Gluten-Free Dairy-Free & Low FODMAP

7 Gluten-Free Dairy-Free & Low FODMAP Recipes

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Updated on April 21, 2024

Juggling multiple dietary restrictions can feel overwhelming, especially when finding delicious and satisfying meals. Whether you’re managing gluten sensitivity, dairy intolerance, or following a low FODMAP diet (or all three!), navigating the kitchen can sometimes feel like a challenge. But fear not! With a little creativity and planning, you can whip up incredible dishes that are good for you and burst with flavour.

This article will be your guide, offering a variety of recipe ideas and helpful tips for creating mouth-watering meals that cater to your specific dietary needs. So, prepare to embark on a culinary adventure where taste meets well-being!

Navigating Dietary Restrictions: Gluten, Dairy, and FODMAPs

Gluten-Free Dairy-Free & Low FODMAP
Gluten-Free Dairy-Free & Low FODMAP

Following multiple dietary restrictions like gluten-free, dairy-free, and low FODMAP can feel like a complex culinary puzzle. Understanding the “whys” and “hows” behind each restriction can empower you to confidently navigate the kitchen and create delicious meals without sacrificing taste or well-being. Let’s delve deeper into each of these dietary restrictions to gain a clearer understanding of their impact and explore some convenient alternatives.


A protein found in wheat, barley, rye, and their derivatives. For individuals with celiac disease, gluten triggers an autoimmune reaction, causing damage to the small intestine, nutrient malabsorption, and a host of health complications.

Fortunately, a wide range of naturally gluten-free grains and pseudo-grains like rice, quinoa, buckwheat, millet, and amaranth are available. Many gluten-free speciality products can also be found in supermarkets.


Refers to milk and other milk products like cheese, yoghurt, and butter. Lactose intolerance occurs when the body lacks enough lactase, an enzyme needed to digest lactose (the sugar found in milk). This can lead to bloating, gas, and other digestive discomfort.


An acronym for Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols are short-chain carbohydrates found in various foods. While these carbohydrates are perfectly healthy for most individuals, people with irritable bowel syndrome (IBS) or other digestive sensitivities may experience difficulty digesting them, leading to digestive symptoms like gas, bloating, and abdominal pain.

It’s important to note that this information is intended for general knowledge and should not be taken as medical advice. If you suspect you have any of these sensitivities, it’s crucial to consult a healthcare professional or registered dietitian for personalised guidance and a diagnosis. They can help you determine the best approach for managing your needs and ensure you get the essential nutrients your body requires.

7 All-Day Gluten-Free Dairy-Free & Low FODMAP Recipes

If you do indeed follow all three diet restrictions, you might find it challenging to find recipes that work for you. But fear, not friends! We have scorched the internet and developed nine breakfast, lunch and dinner recipes that will first your Gluten-Free, Dairy-Free and Low FODMAP diet perfectly.

So, without further ado, put on your apron and let’s get cooking!

Low FODMAP Banana Egg Pancakes

Gluten-Free Dairy-Free & Low FODMAP
Gluten-Free Dairy-Free & Low FODMAP

Craving fluffy pancakes but following a low FODMAP, gluten-free, and dairy-free diet? Look no further! These Low FODMAP Banana Egg Pancakes are here to satisfy your taste buds without compromising your dietary needs.


  • 1/2 ripe banana, mashed
  • 2 eggs, beaten
  • 1/4 cup almond flour (or another low FODMAP flour alternative)
  • 1/4 teaspoon baking powder
  • Pinch of salt
  • 1-2 tablespoons unsweetened almond milk (or other low FODMAP milk alternative)
  • Coconut oil or olive oil for greasing the pan


  1. In a medium bowl, mash the banana until smooth.
  2. Whisk in the eggs, almond flour, baking powder, and salt.
  3. Add the almond milk one tablespoon at a time, whisking until the batter reaches a smooth consistency (similar to thick yoghurt). If the batter seems too thick, add another tablespoon of milk.
  4. Heat a non-stick pan or griddle over medium heat. Grease the pan with coconut oil or olive oil.
  5. Pour 1/4 cup of batter per pancake onto the pan.
  6. Cook for 2-3 minutes per side or until bubbles appear on the surface and the edges start to set. Flip the pancakes carefully and cook for 1-2 minutes or until golden brown.
  7. Serve immediately with your favourite low FODMAP toppings, such as sliced berries, maple syrup, or a drizzle of nut butter.

Scrambled Eggs with Vegetables

Gluten-Free Dairy-Free & Low FODMAP
Gluten-Free Dairy-Free & Low FODMAP

Scrambled eggs are a breakfast staple in almost every household worldwide! Following a low FODMAP, gluten-free, and dairy-free diet should not stop you from participating in this worldwide tradition! With a mix of fresh veggies on the side, here is a scrambled eggs recipe you’ll love:


  • 2 eggs, beaten
  • 1 tablespoon chopped green onion (scallions)
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped zucchini
  • 1/4 teaspoon dried oregano
  • Pinch of salt and black pepper to taste
  • 1 tablespoon olive oil for cooking


  1. Whisk together the beaten eggs, chopped green onion, and dried oregano. Season with salt and pepper to taste.
  2. Heat the olive oil in a non-stick pan over medium heat. Add the chopped red bell pepper and zucchini, and saute for 2-3 minutes or until softened slightly.
  3. Pour the egg mixture into the pan with the vegetables. Use a spatula to gently fold the cooked vegetables into the eggs as they scramble.
  4. Continue cooking for 2-3 minutes or until the eggs are cooked to your desired consistency.
  5. Serve immediately while hot, and enjoy!

Overnight Oats with Nut Butter and Berries

Gluten-Free Dairy-Free & Low FODMAP
Gluten-Free Dairy-Free & Low FODMAP

Want a healthier yet satisfying breakfast option that caters to your low FODMAP, gluten-free, and dairy-free needs? Look no further than Overnight Oats with Nut Butter and Berries! This recipe offers a delicious and nutritious way to kickstart your day with minimal preparation time.


  • 1/2 cup rolled oats certified gluten-free and low FODMAP
  • 1/2 cup low FODMAP milk alternative (e.g., almond milk, rice milk, coconut milk)
  • 1/4 cup mashed banana (ripe)
  • 1 tablespoon nut butter (choose low FODMAP options like almond butter, sunflower seed butter, or cashew butter)
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt (optional)
  • 1/4 cup fresh or frozen berries (choose low FODMAP options like blueberries, raspberries, or strawberries)


  1. In a small mason jar or airtight container, combine the rolled oats, low FODMAP milk alternative, mashed banana, nut butter, cinnamon, and salt (if using).
  2. Stir well to ensure all ingredients are evenly incorporated.
  3. Cover the container tightly and refrigerate overnight (at least 8 hours, ideally 12 hours).
  4. In the morning, stir the oats and top them with your favourite low-FODMAP berries. Enjoy cold or briefly warmed in the microwave if desired.

These are only three recommendations from our kitchen for your breakfast. Feel free to tweak the recipe, add your touch or go nuts and make up your breakfast recipes!

With breakfast out, let’s see what you can have for lunch!

Low FODMAP Chopped Salad with Grilled Chicken or Fish

Gluten-Free Dairy-Free & Low FODMAP
Gluten-Free Dairy-Free & Low FODMAP

Looking for a light, refreshing, and oh-so-satisfying lunch? Look no further than this Low FODMAP Chopped Salad with Grilled Chicken or Fish! This vibrant salad is packed with colourful ingredients, fresh flavours, and protein, making it the perfect choice for a healthy and enjoyable midday meal.


For the Salad:

  • 2 cups mixed greens (choose low FODMAP options like romaine lettuce, spinach, or arugula)
  • 1/2 cup chopped cucumber
  • 1/2 cup chopped red bell pepper
  • 1/4 cup shredded carrots
  • 1/4 cup cherry tomatoes, halved
  • 1/4 cup crumbled feta cheese (optional, choose lactose-free if desired)
  • 1/4 cup chopped fresh herbs (choose low FODMAP options like parsley, dill, or chives)

For the Dressing:

  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon honey (use low FODMAP options and within the recommended serving size)
  • 1/2 teaspoon Dijon mustard
  • Salt and black pepper, to taste

For the Protein:

  • 4 oz grilled chicken breast or fish fillet (choose low FODMAP options like salmon, cod, or shrimp)
  • Seasoning for grilling (choose low FODMAP compliant options)


  1. Prepare the Salad: Wash and chop the salad greens, cucumber, red bell pepper, carrots, and cherry tomatoes. Place them in a large bowl.
  2. Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper.
  3. Grill the Protein: Season your chosen protein with low FODMAP-compliant seasoning and grill until cooked according to your preferred doneness.
  4. Assemble the Salad: Add crumbled feta cheese and chopped fresh herbs to the salad bowl (optional).
  5. Slice the grilled chicken or fish into bite-sized pieces and add them to the salad.
  6. Drizzle the prepared dressing over the salad and toss gently to coat.
  7. Serve immediately and enjoy!

Low-FODMAP Vegetable Lentil Soup

Gluten-Free Dairy-Free & Low FODMAP
Gluten-Free Dairy-Free & Low FODMAP

Nothing screams comfort, warmth and a tight hug like Vegetable Lentil Soup! This nourishing soup is packed with flavorful vegetables, protein-rich lentils, and aromatic spices, making it the perfect choice for a satisfying and healthy meal anytime.


  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon dried thyme
  • Pinch of red pepper flakes (optional)
  • 4 cups vegetable broth (choose low FODMAP compliant options)
  • 1 cup brown lentils, rinsed and picked over
  • 1 (14.5 oz) can dice tomatoes, undrained (choose low FODMAP compliant options)
  • 4 cups chopped low FODMAP vegetables (choose options like green beans, zucchini, chopped spinach)
  • Salt and black pepper, to taste
  • Fresh chopped parsley (optional, for garnish)


  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes or until softened and slightly translucent.
  2. Add the minced garlic, cumin, turmeric, thyme, and optional red pepper flakes. Cook for an additional minute, stirring constantly to release the aroma of the spices.
  3. Pour in the vegetable broth and diced tomatoes. Stir to combine.
  4. Add the rinsed and picked-over lentils. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until the lentils are tender but still hold their shape.
  5. Add the chopped low FODMAP vegetables of your choice and continue simmering for 5-7 minutes or until the vegetables are tender-crisp.
  6. Season the soup with salt and black pepper to taste.
  7. Serve hot, garnished with fresh chopped parsley (optional).

Lunch is a meal many people skip, but with these recipes, you will look forward to that 1 pm rush when you can finally dive face-first into your salad or low FODMAP soup!

And now, for the main course of the day, let’s see what gluten-free, dairy-free and low FODMAP recipes you can whip up in your kitchen!

Low FODMAP Stir-Fry with Rice Noodles

Gluten-Free Dairy-Free & Low FODMAP
Gluten-Free Dairy-Free & Low FODMAP

Sometimes, you might need a quick and easy dinner that adheres to your low FODMAP diet and is gluten- and dairy-free. Don’t fret because these stir-fry rice noodles will check all your boxes!


For the Stir-Fry:

  • 1 tablespoon olive oil
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1/2 cup broccoli florets
  • 1/2 cup snow peas, trimmed (optional)
  • 1/4 cup chopped green beans, trimmed
  • 1 clove garlic, minced
  • 1 tablespoon low FODMAP soy sauce (or tamari sauce)
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar (use low FODMAP options and within the recommended serving size)
  • 1/2 teaspoon cornstarch
  • 1/4 cup water
  • 1 green onion, thinly sliced (optional, for garnish)

For the Protein:

  • Choose your preferred protein source (approximately 4 oz per serving) – options include:
  • Chicken breast, thinly sliced and seasoned
  • Shrimp, peeled and deveined
  • Tofu, cubed and marinated (use low FODMAP compliant marinade)
  • Tempeh, cubed and marinated (use low FODMAP compliant marinade)

For the Noodles:

  • 8 oz gluten-free rice noodles (choose low FODMAP options)


  1. Cook the rice noodles according to package instructions. Drain and rinse with cold water to prevent sticking.
  2. Wash and chop the red and yellow bell peppers, broccoli florets, snow peas (if using), and green beans.
  3. If using chicken, shrimp, tofu, or tempeh, marinate them in your chosen low FODMAP-compliant marinade for at least 15 minutes.
  4. Heat a separate pan or wok with a drizzle of oil over medium-high heat. Cook the marinated protein until golden brown and cooked through. Set aside.
  5. Heat the olive oil in a large wok or pan over medium-high heat. Add the sliced bell peppers, broccoli florets, snow peas (if using), and green beans. Stir-fry for 3-4 minutes or until slightly softened.
  6. Whisk together the soy sauce, rice vinegar, brown sugar, cornstarch, and water in a small bowl. Pour the sauce into the pan with the vegetables and stir to combine.
  7. Add the cooked rice noodles and protein (if using) to the pan. Toss gently to coat everything in the sauce.
  8. Garnish with thinly sliced green onion (optional) and serve hot.

Low FODMAP Baked Salmon with Roasted Vegetables

Gluten-Free Dairy-Free & Low FODMAP
Gluten-Free Dairy-Free & Low FODMAP

Our next dinner dish is the coveted Baked Salmon with Roasted Vegetables! This dish combines the savoury flavours of salmon with a vibrant mix of roasted vegetables, creating a well-balanced and satisfying culinary experience.


For the Salmon

  • 2 salmon fillets (approximately 6 oz each)
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon garlic powder (optional; use low FODMAP compliant garlic powder)
  • Salt and pepper to taste

For the Roasted Vegetables

  • 1 cup chopped broccoli florets
  • 1 cup chopped red bell pepper
  • 1/2 cup chopped yellow bell pepper
  • 1/2 cup cherry tomatoes
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste


  1. Preheat your oven to 400°F (200°C).
  2. Wash and chop the broccoli florets, red bell pepper, yellow bell pepper, and cherry tomatoes.
  3. Toss the chopped vegetables with olive oil, oregano, salt, and pepper in a bowl.
  4. Arrange the seasoned vegetables on a baking sheet in a single layer.
  5. In a separate bowl, drizzle the salmon fillets with olive oil and sprinkle with dill, garlic powder (if using), salt, and pepper.
  6. Place the baking sheet with the vegetables on the middle rack of the preheated oven. Nestle the seasoned salmon fillets on top of the vegetables, leaving some space between them.
  7. Bake the salmon and vegetables for 15-20 minutes, or until the salmon is cooked through (flaky flesh) and the vegetables are tender-crisp.
  8. Serve the baked salmon immediately with the roasted vegetables, enjoying the flavorful combination of textures and tastes.

Tips for Cooking Gluten-Free, Dairy-Free, and Low FODMAP Recipe

Gluten-Free Dairy-Free & Low FODMAP
Gluten-Free Dairy-Free & Low FODMAP

Cooking while adhering to multiple dietary restrictions can be challenging. Still, with careful planning, preparation, and these handy tips, you can confidently navigate the kitchen and create delicious and satisfying meals tailored to your needs.

  • Plan and Prep: Read labels, stock your pantry, and have separate utensils for gluten-free meals.
  • Cook and Bake: Use certified substitutes, explore alternative flours, and embrace low FODMAP thickeners and dairy replacements. Spice things up with compliant herbs and condiments.
  • Be Mindful: Opt for healthy cooking methods, pay attention to serving sizes, and keep learning.
  • Connect and Experiment: Join online communities and get creative in the kitchen to discover your culinary magic.

In conclusion, navigating dietary restrictions like gluten-free, dairy-free, and low FODMAP doesn’t have to limit your culinary experiences. You can unlock a world of delicious and satisfying meals with careful planning, utilising the provided tips, and a touch of creativity. Embrace the opportunity to explore new ingredients, discover alternative flavours, and create a personalised meal plan that caters to your specific needs while keeping your taste buds happy. Remember, a delicious and fulfilling plate is possible, even with dietary restrictions, so prepare to embark on a flavorful journey in the kitchen!

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