September 10, 2026   |   Gluten-Free Living   |   Little Northern Bakehouse

12 Fast, Easy Gluten-free Weeknight Dinner Ideas and Recipes from Little Northern Bakehouse Subscribers

We asked Little Northern Bakehouse email subscribers to share their go-to gluten-free weeknight dinner recipes to help our gluten-free community build or get back to routine. And from soups to salads, pasta dishes to dinner toasts, chili to casseroles, they shared a trove of fast and easy gluten-free dinner ideas.

Check out 12 of our favourite weeknight gluten-free dinner recipes, complete with allergy-friendly plant-based swaps that welcome everyone to table, any day of the week.

Go for a scroll, or click this list to find the gluten-free weeknight dinner recipe inspiration you crave:

 

Gluten-free Weeknight Soups
A. Veldhoen’s Perfect-with-Dairy-free-Grilled-Cheese Broccoli Potato Soup

Round out this busy night broccoli soup with a simple sandwich or gluten-free garlic bread, add your favourite protein, and make extra so leftovers become tomorrow’s lunch.

 Ingredients:

  • 1 large onion, chopped
  • 2 Tbsp avocado oil (or other cooking oil)
  • 1 large head (or 2 small heads) broccoli, chopped
  • 4 cups vegetable broth (gluten-free)
  • 3 medium potatoes, chopped
  • 1 carrot, chopped
  • 2 celery stalks (or chopped parsley)
  • Tamari or gluten-free soy sauce, to taste
  • salt and pepper, to taste
  • 1 cup plant-based milk (optional)

 

Instructions:

  1. Heat oil in a large pot and sauté onion until softened.
  2. Add broccoli, broth, potatoes, carrot, and celery. Bring to a boil.
  3. Reduce heat and cook over medium-low until potatoes and vegetables are tender.
  4. Remove from heat and purée with an immersion blender (or blend in batches).
  5. Season with gluten-free soy sauce, salt, and pepper to taste.
  6. Stir in plant-based milk for a creamier soup (optional).
  7. Serve with garlic bread or a grilled sandwich.

Serves 4 – 6

 

Sourdough Sean’s Kabocha Squash Soup

Ingredients:

  • 1 medium kabocha squash (about 1.4 kg / 3 lbs), quartered and seeded
  • 2 carrots, peeled
  • 3 garlic cloves, diced
  • 1 small yellow onion, diced
  • 1 thumb-size piece ginger (about 2 inches), grated
  • 1 Tbsp olive oil
  • 2 Tbsp dairy-free butter (or olive oil)
  • 4 cups vegetable broth (gluten-free)
  • ½ tsp cumin, ground
  • ½ tsp chili powder
  • ½ tsp salt, or to taste
  • ½ tsp pepper, or to taste

 

Instructions:

  1. Preheat oven to 350°F.
  2. Place squash and carrots on a parchment-lined baking sheet.
  3. Bake 40 minutes, or until soft (carrots will cook faster).
  4. When cool enough to handle, peel the squash and roughly chop the carrots.
  5. Meanwhile, sauté garlic, onion, and ginger in oil and dairy-free butter in a large pot.
  6. Add broth, squash, carrots, and seasonings. Simmer 10 minutes.
  7. Remove from heat, blend in a food processor until smooth, and serve with crusty bread.

Serves 4

 

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Gluten-free Weeknight Pasta Dinners

There’s plenty of room for kitchen improv with these flexible gluten-free weeknight pasta dinners. Use the veggies you’ve got and poke around in your pantry for cheap and cheerful protein like canned chickpeas or beans to bulk it up.

E Abrams’ Sundried Tomato and Zucchini Pasta

Ingredients:

  • 4 ½ cups gluten-free pasta (454 g / 1 lb)
  • 1 package sundried tomatoes
  • 1 tsp thyme (or rosemary)
  • 4 Tbsp olive oil, divided
  • 1 yellow onion, small diced
  • 2 cups zucchini, cut into chunks (or other fresh vegetables)
  • kosher salt, to taste
  • fried sage leaves, for serving (optional)

 

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8 minutes or according to package directions.
  2. Meanwhile, heat 2 tablespoons oil in a heavy pan. Add sundried tomatoes and thyme and sauté about 30 seconds. Transfer to a bowl.
  3. Add onion to the pan and cook over medium heat until slightly tender, about 2 minutes.
  4. Add zucchini and cook 5 – 7 minutes more.
  5. Reserve ½ cup pasta water, then drain the pasta.
  6. Toss pasta with the tomatoes, onion, and herbs. Add the remaining 2 tablespoons olive oil, loosening with pasta water if dry. Season with kosher salt to taste.
  7. Serve hot, topped with fried sage leaves.

Prep time: 5 minutes

Cook time: 10 minutes

Serves 4

 

Becky’s Excellent Ratatouille Pasta Bake (with Plant-based Swaps)

Ingredients:

  • 2 cups gluten-free dried pasta (about ½ a 340 g / 12 oz box)
  • 1 can (398 ml / 14 fl oz) chickpeas, drained and rinsed
  • ½ zucchini, cut into small cubes
  • ½ yellow bell pepper, cut into small chunks
  • ½ small eggplant, cut into small cubes
  • 1 handful green onions, green parts only, finely chopped
  • 1 can (400 ml / 14 fl oz) passata (tomato purée)
  • 1 Tbsp red wine vinegar (or white vinegar)
  • 3 Tbsp garlic-infused oil
  • 1 tsp salt
  • ½ tsp black pepper, ground
  • 1 ⅔ cups boiling water
  • 1 cup dairy-free cheese shreds

 

Instructions:

  1. Preheat oven to 425°F.
  2. Place all ingredients except the boiling water and dairy-free cheese shreds in an 8 × 13-inch baking dish. Stir until evenly combined.
  3. Add the boiling water and gently press everything down with a large spoon so it sits below the water, especially the pasta.
  4. Bake 30 minutes.
  5. Top with the dairy-free cheese shreds and bake 10 minutes more, until melted and golden brown on top.

Serves 4

 

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Hearty Gluten-free Dinner Toasts

You might think toasts are just for breakfast, brunch, or maybe lunch, but you’d be wrong. These dinner toasts range from light and simple evening fare, to satisfying protein-packed  suppers.

Danielle F’s Grilled Tofu Avocado Toast

Ingredients:

  • 2 slices Little Northern Bakehouse Millet & Chia bread, toasted
  • ½ package (350 g / 12.3 oz – 396 g / 14 oz) extra-firm tofu, sliced and grilled
  • 1 tsp mustard
  • ½ avocado, sliced
  • 1 handful greens
  • 1 tomato, sliced
  • onion, sliced, to taste

 

Instructions:

  1. Toast the bread slices.
  2. Grill the tofu slices until lightly charred.
  3. Spread mustard over the toast, then layer with avocado, greens, tomato, and onion.
  4. Top with the grilled tofu and serve immediately.

Serves 1 – 2

 

Melissa B’s Gluten Free Avocado Toast

Ingredients:

 

Instructions:

  1. Toast the bread.
  2. Smash the avocado onto the toast.
  3. Sprinkle with fresh lemon juice, everything bagel seasoning, and crushed red pepper to taste.
  4. Top with pickled red onions and enjoy.

Serves 1

 

Kathryn W’s Quick and Cheezy Tomato Toast

Ingredients:

  • 2 slices Little Northern Bakehouse White Wide Slice bread
  • dairy-free butter (or vegan mayo), for spreading
  • 2 medium tomatoes, sliced
  • oregano, fresh or dried, to taste
  • basil, fresh or dried, to taste
  • sea salt and pepper, to taste
  • 1 onion, sliced
  • 1 – 2 bell peppers, sliced
  • olive oil, for sautéing
  • 2 slices dairy-free cheese
  • sesame seeds, to taste

 

Instructions:

  1. Toast the bread slices.
  2. Spread with dairy-free butter or vegan mayo.
  3. Arrange the tomato slices over the toast. Garnish with oregano, basil, sea salt, and pepper.
  4. Place under the broiler until the tomatoes start to heat through.
  5. Meanwhile, sauté the onion, bell peppers, and any other vegetables in olive oil.
  6. Top the toasts with the sautéed vegetables, then the dairy-free cheese slices. Sprinkle with sesame seeds.
  7. Return under the broiler until the cheese is melted. Serve hot.

Serves 1 – 2

 

Rajeespot’s 15-Minute Sweet Potato & White Bean Pizza Toasts

Ingredients:

  • 4 slices Little Northern Bakehouse Whole Grain Wide Slice (or Seeds & Grains) bread
  • ½ cup sweet potato purée, smooth (canned or pre-mashed)
  • ½ cup white beans, canned (cannellini or navy), rinsed and lightly mashed
  • ½ tsp Italian seasoning (or garlic salt)
  • ½ cup marinara (or pizza sauce)
  • ½ cup dairy-free cheese shreds
  • basil, fresh (or arugula), for topping

 

Instructions:

  1. Preheat oven to 400°F (or preheat air fryer to 370°F). Lightly toast the bread slices first to keep them from getting soggy.
  2. In a small bowl, mix the sweet potato purée, mashed white beans, and Italian seasoning. Spread a thick layer onto each slice.
  3. Spoon 2 tablespoons marinara over the base, then top generously with dairy-free cheese shreds.
  4. Place the toasts on a baking sheet and bake 8 – 10 minutes (or air fry at 370°F for 5 minutes), until the cheese is melted and bubbly and the edges are golden.
  5. Garnish with fresh basil or baby arugula, slice in half, and serve hot.

 

Prep time: 5 minutes

Cook time: 10 minutes

Serves 2 (4 large pizza toasts)

 

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Gluten-free Pizza

Can’t find store that carries Little Northern Bakehouse Artisan Style Pizza Crusts near you? This simple recipe has your back!

Ben P’s Gluten-free Dairy-free Yogurt Pizza Dough

Ingredients:

  • 1 cup + 1 Tbsp dairy-free Greek-style yogurt
  • 2 cups gluten-free flour
  • ¼ tsp xanthan gum (unless already in your gluten-free flour)
  • 2 ½ tsp gluten-free baking powder (optional)
  • ½ tsp salt
  • tomato pasta sauce, for topping
  • dairy-free mozzarella-style cheese shreds, for topping
  • toppings of choice

 

Instructions:

  1. Preheat oven to 400°F.
  2. Add all dough ingredients to a bowl and mix until the dough starts to form a ball.
  3. Knead lightly to fully combine, then divide the dough in two.
  4. Roll each piece to the desired size and thickness. Tip: place parchment paper on the pizza tray, set the dough in the middle, cover with plastic wrap, roll over the wrap, then remove it—no mess.
  5. Prebake each base 10 minutes.
  6. Remove and add toppings—tomato pasta sauce, then dairy-free cheese shreds and other toppings.
  7. Return to the oven 10 – 15 minutes, until the toppings are cooked to your liking.
  8. Slice and enjoy.

Makes 2 bases

Serves 2 – 4

 

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Gluten-free Weeknight Dinner Salad

Sure, a salad can be a side. But with tofu, leftover rice, veggies, seeds, and dairy-free cheese, this one is built for dinner.

Lucy M’s Safe Not-Just-for-Summer Rice Salad

Ingredients:

For the salad:

  • 1 package (350 g / 12.3 oz – 396 g / 14 oz) extra-firm tofu, cut into small cubes
  • 1 small splash olive oil
  • salt and pepper, to taste
  • 1 pinch paprika
  • 1 ½ – 2 cups converted rice, cooked and cooled
  • 1 tomato, chopped
  • ⅓ cucumber, chopped
  • 1 handful spinach, chopped
  • 2 green onions, chopped
  • 1 handful pumpkin seeds, roasted
  • 1 handful dairy-free cheese shreds

 

For the dressing:

  • 3 Tbsp olive oil
  • 2 Tbsp white vinegar
  • 1 Tbsp gluten-free low-sodium tamari
  • 1 Tbsp maple syrup

 

Instructions:

  1. Toss the tofu cubes with a small splash of olive oil, salt, pepper, and paprika. Air fry until crunchy.
  2. Chop the tomato, cucumber, spinach, and green onions.
  3. In a large bowl, combine the rice, chopped vegetables, pumpkin seeds, and dairy-free cheese shreds.
  4. Whisk the dressing ingredients together.
  5. Add the crispy tofu, pour the dressing over, and toss to combine. Serve chilled or at room temperature.

Serves 2 – 4

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Gluten-free Chili and Weekday Casseroles

Both these gluten-free dinners get better overnight and have the power to warm you up all winter long. Make them by the double batch so you can heat and eat on your busiest weeknights.

Jenelle Fraser’s Spicy GF Chili (with Plant-based Swaps)

Ingredients:

  • 2 packages (300 g / 10.6 oz – 340 g / 12 oz) gluten-free plant-based ground (such as Big Mountain Mushroom Crumble or Beyond Beef)
  • 1 whole white or sweet onion, finely diced
  • 1 orange bell pepper, chopped
  • 1 habanero pepper, finely chopped
  • 3 – 5 garlic cloves, minced
  • 2 cans (398 ml / 14 fl oz) diced tomatoes, drained
  • ½ small can (156 ml / 5.5 fl oz) tomato paste
  • 1 large can (796 ml / 28 fl oz) kidney beans, drained and rinsed
  • ½ cup vegetable broth (gluten-free, or water for less sodium)
  • 1 Tbsp chili pepper, ground
  • 1 tsp Italian seasoning
  • salt and pepper, to taste

 

To serve:

  • dairy-free cheese shreds
  • dairy-free sour cream
  • green onion, chopped
  • gluten-free bread slices, cubed and toasted with dairy-free butter (or margarine)

 

Instructions:

  1. Cook the plant-based ground separately and set aside.
  2. In a large pot, cook the onion, bell pepper, habanero, and garlic until softened.
  3. Add the diced tomatoes, tomato paste, kidney beans, vegetable broth, ground chili pepper, Italian seasoning, salt, and pepper. Simmer until thickened and the flavours have melded.
  4. Stir in the cooked plant-based ground.
  5. Top with dairy-free cheese shreds, dairy-free sour cream, and green onion.
  6. Serve with toasted, cubed gluten-free bread for dipping.

Serves 6 – 8

 

Janet the Planet’s Budget-friendly Vegan Shepherd’s Pie

Ingredients:

  • 4 – 6 medium Yukon gold potatoes (about 908 g / 2 lbs), peeled and cut into large pieces (or use sweet potatoes)
  • 2 cups plant-based milk, unsweetened and unflavoured
  • sea salt, to taste
  • black pepper, freshly ground, to taste
  • 1 cup onion, coarsely chopped
  • 1 cup carrots, coarsely chopped
  • 1 cup celery, coarsely chopped
  • 1 cup corn, frozen
  • 3 garlic cloves, minced
  • 1 ½ tsp Italian seasoning, dried and crushed
  • ¼ cup rolled oats, certified gluten-free
  • 1 Tbsp white wine vinegar (or white vinegar)

 

Instructions:

  1. Preheat oven to 425°F.
  2. Place the potato pieces in a steamer basket in a large saucepan. Add water to just below the basket, bring to a boil, cover, and steam about 20 minutes, until tender.
  3. Transfer the potatoes to a large bowl and mash. Add 1 cup of the plant-based milk, season with salt and pepper, and mix well. Set aside.
  4. In a large skillet, combine the onion, carrots, celery, corn, garlic, Italian seasoning, and ¼ cup water. Cook over medium-low about 10 minutes, until the vegetables are tender, stirring occasionally.
  5. Meanwhile, process the oats in a blender or food processor to a flour-like consistency. Whisk the oat flour into the remaining 1 cup plant-based milk, then stir into the vegetables along with the vinegar. Cook until thickened, stirring occasionally. Taste and adjust seasoning.
  6. Transfer the vegetable mixture to an 8 × 8-inch baking dish (about 2 L / 2 quarts) and top with the mashed potatoes, spreading evenly.
  7. Bake 20 minutes, until the potatoes are lightly browned on top. Let cool 10 minutes before serving.

 

Prep time: 25 minutes

Ready in: 1 hour

Makes 8 cups (serving size 2 cups)

Serves 4

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This Community Crumbs collection of subscriber recipes is only one in our content library packed with tips and tricks from your gluten-free peers. Check out more subscriber-shared tips and more from the Little Northern Bakehouse community recipe box here:

 

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