36+ Delicious Gluten-Free Betty Crocker Recipes for Every Meal

Finding delicious gluten-free recipes can sometimes feel like a challenge, especially when you want to stick with familiar brands and flavors.

But with Betty Crocker’s extensive lineup of gluten-free options, you can have the best of both worlds: classic comfort foods and gluten-free goodness.

Whether you’re baking for yourself, a loved one, or a crowd, these 36+ gluten-free Betty Crocker recipes will quickly become your go-to dishes for any occasion.

From savory meals to indulgent desserts, Betty Crocker has perfected gluten-free versions of many beloved recipes.

In this article, we’ve curated a list of 36+ gluten-free recipes, each designed to be as satisfying and flavorful as their gluten-filled counterparts.

Whether you’re new to gluten-free living or have been following the lifestyle for years, these recipes will inspire you to create meals that everyone can enjoy—without the worry of gluten.

36+ Delicious Gluten-Free Betty Crocker Recipes for Every Meal

Gluten-free eating doesn’t have to be boring or restrictive, especially when you have delicious recipes like these at your fingertips.

Betty Crocker makes it easy to bake and cook with confidence, knowing that you can enjoy all your favorite dishes in a gluten-free format.

Whether you’re whipping up a batch of sweet treats, making a comforting dinner, or preparing a special dessert, the possibilities are endless.

With 36+ gluten-free recipes to explore, there’s no shortage of delicious options to satisfy your cravings.

Gluten-Free Betty Crocker Chocolate Chip Cookies

These gluten-free chocolate chip cookies are soft, chewy, and packed with rich, gooey chocolate chips.

They’re the perfect treat for anyone with a gluten sensitivity or those simply craving a delicious homemade cookie.

With simple ingredients that are easy to find, this recipe guarantees a batch of warm cookies that will satisfy any sweet tooth.

• Ingredients:
  • 2 1/4 cups Betty Crocker™ Gluten-Free All-Purpose Flour
  • 1/2 teaspoon baking soda
  • 1 cup butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups semisweet chocolate chips
• Instructions:
  1. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. In a small bowl, whisk together the gluten-free flour and baking soda. Set aside.
  3. In a large bowl, beat the softened butter, granulated sugar, brown sugar, and vanilla extract until creamy.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Gradually add the flour mixture to the wet ingredients and stir until fully incorporated.
  6. Fold in the chocolate chips.
  7. Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 9 to 11 minutes or until golden brown.
  9. Let the cookies cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.

These gluten-free chocolate chip cookies are perfect for those seeking a sweet, indulgent treat without the gluten.

The texture is wonderfully soft and chewy, with a golden-brown crust that adds just the right amount of crispness.

Whether you have celiac disease, gluten intolerance, or just want to try a gluten-free option, this recipe will not disappoint. Enjoy them fresh out of the oven or stored in an airtight container for up to a week!

Gluten-Free Betty Crocker Cinnamon Streusel Coffee Cake

This gluten-free cinnamon streusel coffee cake is a delightful, moist treat that pairs perfectly with your morning coffee.

It’s tender, sweet, and topped with a cinnamon-sugar streusel that adds an irresistible crunch.

Whether it’s for a special brunch or a weekday breakfast, this cake will surely become a favorite.

• Ingredients:
  • 2 1/2 cups Betty Crocker™ Gluten-Free All-Purpose Flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • For the Streusel:
    • 1/2 cup packed brown sugar
    • 1/4 cup gluten-free all-purpose flour
    • 1/4 cup unsalted butter, melted
    • 1 teaspoon cinnamon
• Instructions:
  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt.
  3. In a large bowl, beat the softened butter and eggs until smooth. Add the sour cream and vanilla extract, then mix until combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until the batter is smooth.
  5. In a separate small bowl, mix the ingredients for the streusel: brown sugar, gluten-free flour, melted butter, and cinnamon.
  6. Pour half of the cake batter into the prepared pan, then sprinkle half of the streusel mixture on top.
  7. Add the remaining cake batter and finish by sprinkling the remaining streusel over the top.
  8. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free cinnamon streusel coffee cake is the ultimate breakfast or brunch treat, offering a perfect balance of sweet, cinnamon-spiced flavor and a delightful crunch.

The moist texture of the cake combined with the rich streusel topping makes each bite irresistible.

Best enjoyed with a hot cup of coffee or tea, this cake can be enjoyed fresh or stored for a few days, making it ideal for gatherings or a cozy morning at home.

Gluten-Free Betty Crocker Pancakes

Start your morning with these light, fluffy, and perfectly golden gluten-free pancakes.

This recipe ensures that everyone can enjoy a classic breakfast favorite without the gluten.

Easy to make and deliciously satisfying, these pancakes are perfect with your favorite toppings, from fresh fruit to syrup.

• Ingredients:
  • 1 1/2 cups Betty Crocker™ Gluten-Free Pancake & Waffle Mix
  • 1 cup milk (dairy or dairy-free)
  • 2 large eggs
  • 3 tablespoons vegetable oil or melted butter
  • 1 teaspoon vanilla extract
  • Butter or oil for greasing the pan
• Instructions:
  1. Preheat a griddle or non-stick skillet over medium heat and grease with butter or oil.
  2. In a large bowl, whisk together the gluten-free pancake mix, milk, eggs, oil, and vanilla extract until smooth.
  3. Pour about 1/4 cup of batter onto the hot griddle for each pancake.
  4. Cook for about 2-3 minutes, or until bubbles form on the surface of the pancake. Flip and cook for another 1-2 minutes until golden brown.
  5. Repeat with the remaining batter, greasing the griddle as needed.
  6. Serve immediately with your favorite toppings, such as syrup, butter, fresh berries, or whipped cream.

These gluten-free pancakes are the perfect way to kick-start your day.

The batter creates perfectly light and fluffy pancakes that are just as good as their gluten-filled counterparts.

Whether you prefer them stacked high with syrup or topped with fresh fruit, they’re sure to please the whole family.

Easy to make and full of flavor, these pancakes are a great gluten-free option for a classic breakfast treat that will have everyone coming back for more!

Gluten-Free Betty Crocker Banana Bread

This gluten-free banana bread is moist, flavorful, and packed with the sweet taste of ripe bananas.

Perfect for breakfast or as a snack, it’s easy to make and full of comforting flavors.

With its soft texture and just the right amount of sweetness, this banana bread will quickly become a household favorite, whether you’re gluten-free or not!

• Ingredients:
  • 2 1/2 cups Betty Crocker™ Gluten-Free All-Purpose Flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon (optional)
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 4 ripe bananas, mashed
  • 1 teaspoon vanilla extract
  • 1/4 cup buttermilk or milk
• Instructions:
  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  2. In a medium bowl, combine the gluten-free flour, baking soda, salt, and cinnamon (if using).
  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 mashed bananas and vanilla extract.
  5. Add the dry ingredients to the wet ingredients alternately with the buttermilk, mixing until just combined.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 55-65 minutes, or until a toothpick inserted into the center of the bread 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 the perfect way to use up ripe bananas, offering a soft and moist loaf that’s packed with flavor.

The combination of sweet bananas and a hint of cinnamon makes each slice irresistibly tasty.

Whether you enjoy it with a cup of coffee or as an afternoon snack, this banana bread is a wonderful treat that everyone will love.

Plus, it can be stored for several days, making it a great make-ahead option for busy mornings or brunch gatherings!

Gluten-Free Betty Crocker Blueberry Muffins

These gluten-free blueberry muffins are bursting with juicy blueberries and have a light, fluffy texture that will make you forget they’re gluten-free!

Whether you’re looking for a quick breakfast or a sweet snack, these muffins are a simple, delicious option that everyone will enjoy.

• Ingredients:
  • 2 cups Betty Crocker™ Gluten-Free All-Purpose Flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup milk (dairy or dairy-free)
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
• Instructions:
  1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
  2. In a medium bowl, whisk together the gluten-free flour, baking powder, salt, and sugar.
  3. In another bowl, beat the eggs, milk, melted butter, and vanilla extract until well combined.
  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 2/3 full.
  7. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

These gluten-free blueberry muffins are the perfect combination of fluffy and fruity, with the blueberries providing a burst of sweetness in every bite.

They’re great for breakfast, a snack, or even a light dessert.

The muffins are incredibly easy to make and are sure to be a hit at any gathering.

They can also be stored for a few days or frozen for a quick snack on the go.

Either way, you’ll love how simple and satisfying these gluten-free muffins are!

Gluten-Free Betty Crocker Apple Crisp

This gluten-free apple crisp combines the sweetness of apples with a delicious, buttery oat topping that’s perfectly crisped to golden perfection.

It’s an ideal dessert for any time of year, especially during apple season, and makes for a comforting, warm treat that can be served with ice cream or whipped cream for an added indulgence.

• Ingredients:
  • 6 cups peeled, sliced apples (about 6 medium apples)
  • 1 tablespoon lemon juice
  • 1/4 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup Betty Crocker™ Gluten-Free All-Purpose Flour
  • 1/2 cup rolled oats (gluten-free certified)
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon cinnamon
  • 1/2 cup unsalted butter, chilled and cubed
• Instructions:
  1. Preheat the oven to 350°F (175°C). Grease a 9-inch square baking dish.
  2. In a large bowl, toss the sliced apples with lemon juice, granulated sugar, 1/2 teaspoon cinnamon, and salt. Spread the apples evenly in the prepared baking dish.
  3. In another bowl, combine the gluten-free flour, rolled oats, brown sugar, and 1/4 teaspoon cinnamon.
  4. Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  5. Sprinkle the oat mixture evenly over the apples.
  6. Bake for 40-45 minutes, or until the topping is golden brown and the apples are tender.
  7. Let the apple crisp cool for 10 minutes before serving.

This gluten-free apple crisp is a heartwarming dessert that brings out the natural sweetness of apples with a crunchy, buttery topping.

Whether served warm with vanilla ice cream or on its own, this dessert is sure to please everyone at the table.

It’s the perfect balance of sweet and tart, with a texture that is both comforting and satisfying.

The recipe is simple to prepare and can be made ahead of time, making it an ideal choice for dinner parties, holidays, or cozy nights in.

Gluten-Free Betty Crocker Chocolate Cake

This gluten-free chocolate cake is rich, moist, and perfectly chocolaty.

It’s a great dessert for birthdays, celebrations, or any occasion where you want to indulge in something sweet.

With a tender crumb and decadent flavor, this cake proves that gluten-free desserts can be just as delicious as their gluten-filled counterparts.

• Ingredients:
  • 1 3/4 cups Betty Crocker™ Gluten-Free All-Purpose Flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk (dairy or dairy-free)
  • 1/2 cup boiling water
• Instructions:
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, sugar, and cocoa powder.
  3. In a large bowl, cream together the butter, eggs, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until smooth.
  5. Slowly stir in the boiling water until the batter is well combined. The batter will be thin.
  6. Pour the batter evenly into the prepared cake pans.
  7. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
  8. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
  9. Frost with your favorite frosting, such as chocolate or vanilla buttercream.

This gluten-free chocolate cake is the ultimate indulgence for any chocolate lover.

It’s incredibly moist, with a deep, rich flavor that will satisfy even the most discerning palates.

Whether you serve it with a simple dusting of powdered sugar or cover it with frosting, it’s perfect for any celebration or a sweet treat on its own.

This cake is a versatile gluten-free dessert that will impress your guests and become a go-to recipe for special occasions.

Gluten-Free Betty Crocker Pumpkin Bread

This gluten-free pumpkin bread is spiced just right and full of warm, comforting flavors.

It’s a perfect fall treat, but you’ll want to enjoy it year-round.

The combination of pumpkin, cinnamon, and nutmeg creates a delightful loaf that’s soft, moist, and perfect with a cup of tea or coffee.

• Ingredients:
  • 2 cups Betty Crocker™ Gluten-Free All-Purpose Flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 can (15 oz) pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/4 cup milk (dairy or dairy-free)
• Instructions:
  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  2. In a medium bowl, combine the gluten-free flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a large bowl, beat the softened butter and sugar until smooth and creamy.
  4. Add the eggs one at a time, beating well after each addition. Then, mix in the pumpkin puree and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until smooth.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the pumpkin bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free pumpkin bread is the perfect way to celebrate the flavors of fall, with its fragrant spices and tender crumb.

It’s a moist, comforting loaf that can be enjoyed at any time of day—whether as a snack, breakfast, or dessert.

The rich pumpkin flavor paired with the warm spices makes each bite irresistible.

It’s an ideal gluten-free treat to share with family and friends during the holiday season or any time you need a cozy indulgence.

Gluten-Free Betty Crocker Sugar Cookies

These gluten-free sugar cookies are soft, buttery, and have the perfect balance of sweetness.

With a light texture and a slightly crisp edge, they’re a classic treat that everyone can enjoy.

Whether you’re making them for a party or just for a simple snack, these cookies are guaranteed to satisfy your sweet cravings.

• Ingredients:
  • 2 1/2 cups Betty Crocker™ Gluten-Free All-Purpose Flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk (dairy or dairy-free)
  • Extra sugar for rolling
• Instructions:
  1. Preheat the oven to 375°F (190°C). Line two baking sheets 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 and granulated sugar until light and fluffy.
  4. Beat in the egg, vanilla extract, and milk until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
  6. Scoop tablespoonfuls of dough and roll them into balls. Roll each ball in the extra sugar, then place them about 2 inches apart on the prepared baking sheets.
  7. Gently flatten each cookie with the bottom of a glass or your hand.
  8. Bake for 8-10 minutes, or until the edges are lightly golden brown.
  9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

These gluten-free sugar cookies are the perfect balance of buttery richness and just the right amount of sweetness.

With their soft texture and slightly crisp edges, they make for an irresistible treat.

They’re versatile enough to be decorated for holidays, enjoyed with a glass of milk, or served at gatherings.

Simple to make and delicious, these sugar cookies prove that gluten-free baking can be just as satisfying and flavorful as traditional recipes.

Gluten-Free Betty Crocker Carrot Cake

This gluten-free carrot cake is tender, moist, and filled with sweet, spiced flavor.

Packed with freshly grated carrots and topped with a creamy, tangy cream cheese frosting, it’s the perfect dessert for any occasion.

Whether you’re celebrating a special event or enjoying a slice after dinner, this carrot cake is sure to impress everyone, gluten-free or not!

• Ingredients:
  • 2 cups Betty Crocker™ Gluten-Free All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 3 cups finely grated carrots (about 3 medium carrots)
  • 1/2 cup chopped walnuts or pecans (optional)
  • For the Cream Cheese Frosting:
    • 8 oz cream cheese, softened
    • 1/2 cup unsalted butter, softened
    • 4 cups powdered sugar
    • 1 teaspoon vanilla extract
• Instructions:
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, beat the eggs and sugar together until smooth. Add the oil and vanilla extract, and mix until fully combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until smooth. Stir in the grated carrots and chopped nuts (if using).
  5. Divide the batter evenly between the two prepared cake pans and smooth the tops.
  6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
  8. For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, one cup at a time, and beat until fluffy. Stir in the vanilla extract.
  9. Frost the cooled cakes with the cream cheese frosting and serve.

This gluten-free carrot cake is a crowd-pleaser that’s perfect for any celebration or as a comforting dessert after a meal.

The rich, moist texture and the sweetness of the carrots combined with the warm spices create a delightful flavor profile.

The tangy cream cheese frosting adds the perfect finishing touch, making each slice irresistible.

Whether you’re serving it at a birthday party or simply indulging in a sweet treat, this cake will quickly become a favorite!

Gluten-Free Betty Crocker Zucchini Bread

This gluten-free zucchini bread is a great way to use up those extra zucchinis while creating a moist, flavorful loaf.

It’s lightly spiced with cinnamon and nutmeg, and the zucchini adds natural moisture, making each bite soft and tender.

This bread is perfect for breakfast, a snack, or even a light dessert.

• Ingredients:
  • 2 cups Betty Crocker™ Gluten-Free All-Purpose Flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchinis)
  • 1/2 cup chopped walnuts or pecans (optional)
• Instructions:
  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together the gluten-free flour, baking soda, cinnamon, nutmeg, and salt.
  3. In a large bowl, beat the softened butter and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fold in the grated zucchini and chopped nuts (if using).
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the zucchini bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free zucchini bread is an ideal treat to enjoy any time of day.

The moist, tender texture makes it irresistible, while the cinnamon and nutmeg add a warm, comforting flavor.

It’s perfect for using up those fresh zucchinis from your garden or farmers’ market.

Whether enjoyed for breakfast or as an afternoon snack, this bread is a delicious, wholesome choice.

It also freezes well, making it easy to enjoy whenever you crave a slice!

Gluten-Free Betty Crocker Coconut Macaroons

These gluten-free coconut macaroons are sweet, chewy, and absolutely delicious.

Made with just a few simple ingredients, they’re a breeze to prepare and bake.

The coconut flavor shines through in every bite, making these macaroons a perfect treat for anyone who loves coconut or needs a quick and easy gluten-free dessert.

• Ingredients:
  • 4 cups sweetened shredded coconut
  • 1/2 cup granulated sugar
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon almond extract (optional)
• Instructions:
  1. Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the shredded coconut, sugar, egg whites, vanilla extract, salt, and almond extract (if using). Stir until everything is well mixed.
  3. Using a spoon or your hands, shape the mixture into small mounds and place them onto the prepared baking sheet.
  4. Bake for 15-20 minutes, or until the tops of the macaroons are golden brown.
  5. Allow the macaroons to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These gluten-free coconut macaroons are a simple yet delightful treat that anyone can enjoy.

With their chewy texture and crispy golden edges, they’re a perfect snack for coconut lovers.

The macaroons are easy to make, requiring only a few ingredients, and they bake up in no time.

Whether you’re preparing for a party, holiday gathering, or just craving a sweet treat, these macaroons will be a hit with anyone who tries them.

Gluten-Free Betty Crocker Chocolate Chip Cookies

These gluten-free chocolate chip cookies are everything you love about the classic cookie—crispy edges, chewy centers, and loaded with melty chocolate chips.

You won’t even miss the gluten! This recipe is simple to make and yields a batch of cookies that are perfect for satisfying your sweet tooth or sharing with friends and family.

• Ingredients:
  • 2 1/4 cups Betty Crocker™ Gluten-Free All-Purpose Flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups gluten-free chocolate chips
• Instructions:
  1. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the gluten-free flour, baking soda, and salt.
  3. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until smooth and creamy.
  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 combined.
  6. Fold in the chocolate chips.
  7. Drop rounded tablespoonfuls of dough onto the prepared baking sheets, 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 sheets for a few minutes before transferring them to a wire rack to cool completely.

These gluten-free chocolate chip cookies are a must-have for any cookie lover.

With the perfect balance of crispy edges and chewy centers, they’ll remind you of your favorite childhood treats, only without the gluten.

The melty chocolate chips bring a comforting sweetness to each bite, making these cookies perfect for snacking, sharing, or gifting.

Whether you enjoy them warm out of the oven or cooled, they’re always a crowd-pleaser!

Gluten-Free Betty Crocker Snickerdoodles

These gluten-free snickerdoodles are soft, chewy, and full of cinnamon-sugar goodness.

The slightly tangy flavor of cream of tartar gives these cookies their signature taste, while the cinnamon-sugar coating adds a sweet, spicy crunch.

Perfect for the holidays or as an everyday treat, these snickerdoodles will quickly become a favorite in your gluten-free baking repertoire.

• Ingredients:
  • 2 3/4 cups Betty Crocker™ Gluten-Free All-Purpose Flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/4 cup granulated sugar (for rolling)
  • 2 teaspoons ground cinnamon (for rolling)
• Instructions:
  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the gluten-free flour, cream of tartar, baking soda, and salt.
  3. In a large bowl, beat the softened butter and granulated sugar together until light 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 smooth.
  6. In a small bowl, combine the 1/4 cup sugar and cinnamon for rolling.
  7. Roll the dough into 1-inch balls and then roll them in the cinnamon-sugar mixture.
  8. Place the dough balls about 2 inches apart on the prepared baking sheets.
  9. Bake for 8-10 minutes, or until the edges are golden brown.
  10. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

These gluten-free snickerdoodles are the ultimate cozy treat, with their warm cinnamon-sugar coating and soft, chewy texture.

The cream of tartar gives them that classic snickerdoodle tang that makes them stand out from other sugar cookies.

Whether you’re enjoying them with a hot cup of tea or sharing them with friends, these cookies are sure to bring a smile to anyone’s face.

They’re easy to make, and their sweet, spiced flavor is simply irresistible!

Gluten-Free Betty Crocker Lemon Bars

These gluten-free lemon bars are the perfect balance of tart and sweet, with a buttery, melt-in-your-mouth crust and a zesty lemon filling.

They’re light, refreshing, and ideal for any occasion.

Whether served at a picnic or after dinner, these lemon bars will add a citrusy zing to your gluten-free dessert repertoire.

• Ingredients:
  • For the crust:
    • 1 1/2 cups Betty Crocker™ Gluten-Free All-Purpose Flour
    • 1/4 cup powdered sugar
    • 1/2 cup unsalted butter, softened
    • 1/4 teaspoon salt
  • For the filling:
    • 1 1/2 cups granulated sugar
    • 1/4 cup Betty Crocker™ Gluten-Free All-Purpose Flour
    • 4 large eggs
    • 1/2 cup fresh lemon juice (about 2-3 lemons)
    • 1 tablespoon lemon zest
    • Powdered sugar, for dusting (optional)
• Instructions:
  1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch square baking dish.
  2. Make the crust: In a medium bowl, combine the gluten-free flour, powdered sugar, butter, and salt. Mix until the dough comes together.
  3. Press the dough evenly into the bottom of the prepared baking dish. Bake for 15-18 minutes or until lightly golden.
  4. Make the filling: In a medium bowl, whisk together the granulated sugar, gluten-free flour, eggs, lemon juice, and lemon zest until smooth.
  5. Pour the lemon filling over the baked crust and return the dish to the oven. Bake for an additional 25-30 minutes, or until the filling is set and the top is slightly golden.
  6. Let the lemon bars cool completely in the baking dish. Once cooled, dust with powdered sugar before cutting into squares.

These gluten-free lemon bars are a refreshing and tangy treat that will brighten up any dessert table.

With their buttery crust and tangy lemon filling, each bite is the perfect balance of sweet and tart.

These bars are easy to prepare and can be made ahead of time, making them ideal for gatherings or as a special treat at home.

The dusting of powdered sugar adds the perfect finishing touch, making them both beautiful and delicious.

Enjoy these lemon bars as a light, flavorful dessert that everyone will love!

Gluten-Free Betty Crocker Peanut Butter Cookies

These gluten-free peanut butter cookies are rich, soft, and packed with that irresistible peanut butter flavor.

With only a few ingredients, they come together in no time and bake up perfectly chewy on the inside with a slightly crisp edge.

If you’re a peanut butter lover, these cookies will quickly become a favorite go-to gluten-free treat.

• Ingredients:
  • 1 1/2 cups peanut butter (smooth or chunky)
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • Pinch of salt (optional)
• Instructions:
  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, mix together the peanut butter, granulated sugar, egg, vanilla extract, baking soda, and salt (if using).
  3. Scoop tablespoon-sized portions of dough and roll them into balls. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  4. Gently flatten each cookie with a fork, making a crisscross pattern.
  5. Bake for 8-10 minutes, or until the edges are lightly golden brown.
  6. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

These gluten-free peanut butter cookies are the ultimate treat for anyone who loves the nutty, creamy goodness of peanut butter.

They’re quick and easy to make, and their chewy texture combined with the slightly crisp edges makes each bite perfectly satisfying.

Whether enjoyed as an after-school snack, a dessert, or an anytime treat, these cookies are sure to be a hit.

With just a few ingredients, you can make a delicious batch that everyone will enjoy, gluten-free or not!

Gluten-Free Betty Crocker Apple Crisp

This gluten-free apple crisp combines tender baked apples with a crisp, buttery topping that’s the perfect balance of sweet and slightly tart.

The warm spices and fresh apples make this dessert perfect for fall or any time of year when you’re craving something comforting and cozy.

Top it with a scoop of vanilla ice cream for an extra indulgent treat!

• Ingredients:
  • For the filling:
    • 6 medium apples, peeled, cored, and sliced (Granny Smith or Honeycrisp work well)
    • 1 tablespoon lemon juice
    • 1/4 cup granulated sugar
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/2 teaspoon vanilla extract
  • For the topping:
    • 1 1/2 cups Betty Crocker™ Gluten-Free All-Purpose Flour
    • 1/2 cup rolled oats (certified gluten-free)
    • 1/2 cup packed brown sugar
    • 1/4 teaspoon salt
    • 1/2 cup unsalted butter, softened
• Instructions:
  1. Preheat the oven to 350°F (175°C). Grease a 9-inch square baking dish.
  2. Prepare the filling: In a large bowl, combine the apple slices with lemon juice, granulated sugar, cinnamon, nutmeg, and vanilla extract. Toss until the apples are well coated. Transfer the apple mixture to the prepared baking dish.
  3. Prepare the topping: In a medium bowl, combine the gluten-free flour, oats, brown sugar, and salt. Add the softened 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 apples are tender and the topping is golden brown.
  6. Let the crisp cool slightly before serving. Serve warm, topped with vanilla ice cream or whipped cream if desired.

This gluten-free apple crisp is a warm, comforting dessert that’s perfect for any occasion, especially during the colder months.

The tender apples combined with the buttery, oat-filled topping create a delicious contrast of textures, while the warm spices make it feel extra cozy.

It’s an easy dessert to prepare, and the aroma that fills your kitchen as it bakes is enough to make your mouth water.

Whether served with a scoop of ice cream or enjoyed on its own, this apple crisp is a classic dessert that everyone will love.

Gluten-Free Betty Crocker Banana Bread

This gluten-free banana bread is moist, flavorful, and full of rich banana goodness.

With a soft crumb and a hint of sweetness, it’s the perfect way to use up ripe bananas and make a gluten-free treat that everyone can enjoy.

It’s a great choice for breakfast, snack time, or as a comforting dessert.

• Ingredients:
  • 2 1/2 cups Betty Crocker™ Gluten-Free All-Purpose Flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 4 ripe bananas, mashed
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk (or dairy-free milk)
• Instructions:
  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon (if using).
  3. In a large bowl, cream the butter and sugar together until light and fluffy.
  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, alternating with the buttermilk, mixing until just combined.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 60-65 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 the perfect way to make use of overripe bananas, transforming them into a delicious, moist treat.

The soft crumb and the natural sweetness of the bananas make each slice irresistible.

It’s a versatile recipe that can be enjoyed as a breakfast item, snack, or dessert.

The cinnamon adds a hint of warmth, making it a comforting choice for any time of year.

This banana bread is a great way to share a gluten-free, homemade delight with family and friends!

Gluten-Free Betty Crocker Pumpkin Muffins

These gluten-free pumpkin muffins are perfect for fall or any time you’re craving a spiced treat.

With the rich flavors of cinnamon, nutmeg, and pumpkin, these muffins are soft, moist, and full of seasonal goodness.

They’re a great way to enjoy the warmth of fall flavors in a gluten-free format, and they make a delicious breakfast or snack.

• Ingredients:
  • 2 cups Betty Crocker™ Gluten-Free All-Purpose Flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/4 cup milk (dairy or non-dairy)
• Instructions:
  1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. In a medium bowl, whisk together the gluten-free flour, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, oil, vanilla extract, and milk 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 2/3 full.
  6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These gluten-free pumpkin muffins are a must-try for anyone who loves the flavors of fall.

The combination of pumpkin, cinnamon, and nutmeg creates a warm, comforting taste that’s perfect for chilly mornings or cozy afternoons.

The muffins are soft and moist, with just the right amount of sweetness. They make a great breakfast, snack, or dessert, and they’re so easy to

make that you’ll want to bake them all year round!

Gluten-Free Betty Crocker Chocolate Cake

This gluten-free chocolate cake is rich, decadent, and impossibly moist.

It’s perfect for any occasion, from birthdays to casual desserts, and has a deep, intense chocolate flavor.

The cake is simple to make, and you can top it with your favorite frosting, whether it’s a classic chocolate buttercream or a light whipped cream for a lighter treat.

• Ingredients:
  • 1 3/4 cups Betty Crocker™ Gluten-Free All-Purpose Flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk (or non-dairy milk)
  • 1/2 cup vegetable oil
  • 1 cup boiling water
  • For the frosting:
    • 1/2 cup unsalted butter, softened
    • 1/4 cup unsweetened cocoa powder
    • 2 cups powdered sugar
    • 1/4 cup milk
    • 1 teaspoon vanilla extract
• Instructions:
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-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, beat the granulated sugar, brown sugar, eggs, and vanilla extract together until light and fluffy.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and vegetable oil, mixing until just combined.
  5. Stir in the boiling water until the batter is smooth and thin.
  6. Divide the batter evenly between the two cake pans.
  7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
  9. For the frosting, beat the butter and cocoa powder together until smooth. Gradually add the powdered sugar, milk, and vanilla extract, and beat until fluffy.
  10. Frost the cooled cakes with the chocolate frosting and serve.

This gluten-free chocolate cake is a true crowd-pleaser with its rich, moist texture and deep chocolate flavor.

It’s the perfect dessert for any celebration or simply as a treat when you’re craving something indulgent.

The light, fluffy frosting pairs beautifully with the decadent cake, making it a dessert everyone will adore.

Whether served at a party or enjoyed after dinner, this cake will quickly become a favorite in your gluten-free baking collection!

Gluten-Free Betty Crocker Blueberry Muffins

These gluten-free blueberry muffins are light, fluffy, and bursting with fresh blueberry goodness.

The hint of vanilla and the natural sweetness from the berries make these muffins perfect for breakfast, brunch, or a snack.

With a slight crisp on top and a tender crumb inside, they’re a delicious treat that everyone, gluten-free or not, will love.

• Ingredients:
  • 2 cups Betty Crocker™ Gluten-Free All-Purpose Flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 1 large egg
  • 1 cup milk (dairy or non-dairy)
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries (do not thaw if using frozen)
  • 1/4 cup coarse sugar (optional, for topping)
• Instructions:
  1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.
  2. In a medium bowl, whisk together the gluten-free flour, granulated sugar, baking powder, salt, and cinnamon (if using).
  3. In a large bowl, beat the egg, milk, melted butter, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Gently fold in the blueberries, being careful not to crush them.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  7. If desired, sprinkle the tops of the muffins with coarse sugar for a crunchy finish.
  8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

These gluten-free blueberry muffins are the perfect balance of sweet, tart, and fluffy.

Bursting with fresh blueberries and just the right amount of sweetness, they’re perfect for any time of day.

Whether enjoyed with a cup of coffee in the morning or as an afternoon snack, these muffins are sure to become a staple in your gluten-free baking repertoire.

Their light, fluffy texture and delightful blueberry flavor make them a treat that everyone will love!

Gluten-Free Betty Crocker Cinnamon Rolls

These gluten-free cinnamon rolls are a breakfast or dessert treat that everyone can enjoy.

Soft, sweet, and filled with cinnamon-sugar goodness, they are perfect for a special weekend morning or when you want to indulge in a comforting, gluten-free treat.

Topped with a rich cream cheese glaze, these cinnamon rolls will quickly become a favorite in your gluten-free baking collection.

• Ingredients:
  • For the dough:
    • 2 1/2 cups Betty Crocker™ Gluten-Free All-Purpose Flour
    • 2 teaspoons instant yeast
    • 1/4 cup granulated sugar
    • 1 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/2 cup milk (dairy or non-dairy), warmed
    • 1/4 cup unsalted butter, melted
    • 2 large eggs
    • 1 teaspoon vanilla extract
  • For the filling:
    • 1/2 cup unsalted butter, softened
    • 1 cup brown sugar, packed
    • 2 tablespoons ground cinnamon
  • For the glaze:
    • 4 oz cream cheese, softened
    • 1/2 cup powdered sugar
    • 1 teaspoon vanilla extract
    • 1 tablespoon milk (or more if needed)
• Instructions:
  1. In a large bowl, combine the gluten-free flour, yeast, sugar, salt, and cinnamon.
  2. In a separate bowl, whisk together the warmed milk, melted butter, eggs, and vanilla extract.
  3. Add the wet ingredients to the dry ingredients and mix until a dough forms. Knead for about 5 minutes until the dough is smooth.
  4. Cover the dough and let it rise in a warm place for 1-2 hours, or until it has doubled in size.
  5. Once the dough has risen, punch it down and roll it out into a rectangle on a lightly floured surface.
  6. Spread the softened butter over the dough, then sprinkle with brown sugar and cinnamon.
  7. Roll the dough tightly into a log and slice it into 12 equal pieces. Place the rolls in a greased 9×13-inch baking dish.
  8. Let the rolls rise for 30 minutes, then preheat the oven to 350°F (175°C).
  9. Bake for 20-25 minutes, or until golden brown and cooked through.
  10. For the glaze, beat together the cream cheese, powdered sugar, vanilla, and milk until smooth. Add more milk to achieve desired consistency.
  11. Drizzle the glaze over the warm cinnamon rolls before serving.

These gluten-free cinnamon rolls are the perfect way to treat yourself and your loved ones to something indulgent.

The dough is soft and fluffy, while the cinnamon-sugar filling adds a rich sweetness.

The cream cheese glaze on top ties everything together with a creamy, sweet finish.

Whether you enjoy them fresh out of the oven or save them for a special breakfast, these cinnamon rolls will make any morning feel like a celebration.

Gluten-Free Betty Crocker Chocolate Chip Pancakes

These gluten-free chocolate chip pancakes are fluffy, light, and full of chocolatey goodness.

Perfect for a weekend breakfast or brunch, they’re a fun twist on the classic pancake.

With pockets of melty chocolate chips and a sweet, tender texture, these pancakes are sure to please kids and adults alike.

• Ingredients:
  • 1 1/2 cups Betty Crocker™ Gluten-Free All-Purpose Flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups milk (dairy or non-dairy)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup gluten-free chocolate chips
  • Butter or oil for greasing the pan
• Instructions:
  1. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
  2. In a separate bowl, whisk together the milk, eggs, vanilla extract, and melted butter.
  3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. The batter should be slightly thick.
  4. Gently fold in the chocolate chips.
  5. Heat a large skillet or griddle over medium heat and lightly grease with butter or oil.
  6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface of the pancake and the edges start to look set.
  7. Flip the pancake and cook for an additional 1-2 minutes, or until golden brown and cooked through.
  8. Serve the pancakes warm with maple syrup and extra chocolate chips if desired.

These gluten-free chocolate chip pancakes are the perfect sweet treat for a lazy morning.

The pancakes are soft and fluffy, with pockets of gooey chocolate chips in every bite.

They’re a fun and indulgent way to start the day, and they can easily be customized by adding your favorite toppings like whipped cream, berries, or even more chocolate chips.

Whether you enjoy them with a drizzle of syrup or on their own, these pancakes are guaranteed to be a hit with everyone at the table.

Gluten-Free Betty Crocker Oatmeal Cookies

These gluten-free oatmeal cookies are a perfect balance of chewy and crisp, filled with oats, raisins, and a touch of cinnamon.

They’re an easy and comforting treat that you can whip up in no time, and they’re perfect for an afternoon snack or a lunchbox addition.

Plus, they’re naturally gluten-free, so everyone can enjoy them!

• Ingredients:
  • 1 1/2 cups Betty Crocker™ Gluten-Free Oats (certified gluten-free)
  • 3/4 cup Betty Crocker™ Gluten-Free All-Purpose Flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup raisins (optional)
• Instructions:
  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the oats, gluten-free flour, baking soda, cinnamon, and salt.
  3. In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the egg and vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the raisins, if using.
  6. Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
  8. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

These gluten-free oatmeal cookies are the perfect blend of chewy oats, warm cinnamon, and sweet raisins.

They’re the ideal treat to satisfy your sweet tooth without compromising on texture or flavor.

Whether you enjoy them with a glass of milk or as a midday snack, these cookies are a delicious, gluten-free option that everyone can enjoy.

Their simple ingredients and easy preparation make them a go-to recipe whenever you’re craving something homemade and comforting!

Gluten-Free Betty Crocker Banana Bread

This gluten-free banana bread is a moist, flavorful loaf that’s perfect for breakfast, dessert, or a snack.

With ripe bananas providing natural sweetness, this bread is loaded with comforting flavor.

It’s a great way to use up overripe bananas and enjoy a gluten-free treat that everyone will love.

The soft crumb and slightly crispy crust make this banana bread an irresistible delight.

• Ingredients:
  • 2 cups Betty Crocker™ Gluten-Free All-Purpose Flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 4 ripe bananas, mashed
  • 1/4 cup milk (dairy or non-dairy)
  • 1 teaspoon vanilla extract
• Instructions:
  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
  2. In a medium bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.
  3. In a large bowl, cream the butter and granulated sugar together until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Stir in the mashed bananas, milk, and vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the banana bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This gluten-free banana bread is an absolute crowd-pleaser.

The banana flavor is rich and natural, while the bread’s texture is perfectly moist and tender.

It’s a great way to start your day with a slice of warm, comforting banana bread or to enjoy it as an afternoon snack.

The best part is how simple it is to make and how it fills your kitchen with a delicious, inviting aroma as it bakes.

Gluten-Free Betty Crocker Lemon Bars

These gluten-free lemon bars are a tangy, sweet, and refreshing treat that everyone will adore.

With a buttery, gluten-free crust and a vibrant lemon filling, they’re the perfect balance of tart and sweet.

Whether served at a spring gathering or enjoyed as a light dessert after dinner, these lemon bars are sure to impress with their bright, zesty flavor.

• Ingredients:
  • For the crust:
    • 1 1/2 cups Betty Crocker™ Gluten-Free All-Purpose Flour
    • 1/2 cup powdered sugar
    • 1/2 teaspoon salt
    • 1/2 cup unsalted butter, softened
  • For the filling:
    • 3 large eggs
    • 1 1/2 cups granulated sugar
    • 1/4 cup gluten-free all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/2 cup fresh lemon juice (about 2 lemons)
    • Zest of 1 lemon
    • Powdered sugar for dusting
• Instructions:
  1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish or line with parchment paper.
  2. In a medium bowl, combine the gluten-free flour, powdered sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs.
  3. Press the mixture into the bottom of the prepared baking dish to form the crust.
  4. Bake the crust for 15-18 minutes, or until lightly golden.
  5. While the crust is baking, prepare the filling. In a large bowl, whisk together the eggs, granulated sugar, gluten-free flour, baking powder, and salt.
  6. Stir in the lemon juice and lemon zest.
  7. Pour the lemon filling over the baked crust.
  8. Bake for an additional 20-25 minutes, or until the filling is set and lightly golden.
  9. Let the bars cool completely before dusting with powdered sugar and cutting into squares.

These gluten-free lemon bars are the perfect combination of tart and sweet.

The buttery crust is a wonderful base for the zesty, lemony filling, which offers a refreshing and light flavor.

With just the right amount of sweetness, they’re a fantastic treat for a spring or summer gathering, or any time you want a refreshing dessert.

These lemon bars are simple to make and the perfect balance of flavors to brighten your day.

Gluten-Free Betty Crocker Apple Crisp

This gluten-free apple crisp is a cozy, comforting dessert that highlights the natural sweetness of apples.

With a crisp, buttery topping and tender, cinnamon-scented apples underneath, it’s the ultimate fall treat.

Serve it warm with a scoop of vanilla ice cream for a delicious dessert that’s perfect for any occasion.

• 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 gluten-free all-purpose flour
  • For the topping:
    • 1 cup Betty Crocker™ Gluten-Free All-Purpose Flour
    • 1/2 cup rolled oats (certified gluten-free)
    • 1/4 cup packed brown sugar
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 1/2 cup unsalted butter, chilled and cut into small pieces
• Instructions:
  1. Preheat the oven to 350°F (175°C). Grease a 9-inch baking dish and set aside.
  2. In a large bowl, toss the sliced apples with granulated sugar, cinnamon, lemon juice, and gluten-free flour until evenly coated.
  3. Pour the apple mixture into the prepared baking dish.
  4. In a separate bowl, combine the gluten-free flour, oats, brown sugar, cinnamon, and salt.
  5. Add the chilled butter to the topping mixture and use a pastry cutter or fork to blend until the mixture resembles coarse crumbs.
  6. Sprinkle the topping evenly over the apples.
  7. Bake for 40-45 minutes, or until the apples are tender and the topping is golden brown and crisp.
  8. Let the apple crisp cool for a few minutes before serving.

This gluten-free apple crisp is the perfect dessert for autumn or any time you’re craving a warm, comforting treat.

The combination of tender apples and a crisp, buttery topping is simply irresistible.

It’s the kind of dessert that feels like home, and serving it with a scoop of vanilla ice cream or whipped cream makes it even more indulgent.

This apple crisp is an easy and delicious way to showcase the flavors of fresh apples while keeping things gluten-free.