5 Popular Gluten Free Main Dishes- Pro Food Recipes

Last Updated on November 12, 2023 by Amanda P. Brown

The need for delectable, gluten-free meals has increased in a world where dietary choices and constraints are more varied. The demand for major meals that are free of gluten has spurred a culinary revolution, regardless of the reasons behind it—personal preferences, health concerns, or medical disorders like celiac disease. Today, I share the finest gluten-free main dishes recipe in this article. These recipes honor the creativity and vibrant flavors that define gluten-free dining while meeting dietary guidelines.

5 Popular Gluten Free Main Dishes

1. Gluten-free Chinese sesame chicken
2. Gluten-free Chinese Dumplings with soy-sesame dipping sauce
3. Gluten-free fried rice.      
4. Gluten-free sweet and sour chicken with brown rice
5. Gluten-free Chinese beef short ribs

1. Gluten Free Chinese Sesame Chicken

Ingredients:

• Mayonnaise – 2 tbsp.
• Beaten Egg –1
• Gluten-free Flour – 3 tbsp.
• Sea Salt – Half tsp.
• Ground Black Pepper – As Per Your Taste
• Skinless, Boneless Chicken Breasts Cut Into A Cube – 2 Cups.
• Gluten-free Bread Crumbs – 2 Cups
• Cooking Oil – As Required
• Toasted Sesame Seeds – 2 tbsp.
• Chopped Green Onion – As Per Taste
• Light Brown Sugar – 2 tbsp.
• Chicken Stock – 2 Cups
• Cornstarch – 3 tbsp.
• Rice Vinegar – 2 tbsp.
• Gluten-free Soy Sauce – 3 tbsp.
• Sesame Oil – 2 tbsp.
• Garlic Powder – 1 tsp.
• Honey – 3 tbsp.
• Crushed Red Pepper Flakes – As Per Your Taste  

Process:

• First of all, you need to make the chicken. To make the chicken, you have to preheat your oven to 375°F.
• Line a rimmed heating sheet with unbleached material paper and put it in a safe spot.
• In a medium-sized bowl, take the mayonnaise, egg, flour, salt, and pepper and speed to consolidate. Include the cubed chicken and throw to cover totally in the mixture.
• Spot the bread crumbs in a wide bowl and plunge each bit of chicken in the scraps on all sides, pushing down to enable the pieces to follow.
• Spot the bits of chicken around 1/2-inch separated from each other on the readied heating sheet. Brush some oil on top of it. At that point, place the chicken in the middle point of the preheated oven and prepare until the chicken is dark all through and within a bigger part peruses at any rate of 165°F. The chicken will be firm outwardly and delicate within.
• Let’s make the sauce while the chicken is prepared in the oven that time. Take a medium-sized, weighty base pan. The chicken stock and cornstarch mix is well combined in that pan place. Mix well with light brown sugar, vinegar, soy sauce, sesame oil, garlic powder, and discretionary red pepper flakes.
• Cook the sauce over medium warmth, whisking continually until the blend stews and thickens. It will take roughly 5 minutes to thicken up the sauce. When the sauce is let to cool, it will thicken even more.
• When the chicken is prepared, mix it in the sauce very well. After that, sprinkle the chicken equally with toasted sesame seeds and chopped green onion.

Notes: You can also use crushed gluten-free cornflakes if you don't have gluten-free bread crumbs.

Nutrition’s Facts: Amount per Serving

• Calories 163.3
• Total Fat 11.7 g
• Saturated Fat 1.7 g
• Polyunsaturated Fat 4.9 g
• Monounsaturated Fat 4.5 g
• Cholesterol 20.6 mg
• Sodium 926.4 mg
• Potassium 180.8 mg
• Total Carbohydrate 4.2 g
• Dietary Fibre 1.3 g
• Sugars 0.6 g
• Protein 11.0 g

2. Gluten Free Chinese dumpling with Soy Sesame Dipping Sauce

Ingredients:

For The Dough

• Fine Rice Flour – 1 Cup
• Light Olive Oil – 2 tbsp.
• Coldwater – 12-14 tbsp.
• Xanthan Gum – 2 tsp.
• Tapioca Starch – 1 Cup

For The Filling

• Ginger Finely Minced – 2 tsp.
• Chopped Spinach – 300 Grams
• Sesame Oil – 1 tbsp.
• Ground Chicken Or Turkey – 2 Cups
• Chinese Rice Wine – 1 tbsp.
• Finely Minced Green Onion Leaf – 1
• Salt – 1/2 Teaspoon Or As Per Your Taste
• Black Pepper – 1/4 tsp. 

For Soy Sesame Dumpling Dipping Sauce:

• Sesame Oil – 1 tsp. 
• Gluten-free Soy Sauce – 1 tbsp.
• Rice Wine Vinegar – 1 tsp. 

Process:

For the Dumpling Dough:

• In a bowl, take tapioca flour, rice flour, and thickener, which is the xanthan gum, and mix it well. Include oil and 12 tablespoons of water. Blend well, including a smidgen of water at once, if important to frame a firm.
• Remember, your dough can not be a dry batter. Spread the dough in a bowl with a damp cloth wrap while preparing for the dumpling filling. The dumpling batter can be left for a few hours if you spread it with cloth wrap to avoid drying out.
• When making the dumpling wrappers, put some glutinous rice flour onto a cutting board or cake sheet and shape the mixture into a long log.
• Cut the mixture into some even pieces. Straighten each piece into a little round on a floured cutting board.
• On a flat surface, by using a rolling pin, roll the pieces of the dough and make a round shape by flipping the mixture over and turning the hover as you turn it out. The batter is delicate, so turn it out cautiously and keep the two sides floured so it doesn’t adhere to the moving pin or cutting board.
• Spread moved dumpling coverings with damp cloth wrap until all the coverings are made. If you have to leave the coverings to rest for some time

For the Dumpling Filling:

• Defrosted spinach must first have the excess water pressed out of it.
• Take a bowl to combine spinach, chicken, rice wine, soy sauce, sesame oil, green onion leaf, ginger, salt, and pepper.
• Mix well until they are well blended. Refrigerate the mixture while planning dumpling coverings.

To Make Chinese Dumplings:

• Take a little spoonful, or as per your choice of dumpling filling, in the middle of the dumpling sheet you made first.
• Unite covering end over of filling and squeeze. Cautiously squeeze the covering together to encase the filling. Do the same on the opposite side covering. You can give this a shape of your choice.

To Steam Chinese Dumplings:

• Take your stemmer and cut a piece of paper according to it. Delicately set a parchment paper. Take your dumplings and place them on the head of the material paper. Ensuring dumplings don’t contact each other. Otherwise, they are going to be stuck together after cooking.
• Bring the water to a rolling boil in the Chinese liner’s bottom dish. Dumplings in a saucepan of boiling water contained within a ceramic liner. Maintain a medium-low water temperature and steam for 12-15 minutes or until done.• Now your cravings are ready to serve.

To Fry Chinese Dumplings:

• Put some oil in a pan and heat it over a flame. One tablespoon of oil, at most. Place dumplings in the pan and cook until a little sear forms on the bottom. A quarter cup of water should be poured into the pan and spread out. Reduce the water content by simmering over a medium burner. It should take no more than 8 minutes.
• Oil prices might drop, so keep an eye on it. Once the water has evaporated, continue heating for a few more seconds or until the bottoms of the dumplings are a beautiful earth color and crispy.
• You can flip it over for extra crunchiness.

Gluten-Free Soy Sesame Dumpling Dipping Sauce:

• The components should be combined, including sesame oil, gluten-free soy sauce, and rice wine vinegar. You may add your favorite seasoning, such as chili flex, toasted sesame seed, oregano, etc.

Nutrition’s Facts: Amount per Serving

• Calories 318
• Calories from Fat 90
• Fat 10g
• Saturated Fat 6g
• Sodium 62mg
• Potassium 33mg
• Carbohydrates 51g
• Fiber 4g
• Sugar 1g
• Protein 7g

3. Gluten Free Fried Rice

Ingredients:

• Cooked Brown Rice – 3 Cups
• Peanut Oil Or Any Cooking Oil Of Your Choice – 3 tbsp.
• Eggs Beat – 2 Large
• Garlic Cloves Minced – 2
• Minced Fresh Ginger – 1 tbsp.
• Red Pepper Flakes – As Per Your Taste
• Medium Size Carrots Chopped – 2
• Peas – ¼ Cup
• Ground White Pepper – ¼ tsp.
• Corn – ¼ Cup
• Green Onions Sliced – 2
• Salt – As Per Taste
• Gluten-free Low- Sodium Soy Sauce – 2 tbsp.
• Sesame Oil – 2 tsp. 
• Unsalted Roasted Cashews Or Sunflower Seeds – 1/3 cup
• Chopped Parsley – A Handful  

Process:

• Take a wok or huge pan. Turn on the flame over medium-high warmth. Twirl one tablespoon of oil in the pan to cover the base and include eggs. Cook for around one to two minutes. Inclining the dish, eggs spread the surface like a crepe. When the bottom starts to brown, the eggs are just set.
• Cautiously flip it and cook for another couple of seconds. Transfer to a cutting surface and shred. Eggs can be reduced in size by scrambling them. Otherwise, you can mix beaten eggs into a rice blend soon after, including the soy sauce. Sautéed food until eggs are not, at this point, wet and eliminate from skillet.
• Again, add 2- teaspoons oil to the wok or skillet after removing the eggs. Then twirl the pan to cover the base in oil and include garlic, ginger, and red pepper ground—pan-fried food for a couple of seconds or until fragrant.
• Include carrots and fry them for 2 minutes or less. After that, add peas and corn to the pan. Cook all those for another 30 seconds. Include 2- additional teaspoons of oil and swirl to cover the pan. At the same time, add cooked rice and green onion leaf. Then mix the Pan-fried for 2 minutes.
• Season pan sear with salt and pepper, and afterward mix in soy sauce and sesame oil. Include cut eggs or break eggs on the rice and mix well. Add cashews and a handful of parsley. Mix properly.

Serve a hot, yummy dish.

Notes: Cooked brown rice benefits from being chilled in the fridge for at least two hours, preferably overnight, to bring out its full flavor. You can also use chicken if you want to before sautéing the veggies on your fried rice.

Nutrition’s Facts: Amount per Serving

• Calories 294
• Calories from Fat 90
• Fat 10g15%
• Saturated Fat 2g10%
• Cholesterol 65mg22%
• Sodium 683mg28%
• Potassium 333mg10%
• Carbohydrates 41g14%
• Fibres 3g12%
• Sugar 3g3%
• Protein 9g18%

4. Gluten Free Sweet and Sour Chicken with Brown Rice

Ingredients:

• Brown Rice – 1 cup
• Chicken Breast –4 Cups
• Sesame Oil – 1 tbsp.
• All-purpose Gluten-free Flour Blend –1/4 Cup
• Gluten-free Soy Sauce – 2 tbsp.
• Ground Pepper –1/4 tsp. 
• Granulated Sugar – 3 tbsp.
• Gluten-free Corn Starch – ½ Cup
• Dry Sherry – 4 tbsp.
• Pineapple Chunks In Juice –1 Can
• Salt – As Per Taste
• Gluten-free Ketchup –1/2 Cup
• White Vinegar –1/4 Cup
• Canola Oil – 1 Cup Or As Required
• Ginger – 4 Slices
• Bell Pepper Chopped – 1
• Onion Sliced Medium Size – 1

Process:

• Cut the chicken bosom into 1-inch shapes. Mix the soy sauce, sherry, sesame oil, salt, pepper, and 1/2 tsp of sugar in a bowl. Mix properly. Include the chicken and marinate for 10 minutes or more. You can keep it overnight in the freezer if you have time.
• In another bowl, take a quarter cup of flour and one-third cup of cornstarch.
• Take out chicken only from the marinade bowl and save the rest for later. Add the chicken to the bowl of flour and cornstarch mix. By using two folks, mix chicken and the mixture till the chicken is equitably covered. Put in a safe spot.
• Take a bowl and take only juice from the pineapple can. Include the ketchup, vinegar, two teaspoons of sugar, and one tablespoon of cornstarch. Whisk it and hold the marinade.
• Take an enormous level base wok and put one Cup of oil in it until it is hot. Don’t make your oil warm to the point of smoking. Include a large portion of the chicken from your marinate.
• Spread all the pieces around for proper cooking. Wait two to three minutes to see some color change. Carefully turn it over and cook for another 2–3 minutes or until golden brown.
• When evenly browned, transfer to a plate lined with paper towels. Rehash until all the chicken is cooked.
• Carefully drain the oil to prepare the dish for reuse. Remove any leftover breading and chicken and reheat thoroughly before serving. Don’t forget the oil and ginger (one tablespoon each). Pan-fried for a couple of seconds.
• Add the onion and bell pepper to the skillet and saute for 2 to 3 minutes. After that, include the pineapple lumps and cook for a minute. At that point, add prepared sauce to the wok.
• Carry the mix to a low bubble. Keep mixing until it begins to thicken, such as around a minute. Include the cooked chicken and cook for another 2-3 minutes.
• Put two cups of water on to boil in a separate pan. Carefully strain your rice in the boiling water. After the rice grains have been cooked, drain them and set them aside to cool.
• You can enjoy both of these together for a proper meal.

Nutrition’s Facts: Amount per Serving

• Calories: 294
• Total fat: 5g
• Saturated fat: 1g
• Trans fat: 0g
• Unsaturated fat: 3g
• Cholesterol: 48mg
• Sodium: 501mg
• Carbohydrates: 42g
• Fiber: 2g
• Sugar: 22g
• Protein: 21g

5. Gluten Free Chinese Beef Short Ribs

Ingredients:

• Beef Ribs – A Whole Rack Portion
• Gluten-free Soy Sauce – 5 tbsp.
• Gluten-free Shaohsing Wine – 5 tbsp.
• Ketchup –1/2 Cup
• Red Wine Vinegar – 5 tbsp.
• Sesame Oil –1 tbsp.
• Cooking Oil Of Your Choice – 2 tbsp.
• Water – One And A Half Cup
• Garlic Powder – 2 tbsp.
• Ginger Powder – 2 tbsp.
• Chinese Five-spice – 1 tbsp.
• Chili Powder – ½ tsp. 
• Brown Sugar – 4 tbsp.
• Black Pepper – As Per Your Taste.  

Process:

• First of all, cut the ribs separately and wash them properly. Take a pan. Turn on the flame. Sauté those in 2 tablespoons of cooking oil to brown the meat. It will take around 5-10 minutes on medium warmth.
• Include all the flavors from the ingredient list, such as Chinese five zest, garlic, ginger, stew powder, and dark pepper. Turn the heat down to medium-low and stir for several more minutes. 
• Include all the remaining list of ingredients. Heat to the point of boiling on high warmth. Secure the pressure cooker cover and cook for around 30 minutes. It is letting the warmth down to low once the weight gets high. When done and depressurized, fish the ribs out of the container and continue cooking the sauce without anyone else until it lessens. However, you would prefer.
• Serve the ribs with the sauce on top, and you can decorate with some crispy gluten-free Chinese noodles.

Nutrition’s Facts: Amount per Serving

• Calories 462.8
• Total Fat 17.9 g
• Saturated Fat 6.7 g
• Polyunsaturated Fat 1.4 g
• Monounsaturated Fat 7.2 g
• Cholesterol 133.8 mg
• Sodium 1,202.8 mg
• Potassium 1,122.4 mg
• Total Carbohydrate 26.7 g
• Dietary Fiber 2.3 g
• Sugars 4.2 g
• Protein 47.1 g

Read More:

• New Mexican Food Recipes
• Popular Ground Beef Dishes 

FAQs:

Final Verdict

Gluten is not such a bad thing, but some people are intolerant of gluten because of their health issues. When gluten is present in grains, it has a nice binding if you use it in a meal. Potatoes are also starchy and have a binding agent, so some people think potatoes also contain gluten. What a myth. 

You can easily add potatoes to your gluten-free main dishes if you are gluten intolerant. So, acknowledgments are first.

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