The Best Gluten-Free Recipes to Try at Home
by Yalla Mediterranean
January 10, 2018

Going gluten-free can be really hard. Eating out is a challenge, and partaking in low-key pizza and beer outings is suddenly out of the question. Looking for some of the best gluten free recipes?

Now, gluten-free doesn’t have to be a bummer. In fact, living the GF lifestyle can be delicious and just as fulfilling as a conventional diet.

Whether you’re new to the gluten-free game, or simply need some recipe inspiration that extends beyond cauliflower pizza crusts and rice crackers, we’ve put together a guide to some of our favorite recipes that are gluten-free — foods both you and your wheat-consuming friends and family are sure to love.

gluten free lifestyle

Meat Recipes

Our favorite recipes for homemade gluten-free foods are heavy on veggies and protein, perfectly satisfying and nutritious, too. Check it out:

Sesame Beef and Veggie Stir-Fry

A colorful gluten-free spread featuring broccoli, mushrooms, bell pepper and beef, this recipe is the perfect meal to have in your weeknight dinner arsenal. Swap out beef for chicken, or add some squash, tomatoes or whatever you’ve got on hand. The real beauty of stir-fry is it’s very forgiving — perfect for both the novice cook who wants something delicious, and the seasoned pro who knows their way around the perfect sauce.


  • 1 pound of beef — try sirloin or tri-tip
  • 1 tablespoon of vegetable oil
  • ½ cup of gluten-free soy sauce
  • 2 tablespoons of sesame oil
  • ¼ cup of brown sugar
  • 2 tablespoons of cornstarch
  • 1 ½ teaspoons of Chinese five-spice seasoning
  • 2 jalapeño peppers, diced
  • 3 cloves of garlic, minced
  • 1 bunch of broccoli
  • 1 chopped red bell pepper
  • 1 white onion, peeled and diced
  • 1 package of mushrooms
  • ¼ cup of chopped scallions
  • 3 tablespoons of sesame seeds


  • Season beef with salt and pepper and set aside.
  • Heat a wok or skillet and add vegetable oil. Add beef and cook for about 5 minutes, or until cooked as desired.
  • Remove from skillet and set aside.
  • Add broccoli to the pan, with a bit of water.
  • Allow water to steam off for about 5 minutes, then add red bell pepper, onion, garlic and mushrooms.
  • Cook for a few more minutes, until onions appear translucent, remove from heat and transfer to a clean dish.
  • In that same pan, add brown sugar, soy sauce, sesame oil, Chinese five-spice powder and diced jalapeños.
  • Whisk together and bring sauce mixture to a boil, stirring constantly.
  • When sauce has thickened, reduce burner to low heat and stir in vegetables and beef.
  • Fold in chopped scallions and sesame seeds and serve.

Gluten-Free Orange Chicken

An orange chicken recipe sans gluten, this dish isn’t as hard to prepare as one might imagine, and is sure to satisfy your cravings for everyone’s favorite Chinese meal.


  • ½ cup of orange juice
  • ¼ cup of tamari
  • ½ cup of apple cider vinegar
  • ¼ cup of brown sugar
  • 1 egg
  • 1 teaspoon of ground ginger
  • 1 teaspoon of garlic powder
  • ¼ teaspoon of salt
  • 1 pound of boneless chicken breasts, cubed
  • Cornstarch — enough for dredging, at least a cup


  • In a sauce pan, add orange juice, tamari, brown sugar, apple cider vinegar and ginger.
  • Bring sauce to a boil, whisking until sauce becomes thick. Set aside.
  • In a mixing bowl, whisk the egg, adding a little water to thin it out.
  • Pour cornstarch in a separate bowl and stir in salt and garlic.
  • Dip chicken in egg mixture, then dredge in the cornstarch and set chicken aside.
  • In a large frying pan, add about ¼ inch of vegetable oil and heat until it starts to simmer.
  • Add chicken in small batches and fry for about 3 minutes, or until it becomes crispy.
  • If sauce has cooled, reheat. Toss chicken in the sauce, then serve.
  • Serve with brown rice and chopped scallions.

gluten free orange chicken

Baked Chicken Thighs With Carrots and Fingerling Potatoes

Citrusy chicken thighs accompanied by hearty veggies make the perfect dish for a cozy night in. Pair with your favorite wine and indulge in starchy potatoes, orange and rosemary notes and that juicy, juicy chicken. We guarantee this one will make you forget you’re on a restricted diet — who needs gluten, anyway?


  • 1 orange
  • ½ pound of carrots, washed and cut into medallions
  • ½ pound of fingerling potatoes
  • 1 onion, loosely chopped
  • 2 cloves of garlic, minced
  • Salt and pepper
  • 3 tablespoons of olive oil
  • 2 teaspoons balsamic vinegar
  • 2 pounds of chicken thighs
  • 1/4 cup of olive oil
  • ¼ cup of rosemary
  • 3 tablespoons of crushed red pepper flakes


  • Peel orange and squeeze juice into a large mixing bowl. Add olive oil, vinegar and garlic, whisking together. Place chicken in large, gallon-size Ziploc bags and add marinade.
  • Place in the fridge for a minimum of 1 hour, but no more than 4.
  • Prepare vegetables and preheat the oven to 425 degrees.
  • Place carrots, onions and fingerling potatoes on a large baking dish and season with rosemary, salt and pepper. Remove chicken thighs from the bag, arrange in the dish and pour the marinade over the vegetable mixture.
  • Place in the oven and bake for about 35 minutes. Make sure the chicken is cooked all the way through by inserting a meat thermometer into the thickest portion of the thighs. The internal temperature should be at least 160 degrees.
  • Remove from heat and serve.

Gluten-Free Swaps for Breads and Baked Goods

Arguably the hardest part about going gluten-free is the baked goods. Gone are many of life’s greatest pleasures —  breakfast pastries, cookies, cakes and sandwiches — at least the mainstream goods, anyway. Below, we’ve got a recipe for gluten-free all-purpose flour you can use in your favorite recipes, as well as some new additions.

DIY Gluten-Free All-Purpose Flour

Use this flour recipe in all your homemade gluten-free food recipes — from cakes and cookies to those dinner rolls you crave from time to time. Sure, you’ll have to buy a few less common ingredients, but trust us, it’s totally worth it.


  • 2 cups of brown rice flour
  • 1/2 cup of white rice flour
  • 1/2 cup of potato starch
  • 1 teaspoon of xanthan gum
  • 1/4 cup of tapioca flour


  • In a large mason jar or other airtight container, add all contents.
  • Secure lid and shake thoroughly for about a minute, so all flour components are evenly distributed.

gluten free flour

Homemade Gluten-Free Sandwich Bread

Sometimes you just need a sandwich or a piece of toast — bread makes simple meal prep so much easier when you’re feeling lazy and want something satisfying that’ll fill you right up

Here’s a DIY sandwich bread recipe you can use as the base of many a grilled cheese, breakfast sandwich or — let’s face it — as a vessel for butter.


  • 2 tablespoons of instant yeast
  • 3 tablespoons of brown sugar
  • 3 cups of brown rice flour
  • 1 teaspoon of xanthan gum
  • 1 cup of warm milk — cow, rice, almond, whatever
  • 4 tablespoons of oil
  • 3 eggs


  • Add instant yeast, brown sugar and xanthan gum in the bowl of a stand mixer.
  • Blend until dry ingredients are thoroughly combined.
  • Add milk and oil, beating until smooth.
  • Add eggs one at a time, continuously beating, then scrape the bottom of the bowl and beat again until you’ve got yourself a thick batter.
  • Remove bowl from stand mixer, cover and refrigerate for about an hour.
  • Deflate batter and grease a bread pan.
  • Place dough in the pan, spreading evenly, then cover again with plastic wrap.
  • Let rise for another 50 minutes and preheat the oven to 350 degrees.
  • Bake for 45 minutes or until the loaf is a golden brown. Remove from heat and let cool before slicing and serving.

Chickpea Pancakes

These pancakes work in the morning, at night and really any time the pancake craving hits. A little sweet and a little bit savory, these bad boys make the gluten-free lifestyle look easy and great. So let’s get to it!


  • 6 tablespoons of olive oil, divided into two portions
  • 1 large yellow onion, chopped
  • Salt and ground peppercorns, to taste
  • 1 1/2 cups of butternut squash, shredded
  • 1 large egg
  • ½ cup of chickpea flour
  • ¼ teaspoon of baking powder
  • ½ cup of water
  • ½ cup of applesauce for serving


  • In a large skillet, heat half the oil on medium-high heat. Add onions and season with salt and pepper.
  • Sauté onions for about three minutes, or until they become translucent, then stir in the butternut squash shreds.
  • Stir in additional salt and pepper, if desired, and cook for another 5 minutes. Remove from heat and set aside.
  • In a large mixing bowl, combine the rest of the olive oil, a dash of salt and the egg. Then, add your chickpea flour and baking powder. Stir in vegetable mixture and water, too, mixing until all ingredients have been incorporated into the fold.
  • In the same skillet, coat with olive oil and again, heat the burner to medium-high. Scoop batter ¼ to ½ cup at a time, depending on desired size. Each cake should be about ¼ inch thick.
  • Cook for 4-5 minutes, or until batter begins to bubble, then flip and cook for an additional 2 minutes.
  • Transfer to a serving dish and repeat until batter is used up. Serve pancakes with applesauce.

Veggie-Friendly Dishes

Here are a few more inclusive gluten-free recipes for the vegans and vegetarians out there.

Quinoa Three-Bean Salad with Tahini Dressing

This easy salad is the quintessential potluck dish — it’s fast, fresh and works for just about any type of diet. Whip this up for make-ahead lunches, a mid-week dinner — it works as a full meal or a not-so simple side.


  • 1 cup of dressing — see recipe below
  • 2 cups of spinach
  • 1 cup of arugula
  • ½ cup cooked quinoa
  • ½ cup chickpeas, drained and rinsed
  • ½ cup of kidney beans, drained and rinsed
  • ½ cup of white beans, drained and rinsed
  • 1 tablespoon of sesame seeds
  • 2 tablespoons of lemon juice
  • 1 cup diced red onion
  • 1 cup diced tomatoes
  • Salt and pepper, to taste


  • 1/2 cup of tahini butter
  • 1/3 cup of apple cider vinegar
  • 1/2 cup of olive oil
  • 4 tablespoons of tamari
  • 2 tablespoons of lemon juice
  • 2 cloves garlic, minced

For the dressing:

Add tahini, tamari, apple cider vinegar garlic and lemon juice to the bowl of a food processor. Blend until ingredients are thoroughly combined, then slowly add the olive oil, blending as you go. For a thinner consistency, add more oil or lemon juice. If you want something a bit thicker, add some extra tahini butter. Season with salt and pepper, if you wish.

Salad Instructions

In a large mixing bowl, combine vegetables with beans, quinoa and lemon juice. Stir in tahini sauce, then fold in sesame seeds.

Golden Beet and Zucchini “Noodles” with Homemade Pesto

Lighten up your weeknight dinners with these beet and zucchini “noodles.” This dish is as good on its own as it is alongside a grilled chicken breast or a big piece of salmon. With almonds, herbs and plenty of garlic, this new-fangled noodle dish is bursting with flavor and health benefits in equal measure.


  • 4 zucchini, peeled and spiraled — if you don’t have a spiralizer, a vegetable peeler works as a decent sub
  • 3 large golden beets, spiraled
  • 2 cloves of garlic
  • ½ cup of chopped almonds
  • 2 tablespoons of lemon juice
  • 2 teaspoons of lemon zest
  • 1/4 teaspoon of salt
  • ½ cup of olive oil
  • 1 cup of fresh basil
  • ¼ cup of fresh parsley
  • Parmesan cheese, optional


  • Add beets and zucchini to a large mixing bowl and set aside.
  • In the bowl of a food processor, combine almonds, garlic, lemon juice and zest, basil, parsley and Parmesan.
  • Pulse until ingredients are loosely combined, then add olive oil and blend until smooth.
  • Add the pesto sauce to the beet and zucchini noodles.
  • Mix together and serve. Top with additional Parmesan cheese, if desired.

gluten free chickpea pancakes

Coconut Curry Soup

As we move into fall, nothing beats a heaping bowl of soup. We’ve included chickpeas, lentils and quinoa for a more filling meal, plus plenty of spices. Feel free to adjust the veggie content, if desired.


  • 1 tablespoon of olive oil
  • 1 cup of dried lentils
  • 1 can of chickpeas
  • 1 cup of quinoa
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon of cumin
  • 3 large carrots, chopped
  • 1 tablespoon of grated ginger root
  • 1 tablespoon of turmeric
  • 1 can of diced tomatoes
  • 1 teaspoon of chili powder
  • 5 cups of vegetable broth
  • 1 can of coconut milk
  • 2 cups of greens — kale, chard, spinach or all of the above
  • Salt and pepper, to taste


  • In a large pot, add olive oil and turn the burner to medium-high. First, let the oil heat up, then add onion, ginger and garlic.
  • Stir-fry the aromatics until onion starts to become translucent. This should take just a few minutes.
  • Add coconut milk, vegetable broth, carrots, diced tomatoes, chili powder, turmeric, cumin, lentils, quinoa and chickpeas.
  • Bring the contents of the pot to a boil and reduce the heat to a simmer. Cover and let cook for about 30 minutes.
  • When dried goods are cooked, stir in greens and let them wilt. Remove from heat and serve. This dish works well as a soup, or you can serve as a curry with rice.

gluten free zucchini noodles

Try Our Gluten-Free Recipes, Too!

It’s also worth pointing out that gluten-free doesn’t mean healthier, and it’s not the same as going carb-free or grain-free. Declaring yourself gluten-free sometimes means inciting criticism, sparking unwanted debates and sad glances, but it doesn’t need to be that way — not even when you go out to eat.

At Yalla Medi, we aim to make dining out healthy and easy for everyone. Between our California casual dining restaurants and comprehensive catering menus, we consider ourselves experts in specialized diets. Check out our menu to look at our gluten-free offerings — as well as our vegan, vegetarian and dairy-free fare. The future of dining is inclusivity, after all!