30+ Irresistible Sunday Gluten-Free Copycat Recipes to Enjoy

Sundays are meant for relaxation, indulging in comfort food, and enjoying quality time with family and friends.

But if you’re following a gluten-free lifestyle, finding recipes that satisfy your cravings for classic takeout and restaurant favorites can be a challenge.

Luckily, you don’t have to miss out on these delicious dishes. In this article, we’ve rounded up 30+ Sunday gluten-free copycat recipes that bring the beloved flavors of your favorite restaurants right into your kitchen.

From crispy chicken sandwiches to creamy pasta and hearty soups, you’ll find everything you need to make your Sundays feel extra special without compromising on taste or quality.

Whether you’re in the mood for an indulgent treat or a satisfying meal, these recipes are designed to be simple, gluten-free, and full of flavor.

So, get ready to impress your taste buds and those of your guests with these easy-to-make, gluten-free replicas of popular dishes.

30+ Irresistible Sunday Gluten-Free Copycat Recipes to Enjoy

With these 30+ Sunday gluten-free copycat recipes, your weekends will be filled with comfort, flavor, and the joy of home-cooked meals that taste just like your favorite restaurant dishes. You’ll no longer have to choose between your dietary needs and your cravings.

From savory dishes like gluten-free chicken sandwiches and pasta alfredo to sweet treats like copycat pastries and desserts, these recipes are perfect for any occasion.

So, roll up your sleeves, gather your ingredients, and start cooking up some of these gluten-free delights.

Your taste buds will thank you, and your family and friends will be amazed at the flavors you can create from the comfort of your own kitchen.

Gluten-Free Copycat Chick-Fil-A Chicken Sandwich

This gluten-free version of the classic Chick-Fil-A chicken sandwich offers the crispy, tender, and flavorful experience of the original but caters to those avoiding gluten. With perfectly seasoned chicken, a touch of spice, and a soft gluten-free bun, this sandwich will surely satisfy your craving for fast food comfort.

Ingredients:

• 2 boneless, skinless chicken breasts, pounded thin
• 1 cup buttermilk
• 1 cup gluten-free all-purpose flour (ensure it includes xanthan gum)
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper (optional for heat)
• 1 egg, beaten
• 1/4 cup vegetable oil (for frying)
• 4 gluten-free sandwich buns
• Pickles, for garnish
• Lettuce and tomato slices (optional)
• Mayonnaise or your favorite sauce (optional)

Instructions:

1. In a bowl, mix the buttermilk with 1/2 teaspoon of salt and 1/4 teaspoon black pepper. Add the chicken breasts and let marinate for at least 30 minutes in the refrigerator.
2. In a separate bowl, combine gluten-free flour, paprika, garlic powder, onion powder, and cayenne pepper (if using).
3. Heat the vegetable oil in a large skillet or frying pan over medium-high heat.
4. Remove the chicken from the buttermilk and dip each piece into the beaten egg, followed by the seasoned gluten-free flour mixture. Make sure the chicken is well-coated.
5. Carefully place the breaded chicken into the hot oil and cook for 3-4 minutes per side or until golden brown and cooked through.
6. Remove the chicken from the pan and drain on paper towels.
7. Toast the gluten-free buns and assemble the sandwiches with pickles, lettuce, tomato slices (optional), and a spread of mayonnaise if desired.

This gluten-free copycat sandwich provides the signature crispy coating and juicy chicken that’s reminiscent of the classic fast-food favorite. It’s perfect for a weekend treat that doesn’t compromise on flavor.

Gluten-Free Copycat Panda Express Orange Chicken

Bring the bold, tangy flavors of Panda Express’s orange chicken into your home with this gluten-free recipe. This dish features crispy chicken coated in a sweet, citrusy sauce that will make your taste buds sing, all without the use of gluten.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup gluten-free all-purpose flour
• 1 egg, beaten
• 1/2 cup cornstarch
• 2 tbsp vegetable oil
• 1/4 cup orange juice
• 2 tbsp honey
• 2 tbsp rice vinegar
• 2 tbsp gluten-free soy sauce or tamari
• 1/2 tsp grated ginger
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes (optional for heat)
• 1 tbsp sesame seeds (optional for garnish)
• Green onions, chopped (for garnish)

Instructions:

1. In a bowl, toss the chicken pieces with gluten-free flour to coat them lightly. Dip each piece into the beaten egg, then coat in cornstarch for extra crispiness.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken and cook until golden brown and fully cooked, about 4-5 minutes per side. Remove the chicken and set aside on a paper towel-lined plate.
3. In a small saucepan, mix orange juice, honey, rice vinegar, soy sauce, grated ginger, minced garlic, and red pepper flakes (if using). Bring to a simmer over medium heat and cook for 3-4 minutes until the sauce thickens slightly.
4. Add the cooked chicken to the sauce and toss until the chicken is evenly coated.
5. Serve the orange chicken over steamed rice or gluten-free noodles and garnish with sesame seeds and green onions.

This gluten-free orange chicken delivers on both flavor and texture, recreating the sweet and spicy profile that fans of the restaurant love.

Gluten-Free Copycat Starbucks Lemon Cake

This gluten-free version of Starbucks’ lemon cake is perfect for enjoying with a cup of tea or coffee on a lazy Sunday morning. It’s moist, light, and packed with the bright flavor of lemon zest and juice, topped with a simple glaze that elevates its citrusy taste.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour (with xanthan gum)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 3 large eggs
• 1/2 cup sour cream
• 1/4 cup whole milk
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 1/2 tsp vanilla extract

Glaze:

• 1/2 cup powdered sugar
• 2 tbsp lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
2. In a bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
4. Stir in the sour cream, milk, lemon juice, lemon zest, and vanilla extract until combined.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
7. While the cake cools, prepare the glaze by mixing powdered sugar and lemon juice until smooth.
8. Drizzle the glaze over the cooled cake and let set for 10-15 minutes before slicing.

This gluten-free lemon cake has a tender crumb and the perfect balance of sweet and tangy flavors. It’s a delightful, homemade treat that captures the essence of the Starbucks favorite.

Gluten-Free Copycat Taco Bell Crunchwrap Supreme

This homemade version of the beloved Taco Bell Crunchwrap Supreme combines the crunch of a tostada with the warm, soft texture of a tortilla, filled with seasoned ground beef, cheese, lettuce, and sour cream. Perfect for a Sunday treat, this gluten-free version brings all the flavors of fast food into your kitchen.

Ingredients:

• 1 lb ground beef
• 1 packet gluten-free taco seasoning mix
• 1/2 cup water
• 4 large gluten-free tortillas (10-inch)
• 4 small gluten-free tostada shells
• 1 cup shredded cheddar cheese
• 1 cup chopped lettuce
• 1/2 cup sour cream
• 1/2 cup diced tomatoes
• 1/2 cup guacamole (optional)
• 1/4 cup salsa
• 1/2 tsp chili powder
• 1/4 tsp paprika
• Cooking spray or oil

Instructions:

1. In a skillet over medium-high heat, cook the ground beef until browned. Drain excess fat, add the taco seasoning, and water. Simmer for 2-3 minutes until the sauce thickens.
2. Lay a large tortilla on a flat surface and spread a thin layer of sour cream in the center. Place a tostada shell on top and layer with seasoned beef, cheese, lettuce, diced tomatoes, and guacamole (optional).
3. Fold the edges of the tortilla toward the center, pleating as you go to form a wrap. Secure with a toothpick if needed.
4. Heat a large skillet or griddle over medium heat and lightly coat with cooking spray or oil. Place the wrap seam side down and cook for 3-4 minutes per side, until the tortilla is golden and crispy.
5. Serve with salsa on the side for dipping.

This gluten-free version of the Crunchwrap Supreme offers the same irresistible combination of textures and flavors as the original, perfect for satisfying your fast-food cravings.

Gluten-Free Copycat Olive Garden Breadsticks

These gluten-free breadsticks have a soft and fluffy texture with the signature garlic butter and Parmesan topping that make Olive Garden’s breadsticks famous. Ideal for pairing with soups, salads, or simply as a stand-alone treat, these breadsticks are easy to make and taste like the real deal.

Ingredients:

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 1 tbsp sugar
• 2 1/4 tsp instant yeast
• 1/2 tsp salt
• 1/2 cup warm water
• 1/4 cup milk
• 1/4 cup olive oil
• 2 tbsp melted butter
• 1 tbsp minced garlic
• 1/4 cup grated Parmesan cheese
• 1/2 tsp dried parsley

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the gluten-free flour, sugar, yeast, and salt.
3. Add the warm water, milk, and olive oil to the dry ingredients and mix until a dough forms. Let it rest for 10 minutes to rise slightly.
4. Turn the dough out onto a floured surface and divide into 10-12 equal pieces. Roll each piece into a 6-inch log and place them on the prepared baking sheet.
5. Bake for 12-15 minutes, or until the breadsticks are lightly golden.
6. While baking, combine melted butter, garlic, Parmesan cheese, and parsley in a small bowl.
7. Brush the garlic butter mixture over the hot breadsticks as soon as they come out of the oven.

These gluten-free breadsticks are soft, buttery, and infused with garlic, capturing the essence of Olive Garden’s iconic side dish.

Gluten-Free Copycat Krispy Kreme Doughnuts

Make your own gluten-free doughnuts at home with this recipe that mimics the fluffy, sweet, and slightly yeasted texture of Krispy Kreme’s famous doughnuts. They’re perfect for a special Sunday breakfast or dessert.

Ingredients:

• 2 1/4 cups gluten-free all-purpose flour (with xanthan gum)
• 1/4 cup sugar
• 2 1/4 tsp instant yeast
• 1/2 tsp salt
• 1/2 cup warm milk
• 1/4 cup warm water
• 1/4 cup unsalted butter, melted
• 2 eggs
• 1/2 cup powdered sugar (for glaze)
• 2 tbsp milk (for glaze)
• 1/2 tsp vanilla extract (optional)

Instructions:

1. In a large bowl, combine the gluten-free flour, sugar, yeast, and salt. Add the warm milk, warm water, melted butter, and eggs. Mix until a smooth dough forms.
2. Knead the dough for 3-5 minutes or until smooth. Cover and let it rise in a warm place for 1 hour or until doubled in size.
3. Roll out the dough on a floured surface to about 1/2-inch thickness. Cut out doughnuts using a doughnut cutter or two round cookie cutters.
4. Place the doughnuts on a parchment-lined baking sheet and let them rest for 30 minutes.
5. In a deep pot, heat oil to 350°F (175°C). Fry the doughnuts in batches for 1-2 minutes per side or until golden brown. Remove with a slotted spoon and let drain on paper towels.
6. For the glaze, mix powdered sugar, milk, and vanilla extract until smooth. Dip the warm doughnuts into the glaze and set them on a cooling rack.

Enjoy these gluten-free doughnuts fresh and warm, complete with a sweet, melt-in-your-mouth glaze that’s sure to please.

Gluten-Free Copycat McDonald’s Big Mac

Recreate the iconic Big Mac at home with this gluten-free version that captures the taste of the fast-food classic. Featuring two juicy beef patties, special sauce, lettuce, cheese, pickles, and onions, all on a soft gluten-free bun, this burger is a guaranteed crowd-pleaser for any Sunday meal.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1 tbsp Worcestershire sauce
• Salt and pepper to taste
• 4 gluten-free hamburger buns (including 2 extra bottom buns for the middle layer)
• 4 slices American cheese
• 1 cup shredded lettuce
• 1/2 cup pickles, sliced
• 1/4 cup diced onions
• 1/2 cup mayonnaise
• 2 tbsp ketchup
• 2 tbsp yellow mustard
• 1 tbsp white vinegar
• 1 tbsp finely chopped pickles
• 1/2 tsp paprika
• 1/2 tsp garlic powder

Instructions:

1. Preheat a grill or skillet over medium-high heat. Form the ground beef into 8 thin patties, slightly larger than the bun size. Season with salt, pepper, and Worcestershire sauce.
2. Cook the patties for 2-3 minutes per side or until cooked through. Top each patty with a slice of cheese and let melt.
3. To make the special sauce, mix mayonnaise, ketchup, mustard, vinegar, chopped pickles, paprika, and garlic powder in a small bowl.
4. Assemble the burgers by placing a bottom bun on a plate. Add a dollop of special sauce, a handful of shredded lettuce, a slice of cheese, a beef patty, and a middle bun. Repeat the process with another dollop of special sauce, pickles, onions, and the second beef patty. Top with the remaining bottom bun.
5. Secure the burger with toothpicks if needed, and serve immediately with your favorite sides.

This gluten-free Big Mac provides the same savory layers and signature taste, making it perfect for any burger lover craving a fast-food classic at home.

Gluten-Free Copycat Panera Bread Broccoli Cheddar Soup

Enjoy the creamy, cheesy comfort of Panera Bread’s broccoli cheddar soup with this gluten-free copycat version. It’s rich, flavorful, and loaded with chunks of tender broccoli and sharp cheddar cheese, perfect for cozying up with on a chilly Sunday.

Ingredients:

• 2 tbsp unsalted butter
• 1/2 cup finely diced onion
• 2 cloves garlic, minced
• 3 cups chicken or vegetable broth
• 1 large head of broccoli, chopped into small florets
• 1 cup shredded carrots
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 2 tbsp gluten-free all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika (optional)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing for 2-3 minutes until fragrant and translucent.
2. Stir in the gluten-free flour and cook for 1 minute to create a roux.
3. Gradually add the chicken or vegetable broth while stirring continuously to prevent lumps. Bring to a simmer.
4. Add the chopped broccoli and carrots to the pot and let cook for 10-12 minutes or until the vegetables are tender.
5. Stir in the heavy cream and shredded cheddar cheese, allowing the cheese to melt and the soup to become creamy. Season with salt, pepper, and paprika if using.
6. Use an immersion blender or regular blender to blend part of the soup, leaving some chunks for texture.
7. Serve hot with crusty gluten-free bread or a gluten-free bread bowl for an authentic touch.

This gluten-free broccoli cheddar soup is perfect for a hearty lunch or dinner, capturing the rich and satisfying flavor of the Panera Bread original.

Gluten-Free Copycat Dunkin’ Donuts Vanilla Latte

This gluten-free version of Dunkin’ Donuts’ vanilla latte combines espresso, steamed milk, and vanilla syrup for a comforting and delicious beverage that feels like a café favorite. Perfect for a Sunday morning treat, it’s both indulgent and easy to make at home.

Ingredients:

• 2 shots of brewed espresso (or 1/2 cup strong brewed coffee)
• 1 cup milk (dairy or dairy-free)
• 2 tbsp vanilla syrup (store-bought or homemade)
• 1 tbsp whipped cream (optional)
• Ice cubes (for iced version)

Instructions:

1. Brew 2 shots of espresso or make a strong cup of coffee and set aside.
2. In a small saucepan or microwave-safe container, heat the milk until warm but not boiling. Froth the milk using a milk frother or whisk until it becomes light and airy.
3. Add the vanilla syrup to the espresso and stir to combine.
4. Pour the frothed milk over the espresso and stir gently. Top with whipped cream if desired.
5. For an iced version, pour the brewed espresso over a glass filled with ice cubes, then add the vanilla syrup and top with frothed milk. Stir and serve.

This gluten-free vanilla latte brings café-quality comfort to your home, perfect for a lazy Sunday or as an afternoon pick-me-up.

Gluten-Free Copycat Red Lobster Cheddar Bay Biscuits

These gluten-free cheddar bay biscuits are fluffy, cheesy, and full of the signature flavors of Red Lobster’s famous biscuits. They’re perfect as a side for soups, salads, or just on their own for a special Sunday treat.

Ingredients:

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 cup unsalted butter, cold and cubed
• 1 cup shredded sharp cheddar cheese
• 1 cup whole milk or dairy-free alternative
• 1/4 cup chopped fresh parsley
• 1/4 tsp paprika
• 1/2 cup melted butter (for brushing)
• 1/2 tsp garlic powder (for brushing)

Instructions:

1. Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the gluten-free flour, baking powder, salt, and garlic powder.
3. Add the cold, cubed butter and use a pastry cutter or your fingers to incorporate it until the mixture resembles coarse crumbs.
4. Stir in the shredded cheddar cheese and mix until evenly distributed.
5. Pour in the milk and stir until just combined. Do not overmix; the dough should be lumpy.
6. Drop heaping spoonfuls of the dough onto the baking sheet to form 12 biscuits.
7. Bake for 12-15 minutes or until the tops are golden brown.
8. While the biscuits bake, mix melted butter with garlic powder and parsley.
9. Brush the garlic butter mixture over the hot biscuits as soon as they come out of the oven.

These gluten-free cheddar bay biscuits are perfectly buttery and packed with cheesy, garlicky goodness, making them the ideal side dish or snack for a Sunday gathering.

Gluten-Free Copycat Starbucks Pumpkin Spice Latte

Bring the flavors of fall home with this gluten-free version of the Starbucks Pumpkin Spice Latte. It’s spiced with cinnamon, nutmeg, and pumpkin puree and topped with whipped cream for a comforting Sunday treat.

Ingredients:

• 1 cup brewed espresso or strong coffee
• 1 cup whole milk or dairy-free alternative
• 2 tbsp pumpkin puree
• 1 tbsp brown sugar
• 1/2 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
• 1/2 tsp vanilla extract
• Whipped cream for topping (optional)
• Cinnamon for sprinkling

Instructions:

1. Brew the espresso or strong coffee and set aside.
2. In a small saucepan over medium heat, combine the pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract. Stir until the mixture is warm and well-blended.
3. Add the milk to the pumpkin mixture and heat until warm but not boiling. Froth the milk using a milk frother or whisk until light and airy.
4. Pour the brewed espresso or coffee into a large mug and add the pumpkin mixture. Stir to combine.
5. Top with whipped cream and a sprinkle of cinnamon.

This gluten-free pumpkin spice latte will have you feeling cozy and indulgent, perfect for relaxing on a Sunday afternoon.

Gluten-Free Copycat Chick-fil-A Chicken Sandwich

Enjoy the crispy, juicy flavors of the Chick-fil-A chicken sandwich with this gluten-free homemade version. Tender, seasoned chicken breast is fried to perfection and served on a soft gluten-free bun with pickles and a touch of mayo for a satisfying Sunday meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup gluten-free buttermilk (or regular milk with 1 tbsp lemon juice)
• 1 cup gluten-free all-purpose flour (with xanthan gum)
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup vegetable oil for frying
• 4 gluten-free sandwich buns
• Pickles for garnish
• Mayonnaise (optional)

Instructions:

1. Flatten the chicken breasts to an even thickness by gently pounding them with a meat mallet or rolling pin.
2. Soak the chicken breasts in the buttermilk for at least 1 hour in the refrigerator.
3. In a bowl, combine the gluten-free flour, paprika, garlic powder, salt, and black pepper.
4. Heat the vegetable oil in a large skillet over medium-high heat.
5. Remove the chicken from the buttermilk and coat each piece in the seasoned flour mixture, pressing down to ensure even coverage.
6. Fry the chicken for 3-4 minutes per side or until golden brown and cooked through. Drain on paper towels.
7. Toast the gluten-free buns and spread mayonnaise on the bottom bun, if desired. Place the chicken breast on the bun and top with pickles.
8. Add the top bun and serve immediately.

These gluten-free chicken sandwiches deliver the crispy, flavorful experience of the original Chick-fil-A version, perfect for satisfying your cravings on a Sunday afternoon.

Gluten-Free Copycat Olive Garden Chicken Alfredo

Indulge in the creamy, rich flavors of Olive Garden’s famous Chicken Alfredo with this gluten-free version that captures the same comfort and taste. It’s perfect for a cozy Sunday dinner that feels like dining out without leaving the house.

Ingredients:

• 2 boneless, skinless chicken breasts, cut into strips
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 cups gluten-free fettuccine pasta
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/4 tsp Italian seasoning
• Chopped parsley for garnish

Instructions:

1. Season the chicken strips with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 3-4 minutes per side or until golden brown and cooked through. Remove from the skillet and set aside.
2. Cook the gluten-free fettuccine according to package instructions until al dente. Drain and set aside.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan and shredded mozzarella cheese until melted and smooth. Season with Italian seasoning.
5. Add the cooked fettuccine and chicken strips to the Alfredo sauce and toss to coat evenly.
6. Serve immediately, garnished with chopped parsley.

This gluten-free Chicken Alfredo offers the creamy, cheesy flavor of the original dish and is sure to be a hit for a special Sunday dinner.

Gluten-Free Copycat Taco Bell Crunchwrap Supreme

Bring the fun of Taco Bell’s Crunchwrap Supreme to your home with this gluten-free recipe. Layers of seasoned ground beef, crispy tortilla chips, warm flour tortillas, and fresh toppings are perfect for a Sunday night dinner.

Ingredients:

• 1 lb ground beef
• 1 packet gluten-free taco seasoning mix
• 1/2 cup water
• 4 large gluten-free flour tortillas
• 1/2 cup tortilla chips, broken into pieces
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/2 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup sliced jalapeños (optional)
• 1/2 cup guacamole (optional)
• 2 tbsp vegetable oil for cooking

Instructions:

1. In a skillet over medium-high heat, cook the ground beef until browned. Drain excess fat and add the taco seasoning mix and water. Simmer for 5 minutes, then set aside.
2. Heat a large skillet or griddle over medium heat. Lay one gluten-free tortilla on the skillet. Add a scoop of seasoned beef, a handful of tortilla chips, shredded lettuce, diced tomatoes, and cheese. Add a dollop of sour cream and top with guacamole and jalapeños if desired.
3. Place a smaller gluten-free tortilla on top to cover the filling. Carefully fold the edges of the large tortilla over the smaller one to create a hexagon shape.
4. Brush the outside of the folded wrap with a bit of vegetable oil and place it seam side down on the skillet. Cook for 2-3 minutes per side or until the outside is golden brown and crispy.
5. Slice and serve warm with additional sour cream and salsa.

This gluten-free Crunchwrap Supreme has all the delicious layers of the original, making it a fun and satisfying choice for your Sunday meal.

Gluten-Free Copycat Panda Express Orange Chicken

Enjoy the tangy, sweet, and savory flavors of Panda Express’s Orange Chicken with this homemade gluten-free version. This dish is perfect for a Sunday night when you want something quick, flavorful, and satisfying.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup gluten-free all-purpose flour
• 2 eggs, beaten
• 1/2 cup cornstarch
• 1/4 cup vegetable oil for frying
• 2 tbsp soy sauce (use gluten-free soy sauce)
• 1/4 cup orange juice
• 1/4 cup brown sugar
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1/2 tsp ginger, grated
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• Orange zest and green onions for garnish

Instructions:

1. Set up a breading station by placing the gluten-free flour in one bowl, the beaten eggs in another, and the cornstarch in a third. Dip each chicken piece first in the flour, then the eggs, and finally coat with cornstarch.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken pieces in batches for 3-4 minutes per side or until golden and cooked through. Remove and drain on paper towels.
3. In a separate saucepan, combine the soy sauce, orange juice, brown sugar, rice vinegar, minced garlic, and grated ginger. Bring to a simmer.
4. Stir in the cornstarch slurry and continue to simmer for 1-2 minutes until the sauce thickens.
5. Add the fried chicken pieces to the saucepan and toss to coat evenly.
6. Serve over steamed rice and garnish with orange zest and chopped green onions.

This gluten-free version of Panda Express’s Orange Chicken is sweet, tangy, and full of bold flavors—perfect for a delicious Sunday night takeout-style dinner.

Note: More recipes​ are coming soon!