You may think that most catering-friendly foods like sandwiches, pizza, and breakfast buffets are often full of gluten. But as Forbes points out, the number of Americans going gluten-free has basically tripled in the past near decade. Caterers have upped their game when it comes to offering gluten-free foods. And it’s about time. Here are 10 easy and delicious gluten-free entrees for everyone.
Chickpea Spaghetti and Meatballs
Spaghetti and Meatballs — one of the most classic of pasta dishes — is usually a no-go for the gluten intolerant. These days, though, chickpea spaghetti has become a wildly popular substitute for traditional spaghetti, as it has the same chew and sauce cling. Combine that with breadcrumb-free meatballs, and you’ve got a crave-worthy dish for gluten-free eaters that even the non-gluten-free will enjoy.
Cauliflower Crust Pizza
A lot of people prefer gluten-free pizza crusts to standard ones, as they leave you much less bloated. The problem is that many of the gluten-free pizza doughs on the market end up creating a crust that is super dense. The solution is cauliflower crust. It’s a surprisingly easy to make. The entirely vegetable-based crust made of ground up cauliflower is baked until crispy. And you still get that perfect crunch that you love in a charred pizza crust. Add all your favorite toppings, and you’re ready to go.
2-Ingredient Banana Pancakes
There are tons of ways to make gluten-free pancakes. But lately, one of the most popular involves just two ingredients: bananas and eggs. The combination beautifully recreates that fluffy, satisfying breakfast staple, and you can even add toppings like chocolate chips and strawberries.
Cornmeal Fried Chicken
How do you replicate the crispy, crunch, impossible-to-resist texture of fried chicken without all-purpose flour? The latest discovery is cornmeal. It provides that same thick, beautiful coating you love in fried chicken, but without all the gluten.
Many of the wonton wrappers used to make dumplings have gluten, as does the soy dipping sauce they are served with. The easy solution is to pick dumplings wrappers made with glutinous rice flour. Don’t be fooled by the name, which is referencing it’s stickiness. Glutinous rice flour is definitely gluten-free. And it adds a great bounce and chew to the dumplings. And for soy sauce, an easy swap is tamari, a byproduct of miso paste that tastes just almost identical.
Rice Noodle Bowls
Rice noodles are a trendy alternative to regular noodles. They can be prepared in infinite ways. Try them with veggies and Thai peanut sauce, over an herby broth, or sauteed with ginger and tamari. The slippery noodles are perfect for any palette. And in bowl form, they’re a complete meal that is easy to eat and serve.
Everyone loves a quiche, a perennial breakfast buffet favorite. But the crust is usually made with some kind of all-purpose flour. But who says you need the crust? An ever-popular solution is the crustless variety. It takes less time to bake, since there’s no dough to mess with. And it’s a lighter take on a breakfast staple. So it won’t leave your guests weighed down. Plus, the sides still get all brown and crispy.
One of the most popular variations on lasagna gives it a south-of-the-border twist. Mexican lasagna subbs out ricotta and sauce for cheddar cheese, beans, tomatoes, onions, lettuce, and — most importantly — corn tortillas, which are totally gluten-free. It’s a dish you can make and serve in big batches. It always comes with the satisfaction factor of a gooey plate of nachos.
Quinoa Bun Burgers
A burger bar is a no-fuss catering solution. And thanks to the surge in high-quality wheat-free buns, they’re also a great gluten-free option. Quinoa-based buns are the latest and most beloved gluten-free bun to hit the market. They’re fluffy and hearty like your standard burger bun, and great for a classic lettuce-tomato-onion-patty combo.
Tabbouleh is a healthy and flavorful staple of Middle Eastern cuisine. But the main ingredient, cracked wheat, is decidedly not a gluten-free food. You can easily swap the wheat out for quinoa or cauliflower rice, both of which form a great base for the lemony herby dressing that makes tabbouleh so delicious.