What are the easiest gluten free recipes to start with?

Begin with naturally gluten free recipes that use whole foods: sheet pan dinners with chicken and vegetables, simple soups, chili, frittatas, and rice bowls. These dishes feel familiar and rarely need specialty products.

Do I have to buy only specialty gluten free products?

No. Specialty products help with bread, crackers, cookies, and pasta, but you can build most gluten free recipes around fresh produce, meat, fish, eggs, beans, rice, and potatoes. Use mixes and packaged items as support, not as the whole plan.

Are oats always gluten free?

No. Regular oats often share equipment with wheat. If you want oats in your gluten free recipes, you look for certified gluten free oats and still check how your body responds.

How do I avoid cross-contamination at home?

You can keep a separate toaster for gluten free bread, wash cutting boards and pans well, wipe counters before cooking, and store gluten free bread and crackers on their own shelf. Some families even color-code utensils.

Can I follow gluten free recipes and still eat out sometimes?

Yes, if you research. You read restaurant allergen charts, ask questions about fryers and prep practices, and choose dishes that stay as simple as possible. People with celiac disease often stick to grilled proteins, salads without croutons, and plain sides and continue to cook most meals at home.

Gluten Free Recipes: 21 Simple Ideas for a Happy Table

Ingredients

Scale

1½ pounds bone-in, skin-on chicken thighs

1 pound baby potatoes, halved

2 cups green beans, trimmed

1 small red onion, sliced

3 tablespoons olive oil

2 tablespoons lemon juice

2 teaspoons lemon zest

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon smoked paprika

1 teaspoon fine sea salt

½ teaspoon black pepper

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Instructions

1. Heat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

2. Add potatoes, green beans, and red onion to the pan, drizzle with half of the olive oil and half of the salt and pepper, toss, and spread in an even layer.

3. Pat chicken thighs dry and place them skin-side up on top of the vegetables.

4. In a small bowl, whisk remaining olive oil with lemon juice, lemon zest, garlic, thyme, oregano, smoked paprika, and the remaining salt and pepper.

5. Spoon or brush the lemon herb mixture over the chicken and drizzle any extra over the vegetables.

6. Bake 35–45 minutes, until the chicken skin looks deep golden, the internal temperature reaches 165°F (74°C), and the potatoes feel tender when pierced.

7. Rest the pan for 5–10 minutes, then serve chicken and vegetables with pan juices spooned on top.

Notes

Swap green beans for broccoli or asparagus and adjust roasting time as needed.

Sprinkle crumbled feta or dairy free cheese over the vegetables during the last 5 minutes if your diet allows.

Turn leftovers into a breakfast hash by chopping everything and reheating it in a skillet with a fried egg.

Author: Adam Moretti
Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Baking
Cuisine: American
Diet: Gluten Free