35+ Must-Try Gluten-Free All-Purpose Baking Flour Recipes

If you’re someone who follows a gluten-free lifestyle or just enjoys experimenting with alternative ingredients in the kitchen, then you know how important it is to have versatile gluten-free baking flour on hand. Enter: gluten-free all-purpose baking flour!

This magical blend can replace traditional wheat flour in most recipes, allowing you to make everything from fluffy pancakes to chewy cookies, all without the gluten.

In this article, we’re diving into 35+ mouthwatering recipes that make the most of this fantastic gluten-free flour. Whether you’re a seasoned gluten-free baker or just getting started, these recipes will inspire you to explore the wide world of gluten-free treats and meals.

Get ready to stock up on your pantry essentials and bake up a storm!

35+ Must-Try Gluten-Free All-Purpose Baking Flour Recipes

With these 35+ gluten-free all-purpose baking flour recipes, you now have a go-to guide for creating delicious, gluten-free meals and desserts that everyone can enjoy. From savory breads to sweet cakes and cookies, the possibilities are endless.

Gluten-free baking doesn’t have to be complicated or lack flavor—these recipes prove that you can have the best of both worlds: amazing texture and taste, all without the gluten.

So, grab your flour, preheat the oven, and start baking today!

Gluten-Free All-Purpose Flour Pancakes

Start your day off right with these light and fluffy gluten-free pancakes, made using a homemade gluten-free all-purpose flour blend. These pancakes are perfect for those avoiding gluten, yet they maintain that satisfying texture and taste you love in traditional pancakes. Easy to make and ideal for a weekend brunch, they pair well with syrup, fresh berries, or a dusting of powdered sugar.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk (or dairy-free alternative)
• 1 egg
• 2 tbsp melted butter or coconut oil
• 1 tsp vanilla extract

Instructions:

1. In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined (don’t overmix).
4. Heat a griddle or frying pan over medium heat and lightly grease it with butter or oil.
5. Pour about 1/4 cup of batter onto the pan for each pancake. Cook for about 2-3 minutes on one side, until bubbles form on the surface, then flip and cook for another 1-2 minutes on the other side.
6. Serve with your favorite toppings and enjoy!

These pancakes are a delightful treat for anyone avoiding gluten. The use of a gluten-free all-purpose flour blend ensures they have the right structure, and the added vanilla extract gives them a lovely flavor. Whether you enjoy them plain, with fruit, or as part of a larger brunch spread, they offer a great way to enjoy breakfast without the gluten.

Gluten-Free All-Purpose Flour Chocolate Chip Cookies

These rich and chewy gluten-free chocolate chip cookies are made with a simple gluten-free all-purpose flour blend, ensuring they satisfy your sweet tooth without sacrificing flavor or texture. They bake up golden and crispy on the edges while remaining soft and gooey in the center. Perfect for any occasion, these cookies are easy to make and always a crowd-pleaser.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened (or dairy-free butter)
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 egg (or flax egg for vegan option)
• 1 cup chocolate chips

Instructions:

1. Preheat your 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 large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
4. Add in the vanilla extract and egg (or flax egg) and mix until combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
6. Fold in the chocolate chips.
7. Drop rounded 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 sheet for a few minutes before transferring them to a wire rack to cool completely.

These gluten-free chocolate chip cookies are a true indulgence. The dough is soft and easy to handle, and the result is a cookie that rivals any traditional recipe. The gluten-free all-purpose flour blend ensures a perfect texture, making these cookies just as delicious as their gluten-filled counterparts. Whether you enjoy them with a glass of milk or as an after-dinner treat, they’re bound to be a hit!

gluten-Free All-Purpose Flour Banana Bread

This gluten-free banana bread is moist, flavorful, and incredibly easy to make. Using a gluten-free all-purpose flour blend, it has the perfect crumb and texture, and the ripe bananas add a natural sweetness that makes this bread irresistible. It’s perfect for breakfast, a snack, or even as a dessert with a dollop of whipped cream or a scoop of ice cream.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup butter, softened (or dairy-free butter)
• 1 cup brown sugar
• 2 large ripe bananas, mashed
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream or plain yogurt (or dairy-free option)
• 1/2 cup walnuts or chocolate chips (optional)

Instructions:

1. Preheat your 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, and salt.
3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
4. Add the mashed bananas, eggs, vanilla extract, and sour cream (or yogurt) to the butter-sugar mixture, and mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. If desired, fold in walnuts or chocolate chips.
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. 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 comforting treat that delivers on both taste and texture. The sweetness of the bananas and the rich, moist crumb make it a standout recipe. The gluten-free all-purpose flour ensures the bread holds together perfectly, and the optional additions of walnuts or chocolate chips can elevate the flavor even further. It’s a perfect snack or breakfast item that everyone, regardless of dietary needs, will enjoy.

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Gluten-Free All-Purpose Flour Muffins

These gluten-free muffins are soft, fluffy, and packed with flavor, making them a perfect breakfast or snack option. Made with a gluten-free all-purpose flour blend, they come together quickly and bake up beautifully, with a light crumb and a touch of sweetness. You can customize them by adding fruits, nuts, or chocolate chips, making them versatile for any occasion.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 tsp baking soda
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup sugar
• 1/2 cup milk (or dairy-free alternative)
• 1/4 cup melted butter (or dairy-free option)
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup blueberries (or other fruit/nuts of choice)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, and sugar.
3. In a separate bowl, whisk together the milk, melted butter, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined (be careful not to overmix).
5. Gently fold in the blueberries or other add-ins of your choice.
6. Spoon the batter into the muffin cups, filling them about 2/3 full.
7. Bake for 18-20 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 them to a wire rack to cool completely.

These gluten-free muffins are the perfect combination of light, tender, and flavorful. The gluten-free all-purpose flour ensures the muffins have a great texture, while the addition of fruit or nuts can elevate their flavor. Whether you enjoy them on their own or as part of a breakfast spread, these muffins are sure to be a family favorite.

Gluten-Free All-Purpose Flour Pizza Crust

This gluten-free pizza crust is a game-changer for anyone craving pizza without gluten. It’s crispy on the outside with a soft, chewy center, and it holds up well to toppings without becoming soggy. You can top it with all your favorite pizza ingredients and bake it to perfection in just a few easy steps. Ideal for pizza night, it offers a fantastic gluten-free alternative.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp sugar
• 1 tsp instant yeast
• 1/2 tsp salt
• 1/2 cup warm water
• 1 tbsp olive oil
• 1 tsp apple cider vinegar
• Cornmeal (for dusting)

Instructions:

1. In a bowl, combine the warm water, sugar, and yeast. Stir and let sit for 5-10 minutes until it becomes frothy.
2. In a large bowl, mix together the gluten-free flour and salt.
3. Add the yeast mixture, olive oil, and apple cider vinegar to the dry ingredients, and stir until the dough comes together.
4. Knead the dough for about 2-3 minutes until smooth. If the dough is too sticky, add a little more flour.
5. Transfer the dough to a lightly floured surface and roll it out into a round shape about 1/4 inch thick.
6. Preheat the oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
7. Once the oven is ready, carefully transfer the rolled-out dough onto a piece of parchment paper dusted with cornmeal.
8. Add your desired pizza toppings and bake for 10-12 minutes or until the crust is golden and crispy.
9. Slice and enjoy your homemade gluten-free pizza!

This gluten-free pizza crust is a delicious alternative to traditional pizza, offering the perfect balance of crispiness and chewiness. It’s incredibly versatile, allowing you to create your favorite pizza combination without worrying about gluten. The dough is easy to work with, and the crust bakes up beautifully, making this recipe ideal for any pizza lover looking for a gluten-free option.

Gluten-Free All-Purpose Flour Brownies

Indulge in these rich and fudgy gluten-free brownies, made with a gluten-free all-purpose flour blend that gives them the perfect texture without compromising on taste. These brownies are decadent, with a soft and gooey center and a slightly crispy top, making them an irresistible treat for anyone who loves chocolate.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 cup cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup butter, melted
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan.
2. In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, and salt.
3. In a large bowl, combine the melted butter, sugar, eggs, and vanilla extract, and whisk until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until fully combined.
5. Fold in the chocolate chips, if using.
6. Pour the brownie batter into the prepared pan and spread it out evenly.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
8. Allow the brownies to cool completely in the pan before cutting into squares.

These gluten-free brownies are the ultimate chocolate dessert. Rich, fudgy, and bursting with chocolate flavor, they’re sure to satisfy your sweet tooth. The gluten-free all-purpose flour blend ensures the perfect consistency, while the addition of cocoa powder gives them that deep, indulgent chocolate taste. Serve these brownies as a decadent dessert, or enjoy them as a sweet snack anytime.

Gluten-Free All-Purpose Flour Apple Crisp

This gluten-free apple crisp is a warm, comforting dessert perfect for any occasion. With a crisp, buttery topping made from gluten-free all-purpose flour, oats, and brown sugar, and a filling of sweet cinnamon-spiced apples, it’s a perfect way to enjoy the flavors of fall year-round. This dessert is easy to make and can be served with a scoop of vanilla ice cream or a dollop of whipped cream.

Ingredients:

• 6 medium apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
• 1 tbsp lemon juice
• 1/2 cup sugar
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1 cup gluten-free all-purpose flour
• 1/2 cup rolled oats (ensure gluten-free)
• 1/2 cup brown sugar
• 1/2 cup cold butter, cubed

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large bowl, toss the sliced apples with lemon juice, sugar, cinnamon, and salt until evenly coated. Transfer the apple mixture to the prepared baking dish.
3. In a separate bowl, mix the gluten-free flour, oats, and brown sugar.
4. Add the cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
5. Sprinkle the topping evenly over the apples.
6. Bake for 35-40 minutes, or until the topping is golden brown and the apples are tender.
7. Serve warm, topped with vanilla ice cream or whipped cream if desired.

This gluten-free apple crisp is the perfect balance of sweet, tart, and buttery. The topping is just the right amount of crisp and crumbly, providing the ideal contrast to the tender, cinnamon-spiced apples. It’s a comforting dessert that’s incredibly easy to prepare, making it perfect for a weeknight treat or a special occasion.

Gluten-Free All-Purpose Flour Chocolate Cake

This gluten-free chocolate cake is indulgent, moist, and rich in flavor, perfect for birthdays, celebrations, or any time you’re craving chocolate. Made with a gluten-free all-purpose flour blend, this cake is light yet decadent, with a fluffy texture that melts in your mouth. Frost it with your favorite chocolate icing for an extra treat.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup sugar
• 2 large eggs
• 1 cup milk (or dairy-free alternative)
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1/2 cup boiling water

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
2. In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, salt, and sugar.
3. In a separate bowl, whisk the eggs, milk, vegetable oil, and vanilla extract together.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Gradually stir in the boiling water until the batter is well combined (it will be thin).
6. Pour the batter evenly into the prepared cake pans.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
9. Once cooled, frost with your favorite icing and serve.

This gluten-free chocolate cake is a must-try for any chocolate lover. Despite being gluten-free, it’s incredibly moist and fluffy, with a deep, rich flavor that rivals any traditional chocolate cake. Whether you’re making it for a special event or just for a sweet treat, it’s sure to impress.

Gluten-Free All-Purpose Flour Shortbread Cookies

These gluten-free shortbread cookies are buttery, crumbly, and just the right amount of sweet. With a gluten-free all-purpose flour blend, they have a melt-in-your-mouth texture that’s perfect for pairing with tea or coffee. These simple cookies come together easily and are ideal for gifting or enjoying at home.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/2 cup powdered sugar
• 1/4 cup cornstarch
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, powdered sugar, cornstarch, and salt.
3. Add the softened butter and vanilla extract, and mix until the dough comes together (you can use your hands or a stand mixer).
4. Roll the dough out on a lightly floured surface to about 1/4-inch thickness.
5. Use cookie cutters to shape the dough into desired forms (circles, stars, or other festive shapes).
6. Place the cookies onto the prepared baking sheet and bake for 12-15 minutes, or until the edges are lightly golden.
7. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These gluten-free shortbread cookies are a classic treat that’s simple yet delicious. The use of a gluten-free all-purpose flour blend ensures the perfect texture, while the rich buttery flavor shines through. Whether you’re hosting a holiday party or just want a sweet snack, these shortbread cookies are sure to be a favorite.

Gluten-Free All-Purpose Flour Waffles

These gluten-free waffles are crispy on the outside and soft on the inside, making them a perfect choice for a weekend breakfast or brunch. Using a gluten-free all-purpose flour blend, they cook up beautifully and can be customized with various toppings like fresh fruit, syrup, or whipped cream for extra indulgence.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 1/4 cups milk (or dairy-free alternative)
• 2 large eggs
• 1/4 cup melted butter (or dairy-free butter)
• 1 tsp vanilla extract

Instructions:

1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
3. In another bowl, combine the milk, eggs, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined (don’t overmix).
5. Lightly grease the waffle iron with cooking spray or butter.
6. Pour the batter onto the waffle iron, using about 1/2 cup of batter for each waffle (depending on the size of your waffle iron).
7. Cook until golden brown and crisp, usually about 3-5 minutes, depending on your waffle iron.
8. Serve immediately with your favorite toppings like syrup, fruit, or powdered sugar.

These gluten-free waffles are a delicious and satisfying breakfast option that everyone can enjoy. The gluten-free all-purpose flour blend ensures a perfect texture, making these waffles both crispy and soft. They’re incredibly versatile and can be topped with anything you like, making them great for both kids and adults.

Gluten-Free All-Purpose Flour Lemon Bars

These gluten-free lemon bars are a zesty, sweet treat that combines a tangy lemon filling with a buttery, gluten-free crust. The gluten-free all-purpose flour ensures the crust holds up beautifully, while the lemon filling is smooth, tart, and just the right amount of sweetness. Perfect for a springtime dessert or an afternoon snack, these bars are sure to be a crowd-pleaser.

Ingredients:

For the crust:

• 1 1/2 cups gluten-free all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, softened
• 1/4 tsp salt

For the lemon filling:

• 1 1/2 cups granulated sugar
• 3 large eggs
• 1/2 cup lemon juice (about 2 lemons)
• 2 tbsp gluten-free all-purpose flour
• Powdered sugar for dusting

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. For the crust, combine the gluten-free flour, powdered sugar, softened butter, and salt in a bowl. Mix until the dough comes together.
3. Press the dough into the bottom of the prepared baking dish, forming an even layer.
4. Bake the crust for 15-18 minutes, or until it’s lightly golden brown.
5. For the filling, whisk together the sugar, eggs, lemon juice, and gluten-free flour until smooth.
6. Pour the lemon filling over the pre-baked crust.
7. Return the pan to the oven and bake for 20-25 minutes, or until the filling is set and slightly golden around the edges.
8. Let the bars cool completely before dusting with powdered sugar and cutting into squares.

These gluten-free lemon bars are a refreshing and tangy treat with a melt-in-your-mouth texture. The gluten-free all-purpose flour ensures the crust is crisp and buttery, while the lemon filling provides a perfect balance of tart and sweet. These bars are ideal for a light dessert or a spring picnic, and they can easily be enjoyed by anyone following a gluten-free diet.

Gluten-Free All-Purpose Flour Scones

These gluten-free scones are tender, flaky, and perfect for breakfast or afternoon tea. With a gluten-free all-purpose flour blend, they come out beautifully without the crumbly texture that often plagues gluten-free baked goods. You can enjoy them plain, or add your favorite mix-ins like dried fruit, nuts, or chocolate chips.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 2/3 cup milk (or dairy-free milk)
• 1 tsp vanilla extract
• 1 egg (for brushing on top, optional)
• 1/2 cup dried cranberries or chocolate chips (optional)

Instructions:

1. Preheat your oven to 400°F (200°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. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Stir in the milk and vanilla extract, mixing until the dough comes together. If you’re using dried cranberries or chocolate chips, fold them in now.
5. Turn the dough out onto a lightly floured surface and gently knead a few times until it comes together.
6. Pat the dough into a circle about 1-inch thick, then use a knife or pastry cutter to slice it into 8 wedges.
7. If desired, brush the top of each scone with a beaten egg for a golden finish.
8. Place the scones on the prepared baking sheet and bake for 12-15 minutes, or until they are lightly golden brown.
9. Let them cool for a few minutes before serving.

These gluten-free scones are light, tender, and perfect for any occasion. The gluten-free all-purpose flour ensures they have a great texture, and the buttery flavor makes them a real treat. Serve them with jam, cream, or just on their own with a cup of tea for a delightful snack or breakfast.

Gluten-Free All-Purpose Flour Pancakes

These gluten-free pancakes are light, fluffy, and perfect for a cozy weekend breakfast or brunch. Made with a gluten-free all-purpose flour blend, these pancakes have a delicate texture and a wonderful flavor that everyone can enjoy, whether or not they follow a gluten-free diet. Customize them with your favorite mix-ins, such as berries or chocolate chips, and top with maple syrup for a delicious morning treat.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 1/4 cups milk (or dairy-free alternative)
• 1 large egg
• 1 tbsp melted butter (or dairy-free alternative)
• 1 tsp vanilla extract

Instructions:

1. Preheat a griddle or non-stick skillet over medium heat and lightly grease with butter or cooking spray.
2. In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
3. In another bowl, whisk together the milk, egg, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Ladle about 1/4 cup of batter onto the hot griddle for each pancake.
6. Cook for 2-3 minutes, or until bubbles form on the surface and the edges begin to look set. Flip the pancakes and cook for an additional 1-2 minutes until golden brown and cooked through.
7. Serve immediately with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream.

These gluten-free pancakes are soft, fluffy, and easy to make. The gluten-free all-purpose flour provides the perfect consistency for pancakes, allowing them to rise beautifully. They’re a great way to start the day, and their versatility means you can enjoy them with just about any topping you desire.

Gluten-Free All-Purpose Flour Bagels

These gluten-free bagels have a chewy, satisfying texture and are perfect for breakfast or a snack. Made with a gluten-free all-purpose flour blend, they boast the perfect balance of fluffiness and chewiness. You can enjoy them with your favorite spreads, or even make sandwiches out of them for a gluten-free lunch option.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tbsp sugar
• 1 tbsp active dry yeast
• 1/2 tsp salt
• 3/4 cup warm water
• 1 tbsp olive oil
• 1 egg (for egg wash)
• Optional: sesame seeds or poppy seeds for topping

Instructions:

1. In a small bowl, combine the warm water, sugar, and yeast. Stir to dissolve and let sit for about 5 minutes, or until the mixture is frothy.
2. In a large bowl, whisk together the gluten-free flour and salt.
3. Add the yeast mixture and olive oil to the dry ingredients, and stir until the dough begins to come together. If the dough is too sticky, add a bit more gluten-free flour.
4. Turn the dough out onto a lightly floured surface and knead it for 3-4 minutes, until it’s smooth.
5. Divide the dough into 6-8 equal portions and roll each portion into a ball. Use your finger to make a hole in the center of each ball, then gently stretch the dough to form bagel shapes.
6. Preheat the oven to 375°F (190°C) and bring a large pot of water to a boil.
7. Carefully drop each bagel into the boiling water, one at a time, and cook for 1-2 minutes per side. Use a slotted spoon to remove the bagels and place them on a parchment-lined baking sheet.
8. Brush each bagel with a beaten egg and sprinkle with sesame or poppy seeds, if desired.
9. Bake for 20-25 minutes, or until the bagels are golden brown and sound hollow when tapped on the bottom.
10. Let the bagels cool before slicing and serving.

These gluten-free bagels are soft, chewy, and have a perfect golden crust. The addition of yeast gives them a traditional bagel flavor, while the gluten-free all-purpose flour ensures the right texture. They’re fantastic for breakfast, and you can customize them with your favorite toppings, spreads, or fillings.

Gluten-Free All-Purpose Flour Chocolate Chip Cookies

These gluten-free chocolate chip cookies are just as delicious as their gluten-filled counterparts. With a crispy edge and soft, chewy center, they’re loaded with chocolate chips and perfect for anyone craving a sweet treat. Made with a gluten-free all-purpose flour blend, these cookies are easy to make and sure to be a hit at any gathering or simply as a snack at home.

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 brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup gluten-free chocolate chips

Instructions:

1. Preheat your 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 large bowl, cream the softened butter, brown sugar, and granulated sugar together until smooth and creamy.
4. Beat in the egg and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Fold in the chocolate chips.
7. Drop 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 centers are set.
9. 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 chocolate chip cookies are a delightful combination of crispy edges and chewy centers, with plenty of chocolate chips in every bite. The gluten-free all-purpose flour gives them just the right consistency, making them indistinguishable from traditional cookies. They’re perfect for any occasion and will be loved by anyone who enjoys a classic cookie.

Gluten-Free All-Purpose Flour Banana Bread

This gluten-free banana bread is moist, flavorful, and incredibly easy to make. The natural sweetness from ripe bananas and the richness of the gluten-free all-purpose flour blend create the perfect loaf. Enjoy it for breakfast, as a snack, or as a dessert. With its soft crumb and hint of vanilla, this banana bread is sure to be a family favorite.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 3 ripe bananas, mashed
• 1/2 cup brown sugar
• 1/4 cup melted butter (or dairy-free alternative)
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk (or dairy-free milk)
• Optional: 1/2 cup chopped walnuts or chocolate chips

Instructions:

1. Preheat your 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 separate bowl, mash the bananas until smooth. Add the brown sugar, melted butter, eggs, vanilla extract, and milk, and stir until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
5. Fold in any optional add-ins, such as walnuts or chocolate chips.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. 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 everything you want in a quick bread—moist, sweet, and delicious. The bananas add moisture and natural sweetness, while the gluten-free all-purpose flour keeps the bread light and tender. Whether you’re baking it for breakfast, a snack, or a special occasion, this banana bread will disappear quickly!

Gluten-Free All-Purpose Flour Pizza Crust

This gluten-free pizza crust is crispy on the edges, chewy in the middle, and perfectly suited for all your favorite pizza toppings. With a gluten-free all-purpose flour blend, the dough comes together easily and has a wonderful texture. It’s a fantastic option for pizza night, and it can be customized with various toppings to suit everyone’s tastes.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tbsp olive oil
• 1 tsp sugar
• 1 tsp salt
• 1 tbsp active dry yeast
• 3/4 cup warm water
• 1 tsp apple cider vinegar
• 1/4 tsp garlic powder (optional)

Instructions:

1. In a small bowl, combine the warm water, sugar, and yeast. Stir and let sit for 5-10 minutes, or until the mixture becomes frothy.
2. In a large bowl, whisk together the gluten-free flour, salt, and garlic powder (if using).
3. Add the yeast mixture, olive oil, and apple cider vinegar to the dry ingredients. Stir until the dough starts to come together.
4. Turn the dough onto a floured surface and knead gently for 3-4 minutes. The dough will be slightly sticky, but it should come together easily.
5. Form the dough into a ball and place it in a greased bowl. Cover with a towel and let it rise for 1 hour, or until it doubles in size.
6. Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet in the oven to heat up.
7. Once the dough has risen, transfer it to a piece of parchment paper. Roll it out to your desired thickness.
8. Carefully transfer the dough (with the parchment paper) onto the hot pizza stone or baking sheet.
9. Bake for 10-12 minutes, or until the crust is golden and crispy.
10. Remove from the oven, top with your favorite pizza sauce, cheese, and toppings, then bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.

This gluten-free pizza crust is perfectly crispy, chewy, and holds up well with all your favorite pizza toppings. The yeast gives the crust a nice rise and texture, while the gluten-free all-purpose flour blend ensures a great result every time. It’s an easy and delicious way to enjoy pizza without gluten.

Gluten-Free All-Purpose Flour Pumpkin Muffins

These gluten-free pumpkin muffins are soft, moist, and packed with fall flavor. With the richness of pumpkin and a hint of cinnamon, nutmeg, and ginger, these muffins are a perfect fall treat or a cozy snack any time of year. The gluten-free all-purpose flour provides the perfect base for these delightful muffins.

Ingredients:

• 1 3/4 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/2 tsp salt
• 1/2 cup sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• Optional: 1/2 cup chopped walnuts or chocolate chips

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, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, whisk together the sugar, brown sugar, eggs, pumpkin puree, oil, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. If desired, fold in walnuts or chocolate chips.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 of the way full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These gluten-free pumpkin muffins are an autumn-inspired treat that everyone will love. The pumpkin gives them a moist texture, while the spices add warmth and depth of flavor. With the addition of optional walnuts or chocolate

Gluten-Free All-Purpose Flour Chocolate Cake

This gluten-free chocolate cake is rich, moist, and indulgent, with a smooth, velvety crumb that melts in your mouth. Made with a gluten-free all-purpose flour blend, this cake is perfect for birthdays, celebrations, or simply when you’re craving something chocolatey. Topped with your favorite frosting, it’s a showstopper dessert that will impress both gluten-free and non-gluten-free guests alike.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1 cup warm water
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1/2 cup milk (or dairy-free milk)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, whisk together the gluten-free flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In another bowl, combine the eggs, warm water, oil, vanilla extract, and milk.
4. Gradually add the wet ingredients to the dry ingredients and stir until smooth.
5. Pour the batter evenly into the prepared cake pans.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
8. Once the cakes are completely cool, frost with your favorite chocolate frosting and enjoy!

This gluten-free chocolate cake is the ultimate dessert for chocolate lovers. The gluten-free all-purpose flour ensures a soft and moist cake, while the rich cocoa flavor makes each bite indulgent. It’s perfect for any occasion and can easily be customized with your preferred frosting or fillings.

Gluten-Free All-Purpose Flour Cornbread

This gluten-free cornbread is slightly sweet, tender, and perfect for serving with soups, chili, or as a side to a main dish. Using a gluten-free all-purpose flour blend, it retains all the classic cornbread flavor and texture, making it a must-try for anyone following a gluten-free diet. It’s simple to make and sure to become a staple at your dinner table.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 1/2 cups cornmeal
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1 cup milk (or dairy-free milk)
• 1/4 cup melted butter (or dairy-free butter)
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. In a large bowl, whisk together the gluten-free flour, cornmeal, sugar, baking powder, and salt.
3. In another bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour the batter into the prepared baking dish and spread evenly.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
7. Let the cornbread cool for a few minutes before slicing and serving.

This gluten-free cornbread has the perfect balance of sweetness and texture. It’s moist and fluffy, with a slight crumb that pairs wonderfully with a variety of dishes. Whether you’re serving it alongside a hearty stew or enjoying it on its own, it’s a comforting and delicious treat that everyone can enjoy.

Gluten-Free All-Purpose Flour Shortbread Cookies

These gluten-free shortbread cookies are buttery, crisp, and melt-in-your-mouth delicious. Made with a gluten-free all-purpose flour blend, they have the perfect balance of sweetness and richness. These simple cookies are ideal for tea time, holiday gifting, or just as a delightful snack.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup powdered sugar
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• 1 cup unsalted butter, softened
• Pinch of salt

Instructions:

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, powdered sugar, granulated sugar, and salt.
3. Cut the softened butter into chunks and add it to the dry ingredients.
4. Use a pastry cutter or your fingers to incorporate the butter into the flour mixture until the dough is crumbly and comes together when pressed.
5. Stir in the vanilla extract.
6. Turn the dough out onto a piece of parchment paper and gently press it into a log shape. Roll the dough up in the parchment and refrigerate for 30 minutes.
7. Once chilled, slice the dough into 1/4-inch thick cookies and place them on the prepared baking sheet.
8. Bake for 10-12 minutes, or until the edges are golden brown.
9. Let the shortbread cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These gluten-free shortbread cookies are a delightful combination of buttery goodness and a satisfying crunch. The gluten-free all-purpose flour ensures they have the perfect texture, and they are easily customizable with your favorite flavors, such as lemon zest or chocolate chips. Perfect for any occasion, these cookies will quickly become a favorite in your baking repertoire.

Note: More recipes are coming soon