Gluten-Free Comfort Foods: 15 Recipes for All Seasons

Ingredients:

• • 8 oz gluten-free macaroni

• • 2 cups grated cheddar cheese

• • 1 cup lactose-free milk (or any dairy-free alternative)

• • 2 tablespoons gluten-free flour

• • 2 tablespoons butter

• • Salt and pepper to taste

Instructions:

1. 1. Cook the gluten-free macaroni according to package instructions.

1. 1. In a saucepan, melt butter over medium heat. Stir in gluten-free flour to create a roux.

1. 1. Gradually add the milk while stirring constantly until the mixture thickens.

1. 1. Add the grated cheese and stir until melted and smooth. Season with salt and pepper.

1. 1. Combine the cheese sauce with the cooked macaroni, stir well, and serve hot.

Ingredients:

• • 1 cup dried lentils (green or brown)

• • 1 large onion, diced

• • 2 carrots, diced

• • 2 celery stalks, diced

• • 4 cups vegetable broth

• • 2 cloves garlic, minced

• • 1 teaspoon thyme

• • Salt and pepper to taste

Instructions:

1. 1. In a large pot, sauté onions, carrots, and celery until soft.

1. 1. Add garlic and sauté for another minute.

1. 1. Add the lentils, vegetable broth, thyme, salt, and pepper.

1. 1. Bring to a boil, then reduce heat and simmer for 30-40 minutes until lentils are tender.

1. 1. Adjust seasoning and serve warm.

Ingredients:

• • 1 medium cauliflower, grated

• • 1 egg

• • 1 cup shredded mozzarella cheese

• • 1 teaspoon Italian seasoning

• • Salt and pepper to taste

Instructions:

1. 1. Preheat your oven to 450°F (230°C).

1. 1. Steam the grated cauliflower until tender, then squeeze out excess moisture.

1. 1. In a bowl, mix the cauliflower, egg, cheese, seasonings, salt, and pepper.

1. 1. Spread the mixture onto a baking sheet lined with parchment paper, forming a crust.

1. 1. Bake for 15-20 minutes until golden. Add your favorite toppings, then bake again until cheese melts.

Ingredients:

• • 2 cups cooked chicken, shredded

• • 1 cup frozen peas and carrots

• • 1 cup gluten-free chicken broth

• • 1 cup lactose-free milk

• • 2 tablespoons gluten-free flour

• • 1 gluten-free pie crust

• • Salt and pepper to taste

Instructions:

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

1. 1. In a saucepan, combine chicken, peas, carrots, broth, and milk.

1. 1. Mix in gluten-free flour to thicken. Season with salt and pepper.

1. 1. Pour mixture into a pie crust and cover with another crust. Cut vents on top.

1. 1. Bake for 30-35 minutes until crust is golden. Allow to cool slightly before serving.

Ingredients:

• • 2 cups mashed sweet potatoes

• • 1/2 cup coconut milk

• • 1/4 cup maple syrup

• • 1 teaspoon cinnamon

• • 1 cup gluten-free oats

• • 1/4 cup chopped pecans

Instructions:

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

1. 1. In a bowl, combine mashed sweet potatoes, coconut milk, maple syrup, and cinnamon.

1. 1. Transfer to a baking dish. Top with gluten-free oats and pecans.

1. 1. Bake for 25-30 minutes until heated through and topping is golden.

Ingredients:

• • 1/2 cup coconut oil, melted

• • 1/2 cup brown sugar

• • 1/4 cup maple syrup

• • 1 cup gluten-free all-purpose flour

• • 1/2 teaspoon baking soda

• • 1/2 cup dairy-free chocolate chips

Instructions:

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

1. 1. In a bowl, mix melted coconut oil, brown sugar, and maple syrup until well combined.

1. 1. Add gluten-free flour and baking soda, then fold in chocolate chips.

1. 1. Drop spoonfuls onto a baking sheet and bake for 10-12 minutes until edges are golden.

Ingredients:

• • 1 cup cooked quinoa

• • 1/2 cup diced cucumber

• • 1/2 cup cherry tomatoes, halved

• • 1/4 cup chopped parsley

• • Juice of 1 lemon

• • Salt and pepper to taste

Instructions:

1. 1. In a large bowl, combine cooked quinoa, cucumber, tomatoes, and parsley.

1. 1. Drizzle with lemon juice and season with salt and pepper. Mix well and serve chilled.

Ingredients:

• • 1 cup Arborio rice

• • 4 cups vegetable broth

• • 1 cup mushrooms, sliced

• • 1 onion, diced

• • 2 cloves garlic, minced

• • 1/2 cup grated Parmesan cheese

• • Salt and pepper to taste

Instructions:

1. 1. In a saucepan, sauté onions and garlic until soft.

1. 1. Add mushrooms and cook until tender.

1. 1. Stir in Arborio rice, then gradually add vegetable broth, one cup at a time, stirring constantly.

1. 1. Once rice is creamy and cooked, stir in Parmesan cheese. Season with salt and pepper.

1. 1. Serve immediately.

Ingredients:

• • 1 lb beef, sliced thinly

• • 2 cups broccoli florets

• • 1/4 cup gluten-free soy sauce

• • 2 cloves garlic, minced

• • 1 tablespoon ginger, minced

• • 2 tablespoons oil for stir-frying

Instructions:

1. 1. Heat oil in a large skillet. Add beef and stir-fry until browned.

1. 1. Add garlic and ginger, cooking until fragrant.

1. 1. Stir in broccoli and soy sauce, cooking until broccoli is tender.

1. 1. Serve over rice or on its own.

Ingredients:

• • 1 medium spaghetti squash

• • 2 cups marinara sauce

• • 1/2 cup grated Parmesan cheese

• • Fresh basil for garnish

Instructions:

1. 1. Preheat oven to 400°F (200°C). Cut spaghetti squash in half and remove seeds.

1. 1. Place squash cut-side down on a baking sheet. Bake for 40-45 minutes until tender.

1. 1. Once cooked, scrape out the strands and place in a bowl.

1. 1. Stir in marinara sauce and top with Parmesan cheese and basil before serving.

Ingredients:

• • 2 ripe bananas, mashed

• • 1/2 cup coconut oil, melted

• • 1/2 cup honey

• • 2 cups gluten-free all-purpose flour

• • 2 eggs

• • 1 teaspoon baking powder

• • 1/2 teaspoon baking soda

• • 1/2 teaspoon salt

Instructions:

1. 1. Preheat the oven to 350°F (175°C) and grease a loaf pan.

1. 1. In a bowl, mix mashed bananas, melted coconut oil, and honey.

1. 1. Add eggs and blend well.

1. 1. Sift in flour, baking powder, baking soda, and salt; mix until just combined.

1. 1. Pour the batter into the prepared loaf pan and bake for 50-60 minutes. Allow to cool before slicing.

Ingredients:

• • 2 cups cubed butternut squash

• • 2 cups Brussels sprouts, halved

• • 1 red onion, cut into wedges

• • 2 tablespoons olive oil

• • Salt and pepper to taste

Instructions:

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

1. 1. Toss vegetables in olive oil, salt, and pepper on a baking sheet.

1. 1. Roast for 25-30 minutes until caramelized. Serve warm as a side dish.

Ingredients:

• • 2 medium zucchinis, spiralized

• • 1/2 cup homemade or store-bought pesto

• • 1/4 cup pine nuts (optional)

• • Parmesan cheese for serving

Instructions:

1. 1. Sauté zucchini noodles in a pan for about 3-4 minutes until just tender.

1. 1. Remove from heat and toss with pesto. Serve with pine nuts and Parmesan cheese on top.

Ingredients:

• • 1 frozen banana

• • 1 cup mixed berries

• • 1 cup almond milk

• • 1 tablespoon honey or agave syrup

• • Toppings: granola, nuts, more berries

Instructions:

1. 1. Blend banana, mixed berries, almond milk, and honey until smooth.

1. 1. Pour into a bowl and add your favorite toppings. Serve immediately.

Ingredients:

• • 1 cup gluten-free granola

• • 2 cups Greek yogurt or dairy-free yogurt

• • 1 cup sliced fresh fruit (strawberries, blueberries, etc.)

• • Honey for drizzling

Instructions:

1. 1. In a glass, layer Greek yogurt, followed by granola, then fresh fruit.

1. 1. Repeat the layering until ingredients are used up. Drizzle honey on top and serve.