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A friend and I were recently talking about how we’re in a cooking rut. It’s the end of the school year, everyone’s sick of the same meals, schedules are crazy, and we don’t have a ton of time to devote to dinner.

It’s giving stale and stressful.

Thank goodness for super-crispy, extra-tender Gluten Free Chicken Cutlets. This classic dish is mouthwatering and audibly crunchy, incredibly versatile, and cooks in minutes.

Enjoy chicken cutlets hot, warm, or cold. Fresh, reheated, or straight out of the fridge. You are going to love this rut-busting, gluten-free chicken recipe!

What are Chicken Cutlets?

Chicken cutlets are slices of chicken breast that are pounded thin, coated in seasoned breadcrumbs, then pan-fried until golden brown. Think the best chicken nugget of your life, but thinner and crispier.

That said, they’re fantastic for dinner, but also snack time. My kids LOVE when a gluten free chicken cutlet is on a plate waiting for them after school!

What makes these cutlets a – cut above the rest – (har) is they’re extra tender thanks to a special way of slicing the chicken, which I’ll share below.

Why You’ll Love This Recipe

1. Easy. This is a great recipe for kiddos who want to get involved in the kitchen. #serenitynow
2. Extra-tender. Thanks to a super-easy swap in cutting the chicken, the cutlets come out super tender, like chicken tenders. I’ll share the tip below!
3. Quick-cooking. We’re talking 2 minutes per side.
4. Versatile. Dip the cutlets into ketchup or BBQ sauce, top with a simple salad, or slather with marinara sauce and mozzarella cheese. Find more ideas below.
5. Reheatable. Chicken cutlets are irresistible while they’re hot and fresh, but they also reheat really well in the air fryer.
6. Gorgeous: As much as I love tossing these to my hungry kids, they’re impressive enough to serve to guests or for a special occasion.

Main Ingredients Needed

Raid your fridge and pantry for the everyday gluten-free ingredients needed to whip up a batch of crispy chicken cutlets:

• Chicken breasts: sliced then pounded thin, seasoned, coated, and pan-fried.
• Gluten-free flour: is the first step in breading the cutlets. Use what you typically reach for when cooking or baking – save your fancy GF flours.
• Gluten-free panko-style breadcrumbs: add an audible crunch to each bite. I like Kikkoman best for this particular recipe.
• Parmesan cheese: adds to the savory crispiness of the breading.
• Seasonings: salt, pepper, dried parsley, dried basil, and garlic powder season the breading.
• Eggs: help the breadcrumbs adhere to the chicken cutlets.
• Oil: extra virgin olive oil plus a neutral-tasting oil like canola, vegetable, or avocado oil ensure the cutlets sizzle to golden brown perfection.

How to Use Chicken Cutlets

As I mentioned, there are a million and one ways to use chicken cutlets – including simply serving them with your favorite dipping sauce. Here are a few more ideas:

1. Buffalo Chicken Caesar Wrap: toss chopped chicken cutlets in buffalo sauce then wrap in a gluten free tortilla with Caesar salad.
2. Chicken Milanese: top crispy chicken cutlets with arugula dressed with lemon juice, extra virgin olive oil, salt, and pepper, and shaved parmesan cheese.
3. Chicken Caesar Cutlets: top warm cutlets with cold Caesar salad.
4. Chicken Parmesan: spread warm marinara sauce over the cutlets then top with shredded mozzarella cheese. Broil until hot and bubbly then serve with spaghetti.
5. Chicken Cutlet Pizzas: spread warm pizza sauce over the cutlets then top with shredded mozzarella cheese and pizza toppings. Broil until hot and bubbly.
6. Crispy Chicken Sandwiches: place the chicken cutlets on gluten-free buns with sliced pickles.
7. Pesto Chicken Cutlets: spread fresh pesto over the cutlets then top with shredded mozzarella cheese. Broil until hot and bubbly.
8. Slice then add to salads like Kale Salad or Apple Orchard Salad, or pasta like Sesame Peanut Noodles and Pasta Fresca.
9. Serve over Healthy Mashed Potatoes with homemade Gluten Free Gravy.

All that said, I can’t emphasize enough how delicious these are all on their own. Perfectly seasoned and totally devourable!

Tips for Success

Keep these tips in mind when making gluten-free chicken cutlets at home:

1. Pound thin. Pound the chicken cutlets as thin as possible without tearing through the chicken using a meat mallet. If you do tear through, you can mush the cutlet back together during the breading process.
2. Wet hand + dry hand. When breading the cutlets, use one hand for the dry steps, and one hand for the wet step. Otherwise your fingertips will become a gloopy mess.
3. Refrigerate. To ensure the breading doesn’t fall off the cutlets while pan-frying, they need to be refrigerated for 20-30 minutes after breading. Don’t skip this step!
4. Heat. Don’t be afraid to adjust the heat under the skillet often while pan-frying the cutlets. Turn it up slightly after adding the chicken, then turn it down slightly after the cutlets begin to uniformly sizzle, etc.
5. Don’t crowd the pan. Ensure the chicken cutlets aren’t overlapping in the pan so they come out crispy and golden brown.

Serve with Air Fryer Green Beans

How to Make Gluten-Free Chicken Cutlets

Step 1: Slice the chicken *lengthwise*.

Typically chicken breasts are sliced into thin cutlets widthwise, but TikTok creator Rita @Cucina Palemero shared a twist (which has gone mega viral) for slicing the chicken lengthwise before pounding them thin, resulting in extra-tender cutlets.

I could not WAIT to try this technique after seeing her video for the first time, and it’s such a game changer! Here’s how you do it:

Slice two, 8oz chicken breasts into 3/4 – 1″ thick slices. For an 8oz chicken breast, you’ll get 4 slices.

Step 2: Pound the chicken into cutlets.

Place a slice of chicken CUT SIDE UP on a cutting board then cover with a piece of plastic wrap. Use a meat mallet to gently pound the chicken as thin as possible without tearing it.

Repeat with the remaining slices then place the cutlets on a half or quarter-size sheet pan. Season lightly with salt and pepper then refrigerate while you prepare the breading.

Step 3: Prepare the breading.

Chicken cutlets have a 3-step breading process. To three shallow bowls add:

1. Gluten-free flour seasoned lightly with salt and pepper.
2. Eggs and water seasoned lightly with salt and pepper.
3. Gluten-free breadcrumbs plus parmesan cheese, dried herbs and seasonings.

Step 4: Bread the cutlets.

1. Use your left hand to dip one cutlet at a time into the seasoned flour then shake off any excess. Place it into the egg mixture
2. Use your right hand to coat both sides of the cutlet in the egg mixture then let the excess drip off. Place it in the breadcrumb mixture.
3. Use your left hand to coat each side of the cutlet in the breadcrumb mixture, pressing it into the chicken to ensure it sticks.

One by one, place the breaded chicken cutlets back onto the sheet pan then, once they’re all breaded, place the pans, uncovered, into the refrigerator for 20-30 minutes.

Step 5: Pan fry the chicken cutlets.

To a large pan with high sides, add extra virgin olive oil plus neutral-tasting, high-heat cooking oil like canola, vegetable, or avocado oil then heat it over medium-high heat.

The extra virgin olive oil is for flavor, and the high-heat cooking oil is so the evoo doesn’t burn.

Once hot, add a few crumbs of breading. If it pops and spits, the oil is too hot. If it sinks, the oil is too cool. If it sizzles, it’s ready.

Working in batches, add the chicken cutlets into the hot oil, ensuring they aren’t overlapping or crowding each other in the pan.

Pan fry until the bottom side is golden brown, 1 minute, then carefully flip and cook until the second side is golden brown, 1 minute.

Next, flip the cutlet back over then fry for an extra 30 seconds – 1 minute per side, or until the breading is deep golden brown and the internal temperature of the chicken reaches 165 degrees.

Transfer the cutlets to a cooling rack set atop a paper towel-lined half sheet pan then cook the rest.

SO GOOD!

Serve right away or place the cutlets into a 250 degree oven for up to 1 hour to keep them warm. They do stay pretty hot for a while on their own though!

How to Make Ahead, Store, and Reheat

• Make ahead: bread the cutlets then cover with saran wrap and refrigerate for up to 24 hours.
• Store: store cooked chicken cutlets in the refrigerator for up to 3 days, or freeze for up to 3 months.
• Reheat: Air fry cold cutlets for 3-5 minutes at 390 degrees (or longer if frozen).

No matter how you serve them, I hope you love every tender, crispy bite of these rut-busting Gluten Free Chicken Cutlets. Enjoy!

More Easy Dinner Recipes

• Crispy Baked Chicken Thighs
• Homemade Crunchy Taco Hamburger Helper
• Chicken and Broccoli
• American Goulash
• One Pot Chicken and Rice
• One Pot Gnocchi Chicken Pot Pie

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Gluten-Free Chicken Cutlets

Gluten-Free Chicken Cutlets are super crispy, and extra tender thanks to a simple slicing trick. Perfect for a quick and easy dinner that can be served many different ways.

Course Main Course

Cuisine Italian

Keyword gluten free

Method saute

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Chilling time 20 minutes minutes

Total Time 1 hour hour

Servings 4

Calories 829kcal

Author Kristin Porter

Equipment

• Meat mallet
• Large skillet

Ingredients

• 2, 8 oz chicken breasts
• salt and pepper
• 1/2 cup gluten-free flour blend see notes
• 1-1/2 cups gluten-free panko-style breadcrumbs Kikkomen brand recommended
• 1/2 cup freshly grated parmesan cheese
• 1 teaspoon dried parsley
• 1/2 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 2 large eggs
• 1/3 cup extra virgin olive oil
• 1/3 cup neutral-tasting high-heat cooking oil like canola vegetable, or avocado oil

Instructions

For the Chicken:

• Pat the chicken breasts dry with paper towels then slice them into 3/4 – 1" wide strips. You should get 4 slices per 8oz chicken breast.
• Working one at a time, place a strip CUT SIDE UP on a cutting board then cover with a piece of plastic wrap. Use a meat mallet to gently pound the strip down and out as thin as possible without tearing the chicken. Transfer to a large platter or half sheet pan then repeat with the remaining chicken strips. Season both sides of each cutlet lightly with salt and pepper then refrigerate while you set up the breading station.

For the Breading:

• Gluten free flour: to a shallow bowl, add the gluten-free flour then season lightly with salt and pepper and stir with a fork to combine.
• Gluten free breadcrumbs: to another shallow bowl, add the breadcrumbs, parmesan cheese, dried parsley, dried basil, and garlic powder then season lightly with salt and pepper and stir with the fork to combine.
• Eggs: to a third shallow bowl add the eggs and 1 Tablespoon water then season lightly with salt and pepper and whisk with the fork to combine.
• Line the bowls up in the following order: flour, eggs, breadcrumbs.
• Use your left hand to dip one cutlet at a time into the seasoned flour then shake off any excess. Place it into the egg mixture.
• Use your right hand to coat both sides of the cutlet in the egg mixture then let the excess drip off. Place it in the breadcrumb mixture.
• Use your left hand to coat each side of the cutlet in the breadcrumb mixture, pressing it into the chicken to ensure it sticks.
• Place the breaded cutlet back onto the platter/sheet pan then repeat with the remaining chicken. Once all the chicken has been breaded, refrigerate for 20-30 minutes. This is an essential step so the breading does not fall off the chicken while cooking.

To Cook:

• Line a half sheet pan with paper towels then place cooling racks on top and set aside.
• Place the chicken cutlets on the counter to remove the chill while you heat the oil up.
• To a large, 12” skillet with high sides, add the oils then place over medium-high heat. Once the oil is hot, drop in a bit of the breadcrumb mixture to test it. If it pops and spits, the heat is too high. If it sinks, it’s too cold. If it sizzles, the oil is ready.
• Add 2 – 3 chicken cutlets into the hot oil – don’t crowd the pan. Turn the heat down slightly once the cutlets start uniformly cooking, and continue to adjust the heat up or down while cooking as needed to maintain a steady sizzle.
• Cook until the cutlets are golden brown on one side, 1 minute, then flip and cook until the second side is golden brown, another minute or so. Flip each cutlet back over then cook for another 30 seconds – 1 minute per side, or until the cutlets are deep golden brown and cooked to an internal temperature of 165 degrees.
• Transfer the cutlets to the prepared cooling rack to drain then repeat with the remaining chicken. Serve immediately or keep the cutlets warm inside a 250 degree oven for up to 1 hour.

Notes

• You can use your favorite gluten-free flour blend for this recipe. I typically use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. 
• If your chicken breasts are larger than 8oz each, plan on having extra egg + breading ingredients on hand to accommodate the additional chicken.
• Estimated nutritional information includes all the oil.

Nutrition

Calories: 829kcal | Carbohydrates: 59g | Protein: 34g | Fat: 51g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 28g | Trans Fat: 0.1g | Cholesterol: 185mg | Sodium: 622mg | Potassium: 482mg | Fiber: 4g | Sugar: 1g | Vitamin A: 262IU | Vitamin C: 1mg | Calcium: 142mg | Iron: 2mg

Photos by Ashley McLaughlin

READ: Crispy Gluten-Free Chicken Cutlets

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At my house, we rely on the “dinner trifecta” several nights a week. Pairing protein with vegetables and a carb means dinner comes together quickly and is generally (usually…hopefully?) enjoyed by everyone.

I’m always trying to think of ideas for the carb portion that go beyond rice, buttered noodles, or buttered bread (tell me you’re an elder millennial without telling me).

Creamy Parmesan-Garlic Orzo is just as simple, but packed with WOW flavor.

This creamy, comforting side dish is ready in 20 minutes and goes with just about any protein. Step back, buttered bread!

Why You’ll Love This Recipe

1. Quick and easy. Very mac-and-cheese-esque with nearly none of the work. Plus it’s ready from start to finish in about 20 minutes.
2. Family-friendly. The combination of garlic, butter, and pasta is always a hit at my house.
3. Luxurious. This orzo side is super creamy and luxurious tasting, but the entire recipe calls for just 2 Tablespoons of half-and-half!
4. Versatile. Serve alongside everything from beef to chicken, pork, or seafood.

Main Ingredients Needed

I almost always have everything needed to whip up this creamy orzo side dish on hand. Here are the main ingredients:

• Orzo: I use gluten-free brown rice orzo. See below for my favorite brand, and what type of orzo to avoid.
• Garlic and butter: add cozy, craveable flavor to the dish.
• Chicken broth: is used to cook the orzo instead of water for maximum flavor. Chicken stock works too.
• Parmesan cheese: adds savory flavor, and a creamy texture.
• Half-and-half: gives the orzo a rich and creamy finish. You only need a little.
• Lemon: brightens up the dish as the very end. This is optional, but worth it, imo!

What to Serve it With

Creamy orzo is the perfect plate companion with really any protein, whether it be chicken, beef, pork, or seafood. Here are some recipes to get you started:

• Baked Chicken Thighs
• Perfect Grilled Steak
• Oven-Baked Burgers
• Italian Sausage and Pepper-Ring Mini Meatloaves
• Grilled Pork Tenderloin
• Easiest Baked Chicken Breasts
• Air Fryer Chicken Breast
• Stuffed Italian Mini Meatloaves

Pair with Crispy Baked Chicken Thighs

How to Make Creamy Parmesan-Garlic Orzo

Step 1: Saute garlic in butter.

Start by melting butter in a medium-size pan over medium heat. Add minced garlic then saute until light golden brown. Be sure not to overcook or burn the garlic. There’s no turning back if that happens!

Add chicken broth, dried parsley, and a pinch of salt then turn the heat up to bring the stock to a simmer.

Step 2: Add the orzo.

Once the broth is simmering, stir in orzo. I love Jovial Brown Rice Orzo, which is gluten free. Place a lid on top of the pot, turn the heat down to low, then gently simmer until the orzo is tender, 15-17 minutes, stirring often.

Step 3: Finish the dish.

Once the orzo is tender, remove the lid, turn off the heat, then stir in freshly grated parmesan cheese. Next add half-and-half then stir to combine.

Finally, squeeze in a bit of fresh lemon juice. The orzo shouldn’t taste lemony, just brightened. This is optional, but I think it adds to the overall flavor of the dish.

Give the orzo one last taste then add additional salt if needed.

That’s all she wrote. Easy as that! Scoop onto plates and serve.

How to Store and Reheat

Transfer any leftovers to a storage container with a lid then refrigerate.

To reheat, add a splash of chicken broth or half-and-half then microwave until warm.

More Easy Side Dish Ideas

• Air Fryer Green Beans
• Creamy Garlic Shells
• Healthy Mashed Potatoes
• Easy Pinto Beans
• Air Fryer Asparagus
• Angel Hair Pasta with Garlic and Herbs
• Garlic-Butter Roasted Mushrooms
• Gluten Free Focaccia

Print

Creamy Parmesan-Garlic Orzo

Creamy Parmesan-Garlic Orzo is a quick and easy pasta side dish that's ready in just 20 minutes. Plus it pairs well with just about any protein!

Course Pasta, Side Dish

Cuisine American

Keyword gluten free, vegetarian

Method saute, Simmer

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 235kcal

Author Kristin Porter

Ingredients

• 2 Tablespoons butter
• 2 cloves garlic pressed or minced
• 2 cups chicken broth
• 1 teaspoon dried parsley
• pinch of salt
• 1 cup (6.5oz) gluten-free brown rice orzo Jovial recommended, see notes
• 2 Tablespoons half-and-half OR heavy cream
• 1/4 cup freshly grated parmesan cheese not powdered parmesan cheese
• 1/4 fresh lemon optional

Instructions

• Melt the butter in a medium-size saucepan over medium heat. Add the garlic then cook while stirring constantly until it becomes light golden brown – be extremely careful to not burn the garlic. Add the chicken broth, dried parsley, and salt then stir to combine. Turn the heat up to high to bring the broth to a simmer.
• Once simmering, add the orzo then stir to combine. Place a lid on top of the pot, turn the heat down to low, then gently simmer until the orzo is tender, 15-17 minutes, stirring often and adding a splash more chicken broth near the end if needed. Be sure to keep the heat on low to maintain a very gentle simmer.
• Turn the heat off then add the parmesan cheese and stir to combine. Add the half-and-half then stir to combine. Squeeze in a bit of fresh lemon juice, if using, then stir to combine. Taste then add more salt if needed. Scoop onto plates then serve – the orzo will thicken as it cools.

Notes

• Jovial has a cassava flour orzo pasta, which I don’t love, nor do I recommend for this dish. I much prefer their Brown Rice Orzo.

Nutrition

Calories: 235kcal | Carbohydrates: 30g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 598mg | Potassium: 135mg | Fiber: 1g | Sugar: 2g | Vitamin A: 259IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg

READ: Creamy Parmesan-Garlic Orzo

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The first recipe I wanted to make after mastering my Perfect Gluten Free Pie Crust was Gluten Free Quiche. It had been over a decade since I last had a slice of warm, bakery-style quiche, and I was thrilled by how easy it is to make at home.

Not to mention delicious. Serving size 6? Never heard of her.

While quiche is elegant and perfect for the holidays, or baby and bridal showers, it’s too delicious and easy to save for a special occasion.

My kids call it “breakfast pie,” and I don’t know about you, but that sounds way better than cereal and milk!

Watch How to Make It

Why You’ll Love This Recipe

Gluten Free Quiche is an egg-based dish that’s baked inside a buttery, croissant-like, gluten-free crust. The filling includes eggs and milk, plus cooked breakfast meat, cheese, and vegetables. It’s perfect for brunch or BFD.

Here’s why you’ll love it:

1. Crowd-pleasing: pie for breakfast? ‘Nuf said. Everyone loves a quiche!
2. Good hot, warm, or room temp: quiche actually gets better as it cools. Heck it’s even good cold, straight out of the fridge.
3. Travels well: bake then take to a friend or family member’s house for brunch, as a post-baby or surgery meal, or for someone who’s newly gluten-free.
4. Prep-ahead: the gluten-free pie crust and meat for the filling can be prepped up to 3 days ahead of time.
5. It’s gluten free! When’s the last time you had a slice of quiche?! Again, it was such a treat to eat this classic brunch recipe since going GF. Plus it’s a hit with both gluten and non-gluten-eaters.

What’s the Difference Between a Quiche and a Frittata?

The biggest difference between a quiche and frittata is that quiche has a crust while a frittata does not. The filling of a quiche is also more creamy and luxurious than a frittata.

For this reason I think quiche is more fun and fancy-feeling. Again, it’s perfect for holiday mornings and special occasion brunches. Pair with mimosas and a gorgeous fruit salad and you’re set.

That being said, my kids eat quiche as an after-school snack if I have one in the fridge, and it’s great for BFD. Very versatile.

Ingredients for Gluten Free Quiche

• Gluten Free Pie Crust: made with gluten-free flour, butter, salt, sugar, and water.
• Eggs
• Milk: I like whole milk in this recipe (buy the single-serving container if you don’t keep it in the house) though 2% is ok. The higher the milk fat, the creamier the quiche filling will be. That said, half & half is great too.
• Cooked breakfast meat: ground pork sausage, finely diced ham, or chopped browned bacon make great fillings. I like Jimmy Dean breakfast sausage and Frick’s ham, both of which are gluten free.
• Shredded cheese: this recipe calls for sharp cheddar cheese, though feel free to play around with using different types of cheeses.
• Green onions: add flavor and color.
• Salt and pepper

How to Make a Gluten-Free Quiche

Step 1: Make the Gluten-Free Pie Crust.

Start by making my Gluten-Free Pie Crust recipe through rolling out the dough, placing it into the pie pan, then chilling it for at least 1 hour, or up to 3 days ahead of time.

Step 2: Par-bake, then cool the crust.

Next, par-bake the crust.

Par-baking means we’re partially baking the pie crust so it doesn’t turn out raw or soggy in the final dish. Since quiche has a wet filling, this is a very important step – don’t skip it!

Preheat the oven to 400 degrees, place an oven rack into the lower third of your oven, then place the pie pan on a foil-lined, rimmed half sheet pan.

Make shallow pricks all over the bottom of the pie crust with a fork, then spread a piece of parchment paper inside. Fill the crust to the top with pie weights, rice, dried beans or lentils, or even granulated sugar, then bake for 15-20 minutes, or until the edges of the crust are golden brown.

Remove the pie weights then continue baking until the bottom of the pie crust is dry and pale-looking, 4-8 more minutes.

Finally, let the par-baked crust cool for 25-30 minutes. It doesn’t have to be cold, but you don’t want it to be hot.

Step 3: Fill the crust with filling.

Once the par-baked crust has cooled, sprinkle cooked breakfast meat into the bottom of the shell, followed by shredded cheese and chopped green onions, in that order.

Next, whisk together eggs, whole milk, salt, and pepper in a large mixing bowl.

Pour the egg mixture over the fillings in the pie shell.

Step 4: Bake the quiche.

First, TURN THE HEAT DOWN!

Keep the oven rack in the lower third position, but turn the heat down from 400 to 375 degrees.

With the quiche still on the foil-lined sheet pan, bake until the center is set, 40-45 minutes, rotating the pan halfway through.

Step 5: Cool slightly then serve.

Quiche is best served warm or even room temperature, so let it sit on the counter and cool for at least 20 minutes before slicing and serving.

Trust me, it is SO worth the wait!

How to Store and Reheat

• Store leftover quiche in the pie pan covered in foil for up to 3 days.
• Reheat individual slices in the microwave for 30-40 seconds or until hot.

No matter when you serve it, I hope you love every bite of this perfect and easy Gluten Free Quiche – enjoy!

What to Serve with Quiche

• Billionaire Bacon
• Fruit Salad for a Crowd
• Everyday Kale Salad
• Best Ever Fruit Dip
• Oven-Baked Bacon
• Gluten-Free Cinnamon Rolls
• Gluten-Free Strawberry Muffins
• Gluten-Free Pumpkin Bread
• Gluten-Free Banana Bread
• Gluten-Free Zucchini Bread

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Easy Gluten Free Quiche

Gluten Free Quiche is a creamy, savory breakfast pie with a homemade, flaky gluten-free crust. Perfect for holiday brunches and special occasions!

Course Breakfast

Cuisine American

Keyword gluten free

Method Baking

Prep Time 1 hour hour

Cook Time 45 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 6

Calories 470kcal

Author Kristin Porter

Equipment

• Pie pan
• Pie weights
• Silicone pie shield

Ingredients

• 1 Gluten Free Pie Crust
• 6 large eggs
• 3/4 cup milk whole milk recommended, see notes
• salt and pepper see notes
• 1 cup cooked then cooled breakfast meat ground breakfast sausage, chopped bacon, finely diced ham, etc
• 1-1/2 cups shredded sharp cheddar cheese divided
• 2 small green onions thinly sliced

Instructions

Park-Bake the Gluten Free Pie Crust:

• Place an oven rack into the lower third of your oven then preheat the oven to 400 degrees. Line a rimmed half sheet pan with foil then place the chilled pie crust on top.
• Use a fork to make shallow pricks all over the bottom of the crust (not too deep or the egg filling can seep through). Crumple a piece of parchment paper into a ball, smooth it back out, then place it inside the pan, gently pressing it against the sides, bottom, and over the rim of the crust to prevent over-browning. Fill with pie weights, dried beans, rice, lentils, or granulated sugar to the top of the pie crust then bake until the edges are light golden brown, 15-20 minutes, rotating the sheet pan halfway through.
• Remove the sheet pan from the oven then carefully pick up the edges of the parchment paper and pour the weights into a bowl to cool. Continue baking the crust until the bottom is pale and dry-looking, 4-8 more minutes. Cool the crust for 30 minutes.

For the Quiche:

• Turn the oven down to 375 degrees. Keep the oven rack in the lower 1/3 of the oven.
• While the crust is cooling, add the eggs, milk, salt, and pepper to a large mixing bowl then whisk to combine.
• Layer the cooked breakfast meat, 1 cup shredded cheese, and the green onions in that order into the bottom of the cooled par-baked crust then evenly pour the egg mixture over the top. Sprinkle the remaining 1/2 cup shredded cheese on top then bake the quiche on the sheet pan for 40-45 minutes or until the center is completely set, rotating the sheet pan halfway through.
• TIP: I recommend using a silicone pie shield to prevent the crust from over-browning. I place it over the edges when the pie crust has reached the perfect shade of golden-brown. You can also piece together your own pie shield with folded strips of foil. That said, they have a tendency to fly off the crust if baking using the convection setting on your oven. Similarly, if the top of the quiche is browning too quickly, you can tent a piece of foil on top of the entire quiche.
• Let the quiche cool for at least 20 minutes before slicing and serving. The quiche is best served warm or even room temperature vs piping hot.

Video

Notes

• This recipe is best made with whole milk – half & half is great too – though you can get away with using 2% milk. The higher the milk fat, the creamier the quiche filling will be.
• Depending on what breakfast meat and cheeses you choose, the saltiness they impart to the quiche will be different. I recommend adding at least 1/4 teaspoon salt to the egg mixture, though you can add more if desired. 
• Store leftover quiche in the pie pan covered in foil for up to 3 days.
• Reheat individual slices in the microwave for 30-40 seconds or until hot.

Nutrition

Calories: 470kcal | Carbohydrates: 19g | Protein: 21g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 224mg | Sodium: 647mg | Potassium: 269mg | Fiber: 1g | Sugar: 2g | Vitamin A: 640IU | Vitamin C: 1mg | Calcium: 275mg | Iron: 2mg

Photos by Ashley McLaughlin

READ: Easy Gluten Free Quiche

One thing about me is that I come by my love of sauerkraut honestly. Growing up, if we weren’t pairing sauerkraut with pork, we were putting it on pizza, plus Reuben sandwiches were a dinnertime staple.

(Tell me you’re of eastern European descent without telling me, ha!)

That said, I’m thrilled to share that the cheesy, savory, tangy flavors of a Reuben sandwich are no longer confined to lunch and dinner thanks to my mouthwatering Crock Pot Reuben Dip recipe.

This crowd-pleasing, slow cooker appetizer is a smash hit at any and all get-togethers. The bowl is always scraped clean!

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Reuben Sandwich Dip in the Slow Cooker

A Reuben sandwich is a grilled sandwich packed with sauerkraut, sliced corned beef, Swiss cheese, and Thousand Island Dressing.

In the dip version, we toss all the ingredients into the slow cooker (minus the bread!) with cream cheese then slow cook until they come together to form a creamy, irresistible dip that’s perfect for parties and get togethers.

I’m a sucker for a good Reuben, AND hot dips, so this recipe knocks it out of the park for me.

Here’s Why You’ll Love It

1. 10-minute prep
2. Make-ahead friendly
3. Classic Reuben flavor (without all the work)
4. Perfect for parties and game day
5. So, so, SO GOOD. Honestly I can’t wait for you to try it!

Ingredients for Crock Pot Rueben Dip

• Corned beef: I use Buddig brand, which is in the packaged deli meat section of the grocery store. You don’t need to spring for super high-quality corned beef for this recipe.
• Swiss cheese: finely shredded Swiss brings classic, craveable flavor to the dip.
• Fresh sauerkraut: you’ll want fresh, refrigerated sauerkraut, NOT canned or jarred shelf-stable sauerkraut. I like Cleveland Kraut or Bubbies fresh sauerkraut.
• Thousand Island Dressing: I like Ken’s, though you can use your favorite brand.
• Dijon mustard: we didn’t grow up spreading our Reuben sandwich bread with Dijon mustard, but it’s a classic Reuben addition and I find it punches up the overall flavor of the dip.
• Cream cheese: adds luscious creaminess to the dip. You can use full fat or 1/3 less fat cream cheese.

How to Make Crock Pot Reuben Dip

With just 10 minutes of prep, you’ll be on your way to devouring this sandwich-inspired, slow cooker Reuben dip in no time. Here’s what to do:

• Step 1: Add all the ingredients except the cream cheese to a 3-quart slow cooker then stir with a spatula to combine. Next, add the cream cheese then stir again to combine. It’s ok if there are pieces or hunks of cream cheese, as they’ll melt as the slow cooker heats up.
• Step 2: Slow cook on LOW for 1-1/2 – 2 hours, or until the dip is hot and creamy, stirring every 20-30 minutes. Keep the crock pot on warm while serving.

Best Dippers for Reuben Dip

Now for the fun part: what will you serve your hot Reuben dip with? Here are my favorite dippers:

• Crostini (recipe in the Notes section of the recipe card below)
• Pretzels
• Tortilla chips
• Ridged potato chips
• Frito scoops

A classic Reuben sandwich is made with Rye bread so you could serve this dip with big cubes of it, though please note that Rye bread is NOT gluten free.

What to do with Leftovers

Got leftovers? Lucky you! Reheat individual servings of leftover dip in the microwave on high until warmed through.

I do not recommend freezing this dip.

Whether you serve this classic sandwich turned dip for tailgating, game day, a holiday party, or any occasion in between, I hope you love every creamy, cheesy, zesty, and savory bite. Enjoy!

Try Crock Pot Buffalo Chicken Dip

More Irresistible Dip Recipes

• Crock Pot Buffalo Chicken Dip
• Pickle Wrap Dip
• Boursin Bruschetta Dip
• Dirty Martini Dip
• Roasted Garlic and Prosciutto Cream Cheese Dip
• Warm Fig & Prosciutto Goat Cheese Dip
• Southwestern Black Bean Dip

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Crock Pot Reuben Dip

Crock Pot Reuben Dip has all the irresistible flavor of the classic cheesy, tangy, savory sandwich, in dip form. Unbelievably delicious!

Course Appetizer

Cuisine American

Keyword gluten free

Method Crock Pot, Slow Cooker

Servings 8

Calories 306kcal

Author Kristin Porter

Equipment

• 3-quart Crock Pot

Ingredients

• 8 oz corned beef chopped, Buddig recommended
• 1-1/2 cups fresh refrigerated sauerkraut drained, Cleveland Kraut recommended, see notes
• 3/4 cup Thousand Island dressing Ken’s recommended
• 4 oz finely shredded Swiss cheese
• 1 Tablespoon dijon mustard
• 8 oz cream cheese softened to room temperature
• Dippers: crostini, pretzels, tortilla chips, ridged potato chips, Frito scoops

Instructions

• Add all the ingredients except the cream cheese into a 3-quart crock pot then mix with a spatula to combine. Add the softened cream cheese then mix to combine – it’s ok if there are larger pieces of cream cheese throughout the dip as they’ll melt while the dip heats up.
• Cook on LOW for 1-1/2 – 2 hours or until the dip is hot and creamy, stirring every 20-30 minutes. Serve with dippers, and keep the slow cooker on warm.

Notes

• Do not use canned or another shelf-stable sauerkraut for this recipe. You want fresh, refrigerated sauerkraut such as Cleveland Kraut, or Bubbies brand.
• Feel free to use full fat or 1/3 less fat cream cheese in this recipe.
• To Make-Ahead: combine all the ingredients in the slow cooker up to 3 days ahead of time, then store in the refrigerator. Allow for up to an extra hour of slow cooking to account for the cold crock and cream cheese.
• To make Crostini: slice a gluten free baguette (or a regular baguette if you don’t need to eat GF,) into 1/4″ slices then arrange on a silpat or parchment paper lined baking sheet. Brush both sides with extra virgin olive oil then season lightly with salt and pepper. Bake at 3250 degrees for 8-12 minutes, or until the crostini are golden brown, rotating the baking sheet and flipping the crostini over halfway through.

Nutrition

Calories: 306kcal | Carbohydrates: 6g | Protein: 10g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 63mg | Sodium: 882mg | Potassium: 205mg | Fiber: 1g | Sugar: 5g | Vitamin A: 554IU | Vitamin C: 12mg | Calcium: 169mg | Iron: 1mg

Photos by Ashley McLaughlin

READ: Crock Pot Reuben Dip

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It’s well documented here on Iowa Girl Eats that my kids are burger fanatics, and I’ve shared countless spins on burgers and cheeseburgers over the years.

That said, Gluten Free Cheeseburger Bombs with Special Sauce are my absolute favorite. These palm-sized, soft and chewy bombs are loaded with classic cheeseburger flavor – beef, cheese, pickles, and all – baked into an easy, naturally gluten-free dinner that’s portable, freezer-friendly, and so much fun to eat.

My kids and I have been devouring these for lunch, dinner, and every opportunity in between!

Why You’ll Love Gluten Free Cheeseburger Bombs

1. Soft and chewy: Inspired by Brazilian cheese bread, these bombs have a soft and stretchy texture which is a very rare thing in the gluten free world.
2. Irresistible: Truly, I could eat half the bombs in one sitting. Especially when dipped in the homemade Special Sauce. Chef’s kiss!
3. Good fresh or reheated: The burger bombs are incredibly satisfying hot and fresh out of the oven, but can be refrigerated or frozen then reheated in the microwave. We love them for quick and easy after-school snacks.
4. Freezer-friendly: freeze baked or unbaked for future dinners.
5. Perfect for busy nights: Grab, go, enjoy! Cheeseburger Bombs are also great for staggered eating since they reheat quickly in the microwave or Air Fryer.

Main Ingredients Needed

All you need are a handful of everyday gluten free ingredients to whip up a batch of burger bombs. Here are the main ones you’ll need:

• Cheese: shredded mozzarella and sharp cheddar cheese for maximum melt and flavor.
• Pickles: are a must in my house. Feel free to skip if you’re not a pickle fan.
• Cooked ground beef: seasoned simply with Worcestershire sauce, salt, and pepper.
• Eggs: provide structure and keep the Cheeseburger Bombs together.
• Tapioca flour (aka tapioca starch): is the key to achieving that signature stretchy chew.
• For the Special Sauce: mayonnaise, ketchup, minced dill pickles, and white onion create the signature sauce.

Try my Gluten Free Breakfast Bombs Recipe

How to Make Gluten Free Cheeseburger Bombs

Step 1: Mix the dry ingredients.

To a large mixing bowl, add tapioca flour (sometimes labeled as tapioca starch), baking powder, onion powder, salt, and pepper, then mix with a fork to combine.

Next, add shredded mozzarella and cheddar cheeses, cooked and cooled ground beef, and minced pickles, then mix with a fork to combine.

Step 2: Add the wet ingredients.

Next, add whisked eggs plus melted, slightly cooled butter then stir to combine. The mixture will be very thick and slightly sticky. Initially you might think there’s not enough liquid, but trust the process!

Step 3: Scoop then bake.

Use a 1/4 cup cookie scoop to scoop the batter into 9 “bombs”, placing them on a silpat or parchment paper-lined half sheet pan. Press down on the tops to flatten them just slightly.

Bake for 10-12 minutes at 450 degrees or until the bombs are golden brown all over. Let them cool for 5 minutes on the baking sheet before devouring!

Step 4: Create the Special Sauce.

While the Cheeseburger Bombs are baking, stir together the Special Sauce. Can’t have a burger without it! Simply combine the following ingredients in a small bowl. You can make it up to 5 days ahead of time – it just gets better as it sits.

• Mayonnaise
• Ketchup
• Minced dill pickles + pickle juice
• Minced white onion

How to Store, Reheat, and Freeze Cheeseburger Bombs

One of the most exciting things about this recipe is that you can freeze the bombs baked or unbaked. Here are the details:

• Fridge: store baked bombs in an airtight container for 4-5 days. Reheat for 20-30 seconds in the microwave.
• Freeze (baked): freeze on the baking pan then transfer to a freezer bag and store for up to 3 months. Reheat frozen bombs wrapped in a paper towel in the microwave for 1 minute at 50% power followed by 15-20 seconds at full power.
• Freeze (unbaked): freeze scooped dough on the baking pan then transfer to a freezer bag and store for up to 3 months. Bake from frozen at 400 degrees for 15-17 minutes.

I hope your family loves every bite of these irresistibly chewy and cheesy Cheeseburger Bombs. Enjoy!

Looking for More Ground Beef Dinner Ideas?

• Easy Ground Beef Stroganoff
• American Goulash
• Crunchy Taco Hamburger Helper
• Ground Beef Enchiladas
• Oven-Baked Burgers
• Big Mac Salad
• Cheeseburger Quesadillas

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Gluten Free Cheeseburger Bombs

Gluten Free Cheeseburger Bombs are soft and chewy, ultra cheesy, and best served with homemade Special Sauce!

Course Main Course

Cuisine American

Keyword gluten free

Method Baking

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Total Time 42 minutes minutes

Servings 9

Calories 244kcal

Author Kristin Porter

Equipment

• Parchment paper

Ingredients

• 1-1/4 cups tapioca flour sometimes labeled tapioca starch
• 1-1/2 teaspoons onion powder
• 1 teaspoon baking powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 3 oz shredded sharp cheddar cheese
• 3 oz shredded mozzarella cheese
• 1 cup cooked then cooled seasoned ground beef see notes
• 1/4 cup minced pickles optional, pickles dried with paper towels before mincing
• 2 large eggs whisked, see notes
• 1/4 cup butter melted then slightly cooled
• ketchup and mustard for serving, optional

For the Special Sauce:

• 1/2 cup mayonnaise
• 2 Tablespoons ketchup
• 2 Tablespoons minced dill pickles
• 1 Tablespoon dill pickle juice
• 1 Tablespoon minced white onion

Instructions

• Preheat the oven to 450 degrees then line a half sheet pan with parchment paper and set it aside.
• To a large mixing bowl, add the tapioca flour, onion powder, baking powder, pepper, and salt then stir with a fork to combine. Add the cheeses, cooled browned ground beef, and minced pickles, if using, then stir to combine. Add the eggs and butter then stir until the mixture is thoroughly combined – it will be very thick and slightly sticky, though it’ll become less sticky after resting for a minute or two.
• Use a 1/4 cup ice cream scoop, or 1/4 cup measuring cup sprayed with nonstick spray, to scoop the dough onto the prepared sheet pan. Press down on the tops to flatten them just slightly then bake for 10-12 minutes or until the bombs are golden brown all over, rotating the pan halfway through.
• Let the Cheeseburger Bombs cool on the sheet pan for 5 minutes then serve hot with Special Sauce and/or ketchup and mustard for dipping.
• For the Special Sauce: add the ingredients to a small bowl then stir to combine. Refrigerate until ready to serve – can be made up to 5 days ahead of time.

Notes

• Season the ground beef as you would if making regular burgers. I add salt, pepper, and Worcestershire sauce to the ground beef while it browns. You can use your favorite burger seasonings or seasoning blend.
• Place your eggs on the counter for 20 minutes to remove the chill prior to adding them to the recipe so they don’t cause the melted butter to harden. The recipe will still turn out if you aren’t able to do this, but it does make the batter easier to combine.
• How to store/reheat from the fridge: refrigerate the cooled, baked bombs in an airtight container for 4-5 days. Reheat in the microwave wrapped in a paper towel for 20-30 seconds or until warmed through.
• How to freeze (baked): place the cooled, baked bombs in the freezer on the sheet pan. Once frozen, transfer to a freezer bag then freeze for up to 3 months. To reheat, wrap a frozen bomb in a paper towel then microwave for 1 minute at 50% power followed by 15-20 seconds at full power.
• How to freeze (unbaked): after scooping the batter onto the half sheet pan, place the pan inside the freezer. Once frozen, transfer to a freezer bag then freeze for up to 3 months. Bake the frozen bombs at 400 degrees for 15-17 minutes. Note: this is a different temperature and baking time then baking the bombs fresh. Keep the bombs in the freezer while the oven preheats.
• Estimated nutritional information does not include Special Sauce.

Nutrition

Serving: 1g | Calories: 244kcal | Carbohydrates: 15g | Protein: 12g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 89mg | Sodium: 340mg | Potassium: 132mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 377IU | Vitamin C: 0.1mg | Calcium: 156mg | Iron: 1mg

Photos by Ashley McLaughlin

READ: Soft & Chewy Gluten Free Cheeseburger Bombs

Trust me – you’re not ready for how much you’re going to love Ground Beef Stroganoff. We’re talking flavor-packed, can’t wait for leftovers, lick-your-bowl-delicious. It’s quickly become one of my favorite ground beef dinners.

This easy hamburger stroganoff is a budget-friendly spin on the classic, which typically calls for steak. In my version, ground beef keeps it rich and satisfying, but faster to cook, and easier on your wallet.

Plus, my kids LOVE this dish. I recently served leftovers to my middle as an after-school snack and he literally licked his bowl clean!

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Hamburger Stroganoff

Beef Stroganoff is a classic Russian dish made with seared, sliced steak in a luscious and savory sour cream sauce, served over egg noodles or mashed potatoes. It’s rich, hearty, and totally comforting.

My Ground Beef Stroganoff keeps the cozy but swaps steak for ground beef. The result is a super creamy, family-friendly dinner recipe that you’ll pencil into your menu week after week. It’s great for stretching a pound of ground beef, which my hungry, growing family appreciates.

Main Ingredients Needed

I almost always have all the ingredients needed to make this family-favorite dish on hand. Here’s what you’ll need:

• Ground beef: whatever’s in the fridge or freezer, or on sale at the grocery store. You could use ground turkey (not ground turkey breast) for a somewhat lighter take.
• Mushrooms: sauteed with minced garlic add tons of flavor. I use baby bellas or white button mushrooms. Skip pre-sliced mushrooms which are usually sliced too thick in my opinion.
• Beef broth or stock: forms the base of the flavorful sauce.
• Sour cream: adds richness and creaminess with less fat and calories compared to heavy cream, plus it’s traditional in this dish.
• Milk: I recommend 2% milk or higher, though lower fat milk will work.
• Gluten free flour blend: helps thicken the sauce. Make sure your blend contains a binder like xanthan gum. Don’t use a single flour or starch like almond flour or tapioca starch. All-purpose flour is fine if you’re not gluten free.
• Additional ingredients: Worcestershire sauce, Dijon mustard, and dried thyme add big flavor to the dish.

How to Serve Ground Beef Stroganoff

This dish is typically served with egg noodles or mashed potatoes – and sometimes dill pickles to cut the richness, believe it or not!

• Egg noodles: I like Jovial gluten free brown rice egg noodles or my Gluten Free Homemade Egg Noodles. Regular wide egg noodles are great if you don’t need to eat gluten free.
• Pasta: any medium-cut pasta such as rotini, rigatoni, or ziti are great.
• Mashed potatoes: My Healthy Homemade Mashed Potatoes are incredible. We also like Bob Evan’s or Simply Potatoes prepared mashed potatoes.
• Gnocchi: crisped in olive oil is divine underneath a scoop of Ground Beef Stroganoff.

Pair with a fresh veggie such as Air Fryer Green Beans or Asparagus, steamed broccoli or broccolini, or a side salad and dinner’s done!

Serve with Air Fryer Green Beans

How to Make Ground Beef Stroganoff

Step 1: Brown the ground beef.

Start by browning ground beef with chopped shallot or onion in a large, 12+” skillet over medium-high heat, seasoning with salt and pepper as it cooks.

Drain the beef if necessary then add worcestershire sauce and cook until the beef absorbs the sauce, 1 minute. Scoop the beef into a bowl then set it aside.

Step 2: Saute the mushrooms.

Melt butter inside the skillet then add sliced mushrooms and saute until the mushrooms release their liquid and the liquid cooks off, 8-10 minutes.

Season the mushrooms with salt and pepper then continue to saute until they’re golden brown, 3-4 minutes. Add fresh minced garlic then saute for 1 more minute.

Step 3: Make the sauce.

Sprinkle a gluten free flour blend (or AP flour if not GF) over the mushrooms then cook while stirring for 1 minute.

Switch to a whisk then slowly stream in beef stock or broth while whisking to create a smooth sauce with no lumps. Whisk in milk and Dijon mustard until smooth then bring the sauce to a simmer while stirring.

Once simmering, turn the heat down to medium-low / low then gently simmer until the sauce has slightly thickened, 1-2 minutes.

Add the cooked ground beef back to the skillet then stir to combine and heat through.

Step 4: Add the sour cream.

Turn the heat OFF then let the dish cool for 2 minutes before stirring in sour cream.

Scoop the stroganoff over cooked noodles or mashed potatoes (timing instructions in the recipe card below) then serve!

How to Store and Reheat

• To store: refrigerate leftover sauce in an airtight container for 3-4 days. Store leftover cooked noodles separately.
• To reheat: scoop the sauce over cooked noodles then cover and microwave until hot, stirring halfway through.
• Do not freeze: sour cream-based sauces can separate once thawed.

I hope you love every single drop of this satisfying comfort food recipe made a little easier and wallet-friendly. ENJOY!

More Easy Weeknight Dinner Ideas

• Homemade Crunchy Taco Hamburger Helper
• One Pot Chicken and Rice
• American Goulash
• Oven-Baked Burgers
• One Pot Gnocchi Chicken Pot Pie
• Cheeseburger Quesadillas
• Crispy Baked Chicken Thighs

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Easy Ground Beef Stroganoff

Easy Ground Beef Stroganoff is a more economic version of the classic. This family-friendly ground beef recipe is lick-your-plate delicious!

Course Main Course, Pasta

Cuisine American

Keyword gluten free

Method saute, Simmer

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6

Calories 461kcal

Author Kristin Porter

Equipment

• Large skillet

Ingredients

• 1 lb ground beef
• 1 large shallot or small yellow onion chopped
• salt and pepper
• 1 Tablespoon gluten-free Worcestershire sauce
• 2 Tablespoons butter
• 1 lb white button or baby bella mushrooms stems removed then thinly sliced
• 3 cloves garlic pressed or minced
• 1/2 teaspoon dried thyme
• 2 Tablespoons gluten free flour blend
• 1-1/2 cups beef broth
• 1/2 cup milk any kind
• 1 teaspoon Dijon mustard
• 3/4 cup sour cream
• 12 oz egg noodles see notes

Instructions

• Bring a large pot of water to a boil then season with a ~1 Tablespoon salt. Place a lid on top then turn the heat down to low to keep warm.
• Meanwhile, heat a large, 12+” skillet over medium-heat high. Add the ground beef and shallots/onions then season with salt and pepper and brown, breaking the beef up as it cooks. Drain the beef if necessary then return it to the skillet. Add the worcestershire sauce then cook until the beef absorbs the sauce, 1 minute. Scrape the seasoned ground beef into a bowl, leaving any browned bits in the bottom of the skillet. Set the beef aside.
• Return the skillet over medium-high heat then melt the butter inside. Once melted, add the sliced mushrooms then saute until the mushrooms release their liquid and the liquid cooks off, 8-10 minutes, stirring occasionally and turning the heat up slightly to help cook the excess liquid off.
• Around the time the mushrooms start releasing their liquid, turn the heat under the pot of water back up to high. Once boiling, add the pasta then cook until al dente. Drain then set aside.
• After all the liquid from mushrooms has cooked off, turn the heat back down to medium-high then season the mushrooms with salt and pepper. Continue to saute until golden-brown, 3-4 minutes, then add the garlic and dried thyme and saute until the garlic is very fragrant, 1 minute.
• Sprinkle the gluten free flour over the mushrooms then stir to coat and cook while stirring for 1 minute. Switch to a whisk then slowly pour the beef broth into the skillet while whisking to create a smooth sauce with no lumps. Add the milk and Dijon mustard then whisk until smooth.
• Switch back to a spatula then bring the sauce to a simmer while stirring. Once simmering, turn the heat down to medium-low then simmer gently until the sauce has slightly thickened, 1-2 minutes. The sauce will thicken slightly as it sits. Tip: the sauce can become grainy if the milk is boiled or simmered too hard, so be sure to keep the sauce at a gentle simmer.
• Add the cooked ground beef then stir to combine and heat through. Turn the heat off under the skillet then let the mixture sit and cool for 2 minutes. Add the sour cream then stir until smooth. Scoop the mixture over the cooked egg noodles then serve.

Notes

• I like Jovial gluten free brown rice egg noodles for this dish

Nutrition

Calories: 461kcal | Carbohydrates: 49g | Protein: 29g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 124mg | Sodium: 382mg | Potassium: 785mg | Fiber: 3g | Sugar: 5g | Vitamin A: 370IU | Vitamin C: 3mg | Calcium: 99mg | Iron: 4mg

Photos by Ashley McLaughin

READ: Easy Ground Beef Stroganoff

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Take it from my middle child, who inhaled two bowls of Gluten Free Lasagna Soup, dropped his spoon on the counter, then said, “Make this again” before clearing his bowl – this easy, hearty, super-satisfying soup is family-friendly and totally craveable.

It requires nearly no chopping, is ready in 30 minutes, and tastes like an irresistible square of cheesy lasagna for a fraction of the effort.

Weeknight-friendly lasagna – can you say upgrade?!

Deconstructed Lasagna Soup

Lasagna is one of my favorite comfort foods – my brothers and I used to cheer when my Mom made it for dinner growing up…which wasn’t very often because lasagna takes a lot of effort.

Gluten Free Lasagna Soup contains all the components of traditional lasagna – marinara sauce, noodles, ground beef, and a creamy cheese filling – served in deconstructed soup form that takes just 30 minutes to cook.

There’s a trick to eating this soup so it tastes exactly like lasagna. More on that below. But first…

Main Ingredients Needed

• Ground beef: whatever you’ve got on hand – I typically use 85/15.
• Ground Italian sausage: I like to use half ground beef and half ground sweet Italian sausage to give the soup maximum flavor. “Sweet” Italian sausage isn’t actually sweet – it’s just not hot. That said, feel free to use ground hot Italian sausage for a little kick. I like Johnsonville brand, which is gluten free.
• Marinara or spaghetti sauce: use a high-quality sauce for maximum flavor. I love Gino’s spaghetti or marinara sauce, which is a local brand, otherwise Rao’s or Boves have great products.
• Gluten free Mafalda: look like baby lasagna noodles and are PERFECT for this soup! Jovial has a great one. If you can’t find Mafalda, any medium-cut gluten free pasta like rotini will do.
• Chicken stock (or broth): forms the base of the soup.
• Dried herbs: dried parsley flakes, dried basil, and dried oregano give the soup a boost of Italian flavor.
• Cheese dollop: a mixture of whole-milk ricotta, shredded mozzarella cheese, and freshly grated parmesan cheese forms the cheese “filling” for the lasagna soup, which is dolloped into each bowl.

Top Tips for Making Lasagna Soup

1. Scoop vs stir: for the most “lasagna-like” flavor experience, take a little scoop of the cheese filling with your spoon before scooping up the broth and noodles, instead of stirring the scoop of cheese filling into the broth. Stirring the filling into the broth makes a delicious bowl of soup, but keeping the flavors separate makes it taste like lasagna.
2. Cook the noodles separately: I like to cook the gluten free noodles separately from the soup because GF noodles are finicky. Cooked brown rice noodles soak up a ton of broth, while cooked corn/rice blend noodles tend to fall apart when they’re even slightly overcooked. So, I cook the noodles separately while the soup is simmering then add a portion to each bowl before ladling the soup inside. Works perfectly.

Craving lasagna for dinner, but have a crazy-busy night ahead? I’ve got you!

Serve with Warm Gluten Free Focaccia

How to Make Gluten Free Lasagna Soup

Step 1: Brown the ground meats.

Heat a large soup pot or Dutch oven over medium-high heat then add equal parts ground beef and sweet Italian sausage, plus chopped shallots or onions. Saute, breaking the meat up as it cooks, until it’s halfway cooked through, then add minced fresh garlic, season with salt and pepper, and cook all the way through.

Drain the meat mixture then return it to the pot.

Step 2: Add the sauce, broth, and seasonings.

To the pot add marinara or spaghetti sauce, chicken stock or broth, plus dried herbs including parsley, oregano, and basil. Stir to combine then simmer the soup for 20 minutes, uncovered, stirring occasionally.

Step 3: Cook the pasta.

While the soup is simmering, add gluten free Mafalda, or another medium-cut pasta like rotini, to a large pot of salted, boiling water. Cook according to package directions then drain and set aside.

Step 4: Make the cheese filling/dollop.

While the soup is simmering, and the pasta is cooking, make the cheese filling which ordinarily would be spread into a thin layer inside the lasagna, but is dolloped into each bowl in this soup recipe.

To a medium-size mixing bowl add whole milk ricotta cheese, shredded mozzarella cheese, freshly grated parmesan cheese, and salt to taste then stir to combine. This mixture can be made up to 3 days ahead of time.

Step 5: Combine then serve.

Add a portion of cooked noodles inside each bowl then top with a ladleful of soup followed by a dollop of cheese filling. Again, I suggest you use your spoon to take a small portion of the cheese filling before scooping up the soup and noodles. That way you can really taste the ricotta mixture. So good!!

How to Store and Reheat

Store the soup, cheese filling, and noodles separately in the fridge. I like to store the noodles in a Ziplock bag with the air pressed out. I highly recommend brown rice noodles versus a corn rice blend because they don’t harden in the fridge.

To reheat, add the cold noodles and soup broth to a bowl then cover with a paper towel and microwave until hot. Add a dollop of cheese filling then devour!

I hope you love every bite of this easy, cheesy lasagna dupe – enjoy!

More Hearty Gluten Free Soups

• Hamburger Soup
• Italian Wedding Soup
• Sweet Corn, Kielbasa, and Potato Soup
• Ham and Bean Soup
• Loaded Baked Potato Soup
• Chicken Stew
• Creamy Chicken Wild Rice Soup

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Gluten Free Lasagna Soup

Gluten Free Lasagna Soup is a 30 minute meal that delivers all the cheesy, satisfying comfort of a slice of lasagna, with way less work! Each hearty bowl is cozy, flavorful, and filling.

Course Main Course, Soup

Cuisine American, Italian

Keyword gluten free

Method saute, Simmer

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 708kcal

Author Kristin Porter

Equipment

• Large Soup Pot
• Dutch oven

Ingredients

• 1/2 lb ground sweet Italian sausage Johnsonville recommended
• 1/2 lb lean ground beef
• 1 small yellow onion or large shallot chopped
• 3 cloves garlic pressed or minced
• salt and pepper
• 24 – 26 oz jar high-quality spaghetti or marinara sauce Gino's (regional) or Rao's recommended
• 5 cups chicken stock or broth
• 1-1/2 teaspoons dried parsley flakes
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red chili pepper flakes optional
• 12 oz gluten free Mafalda or other medium-cut pasta, Jovial brown rice recommended

For the cheese topping:

• 16 oz whole milk ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup freshly grated parmesan cheese
• salt to taste

Instructions

• Heat a large Dutch oven or soup pot over medium-high heat. Add the ground Italian sausage, ground beef, and onion/shallot, then brown, breaking the meat up as it cooks. When the meat is halfway cooked through, add the garlic then season with salt and pepper. Once completely cooked through, drain the meat then return it to the pot.
• Add the tomato sauce to the pot then pour some of the chicken broth/stock into the empty jar, screw the lid on top, and shake to release the sauce clinging to the sides. Pour into the soup pot along with the remaining stock then add the dried parsley flakes, dried basil, dried oregano, and red chili pepper flakes, if using. Stir to combine then turn the heat to high to bring the soup to a simmer. Once simmering, turn the heat down to medium-low then gently simmer the soup for 20 minutes uncovered, stirring occasionally.
• Meanwhile, bring a large pot of water to a boil over high heat then add salt to taste (I generally eyeball and add ~1 Tablespoon sea salt to a large pot of water). Add the pasta then cook according to package directions. Drain then set aside.
• While the soup is simmering and the pasta is cooking, add the ingredients for the cheese topping in a medium-size mixing bowl then stir to combine.
• Add a portion of cooked noodles to each bowl then ladle the soup on top. Dollop with a scoop of the cheese topping then serve. I recommend you take a small scoop of cheese topping with each bite, vs stirring it into the soup to melt. Either way is delicious, but the soup tastes most like lasagna when you take a little bit of cheese topping with each spoonful of soup.

Notes

• The cheese topping mixture can be made up to 3 days ahead of time.

Nutrition

Calories: 708kcal | Carbohydrates: 60g | Protein: 40g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 119mg | Sodium: 1483mg | Potassium: 910mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1036IU | Vitamin C: 10mg | Calcium: 367mg | Iron: 4mg

Images by Ashley McLaughlin

READ: Gluten Free Lasagna Soup

I’m never not craving my red enchilada sauce. There, I said it. Of all the homemade versions of store-bought products I’ve tackled over the years, it’s my favorite because all you need are a handful of ingredients and, most importantly, it’s spoon-drink-worthy delicious.

I’ve used the sauce to smother both cheese enchiladas and chicken enchiladas but it’s ground beef’s time to shine in this epic Beef Enchilada recipe you’ll make over and over again!

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Easy Beef Enchilada Recipe

Enchiladas may seem fancy or time-consuming, but they fall into the “casserole” category, which signifies cozy, simple, and low fuss.

• Step 1: Make the red enchilada sauce up to 5 days ahead of time.
• Step 2: Cook the ground beef filling up to 3 days ahead of time.
• Step 3: Assemble the enchiladas, then bake.

You can even assemble the enchiladas up to the point of baking several days ahead, or freeze them for later! I’ll outline the methods below. But first…

Main Ingredients Needed

Good news: both the enchilada sauce and ground beef filling use 99% of the same seasonings. That said, I like to combine both seasoning mixes at the same time before I start cooking. Here’s what you’ll need:

Beef Enchilada Tips

Like I said, this family-friendly ground beef casserole is inherently easy. That said, keep these tips in mind when planning for, and assembling the beef enchiladas:

1. Adjust spiciness: most chili powders sold in grocery stores are medium to hot on the spice scale. I use McCormick Chili Powder which I’d rate as a 5 or 6/10. If you or your family are sensitive to heat, look for mild chili powder at the store. On the flip side, feel free to use hot chili powder in this recipe.
2. Stick with corn tortillas: I’m not the tortilla police but I highly recommend you stick to using corn tortillas for the traditional enchilada experience, vs flour tortillas (if you don’t need to eat gluten free, of course). Corn tortillas hold up well to being baked in a sauce, while flour tortillas can become soggy and gummy.
3. Heat the corn tortillas: wrapping the tortillas in a damp paper towel then microwaving for 30 seconds before filling will ensure they don’t crack. If they still crack, that’s ok! They’ll be smothered with sauce and cheese anyway.
4. Pan size: this recipe makes 16-18 enchiladas, which fit perfectly inside an 11×15″ baking pan. You can use two medium-size baking pans, or a 9×13″ pan plus a small baking pan instead.

What to Serve with Ground Beef Enchiladas

Enchiladas are hearty and can stand on their own, but it’s also fun to serve them with restaurant-inspired sides and toppings like:

• Easy Creamy Pinto Beans
• Restaurant Style Salsa
• Mexican Rice
• Fresh Pico de Gallo
• Cuban-Style Black Beans
• Cilantro-Lime Rice
• Quick Guacamole
• Cucumber Tomato Salad
• Toppings: Sour cream, shredded lettuce, sliced green onions, chopped fresh cilantro, pickled jalapeños, diced red onions, sliced black olives

Serve with Easy Pinto Beans

How to Make Beef Enchiladas

Step 1: Make the Red Enchilada Sauce.

I’m telling you, this sauce blows ANY store-bought enchilada sauce out of the water. Even the high-end/small batch products that have popped up over the past few years!

Start by heating vegetable oil in a medium-size saucepan. Sprinkle in gluten free flour then cook while whisking for 1 minute. Add Tex-Mex seasonings including chili powder, cumin, dried oregano, onion and garlic powders, plus salt then whisk while cooking until very fragrant, 20-30 seconds. Add tomato paste then whisk while cooking for another 30 seconds.

Next, slowly stream in chicken broth while whisking. Turn the heat up slightly to bring the sauce to a simmer then turn the heat back down to medium and cook while whisking until the sauce has slightly thickened, 2-3 minutes. The sauce will continue to thicken as it cools.

Pour the red enchilada sauce into a cup or bowl with a lip – which helps with drizzling it over the enchiladas – then set it aside to cool slightly.

Step 2: Cook the ground beef filling.

Next make the seasoned ground beef filling.

Heat a large skillet over medium-high heat then add ground beef and let it sit in the hot skillet until the bottom is browned. Break the beef up as it cooks then drain if necessary and return the beef to the skillet.

Next add seasonings including chili powder, cumin, onion and garlic powders, paprika, dried oregano, salt, and pepper, plus water, then stir to combine and cook until the water has been absorbed into the meat, 2-3 minutes.

Step 3: Assemble the enchiladas.

Wrap half the corn tortillas in a damp paper towel then microwave for 20-30 seconds or until they’re warm and pliable.

One at a time, lay a warm tortilla on a plate or cutting board then spoon ~2 Tablespoons of the ground beef filling across the bottom of the tortilla. Add a heaping Tablespoon of shredded Mexican-cheese blend then roll the tortilla tightly and transfer it to a baking dish with some of the enchilada sauce spread into a thin, even layer in the bottom.

Continue filling and rolling until all the ingredients have been used. These photos show Mi Rancho Thincredible Tortillas which as you can see, don’t crack. I find them at Whole Foods.

Smother the filled tortillas with the prepared red enchilada sauce. You may not need all of it, but save any extra to add when reheating the enchiladas since the tortillas absorb a bit of the sauce as they chill in the refrigerator.

Step 4: Bake the beef enchiladas.

Sprinkle more Mexican-blend cheese on top of the sauced enchiladas then cover with foil and bake for 30 minutes at 350 degrees, or until the cheese has melted and the sauce is hot and bubbly.

Let the casserole sit and cool for 15 minutes then serve and top with all your favorite fixins!

How to Store and Reheat Leftovers

Although my husband makes it his personal mission to devour every last drop of Beef Enchiladas each time I make them, if you’re lucky enough to have leftovers they reheat SUPER well.

• To store: Transfer leftover enchiladas into an airtight container with a lid then refrigerate for 3-4 days. I recommend a glass storage container as the red sauce can stain plastic.
• To reheat: Reheat individual-sized portions in the microwave until hot.

How to Make-Ahead

Assemble the beef enchiladas up to 48 hours ahead of time then store in the refrigerator. Here’s how:

1. Assemble: the casserole up to the point of covering with sauce, up to 48 hours ahead of time. Cover the enchiladas with plastic wrap then refrigerate separately from the sauce.
2. Sauce and bake: re-warm the sauce then pour it over the enchiladas and bake according to recipe instructions.

How to Freeze

Beef Enchiladas also freeze well. I recommend freezing them before baking, vs after. Here’s how:

• To freeze: Ensure the enchilada sauce is COLD, otherwise the tortillas will absorb the warm sauce, then assemble the beef enchiladas according to recipe instructions. Cover the baking dish in plastic wrap, then foil, and then freeze for up to 3 months. I like using a disposable aluminum pan for this, vs tying up a glass or ceramic baking dish.
• To bake: Thaw the enchiladas in the refrigerator then remove the plastic wrap, re-cover with foil, and bake according to recipe instructions.

Whether you devour this Beef Enchilada recipe hot and fresh or stock your freezer with a batch for later, I hope you love every saucy, scrumptious bite. Enjoy!

More Tex-Mex Favorites

• Easy Chicken Enchiladas
• Cheese Enchiladas with Red Sauce
• Restaurant-Style Ground Beef
• Beef and Veggie Enchilada Skillet
• Chicken Fajitas
• Cheesy Chicken Burrito Skillet
• Black Bean and Sweet Potato Enchilada Skillet

Print

Beef Enchilada Recipe

Beef Enchiladas are easy, family-friendly, and made with an incredible homemade red enchilada sauce. You'll make this cozy ground beef recipe again and again!

Course Main Course

Cuisine Mexican

Keyword gluten free

Method Baking, saute

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 5

Calories 672kcal

Author Kristin Porter

Equipment

• 9×13 baking dish
• Large skillet

Ingredients

• 1 lb ground beef
• 16-18 corn tortillas Mi Rancho Thincredible Corn Tortillas recommended, see notes
• 12 oz shredded Mexican cheese blend

For the Red Enchilada Sauce:

• 3 Tablespoons chili powder see notes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon onion powder
• scant 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cumin
• 3 Tablespoons vegetable oil
• 2 Tablespoons gluten free flour blend
• 1/4 cup tomato paste
• 2 cups chicken broth

For the Beef Filling:

• 1 Tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• scant 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup water

Instructions

• Preheat the oven to 350 degrees then get out an 11×15” baking pan, or two medium-size baking pans. A 9×13” plus a small baking pan works great too.

For the Red Enchilada Sauce:

• Add the spices – chili powder through cumin – to a small bowl then set it aside.
• Heat the oil in a medium-size saucepan over medium heat then add the flour and cook while whisking for 1 minute. Add the seasoning mix then whisk until toasted and fragrant, 20-30 seconds. Add the tomato paste then whisk the mixture together and cook for 30 seconds.
• Slowly stream in the chicken broth while whisking to create a smooth sauce then turn the heat up to medium-high and bring the sauce to a simmer while stirring slowly and constantly with a spatula. Turn the heat back down to medium then simmer for an additional 1-2 minutes or until the sauce has slightly thickened – it will continue to thicken as it cools. Pour the enchilada sauce into a glass measuring dish with a lip/spout then cool slightly before using. Can be made up to 5 days ahead of time, see notes.

For the Beef Filling:

• Add the spices – chili powder through black pepper – to a small bowl then set it aside.
• Heat a large skillet over medium-high heat. Crumble the ground beef into the bottom of the skillet then let it sit and sear until browned on the bottom. Break the beef up as it cooks then drain if necessary and return to the skillet. Turn the heat down to medium then add the seasoning mix and water. Stir to combine then cook until the water has been absorbed by the meat, 2 minutes. Turn the heat off then set the beef aside to cool slightly. Can be made up to 3 days ahead of time, see notes.

To Assemble:

• Spread 3/4 cup enchilada sauce in the bottom of the 11×15" baking dish then set it aside. If you're using smaller baking pans, add enough sauce to create a thin layer in the bottom of each pan.
• Wrap half the tortillas in a damp paper towel then microwave for 30 seconds to warm them up – this helps prevent the tortillas from cracking. Don’t worry if they still crack since the enchiladas will be covered in sauce and cheese anyway.
• One by one, place a warm tortilla onto a clean, dry surface like a plate or cutting board then spread 2 Tablespoons cooked ground beef across the bottom half of the tortilla. Add a heaping Tablespoon shredded cheese on top then roll the tortilla tightly and place it seam side-down in the baking dish. Repeat with the remaining ingredients, warming the second batch of tortillas when needed. Reserve the extra shredded cheese.
• Drizzle the enchilada sauce on top of the enchiladas then spread it around with the back of the spoon, ensuring the tortillas are completely covered. Any uncovered spots of tortilla will become tough and hard after baking. You might not need to use all the sauce. Save any leftover sauce for reheating with leftovers as the corn tortillas will absorb a bit of the sauce.
• Sprinkle the reserved shredded cheese on top then cover the baking pan with a piece of foil and bake for 30 minutes or until the cheese has melted and the enchilada sauce is bubbling. Remove the foil then let the enchiladas cool for 15 minutes before scooping onto plates and serving.

Notes

• If you are spice-averse, be sure to use a mild chili powder. I use McCormick Chili Powder which I find slightly spicy.
• The enchilada sauce spice mix and beef filling spice mix have 99% of the same ingredients, so I like to mix them up at the same time before I begin cooking.
• The red enchilada sauce can be made up to 5 days ahead of time. Store in a glass, airtight container (plastic will stain) in the fridge. Re-warm the sauce before using.
• The browned ground beef can be made up to 3 days ahead of time. Re-warm slightly before using.
• This is an excellent recipe to use Restaurant-Style Ground Beef in.
• I love Mi Rancho Thincredible Tortillas which don’t crack after being warmed. Mission Super Soft Corn Tortillas are a great option too.
• How to Make-Ahead:
  • Assemble the casserole up to the point of covering with sauce, up to 48 hours ahead of time. Cover the enchiladas with plastic wrap then refrigerate separately from the sauce.
  • Sauce and bake: re-warm the sauce then pour it over the enchiladas and bake according to recipe instructions.
• How to Freeze: 
  •  Freeze unbaked: Ensure the enchilada sauce is COLD, otherwise the tortillas can absorb the warm sauce, then assemble the beef enchilada recipe according to the instructions. Cover the baking dish in plastic wrap, then foil, and then freeze for up to 3 months.
  • To bake: Thaw the enchiladas in the refrigerator then remove the plastic wrap, recover with foil, and bake according to recipe instructions.

Nutrition

Calories: 672kcal | Carbohydrates: 48g | Protein: 43g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 123mg | Sodium: 1535mg | Potassium: 832mg | Fiber: 9g | Sugar: 4g | Vitamin A: 2662IU | Vitamin C: 3mg | Calcium: 571mg | Iron: 6mg

Images by Ashley McLaughlin

READ: Beef Enchilada Recipe

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Make-Ahead Breakfast Bowls

4.9 from 15 votes

Make-Ahead Breakfast Bowls will power you through your morning. This vegetarian and gluten-free breakfast recipe is also freezer-friendly!

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Blueberry Muffin Smoothie

4.9 from 9 votes

Blueberry Muffin Smoothie tastes just like the baked good — minus all the sugar and flour! This healthy, gluten free smoothie is a real treat.

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Best Ever Green Smoothie

4.6 from 8 votes

The Best-Ever Green Smoothie is made from just 4 ingredients, and is gluten, dairy, and banana free. Healthy, easy, and kid-approved!

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READ: 65+ Healthy Gluten Free Recipes

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And just like that, we’re wrapping up another year around the sun. Each year goes faster than the last – make it make sense!

Before I share the Top 10 Most Popular Gluten Free Recipes in 2025 as decided by your clicks, visits, and shares, I want to thank you as always for visiting my gluten free corner of the internet.

I began Iowa Girl Eats in 2009 (had to triple check that!) as a young twenty-something, eager to connect with like-minded individuals. Never, in a million years, did I expect my business to take off and look the way it does 16 years later. I am the luckiest!!

That said, 2025 was a very difficult year for businesses like mine as the Internet fundamentally and forever changed due to AI and the way search engines return search results. ChatGPT and Google’s AI-mode + AI-overviews have decimated content-based websites by absorbing traffic that would otherwise go to the website.

That being said, Iowa Girl Eats is going nowhere, but the best way to support your favorite recipe (or home, travel, etc.) creators is to visit their websites directly to find recipes. Or, ironically, Google “recipe name + your favorite recipe creator”. For example, “Iowa Girl Eats + Chicken and Rice”, to find the recipe you’re looking for. Thank you for considering.

In happier news, this was such a FUN year of gluten free food!

• I finally tackled this, which has been on my list of recipes to develop and test for YEARS. It’s rock-solid, and I have a killer quiche recipe coming your way in 2026.
• I published this recipe just prior to Christmas and it’s already racked up tens of thousands of views. As the name implies, it’s irresistible!
• I’m glad to add these and this to my arsenal of tried and true gluten free baking recipes to whip up anytime I need them.
• These have become a go-to side with dinner. They go with everything and there’s never a drop left.
• This is my personal favorite new recipe from 2025. “Soft and chewy” is rarely used to describe anything GF, but these babies are that and more!

Without further ado, here are the Top 10 new recipes on Iowa Girl Eats in 2025 as chosen by your clicks, views, and shares. If you haven’t already, please sign up below to receive all my new gluten free recipes as they’re published in 2026 and beyond. This is another excellent and easy way to support creators.

Wishing you a healthy, happy, and DELICIOUS 2026!

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Most Popular Recipes from Previous Years

• 2024 Most Popular
• 2023 Most Popular
• 2022 Most Popular
• 2021 Most Popular
• 2020 Most Popular
• 2019 Most Popular
• 2018 Most Popular
• 2017 Most Popular
• 2016 Most Popular
• 2015 Most Popular

Top 10 New Recipes in 2025

Dirt Cake

4.8 from 9 votes

Dirt Cake is a classic Midwestern dessert that's loved by all. This no-bake dessert recipe is perfect for holidays and summer BBQs.

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Green Beans with Bacon

5 from 4 votes

Green Beans with Bacon is a simple yet mouthwatering side dish that's special enough for the holidays, yet easy enough to make with dinner tonight!

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Crock Pot Sausage and Peppers

5 from 19 votes

Crock Pot Sausage and Peppers are perfect for feeding a crowd on game day, or enjoying as a slow-cooked cozy Italian supper at home. Serve in a variety of ways.

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Easy Boursin Bruschetta Dip

5 from 3 votes

Boursin Bruschetta Dip is an easy, summery appetizer recipe that features a layer of creamy Boursin cheese topped with fresh, homemade bruschetta. A total crowd-pleaser!

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Pastina Soup Recipe

5 from 9 votes

Pastina Soup, aka Italian Penicillin, will nourish your body and soul. This brothy, comforting soup recipe is packed with good for you ingredients.

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Chicken Crust Caesar Salad Pizza

4.8 from 8 votes

Chicken Crust Caesar Salad Pizza is a gluten and grain-free, high-protein version of a chicken caesar salad pizza. Fun and delicious to eat!

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