Check out our top 5 exciting gluten-free recipes that picky eaters will love. Enjoy delicious, hassle-free meals that the whole family will savour and enjoy.

Baked Salmon 

Try this easy technique for cooking salmon next time you're in the kitchen. It creates a wonderfully flavourful dish and is quick to prepare. You can also use it for white fish.

Type: Fish, Gluten Free

Serves 4

Prep Time: 10 minutes

Cooking Time: 15 minutes

Ingredients

1. 4 thin salmon fillets
2. 2 small potatoes, cut into thin slices
3. 1 small bulb of fennel, sliced thinly, fronds reserved
4. 2 lemons, sliced into rounds
5. To serve:
6. 4 tablespoons Greek yoghurt
7. 1 tablespoon lemon juice
8. Handful parsley leaves
9. Handful dill
10. Salt and pepper

Recipe

1. Preheat the oven to 220°C. Cut 4 pieces of baking paper and arrange over 2 baking trays.
2. You will be making 4 parcels, one for each piece of salmon. Arrange potato slices along each piece of baking paper, approximately the length and width of the piece of salmon. Top with the salmon and pieces of fennel. Arrange lemon slices along the top of each piece of fish.
3. To fold into a parcel, fold the long sides of baking paper inwards over the filling then fold the two short edges underneath to enclose. You want to trap the air and juice in the parcel so try not to allow any gaps in the baking paper. Bake for 15 minutes until the salmon is cooked through.
4. Whilst the salmon is cooking, mix the yoghurt with the lemon juice and top with fennel fronds.
5. Arrange salmon parcels onto 4 plates and open just before eating to release the steam. Sprinkle over parsley, dill, fennel fronds, salt and pepper. Use the cooked lemon slices to squeeze juice over the cooked salmon. Serve with the lemon yoghurt and Enjoy! 

Chicken Cashew Nut Stir Fry

Chicken stir fry is a fantastic go-to for busy nights – just one pan and you’ll have dinner on the table in under 30 minutes. For an extra burst of flavour, sprinkle some chilli flakes on top.

Type: Contains Chicken, Gluten Free, Lactose Free, Contains Nuts

Serves 4

Prep Time: 5 minutes

Cooking Time: 25 minutes 

Ingredients

1. 2 tablespoons olive oil
2. 1 teaspoon ginger, minced
3. 1 head broccoli, chopped
4. 1 cup button mushrooms, quartered
5. 2 bunches bok choy
6. 400g chicken thigh, fat trimmed, cut into pieces
7. 2 tablespoons gluten free hoisin sauce
8. 1 teaspoon sesame oil
9. ½ bunch of Thai basil leaves
10. ½ cup cashew nuts, toasted
11. 2 cups Jasmine rice, cooked

Recipe

1. Heat a large frying pan over medium to high heat. Add one tablespoon of the olive oil and swirl to coat the pan. 
2. Add in the ginger and chopped broccoli. Cook for 4-5 minutes, stirring often. Add in the mushrooms and bok choy, and cook for a further 3-4 minutes, stirring often. 
3. Remove the vegetables from the frying pan and set aside. Return the frying pan to the heat and add the remaining tablespoon of olive oil. 
4. Fry the chicken for 5 minutes, stirring often, until browned. Return the vegetables to the pan and toss to combine. 
5. Add in the hoisin sauce and sesame oil. Stir well to coat the ingredients, and cook for a further 4-5 minutes until heated through. 
6. Stir in the Thai basil leaves as well as the cashews, then remove the pan from the heat. 
7. Divide the cooked rice between 4 serving bowls, then top each bowl with the chicken stir fry and sauce. Serve immediately and enjoy!

Chicken and Lentil Green Curry

A fantastic curry that’s ready in a flash! Perfect for a quick and healthy weeknight dinner. You can make your own curry paste if you like, but this recipe offers a speedy shortcut.

Type: Contains Chicken, Gluten Free, Lactose Free, Nut Free

Serves 4

Prep Time: 5 minutes

Cooking Time: 20 minutes

Ingredients

1. 1 cup brown rice
2. 4 tablespoons good quality store-bought green curry paste
3. 1x 400g can light coconut milk
4. 200g chicken breast, sliced into bite sized pieces
5. ¼ butternut pumpkin, sliced into small pieces
6. 1 zucchini, chopped
7. ½ red capsicum, chopped
8. 1 carrot, sliced into small pieces
9. 1x 400g tin lentils, drained and rinsed
10. 100g shelled edamame 

Recipe

1. Cook the brown rice according to packet directions.
2. Whilst the rice is cooking, heat a large pot or saucepan over high heat and add the green curry paste. Fry for a couple of minutes until fragrant, then add the coconut milk and bring to a boil.
3. Add in the chicken breast and allow to cook for 3-4 minutes until white. Return the heat to medium and add in all vegetables. Cover the pot and allow it to cook for 5 minutes. Add in the lentils and edamame and cook for another 5 minutes. Ensure the vegetables are cooked through. 
4. Serve the curry with the brown rice and enjoy!

Rice Noodle Salad With Grilled Chicken

For a delightful weeknight meal, try this easy noodle salad. It’s a breeze to whip up and tastes great cold as leftovers. Sprinkle with chilli flakes and sesame seeds for an added kick and crunch.

Type: Contains meat, Gluten Free, Lactose Free

Serves 4 

Prep Time: 5 minutes

Cooking Time: 20 minutes (+1 hour to marinate the chicken)

Ingredients

1. 400g chicken thigh fillets
2. 250g dried rice noodles
3. 200g frozen shelled edamame
4. 1 large cucumber, chopped
5. Handful of Thai basil leaves
6. 2 tablespoons olive oil
7. 1 head broccoli, chopped
8. For the dressing/marinade:
9. 2 tablespoons miso paste
10. 2 tablespoons tahini
11. 1 teaspoon honey
12. Juice of 1 lime
13. 2 teaspoons sesame oil
14. ¼ cup hot water

Recipe

1. Combine all ingredients for the dressing/marinade into a jar. Close the lid tightly and shake well to combine. 
2. Add half of the dressing/marinade into a bowl with the chicken thighs. Stir to combine. Cover and place into the fridge to marinate for at least 1 hour. Set aside the remaining dressing/marinade mix for later. 
3. Add the dried rice noodles to a large salad bowl. Cover with boiling water and allow to sit for 10-15 minutes. Add the frozen edamame in the final 5 minutes to cook. 
4. Once the noodles have softened, drain the noodles and edamame, then return them to the salad bowl. 
5. Add the cucumber and Thai basil into the salad bowl with the noodles and edamame. 
6. Meanwhile, heat a grill pan or frying pan over medium to high heat. Add one tablespoon of olive oil. 
7. Add the broccoli to the pan and cook for 5 minutes, stirring often. Add a splash of water to the pan and cook the broccoli until just softened. Remove from the pan and add to the salad bowl. 
8. Add the remaining olive oil to the pan. Add the marinated chicken thighs to the pan and cook for 4 minutes on each side, until browned and cooked through. Remove from the heat. 
9. Pour the remaining dressing/marinade into the salad bowl. Toss gently to combine the noodles and veggies with the dressing. 
10. Divide the rice noodle salad between four serving bowls. Slice the grilled chicken thigh and divide between the serving bowls. 
11. Serve immediately and enjoy!

For a healthier and simpler chicken recipe, click here.

Mini Baked Oat Cups

Ideal for breakfast or a snack, these mini baked oat cups are sure to be a hit with your little ones. Make them ahead of time and keep in the fridge for several days or freeze for up to a few weeks.

Type: Vegetarian, Gluten Free, Dairy Free, Kid Friendly, Baby Friendly, Snacks

Makes 18 mini muffins

Prep Time: 5 minutes

Cooking Time: 15 minutes 

Ingredients

1. Olive oil spray, for greasing
2. 2 overripe bananas
3. 1 egg
4. ½ cup milk
5. 2 cups rolled oats
6. Pinch of cinnamon
7. ¾ cup frozen raspberries, thawed

Recipe

1. Preheat the oven to 180°C. Use the olive oil spray to grease two 12-hole mini muffin trays. 
2. Add the bananas to a mixing bowl and use a fork to mash. Add in the egg and mash to combine with the banana. 
3. Add in the milk and the rolled oats. Stir until all ingredients are combined. 
4. Add in the cinnamon and the raspberries, and thoroughly stir through the oat mixture. 
5. Use a tablespoon to scoop the oat mixture into the muffin trays. Ensure that the oat mixture fills each muffin tray hole to the top. 
6. Place into the oven and bake for 15 minutes until the oat cups have risen and are slightly golden on top. 
7. Let the oat cups sit in the tray for 5 minutes, then remove from the mini muffin tray and allow the oat cups to cool. Enjoy!

To keep your meals gluten-free, try these Vegan Banana Pancakes. They're simple to prepare and perfect for breakfast or a snack.

Wrapping Up

Finding gluten free recipes for picky eaters doesn’t have to be a hassle. With our curated selection of dishes, you can make sure everyone at your table enjoys their meal, no matter their dietary needs or taste preferences. From the tasty baked salmon to the delightful mini baked oat cups, our recipes are designed to please all ages and palates. Let these gluten-free meals transform your picky eaters into enthusiastic diners who look forward to their healthy, delicious options every day!

For more healthy recipes, check out our Recipes section.