33+ Delicious Gluten-Free Baking Recipes You Need to Try

Gluten-free baking can seem daunting at first, especially when you’re used to working with traditional flours. However, once you get the hang of it, gluten-free baking opens up a world of delicious possibilities that cater to a variety of dietary needs.

Whether you’re gluten intolerant, baking for someone with celiac disease, or simply looking to explore new baking options, this article will introduce you to some of the best gluten-free baking recipes.

From sweet treats to savory breads, you’ll find something that satisfies your cravings without sacrificing flavor or texture.

33+ Delicious Gluten-Free Baking Recipes You Need to Try

Gluten-free baking doesn’t have to be complicated or limited in flavor.

By experimenting with alternative flours, binders, and the right techniques, you can create mouthwatering baked goods that everyone will love.

Whether you’re making a birthday cake, a loaf of bread, or a batch of cookies, these gluten-free recipes will inspire you to think outside the box (or rather, the gluten-filled flour bag) and embrace the world of gluten-free baking. Happy baking, and don’t forget to share your creations with loved ones—they’re sure to be a hit!

Gluten-Free Chocolate Chip Cookies

These gluten-free chocolate chip cookies are soft, chewy, and packed with gooey chocolate chips. Perfect for anyone avoiding gluten, they still have the same delicious flavor as traditional cookies. Whether you’re a gluten-free eater or just craving something sweet, this recipe is a hit for all.

Ingredients:

• 2 1/4 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 3/4 cup brown sugar
• 3/4 cup white sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups semi-sweet chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter, brown sugar, and white sugar together until creamy.
4. Add the eggs and vanilla extract, and beat until smooth.
5. Gradually add the dry ingredients to the wet mixture and mix until just combined.
6. Stir 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 8-10 minutes, or until the edges are golden.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These gluten-free chocolate chip cookies are perfect for any occasion. Soft, chewy, and full of chocolatey goodness, they make the ideal treat for those avoiding gluten. You’ll be hard-pressed to tell they’re gluten-free—making them a great snack to share with family and friends!

Gluten-Free Banana Bread

This gluten-free banana bread is moist, flavorful, and perfectly sweet. Made with ripe bananas and a touch of vanilla, it offers a comforting aroma as it bakes. Whether for breakfast, a snack, or dessert, this banana bread is an easy-to-make and delicious gluten-free option.

Ingredients:

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

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon. Set aside.
3. In a large bowl, cream together the butter and brown sugar until smooth.
4. Add the eggs one at a time, beating after each addition.
5. Stir in the mashed bananas and vanilla extract.
6. Gradually mix in the dry ingredients until combined.
7. Add the milk and stir until the batter is smooth.
8. Pour the batter into the prepared loaf pan and spread it evenly.
9. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
10. 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 both moist and flavorful, with the perfect balance of sweetness. The ripe bananas add natural sweetness, making it an ideal treat for breakfast or an afternoon snack. Plus, it’s so easy to make that even gluten-free beginners will enjoy baking this delicious loaf.

Gluten-Free Lemon Muffins

These gluten-free lemon muffins are light, airy, and bursting with fresh citrus flavor. With a fluffy texture and a zesty lemon glaze, they’re a refreshing addition to your gluten-free baking collection. Perfect for breakfast, brunch, or an afternoon pick-me-up, these muffins will be enjoyed by anyone, gluten-free or not.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1/2 cup milk (dairy or non-dairy)
• 2 tbsp lemon juice
• Zest of 1 lemon
• 1 tsp vanilla extract
• 1/2 cup powdered sugar (for glaze)
• 1 tbsp lemon juice (for glaze)

Instructions:

1. Preheat the 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, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the milk, lemon juice, lemon zest, and vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
7. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick comes out clean.
9. Let the muffins cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
10. For the glaze, whisk together the powdered sugar and lemon juice until smooth.
11. Drizzle the glaze over the cooled muffins.

These gluten-free lemon muffins are bursting with tangy citrus flavor and topped with a sweet lemon glaze. The fluffy texture and bright lemon zest make them a perfect treat for any occasion. The glaze adds an extra touch of sweetness that brings everything together, making each bite irresistible.

Gluten-Free Pumpkin Spice Muffins

These gluten-free pumpkin spice muffins are soft, spiced to perfection, and filled with the warm flavors of cinnamon, nutmeg, and pumpkin. Ideal for autumn or any time you crave a cozy treat, these muffins are a great snack or breakfast addition for those on a gluten-free diet.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 cup canned pumpkin puree
• 2/3 cup brown sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1/4 cup milk (dairy or non-dairy)
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the 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, salt, cinnamon, and nutmeg.
3. In a large bowl, mix together the pumpkin puree, brown sugar, eggs, oil, milk, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients and stir until combined.
5. Fold in the chopped walnuts or pecans, if using.
6. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
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 tin for 5 minutes before transferring to a wire rack to cool completely.

These gluten-free pumpkin spice muffins are a perfect combination of autumn spices and the smooth richness of pumpkin. They’re naturally sweetened, moist, and packed with flavor. Whether you enjoy them for breakfast, a snack, or dessert, they are sure to satisfy your craving for a comforting, seasonal treat.

Gluten-Free Almond Flour Banana Pancakes

Start your morning with these gluten-free almond flour banana pancakes that are fluffy, lightly sweetened, and packed with flavor. Made with almond flour and ripe bananas, they provide a wholesome, gluten-free option that’s perfect for breakfast or brunch.

Ingredients:

• 2 cups almond flour
• 1 tsp baking powder
• 1/2 tsp salt
• 2 ripe bananas, mashed
• 3 large eggs
• 1/4 cup milk (dairy or non-dairy)
• 1 tsp vanilla extract
• Butter or oil, for cooking
• Maple syrup, for serving

Instructions:

1. In a medium bowl, whisk together the almond flour, baking powder, and salt.
2. In another bowl, mash the ripe bananas until smooth.
3. Add the eggs, milk, and vanilla extract to the mashed bananas and mix until well combined.
4. Stir the wet ingredients into the dry ingredients until fully incorporated.
5. Heat a non-stick skillet or griddle over medium heat and add a little butter or oil.
6. Pour about 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles appear on the surface (about 2-3 minutes).
7. Flip the pancakes and cook for another 1-2 minutes, until golden brown on both sides.
8. Serve the pancakes warm with maple syrup.

These gluten-free almond flour banana pancakes are not only gluten-free but also nutty and sweet, thanks to the almond flour and ripe bananas. They are a fantastic way to start your day with a healthy, flavorful breakfast. Plus, they’re easy to make and sure to please both gluten-free and non-gluten-free eaters alike.

Gluten-Free Oatmeal Raisin Cookies

These gluten-free oatmeal raisin cookies are soft, chewy, and filled with hearty oats and sweet raisins. They offer the perfect balance of cinnamon and oats, making them a classic treat with a gluten-free twist. Whether you need a snack or a sweet treat to share, these cookies are a great option.

Ingredients:

• 1 1/2 cups gluten-free rolled oats
• 1 cup gluten-free all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup raisins

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the gluten-free oats, gluten-free flour, baking soda, cinnamon, and salt.
3. In a separate bowl, cream together the butter, brown sugar, and white sugar until smooth.
4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture and mix until fully combined.
6. Stir in the raisins.
7. Drop tablespoon-sized portions 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.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These gluten-free oatmeal raisin cookies are a delightful, chewy treat that’s perfect for satisfying your sweet tooth. The combination of oats, cinnamon, and raisins brings out a deliciously comforting flavor, making these cookies a go-to option for both gluten-free and non-gluten-free cookie lovers.

Gluten-Free Lemon Poppy Seed Cake

This gluten-free lemon poppy seed cake is light, moist, and full of fresh lemon flavor with the subtle crunch of poppy seeds. It’s a refreshing dessert that’s perfect for any occasion, from a casual family dinner to a special celebration. Topped with a zesty lemon glaze, it’s as delicious as it is beautiful.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup poppy seeds
• 1 cup sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 cup plain yogurt (or dairy-free yogurt)
• 2 tbsp lemon juice
• Zest of 2 lemons
• 1 tsp vanilla extract
• 1/2 cup powdered sugar (for glaze)
• 2 tbsp lemon juice (for glaze)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and poppy seeds.
3. In a large bowl, cream together the butter and sugar until smooth.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the yogurt, lemon juice, lemon zest, and vanilla extract.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Pour the batter into the prepared cake pan and spread it evenly.
8. Bake for 30-35 minutes, or until a toothpick comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10. For the glaze, whisk together the powdered sugar and lemon juice until smooth, then drizzle it over the cooled cake.

This gluten-free lemon poppy seed cake is the perfect balance of tart lemon flavor and a tender crumb. The poppy seeds add a lovely texture, and the glaze adds an extra touch of sweetness. It’s an elegant dessert that’s simple enough for any day and special enough for celebrations.

Gluten-Free Apple Cinnamon Crumble Bars

These gluten-free apple cinnamon crumble bars are a delightful treat filled with tender apples and topped with a buttery cinnamon crumble. Perfect for dessert or a snack, these bars offer the classic combination of apples and cinnamon in a gluten-free form, making them irresistible for any occasion.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/2 cup rolled oats
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 3 cups peeled and chopped apples (about 2-3 apples)
• 1 tsp cinnamon
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
2. In a medium bowl, combine the gluten-free flour, oats, baking powder, and salt.
3. In another bowl, cream together the butter and brown sugar until smooth. Add the egg and vanilla extract and mix until well combined.
4. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
5. Press about 2/3 of the dough into the bottom of the prepared baking dish to form the base.
6. In a separate bowl, toss the chopped apples with cinnamon and lemon juice. Spread the apples evenly over the dough.
7. Crumble the remaining dough over the apples to form a topping.
8. Bake for 35-40 minutes, or until the top is golden and the apples are tender.
9. Let the bars cool in the baking dish before cutting into squares.

These gluten-free apple cinnamon crumble bars are a warm, comforting treat that’s bursting with flavor. The combination of soft apples, cinnamon, and buttery crumble makes them the perfect dessert for fall or anytime you crave a delicious, gluten-free treat.

Gluten-Free Cinnamon Roll Cupcakes

These gluten-free cinnamon roll cupcakes are a fun twist on the classic cinnamon roll. With a soft, fluffy cupcake base and swirls of cinnamon sugar, they are topped with a cream cheese frosting for an indulgent treat that’s perfect for breakfast, brunch, or dessert.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk (dairy or non-dairy)
• 1/4 cup brown sugar
• 1 tbsp cinnamon (for swirl)
• 4 oz cream cheese, softened (for frosting)
• 1/4 cup unsalted butter, softened (for frosting)
• 1 cup powdered sugar (for frosting)
• 1/2 tsp vanilla extract (for frosting)

Instructions:

1. Preheat the 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, salt, and cinnamon.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
5. In a small bowl, mix together the brown sugar and cinnamon for the swirl.
6. Spoon a tablespoon of batter into each cupcake liner, then sprinkle a little cinnamon sugar on top. Add another spoonful of batter and swirl the cinnamon sugar into the batter using a toothpick.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cupcakes bake, prepare the frosting by beating the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until fluffy.
9. Once the cupcakes are cooled, frost them with the cream cheese frosting and enjoy!

These gluten-free cinnamon roll cupcakes are everything you love about cinnamon rolls but in a cupcake form! They’re tender, sweet, and topped with creamy frosting, making them a crowd-pleasing treat for any occasion. The cinnamon sugar swirl gives them a wonderful flavor that will leave you craving more.

Gluten-Free Blueberry Lemon Scones

These gluten-free blueberry lemon scones are perfect for a cozy breakfast or afternoon tea. The tangy lemon and sweet blueberries complement each other perfectly, while the scones themselves are light and flaky, making them a delightful gluten-free treat.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 2/3 cup milk (dairy or non-dairy)
• 1 large egg
• Zest of 1 lemon
• 1 cup fresh or frozen blueberries
• 1 tbsp lemon juice (for glaze)
• 1/4 cup powdered sugar (for glaze)

Instructions:

1. Preheat the oven to 400°F (200°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 cubed cold butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the milk, egg, and lemon zest.
5. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries.
6. Turn the dough out onto a lightly floured surface and knead it a few times until it comes together. Pat it into a circle about 1-inch thick.
7. Cut the dough into 8 wedges and place them on the prepared baking sheet.
8. Bake for 15-18 minutes, or until the scones are golden brown.
9. While the scones are baking, make the glaze by whisking together the lemon juice and powdered sugar.
10. Once the scones have cooled slightly, drizzle the glaze over them before serving.

These gluten-free blueberry lemon scones are fragrant, tender, and bursting with fresh fruit. The lemon glaze adds the perfect sweet-tart touch, making them a delicious option for breakfast or a tea-time treat. Light and fluffy with just the right amount of sweetness, they’re sure to be a favorite.

Gluten-Free Chocolate Cake

This gluten-free chocolate cake is rich, moist, and incredibly decadent. Made with simple ingredients, it’s a perfect cake for any celebration or dessert craving. You won’t miss the gluten at all with this indulgent and delicious cake.

Ingredients:

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

Instructions:

1. Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until smooth. Add the eggs one at a time, beating well after each addition.
4. Stir in the vanilla extract and vegetable oil.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until fully combined.
6. Stir in the boiling water until the batter is smooth (it will be thin).
7. Divide the batter evenly between the two cake pans and 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 to a wire rack to cool completely.

This gluten-free chocolate cake is incredibly rich and moist, with a deep chocolate flavor. It’s perfect for frosting with your favorite gluten-free frosting, whether it’s buttercream, cream cheese, or whipped ganache. A classic dessert for any occasion that will leave everyone asking for seconds!

Gluten-Free Zucchini Bread

This gluten-free zucchini bread is moist, flavorful, and packed with healthy zucchini. With just the right amount of sweetness and a hint of cinnamon, this bread makes a perfect snack or breakfast option for those avoiding gluten.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 cup grated zucchini (about 1 medium zucchini)
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, combine the sugar, brown sugar, eggs, grated zucchini, vegetable oil, and vanilla extract. Mix until well combined.
4. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in the chopped walnuts or pecans, if using.
6. Pour the batter into the prepared loaf pan and spread it evenly.
7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This gluten-free zucchini bread is a fantastic way to enjoy zucchini in a sweet treat. Moist and lightly spiced with cinnamon, it’s the perfect balance of flavors and textures. It makes for a great snack or breakfast that everyone will love, whether or not they follow a gluten-free diet.

Gluten-Free Carrot Cake Cupcakes

These gluten-free carrot cake cupcakes are moist, flavorful, and full of grated carrots, making them a perfect option for those avoiding gluten. Topped with a tangy cream cheese frosting, they offer the perfect balance of sweetness and spice for a truly indulgent treat.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup vegetable oil
• 3/4 cup sugar
• 1/2 cup brown sugar
• 3 large eggs
• 2 tsp vanilla extract
• 2 cups grated carrots
• 1/2 cup chopped walnuts or pecans (optional)
• 8 oz cream cheese, softened (for frosting)
• 1/4 cup unsalted butter, softened (for frosting)
• 2 cups powdered sugar (for frosting)
• 1 tsp vanilla extract (for frosting)

Instructions:

1. Preheat the 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, salt, cinnamon, and nutmeg.
3. In a large bowl, mix together the oil, sugar, and brown sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and mix until combined. Fold in the grated carrots and walnuts (if using).
5. Spoon the batter into the muffin tin, filling each liner about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cupcakes cool, prepare the frosting by beating the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until fluffy.
8. Frost the cooled cupcakes with the cream cheese frosting.

These gluten-free carrot cake cupcakes are a perfect combination of sweet, spiced, and creamy. The tender carrot cake paired with the rich cream cheese frosting creates a delicious treat that’s perfect for any occasion, from birthdays to holidays.

Gluten-Free Chocolate Chip Cookies

These gluten-free chocolate chip cookies are crispy on the edges and soft in the center, with just the right amount of gooey chocolate chips. A classic treat that’s sure to satisfy your sweet tooth, these cookies are perfect for anyone who loves a delicious, homemade dessert that’s gluten-free.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups gluten-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a 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 smooth and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until fully 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.
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 the perfect balance of chewy and crunchy, with rich chocolate chips in every bite. Whether you’re making a batch to share or enjoying them all to yourself, these cookies are a gluten-free treat everyone will love.

Gluten-Free Peach Crisp

This gluten-free peach crisp is a delicious summer dessert that’s simple to make and bursting with fresh, juicy peaches. Topped with a buttery, crunchy oat topping, this dessert is perfect for enjoying on a warm evening with a scoop of vanilla ice cream.

Ingredients:

• 6 cups fresh or frozen peaches, peeled and sliced
• 1/4 cup sugar
• 1 tbsp lemon juice
• 1/2 tsp cinnamon
• 1 cup gluten-free rolled oats
• 1/2 cup gluten-free all-purpose flour
• 1/2 cup brown sugar
• 1/4 tsp salt
• 1/2 cup unsalted butter, cubed

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large bowl, combine the peaches, sugar, lemon juice, and cinnamon. Toss until the peaches are evenly coated.
3. In a separate bowl, mix together the oats, gluten-free flour, brown sugar, and salt.
4. Cut the cubed butter into the oat mixture using a pastry cutter or your fingers until it forms a crumbly topping.
5. Spread the peach mixture evenly in the prepared baking dish.
6. Sprinkle the oat topping over the peaches.
7. Bake for 35-40 minutes, or until the topping is golden brown and the peaches are bubbling.
8. Let the crisp cool slightly before serving.

This gluten-free peach crisp is a delightful dessert that captures the essence of summer. The juicy peaches paired with the crispy, buttery topping create a mouthwatering combination that’s perfect for any occasion. Serve it with a scoop of ice cream for an extra indulgent treat.

Gluten-Free Coconut Macaroons

These gluten-free coconut macaroons are chewy, sweet, and full of coconut flavor. Made with just a few simple ingredients, they’re the perfect treat for anyone on a gluten-free diet. Whether you enjoy them with a cup of tea or as a dessert, they’re sure to please.

Ingredients:

• 3 cups sweetened shredded coconut
• 3 large egg whites
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup semi-sweet chocolate chips (optional)

Instructions:

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk the egg whites, sugar, vanilla extract, and salt until the mixture is smooth and frothy.
3. Add the shredded coconut to the egg mixture and stir until well combined.
4. Use a spoon or cookie scoop to drop rounded mounds of dough onto the prepared baking sheet.
5. Bake for 18-20 minutes, or until the edges are golden brown.
6. If desired, melt the chocolate chips in the microwave and drizzle over the cooled macaroons for an extra touch of sweetness.
7. Let the macaroons cool on the baking sheet before transferring them to a wire rack.

These gluten-free coconut macaroons are a coconut lover’s dream. The chewy texture and sweet coconut flavor make them a satisfying treat, and the chocolate drizzle adds a touch of elegance. They’re simple to make and perfect for sharing with friends or family.

Gluten-Free Lemon Poppy Seed Muffins

These gluten-free lemon poppy seed muffins are bursting with fresh lemon flavor and dotted with poppy seeds, creating a light and refreshing muffin that’s perfect for breakfast or a snack. They’re soft, slightly sweet, and easy to make.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup poppy seeds
• 1/2 cup sugar
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 1 cup Greek yogurt (or dairy-free yogurt)
• 1/4 cup lemon juice
• Zest of 2 lemons
• 1 tsp vanilla extract

Instructions:

1. Preheat the 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, salt, and poppy seeds.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Stir in the Greek yogurt, lemon juice, lemon zest, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Spoon the batter into the muffin tin, filling each cup 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.

These gluten-free lemon poppy seed muffins are a light and refreshing way to start your day. The tangy lemon and subtle crunch of poppy seeds combine beautifully in these soft muffins. They’re perfect for a gluten-free breakfast or snack that’s full of flavor.

Gluten-Free Banana Nut Bread

This gluten-free banana nut bread is moist, flavorful, and packed with ripe bananas and crunchy nuts. It’s the perfect way to use up overripe bananas, and it makes a delicious snack or breakfast option that everyone can enjoy.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1/2 cup unsalted butter, softened
• 3 ripe bananas, mashed
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, cream together the butter, sugar, and brown sugar until smooth.
4. Add the eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the walnuts or pecans, if using.
7. Pour the batter into the prepared loaf pan and spread it evenly.
8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This gluten-free banana nut bread is incredibly moist and filled with sweet banana flavor. The addition of crunchy nuts provides a satisfying texture that pairs perfectly with the tender crumb of the bread. It’s an easy and delicious way to enjoy a classic treat without the gluten.

Gluten-Free Pumpkin Bread

This gluten-free pumpkin bread is moist, spiced, and full of fall flavors. Made with a blend of warm spices and pumpkin puree, it’s the perfect treat for the autumn months or whenever you crave a comforting, gluten-free snack or dessert.

Ingredients:

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

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a large bowl, mix together the sugar, brown sugar, oil, and eggs until smooth. Stir in the pumpkin puree and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and mix until fully combined.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This gluten-free pumpkin bread is the perfect way to enjoy the flavors of fall. Moist and full of aromatic spices, it’s a delicious treat for breakfast, dessert, or an afternoon snack. It’s easy to make and a crowd-pleaser for any gluten-free guest!

Note: More recipes are coming soon