40+ Delicious Sunday Gluten-Free Appetizer Recipes for Gatherings

Sundays are synonymous with relaxation, good company, and delicious food.

Whether you’re planning a casual brunch, hosting a family get-together, or simply enjoying a cozy day at home, the right appetizers can set the tone for a perfect Sunday.

For those who follow a gluten-free lifestyle or are simply looking to add more variety to their menu, finding appetizers that are both flavorful and accommodating can be challenging.

That’s why we’ve rounded up over 40 gluten-free appetizer recipes that are sure to impress your guests and satisfy your taste buds.

From light bites to hearty, flavorful options, these recipes cover all bases, offering something for every palate.

Whether you crave something spicy, savory, or a refreshing touch, you’ll find a delightful choice among these gluten-free appetizers.

40+ Delicious Sunday Gluten-Free Appetizer Recipes for Gatherings

Choosing gluten-free appetizers doesn’t mean sacrificing flavor, creativity, or fun. With these 40+ recipes, you can transform any Sunday gathering into a memorable feast full of varied flavors and textures.

From crispy, spicy bites to fresh and vibrant salads, these dishes are crafted to cater to gluten-free needs without compromising on taste.

Next time you’re planning a Sunday get-together, consider adding these recipes to your spread for a perfect blend of taste, texture, and satisfaction.

So, grab your apron, start cooking, and watch as your guests enjoy these delicious, gluten-free bites that make every Sunday special.

Stuffed Mini Bell Peppers

These stuffed mini bell peppers make an excellent gluten-free appetizer that’s both visually appealing and full of flavor. They’re easy to prepare, perfect for a casual Sunday gathering, and can be served warm or at room temperature.

Ingredients

• 12 mini bell peppers, halved and seeds removed
• 1 cup cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 1/4 cup cooked and crumbled bacon
• 2 tablespoons chopped fresh chives
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• Fresh parsley for garnish (optional)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the cream cheese, shredded cheddar, crumbled bacon, chives, garlic powder, and black pepper. Mix until well combined.
3. Spoon the cheese mixture into each mini bell pepper half, filling them generously.
4. Arrange the stuffed peppers on a baking sheet lined with parchment paper.
5. Bake for 15–20 minutes, or until the cheese is melted and the peppers are tender.
6. Remove from the oven and let cool for a few minutes before serving. Garnish with chopped parsley, if desired.

This appetizer is a delightful combination of creamy, cheesy, and smoky flavors. The mini bell peppers provide a crisp and colorful base that contrasts beautifully with the rich filling. Ideal for guests who appreciate a hearty yet light bite.

Avocado and Tomato Bruschetta

Bruschetta, traditionally made with bread, can be adapted for a gluten-free crowd using gluten-free crackers or tortilla chips as a base. This refreshing combination of creamy avocado, sweet tomatoes, and tangy balsamic glaze is sure to be a crowd-pleaser.

Ingredients

• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 2 tablespoons fresh basil, chopped
• 1 tablespoon balsamic glaze
• Salt and pepper to taste
• Gluten-free crackers or tortilla chips for serving

Instructions

1. In a bowl, gently mix the diced avocados, cherry tomatoes, red onion, and basil.
2. Drizzle with balsamic glaze and season with salt and pepper. Stir to combine.
3. Spoon the avocado and tomato mixture onto gluten-free crackers or chips just before serving to keep the base crispy.
4. Serve immediately for the best texture and flavor.

This appetizer offers a wonderful balance of creamy and crunchy, with the sweetness of tomatoes complementing the creamy richness of avocado. The balsamic glaze adds a touch of sophistication and a tangy finish that elevates the dish.

Baked Spinach and Artichoke Dip

Spinach and artichoke dip is a classic appetizer that works beautifully as a gluten-free dish when paired with gluten-free bread, crackers, or fresh vegetables. Warm and cheesy, it’s perfect for a laid-back Sunday snack or party.

Ingredients

• 1 cup cooked spinach, drained and chopped
• 1 cup artichoke hearts, drained and chopped
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Gluten-free crackers or sliced vegetables for serving

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the spinach, artichokes, mayonnaise, sour cream, Parmesan, mozzarella, garlic, and onion powder. Stir until evenly mixed.
3. Transfer the mixture into a greased baking dish and spread it evenly.
4. Bake for 20–25 minutes or until the top is golden and the dip is bubbling.
5. Let cool slightly before serving. Serve with gluten-free crackers or sliced vegetables.

This warm dip is irresistibly creamy and cheesy, with a rich, tangy flavor from the artichokes and a subtle earthiness from the spinach. It’s perfect for dipping and sharing, and it’s bound to be a hit at any gathering.

Caprese Salad Skewers

These caprese salad skewers are a delightful, bite-sized version of the classic Italian salad. Perfect for Sunday gatherings, they bring together the refreshing flavors of fresh mozzarella, cherry tomatoes, and basil, drizzled with a touch of balsamic glaze.

Ingredients

• 1 pint cherry tomatoes
• 1 cup mini mozzarella balls or ciliegine
• 1/2 cup fresh basil leaves
• 1/4 cup balsamic glaze
• Salt and freshly ground black pepper to taste
• Toothpicks or small skewers for assembly

Instructions

1. On each toothpick or skewer, thread one cherry tomato, one basil leaf, and one mini mozzarella ball. Repeat until the skewer is filled, ending with a cherry tomato.
2. Arrange the skewers on a serving tray.
3. Drizzle the balsamic glaze over the skewers and sprinkle with salt and freshly ground black pepper.
4. Serve immediately as a fresh and easy-to-grab appetizer.

These skewers provide the bright and creamy flavors that define a traditional caprese salad, with the added convenience of being easy to pick up and enjoy. The balsamic glaze adds a slight tang that complements the sweetness of the tomatoes and the richness of the mozzarella.

Sweet Potato Crostini with Goat Cheese and Honey

Sweet potato crostini is a unique gluten-free alternative to traditional crostini, providing a perfect balance of sweet and savory flavors. Topped with creamy goat cheese, a drizzle of honey, and a sprinkle of walnuts, this dish is both elegant and satisfying.

Ingredients

• 2 large sweet potatoes, sliced into 1/4-inch rounds
• 1 tablespoon olive oil
• Salt and black pepper to taste
• 1/2 cup goat cheese, softened
• 2 tablespoons honey
• 1/4 cup chopped walnuts, toasted
• Fresh thyme for garnish (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Arrange the sweet potato slices on the baking sheet and brush both sides with olive oil. Sprinkle with salt and black pepper.
3. Roast in the oven for 20–25 minutes or until the slices are tender and slightly caramelized, flipping halfway through.
4. Allow the sweet potato slices to cool for a few minutes. Spread a small amount of goat cheese on each slice.
5. Drizzle each piece with honey and sprinkle with chopped walnuts.
6. Garnish with fresh thyme if desired and serve.

This appetizer’s natural sweetness from the sweet potatoes pairs beautifully with the tangy, creamy goat cheese, while the honey adds a hint of warmth. The walnuts contribute a delightful crunch, creating an irresistible combination of flavors and textures.

Crispy Chickpea Bites

These crispy chickpea bites are a healthy, gluten-free snack that’s full of flavor and texture. Spiced with smoked paprika and cumin, they’re a satisfying finger food that pairs well with a side of yogurt dipping sauce or simply on their own.

Ingredients

• 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Place the chickpeas in a large mixing bowl and add the olive oil, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Toss until the chickpeas are evenly coated.
3. Spread the seasoned chickpeas on the prepared baking sheet in a single layer.
4. Roast in the oven for 25–30 minutes, shaking the pan halfway through, until the chickpeas are golden and crispy.
5. Remove from the oven and let cool for a few minutes before serving. Garnish with fresh cilantro if desired.

These chickpea bites are crispy, spiced, and incredibly satisfying, making them perfect for a gluten-free snacking option. They’re full of protein and fiber, providing a nutritious, flavorful addition to any Sunday spread.

Mini Frittata Bites

These mini frittata bites are packed with fresh vegetables and cheese, offering a gluten-free, protein-rich appetizer that’s ideal for brunch or as a light snack. They’re quick to make, versatile, and can be enjoyed warm or at room temperature.

Ingredients

• 6 large eggs
• 1/2 cup milk (dairy or non-dairy)
• 1/2 cup diced bell peppers (any color)
• 1/2 cup chopped spinach
• 1/4 cup crumbled feta cheese
• 1/4 cup shredded cheddar cheese
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Grease a mini muffin tin or line it with silicone muffin liners.
2. In a mixing bowl, whisk together the eggs and milk until fully combined. Season with salt and pepper.
3. Add the diced bell peppers, spinach, feta, and cheddar cheese to the egg mixture and gently stir to combine.
4. Pour the egg mixture evenly into the muffin tin, filling each compartment about 3/4 full.
5. Bake for 15–18 minutes, or until the frittata bites are set and lightly golden on top.
6. Let cool for a few minutes before removing from the muffin tin. Garnish with chopped parsley, if desired.

These mini frittata bites are both fluffy and flavorful, with a nice combination of tangy feta, sweet bell peppers, and earthy spinach. They’re perfect for a light, gluten-free snack or as part of a larger spread.

Crispy Polenta Bites with Pesto and Sun-Dried Tomatoes

Polenta bites make a unique and gluten-free base for a variety of toppings. This version features a flavorful combination of pesto and sun-dried tomatoes, offering a bite that is both crispy and savory with a hint of sweetness.

Ingredients

• 1 cup polenta (cornmeal)
• 3 cups water
• 1/2 teaspoon salt
• 1/2 cup grated Parmesan cheese
• 1/4 cup pesto (store-bought or homemade)
• 1/4 cup chopped sun-dried tomatoes
• 1 tablespoon pine nuts, toasted (optional)
• Fresh basil for garnish (optional)

Instructions

1. Bring the water to a boil in a medium saucepan and add the salt. Slowly whisk in the polenta and reduce the heat to low. Cook, stirring constantly, until the polenta is thick and creamy (about 10 minutes).
2. Remove from heat and stir in the grated Parmesan cheese. Spread the polenta evenly in a greased baking dish and let it cool and set for 1–2 hours.
3. Once the polenta is firm, cut it into bite-sized squares or circles using a cookie cutter.
4. Preheat a skillet over medium-high heat and add a touch of olive oil. Place the polenta bites in the skillet and cook until golden and crispy on each side (about 2–3 minutes per side).
5. Remove from the skillet and spread a thin layer of pesto on each polenta bite. Top with chopped sun-dried tomatoes and a sprinkle of toasted pine nuts.
6. Garnish with fresh basil and serve warm.

These polenta bites offer a delightful mix of textures and flavors, with the creamy and cheesy polenta providing the perfect base for the fresh and tangy pesto and the rich sun-dried tomatoes. They make an impressive and satisfying gluten-free appetizer.

Spicy Shrimp Cocktail with Mango Salsa

This shrimp cocktail, served with a bright and refreshing mango salsa, is a gluten-free appetizer that’s perfect for a summer Sunday or any occasion that calls for light and flavorful snacks.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Salt to taste
• 1 mango, peeled, pitted, and diced
• 1/4 cup red onion, finely diced
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced
• 1 jalapeño, seeded and finely chopped (optional)

Instructions

1. Preheat a grill or grill pan over medium-high heat. Toss the shrimp with olive oil, paprika, cayenne pepper, and salt.
2. Grill the shrimp for 2–3 minutes per side, or until they turn pink and are cooked through. Remove from the heat and set aside to cool.
3. In a mixing bowl, combine the diced mango, red onion, cilantro, lime juice, and jalapeño (if using). Stir to combine and season with a pinch of salt.
4. Arrange the shrimp on a serving plate and spoon the mango salsa over the top. Serve with extra lime wedges on the side.

This spicy shrimp cocktail with mango salsa is light, refreshing, and full of bright flavors. The sweetness of the mango balances the heat from the cayenne, creating an appetizer that’s sure to impress guests with its bold flavors and vibrant presentation.

Stuffed Mini Bell Peppers

These stuffed mini bell peppers are a gluten-free, colorful, and nutritious appetizer that’s perfect for any Sunday gathering. They’re filled with a creamy cheese mixture and topped with a sprinkle of fresh herbs for a delightful bite.

Ingredients

• 8–10 mini bell peppers, halved and seeds removed
• 1 cup cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• Olive oil for drizzling (optional)

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the cream cheese, shredded cheddar cheese, parsley, garlic powder, paprika, salt, and pepper. Mix until fully combined.
3. Spoon the cheese mixture into each mini bell pepper half, filling them generously.
4. Arrange the stuffed peppers on the prepared baking sheet and drizzle with a little olive oil if desired.
5. Bake for 15–20 minutes, or until the peppers are tender and the cheese is melted and slightly golden.
6. Serve warm as a vibrant, flavor-packed appetizer.

These stuffed mini bell peppers offer a satisfying mix of creamy cheese and the natural sweetness of the peppers. The paprika adds a slight smokiness, making them a tasty and eye-catching starter.

Baked Zucchini Chips

Baked zucchini chips are a crispy and guilt-free gluten-free snack that pairs well with dips or can be enjoyed on their own. These chips are seasoned with herbs and a touch of Parmesan for a flavorful, crunchy bite.

Ingredients

• 2 medium zucchinis, sliced into thin rounds
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• Freshly ground black pepper to taste
• 2 tablespoons olive oil

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top if available.
2. In a large mixing bowl, toss the zucchini slices with olive oil, Parmesan cheese, oregano, garlic powder, salt, and black pepper until well coated.
3. Spread the zucchini slices in a single layer on the wire rack or baking sheet.
4. Bake for 15–20 minutes, flipping halfway through, until the zucchini chips are golden and crispy.
5. Let cool for a few minutes before serving.

These baked zucchini chips are a light and healthy gluten-free alternative to traditional chips. The Parmesan adds a rich, savory flavor, while the herbs enhance the natural taste of the zucchini, creating a perfect crispy snack.

Buffalo Cauliflower Bites

These buffalo cauliflower bites are a spicy, gluten-free alternative to traditional buffalo wings. They’re flavorful, crispy on the outside, and tender on the inside, making them an irresistible choice for those who love a bit of heat.

Ingredients

• 1 head of cauliflower, cut into bite-sized florets
• 1/2 cup gluten-free all-purpose flour
• 1/2 cup unsweetened almond milk (or other non-dairy milk)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• 1/2 cup buffalo sauce
• 1 tablespoon melted butter or vegan alternative
• Fresh celery sticks and ranch or blue cheese dressing for serving

Instructions

1. Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the gluten-free flour, almond milk, garlic powder, paprika, salt, and black pepper to create a batter.
3. Dip each cauliflower floret into the batter, ensuring it’s well-coated, and place it on the baking sheet.
4. Bake for 20 minutes, flipping halfway through, until the cauliflower is crispy and golden.
5. In a small bowl, combine the buffalo sauce and melted butter. Toss the baked cauliflower florets in the sauce until well coated.
6. Return the coated cauliflower to the baking sheet and bake for an additional 10 minutes.
7. Serve warm with celery sticks and a side of ranch or blue cheese dressing.

These buffalo cauliflower bites are spicy, crispy, and perfect for serving as an appetizer at your Sunday gathering. The combination of tangy buffalo sauce and the crunch of baked cauliflower makes for an addictive and gluten-free snack.

Crispy Chickpea Salad Cups

These crispy chickpea salad cups are a refreshing and hearty gluten-free appetizer perfect for any gathering. Packed with protein and fresh vegetables, these cups are not only delicious but also nutritious.

Ingredients

• 1 can (15 oz) chickpeas, rinsed and drained
• 1 tablespoon olive oil
• 1/2 teaspoon paprika
• 1/4 teaspoon cumin
• Salt and black pepper to taste
• 1/2 cup diced cucumber
• 1/4 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh parsley
• 1/2 cup Greek yogurt or dairy-free yogurt
• 1 tablespoon lemon juice
• Lettuce leaves or endive leaves for serving

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the chickpeas with olive oil, paprika, cumin, salt, and black pepper. Spread the chickpeas evenly on the baking sheet and roast for 20–25 minutes or until golden and crispy.
3. In a mixing bowl, combine the cucumber, red bell pepper, red onion, and parsley.
4. In a separate small bowl, mix the Greek yogurt (or dairy-free alternative) and lemon juice to create a light dressing. Add to the vegetable mixture and stir to combine.
5. Once the chickpeas are done, let them cool for a few minutes, then gently fold them into the salad.
6. Serve the chickpea salad in lettuce or endive leaves for a light and flavorful gluten-free appetizer.

These crispy chickpea salad cups are a delightful combination of textures and flavors with a satisfying crunch from the roasted chickpeas and the cool freshness of the vegetables. They’re perfect for a refreshing, protein-packed snack.

Avocado and Tomato Bruschetta

This gluten-free avocado and tomato bruschetta is a simple, yet elegant appetizer that’s loaded with fresh flavors. The creamy avocado pairs perfectly with the juicy tomatoes and the hint of basil, making every bite a taste sensation.

Ingredients

• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup chopped fresh basil
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• Salt and black pepper to taste
• Gluten-free baguette or toast, sliced

Instructions

1. In a bowl, combine the diced avocados, halved cherry tomatoes, and chopped basil.
2. Add the olive oil, balsamic vinegar, salt, and black pepper, and toss gently to combine.
3. Toast the gluten-free baguette slices until golden and crispy.
4. Spoon the avocado and tomato mixture onto each slice of bread and serve immediately.

This avocado and tomato bruschetta is a perfect blend of creamy, juicy, and slightly tangy flavors. It’s simple yet satisfying, making it a great gluten-free starter that pairs well with a glass of white wine or sparkling water.

Buffalo Cauliflower Sliders

These buffalo cauliflower sliders are a gluten-free twist on the classic buffalo wing, perfect for serving as an appetizer or a main course at your Sunday gathering. Spicy, crispy, and tangy, they are a crowd-pleasing snack for all ages.

Ingredients

• 1 head of cauliflower, cut into small florets
• 1/2 cup gluten-free all-purpose flour
• 1/2 cup unsweetened almond milk (or other non-dairy milk)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 1/2 cup buffalo sauce
• 1 tablespoon melted butter or vegan alternative
• Mini gluten-free slider buns
• Sliced pickles and coleslaw for garnish

Instructions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the gluten-free flour, almond milk, garlic powder, smoked paprika, salt, and black pepper. Whisk until smooth.
3. Dip each cauliflower floret into the batter, making sure it is fully coated, and place on the baking sheet.
4. Bake for 20 minutes, flipping halfway through, until the cauliflower is golden and crispy.
5. Mix the buffalo sauce and melted butter in a small bowl. Toss the baked cauliflower in the sauce until fully coated.
6. Assemble the sliders by placing a buffalo cauliflower floret on each mini bun. Top with sliced pickles and a small scoop of coleslaw.
7. Serve immediately for a fun and spicy gluten-free appetizer.

Buffalo cauliflower sliders are full of bold, spicy flavors that are complemented by the crunch of the cauliflower and the creamy coleslaw. They’re perfect for anyone craving comfort food that’s gluten-free and satisfying.

Note: More recipes​ are coming soon!