Gluten-Free Congee
By the Gluten Free Recipes team ·
This comforting gluten-free congee offers a savory and deeply satisfying meal, perfect for any time of day. Tender protein melds with aromatic garlic and a rich, savory broth, creating a wonderfully smooth and flavorful experience.
At a glance: This easy dinner recipe yields 4 servings in about 40 minutes (10 min prep, 30 min cook). It uses 8 ingredients — including main protein, olive oil, garlic — and walks through 5 steps. Updated . Browse more dinner recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Congee: When preparing this dinner recipe, commercial broths and stocks are high risk — many contain yeast extract (often barley-derived), wheat starch, or caramel colour from wheat. Use certified GF stock (Pacific Foods Organic GF, Swanson Natural Goodness) or make your own. Use tamari (not regular soy sauce) — San-J Tamari and Kikkoman GF Tamari are reliable. Double-check labels even on tamari, as some formulations include wheat. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Congee: This recipe is naturally gluten-free by using certified gluten-free ingredients and avoiding any gluten-containing grains.
Ingredients
- 1.5 lbs main protein (chicken, beef, fish, or tofu)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup GF chicken or vegetable stock
- 2 tbsp GF tamari or coconut aminos
- 1 tbsp cornstarch or arrowroot starch
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
- 1
Prepare your main protein by seasoning it generously with salt and black pepper, along with any other gluten-free verified spices you desire. Ensure the protein is cut into bite-sized pieces for even cooking.
- 2
Heat the olive oil in a large skillet or pot over medium-high heat until it shimmers. This will take about 1-2 minutes, and you should feel a gentle warmth radiating from the pan.
- 3
Add the seasoned main protein to the hot skillet and sear or cook it until it develops a beautiful golden-brown crust and is cooked through, which should take approximately 8-12 minutes depending on the protein type and size of pieces. The aroma of the searing protein will be quite enticing.
- 4
In a small bowl, whisk together the cornstarch or arrowroot starch with 2 tablespoons of cold water until smooth, creating a slurry. In the same skillet (or a separate pot if preferred), add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Pour in the GF chicken or vegetable stock and the GF tamari or coconut aminos, bringing the mixture to a gentle simmer. Gradually whisk in the cornstarch slurry, stirring constantly until the sauce thickens to a glossy, coating consistency, which should take about 2-3 minutes.
- 5
Return the cooked main protein to the skillet with the thickened sauce, stirring gently to coat all the pieces evenly. Allow it to simmer for another 2-3 minutes to meld the flavors. Serve this rich congee hot over a bed of steamed rice or your favorite gluten-free noodles, ensuring each spoonful is packed with savory goodness.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
- Pound chicken breasts to an even thickness so they cook uniformly without drying out on the edges.
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