45+ Delicious Friday Gluten-Free Oven Recipes for the Whole Family

If you’re someone who loves to unwind after a busy week with a hearty and satisfying meal, but you’re also following a gluten-free lifestyle, you know that finding the right recipes can sometimes be challenging.

That’s why we’ve curated this collection of 45+ gluten-free oven recipes, perfect for your Friday night dinner.

From savory dishes to sweet treats, these recipes are not only gluten-free but also easy to prepare, allowing you to enjoy a flavorful meal without compromising on taste or convenience.

Whether you’re cooking for yourself or hosting a dinner party, these oven-friendly recipes will surely satisfy your cravings and make your Friday evening stress-free and delicious!

45+ Delicious Friday Gluten-Free Oven Recipes for the Whole Family

With 45+ gluten-free oven recipes at your disposal, your Friday night dinners just became a whole lot easier and tastier.

These recipes are perfect for busy weekdays and special occasions alike, offering everything from comforting casseroles to delicious baked desserts.

With simple ingredients and minimal effort, you can whip up a mouthwatering gluten-free feast for the whole family.

So, the next time you’re wondering what to cook for dinner, look no further—these gluten-free oven recipes are sure to be your new go-to.

Enjoy cooking and indulging in dishes that not only taste great but also align with your dietary preferences!

Gluten-Free Friday Night Pizza

Looking for a quick, easy, and gluten-free pizza to make for a relaxing Friday night? This gluten-free pizza dough recipe yields a crispy, flavorful crust that’s just the right base for your favorite toppings. Using simple ingredients like gluten-free flour and a blend of yeast, this pizza will be on your table in under an hour. It’s perfect for families or individuals who want to enjoy a classic pizza without the gluten!

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp active dry yeast
• 1 tsp sugar
• 3/4 cup warm water (about 110°F)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1 tsp dried oregano (optional)
• 1 cup pizza sauce
• 1 1/2 cups shredded mozzarella cheese
• Favorite pizza toppings (e.g., pepperoni, vegetables, olives)

Instructions:

1. In a small bowl, combine the warm water, sugar, and yeast. Stir and let sit for 5-10 minutes until the mixture is frothy.
2. In a large mixing bowl, combine the gluten-free flour, salt, and oregano (if using). Make a well in the center and pour in the yeast mixture and olive oil.
3. Mix together to form a dough. If the dough is too sticky, add a little more flour. If it’s too dry, add a splash of water.
4. Knead the dough for 3-4 minutes, then cover it with a towel and let it rise in a warm place for about 30 minutes.
5. Preheat the oven to 475°F (245°C).
6. Roll out the dough on a piece of parchment paper, shaping it into your desired pizza size.
7. Spread a layer of pizza sauce over the dough, then sprinkle with mozzarella cheese and your favorite toppings.
8. Bake for 10-12 minutes or until the crust is golden and the cheese is bubbling and browned.
9. Slice and serve immediately!

This gluten-free Friday night pizza is the perfect solution for a cozy, enjoyable dinner. The dough is light and crisp, providing a delicious base for all your favorite toppings. Whether you’re gluten intolerant or simply looking for a lighter pizza option, this recipe ensures that everyone can enjoy pizza night without compromise. Make it your go-to recipe for Fridays or any night you’re craving something savory!

Gluten-Free Baked Ziti with Ricotta and Spinach

Baked Ziti is a comforting dish, and this gluten-free version is no exception! With a rich marinara sauce, creamy ricotta, and fresh spinach, this meal is a guaranteed crowd-pleaser. You’ll love how the gluten-free pasta holds up beautifully in this hearty, baked dish. Whether you’re feeding a crowd or enjoying a quiet dinner, this recipe is sure to satisfy your cravings.

Ingredients:

• 1 lb gluten-free ziti pasta
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups marinara sauce
• 1/2 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 3 cups fresh spinach, chopped
• Salt and pepper to taste
• 1 tsp dried basil (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Cook the gluten-free ziti pasta according to package directions. Drain and set aside.
2. Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic and sauté until softened, about 3-4 minutes.
3. Add the marinara sauce, spinach, and basil. Stir and cook for another 3 minutes until the spinach wilts and the sauce is heated through. Season with salt and pepper to taste.
4. In a large mixing bowl, combine the cooked pasta, sauce mixture, ricotta cheese, and half of the mozzarella and Parmesan cheeses.
5. Transfer the mixture to a greased baking dish, then top with the remaining mozzarella and Parmesan.
6. Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake for an additional 10-15 minutes or until the cheese is golden and bubbly.
7. Let it cool for a few minutes before serving.

This gluten-free baked ziti recipe is a delicious twist on a classic comfort dish. The rich, tangy marinara sauce combined with the creamy ricotta and mozzarella makes for a hearty, satisfying meal. Adding spinach not only boosts the nutrition but also enhances the flavor. It’s a great way to enjoy an Italian classic, and with the ease of the gluten-free pasta, this dish is perfect for your next Friday night dinner!

Gluten-Free Chocolate Chip Cookies

What’s a Friday night without a sweet treat? These gluten-free chocolate chip cookies are the ideal dessert to cap off your week. With their chewy center and crispy edges, these cookies will make anyone forget they’re gluten-free! Simple ingredients, quick prep, and a perfect bake time make this recipe a must-try. It’s a fun and easy way to satisfy your sweet tooth without any gluten.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 large egg
• 1 1/2 cups gluten-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a small bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
4. Add the vanilla extract and egg to the butter mixture, mixing until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
6. Fold in the chocolate chips.
7. Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes or until the edges are golden brown and the center is set.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

These gluten-free chocolate chip cookies are a delicious way to enjoy a sweet treat without the gluten. They are perfectly chewy and have just the right balance of sweetness and chocolatey goodness. They’re ideal for a cozy Friday night, whether you’re enjoying them with a cup of tea or sharing with loved ones. With simple ingredients and easy steps, this recipe will become your go-to for gluten-free dessert cravings!

Gluten-Free Garlic Parmesan Breadsticks

These gluten-free garlic parmesan breadsticks are the perfect side dish to accompany your Friday night meal or enjoy on their own as a tasty snack. With a crispy exterior, soft and fluffy interior, and the bold flavors of garlic and parmesan, these breadsticks will satisfy your cravings. Made with gluten-free flour, they are the perfect alternative for those following a gluten-free diet but still want to enjoy freshly baked, delicious bread.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tbsp active dry yeast
• 1 tsp sugar
• 1 cup warm water (110°F)
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 2 tbsp melted butter
• 1 tbsp fresh parsley, chopped

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a small bowl, combine the warm water, sugar, and yeast. Stir and let sit for 5-10 minutes, until the mixture becomes frothy.
3. In a large mixing bowl, combine the gluten-free flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until the dough forms.
4. Knead the dough on a floured surface for 3-5 minutes until smooth. Cover with a towel and let it rise for 20-30 minutes.
5. Roll the dough out into a rectangular shape on a floured surface. Cut it into strips of your desired size.
6. Place the breadsticks on the prepared baking sheet. Brush the melted butter over the tops of the breadsticks.
7. Sprinkle the garlic, Parmesan cheese, and chopped parsley over the breadsticks.
8. Bake for 15-20 minutes or until golden brown and crispy on the edges.
9. Allow them to cool slightly before serving.

These gluten-free garlic parmesan breadsticks are a perfect combination of savory flavors and a soft, fluffy texture. The garlic and parmesan make each bite irresistible, while the crispy edges provide a satisfying crunch. Whether served as a side dish or enjoyed as a snack, they are sure to become a favorite in your gluten-free recipe collection. They’re quick and easy to make, making them ideal for a Friday night treat or any occasion.

Gluten-Free Veggie Frittata

This gluten-free veggie frittata is a healthy and hearty way to kick off your Friday night dinner. Packed with fresh vegetables, protein-rich eggs, and flavorful herbs, it’s an excellent choice for a light yet satisfying meal. Whether you’re looking for a quick weeknight dinner or a breakfast-for-dinner option, this frittata is sure to please everyone at the table.

Ingredients:

• 8 large eggs
• 1/2 cup milk (dairy or non-dairy)
• 1 tbsp olive oil
• 1 small onion, chopped
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 1/2 cup spinach, chopped
• 1/4 cup grated cheddar cheese (optional)
• Salt and pepper to taste
• 1/2 tsp dried thyme or rosemary

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, whisk together the eggs and milk until well combined. Season with salt, pepper, and thyme or rosemary.
3. Heat the olive oil in a large oven-safe skillet over medium heat. Add the onion and bell pepper, cooking until softened, about 5 minutes.
4. Add the zucchini and spinach to the skillet, cooking for an additional 3-4 minutes until the vegetables are tender.
5. Pour the egg mixture over the vegetables, ensuring everything is evenly coated. Sprinkle the grated cheddar cheese over the top, if using.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are set and the top is golden brown.
7. Allow the frittata to cool for a few minutes before slicing and serving.

This gluten-free veggie frittata is a simple, nutritious, and delicious meal that can be enjoyed any time of the day. The combination of eggs, fresh vegetables, and herbs creates a light yet filling dish that everyone will love. It’s versatile, so you can easily swap in different veggies or cheeses depending on what you have on hand. Whether for dinner, brunch, or breakfast-for-dinner, this frittata is a great addition to your gluten-free recipe rotation.

Gluten-Free Chocolate Lava Cake

Indulge in a rich, gooey chocolate lava cake that’s gluten-free! With a molten center and a decadent outer shell, this dessert is the perfect treat to cap off your Friday night. Made with gluten-free ingredients, these individual cakes are guaranteed to impress your guests or make for a luxurious solo treat. The combination of chocolate and warm gooeyness will have you coming back for more!

Ingredients:

• 1/2 cup gluten-free all-purpose flour
• 1/2 cup powdered sugar
• 1/4 cup cocoa powder
• 1/4 tsp salt
• 1/2 cup unsalted butter
• 4 oz bittersweet chocolate, chopped
• 2 large eggs
• 2 large egg yolks
• 1 tsp vanilla extract
• Butter for greasing the ramekins
• Extra powdered sugar for dusting

Instructions:

1. Preheat your oven to 425°F (220°C). Grease four 6-ounce ramekins with butter and lightly dust with powdered sugar.
2. In a medium saucepan, melt the butter and chopped chocolate over low heat, stirring frequently until smooth. Let cool slightly.
3. In a separate bowl, whisk together the gluten-free flour, powdered sugar, cocoa powder, and salt.
4. In another bowl, whisk the eggs, egg yolks, and vanilla extract until well combined.
5. Gradually add the melted chocolate mixture to the egg mixture, whisking continuously. Then fold in the dry ingredients until fully incorporated.
6. Divide the batter evenly among the prepared ramekins.
7. Bake for 12-14 minutes, or until the edges are set but the center is still soft.
8. Let the cakes rest for 1 minute before carefully running a knife around the edges to loosen. Invert the ramekins onto plates.
9. Dust with powdered sugar and serve immediately.

This gluten-free chocolate lava cake is the ultimate dessert for any chocolate lover. The warm, gooey center paired with the slightly crisp outer shell creates a decadent treat that’s impossible to resist. Despite being gluten-free, these cakes are just as rich and satisfying as their traditional counterparts. Perfect for a special occasion, a dinner party, or simply to indulge in on a Friday night, these cakes will never disappoint!

Gluten-Free Baked Chicken Tenders

These gluten-free baked chicken tenders are a healthier alternative to fried chicken, offering crispy and juicy chicken coated with a flavorful gluten-free breadcrumb crust. Perfect for a family dinner, a party appetizer, or a quick weeknight meal, these tenders are easy to make and sure to please both kids and adults. The addition of seasonings and herbs gives them a burst of flavor, making them a deliciously crunchy treat without the gluten.

Ingredients:

• 1 lb chicken tenders or chicken breasts cut into strips
• 1 cup gluten-free breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 large eggs, beaten
• 2 tbsp olive oil or melted butter

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a shallow dish, mix the gluten-free breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper.
3. Dip each chicken strip into the beaten eggs, then coat in the breadcrumb mixture, pressing gently to ensure the coating sticks.
4. Place the breaded chicken tenders on the prepared baking sheet. Drizzle with olive oil or melted butter to help them crisp up in the oven.
5. Bake for 15-20 minutes, flipping the tenders halfway through, until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
6. Serve with your favorite dipping sauce.

These gluten-free baked chicken tenders are a crowd-pleaser that’s easy to make and healthier than the fried version. The crispy breadcrumb crust provides a satisfying crunch, while the tender chicken inside remains juicy and flavorful. These tenders are versatile—perfect for dipping in sauces or pairing with a side salad or fries. Whether for a weeknight meal or a party snack, these tenders are sure to be a hit!

Gluten-Free Zucchini Noodles with Pesto

A fresh and light gluten-free dish, zucchini noodles (zoodles) tossed in a homemade pesto sauce make for a quick and healthy Friday night meal. The pesto, made with fresh basil, garlic, pine nuts, and Parmesan, brings a burst of flavor to the tender zucchini noodles. This recipe is not only gluten-free but also low-carb, making it perfect for those looking for a nutritious alternative to traditional pasta.

Ingredients:

• 3 medium zucchinis, spiralized into noodles
• 1/2 cup fresh basil leaves
• 2 tbsp pine nuts (or walnuts)
• 1/4 cup Parmesan cheese, grated
• 1/4 cup extra virgin olive oil
• 2 cloves garlic
• Salt and pepper to taste
• 1 tbsp lemon juice (optional)

Instructions:

1. To make the pesto, combine the basil, pine nuts, Parmesan, garlic, and olive oil in a food processor. Pulse until the mixture is smooth and creamy. Add salt, pepper, and lemon juice to taste. Set aside.
2. Heat a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until the noodles are tender but still have some bite.
3. Remove the skillet from heat and toss the zucchini noodles with the pesto sauce until they are well coated.
4. Serve immediately, garnished with extra Parmesan cheese if desired.

This gluten-free zucchini noodle dish with pesto is a light and satisfying meal, bursting with fresh flavors. The pesto sauce elevates the zucchini noodles, giving them a rich, herby flavor that pairs wonderfully with the fresh crunch of the zoodles. This dish is perfect for those following a gluten-free or low-carb lifestyle but still craving something comforting and flavorful. It’s an ideal meal for a Friday evening when you want something quick, easy, and delicious.

Gluten-Free Sweet Potato Fries

These crispy gluten-free sweet potato fries are the perfect side dish or snack for your Friday night! Roasted to perfection with a bit of olive oil, salt, and pepper, they are crispy on the outside, tender on the inside, and full of natural sweetness. These fries are a healthier alternative to traditional fries and can be enjoyed with various dips like ketchup, ranch, or aioli.

Ingredients:

• 2 large sweet potatoes, peeled and cut into fries
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• Optional: fresh parsley for garnish

Instructions:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Place the sweet potato fries in a large bowl and drizzle with olive oil. Toss to coat evenly.
3. Sprinkle the paprika, garlic powder, salt, and pepper over the fries, and toss again to ensure they are well-seasoned.
4. Arrange the fries in a single layer on the prepared baking sheet.
5. Bake for 20-25 minutes, flipping halfway through, until the fries are crispy and golden brown.
6. Remove from the oven and garnish with fresh parsley, if desired. Serve immediately with your favorite dipping sauce.

These gluten-free sweet potato fries are an irresistible treat that’s crispy, flavorful, and packed with nutrients. The slight sweetness of the sweet potatoes complements the savory seasonings, making them a perfect side dish or snack. They are easy to prepare, healthy, and so much better than store-bought alternatives. Whether paired with a burger or enjoyed on their own, these fries will become your go-to Friday night side dish!

Gluten-Free Veggie Pizza

This gluten-free veggie pizza is a delicious, vibrant, and healthy twist on your favorite pizza. Made with a gluten-free pizza crust, it’s topped with fresh vegetables like bell peppers, onions, mushrooms, spinach, and tomatoes, along with a rich tomato sauce and melted mozzarella cheese. Whether you’re gluten-sensitive or just looking for a lighter pizza option, this dish delivers all the comfort of traditional pizza without the gluten.

Ingredients:

• 1 gluten-free pizza crust (store-bought or homemade)
• 1/2 cup pizza sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup sliced bell peppers (red, yellow, or green)
• 1/4 cup sliced red onion
• 1/2 cup sliced mushrooms
• 1/2 cup fresh spinach
• 1/2 cup cherry tomatoes, halved
• 1/4 tsp dried oregano
• 1/4 tsp dried basil
• Olive oil for drizzling

Instructions:

1. Preheat your oven to 400°F (200°C). Place your gluten-free pizza crust on a baking sheet or pizza stone.
2. Spread the pizza sauce evenly over the crust, leaving a small border around the edges.
3. Sprinkle the shredded mozzarella cheese evenly over the sauce.
4. Layer the sliced bell peppers, red onion, mushrooms, spinach, and cherry tomatoes on top of the cheese.
5. Sprinkle the oregano and basil over the veggies and drizzle a little olive oil on top for added flavor.
6. Bake the pizza for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
7. Remove from the oven, slice, and serve hot.

This gluten-free veggie pizza is a light yet satisfying option for pizza lovers who need to avoid gluten. With a colorful array of fresh vegetables and gooey melted cheese, it’s a flavorful, nutritious, and easy meal. Perfect for a Friday night dinner or a casual weekend gathering, this pizza allows you to indulge in the comfort of pizza without any of the gluten concerns. You can easily customize the toppings to suit your preferences, making it a versatile dish for any occasion.

Gluten-Free Broccoli Cheddar Soup

This creamy, comforting gluten-free broccoli cheddar soup is a perfect Friday night treat. With a velvety smooth base made from a blend of cheese, broth, and a touch of cream, this soup is full of rich flavor. The broccoli adds a fresh and hearty bite, making it a satisfying meal on its own. Ideal for a cozy dinner, this gluten-free soup can be paired with gluten-free bread or crackers for a complete meal.

Ingredients:

• 2 tbsp butter
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 2 cups chicken or vegetable broth
• 1 cup milk (dairy or non-dairy)
• 1/2 cup heavy cream (optional for extra richness)
• 2 cups shredded sharp cheddar cheese
• Salt and pepper to taste
• 1/4 tsp paprika (optional)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic and sauté until softened and fragrant, about 3-4 minutes.
2. Add the broccoli florets to the pot and pour in the broth. Bring to a boil, then reduce the heat and simmer for 10-12 minutes, until the broccoli is tender.
3. Using an immersion blender or a regular blender, puree the soup until smooth. For a chunkier texture, pulse the blender a few times to leave some broccoli pieces intact.
4. Stir in the milk and heavy cream (if using), and heat the soup over low heat until it’s hot and well combined.
5. Gradually add the shredded cheddar cheese, stirring constantly until melted and smooth. Season with salt, pepper, and paprika.
6. Serve hot, garnished with extra cheese if desired.

This gluten-free broccoli cheddar soup is the perfect meal for those chilly Friday nights when you crave something comforting and satisfying. The combination of creamy cheese and fresh broccoli makes it both rich and wholesome. It’s easy to prepare, and the option to adjust the consistency of the soup means you can make it as smooth or chunky as you like. Serve it with a slice of gluten-free bread for a truly comforting and filling meal.

Gluten-Free Apple Cinnamon Muffins

These gluten-free apple cinnamon muffins are a warm and aromatic treat, perfect for a Friday night snack or breakfast. Loaded with chunks of fresh apples and a hint of cinnamon, these muffins have a comforting flavor that’s perfect for the fall season or any time of the year. The gluten-free flour blend keeps them light and tender, while the cinnamon adds a fragrant touch that pairs beautifully with the natural sweetness of the apples.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup sugar (or coconut sugar)
• 1 tsp cinnamon
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsweetened applesauce
• 2 large eggs
• 1/4 cup milk (dairy or non-dairy)
• 1 tsp vanilla extract
• 1 apple, peeled and chopped into small pieces
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
2. In a large bowl, whisk together the gluten-free flour, sugar, cinnamon, baking powder, baking soda, and salt.
3. In a separate bowl, whisk the applesauce, eggs, milk, and vanilla extract until smooth and well combined.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Gently fold in the chopped apple and nuts (if using).
6. Divide the batter evenly into the muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

These gluten-free apple cinnamon muffins are a delightful treat that’s full of flavor and texture. The warm cinnamon spice complements the juicy apple chunks, making each bite a comforting experience. Perfect for breakfast, a snack, or even dessert, these muffins are an easy way to enjoy a gluten-free baked good. They are incredibly moist, thanks to the applesauce, and the nuts add a nice crunch if you choose to include them. These muffins will quickly become a favorite in your gluten-free recipe collection!

Gluten-Free Lemon Garlic Shrimp Pasta

This gluten-free lemon garlic shrimp pasta is a light yet satisfying dish that’s perfect for a Friday night dinner. The gluten-free pasta is tossed in a zesty and buttery lemon garlic sauce with succulent shrimp, creating a flavorful, refreshing meal that can be made in under 30 minutes. It’s a quick, easy, and healthy option that’s sure to impress guests or delight the family.

Ingredients:

• 8 oz gluten-free pasta (spaghetti or linguine)
• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil
• 4 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/4 cup chicken or vegetable broth
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Cook the gluten-free pasta according to the package directions. Drain and set aside, reserving 1/2 cup of pasta cooking water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Add the lemon zest, lemon juice, and broth to the pan, scraping up any browned bits from the bottom.
4. Add the cooked pasta to the skillet, tossing to coat in the sauce. If needed, add some of the reserved pasta water to thin the sauce.
5. Return the shrimp to the skillet, add the red pepper flakes (if using), and toss everything together. Season with salt and pepper to taste.
6. Serve the pasta topped with fresh parsley and Parmesan cheese, if desired.

This gluten-free lemon garlic shrimp pasta is a quick and flavorful dish that’s ideal for a Friday night meal. The bright, citrusy lemon and garlic sauce elevates the shrimp, while the gluten-free pasta adds a satisfying base. It’s light but filling, making it a perfect option for a healthier dinner without compromising on flavor. The dish is easy to prepare and can be customized by adding your favorite veggies or more seasonings. It’s a go-to recipe for busy nights when you want something delicious and gluten-free!

Gluten-Free Banana Bread

This gluten-free banana bread is moist, flavorful, and just the right amount of sweetness, making it the perfect treat for a cozy Friday evening. Made with ripe bananas, this bread is easy to prepare and uses common gluten-free ingredients. It’s a great way to use up overripe bananas and enjoy a delicious, healthier version of the classic banana bread.

Ingredients:

• 3 ripe bananas, mashed
• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup butter, melted (or coconut oil)
• 1/2 cup brown sugar or coconut sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk (dairy or non-dairy)
• 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. In a large bowl, mash the bananas with a fork until smooth. Add the melted butter, brown sugar, eggs, vanilla extract, and milk, and whisk until fully combined.
4. Slowly add the dry ingredients to the wet ingredients, stirring until just combined. If using, fold in the walnuts or chocolate chips.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free banana bread is a wonderfully moist and flavorful dessert or snack that’s perfect for any occasion. The bananas provide natural sweetness, while the gluten-free flour ensures a soft and tender texture. This recipe is also flexible, allowing you to add in walnuts or chocolate chips for an extra touch of indulgence. It’s a great way to enjoy a classic favorite without the gluten, and it’s perfect for enjoying with a cup of tea or coffee. Whether for breakfast or dessert, this banana bread is sure to be a hit!

Gluten-Free Quinoa Salad with Roasted Vegetables

This gluten-free quinoa salad with roasted vegetables is a colorful and nutritious meal that’s perfect for a light Friday dinner or as a side dish. The quinoa provides a healthy protein base, while the roasted vegetables add sweetness and depth of flavor. Tossed with a tangy vinaigrette and topped with fresh herbs, this salad is refreshing, filling, and full of vibrant flavors.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 small red onion, diced
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil (for dressing)
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the cherry tomatoes, bell pepper, zucchini, and red onion with 2 tbsp olive oil, salt, and pepper. Spread the vegetables evenly on the baking sheet and roast for 20-25 minutes, until they are tender and slightly caramelized.
3. Meanwhile, cook the quinoa by bringing 2 cups of water or vegetable broth to a boil in a medium saucepan. Add the quinoa, reduce the heat, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork.
4. In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, and honey or maple syrup to make the dressing.
5. Once the vegetables are done roasting, toss them with the quinoa in a large bowl. Add the dressing and mix until everything is well-coated.
6. Garnish with fresh parsley and serve warm or at room temperature.

This gluten-free quinoa salad with roasted vegetables is a healthy, vibrant, and satisfying dish. The roasted vegetables bring out natural sweetness and pair perfectly with the nutty quinoa. The tangy dressing adds an extra layer of flavor, while the fresh parsley provides a touch of brightness. This dish is not only packed with nutrients but also makes for an excellent lunch, dinner, or side dish for gatherings. It’s gluten-free, vegan, and easy to customize based on your favorite vegetables, making it a versatile and delicious addition to your meal rotation!

Note: More recipes are coming soon!