30+ Quick Saturday Gluten-Free Betty Crocker Recipes to Delight

Weekends are the perfect time to experiment with new recipes, indulge in comfort foods, and treat yourself and your loved ones to something special.

If you’re following a gluten-free diet, finding delicious recipes that don’t compromise on flavor can be a challenge.

But with Betty Crocker’s gluten-free line, you can create mouthwatering dishes without worrying about gluten.

Whether you’re preparing breakfast, lunch, dinner, or dessert, Betty Crocker’s gluten-free products offer a versatile and convenient way to enjoy your favorite meals.

In this blog post, we’ve compiled a list of 30+ gluten-free recipes that are perfect for your Saturday cooking adventures.

From fluffy muffins and decadent cakes to savory dinner options and snacks, there’s something for every palate.

Let’s dive into these gluten-free recipes that will help you make the most of your weekend!

30+ Quick Saturday Gluten-Free Betty Crocker Recipes to Delight

With over 30 gluten-free Betty Crocker recipes at your fingertips, you’ll never run out of delicious ideas for your Saturday meals.

Whether you’re craving a sweet treat or a savory dish, these recipes offer the perfect solution for those with dietary restrictions without compromising on flavor.

Betty Crocker’s gluten-free options make it easy to whip up everything from breakfast to dessert in no time, allowing you to enjoy your weekend to the fullest.

So, gather your ingredients, preheat your oven, and get ready to create some gluten-free masterpieces that will satisfy your taste buds and make your Saturday extra special!

Decadent Gluten-Free Chocolate Chip Cookies

If you’re searching for a sweet treat to share with friends or enjoy as a weekend indulgence, these gluten-free chocolate chip cookies are perfect. Soft, chewy, and filled with gooey chocolate, this recipe uses Betty Crocker Gluten-Free All-Purpose Flour Blend to ensure a flawless bake every time. Whether paired with a glass of milk or served alongside coffee, these cookies will be a hit for all ages.

Ingredients

• 2 1/4 cups Betty Crocker Gluten-Free All-Purpose Flour Blend
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 tsp vanilla extract
• 2 large eggs
• 2 cups gluten-free semi-sweet chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour blend, baking soda, and salt.
3. In a large bowl, beat butter, granulated sugar, brown sugar, and vanilla extract until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Gradually mix the dry ingredients into the wet ingredients until combined. Stir in the chocolate chips.
6. Scoop dough onto the baking sheets using a tablespoon, leaving about 2 inches between each cookie.
7. Bake for 8-10 minutes, or until the edges are golden brown.
8. Let cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.

These gluten-free chocolate chip cookies are so delicious, you won’t miss the gluten! Perfect for Saturday afternoons, they’re sure to become a family favorite. Bake a batch to share or store them for a delightful treat throughout the week.

Gluten-Free Banana Pancakes

Start your Saturday with a stack of warm, fluffy banana pancakes that are both gluten-free and incredibly satisfying. Using Betty Crocker Gluten-Free Pancake Mix as the base, these pancakes are infused with ripe bananas and a hint of cinnamon for a comforting breakfast experience.

Ingredients

• 2 cups Betty Crocker Gluten-Free Pancake Mix
• 1 cup milk (or non-dairy alternative)
• 1 large ripe banana, mashed
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Butter or oil for cooking
• Maple syrup and fresh fruit for topping

Instructions

1. In a large bowl, whisk together the pancake mix, milk, mashed banana, egg, vanilla extract, and cinnamon until smooth.
2. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
3. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
4. Repeat with the remaining batter, greasing the skillet as needed.
5. Serve warm with maple syrup and fresh fruit.

These banana pancakes are the perfect gluten-free comfort food to kick off your weekend. Easy to make and full of flavor, they’re a breakfast treat everyone will love, whether they follow a gluten-free diet or not.

Savory Gluten-Free Herb and Cheese Biscuits

For those who prefer savory over sweet, these gluten-free herb and cheese biscuits make a delightful addition to your Saturday brunch or dinner. Fluffy, buttery, and packed with flavor, they’re made with Betty Crocker Gluten-Free Bisquick Mix, ensuring an easy and stress-free preparation.

Ingredients

• 2 cups Betty Crocker Gluten-Free Bisquick Mix
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup grated sharp cheddar cheese
• 1 tsp garlic powder
• 1 tsp dried parsley (or fresh parsley, chopped)
• 2/3 cup milk (or non-dairy alternative)

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the Bisquick mix, garlic powder, and parsley.
3. Add the cold butter to the dry ingredients, using a pastry cutter or fork to work it in until the mixture resembles coarse crumbs.
4. Fold in the cheese, then stir in the milk until a dough forms.
5. Drop spoonfuls of the dough onto the prepared baking sheet, leaving about 2 inches between each biscuit.
6. Bake for 10-12 minutes, or until the biscuits are golden brown.
7. Serve warm, optionally brushed with melted butter for extra flavor.

These gluten-free herb and cheese biscuits are a savory delight, perfect as a side dish or enjoyed on their own. They’re an effortless way to elevate your weekend meals and impress your family with a recipe that’s both comforting and flavorful.

Gluten-Free Lemon Poppy Seed Muffins

These light and zesty gluten-free lemon poppy seed muffins are perfect for a fresh start to your Saturday. With the bright flavor of lemon and the slight crunch from poppy seeds, these muffins offer a balance of sweetness and tang. They’re easy to make with Betty Crocker Gluten-Free All-Purpose Flour Blend and are perfect for a light breakfast or snack.

Ingredients

• 2 cups Betty Crocker Gluten-Free All-Purpose Flour Blend
• 1/2 cup granulated sugar
• 1 tbsp lemon zest
• 1 tbsp poppy seeds
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk (or non-dairy alternative)
• 1/4 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp fresh lemon juice

Instructions

1. Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.
2. In a large bowl, whisk together the flour, sugar, lemon zest, poppy seeds, baking powder, and salt.
3. In a separate bowl, whisk the milk, oil, eggs, vanilla extract, and lemon juice until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.

These gluten-free lemon poppy seed muffins are an excellent choice for a quick breakfast or brunch treat. Their light and refreshing flavor, paired with the poppy seeds’ texture, create a delightful combination that will brighten up your weekend mornings.

Gluten-Free Apple Cinnamon Coffee Cake

This warm, comforting gluten-free apple cinnamon coffee cake is a great way to celebrate the weekend with family and friends. With tender cake layers, a sweet cinnamon swirl, and chunks of fresh apples, this recipe brings the cozy flavors of fall into your Saturday morning routine. Made with Betty Crocker Gluten-Free Yellow Cake Mix, it’s quick to prepare and bake.

Ingredients

• 1 box Betty Crocker Gluten-Free Yellow Cake Mix
• 1/2 cup unsalted butter, softened
• 1 cup sour cream
• 3 large eggs
• 2 large apples, peeled and chopped
• 1 tbsp ground cinnamon
• 1/4 cup brown sugar
• 1/4 cup chopped walnuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan.
2. In a large bowl, combine the cake mix, softened butter, sour cream, and eggs. Stir until smooth and well mixed.
3. Fold in the chopped apples, then set the batter aside.
4. In a small bowl, mix the cinnamon and brown sugar.
5. Pour half of the batter into the prepared pan. Sprinkle half of the cinnamon-sugar mixture over the batter. Top with the remaining batter and finish by sprinkling the rest of the cinnamon-sugar mixture on top. Optionally, sprinkle chopped walnuts over the top for added crunch.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the coffee cake cool for 10 minutes before slicing and serving.

This gluten-free apple cinnamon coffee cake is the perfect treat to enjoy with a hot cup of coffee or tea on a Saturday morning. Its soft, spiced layers and warm apple chunks will make every bite comforting and satisfying, ideal for sharing with loved ones.

Gluten-Free Peach Crisp

For a delicious, fruity dessert that feels like a cozy hug, try this gluten-free peach crisp. Using fresh or frozen peaches and Betty Crocker Gluten-Free Oatmeal Cookie Mix, this dessert has a sweet, buttery topping with a hint of cinnamon and nutmeg. It’s easy to prepare and perfect for any weekend dinner gathering or casual dessert craving.

Ingredients

• 4 cups fresh or frozen peaches, peeled and sliced
• 1/4 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 box Betty Crocker Gluten-Free Oatmeal Cookie Mix
• 1/2 cup unsalted butter, softened
• 1/4 cup brown sugar

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a medium bowl, toss the peaches with granulated sugar, cornstarch, cinnamon, and nutmeg. Spread the mixture evenly in the prepared baking dish.
3. In another bowl, combine the oatmeal cookie mix, softened butter, and brown sugar. Stir until crumbly and combined.
4. Sprinkle the cookie mixture evenly over the peaches.
5. Bake for 35-40 minutes, or until the topping is golden brown and the peaches are bubbling.
6. Let the peach crisp cool slightly before serving. Top with a scoop of vanilla ice cream for extra indulgence.

This gluten-free peach crisp is a delicious and easy dessert that combines the sweet, juicy flavor of peaches with a crunchy, buttery topping. Whether you’re using fresh or frozen peaches, this dish will satisfy your sweet tooth and make your Saturday even sweeter. Serve it warm with ice cream for the ultimate treat!

Gluten-Free Zucchini Bread

This gluten-free zucchini bread is moist, flavorful, and perfect for breakfast or as a snack. Packed with fresh zucchini, it’s a great way to incorporate vegetables into a delicious treat. Using Betty Crocker Gluten-Free All-Purpose Flour Blend, this recipe ensures a light and tender loaf that everyone will love. It’s an easy, crowd-pleasing option for a Saturday morning or afternoon tea.

Ingredients

• 2 cups Betty Crocker Gluten-Free All-Purpose Flour Blend
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 2 large eggs
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 2 cups shredded zucchini (about 1 medium zucchini)
• 1/2 cup chopped walnuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, beat the eggs, sugar, oil, and vanilla extract until smooth and combined.
4. Stir in the shredded zucchini.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using, fold in the chopped walnuts.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This gluten-free zucchini bread is the perfect way to use up extra zucchini, turning it into a delicious and moist treat. Whether enjoyed for breakfast, as a snack, or even as a dessert, it’s a great addition to any weekend spread. The added spices and optional walnuts create a comforting, homey flavor that will have everyone coming back for more.

Gluten-Free Pumpkin Spice Muffins

These gluten-free pumpkin spice muffins are a fall-inspired delight, bursting with the flavors of cinnamon, nutmeg, and pumpkin. With Betty Crocker Gluten-Free All-Purpose Flour Blend, these muffins have the perfect texture and are easy to whip up in no time. Ideal for a Saturday morning or as a treat to enjoy throughout the weekend, these muffins are sure to impress.

Ingredients

• 1 3/4 cups Betty Crocker Gluten-Free All-Purpose Flour Blend
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 1 cup canned pumpkin puree
• 2 large eggs
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• 1/2 cup chopped pecans (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it.
2. In a medium bowl, whisk together the gluten-free flour blend, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a separate large bowl, mix together the oil, pumpkin puree, eggs, granulated sugar, brown sugar, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If desired, fold in the chopped pecans.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

These gluten-free pumpkin spice muffins are the ultimate treat for autumn weekends, offering rich, spiced flavors in every bite. They’re perfect for breakfast, brunch, or as an afternoon snack. Whether enjoyed on their own or paired with a warm cup of coffee, these muffins will fill your home with the cozy scents of fall.

Gluten-Free Cinnamon Sugar Donuts

These gluten-free cinnamon sugar donuts are crispy on the outside, soft on the inside, and coated in a sweet cinnamon-sugar mixture. Made using Betty Crocker Gluten-Free Bisquick Mix, this easy recipe guarantees donuts that are light and fluffy. Perfect for a Saturday treat or weekend brunch, these donuts will quickly become a family favorite.

Ingredients

• 2 cups Betty Crocker Gluten-Free Bisquick Mix
• 1/4 cup granulated sugar
• 1/2 tsp ground cinnamon
• 2 large eggs
• 1/2 cup milk (or non-dairy alternative)
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/4 cup granulated sugar (for coating)
• 1 tbsp ground cinnamon (for coating)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a donut pan.
2. In a large bowl, whisk together the Bisquick mix, sugar, and cinnamon.
3. In a separate bowl, beat the eggs, milk, melted butter, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients and stir until smooth.
5. Spoon the batter into the prepared donut pan, filling each cavity about 3/4 full.
6. Bake for 12-15 minutes, or until the donuts are golden brown and a toothpick inserted into the center comes out clean.
7. While the donuts are cooling, mix the cinnamon and sugar for the coating in a small bowl.
8. Once the donuts are cool enough to handle, lightly dip each one in the cinnamon-sugar mixture, coating it evenly.
9. Serve immediately or store in an airtight container for up to 2 days.

These gluten-free cinnamon sugar donuts are a sweet and indulgent treat that’s sure to brighten your Saturday morning. With their crispy exterior and fluffy interior, they are perfect for enjoying with a cup of coffee or tea. They’re easy to make and can be enjoyed fresh or stored for later.

Gluten-Free Blueberry Muffins

These gluten-free blueberry muffins are a perfect weekend breakfast or snack. They’re bursting with fresh, juicy blueberries and have a soft, tender crumb thanks to Betty Crocker Gluten-Free All-Purpose Flour Blend. Sweet yet slightly tart, they’re an ideal choice for those who love fruity baked goods and want a treat they can enjoy any time of the day.

Ingredients

• 2 cups Betty Crocker Gluten-Free All-Purpose Flour Blend
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 cup milk (or non-dairy alternative)
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
• 1/4 cup coarse sugar for topping (optional)

Instructions

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it.
2. In a medium bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, and sugar.
3. In a separate bowl, whisk together the egg, milk, oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Gently fold in the blueberries, ensuring they are evenly distributed in the batter.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle the tops with coarse sugar if desired.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These gluten-free blueberry muffins are moist, tender, and bursting with flavor. The natural sweetness from the blueberries combined with the slight crunch from the sugar topping creates a delicious balance. Perfect for breakfast, brunch, or a midday snack, these muffins are a family-friendly favorite that everyone will enjoy.

Gluten-Free Carrot Cake

A gluten-free carrot cake that’s rich, moist, and packed with flavor—this cake is the perfect treat for special occasions or just to enjoy on a leisurely Saturday afternoon. With Betty Crocker Gluten-Free Yellow Cake Mix as the base, it’s incredibly easy to prepare while still delivering a wonderfully tender crumb. Topped with cream cheese frosting, this carrot cake is simply irresistible.

Ingredients

• 1 box Betty Crocker Gluten-Free Yellow Cake Mix
• 1 1/2 cups finely grated carrots (about 3 medium carrots)
• 1/2 cup vegetable oil
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt

For the Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
2. In a large bowl, combine the cake mix, grated carrots, oil, eggs, vanilla extract, cinnamon, nutmeg, and salt. Stir until the mixture is smooth and well combined.
3. Pour the batter into the prepared cake pan and smooth the top.
4. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
6. To make the frosting, beat the cream cheese and butter together in a large bowl until smooth. Gradually add the powdered sugar and vanilla extract, and beat until fluffy.
7. Once the cake is completely cool, spread the frosting evenly over the top. Slice and serve.

This gluten-free carrot cake is an absolute showstopper. The moist, flavorful cake pairs perfectly with the rich cream cheese frosting, making it the ideal dessert for any occasion. Whether you’re celebrating a special day or simply indulging in a treat, this carrot cake will surely become a staple in your gluten-free baking repertoire.

Gluten-Free Chocolate Lava Cake

A perfect Saturday indulgence, these gluten-free chocolate lava cakes are decadent, gooey, and sure to satisfy any chocolate lover’s cravings. Made with Betty Crocker Gluten-Free Devil’s Food Cake Mix, these individual cakes have a molten chocolate center that flows out when cut. Rich and delicious, they are the ideal dessert for a special weekend treat.

Ingredients

• 1 box Betty Crocker Gluten-Free Devil’s Food Cake Mix
• 1/2 cup unsalted butter, melted
• 1/2 cup water
• 2 large eggs
• 1 tsp vanilla extract
• 4 oz semi-sweet chocolate, chopped (for the center)
• Powdered sugar (for dusting, optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour four 6-ounce ramekins or muffin cups.
2. In a medium bowl, combine the cake mix, melted butter, water, eggs, and vanilla extract. Stir until smooth.
3. Spoon the cake batter evenly into the prepared ramekins, filling each about halfway.
4. Place 1 oz of chopped semi-sweet chocolate in the center of each ramekin. Then cover the chocolate with the remaining cake batter, filling each ramekin about 3/4 full.
5. Bake for 12-15 minutes, or until the edges are set and the center is slightly soft.
6. Let the cakes cool in the ramekins for 5 minutes, then carefully invert onto plates.
7. Dust with powdered sugar if desired and serve immediately.

These gluten-free chocolate lava cakes are a decadent and irresistible dessert. The molten chocolate center creates a luxurious, gooey surprise with every bite. Perfect for an indulgent weekend treat, these cakes will impress guests and satisfy your chocolate cravings. Whether served alone or with a scoop of vanilla ice cream, they’re sure to be a hit!

Gluten-Free Chocolate Chip Cookies

These gluten-free chocolate chip cookies are crispy on the edges and soft and chewy in the center. Made with Betty Crocker Gluten-Free All-Purpose Flour Blend, these cookies have all the classic flavors of a traditional chocolate chip cookie. They’re perfect for satisfying your sweet tooth on a Saturday afternoon, and they’re easy to whip up for a quick family treat or to share with friends.

Ingredients

• 2 1/4 cups Betty Crocker Gluten-Free All-Purpose Flour Blend
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups gluten-free chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour blend, baking soda, and salt.
3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until smooth and creamy.
4. Add the eggs and vanilla extract, and beat until well combined.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Stir in the chocolate chips.
7. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 8-10 minutes, or until the edges are golden brown.
9. 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 chocolate chip cookies are the perfect treat for any chocolate lover. The combination of crisp edges and chewy centers makes them irresistible, while the rich chocolate chips provide a satisfying sweetness in every bite. Enjoy them with a glass of milk or as a sweet snack on your Saturday!

Gluten-Free Banana Bread

This gluten-free banana bread is moist, flavorful, and loaded with ripe bananas that give it a natural sweetness. Made with Betty Crocker Gluten-Free All-Purpose Flour Blend, the bread has a soft texture, perfect for breakfast or a mid-day snack. Whether you have ripe bananas to use up or just want a comforting baked good, this banana bread will become a favorite in your gluten-free baking repertoire.

Ingredients

• 2 cups Betty Crocker Gluten-Free All-Purpose Flour Blend
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon (optional)
• 3 ripe bananas, mashed
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup milk (or non-dairy alternative)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the gluten-free flour blend, baking soda, salt, and cinnamon (if using).
3. In a separate large bowl, mash the bananas until smooth. Add the sugar, softened butter, eggs, vanilla extract, and milk, and beat until combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just mixed.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free banana bread is a great way to use up ripe bananas while enjoying a moist and flavorful baked good. Its simple yet comforting flavors make it perfect for breakfast, an afternoon snack, or even as a gift for friends or family. The bread’s texture is soft and light, and the sweetness from the bananas makes each bite irresistible.

Gluten-Free Strawberry Shortcake

This gluten-free strawberry shortcake is a classic dessert made gluten-free, featuring light and fluffy biscuits topped with fresh strawberries and whipped cream. Using Betty Crocker Gluten-Free Bisquick Mix, these biscuits have a tender, melt-in-your-mouth texture, and the fresh fruit and whipped cream create the perfect balance of flavors. It’s a simple and elegant dessert to enjoy on a Saturday afternoon or at a special gathering.

Ingredients

For the Biscuits:

• 2 cups Betty Crocker Gluten-Free Bisquick Mix
• 1/4 cup granulated sugar
• 1/2 cup cold unsalted butter, cubed
• 2/3 cup milk (or non-dairy alternative)

For the Topping:

• 2 cups fresh strawberries, sliced
• 2 tbsp granulated sugar (for strawberries)
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the gluten-free Bisquick mix and granulated sugar.
3. Add the cold cubed butter and use a pastry cutter or your fingers to blend the butter into the flour mixture until it resembles coarse crumbs.
4. Gradually add the milk and stir until just combined.
5. Drop spoonfuls of dough onto the prepared baking sheet, forming 6-8 biscuits.
6. Bake for 10-12 minutes, or until the biscuits are golden brown.
7. While the biscuits are baking, combine the sliced strawberries with 2 tablespoons of sugar and let them sit to macerate for 10-15 minutes.
8. In a medium bowl, whip the heavy cream and powdered sugar until stiff peaks form.
9. To assemble, slice the biscuits in half, layer with strawberries, and top with whipped cream. Serve immediately.

This gluten-free strawberry shortcake is a fresh and indulgent dessert perfect for spring and summer. The fluffy biscuits, sweet strawberries, and rich whipped cream come together to create a refreshing treat that everyone can enjoy. Whether you’re serving it for a special occasion or just enjoying it as an afternoon snack, this dessert will make your Saturday feel extra special.

Note: More recipes are coming soon!