Gluten-Free Baking Recipes for the Week Ahead

Meal prepping can sometimes feel like a chore. Now, what if I told you that gluten-free baking can be the secret weapon to transform your weekly meals from boring to brilliant? Not only are gluten-free baked goods naturally long-lasting, they’re also incredibly portable and offer endless variety.

I’m here to share some of my favorite recipes that work great for busy folks like you and me. Discover how gluten-free baking can make your weeknights easier and your taste buds happier.

1. Sweet Potato & Quinoa Breakfast Muffins

Get ready to fall in love with these muffins! The combination of sweet potato and quinoa is a match made in heaven. Not only are they packed with nutrients to keep you full and energized, they’re also bursting with flavor. 

Plus, they’re incredibly convenient for those rushed mornings when you’re out the door in a flash. Trust me, these muffins will become your new go-to healthy breakfast!

Ingredients

• 1 cup cooked quinoa
• 1 cup mashed sweet potato
• 1/2 cup unsweetened applesauce
• 1/4 cup almond milk (or any milk of your choice)
• 2 eggs
• 1/4 cup maple syrup or honey
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• Pinch of nutmeg
• 1/2 cup chopped pecans or walnuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the cooked quinoa, mashed sweet potato, applesauce, milk, eggs, maple syrup/honey, and vanilla extract.
3. In a separate bowl, whisk together the baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can result in dense muffins.
5. Fold in the chopped pecans or walnuts, if using.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool completely in the tin before removing.

Meal Prep Tip

These muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze them for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature before enjoying. 

2. Cheesy Broccoli & Quinoa Egg Bites

These protein-packed bites are perfect for a quick and easy breakfast or a satisfying snack on the go. Combining broccoli, quinoa, and cheese is a flavorful and nutritious way to start your day or refuel in the afternoon.

Ingredients

• 1 cup cooked quinoa
• 1 cup finely chopped broccoli florets
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 4 eggs
• 1/4 cup milk (any kind)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
2. In a large bowl, combine the cooked quinoa, broccoli, cheddar cheese, Parmesan cheese, eggs, milk, salt, and pepper. Mix well.
3. Divide the mixture evenly among the prepared muffin cups, filling each about 3/4 full.
4. Bake for 20-25 minutes, or until the egg bites are set and golden brown on top.
5. Let the egg bites cool in the tin for a few minutes before removing.

Meal Prep Tip

These egg bites can be stored in an airtight container in the refrigerator for up to 5 days.

3. Zucchini & Corn Fritters

These light and crispy fritters are a delicious way to use up summer produce. They’re packed with flavor and can be enjoyed in so many ways—as a side dish, on top of a salad, or as a base for your favorite toppings.

Ingredients

• 2 cups grated zucchini
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup grated onion
• 1/4 cup chopped fresh herbs (such as parsley, chives, or dill)
• 1/4 cup gluten-free flour
• 1 egg, beaten
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Oil for frying

Instructions

1. In a large bowl, combine the grated zucchini, corn, onion, herbs, flour, egg, salt, and pepper. Mix well.
2. Heat a drizzle of oil in a large skillet over medium heat.
3. Drop spoonfuls of the fritter batter into the hot skillet and flatten slightly.
4. Cook for 3-4 minutes per side, or until golden brown and cooked through.
5. Drain the fritters on paper towels to remove excess oil.

Meal Prep Tip

These fritters can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven before serving.

4. Mini Chicken Pot Pies

These individual pot pies are perfect for meal prepping and portion control. They’re packed with tender chicken, veggies, and a creamy sauce, all encased in a flaky gluten-free crust.

Ingredients

• 1 cup cooked shredded chicken
• 1 cup mixed frozen vegetables (such as carrots, peas, and corn)
• 1/2 cup chopped onion
• 1/4 cup gluten-free flour
• 1 cup chicken broth
• 1/2 cup milk (any kind)
• 1/4 cup chopped fresh herbs (such as thyme, rosemary, or parsley)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 sheet gluten-free pie crust (store-bought or homemade)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet over medium heat, sauté the onion until softened.
3. Add the flour and cook for 1 minute more.
4. Gradually whisk in the chicken broth and milk, stirring until the sauce thickens.
5. Stir in the chicken, vegetables, herbs, salt, and pepper.
6. Divide the filling among individual ramekins or oven-safe dishes.
7. Cut the pie crust into circles slightly larger than the ramekins.
8. Place the pie crust circles over the filling and crimp the edges to seal.
9. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.

Meal Prep Tip

These pot pies can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat in the oven before serving.

5. Chocolate Chip Banana Bread

This moist and delicious banana bread is a healthier indulgence that’s perfect for meal prepping. It’s made with wholesome ingredients like ripe bananas, almond flour, and coconut oil, and it’s sweetened with maple syrup.

Ingredients

• 3 ripe bananas, mashed
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups almond flour
• 1/4 cup tapioca flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, combine the mashed bananas, coconut oil, maple syrup, eggs, and vanilla extract. Mix well.
3. In a separate bowl, whisk together the almond flour, tapioca flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
5. Fold in the chocolate chips.
6. Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool completely in the pan before slicing.

Meal Prep Tip

This banana bread can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze it for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature before enjoying.

Final Thoughts

With these five delicious and easy gluten-free recipes, you can easily meal prep your way to a week of satisfying breakfasts, lunches, dinners, and snacks. Remember, the key is to plan ahead, bake in batches, and freeze individual portions for maximum convenience. So get creative, have fun, and enjoy the deliciousness that gluten-free baking has to offer!