30 Days of Gluten-Free Eating

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CON POULOS

Whether you’re eating gluten-free by choice or circumstance, it can be a challenge. Here, 30 delicious recipes that make gluten-free seem like a (flourless) piece of cake.

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Day 1: Buckwheat Pasta with Summer Squash, Tomato and Ricotta

DAVE LAURIDSEN

Despite “wheat” in its name, buckwheat isn’t actually wheat. It’s gluten-free and adds delicious richness and texture to this summer pasta.

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Day 2: Gluten-Free Chocolate Chile Cakes

NICHOLAS HOPPER

Sweet-sticky dates and cooked beets are the base for these flourless chocolate cakes. The tangy yogurt frosting, coupled with a little heat from cayenne and crushed red pepper, makes them fun to eat.

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Day 3: Lettuces with Parmigiano, Radish and Dill Pickle Vinaigrette

Abby Hocking

Chef Hugh Acheson combines just three ingredients (lettuce, radishes and Parmigiano-Reggiano) in this delightful salad. The key is in the dressing, which is just a basic red wine vinaigrette blended with a tasty dill pickle.

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Day 4: Grilled Skirt Steak with Green Sriracha

DAVE LAURIDSEN

Southeast Asian coconut, chiles and kaffir lime creates a green sriracha, a Thai-style hot sauce.

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Day 5: Quinoa Carbonara

MOLLY YEH

Carbonara gets a makeover with quinoa in the place of pasta, making for a delicious and gluten-free alternative to the traditional Italian comfort dish.

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Day 6: Gluten-Free Green Bean Casserole

PHOEBE LAPINE

Instead of a flour-based béchamel, this green bean casserole is thickened with a little corn starch to keep it gluten free.

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Day 7: Scallops with Blood Orange, Fennel and Pistachio

JONNY VALIANT

This easy and delicious salad features sweet, plump seared sea scallops on a Sicilian-style salad with briny green olives and fried capers.

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Day 8: Gluten-Free Shrimp and Sausage Gumbo

This gluten-free take on the beloved Cajun dish employs toasted mochiko rice flour to replicate the signature roasted roux that is traditionally used to prepare gumbo.

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Day 9: Creamy Buckwheat Pasta with Wild Mushrooms

TINA RUPP

The intensely earthy flavor of buckwheat is rich and luxurious here with creamy mascarpone, silky mushrooms and runny eggs.

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Day 10: Gluten-Free Waffles Rancheros

KAMRAN SIDDIQI

Masa harina, a flour made from corn, is added to these gluten-free waffles to give them a sweet, grainy flavor.

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Day 11: Vegetable Rainbow Salad

CON POULOS

This salad brilliantly combines some of our favorite ingredients into one amazing recipe—pickled vegetables, uncommon produce, ancient grains and a cross-cultural dressing that includes miso and chipotle chile in adobo.

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Day 12: Sweet Breakfast Quinoa

TINA RUPP

Quinoa is naturally loaded with protein and fiber. This syrup-sweetened version is perfect in the morning.

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Day 13: Grilled Polenta and Radicchio with Balsamic Drizzle

CON POULOS

This relatively simple dish of grilled polenta and radicchio proves it’s possible to create something deeply delicious, substantial, vegan and gluten-free with just a handful of ingredients.

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Day 14: Grilled Salmon with Preserved Lemon and Green Olives

QUENTIN BACON

Omega 3-rich salmon is grilled until the skin is crisp. Green olives add more heart-healthy fat and a hit of cell-protecting vitamin E.

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Day 15: Gluten-Free Chicken Parmesan

TODD PORTER & DIANE CU

Coating chicken cutlets with gluten-free corn flakes updates this Italian classic.

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Day 16: Ultimate Gluten-Free Chocolate Chip Cookies

KAMRAN SIDDIQI

Made with gluten-free oat flour, semisweet chocolate and light brown sugar, these deliciously crispy cookies are a fantastic treat that can take just 35 minutes to make.

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Day 17: Gluten-Free Pepperoni Pan Pizza

KAMRAN SIDDIQI

These gluten-free personal pizzas have a perfectly chewy crust. Look for the ingredients in this recipe at well-stocked health food stores.

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Day 18: Crispy Gluten-Free Pork Potstickers with Sesame Dipping Sauce

KAMRAN SIDDIQI

These excellent gluten-free dumplings are made with sweet rice flour, Napa cabbage leaves, ground pork and tamari. Leftover filling can be made into a delicious patty.

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Day 19: Spinach and Smoked Salmon Salad with Lemon-Dill Dressing

CHRISTINA HOLMES

This refreshingly crunchy salad makes for an excellent spring lunch or super quick dinner.

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Day 20: Gluten-Free Fried Chicken

TODD PORTER & DIANE CU

Using gluten-free corn flakes for the crust of this delicious fried chicken is a simple and modern twist.

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Day 21: Salted Butterscotch Blondies

KAMRAN SIDDIQI

Chewy but still crisp around the edges, these sweet blondies get a sprinkling of flaky sea salt just before baking.

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Day 22: Shake-and-Fry Shrimp Rolls

SUE FAN

The fried shrimp in these coleslaw-topped rolls get tossed with crushed rice cereal so they’re both gluten-free and extra crisp.

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Day 23: Fresh-Chorizo-and-Potato Tacos

CON POULOS

Corn tortillas are the best choice for a gluten-free taco.

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Day 24: Crispy Kale with Lemon-Yogurt Dip

FRANCES JANISCH

"I like the idea of making a healthy kind of potato chip that's not one of those packaged, dehydrated vegetable chips,” chef Seamus Mullen says. He roasts kale with extra-virgin olive oil and garlic until it's crunchy.

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Day 25: Yucca Empanadas

DAVID NICOLAS

Yucca, which is gluten-free, is a ubiquitous root vegetable. Here, it’s turned into a dough for fried empanadas, a typical street food in Iquitos, the largest city in the Peruvian rain forest.

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Day 26: Dunked Dulce de Leche Dougnuts

KAMRAN SIDDIQI

These fantastic gluten-free doughnuts are made with light brown sugar and dulce de leche, a sweet, caramelized milk, which doubles as a delicious glaze.

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Day 27: Roasted Delicata Squash with Quinoa Salad

Gluten-Free Penne with Curry-Roasted Cauliflower and Raisins

JOHN KERNICK

For a terrific vegetarian main course, quinoa is tossed with arugula, apple, raisins and fresh herbs, then spooned into a halved baked squash.

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Day 28: Thai Ground Pork Salad

CON POULOS

Larb (or laab) is an addictive appetizer of ground meat spiked with chiles, lime juice and fish sauce and served with lettuce leaves for wrapping. Be sure to use a gluten-free fish sauce.

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Day 29: Gluten-Free Winter Squash Gnocchi

ANYA KASSOFF

No need for eggs here; squash puree and nutritious buckwheat flour partner well together, allowing for just the right soft structure. The gnocchi are gluten-free and can be vegan if ghee is substituted with coconut oil or vegan butter.

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Day 30: Roast Chicken with Salsa Verde and Roasted Lemons

CON POULOS

This crisp and juicy roast chicken from star chef Jonathan Waxman of NYC’s Jams is perfect with his chunky seven-herb salsa verde.

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30 Days of Gluten-Free Eating

1 of 31

Day 1: Buckwheat Pasta with Summer Squash, Tomato and Ricotta

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Day 2: Gluten-Free Chocolate Chile Cakes

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Day 3: Lettuces with Parmigiano, Radish and Dill Pickle Vinaigrette

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Day 4: Grilled Skirt Steak with Green Sriracha

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Day 5: Quinoa Carbonara

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Day 6: Gluten-Free Green Bean Casserole

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Day 7: Scallops with Blood Orange, Fennel and Pistachio

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Day 8: Gluten-Free Shrimp and Sausage Gumbo

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Day 9: Creamy Buckwheat Pasta with Wild Mushrooms

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Day 10: Gluten-Free Waffles Rancheros

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Day 11: Vegetable Rainbow Salad

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Day 12: Sweet Breakfast Quinoa

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Day 13: Grilled Polenta and Radicchio with Balsamic Drizzle

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Day 14: Grilled Salmon with Preserved Lemon and Green Olives

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Day 15: Gluten-Free Chicken Parmesan

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Day 16: Ultimate Gluten-Free Chocolate Chip Cookies

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Day 17: Gluten-Free Pepperoni Pan Pizza

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Day 18: Crispy Gluten-Free Pork Potstickers with Sesame Dipping Sauce

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Day 19: Spinach and Smoked Salmon Salad with Lemon-Dill Dressing

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Day 20: Gluten-Free Fried Chicken

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Day 21: Salted Butterscotch Blondies

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Day 22: Shake-and-Fry Shrimp Rolls

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Day 23: Fresh-Chorizo-and-Potato Tacos

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Day 24: Crispy Kale with Lemon-Yogurt Dip

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Day 25: Yucca Empanadas

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Day 26: Dunked Dulce de Leche Dougnuts

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