25+ Healthy Betty Crocker Gluten-Free Recipes for Tasty Meals

Going gluten-free doesn’t mean sacrificing flavor or variety, especially when you have access to Betty Crocker’s extensive selection of gluten-free recipes.

Whether you’re navigating dietary restrictions or simply looking for delicious alternatives, Betty Crocker has curated a wide array of gluten-free recipes that range from sweet to savory, breakfast to dessert, and everything in between.

From fluffy pancakes and indulgent chocolate cakes to hearty dinners and comforting snacks, you’ll find gluten-free options that taste as good as (if not better than) the originals.

In this collection, we’ve gathered over 25 of the best Betty Crocker gluten-free recipes to inspire your next meal or baking adventure.

Get ready to explore recipes that will make gluten-free living easier and more delicious than ever!

25+ Healthy Betty Crocker Gluten-Free Recipes for Tasty Meals

Gluten-free cooking and baking doesn’t have to be challenging when you have access to such a wide variety of delicious, foolproof recipes from Betty Crocker.

From desserts like lemon bars and chocolate cake to savory meals like meatloaf and macaroni and cheese, these recipes prove that gluten-free can be just as satisfying and flavorful.

Whether you’re planning a meal for family, a holiday gathering, or simply looking to satisfy a mid-week craving, Betty Crocker’s gluten-free options will help you create meals that everyone will love.

So, next time you’re in the kitchen, why not try one of these 25+ Betty Crocker gluten-free recipes and discover how easy it can be to enjoy gluten-free living without compromise?

Gluten-Free Chocolate Chip Cookies

These gluten-free chocolate chip cookies are perfect for anyone craving a sweet treat without the gluten. Made with Betty Crocker’s gluten-free flour blend, these cookies are soft, chewy, and packed with chocolate goodness. They are just as satisfying as their traditional counterparts and ideal for parties, snacks, or a cozy night in.

Ingredients:

• 1 cup gluten-free flour (Betty Crocker Gluten-Free All-Purpose Flour)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup gluten-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, and salt.
3. In a separate large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the egg and vanilla extract until fully combined.
5. Gradually mix in the flour mixture until a dough forms.
6. Fold in the gluten-free chocolate chips until evenly distributed.
7. Drop spoonfuls of the dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
8. Bake for 10-12 minutes or until the edges are golden brown.
9. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These gluten-free chocolate chip cookies are irresistible and offer a deliciously chewy texture with just the right amount of sweetness. Whether you follow a gluten-free diet or not, these cookies will quickly become a household favorite. Serve them warm with a glass of milk for the ultimate indulgence.

Gluten-Free Pancakes

Light, fluffy, and incredibly easy to make, these gluten-free pancakes are a breakfast staple for those avoiding gluten. Using Betty Crocker’s gluten-free pancake mix, these pancakes are quick to whip up and taste just like the traditional version. Top them with fresh fruit, syrup, or even a dollop of whipped cream for a delicious and satisfying start to the day.

Ingredients:

• 1 cup Betty Crocker Gluten-Free Pancake Mix
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter or oil
• 1 teaspoon vanilla extract (optional)

Instructions:

1. In a large mixing bowl, combine the gluten-free pancake mix, milk, egg, melted butter (or oil), and vanilla extract.
2. Whisk the ingredients together until the batter is smooth and slightly thick.
3. Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil.
4. Pour about 1/4 cup of batter onto the skillet for each pancake.
5. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.
6. Flip the pancakes and cook for an additional 1-2 minutes, until both sides are golden brown.
7. Remove the pancakes from the skillet and serve immediately with your favorite toppings.

These gluten-free pancakes are light, fluffy, and packed with flavor. Whether you’re making a quick weekday breakfast or serving a special weekend brunch, these pancakes will hit the spot every time. Pair them with maple syrup and fresh berries for a satisfying, gluten-free meal that everyone will enjoy.

Gluten-Free Pizza Crust

Creating your own gluten-free pizza crust at home has never been easier with this Betty Crocker recipe. This gluten-free pizza dough is light, crispy, and perfect for holding all your favorite toppings. Whether you’re making a classic Margherita or a fully loaded supreme pizza, this crust serves as the perfect base for all your creations.

Ingredients:

• 2 cups Betty Crocker Gluten-Free All-Purpose Flour
• 1 packet active dry yeast (2 1/4 teaspoons)
• 1 teaspoon sugar
• 1 teaspoon salt
• 3/4 cup warm water
• 2 tablespoons olive oil

Instructions:

1. In a small bowl, combine the warm water, sugar, and yeast. Stir and let it sit for 5-10 minutes, until the yeast is bubbly and activated.
2. In a large mixing bowl, combine the gluten-free flour and salt.
3. Add the yeast mixture and olive oil to the flour mixture and stir until a dough forms.
4. Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let it rise for 30-45 minutes in a warm place.
6. Preheat the oven to 425°F (220°C). Lightly grease a pizza pan or baking sheet.
7. Roll out the dough to your desired thickness and place it on the prepared pan.
8. Bake the crust for 8-10 minutes, until slightly golden.
9. Remove the crust from the oven, add your favorite pizza toppings, and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.

This gluten-free pizza crust provides the perfect foundation for a delicious, homemade pizza night. Crispy on the outside yet soft in the middle, this crust will leave you satisfied and craving more. Enjoy customizing it with your favorite toppings and serve it hot for a fun and tasty gluten-free meal.

Gluten-Free Brownies

These rich and fudgy gluten-free brownies are the perfect indulgence for chocolate lovers. Made with Betty Crocker’s gluten-free brownie mix, they’re easy to prepare and yield a decadent, moist texture that rivals any traditional brownie. Whether served as a dessert or enjoyed as a snack, these brownies are sure to satisfy your sweet tooth.

Ingredients:

• 1 box Betty Crocker Gluten-Free Brownie Mix
• 1/2 cup vegetable oil
• 2 tablespoons water
• 2 large eggs

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper.
2. In a large bowl, mix together the brownie mix, vegetable oil, water, and eggs until smooth and well combined.
3. Pour the batter into the prepared pan and spread it evenly.
4. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow the brownies to cool in the pan before cutting them into squares.

These gluten-free brownies are a must-try for anyone looking for a quick and easy chocolate fix. Their fudgy texture and rich flavor make them irresistible, whether you’re serving them at a party or indulging in a midnight snack. Pair with a scoop of vanilla ice cream for the ultimate dessert experience!

Gluten-Free Banana Bread

This moist and flavorful gluten-free banana bread is a great way to use up overripe bananas. Made with Betty Crocker’s gluten-free flour blend, this recipe results in a perfectly tender loaf with the same nostalgic flavor as classic banana bread. It’s perfect for breakfast, a snack, or even dessert, and it’s sure to become a household favorite.

Ingredients:

• 1 1/2 cups Betty Crocker Gluten-Free All-Purpose Flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 ripe bananas, mashed
• 1/4 cup plain yogurt (or sour cream)

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 medium bowl, whisk together the gluten-free flour, baking soda, and salt.
3. In a separate large bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla extract.
5. Stir in the mashed bananas and yogurt until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
7. Pour the batter into the prepared loaf pan and spread it evenly.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free banana bread is soft, moist, and packed with flavor. The natural sweetness of the bananas pairs perfectly with the buttery richness of the loaf, making it an excellent choice for breakfast or a satisfying snack. Serve it warm with a spread of butter or enjoy it on its own—it’s delicious either way!

Gluten-Free Chicken Pot Pie

This hearty gluten-free chicken pot pie is the ultimate comfort food, featuring a flaky, gluten-free pie crust and a creamy, savory filling loaded with tender chicken and vegetables. Betty Crocker’s gluten-free flour makes the crust easy to work with, while the filling comes together quickly for a satisfying weeknight meal.

Ingredients:

For the Crust:

• 2 cups Betty Crocker Gluten-Free All-Purpose Flour
• 1 teaspoon salt
• 1 cup cold unsalted butter, cubed
• 1/4 cup cold water

For the Filling:

• 2 cups cooked chicken, shredded
• 1/2 cup butter
• 1/2 cup Betty Crocker Gluten-Free All-Purpose Flour
• 2 cups chicken broth
• 1 cup milk
• 2 cups frozen mixed vegetables (peas, carrots, corn)
• Salt and pepper to taste

Instructions:

For the Crust:

1. In a large bowl, mix the gluten-free flour and salt.
2. Cut in the cold butter using a pastry blender or fork until the mixture resembles coarse crumbs.
3. Gradually add cold water, one tablespoon at a time, until the dough comes together.
4. Divide the dough into two portions, wrap them in plastic, and chill in the refrigerator for 30 minutes.

For the Filling:

1. In a large saucepan, melt the butter over medium heat. Stir in the gluten-free flour and cook for 1 minute.
2. Gradually whisk in the chicken broth and milk, cooking and stirring until thickened.
3. Stir in the shredded chicken and mixed vegetables. Season with salt and pepper to taste. Remove from heat.

Assemble the Pot Pie:

1. Preheat the oven to 425°F (220°C). Roll out one portion of dough on a lightly floured surface to fit a 9-inch pie pan.
2. Press the dough into the pie pan and pour the chicken filling into the crust.
3. Roll out the second portion of dough and place it over the filling. Seal the edges and cut slits in the top crust to allow steam to escape.
4. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
5. Allow the pot pie to cool for 10 minutes before serving.

This gluten-free chicken pot pie is a cozy and comforting dish that’s perfect for family dinners or special occasions. The buttery, flaky crust pairs perfectly with the creamy chicken and vegetable filling, offering a gluten-free meal that’s satisfying and packed with flavor. It’s sure to become a go-to recipe for comfort food cravings.

Gluten-Free Lemon Bars

Bright, tangy, and irresistibly sweet, these gluten-free lemon bars are a perfect balance of zesty citrus and rich, buttery crust. Made with Betty Crocker Gluten-Free All-Purpose Flour, this recipe offers the same classic flavor of traditional lemon bars but without the gluten. Whether you’re hosting a gathering or craving a refreshing dessert, these bars will surely impress your guests.

Ingredients:

For the Crust:

• 1 1/2 cups Betty Crocker Gluten-Free All-Purpose Flour
• 1/2 cup powdered sugar
• 1/2 cup unsalted butter, softened

For the Lemon Filling:

• 1 cup granulated sugar
• 1/4 cup Betty Crocker Gluten-Free All-Purpose Flour
• 2 large eggs
• 1/3 cup freshly squeezed lemon juice
• 1 tablespoon lemon zest
• Powdered sugar for dusting

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish and set aside.
2. In a medium bowl, combine the gluten-free flour and powdered sugar for the crust. Cut in the butter until the mixture resembles coarse crumbs.
3. Press the crust mixture evenly into the bottom of the prepared baking dish.
4. Bake the crust for 15-18 minutes, until lightly golden.
5. While the crust bakes, prepare the lemon filling by whisking together the sugar, gluten-free flour, eggs, lemon juice, and lemon zest until smooth.
6. Pour the lemon filling over the hot crust and bake for an additional 20-25 minutes, or until the filling is set.
7. Allow the bars to cool completely, then dust with powdered sugar before cutting into squares.

These gluten-free lemon bars are a delightful treat for any occasion, offering a burst of citrusy freshness with every bite. The buttery, flaky crust complements the tangy lemon filling, creating a dessert that’s both refreshing and satisfying. Serve these bars chilled or at room temperature for a bright and zesty end to any meal.

Gluten-Free Blueberry Muffins

Moist, tender, and packed with juicy blueberries, these gluten-free blueberry muffins are the perfect grab-and-go breakfast or snack. Using Betty Crocker’s gluten-free flour ensures that these muffins come out just as soft and fluffy as the traditional version, while still being safe for those following a gluten-free diet. The sweet bursts of blueberry make every bite a treat!

Ingredients:

• 2 cups Betty Crocker Gluten-Free All-Purpose Flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1/2 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen blueberries

Instructions:

1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease the tin.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt.
3. In a separate large bowl, whisk together the melted butter, sugar, milk, eggs, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined (do not overmix).
5. Gently fold in the blueberries.
6. Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
7. Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These gluten-free blueberry muffins are the perfect way to start your morning or satisfy a mid-day snack craving. Bursting with sweet blueberries and soft in texture, they’ll quickly become a favorite among family and friends—whether they eat gluten-free or not! Enjoy them warm with a pat of butter, or freeze a batch for easy breakfasts on the go.

Gluten-Free Meatloaf

This hearty and flavorful gluten-free meatloaf is a classic comfort dish made with gluten-free breadcrumbs. The addition of spices, onions, and a tangy ketchup glaze gives this meatloaf all the rich flavors you crave without the gluten. Perfect for family dinners or meal prepping, this recipe is a go-to for gluten-free home-cooked goodness.

Ingredients:

• 1 pound ground beef
• 1/2 pound ground pork (optional)
• 1/2 cup gluten-free breadcrumbs
• 1 small onion, finely chopped
• 1 large egg, beaten
• 1/2 cup milk
• 2 tablespoons Worcestershire sauce (gluten-free)
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste

For the Glaze:

• 1/3 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, combine the ground beef, ground pork (if using), gluten-free breadcrumbs, chopped onion, beaten egg, milk, Worcestershire sauce, garlic powder, oregano, salt, and pepper. Mix gently until well combined.
3. Transfer the meat mixture to the prepared loaf pan, pressing it down evenly.
4. In a small bowl, mix together the ketchup, brown sugar, and apple cider vinegar. Spread the glaze evenly over the top of the meatloaf.
5. Bake for 50-60 minutes, or until the meatloaf reaches an internal temperature of 160°F (70°C).
6. Allow the meatloaf to rest for 10 minutes before slicing and serving.

This gluten-free meatloaf is a delicious, comforting dinner that the whole family can enjoy. The gluten-free breadcrumbs ensure the perfect texture, while the flavorful glaze adds a sweet and tangy finish. Serve it with mashed potatoes and a vegetable side for a wholesome, satisfying meal that’s sure to please everyone at the table.

Gluten-Free Chocolate Cake

This decadent gluten-free chocolate cake is rich, moist, and full of deep chocolate flavor, perfect for special occasions or a simple indulgent dessert. Betty Crocker’s gluten-free cake mix ensures that this treat is just as fluffy and delicious as any regular chocolate cake, making it a great option for those with gluten sensitivities. Topped with a smooth chocolate frosting, it’s a guaranteed crowd-pleaser.

Ingredients:

• 1 box Betty Crocker Gluten-Free Chocolate Cake Mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs

For the Frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/4 cup unsweetened cocoa powder
• 2-3 tablespoons milk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and dust them with gluten-free flour.
2. In a large bowl, mix the cake mix, water, vegetable oil, and eggs until well blended.
3. Divide the batter evenly between the prepared pans.
4. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
5. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
6. For the frosting, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the milk, until the frosting reaches a smooth consistency. Stir in the vanilla extract.
7. Frost the cooled cakes by placing one layer on a serving plate, spreading an even layer of frosting on top, then placing the second cake layer on top. Frost the top and sides.

This gluten-free chocolate cake is indulgent, rich, and perfect for any chocolate lover. Its moist texture and deep flavor are complemented beautifully by the smooth, velvety chocolate frosting. Whether celebrating a birthday or simply treating yourself, this cake is a fantastic gluten-free dessert that everyone will love, gluten-free or not!

Gluten-Free Chicken Tenders

Crispy on the outside and tender on the inside, these gluten-free chicken tenders are a perfect alternative to traditional fried chicken. Coated with a crunchy gluten-free breadcrumb mixture, they’re easy to make and great for dipping in your favorite sauces. Perfect for a family dinner or a quick snack, these tenders will have you coming back for more!

Ingredients:

• 1 pound chicken tenders
• 1/2 cup gluten-free breadcrumbs
• 1/2 cup gluten-free flour (Betty Crocker Gluten-Free All-Purpose Flour)
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs
• 2 tablespoons milk
• Cooking oil for frying

Instructions:

1. In a medium bowl, whisk together the gluten-free breadcrumbs, gluten-free flour, garlic powder, paprika, salt, and pepper.
2. In a separate bowl, beat the eggs and milk together.
3. Dip each chicken tender into the egg mixture, then dredge in the breadcrumb mixture, making sure each tender is fully coated.
4. Heat about 1/4 inch of cooking oil in a large skillet over medium heat.
5. Fry the chicken tenders in batches, cooking each side for 3-4 minutes, or until golden brown and the internal temperature reaches 165°F (75°C).
6. Transfer the chicken tenders to a plate lined with paper towels to drain any excess oil before serving.

These gluten-free chicken tenders offer a crispy, satisfying bite that’s sure to be a hit with kids and adults alike. With a flavorful coating and juicy chicken inside, they’re the perfect meal for a busy weeknight or a game-day snack. Pair them with ketchup, honey mustard, or ranch for a delicious gluten-free treat that feels like comfort food at its best.

Gluten-Free Snickerdoodles

These gluten-free snickerdoodles are soft, chewy, and coated in cinnamon sugar, making them the ultimate comfort cookie. Using Betty Crocker’s gluten-free flour blend, this recipe ensures the same delightful texture and flavor of the classic snickerdoodle while being completely gluten-free. With their perfect balance of sweetness and spice, these cookies are great for sharing or enjoying with a cup of tea.

Ingredients:

• 1 1/2 cups Betty Crocker Gluten-Free All-Purpose Flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

For the Cinnamon Sugar Coating:

• 2 tablespoons granulated sugar
• 1 tablespoon ground cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, cream of tartar, and salt.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
4. Beat in the egg and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
6. In a small bowl, mix together the sugar and cinnamon for the coating.
7. Roll the dough into 1-inch balls and then roll each ball in the cinnamon-sugar mixture.
8. Place the coated dough balls on the prepared baking sheet, about 2 inches apart.
9. Bake for 8-10 minutes, or until the edges are set and the cookies are slightly puffed.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These gluten-free snickerdoodles are a sweet and spicy delight that brings warmth and comfort to every bite. The soft, chewy texture and rich cinnamon-sugar coating make them an irresistible treat, perfect for holidays or an everyday dessert. These cookies will satisfy anyone’s sweet tooth while offering a gluten-free option that doesn’t compromise on flavor or texture.

Gluten-Free Pancakes

Light, fluffy, and perfect for breakfast, these gluten-free pancakes are a great way to start the day. Made with Betty Crocker Gluten-Free All-Purpose Flour, these pancakes turn out just as tender and delicious as their gluten-filled counterparts. Whether you top them with syrup, fresh fruit, or whipped cream, these pancakes are a fantastic option for a gluten-free morning treat.

Ingredients:

• 1 cup Betty Crocker Gluten-Free All-Purpose Flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup milk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

Instructions:

1. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients and stir just until combined (do not overmix).
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, spreading the batter slightly with the back of a spoon.
6. Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges begin to set. Flip and cook for an additional 1-2 minutes, until golden brown and cooked through.
7. Serve the pancakes warm with your favorite toppings.

These gluten-free pancakes are a wonderful way to enjoy a classic breakfast without the gluten. Their fluffy texture and subtle sweetness make them perfect for pairing with maple syrup, fresh berries, or even chocolate chips. Whether it’s a weekday breakfast or a special weekend brunch, these pancakes are sure to become a favorite in any gluten-free household.

Gluten-Free Macaroni and Cheese

Creamy, cheesy, and utterly comforting, this gluten-free macaroni and cheese is the ultimate comfort food. Using gluten-free pasta and a rich homemade cheese sauce, this dish is just as satisfying as the original. Whether you’re serving it as a main course or a side, this gluten-free version of mac and cheese will leave everyone at the table asking for seconds.

Ingredients:

• 12 oz gluten-free elbow macaroni (or other short pasta)
• 2 tablespoons unsalted butter
• 2 tablespoons Betty Crocker Gluten-Free All-Purpose Flour
• 2 cups milk
• 2 cups shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1/4 teaspoon ground mustard (optional)

Instructions:

1. Cook the gluten-free macaroni according to package instructions, then drain and set aside.
2. In a large saucepan, melt the butter over medium heat. Stir in the gluten-free flour and cook for 1-2 minutes until it forms a smooth paste.
3. Gradually whisk in the milk, stirring constantly, and cook until the sauce thickens (about 5 minutes).
4. Remove the sauce from the heat and stir in the cheddar cheese, Parmesan cheese, salt, pepper, and ground mustard (if using), until the cheese is fully melted and the sauce is smooth.
5. Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated.
6. Serve the mac and cheese immediately, or transfer it to a baking dish, top with extra cheese, and broil for 3-5 minutes for a crispy top.

This gluten-free macaroni and cheese is creamy, cheesy, and completely irresistible. The combination of gluten-free pasta and a rich, homemade cheese sauce offers the same comforting flavors as the traditional version. It’s a great dish for cozy family dinners or as a side for any gathering, providing comfort in every bite without any gluten.

Gluten-Free Peanut Butter Cookies

These gluten-free peanut butter cookies are a chewy, rich, and delightful treat that’s perfect for peanut butter lovers. Using only a few ingredients and no flour, these cookies have a soft, melt-in-your-mouth texture. They’re simple to make and ideal for a quick snack or dessert. Plus, their naturally gluten-free nature makes them accessible to anyone looking for a delicious gluten-free cookie.

Ingredients:

• 1 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix together the peanut butter, granulated sugar, brown sugar, egg, vanilla extract, baking soda, and salt until well combined.
3. Roll the dough into 1-inch balls and place them on the prepared baking sheet, about 2 inches apart.
4. Flatten each cookie slightly with a fork, creating a criss-cross pattern on top.
5. Bake for 8-10 minutes, or until the cookies are lightly browned around the edges.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These gluten-free peanut butter cookies are a perfect example of how simple ingredients can come together to create something truly delicious. Soft, chewy, and packed with peanut butter flavor, they’re a wonderful treat for anyone avoiding gluten. With their quick prep time and delightful texture, these cookies are a fantastic choice for a homemade gluten-free snack or dessert.

Note: More recipes are coming soon!