Savory Gluten-Free Dairy-Free Recipes

Savory Gluten-Free Dairy-Free Recipes

I started putting this post together a while ago. Since I ditched dairy and gluten a few years ago, I realize it’s been a challenge for friends and family to support me during our gatherings such as Thanksgiving. I decided to start cataloging my gluten-free and dairy-free recipes. So far, we have this list of savory gluten-free fairy-free recipes for Thanksgiving and beyond.

Why do people choose a dairy-free or gluten-free diet?

Many times, a gluten-free or dairy-free diet choice starts with an autoimmune disorder. For me, I have eczema. Dairy and gluten are proven to increase inflammation–a root cause of super uncomfortable and unsightly flare-ups. Celiac disease is another autoimmune disorder most commonly associated with the diet choice. Some people may choose not to eat gluten or dairy for other allergies and sensitivities.

The basics of a dairy-free gluten-free diet

A gluten-free or dairy-free diet isn’t as limiting as you think. There’s a substitute for everything, I swear. You just have to look. You can eat the same foods as before; they’ll just have different textures or consistencies. Different flours, for example, may cook a little differently than wheat flour. You can often achieve the same texture if you pay attention to details like oven temperature and other recipe adjustments. Meat, eggs, potatoes, and more are all fair game for these diets–I randomly get repeated questions about those! If it doesn’t come from wheat or cow’s milk, you’re good.

Notes on dairy-free and gluten-free recipe substitutes

Flour: My favorite flour is almond flour. It acts as close to wheat flour as any other. For sweets, you may try coconut flour. The extra flavor usually adds to the overall flavor in a lovely way.

Cheese: My favorite brands are Daiya and Go Veggie for shredded and sliced cheeses. Kite Hill has some delicious options for cream cheese and other dips that are usually made from sour cream.

Milk: If you want a mild flavor, go for soy milk. For sweeter creations like coffee or baked goods, coconut milk, and almond milk are best because they have a sweeter taste. For creamy pasta or other sauce bases, use coconut cream. I discovered this in Thailand.

My Favorite Gluten-Free Dairy-Free Recipes Lately

Disclaimer: I’m not a chef! I am also not considered a food blogger. I do date a chef, and I cook a butt load. I’ve learned so much from my friends, family, fellow bloggers, restaurant owners, and chefs I’ve met on my travels. My recipes are simple and barely require measuring cups. I like them that way. If you want a 5-course meal, this is not where you want to go. Below is a collection of appetizers, sides, and small dishes to accompany entrees and other main events.

 

Spinach and Artichoke Dip

I’m excited to wow my family with this recipe. They won’t believe it’s dairy-free. The savory dip is packed with flavor– maybe more than other spinach and artichoke dips I’ve had. It’s all about the seasoning. boost the flavor with salt, garlic, and mayo.

Ingredients:

• 1/2 cup Mayo (yeah! Mayo is dairy-free)
• 1/2 cup Kite Hill cream cheese
• 1/2 cup Daiya shredded cheese
• 1 cup frozen spinach or 4 cups fresh spinach
• 1 can artichoke hearts, separated (save some for the garnish)
• 1 tsp minced garlic
• Salt
• Pepper

Directions: Defrost spinach if you need to. Preheat oven to 400 degrees. Break up your artichokes first with a fork, so they aren’t super chunky in the pan. Save a few leaf chunks and shredded cheese for garnish at the end. Add all ingredients into the baking dish and blend together. Cook for 10 minutes. Take out, stir, and taste for flavor. Add more salt and pepper if you need to. Add a layer of your Daiya cheese and your artichoke garnish on top. Cook for another 10 minutes. Serve with Tortilla chips, cut bell peppers, or any of the millions of yummy gluten-free chips on the market.

Roasted Carrots

There are a dozen ways you can season roasted carrots. If you can find them large enough, you can make small carrot steaks! The little baby ones are just as yummy but maybe make better sides. It’s an extremely savory gluten-free and dairy-free recipe choice. My favorite way to cook carrots in the oven:

Ingredients:

• 1/2 lb of carrots cut 1-2 cm thick
• 2 tbs of olive oil
• Salt
• Pepper
• Tajin Chili Lime Seasoning

Directions: Heat oven to 400 degrees. Toss carrots in olive oil either in a gallon bag or in a bowl. Make sure they are covered. Throw on seasonings. Make sure they are coated all the way around with your seasonings. Place on baking pan flat. Avoid stacking them to ensure an even finish. Cook for 20 minutes or until soft when you poke them with a fork. Let them cool for 5 minutes before you move, or they’ll break apart! Serve as a side or make it your main dish paired with a small salad and a garlic aioli.

Bacon-Wrapped Dates

This is an incredibly addicting gluten-free, dairy-free appetizer recipe. They are simple, one-bite pleasures that are surprisingly filling thanks to the fiber and natural sugars. Bacon-wrapped dates are also a paleo-friendly recipe.

Ingredients:

• 12+ pitted dates
• 6+ pieces of sliced bacon
• Cinnamon
• Brown sugar
• Toothpicks

Directions: Preheat oven to 400 degrees. Cut bacon slices in half. Place on a baking sheet to cool for 10 minutes, or “parbaked.” Take out to cool for 5 minutes. Dust bacon slices with cinnamon and brown sugar as they cool. Wrap dates in bacon slices. Secure with a toothpick. Cook for 10 more minutes. Take out and move to a serving dish! You can mush the dates down while they are warm to prevent them from wobbling around too much.

 

More Savory Gluten-Free Dairy-Free Recipe Ideas

Follow the pros for more inspiration! I love these bloggers:

• Eat Beautiful
• I Heart Veggies
• Eating Birdfood
• Raias Recipes

Follow me on Instagram for weekly food inspiration.

I don’t share tons of fancy recipe videos, but I do frequently showcase my daily food dairies and highlight places you can eat for a gluten-free, dairy-free diet. I hope are can all inspire one another!