25+ Delicious Sunday Gluten-Free Pioneer Woman Recipes for Your Meal Plan

When it comes to Sunday dinners, there’s nothing quite like preparing a meal that’s not only delicious but also caters to everyone’s dietary needs.

For those following a gluten-free lifestyle, it can sometimes feel challenging to find recipes that are both satisfying and family-friendly.

Luckily, the Pioneer Woman, Ree Drummond, has a treasure trove of flavorful, hearty recipes that can be easily adapted to a gluten-free diet.

In this blog post, we’ve gathered 25+ Sunday gluten-free Pioneer Woman recipes that are perfect for your next weekend gathering.

Whether you’re craving a comforting casserole, a savory roast, or a sweet dessert to end your meal, you’ll find an array of gluten-free options to suit every taste and preference.

Let’s dive into these scrumptious recipes that will make your Sundays even more enjoyable, without compromising on flavor or texture!

25+ Delicious Sunday Gluten-Free Pioneer Woman Recipes for Your Meal Plan

Embracing a gluten-free diet doesn’t mean you have to sacrifice flavor or your Sunday traditions.

With these 25+ Sunday gluten-free Pioneer Woman recipes, you’ll be able to create mouthwatering meals that everyone at the table will enjoy—whether they follow a gluten-free diet or not.

From savory main courses to indulgent desserts, there’s something for every occasion and taste.

So, next Sunday, get ready to treat your family and friends to a delicious, gluten-free feast that will leave everyone asking for seconds.

Gluten-Free Chicken and Vegetable Pot Pie

A warm, creamy chicken and vegetable pot pie is a Sunday staple, and this gluten-free version doesn’t miss out on any of the rich flavors or flaky texture. With a homemade gluten-free crust and a savory filling full of chicken, carrots, peas, and a flavorful herb-infused gravy, this recipe offers comfort in every bite.

Ingredients:

• For the gluten-free crust:
  • 2 cups gluten-free all-purpose flour
  • 1 tsp salt
  • 1/4 tsp xanthan gum (optional, depending on flour blend)
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup cold water (or more as needed)
• For the filling:
  • 2 tablespoons olive oil
  • 1 pound cooked chicken, shredded
  • 1 cup carrots, diced
  • 1 cup peas (fresh or frozen)
  • 1/4 cup gluten-free all-purpose flour
  • 1 1/2 cups chicken broth (ensure gluten-free)
  • 1/2 cup heavy cream
  • Salt and pepper, to taste
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder

Instructions:

1. Prepare the crust: In a large bowl, mix gluten-free flour, salt, and xanthan gum. Add in cubed butter and use a pastry cutter or your hands to blend until the mixture resembles coarse crumbs. Slowly add cold water, one tablespoon at a time, until the dough comes together. Wrap in plastic wrap and chill for at least 30 minutes.
2. Prepare the filling: In a large skillet, heat olive oil over medium heat. Add the carrots and cook until softened, about 5 minutes. Sprinkle the gluten-free flour over the vegetables and stir to coat. Slowly pour in the chicken broth while stirring to avoid lumps. Add the heavy cream, salt, pepper, thyme, and garlic powder, and cook for another 5-7 minutes until the mixture thickens. Stir in the shredded chicken and peas, then remove from heat.
3. Assemble the pot pie: Preheat your oven to 375°F. Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Place the dough into the dish, trimming any excess. Pour the filling into the crust. Roll out the remaining dough and place it over the filling, crimping the edges. Cut a few slits on top to allow steam to escape. Bake for 35-40 minutes, until the crust is golden and the filling is bubbling.

This gluten-free chicken and vegetable pot pie is a hearty and satisfying meal that offers all the indulgence of a classic dish without the gluten. The creamy filling, combined with the flaky crust, makes this a perfect Sunday dinner for families or gatherings. It’s the kind of dish that will have everyone asking for seconds, and it’s just as comforting as the original.

Gluten-Free Breakfast Casserole with Sausage and Spinach

Start your Sunday with this easy and delicious gluten-free breakfast casserole. Packed with sausage, spinach, and eggs, this casserole is the perfect balance of protein and vegetables. It’s an ideal option for a gluten-free brunch, and the savory flavors combined with the creamy texture make it a crowd-pleaser.

Ingredients:

• 1 pound gluten-free sausage, crumbled
• 2 cups fresh spinach, chopped
• 8 large eggs
• 1/2 cup milk (dairy or non-dairy)
• 1/2 cup shredded cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with oil or cooking spray.
2. In a large skillet, cook the crumbled sausage over medium heat until browned and cooked through. Remove from heat and stir in the chopped spinach. Allow the mixture to cool slightly.
3. In a mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder. Stir in the shredded cheese.
4. Combine the sausage and spinach mixture with the egg mixture, then pour the combined mixture into the prepared baking dish. Spread it out evenly.
5. Bake for 25-30 minutes, or until the eggs are set and the top is slightly golden. Let it cool for a few minutes before slicing and serving.

This gluten-free breakfast casserole with sausage and spinach is the perfect way to kickstart your Sunday morning. It’s packed with flavor, and the eggs create a rich, comforting base while the sausage and spinach add heartiness and a boost of nutrients. Serve it alongside some fresh fruit or gluten-free toast for a complete and satisfying meal.

Gluten-Free Lemon Pound Cake

For dessert or a sweet treat with your afternoon coffee, this gluten-free lemon pound cake is sure to impress. With its light, airy texture and zesty lemon flavor, it’s the perfect way to wrap up a Sunday meal. The addition of gluten-free flour ensures that this classic treat remains just as delicious for those avoiding gluten.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons lemon zest
• 1/4 cup fresh lemon juice
• 1/2 cup sour cream

Instructions:

1. Preheat your oven to 325°F. Grease and flour a 9×5-inch loaf pan with gluten-free flour.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Finally, fold in the sour cream to create a smooth batter.
5. Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free lemon pound cake is light, fluffy, and bursting with fresh lemon flavor. It’s the ideal treat to round off a Sunday meal, offering just the right amount of sweetness with a refreshing citrus twist. Whether you’re serving it with tea, or as a stand-alone dessert, this cake is sure to become a beloved gluten-free favorite in your home.

Gluten-Free Beef and Vegetable Stew

This hearty, gluten-free beef and vegetable stew is perfect for a cozy Sunday dinner. Packed with tender beef, carrots, potatoes, onions, and peas, it’s a warm and filling dish that’s simple to prepare. With a rich broth and a blend of comforting spices, this stew is a perfect way to enjoy a gluten-free meal without compromising on flavor.

Ingredients:

• 1 1/2 pounds beef stew meat, cut into cubes
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups beef broth (ensure gluten-free)
• 2 medium potatoes, peeled and diced
• 2 carrots, peeled and chopped
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the beef stew meat and brown on all sides, about 5-7 minutes. Remove the beef and set it aside.
2. In the same pot, add the chopped onion and garlic, cooking until softened, about 3-4 minutes.
3. Return the beef to the pot and add the beef broth, potatoes, carrots, thyme, and bay leaf. Bring to a simmer.
4. Reduce the heat and let the stew cook for about 1 hour, or until the beef is tender and the vegetables are cooked through. Add salt and pepper to taste.
5. Stir in the frozen peas and cook for an additional 5 minutes. Remove the bay leaf before serving.

This gluten-free beef and vegetable stew is a comforting, rich meal that’s perfect for a Sunday gathering. The tender beef and vegetables simmered in a flavorful broth make this dish a satisfying option for a gluten-free dinner. It’s easy to prepare and perfect for meal prep, ensuring that you’ll have leftovers to enjoy throughout the week.

Gluten-Free Shrimp Scampi Pasta

This gluten-free shrimp scampi pasta is a quick and flavorful dish, perfect for a Sunday dinner when you want something both light and indulgent. The shrimp are sautéed in a garlic butter sauce with a hint of lemon, and paired with gluten-free pasta for a delicious meal that’s sure to please everyone at the table.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 8 ounces gluten-free pasta (such as spaghetti or linguine)
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1/2 cup dry white wine (optional, or use chicken broth)
• 1/4 cup fresh lemon juice
• 1/4 cup unsalted butter
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Cook the gluten-free pasta according to package instructions. Drain and set aside, reserving 1/4 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add the shrimp and cook for 2-3 minutes on each side, until pink and cooked through. Remove the shrimp and set aside.
3. In the same skillet, add the garlic and cook for 1 minute, being careful not to burn it.
4. Pour in the white wine (or chicken broth) and lemon juice, scraping up any brown bits from the bottom of the pan. Let it simmer for 2-3 minutes, reducing slightly.
5. Add the butter and stir until melted, then toss in the cooked shrimp and pasta, along with the reserved pasta water. Stir everything together and season with salt, pepper, and red pepper flakes.
6. Garnish with fresh parsley and serve immediately.

Gluten-free shrimp scampi pasta is a zesty, buttery dish that’s perfect for a quick Sunday dinner. The light, garlicky sauce with a hint of lemon pairs wonderfully with the shrimp, and the gluten-free pasta ensures that this dish is suitable for those avoiding gluten. It’s a simple yet elegant meal that will make your Sunday feel special without a lot of time spent in the kitchen.

Gluten-Free Pumpkin Bread with Walnuts

This gluten-free pumpkin bread with walnuts is a perfect autumn treat for a Sunday breakfast or dessert. The moist, spiced bread is made with pumpkin puree, which adds richness and flavor. Walnuts provide a satisfying crunch, and the gluten-free flour blend ensures that everyone can enjoy this seasonal classic.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup pumpkin puree
• 1/4 cup milk (dairy or non-dairy)
• 1 teaspoon vanilla extract
• 1/2 cup walnuts, chopped

Instructions:

1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, salt, and spices. Set aside.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the pumpkin puree, milk, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped walnuts.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This gluten-free pumpkin bread with walnuts is a deliciously moist and spiced treat perfect for Sunday mornings or as an afternoon snack. The combination of pumpkin and warm spices creates a comforting flavor, while the walnuts add texture and crunch. It’s a great gluten-free option for fall gatherings or just for enjoying at home with a cup of tea or coffee.

Gluten-Free Chicken Alfredo Bake

This creamy and comforting gluten-free chicken Alfredo bake is a perfect Sunday dinner. It combines tender chicken, gluten-free pasta, and a rich homemade Alfredo sauce, all baked together for a cheesy, satisfying meal. It’s a great dish to feed the whole family and can be prepped ahead of time for an easy weeknight dinner as well.

Ingredients:

• 1 pound gluten-free pasta (such as penne or rotini)
• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts, cubed
• Salt and pepper to taste
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 garlic cloves, minced
• 1 tablespoon butter
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 350°F and grease a 9×13-inch baking dish.
2. Cook the gluten-free pasta according to package instructions. Drain and set aside.
3. Heat olive oil in a large skillet over medium heat. Add the cubed chicken and season with salt and pepper. Cook until the chicken is browned and cooked through, about 7-8 minutes. Remove from the skillet and set aside.
4. In the same skillet, melt butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
5. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan and mozzarella cheeses until melted and smooth. Season with basil and garlic powder.
6. Add the cooked chicken and pasta to the sauce, stirring to combine.
7. Transfer the mixture to the prepared baking dish and bake for 20 minutes, or until the top is golden and bubbling.
8. Garnish with fresh parsley and serve immediately.

This gluten-free chicken Alfredo bake is the perfect comfort food for a Sunday evening. The creamy, cheesy sauce pairs wonderfully with the tender chicken and pasta. It’s a great family-friendly dish that’s easy to make, filling, and packed with flavor. With its rich and indulgent taste, it’s sure to become a family favorite!

Gluten-Free Apple Cinnamon Muffins

These gluten-free apple cinnamon muffins are a wonderful treat for Sunday brunch or as a sweet snack throughout the week. The muffins are light and fluffy, with warm spices and chunks of fresh apple. They are simple to make and can be enjoyed by anyone following a gluten-free diet without sacrificing taste or texture.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup granulated sugar
• 1/4 cup melted butter
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1/2 cup milk (dairy or non-dairy)
• 1 large apple, peeled and chopped into small chunks
• 1/4 cup brown sugar (for topping)

Instructions:

1. Preheat the oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, and salt.
3. In a separate bowl, beat the eggs and sugar together until light and fluffy. Stir in the melted butter, applesauce, vanilla extract, and milk.
4. Slowly combine the wet ingredients with the dry ingredients, mixing until just incorporated. Fold in the chopped apple.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 of the way full.
6. Sprinkle the brown sugar over the tops of the muffins for a sweet finish.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

These gluten-free apple cinnamon muffins are a delightful addition to any Sunday breakfast or brunch. The soft, spiced muffin is studded with sweet apple chunks and finished with a sugary topping that adds a delightful crunch. They’re perfect for a quick breakfast or snack, and they freeze beautifully, making them a great make-ahead option.

Gluten-Free BBQ Chicken Pizza

This gluten-free BBQ chicken pizza is a fun and flavorful way to enjoy pizza on a Sunday. The gluten-free pizza crust is topped with tender BBQ chicken, red onions, cilantro, and a rich BBQ sauce. It’s a perfect dish for a casual family dinner or a weekend gathering with friends.

Ingredients:

• 1 gluten-free pizza crust (store-bought or homemade)
• 1 cup cooked chicken breast, shredded
• 1/2 cup BBQ sauce (ensure it’s gluten-free)
• 1/2 cup red onion, thinly sliced
• 1/2 cup shredded mozzarella cheese
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 450°F. If using a store-bought crust, follow the package instructions for pre-baking.
2. In a small bowl, toss the shredded chicken with the BBQ sauce until evenly coated.
3. Place the gluten-free pizza crust on a baking sheet and brush the edges with olive oil for a golden, crispy finish.
4. Spread the BBQ chicken evenly across the crust, then top with the red onion and shredded mozzarella cheese.
5. Bake for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
6. Remove the pizza from the oven and sprinkle with fresh cilantro before slicing and serving.

This gluten-free BBQ chicken pizza is an easy and satisfying meal for a Sunday evening. The combination of tender BBQ chicken, crispy crust, and melted cheese creates a mouthwatering dish that everyone will enjoy. It’s a great alternative to traditional pizza, and the BBQ sauce gives it a delicious twist that’s both savory and slightly sweet. Plus, it’s easy to customize by adding your favorite toppings.

Gluten-Free Beef Stroganoff

A comforting and hearty dish, this gluten-free beef stroganoff is perfect for a Sunday dinner. Tender beef, earthy mushrooms, and a creamy sauce are served over gluten-free pasta or rice, making this a rich and satisfying meal. The dish is simple to prepare but delivers layers of flavor, making it ideal for a family meal or a special occasion.

Ingredients:

• 1 pound beef sirloin or stew meat, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1 cup gluten-free beef broth
• 1/2 cup sour cream
• 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon cornstarch (optional, for thickening)
• 1/2 cup gluten-free pasta or rice, cooked

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Add the beef and season with salt and pepper. Cook until the beef is browned on all sides, about 5-7 minutes. Remove the beef from the skillet and set aside.
2. In the same skillet, add the onion and garlic, cooking until softened, about 3 minutes.
3. Add the mushrooms and cook until they release their moisture and become tender, about 5 minutes.
4. Pour in the beef broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 5 minutes.
5. Stir in the sour cream, Dijon mustard, thyme, and cooked beef. Simmer for an additional 5 minutes, until the sauce thickens.
6. If a thicker sauce is desired, mix the cornstarch with a little cold water and stir it into the sauce to thicken.
7. Serve the stroganoff over gluten-free pasta or rice and garnish with fresh parsley.

This gluten-free beef stroganoff is rich, creamy, and absolutely comforting. The tender beef, savory mushrooms, and creamy sauce come together beautifully to create a meal that feels indulgent but is surprisingly easy to make. It’s the perfect Sunday dinner that will warm you up and leave you satisfied, with leftovers that taste just as delicious the next day.

Gluten-Free Lemon Pound Cake

This gluten-free lemon pound cake is the ideal dessert for a Sunday afternoon treat or a special family gathering. With a light, fluffy texture and a fresh, tangy lemon flavor, it’s a perfect balance of sweetness and citrus. It’s a delightful cake that’s easy to make and sure to impress guests or family members who enjoy a gluten-free dessert.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1/2 cup sour cream
• Powdered sugar for dusting

Instructions:

1. Preheat your oven to 350°F and grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes.
4. Beat in the eggs one at a time, then stir in the vanilla extract, lemon zest, and lemon juice.
5. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, mixing until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
9. Dust with powdered sugar before serving.

This gluten-free lemon pound cake is the perfect dessert to brighten up any Sunday gathering. Its fresh lemon flavor and moist, tender texture will leave everyone craving more. The light dusting of powdered sugar adds a simple touch of elegance, making this cake both delicious and visually appealing. It’s easy to make, and once you try it, it’ll surely become a favorite treat for all occasions.

Gluten-Free Spaghetti and Meatballs

A classic Italian comfort dish, this gluten-free spaghetti and meatballs is a hearty and delicious meal for any Sunday dinner. The gluten-free pasta is paired with homemade meatballs made from a combination of ground beef and gluten-free breadcrumbs, all smothered in a rich tomato sauce. This dish is comforting, flavorful, and perfect for the whole family.

Ingredients for the Meatballs:

• 1 pound ground beef
• 1/2 cup gluten-free breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped parsley
• 1 egg
• 2 cloves garlic, minced
• Salt and pepper to taste

Ingredients for the Sauce:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 can (28 ounces) crushed tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup water (optional, for thinning the sauce)

For the Pasta:

• 1 pound gluten-free spaghetti

Instructions:

1. Preheat your oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine the ground beef, gluten-free breadcrumbs, Parmesan cheese, parsley, egg, garlic, salt, and pepper. Mix until well combined.
3. Shape the mixture into meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
4. Bake the meatballs for 20-25 minutes, or until they are golden brown and cooked through.
5. While the meatballs bake, heat olive oil in a large saucepan over medium heat. Add the onion and garlic and cook until softened, about 3 minutes.
6. Stir in the crushed tomatoes, basil, oregano, salt, and pepper. Bring to a simmer and cook for 10 minutes, adding water to thin the sauce if necessary.
7. Add the baked meatballs to the sauce, stirring gently to coat. Let the meatballs simmer in the sauce for an additional 10 minutes.
8. Meanwhile, cook the gluten-free spaghetti according to package instructions. Drain and set aside.
9. Serve the meatballs and sauce over the cooked spaghetti, garnishing with extra Parmesan cheese and fresh parsley.

This gluten-free spaghetti and meatballs dish is a comforting, filling meal that’s perfect for Sunday dinner. The meatballs are tender and flavorful, and the rich tomato sauce complements the gluten-free pasta beautifully. It’s an easy-to-make yet satisfying dish that will please both gluten-free and non-gluten-free eaters alike. Enjoy this classic Italian meal with family and friends for a meal that’s both hearty and delicious.

Gluten-Free Chicken Pot Pie

This gluten-free chicken pot pie is the ultimate comfort food, perfect for a cozy Sunday dinner. With a flaky gluten-free crust and a creamy filling made with tender chicken, vegetables, and a rich sauce, this dish is sure to satisfy your family’s hunger and cravings. The savory filling is wrapped in a buttery crust, creating a well-rounded, hearty meal.

Ingredients for the Filling:

• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups cooked chicken, shredded
• 1 cup carrots, diced
• 1 cup peas (frozen or fresh)
• 1/2 cup celery, diced
• 1/4 cup gluten-free all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste

Ingredients for the Crust:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon xanthan gum (if your flour blend doesn’t include it)
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1/4 cup ice water
• 1 egg (for egg wash, optional)

Instructions:

1. Preheat your oven to 400°F and grease a 9-inch pie dish.
2. In a large saucepan, melt the butter over medium heat. Add the onion, garlic, carrots, celery, and cook until softened, about 5 minutes.
3. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually add the chicken broth and heavy cream, whisking to avoid lumps. Stir in thyme, salt, and pepper. Let the sauce simmer for 5-7 minutes until it thickens.
4. Add the cooked chicken and peas to the sauce and stir well. Once combined, remove from heat and set aside.
5. For the crust, combine the gluten-free flour, xanthan gum, and salt in a food processor. Add the cold butter and pulse until the mixture resembles coarse crumbs. Slowly add the ice water, 1 tablespoon at a time, until a dough forms. Divide the dough into two parts, roll one out to fit the bottom of the pie dish.
6. Pour the chicken mixture into the pie crust. Roll out the second half of the dough and place it over the top. Trim the excess dough, crimp the edges, and cut slits in the top to allow steam to escape. Brush with a beaten egg for a golden finish.
7. Bake the pot pie for 35-40 minutes, or until the crust is golden brown.
8. Let it cool for a few minutes before serving.

This gluten-free chicken pot pie is everything you want in a comforting meal. The creamy chicken and vegetable filling is rich and flavorful, while the flaky gluten-free crust holds it all together perfectly. It’s the ideal dish to prepare on a Sunday, offering a satisfying and delicious way to end the week. Your family will love the homemade goodness in each bite, and leftovers (if there are any) are just as delightful the next day!

Gluten-Free Banana Bread

This gluten-free banana bread is a sweet and simple treat that’s perfect for a Sunday breakfast or snack. The bananas provide natural sweetness and moisture, while the gluten-free flour ensures that it’s suitable for those avoiding gluten. It’s easy to make, and the end result is a delicious, soft, and flavorful loaf that everyone will enjoy.

Ingredients:

• 3 ripe bananas, mashed
• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon (optional)
• 1/2 cup unsalted butter, softened
• 1 cup sugar (or coconut sugar for a healthier alternative)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk (dairy or non-dairy)
• 1/2 cup walnuts or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
3. In a large bowl, beat together the butter and sugar until light and fluffy, about 3-5 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and mashed bananas.
4. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined. If desired, fold in the walnuts or chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This gluten-free banana bread is the perfect recipe for a lazy Sunday morning. It’s moist, naturally sweetened by ripe bananas, and has a slight hint of cinnamon that adds extra flavor. Whether enjoyed for breakfast or as a snack with a cup of tea, this banana bread is a crowd-pleaser. It’s simple to prepare, and the result is always satisfying—plus, it makes for a great gift or a delicious treat to share with family and friends.

Gluten-Free Chicken Alfredo

A gluten-free take on the classic chicken Alfredo, this dish is a creamy, indulgent comfort food that’s easy to make and perfect for a Sunday dinner. Tender chicken breast is paired with a rich and creamy Alfredo sauce made with butter, heavy cream, and Parmesan cheese, served over gluten-free pasta. It’s a filling and satisfying dish that’s sure to please everyone at the table.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Salt and pepper to taste
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tablespoon butter
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 cup gluten-free pasta (penne or fettuccine)
• Fresh parsley for garnish

Instructions:

1. Cook the gluten-free pasta according to package instructions. Drain and set aside.
2. Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat and cook the chicken for 6-7 minutes on each side, or until fully cooked and golden brown. Remove the chicken from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
4. Stir in the heavy cream and bring to a simmer. Cook for 5 minutes, allowing the sauce to thicken.
5. Add the Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Stir until the sauce becomes smooth and creamy.
6. Slice the cooked chicken into strips and add it to the Alfredo sauce. Add the cooked pasta to the skillet and toss everything together until the pasta is well coated.
7. Garnish with fresh parsley before serving.

Gluten-free chicken Alfredo is the kind of meal that feels like a treat, but it’s surprisingly easy to make. The rich, creamy sauce pairs perfectly with tender chicken and gluten-free pasta, creating a satisfying meal that the whole family will love. It’s perfect for a Sunday dinner when you want something hearty, comforting, and delicious without too much effort. This dish will quickly become a favorite in your gluten-free recipe rotation!

Note: More recipes are coming soon!