Need help planning a gluten-free menu? Let me help! Here are four weeks of gluten free menus to help you get started.

A tough job, but it needs to be done!

Meal planning has always been the bane of my existence. Well, one of them anyway. Even before going gluten-free, I struggled planning out my family’s meals. Year after year I’ve tried to get a routine, just to have it disrupted in some way.

Another allergen added, or another child comes along, and everything is up in the air again. Not that it’s a bad thing at all when it’s a child, but I can do without new food intolerances!

Holding myself accountable.

So the struggle has continued since I left college te.. well, you don’t have to know how long ago. 😉 Then a few weeks ago, I had the brilliant idea of using the blog as my accountability. The plan was to write up a month of menus, and then… follow them.

Sounds easy enough, but around the end of the second week I ran out of lunches… and dinners. While I pretty much would fine eating breakfasts or desserts for every meal, I figured it wouldn’t be the best, per se, for my family. So I enlisted the help of some of my gluten-free blogger friends.

Four weeks of gluten free menus.

I hope you enjoy the wonderful meals contained in this month-long-ish meal plan, even if you don’t use all of them the way they’re laid out. (I probably won’t…)

If you enjoy this meal plan, and want to take it a step further and do your very own. You can learn all about planning a gluten-free menu in my handy little ebook Gluten-Free Meal Planning Made Simple.

Get my ebook here!

Week 1

Sunday

Breakfast: Fried eggs and bacon
Lunch: Quick & Easy Veggie Lentil Soup
Snack: Kombucha Lemon Gummies
Dinner: Gluten-Free Soaked Pizza with a salad
Notes: Reserve some bacon from breakfast for carbonara on Tuesday, soak pizza dough in the morning so it will be ready for dinner, begin sprouting garbanzo beans for hummus (find out how to sprout beans here!)

Monday

Breakfast: Cinnamon Nut Butter Smoothie
Lunch: Healthy Chili Mac with carrot sticks
Snack: Healthy, Grain-Free Granola Bars
Dinner: Slow-Cooker Rosemary Roast with Garlic Smashed Potatoes in the Instant Pot
Notes: Start roast in the morning so it will be ready for dinner! I use the Instant Pot Duo 6 quart 7-in-1.

Tuesday

Breakfast: Pumpkin Spice Muffins (bake sweet potatoes for pudding)
Lunch: Easy Gluten-Free Carbonara with a salad
Snack: Dark Chocolate & Peanut Butter Pudding
Dinner: Sloppy Joe Baked Potatoes (pictured above)
Notes: Begin lacto-fermenting hummus and pickle chips.

Wednesday

Breakfast: Easiest Fluffy Buttermilk Pancakes
Lunch: Beef & Kale Soup in the Instant Pot and a salad
Snack: 3-Ingredient Instant Pot Applesauce
Dinner: 20-Minute Beef Teriyaki Stir-Fry
Notes: Soak granola muffin batter before bed.

Thursday

Breakfast: Easy Gluten-Free Egg & Potato Breakfast Muffins (pictured above)
Lunch: Leftovers with Lacto-Fermented Sprouted Hummus & veggies
Snack: Easy Cheese ‘N Chia Crackers 
Dinner: Best Gluten-Free Chicken Nuggets and Easy Oven Sweet Potato Fries
Notes: Bake Honey Flax Bread for tomorrow’s sandwiches.

Friday

Breakfast: Carrot Orange Smoothie
Lunch: Grilled cheese on Honey Flax Bread with Homemade Pickle Chips
Snack: Peanut Butter Banana Cookies
Dinner: Andy’s Beans & Rice

Saturday

Breakfast: Banan Nut Butter Donuts
Lunch: Family Favorite Lasagna with a salad
Snack: Apple Pie Popsicles
Dinner: Simple Herbed Red Drum with rice & peas
Notes: Start Homemade Pickle Chips for next week.

Week 2

Sunday

Breakfast: Cheesy Faux Grits
Lunch: Baked Gluten-Free Chicken Tenders with a salad
Snack: Cinnamon Apple Oatmeal Cookies
Dinner: Indian Lentil Curry (pictured above)

Monday

Breakfast: Chocolate Almond Butter Pumpkin Smoothie
Lunch: Loaded Hasselback Sweet Potatoes
Snack: Easy Strawberry Fruit Snacks
Dinner: Instant Pot Lamb & Squash Curry
Notes: Pre-bake spaghetti squash for tomorrow night’s dinner (optional), and make granola for tomorrow’s breakfast.

Tuesday

Breakfast: Strawberry Apple Granola
Lunch: Sheet Pan Breakfast with Kale, Bacon and Hashbrowns
Snack: Kid-Friendly Fruit Kabobs
Dinner: Spaghetti Squash Pizza Casserole with a salad
Notes: Soak waffles for Wednesday morning before going to bed! 

Wednesday

Breakfast: Overnight Almond & Oatmeal Waffles
Lunch: Fluffy Crustless Quiche with a salad
Snack: Easy Cheese ‘N Chia Crackers
Dinner: Creamy Roasted Red Pepper, Sausage & Cauliflower Soup
Notes: Start fermenting sauerkraut.

Thursday

Breakfast: Fried eggs with Fluffy Buttermilk Biscuits
Lunch: Easy Grain-Free Sushi
Snack: Chocolate Peppermint “Frosty” (pictured above)
Dinner: Slow Cooker BBQ Chicken with a salad
Notes: After breakfast, prep slow cooker chicken and soak beans for tomorrow’s chili.

Friday

Breakfast: Easiest Fluffy Buttermilk Pancakes
Lunch: Roasted Avocado with Salsa and Brazil Nut Parmesan 
Snack: Chocolate Chip Bacon Cookies
Dinner: Slow-Cooker White Chicken Chili with Gluten-Free Buttermilk Cornbread
Notes: Get chili in the slow-cooker after breakfast.

Saturday

Breakfast: Honey Walnut Apple Crisp
Lunch: Lazy Mom’s Creamy Tomato Basil Soup with Cheese Quesadillas
Snack: Grapefruit Gummies
Dinner: Garlic & Dill Baked Flounder in Browned Butter with Easy Homemade Sauerkraut
Notes: Start soaking beans for tomorrow’s dinner.

Week 3

Sunday

Breakfast: Chocolate Banana Crepes 
Lunch: Pizza Meat Muffins with a salad
Snack: Chocolate Peanut Butter Smoothie
Dinner: Andy’s Beans
Notes: Start soaking and sprouting lentils for Tuesday, start cinnamon apple chutney and pickle chips for Wednesday.

Monday

Breakfast: Banana Bread Muffins
Lunch: Mushroom Cottage Cheese Carbonara with carrot sticks (pictured above)
Snack: Cranberry Kefir Fruit Snacks
Dinner: Easy Gluten-Free Biscuits & Gravy 

Tuesday

Breakfast: Eggs & bacon (save some bacon for tomorrow’s sandwiches)
Lunch: Sprouted Lentil Sloppy Joes with a salad
Snack: Sweet & Salty Chocolate Bar with Fruit & Nuts
Dinner: Chipotle Lime Tuna Quinoa Wraps
Notes: Make granola for tomorrow’s breakfast, and bake bread for tomorrow’s sandwiches.

Wednesday

Breakfast: Cinnamon Coconut Granola
Lunch: Avocado, Bacon & Egg Sandwich on Honey Flax Bread with carrot sticks
Snack: Honey Apple Charoset
Dinner: Easy Pasta with a salad
Notes: After breakfast start soaking beans for tomorrow’s chili.

Thursday

Breakfast: Easy Yogurt & Applesauce Pancakes
Lunch: Quinoa Bean Chili
Snack: Raw Peanut Butter Coconut Bites
Dinner: Busy Mom’s Slow Cooker Chicken Noodle Soup
Notes: Put soup in the crockpot after lunch.

Friday

Breakfast: Sweet Potato Breakfast Skillet with Sausage
Lunch: Easy Grain-Free Mini Pizzas and carrot sticks
Snack: Dark Chocolate Banana Coconut Cookies
Dinner: One-Pan Broccoli Cashew Chicken (pictured above)

Saturday

Breakfast: Chewy Fruity Oatmeal Breakfast Cookies
Lunch: Cassava Flour Beer Battered Halibut with a salad
Snack: Banana Nut Butter Bites
Dinner: Italian Chickpea Casserole
Notes: Bake Honey Flax Bread for tomorrow’s sandwiches.

Week 4

Sunday

Breakfast: Easy Gluten-Free Buttermilk Waffles
Lunch: Grilled cheese sandwiches on Honey Flax Bread with carrot sticks (pictured above)
Snack: High Protein Golden Milk Smoothie
Dinner: Smokey Chicken & Green Beans over Quinoa 

Monday

Breakfast: Apple Pie Smoothie Bowl
Lunch: Vegan Spaghetti & “Meatballs“
Snack: Garlic & Herb Sourdough Crackers
Dinner: Sage & Sausage Cauliflower Soup
Notes: Start sauerkraut for Thursday.

Tuesday

Breakfast: Scrambled Egg Muffins
Lunch: Leftovers and a smoothie! 
Snack: Healthy, Grain-Free Granola Bars
Dinner: Easy Roast Chicken with Lemon Honey Glaze and Easy Cabbage Steaks 

Wednesday

Breakfast: Applesauce Buckwheat Pancakes
Lunch: Paleo Fish ‘n Chips and a salad
Snack: Chocolate Peanut Butter Smoothie
Dinner: Creamy Squash & Apple Soup
Notes: Bake Honey Flax Bread for tomorrow’s sandwiches.

Thursday

Breakfast: Beets & Berries Smoothie Bowl
Lunch: PB & J sandwiches on Honey Flax Bread with Homemade Sauerkraut
Snack: Molasses Muffins
Dinner: Homemade Hamburger Helper Beef Noodle Skillet and salad

Friday

Breakfast: Banana Lemon Chia Seed Muffins
Lunch: Cheezy Roasted Vegetable Quinoa 
Snack: Pumpkin Pie Gummies
Dinner: Easy Nourishing Fish Soup with Fluffy Buttermilk Biscuits 

Saturday

Breakfast: 3-Ingredient Grain-Free Bagels
Lunch: Spaghetti Squash Pizza Casserole with carrot sticks (pictured above)
Snack: Coconut & Avocado Grasshopper Bars
Dinner: Instant Pot Buffalo Chicken Wings with Blue Cheese Dip with a salad 

Many thanks to the wonderful gluten-free bloggers who helped make this menu a complete four weeks!

Natural Fit Foodie, In Johnna’s Kitchen, Whole New Mom, Strength & Sunshine, Allergy Free Alaska, My Gluten-Free Kitchen, Prepare & Nourish, the Organic Kitchen, Raising Generation Nourished, Delicious Obsessions, Recipes to Nourish