Hosting gluten-free guests for Rosh Hashanah this year, or are gluten-free yourself? We have the perfect resource for you – a recipe roundup with 55+ gluten-free recipes just in time to help you navigate the holiday season! Not only have we put together a plethora of recipes, but we’ve also found recipes for every course!
We’ve got everything you’ll need, including appetizers like squash pear soup, main dishes such as silan chicken and French roast with fruity sauce, and delicious sides like sweet noodle kugel and Yom Tov tzimmes. And last but not least, desserts! How do honey cake and baked apples sound?
So, turn your menu into a meal everyone can enjoy with the recipes we’ve hand-picked below! We hope this roundup of gluten-free Rosh Hashanah recipes ensures that you’re never left scratching your head about what to make for your next holiday gathering ever again!
- Rainbow Tzimmes Chicken by Richelle Tarko
While rainbow carrots add special color to the dish, regular orange carrots are perfectly fine too.
- Caramelized Onion, Honey, and Chestnut Chicken by Tammy Israel
Full of flavor and easy to put together- you can’t go wrong with adding this chicken, caramelized onion and chestnut dish to your menu.
- Rosh Hashanah Brussels Sprouts by Jenny Lieberman
Would it really be Rosh Hashanah without a roasted vegetable and some sliced apples? We’re giving your staple side dish a bit of an upgrade this year. Instead of having the same bland vegetable and sliced apple, shake things up with a roasted Brussels Sprouts dish that screams Rosh Hashanah. It has all the elements of a good side dish: a neutral tasting roasted vegetable, a fresh bite from some apples, sweetness from dates, and a crunch from the almonds.
- Salted Caramel Apple Crisp (Gluten Free, Dairy Free) by Celeste Hackel
Salted caramel apple crisp is a gluten free, dairy free, nut-free crumble topping made with some basic healthier ingredients like oats, coconut sugar, coconut milk, and tahini, layered over chopped apples and a syrupy coconut caramel and baked until bubbly and delicious. The tahini gives the crumble a delicious, nutty flavor.
- Harissa Honey-Roasted Potatoes by Shaindy Siff
Follow these directions for roast potatoes that crisp up perfectly and with the perfect spicy-sweet bite.
- Simanim Stuffed Butternut Squash by Erin Grunstein
This is a delicious way to enjoy your Rosh Hashanah simanim, with so many delicious flavours balancing each other.
- Baked Potato and Onion with Thyme and Silan by Kosher.com Staff
These potatoes are aromatic, golden-brown, and sweet, thanks to the unbeatable combination of onions with Galilee’s Delicacy 100% Dates Silan and thyme. They are the perfect side dish, and it’s easy to prepare individual portions – just use a metal ring to cut them into circles.
- Apple and Honey Granita by Esty Wolbe
Watch how simple this granita is to put together in Easy Does It with Esty Wolbe!
- Gluten-Free Caramel Apple Upside-Down Cake by Alice Medrich
Tart, flavorful apples, such as Pink Lady, Pippin, Sierra Beauty, Braeburn, Arkansas Black Twig, or Winesap (to name a few), are best with this recipe. Try the pear or nectarine variations, or the fig variation for something even more unusual and gorgeous.
- Roasted Cauliflower with Dates and Pine Nuts by Elky Friedman
I have a soft spot for this particular siman for three reasons. 1) I love dates; I snack on them all year round. 2) The date was always the siman that got my family to laugh when someone would inevitably make that famous wisecrack: “Yehi Ratzon that ‘so and so’ should get a ‘date’ real quick…” It started with me and moved down to each of my sisters as soon as they were eligible. Every Rosh Hashanah we always had someone new to tease. Now we’re up to my last sister (and may she get a date and be married real speedily)! Reason #3? This side dish. I do know that you all are always looking out for easy, quick and tasty (plus healthy) side dishes for Yom Tov. So here is my date-inspired side. Enjoy!
- Pomegranate Granita by Nechama Norman
Granita is a granulated crystal-like sorbet. Traditionally, granita is served as an intermezzo, a palate cleanser eaten between courses. Try this refreshing granita as a cleanser between the fish head and tzimmes.
- Tzimmis Purée by Paula Shoyer
Not to make a whole tzimmis about it (tzimmis being Yiddish for “a big fuss”), but tzimmis, a stew of sweet potatoes, carrots, and dried fruit, is becoming one of those lost and forgotten jewels of Ashkenazi cuisine. I make it every Rosh Hashanah so my children know what it is. Here is my updated version, which truly tastes like my usual tzimmis, but is presented more elegantly as a French purée. I’m planning to serve it on Thanksgiving as well.
- Brown Rice Sweet Noodle Kugelettes by Brynie Greisman
Brown rice pasta is similar in taste to standard white pasta. However, it has more fiber and protein which keeps you fuller longer, plus it’s gluten free. When this kugel is baked, it looks almost identical to regular sweet lukshen kugel as the cinnamon gives it a brownish hue. Don’t spill the beans to your family. For me, it was love at first bite. Yes, it’s more expensive, but what don’t we do for the children? And, may I add, for ourselves!
- Wild Rice and Roasted Vegetables by The Peppermill
Tender wild rice tossed with roasted tomatoes, zucchini, and peppers and a citrus herb vinaigrette.
- Dip the Apple in the Honey Cake by Rorie Weisberg
Watch Rorie make this better-for-you apple and honey cake, paired with delicious parve silan ice cream here!
- Veal Roast with Caramelized Shallots by Elky Friedman
Shallots are more subtle than typical yellow onions, but have a sharpness that lends lots of flavor to foods. I call it the “upper-class” onion. We’ve always enjoyed them alongside steaks and roasts…and now veal. This is a fantastic protein to add to your royal Yom Tov meal.
- Honey Coated Crispy Chicken by Elky Friedman
This recipe is so simple, not even a beginner in the kitchen can mess this one up! And it still tastes great. So if you need to whip something up quick…like an extra main at a meal with unexpected company…or for erev Yom Tov when you have a lot of hungry “noshers” looking for a quick bite, this is just the thing!
- Apple, Pomegranate, and Salmon Salad by Elky Friedman
This past Shavuos, my family and I were invited by one of my good friends for a lunch. It was a truly enjoyable and delicious meal, and a great break for me since I’m the one always doing the hosting. When we entered the dining room, the table was set so beautifully and had such a festive air thanks to the many arrangements of Shavuos flowers…and this colorful salad which was sitting on everyone’s plate. We dug into our salads right after kiddush and challah…and we were wowed. And even if I first enjoyed it on Shavuos, a simple swap of the original Craisins with pomegranate arils made it the perfect starter salad for Rosh Hashanah. Thanks, Nechama Matti, we all really loved it!
- Squash Pear Soup by Estee Kafra
You can make this soup either dairy or parve. The pears add a sweet, mellow taste that complements the squash amazingly.
- Sweet and Sticky Silan Roasted Potatoes by Renee Muller
- Fresh Fruit Compote by Gitty GreenbergThis is my family’s version of compote. It’s a Shabbos must-have. Just as we have challah, chicken soup, fish, and kugel…we have compote. It’s usually the dessert on Friday night. During the day, I’ll serve a dessert that’s different and fun, or sometimes vice versa. My kids always want to know what’s for dessert…it’s compote! Compote also freezes beautifully, and since I find that it takes a long time to peel and chop fruit, once I’m making compote, I don’t only want a little bit…I want enough to last for many weeks. This recipe makes enough to fill eight (two-pound size) containers. I’ll do the same thing when I make soup. It takes awhile, so I’ll make a 12-quart pot and freeze. I’ll never make compote and soup in the same week.Around this time of year, my mother-in-law’s freezer is filled with three shelves of compotes made from summer fruits.In the winter, we might make compote from strawberries and rhubarb, and we recently made an easy one from pears and strawberries.
- Moroccan Chicken Fruity Skewers by Estee Kafra
You may have to dig into the back of your spice cabinet for this recipe, or do some updates, but it’s totally worth it! I bought these skewers in my local butcher shop, and I was determined to find a way to make them myself. They’re great for a Yom Tov day meal, as they can be assembled easily and take almost no time to cook.
- Roasted Carrot and Chickpea Salad in Harissa-Tahini Sauce by Sina Mizrahi
This roasted “salad” combines many of the Middle Eastern flavors I enjoy and cook with regularly. The carrots shine through the spice blend they’re coated in, and the crispy chickpeas add a crunchiness that’s unexpected and delicious. The tahini and harissa add depth to the flavors, but you can keep the spiciness out by omitting the harissa. Even if this is a little out of your comfort zone, I beg you to give it a try — you will really like it.
- Quinoa Siman Salad by Reva (Blander) Yaffe
This salad is inspired by the Simanim – hence the name Siman Quinoa Salad…there are beets, carrots, and dates with a really yummy pomegranate dressing. Sweet, tangy, crunchy, soft…perfect combo in your mouth.
- Pomegranate Red Wine Chicken by Michal Frischman
This sauce took a few attempts to get me to a satisfied end result (I started out overly complicating things, then scaled it back big time), but now I’m putting it on everything. Chicken, flanken, even in place of stuffed cabbage sauce, and you can’t stop me.
- Baked Apple by Nechama Fiddle
When I was asked to create diet desserts for this issue of Whisk, I thought that was an oxymoron. But I had a few tricks up my sleeve…
- Pulled Sticky Date Brisket in Pan Juices by Rorie Weisberg
A fabulous low-sugar brisket. Part of the perfect macro meal served along with Herb-Roasted Colorful Carrots and Cauliflower Farfel.
- Honey Roasted Red-Skinned Potatoes by Zehava Krohn
- Silan Chicken by Sina Mizrahi
Our Rosh Hashanah table is traditionally graced with an abundance of simanim, from pomegranates to leeks, squash, and black-eyed peas, and many more. In my parents’ home, my mother even serves an actual head of a lamb. I always love incorporating the simanim into the meal, from the main dishes to the salads. Here’s a glimpse of what will be on our table. Silan, also called date honey, is one of my favorite sweeteners. It has a dark chestnut color and here it envelops the chicken in a glossy sauce that’s as delectable as it looks. Though you might imagine it would be overly sweet, the dish comes out nicely balanced, thanks to the garlic and shallots, and pairs well with brown rice, couscous, or quinoa.
- Gluten Free Honey Cake by Elky Friedman
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
- Loaded Veggie Rice by Michal Frischman
Roasted vegetables are the staple of my Shabbos meals and weekday dinners, and this is a super delicious way to incorporate it into a starchy side. If you’re like my husband and like your vegetables very well done (I’ve accepted that this is a lost cause), keep them in the oven for an additional 30–60 minutes.
- Spinach, Apple, and Beet Salad by Kiki Fisher
A crisp, elegant, and unique take on the same old beet or chicken salad.
- Delmonico Roast with Red Wine and Onion Glaze by Rivky Kleiman
Delmonico roast is a good choice to feed a crowd on a holiday or special occasion, and this Delmonico roast recipe is a delicious preparation. The Delmonico Roast in this recipe is abundantly seasoned and served with a sweet and sour Red Wine Onion Glaze.
- Silan Ice Cream by Rorie Weisberg
Watch Rorie make this delicious parve silan ice cream with her famous Dip the Apple in Honey Cake, here!
- Beet and Citrus Stacks by Chanie Apfelbaum
I love starting a Yom Tov meal with a plated appetizer. It gets people excited about the upcoming feast and makes the table look beautiful! The fact that this recipe is seasonal and incorporates some of the simanim is just a bonus. You can also plate this as individual salad portions, adding some sliced red onion and candied nuts, if you’d like.
- 2-Ingredient Lychee Blueberry Sorbet by Chaia Frishman
The credit for this recipe goes to my husband Eliahu, who helped me develop it. Lychee fruits are, in our opinion, one of the most unappreciated shehecheyanu fruits around. Their candy flavor pairs really well with the tart blueberries in this recipe to make an amazingly cool Yom Tov dessert.
- Mini Short Ribs with Potatoes & Shallots by Shulamith Betesh
- Irene’s Delectable Gluten-Free Chocolate Chip Blondies by Orly Gottesman
My mom Irene has a reputation for making the best chocolate chip cookies in town. Growing up, friends used to visit my house just to have some of Irene’s famous cookies. I’m sure they wanted to hang out with me too, but let’s be honest – the cookies were definitely part of the equation! Irene’s cookies make the most incredible blondie recipe too, and here it is! These blondie bars use the same batter as Irene’s cookies with a rich chocolatey center and soft, gooey texture. They are meant to be served fresh out of the oven, but I prefer eating them frozen. In fact, one blondie square has become a favorite bedtime snack.
- Simanim-Filled Chicken Wrappers by Brynie Greisman
This dish requires a few steps, but the end result justifies all the time invested. The elegant presentation provides a vibrant feast for the eyes as well as the palate.
- Yom Tov Tzimmes by Brynie Greisman
Tzimmes today often takes a back seat to string beans, cauliflower, and other vegetables. This dish is synonymous with Rosh Hashanah and is different from the typical simple sweet carrots. It takes just a few minutes to put together, and then you let it simmer until your house is infused with sweet fragrances. It adds vibrant color to your Yom Tov table, too. Thanks, Shoshi, for another winner.
- Wild Rice with Roasted Butternut Squash by Faigy Grossman
Amazing combination of flavors. This superb side dish makes a delightful and healthful accompaniment to any Yom Tov seudah.
- Sweet and Saucy Brisket by Norene Gilletz
When planning your Passover seder, does brisket come to your mind as easily as it does ours? Brisket is not only “tradition,” it’s also perfect for large holiday get-togethers because it feeds a large crowd with minimum effort. You can make it in advance and it reheats and/or freezes well.
- Sticky Honey Drumsticks by Jennifer Stempel
Great with white rice or your favorite High Holiday side dish.
- Pears in Strawberry Sauce by Chayie Schlisselfeld
This is the perfect summer dessert! While it is elegant enough to serve on Shabbos, this can easily make a great BBQ dessert as well.
- Full of Green Salad by Brynie Greisman
Tangy, light, and refreshing. This salad pairs well with all fish and meat dishes. It’s cinch to put together, and I love that it’s sugar free and chock full of ingredients that are good for you.
- Wine Granita by Brynie Greisman
Wine is so synonymous with Pesach that I thought, why not develop a dessert using wine? The end result was delicious and refreshing. Perfect as a palate cleanser or dessert.
- Slow-Marinated Garlic Brick Roast by Shulamith Betesh
- Chocolate Chocolate Chip Cookies by Janie Chazanoff
Sometimes, all that’s needed for a sweet ending is a simple, satisfying cookie and a cup of tea or coffee.
- Overnight Veal Roast Bake by Rivky Kleiman
An exceptionally succulent dish that will leave everyone begging for more.
- Pastrami-Topped Chicken by Esther Ottensoser
When I tasted this dish at my sister Leah’s house, I knew it would become a family favorite. The sauteed pastrami mixture is a great way to enhance a chicken cutlet dish.
- Pink Poached Pears in Wine from the Nitra Cookbook
These poached pears in wine syrup can be served with Coffee Cake and whipped cream, diced over yogurt and Quinoa Granola, or alongside a scoop of ice cream. Elegant, dramatic, and delicious.
- Roasted Beet Hummus by Sina Mizrahi
Packed with health benefits and bursting with flavor, this vibrantly colored dip has the perfect creamy texture. It’s a delightful twist on the typical hummus.
- Rosh Hashanah Plov with Barberries, Pomegranate, and Quince by Caroline Eden and Eleanor FordA festival in Central Asia demands a large gathering—and of course a large plov. This recipe is celebratory, studded with fruits and spices. For Bukharan Jews, the autumn festival of Rosh Hashanah (the Jewish New Year) is a perfect occasion to use glorious quinces and pomegranate at the height of their season.Plov should be eaten from one large dish placed on the table to share, each diner digging in their fork. It is said people form mutual love from a communal plate and the joy of eating plov.
- Date-Glazed Roasted Chicken by Jamie Geller
This modern Israeli-inspired glazed chicken is easy to make and includes all the health benefits of dates. Perfect for Rosh Hashanah or your Tu B’shevat celebrations.
- Chicken-Pastrami Roll-Up from the Dining In Cookbook
Kids love these and they’re a great replacement for deli roll if you would like to avoid using dough.
- French Roast with Fruity Sauce by Brynie Greisman
My son-in-law really enjoys a good roast, so I’m always trying to come up with new ideas. I developed this recipe with fruity overtones and lots of really good seasoning so the roast comes out succulent, flavorful, and just right. We enjoyed it a lot and I hope you will too.
- Chocolate-Doused Fruit Rolls by Esther Ottensoser
Not into raisins and bokser? Here’s an easy and elegant way to take your Tu B’Shevat menu from meh to magnificent.
- Paleo Pie Crust (Gluten Free, Dairy Free) by Tamar Teitelbaum
A flavorful, flaky crust made from only Paleo ingredients, this Paleo Pie Crust is so easy to make and can be used in either cold or baked pies!