5 Easy Gluten Free Recipes You Need to Try Today

Eating gluten free does not have to be complicated or boring. Whether you have celiac disease, gluten sensitivity, or simply want to reduce gluten in your diet, these five easy gluten free recipes will bring variety and flavor to your meals. Each recipe uses simple ingredients and straightforward steps, making them perfect for busy weeknights or relaxed weekends.

These recipes cover breakfast, lunch, dinner, and even a sweet treat. You’ll find options that are filling, nutritious, and delicious without relying on gluten-containing grains. Let’s dive into these tasty dishes that anyone can enjoy.

1. Quinoa and Black Bean Salad

This salad is a perfect gluten free lunch or side dish. Quinoa is naturally gluten free and packed with protein and fiber. Combined with black beans, fresh vegetables, and a zesty lime dressing, it makes a refreshing and satisfying meal.

Ingredients:

• 1 cup quinoa, rinsed

• 2 cups water

• 1 can (15 oz) black beans, drained and rinsed

• 1 red bell pepper, diced

• 1 cup cherry tomatoes, halved

• 1/4 cup chopped fresh cilantro

• Juice of 2 limes

• 2 tablespoons olive oil

• Salt and pepper to taste

  
  

Instructions:

1. In a medium pot, bring quinoa and water to a boil. Reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let cool.

2. In a large bowl, combine quinoa, black beans, bell pepper, tomatoes, and cilantro.

3. In a small bowl, whisk lime juice, olive oil, salt, and pepper.

4. Pour dressing over salad and toss gently to combine.

5. Chill for 30 minutes before serving for best flavor.

   
   

This salad keeps well in the fridge for up to 3 days, making it great for meal prep.

2. Sweet Potato and Chickpea Curry

A warm and comforting curry that is naturally gluten free and vegan. Sweet potatoes add sweetness and creaminess, while chickpeas provide protein and texture. This dish is easy to make and packed with spices that bring depth without heat.

Ingredients:

• 2 tablespoons coconut oil

• 1 onion, chopped

• 3 cloves garlic, minced

• 1 tablespoon grated fresh ginger

• 2 tablespoons curry powder

• 1 teaspoon ground turmeric

• 2 medium sweet potatoes, peeled and cubed

• 1 can (15 oz) chickpeas, drained and rinsed

• 1 can (14 oz) coconut milk

• 1 cup vegetable broth

• Salt to taste

• Fresh cilantro for garnish

  
  

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger, cooking until soft.

2. Stir in curry powder and turmeric, cooking for 1 minute until fragrant.

3. Add sweet potatoes, chickpeas, coconut milk, and vegetable broth. Bring to a simmer.

4. Cover and cook for 20 minutes or until sweet potatoes are tender.

5. Season with salt and garnish with cilantro before serving.

   
   

Serve with rice or gluten free flatbread for a complete meal.

3. Gluten Free Banana Pancakes

Start your day with these fluffy and easy banana pancakes. They use gluten free flour and ripe bananas for natural sweetness. This recipe is quick to prepare and perfect for a weekend breakfast or brunch.

Ingredients:

• 1 cup gluten free all-purpose flour

• 1 tablespoon sugar

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1 cup buttermilk (or dairy-free alternative)

• 1 large egg

• 2 ripe bananas, mashed

• 2 tablespoons melted butter or oil

• Cooking oil or butter for the pan

  
  

Instructions:

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

2. In another bowl, mix buttermilk, egg, mashed bananas, and melted butter.

3. Pour wet ingredients into dry ingredients and stir until just combined.

4. Heat a non-stick skillet over medium heat and lightly grease.

5. Pour 1/4 cup batter for each pancake. Cook until bubbles form on top, then flip and cook until golden.

6. Serve warm with maple syrup or fresh fruit.

   
   

These pancakes freeze well. Reheat in a toaster or microwave for a quick breakfast.

4. Zucchini Noodles with Pesto and Cherry Tomatoes

This light and fresh dish is a great gluten free alternative to pasta. Zucchini noodles, or "zoodles," are easy to make with a spiralizer or vegetable peeler. Tossed with homemade pesto and juicy cherry tomatoes, this meal is ready in minutes.

Ingredients:

• 4 medium zucchinis, spiralized

• 1 cup cherry tomatoes, halved

• 1/2 cup fresh basil leaves

• 1/4 cup pine nuts or walnuts

• 1/4 cup grated Parmesan cheese (optional)

• 1/3 cup olive oil

• 2 cloves garlic

• Salt and pepper to taste

  
  

Instructions:

1. To make pesto, blend basil, nuts, Parmesan, olive oil, garlic, salt, and pepper in a food processor until smooth.

2. Toss zucchini noodles with pesto until evenly coated.

3. Add cherry tomatoes and gently mix.

4. Serve immediately or chill for a cold salad.

   
   

This dish is perfect for a light lunch or side. You can add grilled chicken or shrimp for extra protein.

5. Flourless Chocolate Cake

End your meal with this rich and decadent flourless chocolate cake. It uses simple ingredients and comes together quickly. This dessert is naturally gluten free and loved by chocolate fans.

Ingredients:

• 1 cup semisweet chocolate chips

• 1/2 cup unsalted butter

• 3/4 cup sugar

• 1/2 cup unsweetened cocoa powder

• 3 large eggs

• 1 teaspoon vanilla extract

• Pinch of salt

  
  

Instructions:

1. Preheat oven to 375°F (190°C). Grease an 8-inch round cake pan and line with parchment paper.

2. Melt chocolate chips and butter together in a heatproof bowl over simmering water or in the microwave.

3. Stir in sugar and cocoa powder until smooth.

4. Add eggs one at a time, mixing well after each addition.

5. Stir in vanilla and salt.

6. Pour batter into prepared pan and bake for 20-25 minutes. The cake should be set but moist inside.

7. Cool completely before removing from pan.

   
   

Serve with fresh berries or a dusting of powdered sugar.