If you’ve been looking for delicious, comforting dinner ideas that are also gluten-free, then you’re in for a treat! Baking is one of the best ways to prepare meals that are flavorful, filling, and suitable for anyone following a gluten-free diet.
Whether you’re cooking for yourself, family, or friends, gluten-free baked dinner recipes can transform simple ingredients into mouthwatering dishes everyone will love.
From cheesy casseroles to savory roasts, there’s a whole world of gluten-free options that will satisfy your cravings without compromising on taste or texture.
So, let’s dive into some of the most irresistible gluten-free baked dinner ideas you can easily make in your own kitchen!
35+ Healthy Gluten-Free Baked Dinner Recipes You’ll Love
Baking dinner doesn’t just make things easier – it also brings out amazing flavors while keeping your meal gluten-free and nutritious.
Whether you’re looking to prepare a cozy casserole or a crispy baked dish, there are endless possibilities that don’t require gluten-filled ingredients.
So, embrace these gluten-free baked dinner recipes and get ready to enjoy some of the tastiest, most satisfying meals you’ve ever made.
Gluten-Free Baked Ziti with Chicken and Spinach
This gluten-free baked ziti recipe brings a delightful twist to a classic Italian comfort food. Featuring tender chicken, sautéed spinach, and a flavorful tomato-based sauce, it’s a filling and hearty dish that’s sure to satisfy. The gluten-free pasta soaks up all the delicious flavors while keeping the texture intact, creating a perfect balance in every bite.
Ingredients:
- 1 pound gluten-free ziti pasta
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, diced
- 2 cups fresh spinach, chopped
- 2 cups marinara sauce (check for gluten-free)
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions:
- Preheat your oven to 375°F (190°C).
- Cook the gluten-free ziti pasta according to the package instructions, drain, and set aside.
- In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 6-8 minutes.
- Add the chopped spinach to the skillet and sauté until wilted, about 2-3 minutes.
- Stir in the marinara sauce, oregano, garlic powder, salt, and pepper. Let it simmer for 5 minutes.
- In a large bowl, combine the cooked pasta with the chicken and spinach mixture, ricotta cheese, and half of the mozzarella cheese. Mix well.
- Transfer the pasta mixture to a greased 9×13-inch baking dish. Sprinkle the remaining mozzarella and Parmesan cheese on top.
- Bake for 20-25 minutes, until the cheese is melted and bubbly. Remove from the oven and let it rest for 5 minutes before serving.
- Garnish with fresh basil if desired.
This baked ziti is not only gluten-free but also a delightful combination of protein, vegetables, and creamy cheese. The rich marinara sauce ties everything together, and the melty cheese on top adds a perfect finishing touch. You can make it ahead of time and store it in the fridge for a quick meal on a busy day. It’s a crowd-pleaser that will have everyone asking for seconds, regardless of dietary preferences.
Gluten-Free Baked Chicken with Sweet Potato and Broccoli
This gluten-free baked chicken recipe pairs tender chicken breasts with sweet potatoes and broccoli, making it a simple yet nourishing one-pan dinner. The dish is seasoned with a blend of spices that enhance the natural flavors of the ingredients, creating a balanced meal that’s both healthy and satisfying. The sweet potatoes become soft and caramelized, while the broccoli crisps up, giving the dish a great texture variety.
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 large sweet potatoes, peeled and cut into cubes
- 2 cups broccoli florets
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Lemon wedges (optional)
Instructions:
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them out in an even layer on a baking sheet.
- In the same bowl, toss the broccoli florets with 1 tablespoon of olive oil, garlic powder, smoked paprika, and dried thyme. Set aside.
- Season the chicken breasts with salt, pepper, and a little paprika for extra flavor.
- Bake the sweet potatoes in the oven for 20 minutes. After 20 minutes, remove the sheet and add the chicken breasts to the sheet.
- Drizzle the chicken breasts with the remaining olive oil and place the broccoli around the chicken. Bake everything for another 25-30 minutes, until the chicken is cooked through and the sweet potatoes are tender.
- Remove from the oven and let the chicken rest for a few minutes before serving. Serve with lemon wedges for an added fresh zing.
This meal is as easy to make as it is delicious. The combination of protein from the chicken, healthy carbs from the sweet potatoes, and fiber from the broccoli makes it a complete and well-rounded dish. Not only is it gluten-free, but it’s also rich in nutrients, making it perfect for a wholesome family dinner. The spice blend is simple, yet it elevates the flavors, giving this meal a satisfying depth.
Gluten-Free Baked Falafel with Cucumber Yogurt Sauce
For a lighter, plant-based dinner, these gluten-free baked falafels are packed with flavor and healthy ingredients. Made with chickpeas, herbs, and spices, these crispy falafels are baked to perfection rather than fried, making them a healthier alternative. Paired with a refreshing cucumber yogurt sauce, they make for a satisfying meal that’s both gluten-free and vegetarian.
Ingredients:
- 2 cups canned chickpeas, drained and rinsed
- 1 small onion, roughly chopped
- 3 cloves garlic, minced
- 1/4 cup fresh parsley
- 1/4 cup fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 1/2 cup gluten-free breadcrumbs
- 1 tablespoon olive oil
- 1 egg (or flax egg for a vegan option)
For the Cucumber Yogurt Sauce:
- 1/2 cup plain Greek yogurt (or dairy-free yogurt)
- 1/2 cucumber, finely grated
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, turmeric, cayenne, salt, and pepper. Pulse until the mixture comes together but still has some texture.
- Add the gluten-free breadcrumbs and egg to the mixture, pulsing again until combined. The dough should be firm enough to shape into balls. If it’s too sticky, add more breadcrumbs.
- Shape the mixture into small balls, about 1 1/2 inches in diameter, and place them on the prepared baking sheet.
- Drizzle or spray the falafel with olive oil and bake for 25-30 minutes, flipping halfway through, until golden and crispy on the outside.
- While the falafel is baking, prepare the cucumber yogurt sauce by combining all the ingredients in a bowl. Season with salt and pepper to taste.
- Serve the falafel warm with the cucumber yogurt sauce on the side.
These baked falafels are a great option for anyone looking for a gluten-free, flavorful meal. The chickpeas are the perfect base for the herbs and spices, while baking them ensures they’re crisp on the outside without the extra calories of frying. The refreshing cucumber yogurt sauce adds a creamy contrast that pairs beautifully with the falafels. These can be served with a side salad, tucked into a gluten-free pita, or enjoyed on their own. It’s a meal that works for both casual lunches and more formal dinners.
Gluten-Free Baked Ziti with Chicken and Spinach
This gluten-free baked ziti recipe brings a delightful twist to a classic Italian comfort food. Featuring tender chicken, sautéed spinach, and a flavorful tomato-based sauce, it’s a filling and hearty dish that’s sure to satisfy. The gluten-free pasta soaks up all the delicious flavors while keeping the texture intact, creating a perfect balance in every bite.
Ingredients:
- 1 pound gluten-free ziti pasta
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, diced
- 2 cups fresh spinach, chopped
- 2 cups marinara sauce (check for gluten-free)
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions:
- Preheat your oven to 375°F (190°C).
- Cook the gluten-free ziti pasta according to the package instructions, drain, and set aside.
- In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 6-8 minutes.
- Add the chopped spinach to the skillet and sauté until wilted, about 2-3 minutes.
- Stir in the marinara sauce, oregano, garlic powder, salt, and pepper. Let it simmer for 5 minutes.
- In a large bowl, combine the cooked pasta with the chicken and spinach mixture, ricotta cheese, and half of the mozzarella cheese. Mix well.
- Transfer the pasta mixture to a greased 9×13-inch baking dish. Sprinkle the remaining mozzarella and Parmesan cheese on top.
- Bake for 20-25 minutes, until the cheese is melted and bubbly. Remove from the oven and let it rest for 5 minutes before serving.
- Garnish with fresh basil if desired.
This baked ziti is not only gluten-free but also a delightful combination of protein, vegetables, and creamy cheese. The rich marinara sauce ties everything together, and the melty cheese on top adds a perfect finishing touch. You can make it ahead of time and store it in the fridge for a quick meal on a busy day. It’s a crowd-pleaser that will have everyone asking for seconds, regardless of dietary preferences.
Gluten-Free Baked Chicken with Sweet Potato and Broccoli
This gluten-free baked chicken recipe pairs tender chicken breasts with sweet potatoes and broccoli, making it a simple yet nourishing one-pan dinner. The dish is seasoned with a blend of spices that enhance the natural flavors of the ingredients, creating a balanced meal that’s both healthy and satisfying. The sweet potatoes become soft and caramelized, while the broccoli crisps up, giving the dish a great texture variety.
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 large sweet potatoes, peeled and cut into cubes
- 2 cups broccoli florets
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Lemon wedges (optional)
Instructions:
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them out in an even layer on a baking sheet.
- In the same bowl, toss the broccoli florets with 1 tablespoon of olive oil, garlic powder, smoked paprika, and dried thyme. Set aside.
- Season the chicken breasts with salt, pepper, and a little paprika for extra flavor.
- Bake the sweet potatoes in the oven for 20 minutes. After 20 minutes, remove the sheet and add the chicken breasts to the sheet.
- Drizzle the chicken breasts with the remaining olive oil and place the broccoli around the chicken. Bake everything for another 25-30 minutes, until the chicken is cooked through and the sweet potatoes are tender.
- Remove from the oven and let the chicken rest for a few minutes before serving. Serve with lemon wedges for an added fresh zing.
This meal is as easy to make as it is delicious. The combination of protein from the chicken, healthy carbs from the sweet potatoes, and fiber from the broccoli makes it a complete and well-rounded dish. Not only is it gluten-free, but it’s also rich in nutrients, making it perfect for a wholesome family dinner. The spice blend is simple, yet it elevates the flavors, giving this meal a satisfying depth.
Gluten-Free Baked Falafel with Cucumber Yogurt Sauce
For a lighter, plant-based dinner, these gluten-free baked falafels are packed with flavor and healthy ingredients. Made with chickpeas, herbs, and spices, these crispy falafels are baked to perfection rather than fried, making them a healthier alternative. Paired with a refreshing cucumber yogurt sauce, they make for a satisfying meal that’s both gluten-free and vegetarian.
Ingredients:
- 2 cups canned chickpeas, drained and rinsed
- 1 small onion, roughly chopped
- 3 cloves garlic, minced
- 1/4 cup fresh parsley
- 1/4 cup fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 1/2 cup gluten-free breadcrumbs
- 1 tablespoon olive oil
- 1 egg (or flax egg for a vegan option)
For the Cucumber Yogurt Sauce:
- 1/2 cup plain Greek yogurt (or dairy-free yogurt)
- 1/2 cucumber, finely grated
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, turmeric, cayenne, salt, and pepper. Pulse until the mixture comes together but still has some texture.
- Add the gluten-free breadcrumbs and egg to the mixture, pulsing again until combined. The dough should be firm enough to shape into balls. If it’s too sticky, add more breadcrumbs.
- Shape the mixture into small balls, about 1 1/2 inches in diameter, and place them on the prepared baking sheet.
- Drizzle or spray the falafel with olive oil and bake for 25-30 minutes, flipping halfway through, until golden and crispy on the outside.
- While the falafel is baking, prepare the cucumber yogurt sauce by combining all the ingredients in a bowl. Season with salt and pepper to taste.
- Serve the falafel warm with the cucumber yogurt sauce on the side.
These baked falafels are a great option for anyone looking for a gluten-free, flavorful meal. The chickpeas are the perfect base for the herbs and spices, while baking them ensures they’re crisp on the outside without the extra calories of frying. The refreshing cucumber yogurt sauce adds a creamy contrast that pairs beautifully with the falafels. These can be served with a side salad, tucked into a gluten-free pita, or enjoyed on their own. It’s a meal that works for both casual lunches and more formal dinners.
Gluten-Free Baked Salmon with Lemon and Dill
This gluten-free baked salmon recipe is a simple, healthy, and flavorful way to enjoy fish. The salmon is seasoned with lemon, fresh dill, and a touch of olive oil before being baked to perfection. It’s a light meal that pairs well with roasted vegetables or a fresh salad, making it a versatile choice for any occasion.
Ingredients:
- 4 salmon fillets
- 2 tablespoons olive oil
- 1 lemon, sliced
- 2 tablespoons fresh dill, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the salmon fillets on the prepared baking sheet. Drizzle with olive oil and sprinkle with minced garlic, salt, and pepper.
- Lay lemon slices on top of each fillet and sprinkle with fresh dill.
- Bake for 12-15 minutes, until the salmon flakes easily with a fork.
- Serve with your favorite sides, such as roasted vegetables or a light salad.
This baked salmon is a great option for a healthy, gluten-free dinner. The fresh dill and lemon add a burst of flavor to the mild fish, while the olive oil keeps it moist and tender. It’s a dish that’s not only easy to make but also quick, making it perfect for busy weeknights.
Gluten-Free Baked Stuffed Peppers
These gluten-free baked stuffed peppers are a delicious and satisfying meal filled with seasoned ground turkey, quinoa, and a blend of vegetables. The peppers are roasted to perfection, allowing the flavors to meld together into a savory, comforting dish.
Ingredients:
- 4 large bell peppers, tops cut off and seeds removed
- 1 pound ground turkey
- 1 cup cooked quinoa
- 1 small onion, chopped
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese (optional)
Instructions:
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish.
- In a skillet, cook the ground turkey and chopped onion over medium heat until browned. Drain any excess fat.
- Add the diced tomatoes, cooked quinoa, cumin, paprika, salt, and pepper to the skillet. Stir to combine and heat through.
- Stuff the peppers with the turkey and quinoa mixture, packing it in tightly.
- If desired, sprinkle shredded cheddar cheese on top of each stuffed pepper.
- Cover the baking dish with foil and bake for 25-30 minutes, until the peppers are tender.
- Remove the foil and bake for an additional 5-10 minutes to melt the cheese, if using.
These stuffed peppers are a great way to incorporate more veggies into your diet while still keeping the meal satisfying. The quinoa adds a hearty texture, and the ground turkey makes it a lean protein-packed dinner. You can also easily customize the stuffing to include your favorite veggies or swap out the quinoa for rice.
Gluten-Free Baked Eggplant Parmesan
This gluten-free eggplant Parmesan is a healthier alternative to the classic version, using gluten-free breadcrumbs to create a crispy, golden crust. The layers of tender eggplant, marinara sauce, and gooey cheese make for a comforting meal that’s perfect for a gluten-free dinner option.
Ingredients:
- 2 large eggplants, sliced into 1/2-inch rounds
- 2 eggs, beaten
- 1 cup gluten-free breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce (gluten-free)
- 1 1/2 cups shredded mozzarella cheese
- 2 tablespoons fresh basil, chopped
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Dip each eggplant slice into the beaten eggs, then coat it with a mixture of gluten-free breadcrumbs and Parmesan cheese.
- Place the coated eggplant slices on the baking sheet and bake for 20-25 minutes, flipping halfway through, until golden and crispy.
- Spread a small amount of marinara sauce in the bottom of a baking dish. Layer the baked eggplant slices over the sauce, followed by more marinara sauce and shredded mozzarella cheese.
- Repeat the layers until all the eggplant slices are used, finishing with a layer of mozzarella on top.
- Bake for an additional 15-20 minutes, until the cheese is melted and bubbly.
- Garnish with fresh basil before serving.
This gluten-free baked eggplant Parmesan is a comforting dish that’s just as flavorful as the traditional version. The crispy crust on the eggplant slices provides a satisfying texture, and the marinara sauce and melted cheese bring all the ingredients together. It’s a great vegetarian option that can be paired with a side salad or gluten-free pasta for a full meal.
Gluten-Free Baked Chicken Parmesan
This gluten-free chicken Parmesan offers all the flavors of the classic dish without the gluten. The chicken breasts are coated in gluten-free breadcrumbs, baked to crispy perfection, and topped with marinara sauce and melted mozzarella cheese. It’s a comforting and satisfying meal that everyone will enjoy.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup gluten-free breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 2 eggs, beaten
- 2 cups marinara sauce (gluten-free)
- 1 1/2 cups shredded mozzarella cheese
- Fresh basil for garnish (optional)
Instructions:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a shallow bowl, combine the gluten-free breadcrumbs, Parmesan cheese, oregano, and garlic powder.
- Dip each chicken breast into the beaten eggs, then coat with the breadcrumb mixture, pressing gently to adhere.
- Place the breaded chicken breasts on the prepared baking sheet and bake for 20-25 minutes, until the chicken is cooked through and the breadcrumbs are golden.
- Remove the chicken from the oven and spoon marinara sauce over each breast. Top with shredded mozzarella cheese.
- Return to the oven and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.
- Garnish with fresh basil before serving.
This baked chicken Parmesan is a gluten-free twist on a beloved Italian classic. The crispy breading gives the chicken a satisfying crunch, while the melted mozzarella and rich marinara sauce add incredible flavor. It’s perfect when served with gluten-free pasta or a side of roasted vegetables for a complete meal.
Gluten-Free Baked Ratatouille
This gluten-free baked ratatouille is a vibrant and hearty vegetable medley that makes a perfect side dish or light main course. The combination of zucchini, eggplant, tomatoes, and bell peppers is baked with herbs, creating a flavorful and satisfying dish. It’s naturally gluten-free and can be served with grilled chicken or as a stand-alone vegetarian meal.
Ingredients:
- 1 large zucchini, sliced into rounds
- 1 large eggplant, sliced into rounds
- 1 bell pepper, thinly sliced
- 2 cups cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions:
- Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil.
- Arrange the sliced zucchini, eggplant, bell pepper, and cherry tomatoes in the baking dish in a spiral pattern or rows.
- Drizzle with olive oil and sprinkle with dried thyme, oregano, salt, and pepper.
- Cover the dish with foil and bake for 35-40 minutes, until the vegetables are tender.
- Remove the foil and bake for an additional 10-15 minutes to allow the vegetables to brown slightly.
- Garnish with fresh basil before serving.
This baked ratatouille is a flavorful and healthy gluten-free dish that highlights the best of summer vegetables. The roasting process enhances the natural sweetness of the vegetables, and the herbs add a depth of flavor. It’s a great option for a light lunch or as a side dish to accompany a protein.
Gluten-Free Baked Chicken Fajitas
These gluten-free baked chicken fajitas are a one-pan meal that’s packed with bold flavors. The chicken and vegetables are coated in a zesty fajita seasoning and baked until tender, making it an easy and delicious dinner option. Serve them with gluten-free tortillas or over rice for a complete meal.
Ingredients:
- 4 boneless, skinless chicken breasts, sliced into strips
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges (optional)
Instructions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the chicken, bell peppers, and onion with olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper.
- Spread the chicken and vegetable mixture evenly on the prepared baking sheet.
- Bake for 20-25 minutes, until the chicken is cooked through and the vegetables are tender.
- Remove from the oven and garnish with fresh cilantro and lime wedges.
- Serve with gluten-free tortillas or over a bed of rice.
These baked chicken fajitas are a quick and easy way to enjoy the flavors of a fajita dinner without the hassle. The oven-roasting method allows the chicken and vegetables to develop a deep, smoky flavor while keeping everything juicy and tender. It’s a versatile dish that can be enjoyed in tacos, bowls, or even as a salad topping.
Gluten-Free Baked Potatoes with Broccoli and Cheese
These gluten-free baked potatoes are topped with a creamy, cheesy broccoli mixture that’s perfect for a cozy meal. The tender potatoes are stuffed with a rich blend of steamed broccoli and melted cheese, making for a filling and comforting dish. It’s a great way to enjoy a gluten-free meal without sacrificing flavor.
Ingredients:
- 4 large russet potatoes
- 2 cups broccoli florets, steamed
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 tablespoons butter
- Salt and pepper to taste
- Green onions for garnish (optional)
Instructions:
- Preheat your oven to 400°F (200°C). Pierce the potatoes with a fork and bake directly on the oven rack for 45-60 minutes, until soft.
- While the potatoes are baking, steam the broccoli until tender, about 5 minutes. Chop into small pieces.
- Once the potatoes are done, slice them open and fluff the insides with a fork.
- In a bowl, combine the steamed broccoli, cheddar cheese, sour cream, butter, salt, and pepper.
- Spoon the broccoli mixture into each potato and top with additional cheese, if desired.
- Return the stuffed potatoes to the oven for an additional 5-7 minutes, until the cheese is melted and bubbly.
- Garnish with green onions and serve.
These baked potatoes are a perfect comfort food meal that’s both hearty and nutritious. The cheesy broccoli topping is rich and satisfying, while the baked potatoes provide a fluffy base. You can also mix up the toppings by adding crispy bacon or a dollop of Greek yogurt for an extra twist.
Gluten-Free Baked Shrimp Scampi
This gluten-free baked shrimp scampi is a light yet flavorful dish that combines succulent shrimp with a buttery, garlic-infused sauce. The shrimp bake in the sauce, absorbing all the flavors, and are then served with gluten-free pasta for a perfect seafood dinner.
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons butter, melted
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/4 cup white wine (or chicken broth)
- 2 tablespoons lemon juice
- 1/4 cup fresh parsley, chopped
- 8 ounces gluten-free pasta (optional)
Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- In a bowl, combine the melted butter, garlic, red pepper flakes, white wine, and lemon juice.
- Place the shrimp in the baking dish and pour the garlic butter mixture over them. Toss to coat evenly.
- Bake for 12-15 minutes, until the shrimp are pink and cooked through.
- Meanwhile, cook the gluten-free pasta according to package instructions. Drain and set aside.
- Remove the shrimp from the oven and garnish with fresh parsley.
- Serve the shrimp scampi over the cooked pasta.
This baked shrimp scampi is a quick and delicious gluten-free dinner that’s packed with flavor. The garlic butter sauce creates a rich and indulgent base, while the shrimp stay tender and juicy. It’s a light yet satisfying meal that’s perfect for a weeknight dinner.
Gluten-Free Baked Falafel with Sweet Tahini Sauce
These baked falafels are made from chickpeas, fresh herbs, and spices, creating a flavorful, healthy meal. The falafels are baked instead of fried, making them lighter but still crispy on the outside. Paired with a creamy, tangy tahini sauce, this dish is perfect for a light lunch or dinner.
Ingredients:
- 2 cups canned chickpeas, drained and rinsed
- 1/4 cup fresh parsley
- 1/4 cup fresh cilantro
- 3 cloves garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/4 teaspoon turmeric
- Salt and pepper to taste
- 1/2 cup gluten-free breadcrumbs
- 1 tablespoon olive oil
- 1 egg (or flax egg for vegan option)
For the Tahini Sauce:
- 1/4 cup tahini
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Water to thin
- Salt to taste
Instructions:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a food processor, combine the chickpeas, parsley, cilantro, garlic, cumin, coriander, turmeric, salt, and pepper. Pulse until the mixture is finely chopped but not pureed.
- Add the gluten-free breadcrumbs and egg, and pulse until the mixture comes together. If the mixture is too dry, add a little water.
- Shape the mixture into small balls and place them on the prepared baking sheet.
- Drizzle or spray the falafel with olive oil and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
- While the falafels are baking, whisk together the tahini, lemon juice, olive oil, and a little water to achieve a smooth consistency.
- Serve the falafels with the tahini sauce drizzled on top.
These baked falafels are a gluten-free, plant-based option that’s both satisfying and nutritious. The crispy falafels are perfectly complemented by the creamy tahini sauce, making for a delicious and well-rounded meal. They can be served as an appetizer, in a wrap, or over a salad for a fresh, wholesome dish.
Gluten-Free Baked Meatballs with Tomato Sauce
These gluten-free baked meatballs are made with lean ground beef, seasoned with a perfect blend of herbs and spices, and baked until golden brown. Topped with a rich and flavorful tomato sauce, these meatballs are perfect for a comforting dinner served over gluten-free pasta or in a sub roll for a meatball sandwich.
Ingredients:
- 1 pound ground beef (or turkey)
- 1/2 cup gluten-free breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups marinara sauce (gluten-free)
Instructions:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the ground beef, gluten-free breadcrumbs, Parmesan cheese, egg, oregano, garlic powder, salt, and pepper. Mix until well combined.
- Shape the mixture into meatballs, about 1 1/2 inches in diameter, and place them on the prepared baking sheet.
- Bake for 15-20 minutes, until the meatballs are browned and cooked through.
- While the meatballs are baking, heat the marinara sauce in a saucepan over medium heat.
- Once the meatballs are done, transfer them to the sauce and simmer for an additional 10 minutes.
- Serve with gluten-free pasta or in a gluten-free sub roll for a meatball sandwich.
These gluten-free meatballs are a great comfort food meal. They are juicy and flavorful on their own but become even better when simmered in a rich marinara sauce. Whether served with pasta or as a sandwich, they’re perfect for a family-friendly dinner.
Gluten-Free Baked Ziti
This gluten-free baked ziti is a comforting Italian-inspired dish featuring tender pasta, marinara sauce, and a delicious blend of cheeses. It’s a perfect gluten-free alternative to traditional baked ziti, and it’s sure to satisfy both pasta lovers and those avoiding gluten. This dish can be prepared ahead of time and baked when ready to serve.
Ingredients:
- 12 ounces gluten-free ziti pasta
- 2 cups marinara sauce (gluten-free)
- 2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Fresh basil for garnish (optional)
Instructions:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook the gluten-free ziti pasta according to package instructions. Drain and set aside.
- In a large bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, egg, oregano, and garlic powder. Mix until well combined.
- In the prepared baking dish, layer the cooked ziti, followed by a layer of the ricotta mixture, then pour over marinara sauce. Repeat the layers until all ingredients are used.
- Cover the baking dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes to allow the cheese to brown.
- Garnish with fresh basil and serve.
This gluten-free baked ziti is a comforting, cheesy pasta bake that’s perfect for family dinners or gatherings. The combination of creamy ricotta, melty mozzarella, and tangy marinara sauce creates a hearty meal that everyone can enjoy. It’s a great make-ahead option too, as it reheats beautifully.
Gluten-Free Baked Chicken and Vegetables
This gluten-free baked chicken and vegetables dish is a one-pan meal that’s both healthy and easy to prepare. The chicken is roasted with a mix of colorful vegetables, including carrots, potatoes, and bell peppers, and seasoned with herbs for a flavorful and balanced dinner.
Ingredients:
- 4 bone-in, skinless chicken breasts or thighs
- 3 carrots, peeled and sliced
- 2 medium potatoes, diced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the chicken breasts or thighs in the center of the baking sheet.
- Surround the chicken with the sliced carrots, diced potatoes, and chopped bell peppers.
- Drizzle everything with olive oil and sprinkle with rosemary, garlic powder, salt, and pepper.
- Roast in the oven for 35-40 minutes, until the chicken is cooked through and the vegetables are tender.
- Serve the chicken and vegetables with your choice of side or on their own.
This baked chicken and vegetables dish is a simple and wholesome meal that’s packed with flavor and nutrients. The chicken remains juicy and tender while the vegetables caramelize in the oven, offering a comforting and satisfying dinner. It’s the perfect go-to meal for busy weeknights.
Gluten-Free Baked Apple Crisp
This gluten-free baked apple crisp is a warm, comforting dessert made with tender baked apples and a crumbly, gluten-free oat topping. It’s the perfect way to enjoy the flavors of fall, but it can be made year-round using any type of apples. Serve it with a scoop of vanilla ice cream for an extra treat.
Ingredients:
- 6 apples, peeled, cored, and sliced
- 1 tablespoon lemon juice
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 cup gluten-free oats
- 1/4 cup gluten-free flour
- 1/4 cup brown sugar
- 1/4 cup butter, cold and cubed
- Pinch of salt
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9-inch baking dish.
- In a bowl, toss the sliced apples with lemon juice, granulated sugar, and cinnamon. Spread the apples evenly in the prepared baking dish.
- In another bowl, combine the oats, gluten-free flour, brown sugar, butter, and salt. Use your fingers or a pastry cutter to blend the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Sprinkle the oat mixture evenly over the apples.
- Bake for 35-40 minutes, until the apples are tender and the topping is golden brown.
- Let cool slightly before serving, and top with vanilla ice cream or whipped cream if desired.
This gluten-free baked apple crisp is the ultimate comfort dessert. The soft, cinnamon-spiced apples are perfectly complemented by the crunchy, buttery oat topping. It’s easy to make and perfect for anyone looking for a gluten-free treat that’s as delicious as it is comforting.
Gluten-Free Baked Cauliflower Casserole
This baked cauliflower casserole is a creamy and cheesy dish that’s perfect for those looking for a low-carb, gluten-free comfort meal. The cauliflower florets are baked in a creamy cheese sauce and topped with breadcrumbs, resulting in a rich and satisfying casserole that’s ideal for dinner or as a side dish.
Ingredients:
- 1 large head of cauliflower, cut into florets
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded cheddar cheese
- 1 tablespoon butter
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup gluten-free breadcrumbs
- Fresh parsley for garnish (optional)
Instructions:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Steam the cauliflower florets until tender, about 8-10 minutes. Drain well.
- In a saucepan, melt the butter over medium heat. Add the heavy cream, garlic powder, salt, and pepper, and stir to combine.
- Add the grated Parmesan and 1 cup of shredded cheddar cheese to the sauce, stirring until melted and smooth.
- Toss the cooked cauliflower with the cheese sauce and pour it into the prepared baking dish.
- Top with the remaining cheddar cheese and sprinkle the gluten-free breadcrumbs over the top.
- Bake for 20-25 minutes, until the top is golden brown and bubbly.
- Garnish with fresh parsley and serve.
This gluten-free baked cauliflower casserole is a delicious and creamy alternative to traditional potato-based casseroles. The cauliflower soaks up the rich cheese sauce, making it an indulgent yet healthy dish. It’s perfect as a side dish or a standalone vegetarian meal.
Gluten-Free Baked Coconut Chicken Tenders
These gluten-free baked coconut chicken tenders are coated in a mixture of shredded coconut and gluten-free breadcrumbs, creating a crispy, flavorful coating that pairs perfectly with a tangy dipping sauce. They are a healthier, oven-baked version of traditional fried chicken tenders and make for a fun and delicious meal.
Ingredients:
- 1 pound chicken tenders
- 1 cup shredded coconut
- 1 cup gluten-free breadcrumbs
- 2 eggs, beaten
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Olive oil spray (for baking)
For the dipping sauce:
- 1/2 cup honey
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
Instructions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with olive oil.
- In a shallow bowl, combine the shredded coconut, gluten-free breadcrumbs, paprika, salt, and pepper.
- Dip each chicken tender in the beaten eggs, then coat in the coconut breadcrumb mixture, pressing gently to ensure it sticks.
- Place the coated chicken tenders on the prepared baking sheet.
- Bake for 20-25 minutes, flipping halfway through, until golden brown and cooked through.
- While the chicken tenders are baking, whisk together the honey, Dijon mustard, and apple cider vinegar to make the dipping sauce.
- Serve the baked coconut chicken tenders with the dipping sauce.
These gluten-free baked coconut chicken tenders are a flavorful and crispy alternative to traditional fried chicken. The coconut coating adds a sweet and savory element, while the homemade dipping sauce provides the perfect tangy contrast. They make an excellent snack, appetizer, or main dish.
Note: More recipes are coming soon
