Awareness of the gluten-free diet has risen significantly lately. Avoiding gluten can be difficult, but with our recipes it doesn't have to be. Plenty of our favorite summer dishes are naturally gluten-free, and we've specifically developed others to accommodate those with gluten intolerance. We've rounded up recipes for some of our favorite gluten-free summer mains.
Summer means grilling, which means lots of protein dishes. We have all sorts of naturally gluten-free grilled meat dishes, such as adobo chicken under a brick, Kansas City-style spareribs, and ginger-marinated flank steak. We also have grilled seafood dishes like snapper with habanero and scallions, lobster with cilantro-chile butter, and swordfish with a mango salsa.
Vegetarians aren’t out of luck. The summery flavors of peas and mint brighten up our potato gnocchi coated in a lemon and herb cream sauce. Frittatas are a great easy summer main—try ours with potato, spinach, and red pepper. Our chickpea burgers are light and rich at the same time and make a satisfying lunch—just skip the pita to keep it gluten-free.
Pizza is a dish normally off-limits for people with gluten intolerance. But fortunately it's possible to find gluten-free pizza flour and make a (semi-)classic margherita pie. Crab cakes often use fillers container gluten. Ours are made with almond flour, which actually makes them even moister and more tender than traditional crab cakes.
Find all of these recipes and more in our collection of gluten-free summer mains.
A bright salsa made from ripe mangoes, cilantro, red onion, and lime is the perfect foil for thick swordfish steaks.
Chile heat brings out the sweetness of whole red snapper in this Jamaican recipe.
Honey adds a contrasting sweetness to this savory grilled steak suffused with ginger, lime, and garlic.
Grilled lobster is a popular dish in Boston, where shellfish from the Gloucester Seafood Display Auction is plentiful.
Potato, Spinach, and Red Pepper Frittata
Bring all the ingredients along for this simple main dish on a camping trip and make it with freshly caught fish.
At Smokestack in Kansas City, spareribs, a particularly flavorful cut, are served with a sweet and spicy sauce.
Contributor Judy Haubert reimagined this Neapolitan classic for those on a gluten-free diet using Cup4Cup Pizza Crust Mix.
In northeast Thailand and Laos, laab is made of minced meat lightly poached in broth, then dressed with chiles, fresh herbs, and roasted rice powder.
Writer Isabel Gillies tosses together this summery dish with cod fresh from the Maine shoreline and seasonal garden greens. Rainbow chard, bibb lettuce, spring peas, and fresh herbs contrast with the richness of butter-basted pan-seared cod.
Robust lamb and onion kebabs steeped in a tenderizing seltzer and vinegar marinade are paired with a sauce of tomatoes, prunes, and herbs.
We took inspiration from falafel when developing these burgers—but unlike the dense, often dry deep-fried chickpea fritters, this sautéed patty is both light and rich in texture, with added depth from roasted garlic.