25+ Delicious Sunday Gluten-Free King Arthur Recipes for Every Meal

Sundays are special—whether they’re spent relaxing at home, hosting a brunch, or enjoying quiet family moments, they deserve a menu that matches the mood.

But for those following a gluten-free lifestyle, finding recipes that are delicious, hearty, and dependable can sometimes be a challenge.

Enter King Arthur Gluten-Free Flour—a trusted name in the baking world that ensures the perfect texture, flavor, and consistency in your gluten-free creations.

This collection of 25+ gluten-free recipes made with King Arthur Flour is here to transform your Sunday cooking.

From indulgent breakfast treats and light salads to hearty main dishes and irresistible desserts, these recipes are crafted to cater to every taste and occasion.

Whether you’re looking for a classic comfort food with a twist or a fresh, new dish to try, you’ll find plenty of inspiration here to make your Sunday truly special.

25+ Delicious Sunday Gluten-Free King Arthur Recipes for Every Meal

There’s nothing quite like a Sunday spent enjoying great food that’s both gluten-free and satisfying.

With these 25+ recipes featuring King Arthur Gluten-Free Flour, you have everything you need to create a perfect day from morning to night.

This trusted flour blend brings unparalleled quality and consistency to your dishes, so you can cook with confidence, knowing every bite will be just as good as the last.

From fluffy pancakes and scones for breakfast to hearty main courses and delectable desserts, you’re sure to find something to please everyone at the table.

So, get ready to turn your Sunday into a gluten-free culinary adventure with these versatile and delicious recipes. Happy cooking!

Gluten-Free King Arthur Banana Bread

This moist and flavorful banana bread recipe uses King Arthur’s gluten-free flour to achieve a tender crumb. Perfect for a Sunday brunch or an afternoon snack, it’s a great way to use overripe bananas and enjoy a treat that’s naturally gluten-free.

Ingredients

• 1 ¾ cups King Arthur Gluten-Free All-Purpose Flour
• ¾ cup sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 3 medium ripe bananas, mashed
• 2 large eggs
• ½ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• ½ cup chopped walnuts (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, sugar, baking soda, and salt.
3. In another bowl, mix the mashed bananas, eggs, melted butter, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in walnuts if using.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This banana bread delivers a soft texture and rich banana flavor while being completely gluten-free. The King Arthur gluten-free flour ensures a perfect balance of structure and lightness, making it hard to tell it’s gluten-free.

Gluten-Free King Arthur Pancakes

Start your Sunday with a stack of fluffy gluten-free pancakes made with King Arthur’s gluten-free pancake mix. These are quick to whip up and pair beautifully with maple syrup, fresh fruit, or even a dollop of whipped cream.

Ingredients

• 1 cup King Arthur Gluten-Free Pancake Mix
• 1 large egg
• ¾ cup milk (dairy or non-dairy)
• 2 tablespoons vegetable oil or melted butter
• 1 teaspoon vanilla extract

Instructions

1. Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
2. In a bowl, whisk together the pancake mix, egg, milk, oil, and vanilla extract until smooth. Let the batter rest for 5 minutes.
3. Scoop about ¼ cup of batter onto the skillet for each pancake.
4. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook for an additional 1–2 minutes until golden brown.
5. Repeat with the remaining batter, greasing the skillet as needed.
6. Serve the pancakes warm with your favorite toppings.

These gluten-free pancakes are incredibly light and fluffy, making them a breakfast favorite for everyone at the table. The mix creates a batter that’s easy to work with and guarantees consistently delicious results.

Gluten-Free King Arthur Chocolate Chip Cookies

Satisfy your sweet tooth with these chewy, chocolatey cookies made with King Arthur’s gluten-free measure-for-measure flour. They’re perfect for a Sunday baking project with the family.

Ingredients

• 1 cup King Arthur Gluten-Free Measure-for-Measure Flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a small bowl, whisk together the flour, baking soda, and salt.
3. In a larger bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
4. Beat in the egg and vanilla extract until smooth.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10–12 minutes or until the edges are golden and the centers are set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

These cookies are irresistibly chewy with a rich, buttery flavor and plenty of melty chocolate in every bite. The King Arthur gluten-free flour ensures that the texture is spot-on, making them a crowd-pleaser even for those who aren’t gluten-free.

Gluten-Free King Arthur Blueberry Muffins

Bursting with sweet, juicy blueberries, these gluten-free muffins are a Sunday morning delight. Made with King Arthur’s gluten-free flour, they have a tender crumb that pairs wonderfully with coffee or tea.

Ingredients

• 2 cups King Arthur Gluten-Free All-Purpose Flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup sugar
• 2 large eggs
• ½ cup milk (dairy or non-dairy)
• ½ cup unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 1 ½ cups fresh or frozen blueberries

Instructions

1. Preheat the 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, and sugar.
3. In another bowl, whisk the eggs, milk, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries.
5. Divide the batter evenly among the muffin cups, filling each about ¾ full.
6. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These muffins are light, fluffy, and bursting with blueberry goodness. The King Arthur flour ensures they hold together beautifully, making them a staple gluten-free treat for weekend mornings.

Gluten-Free King Arthur Pizza Crust

Enjoy a homemade pizza night with this easy gluten-free crust recipe using King Arthur Gluten-Free All-Purpose Flour. It’s crispy on the edges, tender in the center, and customizable with your favorite toppings.

Ingredients

• 2 cups King Arthur Gluten-Free All-Purpose Flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 packet (2 ¼ teaspoons) instant yeast
• ¾ cup warm water (110°F/45°C)
• 1 tablespoon olive oil
• 1 teaspoon apple cider vinegar

Instructions

1. Preheat the oven to 425°F (220°C) and line a baking sheet or pizza stone with parchment paper.
2. In a bowl, mix the warm water, sugar, and yeast. Let it sit for 5 minutes until frothy.
3. In a large bowl, whisk together the gluten-free flour, baking powder, and salt. Add the yeast mixture, olive oil, and vinegar. Stir until a dough forms.
4. Turn the dough onto a floured surface and knead for a minute. Shape it into a ball and let it rest for 10 minutes.
5. Roll out the dough into a 12-inch circle and transfer it to the prepared baking sheet.
6. Pre-bake the crust for 10 minutes, then add your desired toppings. Bake for an additional 10–15 minutes until the crust is golden and the cheese is bubbly.

This gluten-free pizza crust is a game-changer, offering a crisp yet chewy base for all your favorite toppings. It’s perfect for Sunday family dinners or pizza parties.

Gluten-Free King Arthur Brownies

Rich, fudgy, and decadently chocolatey, these gluten-free brownies are perfect for satisfying your Sunday sweet tooth. Using King Arthur’s gluten-free measure-for-measure flour ensures a flawless texture every time.

Ingredients

• ½ cup King Arthur Gluten-Free Measure-for-Measure Flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ⅓ cup cocoa powder
• ½ cup semi-sweet chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan or line it with parchment paper.
2. In a bowl, whisk together the gluten-free flour, baking powder, and salt.
3. In a saucepan, melt the butter over low heat. Remove from heat and stir in the sugar, cocoa powder, eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until well combined. Fold in the chocolate chips.
5. Pour the batter into the prepared pan and spread it evenly.
6. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
7. Let the brownies cool completely before cutting into squares.

These gluten-free brownies are indulgently fudgy with a rich chocolate flavor. The King Arthur flour guarantees a moist and chewy texture that rivals any traditional brownie recipe.

Gluten-Free King Arthur Cheddar Biscuits

These gluten-free cheddar biscuits are buttery, cheesy, and perfect for a Sunday brunch or dinner side. Made with King Arthur’s gluten-free flour, they are light, flaky, and loaded with cheddar cheese for a satisfying bite.

Ingredients

• 2 cups King Arthur Gluten-Free All-Purpose Flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ½ cup unsalted butter, chilled and cubed
• 1 cup shredded sharp cheddar cheese
• ¾ cup milk (dairy or non-dairy)
• 1 teaspoon apple cider vinegar
• 2 tablespoons chopped chives (optional)

Instructions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, salt, and garlic powder.
3. Cut the chilled butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Stir in the shredded cheddar cheese and chives, if using.
5. In a separate bowl, mix the milk and apple cider vinegar. Pour the wet ingredients into the dry mixture and stir until a dough forms.
6. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 12–15 minutes, or until the tops are golden and the biscuits are cooked through.
8. Serve warm, ideally with extra butter or a drizzle of honey.

These gluten-free cheddar biscuits are perfect for adding a savory touch to your brunch table. The King Arthur flour ensures they are tender, while the sharp cheddar provides a rich, cheesy flavor that everyone will love.

Gluten-Free King Arthur Apple Crisp

A warm apple crisp is the ideal Sunday dessert, and this gluten-free version using King Arthur’s gluten-free flour is no exception. With a perfectly spiced apple filling and a buttery, crunchy topping, it’s a comforting treat perfect for any time of the year.

Ingredients

For the filling:

• 5 cups apples, peeled, cored, and sliced (about 4–5 medium apples)
• ¼ cup sugar
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 2 tablespoons gluten-free all-purpose flour

For the topping:

• 1 cup King Arthur Gluten-Free All-Purpose Flour
• ½ cup rolled oats (gluten-free if needed)
• ½ cup brown sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup unsalted butter, cubed

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, toss the apple slices with sugar, lemon juice, cinnamon, nutmeg, and gluten-free flour. Pour the mixture into the prepared dish.
3. In a separate bowl, combine the gluten-free flour, rolled oats, brown sugar, cinnamon, and salt for the topping. Add the cubed butter and use a pastry cutter or your fingers to create a crumbly texture.
4. Sprinkle the topping evenly over the apple filling.
5. Bake for 40–45 minutes, or until the apples are tender and the topping is golden brown.
6. Let cool for 10 minutes before serving.

This gluten-free apple crisp pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream. The King Arthur flour provides structure to the topping, ensuring it bakes up perfectly crunchy and golden.

Gluten-Free King Arthur Chocolate Banana Bread

A twist on the classic banana bread, this gluten-free chocolate banana bread is rich, moist, and full of deep chocolate flavor. Using King Arthur’s gluten-free flour and cocoa powder, it’s a treat that’s perfect for a cozy Sunday brunch or an indulgent snack.

Ingredients

• 1 ¾ cups King Arthur Gluten-Free All-Purpose Flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup sugar
• 3 medium ripe bananas, mashed
• 2 large eggs
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• ½ cup chocolate chips (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, mix the mashed bananas, sugar, eggs, oil, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients and mix until just combined. Fold in the chocolate chips if using.
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. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This chocolate banana bread is moist, flavorful, and perfect for chocolate lovers. The King Arthur gluten-free flour ensures it holds its shape beautifully, creating a treat that’s irresistible and satisfying.

Gluten-Free King Arthur Lemon Poppy Seed Muffins

These light and zesty gluten-free lemon poppy seed muffins are a refreshing addition to your Sunday breakfast. Using King Arthur’s gluten-free flour, they have a tender texture that pairs perfectly with a cup of tea or coffee.

Ingredients

• 2 cups King Arthur Gluten-Free All-Purpose Flour
• 1 tablespoon poppy seeds
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup sugar
• 2 large eggs
• 1 cup plain yogurt (dairy or non-dairy)
• ¼ cup melted coconut oil or butter
• 1 teaspoon vanilla extract
• 2 tablespoons lemon zest
• 2 tablespoons fresh lemon juice

Instructions

1. Preheat the 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, poppy seeds, baking powder, baking soda, and salt.
3. In another bowl, mix the sugar, eggs, yogurt, melted coconut oil, vanilla extract, lemon zest, and lemon juice until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Divide the batter evenly among the muffin cups, filling each about ¾ full.
6. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.

These muffins are light and bursting with a refreshing lemon flavor, making them a perfect gluten-free treat for brunch or dessert. King Arthur flour helps maintain a fluffy texture, while the lemon adds a bright and invigorating touch.

Gluten-Free King Arthur Pumpkin Spice Bread

Fall flavors are always in season with this gluten-free pumpkin spice bread. Made with King Arthur’s gluten-free flour and a medley of warm spices, it’s the ideal treat for a cozy Sunday afternoon.

Ingredients

• 1 ¾ cups King Arthur Gluten-Free All-Purpose Flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground ginger
• 1 cup canned pumpkin puree
• ½ cup sugar
• ½ cup brown sugar
• 3 large eggs
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• ½ cup chopped walnuts or pecans (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, mix the pumpkin puree, sugar, brown sugar, eggs, oil, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the nuts, if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This pumpkin spice bread is moist and full of warm, cozy flavors that are perfect for autumn or any time of the year. King Arthur gluten-free flour ensures the bread has the right texture, making it a beloved gluten-free treat for any occasion.

Gluten-Free King Arthur Coconut Macaroons

These sweet, chewy coconut macaroons are perfect for a simple Sunday treat. Made with King Arthur’s gluten-free flour, they’re naturally gluten-free, and their delicate texture and tropical flavor make them irresistible.

Ingredients

• 3 cups sweetened shredded coconut
• ½ cup sugar
• 2 large egg whites
• 1 teaspoon vanilla extract
• 2 tablespoons King Arthur Gluten-Free All-Purpose Flour
• ½ teaspoon salt
• ½ cup semi-sweet chocolate chips (optional, for dipping)

Instructions

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the shredded coconut, sugar, gluten-free flour, and salt.
3. In a separate bowl, whisk the egg whites until soft peaks form. Fold the egg whites into the coconut mixture until evenly combined.
4. Using a cookie scoop or spoon, drop spoonfuls of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
5. Bake for 15–18 minutes, or until the macaroons are golden brown on the edges.
6. Let the macaroons cool on the baking sheet for 5 minutes before transferring them to a wire rack.
7. If desired, melt the chocolate chips in a microwave-safe bowl and dip the bottoms of the macaroons in the chocolate. Let the chocolate set before serving.

These coconut macaroons are simple, satisfying, and full of tropical flavor. King Arthur’s gluten-free flour ensures they hold together perfectly, creating a delightful gluten-free dessert that pairs well with coffee or a glass of milk.

Gluten-Free King Arthur Blueberry Scones

These gluten-free blueberry scones are perfect for a Sunday breakfast or tea time. They are tender, buttery, and bursting with fresh blueberries, all made possible with King Arthur’s gluten-free flour for a perfect crumb.

Ingredients

• 2 cups King Arthur Gluten-Free All-Purpose Flour
• ½ cup sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, cold and cubed
• 1 cup fresh blueberries (or frozen, unthawed)
• 2 large eggs
• ¾ cup heavy cream or non-dairy cream
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest (optional)

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the gluten-free flour, sugar, baking powder, and salt.
3. Cut the cold butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Gently fold in the blueberries and lemon zest, if using.
5. In a separate bowl, whisk the eggs, heavy cream, and vanilla extract until combined. Pour into the dry mixture and stir until just combined.
6. Turn the dough out onto a floured surface and gently pat into a 1-inch thick disk. Cut into 8 wedges and place them on the prepared baking sheet.
7. Bake for 18–20 minutes or until the scones are golden and a toothpick inserted into the center comes out clean.
8. Let cool for 5 minutes before serving.

These scones are perfect for a light Sunday brunch or afternoon tea. The King Arthur gluten-free flour ensures they have a tender, fluffy texture, while the blueberries provide a juicy, fresh burst of flavor.

Gluten-Free King Arthur Quinoa Salad with Lemon Herb Dressing

This quinoa salad is a refreshing and nutrient-packed dish, perfect for a light Sunday lunch or as a side dish. The combination of protein-rich quinoa, crisp vegetables, and a zesty lemon herb dressing makes it irresistible.

Ingredients

• 1 cup quinoa, rinsed and cooked according to package instructions
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ½ red onion, finely chopped
• ½ cup fresh parsley, chopped
• ½ cup crumbled feta cheese (optional)
• ¼ cup lemon juice
• 3 tablespoons olive oil
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• Salt and black pepper, to taste

Instructions

1. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, and parsley.
2. In a small bowl, whisk together the lemon juice, olive oil, minced garlic, Dijon mustard, salt, and black pepper until the dressing is emulsified.
3. Pour the dressing over the quinoa mixture and toss until everything is well-coated.
4. Gently fold in the crumbled feta cheese, if using.
5. Serve chilled or at room temperature.

This quinoa salad is perfect for a refreshing Sunday lunch or as a side to your main dish. The King Arthur gluten-free flour isn’t used here, but the recipe maintains a gluten-free profile with naturally gluten-free quinoa, ensuring it’s suitable for anyone following a gluten-free diet. The lemon herb dressing brightens up the dish, making it perfect for warm days or as a cooling side.

Gluten-Free King Arthur Chocolate Chip Cookies

These classic chocolate chip cookies are made gluten-free without sacrificing the chewy texture or rich, chocolatey flavor. Using King Arthur’s gluten-free flour, these cookies are perfect for satisfying your sweet tooth on a relaxing Sunday.

Ingredients

• 2 ¼ cups King Arthur Gluten-Free All-Purpose Flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup brown sugar
• ½ cup white sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 ½ cups chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a bowl, whisk together the gluten-free flour, baking soda, and salt.
3. In a separate bowl, beat the softened butter, brown sugar, and white sugar until creamy and light. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until combined. Fold in the chocolate chips.
5. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
6. Bake for 10–12 minutes or until the edges are golden brown.
7. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

These gluten-free chocolate chip cookies are soft, chewy, and filled with chocolatey goodness. The King Arthur gluten-free flour ensures a great texture, making these cookies a Sunday treat that everyone can enjoy.

Note: More recipes​ are coming soon!