Category: Gluten Free Dinner Ideas

Gluten Free Crab Cakes

Crab Cakes are a New England classic, and I have always loved them.  Of course, they are now off limits (ah breadcrumbs!).  For a while, I had been thinking about making a gluten free version at home, and when I finally put my mind to it, they turned out great!

Like many of my recipes, this one came about because I was missing an old restaurant favorite from before my Celiac diagnosis.  When recreating a recipe, I always aim to get all of the flavor and consistency of the original.  In fact, I consider it the biggest compliment when people say they can’t tell something I made is gluten free.  But the real advantage of making something from scratch is that you control what goes into it.

My Gluten Free Crab Cakes are not stingy with the crab meat (restaurants take note!).  Fresh crab is wonderful, but if like me you are not up for cooking and cleaning a live crab, try using frozen crab meat.  It is a very good alternative and worth seeking out.  Of course, you can use canned if that is what you have available.  Look for Fancy Lump Crab and be sure to check the ingredient label.

If you prep them in advance and refrigerate, you can have this entrée on the table in minutes!

Yield: 5-6 crab cakes (plan for 1 each as an appetizer or 2 as a main course)

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Ingredients:

Preparation:

Chop the garlic and red bell pepper into fine mince.  Sauté 2 minutes in 1 tsp. canola oil.  Set aside and cool to room temperature.

Add the breadcrumbs to a shallow bowl.  In a separate bowl, whisk the egg, mayonnaise, Worcestershire sauce, minced veggies, lemon juice and seasonings in a separate bowl.  Add the potato flakes and whisk until smooth.

Fold in the crab meat and 2 tbsp. (half) of the breadcrumbs.

Using a ¼ cup measuring cup, scoop out the mixture to form 5-6 crab cakes.  Handle them gently and they should hold together (they will be wet).  Carefully roll each crab cake in the remaining breadcrumbs to coat.  Arrange them on a baking sheet lined with parchment and refrigerate for 1 hour.  This will help retain their shape and hold together while cooking.

Heat a non-stick griddle or large skillet over medium low with 1 tbsp. butter and 1 tbsp. olive oil.

Cook the crab cakes for 5 minutes per side.  To get that golden crust, don’t move the crab cakes around until it’s time to flip them over.  Transfer to a baking sheet and put them in a 350º oven for a few more minutes to finish, then lower the heat and keep warm until serving.

Friends, they were so delicious!  The recipe is easy enough, wouldn’t you say?  A lovely appetizer to begin a meal or serve as a main course.  Go on and give it a try, surprise your special someone or treat yourself.

Notes ♪♫ Several of my readers have mentioned that Lea and Perrins Worcestershire Sauce is not gluten free in Canada, as it contains malt vinegar.  (In the US, it is made with distilled white vinegar and is gluten free).  Always check labels!

Originally published 5/26/19, Updated and rephotographed 6/16/26

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Beef Guazzetto – Italian Beef Stew

Would you believe that an Italian dish like this one could be gluten free?  You might be surprised to know, that other than the pasta, there was only one ingredient swap needed to make this meal completely Celiac safe!

It’s true!  There are some recipes that require major modifications, but the vast majority will only need a swap of one or two ingredients to be gluten free.  This Beef Guazzetto, or Italian Beef Stew is a great example.

An economical cut like beef chuck becomes melt in your mouth tender using this slow cooked, braising method.  With today’s soaring food prices, it is a great way to stretch your grocery budget.

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Ingredients:

  • 1 lb. stew beef (chuck), cut into cubes
  • 1 cup gluten free beef broth
  • salt and pepper, to taste
  • 2 tbsp. gluten free flour (you can use rice flour)
  • 3 tbsp. olive oil, divided
  • 1/2 sweet onion, minced
  • 2 small carrots, minced or grated
  • 2 small celery stalks, minced
  • 2 garlic cloves, minced
  • 3 tbsp. tomato paste
  • 15 oz. can crushed tomatoes
  • 1/2 cup red wine
  • 2 bay leaves
  • 1/2 tsp. basil
  • gluten free pasta
  • grated cheese, for serving
  • fresh Italian parsley, for garnish (optional)

Preparation:

If the prep sounds familiar, it’s because the steps are similar to making a Bolognese sauce.  Let’s get started!

First, make a “soffritto” by pulsing the onion, carrot and celery in a food processor or electric chopper.

Dry the beef with paper towels, this helps with browning.

Place the beef cubes in a food safe plastic bag with 2 tbsp. rice flour and shake to coat.

Heat 1 tbsp. olive oil in a Dutch oven and begin browning the beef.  Don’t crowd the pan, brown in batches if needed using an additional tbsp. of olive oil for each batch.

Leave those caramelized brown bits in the bottom of the pan, they are full of flavor!  Set the beef aside and keep warm.

Add more olive oil to the pan with the onion, carrot, celery and garlic.  Cook for several minutes, stirring frequently, then clear a space in the center for the tomato paste.

Toast the tomato paste for a minute, then stir it into the vegetables.  Add the wine, using a spatula to scrape up those browned bits at the bottom of the pan.  Reduce heat to a simmer and continue cooking until the wine is reduced by half.

Add the beef cubes back to the pan, with the bay leaves.

Stir in the beef broth and crushed tomatoes, cover and simmer on lowest heat for 2-½ hours.

Stir the sauce frequently to be sure it isn’t sticking to the bottom of the pan.  A simmer mat is great for keeping sauces on a low simmer.  As it cooks, you will see the stew gradually thickening.

After 2 hours, this is what it will look like.  You will still have distinct chunks of beef, but some will partially break down and become one with the sauce.  It is incredible!

A sauce like this deserves an extra special pasta.  Check out these Gluten Free Paccheri Rigati – OMG what a find!  I got them from La Piccola Rosa Culinary Classics and believe me they are fabulous.  Check them out!

To plate, spoon cooked pasta into serving bowls and ladle the Beef Guazzetto over the top.  Sprinkle with grated cheese and fresh Italian parsley if available.

Variations: For a splurge, substitute beef short ribs for the stew beef.  At the end of cook time remove the bones and shred the meat.  Or, for a lighter sauce, use veal stew meat with white wine and chicken broth.

Notes ♪♫ Beef Guazzetto, or Guazzetto di Manzo was adapted from an episode of Lidia’s Italy, Lidia has long been one of my favorite TV chefs!  If you are thinking that you cannot enjoy your Italian favorites on the gluten free diet, think again.  Or better yet, let me inspire you!

Originally posted 5/28/2022       Updated and rephotographed 5/16/2026

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Turkey, Quinoa & Sweet Potato Bowls

These dinner bowls have it all, they are packed with flavor, texture and fresh ingredients!  Each component of this recipe was carefully chosen to create a colorful, balanced meal that will satisfy your hunger as well as your taste buds.

What’s in it?

This bowl has sweet potato, Brussels sprouts, turkey meatballs, and a rice-quinoa pilaf.  For texture and crunch, I added bacon, nuts and seeds.  Finished with a drizzle of gravy to bring it all together.  Let’s take it one step at a time.

Make the Meatballs

I like this one!

 

 

 

 

Combine all of the ingredients in a bowl and mix thoroughly with your hands or a potato masher.  Line a sheet pan with foil and mist with cooking spray.  Form 16 small meatballs and arrange in the pan with space in between.  Broil 4-5 minutes per side.

Roast the veggies

  • 16 oz. sweet potato, peeled and cut into chunks
  • 12 oz. Brussels sprouts, halved
  • 2 tbsp. light oil (light olive oil or canola)
  • 2 strips bacon
  • salt and pepper, to taste
  • 1 tbsp. chopped nuts (almonds/pecans)
  • 1 tbsp. seeds (pumpkin/sunflower)

On a second sheet pan, spread the potatoes and Brussels sprouts in an even layer.  Toss with oil and season with salt and pepper.  Top the Brussels sprouts with bacon cut into 1″ pieces, 1 tbsp. nuts and 1 tbsp. seeds.  Roast at 425º for 25 minutes.

Cook the rice/quinoa

  • 1/3 cup rainbow quinoa
  • 1/3 cup white rice
  • 2/3 cup chicken broth
  • 2/3 cup beef broth
  • 2 tsp. butter
  • 1/2 tsp. salt

Melt butter in a small saucepan.  Add the rice and quinoa, stirring to coat.  Add the broth and salt, bringing to a boil.  Cover and simmer on low for 20 minutes.

Make the gravy

  • 1/2 cup chicken broth
  • 1/2 cup beef broth
  • 1 tbsp. butter, softened
  • 1 tbsp. arrowroot
  • 1/4 tsp. onion powder
  • 1/4 tsp. garlic powder

Stir the arrowroot and softened butter together to form a paste.  In a small saucepan, combine the broth, onion powder and garlic powder.  Bring to a boil then whisk in the butter mixture.  Simmer 5 minutes to thicken.

Arrange your serving platter.

I set up my platter like this, to show off the different colors and textures.  The gravy was served in a small gravy boat.

This took a little time to put together but it was definitely a hit.  Leftovers were just as good the next day.

Notes ♪♫ Many supermarkets offer fresh veggies that have been prepped for cooking.  I got sweet potato peeled and diced, and Brussels sprouts that were pre-washed and halved.  Such a convenience, I just had to spread them out on a baking sheet and add my toppings!

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Gluten Free Asian Chicken Wings

Move over BBQ, these Asian inspired chicken wings are incredible!  Sticky and sweet, you’ll want to double or triple the recipe because these wings are addictive!

The preparation begins with a coating of cornstarch and egg.  The wings are then quickly pan fried and drizzled with a sticky sweet syrup and baked in the oven.  Yes, it is a bit labor intensive but oh my goodness!  I could not stop eating them!

Are Asian condiments gluten free?

This is an area where you have to be careful.  While many Asian condiments are gluten free, others like soy sauce are not.  Generally, I recommend looking for the gluten free label and if you’re not sure check the manufacturer website.

This small batch (1-½ lbs. wings) would be a nice appetizer or small plate.  Throw in a salad and side and make it a meal.  Or quadruple the recipe and have a party 😋

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Ingredients:

Preparation:

Arrange the wings on a baking sheet and sprinkle both sides with ginger and garlic powder.  Cover and refrigerate for 1 hour.

Whisk together the sugar, mirin, ketchup, tamari and chicken broth in a small saucepan.  Add a pinch of salt.  Bring the mixture to a simmer, whisking frequently then cover and set aside.

Set up 2 breading trays, one with the cornstarch and the other with 2 beaten eggs.  Heat a large nonstick skillet with enough canola oil to coat the surface completely.

Dredge the wings in the cornstarch, then dip in the beaten eggs.  Add to the hot skillet, leaving space in between (fry them in batches if needed).  Turn the wings to get a crust on all sides.

Mist a casserole dish with cooking spray.  As the wings finish cooking, arrange them in a single layer.  Preheat the oven to 350º.

Spoon the sauce evenly over the wings and bake for one hour, turning halfway through.

Serve hot, spooning a little of the pan juices over the wings.

I made these for game day, SO good!

I could have eaten the entire batch, but I restrained myself and saved some for lunch the next day.  They were just as good reheated in the microwave!

Notes ♪♫ Mirin is a sweet rice cooking wine that can be found with other Asian condiments at your local market.  I like Eden brand premium mirin, for its authentic, quality ingredients that are gluten free, low sodium and contain no added sugar or syrup.  As a bonus, it is fermented from Lundberg organic rice, one of my favorites!

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Gluten Free Coq au Vin

In an homage to the great Julia Child who I still love to watch on old reruns, I decided one day to challenge myself to make her iconic dish, Coq au Vin.

I learned by watching the master herself prepare this dish on her show The French Chef.  After watching this episode a few times, I felt confident enough to head to the kitchen.

I learned a few things from Julia in addition to her recipe.  First, this fancy-pants sounding dish is actually a stew.  More comfort food than gourmet.  Second, Julia is a good teacher, and you will not need a culinary degree to recreate this French dish at home.

I even made a gluten free beurre manié!  Check it out!

Is Coq au Vin gluten free?  

Except for the flour used to thicken the sauce, the ingredients are naturally gluten free!

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Ingredients:

  • 6 bone-in, skin on chicken thighs
  • 3 slices of bacon, diced
  • 1 carton (6 oz.) pearl onions, peeled and trimmed
  • 1 carton (8 oz.) white button mushrooms, rinsed and quartered
  • 2 large carrots, peeled and diced
  • 2 garlic cloves, minced
  • 2 cups red wine (use a wine to drink with dinner)
  • 1 cup beef stock
  • 2 tbsp. tomato paste
  • 1/2 tsp.  thyme
  • 1 bay leaf
  • 1 tbsp. olive oil
  • 3 tbsp. butter
  • 3 tbsp. arrowroot flour

Preparation:

Per the master herself, I started by poaching the bacon.  According to Julia this step keeps the bacon flavor from overwhelming the entire dish.  I don’t know if I would necessarily do this again other than for the sake of authenticity.

After the bacon was poached and drained, I browned it in a stainless-steel skillet and set it aside to drain on paper towels.  The chicken was browned in the same pan, to take advantage of the bacon grease left behind.

For the next step, I moved the browned chicken and bacon to a nonstick sauté pan (you will need a pan with a lid), leaving the stainless-steel pan available for cooking the onions and mushrooms.

Here is where Julia adds the cognac and flambés the chicken.  That’s not something I would be eager to try (imagining the smoke alarm going off!)

I added all of the wine, stock, tomato paste and seasonings.  Honestly, there was a bit too much liquid and I would cut back next time.  Julia did not add carrots in her recipe, but I went rogue and put a few in.  Lid on, time to simmer!

Since my pearl onions were already peeled and trimmed, I was able to begin browning them in oil without all the prep work.  After this step, I added water to the pan and simmered the onions for 30 minutes, after which they were removed and set aside.

For the next addition, I rinsed and quartered one 8 oz. carton of button mushrooms, cooking them in olive oil and butter.

Now, for the finale.  To put it all together, I made the beurre manié (a/k/a kneaded butter).  This was as easy as stirring together soft, room temperature butter with arrowroot flour until well incorporated.

I transferred all of the liquid from the sauté pan into a stock pot and whisked in the beurre manié until it was smooth and silky.

I added the onions and mushrooms to the sauce, then poured it over the chicken, bringing to a simmer one last time before serving.

There it is.  So many little steps to develop the flavor profile of this famous dish.  Yes, it was delicious.  Yes, I will take a few shortcuts next time, but I do intend to make this again.

Notes ♪♫ I took a few (but not many) liberties with Julia’s recipe.  I omitted the cognac, so no flambéing! 🔥While Julia used a whole fryer chicken and took great pains to explain how to cut it up, I opted for bone-in, skin-on chicken thighs.  My grocer had pearl onions, already peeled and ready to cook (thank you!) so that was another tedious step that I was able to skip.  Finally, I substituted arrowroot for the flour to make the beurre manié.  With that, the recipe is gluten free!

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Gluten Free Lemon Chicken

Lemon Chicken, the iconic dish from the sitcom Everybody Loves Raymond is famous for a reason.  It’s easy and delicious!  The boneless chicken breast comes out so juicy and tender, and the bright lemon flavor will make you an instant fan.  Perfect for family dinner, company or date night.  Make it for your special someone!

Dinner for 2

Ingredients:

  • 1 large (12-14 oz.) boneless chicken breast
  • olive oil
  • 1 egg
  • 1 tbsp. minced shallot
  • 1/4 tsp. Tuscan seasoning
  • salt and pepper, to taste
  • 1/2 cup grated Parmigiano Reggiano cheese
  • 2 tbsp. rice flour
  • 2 tbsp. butter
  • 1/4 tsp. garlic granules
  • 1/4 cup chicken broth
  • 2 lemons, divided use

Preparation:

Butterfly the chicken breast then cut it in half lengthwise.

Set up 2 breading trays.  In the first tray, beat the egg with 1 tbsp. water.  Whisk in 1 tbsp. minced shallot, salt and pepper to taste.  In the second tray, add the rice flour and grated cheese.

Heat a nonstick skillet over medium low.  Coat the bottom with olive oil.  Working with one piece at a time, dip the chicken in the egg mixture, then shake off the excess and dredge in the flour and cheese.

When the pan is hot, add the chicken and cook for 6-7 minutes per side, turning once.

I cooked it all in this divided pan from Anolon, how cool is that?

To make the sauce, melt the butter and squeeze in the juice from one of the lemons, then stir in the chicken broth.  Slice the other lemon for garnish.

I grilled the chicken on one side and made the sauce on the other!

To serve, transfer the chicken to a plate, garnish with lemon slices and drizzle with the sauce.

I served it with risotto and peas.  You could definitely do a side of pasta or potato and veg as well.

Notes ♪♫ Don’t reach for the plastic lemon, freshly squeezed lemon juice is a must for this dish! 🍋🍋🍋 The same goes for the cheese, grate your own Parmigiano Reggiano cheese and taste the difference!

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Honey Glazed Pork Loin Roast

This pork roast was SO good, that I will be making it on repeat over the winter.  It’s perfect for families, dinner guests or any time.  The simple honey glaze perfectly complements the pork without overpowering it.

For this recipe, I used a pork loin roast.  Not to be confused with tenderloin, the pork loin is a rectangular shaped roast with a layer of fat, or fat cap, which helps keep it juicy as it bakes.

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Ingredients:

  • 2 lb. pork loin roast
  • dry rub (I used this one)
  • olive oil
  • 1 tbsp. honey
  • 1 tsp. Dijon mustard
  • 1 clove garlic
  • 1 tbsp. gluten free soy sauce (tamari)
  • 1 tbsp. olive oil

Preparation:

Preheat the oven to 450º.  Heat a stainless-steel skillet with olive oil.

Season the roast all over with your dry rub of choice.

Sear the roast in olive oil, browning all sides.

Next set up a small roasting pan with a rack, and mist with cooking spray.  Add the roast and brush with half of the honey mixture.

Place the roast in the oven on the middle rack and lower the heat to 375º.  Insert a thermometer and bake for 25 minutes.

After 25 minutes, carefully brush with the remaining glaze, tent with foil and continue roasting until the internal temperature reaches 140º, about 35 minutes longer.

Remove from the oven and let it rest 10 minutes before slicing.  As it rests, the internal temperature should continue to rise to 145º, which is perfect for me.  If you like your meat well done, you can leave it in the oven a little longer.

Doesn’t that look great?  SO juicy!  I served it with potatoes and carrots, but this versatile roast would go equally well with rice or noodles.

Notes ♪♫ This is not an ad, just a recommendation to try the Ginger Chile Espresso Maple Rub from The Spice House, which is what I used in this recipe.  It is currently one of my favorite seasoning blends and goes especially well with pork dishes!

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Gluten Free Bruschetta Cod

If you are a seafood lover like me, you’re going to want to try this light and easy dish.  Great for Seafood Friday and fast enough to prepare when you get home from work.

For those who celebrate La Vigilia (The Feast of Seven Fishes) for Christmas Eve, this would be a great addition to your menu.

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The recipe is easy and straightforward; made with common ingredients.  Fresh tomatoes and basil are a must here (don’t use canned!).  If you grow your own or can get them from a farmer’s market that would be great.  But for everyone else, plum tomatoes from the grocery store are the best choice.

Try to choose portions of fish that are all the same size and thickness, so that they all finish cooking at the same.  For end pieces, tuck the thin side underneath to keep it moist.

Dinner for two (recipe can be doubled or tripled)

Ingredients:

Preparation:

Cut the tomatoes into small dice, discarding the core and as many seeds as possible.

Place the diced tomatoes in a small bowl, and toss with 1 tbsp. olive oil, the balsamic vinegar, sea salt and ground pepper.  Cut one large basil leaf into thin strips (chiffonade) and stir into the tomatoes.  Let the mixture stand for about 30 minutes at room temperature.

Preheat the oven to 350º.  Coat a baking dish with cooking spray and arrange the cod with space in between.  Drizzle with the remaining olive oil and a pinch of sea salt.

Top each piece of fish with 1 tbsp. of breadcrumbs, then divide the diced tomatoes evenly over each piece.

Bake for 25 minutes.  That’s it!  Plate with a garnish of fresh basil leaves.

I served my Bruschetta Cod over risotto, and it was SO delicious.  If you don’t know how to make risotto, jump over to this post where I explain it step-by-step.

Notes ♪♫ Bruschetta Cod is not only healthy, but you can be assured the fish will be moist and juicy when prepared this way.  I hope you try this extra special dinner!

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Honey Balsamic Grilled Chicken Breast

Need a fast weeknight meal?  Honey Balsamic Grilled Chicken Breast is a quick cooking main course that you can enjoy any night of the week.  With minimal prep, and one pan for easy cleanup.  This recipe makes 4 servings, assuming each breast weighs 12-14 oz. (1/2 breast per serving).

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Ingredients:

  • 2 large (12-14 oz.) boneless chicken breasts
  • salt and pepper, to taste
  • 3 tbsp. honey
  • 2 tbsp. balsamic vinegar
  • 1 tbsp. Dijon mustard
  • 1 tbsp. olive oil, plus more for grilling
  • 1/4 tsp. garlic powder
  • 1/4 tsp. basil
  • 1/4 tsp. thyme
  • 1/4 tsp. rosemary

Preparation:

Butterfly the chicken breasts and open them up, try to slice them to an even thickness.  Sprinkle with salt and pepper.

Whisk together the remaining ingredients, (honey through rosemary).

Brush 1 tbsp. of the honey mixture over the chicken and let stand at room temperature for 30 minutes.

Preheat your grill pan.  Coat it with cooking spray and add the chicken breast.  Spoon half of the honey mixture over the chicken, cover and cook for 5-7 minutes.

Turn the chicken and drizzle the remaining honey balsamic mixture over the top.

Continue cooking with the cover off, allowing the liquid to bubble up and thicken.

Chicken is finished when it reaches an internal temperature of 165º.  Transfer to a serving dish and drizzle some of the pan juices over the top.

Serve with rice or potatoes, along with your favorite veggies.

Notes ♪♫ I used an indoor grill pan for this recipe, perfect for stovetop cooking.  To make it on your outdoor grill, you will need something (like this) without perforations, or you will lose all of that delicious sticky sauce.

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Gluten Free Veal Osso Buco

Osso Buco is a classic Italian dish of Milanese origin.  Traditionally made with veal shanks, slowly braised in an aromatic wine sauce, it is the perfect dish for a Sunday afternoon.  Serve it over risotto, polenta or pasta for a 5-star meal.  This would be an amazing dinner for 2, that will really impress your special someone!  Or, you can double or triple the recipe for a dinner party.

Dinner for 2

Ingredients:

  • 2 veal shanks
  • 1/4 cup gluten free flour
  • 1/4 cup olive oil
  • 1/2 sweet onion, diced
  • 2 celery stalks, diced
  • 2 small carrots, diced
  • 3 garlic cloves, minced
  • 1/2 cup red wine
  • 1-1/2 cups beef stock
  • 1 can (14.5 oz.) diced tomatoes
  • fresh rosemary, thyme and bay leaf
  • salt and pepper, to taste
  • Italian parsley for garnish

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Preparation:

Preheat the oven to 325º.

Pat the veal shanks dry with paper towels.  Tie them with twine, then sprinkle both sides with salt and pepper.

Add the flour to a bowl or breading tray.  Dredge the veal shanks to coat both sides with the flour.

Heat olive oil in an ovenproof deep skillet with cover.  I used a stainless-steel everyday pan.  Brown the veal shanks on both sides then remove to a plate.

Next add the carrots, celery, onion and garlic to the skillet with salt and pepper to taste.  Stir frequently for 2-3 minutes.

Add the wine, stir well and simmer a few minutes, to let some of the alcohol evaporate.

Finally, add the beef stock and tomatoes to the skillet and nestle the veal shanks in the center.  Top with the fresh herbs.

Cover and place in the oven for 2 ½ hours.

To serve, transfer the veal shanks to dinner size bowls, one shank per person and keep warm.  Remove the herbs from the skillet and puree the veggies into a sauce.  Simmer with the cover off to thicken.

Spoon sauce over the veal shanks and garnish with Italian parsley.

I served mine with Taste Republic Gluten Free Tortellini and this dinner was amazing!  You can serve the veal with regular pasta or risotto and don’t forget to bring grated cheese to the table.  

Notes ♪♫ This is another great Italian recipe that is easily converted to gluten free.  The only ingredient that I had to change was the flour.  Use any gluten free all-purpose flour, or a single grain flour like a fine grain rice flour.  Check labels on prepared ingredients, like beef stock.  I used Swansons, my favorite brand as far as flavor and their beef stock is gluten free.

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