26+ Delicious and Easy Gluten-Free Buffet Recipes for Your Next Event

Whether you’re hosting a party, organizing a family gathering, or planning a festive event, having a variety of gluten-free options for your buffet is a great way to accommodate guests with dietary restrictions or those who simply prefer gluten-free foods.

Navigating gluten-free recipes can be a challenge, but it doesn’t have to be boring or bland.

In fact, the variety of gluten-free ingredients available today ensures that you can create a spread that’s just as delicious, diverse, and satisfying as any traditional buffet.

In this blog, we’ve compiled 26+ gluten-free buffet recipes that are not only easy to make but also bursting with flavor.

From appetizers to sides, mains, and even desserts, this collection features a variety of dishes that will please everyone at the table – gluten-eaters and gluten-avoiders alike.

Whether you’re cooking for a crowd or preparing a cozy meal for family and friends, these gluten-free recipes will make your buffet a hit!

26+ Delicious and Easy Gluten-Free Buffet Recipes for Your Next Event

With these 26+ gluten-free buffet recipes, you’ll have a wide range of delicious, healthy, and satisfying dishes to choose from for your next event.

From crunchy appetizers and vibrant salads to hearty main dishes and indulgent desserts, there’s something for every palate.

Whether you’re new to gluten-free cooking or a seasoned pro, these recipes are simple, flavorful, and guaranteed to impress your guests.

Remember, a gluten-free buffet doesn’t mean you have to sacrifice flavor or creativity.

The dishes we’ve curated are designed to showcase the versatility of gluten-free ingredients while delivering bold flavors and textures.

So, go ahead and plan your next gluten-free gathering with confidence – your guests will leave full, satisfied, and ready to enjoy the next bite!

Grilled Lemon Herb Chicken Skewers

A perfect addition to any gluten-free buffet, these Grilled Lemon Herb Chicken Skewers are juicy, flavorful, and easy to prepare.

Marinated in a zesty lemon and herb mixture, the chicken absorbs vibrant flavors, making it a crowd-pleaser.

These skewers are ideal for outdoor gatherings, family dinners, or any special event where you want to serve something healthy yet delicious.

Ingredients:

• 2 lbs boneless, skinless chicken breasts (cut into 1-inch cubes)
• ¼ cup olive oil
• 3 tbsp fresh lemon juice
• 2 cloves garlic (minced)
• 1 tsp dried oregano
• 1 tsp dried thyme
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• Wooden or metal skewers

Instructions:

1. In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, pepper, and paprika.
2. Add the cubed chicken to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
3. Preheat the grill to medium-high heat. If using wooden skewers, soak them in water for 15–20 minutes to prevent burning.
4. Thread the marinated chicken onto skewers.
5. Grill for 8–10 minutes, turning occasionally, until the chicken is fully cooked and has a slight char.
6. Remove from the grill and let rest for 5 minutes before serving.

These Grilled Lemon Herb Chicken Skewers are a fantastic addition to any gluten-free buffet.

They pair well with fresh salads, roasted vegetables, or a yogurt-based dipping sauce.

The zesty marinade ensures that each bite is bursting with flavor, making them a guaranteed hit at any event.

Quinoa and Roasted Vegetable Salad

Quinoa and Roasted Vegetable Salad is a vibrant, nutritious, and naturally gluten-free dish that adds color and flavor to your buffet table.

Packed with protein-rich quinoa and a medley of roasted vegetables, this salad is both hearty and refreshing.

The lemon-garlic dressing enhances the flavors, making it a satisfying and healthy option for all guests.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 zucchini (chopped)
• 1 red bell pepper (chopped)
• 1 yellow bell pepper (chopped)
• 1 cup cherry tomatoes (halved)
• 1 small red onion (sliced)
• 2 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ¼ cup fresh parsley (chopped)

For the dressing:

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 clove garlic (minced)
• ½ tsp honey or maple syrup
• ½ tsp salt

Instructions:

1. Rinse quinoa under cold water, then cook it in 2 cups of water over medium heat until tender (about 15 minutes). Fluff with a fork and let it cool.
2. Preheat the oven to 400°F (200°C).
3. Toss zucchini, bell peppers, cherry tomatoes, and red onion with olive oil, salt, pepper, and garlic powder. Spread on a baking sheet and roast for 20 minutes, or until tender.
4. In a small bowl, whisk together olive oil, lemon juice, garlic, honey, and salt to make the dressing.
5. In a large mixing bowl, combine the cooked quinoa, roasted vegetables, and chopped parsley. Drizzle with the dressing and toss well.
6. Serve chilled or at room temperature.

This Quinoa and Roasted Vegetable Salad is a perfect gluten-free option that is both wholesome and delicious.

The combination of nutty quinoa, caramelized vegetables, and tangy dressing creates a refreshing dish that is great for any buffet spread.

Flourless Chocolate Almond Brownies

No buffet is complete without a delicious dessert, and these Flourless Chocolate Almond Brownies are the ultimate gluten-free indulgence.

Made with rich cocoa powder, almond flour, and coconut sugar, these brownies are moist, fudgy, and naturally gluten-free.

They are perfect for guests who want to satisfy their sweet tooth while avoiding gluten.

Ingredients:

• 1 cup almond flour
• ½ cup unsweetened cocoa powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup coconut sugar (or brown sugar)
• ¼ cup melted coconut oil or butter
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup dark chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
2. In a bowl, mix almond flour, cocoa powder, baking soda, and salt.
3. In another bowl, whisk together coconut sugar, melted coconut oil, eggs, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and mix until well combined. Fold in the dark chocolate chips.
5. Pour the batter into the prepared baking dish and smooth the top.
6. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
7. Let cool completely before slicing.

These Flourless Chocolate Almond Brownies are rich, chocolaty, and incredibly satisfying.

They provide the perfect balance of sweetness and texture, making them a must-have on any gluten-free buffet.

Serve them with fresh berries or a dollop of whipped cream for an extra special treat!

Garlic Butter Shrimp with Zucchini Noodles

Garlic Butter Shrimp with Zucchini Noodles is a light, flavorful, and gluten-free dish that is perfect for a buffet.

The juicy, tender shrimp are coated in a rich garlic butter sauce, while the zucchini noodles provide a fresh, low-carb alternative to traditional pasta.

This dish is quick to prepare and packed with delicious flavors, making it a favorite among guests.

Ingredients:

• 1 lb large shrimp (peeled and deveined)
• 2 medium zucchinis (spiralized into noodles)
• 3 tbsp butter (or olive oil)
• 3 cloves garlic (minced)
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp red pepper flakes (optional)
• 2 tbsp fresh lemon juice
• 2 tbsp fresh parsley (chopped)

Instructions:

1. Heat 2 tablespoons of butter in a large pan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
2. Add the shrimp, salt, pepper, and red pepper flakes. Cook for 2–3 minutes on each side until the shrimp turn pink and opaque.
3. Remove the shrimp from the pan and set aside.
4. In the same pan, add the remaining tablespoon of butter and the zucchini noodles. Sauté for 1–2 minutes, just until slightly tender.
5. Return the shrimp to the pan, add lemon juice and parsley, and toss everything together.
6. Serve warm, garnished with extra parsley if desired.

This Garlic Butter Shrimp with Zucchini Noodles is an elegant yet simple dish that enhances any gluten-free buffet.

The garlic butter sauce adds a rich flavor, while the zucchini noodles keep it light and healthy. It’s a great option for those looking for a satisfying, low-carb meal without compromising on taste.

Stuffed Bell Peppers with Quinoa and Black Beans

Stuffed Bell Peppers with Quinoa and Black Beans are a colorful, nutritious, and satisfying gluten-free dish.

Packed with protein-rich quinoa, fiber-filled black beans, and a medley of spices, these stuffed peppers are bursting with flavor.

This dish is perfect for a buffet as it is visually appealing, easy to serve, and can be enjoyed by vegetarians and meat-eaters alike.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 can (15 oz) black beans (drained and rinsed)
• 1 cup diced tomatoes
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tsp cumin
• ½ tsp chili powder
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup shredded cheese (optional)
• 2 tbsp fresh cilantro (chopped)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the inside with olive oil.
3. In a pan, sauté the chopped onion and garlic until soft. Add the diced tomatoes, black beans, cooked quinoa, cumin, chili powder, salt, and pepper. Stir well and cook for 5 minutes.
4. Fill each bell pepper with the quinoa mixture and place them in a baking dish.
5. Cover with foil and bake for 25 minutes. If using cheese, remove the foil, sprinkle the cheese on top, and bake for an additional 5 minutes until melted.
6. Garnish with fresh cilantro and serve warm.

Stuffed Bell Peppers with Quinoa and Black Beans are an excellent gluten-free buffet option that is both filling and nutritious.

The combination of hearty quinoa, creamy black beans, and bold spices creates a well-balanced dish that is sure to impress.

Coconut Chia Pudding with Fresh Berries

Coconut Chia Pudding with Fresh Berries is a creamy, naturally sweet, and refreshing gluten-free dessert.

Made with coconut milk and nutrient-rich chia seeds, this pudding is packed with fiber, protein, and healthy fats.

It’s a great make-ahead option that allows you to serve a delicious, wholesome dessert without any hassle.

Ingredients:

• 1 cup coconut milk
• ¼ cup chia seeds
• 2 tbsp maple syrup or honey
• ½ tsp vanilla extract
• ½ cup mixed fresh berries (strawberries, blueberries, raspberries)
• 2 tbsp shredded coconut (optional)

Instructions:

1. In a bowl, whisk together coconut milk, chia seeds, maple syrup, and vanilla extract.
2. Cover and refrigerate for at least 3 hours (or overnight), stirring once after 30 minutes to prevent clumping.
3. Once the pudding has thickened, stir well and divide into serving cups.
4. Top with fresh berries and shredded coconut.
5. Serve chilled for a refreshing dessert.

Coconut Chia Pudding with Fresh Berries is a simple yet delightful gluten-free dessert that adds a touch of elegance to any buffet.

The creamy texture of the pudding combined with the natural sweetness of berries makes for a satisfying treat that everyone will love.

Roasted Sweet Potato and Kale Salad

This Roasted Sweet Potato and Kale Salad is a vibrant, nutritious, and gluten-free option that brings together the earthy flavors of roasted sweet potatoes with the crispness of fresh kale.

Tossed in a tangy lemon dressing and topped with seeds and nuts, it’s a hearty yet refreshing addition to any buffet spread.

Whether served warm or at room temperature, this salad is a crowd-pleaser for those seeking a light yet filling dish.

Ingredients:

• 2 medium sweet potatoes (peeled and cubed)
• 4 cups kale (chopped)
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp honey or maple syrup
• 2 tbsp lemon juice
• 2 tbsp olive oil (for the dressing)
• ¼ cup pumpkin seeds (or sunflower seeds)
• ¼ cup toasted walnuts (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25–30 minutes, turning halfway through until tender and lightly browned.
3. While the sweet potatoes are roasting, massage the chopped kale with 1 tablespoon of olive oil and a pinch of salt until it softens and becomes darker in color.
4. In a small bowl, whisk together the honey (or maple syrup), lemon juice, and 2 tablespoons of olive oil.
5. Once the sweet potatoes are done, let them cool slightly, then add them to the massaged kale. Drizzle with the dressing and toss to combine.
6. Top with pumpkin seeds and walnuts before serving.

This Roasted Sweet Potato and Kale Salad is a perfect addition to any buffet, providing a burst of flavor and texture with each bite.

The combination of roasted sweet potatoes, fresh kale, and crunchy seeds makes for a dish that is not only filling but also packed with nutrients, making it a healthy, satisfying option for gluten-free guests.

Baked Salmon with Dill and Lemon

Baked Salmon with Dill and Lemon is a simple yet elegant gluten-free dish that is easy to prepare and full of flavor.

The tender salmon fillets are seasoned with fresh dill, garlic, and lemon, then baked to perfection.

This dish is not only a healthy choice but also visually stunning, making it a great centerpiece for a buffet or special occasion.

Ingredients:

• 4 salmon fillets (skin-on or skinless)
• 2 tbsp olive oil
• 1 lemon (thinly sliced)
• 2 cloves garlic (minced)
• 2 tbsp fresh dill (chopped)
• ½ tsp salt
• ½ tsp black pepper

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Line a baking sheet with parchment paper and place the salmon fillets on it, skin-side down.
3. Drizzle olive oil over the fillets, and then sprinkle with salt, pepper, and minced garlic.
4. Arrange the lemon slices on top of each fillet and sprinkle with fresh dill.
5. Bake for 15–20 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Serve immediately with a side of steamed vegetables or a fresh salad.

Baked Salmon with Dill and Lemon is a delightful and healthy dish that adds a touch of elegance to any buffet.

The fresh dill and zesty lemon enhance the natural flavors of the salmon, making this dish a light, flavorful option for guests looking for a gluten-free meal that’s both tasty and nutritious.

Chickpea and Spinach Curry

Chickpea and Spinach Curry is a hearty, flavorful, and gluten-free dish that brings together tender chickpeas and vibrant spinach in a creamy coconut milk base.

Full of aromatic spices like turmeric, cumin, and garam masala, this curry is a crowd-pleaser and pairs perfectly with basmati rice or gluten-free naan bread.

It’s a vegan-friendly option that offers both comfort and nourishment in every bite.

Ingredients:

• 2 cans (15 oz each) chickpeas (drained and rinsed)
• 4 cups fresh spinach
• 1 can (14 oz) coconut milk
• 1 onion (chopped)
• 3 cloves garlic (minced)
• 1-inch piece of ginger (grated)
• 1 tsp turmeric powder
• 1 tsp ground cumin
• 1 tsp garam masala
• ½ tsp salt
• 1 tbsp olive oil
• 2 tbsp fresh cilantro (chopped)
• 1 tbsp lemon juice

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the chopped onion, garlic, and grated ginger, and sauté until the onion becomes translucent.
2. Stir in the turmeric, cumin, and garam masala, cooking for 1–2 minutes until fragrant.
3. Add the chickpeas and coconut milk, then bring the mixture to a simmer. Cook for 10 minutes, stirring occasionally, to allow the flavors to blend.
4. Add the fresh spinach and cook for 2–3 minutes, until wilted.
5. Stir in salt, fresh cilantro, and lemon juice before serving.
6. Serve with basmati rice or gluten-free naan for a complete meal.

Chickpea and Spinach Curry is a warming, gluten-free option that is perfect for buffets and gatherings.

The rich coconut milk and aromatic spices blend together to create a creamy and satisfying dish that’s both comforting and nutritious.

This curry is a great vegan choice and can be made ahead of time for easy serving.

Cauliflower Rice Stir-Fry

Cauliflower Rice Stir-Fry is a quick, healthy, and gluten-free alternative to traditional fried rice.

The cauliflower rice absorbs all the delicious flavors of the vegetables and seasonings, providing a low-carb, nutrient-dense base.

With the addition of colorful veggies, this dish is both vibrant and satisfying, making it a great addition to any buffet table.

Ingredients:

• 1 medium head of cauliflower (cut into florets)
• 2 tbsp olive oil (or sesame oil)
• 1 small onion (diced)
• 1 carrot (julienned)
• 1 cup peas (fresh or frozen)
• 2 cloves garlic (minced)
• 2 eggs (beaten)
• 3 tbsp tamari or gluten-free soy sauce
• 1 tsp sesame oil (optional)
• 2 tbsp green onions (chopped)
• 1 tbsp sesame seeds (optional)

Instructions:

1. To make cauliflower rice, pulse the cauliflower florets in a food processor until it resembles rice grains.
2. Heat olive oil in a large skillet or wok over medium heat. Add the onion, carrot, and peas, sautéing for 5–7 minutes until tender.
3. Add the minced garlic and cook for another minute until fragrant.
4. Push the vegetables to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix with the vegetables.
5. Add the cauliflower rice to the pan, stirring to combine. Cook for 5–7 minutes, stirring frequently, until the cauliflower rice is tender but not mushy.
6. Add tamari (or gluten-free soy sauce) and sesame oil (if using), then stir well.
7. Garnish with chopped green onions and sesame seeds before serving.

This Cauliflower Rice Stir-Fry is an excellent gluten-free option for a light yet filling buffet dish.

The cauliflower rice offers a wonderful base for a variety of colorful vegetables, and the tamari and sesame oil add a delicious umami flavor.

It’s a low-carb, nutrient-packed dish that’s perfect for both gluten-free and health-conscious guests.

Crispy Baked Chickpea Snacks

Crispy Baked Chickpea Snacks are a simple and addictive gluten-free snack that’s perfect for any buffet spread.

Roasted chickpeas are coated with olive oil and your favorite spices, then baked until crispy.

They’re crunchy, flavorful, and highly customizable, making them a great snack option for guests with dietary preferences.

Ingredients:

• 2 cans (15 oz each) chickpeas (drained, rinsed, and dried)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp cumin
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp cayenne pepper (optional for heat)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Pat the chickpeas dry with a clean towel, ensuring they are as dry as possible for maximum crispiness.
3. Toss the chickpeas in olive oil, smoked paprika, cumin, garlic powder, salt, black pepper, and cayenne (if using).
4. Spread the chickpeas in an even layer on the prepared baking sheet.
5. Bake for 30–40 minutes, shaking the pan halfway through, until the chickpeas are golden and crispy.
6. Let the chickpeas cool slightly before serving.

These Crispy Baked Chickpea Snacks are an ideal gluten-free snack for buffets or gatherings.

They offer a satisfying crunch with a perfect blend of savory spices.

You can experiment with different seasonings to customize them to your liking, making them a versatile and popular choice among guests.

Zucchini Fritters

Zucchini Fritters are a light, flavorful, and gluten-free dish that works well as an appetizer or side for a buffet.

Packed with grated zucchini and seasoned with herbs, these fritters are crisp on the outside and tender on the inside. They are also easy to make ahead, making them a convenient option for parties and gatherings.

Ingredients:

• 2 medium zucchinis (grated)
• 2 large eggs
• ½ cup gluten-free breadcrumbs
• ¼ cup grated Parmesan cheese (optional)
• 1 tsp garlic powder
• 1 tsp dried oregano
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil (for frying)

Instructions:

1. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture.
2. In a large bowl, mix the grated zucchini, eggs, gluten-free breadcrumbs, Parmesan cheese (if using), garlic powder, oregano, salt, and pepper.
3. Heat 1 tablespoon of olive oil in a skillet over medium heat.
4. Scoop 2–3 tablespoons of the zucchini mixture into the pan and flatten into a small patty. Repeat with the remaining mixture.
5. Cook the fritters for 3–4 minutes on each side, or until golden and crispy.
6. Remove from the skillet and place on a paper towel-lined plate to absorb any excess oil.
7. Serve warm with a side of Greek yogurt or a dipping sauce of your choice.

These Zucchini Fritters are a tasty, gluten-free option that brings a burst of flavor and texture to any buffet.

They’re perfect for vegetarians or anyone looking for a lighter dish. Serve them as a snack, appetizer, or side dish, and they’ll surely be a hit at your next event.

Crispy Tofu Bites with Sweet Chili Sauce

Crispy Tofu Bites with Sweet Chili Sauce are a great gluten-free option that adds both texture and flavor to your buffet spread.

The tofu is coated in a light, crispy coating and paired with a tangy, sweet chili sauce that brings the dish together.

These bites are perfect as an appetizer, a snack, or even a protein-rich addition to a salad.

Ingredients:

• 1 block firm tofu (pressed and cubed)
• ½ cup gluten-free cornstarch
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 2 tbsp tamari or gluten-free soy sauce
• 2 tbsp maple syrup or honey
• 1 tbsp rice vinegar
• 1 tbsp sriracha (optional)
• 1 tbsp sesame seeds (optional for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the cornstarch, garlic powder, paprika, salt, and black pepper. Toss the cubed tofu in the mixture, ensuring each piece is coated evenly.
3. Arrange the tofu cubes on the prepared baking sheet and drizzle with olive oil.
4. Bake for 25–30 minutes, flipping halfway through, until the tofu is crispy and golden.
5. While the tofu is baking, make the sweet chili sauce: In a small saucepan, combine tamari, maple syrup, rice vinegar, and sriracha (if using). Simmer over low heat for 3-4 minutes until slightly thickened.
6. Once the tofu is ready, toss it in the sweet chili sauce, then serve garnished with sesame seeds.

These Crispy Tofu Bites with Sweet Chili Sauce are a crowd-pleasing gluten-free option full of flavor and crunch.

They make a perfect appetizer or snack, and their balance of sweetness and heat will leave guests craving more.

They’re also easily customizable with your favorite dipping sauces or additional seasonings.

Spaghetti Squash Primavera

Spaghetti Squash Primavera is a light and healthy gluten-free pasta alternative, combining the natural sweetness of roasted spaghetti squash with colorful vegetables.

Tossed in a garlic-infused olive oil and topped with fresh basil, this dish is as vibrant as it is delicious. It’s a perfect option for a gluten-free buffet or as a main course at any meal.

Ingredients:

• 1 medium spaghetti squash
• 2 tbsp olive oil
• 1 bell pepper (sliced)
• 1 zucchini (sliced)
• 1 cup cherry tomatoes (halved)
• 3 cloves garlic (minced)
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp salt
• ½ tsp black pepper
• Fresh basil leaves (for garnish)
• 2 tbsp grated Parmesan cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle the inside with olive oil, salt, and pepper. Place the squash halves cut-side down on a baking sheet.
3. Roast for 40-45 minutes, until the squash is tender and easily shredded with a fork.
4. While the squash is roasting, heat 1 tablespoon of olive oil in a pan over medium heat. Add the bell pepper, zucchini, and cherry tomatoes, and sauté for 5-7 minutes until the vegetables are tender.
5. Add the minced garlic, oregano, and basil, and cook for another 1–2 minutes until fragrant.
6. Once the squash is done, use a fork to scrape the flesh into strands.
7. Toss the spaghetti squash strands with the sautéed vegetables, drizzle with remaining olive oil, and garnish with fresh basil and Parmesan if desired.

Spaghetti Squash Primavera is a fantastic gluten-free dish that combines the light, spaghetti-like texture of squash with the savory flavors of fresh vegetables.

It’s a fresh and satisfying alternative to traditional pasta, perfect for a gluten-free buffet or a healthy main course.

Avocado Cucumber Salad

Avocado Cucumber Salad is a refreshing and light gluten-free option that brings together creamy avocado, crunchy cucumbers, and a zesty lime dressing.

This salad is full of vibrant colors and flavors, making it the perfect addition to any buffet or meal. It’s easy to prepare and can be made ahead of time for convenience.

Ingredients:

• 2 large cucumbers (sliced)
• 2 ripe avocados (diced)
• 1 red onion (thinly sliced)
• 1 cup cherry tomatoes (halved)
• 2 tbsp fresh cilantro (chopped)
• 1 tbsp olive oil
• 2 tbsp fresh lime juice
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. In a large bowl, combine the cucumber slices, diced avocados, red onion, and cherry tomatoes.
2. In a small bowl, whisk together the olive oil, lime juice, salt, and black pepper to make the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Garnish with fresh cilantro before serving.

This Avocado Cucumber Salad is a light and vibrant gluten-free dish that offers a perfect balance of creamy avocado and refreshing cucumber.

The lime dressing adds a tangy kick, making it a refreshing side or salad option for any buffet or gathering. It’s simple, nutritious, and sure to be a hit!

Vegetable and Quinoa Stuffed Mushrooms

Vegetable and Quinoa Stuffed Mushrooms are a savory, gluten-free appetizer that is both satisfying and full of flavor.

The earthy mushrooms are stuffed with a mixture of cooked quinoa, sautéed vegetables, and herbs, then baked to perfection.

These bite-sized delights are perfect for buffets or as an elegant starter for a dinner party.

Ingredients:

• 16 large white or cremini mushrooms (stems removed)
• 1 cup cooked quinoa
• 1 small onion (diced)
• 1 bell pepper (diced)
• 1 zucchini (diced)
• 2 cloves garlic (minced)
• 2 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp salt
• ½ tsp black pepper
• ¼ cup grated Parmesan cheese (optional)
• 2 tbsp fresh parsley (chopped)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the mushroom caps on a baking sheet, hollow side up.
3. In a pan, heat the olive oil over medium heat. Add the onion, bell pepper, zucchini, and garlic, and sauté for 5-7 minutes until the vegetables are tender.
4. Stir in the cooked quinoa, oregano, salt, and pepper. Cook for an additional 2 minutes, mixing well.
5. Spoon the quinoa mixture into each mushroom cap, pressing gently to pack it in.
6. If using Parmesan cheese, sprinkle a little on top of each stuffed mushroom.
7. Bake for 15-20 minutes, until the mushrooms are tender and the filling is slightly golden.
8. Garnish with fresh parsley before serving.

Vegetable and Quinoa Stuffed Mushrooms are a perfect gluten-free appetizer that is not only full of flavor but also visually appealing.

The combination of roasted mushrooms, quinoa, and sautéed vegetables creates a hearty filling that is sure to impress your guests.

Coconut Lime Energy Bites

Coconut Lime Energy Bites are a delicious, no-bake, gluten-free snack that combines the tropical flavors of coconut and lime in an easy-to-make bite-sized treat.

These energy bites are packed with fiber, healthy fats, and natural sweetness, making them a great snack for a buffet or as a quick energy boost during the day.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1 cup rolled oats (gluten-free)
• ¼ cup almond butter (or peanut butter)
• 2 tbsp honey or maple syrup
• 1 tbsp chia seeds
• 1 tbsp lime zest
• 2 tbsp fresh lime juice
• ¼ tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a bowl, combine all ingredients: shredded coconut, oats, almond butter, honey or maple syrup, chia seeds, lime zest, lime juice, vanilla extract, and a pinch of salt.
2. Stir the mixture until fully combined. If the mixture feels too dry, add a little extra honey or maple syrup.
3. Roll the mixture into small bite-sized balls, about 1 inch in diameter.
4. Place the energy bites on a parchment-lined tray and refrigerate for at least 30 minutes to firm up.
5. Serve chilled and enjoy as a refreshing snack.

These Coconut Lime Energy Bites are the perfect gluten-free treat to offer at your next buffet.

With the refreshing zest of lime and the natural sweetness of honey and coconut, these bites are both satisfying and nourishing, providing a great burst of energy when you need it most.

Baked Eggplant Parmesan

Baked Eggplant Parmesan is a gluten-free twist on the classic Italian dish.

Instead of frying, the eggplant slices are coated in gluten-free breadcrumbs and baked until golden and crispy, then layered with marinara sauce and melted cheese.

This dish is hearty, flavorful, and perfect for a gluten-free buffet or as a main course for dinner.

Ingredients:

• 2 large eggplants (sliced into ¼-inch thick rounds)
• 1 cup gluten-free breadcrumbs
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 cup marinara sauce (gluten-free)
• 1 ½ cups shredded mozzarella cheese (or dairy-free cheese)
• ¼ cup grated Parmesan cheese (optional)
• 2 eggs (beaten)
• 2 tbsp olive oil
• Fresh basil (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Line a baking sheet with parchment paper and lightly grease it with olive oil.
3. Dip each eggplant slice into the beaten eggs, then coat with the gluten-free breadcrumbs mixed with oregano and garlic powder.
4. Arrange the breaded eggplant slices on the baking sheet in a single layer. Drizzle with olive oil and bake for 20-25 minutes, flipping halfway through, until golden and crispy.
5. In a baking dish, spread a small layer of marinara sauce on the bottom. Layer the baked eggplant slices over the sauce, then spoon additional marinara sauce on top of each slice.
6. Sprinkle with shredded mozzarella and Parmesan cheese.
7. Bake for another 10-15 minutes, until the cheese is melted and bubbly.
8. Garnish with fresh basil and serve warm.

Baked Eggplant Parmesan is a comforting, gluten-free dish that is perfect for any buffet or casual meal.

The baked eggplant adds a crispy texture, while the marinara sauce and melted cheese bring everything together in a satisfying, delicious way.

Lentil and Vegetable Shepherd’s Pie

Lentil and Vegetable Shepherd’s Pie is a hearty, gluten-free dish that serves as a great vegetarian alternative to the traditional meat-based shepherd’s pie.

The base is made with lentils and a variety of vegetables like carrots, peas, and onions, cooked in a savory tomato-based sauce.

It’s topped with a creamy mashed potato layer and baked until golden and bubbling, making it a comfort food favorite for any buffet.

Ingredients:

• 2 cups cooked green or brown lentils
• 1 cup carrots (diced)
• 1 cup peas (frozen or fresh)
• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• 1 cup vegetable broth
• 2 tbsp tomato paste
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 tbsp gluten-free soy sauce or tamari
• 4 medium potatoes (peeled and diced)
• ¼ cup unsweetened almond milk (or milk of choice)
• 2 tbsp vegan butter or regular butter
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large pan, heat olive oil over medium heat. Add the onion, garlic, and carrots and sauté for about 5-7 minutes, until softened.
3. Add the cooked lentils, peas, vegetable broth, tomato paste, soy sauce, thyme, and rosemary. Stir to combine and let simmer for 10-12 minutes until the mixture thickens. Season with salt and pepper to taste.
4. While the lentil mixture simmers, boil the diced potatoes in salted water for about 10-12 minutes or until fork-tender. Drain and return the potatoes to the pot.
5. Mash the potatoes with almond milk, vegan butter, salt, and pepper until smooth and creamy.
6. Transfer the lentil mixture into a baking dish and spread it out evenly. Top with the mashed potatoes, smoothing the top with a spatula.
7. Bake for 20-25 minutes until the top is golden brown.
8. Let it cool for a few minutes before serving.

Lentil and Vegetable Shepherd’s Pie is a filling and nutritious gluten-free dish.

Packed with protein-rich lentils and a variety of vegetables, it’s a comforting, wholesome option perfect for any buffet or as a main dish.

The mashed potatoes on top make it incredibly satisfying, and the savory filling is sure to please everyone at the table.

Spicy Black Bean and Corn Salad

Spicy Black Bean and Corn Salad is a flavorful and refreshing gluten-free dish perfect for any buffet or barbecue.

The combination of black beans, corn, and bell peppers, tossed in a zesty lime dressing, creates a satisfying salad that’s light, crunchy, and packed with nutrients.

A kick of jalapeño gives it just the right amount of heat, making it a crowd-pleasing option for guests who love bold flavors.

Ingredients:

• 1 can (15 oz) black beans (drained and rinsed)
• 1 cup frozen corn (thawed)
• 1 red bell pepper (diced)
• 1 yellow bell pepper (diced)
• 1 small red onion (finely diced)
• 1 jalapeño (finely chopped)
• ¼ cup fresh cilantro (chopped)
• 2 tbsp olive oil
• 2 tbsp fresh lime juice
• 1 tbsp apple cider vinegar
• 1 tsp ground cumin
• ½ tsp chili powder
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the black beans, corn, bell peppers, red onion, and jalapeño.
2. In a small bowl, whisk together the olive oil, lime juice, apple cider vinegar, cumin, chili powder, salt, and pepper to make the dressing.
3. Pour the dressing over the bean and vegetable mixture and toss well to combine.
4. Stir in the chopped cilantro and let the salad sit for 10-15 minutes to allow the flavors to meld.
5. Serve chilled or at room temperature.

This Spicy Black Bean and Corn Salad is a vibrant, gluten-free dish that brings together fresh ingredients with a spicy kick.

It’s perfect for a buffet, as it can be made in advance and served chilled or at room temperature.

The balance of sweetness from the corn and the heat from the jalapeño makes it a versatile and exciting option for guests looking for something bold.

Gluten-Free Banana Bread

Gluten-Free Banana Bread is a moist and flavorful option for a gluten-free dessert or snack.

The natural sweetness of ripe bananas, combined with the richness of almond flour and a hint of cinnamon, makes this banana bread a crowd favorite.

It’s easy to make, and the ingredients come together to create a perfectly tender loaf that’s ideal for any buffet or breakfast gathering.

Ingredients:

• 3 ripe bananas (mashed)
• 2 large eggs
• 1 ½ cups almond flour
• 1/3 cup maple syrup or honey
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp salt
• 1 tsp vanilla extract
• ¼ cup coconut oil (melted)
• ½ cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large mixing bowl, mash the bananas with a fork until smooth.
3. Add the eggs, maple syrup (or honey), vanilla extract, and melted coconut oil to the mashed bananas and stir well.
4. In a separate bowl, whisk together the almond flour, baking soda, cinnamon, and salt.
5. Gradually add the dry ingredients to the wet ingredients and mix until fully combined.
6. If using, fold in the chopped walnuts or chocolate chips.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Gluten-Free Banana Bread is a delicious and comforting dessert or snack.

Its moist texture and natural sweetness from the bananas make it a perfect addition to any buffet, brunch, or afternoon tea.

You can even customize it with your favorite add-ins, such as chocolate chips or nuts, to suit your guests’ tastes.