We all have those recipes we reach for again and again—the ones that don’t break the bank, don’t require a special trip to the store, and can be on the table without a ton of fuss. When converting to a gluten-free lifestyle, sometimes just getting dinner on the table can feel daunting.
These three are my personal gluten-free go-tos. They’ve saved dinner more times than I can count, and each one has taught me a little something that I now use in other recipes too.
1. Budget Bytes Sesame Chicken
This recipe tastes just like sesame chicken from your favorite Chinese restaurant. The only thing I swap is the soy sauce—just use gluten-free soy sauce, tamari, or liquid aminos, and you’re good to go.
I usually serve it with egg drop soup and gluten-free egg rolls from Feel Good Foods, and honestly, it rivals takeout.
What I learned: You can make fried chicken with a light, wet batter—and it’s quick and easy. I now use this batter for all sorts of Chinese-inspired dishes. One of my favorites is tossing the fried chicken pieces in a simple honey, gluten-free soy sauce, and butter glaze. It hits exactly the right spot.
2. Betty Crocker Gluten-Free Chicken Pot Pie
This cozy pot pie calls for Gluten Free Bisquick, but here’s a little hack: I often use Wal-Mart’s gluten-free pancake mix instead, and it works beautifully. The buttery biscuit topping is so good—it’s the kind of thing that makes you want seconds.
Pair it with a crisp green salad, and you’ve got a full, satisfying meal.
What I learned: Most pre-mixed pancake batters are basically interchangeable. Sure, they might have slight differences, but they work the same way in many recipes. And you don’t always need cream of chicken soup to make a great casserole—this recipe proved that to me.
3. Asparagus and Goat Cheese Quiche with Hashbrown Crust
This one feels a little fancy, but it’s actually pretty simple—especially if you use a bag of Simply Potatoes hashbrowns instead of grating them yourself. It’s perfect for a spring brunch or a light dinner. I also skip shallots sometimes and use a sweet Vidalia onion instead—it works perfectly.
I usually serve it with a green salad or some fresh fruit on the side.
What I learned: The magic of a hashbrown crust. Once I tried it, I never looked back. I now use hashbrowns as the base for all my quiches. Honestly, I love a good (or even not-so-good) potato, so this was an easy and delicious swap.
Looking for more easy gluten-free meals? Check out my Raw Chicken Analogy for Cross Contact to keep your kitchen safe, or dive into my Celiac Myths and Truths series for smart tips on gluten-free living.
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