This article features 12 gluten-free comfort food recipes including mac and cheese, fried chicken, lasagna, chicken pot pie, pizza, and chicken and dumplings. Each recipe includes a list of ingredients, step-by-step instructions, and optional toppings or ingredients. The article also provides helpful tips for ensuring success in making each dish, and appeals to those with celiac disease or gluten intolerance who may feel limited in their food choices.
Comfort Food Made Gluten-Free: 12 Delicious Recipes
Introduction
If you or a loved one have been diagnosed with celiac disease or have a gluten intolerance, you may feel limited in your food choices. This can be especially true when it comes to indulging in classic comfort foods that often contain gluten, such as pizza, pasta, and baked goods. However, with the right ingredients and recipes, you can still enjoy these favorite dishes without sacrificing flavor or texture. In this article, we’ve compiled 12 recipes for gluten-free comfort food, including easy-to-follow instructions and helpful tips for success.
Recipe #1: Gluten-Free Mac and Cheese
Ingredients:
– 1 (16-ounce) package gluten-free elbow macaroni
– 2 cups grated cheddar cheese
– 1 cup milk
– 1/4 cup unsalted butter
– 1/4 cup gluten-free all-purpose flour
– Salt and pepper
– Optional toppings: breadcrumbs, bacon bits, chopped chives
Instructions:
1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes, until the mixture turns golden brown.
3. Gradually pour in the milk, whisking constantly to prevent lumps. Bring the mixture to a simmer and continue to cook for 2-3 minutes or until it thickens.
4. Add the grated cheese to the saucepan and stir until it melts and combines with the milk mixture.
5. Season with salt and pepper to taste.
6. Add the cooked pasta to the cheese sauce and stir until well-coated.
7. Serve hot with any optional toppings, if desired.
Recipe #2: Gluten-Free Fried Chicken
Ingredients:
– 2 pounds bone-in chicken pieces (breasts, thighs, and/or drumsticks)
– 1 cup gluten-free all-purpose flour
– 1 tablespoon garlic powder
– 1 tablespoon onion powder
– 1 tablespoon paprika
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 eggs, beaten
– 1/4 cup milk
– Oil for frying (vegetable, canola, or peanut)
Instructions:
1. In a large bowl, whisk together the flour, garlic powder, onion powder, paprika, salt, and black pepper.
2. In a separate bowl, beat together the eggs and milk.
3. Heat oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F.
4. Dredge each piece of chicken in the flour mixture, shaking off any excess.
5. Dip each piece of chicken into the egg mixture and then back into the flour mixture, pressing the flour mixture onto the chicken to coat well.
6. Carefully place each piece of chicken into the hot oil, being careful not to overcrowd the pan.
7. Fry the chicken for 12-15 minutes on each side or until golden brown and cooked through.
8. Drain the chicken on a paper towel-lined plate before serving.
Recipe #3: Gluten-Free Lasagna
Ingredients:
– 1 (12-ounce) package gluten-free lasagna noodles
– 1 pound ground beef or ground turkey
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 (28-ounce) can crushed tomatoes
– 1 (6-ounce) can tomato paste
– 1/2 cup water
– 1 tablespoon sugar
– 1 tablespoon dried basil
– 1 tablespoon dried oregano
– Salt and pepper
– 2 cups ricotta cheese
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
Instructions:
1. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
2. In a large skillet, brown the ground beef or turkey over medium-high heat. Drain the excess fat.
3. Add the chopped onion and minced garlic to the skillet and sauté until softened.
4. Add the crushed tomatoes, tomato paste, water, sugar, basil, oregano, salt, and pepper to the skillet. Bring the mixture to a boil and then reduce the heat to low. Simmer for 10-15 minutes.
5. Preheat the oven to 375°F.
6. In a separate bowl, mix together the ricotta cheese, 1 cup of the mozzarella cheese, and 1/4 cup of the Parmesan cheese.
7. Spread a thin layer of the tomato sauce in the bottom of a 9×13 inch baking dish.
8. Add a layer of cooked lasagna noodles on top of the sauce, followed by a layer of the cheese mixture.
9. Repeat layers of sauce, noodles, and cheese until all ingredients are used up, ending with a layer of sauce on top.
10. Sprinkle the remaining mozzarella and Parmesan cheeses over the top of the lasagna.
11. Cover the dish with foil and bake for 25 minutes.
12. Remove the foil and bake for an additional 25 minutes or until the cheese is melted and bubbly.
13. Let the lasagna cool for a few minutes before slicing and serving.
Recipe #4: Gluten-Free Chicken Pot Pie
Ingredients:
– 1 (9-inch) gluten-free pie crust, unbaked
– 3 cups cooked chicken, shredded
– 2 tablespoons unsalted butter
– 1 medium onion, chopped
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 1/4 cup gluten-free all-purpose flour
– 1 1/2 cups chicken broth
– 1/2 cup milk
– 1/2 teaspoon dried thyme
– Salt and pepper
– 1 cup frozen peas
– 1 egg, beaten
– 1 tablespoon water
Instructions:
1. Preheat the oven to 425°F.
2. In a large skillet, melt the butter over medium heat. Add the chopped onion, diced carrots, and diced celery to the skillet and sauté until softened.
3. Add the gluten-free all-purpose flour to the skillet and stir for 1-2 minutes until combined with the vegetables.
4. Gradually pour in the chicken broth and milk, whisking constantly to prevent lumps. Bring the mixture to a simmer and cook for 5-10 minutes or until it thickens.
5. Add the shredded chicken, dried thyme, salt, pepper, and frozen peas to the skillet. Stir until well-combined.
6. Pour the mixture into the unbaked gluten-free pie crust.
7. In a small bowl, whisk together the beaten egg and water to create an egg wash.
8. Brush the edges of the pie crust with the egg wash.
9. Cut a few slits in the top of the pie crust to allow steam to escape.
10. Bake for 30-35 minutes or until the crust is golden brown and the filling is hot and bubbly.
11. Let the pie cool for a few minutes before slicing and serving.
Recipe #5: Gluten-Free Pizza
Ingredients:
– 1 gluten-free pizza crust (store-bought or homemade)
– 1/2 cup pizza sauce
– 1 cup shredded mozzarella cheese
– 1/2 cup chopped vegetables of choice (such as bell peppers, onions, mushrooms)
– 1/4 cup sliced pepperoni or cooked sausage (optional)
– Salt and pepper
Instructions:
1. Preheat the oven to 425°F.
2. Spread the pizza sauce evenly over the gluten-free pizza crust.
3. Sprinkle the shredded mozzarella cheese over the sauce.
4. Add the chopped vegetables and sliced pepperoni or cooked sausage, if using.
5. Season with salt and pepper to taste.
6. Bake for 12-15 minutes or until the cheese is melted and bubbly.
7. Let the pizza cool for a few minutes before slicing and serving.
Recipe #6: Gluten-Free Chicken and Dumplings
Ingredients:
– 2 tablespoons unsalted butter
– 1 onion, chopped
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 2 cloves garlic, minced
– 2 tablespoons gluten-free all-purpose flour
– 1 1/2 cups chicken broth
– 1/2 cup milk
– 1 tablespoon dried thyme
– Salt and pepper
– 2 cups cooked chicken, shredded
– For the dumplings:
– 1 cup gluten-free all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup milk
– 2 tablespoons unsalted butter, melted
Instructions:
1. In a large skillet, melt the butter over medium heat. Add the chopped onion, sliced carrots, sliced celery, and minced garlic to the skillet and sauté until softened.
2. Add the gluten-free all-purpose flour to the skillet and stir for 1-2 minutes until combined with the vegetables.
3. Gradually pour in the chicken broth and milk, whisking constantly to prevent lumps. Bring the mixture to a simmer and cook for 5-10 minutes or until it thickens.
4. Add the dried thyme, salt, and pepper to the skillet. Stir until well-combined.
5. Add the shredded chicken to the skillet and stir until coated in the sauce. Set aside.
6. In a separate bowl, whisk together the gluten-free all-purpose flour, baking powder, and salt.
7. Add the milk and melted butter to the bowl and stir until a dough forms.
8. Drop spoonfuls of the dough onto the top of the chicken mixture in the skillet.
9. Cover the skillet and cook for 12-15 minutes or until the dumplings are cooked through.
10. Serve hot.
Recipe #7: Gluten-Free Shepherd’s Pie
Ingredients:
– 1 pound ground beef or ground lamb
– 1 onion, chopped
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 2 cloves garlic, minced
– 1 tablespoon gluten-free all-purpose flour
– 1 cup beef broth
– 1/4 cup tomato paste
– 1/4 cup Worcestershire sauce
– 1 teaspoon dried thyme
– Salt and pepper
– 2 cups cooked mashed potatoes (made from 4-5 potatoes)
– 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, brown the ground beef or lamb over medium-high heat. Drain the excess fat.
3. Add the chopped onion, diced carrots, diced celery, and minced garlic to the skillet and sauté until softened.
4. Add the gluten-free all-purpose flour to the skillet and stir for 1-2 minutes until combined with the vegetables.
5. Gradually pour in the beef broth, tomato paste, Worcestershire sauce, dried thyme, salt, and pepper to the skillet. Bring the mixture to a simmer and cook for 10-15 minutes or until it thickens.
6. Spoon the mixture into a 9×13 inch baking dish.
7. Spread the cooked mashed potatoes evenly over the top of the beef mixture.
8. Sprinkle the grated Parmesan cheese over the top of the potatoes.
9. Bake for 25-30 minutes or until the cheese is melted and bubbly.
10. Let the shepherd’s pie cool for a few minutes before slicing and serving.
Recipe #8: Gluten-Free Meatballs
Ingredients:
– 1 pound ground beef or ground turkey
– 1/2 cup gluten-free breadcrumbs
– 1/4 cup milk
– 1 egg
– 1/4 cup grated Parmesan cheese
– 1 teaspoon dried oregano
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, mix together the ground beef or turkey, gluten-free breadcrumbs, milk, egg, Parmesan cheese, dried oregano, salt, and pepper.
3. Roll the mixture into 1-2 inch balls.
4. Place the meatballs on a greased or lined baking sheet.
5. Bake for 20-25 minutes or until cooked through.
6. Serve with your favorite gluten-free pasta and tomato sauce.
Recipe #9: Gluten-Free Chocolate Chip Cookies
Ingredients:
– 1/2 cup unsalted butter, at room temperature
– 1/2 cup granulated sugar
– 1/2 cup brown sugar
– 1 egg
– 1 teaspoon vanilla extract
– 1 1/4 cups gluten-free all-purpose flour
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup gluten-free chocolate chips
Instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the egg and vanilla extract to the bowl and mix until well-combined.
4. In a separate bowl, whisk together the gluten-free all-purpose flour, baking soda, and salt.
5. Gradually add the flour mixture to the butter mixture and stir until a dough forms.
6. Stir in the gluten-free chocolate chips.
7. Drop spoonfuls of the dough onto a greased or lined baking sheet.
8. Bake for 10-12 minutes or until golden brown.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Recipe #10: Gluten-Free Banana Bread
Ingredients:
– 3 ripe bananas, mashed
– 1/3 cup melted unsalted butter
– 1 teaspoon baking soda
– Pinch of salt
– 3/4 cup granulated sugar
– 1 large egg, beaten
– 1 teaspoon vanilla extract
– 1 1/2 cups gluten-free all-purpose flour
Instructions:
1. Preheat the oven to 350°F.
2. In a large mixing bowl, combine the mashed bananas and melted butter.
3. Stir in the baking soda and salt.
4. Mix in the granulated sugar, beaten egg, and vanilla extract.
5. Gradually add the gluten-free all-purpose flour to the bowl and stir until a batter forms.
6. Pour the batter into a greased or lined loaf pan.
7. Bake for 50-60 minutes or until a toothpick inserted into the center of the loaf comes out clean.
8. Let the banana bread cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Recipe #11: Gluten-Free Pancakes
Ingredients:
– 1 1/2 cups gluten-free all-purpose flour
– 3 tablespoons granulated sugar
– 1 tablespoon baking powder
– 1/4 teaspoon salt
– 1 1/4 cups milk
– 1 large egg
– 3 tablespoons unsalted butter, melted
Instructions:
1. In a large mixing bowl, whisk together the gluten-free all-purpose flour, granulated sugar, baking powder, and salt.
2. In a separate bowl, whisk together the milk, egg, and melted butter.
3. Add the wet ingredients to the dry ingredients and stir until a batter forms.
4. Heat a griddle or skillet over medium-high heat.
5. Grease the griddle or skillet with butter or cooking spray.
6. Spoon 1/4 cup of the batter onto the hot griddle or skillet for each pancake.
7. Cook for 2-3 minutes on each side or until golden brown.
8. Serve hot with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream.
Recipe #12: Gluten-Free Brownies
Ingredients:
– 1/2 cup unsalted butter
– 1 cup granulated sugar
– 3/4 cup gluten-free all-purpose flour
– 1/2 cup cocoa powder
– 1/2 teaspoon salt
– 2 eggs
– 1 teaspoon vanilla extract
Instructions:
1. Preheat the oven to 350°F.
2. In a medium saucepan, melt the butter over low heat.
3. Stir in the granulated sugar until well-combined.
4. Add the gluten-free all-purpose flour, cocoa powder, and salt to the saucepan. Stir until a batter forms.
5. Remove the saucepan from heat and let it cool for a few minutes.
6. Add the eggs and vanilla extract to the saucepan and stir until well-combined.
7. Pour the batter into a greased or lined 8×8 inch baking dish.
8. Bake for 25-30 minutes or until a toothpick inserted into the center of the brownies comes out clean.
9. Let the brownies cool in the dish for a few minutes before transferring them to a wire rack to cool completely.