Gluten Free Dinner Ideas – Page 19 – My Gluten Free Cucina

Oven Baked Salmon with Almonds and Pecans

When it comes to seafood, salmon is definitely one of my favorites. Heart healthy and mild tasting, salmon can be grilled, pan cooked or baked. This simple preparation comes together quickly, and the ingredients complement the mild sweetness of the salmon without overpowering it. You will love it!

2 Servings

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Ingredients:

1 lb. salmon
salt, to taste
2 tsp. brown sugar
maple seasoning
1 tbsp. chopped almonds
1 tbsp. chopped pecans
2 tbsp. butter
cooking spray

Preparation:

Line a sheet pan with foil or parchment and mist with cooking spray. Preheat the oven to 350º. Cut the salmon lengthwise into 2 pieces and arrange in the pan skin side down.

Season lightly with salt. Cut the butter into fine slivers and arrange over the fish. Sprinkle each piece of fish with 1 tsp. brown sugar, maple seasoning, and 1 tbsp. of chopped nuts.

Bake for 25 minutes at 350º. The fish is done when it flakes easily with a fork.

Dinner is served, with a side of broccoli and Homemade Potato Chips!

Notes ♪♫ Salmon is usually available year-round where we live, but if you can’t find fresh caught then it’s perfectly fine to buy frozen. The maple seasoning used in this recipe goes really well with salmon and is gluten free!

Oven Baked Salmon with Almonds and Pecans

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Author: © My Gluten Free Cucina
Method: Baking
Diet: Gluten-Free

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Description

This simple preparation comes together quickly, and the ingredients complement the mild sweetness of the salmon without overpowering it.

Ingredients

Units Scale

1 lb. salmon
salt, to taste
2 tsp. brown sugar
maple seasoning
1 tbsp. chopped almonds
1 tbsp. chopped pecans
2 tbsp. butter
cooking spray

Instructions

Line a sheet pan with foil or parchment and mist with cooking spray.

Preheat the oven to350º. Cut the salmon lengthwise into 2 pieces and arrange in the pan skin side down.

Season lightly with salt. Cut the butter into fine slivers and arrange over the fish. Sprinkle eachpiece of fish with 1 tsp. brown sugar, maple seasoning, and 1 tbsp. of chopped nuts.

Bake for 25 minutes at 350º. The fish is done when it flakes easily with a fork.

Notes

If you can’t find fresh caught salmon, it’s perfectly fine to buy frozen.

Baby Back Ribs

I have been making Country Style Pork Ribs for years, and they are a family favorite. For some reason though, I thought that really good Baby Back Ribs would require expensive BBQ equipment and complicated cooking techniques. So even though I have always loved Baby Back Ribs, I’d never made them at home.

As it turns out, I couldn’t have been more wrong! In fact, I would say this was one of the easiest meals that I have made. Since the preparation was mostly hands off, I had plenty of time to whip up a batch of my Homemade Gluten Free BBQ Sauce. Of course that is optional, but when I make it, I always get rave reviews.

The verdict on the ribs, amazing! I now make these year-round.

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Ingredients:

1 rack of baby back ribs
salt and pepper
creole seasoning
Gluten Free BBQ Sauce

Preparation:

Preheat the oven to 275º. That may sound low, but the secret to tender ribs is to cook them slowly on very low heat.

Remove the packaging and pat the ribs dry. Turn the ribs meat side down and use a sharp paring knife to loosen the white membrane. Once you have it started, use a paper towel to grasp the membrane and pull it off. While not absolutely necessary, removing the tough membrane will result in the most tender ribs. If you would rather not do this, be sure to pierce the membrane all over with a knife.

Season the rack with salt, pepper and creole seasoning.

Wrap the ribs in foil and place on a large baking sheet (to catch any drips). Bake at 275º for at least 3 hours and up to 4 hours.

When the ribs are done, use tongs to carefully open the foil.

Brush with your favorite BBQ sauce and serve. For other serving suggestions see my homemade Potato Chips and Gluten Free Corn Bread!

Notes ♪♫ Always watch for hidden gluten in sauces and seasonings. The BBQ sauce is my own from scratch recipe which I make for special occasions. If using store bought, I recommend Stubbs’s brand which is gluten free.

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Chicken Thighs with Andouille Sausage

Sometimes the addition of one or two ingredients can take a simple dish from ordinary to WOW! In this recipe, the most basic of chicken dinners gets a spicy kick from Andouille sausage. Made with smoked pork and cajun spices, just one link of Andouille sausage is enough to flavor the cooking oil that we use to brown the chicken and veggies.

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Ingredients:

6 skinless chicken thighs
1 link Andouille sausage
1/4 cup cornstarch
creole seasoning
2 carrots
1/2 sweet onion
1 potato
olive oil
fresh chives, for garnish

Preparation:

Remove skin from chicken thighs (optional). Place the thighs in a plastic bag with 1/4 cup cornstarch and shake to coat. Heat an oven proof skillet over medium and add about 3 tbsp. olive oil. Add the sausage and cook 1 minute to flavor the oil, then begin browning the chicken on all sides and sprinkle with creole seasoning. Don’t crowd the pan. If necessary, brown the chicken and sausage in 2 batches as I did.

Preheat the oven to 375º and mist a 9″ x 13″ baking dish with cooking spray. Transfer the browned chicken and sausage to the baking dish and place in the oven. Reserve the fat in the skillet.

Add the carrots, onion and potato to the skillet with the reserved fat. Stir and toss to coat then sprinkle with creole seasoning. Place the skillet in the oven.

Bake the chicken and veggies for 1 hour at 375º. About halfway through, remove any excess liquid from the chicken and reserve it for another dish (it makes a wonderful soup stock). To serve, arrange the chicken and veggies on a platter and garnish with fresh chives.

What a meal! The chicken was moist and delicious with an unexpected pop of flavor from the Andouille!

Notes ♪♫ Look for sausage made with all natural ingredients, no preservatives, and no nitrites. Today many brands of sausage are labeled gluten free. If not, be your own advocate. Check the ingredients and if you’re not sure, go to the manufacturer’s website and don’t hesitate to call or email them for more information.

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Gluten Free Eggplant Tortilla Casserole

This easy casserole dish is great for a family dinner. If you are invited to a party or cookout and need to bring a gluten free dish, this would be a great choice. Using canned beans and tomatoes makes it easy to put together.

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Ingredients:

1 medium eggplant, peeled and diced (about 3 cups)
1/2 sweet onion, diced (1-1/2 cups)
2 cloves garlic, minced
canola oil (or other neutral oil)
salt, to taste
1 can (15 oz.) black beans, drained and rinsed
2 cans (10 oz.) diced tomatoes with mild green chiles
1/2 tsp. Mexican Spice Blend or more to taste
1/4 cup chopped fresh cilantro
1/2 cup shredded cheese (cheddar, gruyere)
4 gluten free corn tortillas, cut into eighths
cooking spray

Preparation:

Peel and dice the eggplant. Add 3 tbsp. canola oil to a large nonstick skillet over medium heat. When the oil is hot, add the eggplant cubes and toss to coat. Cook the eggplant until it is browned on all sides. The eggplant absorbs oil like a sponge, so add more if needed.

Season with salt and set aside to cool.

Next, add a little more oil to the skillet and cook the onions until lightly browned. Add the garlic and cook 30 seconds more.

Add the tomatoes with their juice and the drained beans. Top with chopped cilantro and season to taste with Mexican Spice Blend, I used 1/2 tsp.

Toss well to combine and continue cooking until most of the liquid has evaporated.

To assemble the casserole, coat a 9″ x 9″ baking dish with cooking spray. Line the baking dish with half of the tortillas.

Spoon half of the tomato mixture and eggplant cubes over the tortillas and top with 1/4 cup of cheese.

Repeat with another layer of tortillas.

Top with the remaining tomatoes and eggplant and 1/4 cup cheese.

Cover with foil and bake 30 minutes at 375º. After 30 minutes remove the foil and bake for an additional 10 minutes.

Your family and friends will love this dish! It would be a nice accompaniment to a Cinco de Mayo dinner. You could also serve it as an appetizer with tortilla chips. This makes quite a few servings, and leftovers can be frozen.

Notes ♪♫ I used Mission brand Yellow Corn Tortillas in this recipe, they are certified gluten free. The spice mix is my own, a blend of chipotle Chile flakes, oregano, onion granules and cumin. if you are using a purchased blend, always check for gluten containing ingredients.

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Gluten Free Sorghum Pilaf

Sorghum is an ancient grain that is enjoying renewed popularity. Nutritious and gluten free, I like to keep it in my whole grain rotation for variety in a healthy diet. It has a nutty flavor and chewy texture.

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The biggest drawback about making Sorghum is that it takes a long time to cook. I usually make it when I plan to be in the kitchen for a nice long stretch. The preparation begins with several hours of pre-soaking, followed by a long, slow simmer along with frequent additions of liquid.

Ingredients:

1/2 cup sorghum grain
1 cup water
3/4 cup mixed vegetables diced very small (such as shallots, onion, scallion, garlic, mushroom, carrot, celery, red and green bell pepper, zucchini)
1 tbsp. butter
1/2 tsp. seasoned salt
pinch of red pepper flakes
1 carton gluten free chicken or vegetable broth (use either or a combination, you will need 1-1/2 to 2 cups total broth)
fresh chives, for garnish

Preparation:

In a small saucepan, bring 1 cup of water to a boil and add the sorghum. Cover and remove from the heat, and let it soak for 3 hours.

After 3 hours, turn the heat to low and simmer until most of the water has evaporated. Next add 1 tbsp. butter along with the minced vegetables. Season with salt and pepper to taste.

Begin adding the broth, 1/3 to 1/2 cup at a time. Cover and keep on a low simmer, stirring occasionally and add more liquid as it is absorbed. Be careful not to let the bottom burn! Continue until the sorghum has doubled in size, about 90 minutes total cook time.

Take a taste to be sure they are cooked through! The grains will be plumped up but will still have a good chew, like “al dente” pasta. Transfer to a serving bowl and garnish with fresh chives.

This is a nutritious and fiber rich side that will fill you up. Try it, it’s delicious and a nice change of pace from the usual rice and potato sides!

Notes ♪♫ I used Bobs Red Mill whole grain sorghum in this recipe. Did you know that Sorghum grain can also be milled into flour for baking? Learn more in this post about Using a Grain Mill!

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Skillet Chicken and Penne

Before I was diagnosed with Celiac disease, easy skillet meals like this were my go-to for busy weeknights. There was a time when I thought I would never enjoy meals like this again, but little did I know! Delicious gluten free pasta and breadcrumbs are widely available so today I can still enjoy some of my old favorites. I love that this dinner can be pulled together in a hurry. It’s such a versatile recipe, you can substitute whatever veggies you have on hand, even leftover or frozen veggies will work.

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Ingredients:

12 oz. boneless chicken breast
1/3 cup gluten free seasoned breadcrumbs
olive oil
3/4 cup each, onions, zucchini, carrots, bell pepper
2 garlic cloves, minced
salt and pepper
1/4 cup white wine
1/4 cup gluten free chicken broth
6 oz. gluten free penne
grated Parmesan cheese for serving
Italian parsley for garnish

Preparation:

Boil a pot of salted water for the pasta. Cut the chicken into cubes. Place in a bowl and toss with breadcrumbs to coat evenly. Cook the chicken in a large, nonstick skillet with olive oil. Turn to brown all sides. When cooked through, remove and keep warm.

Keep the veggies separated. The carrots will take longest to cook, while the zucchini will only need a few minutes. Toss the veggies with olive oil, salt and pepper before adding to the skillet. Add the carrots in first.

Cook the pasta to 1 minute less than package directions. While the pasta cooks, finish the veggies. Add the onions and bell peppers next. With 5 minutes left for the pasta to finish, add the zucchini.

Add the chicken back to the skillet with the veggies, toss well and add a splash of white wine. Let it reduce, then add 1/4 cup of chicken broth.

Drain the pasta and add it to the skillet with a little reserved pasta water if needed. Finish cooking 1 minute longer, tossing together to blend the flavors.

Transfer to a serving platter, finish with grated cheese and garnish with Italian parsley. Serve with more grated cheese.

Notes ♪♫ Today there are many brands of imported gluten free pasta to choose from. Two of my favorites are Rummo and Garofalo. If you’re missing the “chew” of wheat pasta, try one of these brands. Imported from Italy, they are made with a rice and corn blend and have a delicious taste and texture.

Gluten Free Cornish Hens

Are your holiday gatherings going to be smaller this year? I can remember a time when I thought nothing of having one or even two dozen people over for a holiday dinner (how did I do that?), but these days we tend to be just a small, cozy group. And sometimes a turkey is just too big for a few people.

Today’s post is a special dinner that you can make at home for one, two or more. Cornish Hens are delicious and flavorful, and they go well with just about any of your favorite Thanksgiving sides. You can even stuff them!

A single Cornish Hen (2 lb.) should yield 2 servings, or for hearty appetites plan on one hen each. Your gatherings may be smaller, but they can still be delicious!

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Ingredients:

2 Cornish hens (about 2 lbs. each)
1/2 stick of butter, softened
1 tsp. each, rosemary and thyme
salt and pepper to taste

For the stuffing:

2 strips of bacon, cooked and drained
1/2 cup onion, small dice
1/3 cup celery, small dice
1/3 cup apple, small dice
1 tbsp. butter
gluten free sausage seasoning
1/4 cup gluten free seasoned breadcrumbs
2 tbsp. gluten free chicken broth
salt and pepper to taste

Preparation:

Cook the bacon and drain on paper towel, reserving the fat in the skillet.

Add 1 tbsp. butter to the skillet with the bacon fat and begin cooking the onion, celery and apple. Sprinkle with sausage seasoning. Chop the bacon and add it back to the pan and let it cool slightly while you prep the hens.

Place the hens in an empty sink. Remove the gizzards from the cavity, rinse the hens inside and out with cold water and place in a baking dish coated with cooking spray. I used a 9″ x 13″ Pyrex dish.

Wash the sink thoroughly and now we’ll finish the stuffing. Stir in 1/4 cup breadcrumbs and about 2 tbsp. chicken broth, just enough to bring the stuffing together. Gently spoon the stuffing into each hen.

Mash together the softened butter, rosemary and thyme. Rub the hens all over with the herb butter, be sure to get under the legs and wings and place a pat under the skin. Season with salt and pepper.

Use twine to tie the legs together and wrap another strand around the center of the bird to secure the wings close to the body. Add 1/2 large onion, 1 carrot and 1 potato to the pan.

Roast for 70 minutes at 350º or until the internal temperature reaches 165º.

Broil on low for 5 minutes to get more color on the skin.

Aren’t they beautiful? Whether you are dining solo or with those you love most, I hope you find some gluten free meal inspiration for your holiday table! May your home be filled with blessings of the season and all the delicious food.

Notes ♪♫ I originally wrote this post in April of 2020, at the height of the pandemic. It was just before Easter, and the recipe was among those that I affectionately referred to as “quarantine cuisine”, because everyone stayed at home for the holidays that year. I am so thankful that those days are behind us, and we can celebrate the holidays with family again.

Original post 04/07/2020 Updated 11/05/2025

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Frutti di Mare

Frutti di Mare (Fruit of the Sea) is a wonderful entree for seafood lovers, made with several types of shellfish and served over pasta. An Italian classic, I have often enjoyed this dish when dining at a nice restaurant. Would you be surprised to know that this is an easy meal to recreate at home, and that most of the ingredients are naturally gluten free? The only substitution needed was gluten free pasta!

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I used Jovial brown rice spaghetti, but you could also use gluten free linguine or fettuccine. I had most of the seafood in my freezer. Buying frozen is a great way to save on the cost of shrimp, scallops and squid rings. The little neck clams were purchased fresh that day.

2 Servings

Ingredients:

1 tbsp. olive oil
2 garlic cloves, minced
1/4 tsp. red pepper flakes
1/2 cup white wine, use what you have on hand
12 little neck clams, cleaned and rinsed
6 jumbo shrimp, peeled and deveined
6 jumbo scallops
4 oz. squid rings
1 cup (8 oz. can) tomato sauce
salt and pepper
1 tbsp. butter
4 oz. gluten free pasta, cooked and drained
Italian parsley for garnish

Preparation:

Cook the pasta to 2 minutes less than the package directions, drain and set aside. Heat 1 tbsp. olive oil in a large, nonstick skillet. Add the garlic and cook 1 minute, then add the red pepper flakes and cook one minute more.

Add the white wine and the clams, then cover immediately. Cook covered for 5 minutes.

Add the tomato sauce, shrimp, scallops and squid rings. Season with salt and pepper and stir well. The clams are just beginning to open.

Cover and cook 3 minutes longer.

Finally, add the drained pasta back to the pan, cover and cook 2 more minutes to heat through. If any clams have not opened at this point, discard them!

Finish with a pat of butter, transfer to a serving dish and garnish with Italian parsley.

There you have it. A 5-star restaurant quality meal made right at home, completely gluten free!

Notes ♪♫ Use real wine in this recipe, do not use cooking wine (it’s loaded with sodium and who knows what) and of course you can’t drink cooking wine! 😉

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Beef Short Ribs with Polenta

This delicious slow cooked meal is perfect for Sunday afternoons in autumn! Braised Beef Short Ribs are marinated in red wine with herbs. Your kitchen will smell amazing as they are slowly simmered on the stove top until the meat is tender and falling off the bone. Served over creamy Polenta, with a side of roasted green beans.

2 Servings (for heartier appetites, allow 2 ribs per serving)

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Ingredients:

2 bone-in beef short ribs
3/4 cup of red wine
sprigs of rosemary, thyme and chives
salt and black pepper
3 tbsp. olive oil
1 carrot, diced
1 celery stalk, diced
1/2 sweet onion, diced
2 garlic cloves, minced
1 tbsp. ketchup
1 tbsp. honey
2 cups gluten free stock (chicken, beef or vegetable)

Preparation:

Combine the wine and herbs in a covered baking dish with lid (mine is an antique Corningware!). Add the short ribs and season with salt and fresh ground pepper. Cover and marinate the short ribs for 2 hours at room temperature, turning every 30 minutes.

About 3 hours before dinner, pour the marinade into a saucepan and keep warm. Sear the ribs in a deep skillet with 2 tbsp. olive oil. You can also use a Dutch oven, or other heavy pan with a cover.

Remove the ribs, and add the carrots, onion, celery and garlic with 1 tbsp. more olive oil. Season with salt and pepper. Cook 5 minutes, stirring frequently.

Take the skillet off the heat and pour in the reserved marinade. Deglaze the pan, then add the stock, honey and ketchup.

Return the short ribs, cover and turn the heat down to the lowest setting. You want a constant slow simmer.

After 3 hours of gentle heat, the ribs are melt in your mouth tender and pulling away from the bone.

The skillet liquid is full of rich flavor. Strain it into a saucepan and reserve for soup stock!

I made individual serving bowls, and set each short rib over Polenta, with just a drizzle of the pan juices. Carrots and fresh parsley add a pop of color. Roasted green beans were served up on the side.

Notes ♪♫ I used a simmer mat in this recipe. It’s one of those kitchen gadgets you didn’t know you needed until you have one. It will prevent hot spots, maintain that low steady simmer, and keep your rice and delicate sauces from burning. It is perfect for recipes like this one, where braising is done on the stove top.

One Pan Drumstick Dinner

Keeping your weeknight meals interesting can be a challenge. Here is a simple recipe using common ingredients to add to your rotation. Use an oven proof covered skillet or Dutch oven for easy, one pan cleanup. The preparation is mostly hands off, so with just a little effort you can have a nice meal on the table with time to spare.

2 Servings

Ingredients:

4 chicken drumsticks
1/4 cup white rice flour
salt and pepper
1/4 cup white wine
2 tbsp. olive oil
1/2 sweet onion, diced
2 large carrots, peeled and cut into chunks
2 ears of sweet corn, cut into thirds

Preparation:

Place 1/4 cup of rice flour in a clean plastic bag. Add the chicken drumsticks, close the bag and shake to coat.

Add olive oil to a heavy, oven proof skillet and begin browning the chicken on all sides along with the onions.

Add the carrots to the pan, season to taste with salt and pepper. Next pour in 1/4 cup of white wine, cover the pan and place in a 375º oven for 45 minutes. Turn the chicken half way through.

During the last 10 minutes of cooking add the sweet corn.

Finish it off under the broiler for 3 minutes on high. The chicken will be falling off the bone tender, the pan juices slightly thickened to create a nice light sauce.

Notes: ♪♫ Use plain white rice flour to coat the chicken, save your pricey all purpose gluten free flour mix for another recipe.

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