39 Gluten-Free and Dairy-Free Recipes

Herbed Roast Turkey Breast

When learning how to cook turkey breast for my first formal dinner party as a newlywed, I came across this particular recipe. It was such a success that this turkey breast recipe has become a standby on all my entertaining menus. —Lisa Mahon Fluegeman, Cincinnati, Ohio

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Gluten- and Dairy-Free Cinnamon Raisin Bread

After learning of gluten and dairy sensitivities in our family, I knew I had to re-create our favorite sweet bread. This gluten-free bread can be made using a premixed gluten-free flour or your own homemade blend. We use coconut milk to make it dairy-free, but any type of milk works! —Courtney Stultz, Weir, Kansas

Lemon Rice Salad

This salad makes a refreshing side dish for a special occasion meal. I take it to holiday potluck suppers and other family gatherings. People enjoy the combination of flavors, and I like that it can be made ahead. —Margery Richmond, Lacombe, Alberta

Cherry Tomato Salad

This recipe evolved from a need to use the bumper crops of delicious cherry tomatoes we grow. It's one of my favorite cherry tomato recipes, especially at cookouts. —Sally Sibley, St. Augustine, Florida

Gluten-Free Banana Coffee Cake

I created this gluten-free coffee cake for people on special diets. Those who are lactose intolerant, allergic to eggs or wheat, or avoiding gluten can all enjoy this delicious treat. —Pam Kaiser, Mansfield, Missouri

Green Salad with Shrimp and Wine Vinaigrette

This veggie and seafood salad is light and versatile—you can use whatever vegetables you prefer. —Cecilia Flowers, Nashville, North Carolina

Beet Salad with Lemon Dressing

I was looking for a recipe for pickled beets and saw one with lemon instead of vinegar. I immediately thought of making a tabbouleh-inspired salad with beets instead of tomatoes. —Ann Sheehy, Lawrence, Massachusetts

Black Bean & Corn Quinoa

Some vegan quinoa recipes are boring, but this one definitely isn't. My daughter’s college asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the bill. —Lindsay McSweeney, Winchester, Massachusetts

Creamy Cauliflower Pakora Soup

My husband and I often crave pakoras, deep-fried fritters from India. I wanted to get the same flavors but use a healthier cooking technique, so I made soup using all the classic spices and our favorite veggie, cauliflower! —Melody Johnson, DePere, Wisconsin

Old Bay Crispy Kale Chips

Here in East Hampton, NY, harvest time means big bunches of kale from local growers. These crunchy kale chips are delicious, super healthy and easy to make. I make them with seasoning to take the flavor up a notch. For extra zip, add a dash of cayenne pepper. —Luanne Asta, East Hampton, New York

Shredded Gingered Brussels Sprouts

Even people who normally don't care for Brussels sprouts will ask for a second helping of these. —James Schend, Dairy Freed

Chipotle Lime Avocado Salad

I use my music to promote a healthy lifestyle, like eating your veggies. This bright salad is loaded with avocado, cucumbers, tomatoes and a little heat factor. —DJ Cavem, Denver, Colorado

Lentil, Bacon and Bean Soup

This quick soup feels extra cozy with lots of lentils and a touch of smoky, bacony goodness. You might want to cook extra since I think it's even better the next day! —Janie Zirbser, Mullica Hill, New Jersey

Garlic & Onion Cashews

You'll be set for either a quick snack or an easy hostess gift when you use this recipe. —Anndrea Bailey, Huntington Beach, California

Heirloom Tomato Salad

This is a simple yet elegant dish that always pleases my guests. Not only is it tasty, but it is healthy, too. The more varied the colors of the tomatoes you choose, the prettier the salad will be. —Jess Apfe, Berkeley, California

One-Pot Unstuffed Cabbage

Here is one of my favorite ways to cook and enjoy cabbage. It has all the good flavor of regular cabbage rolls, but it's a lot less bother to make. In fact, it's a one-pot meal! —Mrs. Bernard Snow, Lewiston, Michigan

Cucumbers with Dill

Sprinkling cucumber slices with salt and letting them stand in a colander draws out excess water so they stay crisp when set on a barbecue buffet. Try this cucumber dill salad alongside any grilled entree. —Taste of Home Test Kitchen

Zippy Bean Stew

This bean stew is a staple for my co-workers and me once the weather turns cool. Although this is a low-fat dish, it definitely doesn't taste like it! —Debbie Matthews, Bluefield, West Virginia

Fresh Fruit Bowl

The glorious colors of the fruit make this a festive salad. Slightly sweet and chilled, it makes a nice accompaniment to a grilled entree. —Marlon Kirst, Troy, Michigan

Peppery Herbed Turkey Tenderloin

I won the North Carolina Turkey Cook-Off one year with these full-flavored tenderloins in rich sauce. Marinating the turkey in wine, garlic, rosemary and thyme gives it a fantastic taste. —Virginia Anthony, Jacksonville, Florida

Roasted Asparagus

Since asparagus is so abundant here in spring, I like to put it to use with this tasty roasted asparagus recipe. Not only does it come together quickly, but it calls for just a handful of items. We all look forward to this side dish each year. —Vikki Rebholz, West Chester, OH

Cantaloupe Ice Pops

Your reminders to "eat your fruit" will finally stick once kids take a lick of these mmm-melony snacks. A perfect use for overripe cantaloupe, these pops make a light dessert or healthy between-meal refresher. —Susan Hein, Burlington, Wisconsin

Raisin Peanut Butter Balls

These healthy peanut butter balls are easy to put together and convenient to have on hand for after school. They'll stop tummies from growling until dinnertime. Sugar substitute can be used in place of sugar. —Lorna Gunter, Kemmerer, Wyoming

Tuscan Portobello Stew

Here’s a healthy one-skillet meal that’s quick and easy to prepare yet elegant enough for company. I often take this stew to my school’s potlucks, where it is devoured by teachers and students alike. —Jane Siemon, Viroqua, Wisconsin

Classic Hummus

We love hummus, and this version is really amazing. If you have a pressure cooker, this is an easy, tasty reason to pull it out! We pair hummus with fresh veggies for a meal or snack. —Monica and David Eichler, Lawrence, Kansas

Cool Beans Salad

This protein-filled dish could be served as a colorful side dish or a meatless main entree. When you make it, double the recipe because it will be gone in a flash! The basmati rice adds a unique flavor and the dressing gives it a bit of a tang. —Janelle Lee, Appleton, Wisconsin

Rice Pilaf with Apples & Raisins

I love making bulgar pilaf with apricots. So glad I tried it with dried apples and golden raisins! —Elizabeth Dumont, Madison, Mississippi

Watermelon and Spinach Salad

Summer's the perfect time to toss up this watermelon salad. You'd never expect it, but spinach is awesome here. Eat it and feel cool on even the hottest days. —Marjorie Au, Honolulu, Hawaii

Grilled Stone Fruits with Balsamic Syrup

Get ready to experience another side of stone fruits. Hot off the rack, these grilled nectarines practically melt in your mouth. —Sonya Labbe, West Hollywood, California

Pico de Gallo

This easy pico de gallo recipe is a classic for good reason. It pairs with just about everything! My tip is to let it chill for an hour or two before serving to help the flavors blend. Also, it's best to serve it the same day that it's made. —Jeannie Trudell, Del Norte, Colorado

Ravishing Radish Salad

Here is a recipe that showcases spring veggies in all of their glory. The fresh, crunchy radish salad really complements grilled entrees. —Maggie Ruddy, Altoona, Iowa

Rosemary Walnuts

My Aunt Mary started making this recipe years ago. Each time we visited, she would have a batch ready for us. The use of cayenne adds an unexpected zing to the savory combo of rosemary and walnuts. When you need a good housewarming or hostess gift, double the batch and save half for yourself. —Renee Ciancio, New Bern, North Carolina

No-Bake Peanut Butter Energy Bars

These peanut butter energy bars are made with natural ingredients, and there's no baking required! You can substitute sunflower seeds for the walnuts. Want more fiber? Add a little wheat germ. —Amy Crane, Richland, Michigan

Cedar Plank Salmon with Blackberry Sauce

Here's my go-to entree for a warm-weather cookout. The salmon has a rich, grilled taste that's enhanced by the savory blackberry sauce. It's a nice balance of sweet, smoky and spicy. —Stephanie Matthews, Tempe, AZ

Quinoa with Peas and Onion

Even picky eaters will love this protein-packed dish. If you have freshly shelled peas on hand, substitute them for the frozen. —Lori Panarella, Phoenixville, Pennsylvania

Nicoise Salad

This garden-fresh salad is a feast for the eyes as well as the palate. Add some crusty bread and you have a mouthwatering meal.

Grape and Berry Crumble

My daughter follows a restricted diet and told me that I nailed it with this dairy-free berry crumble recipe. I combined grapes from my garden with blueberries and strawberries, and used gluten-free flour and coconut oil. We had eaten nearly the whole pan when I realized I'd better write down the recipe. —Kallee Krong-McCreery, Escondido, California

Air-Fryer Potato Chips

For Christmas one year, I received an air fryer. Potato chips are simple to make in it and are an essential, crispy side for lunch. —Melissa Obernesser, Oriskany, New York

Raspberry Sorbet for Two

You won't believe that you made this refreshing, fruity sorbet yourself! This healthy freezer fare will satisfy even your sweetest tooth.