Have your eating habits become a nightmare since you’ve gone gluten-free?
Have you recently begun a gluten-free lifestyle? If so, don’t let it keep you from being a master in the kitchen. When you first go gluten-free, your baking usually takes the most brutal hit.
How can you convert a beautiful layered cake into gluten-free and still expect it to be somewhat good? Believe it or not, there are some hassle-free recipe tips and tricks that allow you to skip the gluten and still keep your meals tasting delicious.
There are many recipes that can be altered to be gluten-free. But we’ve decided to do the hard work for you! Give these 5 gluten-free recipes a try, and let us know what you think!
Gluten-Free Recipe: Sheet-Pan Honey Mustard Chicken
Makes: 6 servings
Total Time: 1 hour
This chicken recipe is an easy gluten-free, low-carb meal that’s just perfect for a busy weekday. Also, you can substitute any low-carb vegetable for green beans.
- 6 chicken thighs
- 3/4 tsp of salt
- 1/2 tsp of pepper
- 2 medium lemons
- 1/3 cup of olive oil
- 1/3 cup of honey
- 3 tablespoons of Dijon mustard
- 4 minced garlic cloves
- 1 teaspoon of paprika
- 1/2 a cup of water
- 1/2 a pound of fresh trimmed fresh green beans
- 6 ring slices of mini sweet peppers
- Optional: 1/4 of a cup of pomegranate seeds
- Preheat your oven to 425°. Put the chicken in a greased baking pan, and sprinkle it with 1/2 a teaspoon of salt and 1/4 of a teaspoon of pepper. Thinly slice one of the lemons and place them over the chicken. Cut your other lemon in half, and squeeze its juice into a smaller bowl. Whisk in the oil, mustard, honey, garlic, and paprika. Pour half of the obtained sauce over the chicken, and keep the remaining sauce for your beans. Pour the water into the pan, and bake for 25 minutes.
- While it bakes, combine the remaining sauce, beans, sweet peppers, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper, and toss around to coat. Place the vegetables around your chicken in the pan. Continue baking until a thermometer you’ve inserted in the chicken reads 170°-175° and the beans become tender. This should take approximately 15 to 20 minutes. Sprinkle with some pomegranate seeds if desired.
Gluten-Free Recipe: Honey Pork Chops With White Beans And Escarole
Makes: 4 servings
Total Time: 1 hour
The spicy garlic honey glaze for the pork chops also serves as the base of the sauce for the warm escarole and white bean salad, making it an effortless gluten-free dinner option.
- 3 Tbsp of extra-virgin olive oil
- 4 small pork chops
- 2 tsp of kosher salt
- 4 peeled and thinly sliced garlic cloves
- 6 Tbsp of honey
- 1/2 tsp of crushed red pepper flakes
- 2 Tbsp. plus 1 tsp of apple cider vinegar
- 1 can of rinsed and drained white kidney beans
- 1/2 tsp of freshly ground black pepper
- 1 small coarsely chopped escarole
- Heat up 1 tbsp of oil in a large skillet over high heat. Season the pork chops with about 1.5 tsp of salt. Cook them until their undersides are golden brown. This should take about a minute. Turn them over and cook them on the other side for about another minute before turning again. Repeat while turning every minute until your chops have turned a deep golden brown, 6 to 8 minutes total.
- Transfer the chops onto a plate and let them rest for about 5 minutes. Pour out and throw away all but about a tbsp of fat from the skillet. Add the garlic to it and heat over medium heat. Cook while stirring for about a minute until it becomes fragrant and begins to brown. Add in the red pepper flakes, honey, and 1 tbsp of vinegar. Continue cooking for about a minute, occasionally stirring, until it bubbles. Remove the skillet from the heat. Taste it and add some more red pepper flakes, if you wish.
- One at a time, return the pork chops to the skillet while spooning the hot sauce over each one, making sure to coat both sides thoroughly. Transfer them to some plates or on a platter. To the sauce in your skillet, add the beans, black pepper, and remaining 2 tbsp of oil, 1 tbsp plus 1 tsp of vinegar, and 1 tsp of salt. Continue cooking over medium heat while stirring occasionally until the beans are warmed.
- Place some escarole in a bigger bowl. Pour the hot beans and sauce over the escarole, toss it around a bit to coat thoroughly and wilt it slightly. Serve this gluten-free recipe beside the pork chops.
Gluten-Free Recipe: Melting Potatoes
Makes: 6 servings
Total Time: 1 hour 10 minutes
The name for this gluten-free recipe hints at the creamy interior. Roasting these potatoes at high heat ensures they’re crunchy on the outside. The secret is adding a little broth at the end to allow the potatoes to absorb the liquid, making the insides extra moist.
- 2 pounds of peeled and sliced Yukon Gold potatoes
- 2 tbsp of melted butter
- 2 tbsp of extra-virgin olive oil
- 2 tsp of chopped fresh thyme
- 1 tsp of chopped fresh rosemary
- ¾ of a teaspoon of salt
- ½ a tsp of ground pepper
- 1 cup of low-sodium vegetable or chicken broth
- 5 peeled and smashed cloves of garlic
- Position your oven rack in the upper part and preheat it to 500 degrees Fahrenheit.
- Toss together the potatoes, oil, butter, rosemary, thyme, salt, and pepper in a big bowl. Arrange them in a single layer on a metal baking pan. Don’t use a glass dish for this recipe. It could shatter. Proceed to roast your potatoes, flipping them once until they’ve browned. It should take about 30 minutes.
- Add the garlic and broth to the pan, and continue roasting the potatoes until most of the broth has been absorbed and they’re very tender, about 15 minutes more. Make sure to serve while hot.
Gluten-Free Recipe: Slow-Cooked Pork With Chickpeas
Makes: 6 servings
Total Time: 3 hours 45 minutes
Canned chickpeas are perfect for this gluten-free recipe because they become even more creamy as they warm in the cooking liquid. But if you’re not a fan, you can go with whatever canned bean you like.
- 1 tbsp of crushed red pepper flakes
- 1 tbsp of whole black peppercorns
- 1 tbsp of fennel seeds
- 4 lb. boneless pork shoulder
- 2 tbsp of kosher salt
- 4 tbsp of extra-virgin oil
- 1 medium onion, sliced into small rounds
- 1 halved head of garlic
- 4 fresh bay leaves
- 2 cups of dry white wine
- 2 rinsed canned chickpeas
- 1/2 a lemon
- 3 tbsp of finely chopped parsley
- You’ll Also Need: A spice mill or mortar and pestle
- Coarsely grind the peppercorns, red pepper flakes, and fennel seeds in your spice mill.
- Generously season the pork with salt. Afterwhich, sprinkle the spice mixture on it, massaging into all the spots, so it sticks well to the pork.
- Roll the pork as tightly as possible, then tie individual lengths of kitchen twine around the roast every inch or so. Wrap it tightly with plastic wrap and let it sit at room temperature for about an hour, or chill it overnight in the fridge.
- Preheat your oven to 325°F. Heat up 2 tbsp of the oil in a large cast iron Dutch oven. Cook the pork while turning it occasionally until it has browned on all sides. Transfer it to a plate.
- Remove your pot from the heat and dump out the excess fat. Add the remaining 2 tbsp of oil and warm it up over medium heat. Cook the onion and garlic while occasionally stirring until it turns golden brown. Stir in the bay leaves and put the pork back in the pot. Pour in the wine with 2 cups of water. Cover and transfer to oven. Bake, turning the pork about every 45 minutes until it’s tender and easily pulls apart. Transfer it to a serving plate, but let it cool a bit before tearing it into big chunks.
- Return the pot with the liquid to simmer at low heat and add the chickpeas and pork. Cover and continue cooking until the pork and chickpeas are warmed through.
- Transfer everything to a platter, finely zest the lemon over it and top it with some fresh parsley.
Gluten-Free Recipe: Sheet-Pan Chicken Fajita Bowls
Makes: 4 servings
Total Time: 40 minutes
Trust us! You’ll be glad you skipped the tortillas in favor of this warm fajita salad. The beans, chicken, and vegetables are all cooked in the same pan, so this healthy gluten-free dinner is easy to make, and the cleanup is effortless as well.
- 2 tsp of chili powder
- 2 tsp of ground cumin
- ¾ tsp of salt
- ½ tsp of garlic powder
- ½ tsp of smoked paprika
- ¼ tsp of ground pepper
- 2 tbsp of olive oil
- 1 ¼ pounds of chicken tenders
- 1 sliced medium onion (yellow)
- 1 sliced medium bell pepper (red)
- 1 sliced medium bell pepper (green)
- 4 cups of chopped stemmed kale
- 1 can of rinsed saltless black beans
- ¼ cup of low-fat plain Greek yogurt
- 1 tbsp of lime juice
- 2 tsp of water
- Place a big baking sheet in your oven, and preheat it to 425 degrees.
- Blend the garlic powder, chili powder, cumin, 1/2 tsp of salt, paprika, and ground pepper in a big bowl. Transfer a teaspoon of the spice mixture into a medium bowl and set it aside. Whisk a tbsp of oil into the remaining mixture in the bowl. Add in the onion, chicken, and red and green bell peppers, and toss it around to evenly coat them.
- Remove the baking sheet from the oven, and coat it with cooking spray. Spread the chicken mix in an even layer on it, and roast it for about 15 minutes.
- Meanwhile, blend the kale and black beans with the remaining teaspoon of salt and a tablespoon of olive oil in a large bowl, and toss it to coat.
- Take out the sheet from the oven and stir the chicken and vegetables. Spread the kale and beans evenly over the top. Continue roasting until the chicken has cooked and the vegetables are tender.
- In the meantime, add the lime juice, yogurt, and water to the leftover spice mixture and stir well.
- Split up the chicken and vegetable mix among 4 bowls, and drizzle the yogurt dressing on it. Serve and enjoy this yummy gluten-free dinner recipe!
These are just a few of our favorite gluten-free recipes, but there are many out there available to you!
And if you’re looking for some more great advice on nutrition, we’d like to recommend also reading: 6 Delicious Anti-Aging Foods to Support Your 40s-and-Beyond Body