50+ Savory Saturday Gluten-Free King Arthur Recipes for Every Meal

For many, Saturdays are a time to relax, unwind, and enjoy a little extra time in the kitchen.

Whether you’re hosting friends, cooking for family, or just treating yourself, gluten-free recipes can elevate your weekend meals without the hassle.

If you’re using King Arthur gluten-free products, you know you’re getting high-quality ingredients that help you create delicious, satisfying dishes.

In this blog, we’ve rounded up 50+ Saturday gluten-free recipes using King Arthur flour to inspire your next meal.

From breakfast favorites like muffins and pancakes to hearty dinners and indulgent desserts, these recipes will help you make the most of your weekend.

Whether you’re new to gluten-free cooking or a seasoned pro, King Arthur’s gluten-free products make baking and cooking easier, ensuring that you can enjoy every bite without compromise.

50+ Savory Saturday Gluten-Free King Arthur Recipes for Every Meal

Saturday is the perfect day to enjoy a leisurely meal, and with these 50+ gluten-free recipes from King Arthur, you can whip up everything from savory to sweet without any stress.

The flexibility of gluten-free ingredients means you can experiment with new flavors, textures, and dishes that will not only satisfy your taste buds but also impress your guests.

So, grab your King Arthur Gluten-Free flour and get started on a weekend filled with delicious, healthy, and indulgent meals!

Whether you’re baking something sweet or preparing a savory meal, these recipes are sure to become go-to favorites.

Fluffy Gluten-Free Pancakes

Start your Saturday morning with a stack of fluffy, golden-brown pancakes made with King Arthur’s Gluten-Free All-Purpose Flour. These pancakes are soft, airy, and have a slight buttery flavor. Perfect for pairing with fresh fruit, maple syrup, or your favorite pancake toppings, this recipe will ensure everyone at your table feels included in the weekend breakfast tradition.

Ingredients:

• 1 1/2 cups King Arthur Gluten-Free All-Purpose Flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups milk or a non-dairy alternative
• 1 large egg
• 2 tablespoons melted butter or neutral oil
• 1 teaspoon vanilla extract

Instructions:

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, mix the milk, egg, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and gently stir until combined. Avoid overmixing; a few lumps are okay.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook the other side for another 2 minutes or until golden brown.
6. Serve warm with your favorite toppings.

These fluffy pancakes are a gluten-free delight that everyone can enjoy. Their simple preparation and versatile flavor make them a go-to breakfast for lazy Saturdays. Serve with a cup of coffee or tea, and savor the morning!

Gluten-Free Garlic Parmesan Flatbread

This gluten-free flatbread is the perfect lunch or snack for a relaxing Saturday. Made with King Arthur Gluten-Free Measure for Measure Flour, it’s soft on the inside and slightly crispy on the edges, with a bold garlic and Parmesan flavor. It’s great as a standalone dish, paired with soups, or used as a base for your favorite toppings.

Ingredients:

• 2 cups King Arthur Gluten-Free Measure for Measure Flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup plain Greek yogurt
• 1/2 cup milk or non-dairy alternative
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• Fresh parsley (optional, for garnish)

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. Add the yogurt and milk, stirring until a dough forms. If it’s too sticky, add a little more flour.
4. Turn the dough out onto a floured surface and knead gently until smooth. Roll it into a rectangle about 1/4-inch thick.
5. Transfer the flatbread to the prepared baking sheet. Brush it with olive oil, then sprinkle evenly with garlic and Parmesan.
6. Bake for 12-15 minutes, or until golden brown and slightly crisp around the edges.
7. Garnish with fresh parsley if desired. Serve warm.

This garlic Parmesan flatbread is a gluten-free crowd-pleaser, perfect for a quick bite or sharing with family. Its rich flavors and satisfying texture make it a versatile addition to your weekend menu.

Gluten-Free Chocolate Chip Cookies

Nothing says “Saturday treat” like freshly baked chocolate chip cookies. This gluten-free recipe, using King Arthur Gluten-Free All-Purpose Flour, yields chewy, buttery cookies loaded with melty chocolate chips. Whether paired with a glass of milk or enjoyed on their own, these cookies are sure to be a weekend favorite.

Ingredients:

• 1 1/2 cups King Arthur Gluten-Free All-Purpose Flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a small bowl, whisk together the flour, baking soda, and salt.
3. In a larger bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla.
4. Gradually mix in the dry ingredients until a dough forms. Stir in the chocolate chips.
5. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheets for 5 minutes before transferring to a wire rack.

These gluten-free chocolate chip cookies are everything a weekend treat should be—easy to make, incredibly delicious, and loved by everyone. Bake a batch to share or keep them all to yourself; either way, they’re bound to make your Saturday sweeter.

Gluten-Free Banana Bread

This gluten-free banana bread, made with King Arthur Gluten-Free All-Purpose Flour, is the perfect way to use up overripe bananas. It’s moist, slightly sweet, and packed with banana flavor. Whether enjoyed for breakfast, as a snack, or as a dessert, this recipe will fill your home with a warm, comforting aroma that will make your Saturday feel special.

Ingredients:

• 2 cups King Arthur Gluten-Free All-Purpose Flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup butter, softened
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 ripe bananas, mashed
• 1/4 cup buttermilk or non-dairy alternative
• 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 soda, salt, and cinnamon.
3. In a separate large bowl, beat together the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and mashed bananas.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Stir until just combined.
5. Fold in the walnuts if using.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This gluten-free banana bread is rich and flavorful, with a soft crumb and a hint of cinnamon. It’s a perfect snack for Saturday afternoons or a great way to start your weekend morning. You can also freeze slices for later enjoyment—if it lasts that long!

Gluten-Free Veggie Frittata

A veggie-packed gluten-free frittata is a great way to enjoy a healthy and filling lunch or dinner on a Saturday. Using fresh, seasonal vegetables and King Arthur Gluten-Free All-Purpose Flour, this frittata is light yet satisfying, with a fluffy texture and savory flavor. It’s perfect for any time of day and can be customized with your favorite veggies or cheeses.

Ingredients:

• 1 tablespoon olive oil
• 1/2 cup onion, diced
• 1/2 cup bell pepper, diced
• 1/2 cup zucchini, diced
• 1/2 cup cherry tomatoes, halved
• 6 large eggs
• 1/4 cup milk or non-dairy alternative
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup King Arthur Gluten-Free All-Purpose Flour
• 1/2 cup shredded cheese (optional)
• Fresh herbs (optional, for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the onion and bell pepper, cooking until softened, about 5 minutes. Add the zucchini and tomatoes, cooking for another 3 minutes, until the vegetables are tender.
3. In a large bowl, whisk together the eggs, milk, salt, and pepper. Stir in the flour until smooth.
4. Pour the egg mixture over the cooked vegetables in the skillet. Sprinkle with cheese if desired.
5. Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are set and lightly golden.
6. Remove from the oven and let cool for a few minutes before slicing. Garnish with fresh herbs if desired.

This gluten-free veggie frittata is a healthy, delicious, and easy-to-make meal that’s perfect for a Saturday brunch or light dinner. The combination of fresh vegetables and fluffy eggs makes it a satisfying dish, and it’s a great way to clean out the fridge while enjoying a nutritious meal.

Gluten-Free Cinnamon Rolls

Gluten-free cinnamon rolls made with King Arthur Gluten-Free Measure for Measure Flour are the ultimate Saturday morning indulgence. With a soft, pillowy dough and a gooey cinnamon-sugar filling, these rolls are a cozy way to start your weekend. Top them with a cream cheese glaze for the perfect sweet treat.

Ingredients:
For the Dough:

• 2 cups King Arthur Gluten-Free Measure for Measure Flour
• 2 tablespoons sugar
• 1 teaspoon instant yeast
• 1/2 teaspoon salt
• 3/4 cup milk or non-dairy alternative
• 1/4 cup unsalted butter, melted
• 1 large egg

For the Filling:

• 1/4 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1 tablespoon ground cinnamon

For the Glaze:

• 4 ounces cream cheese, softened
• 1/4 cup powdered sugar
• 2 tablespoons milk or non-dairy alternative
• 1 teaspoon vanilla extract

Instructions:

1. In a medium bowl, combine the flour, sugar, yeast, and salt.
2. In a small saucepan, warm the milk and melted butter until it’s just warm to the touch (not hot). Add the egg and mix.
3. Pour the wet ingredients into the dry ingredients and stir until a soft dough forms. If it’s too sticky, add a little more flour.
4. Turn the dough out onto a floured surface and knead gently. Roll it into a rectangle about 1/4-inch thick.
5. For the filling, spread the softened butter evenly over the dough, then sprinkle with brown sugar and cinnamon.
6. Roll the dough tightly from one edge to the other, then slice it into 9 equal pieces. Place the rolls in a greased 9-inch round pan.
7. Cover and let the rolls rise for 30 minutes. Preheat the oven to 350°F (175°C).
8. Bake for 25-30 minutes, or until the rolls are golden brown.
9. For the glaze, beat together the cream cheese, powdered sugar, milk, and vanilla until smooth. Drizzle over the warm rolls.

These gluten-free cinnamon rolls are soft, sweet, and melt-in-your-mouth delicious. With a gooey center and a tangy cream cheese glaze, they are the perfect treat for a cozy Saturday morning. The aroma alone will make your kitchen feel like a bakery. Enjoy these with a cup of coffee or tea for the ultimate weekend breakfast.

Gluten-Free Lemon Blueberry Muffins

These gluten-free lemon blueberry muffins are bursting with fresh fruit and a zesty lemon flavor, making them the perfect weekend breakfast or snack. King Arthur Gluten-Free All-Purpose Flour ensures a light and fluffy texture, while the combination of blueberries and lemon gives them a bright, refreshing taste. Whether enjoyed with your morning coffee or as an afternoon treat, these muffins are sure to become a family favorite.

Ingredients:

• 2 cups King Arthur Gluten-Free All-Purpose Flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk or non-dairy alternative
• 1 teaspoon vanilla extract
• Zest and juice of 1 lemon
• 1 1/2 cups fresh or frozen blueberries

Instructions:

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate large bowl, beat the sugar and butter together until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Stir in the milk, vanilla extract, lemon zest, and lemon juice until well combined.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Gently fold in the blueberries.
6. Spoon the batter into the muffin tin, filling each cup about two-thirds full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

These lemon blueberry muffins are a delightful combination of sweet and tart, with a soft, fluffy texture thanks to King Arthur’s gluten-free flour. They’re perfect for an easy breakfast or snack and will brighten up your Saturday with their fresh flavors. Enjoy them with a cup of tea or coffee, and savor every bite!

Gluten-Free Pumpkin Spice Bread

This gluten-free pumpkin spice bread is a cozy, fall-inspired treat that’s perfect for any Saturday. Made with King Arthur Gluten-Free Measure for Measure Flour, the bread has a rich, spiced flavor that’s complemented by the natural sweetness of pumpkin. Whether served as a snack or for breakfast, this bread is sure to become a fall favorite.

Ingredients:

• 1 1/2 cups King Arthur Gluten-Free Measure for Measure Flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup canned pumpkin puree
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk or non-dairy alternative
• 1/2 cup chopped walnuts or pecans (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 gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a separate large bowl, beat the butter, pumpkin puree, and brown sugar together until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and milk.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If desired, fold in the nuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This gluten-free pumpkin spice bread is the perfect comfort food for a lazy Saturday. The warm, aromatic spices combined with the moist texture of the bread make it a satisfying treat for any time of day. It’s also a great gift for friends or family during the fall season.

Gluten-Free Chicken Pot Pie

A hearty, savory meal like gluten-free chicken pot pie is a fantastic choice for a Saturday dinner. King Arthur Gluten-Free Measure for Measure Flour creates a tender, flaky crust, while the creamy chicken and vegetable filling is rich and comforting. This dish is a family favorite, perfect for using up leftovers or preparing ahead for a busy day.

Ingredients:
For the crust:

• 2 cups King Arthur Gluten-Free Measure for Measure Flour
• 1 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 1 large egg
• 2-3 tablespoons ice water

For the filling:

• 1 tablespoon olive oil
• 1 small onion, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 2 cups cooked chicken, chopped
• 1/2 cup frozen peas
• 1 1/2 cups chicken broth
• 1/2 cup heavy cream
• 2 tablespoons cornstarch
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. For the crust: In a food processor, combine the gluten-free flour and salt. Add the butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg and pulse until combined. Gradually add the ice water, 1 tablespoon at a time, until the dough comes together.
4. Turn the dough out onto a floured surface and roll it out to fit a 9-inch pie dish. Transfer to the dish and trim the edges. Set aside.
5. For the filling: Heat the olive oil in a large skillet over medium heat. Add the onion, carrot, and celery and cook until softened, about 5 minutes.
6. Add the chicken and peas and cook for another 2 minutes. Stir in the chicken broth, heavy cream, and cornstarch, and bring to a simmer. Cook until the sauce thickens, about 5 minutes. Season with salt and pepper.
7. Pour the filling into the prepared crust. Roll out the remaining dough for the top crust and place it over the filling. Trim and crimp the edges.
8. Cut a few slits in the top crust to allow steam to escape.
9. Bake for 45-50 minutes, or until the crust is golden brown. Let the pie cool for 10 minutes before serving.

This gluten-free chicken pot pie is a warm, filling meal that’s perfect for a Saturday evening. The combination of the rich, creamy filling and the flaky, golden crust makes for a truly comforting dish. It’s sure to satisfy your hunger and warm your heart, making it an ideal choice for family dinner.

Gluten-Free Cheddar Biscuits

These gluten-free cheddar biscuits are flaky, cheesy, and full of flavor, making them the perfect side dish for any meal. Using King Arthur Gluten-Free Measure for Measure Flour, the biscuits turn out light and tender, with a crisp exterior and a soft, buttery interior. They’re ideal for pairing with soups, stews, or as a snack on their own.

Ingredients:

• 2 cups King Arthur Gluten-Free Measure for Measure Flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder (optional)
• 1/4 teaspoon onion powder (optional)
• 1/2 cup cold unsalted butter, cubed
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup milk or non-dairy alternative
• 1 large egg

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, salt, garlic powder, and onion powder.
3. Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs.
4. Stir in the shredded cheddar cheese.
5. Add the milk and egg, mixing gently until just combined. Be careful not to overwork the dough.
6. Drop spoonful of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 12-15 minutes, or until the biscuits are golden brown and cooked through.
8. Serve warm with extra butter or your favorite dipping sauce.

These gluten-free cheddar biscuits are a cheesy, savory delight with a perfect balance of crispness and fluffiness. Whether paired with a hearty soup or served as an appetizer, these biscuits will be a hit at any meal. Enjoy them fresh out of the oven for the ultimate experience!

Gluten-Free Spinach and Ricotta Stuffed Shells

A comforting, filling meal like gluten-free spinach and ricotta stuffed shells is ideal for a cozy Saturday dinner. This dish features tender gluten-free pasta shells filled with a creamy spinach and ricotta mixture, topped with marinara sauce and melted mozzarella. It’s a delicious, gluten-free version of a classic Italian favorite that will satisfy your cravings.

Ingredients:

• 12 large gluten-free pasta shells
• 2 cups ricotta cheese
• 1 1/2 cups cooked spinach, squeezed dry and chopped
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the gluten-free pasta shells according to package instructions, drain, and set aside.
3. In a large bowl, combine the ricotta, spinach, Parmesan, egg, oregano, garlic powder, salt, and pepper. Mix until smooth and well combined.
4. Spread 1/2 cup of marinara sauce in the bottom of a 9×13-inch baking dish.
5. Stuff each pasta shell with the spinach and ricotta mixture, then place the shells in the prepared baking dish.
6. Pour the remaining marinara sauce over the stuffed shells and sprinkle with mozzarella cheese.
7. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
8. Let the shells cool for a few minutes before serving.

These gluten-free spinach and ricotta stuffed shells are a perfect Saturday dinner that’s both comforting and satisfying. The rich ricotta and spinach filling paired with marinara sauce and melted mozzarella create a dish that’s sure to become a family favorite. Serve with a side of garlic bread or a fresh salad for a complete meal.

Gluten-Free Apple Crisp

This gluten-free apple crisp is the ultimate fall dessert, with a warm, spiced apple filling and a buttery, crumbly topping. King Arthur Gluten-Free All-Purpose Flour makes the topping light and crispy, perfectly complementing the tender apples beneath. It’s a simple, delicious treat that will make your Saturday feel even sweeter.

Ingredients:
For the filling:

• 6 cups apples, peeled, cored, and sliced
• 2 tablespoons lemon juice
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon cornstarch

For the topping:

• 1 cup King Arthur Gluten-Free All-Purpose Flour
• 1/2 cup rolled oats
• 1/2 cup brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cubed

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. For the filling: In a large bowl, toss the sliced apples with lemon juice, sugar, cinnamon, nutmeg, and cornstarch. Pour the apple mixture into the prepared baking dish.
3. For the topping: In a medium bowl, combine the gluten-free flour, oats, brown sugar, cinnamon, and salt.
4. Add the cubed butter to the dry ingredients and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
5. Sprinkle the topping evenly over the apple filling.
6. Bake for 45-50 minutes, or until the apples are tender and the topping is golden brown and crisp.
7. Let the apple crisp cool for 10 minutes before serving. Serve with vanilla ice cream or whipped cream for an extra treat.

This gluten-free apple crisp is the perfect dessert for a relaxing Saturday evening. The sweet, spiced apples paired with the buttery, crispy topping make it a comforting and irresistible treat. Whether enjoyed warm on its own or with a scoop of ice cream, this dessert will satisfy your sweet tooth and leave you feeling cozy.

Gluten-Free Chocolate Chip Cookies

These gluten-free chocolate chip cookies are a classic favorite, made with King Arthur Gluten-Free Measure for Measure Flour. They bake up chewy and soft on the inside with a slightly crisp edge, while the pockets of melted chocolate create an irresistible treat. Whether you’re enjoying them with a glass of milk or serving them at a gathering, these cookies are sure to be a crowd-pleaser.

Ingredients:

• 2 cups King Arthur Gluten-Free Measure for Measure Flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 1/2 cups semisweet chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, and salt.
3. In a separate large bowl, beat the butter, brown sugar, and granulated sugar together until creamy and smooth.
4. Add the vanilla extract and eggs, one at a time, beating well after each addition.
5. Gradually add the dry ingredients to the wet ingredients and mix 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 10-12 minutes, or until the edges are golden brown and the cookies are set.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These gluten-free chocolate chip cookies are perfectly soft, chewy, and loaded with chocolate goodness. Made with King Arthur Gluten-Free Measure for Measure Flour, they have the ideal texture that rivals any traditional cookie. They’re perfect for satisfying your sweet cravings on a Saturday afternoon or for sharing with friends and family.

Gluten-Free Meatloaf

This gluten-free meatloaf is a savory and satisfying meal, perfect for a Saturday night dinner. Made with King Arthur Gluten-Free All-Purpose Flour, this meatloaf is moist and flavorful, with a savory glaze on top. It’s a hearty dish that pairs wonderfully with mashed potatoes or roasted vegetables, making it the ultimate comfort food.

Ingredients:

• 1 pound ground beef or ground turkey
• 1/2 cup gluten-free bread crumbs (or ground gluten-free oats)
• 1/4 cup King Arthur Gluten-Free All-Purpose Flour
• 1/2 cup milk or non-dairy alternative
• 1/4 cup ketchup
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 small onion, finely chopped
• 1 egg
• 2 tablespoons olive oil
• 1/4 cup brown sugar
• 2 tablespoons prepared mustard
• 1/4 cup ketchup (for glaze)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, combine the ground meat, gluten-free bread crumbs, gluten-free flour, milk, 1/4 cup ketchup, salt, pepper, chopped onion, and egg. Mix well until fully combined.
3. Transfer the mixture into the prepared loaf pan, shaping it into a loaf shape.
4. In a small bowl, combine the olive oil, brown sugar, mustard, and 1/4 cup ketchup. Mix well to form the glaze.
5. Pour the glaze over the meatloaf.
6. Bake for 60-70 minutes, or until the meatloaf is cooked through and the glaze is bubbly and caramelized.
7. Let the meatloaf rest for 10 minutes before slicing.

This gluten-free meatloaf is tender, juicy, and full of flavor, making it a perfect dish for a family dinner on a Saturday night. The savory glaze adds a wonderful sweetness to the dish, while the gluten-free flour and bread crumbs keep it moist and satisfying. Pair it with mashed potatoes or vegetables for a hearty, comforting meal.

Gluten-Free Lemon Pound Cake

This gluten-free lemon pound cake is light, fluffy, and bursting with citrus flavor, making it a refreshing dessert for a Saturday afternoon. Using King Arthur Gluten-Free All-Purpose Flour, the cake has a moist crumb with a subtle lemony sweetness, and it’s topped with a simple glaze that adds an extra burst of flavor.

Ingredients:
For the cake:

• 2 cups King Arthur Gluten-Free All-Purpose Flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups sugar
• 3 large eggs
• Zest and juice of 2 lemons
• 1 teaspoon vanilla extract
• 1/2 cup sour cream or non-dairy alternative

For the glaze:

• 1/2 cup powdered sugar
• 2 tablespoons lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition.
4. Stir in the lemon zest, lemon juice, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake is baking, make the glaze by whisking together the powdered sugar and lemon juice in a small bowl.
9. Once the cake is done, allow it to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Drizzle the glaze over the cooled cake.

This gluten-free lemon pound cake is a light and refreshing dessert that will brighten up your Saturday. The moist, tender cake paired with the zesty lemon glaze makes for the perfect treat, whether for an afternoon snack or a simple dessert. The vibrant lemon flavor is sure to impress anyone who tries it!

Note: More recipes are coming soon!