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30 Days of Gluten-Free Eating

30 Days of Gluten-Free Eating

By Food & Wine

Updated May 12, 2017

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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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"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

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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

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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

JOHN KERNICK

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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

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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

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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

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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 30

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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