45+ Must-Try Friday Gluten-Free Asian Recipes to Enjoy This day

Friday nights are perfect for winding down after a long week and treating yourself to something delicious.

For those who follow a gluten-free diet, finding exciting and flavorful dinner ideas can sometimes be a challenge.

But fear not—Asian cuisine offers an array of gluten-free options that are just as vibrant and tasty as their gluten-filled counterparts. From savory stir-fries to delicate sushi rolls, the possibilities are endless!

In this blog article, we’ve compiled 45+ mouthwatering gluten-free Asian recipes that will make your Friday nights extra special.

Whether you’re craving something light and fresh, hearty, or full of bold flavors, there’s a recipe here for every palate.

So, get ready to explore these gluten-free Asian delights that are both easy to make and absolutely delicious!

45+ Must-Try Friday Gluten-Free Asian Recipes to Enjoy This day

With these 45+ gluten-free Asian recipes, your Friday nights just got a whole lot tastier and easier!

These dishes prove that eating gluten-free doesn’t mean sacrificing flavor or variety.

From quick stir-fries to intricate noodle bowls and crispy spring rolls, there’s a recipe here for every mood and taste.

Whether you’re cooking for yourself or entertaining friends, these gluten-free Asian recipes will bring the vibrant flavors of the East right into your kitchen.

So, gather your ingredients, fire up the stove, and enjoy a satisfying gluten-free feast this Friday night—and every night!

Gluten-Free Thai Green Curry with Vegetables

This vibrant Thai Green Curry with Vegetables is a comforting and aromatic dish made with fresh vegetables, aromatic herbs, and a rich, creamy coconut milk base. The curry is spiced with Thai green curry paste and seasoned with gluten-free fish sauce, making it a delicious and safe option for those avoiding gluten. Paired with steamed rice, this dish offers a perfect balance of spice, sweetness, and umami, delivering a satisfying meal for any day of the week.

Ingredients:

• 2 tbsp olive oil
• 1 onion, thinly sliced
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 carrot, sliced
• 1 cup baby corn, sliced
• 2 cups mushrooms, sliced
• 1 can (400ml) coconut milk
• 2 tbsp Thai green curry paste (check for gluten-free labeling)
• 1 tbsp gluten-free fish sauce
• 1 tbsp gluten-free soy sauce or tamari
• 1 tbsp brown sugar
• 1 cup vegetable broth
• Fresh basil leaves for garnish
• 1-2 red chilies, chopped (optional, for extra spice)
• Cooked rice, for serving

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and cook until softened.
2. Add the bell pepper, zucchini, carrot, and baby corn. Cook for 3-4 minutes until vegetables are slightly tender.
3. Stir in the mushrooms and cook for an additional 2-3 minutes.
4. Pour in the coconut milk, vegetable broth, Thai green curry paste, fish sauce, soy sauce, and brown sugar. Stir well to combine.
5. Bring the curry to a simmer and cook for 10-12 minutes, allowing the vegetables to soften and the flavors to meld together.
6. Taste and adjust seasoning as necessary, adding more soy sauce or fish sauce for saltiness or more curry paste for spice.
7. Serve hot over steamed rice, garnished with fresh basil leaves and chopped chilies if desired.

This gluten-free Thai Green Curry with Vegetables is a perfect example of how gluten-free Asian cuisine can be both flavorful and comforting. The creamy coconut milk and the aromatic green curry paste bring an irresistible depth to the dish, while the fresh vegetables provide a satisfying crunch and a boost of nutrition. Whether you’re serving it to guests or enjoying it on a quiet evening, this dish offers a delightful combination of flavors that will make anyone forget it’s gluten-free.

Gluten-Free Asian Sesame Chicken

Gluten-Free Asian Sesame Chicken is a crispy, flavorful dish with tender chicken pieces coated in a savory sesame sauce. The sauce is made with gluten-free soy sauce, honey, and a touch of sesame oil, delivering a sweet and salty glaze that’s irresistible. This dish is perfect for serving over rice or noodles and makes a great gluten-free alternative to traditional Asian sesame chicken recipes that may contain wheat-based ingredients.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/4 cup gluten-free cornstarch or rice flour
• 2 tbsp sesame oil
• 2 cloves garlic, minced
• 1/4 cup gluten-free soy sauce or tamari
• 2 tbsp honey
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tsp grated fresh ginger
• 1/4 cup sesame seeds
• 1/4 cup green onions, chopped
• Cooked rice or noodles, for serving

Instructions:

1. In a shallow bowl, coat the chicken pieces with cornstarch or rice flour, shaking off the excess.
2. Heat sesame oil in a large pan over medium heat. Add the chicken in batches, cooking until golden brown and crispy on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.
3. In the same pan, add minced garlic and ginger. Cook for 1 minute until fragrant.
4. Add gluten-free soy sauce, honey, rice vinegar, and toasted sesame oil. Stir well to combine and bring to a simmer.
5. Return the cooked chicken to the pan, tossing it in the sauce to coat evenly. Cook for 2-3 more minutes to heat through.
6. Sprinkle sesame seeds and chopped green onions on top of the chicken before serving.
7. Serve the sesame chicken over rice or noodles for a complete meal.

This Gluten-Free Asian Sesame Chicken is a sweet, savory, and crunchy delight that brings all the flavor without any gluten. The crispy chicken coated in a rich, sesame-flavored sauce is the perfect combination for anyone looking for a satisfying gluten-free dish. The sesame seeds and green onions add a beautiful texture and brightness to the dish, making it a feast for both the eyes and the taste buds. Whether you’re cooking for family or entertaining guests, this dish will surely become a favorite in your gluten-free meal rotation.

Gluten-Free Asian Beef Stir Fry

A classic dish made gluten-free, this Asian Beef Stir Fry is packed with flavor and loaded with colorful vegetables. The thinly sliced beef is cooked with a delicious stir fry sauce made from gluten-free soy sauce, garlic, ginger, and a hint of honey. Paired with fresh vegetables like bell peppers, broccoli, and snow peas, this dish is a great option for a quick and healthy dinner. It’s a perfect way to enjoy all the savory goodness of an Asian stir fry while staying gluten-free.

Ingredients:

• 1 lb flank steak or sirloin, thinly sliced
• 2 tbsp gluten-free soy sauce or tamari
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1/2 cup snow peas
• 2 tbsp vegetable oil
• 2 tbsp sesame seeds (optional, for garnish)
• Cooked rice or noodles, for serving

Instructions:

1. In a small bowl, whisk together the soy sauce, rice vinegar, honey, and sesame oil to make the stir fry sauce. Set aside.
2. Heat vegetable oil in a large pan or wok over medium-high heat. Add the sliced beef and cook until browned, about 3-4 minutes. Remove the beef from the pan and set it aside.
3. In the same pan, add garlic and ginger and cook for 1 minute until fragrant.
4. Add the bell pepper, broccoli, and snow peas to the pan, stir-frying for 3-4 minutes until the vegetables are tender-crisp.
5. Return the beef to the pan and pour in the stir fry sauce, tossing everything together to coat evenly.
6. Continue cooking for another 2 minutes, allowing the sauce to thicken slightly and coat the beef and vegetables.
7. Serve the stir fry over rice or noodles, garnished with sesame seeds.

This Gluten-Free Asian Beef Stir Fry is the epitome of a balanced, quick, and flavorful meal. With the savory stir fry sauce and tender beef, it’s a dish that’s satisfying and full of umami flavor. The vibrant vegetables add a nice crunch, making each bite a harmonious blend of textures. Whether served with rice or noodles, this stir fry is a great option for anyone looking to enjoy an Asian-inspired dish without gluten. It’s perfect for busy weeknights or when you’re craving something quick yet delicious.

Gluten-Free Korean BBQ Beef (Bulgogi)

Korean BBQ Beef, also known as Bulgogi, is a beloved dish made with thinly sliced beef marinated in a sweet and savory sauce, then grilled or pan-fried to perfection. This gluten-free version uses tamari or gluten-free soy sauce, ensuring that everyone can enjoy the bold flavors of this traditional Korean dish. The tender, caramelized beef is balanced by fresh vegetables, offering a mouthwatering combination of savory, sweet, and umami flavors that are a hit at any meal.

Ingredients:

• 1 lb rib-eye steak or flank steak, thinly sliced against the grain
• 3 tbsp gluten-free soy sauce or tamari
• 2 tbsp sesame oil
• 1 tbsp rice vinegar
• 2 tbsp brown sugar
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tbsp sesame seeds
• 1 green onion, chopped (for garnish)
• 1 tbsp vegetable oil (for cooking)
• Cooked rice, for serving

Instructions:

1. In a large bowl, combine the soy sauce, sesame oil, rice vinegar, brown sugar, garlic, and ginger to make the marinade.
2. Add the thinly sliced beef to the marinade and mix well to coat. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Heat the vegetable oil in a large skillet or grill pan over medium-high heat. Add the marinated beef in batches and cook for 3-4 minutes, stirring occasionally, until the beef is cooked through and slightly caramelized.
4. Remove the beef from the pan and transfer to a serving plate. Sprinkle sesame seeds and chopped green onions over the top.
5. Serve the Bulgogi with steamed rice for a delicious, complete meal.

This Gluten-Free Korean BBQ Beef (Bulgogi) brings the bold flavors of Korean cuisine into a gluten-free format. The marinade, with its combination of sweet and savory notes, elevates the tender beef, while the sesame oil adds a nutty richness. The dish’s caramelized exterior and juicy interior are a testament to how simple ingredients can create a complex, mouthwatering dish. Whether you’re grilling, pan-frying, or serving it over rice, this Bulgogi will transport you straight to a Korean BBQ feast!

Gluten-Free Mongolian Beef Stir Fry

Gluten-Free Mongolian Beef Stir Fry is a flavorful and savory dish that’s both simple to prepare and incredibly satisfying. The beef is stir-fried until crispy, then coated in a sticky, sweet sauce made with gluten-free soy sauce, brown sugar, and garlic. Paired with green onions and served over rice, this dish delivers bold flavors and a perfect balance of sweetness and saltiness, making it a favorite for gluten-free Asian cuisine lovers.

Ingredients:

• 1 lb flank steak, thinly sliced
• 3 tbsp gluten-free soy sauce or tamari
• 1 tbsp rice vinegar
• 2 tbsp brown sugar
• 1/4 cup water
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tbsp vegetable oil
• 2 green onions, sliced (for garnish)
• Cooked rice, for serving

Instructions:

1. In a small bowl, mix together the soy sauce, rice vinegar, brown sugar, and water to make the sauce. Set aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced beef in batches, cooking until browned and crispy, about 3-4 minutes per side. Remove the beef and set aside.
3. In the same skillet, add garlic and ginger, cooking for 1 minute until fragrant.
4. Pour in the prepared sauce and bring to a simmer. Cook for 2-3 minutes until the sauce has thickened slightly.
5. Return the beef to the pan and toss it in the sauce, ensuring the beef is evenly coated.
6. Garnish with sliced green onions and serve the Mongolian beef over cooked rice.

This Gluten-Free Mongolian Beef Stir Fry offers a mouthwatering blend of sweet and savory flavors, with the crispy beef adding texture and richness to every bite. The thick sauce is perfectly balanced, making the dish feel indulgent without being overly heavy. Served over rice, this stir fry makes for a satisfying and flavorful meal that’s easy to prepare and ideal for gluten-free diners craving an Asian-inspired dish with depth and complexity.

Gluten-Free Sweet and Sour Chicken

Gluten-Free Sweet and Sour Chicken is a healthier take on the classic Chinese-American dish, with crispy chicken coated in a tangy and sweet sauce. The gluten-free version uses tamari or gluten-free soy sauce and a mix of natural sweeteners, creating a sauce that’s both vibrant and flavorful. This dish offers a delicious contrast between the crispy chicken and the zesty sauce, and it’s perfect for a gluten-free family dinner.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/4 cup gluten-free cornstarch or rice flour
• 2 tbsp vegetable oil (for frying)
• 1/4 cup gluten-free soy sauce or tamari
• 1/4 cup rice vinegar
• 2 tbsp honey
• 2 tbsp ketchup
• 1/2 tsp garlic powder
• 1/4 tsp ground ginger
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1/2 onion, diced
• 1/4 cup pineapple chunks (optional)
• Cooked rice, for serving

Instructions:

1. Toss the chicken pieces in cornstarch or rice flour, coating each piece evenly.
2. Heat the vegetable oil in a large pan or skillet over medium heat. Fry the chicken in batches, cooking for about 4-5 minutes per side until golden brown and crispy. Remove the chicken and set aside on paper towels to drain.
3. In a separate bowl, whisk together the soy sauce, rice vinegar, honey, ketchup, garlic powder, and ground ginger to make the sweet and sour sauce.
4. In the same pan, add the diced bell peppers, onion, and pineapple (if using). Cook for 2-3 minutes until the vegetables soften slightly.
5. Pour the sweet and sour sauce into the pan and stir to combine. Bring the sauce to a simmer for 2-3 minutes to thicken slightly.
6. Return the crispy chicken to the pan and toss it in the sauce until evenly coated.
7. Serve the sweet and sour chicken over rice for a delicious gluten-free meal.

This Gluten-Free Sweet and Sour Chicken is the perfect balance of tangy, sweet, and savory flavors. The crispy chicken pieces contrast beautifully with the vibrant, flavorful sauce, while the vegetables add a fresh crunch. Whether you’re craving a takeout-inspired dinner or a comforting homemade meal, this gluten-free version offers all the satisfaction of the traditional dish without the gluten. It’s a guaranteed crowd-pleaser that will quickly become a staple in your gluten-free recipe collection!

Gluten-Free Thai Basil Chicken (Pad Krapow Gai)

Gluten-Free Thai Basil Chicken, or Pad Krapow Gai, is a quick and flavorful Thai stir-fry featuring tender chicken pieces cooked with aromatic garlic, chili, and fresh basil. This dish is naturally gluten-free when you substitute regular soy sauce with tamari or gluten-free soy sauce. It’s savory, spicy, and full of bright, fresh flavors that pair wonderfully with steamed rice. Perfect for a weeknight dinner, this dish captures the essence of Thai street food with minimal ingredients.

Ingredients:

• 1 lb ground chicken or chicken thighs, minced
• 3 tbsp gluten-free soy sauce or tamari
• 2 tbsp fish sauce
• 1 tbsp oyster sauce (ensure it’s gluten-free)
• 1 tbsp sugar
• 3 cloves garlic, minced
• 2-3 Thai bird’s eye chilies, chopped (adjust to spice preference)
• 1/2 cup fresh Thai basil leaves
• 1 tbsp vegetable oil (for stir-frying)
• Cooked rice, for serving

Instructions:

1. In a small bowl, mix together the soy sauce, fish sauce, oyster sauce, and sugar to create the sauce. Set aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and chilies and stir-fry for 1-2 minutes until fragrant.
3. Add the ground chicken to the pan and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
4. Pour the prepared sauce over the chicken and stir well to combine. Let it cook for an additional 2-3 minutes for the flavors to meld.
5. Stir in the fresh basil leaves and cook for another 1 minute, allowing the basil to wilt and infuse the dish with its aroma.
6. Serve the Thai Basil Chicken over cooked rice for a complete meal.

Gluten-Free Thai Basil Chicken (Pad Krapow Gai) is an explosion of flavors in a single dish. The balance of salty fish sauce, spicy chilies, and aromatic basil creates a tantalizing experience for the taste buds. The chicken is juicy and packed with flavor, while the dish’s simplicity makes it perfect for busy weeknights. It’s an authentic taste of Thai street food made easy, and you won’t miss the gluten in this delicious, aromatic stir-fry!

Gluten-Free Shrimp Tempura

Gluten-Free Shrimp Tempura is a crunchy, light, and crispy Japanese dish made by deep-frying shrimp in a gluten-free batter. With the right gluten-free flour blend, tempura can be just as crispy as the traditional version, offering a satisfying contrast to the tender shrimp. Served with a dipping sauce made from tamari and mirin, this dish makes an excellent appetizer or a fun dinner. The key to perfect tempura is the freshness of the ingredients and a light, crispy batter.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup gluten-free all-purpose flour (ensure it’s a blend with starches)
• 1/4 cup rice flour
• 1/2 cup ice-cold sparkling water (for a crispy batter)
• 1/2 tsp baking powder
• 1/2 tsp salt
• Vegetable oil, for frying
• 1 tbsp gluten-free soy sauce or tamari
• 1 tbsp mirin
• 1 tsp rice vinegar
• 1 tsp sugar

Instructions:

1. Prepare the dipping sauce by whisking together the tamari, mirin, rice vinegar, and sugar in a small bowl. Set aside.
2. In a large bowl, combine the gluten-free flour, rice flour, baking powder, and salt. Add the sparkling water and mix until the batter is smooth and slightly lumpy.
3. Heat the vegetable oil in a deep skillet or pot over medium-high heat until it reaches about 350°F (175°C).
4. Dip the shrimp into the batter, coating them lightly but evenly. Carefully drop the shrimp into the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes, or until golden and crispy.
5. Remove the shrimp from the oil and place them on a paper towel-lined plate to drain excess oil.
6. Serve the crispy shrimp tempura with the dipping sauce.

Gluten-Free Shrimp Tempura is a delightful, crispy treat that’s perfect for those who love the crunch of fried food without the gluten. The batter is light and airy, offering a perfect crunch without overwhelming the delicate flavor of the shrimp. The dipping sauce complements the tempura with its balance of salty, sweet, and tangy notes. This dish is a great appetizer, snack, or part of a larger meal, and it’s sure to impress anyone craving authentic Japanese flavors!

Gluten-Free Teriyaki Chicken

Gluten-Free Teriyaki Chicken is a popular Japanese dish that’s both flavorful and easy to make at home. The chicken is marinated in a sweet and savory teriyaki sauce made from tamari, honey, and garlic, then grilled or pan-seared to perfection. It’s a dish that perfectly balances salty, sweet, and umami flavors, and is ideal for a quick, family-friendly dinner. The gluten-free version ensures everyone can enjoy this flavorful dish, especially when paired with rice or steamed vegetables.

Ingredients:

• 4 boneless, skinless chicken breasts or thighs
• 3 tbsp gluten-free soy sauce or tamari
• 2 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 1 clove garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp sesame oil
• 1 tsp cornstarch (optional, for thickening)
• Sesame seeds, for garnish
• Green onions, chopped, for garnish
• Cooked rice, for serving

Instructions:

1. In a small bowl, whisk together the soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil to create the teriyaki marinade.
2. Place the chicken breasts or thighs in a resealable bag or shallow dish, and pour the marinade over the chicken. Seal the bag or cover the dish, then refrigerate for at least 30 minutes (or up to 2 hours) to marinate.
3. Heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and cook the chicken for about 6-8 minutes per side, until fully cooked and the internal temperature reaches 165°F (74°C).
4. In a small saucepan, pour the reserved marinade and bring it to a simmer. Let it cook for 2-3 minutes, and if you’d like a thicker sauce, dissolve the cornstarch in a bit of water and add it to the sauce to thicken it.
5. Drizzle the thickened teriyaki sauce over the cooked chicken.
6. Garnish with sesame seeds and chopped green onions. Serve the Teriyaki Chicken over rice.

Gluten-Free Teriyaki Chicken brings the sweet and savory flavors of Japan straight to your dinner table. The marinated chicken absorbs the flavors of the teriyaki sauce, becoming juicy and flavorful, while the pan-searing or grilling gives it a slight char that enhances the dish. The sauce is thick, sweet, and packed with umami, making every bite of chicken more delicious. This dish pairs wonderfully with rice and steamed vegetables, providing a satisfying, gluten-free meal perfect for any occasion.

Gluten-Free Korean BBQ Beef (Bulgogi)

Gluten-Free Korean BBQ Beef, or Bulgogi, is a savory, sweet, and slightly smoky dish made from thinly sliced beef marinated in a flavorful sauce. This dish is traditionally grilled, but can also be cooked in a skillet. Using tamari or gluten-free soy sauce as a substitute for regular soy sauce makes it suitable for those with gluten sensitivities. Bulgogi is a favorite in Korean cuisine, and it’s a fantastic way to bring rich flavors to your dinner table. It’s perfect when paired with rice, lettuce wraps, or even noodles.

Ingredients:

• 1 lb thinly sliced beef (rib-eye or sirloin)
• 1/4 cup gluten-free soy sauce or tamari
• 2 tbsp brown sugar or honey
• 2 tbsp sesame oil
• 1 tbsp rice vinegar
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/2 onion, finely grated
• 1 tbsp sesame seeds (optional, for garnish)
• Green onions, chopped (for garnish)
• Cooked rice or lettuce leaves, for serving

Instructions:

1. In a large bowl, whisk together the soy sauce, brown sugar (or honey), sesame oil, rice vinegar, garlic, ginger, and grated onion to make the marinade.
2. Add the sliced beef to the marinade and toss to coat. Cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to meld.
3. Heat a grill pan or skillet over medium-high heat. Add the marinated beef in batches, cooking for 2-3 minutes per side until browned and caramelized.
4. Remove from the heat and garnish with sesame seeds and chopped green onions.
5. Serve the Bulgogi with cooked rice or in lettuce wraps for a lighter option.

Gluten-Free Korean BBQ Beef (Bulgogi) offers a delectable combination of sweet, savory, and slightly smoky flavors, which makes it one of the most beloved dishes in Korean cuisine. The marinated beef cooks up tender and juicy, absorbing all the flavorful notes from the marinade. Whether served with rice or lettuce wraps, this dish is a crowd-pleaser and easy to make at home. It’s an ideal choice for a gluten-free dinner that doesn’t skimp on bold flavors.

Gluten-Free Miso Soup

Gluten-Free Miso Soup is a comforting and nourishing Japanese soup made with miso paste, tofu, and seaweed, all simmered in a savory broth. Traditional miso soup often contains wheat-based miso, but gluten-free miso is available and works perfectly for those with dietary restrictions. This soup is light yet satisfying and can be enjoyed as an appetizer or a main course when paired with rice. It’s a simple yet flavorful dish that’s easy to prepare and full of umami.

Ingredients:

• 4 cups water
• 1/4 cup gluten-free miso paste (check label for wheat-free)
• 1/2 cup silken tofu, cubed
• 1/4 cup dried wakame seaweed
• 2 green onions, sliced
• 1 tbsp gluten-free soy sauce or tamari (optional, for extra umami)
• 1 tsp sesame oil (optional, for richness)

Instructions:

1. In a medium saucepan, bring the water to a simmer over medium heat.
2. Whisk in the gluten-free miso paste, making sure it dissolves completely into the water.
3. Add the cubed tofu and dried wakame seaweed to the broth, stirring gently.
4. Simmer for 2-3 minutes until the tofu is heated through and the seaweed has softened.
5. If desired, stir in gluten-free soy sauce or tamari for additional flavor.
6. Remove from heat and drizzle with sesame oil, if using. Garnish with sliced green onions.
7. Serve the miso soup hot, with rice or as a standalone dish.

Gluten-Free Miso Soup is a soothing and delicious dish that’s perfect for any season. The warm broth infused with the rich umami of miso, complemented by the soft tofu and the slight crunch of seaweed, makes it a nourishing choice. This gluten-free version ensures that everyone can enjoy this classic Japanese comfort food without worry. It’s easy to make, satisfying, and full of savory goodness, making it a great addition to any meal.

Gluten-Free Thai Green Curry with Chicken

Gluten-Free Thai Green Curry with Chicken is a fragrant and creamy Thai dish made with a rich coconut milk base, green curry paste, and fresh vegetables. This dish is naturally gluten-free when you use tamari or gluten-free fish sauce instead of their traditional counterparts. The green curry paste imparts a fresh, herbal flavor while the coconut milk adds richness and creaminess. This dish is flavorful, aromatic, and pairs perfectly with jasmine rice for a comforting meal.

Ingredients:

• 1 lb chicken breasts or thighs, thinly sliced
• 1 tbsp vegetable oil
• 2 tbsp gluten-free green curry paste
• 1 can (14 oz) coconut milk
• 1/2 cup gluten-free chicken broth
• 1 tbsp gluten-free fish sauce
• 1 tbsp brown sugar or palm sugar
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1/2 cup fresh basil leaves
• 1 tbsp lime juice
• Cooked jasmine rice, for serving

Instructions:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 4-5 minutes, or until browned and cooked through.
2. Add the green curry paste to the skillet and stir to coat the chicken. Cook for 1-2 minutes until fragrant.
3. Pour in the coconut milk, chicken broth, fish sauce, and brown sugar. Stir well to combine and bring to a simmer.
4. Add the red bell pepper and zucchini slices to the curry, cooking for 5-7 minutes until the vegetables are tender.
5. Stir in the fresh basil leaves and lime juice. Adjust seasoning with extra fish sauce or sugar to taste.
6. Serve the green curry hot, over cooked jasmine rice.

Gluten-Free Thai Green Curry with Chicken brings the bold and aromatic flavors of Thailand to your dinner table. The creamy coconut milk melds perfectly with the spicy, fragrant green curry paste, creating a harmonious blend of flavors. The tender chicken and vegetables add texture and freshness to the dish. This gluten-free Thai curry is not only delicious but also easy to make, offering a rich and comforting meal perfect for any occasion. Serve it with rice for a complete, satisfying dish that will transport you straight to Thailand.

Gluten-Free Vietnamese Spring Rolls

Gluten-Free Vietnamese Spring Rolls are a fresh, vibrant, and light dish that’s perfect for a healthy appetizer or snack. These rice paper rolls are filled with crisp vegetables, fresh herbs, and proteins like shrimp, chicken, or tofu, making them highly customizable. Served with a tangy, savory peanut dipping sauce, these rolls are gluten-free, naturally dairy-free, and incredibly delicious. They’re easy to assemble and require no cooking, making them an excellent choice for a refreshing and light meal.

Ingredients:

• 10 rice paper wrappers (gluten-free)
• 1/2 lb cooked shrimp or chicken (sliced thinly) or tofu (for a vegetarian version)
• 1/2 cucumber, julienned
• 1/2 carrot, julienned
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 1/4 cup fresh basil leaves
• 1/2 avocado, sliced
• For the peanut dipping sauce:
  • 3 tbsp peanut butter
  • 1 tbsp gluten-free soy sauce or tamari
  • 1 tbsp honey or maple syrup
  • 1 tbsp rice vinegar
  • 1 tbsp lime juice
  • 1 tsp sesame oil
  • 2-3 tbsp water (to thin out the sauce)

Instructions:

1. Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 5-10 seconds, or until soft and pliable.
2. Lay the softened rice paper flat on a clean surface, such as a cutting board.
3. Place a small amount of shrimp (or chicken/tofu), cucumber, carrot, avocado, and herbs in the center of the rice paper, leaving room on the sides.
4. Fold in the sides of the rice paper, then roll it up tightly to form a cylinder.
5. Repeat the process with the remaining ingredients.
6. For the peanut dipping sauce, whisk together the peanut butter, soy sauce, honey, rice vinegar, lime juice, sesame oil, and water in a small bowl until smooth.
7. Serve the spring rolls with the peanut dipping sauce on the side.

Gluten-Free Vietnamese Spring Rolls are a fun and healthy option for a light meal or appetizer. The combination of fresh vegetables, herbs, and protein makes them nutritious, while the peanut dipping sauce adds a rich, savory finish. These rolls are customizable based on your preferences and are naturally gluten-free. They offer a satisfying crunch and fresh flavors that will make them a hit at any meal or gathering.

Gluten-Free Asian Stir-Fry with Tofu and Vegetables

This Gluten-Free Asian Stir-Fry with Tofu and Vegetables is a vibrant, quick, and flavorful dish that showcases the best of Asian cuisine without any gluten. Tofu is stir-fried to a crispy texture, while colorful vegetables like bell peppers, broccoli, and carrots add both flavor and nutrition. The savory stir-fry sauce is made from gluten-free soy sauce or tamari, and it’s rich in umami. This dish is perfect for a weeknight dinner and can be served over rice or noodles for a complete meal.

Ingredients:

• 1 block firm tofu, drained and cubed
• 1 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1/2 cup broccoli florets
• 1 carrot, julienned
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 2 tbsp gluten-free soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp honey or maple syrup
• 1/2 tsp red pepper flakes (optional, for heat)
• 1 tbsp sesame seeds (optional, for garnish)
• Cooked rice or noodles, for serving

Instructions:

1. Press the tofu to remove excess moisture. Cut it into cubes and pat dry with paper towels.
2. Heat the vegetable oil in a large pan or wok over medium-high heat. Add the tofu and cook for 5-7 minutes, turning occasionally, until golden and crispy. Remove from the pan and set aside.
3. In the same pan, add the onion and garlic, sautéing for 1-2 minutes until fragrant.
4. Add the bell pepper, broccoli, and carrot to the pan. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
5. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, and red pepper flakes.
6. Return the tofu to the pan and pour the sauce over the tofu and vegetables. Stir to coat everything in the sauce and cook for another 2-3 minutes to heat through.
7. Garnish with sesame seeds, if desired, and serve over rice or noodles.

Gluten-Free Asian Stir-Fry with Tofu and Vegetables is an easy, nutritious, and flavorful dish that can be made in just a few steps. The crispy tofu pairs perfectly with the tender vegetables, while the savory stir-fry sauce brings everything together in a harmonious way. This recipe is versatile and can be customized with your favorite vegetables or protein options. It’s a quick and satisfying gluten-free dinner that’s perfect for any busy weeknight.

Gluten-Free Teriyaki Salmon

Gluten-Free Teriyaki Salmon is a simple yet flavorful dish that combines the richness of salmon with a sweet, savory teriyaki glaze. Using gluten-free soy sauce or tamari, this dish maintains the delicious umami flavors of traditional teriyaki without the gluten. The salmon is pan-seared to crispy perfection and then coated in the homemade teriyaki sauce, making it an irresistible dinner option. Served with rice or steamed vegetables, this dish is a healthy, gluten-free meal that’s sure to please.

Ingredients:

• 4 salmon fillets
• 2 tbsp olive oil
• 1/4 cup gluten-free soy sauce or tamari
• 2 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp sesame oil
• 1 tsp sesame seeds (optional, for garnish)
• Green onions, chopped (for garnish)
• Cooked rice or steamed vegetables, for serving

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper on both sides.
2. Add the salmon fillets to the skillet, skin-side down, and cook for 4-5 minutes on each side, or until the fish is cooked through and crispy on the outside.
3. While the salmon is cooking, prepare the teriyaki sauce. In a small saucepan, combine the soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil. Bring to a simmer over medium heat, stirring occasionally. Let it cook for 2-3 minutes until slightly thickened.
4. Once the salmon is cooked, drizzle the teriyaki sauce over the top of the fillets and cook for an additional 1-2 minutes, allowing the sauce to caramelize.
5. Garnish with sesame seeds and chopped green onions.
6. Serve the teriyaki salmon with rice or steamed vegetables.

Gluten-Free Teriyaki Salmon is a flavorful, easy-to-make dish that delivers the perfect balance of sweet and savory. The homemade teriyaki sauce complements the rich, fatty salmon, creating a meal that’s both indulgent and healthy. This dish is quick to prepare, making it an excellent choice for a weeknight dinner or special occasion. With a simple garnish of sesame seeds and green onions, this gluten-free teriyaki salmon is a crowd-pleaser that everyone will enjoy.

Note: More recipes are coming soon!