25+ Delicious Sunday Gluten-Free Holiday Recipes for Your Table

The holiday season is a time for family, friends, and food that warms the heart and brings people together.

But for those following a gluten-free diet, navigating holiday menus can pose a challenge.

You don’t have to compromise on flavor or festivity just because you’re gluten-free.

From breakfast and brunch to sweet treats and main courses, there are countless ways to create a holiday spread that everyone can enjoy.

In this collection of 25+ gluten-free Sunday holiday recipes, you’ll find mouthwatering dishes perfect for celebrating the season without any dietary restrictions holding you back.

Whether you’re hosting a brunch, having a cozy family dinner, or preparing a holiday snack, these recipes are sure to impress and make your Sunday gathering one to remember.

25+ Delicious Sunday Gluten-Free Holiday Recipes for Your Table

This collection of over 25 gluten-free holiday recipes ensures that no one feels left out during your Sunday gatherings.

Whether you’re preparing a festive breakfast to start the day, a hearty brunch, or a decadent dessert, these recipes are designed to capture the essence of the holidays—comfort, warmth, and joy—while catering to gluten-free needs.

With these dishes, you can celebrate the season with confidence, knowing that everyone at your table can partake in the festivities.

Let your Sunday holiday meals be filled with flavors that delight and create lasting memories, all without gluten.

Enjoy a delicious, stress-free holiday season that truly embraces the spirit of togetherness.

Gluten-Free Cranberry Orange Scones

These cranberry orange scones are a festive addition to any holiday brunch or afternoon tea. They are light and flaky, with bursts of sweet-tart cranberries and a refreshing hint of orange zest. Perfect for serving with a warm cup of tea or hot cocoa, these scones are both gluten-free and full of holiday cheer.

Ingredients

• 2 ½ cups gluten-free all-purpose flour
• ¼ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 cup fresh or frozen cranberries, chopped
• 1 tablespoon orange zest
• 2/3 cup full-fat coconut milk or any milk of choice
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
3. Add the cold, cubed butter to the flour mixture and use a pastry cutter or your hands to cut it into the flour until the mixture resembles coarse crumbs.
4. Stir in the chopped cranberries and orange zest.
5. In a separate bowl, whisk together the coconut milk, egg, and vanilla extract. Pour the wet ingredients into the dry mixture and gently fold until just combined. Be careful not to overmix.
6. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick rectangle. Cut into 8 wedges and place them on the prepared baking sheet.
7. Bake for 18–20 minutes or until the scones are golden brown and firm to the touch.
8. Let the scones cool for 5–10 minutes before serving.

These cranberry orange scones are the epitome of holiday warmth, with the zesty brightness of orange and the pop of cranberry complementing the buttery texture of the scone. Their delightful aroma and taste make them perfect for a festive breakfast or a mid-afternoon treat.

Gluten-Free Peppermint Chocolate Brownies

Rich, fudgy, and topped with a cool hint of peppermint, these gluten-free brownies are a holiday favorite for any chocolate lover. Ideal for gifting or serving at a holiday party, these brownies strike a perfect balance between decadence and festive flavors.

Ingredients

• 1/2 cup unsalted butter
• 8 oz semisweet or dark chocolate, chopped
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup gluten-free all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/2 teaspoon peppermint extract
• 1/4 cup crushed peppermint candies (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and set aside.
2. In a medium saucepan, melt the butter and chopped chocolate over low heat, stirring continuously until smooth. Remove from heat and let cool slightly.
3. Whisk the sugar into the melted chocolate mixture. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and peppermint extracts.
4. In a separate bowl, combine the gluten-free flour, cocoa powder, and salt. Gradually fold into the wet ingredients until just combined.
5. Pour the batter into the prepared baking pan and smooth the top with a spatula. Sprinkle crushed peppermint candies on top if desired.
6. Bake for 25–30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
7. Allow the brownies to cool completely in the pan before cutting into squares and serving.

These brownies are an irresistible blend of rich chocolate and refreshing peppermint, perfect for the holiday season. Their dense, fudgy texture and subtle minty flavor make them a standout treat that’s sure to delight guests.

Gluten-Free Gingerbread Cookies

These gingerbread cookies are a holiday classic, reimagined to be gluten-free without sacrificing flavor or texture. With warm spices, a hint of molasses, and a delightful crunch, these cookies are perfect for decorating, gifting, or enjoying with a warm cup of eggnog.

Ingredients

• 2 ½ cups gluten-free all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1/3 cup brown sugar, packed
• 1/3 cup molasses
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. In a large bowl, whisk together the gluten-free flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.
2. In a separate bowl, beat the softened butter and brown sugar until fluffy. Add the molasses, egg, and vanilla extract, and beat until fully combined.
3. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.
4. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
5. On a floured surface, roll out the chilled dough to about 1/4 inch thick. Use cookie cutters to shape into gingerbread men or other holiday shapes and transfer to the baking sheet.
6. Bake for 8–10 minutes or until the edges are just beginning to brown.
7. Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

These gluten-free gingerbread cookies are an essential part of holiday traditions, with their spicy-sweet flavor and festive appeal. Whether you enjoy them plain or decorated with icing, they are sure to bring joy to your holiday celebrations.

Gluten-Free Pumpkin Pie Bars

These pumpkin pie bars are the perfect blend of creamy pumpkin filling and a crisp, buttery crust. Ideal for holiday gatherings, they are easy to serve and full of warm spices that capture the essence of the season. A gluten-free version of the classic pumpkin pie, these bars are a showstopper that everyone will love.

Ingredients

• For the crust:
  • 1 ½ cups gluten-free all-purpose flour
  • 1/3 cup powdered sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 teaspoon salt
• For the filling:
  • 1 can (15 oz) pure pumpkin puree
  • 3/4 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup heavy cream or coconut cream

Instructions

1. Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
2. Prepare the crust: In a bowl, combine the gluten-free flour, powdered sugar, and salt. Add the cold butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Press the mixture evenly into the prepared pan.
3. Bake the crust: Place the crust in the preheated oven and bake for 10–12 minutes or until lightly golden. Remove from the oven and set aside.
4. Make the filling: In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt. Slowly stir in the heavy cream until well combined.
5. Pour the pumpkin mixture over the baked crust and spread it evenly with a spatula.
6. Bake for 45–50 minutes or until the filling is set and a toothpick inserted into the center comes out clean.
7. Allow the bars to cool completely before cutting into squares.

These pumpkin pie bars are a delicious twist on the holiday classic, offering a creamy filling and a rich, buttery crust that’s perfect for a gluten-free treat. Serve them with a dollop of whipped cream or a sprinkle of cinnamon for an extra touch of holiday cheer.

Gluten-Free Apple Cinnamon Muffins

These apple cinnamon muffins are warm, fluffy, and full of holiday flavor. With chunks of fresh apple and a sweet cinnamon-sugar topping, they make for a perfect breakfast treat or a light snack. These gluten-free muffins are tender, moist, and great for sharing during holiday mornings or gatherings.

Ingredients

• 2 cups gluten-free all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, melted
• 1 cup unsweetened applesauce
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 large apple, peeled, cored, and diced
• 2 tablespoons brown sugar (for topping)
• 1 teaspoon ground cinnamon (for topping)

Instructions

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, salt, and ground cinnamon.
3. In another bowl, mix the melted butter, applesauce, eggs, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
5. Gently fold in the diced apple.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. In a small bowl, mix the brown sugar and ground cinnamon. Sprinkle the mixture evenly over the tops of the muffins.
8. Bake for 20–25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
9. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

These apple cinnamon muffins are cozy, lightly spiced, and perfect for starting a holiday morning off right. The addition of fresh apple pieces gives them a delightful texture, while the cinnamon-sugar topping adds a hint of sweetness that’s hard to resist.

Gluten-Free Pecan Pie Bars

These pecan pie bars offer the rich, buttery taste of traditional pecan pie in a convenient bar form. The sweet, caramelized pecan filling is set on top of a crisp gluten-free crust, making these an impressive and easy-to-serve holiday dessert.

Ingredients

• For the crust:
  • 1 ½ cups gluten-free all-purpose flour
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 teaspoon salt
• For the filling:
  • 1/2 cup unsalted butter, melted
  • 1 cup brown sugar, packed
  • 1/2 cup corn syrup or maple syrup
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups chopped pecans
  • 1/2 teaspoon salt

Instructions

1. Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
2. Prepare the crust: In a medium bowl, combine the gluten-free flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Press the mixture evenly into the bottom of the prepared pan.
3. Bake the crust: Bake for 10–12 minutes or until lightly golden. Remove from the oven and set aside.
4. Make the filling: In a large bowl, mix the melted butter, brown sugar, corn syrup, eggs, and vanilla extract until smooth. Stir in the chopped pecans and salt.
5. Pour the pecan mixture over the baked crust and spread evenly.
6. Bake for an additional 25–30 minutes or until the filling is set and the top is golden brown.
7. Allow the bars to cool completely before slicing into squares.

These pecan pie bars are an ideal holiday dessert, combining the caramelized sweetness of the filling with the crunchy texture of the pecans. They are simple to cut and serve, making them a great addition to any holiday spread or dessert table.

Gluten-Free Cranberry Orange Bread

This cranberry orange bread is a delightful holiday treat with a tangy twist. It’s packed with fresh cranberries and a hint of orange zest, making it both sweet and slightly tart. Perfect for breakfast, brunch, or a snack, this gluten-free bread is sure to impress your guests and bring a festive touch to your holiday table.

Ingredients

• 2 cups gluten-free all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, melted
• 1/2 cup orange juice
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 large orange
• 1 1/2 cups fresh cranberries, roughly chopped
• 1/2 cup chopped walnuts (optional)
• 1 tablespoon orange glaze (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, sugar, baking soda, baking powder, salt, and cinnamon.
3. In a separate bowl, mix the melted butter, orange juice, eggs, vanilla extract, and orange zest until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
5. Gently fold in the cranberries and walnuts, if using.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 55–60 minutes or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. Optional: Drizzle with orange glaze for an added touch of sweetness.

This cranberry orange bread is an aromatic, moist loaf with bursts of tart cranberries and a citrusy undertone that pairs perfectly with a cup of holiday tea or coffee. It’s a great option for holiday brunches or as a homemade gift wrapped in a festive towel.

Gluten-Free Gingerbread Cookies

These gluten-free gingerbread cookies are soft, flavorful, and perfect for holiday decorating. With a rich blend of spices and molasses, they bring warmth and cheer to your holiday celebrations. They’re perfect for decorating with royal icing or enjoying as is.

Ingredients

• 2 1/2 cups gluten-free all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/2 cup molasses
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. In a medium bowl, whisk together the gluten-free flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
2. In a large bowl, cream the butter and brown sugar until light and fluffy. Add the molasses, egg, and vanilla extract and mix until well combined.
3. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Cover and refrigerate for at least 2 hours or overnight.
4. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
5. Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Use cookie cutters to cut out shapes and place them on the prepared baking sheets.
6. Bake for 8–10 minutes or until the edges are lightly browned.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
8. Decorate with icing or enjoy plain.

These gingerbread cookies offer a perfect balance of sweetness and spice, making them a holiday classic that will be enjoyed by everyone. The dough is easy to work with and makes beautiful, festive shapes that are perfect for decorating with icing, sprinkles, or a simple dusting of powdered sugar.

Gluten-Free Peppermint Bark

This peppermint bark is a simple and indulgent holiday treat that’s perfect for gifting or sharing at holiday gatherings. It’s made with layers of rich, smooth dark chocolate, creamy white chocolate, and a sprinkle of crushed peppermint candy for a refreshing crunch.

Ingredients

• 8 oz dark chocolate, chopped
• 8 oz white chocolate, chopped
• 1/2 teaspoon peppermint extract
• 1/3 cup crushed peppermint candy or candy canes
• Pinch of sea salt (optional)

Instructions

1. Line an 8×8-inch baking pan with parchment paper, allowing the paper to hang over the edges for easy removal.
2. Melt the dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in 30-second intervals, stirring after each, until fully melted and smooth.
3. Pour the melted dark chocolate into the prepared pan and spread evenly with a spatula. Place in the refrigerator for 15–20 minutes or until set.
4. Melt the white chocolate in the same manner as the dark chocolate and stir in the peppermint extract.
5. Pour the melted white chocolate over the dark chocolate layer and spread evenly. Sprinkle the crushed peppermint candy over the top and press gently to adhere.
6. Refrigerate for at least 1 hour or until fully set. Once set, lift the peppermint bark from the pan using the parchment paper and break it into pieces.

This peppermint bark is an easy and festive holiday treat that’s sure to become a favorite. The combination of dark and white chocolate with the cool, crunchy peppermint pieces creates a holiday snack that everyone will love.

Gluten-Free Pecan Pie Bars

These gluten-free pecan pie bars offer the perfect combination of a buttery, crumbly crust with a sweet and nutty filling. They are an excellent alternative to traditional pecan pie and are easy to serve at holiday gatherings. The rich flavors and texture make them an irresistible treat for any dessert table.

Ingredients For the crust:

• 1 1/2 cups gluten-free all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, cold and cubed
• 1/4 teaspoon salt

For the filling:

• 1/2 cup brown sugar, packed
• 1/2 cup maple syrup
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups chopped pecans
• Pinch of salt

Instructions

1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving an overhang for easy removal.
2. To make the crust, mix the gluten-free flour, powdered sugar, and salt in a bowl. Add the cold butter and mix until the mixture resembles coarse crumbs. Press the mixture evenly into the bottom of the prepared baking dish.
3. Bake for 10 minutes, then remove from the oven and set aside.
4. For the filling, whisk together the brown sugar, maple syrup, melted butter, eggs, vanilla extract, and a pinch of salt until smooth.
5. Stir in the chopped pecans and pour the filling over the partially baked crust.
6. Bake for an additional 25–30 minutes or until the filling is set and slightly golden.
7. Let cool in the pan on a wire rack for at least 2 hours before cutting into bars.

These pecan pie bars are perfect for holiday gatherings or as a sweet snack. They have a delightful combination of textures with the crunchy pecans and soft, caramel-like filling. Their portability makes them ideal for sharing with friends and family during the festive season.

Gluten-Free Apple Cinnamon Muffins

These gluten-free apple cinnamon muffins are the perfect treat for a cozy holiday breakfast or brunch. They are moist, tender, and packed with chunks of fresh apple and a hint of cinnamon, making them both comforting and festive.

Ingredients

• 2 cups gluten-free all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/2 cup milk (dairy or non-dairy)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 large apple, peeled, cored, and diced
• 1 tablespoon lemon juice
• 1/4 cup brown sugar (for topping)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, mix the melted butter, milk, eggs, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix.
5. In a small bowl, toss the diced apple with the lemon juice. Fold the apple chunks into the muffin batter.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Sprinkle the tops with brown sugar for a touch of sweetness and a little crunch.
8. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

These apple cinnamon muffins are warm and inviting, with the perfect balance of sweet and spicy flavors. They’re perfect for holiday mornings when you want something easy and satisfying to start your day.

Gluten-Free Peppermint Chocolate Fudge

This peppermint chocolate fudge is a rich and velvety holiday treat that’s easy to make and perfect for gifting. With layers of smooth chocolate and a hint of peppermint, this decadent dessert is both festive and irresistible.

Ingredients

• 1 cup semisweet chocolate chips
• 1/2 cup white chocolate chips
• 1/2 cup sweetened condensed milk (or dairy-free alternative)
• 1/2 teaspoon peppermint extract
• 1/4 cup crushed peppermint candies or candy canes
• Pinch of sea salt

Instructions

1. Line an 8×8-inch baking dish with parchment paper or foil, leaving an overhang for easy removal.
2. In a microwave-safe bowl, melt the semisweet chocolate chips with 1/4 cup of sweetened condensed milk in 30-second intervals, stirring in between until smooth and fully melted.
3. Spread the melted semisweet chocolate mixture evenly in the prepared dish and chill in the refrigerator for 15 minutes or until set.
4. In another microwave-safe bowl, melt the white chocolate chips with the remaining sweetened condensed milk in 30-second intervals, stirring in between until smooth.
5. Stir in the peppermint extract and a pinch of sea salt. Pour the white chocolate mixture over the chilled semisweet layer and spread evenly.
6. Sprinkle the crushed peppermint candies over the top and gently press them into the fudge.
7. Refrigerate for at least 2 hours or until fully set.
8. Remove from the dish using the parchment paper overhang and cut into squares.

This peppermint chocolate fudge is a rich, sweet, and refreshing treat that adds a festive touch to any holiday table. The combination of chocolate and peppermint is a classic holiday pairing that never fails to impress.

Note: More recipes​ are coming soon!