers and proteins to keep you full.

2 cups of rotisserie chicken breast, boneless, skinless, and shredded
1 tablespoon of olive oil
4 minced garlic cloves
1 medium onion, coarsely chopped
1 tablespoon thyme, chopped
2 cans of cannellini beans
4 canned plum tomatoes, drained
½ cup of water
1 can of fat-free chicken broth
3 oz baby spinach, coarsely chopped
¼ teaspoon of black pepper
¼ teaspoon of salt

Directions: Heat the oil in a saucepan using medium-high heat. Put the onions and stir until softened. Add the garlic and thyme and cook for one minute. Mix in the beans, tomatoes, water, and the chicken broth. Increase to high heat until the stew boils. Reduce heat and let it simmer for 5 minutes. Make sure to break up the tomatoes with your spoon. Add more water if needed. Add the spinach and stir until it becomes wilted. Add in the shredded chicken and cook for 2 minutes. Season the stew with salt and pepper.

6Sausages with Onions and Pepper over Curry Quinoa

You can make this meal for lunch or dinner. Instead of rice, this recipe uses quinoa with added curry powder for a little bit of spice.

1 pack of chicken sausage
1 cup of quinoa, uncooked
1 teaspoon of olive oil
½ teaspoon of salt
2 teaspoons of curry powder
¼ teaspoon of garlic powder
2 sweet onions, thinly sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
Olive oil

Directions: Combine quinoa, olive oil, spices, and 2 cups of water in a medium saucepan. Bring to a boil and reduce heat to low. Cover and let it simmer for 15 minutes or until the rings around the quinoa has loosened. In a separate frying pan, cook the onions and peppers on medium heat with 2 tablespoons of olive oil. Cook until the peppers are soft and brown. In another separate pan, cook the sausages in medium heat until brown. Put one scoop of quinoa on a plate and top it with the peppers, onion, and sausage.

7Beef and Broccoli Teriyaki Noodle Bowl

This delicious and gluten-free noodle bowl is topped with tender beef and broccoli. Just make sure to use gluten-free teriyaki sauce and rice noodles.

4 oz of rice noodles
1 ½ pounds skirt steak, thinly sliced against the grain
1 onion, thin slices
3 cups of broccoli florets
¾ cup of gluten-free teriyaki sauce
¼ cup of tamari sauce
¼ teaspoon of red pepper flakes
1 ¼ teaspoon of dried ginger

Directions: Submerge the rice noodles in a bowl filled with very hot water. Let the noodles soak for 45 minutes. Sauté the beef and onions in a large skillet over medium heat. Stir well until done. Mix the teriyaki sauce, tamari sauce, red pepper flakes, and dried ginger in a small bowl. Pour this sauce into the skillet. Add the broccoli to the skillet. Microwave the noodles in water for 3 minutes. Drain and add the noodles to the skillet. Stir together with the beef, broccoli, and sauce until well coated.

8Stir Fried Eggplant

This is one of the easiest eggplant stir-fry recipes that is completely gluten-free. This recipe makes up to 4 servings.

4 cups of small or miniature eggplants, sliced
1 tablespoon of olive oil
medium onion, chopped
1 green pepper, sliced
2 cloves of garlic, minced
6 tablespoons of gluten-free tamari sauce
5 tablespoons of maple syrup or honey
½ teaspoon ground ginger
1 teaspoon red pepper flakes
Jasmine rice

Directions: Pour olive oil into a large skillet over medium-high heat. Add the garlic and onion and cook until they become slightly brown. Lower the heat to medium and add the eggplants and green pepper. Cook for a few minutes, and then add the honey, tamari sauce, red pepper flakes, and ground ginger. Cook over medium heat for 12 minutes. Stir frequently until the eggplant and green pepper becomes tender. Serve with rice.

9Dairy and Gluten Free Chocolate Pudding

This dairy-free chocolate pudding is perfect for desserts.

Ingredients: 6 tablespoons of cocoa powder, unsweetened
¼ cup of cornstarch or tapioca starch
½ cup cane sugar, organic
3 cups of non-dairy milk
1 teaspoon vanilla extract
1 cup of dairy free chocolate chips

Directions: Mix together the cornstarch, cocoa powder, and cane sugar in a pot. Add the non-dairy milk and cook over medium heat. Stir constantly until it becomes thick. When it is thick enough, add the chocolate chips and vanilla extract. Reduce the heat to low. Pour the chocolate pudding into a glass bowl and allow it to cool for an hour, and then put in the refrigerator. You can put a plastic wrap on top of the pudding to avoid a skin forming on top. Let it cool for 3 hours in the refrigerator before serving.

10Seared Salmon with Chipotle Honey Lime Butter

This is one of the simplest gluten-free recipes for salmon that you can easily cook at home.

4 pieces of 5 oz salmon fillets
½ teaspoon of chipotle powder, divided
Salt and pepper
3 tablespoons butter, softened
1 teaspoon lime zest
2 teaspoons lime juice
1 ½ teaspoons of honey
2 teaspoons of olive oil

Directions: Season the salmon fillets with ¼ teaspoon chipotle powder, salt, and pepper. In a small bowl, mix together the remaining chipotle powder, lime zest, lime juice, butter, honey, and ¼ teaspoon of salt. Season with additional salt and pepper to taste. Transfer the butter mixture to a piece of plastic wrap. Wrap up the plastic so you have just one log of butter. Store in the refrigerator to chill. You should be able to cut the log of butter into 4 even pieces. Heat a skillet over medium heat and add the olive oil. Sear the salmon until both sides are crispy and medium-well in the middle. Sear for about 3 minutes per side. Once the salmon is cooked, transfer to a serving plate and add the gluten-free butter on top of the salmon. Let the butter melt on the salmon.