7-Day Gluten Free Dinner Plan

Since they were very young, two of my children have been gluten free. At first it wasn’t easy; in fact going gluten free presents a very sharp learning curve. Suddenly the way you cook won’t work anymore. Immediate modification is necessary.

That was several years ago, and thankfully I know more today. About what different flours work for different recipes and the hidden gluten in many things you wouldn’t normally thing there could be. Continuing education is vital as things in the food system change.

Recently a doctor told me to go gluten free due to some health issues, and so far it has helped immensely. Thankfully I had been cooking gluten free for two of my kids for several years, and I had become quite practiced and knowledgeable. So adding me to the mix of gluten free eaters in our house was fairly easy. Still, meal time takes a lot more work than it did before going gluten free.

When anyone in your house has a food allergy or intolerance, it’s so important to plan ahead so you always have items on hand. For us that means lots of gluten free snacks, like gluten free granola bars and gluten free pretzels. Then of course there are the naturally gluten free items such as string cheese and nuts and fruit of all kinds.

As for dinner, when most prepackaged food from the store and meals from restaurants are full of gluten, a vast majority of the time we cook from scratch at home. And cooking gluten free is never quick and easy unless I have made a plan and have all the ingredients on hand.

Here is an easy gluten free meal plan to help your week so smoothly:

Sunday: Simple Beef Pot Roast >

This pot roast recipe and technique could not be easier. The vegetables break down, combining with the meat's juices to create a sauce! Warm, hearty, and delicious! Serve over horseradish mashed potatoes.

Ingredients

• 1 tablespoon vegetable oil
• 3 1/2 pounds beef chuck pot roast
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced onion
• 1/4 cup butter

Monday: Cobb Salad >

We used chicken breast and turkey bacon for a leaner version of this popular salad. If you prefer, you can use roasted turkey breast instead of poached chicken.

Ingredients

• 1 boneless and skinless chicken breast half
• 2 large eggs
• 3 slices turkey bacon
• 1 head romaine lettuce, stalk and tough outer leaves removed, sliced crosswise into 3/4-inch-wide strips (about 6 cups)
• 1 cup chopped fresh watercress
• 3 tomatoes, chopped into 1/2-inch pieces (about 1 1/2 cups)
• 1/2 small ripe Hass avocado, peeled, pitted, and cut into 1/2-inch pieces (about 1/2 cup)
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh chives
• 1 ounce blue cheese, crumbled
• 3 tablespoons red-wine vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon freshly ground pepper

Tuesday: Surf ‘n Turf Tacos >

Chewy steak and tender snapper get all wrapped up in these crowd-pleasing nibbles.

Ingredients

• 1 small head napa cabbage, chopped
• juice of 6 limes (about 1/2 cup)
• 2 cups sour cream
• 16 6 inches flour tortillas (use either gluten free flour tortillas or change to corn tortillas)
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• salt
• 1 pound trimmed skirt steak, cut crosswise into 1/2-inch strips
• 6 tablespoons vegetable oil
• 1 pound red snapper fillets, cut crosswise into 1/2-inch strips
• pepper
• 1 cup store-bought guacamole, plus more for serving
• 1 16 ounce jar salsa, for serving

Wednesday: Gluten Free Loaded Baked Potato Soup >

This soup is so easy to make and yet so delicious. You can very easily whip up a bowl for lunch or dinner when you are in a big hurry. Leftovers of this soup reheat beautifully for lunch or dinner the next day.

Ingredients

• 4 medium baking potatoes, unpeeled
• 1(284 ml) can chicken broth
• 1 cup milk
• 3 slices already cooked bacon, crumbled, divided
• 3⁄4 cup shredded cheddar cheese
• 2 tablespoons sliced green onions, divided
• 1/4 cup sour cream

Thursday: Gluten Free Skillet Chicken Divan >

In just over half an hour, busy cooks can put dinner on the table. Chicken, broccoli and rice make it a colorful meal-in-one.

Ingredients

• 1 tablespoon butter or margarine
• 4 boneless skinless chicken breasts (about 1 lb)
• Water called for on brown rice package for 1 cup uncooked rice
• 2 tablespoons Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup uncooked quick-cooking brown rice
• 3 cups Green Giant™ Steamers™ frozen broccoli florets, thawed
• ½ cup shredded Cheddar or American cheese (2 oz)

Friday: Gluten Free Buckwheat Waffles >

Buckwheat isn’t actually grain—it isn’t a grass, but a plant that produces seeds that are used like wheat, hence the name. It is completely gluten-free. So if you are trying to avoid gluten for any reason, buckwheat is a great option.

Ingredients

• 1 1/2 cups buckwheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• Pinch of salt
• Pinch of cinnamon
• 2 eggs, separated, plus 2 additional egg whites for extra lightness
• 2 Tbsp sugar
• 1 cup milk (low fat or regular)
• 1/4 cup water
• 1 cup plain yogurt
• 1/2 cup (1 stick) butter, melted
• Extra pats of butter for serving
• Heated maple syrup for serving
• Berries for serving

Saturday: Potato Salad >

Summer barbecues and picnics aren't complete without a tasty helping of these potato salad recipes.

Ingredients

• 3 pounds small white potatoes
• Kosher salt
• 1 cup mayonnaise
• 1/4 cup buttermilk
• 2 tablespoons Dijon mustard
• 2 tablespoons whole-grain mustard
• 1/2 cup chopped fresh dill
• Freshly ground black pepper
• 1/2 cup chopped celery
• 1/2 cup chopped red onion

I am always looking for new gluten free recipes to try, and Remember Stuff’s search function makes finding them so much easier. Just click here and type in “gluten free” and add any ingredients you may have to get some good meals to try.