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If you’re on a gluten-free journey or simply looking for healthier alternatives in the kitchen, you’ve come to the right place!
Finding delicious recipes that are also gluten-free can sometimes feel like a challenge, but with the right ingredients, you can enjoy a wide variety of meals and treats.
One of the most versatile ingredients for gluten-free baking and cooking is gluten-free all-purpose flour.
Whether you’re craving bread, cakes, pancakes, or savory dishes, this flour opens up a world of possibilities.
In this blog, we’ll explore 26+ mouthwatering gluten-free all-purpose flour recipes that are easy to make, full of flavor, and perfect for every occasion.
So grab your apron, and let’s get baking and cooking with these gluten-free recipes that are sure to please your taste buds!
26+ Delicious Gluten-Free All-Purpose Flour Recipes for Every Meal
There you have it, over 26 irresistible gluten-free all-purpose flour recipes to inspire your next cooking or baking adventure!
Whether you’re baking a batch of soft and fluffy muffins, preparing a hearty gluten-free pasta dish, or crafting the perfect gluten-free pizza crust, there’s a recipe for every taste and occasion.
The best part is, with gluten-free all-purpose flour, you don’t have to compromise on taste or texture.
We hope these recipes help make your gluten-free lifestyle deliciously fun and easy.
Don’t forget to share your favorites with friends and family — after all, food is meant to be shared!
Gluten-Free Pancakes
These gluten-free pancakes are light, fluffy, and perfect for a weekend breakfast. Using a gluten-free all-purpose flour blend, they provide the perfect texture and taste while being completely free of gluten. Whether you enjoy them with syrup, berries, or whipped cream, these pancakes are sure to satisfy your morning cravings.
Ingredients:
- 1 cup gluten-free all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk (or dairy-free alternative)
- 1 egg
- 2 tablespoons melted butter (or oil for dairy-free)
- 1 teaspoon vanilla extract
Instructions:
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
- In another bowl, beat together the milk, egg, melted butter, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and stir until smooth. The batter should be thick but pourable; add a little more milk if needed.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes.
- Flip the pancake and cook for another 1-2 minutes, until golden brown.
- Serve hot with your favorite toppings.
These gluten-free pancakes offer a satisfying, tender texture that rivals traditional pancakes. With the combination of gluten-free all-purpose flour and a few simple ingredients, you can enjoy a fluffy breakfast without missing the gluten. Whether you like them with syrup or fresh fruit, they’re a perfect way to start the day.
Gluten-Free Banana Bread
This gluten-free banana bread is moist, flavorful, and a perfect snack or dessert. The ripe bananas blend beautifully with the gluten-free flour, making the bread soft and rich without sacrificing taste. It’s easy to prepare and ideal for using up overripe bananas.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened (or dairy-free butter)
- 1 cup brown sugar
- 2 large eggs
- 4 ripe bananas, mashed
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or dairy-free alternative)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.
- In a large bowl, cream together the butter and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Stir until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the banana bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This gluten-free banana bread is moist and perfectly sweet, offering the classic flavor with a gluten-free twist. The bananas keep the bread tender while the cinnamon adds a warm, cozy touch. It’s great for breakfast, dessert, or as an afternoon snack with a cup of coffee or tea.
Gluten-Free Chocolate Chip Cookies
These gluten-free chocolate chip cookies are chewy, decadent, and bursting with chocolatey goodness. Made with a gluten-free all-purpose flour blend, they maintain that perfect cookie texture, making them just as enjoyable as their gluten-containing counterparts.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened (or dairy-free butter)
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cups chocolate chips (dairy-free if preferred)
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the gluten-free flour, baking soda, and salt.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until fluffy.
- Add the egg and vanilla extract and beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden and the centers are set.
- 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 chocolate chip cookies are a crowd-pleasing treat that everyone can enjoy, regardless of dietary restrictions. The combination of brown sugar and chocolate chips creates the perfect balance of sweetness and richness, while the gluten-free flour ensures they maintain a chewy texture. Whether you enjoy them as an after-school snack or a late-night treat, these cookies are sure to hit the spot.
Gluten-Free Soft Pretzels
These gluten-free soft pretzels are golden, chewy, and the perfect homemade snack. The gluten-free all-purpose flour ensures a fluffy texture, and the baking soda bath creates that iconic pretzel crust. Whether served with mustard, cheese, or simply on their own, these pretzels are perfect for any occasion.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon active dry yeast
- 3/4 cup warm water
- 1 tablespoon olive oil
- 1/4 cup baking soda (for the bath)
- 1 egg, beaten (for egg wash)
- Coarse salt (for sprinkling)
Instructions:
- In a small bowl, combine warm water and sugar. Stir in the yeast and let it sit for about 5 minutes until foamy.
- In a large bowl, whisk together the gluten-free flour and salt. Add the yeast mixture and olive oil, and stir until a dough forms.
- Knead the dough for about 2-3 minutes until smooth. If the dough is too sticky, add a little more flour.
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Bring a large pot of water to a boil and add the baking soda. Meanwhile, divide the dough into 6-8 portions and roll each into a long rope. Twist the ropes into pretzel shapes.
- Carefully drop each pretzel into the boiling water for about 30 seconds. Remove with a slotted spoon and place on the baking sheet.
- Brush each pretzel with the beaten egg and sprinkle with coarse salt.
- Bake for 12-15 minutes, or until golden brown. Let cool before serving.
These gluten-free soft pretzels have a perfect balance of chewiness and crispness, with a golden crust that’s hard to resist. They make a fantastic snack or appetizer, and they’re easy to customize with your favorite dipping sauces or toppings.
Gluten-Free Pizza Crust
This gluten-free pizza crust is crispy on the outside and soft on the inside, making it the perfect base for your favorite pizza toppings. It’s simple to prepare, and with the help of gluten-free all-purpose flour, it delivers an authentic pizza experience without the gluten.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 teaspoon sugar
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 3/4 cup warm water
- 2 tablespoons olive oil
- 1 teaspoon apple cider vinegar
Instructions:
- In a small bowl, dissolve sugar in warm water and stir in the yeast. Let it sit for about 5 minutes, until foamy.
- In a large bowl, combine gluten-free flour and salt. Add the yeast mixture, olive oil, and vinegar, stirring to combine.
- Mix until a dough forms. If the dough is too sticky, add a bit more flour. Knead for about 2-3 minutes until smooth.
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Roll out the dough between two pieces of parchment paper to your desired thickness.
- Transfer the rolled dough to the prepared baking sheet. Bake for 10 minutes before adding your favorite pizza toppings.
- Once topped, bake for an additional 10-15 minutes, or until the crust is golden and the toppings are cooked.
This gluten-free pizza crust is wonderfully adaptable, allowing you to create a pizza with all your favorite ingredients while still being gluten-free. It’s crispy, soft, and provides a great foundation for any flavor combinations you desire.
Gluten-Free Banana Pancakes
These gluten-free banana pancakes are naturally sweet, fluffy, and packed with flavor. Made with ripe bananas and gluten-free all-purpose flour, they make for a deliciously healthy breakfast that will keep you energized throughout the day.
Ingredients:
- 1 cup gluten-free all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 ripe banana, mashed
- 1 cup milk (or dairy-free alternative)
- 2 eggs
- 1 teaspoon vanilla extract
Instructions:
- In a large bowl, whisk together the gluten-free flour, baking powder, salt, and cinnamon.
- In another bowl, mash the banana and mix in the milk, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until smooth.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet and cook for about 2-3 minutes, or until bubbles form on top. Flip and cook for another 1-2 minutes.
- Serve hot with maple syrup, fresh fruit, or a dollop of yogurt.
These gluten-free banana pancakes are a sweet, nutritious way to start your day. The bananas add natural sweetness and moisture to the pancakes, while the gluten-free flour provides the perfect light and fluffy texture. They are ideal for a healthy breakfast or brunch.
Guten-Free Zucchini Bread
This gluten-free zucchini bread is moist, flavorful, and perfect for using up extra zucchini. The combination of gluten-free all-purpose flour and the natural moisture from the zucchini creates a soft, tender loaf that’s perfect for any time of day.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup olive oil
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 1 1/2 cups shredded zucchini (squeezed to remove excess moisture)
- 1/2 cup chopped walnuts (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a bowl, whisk together the gluten-free flour, baking soda, cinnamon, and salt.
- In another bowl, beat the eggs, olive oil, brown sugar, and vanilla extract until smooth.
- Stir in the shredded zucchini and dry ingredients, mixing until combined. If desired, fold in the walnuts.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- 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 moist, slightly sweet, and has a pleasant spice from the cinnamon. The zucchini provides moisture without affecting the texture, making it a perfect treat for those who are gluten-sensitive.
Gluten-Free Chocolate Cake
This gluten-free chocolate cake is rich, moist, and decadent. It’s a perfect dessert for any occasion, offering the intense flavor of chocolate with a soft, fluffy texture. Whether served as a birthday cake or just for a sweet treat, this cake will definitely impress.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1 cup milk (or dairy-free alternative)
- 2 eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat the sugar, milk, eggs, oil, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
This gluten-free chocolate cake is moist, rich, and has a perfect crumb texture. It’s a great way to enjoy a classic chcolate cake without worrying about gluten. Serve it as-is or with your favorite frosting for a truly indulgent treat.
Gluten-Free Muffins
These gluten-free muffins are light, moist, and bursting with flavor. With a simple recipe that uses gluten-free all-purpose flour, you can create muffins for any time of the day—whether for breakfast, a snack, or a lunchbox treat.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/2 cup milk (or dairy-free alternative)
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together the gluten-free flour, baking powder, salt, and sugar.
- In another bowl, beat the milk, oil, eggs, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients, stirring just until combined.
- Spoon the batter into the muffin tin, filling each cup about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
These gluten-free muffins are soft, fluffy, and versatile. You can add your favorite mix-ins like berries, chocolate chips, or nuts for added flavor. Perfect for a quick breakfast or as a mid-day snack, these muffins will become a favorite in your gluten-free baking repertoire.
Gluten-Free Chocolate Cupcakes
These gluten-free chocolate cupcakes are rich, fluffy, and the perfect indulgence for any occasion. Made with gluten-free all-purpose flour, they provide a moist crumb and decadent chocolate flavor that everyone will love, whether they follow a gluten-free diet or not.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1 cup milk (or dairy-free alternative)
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat the sugar, milk, eggs, oil, and vanilla extract until smooth and combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
These gluten-free chocolate cupcakes are incredibly moist and full of rich chocolate flavor. Whether you’re serving them at a party or enjoying them as an afternoon treat, these cupcakes will be a crowd-pleaser. Top them with your favorite frosting for a complete dessert experience.
Gluten-Free Cornbread
This gluten-free cornbread is tender, slightly sweet, and a perfect addition to any meal. Whether you’re serving it with chili, soup, or just as a snack, this gluten-free cornbread will satisfy your cravings with its soft texture and buttery flavor.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 1 cup cornmeal
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (or dairy-free alternative)
- 2 eggs
- 1/4 cup unsalted butter, melted (or dairy-free butter)
Instructions:
- Preheat your oven to 375°F (190°C) and grease a 9-inch square baking dish or a round cake pan.
- In a bowl, whisk together the gluten-free flour, cornmeal, sugar, baking powder, and salt.
- In another bowl, beat the eggs, milk, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cornbread cool for a few minutes before slicing and serving.
This gluten-free cornbread is wonderfully light and fluffy, with just the right amount of sweetness. It’s perfect alongside a hearty soup or chili, or as a standalone snack. This recipe will be a new favorite for those seeking a gluten-free bread option.
Gluten-Free Cinnamon Rolls
These gluten-free cinnamon rolls are soft, fluffy, and swirled with a gooey cinnamon-sugar filling. They’re a treat for breakfast or dessert and will leave your kitchen smelling wonderful as they bake. With gluten-free all-purpose flour, they maintain a rich, tender texture that rivals traditional cinnamon rolls.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 cup butter, softened (or dairy-free butter)
- 2/3 cup milk (or dairy-free alternative)
- 1 egg
- 1 tablespoon active dry yeast
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon (for filling)
Instructions:
- In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until foamy.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, salt, and cinnamon.
- Add the butter, egg, and yeast mixture to the dry ingredients, mixing until a soft dough forms. If the dough is sticky, add a little more flour.
- Roll the dough out into a rectangle, about 1/2-inch thick.
- Mix the brown sugar and cinnamon for the filling, and sprinkle it evenly over the dough. Roll the dough up tightly and cut into 8-10 slices.
- Arrange the rolls in a greased baking dish and let them rise for about 30 minutes.
- Preheat your oven to 375°F (190°C) and bake the rolls for 20-25 minutes, or until golden brown.
- Optionally, drizzle with icing after they cool for a few minutes.
These gluten-free cinnamon rolls are rich, flavorful, and impossibly soft. They’re perfect for a weekend breakfast or a sweet treat with your morning coffee. Whether served with a glaze or plain, these rolls are sure to satisfy your cinnamon cravings.
Gluten-Free Scones
These gluten-free scones are flaky, buttery, and slightly sweet. With a perfect crumbly texture, they make a delicious addition to any breakfast or afternoon tea. Add your favorite fruit or berries for an extra touch of flavor.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter (or dairy-free butter), cubed
- 1/2 cup milk (or dairy-free alternative)
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup dried fruit (raisins, currants, or cranberries)
Instructions:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
- Add the cold butter and cut it into the dry ingredients with a pastry cutter or your hands until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the milk, egg, and vanilla extract.
- Add the wet ingredients to the dry mixture and stir until just combined. Gently fold in the dried fruit.
- Turn the dough out onto a floured surface and gently knead it a few times. Pat the dough into a 1-inch thick circle and cut it into wedges.
- Place the scones on the prepared baking sheet and bake for 15-18 minutes, or until golden brown.
- Let the scones cool slightly before serving.
These gluten-free scones are flaky, tender, and perfect with a cup of tea or coffee. The dried fruit adds a touch of sweetness, and the texture is light and buttery, making them a great addition to any brunch or snack time.
Gluten-Free Waffles
These gluten-free waffles are crispy on the outside and soft on the inside, making them the perfect breakfast or brunch treat. Using gluten-free all-purpose flour, they offer a light and fluffy texture, and can be topped with fruit, syrup, or whipped cream for an indulgent meal.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1 1/4 cups milk (or dairy-free alternative)
- 2 large eggs
- 1/2 cup melted butter (or dairy-free butter)
- 1 teaspoon vanilla extract
Instructions:
- Preheat your waffle iron according to the manufacturer’s instructions.
- In a bowl, whisk together the gluten-free flour, baking powder, salt, and sugar.
- In another bowl, beat the eggs, milk, melted butter, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Lightly grease the waffle iron with cooking spray or oil and pour the batter onto the hot iron.
- Cook the waffles according to the manufacturer’s instructions, usually for about 3-5 minutes, or until golden brown.
- Serve immediately with your favorite toppings like syrup, fresh berries, or whipped cream.
These gluten-free waffles are crispy and fluffy, making them the ideal breakfast or brunch treat. They’re easy to prepare and can be topped with anything you like, making them a versatile option for any occasion.
Gluten-Free Lemon Bars
These gluten-free lemon bars are tangy, sweet, and have a perfect balance of flavors. The gluten-free crust is buttery and crumbly, and the lemon filling is smooth and refreshing. They’re an ideal dessert for any gathering or as a light treat after a meal.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 1/4 cup powdered sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened (or dairy-free butter)
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 tablespoon gluten-free cornstarch
- 1/2 cup fresh lemon juice
- 1 teaspoon lemon zest
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- In a bowl, whisk together the gluten-free flour, powdered sugar, and salt. Add the butter and mix until the dough comes together.
- Press the dough into the bottom of the prepared dish and bake for 15 minutes, or until lightly golden.
- In a separate bowl, whisk together the eggs, granulated sugar, cornstarch, lemon juice, and lemon zest until smooth.
- Pour the lemon mixture over the baked crust and return to the oven. Bake for an additional 20-25 minutes, or until the filling is set.
- Let the bars cool completely before slicing and dusting with powdered sugar.
These gluten-free lemon bars are the perfect balance of sweet and tart. The buttery, crumbly crust and smooth Gluten-Free Apple Crisp
This gluten-free apple crisp is a warm, comforting dessert with tender baked apples topped with a crispy, oat-strewn topping. Made with gluten-free all-purpose flour, it’s the perfect fall treat or anytime you want a simple, yet satisfying dessert. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Ingredients:
- 6 cups peeled and sliced apples (Granny Smith or Honeycrisp work well)
- 1 tablespoon lemon juice
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup gluten-free all-purpose flour
- 1/2 cup rolled oats (gluten-free if needed)
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- In a large bowl, toss the sliced apples with lemon juice, sugar, cinnamon, nutmeg, and salt. Pour the apple mixture into the prepared baking dish.
- In another bowl, combine the gluten-free flour, oats, and brown sugar. Add the cold butter and cut it into the dry mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the topping evenly over the apples.
- Bake for 40-45 minutes, or until the apples are tender and the topping is golden brown.
- Allow the crisp to cool slightly before serving.
This gluten-free apple crisp is warm, flavorful, and packed with cozy spices, making it a perfect dessert for any occasion. The crispy oat topping contrasts perfectly with the soft, cinnamon-sugar apples, creating a truly satisfying dessert. It’s simple to make, and its warm aroma will fill your kitchen as it bakes.
Gluten-Free Doughnuts
These gluten-free doughnuts are soft, airy, and slightly sweet. Coated in a cinnamon-sugar mix or topped with a glaze, they make for the perfect treat to accompany your morning coffee or as a delicious afternoon snack. Using gluten-free all-purpose flour, they deliver the same great flavor and texture as traditional doughnuts.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup sugar
- 2 large eggs
- 1/2 cup milk (or dairy-free alternative)
- 1/4 cup unsalted butter, melted (or dairy-free butter)
- 1 teaspoon vanilla extract
- 1 tablespoon vegetable oil (for frying)
- Cinnamon and sugar (for coating, optional)
Instructions:
- Preheat your doughnut maker or heat oil in a deep fryer to 350°F (175°C).
- In a bowl, whisk together the gluten-free flour, baking powder, salt, cinnamon, and sugar.
- In another bowl, beat the eggs, milk, melted butter, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients and mix until smooth.
- Spoon the doughnut batter into the doughnut maker or carefully pipe it into doughnut molds, filling each one halfway.
- Cook for 3-4 minutes in the doughnut maker, or fry in the hot oil for 2-3 minutes per side until golden brown.
- Roll the doughnuts in cinnamon-sugar (optional) while they’re still warm.
These gluten-free doughnuts are fluffy, sweet, and deliciously simple. Whether you choose to coat them in cinnamon-sugar or glaze them with your favorite icing, they make a fun, indulgent treat that’s perfect for any time of day.
Gluten-Free Strawberry Shortcake
This gluten-free strawberry shortcake combines fluffy, buttery biscuits with sweet, juicy strawberries and a dollop of whipped cream. It’s a classic dessert made gluten-free without sacrificing any of the taste. Perfect for spring and summer, it’s an easy yet impressive treat for any gathering.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup unsalted butter, cold and cubed (or dairy-free butter)
- 2/3 cup milk (or dairy-free alternative)
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons sugar (for strawberries)
- Whipped cream (for topping)
Instructions:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the gluten-free flour, baking powder, salt, and sugar.
- Add the cold butter and cut it into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
- Pour in the milk and vanilla extract, mixing until just combined. Don’t overmix.
- Drop spoonfuls of dough onto the prepared baking sheet to form biscuit-sized rounds.
- Bake for 15-20 minutes, or until golden brown.
- While the biscuits bake, combine the sliced strawberries with the sugar and let them sit for about 10-15 minutes to release their juices.
- Once the biscuits have cooled slightly, slice them in half and layer with strawberries and whipped cream.
These gluten-free strawberry shortcakes are the perfect balance of sweet, tangy, and creamy. The fresh strawberries, fluffy biscuits, and light whipped cream come together to create a dessert that feels like summer on a plate.
Gluten-Free Carrot Cake
This gluten-free carrot cake is moist, tender, and full of flavor. Made with gluten-free all-purpose flour, it’s spiced with cinnamon and nutmeg and loaded with grated carrots for a sweet and satisfying treat. The cream cheese frosting is the perfect finishing touch for this classic dessert.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 1/2 cup chopped walnuts (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another large bowl, beat the eggs, sugar, oil, and vanilla extract until smooth and combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots and walnuts, if using.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely before frosting.
- To make the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until fluffy.
- Frost the cooled cakes and serve.
This gluten-free carrot cake is a perfect balance of sweetness and spice, with a smooth cream cheese frosting that enhances the flavors. Whether served for a celebration or just because, this cake is always a hit.
Gluten-Free Chocolate Chip Cookies
These gluten-free chocolate chip cookies are soft, chewy, and full of melty chocolate goodness. Made with gluten-free all-purpose flour, they deliver the same comforting taste and texture as traditional chocolate chip cookies. Great for satisfying your sweet tooth, whether you’re gluten-free or not!
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened (or dairy-free butter)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cups semi-sweet chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the gluten-free flour, baking soda, and salt.
- In another large bowl, beat the butter, granulated sugar, brown sugar, and vanilla extract until creamy.
- Add the eggs one at a time, beating well after each addition.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chocolate chips.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
These gluten-free chocolate chip cookies are a treat everyone will enjoy. With the perfect balance of sweetness and a soft, chewy texture, they’re the ultimate dessert to satisfy your cookie cravings.
Gluten-Free Rice Pudding
This creamy, comforting gluten-free rice pudding is the ultimate comfort food, with a silky texture and delicate sweetness. It’s made with simple ingredients like rice, milk, sugar, and vanilla extract, making it a classic dessert that’s naturally gluten-free and easy to make.
Ingredients:
- 1 cup Arborio rice (or short-grain rice)
- 4 cups milk (or dairy-free alternative)
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
- 1/4 teaspoon salt
Instructions:
- In a medium saucepan, combine the rice, milk, sugar, cinnamon (if using), and salt.
- Bring to a simmer over medium heat, stirring frequently.
- Reduce the heat to low and continue to cook, stirring occasionally, for 30-40 minutes, or until the rice is tender and the mixture has thickened.
- Stir in the vanilla extract and cook for another 5 minutes, until the pudding reaches your desired consistency.
- Serve warm or chilled, topped with a sprinkle of cinnamon or fresh fruit.
This gluten-free rice pudding is creamy, smooth, and delicately sweet. Whether served warm or chilled, it’s the perfect dessert for any occasion and is sure to be a favorite with everyone.
Note: More recipes are coming soon
