25+ Delightful Sunday Gluten-Free German Recipes to Try Tonight

Sundays are synonymous with comfort, relaxation, and, most importantly, good food.

For those who follow a gluten-free lifestyle but still crave the rich, hearty flavors of German cuisine, it can be challenging to find recipes that meet both needs.

However, with the right approach and a touch of culinary creativity, you can enjoy all the beloved flavors of Germany without worrying about gluten.

From hearty stews and satisfying main courses to delicious sides and sweet desserts, these 25+ gluten-free German recipes will transform your Sunday meals into an authentic feast.

Whether you’re in the mood for a warm bowl of potato salad, a crispy schnitzel, or a sweet apple pancake, we’ve got you covered with recipes that are gluten-free and bursting with flavor.

Prepare to explore a diverse range of dishes that include comforting soups, savory breads, mouth-watering main courses, and sweet treats that will make your Sunday not just special but unforgettable.

Dive into these gluten-free German recipes and let each dish transport you to a cozy German kitchen, where food is always a source of joy and community.

25+ Delightful Sunday Gluten-Free German Recipes to Try Tonight

Sundays are the perfect time to gather with family and friends over hearty meals that warm the soul.

These 25+ gluten-free German recipes offer the opportunity to do just that while celebrating traditional flavors and dishes.

Whether you’re trying out a classic German potato salad, savoring a bowl of hearty beef and beer stew, or indulging in a sweet apple pancake, each recipe brings the spirit of German cooking to your table, without the gluten.

With this collection, you can enjoy the best of both worlds—traditional German cuisine and a gluten-free lifestyle.

So go ahead, plan your Sunday feast, and let your taste buds experience the flavors of Germany, gluten-free!

Gluten-Free German Potato Salad

A twist on the traditional German potato salad, this version swaps out gluten-containing ingredients for a hearty, gluten-free alternative. It’s warm, tangy, and perfect for a Sunday meal or as a side dish at any gathering. This salad features tender potatoes, a rich vinaigrette, and the essential toppings that make it a classic comfort food.

Ingredients:

• 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
• 1/2 cup gluten-free chicken or vegetable broth
• 1/4 cup apple cider vinegar
• 2 tablespoons olive oil
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh parsley
• 2 teaspoons Dijon mustard
• 1 teaspoon sugar (optional)
• Salt and black pepper to taste
• 4 slices of cooked bacon, crumbled (optional)

Preparation:

1. Bring a large pot of salted water to a boil. Add the potatoes and cook until fork-tender, about 10-12 minutes. Drain and place in a mixing bowl.
2. In a saucepan over medium heat, combine the gluten-free chicken or vegetable broth, apple cider vinegar, olive oil, chopped red onion, Dijon mustard, and sugar (if using). Cook for 2-3 minutes, stirring occasionally until the mixture is heated through.
3. Pour the warm dressing over the potatoes and gently toss to coat. Season with salt and black pepper to taste.
4. Stir in the chopped parsley and crumbled bacon if desired. Serve warm or at room temperature.

This gluten-free German potato salad captures the comforting and tangy notes of the original but is suitable for those with gluten intolerance. Perfect for a cozy Sunday lunch or as a side dish that adds a touch of German tradition to any meal, this dish is sure to be a family favorite.

Gluten-Free German Schnitzel

A gluten-free version of the classic German schnitzel, this recipe makes use of a gluten-free breadcrumb coating for a crispy, golden crust that pairs beautifully with lemon wedges and a light salad. It’s simple enough for a laid-back Sunday meal but impressive enough to serve at a gathering.

Ingredients:

• 4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
• 1/2 cup gluten-free all-purpose flour
• 2 eggs, beaten
• 1 cup gluten-free breadcrumbs
• 1 teaspoon paprika
• Salt and black pepper to taste
• 2 tablespoons vegetable oil or clarified butter
• Lemon wedges, for serving

Preparation:

1. Season the pounded chicken breasts with salt, black pepper, and paprika.
2. Set up a breading station with three shallow dishes: one with the gluten-free flour, one with the beaten eggs, and one with the gluten-free breadcrumbs.
3. Dredge each chicken breast in the flour, dip it into the beaten eggs, and coat with the breadcrumbs, pressing lightly to ensure they adhere.
4. Heat the vegetable oil or clarified butter in a large skillet over medium-high heat. Add the breaded chicken breasts and cook for 3-4 minutes per side, or until golden brown and cooked through.
5. Transfer to a paper towel-lined plate to drain any excess oil. Serve immediately with lemon wedges.

This gluten-free schnitzel provides the same satisfying crunch and flavor as its traditional counterpart, with a perfect blend of crispy and tender. The addition of lemon wedges enhances the taste with a burst of freshness, making it an ideal Sunday meal to enjoy with family or friends.

Gluten-Free German Apple Strudel

This gluten-free apple strudel is a comforting dessert with a light, flaky crust and a warm, spiced apple filling. It’s perfect for serving on a cozy Sunday afternoon with a cup of tea or coffee. The blend of cinnamon, sugar, and lemon zest transforms simple apples into a delightful dessert.

Ingredients:

• 4 medium apples (Granny Smith or Honeycrisp), peeled, cored, and sliced thin
• 1/2 cup granulated sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon lemon juice
• 1/4 cup raisins (optional)
• 1/4 cup chopped walnuts or pecans (optional)
• 1 package of gluten-free phyllo dough (thawed according to package instructions)
• 1/4 cup melted butter
• Powdered sugar, for dusting

Preparation:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the sliced apples, sugar, cinnamon, nutmeg, lemon juice, raisins, and chopped nuts. Stir until evenly mixed.
3. Lay one sheet of phyllo dough on a clean surface and brush lightly with melted butter. Layer another sheet on top and repeat, brushing each with melted butter until you have 4-5 sheets layered.
4. Spoon the apple filling along one edge of the phyllo dough, leaving a 1-inch border. Carefully roll up the dough from the filled edge to form a log, pinching the ends to seal.
5. Place the strudel seam side down on the prepared baking sheet and brush the top with more melted butter.
6. Bake for 25-30 minutes or until the strudel is golden brown and the filling is bubbling.
7. Let the strudel cool for 10 minutes before slicing and dust with powdered sugar before serving.

This gluten-free German apple strudel is an indulgent way to end a Sunday meal. The contrast between the crispy, buttery layers of phyllo and the sweet, spiced apple filling is truly irresistible. Serve it warm for the best experience—your guests will be asking for seconds!

Gluten-Free German Bratwurst with Sauerkraut

A classic dish that embodies the flavors of Germany, this gluten-free bratwurst recipe is served with traditional sauerkraut and a side of tangy mustard. It’s simple, hearty, and perfect for a relaxed Sunday meal. The blend of juicy bratwurst, savory spices, and the tangy crunch of sauerkraut creates a satisfying and authentic taste of German comfort food.

Ingredients:

• 4 gluten-free bratwurst sausages
• 2 tablespoons vegetable oil
• 1/2 cup sliced yellow onion
• 2 cups sauerkraut, drained
• 1/2 teaspoon caraway seeds (optional)
• 1/2 cup apple cider or white wine
• Salt and black pepper to taste
• Mustard, for serving

Preparation:

1. Heat the vegetable oil in a large skillet over medium heat. Add the bratwurst sausages and cook for 7-8 minutes, turning occasionally, until browned and cooked through. Remove the sausages from the skillet and set aside.
2. Add the sliced onion to the skillet and cook for 2-3 minutes until softened.
3. Stir in the sauerkraut and caraway seeds (if using). Pour in the apple cider or white wine and cook for another 5-7 minutes, stirring occasionally, until the sauerkraut is heated through and has absorbed the flavors.
4. Season with salt and black pepper to taste.
5. Serve the bratwurst sausages over a bed of sauerkraut with a side of mustard.

This gluten-free bratwurst with sauerkraut is a beloved dish that brings together the bold and hearty flavors of traditional German cuisine. The combination of juicy bratwurst and tangy sauerkraut is a perfect pairing that will satisfy your cravings for a classic Sunday meal with an authentic touch.

Gluten-Free German Cabbage Rolls

These gluten-free cabbage rolls are filled with a seasoned mixture of ground meat, rice, and herbs, then baked in a tomato sauce to create a deliciously hearty dish. Perfect for Sunday dinner, this recipe is comforting and flavorful, showcasing the best of German cuisine with a gluten-free twist.

Ingredients:

• 1 large head of cabbage
• 1 pound ground beef or a mixture of ground beef and pork
• 1 cup cooked rice
• 1/2 cup chopped onion
• 1/4 cup chopped fresh parsley
• 1 egg, beaten
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups tomato sauce
• 1 tablespoon brown sugar (optional)
• 1 tablespoon lemon juice (optional)

Preparation:

1. Preheat your oven to 375°F (190°C). Grease a baking dish and set aside.
2. Bring a large pot of water to a boil. Carefully remove the outer leaves of the cabbage and blanch them for 2-3 minutes until pliable. Drain and set aside.
3. In a large mixing bowl, combine the ground meat, cooked rice, chopped onion, parsley, beaten egg, paprika, salt, and black pepper. Mix until well combined.
4. Take one cabbage leaf at a time, place a heaping tablespoon of the filling in the center, and roll the leaf around the filling, tucking in the sides to create a secure roll. Repeat with the remaining leaves and filling.
5. Arrange the cabbage rolls seam side down in the prepared baking dish.
6. Mix the tomato sauce with brown sugar and lemon juice (if using), and pour over the cabbage rolls.
7. Cover the dish with foil and bake for 45-50 minutes, or until the cabbage rolls are cooked through and tender.
8. Let rest for a few minutes before serving.

These gluten-free cabbage rolls are a comforting dish that showcases rich, savory flavors. The combination of the tender cabbage leaves, flavorful filling, and tangy tomato sauce makes this a standout Sunday dinner. Perfect for cold days or when you want a hearty, satisfying meal, this dish is sure to impress your family and guests.

Gluten-Free German Beef Goulash

This gluten-free German beef goulash is a rich, hearty stew with tender chunks of beef, seasoned with paprika and a blend of traditional spices. Simmered to perfection and served with gluten-free bread or mashed potatoes, this dish is a true taste of German comfort food. It’s perfect for a Sunday meal that warms you from the inside out.

Ingredients:

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 2 onions, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons paprika (sweet or smoked)
• 1 teaspoon caraway seeds (optional)
• 2 cups beef broth (gluten-free)
• 1/2 cup tomato paste
• 1/2 cup red wine (optional)
• 2 tablespoons gluten-free flour (optional, for thickening)
• Salt and black pepper to taste
• Fresh parsley for garnish

Preparation:

1. Heat the olive oil in a large pot over medium-high heat. Add the beef cubes and sear until browned on all sides. Remove and set aside.
2. In the same pot, add the chopped onions and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
3. Add the paprika and caraway seeds (if using) and cook for 1-2 minutes to release the flavors.
4. Return the beef to the pot and stir to coat with the spices. Add the beef broth, tomato paste, and red wine (if using). Bring to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is tender.
5. If a thicker consistency is desired, mix the gluten-free flour with a bit of water to create a slurry and stir it into the stew. Cook for an additional 5-10 minutes until thickened.
6. Season with salt and black pepper to taste and garnish with fresh parsley before serving.

This gluten-free German beef goulash is a perfect Sunday dish that delivers on deep, rich flavors and comfort. The tender beef, well-seasoned broth, and hearty spices come together to create a satisfying meal that will warm you up and bring the taste of Germany to your table.

Gluten-Free German Potato Salad

A refreshing yet hearty dish, German potato salad is a must-try for those who love traditional European flavors. Unlike its American counterpart, this version is made with a tangy vinegar-based dressing, perfect for a Sunday gathering or as a side dish to pair with gluten-free sausages or grilled meat.

Ingredients:

• 2 pounds small red potatoes, scrubbed and halved
• 1/2 cup gluten-free chicken or vegetable broth
• 1/4 cup apple cider vinegar
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 1/2 cup finely chopped red onion
• 1/4 cup chopped fresh parsley
• Salt and black pepper to taste

Preparation:

1. Boil the red potatoes in salted water until fork-tender, about 12-15 minutes. Drain and let cool slightly.
2. While the potatoes are cooling, mix the chicken or vegetable broth, apple cider vinegar, Dijon mustard, and olive oil in a bowl. Whisk until well combined.
3. In a large mixing bowl, combine the warm potatoes, red onion, and parsley. Pour the dressing over the potatoes and gently toss until evenly coated.
4. Season with salt and black pepper to taste. Serve warm or at room temperature.

This gluten-free German potato salad is tangy, hearty, and full of flavor. The combination of warm potatoes, sharp vinegar, and the subtle sweetness of Dijon mustard creates a unique and satisfying dish perfect for any Sunday meal or picnic gathering. It pairs exceptionally well with grilled meats or as a standalone dish.

Gluten-Free German Pretzels

Enjoy a classic German snack with this gluten-free version of the beloved pretzel. These soft, golden-brown pretzels are perfect for a Sunday afternoon treat or served alongside a hearty bowl of soup. They’re easy to make and will bring the taste of a traditional German beer garden to your home.

Ingredients:

• 2 1/2 cups gluten-free all-purpose flour
• 1 teaspoon xanthan gum (if not included in your gluten-free flour blend)
• 1 tablespoon sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 cup warm water (110°F/45°C)
• 1 teaspoon salt
• 1/4 cup baking soda
• 2 cups water for boiling
• Coarse sea salt, for sprinkling

Preparation:

1. In a mixing bowl, combine the gluten-free flour, xanthan gum (if needed), and salt.
2. In a separate bowl, dissolve the sugar in the warm water and add the yeast. Let sit for 5-10 minutes until frothy.
3. Gradually add the yeast mixture to the flour mixture and mix until a dough forms. Knead for 2-3 minutes until smooth.
4. Cover the dough with a damp cloth and let rise for 1 hour in a warm, draft-free location.
5. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
6. Bring 2 cups of water to a boil in a pot and add the baking soda.
7. Divide the dough into 8 equal parts and shape each piece into a pretzel shape. Carefully drop each pretzel into the boiling water for 30 seconds, then remove with a slotted spoon and place on the baking sheet.
8. Sprinkle each pretzel with coarse sea salt and bake for 12-15 minutes or until golden brown.

These gluten-free German pretzels are a delightful homemade snack that captures the essence of German cuisine. Their warm, soft texture paired with the slightly salty crust makes them irresistible. Serve with mustard or a gluten-free cheese dip for an authentic touch that’s perfect for your Sunday afternoon.

Gluten-Free German Red Cabbage (Rotkraut)

A staple in German cuisine, red cabbage is a traditional side dish that adds color, texture, and flavor to any meal. This gluten-free version is slow-cooked to achieve a tender, sweet-tart profile, making it the perfect accompaniment to pork, sausages, or a hearty beef dish on a Sunday.

Ingredients:

• 1 medium red cabbage, thinly sliced
• 1 large apple, peeled, cored, and chopped
• 1/2 cup thinly sliced onion
• 2 tablespoons apple cider vinegar
• 1/4 cup brown sugar
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• Salt and black pepper to taste
• 1/2 cup water or gluten-free vegetable broth

Preparation:

1. In a large pot or Dutch oven, combine the sliced red cabbage, chopped apple, and sliced onion.
2. Add the apple cider vinegar, brown sugar, cloves, cinnamon, allspice, and water or broth. Stir to combine.
3. Cover and simmer over low heat for 45-60 minutes, stirring occasionally, until the cabbage is tender and flavors have melded together.
4. Season with salt and black pepper to taste and serve warm.

Gluten-free German red cabbage (Rotkraut) is a perfect combination of sweet and tangy flavors that pairs beautifully with a variety of main dishes. The long, slow cooking process ensures that the cabbage becomes tender and infused with the warm, spiced flavors characteristic of traditional German recipes. This dish is an easy way to add a taste of Germany to your Sunday meal.

Gluten-Free German Beef and Beer Stew

This hearty, gluten-free German beef and beer stew is perfect for cozy Sunday dinners. Made with tender beef, root vegetables, and a rich beer-infused broth, it’s a dish that brings warmth and satisfaction with every bite. The combination of deep flavors and a hint of beer makes this stew irresistible.

Ingredients:

• 2 pounds beef stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon paprika
• 1/2 teaspoon caraway seeds (optional)
• 2 cups gluten-free beef broth
• 1 cup dark beer (gluten-free)
• 3 carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 1 bay leaf
• Salt and black pepper to taste
• Fresh parsley for garnish

Preparation:

1. Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the beef cubes and sear them on all sides until browned. Remove the beef and set it aside.
2. In the same pot, add the chopped onion and cook for 2-3 minutes until translucent. Stir in the garlic and cook for an additional minute.
3. Add the tomato paste, paprika, and caraway seeds (if using) to the pot and cook for 1-2 minutes, stirring to coat the onions.
4. Return the beef to the pot and pour in the beef broth and dark beer. Add the sliced carrots, parsnips, and bay leaf.
5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5-2 hours, or until the beef is tender and the flavors are well combined.
6. Season with salt and black pepper to taste, and garnish with fresh parsley before serving.

This gluten-free German beef and beer stew is rich and comforting, with the beer adding a depth of flavor that perfectly complements the tender beef and sweet root vegetables. Ideal for a Sunday dinner, this dish is best served with a side of gluten-free bread or over a bed of mashed potatoes for a complete meal.

Gluten-Free German Mushroom Soup (Champignon Suppe)

This gluten-free German mushroom soup is a creamy, comforting dish that makes a wonderful start to any meal or can be enjoyed as a standalone lunch or light dinner. With its rich, earthy flavors and velvety texture, it’s perfect for a cozy Sunday afternoon.

Ingredients:

• 1 pound fresh mushrooms, sliced (such as cremini or white button)
• 2 tablespoons butter or olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup gluten-free flour (for thickening)
• 3 cups gluten-free vegetable or chicken broth
• 1 cup heavy cream or coconut cream
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• Fresh parsley for garnish

Preparation:

1. In a large pot or Dutch oven, melt the butter or heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, until translucent.
2. Stir in the garlic and cook for 1 more minute. Add the sliced mushrooms and cook for about 5-7 minutes, until they release their moisture and start to brown.
3. Sprinkle the gluten-free flour over the mushrooms and stir for 1-2 minutes to form a roux.
4. Gradually pour in the vegetable or chicken broth, stirring continuously to avoid lumps. Bring to a simmer and cook for 15-20 minutes.
5. Reduce the heat and stir in the heavy cream and dried thyme. Simmer for an additional 5 minutes.
6. Season with salt and black pepper to taste and garnish with fresh parsley before serving.

This gluten-free German mushroom soup is a rich and hearty dish that will warm you up on a chilly Sunday. The creamy texture combined with the earthy flavor of mushrooms and hints of thyme makes for a comforting and satisfying bowl. Serve it with a side of gluten-free bread for a complete, satisfying meal.

Gluten-Free German Apple Pancakes (Apfelpfannkuchen)

For a delightful twist on a traditional German breakfast, these gluten-free apple pancakes are perfect for a leisurely Sunday brunch. Fluffy, slightly sweet, and filled with warm, cinnamon-spiced apples, they are a perfect way to start your Sunday morning.

Ingredients:

• 2 apples, peeled, cored, and sliced thinly
• 2 tablespoons unsalted butter or coconut oil
• 1/2 teaspoon ground cinnamon
• 1/4 cup sugar (optional)
• 3/4 cup gluten-free all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup milk (dairy or non-dairy)
• 1 teaspoon vanilla extract
• Powdered sugar, for serving (optional)

Preparation:

1. Preheat the oven to 400°F (200°C).
2. In a skillet or oven-proof pan, melt the butter or coconut oil over medium heat. Add the sliced apples and sprinkle with cinnamon and sugar. Cook for 5-6 minutes, until the apples are slightly tender and caramelized. Remove from heat.
3. In a mixing bowl, whisk together the gluten-free flour, baking powder, and salt.
4. In a separate bowl, beat the eggs and then add the milk and vanilla extract. Gradually pour the wet ingredients into the dry ingredients, stirring until just combined.
5. Pour the batter over the caramelized apples in the skillet. Place the skillet in the preheated oven and bake for 15-20 minutes, or until the pancake is puffed and golden brown.
6. Remove from the oven and let it cool for a few minutes before slicing. Dust with powdered sugar, if desired, and serve warm.

These gluten-free German apple pancakes are a wonderful, sweet treat to enjoy on a Sunday morning. The combination of soft, fluffy pancake with tender, cinnamon-spiced apples creates a comforting dish that is both filling and flavorful. It’s perfect for a family breakfast or brunch that will bring a touch of German tradition to your table.

Note: More recipes​ are coming soon!