What Gluten watches for: bread, wraps and crackers, croutons, and soy sauce or dressings made with wheat.
414 Gluten-free lunch recipes
Muffin-Tin Omelets with Feta & Peppers
Eggs baked in a muffin tin with feta cheese, red bell peppers, spinach, and olives.
Spinach and Mushroom Frittata
Eggs baked with portobello mushrooms, spinach, scallions, ricotta, and parmesan cheese.
Grilled Salmon and Lemons with Herbs
Salmon and lemons grilled on the barbecue, topped with fresh herbs for a smoky lunch.
Veggie Omelet for One
Eggs and egg whites folded over sauteed onion, bell peppers, mushrooms, and melted butter.
Spinach & Feta Frittata
Eggs whisked with spinach and crumbled feta cheese, baked in a skillet until set and golden.
Herb & garlic baked cod with romesco sauce & spinach
Cod loin baked with garlic and thyme, served alongside a thick pepper and almond sauce with wilted spinach.
Roasted Lemon Herb Chicken
Whole chicken rubbed with herbs and spices, then roasted in olive oil and fresh lemon juice until tender.
One-Pot Lentil & Vegetable Soup with Parmesan
Green lentils and tomatoes simmered in broth with kale and a Parmesan rind, finished with a splash of red-wine vinegar.
Herb and Lemon Roasted Chicken
Whole chicken roasted with onion, lemon, garlic, and herbs rubbed with butter.
Apple-Cinnamon Quinoa Bowl
Quinoa simmered in milk with apple, cinnamon, and salt, finished with almonds and honey.
Sweet Potato Rice Mexican Breakfast Skillet
Sweet potato rice cooked with corn, tomatoes, chili powder, and black beans, topped with cotija cheese.
10-Minute Spinach Omelet
Eggs whisked and cooked in olive oil, then folded with spinach and Cheddar cheese.
Yummy Veggie Omelet
Eggs and milk cooked with onion and green bell pepper, folded with melted butter and shredded Swiss cheese.
Spinach Mushroom Omelet
Eggs and egg whites cooked with mushrooms, bell peppers, spinach, tomatoes, and cheese.
Thai Lettuce Wraps (Larb Gai, Laab Gai)
Chicken mince tossed with ginger, garlic, and chilli in a savory sauce, served inside crisp lettuce leaves.
Greek Yogurt Dessert With Honey and Strawberries
Plain Greek yogurt spooned into glasses, drizzled with honey and topped with fresh strawberries and nuts.
2-Ingredient Sweet Potato Hash Browns
Grated sweet potatoes cooked in oil until tender inside and browned outside.
Roasted Vegetable & Quinoa Harvest Bowls
Carrots, potatoes, and Brussels sprouts roasted on a sheet pan, served over warm white quinoa.
Mushroom and Spinach Frittata
Mushrooms and baby spinach cooked with garlic, folded into beaten eggs with Parmesan, and baked.
Tzatziki Sauce -Yogurt and Cucumber Dip
Drained yogurt and grated cucumber mixed with dill, garlic, and lemon juice for a cold dip.
Fsd - Egg White Scramble
Egg whites scrambled in a pan with sautéed onion, tomato, peppers, and sliced jalapeno.
Green Machine Zucchini and Spinach Frittata
Zucchini and spinach folded into beaten eggs with herbs, then browned under the broiler in a skillet.
Black Bean Tacos
Black beans simmered with green salsa and spices, piled into taco shells with cheese, tomato, and avocado.
Baked Vegetable Frittata
Roasted pumpkin, zucchini, and mushrooms folded into an egg and cream mixture with feta and cheese.
Cilantro-Lime Chicken
Chicken baked with lime juice, garlic, cilantro, and cumin, served over white rice.
Strawberry Almond Butter Smoothie
Strawberries blended with almond milk, almond butter, and ice for a cold drink.
Ratatouille with White Beans
Eggplant, zucchini, tomatoes, and cannellini beans simmered with herbs, garlic, and vinegar.
Mushroom Stuffed Chicken Breast
Chicken breast stuffed with sautéed mushrooms, thyme, spinach, and mozzarella cheese.
Omelette
Eggs whisked with cream and butter, folded with golden garlic mushrooms and melted grated cheese for breakfast.
Mediterranean Grilled Chicken Salad
Grilled chicken breast sliced over romaine, cucumbers, tomatoes, avocado, and feta with an olive oil and parsley dressing.
Spicy Black Bean and Sweet Potato Chili
Black beans and sweet potatoes simmered in a pot with tomatoes, corn, chipotles, cumin, and lime juice.
Greek Chicken
Juicy chicken drumsticks and thighs baked in the oven until golden and crispy, rubbed with garlic, oregano, and lemon juice.
Sweet Potato Fries
Sweet potato sticks tossed in olive oil, garlic powder, and paprika, baked until crisp.
Quinoa Fruit Salad with Yogurt
Tender boiled quinoa topped with fresh fruit, nuts, honey, and yogurt for a morning bowl.
Spinach-Mushroom Frittata with Avocado Salad
Baked eggs with mushrooms, spinach, and feta cheese, served alongside a cucumber and tomato salad.
Avocado-Tuna Salad with Beet Noodles
Chunk tuna and ripe avocado mixed with Dijon mustard, served over spring mix and beet noodles.
Mexican Avocado Chicken Salad
Sliced chicken breast marinated in chipotle and oregano, served over romaine lettuce, avocado, and corn.
Stuffed Bell Peppers
Bell peppers stuffed with ground beef, rice, zucchini, and melted pepper jack cheese.
Zucchini Noodle Caprese
Zucchini noodles and cherry tomatoes tossed with creamy cashew pesto and buffalo mozzarella.
Warming Red Lentil Sweet Potato Soup (Instant Pot!)
Red lentils and sweet potato simmered in an instant pot with coconut milk, ginger, and warming spices.
Raw Avocado Pesto Zucchini Noodles
Zucchini noodles tossed in a creamy avocado and fresh basil pesto, finished with hemp seeds.
Baked Salmon
Salmon roasted with olive oil, garlic, lemon slices, and rosemary on a sheet pan.
Butternut Squash Risotto
Arborio rice stirred with warm broth, heavy cream, and roasted butternut squash until creamy.
Avocado Egg Salad
Hard-boiled eggs and avocado mashed with red onion, mustard, and pickles for a quick breakfast spread.
Greek Lemon Chicken
Bone-in chicken thighs baked in a lemon and herb marinade, ready in under an hour for dinner.
Quinoa Vegetable Salad
Chilled quinoa mixed with fresh tomatoes, carrots, peppers, corn, herbs, and balsamic vinegar.
15-Minute Miso Soup with Greens and Tofu
Vegetable broth simmered with tofu, green chard, and nori, then whisked with miso paste.
Lemon Chicken Breasts
Chicken breasts roasted with garlic, white wine, lemon juice, and herbs in a baking dish.
Cooking for more than one diet?
Add everyone you cook for, with their allergies, diets and ages. Gluten checks every recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free.
Gluten-free lunch cooking questions
What can I pack for a gluten-free school lunch?
Rice or potato salad, corn tortilla wraps, last night’s dinner in a thermos, rice cakes, fruit, cheese and yogurt. Pack it in its own box so it stays clear of crumbs.
Gluten gives food ideas, not medical advice. Recipes are checked against the restrictions you enter, but always check labels for allergens and cross-contact, and talk to your doctor or dietitian about your diet.