30+ Delicious Gluten-Free Bake Sale Recipes Everyone Will Love

Planning a bake sale but need to accommodate gluten-free diets?

No worries!

With more people embracing gluten-free lifestyles, it’s important to ensure everyone gets a taste of the goodness. Whether you’re raising funds for a school event, a charity, or just looking to bring delicious goodies to the community, these 30+ gluten-free bake sale recipes will not disappoint.

From moist cupcakes to chewy cookies and decadent brownies, there’s something for every sweet tooth.

These recipes are easy to make, crowd-pleasing, and of course, gluten-free!

So, grab your apron, and let’s get baking some treats that everyone will love – gluten-free or not!

30+ Delicious Gluten-Free Bake Sale Recipes Everyone Will Love

A bake sale is the perfect opportunity to show that gluten-free doesn’t mean sacrificing flavor or fun.

With these 30+ gluten-free recipes, you can create a variety of sweet and savory treats that everyone can enjoy, regardless of dietary preferences.

Whether you’re baking for a cause, a party, or simply sharing your love of food with others, these recipes are sure to impress.

So, get ready to fill your tables with irresistible gluten-free goodies that will leave everyone asking for more!

Flourless Chocolate Cake

A rich and decadent dessert that is perfect for a gluten-free bake sale. The flourless chocolate cake has a dense, fudgy texture and is topped with a light dusting of powdered sugar. Its simplicity, with just a handful of ingredients, makes it an absolute favorite for anyone avoiding gluten while still craving a chocolatey treat. It’s sure to impress both gluten and non-gluten eaters alike.

Ingredients:

• 1 cup semi-sweet chocolate chips
• 1/2 cup unsalted butter
• 3/4 cup granulated sugar
• 1/4 cup cocoa powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 3 large eggs, room temperature
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
2. In a medium saucepan, melt the butter and chocolate chips over low heat, stirring until smooth. Remove from the heat and allow to cool slightly.
3. Stir in the sugar, cocoa powder, salt, and vanilla extract until fully combined.
4. Beat the eggs into the chocolate mixture one at a time. The batter will be thick.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until the center is just set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
7. Let the cake cool completely in the pan on a wire rack before removing. Dust with powdered sugar before serving.

This flourless chocolate cake is incredibly rich, making it a great choice for those with a love for dark chocolate. Its texture is dense and moist, perfect for a bake sale where you need a dessert that can stand out. Its minimal ingredients and effortless preparation will make it a hit with both gluten-free and chocolate lovers alike. You’ll find that it quickly disappears, leaving only crumbs behind!

Gluten-Free Lemon Bars

Lemon bars are a refreshing and zesty treat that shines at any bake sale. These gluten-free lemon bars offer the same beloved tangy flavor as the traditional version but without the gluten. The buttery, crumbly crust and the smooth, sweet-tart lemon filling create a perfect balance that is hard to resist. If you’re looking to bring something bright and cheerful to your bake sale, these lemon bars are a guaranteed 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 teaspoon salt

For the filling:

• 4 large eggs
• 1 1/2 cups granulated sugar
• 1/4 cup gluten-free all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 cup lemon juice (freshly squeezed)
• Zest of 1 lemon
• Powdered sugar for dusting

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan.
2. To make the crust, combine the gluten-free flour, powdered sugar, salt, and softened butter in a medium bowl. Mix until the dough comes together and is crumbly. Press the mixture into the bottom of the prepared pan.
3. Bake the crust for 18-20 minutes, or until it is golden and firm.
4. While the crust is cooling, prepare the filling by whisking the eggs, granulated sugar, gluten-free flour, baking powder, lemon juice, and lemon zest together until smooth.
5. Pour the lemon mixture over the baked crust and return the pan to the oven. Bake for 25-30 minutes, or until the filling is set and lightly golden on top.
6. Let the bars cool completely before cutting them into squares. Dust with powdered sugar before serving.

These gluten-free lemon bars are the perfect balance of tangy and sweet. The crust is buttery and slightly crumbly, while the filling is smooth and citrusy. They are refreshing and light, making them ideal for a spring bake sale or as a bright treat during any season. When presented on a platter, the lemon bars will surely catch the eyes of anyone looking for a bite of sunshine.

Gluten-Free Snickerdoodle Cookies

Snickerdoodles are a timeless cookie with their chewy texture, sweet cinnamon sugar coating, and warm flavor. This gluten-free version stays true to the original, with a soft, melt-in-your-mouth consistency that will satisfy any sweet tooth. These cookies are simple to make and are guaranteed to be a favorite at your next bake sale.

Ingredients:

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

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, cream of tartar, and salt.
3. In a separate large bowl, cream together the butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, and mix until combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
5. In a small bowl, combine the cinnamon and granulated sugar for rolling.
6. Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture. Place the balls on the prepared baking sheet, spaced about 2 inches apart.
7. Bake for 8-10 minutes, or until the edges are golden and the centers are slightly set.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These gluten-free snickerdoodle cookies have the perfect combination of chewy texture and cinnamon-sugar sweetness. The light crispness on the edges makes each bite irresistible, while the soft center keeps them moist and flavorful. Whether you’re serving them at a bake sale or enjoying them at home, they are sure to disappear quickly. They’re a classic favorite that everyone, gluten-free or not, will want to snack on!

Gluten-Free Banana Bread

Banana bread is a classic treat that’s both comforting and versatile. This gluten-free version retains all the moist, rich flavors of the traditional loaf but with the added benefit of being accessible to those avoiding gluten. The sweetness of ripe bananas shines through, while the addition of cinnamon and vanilla gives it an extra warmth. It’s a perfect option for a bake sale, and it’s also great as a breakfast or snack for any time of the day.

Ingredients:

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

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas with a fork or potato masher until smooth.
3. Stir in the melted butter, brown sugar, eggs, and vanilla extract until well combined.
4. In another bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Stir until just combined.
6. Pour the batter into the prepared loaf pan and spread it out evenly.
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 incredibly moist and flavorful, with just the right amount of sweetness. It’s soft, tender, and has a subtle warmth from the cinnamon. The ripe bananas add natural sweetness, making it a perfect, wholesome snack. It’s a great choice for a bake sale since it’s easy to slice and share, and it appeals to both gluten-free and non-gluten-free guests alike.

Gluten-Free Oatmeal Raisin Cookies

Oatmeal raisin cookies are a beloved classic that’s perfect for a bake sale, especially when made gluten-free! These cookies are chewy, slightly crisp on the edges, and loaded with the hearty texture of oats and sweet raisins. The cinnamon and nutmeg add a warm, aromatic flavor that pairs perfectly with a cup of coffee or tea. They’re ideal for those who prefer cookies with a more wholesome, satisfying bite.

Ingredients:

• 1 1/2 cups gluten-free rolled oats
• 1/2 cup gluten-free all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup unsalted butter, softened
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup raisins

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the gluten-free oats, flour, cinnamon, nutmeg, salt, and baking soda.
3. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
4. Beat in the egg and vanilla extract until well combined.
5. Gradually mix in the dry ingredients until just combined. Stir in the raisins.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden brown.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These oatmeal raisin cookies are chewy and flavorful, with the perfect balance of oats, cinnamon, and sweet raisins. They’re simple to make and have a homemade feel that everyone will enjoy. These cookies are a great choice for a gluten-free bake sale because they satisfy both those with dietary restrictions and anyone craving a comforting treat. Once you start eating them, you won’t be able to stop!

Gluten-Free Apple Crisp

This gluten-free apple crisp is a warm, comforting dessert that’s perfect for cooler months or any time you crave something sweet with a hint of tartness. The soft baked apples, coated with cinnamon and sugar, are topped with a crisp, buttery oat topping that adds crunch and texture. It’s simple to make and has a homey, inviting aroma that will fill your kitchen. Served with a scoop of vanilla ice cream, it’s sure to be a hit at your bake sale.

Ingredients:

For the filling:

• 6 medium apples, peeled, cored, and sliced
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

For the topping:

• 1 cup gluten-free rolled oats
• 1/2 cup gluten-free all-purpose flour
• 1/2 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, cold and cut into small pieces

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
2. In a large bowl, toss the apple slices with the granulated sugar, cinnamon, lemon juice, and cornstarch. Spread the apples evenly in the prepared baking dish.
3. In another bowl, combine the oats, gluten-free flour, brown sugar, cinnamon, and salt. Add the cold butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Sprinkle the topping evenly over the apples.
5. Bake for 40-45 minutes, or until the topping is golden brown and the apples are tender.
6. Let the apple crisp cool slightly before serving. Serve warm with vanilla ice cream, if desired.

This gluten-free apple crisp is the perfect dessert for those who love the combination of sweet and tart flavors. The topping is golden and crisp, adding just the right texture to contrast with the soft, cinnamon-spiced apples beneath. It’s simple to prepare and makes a large batch, making it a fantastic choice for a bake sale where you need a crowd-pleaser that everyone will love.

Gluten-Free Coconut Macaroons

These gluten-free coconut macaroons are delightfully chewy on the inside with a slightly crisp exterior. The natural sweetness of the coconut shines through, and their simple, yet delicious flavor makes them a favorite at bake sales. With only a few ingredients and minimal preparation, they’re a quick and easy dessert to make for any occasion.

Ingredients:

• 2 1/2 cups sweetened shredded coconut
• 2 large egg whites
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/4 cup semisweet chocolate chips (optional, for drizzling)

Instructions:

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk the egg whites with the sugar, vanilla extract, and salt until stiff peaks form.
3. Gently fold the shredded coconut into the egg mixture until well combined.
4. Using a spoon or your hands, form the coconut mixture into small mounds and place them on the prepared baking sheet, spacing them about 1 inch apart.
5. Bake for 15-18 minutes, or until the edges are golden brown.
6. If desired, melt the chocolate chips in a microwave or double boiler, then drizzle over the cooled macaroons.
7. Let the macaroons cool completely before serving.

These coconut macaroons are the perfect balance of chewy and crispy, with the added indulgence of melted chocolate if you choose to drizzle them. They’re incredibly easy to make and are sure to be a hit at your bake sale. The subtle sweetness of the coconut makes them light, while still providing that satisfying coconut flavor everyone loves.

Gluten-Free Pumpkin Muffins

Pumpkin muffins are a comforting and seasonal treat that’s perfect for autumn and beyond. These gluten-free pumpkin muffins are soft, moist, and full of warm spices like cinnamon, nutmeg, and cloves. They have a slight sweetness, balanced with the natural richness of the pumpkin, making them a great snack or breakfast option. Ideal for a gluten-free bake sale, these muffins are packed with flavor and nutrients.

Ingredients:

• 1 3/4 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup unsweetened pumpkin puree
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

These gluten-free pumpkin muffins are a cozy, flavorful treat that’s perfect for any time of year. They’re sweet but not overly so, and the spices offer a comforting depth of flavor. They are great for a bake sale because they’re easy to serve and share, and they offer a unique fall-inspired flavor that everyone will love.

Gluten-Free Churros

Churros are a deliciously crispy and slightly sugary treat, often served as a snack or dessert. These gluten-free churros have the same crunchy exterior and soft interior as traditional ones, but with the added bonus of being accessible to those who need to avoid gluten. The cinnamon-sugar coating adds the perfect amount of sweetness, making them a fun and irresistible addition to any bake sale.

Ingredients:

• 1 cup water
• 1/2 cup unsalted butter
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 1 cup gluten-free all-purpose flour
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1 cup granulated sugar (for coating)
• Vegetable oil, for frying

Instructions:

1. In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a boil over medium heat, then remove from heat.
2. Stir in the gluten-free flour until fully combined and the dough pulls away from the sides of the pan. Allow the dough to cool for 5 minutes.
3. Beat in the eggs one at a time, then add the vanilla extract and cinnamon.
4. Heat about 2 inches of vegetable oil in a large, deep skillet over medium-high heat.
5. Transfer the dough to a piping bag fitted with a large star tip. Pipe 4-inch strips of dough into the hot oil, cutting the dough with scissors.
6. Fry the churros for 2-3 minutes per side, or until golden brown and crispy. Remove from the oil and drain on paper towels.
7. In a shallow dish, combine the granulated sugar and cinnamon. Roll the warm churros in the sugar mixture until fully coated.
8. Serve immediately, or store in an airtight container for later.

These gluten-free churros are crispy on the outside and soft on the inside, just like traditional churros. The sweet cinnamon-sugar coating makes them extra tempting, and they’re fun to share at a bake sale. They’re sure to be a unique and exciting treat that’ll disappear quickly!

Gluten-Free Chocolate Chip Cookies

Chocolate chip cookies are a universally loved treat, and this gluten-free version doesn’t skimp on flavor. With a slightly crisp exterior and a soft, chewy center packed with melty chocolate chips, these cookies are as satisfying as their gluten-filled counterparts. They’re simple to make, and perfect for bake sales, where they’re sure to please both gluten-free and non-gluten-free customers alike.

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
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup semi-sweet 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 butter, brown sugar, and granulated sugar until light and fluffy.
4. Beat in the egg and vanilla extract until fully combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
6. Stir in the chocolate chips.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 8-10 minutes, or until the edges are golden brown.
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 everything you love about the classic cookie. They have a perfect balance of chewy and crispy, and the chocolate chips provide that rich, gooey bite everyone craves. They’re easy to make, and they’re guaranteed to disappear quickly at your bake sale.

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Gluten-Free Almond Flour Cake

Almond flour cake is a light, moist, and subtly nutty dessert that’s naturally gluten-free. This cake is simple to make and perfect for anyone looking for a delicate yet satisfying treat. With its rich flavor and soft crumb, it’s ideal for serving at a bake sale, especially for guests who enjoy cakes that are both flavorful and light.

Ingredients:

• 2 cups almond flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup honey or maple syrup
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup milk (or dairy-free alternative)
• Powdered sugar, for dusting (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
2. In a medium bowl, whisk together the almond flour, baking powder, and salt.
3. In a large bowl, cream together the butter and honey (or maple syrup) until smooth and well combined.
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
6. Pour the batter into the prepared cake pan and spread it out evenly.
7. Bake for 25-30 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. Dust with powdered sugar before serving, if desired.

This gluten-free almond flour cake has a tender crumb and a subtle, nutty flavor that’s wonderfully light. It’s naturally sweetened with honey or maple syrup, giving it a delicate sweetness. It’s the perfect dessert for a bake sale, especially for anyone seeking a lighter, more wholesome cake.

Gluten-Free Peanut Butter Cookies

Peanut butter cookies are simple, rich, and full of flavor. These gluten-free peanut butter cookies are chewy and slightly crisp, with an irresistible peanut butter taste in every bite. They require minimal ingredients, making them quick and easy to make for any bake sale. The combination of salt and sweet peanut butter makes them an unbeatable treat.

Ingredients:

• 1 cup peanut butter (creamy or chunky)
• 1/2 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• Pinch of salt
• Granulated sugar, for rolling

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the peanut butter, brown sugar, egg, vanilla extract, baking soda, and salt. Stir until the dough comes together.
3. Roll the dough into tablespoon-sized balls and place them on the prepared baking sheet.
4. Flatten each cookie slightly with the back of a fork, making a crisscross pattern.
5. Bake for 8-10 minutes, or until the edges are golden.
6. 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 peanut butter cookies are soft, chewy, and have a wonderful nutty flavor. They’re perfect for anyone who loves peanut butter and are so easy to make. They’re sure to be a hit at your bake sale, with their simplicity and satisfying texture.

Gluten-Free Carrot Cake Muffins

These gluten-free carrot cake muffins combine the sweet flavor of carrots with warm spices and a touch of sweetness. They’re moist, tender, and slightly spiced, making them perfect for an afternoon snack or breakfast. With their nutritious ingredients, they can be a healthier alternative at a bake sale, while still being indulgent and satisfying.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups grated carrots
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a muffin tin or line with paper liners.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat together the eggs, oil, granulated sugar, brown sugar, and vanilla extract until smooth.
4. Stir in the grated carrots and walnuts, if using.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

These gluten-free carrot cake muffins are flavorful and moist, with just the right amount of spice. They’re perfect for a bake sale because they’re easy to handle and can be served as a lighter, but indulgent, option. With the added

Gluten-Free Blueberry Muffins

These gluten-free blueberry muffins are fluffy, moist, and bursting with fresh berries. They’re the perfect combination of sweet and tart, with a slightly crumbly texture that’s irresistible. The added touch of lemon zest brightens the flavor, making these muffins a refreshing treat at any bake sale. They’re also simple to prepare and are sure to be a crowd-pleaser.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup milk (or dairy-free alternative)
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1 1/2 cups fresh blueberries (or frozen, if preferred)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the gluten-free flour, baking powder, baking soda, salt, granulated sugar, and brown sugar.
3. In a separate bowl, whisk together the melted butter, eggs, milk, vanilla extract, and lemon zest.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the blueberries.
6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

These gluten-free blueberry muffins are soft and moist, with a burst of fresh blueberries in every bite. They’re easy to bake, and their light, airy texture will be a hit at any bake sale.

Gluten-Free Scones with Jam

These gluten-free scones are light, buttery, and flakey with a touch of sweetness. They’re perfect for a bake sale, especially when paired with a dollop of your favorite jam or clotted cream. The crumbly texture and subtle sweetness make these scones a delightful treat to enjoy with tea or coffee.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 2 large eggs
• 1/4 cup milk (or dairy-free alternative)
• 1 teaspoon vanilla extract
• Jam, for serving (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the gluten-free flour, sugar, baking powder, and salt.
3. Add the cold butter and cut it into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. In a small bowl, whisk together the eggs, milk, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a circle about 1 inch thick.
7. Use a sharp knife to cut the dough into 8 wedges and place them on the prepared baking sheet.
8. Bake for 18-20 minutes, or until the scones are golden brown.
9. Allow the scones to cool slightly before serving with jam or clotted cream.

These gluten-free scones are the perfect balance of tender and flaky, making them an ideal choice for a bake sale. They’re slightly sweet and pair beautifully with jam, making them a standout offering.

Gluten-Free Lemon Bars

These gluten-free lemon bars are a sweet and tangy treat with a buttery crust and a smooth, citrusy filling. The combination of tart lemon and the slightly sweet crust makes them a refreshing dessert that will brighten up any bake sale. With a light dusting of powdered sugar on top, these bars are both visually appealing and incredibly delicious.

Ingredients:

For the crust:

• 1 1/2 cups gluten-free all-purpose flour
• 1/4 cup powdered sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed

For the filling:

• 2 large eggs
• 1 cup granulated sugar
• 1/4 cup gluten-free all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup fresh lemon juice
• Zest of 1 lemon
• Powdered sugar, for dusting

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan.
2. To make the crust, combine the gluten-free flour, powdered sugar, and salt in a medium bowl.
3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Press the dough into the bottom of the prepared baking pan, forming an even layer.
5. Bake for 15-20 minutes, or until the crust is lightly golden.
6. In the meantime, prepare the filling by whisking together the eggs, granulated sugar, gluten-free flour, salt, lemon juice, and lemon zest.
7. Pour the filling over the baked crust and return to the oven for 20-25 minutes, or until the filling is set.
8. Let the lemon bars cool completely before dusting with powdered sugar and slicing into squares.

These gluten-free lemon bars are the perfect blend of tangy and sweet, with a buttery crust that pairs wonderfully with the citrusy filling. They’re refreshing, light, and sure to be a favorite at your bake sale.

Gluten-Free Pumpkin Spice Cupcakes

These gluten-free pumpkin spice cupcakes are perfect for fall or anytime you’re craving a spiced treat. The moist pumpkin-based cupcake is spiced with cinnamon, nutmeg, and cloves, and topped with a velvety cream cheese frosting. These cupcakes are easy to make and perfect for sharing at a bake sale.

Ingredients:

For the cupcakes:

• 1 3/4 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

For the frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

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 powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cupcakes cool completely before frosting.

To make the frosting, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract and continue to beat until fluffy.

Frost the cooled cupcakes with the cream cheese frosting, and serve!

These gluten-free pumpkin spice cupcakes are tender, moist, and bursting with fall flavor. The cream cheese frosting is the perfect complement to the spiced cupcake base, making them a deliciously sweet addition to any bake sale.

Gluten-Free Chocolate Cake

This gluten-free chocolate cake is rich, decadent, and moist, with a deep chocolate flavor that will satisfy any chocolate lover’s cravings. It’s simple to make, and its tender crumb makes it an excellent base for a gluten-free cake. Frost it with your favorite frosting, or enjoy it plain with a dusting of powdered sugar.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 3/4 cup cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup milk (or dairy-free alternative)
• 1 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 large bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, and brown sugar.
3. Add the eggs, vegetable oil, and vanilla extract, and mix until smooth.
4. Gradually add the milk, mixing until the batter is smooth.
5. Slowly pour in the boiling water and mix until the batter is well combined. It will be thin, but that’s okay.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Frost with your favorite frosting or enjoy as-is.

This gluten-free chocolate cake is perfect for any occasion. It’s rich, moist, and sure to be a showstopper at your bake sale!

Gluten-Free Raspberry Almond Bars

These gluten-free raspberry almond bars have a buttery almond crust with a sweet raspberry filling, all topped off with a crunchy almond streusel. The combination of tart raspberries and sweet almond flavor makes them a perfect addition to your bake sale lineup. These bars are both visually appealing and delicious.

Ingredients:

For the crust:

• 1 1/2 cups gluten-free all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• 1/2 teaspoon almond extract

For the filling:

• 1 cup raspberry jam or preserves
• 1/2 cup sliced almonds

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
2. To make the crust, combine the gluten-free flour and sugar in a medium bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
3. Add the almond extract and mix until combined.
4. Press the dough into the bottom of the prepared baking dish to form an even layer.
5. Bake for 12-15 minutes, or until lightly golden.
6. Spread the raspberry jam over the baked crust.
7. Top with sliced almonds and return to the oven for an additional 10-12 minutes, or until the almonds are toasted and the filling is set.
8. Let the bars cool before slicing into squares.

These gluten-free raspberry almond bars are sweet, buttery, and perfect for a bake sale. The almond flavor complements the tart raspberry filling beautifully, making them an irresistible choice for any dessert table.

Note: More recipes are coming soon