Are you tired of the same old side dishes that lack creativity and fail to accommodate dietary restrictions? Say goodbye to bland and uninspired meals, and let’s explore 20 amazing gluten-free dairy-free side dish recipes that will tantalise your taste buds and satisfy even the most discerning palates.
In today’s world, where health concerns, ethical choices, and personal preferences shape our eating habits, it’s crucial to find alternatives that align with our needs without compromising taste or nutritional value. That’s where our gluten-free dairy-free side dishes shine, offering various options that cater to different dietary lifestyles, ensuring everyone feels understood and included.
These side dishes are not only free from gluten and dairy but are also bursting with vibrant flavours, wholesome ingredients, and innovative twists that elevate any meal to new heights. Ready? Let’s get started!
Salads can be vibrant explosions of flavour and texture, packed with essential nutrients to perfectly complement your main course. The key lies in using a variety of fresh, seasonal ingredients, along with creative dressings. They’re endlessly customisable, packed with vitamins and fibre, and can be light and refreshing or hearty and satisfying, depending on your needs. Below are some delicious and versatile gluten-free dairy-free side dish salad recipes to inspire you.
Indulge in the vibrant flavours and wholesome goodness of this gluten-free dairy-free side dish recipe. Quinoa takes centre stage, offering a protein-rich base that pairs perfectly with fresh vegetables. This salad is not only delicious but also packed with essential nutrients to nourish your body.
Start by rinsing 150g of quinoa under cold water, then place it in a saucepan with 300ml of vegetable broth and bring it to a boil. Reduce the heat and simmer for 15-20 minutes until the quinoa is cooked and the liquid is absorbed. Allow it to cool before transferring it to a large bowl. Next, add diced red bell pepper, cucumber, grated carrot, halved cherry tomatoes, and chopped parsley to the quinoa.
Whisk together the juice of 1 lemon, 2 tablespoons of olive oil, salt, and pepper in a small bowl to create a zesty dressing. Pour the dressing over the salad and toss until everything is well coated. Serve this vibrant quinoa salad chilled, and enjoy!
Dive into a symphony of sweet and savoury flavours with this spinach and strawberry salad. Baby spinach leaves provide a nutritious base, while ripe strawberries add some sweetness. Toasted almonds and dairy-free feta cheese lend a delightful crunch and creaminess to this refreshing salad.
Start by combining 200g of baby spinach leaves, sliced strawberries, toasted almonds, and crumbled dairy-free feta cheese in a large bowl. Whisk together the juice of 1/2 lemon, 1 tablespoon of balsamic vinegar, 1 tablespoon of maple syrup, salt, and pepper to create a tangy dressing. Drizzle the dressing over the salad and toss gently to combine. Serve this delicious gluten-free dairy-free side dish salad immediately, and enjoy!
Transport your taste buds to the shores of the Mediterranean with this side dish recipe. Canned chickpeas serve as the hearty base of this salad, while the vegetables provide a colourful display and offer a wealth of nutrients and antioxidants. Fresh parsley and a zesty lime dressing tie everything together for a refreshing and satisfying gluten-free dairy-free side dish.
To prepare this Mediterranean-inspired salad, combine 400g of canned chickpeas (drained and rinsed) with diced red onion, cucumber, cherry tomatoes, black olives, and chopped parsley in a large bowl. Whisk together the juice of 1 lime, 2 tablespoons of extra virgin olive oil, dried oregano, salt, and pepper in a small bowl to create a tangy dressing. Pour the dressing over the salad and toss until well combined. Serve chilled, and enjoy!
Give the classic Caesar salad a gluten and dairy-free makeover with this irresistible recipe. Fresh kale leaves serve as the base of this nutritious salad, while a creamy dairy-free dressing adds a burst of flavour. This kale Caesar salad is not only delicious but also packed with vitamins, minerals, and antioxidants to nourish your body.
Start by placing torn kale leaves in a large bowl. Whisk together dairy-free mayonnaise, minced garlic, lemon juice, Dijon mustard, nutritional yeast, salt, and pepper in a small bowl to create a creamy dressing. Massage the dressing into the kale leaves until they start to soften. For an extra touch, sprinkle grated vegan Parmesan cheese over the salad before serving.
Vegetables are the heart and soul of many gluten-free dairy-free side dish recipes. They’re naturally free of gluten and dairy, packed with essential vitamins and minerals, and incredibly versatile. Below are some various ways to prepare delicious and exciting vegetable side dishes without relying on gluten or dairy.
Indulge in the irresistible crunch and savoury goodness of roasted Brussels sprouts with this side dish recipe! Start by preheating your oven to 200°C (400°F). Trim the ends of 500g of Brussels sprouts and cut them in half. In a large bowl, toss the Brussels sprouts with 2 tablespoons of olive oil, 3 minced garlic cloves, salt, and pepper until evenly coated.
Spread the Brussels sprouts in a single layer on a baking sheet and roast for 20-25 minutes or until golden brown and crispy on the edges. Serve them hot as a deliciously addictive gluten-free dairy-free side dish that’s sure to impress.
Experience the zesty freshness of lemon and herbs with this simple side dish recipe. Preheat your oven to 220°C (425°F). Halve 800g of baby potatoes and place them in a large bowl. Whisk together the juice of 1 lemon, 2 tablespoons of olive oil, 2 minced garlic cloves, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, salt, and pepper in another bowl to make the marinade.
Pour the lemon herb marinade over the potatoes and toss until evenly coated. Transfer the potatoes to a baking sheet and roast for 25-30 minutes or until golden brown and crispy on the outside and tender on the inside. Serve these lemon herb roasted potatoes hot as a satisfying gluten-free dairy-free side dish.
Balsamic glazed carrots are as visually stunning as they are delicious. Delight your taste buds with the sweet and tangy flavours of this easy side dish recipe.
Preheat your oven to 200°C (400°F). Peel and slice 500g of carrots into uniform pieces, then place them on a baking sheet lined with parchment paper. In a small saucepan, combine 2 tablespoons of balsamic vinegar, 1 tablespoon of maple syrup, 1 tablespoon of olive oil, 1 minced garlic clove, salt, and pepper. Heat the mixture over medium heat until it begins to simmer, then pour it over the carrots.
Roast the carrots in the preheated oven for 20-25 minutes or until tender and caramelised, brushing them with the glaze halfway through cooking. Serve them hot as a sweet and tangy gluten-free dairy-free side dish that’s sure to impress.
Add a fiery kick to your meal with this amazing side dish recipe for spicy roasted cauliflower. Preheat your oven to 220°C (425°F). Cut 1 large cauliflower into florets and place them in a large bowl. Combine 2 tablespoons of olive oil, 1 teaspoon of smoked paprika, 1/2 teaspoon of cumin, 1/2 teaspoon of chilli powder, salt, and pepper in a separate bowl.
Pour the spice mixture over the cauliflower florets and toss until evenly coated. Spread the cauliflower in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes or until golden brown and crispy on the edges. Serve this spicy roasted cauliflower hot as a flavourful and satisfying gluten-free dairy-free side dish that’s sure to spice up your meal.
While traditional rice might be off-limits for those following a gluten-free diet, there are many exciting alternatives to create flavourful and satisfying gluten-free dairy-free side dish recipes using alternative grains and starches. Below are some wholesome and satisfying options that pack flavour and nourishment without a trace of gluten or dairy.
Rinse 200g of quinoa under cold water and drain well. In a saucepan, combine the quinoa with 400ml of vegetable broth and bring it to a boil. Reduce the heat to low and simmer, covered, for 15 minutes or until the quinoa is cooked and the liquid is absorbed.
Once the quinoa is cooked, fluff it with a fork and stir in the juice of 2 limes and a handful of chopped fresh cilantro. Season with salt and pepper to taste before serving. This cilantro lime quinoa is a versatile gluten-free dairy-free side dish that pairs well with a variety of proteins and vegetables.
Transport your taste buds to the tropics with this gluten-free dairy-free side dish that’s bursting with tropical flavours. Rinse 250g of jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice with 400ml of coconut milk, 200ml of water, the zest of 1 lime, and a pinch of salt.
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 15-20 minutes or until the rice is cooked and the liquid is absorbed. Fluff the rice with a fork and stir in the juice of 1 lime before serving. This coconut lime rice pairs perfectly with various dishes and adds a tropical twist to any meal.
Rinse 200g of wild rice under cold water and drain well. In a saucepan, combine the wild rice with 500ml of vegetable broth and bring it to a boil. Reduce the heat to low and simmer, covered, for 40-45 minutes or until the rice is tender and the liquid is absorbed.
Once the wild rice is cooked, stir in 50g of dried cranberries, 50g of sliced almonds, and a handful of chopped fresh parsley. Season with salt and pepper to taste before serving. This gluten-free dairy-free side dish is a festive and flavourful addition to any holiday table.
This Mediterranean-inspired garlic herb couscous is a light and flavourful side dish that will transport you to the shores of the Mediterranean! It’s a versatile gluten-free dairy-free side dish that pairs well with grilled meats or roasted vegetables.
Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add 2 minced garlic cloves and cook for 1-2 minutes or until fragrant. Stir in 250g of couscous and cook for an additional 2-3 minutes, stirring frequently, until the couscous is lightly toasted.
Once the couscous is toasted, pour in 400ml of vegetable broth and bring it to a boil. Reduce the heat to low, cover the saucepan, and simmer for 8-10 minutes or until the couscous is tender and the liquid is absorbed.
Once the couscous is cooked, fluff it with a fork and stir in the zest and juice of 1 lemon, a handful of chopped fresh parsley, and a pinch of salt and pepper. Enjoy the flavours of the Mediterranean with every bite.
Legumes offer a fantastic source of plant-based protein and fibre, making them ideal for gluten-free dairy-free side dish recipes. They’re incredibly versatile and can be transformed into a variety of flavourful and satisfying dishes. Below are some delicious ways to incorporate legumes into your side dishes.
This hearty lentil and vegetable curry is “comfort in a bowl!” Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add diced onion, diced bell pepper, diced carrot, and minced garlic to the pot, and cook for 5-7 minutes or until the vegetables are softened.
Once the vegetables are softened, add 200g of dried red lentils, 400ml of coconut milk, 400ml of vegetable broth, 2 tablespoons of tomato paste, 1 tablespoon of curry powder, 1 teaspoon of ground cumin, 1/2 teaspoon of turmeric, salt, and pepper to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes or until the lentils are tender and the curry has thickened. Stir in a handful of chopped fresh cilantro before serving. This satisfying and flavourful gluten-free dairy-free side dish is perfect for cosy nights.
To make this hearty stew, heat 2 tablespoons of olive oil in a large pot over medium heat. Add diced onion and minced garlic to the pot, and cook for 5-7 minutes or until the onion is softened.
Once the onion is softened, add 400g of canned chickpeas (drained and rinsed), 400g of canned diced tomatoes, 200ml of vegetable broth, 1 teaspoon of dried oregano, 1/2 teaspoon of paprika, salt, and pepper to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 15-20 minutes or until the stew has thickened and the flavours have melded together. Stir in a handful of chopped fresh parsley before serving. This chickpea and tomato stew is a hearty and wholesome gluten-free dairy-free side dish that’s sure to warm you up from the inside out.
Add a fiery kick to your meal with this delicious and nutritious gluten-free dairy-free side dish! Smoky chipotle hummus is a spicy and flavourful dip that’s perfect for dipping veggies or spreading on crackers.
Start by draining and rinsing 400g of canned chickpeas. In a food processor, combine the chickpeas with 3 tablespoons of tahini, 2 tablespoons of olive oil, 2 cloves of garlic (minced), the juice of 1 lemon, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 1/2 teaspoon of chipotle powder (adjust to taste for desired spice level), and salt to taste.
Blend the ingredients until smooth and creamy, adding a splash of water if needed to achieve your desired consistency. Taste and adjust the seasonings as needed, adding more lemon juice, salt, or chipotle powder to suit your preferences.
Once the hummus is smooth and creamy, transfer it to a serving bowl and drizzle with a little extra olive oil. Garnish with a sprinkle of smoked paprika and a few whole chickpeas. Serve with an assortment of fresh vegetables, crackers, or pita bread, and enjoy the bold flavours and spicy kick of this irresistible dip!
Heat 2 tablespoons of coconut oil in a large pot over medium heat. Add 1 diced onion and cook for about 5 minutes until softened. Stir in 2 minced garlic cloves, 1 tablespoon of grated ginger, 1 tablespoon of curry powder, 1 teaspoon of ground cumin, and 1/2 teaspoon of turmeric, and cook for an additional 1-2 minutes until fragrant.
Add 2 diced sweet potatoes, 400g of canned chickpeas (drained and rinsed), and 400ml of coconut milk to the pot. Stir to combine, then bring the mixture to a simmer. Cover and cook for 20-25 minutes or until the sweet potatoes are tender. Season with salt and pepper to taste, and stir in a handful of chopped fresh cilantro.
Serve this chickpea and sweet potato curry hot over cooked rice or quinoa for a comforting and nourishing gluten-free dairy-free side dish that’s sure to warm you up from the inside out. Enjoy the rich and aromatic flavours of this delicious curry!
While bread is a classic side dish option, it’s often off-limits for those following a gluten-free and dairy-free diet. However, you can still indulge in the comforting goodness of bread without the gluten or dairy. Below are some delicious side dish recipes to enjoy gluten-free dairy-free bread.
Sink your teeth into these flavourful garlic and herb breadsticks that are crispy on the outside and soft on the inside, making them the perfect accompaniment to any meal.
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. In a large bowl, combine 200g of gluten-free all-purpose flour, 50g of almond flour, 1 teaspoon of garlic powder, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Add 120ml of water and 60ml of olive oil to the dry ingredients and mix until a dough forms. Divide the dough into 8 equal portions and roll each portion into a long breadstick shape.
Place the breadsticks on the prepared baking sheet and brush them with olive oil. Bake in the preheated oven for 15-18 minutes or until golden brown and crispy. Serve warm, and enjoy the savoury goodness with every bite.
Infused with fragrant rosemary and sprinkled with sea salt, this bread is soft, fluffy, and bursting with flavour, making it the perfect gluten-free dairy-free side dish for soups and salads or perfectly enjoyed on its own.
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. In a large bowl, combine 200g of gluten-free all-purpose flour, 50g of almond flour, 1 teaspoon of dried rosemary, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Add 240ml of warm water and 60ml of olive oil to the dry ingredients and mix until a sticky dough forms. Transfer the dough to the prepared baking sheet and use wet hands to press it into a rectangle shape that’s about 1 inch thick. Drizzle the top of the focaccia with olive oil and sprinkle with additional dried rosemary and sea salt. Bake for 20-25 minutes or until golden brown and cooked through. Serve warm, and enjoy the irresistible aroma and flavour with every bite.
To make gluten and dairy-free cornbread muffins, preheat your oven to 180°C (350°F) and line a muffin tin with paper liners. In a large bowl, combine 200g of cornmeal, 50g of almond flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk together 240ml of coconut milk, 60ml of maple syrup, 60ml of olive oil, and 1 tablespoon of apple cider vinegar in a separate bowl. Pour the wet ingredients into the dry ingredients and mix until just combined.
Divide the batter evenly among the prepared muffin cups and bake in the preheated oven for 15-18 minutes or until golden brown and a toothpick inserted into the centre comes out clean. Serve these cornbread muffins warm, and enjoy the delightful combination of sweet and savoury flavours with every bite.
These herb and onion biscuits are a flavourful gluten-free dairy-free side dish for any meal. Bursting with savoury flavours and boasting a flaky texture, these biscuits are perfect for soaking up sauces or enjoying alongside soups and stews.
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. In a large mixing bowl, combine gluten-free all-purpose flour, baking powder, salt, and a generous amount of chopped fresh herbs such as parsley, thyme, and chives. Add finely diced onions to the dry ingredients and mix until evenly distributed.
Add cold dairy-free margarine or coconut oil into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Gradually add your preferred plant-based milk, stirring until a soft dough forms. Turn the dough out onto a lightly floured surface and gently knead it until smooth. Roll the dough out to about 1-inch thickness and use a biscuit cutter to cut out dough rounds.
Place the biscuits onto the prepared baking sheet and brush the tops with a little extra dairy-free milk for a golden finish. Bake for 12-15 minutes or until they are lightly golden brown on top and cooked through. Remove them from the oven and let them cool slightly before serving.
Ultimately, dietary restrictions should not limit the creativity and flavour of your meals. With a diverse array of gluten-free dairy-free side dish recipes at your fingertips, you can easily transform ordinary meals into extraordinary ones.
For even more inspiration, consider exploring our website for additional resources and recipes. Explore our guide to gluten-free dairy-free freezer meal recipes, where you’ll find delicious breakfast, lunch, and dinner options convenient for busy days. To truly elevate your meals, explore our guide on how to make the softest gluten-free dairy-free dinner rolls, which are perfect for serving alongside soups, salads, or your favourite main dishes.
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