35+ Easy and Tasty Friday Gluten-Free Baking Recipes That Will Satisfy Your Cravings

Are you ready to make your Fridays a little sweeter and a lot more gluten-free?

Whether you’re preparing for a cozy weekend or treating yourself after a long week, baking on Fridays can be a fun way to start your weekend.

If you’re following a gluten-free lifestyle or simply looking for delicious, alternative options, this blog post is for you.

We’ve rounded up 35+ fantastic gluten-free baking recipes that will have your kitchen smelling like a bakery and your taste buds thanking you.

From classic cookies and muffins to unique bread and cakes, there’s a recipe for every craving.

So, grab your apron and get ready to bake your way into a delicious gluten-free weekend!

35+ Easy and Tasty Friday Gluten-Free Baking Recipes That Will Satisfy Your Cravings

With 35+ gluten-free baking recipes to choose from, your Fridays are about to become a celebration of flavor, creativity, and indulgence.

These recipes offer a variety of treats that cater to different tastes, dietary needs, and skill levels.

Whether you’re baking for a special occasion, a family gathering, or simply to satisfy your own cravings, you can rest assured that these gluten-free recipes will deliver on taste and texture.

So, take a moment to explore these fantastic recipes and discover your new favorite gluten-free bake. Let the weekend baking fun begin!

Gluten-Free Banana Bread

This moist and flavorful gluten-free banana bread recipe combines the natural sweetness of ripe bananas with the soft texture of a gluten-free flour blend. Perfect for breakfast, a snack, or a delicious dessert, this bread is a healthy choice that doesn’t sacrifice flavor. It’s simple to make and can be enjoyed by those with gluten sensitivities or anyone looking for a tasty twist on a classic favorite.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup sugar (or a sweetener of choice)
• 1/4 cup unsalted butter, melted
• 2 eggs
• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 cup milk (dairy or non-dairy)
• 1/2 tsp ground cinnamon (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mash the bananas and mix with sugar, melted butter, and eggs until well combined.
3. In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon (if using).
4. Add the dry ingredients to the wet ingredients alternately with milk, stirring until just combined.
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 the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free banana bread is a great way to use up overripe bananas while satisfying your sweet tooth without gluten. The texture is moist and tender, with just the right amount of sweetness. Whether enjoyed warm with a spread of butter or served alongside a cup of tea, this bread is sure to become a family favorite. Plus, it’s incredibly easy to make and can be enjoyed by everyone, regardless of dietary needs.

Gluten-Free Chocolate Chip Cookies

These gluten-free chocolate chip cookies are a crowd-pleaser, offering the perfect balance of chewy and crisp texture. Made with a blend of gluten-free flours and filled with plenty of semi-sweet chocolate chips, they’re a delicious treat that can be enjoyed by anyone, regardless of whether they follow a gluten-free diet. Perfect for a Friday treat to kick off the weekend.

Ingredients:

• 1 1/4 cups gluten-free all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups gluten-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together the gluten-free flour, baking soda, and salt.
3. In a larger bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
4. Add the egg and vanilla extract to the butter-sugar mixture, beating until smooth.
5. Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
6. Fold in the chocolate chips.
7. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes or until the edges are golden brown and the center is set.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These gluten-free chocolate chip cookies are a perfect way to enjoy a classic favorite without any gluten. The combination of chewy dough and rich chocolate chips ensures a satisfying bite every time. Whether you’re indulging after a busy week or sharing them with friends and family, these cookies are guaranteed to bring smiles. You can even tweak the recipe by adding nuts or dried fruit to customize it to your liking.

Gluten-Free Lemon Pound Cake

This gluten-free lemon pound cake is bursting with fresh, tangy lemon flavor. It’s soft and tender with a slightly dense texture, making it the perfect dessert for anyone craving something light yet indulgent. The cake is topped with a sweet lemon glaze that adds a lovely citrusy zing, making it an ideal treat to serve at any gathering or enjoy with a cup of tea on a Friday afternoon.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 3 large eggs
• 1/2 cup sour cream
• 1 tsp vanilla extract
• Zest and juice of 2 lemons
• 1/4 cup powdered sugar (for glaze)
• 1 tbsp lemon juice (for glaze)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the sour cream, vanilla extract, lemon zest, and lemon juice.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
9. While the cake is cooling, whisk together the powdered sugar and lemon juice to make the glaze.
10. Drizzle the glaze over the cooled pound cake and let it set before slicing.

This gluten-free lemon pound cake is a delightful treat that’s both refreshing and comforting. The bright lemon flavor is a perfect balance to the rich, tender cake, while the glaze adds just the right touch of sweetness. Whether you’re celebrating a special occasion or simply treating yourself to a weekend dessert, this cake is sure to impress. Serve it with a cup of coffee or tea for the ultimate indulgence!

Gluten-Free Apple Cinnamon Muffins

These gluten-free apple cinnamon muffins are the perfect fall treat, combining tender muffin texture with the sweetness of apples and the warm, comforting flavor of cinnamon. Ideal for breakfast or a snack, they are light yet filling, and their irresistible aroma will fill your kitchen as they bake. The best part is that they are easy to make and gluten-free, making them suitable for anyone with dietary restrictions.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1/2 cup milk (dairy or non-dairy)
• 1 tsp vanilla extract
• 1 1/2 cups diced apples (peeled)
• 1/4 cup chopped walnuts (optional)

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, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl, beat the melted butter, honey (or maple syrup), eggs, milk, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the diced apples and walnuts (if using).
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack.

These gluten-free apple cinnamon muffins are a deliciously cozy treat, perfect for starting your morning or enjoying with an afternoon cup of tea. The soft, moist texture and the combination of sweet apples and spicy cinnamon make every bite enjoyable. Plus, they are simple to make and store well, so you can enjoy them throughout the week. A great gluten-free muffin recipe that’s sure to become a favorite in your baking repertoire!

Gluten-Free Pumpkin Spice Bread

This gluten-free pumpkin spice bread is the epitome of autumn flavor. It’s perfectly spiced with cinnamon, nutmeg, and cloves, and made with the rich, creamy texture of pure pumpkin puree. This bread is moist, flavorful, and aromatic, making it the perfect addition to your fall baking lineup. It’s also easy to prepare and bakes up beautifully, making it ideal for sharing with family and friends.

Ingredients:

• 1 3/4 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup pumpkin puree
• 1/2 cup buttermilk (or non-dairy milk)
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the pumpkin puree, buttermilk, and vanilla extract until combined.
6. Gradually add the dry ingredients to the wet ingredients, stirring until smooth.
7. Fold in the walnuts (if using).
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This gluten-free pumpkin spice bread is an ideal way to celebrate the flavors of fall. With its warm, aromatic spices and the natural sweetness of pumpkin, this bread is sure to impress. It’s perfect for breakfast, dessert, or even as a gift for loved ones. The bread’s moist texture and rich flavor make each bite feel like a little indulgence, and it’s an easy gluten-free option to add to your baking rotation this season.

Gluten-Free Blueberry Lemon Scones

These gluten-free blueberry lemon scones are a perfect blend of tart lemon and sweet, juicy blueberries. The scones have a soft, flaky texture with a hint of sweetness, and they are ideal for an afternoon snack or a breakfast treat. The addition of lemon zest and a drizzle of lemon glaze enhances the flavor and elevates the scones to a whole new level.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup milk (dairy or non-dairy)
• 1 large egg
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1 cup fresh or frozen blueberries
• 1/4 cup powdered sugar (for glaze)
• 1 tbsp lemon juice (for glaze)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 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. In a separate bowl, whisk together the milk, egg, vanilla extract, and lemon zest.
5. Add the wet ingredients to the dry ingredients and stir gently until just combined.
6. Fold in the blueberries, being careful not to overmix.
7. Turn the dough out onto a floured surface and gently pat it into a 1-inch thick rectangle. Cut into 8 triangles and place them on the prepared baking sheet.
8. Bake for 18-22 minutes, or until the scones are golden brown.
9. While the scones cool, whisk together the powdered sugar and lemon juice to make the glaze.
10. Drizzle the glaze over the cooled scones before serving.

These gluten-free blueberry lemon scones are a delightful treat that perfectly balances the sweetness of blueberries with the brightness of lemon. Their flaky texture and light crumb make them an ideal option for a cozy breakfast or a special afternoon tea. The added lemon glaze gives them an extra touch of sweetness, making them irresistible. Perfect for sharing with friends and family, these scones are sure to become a go-to recipe in your gluten-free baking collection!

Gluten-Free Chocolate Chip Cookies

Indulge in these gluten-free chocolate chip cookies that are rich, chewy, and packed with gooey chocolate chips in every bite. These cookies offer the perfect balance between crispy edges and soft, gooey centers, making them an irresistible treat. Whether you’re gluten-sensitive or simply looking for a delicious cookie, this recipe is sure to satisfy your sweet tooth.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 large egg
• 1 1/2 cups semi-sweet chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, and salt.
3. In a separate large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
4. Add the vanilla extract and egg, beating until combined.
5. Gradually add the dry ingredients to the wet mixture, mixing until fully incorporated.
6. Fold in the chocolate chips.
7. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden and the centers are set.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These gluten-free chocolate chip cookies are a timeless classic with a gluten-free twist. They have the perfect texture and the right amount of sweetness, making them a crowd-pleaser. Whether you’re hosting a get-together or just craving a sweet treat, these cookies are the perfect choice. The best part is they stay soft for days, so you can enjoy them throughout the week, making them an ideal gluten-free baking recipe for any occasion.

Gluten-Free Banana Bread

This gluten-free banana bread is moist, fluffy, and bursting with natural banana flavor. It’s the perfect recipe to use up ripe bananas and is great for breakfast, snacking, or even as a dessert. Packed with sweetness and warmth from the bananas, this gluten-free version doesn’t compromise on flavor or texture, making it a must-try for anyone following a gluten-free diet.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 2 large eggs
• 4 ripe bananas, mashed
• 1/4 cup milk (dairy or non-dairy)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.
3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the mashed bananas, milk, and vanilla extract until fully combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free banana bread is a perfect blend of sweetness, moistness, and banana flavor. The soft crumb and rich taste make it a delicious breakfast or snack. Whether you’re following a gluten-free lifestyle or not, this recipe is sure to become a favorite. You can even add nuts or chocolate chips for an extra twist. Best served with a warm cup of tea or coffee, this banana bread will bring a cozy comfort to any time of the day.

Gluten-Free Coconut Macaroons

These gluten-free coconut macaroons are the ideal combination of crispy on the outside and chewy on the inside, with the natural sweetness of coconut shining through in every bite. Perfect for satisfying a sweet tooth, these macaroons are gluten-free and easy to make, making them a delightful treat for anyone who loves coconut.

Ingredients:

• 2 1/2 cups shredded unsweetened coconut
• 1/2 cup egg whites (about 4 large eggs)
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup semi-sweet chocolate chips (optional, for drizzling)

Instructions:

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk the egg whites until frothy.
3. Add the sugar, vanilla extract, and salt to the egg whites, and whisk until soft peaks form.
4. Gently fold in the shredded coconut, mixing until well combined.
5. Using a spoon or cookie scoop, drop heaping spoonfuls of the coconut mixture onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 18-20 minutes, or until the macaroons are golden brown on top.
7. If desired, melt the chocolate chips and drizzle over the cooled macaroons.
8. Allow the macaroons to cool completely before serving.

These gluten-free coconut macaroons are a tropical delight that combines the best of both chewy and crispy textures. The natural coconut flavor shines through, and the option to drizzle them with chocolate adds an indulgent touch. Whether for a holiday celebration or a casual snack, these macaroons are a simple yet elegant treat. They are easy to make and perfect for gluten-free guests, and you can enjoy them for days as they stay fresh in an airtight container.

Gluten-Free Lemon Poppy Seed Cake

This gluten-free lemon poppy seed cake is a zesty, light, and flavorful treat that combines the tangy freshness of lemon with the subtle crunch of poppy seeds. With its tender crumb and vibrant lemon glaze, this cake makes an excellent dessert for any occasion, from casual gatherings to more formal celebrations. The lightness of the cake makes it refreshing and a great choice for those looking for a sweet but not overly heavy treat.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 2 tbsp lemon juice
• Zest of 1 lemon
• 2 tbsp poppy seeds
• 1/4 cup milk (dairy or non-dairy)

For the glaze:

• 1 cup powdered sugar
• 2 tbsp lemon juice
• 1 tsp lemon zest

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or a round cake pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the softened butter and sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the sour cream, lemon juice, lemon zest, and poppy seeds.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10. For the glaze, whisk together the powdered sugar, lemon juice, and lemon zest. Drizzle over the cooled cake.

This gluten-free lemon poppy seed cake is a refreshing dessert that balances tart lemon with the delicate crunch of poppy seeds. The addition of sour cream ensures the cake stays moist and tender, while the lemon glaze adds an extra burst of citrusy flavor. Perfect for any occasion, this cake is a must-try for gluten-free bakers who love fresh, citrusy desserts. It’s easy to make and guaranteed to impress your guests!

Gluten-Free Snickerdoodle Cookies

These gluten-free snickerdoodle cookies are the perfect blend of soft and chewy with a crispy, cinnamon-sugar coating. The tangy flavor of cream of tartar gives these cookies their signature taste, making them a favorite among both gluten-free and non-gluten-free cookie lovers. They’re simple to make, with a warm, comforting flavor that makes them ideal for any time of the year.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/4 tsp baking soda
• 1/2 tsp cream of tartar
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 tbsp granulated sugar (for rolling)
• 1 tbsp ground cinnamon (for rolling)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, cream of tartar, and salt.
3. In a large bowl, beat together the softened butter and sugar until light and fluffy.
4. Add the egg and vanilla extract, and mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. In a small bowl, combine the 2 tablespoons of sugar and cinnamon.
7. Roll the dough into 1-inch balls, then roll them in the cinnamon-sugar mixture.
8. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are lightly golden.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These gluten-free snickerdoodle cookies are a nostalgic and comforting treat, with the perfect balance of sweetness and spice. The chewy centers and slightly crispy edges, combined with the cinnamon-sugar coating, make them irresistible. This simple yet delicious recipe is perfect for any occasion and will surely become a favorite in your gluten-free baking repertoire. Serve them warm with a cup of milk for an extra indulgent treat.

Gluten-Free Almond Flour Chocolate Cake

This gluten-free almond flour chocolate cake is rich, decadent, and incredibly moist, with the perfect balance of sweetness and chocolate flavor. Made with almond flour, this cake has a slightly nutty flavor that enhances the depth of the chocolate. It’s perfect for anyone following a gluten-free or low-carb diet and is so delicious that even non-gluten-free eaters will love it. It’s great on its own or topped with frosting for a more indulgent dessert.

Ingredients:

• 2 cups almond flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup honey or maple syrup
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 cup dairy-free milk (or regular milk)
• 1/2 cup dark chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a medium bowl, whisk together the almond flour, cocoa powder, baking soda, and salt.
3. In a separate large bowl, whisk together the honey, eggs, melted coconut oil, vanilla extract, and milk.
4. Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
5. Fold in the chocolate chips if using.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free almond flour chocolate cake is a delightful dessert that’s both rich and light. The almond flour adds a unique flavor and texture that complements the deep chocolate taste perfectly. This cake is simple to make, and it’s a great option for anyone looking for a gluten-free or low-carb dessert. You can enjoy it as is or add a chocolate ganache or whipped cream to elevate it even more. It’s a must-try for any chocolate lover!

Gluten-Free Peach Cobbler

This gluten-free peach cobbler is a warm and comforting dessert that perfectly combines sweet, juicy peaches with a buttery, biscuit-like topping. It’s an easy-to-make treat that is naturally gluten-free, using simple ingredients that let the fresh peach flavor shine. With its crispy top and tender filling, this peach cobbler is an ideal dessert for any summer gathering or cozy fall evening.

Ingredients:

• 4 cups fresh or frozen peaches, peeled and sliced
• 1/4 cup granulated sugar (for peaches)
• 1 tbsp cornstarch
• 1 tbsp lemon juice
• 1/4 tsp cinnamon
• 1 1/2 cups gluten-free all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup unsalted butter, cold and cubed
• 1/2 cup dairy-free milk (or regular milk)
• 1/4 cup honey or maple syrup

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. In a bowl, combine the sliced peaches, sugar, cornstarch, lemon juice, and cinnamon. Toss until the peaches are coated, then pour the mixture into the prepared baking dish.
3. In a separate bowl, whisk together the gluten-free flour, baking powder, and salt.
4. Cut the cold butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
5. Add the milk and honey/maple syrup to the flour mixture and stir until just combined.
6. Spoon dollops of the biscuit dough over the peaches, covering most of the surface.
7. Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbling.
8. Let the cobbler cool for 10 minutes before serving.

This gluten-free peach cobbler is a perfect dessert for peach lovers. The soft, sweet peaches combined with the crispy, slightly sweet biscuit topping create a delicious contrast that’s hard to resist. It’s simple to make, and you can serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. This dessert will surely become a favorite, especially during peach season.

Gluten-Free Zucchini Bread

This gluten-free zucchini bread is a moist, flavorful loaf that makes a great snack or breakfast. Packed with shredded zucchini, this bread has a tender texture and a subtle sweetness, enhanced by the warm spices of cinnamon and nutmeg. This is the perfect way to use up extra zucchini and make a delicious, healthy treat that the whole family can enjoy.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup vegetable oil
• 2 large eggs
• 1/2 cup brown sugar
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 2 cups shredded zucchini (about 2 medium zucchinis)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a large bowl, beat the vegetable oil, eggs, brown sugar, honey, and vanilla extract until smooth and well combined.
4. Stir in the shredded zucchini until evenly distributed.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This gluten-free zucchini bread is the perfect way to sneak in some veggies while enjoying a sweet treat. The moisture from the zucchini keeps the bread soft, while the warm spices add a comforting touch. This bread is easy to make and can be customized by adding nuts or chocolate chips for extra texture. It’s a delicious and healthy option for breakfast or a mid-afternoon snack, and it’s sure to please anyone looking for a tasty gluten-free dessert.

Gluten-Free Carrot Cake Muffins

These gluten-free carrot cake muffins are packed with wholesome ingredients like shredded carrots, nuts, and warm spices, making them a nutritious yet indulgent treat. They have a soft and moist crumb with the perfect balance of sweetness from the carrots and a hint of cinnamon and nutmeg. These muffins are great for breakfast, an afternoon snack, or even as a light dessert.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup coconut oil, melted
• 2 large eggs
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 2 cups shredded carrots (about 3 medium carrots)
• 1/2 cup chopped walnuts or pecans (optional)
• 1/4 cup raisins (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the cups.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, whisk together the melted coconut oil, eggs, brown sugar, maple syrup, and vanilla extract.
4. Stir in the shredded carrots, walnuts, and raisins (if using).
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

These gluten-free carrot cake muffins are a delightful combination of flavors and textures, offering the perfect balance of sweetness and spice. The shredded carrots keep the muffins moist, while the addition of walnuts and raisins adds a delicious crunch and natural sweetness. They’re perfect for breakfast, a snack, or even as a light dessert. These muffins are an easy, gluten-free alternative to traditional carrot cake and are sure to be a hit with both gluten-free and non-gluten-free eaters alike!

Note: More recipes are coming soon!