15 Tasty Gluten Free Recipes For Dinner

Looking for delicious Gluten Free Recipes For Dinner that are easy to make and full of flavor. Whether you’re following a gluten-free diet due to celiac disease, gluten sensitivity, or simply trying to eat healthier, finding meals that are both satisfying and safe to enjoy can feel overwhelming. Thankfully, gluten-free eating has come a long way, with plenty of creative and nutritious options that don’t skimp on taste. Going gluten-free doesn’t mean you have to give up your favorite comfort foods or international flavors—it just means making a few smart ingredient swaps. In this list of 15 tasty gluten-free dinner recipes, you’ll find a mix of hearty classics, quick weeknight meals, and globally inspired dishes. Each recipe is designed to be simple, flavorful, and packed with nutrients, proving that gluten-free can be both easy and exciting.

Gluten Free Recipes For Dinner

1. Gluten-Free Chicken Alfredo Pasta

Creamy, comforting, and incredibly satisfying, this Gluten-Free Chicken Alfredo Pasta is a delicious twist on the classic Italian dish. Using gluten-free pasta and a rich homemade Alfredo sauce, it’s perfect for a cozy weeknight dinner that the whole family will love.

Ingredients:

• 8 oz gluten-free fettuccine or penne pasta
• 2 boneless, skinless chicken breasts (sliced)
• 2 tbsp olive oil
• 2 cloves garlic (minced)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tbsp butter
• Salt and black pepper to taste
• Fresh parsley (optional, for garnish)

Instructions:

1. Cook the gluten-free pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add sliced chicken, season with salt and pepper, and cook until golden and fully cooked through. Remove and set aside.
3. In the same skillet, melt butter and sauté garlic until fragrant (about 1 minute).
4. Add heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and smooth.
5. Return chicken and cooked pasta to the skillet and toss to coat everything in the sauce.
6. Garnish with parsley and serve warm.

Nutritional Information (per serving):

• Calories: 520
• Protein: 32g
• Carbohydrates: 38g
• Fat: 28g
• Fiber: 2g
• Sugar: 2g
• Sodium: 450mg

This dish is a great example of how gluten-free dinners can still be indulgent and full of flavor without compromising your dietary needs.

2. Shepherd’s Pie with Cauliflower Mash

This Shepherd’s Pie with Cauliflower Mash is a low-carb, gluten-free version of a traditional comfort food favorite. Instead of the classic mashed potato topping, this recipe uses creamy cauliflower mash, making it lighter while still rich in flavor and texture.

Ingredients:
For the filling:

• 1 lb ground beef or ground turkey
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup peas (frozen or fresh)
• 1 tbsp tomato paste
• 1 tsp Worcestershire sauce (gluten-free)
• 1/2 cup beef or vegetable broth
• Salt and pepper to taste
• 1 tbsp olive oil

For the cauliflower mash:

• 1 large head cauliflower, chopped
• 2 tbsp butter
• 2 tbsp milk (or dairy-free alternative)
• Salt and pepper to taste

Instructions:

1. Steam or boil the cauliflower until tender (about 10–12 minutes). Drain and mash with butter, milk, salt, and pepper until smooth. Set aside.
2. In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent.
3. Add ground meat and cook until browned. Stir in tomato paste, Worcestershire sauce, broth, carrots, and peas. Simmer for 8–10 minutes until vegetables are tender and mixture thickens.
4. Transfer meat mixture to a baking dish. Spread the cauliflower mash evenly on top.
5. Bake at 375°F (190°C) for 20 minutes, or until the top is slightly golden.
6. Let it cool slightly before serving.

Nutritional Information (per serving):

• Calories: 410
• Protein: 27g
• Carbohydrates: 18g
• Fat: 28g
• Fiber: 5g
• Sugar: 6g
• Sodium: 500mg

This hearty, gluten-free Shepherd’s Pie is comforting, wholesome, and perfect for anyone looking to enjoy a classic dish with a healthy twist.

3. Gluten-Free Chicken Pot Pie

This Gluten-Free Chicken Pot Pie is a cozy, satisfying dinner classic featuring a creamy chicken and vegetable filling tucked beneath a golden, flaky gluten-free crust. It’s a family-friendly dish that feels like a warm hug—perfect for chilly evenings or when you need some comforting goodness.

Ingredients:
For the filling:

• 2 cups cooked, shredded chicken
• 1 cup carrots, diced
• 1 cup peas (frozen or fresh)
• 1/2 cup celery, diced
• 1/3 cup onion, chopped
• 1/4 cup gluten-free all-purpose flour
• 1 3/4 cups chicken broth (gluten-free)
• 2/3 cup milk (or dairy-free alternative)
• 1/4 cup butter
• Salt and pepper to taste
• 1/2 tsp thyme (optional)

For the crust:

• 1 1/4 cups gluten-free all-purpose flour
• 1/2 tsp salt
• 8 tbsp cold butter, cubed
• 3–4 tbsp ice water

Instructions:

1. In a skillet, melt butter and sauté onions, carrots, celery until soft (about 5–7 minutes).
2. Stir in gluten-free flour and cook for 1–2 minutes. Gradually whisk in broth and milk.
3. Cook, stirring constantly, until the mixture thickens. Add shredded chicken, peas, thyme, salt, and pepper. Remove from heat.
4. For the crust, mix flour and salt in a bowl. Cut in cold butter until crumbly. Add ice water one tablespoon at a time until dough forms.
5. Roll out the dough between two sheets of parchment paper.
6. Pour the filling into a baking dish and cover with the crust. Cut small slits in the top.
7. Bake at 375°F (190°C) for 30–35 minutes, or until the crust is golden. Let cool for 5–10 minutes before serving.

Nutritional Information (per serving):

• Calories: 480
• Protein: 28g
• Carbohydrates: 34g
• Fat: 27g
• Fiber: 3g
• Sugar: 4g
• Sodium: 520mg

With its creamy filling and tender crust, this gluten-free chicken pot pie delivers all the comfort of the original without the gluten—making it a must-try for dinner.

4. Zucchini Noodle Stir-Fry

Light, colorful, and packed with flavor, this Zucchini Noodle Stir-Fry is a quick gluten-free dinner option that’s both nourishing and low in carbs. With crisp veggies, tender zucchini noodles, and a savory stir-fry sauce, it’s perfect for a fast weeknight meal that doesn’t compromise on taste.

Ingredients:

• 2 medium zucchinis, spiralized
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 1 cup snap peas or snow peas
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp sesame oil or olive oil
• 2 tbsp gluten-free tamari or soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey or maple syrup (optional)
• 1 tbsp sesame seeds (optional)
• Green onions, chopped (for garnish)

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat.
2. Add garlic and ginger, sauté for 30 seconds until fragrant.
3. Toss in bell pepper, carrots, and snap peas. Stir-fry for 3–4 minutes until slightly tender.
4. Add zucchini noodles and stir-fry for another 2–3 minutes. Avoid overcooking to keep them from getting soggy.
5. Stir in tamari, rice vinegar, and honey (if using). Toss everything to coat evenly.
6. Garnish with sesame seeds and green onions. Serve immediately.

Nutritional Information (per serving):

• Calories: 210
• Protein: 5g
• Carbohydrates: 16g
• Fat: 14g
• Fiber: 4g
• Sugar: 7g
• Sodium: 430mg

This vibrant stir-fry is a flavorful, nutrient-rich meal that’s perfect for gluten-free eaters and veggie lovers alike.

5. Stuffed Bell Peppers with Quinoa and Black Beans

These Stuffed Bell Peppers with Quinoa and Black Beans are a wholesome, gluten-free dinner option bursting with color, flavor, and plant-based protein. They’re hearty, filling, and easy to prepare—perfect for meatless Mondays or any night you want something satisfying and healthy.

Ingredients:

• 4 large bell peppers (any color), halved and seeded
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels (fresh, canned, or frozen)
• 1/2 cup diced tomatoes (canned or fresh)
• 1/2 cup shredded cheese (optional, use dairy-free if needed)
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro (for garnish)
• Lime wedges (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
3. Arrange bell pepper halves in a baking dish and lightly drizzle with olive oil.
4. Stuff each pepper with the quinoa mixture and top with cheese if using.
5. Cover with foil and bake for 25–30 minutes, or until peppers are tender. Remove foil and bake for another 5–10 minutes to melt the cheese.
6. Garnish with fresh cilantro and serve with lime wedges if desired.

Nutritional Information (per serving):

• Calories: 290
• Protein: 12g
• Carbohydrates: 35g
• Fat: 11g
• Fiber: 8g
• Sugar: 6g
• Sodium: 370mg

These stuffed bell peppers are not only gluten-free and vegetarian but also incredibly versatile and meal-prep friendly—great for leftovers or packed lunches.

6. Shrimp Tacos with Corn Tortillas

These Shrimp Tacos with Corn Tortillas are a fresh and zesty gluten-free dinner option that’s ready in under 30 minutes. Juicy shrimp are seasoned and pan-seared to perfection, then wrapped in soft corn tortillas and topped with a vibrant slaw or your favorite taco toppings.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 8 small corn tortillas (gluten-free)

For the slaw (optional but recommended):

• 1 cup shredded cabbage (green or red)
• 1/4 cup chopped cilantro
• Juice of 1 lime
• 1 tbsp mayonnaise or Greek yogurt (or dairy-free alternative)
• Salt and pepper to taste

Optional toppings:

• Diced avocado
• Fresh salsa
• Lime wedges
• Crumbled feta or cotija cheese (optional)

Instructions:

1. In a bowl, toss shrimp with olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper.
2. Heat a skillet over medium-high heat. Cook shrimp for 2–3 minutes per side, or until pink and opaque.
3. In a separate bowl, mix cabbage, cilantro, lime juice, and mayo/yogurt for the slaw. Season with salt and pepper.
4. Warm corn tortillas in a skillet or microwave.
5. Assemble tacos by placing shrimp in tortillas and topping with slaw and optional toppings. Serve with lime wedges.

Nutritional Information (per serving – 2 tacos):

• Calories: 310
• Protein: 22g
• Carbohydrates: 24g
• Fat: 14g
• Fiber: 4g
• Sugar: 2g
• Sodium: 480mg

These shrimp tacos are crisp, flavorful, and packed with protein—ideal for taco night with a gluten-free twist.

7. One-Pan Lemon Garlic Chicken and Veggies

This One-Pan Lemon Garlic Chicken and Veggies recipe is an effortless gluten-free dinner that combines tender, juicy chicken with vibrant, roasted vegetables—all infused with bright lemon and savory garlic flavors. It’s a simple, healthy meal that comes together quickly with minimal cleanup.

Ingredients:

• 4 boneless, skinless chicken thighs or breasts
• 1 lb baby potatoes, halved
• 1 cup baby carrots
• 1 cup broccoli florets
• 3 cloves garlic, minced
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine olive oil, garlic, lemon juice and zest, oregano, salt, and pepper.
3. Add chicken and vegetables to the bowl and toss until everything is evenly coated.
4. Spread the chicken and veggies in a single layer on a baking sheet or roasting pan.
5. Roast for 30–35 minutes, or until chicken is cooked through and vegetables are tender, tossing halfway through cooking.
6. Garnish with fresh parsley before serving.

Nutritional Information (per serving):

• Calories: 420
• Protein: 35g
• Carbohydrates: 30g
• Fat: 18g
• Fiber: 6g
• Sugar: 4g
• Sodium: 400mg

This one-pan dinner is a perfect weeknight meal that’s wholesome, flavorful, and easy to customize with your favorite veggies.

8. Thai Green Curry with Jasmine Rice

This Thai Green Curry with Jasmine Rice is a vibrant and aromatic gluten-free dinner option that delivers rich, spicy flavors with a creamy coconut milk base. Packed with vegetables and your choice of protein, it’s perfect for a comforting yet exotic meal.

Ingredients:

• 1 lb chicken breast or tofu, cubed
• 1 tbsp green curry paste (check for gluten-free)
• 1 can (14 oz) coconut milk
• 1 cup green beans, trimmed
• 1 red bell pepper, sliced
• 1 cup zucchini, sliced
• 1 small onion, sliced
• 2 tbsp fish sauce (gluten-free) or tamari
• 1 tbsp brown sugar or coconut sugar
• Fresh Thai basil or cilantro (for garnish)
• 2 cups cooked jasmine rice

Instructions:

1. In a large skillet or wok, heat a tablespoon of oil over medium heat. Add the green curry paste and cook for 1–2 minutes until fragrant.
2. Add chicken or tofu and stir to coat with the curry paste. Cook until the protein is lightly browned.
3. Pour in the coconut milk, fish sauce, and brown sugar. Stir well and bring to a simmer.
4. Add the green beans, bell pepper, zucchini, and onion. Simmer for 8–10 minutes until the vegetables are tender and the chicken is cooked through.
5. Serve the curry over jasmine rice and garnish with fresh Thai basil or cilantro.

Nutritional Information (per serving):

• Calories: 480
• Protein: 30g
• Carbohydrates: 45g
• Fat: 20g
• Fiber: 6g
• Sugar: 8g
• Sodium: 600mg

This gluten-free Thai green curry offers a perfect balance of spicy, sweet, and creamy flavors—a delicious way to enjoy dinner with a touch of the exotic.

9. Mexican Chicken Enchiladas with Gluten-Free Tortillas

These Mexican Chicken Enchiladas with Gluten-Free Tortillas are a flavorful, comforting dinner option that’s perfect for anyone craving a taste of classic Mexican cuisine without the gluten. Tender shredded chicken is wrapped in soft gluten-free tortillas, smothered in rich enchilada sauce, and topped with melted cheese.

Ingredients:

• 2 cups cooked, shredded chicken
• 8 gluten-free corn tortillas
• 1 1/2 cups enchilada sauce (check gluten-free)
• 1 cup shredded cheese (cheddar, Monterey Jack, or dairy-free alternative)
• 1/2 cup diced onion
• 1/2 cup black beans (optional)
• 1 tsp cumin
• 1 tsp chili powder
• 1 tbsp olive oil
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat and sauté onions until soft. Add shredded chicken, black beans (if using), cumin, chili powder, and half of the enchilada sauce. Stir to combine and heat through.
3. Warm tortillas to make them pliable.
4. Spoon chicken mixture evenly onto each tortilla, roll up, and place seam-side down in a baking dish.
5. Pour remaining enchilada sauce over the top and sprinkle with shredded cheese.
6. Bake for 20–25 minutes until cheese is melted and bubbly.
7. Garnish with fresh cilantro and serve with lime wedges.

Nutritional Information (per serving – 2 enchiladas):

• Calories: 420
• Protein: 35g
• Carbohydrates: 32g
• Fat: 15g
• Fiber: 6g
• Sugar: 5g
• Sodium: 600mg

These enchiladas offer a delicious gluten-free twist on a Mexican favorite, perfect for dinner parties or family meals.

10. Indian Butter Chickpeas

Indian Butter Chickpeas are a creamy, flavorful, and gluten-free vegetarian dinner option inspired by the classic butter chicken but made with chickpeas for a hearty plant-based twist. Rich spices and a luscious tomato-based sauce make this dish a comforting and nutritious meal.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 2 tbsp ghee or olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 can (14 oz) crushed tomatoes
• 1/2 cup coconut milk or heavy cream
• 1 tbsp garam masala
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• Salt to taste
• Fresh cilantro, chopped (for garnish)
• Cooked basmati rice or gluten-free naan for serving

Instructions:

1. Heat ghee or oil in a large skillet over medium heat. Add onions and sauté until golden and soft.
2. Stir in garlic and ginger; cook for another minute until fragrant.
3. Add garam masala, cumin, paprika, turmeric, and cayenne pepper; toast spices for about 30 seconds.
4. Pour in crushed tomatoes and simmer for 10 minutes until the sauce thickens slightly.
5. Stir in chickpeas and coconut milk or cream; cook for another 10 minutes to blend flavors.
6. Season with salt to taste.
7. Garnish with fresh cilantro and serve hot with basmati rice or gluten-free naan.

Nutritional Information (per serving):

• Calories: 350
• Protein: 15g
• Carbohydrates: 40g
• Fat: 12g
• Fiber: 10g
• Sugar: 8g
• Sodium: 420mg

This dish offers a rich, creamy, and spice-packed meal that’s both gluten-free and vegetarian-friendly, perfect for warming up any dinner table.

FAQ

1. Are these gluten-free recipes suitable for people with celiac disease?

Yes, all the recipes listed are made without gluten-containing ingredients and are safe for people with celiac disease, but always double-check ingredient labels to avoid cross-contamination.

2. Can I substitute ingredients in these gluten-free recipes?

Absolutely! Many recipes can be adapted to suit your dietary preferences or ingredient availability. Just ensure any substitutes you use are gluten-free.

3. Are these recipes easy to prepare for beginners?

Yes, the recipes range from simple to moderately easy, designed for cooks of all skill levels who want tasty gluten-free dinners without complicated steps.

4. Where can I find gluten-free products like tortillas or pasta?

Gluten-free products are widely available at most grocery stores, health food stores, and online retailers. Look for certified gluten-free labels for best safety.