Å få en glutenfri middagsrett hjemme føltes som å motta en deltagertrofe. The bread had a gritty texture, the pasta was sticky, and the ‘fix’ was a terrible rice cake. The solution was more than just creating another substitute; it meant a complete re-evaluation of how we prepared dinner, so it was gluten-free by design. When done correctly, no one sitting at the table will notice that it’s gluten-free.
When cooking gluten-free dinners correctly, it’s important to utilize naturally gluten-free ingredients like potatoes, rice, polenta, beans, corn tortillas, meat, fish, eggs, and vegetables. If meals are centered on particular ingredients, all unnecessary ‘free-from’ products can be eliminated. When a meal requires a gluten-free alternative, be specific (use tamari instead of soy sauce, substitute cornstarch for gluten-free flour as a thickener, and for dredging, use almond or rice flour). These are some of the things I have learned over the years and we continually use these for the 30 different meals we have in our weekly rotation. Every meal comes with a ‘why this earns a weeknight’ to help you skim, a guide to assembly or doneness with a specific number so you don’t have to wing it, and a swap in case you don’t have the star ingredient.
Contents
- 1) Sheet Pan Chicken Dinner
- 2) Taco Night
- 3) Coconut Curry Chickpeas
- 4) Baked Salmon
- 5) Turkey Meatballs
- 6) Crispy Chicken Dinner
- 7) Beef And Broccoli Stir-Fry
- 8) Loaded Baked Potatoes
- 9) Shrimp Scampi
- 10) Pork Tenderloin Dinner
- 11) Chicken Tortilla Soup
- 12) Cheeseburger Salad
- 13) Stuffed Bell Peppers
- 14) Breakfast For Dinner
- 15) Slow Cooker Salsa Chicken
- 16) Greek Chicken Bowls
- 17) Tomato Soup And Grilled Cheese
- 18) Sesame Tofu Rice Bowls
- 19) Sausage And Peppers
- 20) Classic Chili
- 21) Roast Chicken Dinner
- 22) Gluten-Free Mac And Cheese
- 23) Chicken Fried Rice
- 24) BBQ Pulled Pork
- 25) Stuffed Sweet Potatoes
- 26) Steak Fajita Plates
- 27) Creamy Tuscan Chicken
- 28) Enchilada Casserole
- 29) Sausage Skillet Dinner
- 30) Butter Chicken With Rice
1) Sheet Pan Chicken Dinner
What earns this a weeknight: Sheet pan chicken is gluten-free and also does not even know it is gluten-free and does not need any breading or compromises. All you have to do is mix the bone-in, skin-on chicken thighs with sweet potatoes, red onions, and bell peppers, then drizzle with olive oil, garlic, garlic, smoked paprika, and salt and pepper. Roast for thirty five to forty minutes at four hundred twenty five degrees Fahrenheit. You let the chicken skin get deeply, crackly golden brown and let the sweet potatoes get caramelized. Just before serving, drizzle to the dish some fresh lemon juice. Instead of sweet potatoes, use halved baby potatoes or cut butternut squash. To add North African flavor, substitute smoked paprika for harissa. Skin-on thighs always work best: the skin bastes everything else.
2) Taco Night
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This taco recipe’s great feature is that it has weeknight winner status, as they are easily adaptable to even gluten free using corn tortillas. All my family members enjoy this recipe as each family member can choose what they want. In a frying pan, brown 1 lb of ground beef (85/15) with diced onion, garlic, cumin, chili powder, oregano, and salt for about 8 minutes. To warm up the corn tortillas, hold them over the gas flame for 10 seconds on each side or place them in a dry frying pan and flip them after 30 seconds. Now, add the beef, shredded lettuce, diced tomatoes, cheese, and avocado to the taco. Put in salsa and a little lime. Some packets of taco seasoning are made with wheat, so be cautious whenever buying them. For swaps: ground turkey, shredded chicken, or shredded brisket can be used instead of beef. You may use gluten free hard taco shells (be sure that they are gluten free) or you may use lettuce cups instead of corn tortillas. Do not use flour tortillas as they tend to fall apart.
3) Coconut Curry Chickpeas
What makes this worthy of an award: The deliciousness of Coconut curry chickpeas is comparable to that of dessert and can be prepared in 25 minutes (excluding time for dessert!). You and GF might already have the pantry ingredients at home. It tastes just like takeout! First, prepare some coconut oil, and then mix in a diced onion, a few minced garlic cloves, and some freshly grated ginger. Sauté until all ingredients are tender. Add your choice of curry paste (most shops have a GF version) and let it bloom for 1 minute. Next, add a can of full-fat coconut milk (using “lite” coconut milk will cause the sauce to not thicken), one can of drained chickpeas, one can of diced tomatoes, and a handful of spinach. Simmer for 15 to 18 minutes, or until the sauce thickens and turns deep orange. Serve on jasmine rice, and garnish with cilantro and a lime wedge. You may replace the chickpeas with cubed paneer, shrimp, or cooked chicken thighs. Use red curry paste if you’d like a version that’s sweeter and spicier.
4) Baked Salmon
What makes this a weeknight meal is that Baked salmon is a weeknight meal favorite of mine because I can have it on the table in 25 minutes, and I have no gluten concerns. To prepare, I use olive oil, salt, pepper and garlic on the meat, and a bit of lemon juice on each fillet. I bake it for approximately 12 to 15 minutes at 400°F (for fillets that are about 1 inch thick), or until it begins to flake and gets to an internal temperature of 125 to 130°F (which is considered medium). I enjoy it with roasted vegetables, as well as rice or potatoes. Generally, salmon with its skin on is usually more forgiving because the skin helps to retain moisture while it cooks. For a similar bake time swap, steelhead trout or arctic char would also work. Use a gluten-free miso honey glaze if you would like an Asian option since most misos contain gluten. Refrain from using salmon that has been frozen and then thawed as it tends to become mealy.
5) Turkey Meatballs
Turkey meatballs are a sure thing. Make a big batch on Sunday, and you’ll have dinner ready for another two nights. Mix 1 pound of ground turkey with half a cup of gluten-free breadcrumbs (or almond flour), one egg, some grated parmesan cheese, garlic, oregano, parsley, then season with salt and pepper. Roll into 1.5 inch balls and bake for 18 to 22 minutes at 400°F. What you’re after is a brown exterior and an interior temperature of 165°F. Prior to serving, allow to simmer for 10 minutes in marinara, then serve with GF pasta, polenta, or zucchini noodles. You can replace turkey with ground chicken, beef, or a turkey-pork blend instead. Use crushed pork rinds or almond flour for a grain-free option instead of gluten-free breadcrumbs. Avoid packaged gluten-free breadcrumbs because they contain sugar that gives the meatball mixture a sweet taste.
6) Crispy Chicken Dinner
What makes this a weeknight winner? Remember how much we looked forward to gluten-free crispy chicken? The combination of rice and almond flour crisps just like the wheat version. To prepare this, first pound boneless chicken thighs to even them out, then dip them into a 50/50 mixture of almond and white rice flour. Garlic, paprika, salt, and pepper are to be added for seasoning the mixture. Next, sear each side for 3 to 4 minutes. Make sure you have a deep golden brown crust and your internal temperature reaches 165°F. Before cutting into the meat, allow it to rest for 3 minutes so that the juices remain intact. For a crust that’s even crispier, swap rice flour for cornstarch (It makes fries extra crispy). For additional tenderness, try soaking buttermilk for at least one hour. If you use almond flour alone, the mixture will brown too quickly, and it will be too sweet because almond flour contains no rice flour.
7) Beef And Broccoli Stir-Fry
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Why does this earns a weeknight: Beef and Broccoli Stir-fry is the simplest weeknight win and the only gluten in the original recipe was the soy sauce. One swap fixes it. Thinly slice 1 lb flank steak across the grain. Marinate for 15 minutes in tamari (NOT soy sauce), along with some grated ginger, garlic, sesame oil and 1 tsp of cornstarch. Sear in a hot wok or pan for 2 minutes. Remove from heat. The ingredients for the sauce are tamari, beef broth (verify if it’s gluten free), brown sugar, garlic, ginger, and a cornstarch slurry. Metti i fiori di broccoli e lascia sobbollire per 4 minuti fino a renderli croccanti e teneri. Add beef back, toss to coat. For sliced chicken thighs, shrimp, or tofu (press first), replace with beef. Coconut aminos are a soy-free alternative that tends to be sweeter. Avoid bottled stir-fry sauces as they often have hidden wheat.
8) Loaded Baked Potatoes
Family dinner? Loaded baked potatoes! I like meals with no prep and still satisfy people. Approved by kids and naturally gluten-free. The recipe is simple! Wash the russet potato and stab the skin a couple of times with a fork. After rubbing with salt and olive oil, place on the oven rack and bake for 60 to 75 minutes at 400°F. You should wait until the skin gets crispy, but the inside is still soft. Prepare for the toppings bar by opening it and fluffing the insides! You can add chili, cheese, sour cream, scallions, bacon, broccoli, BBQ pulled pork, or pretty much anything else in your fridge! Sweet potatoes can also be used, but they should be baked for only 45 minutes at 400°F. For something different, give Hasselback potatoes a shot, but skip the microwave! The insides will become chewy while the outer layers will not become crispy.
Nathaniel’s Pantry Notes: Naturally GF Wins (Build Dinner on What’s Already Safe)
I have observed that 18 out of 30 dinners are gluten-free and do not include any “free-from” items. The other 12 dinners require only one change each (tamari instead of soy sauce, gluten-free (GF) bread instead of wheat bread, GF pasta instead of wheat pasta). When focusing on gluten-free (GF) naturally gluten-free construction dinners it doesn’t have to be expensive to make gluten-free family dinners.
Most weeknight dinners focus on foods that are naturally gluten-free. Most likely, you can have most of the items that you enjoy eating for dinner, which could include rice, potatoes, corn, beans, eggs, dairy, meat, fish, or even vegetables. Select the option that is already safer than the one based on wheat.
Naturally gluten-free starches include rice, potatoes, sweet potatoes, polenta, corn tortillas, beans, lentils, quinoa, and buckwheat (even though it has ‘wheat’ in its name). You can plan an entire dinner around one of these without needing to use any substitutes.
Chicken, beef, pork, fish, shrimp, eggs, beans, lentils, and plain tofu are always gluten free proteins and are unbreaded. Breeding, sauces, or pre-seasoned mixes are the only existing risk.
• Dairy that is allowed. Plain milk, butter, cream, yogurt, most cheeses. Some flavored yogurts and pre-shredded cheeses contain wheat-based stabilizers; whole blocks of cheese that you shred are safe.
• Vegetables and fruits. All varieties. The only risk with fresh produce is in-store packs that are pre-cut or pre-dressed, and the dressings or coatings may contain wheat. Purchase whole fruits and veggies and prep them yourself.
Some of the many world cuisines that are gluten-free are as follows. Mexican cuisine is gluten-free as they use corn tortillas. Indian cuisine is gluten-free since they use rice and lentils. Thai cuisine is gluten-free as they use rice noodles and coconut. Japanese cuisine is gluten-free in that they use Tamari and rice. Most of the cuisines in Southeast Asia and the Mediterranean are gluten-free as well.
What is excluded on this list are “specialty” GF products as a base. Undoubtedly, items like GF bread, GF pasta, GF flour blends, and GF crackers are helpful, but they often lead to a perception of GF cooking as excessively expensive and restrictive. During most of the rotation, utilize rice, potatoes, corn, and beans while only using the substitutes when the recipe specifically instructs to do so.
9) Shrimp Scampi
This qualifies for a weeknight because it only takes 15 minutes to make shrimp scampi over GF pasta or zoodles. The garlic and butter sauce is amazing, too. First, over medium heat, melt 4 tablespoons of butter and 2 tablespoons of olive oil. Then, add 4 crushed garlic cloves and a pinch of red pepper, and stir for 60 seconds. Then, add in one pound of shrimp that have been peeled and cook for 2 minutes on each side, until the shrimp turn pink and curl. Once that’s done, add in the white wine and lemon juice, then let it reduce for a minute. Add everything to the GF spaghetti or zucchini noodles along with the parsley and parmesan. For substitutions: You may use sea scallops (they have the same cooking time), or you can use chicken cut into cubes rather than shrimp. You can use zoodles (zucchini noodles) or spaghetti squash if you want an alternative that is grain-free. Watch out for the shrimp, as they can become rubbery even after 30 seconds of cooking.
10) Pork Tenderloin Dinner
What makes this worthy of a weeknight meal is that pork tenderloin is a gluten-free option that makes the weeknight feel like a weekend celebration! It requires very little effort, yet has an incredibly high return on your time. For coating, use olive oil, salt, pepper, garlic powder, smoked paprika and brown sugar. The pork tenderloin weighs 1.5 lb. Heat a skillet, place the tenderloin in it, and sear for 2 minutes on each side. Place the skillet in the oven and bake it at 400°F for 18 to 22 minutes or until the pork reaches an internal temperature of 145°F. Let it cool for 8 minutes before slicing; the juices will redistribute and the temperature will rise to 150°F. You can have it served along with some roasted potatoes and green beans. Instead of using pork tenderloin, you could opt for chicken breast (ensure it is cooked to an internal temperature of 165°F) or beef tenderloin (which, for medium-rare, you should cook to 130°F). A sweeter alternative would be to try a maple-Dijon glaze. Be sure not to exceed 150°F as pork tenderloin will turn dry and chalky at that temperature.
11) Chicken Tortilla Soup
Why this earns a weeknight: Chicken tortilla soup is a naturally gluten free one-pot weeknight win when you omit the fried strips and use corn tortillas for crunch. Sauté the diced onion, garlic, jalapeno, and red bell pepper in olive oil for 5 minutes. Add the cumin, chili powder, and oregano and wait for a minute. Then, include a quart of broth (California Chicken Broth is GF), a can of diced tomatoes, a can of black beans, frozen corn, and shredded rotisserie chicken. Simmer 15 minutes. Serve with crushed corn tortilla chips, avocado, cheese, lime, and cilantro. To create a vegetarian option, simply omit the chicken and add extra beans. Alternatively, you can replace the chicken with shredded pork. Fire roasting adds richer, smokier flavors. Boxed broth containing ‘natural flavors’ and not marked gluten-free is a risk.
12) Cheeseburger Salad
Why this is a winner on a weeknight: cheeseburger salad, lets everyone skip the sad gluten free bun and enjoy all the burger flavor without the dry-bread problem. Brown 1 lb of 80/20 ground beef with diced onion and a splash of worcestershire sauce (most are not gluten free so check). Remove some of the fat, and add chopped romaine, diced tomatoes, pickles, red onions, shredded cheddar, and crumbled bacon. Drizzle with dressing made from yogurt, mayo, mustard, and relish. This addresses all the burger flavor notes without the bread question. Use lettuce wraps if you would like a hand-held option. Instead of beef, you can use ground turkey or chicken, and a little bit of soy sauce (GF tamari). Worcestershire sauce is not GF since the malt vinegar contains barley.
13) Stuffed Bell Peppers
Why this earns a weeknight: Stuffed bell peppers are the dinner I make when I want vegetables, protein, and grain all in one edible bowl. With the right grains, this dish can be made gluten-free. To make the bell peppers softer, cut them in half lengthwise, and roast them for 15 minutes at 400 F. Next, brown 1 lb of ground beef or turkey with some onion, and garlic, and season with cumin and a little salt. Next, mix in some cooked rice or quinoa along with fire-roasted tomatoes, black beans, and corn. Fill the peppers, cover with shredded cheese, and bake for another 15-20 minutes. The cheese should have those golden brown edges. You also want to check that the pepper is tender enough to be pierced with a fork. You can use quinoa, cauliflower rice, or millet instead of rice. Ground lamb fits nicely in a Mediterranean lean with feta. Stay away from orzo and other kinds of wheat pasta. They are used instead of rice in many recipes for peppers.
14) Breakfast For Dinner
Breakfast for dinner is the fastest gluten-free meal in our family. Bacon and eggs do not need to be substituted. When you are cooking the eggs, use low heat and gently stir every 4-5 seconds for about 4-5 minutes. until set but still glossy. For the bacon, you can crisp it in a different pan or on a baking sheet in a 400°F oven for 15 to 18 minutes. Combine the hash brown or roasted breakfast potato with a good GF pancake mix. (Some products might contain wheat so please check). Finish the meal by adding a side of fresh fruit. Fresh fruit completes the meal. An easy alternative for eggs would be an egg and cheese frittata. The addition of roasted potatoes and chorizo makes a nice pivot to the hash. Avoid frozen waffles unless they are gluten free as standard frozen waffles contain wheat.
15) Slow Cooker Salsa Chicken
What makes this meal a weeknight winner: When I can remember to set something in the slow cooker, it is slow cooker salsa chicken. I have to prepare dinner in five hours using just five ingredients. Put 1.5 lb of boneless skinless chicken breasts into a slow cooker. Add a 16 oz jar (check for gluten) gluten-free taco seasoning, a can (drained) black beans, and a can of corn. Cook on low for 6-8 hours. The chicken should come apart with very little effort. Use two forks to shred it. You can pair it with rice, corn tortillas, or add it to a salad. You can substitute chicken breasts for thighs since they are juicier and won’t dry out as quickly. For a version based on tomatillos, you can use salsa verde instead of red salsa. Avoid taco seasoning packets that don’t say gluten free; they could contain wheat starch as a filler.
16) Greek Chicken Bowls
Greek chicken bowls are gluten-free Mediterranean options. They give you that sense of satisfaction that meal prep paid off. The marinade handles everything. Chicken thighs should be cubed and marinated for at least 30 minutes (overnight is preferred) in olive oil, lemon juice, oregano, garlic, salt and pepper. Sear for 3 to 4 minutes on each side in a hot pan, reaching at least an internal temperature of 165°F. Create bowls with rice or cauliflower rice and top them with a salad of cucumbers, tomatoes and feta cheese, kalamata olives, and tzatziki (confirm gluten free yogurt) and include a wedge of lemon. For a meatier variation, substitute the chicken with ground lamb. You can replace the rice with either chickpeas or roasted potatoes. Avoid the deli grocer’s pre-packaged gyro meat because it often contains breadcrumbs.
17) Tomato Soup And Grilled Cheese
Why this deserves a weeknight: soup & grilled cheese (GF bread) is gluten free but still hits me right in the feels What makes this place so special is its gluten free bread. For the soup, heat olive oil in a pan, add chopped onions and minced garlic, cook until translucent, then stir in canned San Marzano tomatoes, gluten free vegetable broth, some basil and a splash of cream. Pürieren nach 20 Minuten Kochzeit. Take the gluten-free sandwich bread (either from Schar or Canyon Bakehouse), butter both sides, place a layer of cheese that is a mix of sharp cheddar and gouda, and grill on low to medium heat for three minutes on each side to achieve a golden brown, cheese-melted perfection. Substitution ideas: Instead of canned San Marzano tomatoes, use some really ripe fresh ones in the summer; use smoked gouda instead; and please avoid using cheap supermarket GF bread as it breaks on the griddle and creates a mess with toasted crumbs and melted cheese.
Nathaniel’s Pantry Notes: The Hidden-Gluten Audit (Where Gluten Actually Sneaks In)
The most frequent mistake when consuming gluten free (GF) foods is accidentally not eating any bread. The errors seem to disregard small bottles, seasoning packets, or stock cubes. I have a list of “automatic label-check” ingredients on the inside of the pantry door. Tracking down each instance one-by-one is definitely more difficult.
Food labels can be purposefully unclear, allowing gluten to conceal itself in your food. Bryggemalt kan skjules under betegnelsen ‘naturlige smakstilsetninger’. ‘Modified food starch’ may come from wheat. Even pure spices may still include wheat flow agents to reduce clumping. Once you know what to look for, the positive thing about this is that you can complete the audit in very little time. All the brands listed below provide a gluten-free option; you just have to choose it.
The topic is soy sauce and sauces from Asia. Soy sauce, teriyaki sauce, hoisin sauce, and oyster sauce are almost always made with wheat. Utilize tamari or an alternative that is gluten free. The same audit criteria apply to bottled stir fry sauces and marinades.
• Worcestershire sauce contains malt vinegar, which is derived from barley, thus not GF. Although Lea & Perrins offers a GF version in the UK, they do not offer it in the US. A substitution can be coconut aminos or a GF Worcestershire sauce (Annie’s, French’s).
Broths and stocks. Boxed broth can contain “natural flavors” and/or a wheat-based thickening agent called a roux. Check for gluten-free options or choose bone broth (less risk).
Seasoning packets. Most contain wheat starch or modified food starch as a carrier. Purchase GF-labeled packets or create them yourself using separate spices.
* Deli meat and sausages. Some processed meats have fillers that include wheat. There is a marked GF list from Boar’s Head. Gluten is most probably present in generic deli meats and breakfast sausage links. Always check.
Out of all types of vinegar, malt vinegar is the only one regarded as unsafe. All other kinds are safe, including distilled white vinegar (even if the source was wheat, gluten proteins are removed by distillation), apple cider, rice, balsamic, and red wine vinegars.
18) Sesame Tofu Rice Bowls
What makes this a weeknight winner: sesame tofu rice bowls pack big flavor even without a meat option. Le dîner est riz, tofu et tamari. For 20 minutes, press extra-firm tofu between some paper towels. Cube and toss them with cornstarch, salt, and pepper. In avocado oil, pan fry over medium high heat until golden and crispy on all sides, approximately 8 minutes total (about 2 minutes per side). Sauce with tamari, rice vinegar, honey, garlic, ginger, and one teaspoon of cornstarch mixed in. Serve with rice and steamed broccoli, shredded carrots, scallions, and sesame seeds. You can substitute tofu with either shrimp, chicken, or cubed salmon. To make it soy-free, replace tamari with coconut aminos. Do not use silken or soft tofu; it won’t get crispy in the pan.
19) Sausage And Peppers
Why this earns a weeknight: Leave off the hoagie roll and sausage and peppers is naturally gluten free! I usually don’t skip the roll because sausage and peppers is a good dinner. In a large skillet, slice and brown Italian sausage (be sure it’s gluten-free because most are not) for 5 minutes. Then, add sliced bell peppers, an onion, and some garlic. Add a splash of white wine. Cover and cook for fifteen minutes. The sausages will be done cooking and the peppers will soften and become sweet. If you’d prefer a sandwich version, you can also choose polenta, roasted potatoes, or gluten-free rolls. You can substitute Italian sausage with chicken sausage or chorizo. For a saucier dish, add a can of fire-roasted tomatoes. Watch out for breakfast sausage as some brands contain wheat fillers.
20) Classic Chili
Why this earns a weeknight: Classic chili is an easy gluten-free family dinner and the only gluten risk is the seasoning packet which you can leave out. Sauté onions, garlic, jalapeños, bell peppers, and 1 lb ground beef. Then add and cook for a minute: tomato paste, cumin, chili powder, smoked paprika, oregano, and some salt. Now, include fire-roasted tomatoes, gluten-free beef broth, and 2 (drained) cans each of kidney beans and black beans. Cook for 45 min – 1 hour. The flavors become more complex with the added time the chili is cooked. This can be served with rice, baked potatoes, or corn chips. You can use ground turkey instead of ground beef, or mix beef with chorizo. For added depth, place a square of dark chocolate at the end. If there is no gluten-free label, do not use the pre-packaged chili seasoning.
21) Roast Chicken Dinner
Why this earns a weeknight: Roast chicken has classic family dinner value, plus, it doesn’t require a single GF substitute. Bird, salt, time. Dry the 4 to 5 lb whole chicken, season the inside and outside with salt, stuff with lemon halves and herbs, and tie the legs. Roasting takes about 60 to 75 minutes (15 minutes for each pound) at 425°F. You want the skin to be a deep golden color and for the juices to run clear when you tip the bird. Additionally, the thigh joint should reach 165°F. Put carving on pause to take a rest. Enjoy with some green vegetable and oven-baked potatoes. Instead of one whole chicken, try two cut-up chickens (cooks faster, more crispy skin per person). For quicker cooking and skin that is crispier, try the spatchcock method at a high temperature (450°F for 40 minutes). If you want to avoid juices spilling out of the meat and onto the cutting board, wait at least 15 minutes before carving.
22) Gluten-Free Mac And Cheese
What makes this a weeknight winner: kid-approved mac and cheese that is gluten-free and has hidden substitutes kids won’t know about if done right. For this recipe you will need to take 1 lb of gluten-free pasta (for example Banza chickpea or Jovial brown rice) and cook it according to package instructions minus 1 minute. Drain the pasta. While the pasta is cooking, prepare the sauce. To start, melt 4 tablespoons of butter and combine it with either a gluten-free flour blend or cornstarch (4 tablespoons). This will make a roux. After that, add 3 cups of warm milk, whisk, and cook for five minutes. Take the sauce off the heat and stir in 3 cups of shredded sharp cheddar and 1 additional cup of gruyere until completely melted. Once you have drained the pasta, stir in crushed gluten-free crackers and parmesan cheese. If the top layer is golden and bubbling, broil for 2 to 3 minutes. Alternatives: Instead of the cheddar-gruyere mixture you can use a blend of fontina, gouda, or pepper jack. The first step in making a tuna casserole is to add a can of tuna (be sure to drain it first). Don’t use mushy corn pasta for mac and cheese.
23) Chicken Fried Rice
Why this earns a weeknight: Chicken fried rice is a gluten-free option (just swap soy sauce for tamari). Use refrigerated jasmine rice that is a day old since freshly made rice will get sticky. First, scramble two eggs with a little oil and push them to the side. Then, in the same pan, add 8 oz of precooked and diced chicken thighs, as well as peas, carrots, and scallions. After that, add the rice and keep cooking in the hot wok or pan. Stir to mix after drizzling some tamari and adding a splash of sesame oil. Cook on high heat for 3-4 minutes to make the rice crispy and for everything to be steaming. Shrimp or pork could be used instead of chicken, or you could just add more eggs. Another option for flavor is kimchi. Do not use rice that has just been cooked as it is too moist and will become mush when stir fried in the wok.
Nathaniel’s Pantry Notes: The Tamari Swap (Your Universal Soy Sauce Fix)
Typically, around half of the gluten present in a weeknight dinner comes from the soy sauce. Standard soy sauce is brewed with wheat. I learned this the hard after mistakenly glutening a friend with celiac disease because I thought a soy sauce stir-fry was safe. The solution is just one bottle swap that works for around twelve recipes!
Tamari is a type of Japanese soy sauce which is generally produced without wheat. It smells and tastes like soy sauce, but is a bit richer and not as sharp. The difference can be interchanged 1-for-1. Keeping a bottle of GF Tamari in the pantry makes every Asian-inspired dinner on this list, along with marinades, dressings, and dipping sauces, safe without having to change the recipe.
You can replace Tamari with another ingredient in the same amount. San-J and Kikkoman both produce Tamari that is gluten-free certified. Unlike standard soy sauce, this one is a bit thicker with a slight umami taste. No one would ever notice unless you did a side by side comparison.
• Coconut aminos. They are soy-free and gluten-free. they are sweeter, have lower sodium, and are slightly thinner. Preferably substitute 1:1 but reduce other sweeteners in the recipe, as coconut aminos contain their own sugar.
GF sojasovs (Kikkoman mærke GF). Unlike traditional soy sauce, it is made from rice instead of wheat. Search for the green lid with the “gluten-free” tag on the front.
The trap of bottled sauces. Most contain soy sauce which has wheat or contains wheat thickeners. Hoisin, ponzu, oyster, sweet and sour, teriyaki, and stir-fry sauce. GF versions do exist (San-J has an entire line) but be sure to check the label every time. Brand reformulations happen.
The ratio for the marinade. Tamari, rice vinegar, sesame oil, ginger, garlic, and honey can be done in equal parts and the first three + aromatics cover 80% of Asian marinades. Making 1 quart in a mason jar can last you the entire month for stir fry, lettuce wraps, dipping sauce, salad dressings.
Also excluded from this swap are low sodium soy sauces that are not different from regular soy sauces. As with other low sodium soy sauces, this one is wheat-based unless otherwise labeled gluten free. Sodium does not come from gluten, it comes from wheat. At least one of the soy sauces is likely to be unidentifiable while you are looking through the cabinets.
24) BBQ Pulled Pork
Out of the many options available, what makes a weeknight dinner special is BBQ pulled pork. It will be Gluten Free (with the correct sauce) and will last 2 whole evenings with scarcely any oversight during the cooking process. Coat a pork shoulder (4 to 5 pounds) with brown sugar, smoked paprika, garlic (in any form), salt and pepper, and slow cook for 8 hours on LOW or 6 hours at 300 degrees in the oven. It needs another hour if you are unable to separate the meat using two forks. Once finished, shred it and combine it with a gluten-free BBQ sauce (be sure to check the label since some sauces contain malt vinegar and/or Worcestershire sauce). It can be served on baked potatoes, rice, or gluten-free buns. You can substitute the pork shoulder with chicken thighs, which will reduce your cooking time to 4 hours, or you could substitute it with a beef brisket which will increase the cooking time but give you a deeper flavor. Carolina mustard-vinegar sauce gives a more tangy taste. Stay away from generic BBQ sauces that have malt vinegar.
25) Stuffed Sweet Potatoes
Sweet potatoes are full of nutrition. What makes this event worthy of a weeknight? The only thing you need to put any effort into is baking the sweet potato. Just take random ingredients from your fridge and put those on. Alt annet er bare toppings. Prior to baking sweet potatoes, poke a few holes into each one using a fork, and then place them in an oven set to 400{degree sign}. Bake for 45 to 60 minutes depending on how large each sweet potato is. It will be ready once it has softened and a bit of ooze is coming from the cuts you’ve made. After a minute of cooling, I recommend you take the sweet potato and fluff it with a fork and combine it with black beans, salsa, diced avocado, fresh lime juice, and chopped cilantro. If you want to you can add a drizzle of tahini or yogurt sauce and cotija cheese. Good-for-you (GF) \\” Swap Out: To make it meatier, add shredded chicken, ground turkey, or pulled pork. For a Mediterranean variation, you can also use chickpeas, feta, and lemon-tahini dressing. Avoid selecting a dessert that can be prepared in the microwave.
26) Steak Fajita Plates
A weeknight special earns this: Steak Fajita Plates! Tuesday means something easy and delicious. Fajita steak plates meet those requirements. It’s naturally gluten free when you skip the tortilla. First, slice 1 lb of flank or skirt steak thin along the grain (after cooking, not before). Next, combine lime juice, garlic, cumin, chili powder, and olive oil to create a marinade, and let the steak marinade for 30 minutes. Finally, sear for 2-3 minutes on each side in an extremely hot cast iron pan and let rest for 5 minutes. While that is happening, use the same pan to grill some strips of bell pepper and onion, and combine everything. Feel free to pick any base you like (or none at all) – rice, cauliflower rice, etc. Complete the dish with some salsa, lime wedges, avocado, and chopped cilantro. If you like, you can also serve corn tortillas on the side. For protein swaps, you can substitute steak with chicken thighs or shrimp, as they have shorter cooking times. For a deeper smokiness, consider using a chipotle marinade. Avoid fajita seasoning packets because many have fillers that are wheat-based.
27) Creamy Tuscan Chicken
Why this gets a weeknight award: any Tuesday should be date-night worthy of Creamy Tuscan chicken. No one complains about using cornstarch instead of flour to thicken the sauce. Using olive oil and butter, sear evenly pounded, seasoned chicken breasts for about 4 minutes on each side, until the internal temperature reaches 165°F. Remove. In that same pan add the garlic, sun-dried tomatoes, and spinach, and sauté. Next, pour in one cup of chicken broth (check Google to see if this is gluten-free) and one cup of heavy cream. Add the cornstarch that has been dissolved in cold water (1 teaspoon) and whisk. Let the sauce become silky by letting it simmer for about 5 minutes. Return the chicken back and finish by topping with parmesan. This is great over rice, polenta, or GF pasta. Swaps: instead of chicken, choose shrimp (total cook time 4 minutes). For added depth, you might try a splash of white wine before adding the broth. Please do not thicken with flour; if you want a gluten-free alternative, use cornstarch, not some pricey gluten-free flour blend.
28) Enchilada Casserole
Why this deserves a weeknight: Enchilada casserole is the family-style gluten free dinner I make when I want to have everyone contentedly doze off at the table. In a 9×13 inch dish, layer the corn tortillas (not flour) with shredded rotisserie chicken, black beans, corn, enchilada sauce (make sure it’s gluten free; most red enchilada sauces are not gluten free), shredded cheese, and diced green chiles. Repeat the layers. Top with more cheese. Bake for 25 to 30 minutes until there is bubbling on the edges and the top is golden brown at 375°F. Top with avocado, lime, cilantro, and either Greek yogurt or sour cream. Replace chicken with ground turkey or beef. Use green enchilada sauce for a variation with tomatillos. Flour tortillas should be avoided since they will make the casserole gummy.
29) Sausage Skillet Dinner
What earns a weeknight? Having a meal done in 25 minutes and needing no cleanup makes sausage skillet dinner worth it. Plus, it’s a one-pan solution. In a large skillet, slice and brown 1 pound of smoked sausage (check GF) such as kielbasa or andouille for 4 minutes. Then add the parboiled (for 5 minutes) and diced potatoes along with the chopped bell peppers, onions, and garlic. Sauté them on medium-high heat for about 12 to 15 minutes, until the potatoes are crisp on the outside, and tender on the inside. If it starts to dry out, you can add some chicken broth (make sure it’s GF). Add paprika, parsley, and lemon juice to season at the end. Swaps: You can change sausage to chicken sausage or sliced chorizo. For a Cajun style version, add some shrimp in the last 3 minutes. Make sure to parboil the potatoes. Raw potatoes require more time to get crispy.
30) Butter Chicken With Rice
The reason this earns a weeknight: Butter chicken with rice has become the takeout-at-home meal I make. Gluten is not an issue if you make the sauce yourself. For 20 minutes, marinate the cubed chicken thighs in yogurt along with garam masala, cumin, paprika, garlic, and ginger. Sear in butter until brown (about 6 minutes). Remove. In the same pan, cook the onion, garlic, ginger, and tomato puree. Add a can of crushed tomatoes and let simmer for ten minutes. Following that, blend the mixture until it becomes smooth or employ an immersion blender. Pour in the heavy cream and butter. Leg das Hähnchen wieder hinein und lasse es weitere 8 Minuten köcheln. Pair with basmati rice and cilantro. Substitute chicken with paneer or shrimp. For a richer texture blend some cashews and tomatoes into the sauce. Avoid using garam masala from the store that has “spices” listed vaguely. Some include flow agents that are wheat based.
From this list, I would plan a GF week with sheet pan chicken and taco night as the focus. My favorite option for an easy family dinner on Sunday is sheet pan tacos. I don’t have to make a bunch of decisions when making this meal and corn tortillas are gluten free, so no one questions if they can eat them! Then, for the leftover rice we always have in our fridge, I would also add chicken fried rice and for a two-night Sunday cook, BBQ pulled pork. Most of dinner is gluten-free; you just need to find out what two or three changes make a difference. Start there and the rest of the rotation will build itself.
