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Gluten Free Recipes

Your one stop shop for all things gluten free, including all the vegetarian gluten free recipes from Live Eat Learn, gluten free pantry staples, and more!

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Vegetarian Gluten Free BREAKFASTS

No Pectin Berry Jam

How to Make Kefir

Rainbow Smoothie Shots

Savory Oatmeal with Avocado and Poached Egg

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Vegetarian Gluten Free Entrees

Watermelon Steak

Pizza Roasted Chickpeas

Coconut Kidney Bean Curry

Zucchini Corn Salad

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Vegetarian GLuten Free Desserts

No Pectin Berry Jam

5 Minute Grape Sorbet

Mint Chocolate Popsicles

Strawberry Chia Oatmeal Cookies

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All Vegetarian gluten Free Recipes

Watermelon Steak

Banana Thai Curry

Mama’s Famous Bean Salad

How to Sprout Legumes

Pizza Roasted Chickpeas

How to Make Hummus (8 Flavors)

Mung Bean Soup

Coconut Kidney Bean Curry

How To Cook Black Beans

Zucchini Corn Salad

Lemon Basil Risotto

No Pectin Berry Jam

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  • Bouillon and stock
  • Seitan (a vegan meat substitute)
  • Some vegan cheeses
  • Some varieties of licorice
  • Processed meats, like sausages and deli meats
  • Condiments that may use wheat as a thickener


Bread crumbsCoarsely chopped almonds, crushed flax, or whatever nuts/seeds suit your fancy. Mix in herbs for added yum.

Flour tortilla wraps: Large lettuce leaves make a fun and healthy swap, or you can use corn tortillas.

Pasta: Spiralized zucchini, spiralized carrots, and spaghetti squash all make tasty substitutions. If veggies aren’t your thing, rice noodles make a good runner up.

Soy sauce: Tamari or coconut aminos both bring that same delicious umami flavor.

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While my pantry is not completely gluten-free, the following are some of my gluten-free-specific pantry and refrigerator staples for a well-balanced diet. Note that this isn’t absolutely everything you need in your pantry, just a few very gluten-free specific staples to help you keep good nutritional balance and make really tasty gluten-free food! (Contains affiliate links).

Pantry S​taples

Canned and Dried Beans

Grains and Flours

  • A good gluten-free flour blend: Make yours at home with this recipe.
  • Cornstarch: Use it to thicken soups or as a dusting before frying (like in this Almond Tofu Nuggets)
  • Almond flour: This is simply finely ground almonds, but makes a great substitute or addition to baked goods.
  • Buckwheat flour: Despite the name, this powerful ingredient is wheat free! With a hearty taste, this is great in pancakes or breads.
  • Rice (wild grain, brown, arborio): I use brown rice as a replacement to white rice almost always. Wild grain rice tends to be more fibrous and nutty, which is fun on salads. And arborio is important for tasty risotto!
  • Quinoa: Technically a seed but treated as a grain, this contains all the essential amino acids, making it a complete protein source.
  • Oats: Rolled, instant, or steel-cut doesn’t make a difference apart from the texture you’re going for! Learn more about them here.

Nuts and Seeds


  • Apple cider vinegar: Great in salad dressings or to bring a tart sort of bite to vegan cheeses.
  • Balsamic vinegar: My go-to salad dressing ingredient/quick flavor-maker on roasted veggies or on savory tomato/strawberry/watermelon dishes.


  • Olive oil: My go to for almost all stovetop cooking.
  • Extra virgin olive oil: An important member of the oil team for cold dishes, like salad dressings. This one has a lower smoke point, meaning you can’t heat it quite as high.
  • Safflower oil: With almost no flavor, polyunsaturated fats (the good kind of fat), and a high smoke point, this is your oil for healthier frying.
  • Sesame oil: This also has a high smoke point, but brings a really sesame, nutty taste. Super tasty in Asian stirfries!
  • Coconut oil: This has a high smoke point and a distinct coconut aroma and taste. It’s high in saturated fat, so use it in moderation.


  • Maple syrup: Use a touch of maple syrup as a sweetener instead of sugar for a more rounded taste and more phyotchemicals and antioxidants than table sugar.
  • Medjool dates: Soak these to get them nice and soft then remove the pits and blend into a date paste. This paste works wonders for sweetening things like baked goods!
  • Stevia: The leaves of the stevia plant are dried, ground up, and sometimes removed of their color to create a substance that can be substituted for sugar.
  • Honey: Because maple syrup can be pricey, I tend to use honey a lot more in place of sugar. Also brings a more rounded flavor to things like baked goods, smoothies, and soups without the refined sugar.

Odds and Ends

  • Nutritional yeast: A deactivated yeast that has a cheesy/eggy/savory flavor. Super great for vegan alternatives, like Eggless French Toast.
  • Cocoa powder: Low in calories and full of flavor, I always keep cocoa powder on hand.
  • Raw cacao nibs or powder: While cocoa has been roasted at a high temperature, cacao is raw, so a lot of the nutrients are still well and intact. You can use cacao and cocoa interchangeably in most recipes.
  • Unsweetened applesauce: You can replace butter or oil with unsweetened applesauce (ration 1:1) in many recipes, so I like to keep this on hand!
  • Coconut milk (full-fat and light): Skim the cream off full-fat cans to make dairy-free whipped cream, or use light coconut milk to add a lot of creaminess to soups or smoothies.
  • Low-sodium vegetable broth or bouillon: Instant flavor for so many dishes!
  • Whole popcorn kernels: For when you’re in a snacking mood, popcorn is a healthy whole grain option to have on hand.
  • Gluten-free pasta: I personally love the ones that are also packed with vegetables!

Refrigerator Staples

Condiments and Sauces

  • Dijon mustard: Adds a bit of spicy intensity to dishes. Even if you don’t like mustard (like me), this is an important one to have for general cooking.
  • Tahini: Made from sesame seeds, this is a potent little sauce that I incorporate into Asian dishes and baked goods alike.
  • Sriracha or chili garlic sauce: Does this one need an explanation? Spice is a necessity in my kitchen. If sriracha isn’t your thing, chili-garlic sauce is a close contender.
  • Hummus: Made from chickpeas and tahini, this is a protein-packed spread that’s great in sandwiches or as a veggies/pita bread dip.
  • Soy sauce and tamari: Soy sauce is salty and usually contains gluten, while tamari is thicker, less salty, and contains less (or sometimes no) gluten. I always have at least one on hand!
  • Salsa: Because sometimes chips and salsa for dinner is just what’s gonna to happen.
  • Tamari: This is a sauce made from soy beans that is a lot like soy sauce, but a bit thicker and smokier. It’s free from gluten and has a lot less sodium.

Alterna-milks and Dairy

  • Soy milk: A protein-rich alternative to cow’s milk.
  • Almond milk: Lower in calories and saturated fat than soy and cow’s milk, but a bit lower in protein.
  • Oat milk: I love the super oaty taste of this milk…almost like the milk left after a bowl of cereal!
  • Rice milk: High in carbs and low in protein, this one is really just good for those with allergies or lactose intolerance.
  • Earth Balance or Smart Balance butter: Margarines made from a blend of natural oils, totally dairy-free!


  • Tofu: Coagulated soy milk curds (yummm!) I like to keep a few packs in the freezer! They take on a really nice texture when they thaw + you’ll never run out.
  • Tempeh: Fermented cooked soybeans. This has an earthier taste and a whole lot more protein and fiber than tofu.
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