Gluten-Free Recipes for Lunch

Gluten-Free Sloppy Joes

May 10, 2024

Sloppy Joes are an American classic. A loose mixture of beef, tomato sauce and onions all on a soft bun makes for a delectable (and yes, somewhat messy) dish! Make it for a summer potluck and adjust the seasoning to your taste. 

This recipe was provided courtesy of our friends at the Gluten-Free Palate

A platter with two sloppy joes.


  • 1 pound ground beef
  • 2 Tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ white or yellow onion, chopped
  • ½ red bell pepper, chopped
  • 1 Tablespoon minced garlic
  • Tomato mixture:
    • 1 15oz can diced tomato
    • 2 Tablespoon tomato paste
    • 1 teaspoon chili powder
    • 1 teaspoon cumin
    • 1 teaspoon salt
    • 1 teaspoon black pepper
  • Gluten-free hamburger buns
  • Cheddar cheese, for serving (optional)


  1. Heat a large skillet over medium heat, then drizzle with the oil and add the beef. Season with salt and pepper and cook until you don’t see pink anymore.
  2. Add the onion and red bell pepper and stir to combine. Cook for an additional several minutes or until the vegetables are tender.
  3. Add the garlic and cook for another minute.
  4. Add the tomato mixture of canned tomato, tomato paste, chili powder, cumin, salt, and pepper. Stir to combine and cook for an extra minute or two until everything is well combined and cooked.
  5. Remove from the heat and serve over the gluten-free buns.
    1. If you want a studier, cripsy bun, try toasting them in a pan or in a toaster before serving with meat.

Gluten-Free Pressure Cooker Short Ribs

April 24, 2024

A fast and easy recipe for tender ribs worthy of being the main course at any expensive restaurant. Pair it with mashed potatoes, green beans, lemon asparagus, or biscuits. You could also try making it in a slow cooker, which would take 6 to 8 hours. 

This recipe was provided courtesy of the Gluten-Free Palate

A pan of short ribs in sauce.


  • 1 teaspoon rosemary
  • 1 teaspoon onion salt
  • ½ teaspoon paprika
  • ½ teaspoon ground pepper
  • ½ teaspoon sage
  • 2 lbs beef short rib
  • 2 Tablespoons oil, ideally one that can handle high temperatures
  • 1 (6oz) can tomato paste
  • 1 and ½ cups water or broth
  • ¼ cup balsamic vinegar
  • 2 Tablespoons Dijon mustard
  • 1 Tablespoon unsweetened cocoa powder
  • 6 cloves garlic, whole


  1. Mix the spices (rosemary, onion salt, paprika, ground pepper, sage) and rub on the outside of the beef short rib; set aside.
  2. Drizzle oil into pressure cooker, then lower short ribs in. (If using Insta Pot, set it to sauté)
  3. Sear all sides.
  4. Remove short ribs; set aside.
  5. Add tomato paste, water, balsamic vinegar, Dijon mustard, cocoa, and garlic to the pot and mix with a spoon until combined.
  6. Add short ribs back in.
  7. Place lid on pressure cooker and lock into place. Make sure your steam vent is turned to closed, and, if using Insta Pot, turn the settings to “Pressure Cooker”, and set the timer for 40 minutes.
  8. Once the 40 minutes have passed, let the pot sit for 10 minutes.
  9. Carefully press the pressure release valve, and, once all the pressure is released, unlock the lid.
  10. Spoon sauce over each piece of beef short rib and serve warm.

Gluten-Free Teriyaki Chicken

April 1, 2024

This sweet meat dish is always a crowd pleaser. For a full meal, stir-fry broccoli and snow peas for a serving or two of vegetables and have it all with a bowl of rice.

This recipe was provided by the Gluten-Free Palate

A bowl of teriyaki chicken.


Yields four servings

  • 1 ¼ – 1 ½ lb boneless skinless chicken breasts, cut into 1-inch pieces.
  • 1 Tablespoon olive oil (or oil of choice)
  • ¼ cup (gluten-free) soy sauce or Tamari sauce
  • ¼ cup water
  • 2 Tablespoons packed light brown sugar
  • 1 Tablespoon rice vinegar (or white vinegar)
  • ¼ teaspoon toasted sesame oil
  • 2 teaspoons peeled and minced fresh ginger
  • 2 teaspoons peeled and minced fresh garlic (about 2 cloves)
  • 1 teaspoon onion powder
  • 2 teaspoon cornstarch


  1. In a small mixing bowl whisk together all the ingredients except the chicken and olive oil.
  2. Heat oil in a 12-inch non-stick skillet over medium-high heat.
  3. Cook the chicken over medium heat until brown and the internal temperature reaches at least 160°F.
  4. Add the sauce to the cooked chicken and continue to cook and toss until the sauce thickens, about 1 minute.
  5. Serve warm garnished with green onions or sesame seeds.

Gluten-Free Egg Rolls

January 29, 2024

Egg rolls are a staple of American-Chinese food. This recipe provides a gluten-free alternative to the traditional wheat flour wrap, but doesn’t sacrifice any of the taste. Substitute fillings to your taste and enjoy!

This recipe was provided courtesy of our friends at the Gluten-Free Palate

A plate of egg rolls next to a bowl of dipping sauce.



  • 1 cup gluten-free flour, plus more for sprinkling
  • 1⁄3 cup sweet rice flour
  • 1⁄2 teaspoon sea salt
  • 2 eggs at room temperature, beaten
  • 1 Tablespoon warm water, plus more if needed
  • 1 teaspoon olive oil


  • 1 Tablespoon olive oil
  • 1 pound ground beef
  • 1 onion, chopped into small pieces
  • 2 cups shredded cabbage
  • 3 Tablespoons cornstarch
  • 1 teaspoon garlic powder
  • 1 Tablespoon sesame oil
  • 2 Tablespoon soy sauce
  • 1 Tablespoon rice wine vinegar
  • 1 Tablespoon honey
  • 1⁄4 teaspoon freshly ground black pepper
  • 1⁄4 teaspoon ground ginger
  • 1⁄4 teaspoon salt
  • Oil for frying


Make the Wrappers

  1. In a large mixing bowl, mix gluten-free flour, sweet rice flour, and sea salt.
  2. Make a hole in the dry mix, add the eggs, warm water, and olive oil. Using a fork or a spatula, mix until it crumbles.
  3. Using your hand, knead the dough until you can form a smooth dough ball. It will be a bit sticky, but not a messy sticky. Cover with plastic wrap and rest for 30-60 minutes.
  4. Put the dough on a large flat floured surface and divide it into 4 portions.
  5. Take one part of the dough and start to flatten it using a rolling pin. Sprinkle some flour on the top of the dough to make it easier to form it. The result should be very very thin until you can see through your finger when you pick it up.
  6. Cut the wrap into 7”x7” sizes. Brush some flour and stack them. Cover with plastic wrap to avoid drying. Do the same with the rest.

Cook the Filling

  1. In a large wok, heat olive oil using over medium heat. Cook the ground beef for around 5 minutes, or until no longer pink. Break up the meat while cooking then drain excess oil from the wok.
  2. Add onion then cook until the onion becomes translucent and fragrant.
  3. Add cornstarch and garlic powder to the wok. Cook until incorporated and starch is fully absorbed.
  4. Add the sesame oil, soy sauce, rice wine vinegar, honey, freshly ground black pepper, ginger, and salt.
  5. Reduce the heat to low, add shredded cabbage, and toss until it is wilted. Cover and simmer for 5 minutes.
  6. Take off from the heat and let it rest for around 10 minutes.

Assemble and Fry

  1. Place a wrapper on a flat surface, with one corner toward you, so it looks like a diamond. Put 2 tablespoons of filling in the lower middle of the wrapper, about 1 inch from the corner. Fold the corner closest to you to the middle, over the filling.
  2. Fold the corners on the right and left to the middle, too. It should look a bit like an envelope.
  3. Roll the wrapper from the bottom to the final corner. Moisten this end corner with water to seal it. Roll it fairly tight to avoid trapping air in the egg roll.
  4. Repeat these steps with other wrappers.
  5. If you have a deep fryer, deep fry the egg rolls until golden brown. Otherwise, heat a few inches of oil in a pan to about 350°–375°F (177–190°C) and fry until golden brown, flipping the rolls halfway through to get an even color and cook.


October 31, 2023

Samosas are savory, fried pastries from South Asia, suitable as appetizers or a main meal. Try this mouth-watering veggie version, and once you get the hang of it you can customize the filling with whatever ingredients you want!

This recipe is provided courtesy of our friends at the Gluten-Free Palate

A plate of samosas in front of dipping sauces.



  • 1½ pounds medium potatoes, peeled and cut into ½-inch chunks
  • 1 Tbsp olive oil
  • 2 tsp butter
  • ¼ tsp cumin
  • ½ tsp fennel seeds
  • 1 Tbsp curry powder
  • ½ tsp cayenne powder
  • ¼ tsp ground turmeric
  • 1 tsp garam masala
  • 1 tsp ginger paste
  • 1 onion finely chopped
  • 2 cloves garlic, finely minced
  • 4 oz thawed peas
  • 1 carrot, shredded
  • 1 tsp salt
  • 1 tsp pepper
  • 1 Tbsp lemon juice
  • ¼ cup water
  • 2 Tbsp chopped cilantro
  • Oil for frying


  • 3 cups gluten-free plain flour (ie, doesn’t include xanthan gum, baking powder, yeast, etc.)
  • 2 tsp xanthan gum
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 egg
  • 4 Tbsp olive oil
  • 1-1 ½ cups warm water

Dipping Sauce

  • 1 tsp oil
  • 1 clove garlic, finely minced
  • 1 Tbsp concentrated tamarind paste
  • ¼ cup hot water
  • ½ tsp salt
  • ½ tsp cayenne powder
  • 1 Tbsp brown sugar
  • ½ tsp ground cumin



  1. Boil the potatoes until just tender, about 15 minutes. Drain and set aside.
  2. Heat a large wok over medium to low heat. Add olive oil and butter.
  3. Add cumin, fennel seeds, curry powder, cayenne powder, ground turmeric, masala, and ginger paste. Saute until fragrant.
  4. Add garlic, and saute again for a few minutes.
  5. Add onion until translucent and fragrant.
  6. Add thawed peas and shredded carrot. Cook until tender.
  7. Add boiled potatoes to the wok. Add salt, pepper, lemon juice, and water. You may add salt and pepper according to your liking.
  8. Add the coriander and cook for a few minutes
  9. When all the filling is cooked, remove it from the heat and allow it to cool.


  1. In a large bowl, mix gluten-free plain flour, xanthan gum, baking powder, and salt.
  2. Add egg and olive oil. Mix them until become the dough becomes crumbly.
  3. Add warm water little by little. Then knead until it becomes smooth. Knead lightly to bring it together as a ball. Remember, there’s no gluten, so not much kneading is required.
  4. Cover with plastic wrap and rest for 30 minutes.

Assemble the Samosas

  1. Divide the dough into 8 parts on a floured flat surface. Roll one part of the dough out to a 6 inches round. Cut in half, diagonally.
  2. Working with one of the two cut pieces, lightly wet the straight edge you just cut.
  3. Fold 1 edge to the other over your finger, so it becomes a cone, and pinch them to seal.
  4. Hold it on your hand and fill it with 1 spoonful of samosa filling.
  5. Close them by folding the round side and pinching to seal.
  6. Repeat the process with the rest of the dough.

Dipping Sauce

  1. Heat oil in the saucepan. Add garlic and saute.
  2. Add tamarind paste, hot water, salt, chili powder, brown sugar, and ground cumin. Cook until thickened.

Cook the Samosas

  1. Fry a few at a time, turning every few minutes, until crispy and golden, about 8-10 minutes.
  2. Use a slotted spoon to transfer fried samosas to a platter lined with paper towels.
  3. Serve hot with dipping sauce.

Orange Chicken

October 4, 2023

Missing perfectly glazed orange chicken from your local takeout place? Yearn no more! We have a perfect, gluten-free substitution recipe, provided by our friends at the Gluten-Free Palate.

A bowl of orange chicken and rice.



  • Zest from 1 orange
  • 1 cup orange juice from 1 orange (use the orange you zested)
  • ⅓ cup granulated sugar
  • 2 tablespoons rice vinegar (or white vinegar)
  • 3 tablespoons gluten-free soy sauce or tamari
  • ½ teaspoon ground ginger
  • ½ teaspoon garlic powder
  • 1 tablespoon cornstarch
  • 2 tablespoons water


  • 4 skinless chicken breasts cut into 1-inch pieces
  • 3 eggs, whisked
  • ½ cup all-purpose gluten-free flour blend
  • ½ cup cornstarch
  • oil for frying, ideally one with high smoke point oil, like avocado oil



  1. Add orange juice, sugar, vinegar, gluten-free soy sauce, ginger, and garlic powder to a large pot or wok, and heat over medium heat for 3-5 minutes.
  2. In a small mixing bowl, whisk 1 tablespoon of cornstarch with 2 tablespoons of water to form a paste. Add the paste to orange sauce and whisk together.
  3. Continue to cook for 5 minutes, until the sauce begins to thicken.
  4. Once the sauce is thickened, remove from heat and add the orange zest. Stir until combined; set aside.


  1. Add the gluten-free flour and cornstarch to a shallow dish and stir to combine.
  2. Whisk eggs in separate shallow dish.
  3. Dip chicken pieces in egg mixture, coating all sides, and then in the flour mixture, coating all sides. Place on a separate plate. Repeat until all chicken is coated.
  4. Heat 2 -3 inches of oil in a heavy-bottomed pot over medium-high heat. If it starts to smoke, turn the heat down.
  5. Working in batches, add chicken pieces to the pan, but don’t overcrowd the pan.
  6. Cook for 3-4 minutes, turning halfway through, until the chicken is brown on all sides and cooked through.
  7. Place the cooked chicken on a paper-towel-lined plate and repeat until all chicken is cooked.
  8. Once all the chicken is cooked, add the chicken to the large pot with the orange sauce and toss to coat.
  9. Serve hot over rice.

Notes and Tips 

  • Make the sauce first, so it’s ready to go when the chicken is done.
  • Breast meat and thigh meat both works well in this recipe.
  • You can use chicken strips or smaller pieces of chicken.
  • If you don’t have cornstarch, you can use arrowroot starch or tapioca starch.
  • The oil temperature should be around 350F.

Homemade, Gluten-Free Pasta (no machine needed!)

July 3, 2023

Are you missing perfect, slightly chewy pasta on the gluten-free diet? Then read on for a simple recipe for delicious, gluten-free pasta! You’ll be making fancy, authentic noodles in no time.

If you have a pasta machine, use it to make a more consistent noodle shape. Otherwise, don’t worry! Your pasta will be equally tasty if you hand cut it.

This recipe is provided courtesy of our friends at the Gluten-Free Palate.

Two nests of raw pasta. In the corner is the Gluten-Free Palate logo.


  • 1 ½ cups all-purpose gluten-free flour
  • 2 teaspoons xanthan gum (only if your flour doesn’t contain it)
  • 3 large eggs


  1. In a large bowl, mix the flour with the xanthan gum, if using.
  2. Make a well in the middle of the flour and add the eggs. Mix well using a fork until all the ingredients are combined and you have a slightly sticky pasta dough. If the dough feels too dry you can add one more egg or a couple tablespoons of water until you reach the desired consistency. If the dough is too wet, add a little bit more gluten-free flour.
  3. Knead the dough on a floured surface for 2-3 minutes until you get a smooth ball of dough. There’s no gluten to be formed so you don’t need to knead the dough for too long, but the kneading ensures that you break apart lumps of flour, if any exist.
  4. Cut the dough into quarters and roll it out one at a time with a rolling pin. Roll it out into a loose rectangular shape.
  5. Fold the long ends together (so it’s easier to cut, unless you’re using a very long knife. You could even fold it in thirds). Then slice the dough with a knife according to how thick you want your pasta to be. Unroll or unfold your dough, then toss the pasta strands in some flour and shape them into nests (pictured). You can let the pasta dry, or you can cook it right away in salted, boiling water for 4-8 minutes.
  6. Top your noodles with your favorite gluten-free sauce and serve!


April 26, 2023

A plate of empanadas.

An empanada is a fried or baked hand pie, common across Latin and South America. Try this gluten-free recipe for lunch or dinner, or make enough to share as appetizers as your next get-together. Substitute the beef with beans and you have a vegetarian version!

This recipe is provided courtesy of the Gluten-Free Palate.



  • 3 cups all-purpose gluten-free flour
  • 1 teaspoon xanthan gum (omit if the flour already contains it)
  • 1 teaspoon salt
  • 1 cup unsalted cold butter, cubed
  • 1 large egg
  • ½ cup cold buttermilk


  • 1 Tablespoon olive oil
  • 1 onion, diced
  • 1 lb ground beef
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 Tablespoons ketchup
  • ½ cup shredded cheese of choice, like Colby-Jack, cheddar, mozzarella, or a mix

Egg Wash

1 large egg beaten with 1 Tablespoon of water


  1. In a large mixing bowl add the flour, xanthan gum (if using), and salt. Whisk to combine. Add the cold cubed butter and use a pastry cutter or your hands to mix until the mixture resembles a coarse meal. Create a well in the middle.
  2. Add the egg and buttermilk to the well you just created in the flour. Gradually mix the egg into the flour using a fork. Mix until the dough thickens and forms a ball. Wrap tightly in a plastic wrap and allow the dough to rest for 30 minutes or so in the refrigerator while preparing the filling.
  3. Heat the olive oil in a frying pan over medium-high heat. Add the chopped onion and sauté for 5-6 minutes or until translucent.
  4. Add the ground beef, oregano, garlic powder, paprika, cumin salt, and pepper. Cook until the ground beef is browned all over. Drain the fat and return the mixture to the pan on medium heat.
  5. Add the ketchup and sauté for 2-3 minutes. Taste and adjust salt and pepper if needed. Mix in the shredded cheese and take the mixture off the heat. Set aside to cool.
  6. Preheat the oven to 350ºF and line a baking sheet with parchment paper. Remove the dough from the refrigerator and lightly flour a clean surface.
  7. Roll the dough into a thin circular shape. To make the small empanadas use a round cutter or a drinking glass with a 4-inch diameter to cut holes into the dough. You can use whatever size you want. Place the circle onto the baking sheet.
  8. Repeat step 7 with the remaining dough until no dough remains.
  9. Place about 1 Tablespoon of filling in the center of each circle. Brush some egg wash on one side of the circle, then fold over to create half a circle. Crimp the edges with a fork.
  10. With a small knife cut a small slit to let the steam escape.
  11. Brush the empanadas with egg wash and bake in the preheated oven for 20-25 minutes or until golden brown.

Alternative: Fried Empanadas

Instead of baking them, you can fry the empanadas in vegetable oil in a large frying pan. Fry them for 3-4 minutes per side or until golden brown and crispy.


Canadian Bacon and Apple Pinwheels

January 24, 2023

Jones Dairy Farm logoThese pinwheels are the perfect star of any lunch box—pack them in a bento box with fruit and carrot sticks or cucumbers for a nutritious lunch on the go. It’s also easily customizable; substitute ingredients in and out for an endless variety of tastes, or to accommodate picky eaters.

This recipe is courtesy of our friends at Jones Dairy Farm. Check the Product Finder on the Jones website to locate a store near you that carries certified gluten-free Jones Canadian bacon.

A lunchbox with the pinwheels on one side and cucumbers and strawberries on the other.


  • 1 (6 oz) package Jones Dairy Farm Canadian Bacon, diced
  • 1 cup finely shredded cheddar, or other cheese of choice
  • 4 gluten-free tortillas
  • 4 oz softened cream cheese
  • 4 oz sour cream or Greek yogurt
  • 2 Tablespoons dry ranch seasoning
  • 1/2 cup apple, diced (or can substitute 1/2 cup pineapple)


  1. Mix cream cheese, sour cream and ranch seasoning in a small bowl.
  2. Divide equally amongst 4 tortillas and spread to the edges.
  3. Sprinkle with Canadian bacon, cheese and apples.
  4. Starting on one edge, tightly roll the tortilla, pressing as you go so ingredients stay in place.
  5. Place on a cutting board, seam down, and place toothpicks approximately every inch.
  6. Slice between the toothpicks and serve.

Mediterranean Pinwheels with Canadian Bacon

Jones Dairy Farm logoThese Mediterranean pinwheels are tasty and easy to make! They’re also easily customizable; substitute ingredients in and out for an endless variety of tastes. Add ingredients for a fancy cocktail party or keep it simple for a nutritious lunch on the go.

This recipe is courtesy of our friends at Jones Dairy Farm.

A lunchbox with the pinwheels, cucumbers, and strawberries.


  • 1 (6 oz) package Jones Dairy Farm Canadian Bacon, diced
  • 1 cup finely shredded Gouda, Havarti, or other cheese of choice
  • 4 gluten-free tortillas (try spinach or sun-dried tomato)
  • 1 package of 8 spreadable garlic-and-herb cheese wedges
  • 1/4 cup Kalamata olives, chopped
  • 1/2 cup sun-dried tomatoes, diced
  • 1/2 cup spinach leaves, chiffonade (roll and cut into strips)
  • 1/2 cup bell pepper, diced

Optional Additions

Toasted pecans, capers, chopped dill pickles, pimentos


  1. Use two spreadable cheese wedges per tortilla and spread to the edges.
  2. Sprinkle with Canadian bacon, cheese, olives, sun-dried tomatoes, spinach, peppers, and any of the other optional ingredients.
  3. Starting on one edge, tightly roll the tortilla, pressing as you go so ingredients stay in place.
  4. Place on a cutting board, seam down, and spear toothpicks approximately every inch.
  5. Slice between the toothpicks and serve.