Cooking

77 Gluten-Free Recipes You Definitely Want to Cook

We've got you covered from breakfast to dessert, and everything in between.
Image may contain Cutlery Spoon Food Bread Plant and Dessert
Alex Lau

Welcome to the land of gluten freedom. Whether you're avoiding gluten for health reasons or just looking to expand your recipe repertoire, we've got you covered with gluten-free recipes that don't compromise on texture or flavor. Read on for craveable cookies and muffins, weeknight-friendly soups and rice noodles, and plenty of snacks—but absolutely no gluten allowed.

  • Image may contain Food Dish Meal and Plant
    Photo by Alex Lau, Styling by Chris Morocco
    1/77

    Simple Quiche With Sweet Potato Crust

    The Topanga Living Cafe in Topanga, CA, inspired this gluten-free quiche that uses caramelized sweet potato instead of dough.

    View Recipe
  • Alex Lau
    2/77

    Gluten-Free Coconut Bread

    We’ve found that the best gluten-free recipes rely on a custom blend of flours and starches. To make your own sorghum flour, blitz whole sorghum to a powder with a Vitamix blender or a NutriBullet.

    View Recipe
  • Photo by Alex Lau, food styling by Chris Morocco, prop styling by Emily Eisen
    3/77

    Weeknight Steak and Rice Noodle Salad

    This salad recipe hits all the flavors we crave in a weeknight dinner: a hit of spice from the chiles, heartiness from the beef, crispy crunch from fresh veg, and even a bit of sweetness from the honey. We highly endorse cooking off extra rice noodles to keep on hand for low-maintenance stir-fries and soups for later in the week.

    View Recipe
  • Photo by Sarah Jampel
    4/77

    Chickpeas and Dumplings

    This recipe gives off major chicken-soup vibes but is entirely vegetarian—and you don’t have to simmer vegetables or cheese rinds for hours to get there. The lightning-fast broth gets its flavor from caramelized miso and nutritional yeast (a trick we picked up from Bay Area cookbook author and food writer Andrea Nguyen). The gluten-free dumplings are soft on the outside and pleasantly chewy on the inside. 

    View Recipe
  • Alex Lau
    5/77

    Gluten-Free Chocolate Buckwheat Waffles

    Healthy waffles? They do exist!

    View Recipe
  • Photo by Emma Fishman, Food Styling by Pearl Jones
    6/77

    Healthyish Fried Chicken

    We really went for it here, drawing on the flavor and texture of idli podi (a coarsely ground spice mixture that also goes by the name “gunpowder spice”) to create a gluten-free version of craggy-crunchy fried chicken. Our version swaps chickpea flour and sesame seeds for wheat flour, and, once fried, we dust it with lime zest, coconut, and crushed red pepper flakes. Be sure to fry the chicken to a deep brown to create superior crunch and coax out the nutty flavors of the chickpea flour and sesame seeds. And don’t skip the honey: It will balance out all the bold flavors.

    View Recipe
  • Photo by Alex Lau, Food Styling by Andy Baraghani, Prop Styling by Emily Eisen
    7/77

    Grain-Free Tahini Granola

    If you’re missing the oats in this gluten-free, make-ahead granola, simply swap out 1 cup of the nuts for ¾ cup rolled oats.

    View Recipe
  • Photo by Alex Lau, Food Styling by Susie Theodorou
    8/77

    Cauliflower Rice Pilaf

    This cauliflower rice recipe is very adaptable; just use what you find in your cabinets.

    View Recipe
  • Alex Lau
    13/77

    Seedy Oat Crackers

    This crackers recipe features a variety of seeds—the combination of colors and textures is certainly impressive.

    View Recipe
  • Photo by Emma Fishman, Food Styling by Yekaterina Boytsova
    14/77

    Fall-Apart Caramelized Cabbage

    This is one of the easiest, most delicious ways to cook down a whole head of cabbage until it’s falling-apart tender. 

    View Recipe
  • Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Sophie Strangio
    17/77

    Bright and Spicy Shrimp Noodle Salad

    A punchy fish sauce vinaigrette works as a marinade and as a dressing for glass noodles and handfuls of basil and cucumber.

    View Recipe
  • Photo by Alex Lau
    18/77

    Black Seed Bread

    This nutrient-dense and rich quick bread keeps for days and is a great vehicle for nut butters, dips, and spreads. Snacktime, solved.

    View Recipe
  • Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Kalen Kaminski
    19/77

    Chickpea Pancakes With Kale and Fennel

    Savory chickpea flour pancakes, also known as socca, require just four ingredients (including water).

    View Recipe
  • Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Sophie Strangio
    20/77

    Za’atar Fish and Chips

    Olives and superfast pickled onions balance out creamy-crispy potatoes and roast cod.

    View Recipe
  • Photo by David Malosh, food styling by Rebecca Jurkevich, prop styling by Cindy Diprima
    21/77

    Squash au Vin

    Something very special happens when you give winter squash the coq au vin treatment.

    View Recipe
  • Photo by Emma Fishman, Food Styling by Pearl Jones
    22/77

    Cream-ish of Mushroom Soup

    Okay, we waited until now to mention that this creamy, earthy, silky rich soup is vegan. Puréeing some of the mushrooms along with cashews adds body that doesn’t compromise on flavor.

    View Recipe
  • Photo by Laura Murray, Styling by Judy Mancini
    23/77

    Burmese Chickpea Tofu with Spicy Dipping Sauce

    This chickpea flour “tofu” contains no soy but delivers a creamy-firm texture similar to tofu and is easy to pull off at home.

    View Recipe
  • Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    24/77

    Sweet Cinnamon Tamal

    Baking a single large-format tamal may not be traditional, but it produces a similarly tender, moist, barely sweet cake with pudding vibes.

    View Recipe
  • Photo by Emma Fishman, Food Styling by Yekaterina Boytsova
    27/77

    A Better Turkey Chili

    Pair ground turkey with white beans and a robust dried chile purée for a bowl of winter comfort with major body and richness.

    View Recipe
  • Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Sophie Strangio
    28/77

    Chicken and Rice Meatballs With Hummus

    Gluten-free meatballs are as easy as adding cooled cooked rice instead of bread to ground meat.

    View Recipe
  • Photo by Alex Lau, Food Styling by Susie Theodorou
    29/77

    Heartbeet Chocolate Cake

    Earthy-sweet beet purée gives this gluten-free chocolate cake a beautiful red velvet hue.

    View Recipe
  • Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Emily Eisen
    30/77

    Rice Noodles with Cashew Sauce and Crunchy Veg

    This recipe is inspired by Gado-gado, a colorful and crunchy Indonesian salad, made with a wide array of raw and cooked vegetables (and sometimes noodles). The dressing is usually peanut-based, but we used cashews. Feel free to try another tender nut such as pistachios or pecans instead.

    View Recipe
  • Photo by Chelsie Craig, Food Styling by Rhoda Boone
    31/77

    Fudgy Flourless Chocolate Cake

    This (gluten-free!) flourless chocolate cake is decadent, rich, and super-easy to make.

    View Recipe
  • Photo by Alex Lau
    32/77

    Charred Sweet Potatoes With Toum

    This recipe is nice twice. The roasting and honey-glazing method is a great way to make sweet potatoes, and you also get an eggless garlic sauce that you’ll use again and again.

    View Recipe
  • Photo by Chelsea Kyle, Food Styling by Susie Theodorou
    33/77

    Gluten-Free Apple and Oat Muffins

    Spiced with just enough cinnamon and sweetened with maple syrup, these gluten-free muffins are the breakfast treat of the season.

    View Recipe
  • Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    34/77

    Broccoli Caesar

    You've never met a better, brighter riff on the classic Caesar than this raw broccoli twist.

    View Recipe
  • Photo by Alex Lau, Styling by Sue Li
    35/77

    Gluten-Free Chocolate-Tahini Brownies

    David Lebovitz’s timeless gluten-free brownie recipe inspired our own GF take on classic fudgy brownies with a modern, sweet tahini swirl.

    View Recipe
  • Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Amy Wilson
    36/77

    Rice Noodles al Pomodoro With Chili Oil

    We’ve got bursting, jammy cherry tomatoes that make their own sauce, and chili oil that upends the typical Italian flavor profile.

    View Recipe
  • Photo by Alex Lau, Styling by Chris Morocco
    43/77

    Gluten-Free Coconut Turmeric Pie

    This recipe is inspired by the flavors found in the traditional Ayurvedic Indian drink haldi doodh, made with milk, turmeric, and honey. It's also gluten- and dairy-free.

    View Recipe
  • Peden + Munk
    44/77

    Pork Chops with Carrots and Toasted Buckwheat

    Despite having wheat in the name, buckwheat is completely gluten-free. Chef Sara Kramer cooks the chops medium-rare so they stay juicy; you can also use rib chops.

    View Recipe
  • Marcus Nilsson
    55/77

    Seafood Paella

    This dish requires organization and slicing and dicing in advance. But once the paella gets going, the process is pretty seamless—and the rewards are huge.

    View Recipe
  • Alex Lau
    56/77

    Super-Seedy Gluten-Free Bread

    If you want to make this bread the same day, sub old-fashioned oats for the steel-cut.

    View Recipe
  • Alex Lau
    57/77

    Gluten-Free Chocolate Chip Cookies

    These cookies will be slightly crisp at the edges if you only chill dough 30 minutes before baking, but chewy if you chill 2 hours. If making ahead and you want a crispier cookie, let dough sit at room temperature 1 hour before baking.

    View Recipe
  • Alex Lau
    58/77

    Gluten-Free Fudge Brownies

    Just what we want a brownie to be: rich and super fudgy. Beating the eggs and sugar for a long time incorporates air into the batter, making for a crackly crust when baked.

    View Recipe
  • 59/77

    Tortilla Soup

    Embrace gluten-freedom and swap out flour for corn. If that means all tortillas all the time, that's something we're more than totally cool with.

    View Recipe
  • Alex Lau
    60/77

    Gluten-Free Lemon Bars

    The toasted coconut in the crust lends flavor and texture and complements the curd filling.

    View Recipe
  • Christopher Testani
    61/77

    Farmers' Market Quinoa Salad

    Don’t obsess over getting these exact ingredients in this precise combination. Any nut you like will work here for crunch, and you’re looking for a mix of bright herbs and enough cooked grains to make it substantial.

    View Recipe
  • 62/77

    Brown Butter–Polenta Cake with Maple Caramel

    For a moist cake, be sure to use finely ground polenta labeled “quick-cooking” or “instant”; cooking times listed on the package will be five minutes or less.

    View Recipe
  • Christina Holmes
    63/77

    Arepas

    Chef Ryan Pera, Coltivare Pizza & Garden, Houston, learned the art of arepas from his sister-in-law. Now, they're his easy Sunday meal of choice, packed with leftovers or farm-fresh produce.

    View Recipe
  • Ditte Isager
    64/77

    Sweet and Sour Cherry and Buckwheat Crumble

    Had kasha or soba? You’ve tasted buckwheat. The flour has an earthy, mineral flavor that pairs especially well with tart fruits, like these cherries.

    View Recipe
  • Michael Graydon + Nikole Herriott
    65/77

    Sorrel Rice Bowls with Poached Eggs

    This “put an egg on it” dream dish is a must-order menu item at Sqirl. If using kale, you may want to add more lemon juice to mimic sorrel’s tart sharpness.

    View Recipe
  • Michael Graydon + Nikole Herriott
    66/77

    Carrot Pancakes with Salted Yogurt

    With a texture somewhere between a latke and a pancake, these vegetarian fritters are also gluten-free. (Thanks, chickpea flour!)

    View Recipe
  • Christopher Baker
    77/77

    Spiced Jasmine Rice Pilaf

    Turmeric or cinnamon? Nuts or raisins? The players may change, but the fundamentals of fluffy, fragrant pilaf are always the same.

    View Recipe
Explore Bon AppétitHealthyish