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When it comes to baking or cooking, buttermilk is a secret ingredient that can add incredible depth, flavor, and moisture to a dish.
Whether you’re whipping up light and fluffy pancakes, savory biscuits, or indulgent desserts, buttermilk’s rich, tangy profile is a game-changer.
But what happens if you’re following a gluten-free diet? Does that mean you have to miss out on these amazing buttermilk creations?
Absolutely not!
In this collection of 37+ gluten-free buttermilk recipes, we’re bringing you a wide array of delicious dishes that are not only gluten-free but also full of flavor.
From breakfast classics like pancakes and muffins to savory sides like cornbread and biscuits, plus irresistible desserts like cakes and cookies, these recipes are perfect for anyone looking to enjoy buttermilk without compromising their dietary needs.
No matter if you’re gluten-sensitive or simply trying to cut gluten out of your diet, these recipes will prove that you don’t have to sacrifice taste or texture.
37+ Delicious Gluten-Free Buttermilk Recipes to Satisfy Every Craving
Whether you’re just starting your gluten-free journey or are already a seasoned pro, these 37+ gluten-free buttermilk recipes will surely become staples in your kitchen.
Buttermilk’s versatility shines in both sweet and savory dishes, making it a wonderful addition to any meal.
From decadent cakes to crispy biscuits and everything in between, there’s a recipe here for every occasion.
Don’t let gluten restrictions hold you back from enjoying the foods you love.
With these delicious, easy-to-follow recipes, you can savor the rich flavors of buttermilk without any worries.
So grab your ingredients, fire up the oven, and start baking your way to a gluten-free buttermilk feast today!
Gluten-Free Buttermilk Pancakes
These gluten-free buttermilk pancakes are soft, fluffy, and packed with flavor.
Made with gluten-free flour, they are perfect for those with gluten sensitivities or celiac disease.
You won’t miss the traditional flour in these delicious pancakes, and they are easy to make for a weekend brunch or a special breakfast.
Ingredients:
- 1 cup gluten-free all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 2 large eggs
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract
Instructions:
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until fully combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; some lumps are fine.
- Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
- Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook for about 2-3 minutes on each side, until golden brown.
- Serve with your favorite toppings such as maple syrup, fresh berries, or whipped cream.
These gluten-free buttermilk pancakes are a delightful treat for those avoiding gluten.
They are fluffy, light, and flavorful, giving you the same satisfying taste as regular pancakes without the gluten.
These pancakes are versatile, so you can add fruit, chocolate chips, or nuts to the batter for extra flavor.
Pair them with a hot cup of coffee or tea for a complete breakfast experience.
This recipe can easily be doubled for larger groups or a family breakfast.
Gluten-Free Buttermilk Biscuits
These gluten-free buttermilk biscuits are a buttery, flaky delight that will make you forget they’re gluten-free!
Perfect for breakfast or served alongside a savory dish, these biscuits are incredibly easy to make and provide that satisfying biscuit texture everyone loves.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup buttermilk (plus more for brushing)
- 1/4 teaspoon baking soda
Instructions:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the gluten-free flour, baking powder, salt, sugar, and baking soda.
- Add the cold, cubed butter into the flour mixture. Use a pastry cutter or your fingers to blend the butter into the flour until the mixture resembles coarse crumbs.
- Make a well in the center of the mixture and pour in the buttermilk. Stir until the dough just comes together. Be careful not to overwork the dough.
- Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Fold the dough over itself three times to create layers.
- Use a biscuit cutter to cut out biscuits and place them onto the prepared baking sheet. Brush the tops with a little extra buttermilk.
- Bake for 12-15 minutes, or until the biscuits are golden brown on top.
- Serve warm with butter, jam, or any filling of your choice.
These gluten-free buttermilk biscuits have a light and fluffy texture, perfect for any meal.
The key to making them perfect is to handle the dough gently and avoid overmixing, as gluten-free dough can be more delicate.
The result is a biscuit with a crisp exterior and a soft, buttery interior. Whether you serve them with gravy or as a side dish to your favorite soup, they are sure to be a hit.
Gluten-Free Buttermilk Muffins
These gluten-free buttermilk muffins are moist, tender, and full of flavor.
They are quick and easy to prepare, making them an ideal choice for breakfast or a snack.
The addition of buttermilk gives these muffins a tangy flavor, making them unique and satisfying.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Divide the batter evenly into the muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack to cool completely.
These gluten-free buttermilk muffins are a perfect balance of sweetness and tang.
They are moist and tender, thanks to the buttermilk, and the subtle vanilla flavor makes them incredibly aromatic. Enjoy them on their own or with a cup of coffee for a quick breakfast.
These muffins can be stored in an airtight container for a few days or frozen for later use. They’re a wonderful addition to any gluten-free breakfast or snack lineup.
Gluten-Free Buttermilk Waffles
These gluten-free buttermilk waffles are crispy on the outside and soft on the inside.
They offer a perfect combination of textures and flavors, making them a delicious gluten-free alternative to traditional waffles.
With the richness of buttermilk, they are the ultimate comfort food for breakfast or brunch.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 1/2 cups buttermilk
- 2 large eggs
- 1/4 cup melted butter
- 1 tablespoon vegetable oil
Instructions:
- Preheat your waffle iron according to the manufacturer’s instructions.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the buttermilk, eggs, vanilla extract, melted butter, and vegetable oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; lumps are okay.
- Lightly grease the waffle iron with cooking spray or oil. Pour the batter into the preheated waffle iron and cook according to your machine’s instructions until golden brown and crispy.
- Serve the waffles immediately with your favorite toppings such as maple syrup, fresh fruit, or whipped cream.
These gluten-free buttermilk waffles are a delightful breakfast choice.
The combination of crispy edges and a soft center makes them irresistible.
The buttermilk gives them a slight tang that pairs perfectly with sweet toppings like syrup or fruit. You can customize these waffles by adding nuts or chocolate chips to the batter for added flavor.
These waffles also freeze well, so you can make a batch and enjoy them later on busy mornings.
Gluten-Free Buttermilk Scones
These gluten-free buttermilk scones are flaky, buttery, and tender, with a light and crumbly texture.
They’re perfect for pairing with tea or coffee and make a delightful treat for breakfast or dessert.
The rich taste of buttermilk gives them a lovely tang, enhancing their flavor profile.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1 egg (for egg wash, optional)
Instructions:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
- Add the cubed butter into the flour mixture. Use a pastry cutter or your fingers to blend the butter into the flour until it resembles coarse crumbs.
- Make a well in the center of the mixture and pour in the buttermilk and vanilla extract. Mix until the dough just comes together. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface and gently shape it into a round disk about 1 inch thick. Use a sharp knife to cut the dough into 8 wedges.
- Place the wedges on the prepared baking sheet and, if desired, brush the tops with a beaten egg to give them a golden color when baked.
- Bake for 12-15 minutes or until the scones are golden brown and firm to the touch.
- Let the scones cool slightly before serving. Serve with jam, clotted cream, or enjoy them plain.
These gluten-free buttermilk scones are a perfect accompaniment to a warm cup of tea.
The crumbly texture and rich, buttery flavor make them an ideal treat for any occasion.
They are easy to make and can be customized with additions like dried fruit, lemon zest, or nuts.
These scones are also delicious when served fresh out of the oven or warmed slightly later.
Gluten-Free Buttermilk Quick Bread
This gluten-free buttermilk quick bread is soft, moist, and easy to make. With the tang of buttermilk and the sweetness of a slight sugar touch, it’s the perfect loaf for breakfast or as an afternoon snack.
Its dense and satisfying texture makes it a perfect gluten-free bread option for anyone looking for a quick and easy recipe.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 2 large eggs
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
- In a medium bowl, combine the gluten-free flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the buttermilk, eggs, vegetable oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until combined. The batter will be thick.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This gluten-free buttermilk quick bread is a simple yet satisfying treat that you can whip up in no time.
The buttermilk adds moisture and depth of flavor, making each slice deliciously soft.
The bread has a slightly dense texture, perfect for spreading with butter or jam. You can also experiment by adding nuts, cinnamon, or even chocolate chips to make it your own.
This quick bread keeps well, making it an excellent option for preparing in advance.
Gluten-Free Buttermilk Coffee Cake
This gluten-free buttermilk coffee cake is tender, moist, and full of flavor. With a cinnamon swirl and a buttery crumb topping, it’s the perfect cake to serve alongside a cup of coffee or tea.
The buttermilk helps create a rich, velvety texture that pairs wonderfully with the sweet, spiced flavors.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 1 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup brown sugar (for topping)
- 1 teaspoon cinnamon (for topping)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a square baking dish.
- In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
- In a separate large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- In a small bowl, mix the brown sugar and cinnamon. Sprinkle this mixture evenly over the top of the batter.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 10 minutes before transferring it to a wire rack.
This gluten-free buttermilk coffee cake is a great way to enjoy a sweet treat without gluten.
The buttermilk adds richness to the cake, while the cinnamon topping gives it a warm, comforting flavor. It’s an ideal breakfast cake or a lovely addition to an afternoon tea.
The crumb topping provides the perfect crunch, and you can also try adding nuts like walnuts or pecans for extra texture.
Gluten-Free Buttermilk Donuts
These gluten-free buttermilk donuts are soft, fluffy, and perfectly sweet.
They are a delightful alternative to traditional donuts, made with the richness of buttermilk, and a hint of vanilla.
Whether you bake or fry them, these donuts are sure to please anyone craving a gluten-free dessert.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
Instructions:
- Preheat your oven to 375°F (190°C). Grease a donut pan with cooking spray or oil.
- In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, beat the eggs and add the buttermilk, melted butter, and vanilla extract. Stir until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Spoon the batter into the donut pan, filling each mold about 2/3 full.
- Bake for 12-15 minutes or until the donuts are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the pan and let the donuts cool for a few minutes.
- For the glaze, whisk together powdered sugar and milk until smooth. Dip the cooled donuts into the glaze and let it set for a few minutes before serving.
These gluten-free buttermilk donuts are a fun and indulgent treat.
Whether you enjoy them baked or fried, the rich flavor from the buttermilk and the sweetness from the glaze make them irresistible.
They’re great for breakfast or as a snack, and you can customize them by adding sprinkles, chocolate chips, or flavored glazes for extra flair. These donuts are a crowd-pleaser and an excellent way to start your day.
Gluten-Free Buttermilk Cornbread
This gluten-free buttermilk cornbread is tender, moist, and slightly sweet.
The combination of cornmeal and buttermilk creates a rich and flavorful bread that’s perfect for any occasion.
Whether served as a side dish to a hearty stew or as a snack with honey butter, it’s sure to satisfy.
Ingredients:
- 1 cup gluten-free cornmeal
- 1 cup gluten-free all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 tablespoon honey (optional)
Instructions:
- Preheat your oven to 375°F (190°C). Grease an 8-inch square baking dish or a round cake pan.
- In a large bowl, whisk together the gluten-free cornmeal, gluten-free flour, sugar, baking powder, salt, and baking soda.
- In another bowl, whisk the buttermilk, eggs, melted butter, and honey (if using).
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick.
- Pour the batter into the prepared baking dish and smooth the top with a spatula.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the cornbread cool for a few minutes before cutting into squares and serving.
This gluten-free buttermilk cornbread is a wonderful addition to any meal.
The buttermilk gives the cornbread a moist, rich texture, while the cornmeal provides a slightly crumbly and comforting bite. It’s perfect for pairing with chili, soups, or even barbecues.
You can add extras like jalapeños or cheese for an added twist or enjoy it plain with a drizzle of honey or butter.
This cornbread can be made ahead of time and stored for later use, making it an easy and delicious gluten-free side dish.
Gluten-Free Buttermilk Cupcakes
These gluten-free buttermilk cupcakes are light, fluffy, and packed with flavor. With a hint of vanilla and the richness of buttermilk, these cupcakes are an excellent dessert for any occasion.
They’re easy to make, and you can top them with your favorite frosting to create the perfect treat.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined.
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the tin for a few minutes, then transfer them to a wire rack to cool completely before frosting.
These gluten-free buttermilk cupcakes are perfect for any celebration or casual dessert.
Their light and fluffy texture make them a crowd favorite.
You can frost them with your favorite buttercream or cream cheese frosting, and for extra fun, decorate them with sprinkles or fruit.
Whether you make them for a birthday, a family gathering, or just a sweet treat, these cupcakes will impress everyone.
Gluten-Free Buttermilk Zucchini Bread
This gluten-free buttermilk zucchini bread is moist, flavorful, and packed with the goodness of zucchini.
The tanginess from the buttermilk balances the sweetness of the bread, and the zucchini ensures a soft, tender crumb. It’s an ideal snack or breakfast option.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, beat the eggs with the sugar and brown sugar until combined.
- Stir in the buttermilk, vegetable oil, and vanilla extract.
- Gently fold in the grated zucchini.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the zucchini bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This gluten-free buttermilk zucchini bread is moist, tender, and packed with the flavors of cinnamon and vanilla.
The zucchini adds moisture and a slight texture, making it an ideal choice for a breakfast or snack.
It can be enjoyed on its own or with a dollop of butter. It’s also easy to make ahead and store for later, making it a great option for meal prep or an after-school treat.
Gluten-Free Buttermilk Cheesecake Bars
These gluten-free buttermilk cheesecake bars are rich, creamy, and absolutely decadent.
With a buttery gluten-free crust and a tangy, smooth filling, these cheesecake bars make the perfect dessert for any special occasion or just when you’re craving something indulgent.
Ingredients:
For the crust:
- 1 1/2 cups gluten-free graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 2 cups cream cheese, softened
- 1/2 cup buttermilk
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 325°F (165°C) and line an 8×8-inch baking dish with parchment paper.
- In a small bowl, combine the gluten-free graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
- Press the graham cracker mixture into the bottom of the prepared baking dish to form an even crust layer. Bake for 8-10 minutes, then remove from the oven and let cool.
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add the buttermilk, sugar, eggs, and vanilla extract, and beat until the mixture is smooth and well combined.
- Pour the cheesecake filling over the cooled crust and spread it into an even layer.
- Bake for 30-35 minutes, or until the center is set and only slightly jiggly.
- Allow the cheesecake bars to cool to room temperature, then refrigerate for at least 2 hours before slicing into bars.
These gluten-free buttermilk cheesecake bars are rich and creamy with a tangy bite from the buttermilk.
The crunchy graham cracker crust pairs perfectly with the smooth, velvety filling.
They are ideal for special gatherings, holidays, or simply as an indulgent dessert.
The bars are easy to make and can be stored in the refrigerator for several days, making them a great option for prepping ahead of time.
Gluten-Free Buttermilk Pancakes
These gluten-free buttermilk pancakes are fluffy, light, and perfectly tender.
Made with the richness of buttermilk, these pancakes are a breakfast favorite that can be customized with your favorite toppings such as maple syrup, fresh berries, or whipped cream.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups buttermilk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions:
- Preheat a griddle or non-stick skillet over medium heat and lightly grease with butter or cooking spray.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter may be slightly lumpy, but don’t overmix.
- Pour 1/4 cup of the batter onto the preheated skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface. Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown.
- Keep the pancakes warm in the oven while you cook the remaining ones.
- Serve with your favorite toppings such as butter, syrup, or fresh fruit.
These gluten-free buttermilk pancakes are incredibly soft and fluffy.
The combination of buttermilk and the slight tang it provides adds depth of flavor to each bite.
Whether you prefer classic toppings like syrup or fresh fruit, these pancakes are a perfect canvas for customization. They’re easy to make and perfect for lazy weekend mornings or breakfast on the go.
Gluten-Free Buttermilk Banana Bread
This gluten-free buttermilk banana bread is rich, moist, and packed with the sweet flavor of ripe bananas.
The buttermilk adds a slight tang that enhances the banana flavor and makes the bread even more tender.
This easy-to-make recipe is perfect for breakfast, snacks, or even as a dessert.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 ripe bananas, mashed
- 1/2 cup buttermilk
- 1/2 cup sugar
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, mash the ripe bananas with a fork until smooth.
- Add the buttermilk, sugar, melted butter, eggs, and vanilla extract to the mashed bananas. Stir until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This gluten-free buttermilk banana bread is a great way to use up ripe bananas.
The buttermilk adds a slight tanginess that perfectly balances the sweetness of the bananas.
It’s tender and moist, making it the perfect snack or breakfast item. You can even add nuts or chocolate chips for extra flavor and texture.
This recipe is also freezer-friendly, so you can enjoy it anytime.
Gluten-Free Buttermilk Biscuits
These gluten-free buttermilk biscuits are light, flaky, and wonderfully tender.
Made with buttermilk for added richness and flavor, these biscuits are perfect as a side dish for dinner or as a breakfast treat with jam and butter.
Their simple ingredients come together to create a classic comfort food that everyone can enjoy.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup cold unsalted butter, cubed
- 3/4 cup buttermilk (plus extra for brushing)
- 1 tablespoon sugar (optional)
Instructions:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the gluten-free flour, baking powder, salt, and baking soda.
- Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- Pour in the buttermilk and stir gently until the dough just comes together. If the dough is too sticky, add a little more flour.
- Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together.
- Roll out the dough to about 1-inch thickness, then use a biscuit cutter to cut out the biscuits.
- Place the biscuits onto the prepared baking sheet and brush the tops with a little extra buttermilk.
- Bake for 12-15 minutes, or until the biscuits are golden brown on top.
- Serve warm with butter, jam, or your favorite spread.
These gluten-free buttermilk biscuits are perfect for breakfast, brunch, or alongside a hearty dinner.
The buttery, flaky texture is a result of the buttermilk and cold butter, which give the biscuits their melt-in-your-mouth quality.
These biscuits can be served as a side, topped with gravy, or simply enjoyed with a dollop of honey. They’re easy to make and will definitely become a family favorite.
Gluten-Free Buttermilk Scones
These gluten-free buttermilk scones are crumbly, soft, and lightly sweetened. Perfect for breakfast or afternoon tea, the buttermilk enhances the flavor and texture, creating a deliciously tender scone.
You can add fruit, nuts, or even a drizzle of glaze for extra flavor.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup currants or raisins (optional)
Instructions:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, salt, and baking soda.
- Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs.
- In a separate bowl, whisk the buttermilk, egg, and vanilla extract together. Add the wet ingredients to the dry ingredients and stir gently until the dough just comes together. If you’re adding currants or raisins, fold them in at this stage.
- Turn the dough out onto a lightly floured surface and gently knead it a few times.
- Pat the dough into a round disk about 1-inch thick, then cut it into 8 wedges.
- Place the scones on the prepared baking sheet and bake for 15-20 minutes or until golden brown.
- Allow the scones to cool for a few minutes before serving with clotted cream or jam.
These gluten-free buttermilk scones are a delightful treat with a light, airy texture and a slight sweetness.
They’re perfect for enjoying with a cup of tea or coffee. Whether you add dried fruit, nuts, or enjoy them plain, they’ll quickly become a favorite breakfast or brunch item.
Gluten-Free Buttermilk Chicken Tenders
These gluten-free buttermilk chicken tenders are crispy on the outside and juicy on the inside.
The buttermilk marinade tenderizes the chicken, while the gluten-free breadcrumbs give them a satisfying crunch.
They are perfect for a quick dinner or as an appetizer.
Ingredients:
- 1 pound chicken tenders
- 1 cup buttermilk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup gluten-free breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- Olive oil for frying
Instructions:
- In a large bowl, combine the buttermilk, salt, pepper, and garlic powder. Add the chicken tenders and stir to coat. Cover and refrigerate for at least 1 hour (or up to overnight) to marinate.
- In a shallow bowl, mix the gluten-free breadcrumbs, Parmesan cheese, paprika, and cayenne pepper (if using).
- Heat a large skillet over medium heat and add a couple of tablespoons of olive oil.
- Remove each chicken tender from the buttermilk marinade, allowing any excess liquid to drip off. Dredge the chicken in the breadcrumb mixture, pressing gently to coat the tenders.
- Fry the chicken tenders in batches, cooking for 3-4 minutes per side or until golden brown and cooked through.
- Transfer the cooked chicken tenders to a paper towel-lined plate to drain excess oil.
These gluten-free buttermilk chicken tenders are a family-friendly meal that’s both crunchy and juicy.
The buttermilk helps tenderize the chicken, while the gluten-free breadcrumbs ensure a satisfying crispy coating.
These tenders are delicious on their own or served with your favorite dipping sauces like honey mustard or ranch.
Gluten-Free Buttermilk Waffles
These gluten-free buttermilk waffles are light, crispy on the outside, and fluffy on the inside.
They are perfect for a weekend breakfast or brunch.
The addition of buttermilk makes them extra tender, and they pair wonderfully with fresh berries, syrup, or whipped cream.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions:
- Preheat your waffle iron according to the manufacturer’s instructions and lightly grease it with cooking spray or melted butter.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat the eggs and add the buttermilk, melted butter, and vanilla extract. Stir until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. The batter will be slightly lumpy.
- Pour the batter into the preheated waffle iron, using about 1/2 cup of batter per waffle, or according to the size of your waffle iron.
- Cook the waffles according to the manufacturer’s instructions, usually for about 3-5 minutes, until they are golden brown and crispy.
- Serve immediately with your favorite toppings such as syrup, fresh fruit, or whipped cream.
These gluten-free buttermilk waffles are a delightful treat that the whole family will love. The combination of crispy edges and fluffy centers makes them a perfect breakfast option.
The buttermilk adds a subtle tang that enhances the flavor of the waffles.
Enjoy them with your favorite toppings, and for extra fun, try adding chocolate chips or nuts to the batter before cooking!
Gluten-Free Buttermilk Chocolate Chip Cookies
These gluten-free buttermilk chocolate chip cookies are the perfect combination of chewy, crispy, and indulgent.
The buttermilk enhances the flavor of the cookies, while the chocolate chips provide a satisfying sweetness in every bite. They’re an irresistible treat for any occasion.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/4 cup buttermilk
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cups gluten-free chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, baking soda, and salt.
- In a large bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy.
- Beat in the egg, vanilla extract, and buttermilk, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Stir in the chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These gluten-free buttermilk chocolate chip cookies are perfectly chewy and loaded with chocolate.
The buttermilk gives them a slight tang, balancing out the sweetness of the cookie.
They’re perfect for any occasion, from a casual snack to a sweet dessert after dinner. Once you make these, they’ll quickly become your go-to cookie recipe.
Gluten-Free Buttermilk Cornbread
This gluten-free buttermilk cornbread is moist, fluffy, and slightly sweet.
With the richness of buttermilk and the texture of cornmeal, it’s a perfect side dish for any meal, whether served alongside chili, roasted meats, or a simple salad.
Ingredients:
- 1 cup gluten-free cornmeal
- 1 cup gluten-free all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 cup sugar
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/4 cup milk
Instructions:
- Preheat your oven to 375°F (190°C) and grease a 9×9-inch square baking dish or a cast-iron skillet.
- In a large bowl, whisk together the gluten-free cornmeal, gluten-free flour, baking powder, salt, and sugar.
- In another bowl, whisk the buttermilk, eggs, melted butter, and milk together.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be slightly lumpy, which is fine.
- Pour the batter into the prepared baking dish or skillet and smooth the top.
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool slightly before slicing and serving.
This gluten-free buttermilk cornbread is the perfect accompaniment to any Southern-inspired meal.
It’s moist, tender, and has just the right amount of sweetness, thanks to the combination of buttermilk and sugar.
Whether you enjoy it as a side dish or as a stand-alone snack, this cornbread is sure to impress.
Gluten-Free Buttermilk Carrot Cake
This gluten-free buttermilk carrot cake is a moist, flavorful dessert packed with tender carrots, warm spices, and a touch of tanginess from the buttermilk.
It’s a great dessert for celebrations or any time you want to indulge in a decadent yet lighter cake.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup buttermilk
- 3 large eggs
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
For the cream cheese frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan (or two, if you prefer a layered cake).
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat together the eggs, sugar, oil, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the buttermilk, grated carrots, walnuts, and raisins.
- Pour the batter into the prepared cake pan(s) and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting.
For the frosting:
- In a medium bowl, beat together the cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, beating until fluffy.
Frost the cooled cake with the cream cheese frosting and serve.
This gluten-free buttermilk carrot cake is rich, moist, and packed with delicious flavors.
The buttermilk adds a slight tang, while the warm spices and sweetness from the carrots make this cake incredibly flavorful.
Top it with creamy cream cheese frosting for the perfect finishing touch, and it’ll become a favorite at any gathering or celebration.
Gluten-Free Buttermilk Muffins
These gluten-free buttermilk muffins are light, fluffy, and moist. The buttermilk adds a subtle tanginess and richness, making these muffins perfect for breakfast or a snack.
You can mix in fruits, nuts, or even chocolate chips to make them your own.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease the cups.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, salt, baking soda, and cinnamon.
- In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but not dry. If it’s too thick, add a little more buttermilk.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
These gluten-free buttermilk muffins are soft and tender, perfect for busy mornings or as an afternoon snack.
The buttermilk adds a rich flavor, while the cinnamon adds a touch of warmth.
You can easily add fruits like blueberries or bananas to customize the flavor.
Whether enjoyed plain or with a spread of butter, they are always a crowd-pleaser.
Gluten-Free Buttermilk Baked Donuts
These gluten-free buttermilk baked donuts are soft, light, and perfectly sweet. Unlike traditional fried donuts, these are baked to perfection and topped with a glaze or powdered sugar.
They are easy to make and ideal for a fun breakfast or dessert.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup buttermilk
- 2 large eggs
- 1/4 cup sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
For the glaze (optional):
- 1 cup powdered sugar
- 2 tablespoons buttermilk
- 1/2 teaspoon vanilla extract
Instructions:
- Preheat your oven to 375°F (190°C) and lightly grease a donut pan.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, beat the eggs, sugar, melted butter, buttermilk, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Spoon the batter into the prepared donut pan, filling each cup about 2/3 full.
- Bake for 10-12 minutes or until a toothpick inserted into a donut comes out clean.
- Allow the donuts to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
For the glaze:
- In a small bowl, whisk together the powdered sugar, buttermilk, and vanilla extract until smooth.
- Dip the cooled donuts into the glaze, or drizzle the glaze over the top.
These gluten-free buttermilk baked donuts are the perfect treat for those who prefer a lighter version of traditional fried donuts. The buttermilk creates a tender crumb, while the cinnamon adds warmth.
The glaze makes them extra sweet and fun, but they can also be enjoyed without it for a less sweet option.
Gluten-Free Buttermilk Cheesecake Bars
These gluten-free buttermilk cheesecake bars are creamy, rich, and absolutely delicious.
The tangy buttermilk pairs beautifully with the smooth cream cheese filling, creating a perfectly balanced dessert that will impress any guest.
Ingredients:
- 1 1/2 cups gluten-free graham cracker crumbs (or gluten-free cookies)
- 1/4 cup sugar
- 1/4 cup unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1/2 cup buttermilk
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
Instructions:
- Preheat your oven to 325°F (165°C) and line an 8×8-inch baking pan with parchment paper or grease it lightly.
- In a medium bowl, combine the gluten-free graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are coated and the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of the prepared baking pan to form a crust. Bake for 10 minutes, then remove from the oven and set aside to cool.
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add the buttermilk, sugar, and vanilla extract to the cream cheese and beat until well combined.
- Beat in the eggs, one at a time, until fully incorporated.
- Pour the cream cheese mixture over the cooled crust and smooth the top.
- Bake for 40-45 minutes, or until the edges are set, but the center still slightly jiggles.
- Allow the cheesecake bars to cool completely before transferring to the refrigerator to chill for at least 2 hours.
- Slice into bars and serve chilled.
These gluten-free buttermilk cheesecake bars are a decadent dessert with a rich, creamy texture.
The tang of the buttermilk cuts through the sweetness of the cream cheese, creating a balanced and indulgent treat.
The graham cracker crust adds a nice crunch to complement the smooth filling.
Whether served at a party or for a family dessert, these bars will be a hit!
Gluten-Free Buttermilk Pancakes
These gluten-free buttermilk pancakes are light, fluffy, and perfect for a weekend breakfast or brunch.
The addition of buttermilk gives them a rich, tangy flavor, while the gluten-free flour ensures they’re soft and tender.
Top them with your favorite syrup, fruits, or whipped cream for a delicious treat.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/4 cups buttermilk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions:
- Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, salt, and baking soda.
- In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if the batter is a little lumpy.
- Pour about 1/4 cup of batter onto the heated skillet for each pancake.
- Cook for 2-3 minutes on each side, or until bubbles form on the surface of the pancake and the edges begin to look set. Flip and cook the other side until golden brown.
- Remove from the skillet and keep warm while you cook the remaining pancakes.
- Serve with your favorite toppings like maple syrup, fresh fruit, or powdered sugar.
These gluten-free buttermilk pancakes are a delightful and comforting breakfast that everyone will love.
The buttermilk adds a lovely richness and tang, and the pancakes turn out light and fluffy every time.
Enjoy them with a drizzle of syrup or fresh fruit for the perfect morning indulgence.
Gluten-Free Buttermilk Biscuits
These gluten-free buttermilk biscuits are flaky, tender, and perfect for serving alongside any meal.
The buttermilk adds a rich, tangy flavor that makes these biscuits melt in your mouth. Whether you’re serving them with gravy, butter, or jam, they are sure to be a hit.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup unsalted butter, cold and cut into cubes
- 3/4 cup buttermilk (plus extra for brushing)
- 1 large egg (for egg wash, optional)
Instructions:
- Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the gluten-free flour, baking powder, salt, and baking soda.
- Add the cold cubed butter to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Pour in the buttermilk and stir gently until the dough just comes together. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together.
- Pat the dough into a 1-inch thick rectangle. Using a biscuit cutter, cut out rounds and place them onto the prepared baking sheet.
- If desired, brush the tops of the biscuits with a little extra buttermilk or an egg wash for a golden finish.
- Bake for 12-15 minutes, or until the biscuits are golden brown and fluffy.
- Allow to cool for a few minutes before serving.
These gluten-free buttermilk biscuits are perfect for any occasion.
The light, flaky texture and rich buttermilk flavor make them an irresistible addition to breakfast, lunch, or dinner.
Whether you enjoy them with gravy or simply with butter, these biscuits are a comforting and delicious treat.
Gluten-Free Buttermilk Apple Cake
This gluten-free buttermilk apple cake is moist, flavorful, and filled with tender apple chunks.
The buttermilk adds a lovely tang, while the apples provide natural sweetness and a bit of texture. It’s a perfect dessert for fall or any time you’re craving a warm, comforting cake.
Recipe:
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 apples, peeled and chopped (about 1 1/2 cups)
- 1/4 cup chopped walnuts or pecans (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.
- Gently fold in the chopped apples and nuts, if using.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This gluten-free buttermilk apple cake is a simple yet satisfying dessert.
The moist cake, combined with the sweetness of the apples and the tang of the buttermilk, makes it a delightful treat for any occasion.
Serve it on its own or with a scoop of vanilla ice cream for an indulgent dessert.
