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The holiday season is a time for festive celebrations, family gatherings, and, of course, delicious food.
But if you’re following a gluten-free diet, finding holiday recipes that both capture the magic of traditional dishes and meet dietary needs can feel like a challenge.
Whether you’re preparing for a gluten-free holiday dinner, holiday parties, or looking for fun and easy gift ideas, holiday-themed gluten-free copycat recipes are the perfect solution.
These recipes offer gluten-free versions of beloved holiday dishes, from decadent desserts to savory appetizers and main courses.
You can enjoy the flavors you love without compromising your health goals.
Best of all, many of these recipes are simple to make, requiring just a few ingredients or clever substitutions.
From gluten-free gingerbread cookies to indulgent mashed potatoes, these 50+ holiday gluten-free copycat recipes are perfect for celebrating the season with ease and joy.
50+ Traditional Holiday Gluten-Free Copycat Recipes for a Joyful Season
With the holiday season in full swing, the last thing you want to worry about is missing out on your favorite dishes due to dietary restrictions.
These 50+ gluten-free holiday copycat recipes are designed to bring all the traditional flavors to your table, with none of the gluten.
From iconic gingerbread cookies to creamy mashed potatoes and holiday casseroles, you’ll find a variety of recipes that will impress your guests and satisfy your cravings.
By swapping in gluten-free ingredients and adapting traditional recipes, you can enjoy all the festive foods you love without compromising taste or texture.
So, gather your ingredients, get in the holiday spirit, and start baking, cooking, and sharing these delicious gluten-free creations with your loved ones.
The holidays are about enjoying great food and making memories—and now, no one has to miss out on the fun!
Gluten-Free Copycat Starbucks Gingerbread Loaf
This gluten-free copycat Starbucks gingerbread loaf is the perfect holiday treat, combining the warmth of gingerbread with a tender, moist texture. Made with simple gluten-free ingredients, it’s a great option for those following a gluten-free diet but still craving the comforting flavors of the season. The rich molasses, cinnamon, and ginger create a festive aroma that fills your kitchen, making it the ideal companion for a hot cup of tea or coffee.
Ingredients:
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup molasses
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk (or dairy-free milk)
- 1/2 cup gluten-free crystallized ginger, chopped
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, ginger, cinnamon, cloves, and salt.
- In a large mixing bowl, cream together the butter and brown sugar until fluffy. Add in the molasses, eggs, and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Stir until just combined.
- Fold in the chopped crystallized ginger.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This gluten-free gingerbread loaf perfectly captures the festive flavors of the holiday season, offering a moist and flavorful dessert that everyone can enjoy. Whether you’re baking it for a holiday gathering or just to enjoy at home, this copycat Starbucks recipe will surely become a family favorite. The addition of crystallized ginger adds an extra touch of spice that elevates this loaf, while the gluten-free flour ensures a satisfying texture that rivals traditional versions. Enjoy this delicious treat with a warm drink, and feel free to drizzle with a simple glaze for an added festive touch!
Gluten-Free Copycat Peppermint Mocha Brownies
These gluten-free peppermint mocha brownies are a decadent holiday treat inspired by the classic peppermint mocha coffee. The brownies are rich, fudgy, and packed with the perfect balance of chocolate and peppermint flavors. With a glossy chocolate glaze on top and a hint of peppermint in every bite, these brownies are the ideal gluten-free indulgence for the holiday season.
Ingredients:
- 1/2 cup gluten-free all-purpose flour (with xanthan gum)
- 1/2 cup unsweetened cocoa powder
- 1 tsp instant coffee granules
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup gluten-free chocolate chips
- 1/2 tsp peppermint extract
- For the glaze:
- 1/2 cup semi-sweet chocolate chips
- 1 tbsp unsalted butter
- 1/4 tsp peppermint extract
Instructions:
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan.
- In a medium bowl, whisk together the gluten-free flour, cocoa powder, instant coffee, baking powder, and salt.
- In a large bowl, whisk together the melted butter, sugar, eggs, and vanilla extract until smooth and well combined.
- Gradually fold the dry ingredients into the wet ingredients. Stir in the chocolate chips and peppermint extract.
- Pour the brownie batter into the prepared pan, spreading it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean (a few crumbs are fine).
- While the brownies are baking, prepare the glaze. In a small saucepan, melt the chocolate chips and butter over low heat, stirring constantly. Once melted, remove from heat and stir in the peppermint extract.
- Allow the brownies to cool completely before spreading the glaze on top.
- Once the glaze has set, cut the brownies into squares and serve.
These gluten-free peppermint mocha brownies are a rich, indulgent treat that embodies the essence of the holiday season. The combination of chocolate and peppermint creates a deliciously festive flavor, while the fudgy texture of the brownies ensures each bite is heavenly. The glossy chocolate glaze adds a beautiful finish and a touch of extra sweetness, making them an impressive dessert for any holiday gathering. Whether you’re hosting a holiday party or simply looking for a special treat, these brownies will be a hit, offering a delightful gluten-free option for all to enjoy.
Gluten-Free Copycat Cranberry Bliss Bars
These gluten-free cranberry bliss bars are a delightful, festive treat inspired by the beloved Starbucks version. With a creamy, tangy frosting, chewy cranberries, and a soft, buttery base, they capture the flavors of the season perfectly. These bars are easy to make, and the sweet-tart cranberry combination makes them the ideal dessert for your holiday spread.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour (with xanthan gum)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup dried cranberries, chopped
- 1/2 cup white chocolate chips
- For the frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup dried cranberries, chopped (for topping)
Instructions:
- Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, baking powder, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients into the wet mixture, stirring until just combined. Fold in the chopped cranberries and white chocolate chips.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- While the bars cool, prepare the frosting. Beat together the cream cheese and butter until smooth, then gradually add the powdered sugar and vanilla extract. Beat until creamy and well combined.
- Once the bars have cooled completely, spread the frosting evenly on top. Garnish with chopped dried cranberries for a festive touch.
- Cut into squares and serve.
These gluten-free cranberry bliss bars are an absolute holiday delight, offering a perfect balance of sweet and tart flavors. The soft, buttery base provides a great foundation for the creamy frosting, while the dried cranberries and white chocolate chips add a wonderful texture and sweetness. These bars are not only delicious but also visually stunning, with their festive red cranberry topping. They make a great addition to any holiday dessert table, offering a gluten-free alternative that’s sure to please all guests. With this copycat recipe, you can enjoy the holiday flavors of cranberry bliss bars without missing out on a thing!
Gluten-Free Copycat Sugar Cookies
These gluten-free sugar cookies are the ultimate holiday treat, inspired by classic sugar cookie recipes but with a gluten-free twist. Soft, chewy, and just the right amount of sweetness, they are perfect for decorating with icing and sprinkles. Whether you’re baking them for a holiday party or sharing them with loved ones, these cookies capture the essence of the season in every bite. With a simple and easy-to-follow recipe, these gluten-free sugar cookies are sure to become a favorite in your holiday baking rotation.
Ingredients:
- 2 1/4 cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 1/4 cup granulated sugar (for rolling)
Instructions:
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, baking soda, and salt.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the egg, vanilla extract, and almond extract (if using), and mix until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until combined. The dough should be soft but not too sticky.
- Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the additional 1/4 cup of sugar.
- Place the dough balls onto the prepared baking sheets, about 2 inches apart. Flatten each ball slightly with the bottom of a glass or your fingers.
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These gluten-free sugar cookies are a fun and festive treat, perfect for holiday baking. Their soft, chewy texture and subtle sweetness make them irresistible, and they’re perfect for decorating with colorful icing and sprinkles. This gluten-free version ensures that everyone can enjoy them, no matter their dietary restrictions. Whether you’re preparing them for a holiday cookie exchange or simply sharing them with family and friends, these sugar cookies will quickly become a staple in your gluten-free holiday baking collection. Enjoy them with a glass of milk or a cup of hot cocoa for the perfect seasonal snack!
Gluten-Free Copycat Cranberry Orange Muffins
These gluten-free cranberry orange muffins bring together the perfect balance of tart cranberries and citrusy orange zest in a soft, fluffy muffin. Inspired by a popular holiday bakery treat, these muffins are a great way to start your day during the festive season. With the natural sweetness of the orange juice and the bright pop of cranberries, these gluten-free muffins are bursting with flavor and are an excellent addition to your holiday breakfast or brunch spread.
Ingredients:
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1/2 cup orange juice
- 1/4 cup milk (dairy or non-dairy)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp orange zest
- 1 1/2 cups fresh cranberries (or frozen, thawed)
Instructions:
- Preheat your oven to 375°F (190°C) and line a 12-cup 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 melted butter, orange juice, milk, eggs, vanilla extract, and orange zest.
- Add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
- Gently fold in the cranberries, ensuring they are evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
These gluten-free cranberry orange muffins are the perfect combination of tart and sweet, with the bright flavor of orange complementing the burst of cranberries. The muffins are light, fluffy, and incredibly moist, making them a delightful addition to any holiday morning. They also make a great gift for friends and family during the season. Serve them warm with a pat of butter or enjoy them on their own as a snack. This gluten-free version ensures that no one has to miss out on the festive flavors of the season, and these muffins will quickly become a holiday favorite in your home.
Gluten-Free Copycat Eggnog Cheesecake Bars
These gluten-free eggnog cheesecake bars are a decadent, creamy treat that perfectly captures the flavors of the holiday season. Inspired by the classic eggnog drink, the cheesecake layer is rich and smooth, with a hint of nutmeg and cinnamon, while the crust provides the ideal balance of crunch and flavor. These bars are a wonderful gluten-free dessert option for any holiday gathering, offering a festive twist on the traditional cheesecake.
Ingredients:
For the crust:
- 1 1/2 cups gluten-free graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
For the cheesecake filling:
- 2 8-ounce packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup eggnog (dairy or dairy-free)
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1 tbsp all-purpose gluten-free flour
Instructions:
- Preheat your oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper.
- In a medium bowl, combine the gluten-free graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form an even crust.
- In a large bowl, beat the softened cream cheese until smooth. Add the sugar and continue to beat until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Then mix in the eggnog, vanilla extract, nutmeg, cinnamon, and gluten-free flour. Beat until fully combined.
- Pour the cheesecake filling over the crust and spread it into an even layer.
- Bake for 30-35 minutes, or until the center is set and the edges are lightly golden.
- Let the cheesecake bars cool to room temperature, then refrigerate for at least 4 hours or overnight to set.
- Once chilled, slice into bars and serve.
These gluten-free eggnog cheesecake bars are an indulgent holiday dessert that combines the creamy texture of cheesecake with the comforting spices of eggnog. The nutmeg and cinnamon add a warm, festive flavor, while the crunchy graham cracker crust provides a delightful contrast to the smooth filling. Perfect for a holiday dessert table or a special treat after a festive meal, these bars offer a delicious way to enjoy the flavors of eggnog in a gluten-free version. Whether served chilled or at room temperature, these cheesecake bars are sure to be a hit during the holiday season.
Gluten-Free Copycat Gingerbread Cookies
These gluten-free gingerbread cookies are the ultimate holiday treat, offering the perfect blend of warm spices and rich flavor. Inspired by classic gingerbread cookies, this gluten-free version ensures that everyone can enjoy these festive favorites. With a slightly crisp texture and a chewy center, these cookies are perfect for decorating with royal icing or enjoying as they are. Whether you’re baking them for holiday gift-giving or as a fun family activity, these gluten-free gingerbread cookies are sure to delight.
Ingredients:
- 2 1/2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp baking soda
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/2 cup molasses
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add the egg, molasses, and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. If the dough is too sticky, you can add a bit more gluten-free flour to make it manageable.
- Divide the dough in half, wrap it in plastic wrap, and refrigerate for at least 1 hour.
- Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Use cookie cutters to shape the dough into gingerbread men, stars, or other holiday shapes.
- Place the cut-out cookies onto the prepared baking sheets and bake for 8-10 minutes, or until the edges are lightly golden.
- 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 gingerbread cookies are a festive delight, bringing the warmth of ginger and spices into a chewy, flavorful treat. Perfect for holiday gatherings, these cookies are ideal for decorating with icing or enjoying on their own with a hot cup of tea or cocoa. Whether you’re making them for a holiday party, a cookie exchange, or just to enjoy with loved ones, these gingerbread cookies will fill your home with the sweet aroma of the season. With a gluten-free twist, everyone can savor the comforting taste of this classic holiday treat.
Gluten-Free Copycat Holiday Bread Pudding
This gluten-free bread pudding is the ultimate comfort food, perfect for a cozy holiday dessert. Rich, warm, and indulgent, this dessert features soft gluten-free bread soaked in a custard mixture, spiced with cinnamon and nutmeg, and baked to golden perfection. Topped with a warm vanilla sauce or a dusting of powdered sugar, this holiday bread pudding is the perfect way to end a festive meal. Whether served on its own or with a scoop of vanilla ice cream, this gluten-free bread pudding is sure to be a crowd-pleaser.
Ingredients:
- 6 cups gluten-free bread cubes (preferably a day or two old)
- 1/2 cup granulated sugar
- 1/2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 3 large eggs
- 2 cups milk (dairy or non-dairy)
- 1 tsp vanilla extract
- 1/2 cup raisins or chopped dried fruit (optional)
- 1/4 cup unsalted butter, melted
- 1/4 cup brown sugar (for topping)
- 1 tbsp butter (for topping)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- In a large mixing bowl, whisk together the granulated sugar, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk the eggs until light and fluffy. Add the milk and vanilla extract, mixing until well combined.
- Add the gluten-free bread cubes to the egg mixture, making sure each piece of bread is soaked thoroughly. If desired, fold in the raisins or dried fruit.
- Pour the bread mixture into the prepared baking dish, pressing down gently to ensure an even layer.
- Drizzle the melted butter over the top, then sprinkle the brown sugar evenly over the bread pudding.
- Bake for 40-45 minutes, or until the pudding is set and golden brown on top.
- Let the bread pudding cool for a few minutes before serving with warm vanilla sauce, a dusting of powdered sugar, or a scoop of ice cream.
This gluten-free holiday bread pudding is the ultimate dessert to bring warmth and comfort to your festive gatherings. Rich and custardy, with a slight crunch on the top and a soft, flavorful center, it’s the perfect way to showcase your gluten-free baking skills. The warm spices of cinnamon and nutmeg make it a great seasonal treat, and the addition of raisins or dried fruit adds a touch of sweetness. Whether you’re serving it as a holiday dessert or enjoying it as a special breakfast the next day, this gluten-free bread pudding will become a cherished recipe for years to come.
Gluten-Free Copycat Pumpkin Spice Latte Cake
Inspired by the famous pumpkin spice latte, this gluten-free cake captures all the warm, spicy flavors of the beloved seasonal drink. Moist, light, and full of pumpkin flavor, this cake is topped with a smooth coffee glaze and a sprinkle of cinnamon for that extra touch of pumpkin spice goodness. Whether served as a dessert at a holiday gathering or enjoyed with a cup of coffee, this gluten-free pumpkin spice latte cake is perfect for celebrating the flavors of the season.
Ingredients:
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/4 cup brewed coffee, cooled
- 1 tsp vanilla extract
- 1/2 cup sour cream or plain yogurt (for moisture)
Instructions:
- Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a large mixing bowl, beat 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 pumpkin puree, brewed coffee, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the sour cream or yogurt for added moisture.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the glaze:
- 1/2 cup powdered sugar
- 1 tbsp brewed coffee
- 1/2 tsp cinnamon
- In a small bowl, whisk together the powdered sugar, coffee, and cinnamon until smooth. Drizzle the glaze over the cooled cake.
This gluten-free pumpkin spice latte cake is a delicious and festive dessert that brings together the cozy flavors of fall in every bite. With its rich pumpkin flavor, warming spices, and a touch of coffee in the glaze, this cake is a perfect way to celebrate the season. Whether you’re serving it for a special occasion or simply enjoying it with a warm beverage, this gluten-free version of the pumpkin spice latte cake will be a hit with everyone. It’s the perfect dessert for any pumpkin lover and an excellent addition to your holiday baking repertoire.
Gluten-Free Copycat Peppermint Bark
This gluten-free peppermint bark is the perfect holiday treat, combining smooth chocolate with crunchy candy cane pieces for a refreshing, festive flavor. Made with two layers of chocolate, this candy bark is easy to make and incredibly satisfying. Whether you’re looking for a gift idea or a sweet snack to share at a holiday party, this homemade peppermint bark is sure to impress. With just a few simple ingredients, you can create a treat that rivals any store-bought version, but without the gluten.
Ingredients:
- 8 oz dark chocolate (gluten-free)
- 8 oz white chocolate (gluten-free)
- 1/2 tsp peppermint extract
- 1/2 cup crushed candy canes
Instructions:
- Line a baking sheet with parchment paper or a silicone mat.
- Melt the dark chocolate by placing it in a heatproof bowl over simmering water (double boiler method) or microwaving it in 30-second intervals, stirring in between, until smooth.
- Pour the melted dark chocolate onto the prepared baking sheet and spread it out into an even layer with a spatula.
- Place the baking sheet in the refrigerator for about 10-15 minutes to allow the dark chocolate layer to set.
- Meanwhile, melt the white chocolate using the same method as the dark chocolate.
- Stir the peppermint extract into the melted white chocolate.
- Once the dark chocolate layer has set, pour the white chocolate over it, spreading it into an even layer.
- Sprinkle the crushed candy canes over the white chocolate while it’s still soft.
- Refrigerate the bark for at least 1 hour, or until fully set.
- Once set, break the bark into pieces and store in an airtight container.
This gluten-free peppermint bark is a simple yet indulgent holiday treat. The combination of rich dark chocolate and creamy white chocolate, paired with the crispness of crushed candy canes, creates a perfectly balanced flavor. It’s a festive and satisfying dessert that’s perfect for holiday gatherings or gifting. Whether enjoyed as a stand-alone treat or served alongside other seasonal desserts, this peppermint bark will be a hit with everyone. Best of all, it’s quick to prepare and easy to make in large batches, so you can share the holiday cheer with friends and family.
Gluten-Free Copycat Cranberry Orange Muffins
These gluten-free cranberry orange muffins are the perfect combination of tart and sweet, with a refreshing citrus flavor and the bright pop of dried cranberries. Inspired by classic bakery-style muffins, these homemade treats are soft, moist, and full of holiday flavor. They are a great breakfast option for the holiday season or can be enjoyed as a light dessert with a cup of tea or coffee. With their deliciously balanced flavors and satisfying texture, these muffins will quickly become a favorite in your gluten-free baking repertoire.
Ingredients:
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup orange juice (freshly squeezed)
- Zest of 1 orange
- 1 tsp vanilla extract
- 1 cup dried cranberries (or fresh cranberries, chopped)
- 1/4 cup chopped walnuts or pecans (optional)
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, baking powder, baking soda, salt, cinnamon, and ginger.
- In another bowl, beat together the softened butter and eggs until smooth and creamy.
- Add the orange juice, orange zest, and vanilla extract to the wet ingredients and mix well.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix the batter.
- Fold in the dried cranberries and, if using, the chopped nuts.
- Spoon the batter into the muffin tin, filling each cup about 2/3 of the way 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 before transferring them to a wire rack to cool completely.
These gluten-free cranberry orange muffins are a festive treat that combines the sweetness of orange with the tartness of cranberries for a perfectly balanced flavor. The citrusy zest adds brightness, while the cranberries provide a chewy texture and a burst of flavor in every bite. These muffins are ideal for breakfast, a snack, or as a part of a holiday brunch spread. They’re easy to make and will quickly become a beloved addition to your gluten-free holiday baking collection. Serve them fresh out of the oven or store them in an airtight container for a few days of enjoyment.
Gluten-Free Copycat Eggnog Cheesecake Bars
These gluten-free eggnog cheesecake bars are a decadent holiday dessert that captures the rich, creamy flavors of eggnog in a deliciously indulgent cheesecake form. With a buttery gluten-free crust, a smooth and spiced eggnog-flavored filling, and a hint of nutmeg, these cheesecake bars are a festive treat perfect for holiday parties or family gatherings. If you love the taste of eggnog but want to try something a little different, these bars offer a great way to enjoy the beloved holiday flavor in a gluten-free version.
Ingredients:
For the crust:
- 1 1/2 cups gluten-free graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 3 (8 oz) packages cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 cup eggnog (dairy or non-dairy)
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- Pinch of salt
Instructions:
- Preheat your oven to 325°F (165°C). Grease a 9×13-inch baking dish and line it with parchment paper for easy removal.
- For the crust, mix the gluten-free graham cracker crumbs, sugar, and melted butter in a bowl until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared baking dish to form an even crust.
- Bake the crust for 10-12 minutes, or until lightly golden, then remove it from the oven and let it cool.
- For the filling, beat the softened cream cheese and sugar together in a large bowl until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the eggnog, vanilla extract, nutmeg, cinnamon, and salt until the mixture is smooth and well-combined.
- Pour the filling over the cooled crust and spread it into an even layer.
- Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
- Let the cheesecake bars cool completely at room temperature, then refrigerate them for at least 4 hours or overnight.
- Once chilled, cut into bars and serve with a sprinkle of additional nutmeg or whipped cream.
These gluten-free eggnog cheesecake bars are a delightful and rich dessert that offers all the comforting flavors of eggnog in a smooth, creamy cheesecake. The buttery gluten-free crust provides the perfect base for the spiced filling, making each bite a satisfying indulgence. They are the ideal dessert for any holiday gathering, bringing the festive spirit to the table in a unique and delicious way. Whether you’re serving them at a Christmas party or enjoying them with family, these eggnog cheesecake bars will be a memorable addition to your holiday dessert spread.
Gluten-Free Copycat Gingerbread Cookies
These gluten-free gingerbread cookies are the ultimate holiday treat, with a perfect balance of spicy warmth and sweetness. Inspired by the classic gingerbread cookie recipe, these cookies are soft, flavorful, and easy to make. The combination of molasses, ginger, cinnamon, and cloves gives them a festive aroma, making them a beloved holiday favorite. These gluten-free gingerbread cookies can be decorated with icing for a fun activity with family or friends, or simply enjoyed as they are. Perfect for sharing, gifting, or enjoying with a warm beverage, these cookies will bring holiday cheer to any occasion.
Ingredients:
- 2 1/4 cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp baking soda
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/4 cup molasses
- 1 tsp vanilla extract
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, ginger, cinnamon, cloves, nutmeg, and salt.
- In a large bowl, beat the softened butter and brown sugar until light and fluffy.
- Add the egg, molasses, and vanilla extract to the butter-sugar mixture, and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until combined into a dough.
- Wrap the dough in plastic wrap and chill it in the refrigerator for at least 1 hour.
- Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness. Use cookie cutters to cut out shapes (gingerbread men, stars, etc.).
- Place the cookies on the prepared baking sheet, leaving space between each one.
- Bake for 8-10 minutes, or until the edges are firm and the cookies are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Decorate with royal icing or enjoy plain!
These gluten-free gingerbread cookies are full of holiday cheer and rich flavor, thanks to the classic blend of spices. They offer the perfect combination of crisp edges and soft centers, making them delightful to bite into. Whether you’re baking them to decorate with loved ones or simply enjoying their delicious taste, these cookies will become a staple in your holiday traditions. With their warm aroma filling the house, these gluten-free gingerbread cookies will spread festive joy and are perfect for gifting or enjoying yourself.
Gluten-Free Copycat Eggplant Parmesan
This gluten-free eggplant Parmesan is a perfect alternative to the traditional breaded dish, offering a crispy, golden crust without the gluten. This recipe features slices of eggplant coated in a gluten-free breadcrumb mixture, then baked to perfection and topped with a rich marinara sauce and gooey melted mozzarella cheese. It’s a comforting, hearty dish perfect for holiday gatherings, dinner parties, or a cozy family meal. With layers of crispy eggplant and savory sauce, this gluten-free eggplant Parmesan is sure to be a hit with everyone at the table, whether they follow a gluten-free diet or not.
Ingredients:
- 2 medium eggplants, sliced into 1/2-inch rounds
- 2 cups gluten-free breadcrumbs
- 1/2 cup grated Parmesan cheese (optional for extra flavor)
- 2 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 3 cups marinara sauce (gluten-free)
- 2 cups shredded mozzarella cheese
- 1 tbsp dried Italian herbs (basil, oregano)
- Salt and pepper to taste
- Olive oil for drizzling
Instructions:
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Place the eggplant slices on paper towels and sprinkle them with salt. Let them sit for about 10-15 minutes to draw out excess moisture, then pat them dry with more paper towels.
- In a shallow bowl, whisk the eggs and milk together.
- In another shallow bowl, combine the gluten-free breadcrumbs, grated Parmesan (if using), Italian herbs, salt, and pepper.
- Dip each eggplant slice into the egg mixture, allowing excess to drip off, and then coat it in the breadcrumb mixture, pressing gently to ensure it sticks.
- Arrange the breaded eggplant slices on a baking sheet lined with parchment paper. Drizzle with a little olive oil and bake for 25-30 minutes, flipping halfway through, until the eggplant slices are golden brown and crispy.
- Spread a thin layer of marinara sauce in the bottom of the prepared baking dish. Layer half of the baked eggplant slices on top, followed by half of the mozzarella cheese and a few spoonfuls of marinara sauce.
- Repeat the layering with the remaining eggplant, mozzarella, and sauce.
- Bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
- Let the dish cool for a few minutes before serving.
This gluten-free eggplant Parmesan is a warm, hearty dish that is sure to satisfy your cravings for a comforting Italian meal. The crispy, breaded eggplant combined with the rich marinara sauce and melted cheese creates a delicious and satisfying dish that’s perfect for holiday gatherings or family dinners. Whether you’re serving it as the main course or alongside other holiday dishes, this gluten-free eggplant Parmesan offers a gluten-free take on a classic favorite, making it accessible to all your guests. It’s a true crowd-pleaser that proves you don’t need gluten to enjoy a delicious, indulgent meal.
Gluten-Free Copycat Hot Chocolate Bombs
These gluten-free hot chocolate bombs are a fun and interactive treat that takes your hot chocolate experience to the next level. Made with rich, gluten-free chocolate, these bombs are filled with hot cocoa mix, mini marshmallows, and sometimes even candy canes or chocolate chips for an extra indulgence. When placed in a cup of hot milk, the bomb melts and releases all the ingredients, creating a rich, creamy, and delicious hot chocolate. These are perfect for holiday gifting, stocking stuffers, or enjoying on a cold winter day. Plus, they’re simple to make and customizable to your preferences.
Ingredients:
- 8 oz gluten-free chocolate (milk, dark, or white chocolate)
- 1/2 cup hot cocoa mix (gluten-free)
- 1/4 cup mini marshmallows
- 2 tbsp crushed candy canes (optional)
- 2 silicone hot chocolate bomb molds
- 1/2 tsp vegetable oil (optional, for smooth melting)
Instructions:
- Melt the gluten-free chocolate in a heatproof bowl over a double boiler or in the microwave, stirring every 30 seconds until smooth. If needed, add vegetable oil to help the chocolate melt smoothly.
- Spoon the melted chocolate into each mold and spread it up the sides to form a thin layer. Make sure the entire mold is coated, then place it in the refrigerator for 10-15 minutes to set.
- Once the chocolate has set, add 1-2 tablespoons of hot cocoa mix and a few mini marshmallows (and candy cane pieces, if using) into one half of each mold.
- Gently heat the edges of the empty half molds by placing them in the microwave for 5-10 seconds or holding them over a warm plate. Once the edges are soft, press the two halves together to form a ball.
- Carefully remove the bombs from the molds and store them in an airtight container.
- To serve, place one hot chocolate bomb in a mug, pour hot milk over it, and watch it melt into a delicious cup of hot cocoa.
Gluten-free hot chocolate bombs are a delightful and festive way to enjoy a cup of hot cocoa during the holiday season. With rich chocolate, creamy marshmallows, and the added fun of watching the bomb melt, these treats are a true holiday indulgence. They make great gifts and are a hit at holiday parties or cozy nights in. Customize them with different fillings or toppings to make them uniquely yours. Whether you’re gifting these bombs or enjoying them yourself, they’re sure to bring joy and warmth to any winter day.
Note: More recipes are coming soon!