50+ Cozy and Delicious Fall Gluten-Free Recipes You’ll Love

As the leaves change color and the air turns crisp, there’s no better time to indulge in the warm and cozy flavors of fall.

For those following a gluten-free diet, the season offers a bounty of delicious options that are both safe and satisfying.

From hearty main courses to delectable desserts, gluten-free recipes can capture the essence of autumn without compromising on taste or variety.

Whether you’re planning a festive family gathering, a cozy dinner at home, or simply looking to add some seasonal flair to your meals, our collection of 50+ fall gluten-free recipes has you covered.

Each recipe is crafted to bring out the rich, comforting flavors of the season, making it easy for everyone to enjoy the joys of fall eating.

50+ Cozy and Delicious Fall Gluten-Free Recipes You’ll Love

Fall is a time for gathering with loved ones, celebrating the harvest, and indulging in comforting, flavorful meals.

With our extensive collection of over 50 gluten-free fall recipes, you’ll find plenty of inspiration to create delicious dishes that highlight the best of the season.

From savory dinners to sweet treats, these recipes are designed to be enjoyed by everyone, regardless of dietary restrictions.

So, whether you’re new to gluten-free cooking or a seasoned pro, we hope these recipes help you embrace the beauty and taste of autumn. Happy cooking and enjoy the flavors of fall!

Gluten-Free Pumpkin Spice Pancakes

Warm up your fall mornings with these delicious Gluten-Free Pumpkin Spice Pancakes. Packed with the flavors of pumpkin and autumn spices, these pancakes are fluffy, easy to make, and perfect for a cozy breakfast. They’re also a hit with kids and adults alike, making them an ideal choice for family gatherings or weekend brunches.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon cloves
• 1 cup pumpkin puree
• 1 cup milk (dairy or non-dairy)
• 2 large eggs
• 2 tablespoons melted butter or coconut oil
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract

Instructions:

1. In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
2. In another bowl, combine the pumpkin puree, milk, eggs, melted butter or coconut oil, maple syrup, and vanilla extract. Mix until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges start to set, about 2-3 minutes. Flip and cook for an additional 2 minutes until golden brown and cooked through.
6. Serve the pancakes warm with a drizzle of maple syrup and a sprinkle of cinnamon.

These Gluten-Free Pumpkin Spice Pancakes are a delightful way to embrace the flavors of fall. They’re easy to make and bring a comforting aroma to your kitchen. Perfect for a leisurely weekend breakfast or a festive brunch, these pancakes will become a seasonal favorite in your household. Enjoy them with your loved ones and make your fall mornings extra special.

Gluten-Free Apple Cinnamon Muffins

Indulge in the taste of autumn with these Gluten-Free Apple Cinnamon Muffins. Moist and tender, these muffins are packed with chunks of fresh apple and the warm, inviting flavor of cinnamon. They make for a perfect breakfast treat or a quick snack to enjoy with your favorite hot beverage on a crisp fall day.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 cup unsweetened applesauce
• 1/2 cup milk (dairy or non-dairy)
• 1/4 cup melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups diced apples (peeled and cored)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, mix the brown sugar, granulated sugar, applesauce, milk, melted coconut oil, eggs, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the diced apples.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These Gluten-Free Apple Cinnamon Muffins are a delicious way to savor the flavors of fall. They’re perfect for breakfast on the go, a snack during the day, or even a cozy dessert. With their moist texture and delightful apple-cinnamon taste, these muffins are sure to become a favorite treat for your autumn gatherings.

Gluten-Free Butternut Squash Soup

Warm up your autumn evenings with a bowl of Gluten-Free Butternut Squash Soup. This creamy, flavorful soup is the perfect blend of roasted butternut squash, aromatic spices, and a touch of sweetness. It’s a comforting dish that’s easy to prepare and ideal for a cozy dinner or as a starter for your fall festivities.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups gluten-free vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup coconut milk (or heavy cream for a richer soup)
• Fresh parsley or chives for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon of olive oil and spread them on a baking sheet. Roast for 25-30 minutes, or until tender and caramelized.
2. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the garlic and cook for another minute.
3. Add the roasted butternut squash to the pot along with the vegetable broth, cinnamon, nutmeg, ginger, salt, and black pepper. Bring to a boil, then reduce the heat and simmer for 15 minutes.
4. Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth.
5. Stir in the coconut milk (or heavy cream) and adjust the seasoning to taste.
6. Serve hot, garnished with fresh parsley or chives if desired.

This Gluten-Free Butternut Squash Soup is a heartwarming and nutritious dish that’s perfect for fall. Its rich and creamy texture combined with the delightful blend of spices makes it a go-to recipe for chilly evenings. Enjoy this soup with a slice of gluten-free bread or a side salad for a complete and satisfying meal.

Gluten-Free Maple Pecan Granola

Start your fall mornings right with this homemade Gluten-Free Maple Pecan Granola. It’s crunchy, lightly sweetened with maple syrup, and full of the nutty goodness of pecans. Perfect for breakfast with milk or yogurt, or as a snack on its own, this granola will fill your kitchen with the cozy aroma of autumn.

Ingredients:

• 3 cups gluten-free rolled oats
• 1 cup chopped pecans
• 1/2 cup shredded coconut (optional)
• 1/4 cup flaxseeds
• 1/4 cup pumpkin seeds
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup pure maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the oats, pecans, shredded coconut, flaxseeds, pumpkin seeds, cinnamon, and salt.
3. In a small bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract.
4. Pour the wet ingredients over the dry ingredients and mix until everything is well coated.
5. Spread the mixture evenly on the prepared baking sheet.
6. Bake for 25-30 minutes, stirring halfway through, until the granola is golden brown.
7. Allow the granola to cool completely on the baking sheet. It will crisp up as it cools.
8. Store in an airtight container at room temperature for up to 2 weeks.

This Gluten-Free Maple Pecan Granola is a delightful way to embrace the flavors of fall. Its combination of oats, nuts, and maple syrup makes it a wholesome and delicious option for breakfast or snacking. Enjoy it with milk, yogurt, or simply by the handful for a satisfying and crunchy treat.

Gluten-Free Sweet Potato Casserole

This Gluten-Free Sweet Potato Casserole is a must-have for your fall menu. It’s a creamy, comforting dish topped with a crunchy pecan streusel that adds a delightful texture and flavor. Perfect for holiday gatherings or a cozy family dinner, this casserole is sure to become a seasonal favorite.

Ingredients:

• 4 large sweet potatoes, peeled and cubed
• 1/2 cup coconut milk (or heavy cream)
• 1/4 cup coconut oil, melted
• 1/4 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

For the topping:

• 1 cup chopped pecans
• 1/2 cup gluten-free rolled oats
• 1/4 cup brown sugar
• 1/4 cup melted coconut oil
• 1/2 teaspoon ground cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Place the sweet potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and transfer to a large mixing bowl.
3. Add the coconut milk, melted coconut oil, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, and salt to the sweet potatoes. Mash until smooth and creamy.
4. Spread the sweet potato mixture evenly in the prepared baking dish.
5. In a small bowl, combine the pecans, oats, brown sugar, melted coconut oil, and cinnamon. Sprinkle the topping evenly over the sweet potato mixture.
6. Bake for 25-30 minutes, or until the topping is golden brown and crispy.
7. Allow the casserole to cool slightly before serving.

This Gluten-Free Sweet Potato Casserole is a delicious and comforting dish that captures the essence of fall. The creamy sweet potatoes combined with the crunchy pecan topping create a perfect balance of textures and flavors. Whether you’re preparing it for a holiday feast or a cozy family dinner, this casserole is sure to be a hit with everyone.

Gluten-Free Pumpkin Chocolate Chip Cookies

Satisfy your sweet tooth with these Gluten-Free Pumpkin Chocolate Chip Cookies. These cookies are soft, chewy, and filled with warm pumpkin spices and gooey chocolate chips. They’re perfect for dessert or a sweet snack, bringing a taste of autumn to your home with every bite.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
4. Add the pumpkin puree, egg, and vanilla extract to the butter mixture and beat until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
6. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are lightly browned. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

These Gluten-Free Pumpkin Chocolate Chip Cookies are a delightful treat that combines the best of fall flavors with the irresistible taste of chocolate. They’re soft, chewy, and perfect for sharing with friends and family. Enjoy these cookies with a cup of hot cocoa or your favorite fall beverage for a cozy and satisfying snack.

Gluten-Free Cranberry Orange Bread

Celebrate the flavors of fall with this Gluten-Free Cranberry Orange Bread. This moist and tangy bread is perfect for breakfast, a snack, or even dessert. The combination of tart cranberries and sweet orange zest creates a delightful treat that pairs wonderfully with a hot cup of tea or coffee.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup unsweetened applesauce
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 orange
• 1/2 cup freshly squeezed orange juice
• 1 cup fresh or frozen cranberries, chopped

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, and salt.
3. In a large bowl, combine the granulated sugar, brown sugar, applesauce, melted coconut oil, eggs, vanilla extract, orange zest, and orange juice. Mix until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chopped cranberries.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Gluten-Free Cranberry Orange Bread is a delicious way to enjoy the seasonal flavors of fall. Its moist texture and vibrant taste make it a perfect addition to any breakfast table or afternoon snack. Serve it warm with a pat of butter or enjoy it on its own for a refreshing and tangy treat.

Gluten-Free Caramel Apple Crisp

Experience the essence of fall with this Gluten-Free Caramel Apple Crisp. This warm, comforting dessert features tender apples baked with a rich caramel sauce and topped with a crunchy, buttery oat topping. It’s an irresistible treat that’s perfect for a cozy evening or as a highlight of your holiday dessert table.

Ingredients:

• 6 cups sliced apples (about 6 medium apples)
• 1/2 cup caramel sauce (store-bought or homemade)
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

For the topping:

• 1 cup gluten-free rolled oats
• 1/2 cup gluten-free all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, melted
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large bowl, toss the sliced apples with caramel sauce, lemon juice, cinnamon, and nutmeg. Transfer the mixture to the prepared baking dish.
3. In another bowl, combine the oats, gluten-free flour, brown sugar, melted butter, cinnamon, and salt. Mix until the topping resembles coarse crumbs.
4. Sprinkle the oat mixture evenly over the apples.
5. Bake for 35-40 minutes, or until the topping is golden brown and the apples are tender.
6. Allow the crisp to cool slightly before serving.

This Gluten-Free Caramel Apple Crisp is the perfect fall dessert, combining the sweet and tart flavors of apples with a delectable caramel sauce and a crunchy oat topping. It’s a crowd-pleaser that’s easy to make and sure to satisfy any sweet tooth. Serve it warm with a scoop of vanilla ice cream for an extra special treat.

Gluten-Free Stuffed Acorn Squash

Impress your guests with this elegant and flavorful Gluten-Free Stuffed Acorn Squash. Filled with a savory mixture of quinoa, cranberries, and pecans, this dish is not only delicious but also packed with nutrients. It’s an excellent choice for a fall dinner or a festive holiday side dish.

Ingredients:

• 2 medium acorn squashes, halved and seeded
• 1 cup quinoa, rinsed
• 2 cups gluten-free vegetable broth
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Place the acorn squash halves cut side down on a baking sheet and roast for 30-35 minutes, or until tender.
2. While the squash is roasting, prepare the quinoa. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until translucent, about 5 minutes.
4. Stir in the cooked quinoa, dried cranberries, chopped pecans, cinnamon, nutmeg, cumin, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally, until everything is well combined and heated through.
5. Remove the squash from the oven and carefully turn them over. Spoon the quinoa mixture into each squash half, packing it in tightly.
6. Return the stuffed squash to the oven and bake for an additional 10-15 minutes, until the tops are slightly crispy and golden.
7. Garnish with fresh parsley before serving, if desired.

This Gluten-Free Stuffed Acorn Squash is a beautiful and nutritious dish that captures the essence of fall. The combination of quinoa, cranberries, and pecans provides a delightful mix of flavors and textures. Whether served as a main course or a side dish, this recipe is sure to impress and satisfy your guests. Enjoy the warmth and comfort of this seasonal favorite at your next gathering.

Gluten-Free Pumpkin Spice Muffins

Indulge in the quintessential flavors of fall with these Gluten-Free Pumpkin Spice Muffins. Moist, tender, and perfectly spiced, these muffins are ideal for breakfast, brunch, or a cozy snack. The warm notes of cinnamon, nutmeg, and cloves combined with the richness of pumpkin make these muffins a seasonal delight.

Ingredients:

• 1 3/4 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup milk (dairy or non-dairy)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
3. In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the milk until the batter is smooth.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These Gluten-Free Pumpkin Spice Muffins are a delicious way to enjoy the flavors of fall. Perfectly spiced and wonderfully moist, they make for a delightful treat any time of day. Serve them warm with a cup of coffee or tea for a cozy and satisfying snack that embodies the essence of autumn.

Gluten-Free Butternut Squash Soup

Warm up on a chilly fall day with a bowl of this creamy Gluten-Free Butternut Squash Soup. This soup is rich, velvety, and full of the sweet and savory flavors of roasted butternut squash, enhanced with a hint of apple and a touch of spice. It’s a comforting and nutritious dish that’s perfect for lunch or dinner.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 apple, peeled, cored, and chopped
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 4 cups gluten-free vegetable broth
• 1/2 cup coconut milk (or heavy cream)
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
2. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and garlic and sauté until soft and translucent, about 5 minutes.
3. Add the roasted butternut squash, chopped apple, cinnamon, nutmeg, ginger, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes, until the apple is tender.
4. Use an immersion blender to puree the soup until smooth, or carefully transfer it in batches to a blender.
5. Stir in the coconut milk and season with additional salt and pepper to taste.
6. Serve hot, garnished with fresh parsley if desired.

This Gluten-Free Butternut Squash Soup is a hearty and nutritious option for fall meals. The natural sweetness of the butternut squash and apple, combined with warming spices, creates a comforting and delicious soup that’s perfect for chilly days. Enjoy it as a starter or pair it with a salad and gluten-free bread for a complete meal.

Gluten-Free Apple Cinnamon Pancakes

Start your fall mornings with these delightful Gluten-Free Apple Cinnamon Pancakes. These pancakes are fluffy, flavorful, and filled with the comforting taste of apples and cinnamon. They’re perfect for a cozy breakfast or brunch, and they pair wonderfully with a drizzle of maple syrup and a pat of butter.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup buttermilk (or milk with 1 tablespoon vinegar)
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1 apple, peeled, cored, and finely chopped
• Butter or oil for cooking
• Maple syrup for serving

Instructions:

1. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
2. In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped apple.
4. Heat a large skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
6. Keep the pancakes warm in a low oven while you cook the remaining batter.
7. Serve the pancakes warm with maple syrup and additional butter if desired.

These Gluten-Free Apple Cinnamon Pancakes are a delightful way to embrace the flavors of fall. They’re fluffy, fragrant, and filled with bits of sweet apple. Perfect for a weekend breakfast or a special brunch, these pancakes are sure to become a family favorite. Top them with warm maple syrup and enjoy a cozy and satisfying start to your day.

Gluten-Free Maple Pecan Scones

These Gluten-Free Maple Pecan Scones are a perfect treat for a cozy fall morning. With a tender crumb and a rich, nutty flavor, these scones are infused with the sweet essence of maple and the crunch of pecans. They’re great with a cup of coffee or tea and make for a delightful breakfast or afternoon snack.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup chopped pecans
• 1/2 cup milk (dairy or non-dairy)
• 1/4 cup pure maple syrup
• 1 large egg
• 1 teaspoon vanilla extract

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons pure maple syrup
• 1-2 tablespoons milk (dairy or non-dairy)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, salt, cinnamon, and nutmeg.
3. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
4. Stir in the chopped pecans.
5. In a separate bowl, whisk together the milk, maple syrup, egg, and vanilla extract.
6. Pour the wet ingredients into the dry ingredients and stir until just combined.
7. Turn the dough out onto a lightly floured surface and shape it into a disk about 1 inch thick. Cut the disk into 8 wedges and transfer them to the prepared baking sheet.
8. Bake for 15-18 minutes, until the scones are golden brown and a toothpick inserted into the center comes out clean. Let cool on a wire rack.
9. For the glaze, whisk together the powdered sugar, maple syrup, and milk until smooth. Drizzle over the cooled scones.

Enjoy the warm and inviting flavors of fall with these Gluten-Free Maple Pecan Scones. They’re a perfect balance of sweet and nutty, with a light, tender texture that makes them irresistible. Serve them with your favorite hot beverage for a comforting and delightful treat.

Gluten-Free Cranberry Orange Bread

This Gluten-Free Cranberry Orange Bread is a delightful and festive fall treat. Packed with juicy cranberries and zesty orange flavor, this bread is moist, tender, and perfect for breakfast, brunch, or a sweet snack. The bright flavors make it a wonderful addition to your fall baking repertoire.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup orange juice
• Zest of 1 orange
• 1 1/2 cups fresh or frozen cranberries, coarsely chopped

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. In a large bowl, mix together the granulated sugar, brown sugar, and melted butter until well combined. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, orange juice, and orange zest.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped cranberries.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Gluten-Free Cranberry Orange Bread is a delicious way to celebrate the flavors of fall. The combination of tart cranberries and sweet, citrusy orange makes for a wonderfully moist and flavorful loaf. Enjoy a slice with your morning coffee or tea for a refreshing and satisfying treat.

Gluten-Free Sweet Potato Casserole

Gluten-Free Sweet Potato Casserole is a classic fall dish that’s perfect for holiday gatherings and cozy dinners. This casserole features creamy mashed sweet potatoes topped with a crunchy pecan streusel, creating a delightful contrast of textures and flavors. It’s a comforting and satisfying side dish that’s sure to be a hit.

Ingredients:

• 4 large sweet potatoes, peeled and cubed
• 1/2 cup brown sugar
• 1/4 cup unsalted butter, melted
• 1/2 cup milk (dairy or non-dairy)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

For the Streusel Topping:

• 1/2 cup gluten-free all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup unsalted butter, melted
• 1/2 cup chopped pecans

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Place the sweet potatoes in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes. Drain and transfer to a large bowl.
3. Mash the sweet potatoes until smooth. Stir in the brown sugar, melted butter, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt until well combined.
4. Pour the sweet potato mixture into the prepared baking dish.
5. In a small bowl, mix together the gluten-free flour, brown sugar, melted butter, and chopped pecans to make the streusel topping. Sprinkle evenly over the sweet potato mixture.
6. Bake for 25-30 minutes, or until the topping is golden brown and the casserole is heated through.
7. Allow the casserole to cool slightly before serving.

This Gluten-Free Sweet Potato Casserole is a comforting and flavorful dish that’s perfect for fall and holiday meals. The creamy sweet potatoes combined with the crunchy pecan topping create a delicious and satisfying side dish. Serve it alongside your favorite main course for a delightful and memorable meal.

Note: More recipes are coming soon!