The 31 Best Gluten-Free Side Dishes to Serve All Year Round

Thanks to trading all-purpose flour for oatmeal, the patties are totally free of gluten but just as sturdy. Feel free to bake them if you’d rather avoid frying. Serve the patties alongside steaks, burgers or with a big bowl of ketchup for dipping.

These low-carb, gluten-free gems are just plain genius. The base calls for a head’s worth of riced cauliflower and almond flour, plus a few additional pantry staples to help it bind and give it flavor.

How do you get the starchiness of pasta without using any flour, you ask? Spiralize a few sweet potatoes and sauté them in oil until tender. (Just be sure to substitute gluten-free flour in the creamy almond sauce.)

No pile of pulled pork is complete without a mound of mac by its side. Trade regular pasta for your favorite wheat-less kind (we’re partial to chickpea) to make the whole dish gluten-free.

If you’re hosting gluten-free guests, you can’t go wrong with crisp, refreshing veggies in a simple vinegar dressing. Add a dollop of sour cream to the salad for a touch of creaminess.

Sick of your usual kale Caesar? This bright, nutty dressing gives the green a whole new life, while the lentils help make the salad more filling. Pair it with grilled chicken or fish.

There’s not much more to this summery side than fresh-off-the-cob corn, heavy cream and a glug of white wine. Top each bowl with juicy corn kernels, crumbled bacon and a swirl of sour cream or yogurt.

Our favorite cruciferous veggie does it again. These cheesy, crispy dippers deserve to be plated with a cup of warm marinara and your favorite gluten-free pasta dish.

You won’t mind trading doughy pasta for spiralized zucchini, promise. (Especially when it’s drenched in a surprisingly flavorful sauce made with sweet mango, buttery avocado, spicy ginger and fresh herbs.)

Millet is a naturally gluten-free grain that we love using in place of rice, quinoa or bulgur. Its flavor is mild and slightly nutty, making it a great match for just about any seasonal produce or salty cheese.

Thankfully, the quintessential comfort food is totally free of wheat, so everyone can get in on those layers of buttery scalloped potatoes and rich Gruyère cheese.

Taco Tuesday is saved, thanks to this easy gluten-free alternative to flour tortillas. All it takes is a head of cauliflower, a couple of eggs and a few key spices. While they bake, round up your carnitas, spicy shrimp and guacamole.

Sure, cauliflower gets a lot of the glory, but broccoli is just as deserving of the spotlight. Here, the crowns caramelize to crispy perfection in a honey-spiked vinaigrette that even your kids will like.

Aka the very first dish on our list once spring produce hits the farmers market. It’s loaded with snap peas, red onion and asparagus, plus crisp cauliflower, juicy apple and crunchy hemp hearts.

Our favorite method for plating veggies is now officially the yogurt moat. The dukkah garnish—a spice mixture of toasted nuts, seeds and herbs—takes the carrots up yet another notch.

This side is loaded with everything from kalamata olives to chopped toasted walnuts. If you want to make it even fancier, go wild with fresh herbs, like dill, mint and oregano. Serve it with gyro meat, grilled chicken or baked salmon.

Creamy on the inside, crispy on the outside—just like French fries. The secret to the perfect texture is boiling the potatoes until they just start to get tender, then roasting them until golden in the oven.

Kelp noodles are not only gluten-free, but they’re also loaded with nutrients including iron, calcium, fiber and vitamin K. Soak them in water with a bit of salt and lemon juice to soften them.

Your favorite takeout accompaniment, minus the extra carbs. Be sure to use tamari in place of soy sauce if you want to keep the dish totally gluten-free.

This vibrant spud dish comes together in just under an hour (and we’re betting you have all the ingredients you need already, save for the tubers).

Here’s one BBQ side that’s sure to please each and every one of your guests. Instead of dousing the cobs in butter and salt, slather them in garlicky sriracha mayo.

With a few simple swaps—like rice noodles and tamari in place of spaghetti and soy sauce—this bold dish becomes a gluten-free masterpiece. The Thai-inspired sauce has coconut milk, red curry paste, lime juice and lots of stir-fried veggies.

Contrary to popular belief, pasta isn’t the only delicious vehicle out there for creamy Pecorino Romano sauce and a ton of black pepper. Cauliflower florets work just fine, too. (Be sure to use corn starch or gluten-free flour to thicken the sauce instead of AP flour.)

Helloooo, refreshment. Whip up a few fillets of teriyaki salmon to devour with the noodles alfresco.

This creamy, tangy salad is as delicious as it is creative. Pair it with juicy grilled steak—the dressing’s salty flavor will cut right through its fattiness.

You won’t miss the flour one bit, since the crust is super crispy and made with a ton of mozzarella and Parmesan. Feel free to swap marinara for pesto if you’d prefer.

Despite being gluten- and dairy-free, this side is shockingly creamy, thanks to canned coconut milk. Pile your bowl high with fresh greens and glass noodles.

The dairy-free dressing is only four ingredients away. We see this fall dish pairing beautifully with pork chops, roast chicken or turkey.

Using spaghetti squash in place of real pasta not only makes the dish low-carb, but also lighter (meaning you’ll have plenty of stomach space left for meatballs or chicken cutlets).

Creamy, buttery avocado makes everything better, from toast to tacos—and rice is no exception. Pair this citrusy side with everything from roast pernil to pollo a la plancha.

When in doubt, potatoes, oil and salt are a surefire home run. Spruce the fries up with fresh rosemary and pair them with burgers, scallops, fried fish and beyond.