Gluten-Free Comfort Food: 15 Recipes That Feel Like Home

Ingredients:

• • 2 cans (14 oz each) of tomato puree

• • 1 cup chicken or vegetable broth

• • 1 cup heavy cream

• • 1 medium onion, chopped

• • 2 cloves garlic, minced

• • 1 tsp dried basil (or 1 tbsp fresh basil)

• • Salt and pepper to taste

• • 2 tbsp olive oil

Instructions:

1. 1. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until they are soft.

1. 1. Add tomato puree, broth, and basil. Bring to a simmer and cook for 15 minutes.

1. 1. Stir in heavy cream, then blend the soup until smooth. Season with salt and pepper before serving.

Ingredients:

• • 1 head of cauliflower, cut into florets

• • 1 cup cheddar cheese, grated

• • 1/2 cup cream cheese

• • 1/2 cup milk

• • 1/4 cup Parmesan cheese, grated

• • 1 tsp garlic powder

• • Salt and pepper to taste

• • 2 tbsp fresh parsley, chopped

Instructions:

1. 1. Preheat your oven to 350°F (175°C).

1. 1. Boil cauliflower florets in salted water until tender, about 5 minutes. Drain well.

1. 1. In a bowl, mix cream cheese, milk, garlic powder, salt, and pepper. Stir in cheddar and Parmesan cheese.

1. 1. Combine cauliflower with the cheese mixture and transfer to a baking dish. Bake for 25 minutes until bubbly and golden.

1. 1. Garnish with fresh parsley before serving.

Ingredients:

• • 2 cups cooked chicken, shredded

• • 1 cup white rice, uncooked

• • 1 can (10.5 oz) gluten-free cream of mushroom soup

• • 1 3/4 cups chicken broth

• • 1 cup frozen mixed vegetables

• • 1 tsp onion powder

• • Salt and pepper to taste

Instructions:

1. 1. Preheat your oven to 375°F (190°C).

1. 1. In a large bowl, combine the chicken, rice, cream of mushroom soup, chicken broth, mixed vegetables, onion powder, salt, and pepper.

1. 1. Transfer the mixture to a greased baking dish and cover with foil. Bake for 45 minutes.

1. 1. Remove foil and bake for an additional 15-20 minutes, or until the rice is fully cooked.

Ingredients:

• • 8 oz gluten-free elbow macaroni

• • 2 cups cheddar cheese, shredded

• • 1/2 cup milk

• • 1/4 cup butter

• • 1/4 cup gluten-free flour blend

• • 1/2 tsp garlic powder

• • Salt and pepper to taste

• • 1/2 cup breadcrumbs (gluten-free for topping)

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 the gluten-free flour until smooth.

1. 1. Gradually add milk, whisking continuously until the mixture thickens. Stir in cheese, garlic powder, salt, and pepper.

1. 1. Add cooked macaroni to the cheese mixture and combine well. Pour into a greased baking dish, top with breadcrumbs, and bake at 350°F (175°C) for 20-25 minutes until golden.

Ingredients:

• • 1 lb ground beef or lamb

• • 1 cup carrots, diced

• • 1 cup peas

• • 1 onion, chopped

• • 2 cups mashed potatoes (prepared with gluten-free ingredients)

• • 2 tbsp gluten-free Worcestershire sauce

• • 1 tbsp olive oil

• • Salt and pepper to taste

Instructions:

1. 1. Preheat your oven to 400°F (200°C).

1. 1. In a skillet, heat olive oil and sauté onion until translucent. Add ground meat, cooking until browned.

1. 1. Add carrots, peas, Worcestershire sauce, salt, and pepper, stirring until well combined.

1. 1. Spread the meat mixture in the bottom of a baking dish and top with mashed potatoes.

1. 1. Bake for 20-25 minutes until heated through and the top is golden.

Ingredients:

• • 4 bell peppers, halved and seeded

• • 1 cup cooked quinoa

• • 1 can (15 oz) black beans, rinsed and drained

• • 1 cup corn (fresh or frozen)

• • 1 tsp cumin

• • 1 tsp chili powder

• • Salt and pepper to taste

• • 1 cup cheese, shredded (optional)

Instructions:

1. 1. Preheat your oven to 375°F (190°C).

1. 1. In a bowl, mix quinoa, black beans, corn, cumin, chili powder, salt, and pepper.

1. 1. Stuff each pepper half with the quinoa mixture and place them in a baking dish. If desired, top with shredded cheese.

1. 1. Bake for 25 minutes until the peppers are tender.

Ingredients:

• • 1 cup gluten-free flour blend

• • 1/2 cup brown sugar

• • 1/4 cup coconut oil, melted

• • 1/2 tsp vanilla extract

• • 1/2 cup chocolate chips

• • Pinch of salt

Instructions:

1. 1. In a bowl, combine flour, brown sugar, melted coconut oil, vanilla extract, and salt.

1. 1. Fold in chocolate chips until well incorporated.

1. 1. Form dough into small balls and refrigerate for at least 30 minutes before serving.

Ingredients:

• • 2 cups cooked chicken, diced

• • 1 cup mixed vegetables (peas, carrots, corn)

• • 1/4 cup gluten-free flour blend

• • 1 cup chicken broth

• • 1 cup milk

• • 1 gluten-free pie crust

• • 1 tsp thyme

• • Salt and pepper to taste

Instructions:

1. 1. Preheat your oven to 425°F (220°C).

1. 1. In a saucepan, combine chicken broth, milk, and gluten-free flour over medium heat. Stir continuously until thickened.

1. 1. Add cooked chicken, mixed vegetables, thyme, salt, and pepper. Stir until everything is well-coated.

1. 1. Pour the mixture into a pie crust, cover with a second crust, seal edges, and make slits on top.

1. 1. Bake for 30-35 minutes until golden brown.

Ingredients:

• • 12 oz gluten-free ziti pasta

• • 2 cups marinara sauce

• • 2 cups mozzarella cheese, shredded

• • 1/2 cup Parmesan cheese, grated

• • 1 tsp Italian seasoning

• • Salt and pepper to taste

Instructions:

1. 1. Preheat your oven to 350°F (175°C).

1. 1. Cook the gluten-free ziti according to package instructions; drain and return to the pot.

1. 1. Add marinara sauce, mozzarella, Italian seasoning, salt, and pepper to the pasta and mix well.

1. 1. Transfer to a baking dish, top with remaining mozzarella and Parmesan, and bake for 20 minutes until cheese is bubbly and golden.

Ingredients:

• • 8 oz rice noodles

• • 2 cups mixed vegetables (broccoli, bell peppers, carrots)

• • 3 tbsp soy sauce (gluten-free)

• • 2 tbsp sesame oil

• • 1 clove garlic, minced

• • 1 tsp ginger, minced

• • Sesame seeds for garnish

Instructions:

1. 1. Cook rice noodles according to package instructions; drain and rinse.

1. 1. In a large skillet or wok, heat sesame oil over medium-high heat. Add garlic and ginger, sauté for 1 minute.

1. 1. Add mixed vegetables and stir-fry until tender-crisp.

1. 1. Stir in soy sauce and cooked noodles; mix until heated through. Garnish with sesame seeds before serving.

Ingredients:

• • 1 cup gluten-free flour blend

• • 1/2 cup pumpkin puree

• • 1/2 cup sugar

• • 1/4 cup vegetable oil

• • 1/2 tsp cinnamon

• • 1/2 tsp baking powder

• • 1/4 tsp nutmeg

• • 1/4 tsp salt

• • 2 eggs

Instructions:

1. 1. Preheat your oven to 350°F (175°C). Line a muffin tin with liners.

1. 1. In a large bowl, mix all ingredients until well combined.

1. 1. Pour batter into muffin cups, filling each about 2/3 full.

1. 1. Bake for 20-25 minutes until a toothpick comes out clean.

Ingredients:

• • 3 ripe bananas, mashed

• • 1/2 cup sugar

• • 1/4 cup melted butter

• • 1 egg

• • 1 cup gluten-free flour blend

• • 1 tsp baking soda

• • 1/2 tsp vanilla extract

• • 1/4 tsp salt

Instructions:

1. 1. Preheat your oven to 350°F (175°C). Grease a loaf pan.

1. 1. In a bowl, blend mashed bananas with sugar and melted butter. Stir in the egg and vanilla.

1. 1. Add gluten-free flour, baking soda, and salt, mixing until just combined.

1. 1. Pour batter into the prepared loaf pan and bake for 50-60 minutes until golden brown.

Ingredients:

• • 4 medium sweet potatoes

• • 1 cup black beans, rinsed and drained

• • 1 cup corn (fresh or frozen)

• • 1/2 cup cheddar cheese, shredded

• • 1 avocado, diced

• • 1/4 cup sour cream (optional)

• • Salt and pepper to taste

Instructions:

1. 1. Preheat your oven to 400°F (200°C).

1. 1. Pierce sweet potatoes with a fork and bake for 45-60 minutes until soft.

1. 1. Remove from the oven and let cool slightly before cutting in half and scooping out some flesh.

1. 1. Mix sweet potato flesh with black beans, corn, and salt and pepper; spoon back into sweet potato skins.

1. 1. Top with cheese, avocado, and sour cream if desired, and bake again for 10-15 minutes until heated through.

Ingredients:

• • 2 cups gluten-free flour blend

• • 1 tbsp baking powder

• • 1/2 tsp salt

• • 1/4 cup butter, cold and cubed

• • 3/4 cup milk

Instructions:

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

1. 1. In a bowl, mix gluten-free flour, baking powder, and salt.

1. 1. Cut in butter until the mixture resembles coarse crumbs. Stir in milk until dough comes together.

1. 1. Turn out onto a floured surface and gently knead. Roll out to about 1 inch thick and cut into rounds.

1. 1. Bake for 12-15 minutes until golden. Serve warm.

Ingredients:

• • 2 cups broccoli florets

• • 1 cup shredded cheddar cheese

• • 2 cups vegetable broth

• • 1 cup heavy cream

• • 1 onion, chopped

• • 2 cloves garlic, minced

• • 2 tbsp olive oil

Instructions:

1. 1. In a pot, heat olive oil over medium heat. Add onion and garlic, cooking until softened.

1. 1. Add broccoli and vegetable broth, cooking until broccoli is tender.

1. 1. Stir in heavy cream and cheese, cooking until the cheese is melted.

1. 1. Puree with an immersion blender or in batches until smooth. Serve hot.