32+ Delicious Gluten-Free Brunch Potluck Recipes You’ll Love

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Hosting or attending a brunch potluck is a fantastic way to enjoy delicious food with friends and family, but finding dishes that cater to various dietary needs, including gluten-free options, can sometimes feel like a challenge.

Whether you’re gluten-sensitive or simply looking to add more wholesome and inclusive recipes to your next brunch gathering, we’ve got you covered.

In this blog, we’ve curated over 32 gluten-free brunch potluck recipes that are not only mouthwatering but also easy to prepare and share.

From savory quiches to sweet muffins, each dish is packed with flavor and is sure to be a hit at your next event.

These recipes cater to different tastes and preferences, making them perfect for everyone to enjoy.

Whether you’re a gluten-free pro or someone just beginning to explore these options, you’ll find a range of appetizers, main courses, and desserts that make serving a gluten-free brunch effortless.

Let’s dive into these delicious and creative recipes that will make your next brunch potluck memorable!

32+ Delicious Gluten-Free Brunch Potluck Recipes You’ll Love

Choosing gluten-free options for your brunch potluck doesn’t mean sacrificing taste or variety.

With over 32 delicious and creative recipes, you can effortlessly cater to your gluten-free friends and family, offering a range of options that everyone will love.

From savory dishes like zucchini fritters and spinach quiche to sweet treats like banana bread and coconut macaroons, there’s something for every palate.

So, next time you’re planning a brunch potluck, keep these gluten-free recipes in mind and watch as your guests rave about the incredible spread.

It’s the perfect way to celebrate good food and great company, while ensuring that everyone can dig in and enjoy without any worries!

Fluffy Almond Flour Pancakes

A delicious and light pancake alternative, these almond flour pancakes are naturally gluten-free and full of nutty flavor.

They’re soft on the inside with a slight crisp on the edges, making them a crowd-pleaser at any brunch potluck.

Plus, they pair beautifully with fresh berries, maple syrup, or a dollop of Greek yogurt.

Ingredients:

1 ½ cups almond flour
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs
¼ cup unsweetened almond milk
1 tablespoon honey or maple syrup
1 teaspoon vanilla extract
1 tablespoon melted butter or coconut oil

Instructions:

In a mixing bowl, whisk together almond flour, baking soda, and salt.
In another bowl, beat the eggs, then add almond milk, honey, vanilla, and melted butter.
Slowly add the dry ingredients to the wet mixture, stirring until a smooth batter forms.
Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
Pour ¼ cup of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form, then flip and cook for another 2 minutes.
Serve warm with your favorite toppings.

These almond flour pancakes are a perfect gluten-free option that doesn’t compromise on taste or texture.

Their light, fluffy consistency will satisfy both gluten-free eaters and those who love traditional pancakes, making them a great choice for a shared brunch table.

Spinach and Feta Egg Muffins

Egg muffins are an excellent gluten-free brunch choice, packed with protein and flavor.

These spinach and feta muffins are easy to make, portable, and perfect for sharing.

The combination of tender spinach, creamy feta, and fluffy eggs makes each bite satisfying and nutritious.

Ingredients:

6 large eggs
½ cup milk (dairy or non-dairy)
1 cup fresh spinach, chopped
½ cup crumbled feta cheese
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon red pepper flakes (optional)

Instructions:

Preheat the oven to 350°F (175°C). Grease a muffin tin or use silicone liners.
In a bowl, whisk together eggs, milk, salt, pepper, garlic powder, and red pepper flakes.
Fold in the chopped spinach and crumbled feta cheese.
Pour the mixture evenly into the muffin tin, filling each cup about ¾ full.
Bake for 18-20 minutes or until the egg muffins are set and slightly golden on top.
Let them cool for a few minutes before removing them from the tin.

These savory egg muffins are great for a brunch potluck because they’re easy to grab and eat.

They’re full of flavor, protein-rich, and a great way to sneak some greens into your meal.

Serve them warm or at room temperature for a stress-free, delicious dish.

Berry Chia Pudding Parfaits

For a naturally sweet and refreshing gluten-free option, berry chia pudding parfaits are a fantastic choice.

These parfaits feature a creamy, nutrient-packed chia pudding layered with vibrant, juicy berries and a hint of vanilla.

They are easy to prepare in advance and look beautiful when served in individual cups or jars.

Ingredients:

½ cup chia seeds
2 cups unsweetened almond milk (or any milk of choice)
1 tablespoon maple syrup or honey
1 teaspoon vanilla extract
1 cup mixed berries (strawberries, blueberries, raspberries)
½ cup granola (gluten-free)
½ cup Greek yogurt (optional)

Instructions:

In a bowl, whisk together chia seeds, almond milk, maple syrup, and vanilla extract.
Let the mixture sit for 5 minutes, then stir again to prevent clumping.
Cover and refrigerate for at least 2 hours or overnight, until thickened.
To assemble, layer the chia pudding, berries, and granola in serving cups. Add a dollop of Greek yogurt if desired.
Serve chilled.

Berry chia pudding parfaits are a light yet satisfying addition to any brunch potluck.

They’re naturally gluten-free, rich in fiber, and bursting with fresh fruit flavors.

Their vibrant layers make them as visually appealing as they are delicious, ensuring they’ll be a hit at the table.

Sweet Potato Hash with Avocado and Eggs

This hearty and flavorful sweet potato hash is the perfect gluten-free brunch dish.

Packed with roasted sweet potatoes, bell peppers, onions, and topped with creamy avocado and eggs, it’s both nutritious and satisfying.

The natural sweetness of the potatoes pairs beautifully with the savory seasonings, making it a dish that will please all palates.

Ingredients:

2 medium sweet potatoes, peeled and diced
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ red bell pepper, diced
½ green bell pepper, diced
½ small red onion, diced
2 eggs
1 ripe avocado, sliced
Fresh cilantro for garnish

Instructions:

Preheat oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, pepper, smoked paprika, and garlic powder. Spread them evenly on a baking sheet and roast for 20 minutes, flipping halfway.
In a skillet over medium heat, sauté the bell peppers and onion for about 5 minutes until softened.
Add the roasted sweet potatoes to the skillet and mix well.
Create small wells in the hash and crack eggs into them. Cover the skillet and cook until the eggs reach your desired doneness.
Top with avocado slices and garnish with fresh cilantro before serving.

This sweet potato hash is a fantastic gluten-free option that is filling, flavorful, and packed with nutrients.

The creamy avocado and runny eggs add richness to the dish, making it a great crowd-pleaser for any brunch potluck.

Coconut Flour Banana Bread

Banana bread is a brunch favorite, and this coconut flour version is not only gluten-free but also moist, naturally sweet, and packed with banana flavor.

With hints of cinnamon and vanilla, it’s a warm and comforting treat that pairs beautifully with coffee or tea.

Ingredients:

3 ripe bananas, mashed
3 eggs
¼ cup melted coconut oil
¼ cup honey or maple syrup
1 teaspoon vanilla extract
½ cup coconut flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon salt

Instructions:

Preheat oven to 350°F (175°C) and grease a loaf pan.
In a bowl, whisk together mashed bananas, eggs, coconut oil, honey, and vanilla extract.
In another bowl, mix coconut flour, baking soda, baking powder, cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until well combined.
Pour the batter into the prepared loaf pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Let cool before slicing and serving.

This coconut flour banana bread is soft, naturally sweet, and has a delightful texture.

It’s a great gluten-free alternative to traditional banana bread, ensuring that everyone at your brunch potluck can enjoy a delicious baked treat.

Greek Yogurt Fruit Salad with Honey-Lime Dressing

Fresh fruit salads are always a hit at brunch potlucks, and this Greek yogurt version adds a creamy twist with a touch of tanginess.

The honey-lime dressing enhances the natural sweetness of the fruit, making each bite refreshing and delicious.

Ingredients:

1 cup strawberries, sliced
1 cup blueberries
1 cup grapes, halved
1 cup pineapple chunks
1 cup diced mango
½ cup Greek yogurt
1 tablespoon honey
1 tablespoon fresh lime juice
1 teaspoon lime zest
¼ cup chopped mint leaves (optional)

Instructions:

In a large bowl, combine the strawberries, blueberries, grapes, pineapple, and mango.
In a separate small bowl, whisk together Greek yogurt, honey, lime juice, and lime zest.
Pour the dressing over the fruit and gently toss to coat.
Garnish with fresh mint if desired. Serve immediately or chill before serving.

This Greek yogurt fruit salad is a light and refreshing gluten-free dish that adds a pop of color and flavor to any brunch spread.

The honey-lime dressing perfectly balances the sweetness of the fruit, making it a simple yet elegant dish to share.

Zucchini Noodles with Pesto and Cherry Tomatoes

For a refreshing and gluten-free brunch option, zucchini noodles with pesto and cherry tomatoes offer a light yet satisfying dish.

The zucchini noodles serve as a healthy, low-carb alternative to pasta, while the fresh basil pesto brings bold, aromatic flavors to the plate.

Paired with juicy cherry tomatoes, this dish is both vibrant and delicious.

Ingredients:

4 medium zucchinis, spiralized into noodles
1 cup cherry tomatoes, halved
½ cup fresh basil leaves
¼ cup pine nuts (or walnuts)
2 cloves garlic
¼ cup grated Parmesan cheese
½ cup olive oil
1 tablespoon lemon juice
Salt and pepper to taste

Instructions:

To make the pesto, combine basil, pine nuts, garlic, Parmesan cheese, olive oil, and lemon juice in a food processor. Blend until smooth, and season with salt and pepper.
In a large pan, lightly sauté the zucchini noodles over medium heat for 2-3 minutes, just until they begin to soften.
Remove from heat and toss the noodles with the prepared pesto sauce.
Add halved cherry tomatoes and mix gently.
Serve immediately with additional Parmesan if desired.

This zucchini noodle dish is the perfect gluten-free alternative to pasta, offering a light, fresh, and flavorful option that’s sure to be a hit at your brunch.

The pesto adds richness, while the tomatoes provide a burst of sweetness, making this a well-balanced and easy-to-make dish.

Cauliflower Rice Salad with Lemon-Tahini Dressing

A perfect gluten-free salad for any brunch gathering, this cauliflower rice salad is light, nutrient-dense, and full of vibrant flavors.

The cauliflower rice base gives a healthy alternative to traditional rice, and the lemon-tahini dressing brings a creamy, tangy touch that ties the whole dish together.

Ingredients:

1 large cauliflower head, grated into rice-sized pieces
1 cup diced cucumber
1 cup cherry tomatoes, halved
1/3 cup red onion, finely diced
½ cup parsley, chopped
1/3 cup tahini
2 tablespoons lemon juice
1 tablespoon olive oil
Salt and pepper to taste

Instructions:

To prepare the cauliflower rice, remove the florets from the cauliflower and pulse them in a food processor until rice-sized. Alternatively, grate the cauliflower by hand.
In a large bowl, combine the cauliflower rice, cucumber, cherry tomatoes, red onion, and parsley.
For the dressing, whisk together tahini, lemon juice, olive oil, salt, and pepper until smooth and creamy.
Drizzle the dressing over the salad and toss to coat evenly.
Serve chilled or at room temperature.

This cauliflower rice salad is light, healthy, and bursting with fresh flavors, making it an ideal gluten-free dish for a brunch potluck.

The lemon-tahini dressing adds a creamy texture while the vegetables bring a satisfying crunch, making it a refreshing addition to any table.

Chickpea Salad Lettuce Wraps

Chickpea salad lettuce wraps are a delicious and healthy gluten-free option for brunch, offering a savory combination of chickpeas, veggies, and a tangy dressing all wrapped in crispy lettuce leaves.

They’re light yet satisfying, perfect for a make-ahead dish that’s easy to assemble and share.

Ingredients:

1 can (15 oz) chickpeas, drained and rinsed
1 small cucumber, diced
1 small red bell pepper, diced
¼ cup red onion, finely chopped
¼ cup fresh parsley, chopped
2 tablespoons tahini
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon cumin
Salt and pepper to taste
Romaine or butter lettuce leaves for wrapping

Instructions:

In a large bowl, mash the chickpeas lightly with a fork, leaving some whole for texture.
Add the cucumber, red bell pepper, red onion, and parsley to the mashed chickpeas and mix well.
In a small bowl, whisk together tahini, lemon juice, olive oil, cumin, salt, and pepper to make the dressing.
Pour the dressing over the chickpea mixture and toss to combine.
Spoon the salad mixture into individual lettuce leaves and serve immediately.

These chickpea salad lettuce wraps are not only gluten-free but also refreshing, crunchy, and packed with protein.

The tahini dressing adds creaminess while the fresh vegetables give each bite a delightful crunch.

These wraps are perfect for a light and healthy addition to any brunch spread.

Eggplant and Chickpea Curry

This hearty and flavorful eggplant and chickpea curry is a fantastic gluten-free brunch dish.

With tender chunks of eggplant and protein-packed chickpeas in a rich, spiced tomato sauce, it’s both comforting and satisfying.

The blend of aromatic spices gives it a depth of flavor that will impress any brunch guest.

Ingredients:

1 medium eggplant, diced
1 can (15 oz) chickpeas, drained and rinsed
1 onion, finely chopped
2 cloves garlic, minced
1-inch piece of ginger, grated
1 can (14 oz) diced tomatoes
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon cinnamon
¼ teaspoon cayenne pepper (optional)
1 tablespoon olive oil
1 cup coconut milk
Salt and pepper to taste
Fresh cilantro for garnish

Instructions:

Heat olive oil in a large pan over medium heat. Add the onion, garlic, and ginger and sauté for about 5 minutes until softened.
Add the turmeric, cumin, coriander, cinnamon, and cayenne pepper, and cook for 1 minute to toast the spices.
Stir in the diced eggplant and cook for 5 minutes until it begins to soften.
Add the diced tomatoes and coconut milk, and bring the curry to a simmer.
Stir in the chickpeas and cook for an additional 10-15 minutes, allowing the flavors to meld together.
Season with salt and pepper, and garnish with fresh cilantro before serving.

This eggplant and chickpea curry is a warming and hearty dish that’s perfect for a gluten-free brunch.

The coconut milk adds a creamy richness, while the spices bring warmth and depth to the curry, making it an unforgettable addition to your brunch spread.

Quinoa and Roasted Vegetable Salad

This quinoa and roasted vegetable salad is a perfect gluten-free dish for a brunch potluck.

The nutty quinoa acts as the base, while the roasted vegetables bring a savory, slightly caramelized flavor.

With a light vinaigrette to tie it all together, this salad is healthy, vibrant, and packed with texture and flavor.

Ingredients:

1 cup quinoa
1 zucchini, diced
1 red bell pepper, diced
1 small sweet potato, peeled and diced
1 tablespoon olive oil
Salt and pepper to taste
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
¼ cup fresh parsley, chopped

Instructions:

Preheat the oven to 400°F (200°C). Toss the diced zucchini, bell pepper, and sweet potato with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, stirring halfway, until tender and lightly browned.
While the vegetables roast, cook the quinoa according to package instructions. Let it cool slightly.
In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, and honey to create the dressing.
In a large bowl, combine the quinoa and roasted vegetables. Pour the dressing over the salad and toss to coat.
Garnish with fresh parsley and serve.

This quinoa and roasted vegetable salad is perfect for any gluten-free brunch.

The quinoa adds protein and texture, while the roasted vegetables provide rich flavor and sweetness.

The light dressing adds just the right amount of tang to balance the dish, making it a healthy, satisfying addition to your brunch table.

Avocado and Black Bean Tacos

These avocado and black bean tacos are a delicious gluten-free dish that’s simple to prepare yet packed with flavor.

The creamy avocado pairs perfectly with the hearty black beans, while the fresh cilantro and lime add a burst of freshness.

This dish is a light yet satisfying option that will appeal to everyone at your brunch.

Ingredients:

1 can (15 oz) black beans, drained and rinsed
2 ripe avocados, sliced
1 small red onion, thinly sliced
1 cup shredded lettuce
1 lime, cut into wedges
8 small corn tortillas
¼ cup fresh cilantro, chopped
Salt and pepper to taste

Instructions:

Heat the black beans in a small pot over medium heat for 5 minutes until warmed through. Season with salt and pepper.
Warm the corn tortillas in a dry skillet over medium heat for 1-2 minutes on each side, until soft and slightly browned.
To assemble the tacos, place a spoonful of black beans on each tortilla, followed by a few slices of avocado, some red onion, and shredded lettuce.
Garnish with fresh cilantro and a squeeze of lime juice.
Serve immediately.

These avocado and black bean tacos are simple, fresh, and full of flavor.

They make a great gluten-free option for brunch, providing a satisfying and healthy dish that’s easy to assemble.

The creamy avocado and the tangy lime create a delicious combination that everyone will love.

Sweet Potato and Black Bean Quesadillas

These sweet potato and black bean quesadillas are a savory and satisfying gluten-free option for your next brunch.

The combination of roasted sweet potatoes, protein-packed black beans, and melted cheese creates a flavorful filling, while the crispy tortilla edges make each bite delightful.

Ingredients:

2 medium sweet potatoes, peeled and diced
1 tablespoon olive oil
1 can (15 oz) black beans, drained and rinsed
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
4 gluten-free tortillas
1 cup shredded cheese (cheddar or Monterey Jack)
1 tablespoon cilantro, chopped (for garnish)
Salsa and sour cream (optional for serving)

Instructions:

Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, paprika, garlic powder, chili powder, salt, and pepper. Spread the sweet potatoes out on a baking sheet and roast for 20-25 minutes, until soft and golden.
In a medium bowl, mash the roasted sweet potatoes lightly with a fork. Stir in the black beans and mix well.
Heat a skillet over medium heat and place a tortilla in the pan. Sprinkle with a layer of cheese and spoon a generous amount of the sweet potato and black bean mixture on top. Place another tortilla on top and cook for 2-3 minutes on each side, until the tortilla is golden and the cheese is melted.
Repeat with the remaining tortillas and filling.
Slice into wedges and garnish with fresh cilantro. Serve with salsa and sour cream if desired.

These sweet potato and black bean quesadillas are a tasty and hearty gluten-free dish that combines sweet, smoky, and savory flavors.

The creamy sweet potato filling is complemented perfectly by the black beans, and the crispy tortillas add a satisfying crunch.

Avocado Toast with Poached Eggs and Smoked Salmon

Avocado toast is a classic brunch favorite, and this gluten-free version takes it up a notch with poached eggs and smoked salmon.

The creamy avocado, runny eggs, and smoky salmon create a luxurious, savory combination that’s perfect for a special brunch.

Ingredients:

2 gluten-free bread slices (preferably sourdough or multigrain)
2 ripe avocados, mashed
2 large eggs
4 ounces smoked salmon
1 tablespoon lemon juice
1 tablespoon olive oil
Salt and pepper to taste
Fresh dill, for garnish (optional)

Instructions:

Toast the gluten-free bread slices until crispy and golden.
Meanwhile, poach the eggs by bringing a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the water. Poach for about 3-4 minutes, until the whites are set, and the yolks are still runny.
Mash the avocados in a bowl and stir in lemon juice, olive oil, salt, and pepper.
Spread the mashed avocado evenly over the toasted bread slices.
Top each slice with a poached egg, followed by a few slices of smoked salmon.
Garnish with fresh dill, if desired, and serve immediately.

This avocado toast with poached eggs and smoked salmon is an elegant yet simple gluten-free dish that’s perfect for brunch.

The combination of creamy avocado, savory smoked salmon, and the richness of the poached eggs will leave everyone feeling satisfied and impressed.

Lentil and Roasted Vegetable Soup

A hearty and wholesome soup, this lentil and roasted vegetable recipe is the perfect gluten-free dish for a brunch potluck.

The lentils provide a satisfying base while the roasted vegetables add a depth of flavor and natural sweetness.

Packed with nutrients, this soup is comforting and filling.

Ingredients:

1 cup green or brown lentils, rinsed
1 medium carrot, diced
1 small zucchini, diced
1 bell pepper, diced
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
4 cups vegetable broth
1 can (14 oz) diced tomatoes
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions:

Preheat the oven to 400°F (200°C). Toss the diced carrot, zucchini, and bell pepper with olive oil, cumin, paprika, garlic powder, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, until the vegetables are tender and slightly caramelized.
In a large pot, combine the lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes, until the lentils are tender.
Add the roasted vegetables to the pot and stir to combine. Cook for another 5-10 minutes to allow the flavors to meld.
Taste and adjust seasoning with salt and pepper if needed.
Serve the soup hot, garnished with fresh parsley.

This lentil and roasted vegetable soup is a comforting, filling, and gluten-free option for a brunch potluck.

The combination of tender lentils and sweet, caramelized roasted vegetables makes for a rich and flavorful soup that everyone can enjoy.

Chia Seed Pudding with Mixed Berries

Chia seed pudding is an easy and healthy gluten-free option that works perfectly for brunch.

The chia seeds absorb the almond milk, creating a creamy, pudding-like texture.

Topped with fresh mixed berries and a drizzle of honey, this dish is both refreshing and satisfying.

Ingredients:

1/2 cup chia seeds
2 cups almond milk (or any preferred plant-based milk)
1 tablespoon maple syrup or honey
1 teaspoon vanilla extract
1/2 cup strawberries, sliced
1/2 cup blueberries
1/2 cup raspberries
Fresh mint for garnish (optional)

Instructions:

In a bowl or jar, whisk together the chia seeds, almond milk, maple syrup (or honey), and vanilla extract.
Cover the mixture and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken.
Before serving, stir the pudding well to break up any clumps.
Top with fresh berries and garnish with mint leaves if desired.
Serve chilled and enjoy!

Chia seed pudding is not only gluten-free but also packed with fiber and omega-3 fatty acids.

This dish is refreshing, creamy, and sweet, making it a perfect addition to any brunch potluck, especially for those looking for a light but filling dessert.

Cauliflower and Potato Fritters

These crispy cauliflower and potato fritters are a gluten-free delight.

They are packed with vegetables, savory spices, and a satisfying crunch, making them a great option for a brunch that caters to gluten-free dietary needs.

These fritters are delicious on their own or served with a yogurt-based dip for extra flavor.

Ingredients:

1 medium cauliflower, grated
2 medium potatoes, peeled and grated
1/4 cup gluten-free flour
2 large eggs
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/4 teaspoon paprika
Salt and pepper to taste
2 tablespoons olive oil (for frying)
Greek yogurt (optional, for serving)

Instructions:

Grate the cauliflower and potatoes, then use a clean towel or paper towel to squeeze out any excess moisture.
In a large bowl, combine the grated cauliflower, grated potatoes, gluten-free flour, eggs, garlic powder, cumin, paprika, salt, and pepper. Mix well until the mixture is firm and holds together.
Heat olive oil in a skillet over medium heat. Scoop spoonfuls of the mixture into the pan, pressing down slightly to form fritters.
Fry the fritters for 3-4 minutes on each side, until golden brown and crispy.
Remove from the skillet and drain on paper towels.
Serve with a dollop of Greek yogurt or your favorite dipping sauce.

These cauliflower and potato fritters are crispy on the outside, tender on the inside, and full of flavor.

They’re a great gluten-free option for brunch and can easily be made ahead of time, making them perfect for potlucks.

Coconut Macaroons

Coconut macaroons are a sweet, chewy gluten-free treat that’s sure to be a hit at your brunch potluck.

Made with shredded coconut, egg whites, and a touch of sweetness, these macaroons have a delightful texture and a rich coconut flavor.

They’re simple to make and offer a perfect gluten-free dessert option.

Ingredients:

3 cups shredded unsweetened coconut
3 large egg whites
1/2 cup honey or maple syrup
1 teaspoon vanilla extract
Pinch of salt

Instructions:

Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a large bowl, combine the shredded coconut, egg whites, honey (or maple syrup), vanilla extract, and a pinch of salt. Mix well until everything is fully incorporated.
Scoop spoonfuls of the mixture and form small mounds on the prepared baking sheet, spacing them about an inch apart.
Bake for 18-20 minutes, or until the edges of the macaroons are golden brown.
Allow them to cool on the baking sheet before serving.

These coconut macaroons are a chewy, sweet, and satisfying gluten-free treat.

Their simplicity and tropical flavor make them an excellent choice for a light dessert at your brunch potluck, and they can be enjoyed by everyone, gluten-free or not.

Gluten-Free Banana Pancakes

These gluten-free banana pancakes are soft, fluffy, and naturally sweetened, making them a perfect brunch option.

With the added benefit of ripe bananas, these pancakes bring a moist texture and a delicious hint of sweetness, and they’re easy to make without any gluten.

Ingredients:

2 ripe bananas, mashed
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup almond flour
1/4 teaspoon baking powder
Pinch of salt
1/4 cup milk (dairy or non-dairy)
Butter or oil for frying
Maple syrup and fresh fruit for topping

Instructions:

In a large bowl, whisk together the mashed bananas, eggs, vanilla extract, almond flour, baking powder, salt, and milk until smooth.
Heat a skillet over medium heat and add a small amount of butter or oil to coat the pan.
Pour small scoops of the batter onto the skillet, forming pancakes. Cook for about 2-3 minutes on each side, or until golden brown.
Remove from the skillet and serve with maple syrup and fresh fruit like berries or sliced bananas.

These gluten-free banana pancakes are light, fluffy, and full of flavor.

They offer the perfect balance of sweetness from the bananas, and they’re easy to whip up, making them an ideal choice for any brunch spread.

Spinach and Feta Stuffed Mushrooms

These gluten-free spinach and feta stuffed mushrooms are a savory and flavorful option for brunch.

The combination of tender mushroom caps filled with creamy spinach and tangy feta cheese creates a delightful bite-sized appetizer that’s rich in flavor and textures.

Ingredients:

12 large button mushrooms, stems removed
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
3 cups fresh spinach, chopped
1/2 cup feta cheese, crumbled
1/4 cup gluten-free breadcrumbs
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions:

Preheat your oven to 375°F (190°C).
Heat olive oil in a skillet over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened.
Add the spinach and cook until wilted, about 2-3 minutes. Remove from heat and let the mixture cool slightly.
Stir in the feta cheese, breadcrumbs, salt, and pepper to the spinach mixture.
Spoon the mixture into the mushroom caps, pressing down gently to pack them.
Arrange the stuffed mushrooms on a baking sheet and bake for 15-20 minutes, or until the mushrooms are tender and the tops are golden.
Garnish with fresh parsley and serve warm.

These spinach and feta stuffed mushrooms are a fantastic gluten-free appetizer or side dish for any brunch.

The combination of savory spinach and creamy feta, along with the tender mushroom, makes for a satisfying bite everyone will enjoy.

Gluten-Free Apple Cinnamon Muffins

These gluten-free apple cinnamon muffins are a cozy and comforting addition to your brunch menu.

The combination of sweet apples, warm cinnamon, and a light, fluffy texture makes them a delightful treat that’s perfect for any occasion.

Ingredients:

1 1/2 cups gluten-free all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
1/2 cup unsweetened applesauce
1/4 cup maple syrup or honey
1/4 cup milk (dairy or non-dairy)
1 teaspoon vanilla extract
1 large apple, peeled, cored, and diced
1/4 cup chopped walnuts (optional)

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
In a separate bowl, whisk the eggs, applesauce, maple syrup (or honey), milk, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the diced apple and walnuts if using.
Spoon the batter into the muffin tin, filling each cup about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

These gluten-free apple cinnamon muffins are moist, fluffy, and full of comforting flavors.

The sweetness of the apples combined with the warmth of cinnamon makes them a delicious and wholesome choice for any brunch gathering.

Zucchini Fritters with Yogurt Dip

These zucchini fritters are light, crispy, and packed with fresh vegetables, making them an excellent gluten-free choice for brunch.

The creamy yogurt dip complements the savory fritters perfectly, adding a tangy touch that enhances the overall flavor.

These fritters are easy to make and perfect for serving as an appetizer or side dish.

Ingredients:

2 medium zucchinis, grated
1/2 cup gluten-free breadcrumbs
1 large egg
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh dill
1/2 teaspoon garlic powder
Salt and pepper to taste
Olive oil for frying
1/2 cup Greek yogurt (for dipping)
1 tablespoon lemon juice (for dipping)

Instructions:

Grate the zucchinis and place them in a clean kitchen towel or paper towels to squeeze out excess moisture.
In a large bowl, combine the grated zucchini, gluten-free breadcrumbs, egg, Parmesan cheese, dill, garlic powder, salt, and pepper. Mix until well combined.
Heat olive oil in a skillet over medium heat. Scoop spoonfuls of the zucchini mixture and form small patties. Fry the fritters for 2-3 minutes on each side until golden and crispy.
In a small bowl, mix Greek yogurt with lemon juice to create the dipping sauce.
Remove the fritters from the skillet and drain on paper towels. Serve with the yogurt dip.

These zucchini fritters are light, flavorful, and crispy, with the yogurt dip providing a creamy balance.

They make a great gluten-free brunch dish that everyone will enjoy, whether as a snack or part of a larger spread.

Coconut Flour Banana Bread

This gluten-free coconut flour banana bread is rich, moist, and full of natural sweetness from the ripe bananas.

Coconut flour adds a unique texture, making the bread light and fluffy, while the bananas keep it moist and flavorful.

It’s an ideal addition to a gluten-free brunch table, especially paired with a cup of coffee or tea.

Ingredients:

3 ripe bananas, mashed
1/4 cup melted coconut oil
4 large eggs
1/2 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch of salt
1/4 cup chopped walnuts (optional)

Instructions:

Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
In a large bowl, whisk together the mashed bananas, melted coconut oil, eggs, and vanilla extract until smooth.
In a separate bowl, combine the coconut flour, baking soda, cinnamon, and salt. Slowly add the dry ingredients to the wet ingredients, mixing well to form a smooth batter.
If using, fold in the chopped walnuts.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.

This coconut flour banana bread is a delicious, gluten-free option that is both sweet and hearty. It’s perfect for breakfast, brunch, or even as an afternoon snack.

The bananas provide moisture and natural sweetness, while the coconut flour offers a unique, tender texture.

Carrot and Raisin Salad

This carrot and raisin salad is a refreshing, gluten-free option for a lighter brunch.

The sweetness of the raisins combined with the crunchy, fresh carrots makes for a delicious contrast in texture.

The light dressing ties everything together, making it a nutritious and tasty addition to your brunch spread.

Ingredients:

4 large carrots, peeled and grated
1/2 cup raisins
1/4 cup sunflower seeds (optional)
1/2 cup plain Greek yogurt
2 tablespoons honey or maple syrup
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
Pinch of salt

Instructions:

In a large bowl, combine the grated carrots, raisins, and sunflower seeds (if using).
In a separate small bowl, whisk together the Greek yogurt, honey or maple syrup, lemon juice, cinnamon, and salt until smooth.
Pour the dressing over the carrot and raisin mixture and toss to coat evenly.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

This carrot and raisin salad is a light and vibrant gluten-free dish that’s perfect for a brunch potluck.

The sweetness of the raisins and honey, combined with the freshness of the carrots and creamy yogurt dressing, makes it a crowd-pleaser that is both nutritious and delicious.

Gluten-Free Quiche with Spinach and Cheese

This gluten-free spinach and cheese quiche is a savory and satisfying brunch dish that’s easy to make and full of flavor.

The combination of fresh spinach, creamy cheese, and a light, fluffy egg custard makes this quiche a great choice for brunch potlucks. It’s delicious on its own or served with a side salad.

Ingredients:

1 gluten-free pie crust (store-bought or homemade)
2 cups fresh spinach, chopped
1 cup shredded cheese (cheddar, mozzarella, or a mix)
6 large eggs
1/2 cup milk (dairy or non-dairy)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 tablespoon olive oil (for sautéing spinach)

Instructions:

Preheat your oven to 350°F (175°C).
In a skillet, heat olive oil over medium heat and sauté the chopped spinach until wilted, about 3-4 minutes. Remove from heat and set aside to cool slightly.
In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until well combined.
Spread the sautéed spinach evenly over the bottom of the gluten-free pie crust. Sprinkle the shredded cheese over the spinach.
Pour the egg mixture over the spinach and cheese, ensuring everything is evenly distributed.
Bake for 35-40 minutes, or until the quiche is set and the top is golden.
Let the quiche cool slightly before slicing and serving.

This gluten-free spinach and cheese quiche is a savory, hearty dish that works perfectly for brunch.

The eggs create a light, fluffy texture, while the spinach and cheese add depth and flavor.

It’s great for serving a crowd, and leftovers are delicious for the next day.

Sweet Potato and Chickpea Salad

This sweet potato and chickpea salad is a vibrant and healthy gluten-free dish full of hearty vegetables and protein-packed chickpeas.

The roasted sweet potatoes pair wonderfully with the chickpeas and a simple lemon-tahini dressing, making this salad a great addition to any brunch table.

Ingredients:

2 medium sweet potatoes, peeled and cubed
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon olive oil (for dressing)
1 garlic clove, minced
Fresh parsley for garnish

Instructions:

Preheat your oven to 400°F (200°C).
Toss the sweet potato cubes and chickpeas with olive oil, cumin, smoked paprika, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, until the sweet potatoes are tender and slightly caramelized.
While the vegetables are roasting, whisk together the tahini, lemon juice, olive oil, and minced garlic in a small bowl. Add water to thin the dressing to your desired consistency.
Once the sweet potatoes and chickpeas are roasted, allow them to cool slightly before tossing them with the dressing.
Garnish with fresh parsley and serve.

This sweet potato and chickpea salad is filling, nutritious, and full of flavor. It’s an ideal gluten-free dish that can be served warm or at room temperature.

The creamy tahini dressing brings everything together, making it a well-rounded dish that’s perfect for a brunch potluck.

Gluten-Free Lemon Poppy Seed Muffins

These gluten-free lemon poppy seed muffins are light, zesty, and sweet with a slight crunch from the poppy seeds.

The fresh lemon juice and zest give these muffins a refreshing flavor, making them a perfect addition to any brunch spread.

These muffins are sure to be a crowd-pleaser and can be easily made ahead.

Ingredients:

1 1/2 cups gluten-free all-purpose flour
1/2 cup sugar
1 tablespoon poppy seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup unsweetened applesauce
1/4 cup milk (dairy or non-dairy)
1/4 cup vegetable oil
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract

Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the gluten-free flour, sugar, poppy seeds, baking powder, baking soda, and salt.
In a separate bowl, whisk the eggs, applesauce, milk, oil, lemon zest, lemon juice, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Spoon the batter into the muffin tin, filling each cup about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These gluten-free lemon poppy seed muffins are light and full of refreshing citrus flavor.

The poppy seeds add a delightful crunch, and the combination of lemon juice and zest gives these muffins a bright, tangy twist.

They’re perfect for a brunch or any occasion that calls for a sweet, gluten-free treat.