Gluten-Free Comfort Food: 15 Recipes to Make You Feel Good

Ingredients:

• • 8 oz gluten-free elbow macaroni

• • 2 cups sharp cheddar cheese, shredded

• • 1 cup milk

• • 2 tbsp butter

• • 2 tbsp gluten-free all-purpose flour

• • 1 tsp mustard powder

• • Salt and pepper to taste

Instructions:

1. 1. Cook macaroni according to package instructions. Drain and set aside.

1. 1. In a saucepan, melt butter over medium heat. Stir in gluten-free flour and cook for about 1 minute.

1. 1. Gradually whisk in milk, followed by mustard powder, salt, and pepper. Cook until the mixture thickens.

1. 1. Add cheese to the sauce and stir until melted.

1. 1. Toss the macaroni with the cheese sauce until coated. Serve warm.

Ingredients:

• • 2 cups cooked chicken, shredded

• • 2 cups cooked brown rice

• • 1 can cream of mushroom soup (check for gluten-free)

• • 1 cup chicken broth

• • 1 cup frozen mixed vegetables

• • 1 cup shredded cheese

• • Salt and pepper to taste

Instructions:

1. 1. Preheat oven to 350°F (175°C).

1. 1. In a large bowl, mix together all the ingredients except cheese.

1. 1. Transfer the mixture to a greased 9×13 inch baking dish. Top with shredded cheese.

1. 1. Bake for 25-30 minutes until heated through and cheese is bubbly.

Ingredients:

• • 4 large russet potatoes, baked and cubed

• • 1 medium onion, diced

• • 2 cups chicken broth

• • 1 cup milk

• • 1 cup shredded cheddar cheese

• • 1/2 cup sour cream

• • Salt, pepper, and green onions for garnish

Instructions:

1. 1. In a pot, sauté onions until translucent.

1. 1. Add chicken broth and potatoes. Simmer for 10 minutes.

1. 1. Stir in milk, cheddar cheese, and sour cream. Cook until cheese is melted. Season with salt and pepper.

1. 1. Serve hot, garnished with green onions.

Ingredients:

• • 1 cup quinoa, rinsed

• • 1 can black beans, drained and rinsed

• • 1 can diced tomatoes

• • 1 onion, chopped

• • 2 cloves garlic, minced

• • 2 cups vegetable broth

• • 1 tbsp chili powder, cumin, and oregano

• • Salt and pepper to taste

Instructions:

1. 1. In a large pot, sauté onion and garlic until soft.

1. 1. Add quinoa, black beans, diced tomatoes, broth, and spices. Bring to a boil.

1. 1. Reduce heat, cover, and simmer for 20 minutes until quinoa is cooked. Season to taste and serve hot.

Ingredients:

• • 4 cups mashed sweet potatoes

• • 1/2 cup almond milk

• • 1/4 cup honey or maple syrup

• • 1 tsp vanilla extract

• • 1/2 tsp cinnamon

• • 1/4 cup gluten-free pecan topping (optional)

Instructions:

1. 1. Preheat oven to 350°F (175°C).

1. 1. In a bowl, combine sweet potatoes, almond milk, honey, vanilla, and cinnamon.

1. 1. Spread the mixture in a greased baking dish, and sprinkle with pecan topping if desired.

1. 1. Bake for 30 minutes until bubbly.

Ingredients:

• • 4 chicken thighs or drumsticks

• • 1 cup buttermilk

• • 1 cup gluten-free all-purpose flour

• • 1 tsp garlic powder

• • 1 tsp paprika

• • Salt and pepper to taste

• • Oil for frying

Instructions:

1. 1. Marinate chicken in buttermilk for at least 1 hour.

1. 1. In a bowl, mix together flour, garlic powder, paprika, salt, and pepper.

1. 1. Dredge marinated chicken in the flour mixture, shaking off excess.

1. 1. Fry chicken in hot oil until golden and cooked through. Drain on paper towels.

Ingredients:

• • 1 lb beef, sliced thinly

• • 2 cups broccoli florets

• • 3 tbsp gluten-free soy sauce

• • 2 tbsp sesame oil

• • 2 cloves garlic, minced

• • 1 tbsp ginger, minced

• • Cooked rice for serving

Instructions:

1. 1. In a pan, heat sesame oil and sauté garlic and ginger until fragrant.

1. 1. Add beef and stir-fry until nearly cooked. Add broccoli and soy sauce.

1. 1. Cook until beef is done and broccoli is tender-crisp. Serve over rice.

Ingredients:

• • 1 head cauliflower, riced

• • 1 cup mozzarella cheese, shredded

• • 1/4 cup gluten-free almond flour

• • 1 egg

• • 1 tsp Italian seasoning

• • Salt and pepper to taste

• • Toppings of your choice

Instructions:

1. 1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

1. 1. Steam riced cauliflower until soft, then squeeze out excess moisture.

1. 1. In a bowl, combine cauliflower, cheese, almond flour, egg, and seasonings.

1. 1. Spread the mixture on the baking sheet to form a crust. Bake for 15 minutes.

1. 1. Add your favorite toppings and bake for additional 10 minutes.

Ingredients:

• • 1 cup gluten-free oats

• • 2 ripe bananas

• • 2 eggs

• • 1/2 tsp baking powder

• • 1/2 cup milk (or dairy-free alternative)

• • Maple syrup for serving

Instructions:

1. 1. In a blender, combine oats, bananas, eggs, milk, and baking powder. Blend until smooth.

1. 1. Heat a non-stick skillet over medium heat and pour batter to form pancakes.

1. 1. Cook until bubbles appear on the surface, then flip and cook until golden.

1. 1. Serve warm with maple syrup.

Ingredients:

• • 6 cups sliced apples

• • 1 cup gluten-free oats

• • 1/2 cup brown sugar

• • 1/2 cup almond flour

• • 1 tsp cinnamon

• • 1/2 cup coconut oil, melted

Instructions:

1. 1. Preheat oven to 350°F (175°C).

1. 1. In a baking dish, layer sliced apples. In a bowl, toss oats, sugar, almond flour, cinnamon, and melted coconut oil.

1. 1. Spread the topping over the apples and bake for 30-35 minutes until apples are tender and topping is golden.

Ingredients:

• • 1 cup polenta

• • 4 cups vegetable broth

• • 2 cups mushrooms, sliced

• • 1 onion, diced

• • 2 tbsp olive oil

• • 1/2 cup grated parmesan cheese (optional)

• • Salt and pepper to taste

Instructions:

1. 1. In a pot, bring vegetable broth to a boil. Stir in polenta and cook, stirring constantly, until thickened.

1. 1. In a skillet, heat olive oil and sauté onions and mushrooms until soft. Season with salt and pepper.

1. 1. Stir parmesan into polenta, if using, and serve topped with the mushroom sauce.

Ingredients:

• • 1 cup almond flour

• • 1/2 cup gluten-free oat flour

• • 1/2 cup brown sugar

• • 1/4 cup coconut oil, melted

• • 1 egg

• • 1 tsp vanilla extract

• • 1/2 tsp baking soda

• • 1 cup chocolate chips

Instructions:

1. 1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

1. 1. In a bowl, combine almond flour, oat flour, brown sugar, baking soda, and salt.

1. 1. Add melted coconut oil, egg, and vanilla, mixing until combined. Stir in chocolate chips.

1. 1. Drop spoonfuls of dough onto the baking sheet and bake for 10-12 minutes.

Ingredients:

• • 8 oz gluten-free pasta of choice

• • 1 can crushed tomatoes

• • 1 cup cream or coconut cream

• • 1/2 cup fresh basil, chopped

• • 2 cloves garlic, minced

• • Salt and pepper to taste

Instructions:

1. 1. Cook the gluten-free pasta according to package instructions. Drain and set aside.

1. 1. In a skillet, sauté garlic until fragrant, then add crushed tomatoes. Cook for 5 minutes.

1. 1. Stir in cream and fresh basil. Season with salt and pepper.

1. 1. Toss the cooked pasta with the sauce. Serve warm.

Ingredients:

• • 4 bell peppers, halved and seeds removed

• • 2 cups fresh spinach, chopped

• • 1 cup ricotta cheese

• • 1/2 cup mozzarella cheese, shredded

• • 1/2 cup gluten-free breadcrumbs

• • Salt and pepper to taste

Instructions:

1. 1. Preheat oven to 375°F (190°C).

1. 1. In a bowl, mix spinach, ricotta, mozzarella, salt, and pepper.

1. 1. Stuff each pepper half with the mixture and sprinkle with breadcrumbs.

1. 1. Place stuffed peppers in a baking dish and add a splash of water. Bake for 25-30 minutes.

Ingredients:

• • 4 tbsp almond flour

• • 2 tbsp cocoa powder

• • 1/4 tsp baking powder

• • 2 tbsp honey or maple syrup

• • 2 tbsp milk

• • 1 tbsp coconut oil, melted

• • Chocolate chips (optional)

Instructions:

1. 1. In a microwave-safe mug, mix together almond flour, cocoa powder, baking powder, honey, milk, and coconut oil until smooth.

1. 1. Add chocolate chips if desired.

1. 1. Microwave on high for 1 minute 30 seconds or until cooked through. Let cool slightly before enjoying.