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Gluten-Free Marshmallow Crispy Treats

These gluten-free marshmallow crispy treats are the perfect no-bake dessert. Gooey, melted marshmallows hold together the gluten-free cereal. The recipe comes together in just a few minutes.

Gluten-free marshmallow crispy treats.

Here’s something that often surprises folks new to the gluten-free diet: some crispy rice cereals, most notably Kellogg’s Rice Krispies, aren’t gluten-free. They contain malt flavoring which isn’t a gluten-free ingredient.

Thankfully, there are gluten-free crispy rice cereals available. Since ingredients change frequently, always check the box for the most up-to-date ingredients. 

You can simply swap gluten-free crisp rice cereal for the Kelloggs in your favorite recipe. And if you don’t have a favorite recipe? Use mine! It makes gooey, soft bars that are gluten-free and so tasty. 

How to Make Gluten-Free Rice Crispy Treats

Here’s the secret to gooey crispy treats: melt the marshmallows over low heat. That keeps the bars soft and not crispy. (And if you want them crispy, use higher heat!)

1. Four tablespoons of butter starting to melt in a pan. 2. Mini-marshmallows in the pan. 3. The marshmallows are melted and creamy. 4. Marshmallow crispy rice mixture.
  1. Melt the butter. Do this over low heat if you want soft bars. Use medium-high heat for crunchy bars. 
  2. Add the marshmallows. Stir the marshmallows into the melted butter.
  3. Melt until the marshmallows are creamy. While the marshmallows are melting, keep stirring. This prevents the marshmallows from burning and sticking to the bottom of the pot.
  4. Stir in the cereal. Remove the pan from the heat. If you’re adding vanilla extract, add it now. Then stir in the cereal. Stir until the melted marshmallows coat the cereal.
Gluten-free marshmallow crispy treats in a pan. The parchment on the pan is held in place by black binder clips.
  1. Press into a pan. For classic crispy treats, use a 9×13-inch pan. For thicker treats, use an 8×8-inch pan

Five Easy Ways to Boost Flavor

The basic ingredients for gluten-free crispy treats are simple: cereal, butter, marshmallows. And, let’s be honest, they make pretty great treats. If you want to add a little something-something, try one of these options. Or mix and match a few!

Gluten-free marshmallow crispy treats cut into squares.
  1. Use extra butter. The original recipe calls for four tablespoons of butter. If you want buttery bars, increase that to six tablespoons for buttery bars. 
  2. Brown the butter. This adds a wonderfully caramel/nutty flavor. To do this, melt the butter over low heat and cook until light brown. 
  3. Add some spice. Cinnamon-sugar or pumpkin spice crispy treats are so tasty! After you melt the butter and marshmallows, sprinkle in ground cinnamon or pie spice.
  4. Make ‘em salty and sweet. Love salty desserts? Replace about a cup of the rice cereal with crushed potato chips or gluten-free pretzels. 
  5. Stir in more marshmallows. If marshmallows are your thing, stir about a cup of mini-marshmallows after you add the cereal.
Gluten-free marshmallow crispy treats.
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Gluten-Free Marshmallow Treats

Soft and gooey gluten-free marshmallow crispy treats are easy to make. If you’re dairy-free, use your favorite dairy-free butter spread.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 12 bars

Ingredients

  • 4 tablespoons butter (2 ounces; 56 grams)
  • 1 (10 ounce) bag mini marshmallows (about 6 ½ cups)
  • 5 ½ cups gluten-free crispy rice cereal (about 6 ounces; 170 grams)
  • ½ teaspoon vanilla extract, optional

Instructions

  1. Select your pan. For classic bars, use a 9×13-inch pan. For thick bars, use an 8×8-inch pan.

    Grease your pan and line with parchment paper. Let the parchment paper overhang the edges to make it easy to lift the bars out of the pan.

  2. In a large (5 quart) pot, melt butter over low heat. Add the marshmallows. Stir until they’re melted and creamy. Tip: Using low heat keeps the marshmallows soft. High heat makes them crunchy.

  3. Remove the pan from the heat. If you're using vanilla extract, stir it in now. Add the cereal and stir until coated.

  4. Press the mixture evenly into your prepared pan. Tip: A piece of greased parchment paper makes this step easy.

  5. Chill bars in the refrigerator until set, about one hour. Using the overhanging parchment, lift cereal out of the pan. Cut into bars and enjoy.
  6. Store leftovers covered on the counter for up to five days.

Recipe Notes

Dairy-free option

Replace the butter with a dairy-free butter.

Gluten-Free Pumpkin Scones

These gluten-free pumpkin scones are tender, almost cakey and full of flavor. The flavor comes from a combination of pumpkin spice, pumpkin puree and butter. The key to success is cold butter. It creates scones with a delicate texture. (Dairy-free option included with the recipe.)

The two glazes are a nod to coffee house pumpkin scones—and totally optional. These are tasty with or without the glaze. 

Gluten-free pumpkin scone glazed on a wire rack.

Note: This recipe was originally posted and shared in September 2016. It was updated to include step-by-step photos and use a gluten-free flour blend in September 2025.

Pumpkin bread might be the king of the pumpkin baking season. And I love it. Which is why I think pumpkin scones should be the queen. They take a few more minutes to make. But don’t let that scare you. 

It’s a fairly simple recipe. You whisk together dry ingredients. Cut in some cold butter. (This just means to work cold butter into the gluten-free flour mixture.) And add the wet ingredients. Once the dough forms, cut it into shapes. I like triangles but you can use a round or square biscuit cutter. Bake until brown. At this point, the house will smell amazing. 

Then you can enjoy the scones or add a glaze. I always glaze them. First a vanilla glaze. Then a drizzle of pumpkin glaze. 

This is a recipe I make again and again during the fall. After you take a bite, you’ll understand why. 

Ingredients

There are three things you need to make these scones: canned pumpkin, pumpkin spice, and cold butter. The rest are pantry staples.

Ingredients for gluten-free pumpkin scones measured and individual bowls on the counter.
  • Canned Pumpkin. You want canned pumpkin (Pumpkin puree). Canned pumpkin pie filling contains sugar and other ingredients. It won’t work in this recipe. I don’t recommend using homemade pureed pumpkin because it contains too much water. This makes for gummy scones. 
  • Pumpkin Spice. A blend of spices that’s sometimes labeled pumpkin pie spice. You can also mix your own. I included a recipe below.
  • Cold Butter. The key here is cold. When you cut cold butter into the flour, it creates little pockets. This makes for delicate and light scones. You can use traditional or dairy-free scones. 
  • Gluten-Free Baking Flour. I tested the recipe with Bob’s Red Gluten-Free 1:1 Baking flour. Using a different gluten-free will change the texture of the scones. 
  • Sugar. Granulated sugar adds a nice sweetness. 
  • Half and Half. This is a premixed mixture of half heavy cream and half milk. If you don’t keep it in the house, replace it with milk. 
  • Egg. One egg helps to bring the dough together and adds a little richness and structure.
  • Baking Powder. Gives the scones lift. 
  • Vanilla Extract. Works with the pumpkin spice to add flavor. 

How to Make Gluten-Free Scones

Never made scones before? Here’s what you need to know.

1. Cubes of cold butter on gluten-free flour mixture in a glass bowl. 2. Butter cut into the flour mixture. 3. Small bowl filled with pumpkin puree, an egg, half and half and vanilla extract. 4. Gluten-free pumpkin scone dough mixed with an orange spatula.
  1. Whisk together the gluten-free flour, spice, baking powder, and salt. Add the cold butter cubes. 
  2. Work the butter into the gluten-free flour mixture until no large pieces remain. You can do this with a pastry cutter, your fingers, or a fork. 
  3. In another bowl, mix together the pumpkin puree, egg, half and half, and vanilla extract. This mixture will be very thick. 
  4. Stir the pumpkin mixture into the gluten-free dry ingredients until a very thick and sticky dough forms. At first it will seem like there’s not enough liquid. Keep mixing. It will come together.
5. Gluten-free pumpkin scone dough patted into a round on a floured counter. 6. Scone dough cut into triangles on a baking sheet.
  1. Dust your counter with gluten-free flour. Pat the dough into a circle, about 7-inches. 
  2. Cut the dough into 8 pieces. I like to cut it into triangles with a sharp knife. Place the dough onto a parchment lined baking sheet. Bake until the scones are set and golden brown. 
7. Baked gluten-free pumpkin scones on a baking sheet. 8. Glazed pumpkin scones on a baking sheet.
  1. Let the scones cool completely. You can do this right on the baking sheet.  If you glaze warm scones, the glaze runs right off. 
  2. First, mix the vanilla glaze. Spoon it all over the cooled scone. Let the glaze set. 
  3. Then mix the pumpkin glaze. Place it into a piping bag or a plastic baggie with the corner cut off. Drizzle the glaze over the scones.
Gluten-free pumpkin scones, finished with vanilla glaze and pumpkin glaze, on parchment paper.

Storing Leftovers

Keep leftovers covered on the counter. They keep for about four days. If you’d like to freeze these, let them cool and then place into a freezer container. They freeze for about three months.

Gluten-free pumpkin scone glazed on a wire rack.
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Gluten-Free Pumpkin Scones

These gluten-free scones are moist and tender. Made with pumpkin purée and pumpkin spice, they're filled with flavor and perfect for fall baking.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 scones

Ingredients

For the Scones

  • 2 cups Bob's Red Mill Gluten-Free 1:1 Baking Flour, see note 1 (8 ½ ounces; 240 grams)
  • ½ cup granulated sugar (3 ½ ounces; 100 grams)
  • 2 ½ teaspoons baking powder
  • 2 teaspoon pumpkin spice, see note 2
  • 1/2 teaspoon salt
  • ½ cup butter, cold, cut into about 12 pieces, see note 3 (4 ounces; 113 grams)
  • ½ cup pumpkin puree (4 ¼ ounces; 120 grams)
  • 3 tablespoons half and half (1 ¼ ounces; 35 grams)
  • 1 large egg

For the Vanilla Glaze

  • 1 cup powdered sugar (4 ounces; 113 grams)
  • 4 teaspoons half and half, plus more as needed (¾ ounce; 22 grams)
  • 1 teaspoon vanilla extract

For the Pumpkin Glaze

  • 1 cup powdered sugar (4 ounces; 113 grams)
  • 2 tablespoons pumpkin puree (1 ounce; 28 grams)
  • 1 tablespoons half and half, plus more as needed (½ ounce; 14 grams)
  • ½ teaspoon pumpkin spice

Instructions

  1. For the Scones. Preheat oven to 425°F. Line rimmed baking sheet with parchment paper.

  2. In a large bowl, whisk together gluten-free flour, granulated sugar, baking powder, pumpkin spice, and salt.

  3. Using your hands or a pastry cutter, cut the cold butter into the dry ingredients until the butter is about the size of small peas.

  4. In small bowl, whisk together pumpkin puree, half and half, egg, and vanilla extract. The mixture will be thick. Stir into the gluten-free flour mixture. Mix until a thick dough forms. At first it will seem dry. Keep mixing until the dough comes together.

  5. Dust your counter with gluten-free flour. Pat the dough into a circle, about 7 inches. Cut with a sharp knife into 8 pieces. If the dough sticks to the knife, wipe it between each cut.

    Place the triangles onto the parchment-lined baking sheet.

  6. Bake until golden brown, about 20 minutes. Let the scones cool on the baking sheet.

  7. Make the Vanilla Glaze. Stir the powdered sugar, half and half, and vanilla together in a small bowl. The glaze should flow easily from a spoon. If it doesn't add an additional half and half to the glaze. Spoon the glaze evenly over the cooled scones. Allow to glaze to harden.

  8. Make the Pumpkin Glaze. Stir together powdered sugar, pumpkin puree, half and half, and pumpkin spice. Glaze will be thick but should flow if dropped from a spoon. Transfer glaze to a piping bag. If you don't have a piping bag, place glaze into a plastic sandwich bag and snip one of the corners to make a bag or thin glaze with half and half and drizzle from a fork onto scones.

    Drizzle glaze over each scone.

  9. Store scones at room temperature for up to three days. Or freeze scones in a freezer container for up to three months.

Recipe Notes

Note 1: I used Bob’s Red Mill Gluten-Free 1:1 Baking Flour for this recipe. Using a different flour will change the texture of the scones.

Note 2: If you don’t have pumpkin spice in the house, use the following. 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, ¼ teaspoon ground cloves.

Note 3: To make these dairy-free, replace the butter with dairy-free butter. And replace the half and half with dairy-free milk. 

 

Gluten-Free Pumpkin Cookies

These gluten-free pumpkin cookies are light, cakey, and full of flavor thanks to the pumpkin spice blend. If you love chocolate, add a handful of chocolate chips to the batter before baking. The recipe calls for butter but works great with a dairy-free substitute. 

Other gluten-free pumpkin recipes to try: gluten-free pumpkin muffins and my favorite gluten-free pumpkin bread.

Gluten-free pumpkin cookies on a plate. One is cut in half to show texture.

Let’s talk about these pumpkin cookies! They’re a bit of baking magic. The cookies are very soft and cake-like but they hold their shape beautifully as they bake. I like to finish them with a simple powdered sugar glaze. Sometimes I stir a little pumpkin spice into the glaze for an added pop of flavor. Of course, if you prefer your baked goods with less sweetness, skip the glaze.

Other ways to play around with this is to add chocolate chips, dried cranberries (or raisins!) or some chopped nuts. The recipe really welcomes variations. And they’re easy to make, making them perfect for the holiday season.

Ingredients you need to make these cookies.

The nice thing about this recipe is that the ingredients are pretty simple. Gentle reminder: canned pumpkin is available all year long. This means you can make them whenever you want, not just in the fall.

Ingredients for gluten-free soft pumpkin cookies measured and placed on the counter in bowls. The pumpkin puree is in a measuring cup. The butter is unwrapped and sits on the butter wrapper.

The Cookies

  • Canned Pumpkin Puree. Gluten-free pumpkin cookies need pumpkin. The pumpkin flavor comes from a cup of pumpkin puree. Use canned 100% pumpkin, not pumpkin pie filling. The filling contains sugar and other ingredients we don’t need.
  • Pumpkin Pie Spice. A blend of cinnamon, ginger, nutmeg, and allspice. If you don’t keep this blend in the house, you can replace it with ground cinnamon and ginger.
  • Gluten-Free Flour. Look for a blend that contains xanthan or guar gum. It helps the cookies hold their shape during baking. If your blend doesn’t include it, whisk ½ teaspoon xanthan gum into the flour blend before using.
  • Baking Powder and Baking Soda. The combination of baking powder and baking soda provides lift and helps the cookies to brown.
  • Salt. Use fine (table) salt. It enhances the flavors of the cookies. 
  • Butter. Use room temperature (softened) butter in this recipe. If you’re dairy-free use a dairy-free butter meant for baking.
  • Granulated Sugar. The sweetness comes from granulated sugar and helps the cookies have a cake-like texture.
  • Egg. One egg helps hold the batter together and creates a soft cookie. 
  • Vanilla Extract. A teaspoon of vanilla extract adds flavor along with the pumpkin spice. 

The Vanilla Glaze

Both chocolate chips and chopped nuts are lovely additions to these cookies. 

  • Powdered Sugar. If your powdered sugar is really lumpy, sift it before adding the milk
  • Milk. Any milk works.
  • Vanilla Extract. Gives the glaze a lovely flavor.
  • Pumpkin Spice and Salt. Totally optional. A pinch of each adds a nice flavor.

Variations: Adding Chocolate Chips, Dried Fruit, or Chopped Nuts. 

These cookies are great plain and even better with something tasty stirred in.

  • Chocolate chips. use up to two cups of chocolate chips or chunks. 
  • Dried Fruit. Add about a cup of dried cranberries or raisins. 
  • Nuts. Add up to one cup chopped nuts. For the best flavor, toast them before adding them to the batter.

How to Make Gluten-Free Pumpkin Cookies. 

These cookies are pretty easy to make. Think of it like a cross between a cake batter and cookie dough. You’ll need two mixing bowls to mix this dough.

Steps for mixing gluten-free soft pumpkin cookies. 1. Dry ingredients in a small glass bowl. 2. Butter and sugar creamed together in medium bowl. 3. Pumpkin puree sits on the creamed butter sugar mixture. 4. The whisked gluten-free flour sits on the mixed pumpkin-butter-sugar mixture.
  1. Whisk together the dry ingredients. Do this in a small bowl. It mixes everything together. This helps the cookies to rise evenly and ensures they’re all spiced nicely. 
  2. Mix the butter and sugar until it’s thick and creamy. Remember to use soft butter. You also want to scrape the bowl once or twice. This prevents the cookies from coming out greasy. 
  3. Add the egg and vanilla. Mix until it looks like frosting. When it does, stop the mixer and add the pumpkin. Blend until it’s nice and smooth. Again, give that bowl a scrape and then mix everything in. 
  4. Stop the mixer. Add the whisked flour mixture. Turn the mixer to low and blend until combined.
Steps five and six of mixing gluten-free soft pumpkin cookies. 5. The soft dough is mixed in a glass bowl. 6. The cookies are scooped onto a parchment-lined baking sheet.
  1. The dough looks like a very thick cake batter. If you’re adding chocolate chips, dried fruit, or nuts, stir them in right at the end.
  2. Drop the dough onto a parchment-lined baking pan. These don’t spread too much. They puff and spread a little. Give them a little space on the pan. Bake until the edges are set and lightly brown. 
  3. Cool the cookies on a wire rack. When they’re cool, mix together the glaze. All you need to do is mix the ingredients together and drizzle it over the cookies. I usually glaze them on the cooled baking sheet. If you glaze them on the wire rack, it’s a pain to clean.
Gluten-free pumpkin cookies baked and iced on a baking sheet.

Got Leftovers? Freeze ‘Em!

The baked cookies freeze really well. I don’t recommend scooping the dough into balls and freezing. That works with gluten-free chocolate chip cookie dough but not so much with this recipe.

  1. Let the cookies cool completely. Don’t freeze warm cookies. 
  2. Place in a freezer container. If you need to layer the cookies, stack them with a piece of parchment paper between the layers. 
  3. Freeze for up to four months. When you’re ready to enjoy, remove the cookies from the freezer and thaw at room temperature. 
Gluten-free pumpkin cookies on a plate. One is cut in half to show texture.
5 from 1 vote
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Gluten-Free Pumpkin Cookies

Gluten-free pumpkin cookies are light and cakey with a lovely pumpkin flavor. Finish them with a drizzle of vanilla icing.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 36 cookies
Calories 85 kcal

Ingredients

For the Gluten-Free Pumpkin Cookies

  • 2 ½ cups gluten-free all-purpose flour (12 ½ ounces; 370 grams)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ teaspoons pumpkin spice
  • ½ teaspoon salt
  • 1 ¼ cups granulated sugar (8 ¾ ounces; 248 grams)
  • ½ cup butter, softened (4 ounces; 113 grams)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (canned pumpkin) (8 ounces; 226 grams)

For the Vanilla Glaze

  • 1 cup powdered sugar (4 ounces; 113 grams)
  • 1 ½ tablespoons milk
  • ½ teaspoon vanilla extract
  • ½ teaspoon pumpkin spice, optional, see note 3

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

  2. Whisk together gluten-free flour, baking soda, baking powder, pumpkin spice, and salt in a small bowl. Set the bowl aside.

  3. Mix together butter and sugar in a large bowl until it's thick and creamy. Stop the mixer and scrape down the bottom and sides of the bowl. Mix for an additional 30 seconds.

    Add the egg and vanilla. Mix on medium speed until light, about one minute.

  4. Stop mixer. Add pumpkin puree and mix until creamy. You don't want to see any streaks of pumpkin in the batter.

    Add the gluten-free flour mixture and blend on medium-low speed until a thick batter forms. If you're adding chocolate chops, dried fruit, or nuts, add them now. See note 2.

  5. Drop dough, about a tablespoon each, onto prepared baking sheets.

    Bake the cookies until set and golden brown, about 15 minutes.

    Allow cookies to cool on the pan for about three minutes. Transfer cookies to a wire rack to cool completely. Repeat with remaining dough.

  6. Once cookies are cool, make the glaze.

    Stir together powdered sugar, milk, and vanilla in a small bowl. If the glaze is too thick to drizzle over cookies, add ½ teaspoon additional milk. If the glaze is too thin (runny), add 1 tablespoon additional powdered sugar. Drizzle glaze over cookies. If you're making a spiced glaze, mix the spice into the powdered sugar. See note 3.

  7. Store cookies in an airtight container for up to four days or place in a freezer container and freeze for up to four months.

Recipe Notes

Note 1: Ingredient Notes and Substitutions.

Gluten-free All-Purpose Flour. This recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Gluten-free flours vary by brand. For best results, use one that contains xanthan gum or whisk in ½ teaspoon to the flour blend. Coconut and almond flours don’t work in this recipe.

Pumpkin Spice. Replace the pumpkin spice blend with 1 teaspoon of ground cinnamon and ½ teaspoon of ground ginger. For the best flavor, be sure your spices are fresh.

Salt. I bake with table salt. It dissolves best in batters and gives an even flavor. If using kosher or a flaky salt, increase the salt to 1 teaspoon.

Granulated Sugar. I recommended using granulated (white) sugar in this recipe. Sugar replacements give very different results. If you decide to use one, know that the cookies might not turn out.

Butter. Dairy-free butter can be used in place of unsalted butter. 

Egg. This recipe hasn’t been tested with an egg-replacer.

Vanilla extract. If you don’t have vanilla extract, simply omit it from the recipe.

Pumpkin Puree. Use canned pumpkin puree, not canned pumpkin pie filling. 

Milk. The glaze calls for a little milk. Replace this with a dairy-free milk or water.

Note 2. How to add chocolate chips, dried fruit or chopped nuts.

You can stir in two cups of chocolate chips or chopped nuts. Or 1 cup of dried fruit, like dried cranberries or raisins. 

Note 3. Adding Spice to the Glaze.

About a ½ teaspoon of pumpkin spice adds a nice flavor to the glaze.

Gluten-Free Zucchini Muffins

These gluten-free zucchini muffins are moist and tasty with just the right amount of sweetness. It’s a great recipe to have on hand when you’ve got lots of zucchini coming out of the garden. And the simple recipe welcomes variations. You can add chocolate chips, raisins, or chopped nuts to the batter before baking!

Two gluten-free zucchini muffins stacked on top of each other.

If you love gluten-free zucchini bread but don’t feel like making a loaf, these muffins are for you. They’re light and delicate with a lovely sweetness and spice. Plus they freeze beautifully—making them perfect for when you have lots of zucchini to use. 

You can serve the muffins for breakfast, of course. But I often find myself reaching for one as an afternoon snack or toasted and spread with cinnamon butter for a nice dessert. 

I think after one bite, you’ll adore this recipe as much as I do. If after making a batch you still have lots of zucchini on hand, make some gluten-free chocolate zucchini bread. It’s so rich and chocolatey.

Ingredients

These muffins are made with a handful of gluten-free pantry staples—plus fresh zucchini, of course. Here’s what you need to make a batch.

Ingredients for gluten-free zucchini muffins measured in individual bowls on the counter.
  • Zucchini. If you use a small to medium zucchini, there’s no need to remove the seeds. If you’re using an overgrown zucchini, cut it in half and scoop out the seeds before grating. 

    Tip: Don’t use a zucchini that’s dried out. The moisture plays an important role in the muffin’s tender texture. 
  • Gluten-Free Flour Blend. A gluten-free flour blend gives the muffins a nice, light crumb. Note: the recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Using a different flour might change the result. 
  • Sugar. Sweetens the muffins. If you like the flavor of brown sugar, you can replace the granulated (white) sugar with an equal amount of brown sugar. 
  • Oil. Adds richness. If you prefer butter, melt it, and allow it to cool before using.
  • Eggs. Two eggs help the muffins to rise and adds structure. 
  • Cinnamon and Vanilla. These ingredients add a nice flavor and spice.
  • Baking Powder and Baking Soda. The combination of baking powder and baking soda helps them muffins to rise and browns nicely.
  • Salt. Enhances all the other flavors.

Optional Ingredients.

Customize these muffins by adding the following ingredients. By the way, don’t use more than 1 ½ cups of mix-ins total or the muffins won’t rise as well.

  • Chocolate Chips. Milk, dark, or white chocolate go great with the zucchini. 
  • Nuts. Stir your favorite chopped nuts into the batter. 
  • Raisins. Always use moist raisins in baked goods. If yours are dry, soak them for 15 minutes in warm water and then drain before using.
  • Lemon zest. The zest of one lemon adds a nice fresh flavor. 

How to Make Gluten-Free Zucchini Muffins. 

Here’s how to make a batch of these muffins. As always, the full recipe is included below.

Grate the Zucchini.

  1. First, grate the zucchini. There’s no need to peel zucchini before grating it. All you need to do is trim off the ends of the zucchini. Then, grate it with either a box grater or with the grating disk on a food processor. If your zucchini has big seeds, scoop them out. If not, just leave them in.

    For small zucchini, there’s no need to drain or blot it. If you’re using zucchini that seems very wet, give it a quick press with a clean, dry towel to remove the excess moisture.

Make the Batter

  1. Whisk the dry ingredients together in a bowl. (Full recipe is below.)
  2. In a separate bowl, mix together the sugar, oil, eggs, and vanilla.
  3. Combine the two and mix until a batter forms.
  4. Stir the shredded zucchini into the batter. If you’re adding chocolate chips, raisins, or nuts, add them now. 

Let the Batter Rest

  1. After you stir the zucchini into the batter, let it rest for at least five minutes. You can let it rest for up to 30 minutes. This gives the zucchini time to release liquid and the batter time to thicken.

Bake

  1. Line a standard muffin (cupcake) pan with paper liners. Scoop the batter into the prepared pan. If you have a large ice cream scoop or a muffin scoop, use it. Not only does it make it quick and easy to fill the pan, it also ensures all the muffins have the same amount of batter. This way they’ll all take the same amount of time to bake.
  1. Bake the muffins until golden brown. This takes about 25 minutes.
Gluten-free zucchini muffin split in half.

Storage Tips.

These muffins stay fresh for about three days if stored on the counter. 

Remember to let the muffins cool before placing them into a container with a lid or wrapping. If you wrap hot muffins, they can steam and get moldy. 

These freeze beautifully. Cool them completely and then place them into a freeze container and freeze for up to three months.

Two gluten-free zucchini muffins stacked on top of each other.
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Gluten-Free Zucchini Muffins

This recipe makes moist and flavorful gluten-free zucchini muffins. If you’re using an overgrown garden zucchini, remove the seeds. For medium and small zucchinis, simply grate and use.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 Muffins

Ingredients

  • 1 ¾ cups Bob's Red Mill 1:1 Gluten-Free Baking Flour, see note 1 (9 ounces; 212 grams)
  • 1 teaspoons ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup granulated sugar, see note 2 (4 ounces; 113 grams)
  • ½ cup vegetable oil or melted and cooled butter (2 ⅓ ounces; 65 grams)
  • 1 teaspoon vanilla extract
  • 1 ¾ cups grated zucchini, see note 3 (about 8 ounces; 255 grams)

Optional Ingredients (See Note 4)

  • 1 cup chocolate chips
  • 1 cup chopped nuts
  • 1 cup raisins
  • 2 teaspoons lemon zest (from the zest of one small lemon)

Instructions

  1. Preheat oven to 350℉. Line 12 muffin cups with paper liners. Grease the pan lightly with nonstick cooking spray.

  2. In a small mixing bowl, combine the gluten-free flour, cinnamon, baking soda, baking powder, and salt. In another mixing bowl, combine the eggs, sugar, oil, and vanilla extract. Stir until smooth. Add the flour mixture and mix until a batter forms.

  3. Stir in the grated zucchini until well incorporated. If you’re adding chocolate chips, raisins, chopped nuts, or lemon zest add them now.

  4. Fill 12 muffin cups about ⅔ full.

  5. Bake for about 25 minutes or until a toothpick inserted into the center comes out clean. The tops of the muffins should be golden brown and set.

  6. Let muffins cool in the pan for 10 minutes then transfer to a wire rack to cool completely.

  7. Store cooled muffins wrapped on the counter for up to three days. Or freeze in a freezer container for up to three months.

Recipe Notes

Note 1: Gluten-Free Flour. This recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Using another gluten-free flour blend might change the results. Be sure your flour contains xanthan or guar gum, if it doesn’t, whisk a ½ teaspooon into the flour before using. 

Note 2: Sugar. You can use brown sugar in these muffins. Replace all the granulated (table) sugar or use a blend of half granulated (table) sugar and half brown sugar. 

Note 3: Zucchini. Use a fresh zucchini. If it’s small or medium, there’s no need to remove the seeds. For large, overgrown zucchinis, remove the seeds before using. 

Note 4: Optional Ingredients.

If you want to use a blend of chocolate chips, nuts, and raisins, use up to 1 ½ cups total. More than that and the muffins won’t rise nicely. 

Storage Tips.

  • Keep the muffins wrapped on the counter for up to three days. Let the muffins cool before wrapping.
  • Freeze for up to three months. Place fully cooled muffins in a freezer container. Thaw at room temperature or defrost on low power in the microwave. 

Gluten-Free Coffee Cake

This gluten-free crumb coffee cake features a buttery cinnamon streusel that doubles as both the filling and the crumb topping. The cake is moist and tender thanks to a generous amount of sour cream.

Slice of gluten-free coffee cake on a plate.

This recipe is an updated take on the sour cream coffee cake from my first cookbook, Easy Gluten-Free Baking.

Since there are now great gluten-free flour blends available at the market, there’s no need to mix individual flours for this recipe. (That said, if you LOVE that recipe and I know lots of you do, go ahead and make it as written!)

The Ingredients

  • Gluten-Free Baking Flour: For this recipe, I use my go-to flour blend: Bob’s Red Mill 1:1 Gluten-Free Baking Flour. If you use a different flour blend in this recipe, the results might be different. (For the best results, be sure to use a blend that includes xanthan or guar gum.)
  • Butter: You need cold butter for the topping and softened butter for the cake.
  • Sour Cream: Sour cream makes this cake light and moist. For the best flavor and texture, use full-fat sour cream. (If you’re dairy-free, try a plant-based sour cream.)
  • Eggs: Two eggs are needed to make this cake. I haven’t tested this recipe with an egg replacer. So I can’t say if it will work without eggs.
  • Cinnamon: Ground cinnamon flavors the filling and topping. You can also use pumpkin spice in the fall.
  • Sugars: You need two types of sugar to make this coffee cake. Granulated sugar for the cake batter and brown sugar for the filling/topping.
Squares of baked gluten-free coffee cake on a wire rack

How to Make Gluten-Free Coffee Cake

  • Mix the Filling and Crumb Topping. This coffee cake includes a yummy ribbon of cinnamon-sugar filling. That same filling turns into the topping. It’s baking magic. (It’s butter, which, I think is baking magic.)
  • Make the Batter. This is a simple batter to make. You mix together butter and sugar. Add the eggs. Then add (separately) the dry ingredients and sour cream. Mix until the batter looks smooth and thick.
  • Spread Half the Batter into the Pan. The original recipe called for a bundt pan. While this is lovely, a lot of people don’t oven bundt pans. So this version of the cake is made in a 9×9-inch square baking pan.
  • Sprinkle the Filling Over the Batter. This adds a nice ribbon of cinnamon-sugar to the middle of the cake.
  • Spread Remaining Batter Over the Filling. Spread the remaining batter over the cinnamon-sugar filling. Sometimes the filling makes it tough to spread the batter. This is normal－and a bit annoying! To make this easy, spread the batter with the back of a spoon. And don’t worry too much if the filling pokes through the cake batter. The topping covers it up.
  • Top with the Crumb Topping. Sprinkle the crumb topping over the batter.
  • Bake. Bake until the cake is golden brown. It smells amazing while baking. Test for doneness by inserting a cake tester into the center of the cake.

Gluten-Free Coffee Cake FAQs

Is there coffee in coffee cake?

No. Coffee cake, at least in the United States, is usually a vanilla cake topped with a streusel topping. It’s served in the morning, usually alongside a cup of….coffee.

Can I make this recipe dairy-free?

Yes. Replace the butter and sour cream with dairy-free alternatives.

Can I use almond flour?

Not in this recipe. Use my almond flour coffee cake recipe.

Can I make this cake without eggs?

I haven’t tested the recipe with an egg-replacer. So I can’t say for sure.

Baked gluten-free coffee cake sliced in a pan

Note: This recipe was first shared in 2019. It was updated in 2025 for clarity. The recipe remains the same.

Squares of baked gluten-free coffee cake on a wire rack
4.75 from 4 votes
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Gluten-Free Crumb Coffee Cake

This gluten-free crumb coffee cake features a buttery cinnamon streusel that doubles as both the filling and the crumb topping.

Course Breakfast, Dessert
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 slices

Ingredients

For the Filling and Crumb Topping

  • ¾ cup packed brown sugar (5 ½ ounces; 155 grams)
  • ½ cup gluten-free baking flour (2 ½ ounces; 70 grams)
  • 1 ½ teaspoons ground cinnamon
  • 3 tablespoons butter, cold, cut into 6pieces. (1 ½ ounce; 42 grams)

For the Cake

  • 2 cups gluten-free baking flour (Bob's Red Mill 1:1 Gluten-Free Baking Flour suggested) (10 ounces; 283 grams)
  • 1 ½ teaspoons baking powder
  • 1 ½ cups granulated sugar (10 ½ ounces; 297 grams)
  • 1 ½ sticks butter, softened (6 ounces; 170 grams)
  • ¼ teaspoon ground cinnamon
  • 2 large eggs (about 3 ½ ounces out of shell; 100 grams)
  • 1 cup sour cream (8 ounces; 226 grams)

Instructions

  1. Preheat oven to 350℉. Spray an 9×9-inch square baking pan with nonstick cooking spray. (For a thicker coffee cake, use an 8×8-inch pan.)

  2. Make the Filling and Topping: Stir together the brown sugar, gluten-free baking flour, and cinnamon in a small bowl.

    Remove ⅔ cup of the mixture. Rub the cold butter into the mixture until it's crumbly. Set aside. This is the crumb topping.

    The remaining mixture (without the butter) is the filling.

  3. Prepare the Cake Batter: Whisk together the gluten-free baking flour and baking powder in a small bowl.

  4. Mix together the butter and cinnamon until light, about one minute on medium-high speed on a stand or handheld mixer.

  5. Add the granulated sugar. Mix until a thick paste forms, about 45 seconds. Stop the mixer. Scrape down the bottom and sides of the bowl. Mix again for 15 seconds. (This incorporates in the thick butter that was stuck to the bottom of the bowl.)

  6. Stop the mixer. Add the eggs, one at a time. Mix until combined. Stop the mixer. Scrape the bowl. Mix again for 15 seconds.

  7. Add half the flour mixture. Mix until combined. Add half the sour cream. Mix until smooth. Repeat with the remaining flour and sour cream. Mix until batter is smooth.

  8. Spread half the batter into the prepared pan. Sprinkle streusel mixture over the batter.

  9. Spread remaining batter over the filling. Sprinkle the crumb topping evenly over the cake.

  10. Bake until a cake tester inserted into the center of the cake comes out clean, about 45 minutes.

  11. Cool for 20 minutes before serving. Store, wrapped, on the counter for up to three days.

Bakery-Style Gluten-Free Chocolate Chip Cookies

Big, bakery-style gluten-free chocolate chip cookies are easier to make at home than you’d think. The recipe makes cookies that are chewy at the center and filled with chocolate chips. These come out of the oven golden and gooey. They’re perfect for splitting (or not) while still warm.

Large gluten-free chocolate chip cookies sitting on a cooling rack.

Over the past few years, cookie bakeries have been popping up all over the country. They’re known for their ever-changing lineup of oversized cookies. Since they rarely offer safe gluten-free options, I’ve gotten lots of requests for a gluten-free recipe that delivers the same “cookie bakery” magic.

It took several rounds of testing to get this one just right. These cookies are not only giant, but gluten-free. So they need to be sturdy enough to hold together without crumbling (ahem), while still staying soft and tender. The right gluten-free flour blend, plus a quick chill before baking, makes all the difference.

It took several rounds of testing to get the recipe just right. Because these cookies are both giant and gluten-free, they need to hold together without crumbling (ahem). Since they’re meant to be soft, it’s a delicate balance. Happily this recipe does all those things and makes some of the best gluten-free cookies I’ve ever had.

Ingredients

As with every gluten-free recipe, the ingredients play an important role. Substitutions can affect the final texture of the cookies. Here’s what you need to make these cookies and the role each ingredient plays.

Ingredients for bakery-style gluten-free chocolate chip cookies measured on the counter.
  • Gluten-Free Flour: I used Bob’s Red Mill 1:1 Gluten-Free Baking Flour, which currently comes in a blue bag. If you use a different blend, it might change the texture and flavor of the cookies. Grain-free flour isn’t recommended for this recipe.
  • Tapioca Starch: A little tapioca starch makes the cookies soft and chewy. If you don’t have any, don’t worry—you can omit it or replace it with an equal amount of corn starch or gluten-free baking flour.
  • Brown and Granulated Sugar: The combination of brown sugar and a bit of granulated sugar adds sweetness and helps achieve the perfect texture. Brown sugar makes the cookies chewy, while granulated sugar helps them spread slightly. Using all brown sugar will result in cookies that don’t spread as much.
  • Egg: You only need one whole egg to bring the dough together. I haven’t tried these cookies with an egg replacer, but if you do, I’d recommend trying a flax egg.
  • Chocolate Chips: Use whatever you love. The popular cookie bakery adds milk chocolate chips, which is what I used, but dark chips, chunks, or mini chips all work well too.
  • Vanilla Extract: Two teaspoons of vanilla really boost the classic chocolate chip cookie flavor we all love.
  • Baking Soda and Baking Powder: Baking soda reacts with the acidic brown sugar to give the cookies a nice lift and enhance their chewiness. A little baking powder also helps add lift.
  • Salt: Salt enhances the flavor and balances the sweetness. Yes, I use both salt and salted butter.

How to Make Bakery-Style Gluten-Free Chocolate Chip Cookies at Home

Let me say this right away: this recipe makes big cookies. Really big cookies. In fact, during testing, I hesitated to make them as large as bakeries do—but that’s part of the fun. If you prefer smaller cookies, I’ve included a note on how to adjust the size with the recipe.

1. Whisked gluten-free flour mixture in a bowl. 2. Creamed butter and sugars with an egg on top. 3. Adding gluten-free flour to the butter-sugar mixture. 4. Chocolate chips sitting on top of gluten-free chocolate chip cookie dough.

Combine the dry ingredients: Stir together the gluten-free flour, tapioca starch, baking soda, and baking powder in a small bowl.

Mix the butter and sugar: Blend softened butter with the brown and granulated sugar. When it forms a thick paste, add the egg and vanilla extract. Mix until smooth. There’s no need to beat this light and fluffy like a gluten-free white cake batter. A thick butter-sugar paste helps give the cookies a dense texture.

Make the dough: Stop the mixer and add the dry ingredients. Mix on low speed at first, then increase to medium and blend until a dough forms.

Stir in the chocolate chips: I prefer to do this with a wooden spoon because sometimes the electric mixer breaks up the chips.

Chill the dough: Cover the dough and pop it in the fridge. If you plan to bake right away, preheat the oven while the dough chills for at least 20 minutes—or chill overnight.

(left) Gluten-free chocolate chip cookie dough in a measuring cup. (right) Six gluten-free cookie dough balls on a baking sheet.

Scoop the dough: These cookies are really big. Use a ⅓-cup measuring spoon or weigh each piece of dough to about 85 grams. Roll the dough into large balls and place six dough balls per parchment-lined baking sheet. Don’t put more than six per pan, as the cookies will spread during baking.

Bakery-style gluten-free chocolate chip cookies cooling on the pan.

Bake and cool: Bake until puffy and golden. Bakeries like Crumbl tend to slightly underbake their cookies. As soon as the edges are set and the cookies look brown across the top, they’re done. Remove the pan from the oven and let the cookies cool on the pan for 15 minutes. Moving them too soon can cause them to break apart.

Three Tips to Remember

  1. Size Matters. Use a measuring cup or scale for evenly sized cookies. The cookies bake more evenly and look just like ones from the bakery.
  2. Chill Out (Literally!). Let the dough rest in the fridge for a bit. It sets the dough, deepens flavor and keeps the cookies from spreading too much. 
  3. Underdone Is the New Perfect. Bake until the edges are set but the centers still look a little soft. They’ll finish on the pan and stay delightfully chewy.
Large gluten-free chocolate chip cookies sitting on a cooling rack.
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Bakery Style Gluten-Free Chocolate Chip Cookies

This recipe makes extra-large gluten-free chocolate chip cookies. The combination of gluten-free flour and a little tapioca starch makes them soft and chewy. If you prefer your cookies a little smaller, see the note at the bottom of this recipe. As written, the recipe makes 10 perfect cookies.
Prep Time 25 minutes
Servings 10 large cookies

Ingredients

  • 1 ¾ cups gluten free flour, see note 1 (250 grams; 8 ¾ ounces)
  • ¼ cup tapioca starch, see note 2 (31 grams; 1 ounce)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup salted butter, softened (170 grams; 6 ounces)
  • ¾ cup packed light brown sugar (155 grams; 5 ½ ounces)
  • ¼ cup granulated sugar (50 grams; 1 ¾ ounces)
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups milk chocolate chips (255 grams; 9 ounces)

Instructions

  1. Whisk together gluten-free flour, tapioca starch, baking soda, baking powder, and salt in a small bowl.
  2. Mix together softened butter, brown sugar, and granulated sugar until thick. Add the egg and vanilla extract. Mix on medium speed until smooth. It won’t look light and fluffy. More like a paste.
  3. Stop the mixer. Add the whisked gluten-free flour mixture. Turn the mixer to low to incorporate the flour. Then increase to medium and mix until a dough forms. Stop the mixer at least once to scrape down the bottom and sides of the bowl.
  4. Add the chocolate chips. I like to stir them into the dough with a silicone spatula because the mixer can break them up a little.
  5. Cover the bowl and chill the dough for at least 20 minutes.

  6. Preheat the oven to 375℉. Line a baking sheet (two if you've got them!) with parchment paper.

  7. Scoop the dough into ⅓ cup (85 grams each) portions. Round into balls. Place 6 dough balls onto a parchment-lined baking sheet. (For smaller cookies, see note 3.)

  8. Bake until the edges are set and the cookies are a light golden brown, about 16 minutes.

  9. Remove the pan from the oven. Let the cookies cool on the pan for 15 minutes. They settle as they cool. This is normal. Wait 15 minutes to move them or the cookies can break.

    Repeat with remaining dough. You’ll get 10 cookies total.

  10. Let the cookies cool completely before placing them into a container to store. These keep four to five days on the counter or up to 3 months in the freezer.

Recipe Notes

Note 1: Gluten-Free Flour. This recipe was developed and tested with Bob’s Red Mill 1:1 Gluten-Free Baking Flour (Blue Bag). Using a different flour might change the texture of the cookies. 

Note 2: Tapioca Starch. The tapioca starch gives the cookies a chewy texture. You can replace it with the same amount of cornstarch or gluten-free flour. The cookies won’t be as chewy but the recipe works. 

Note 3: Making Smaller Cookies. If you don’t want oversize cookies, scoop the dough into two tablespoon portions and reduce baking time to about 11 minutes. 

Gluten-Free Wacky Cake (Gluten-Free and Egg-Free Chocolate Cake)

This simple cake is a gluten-free version of the classic “wacky cake.” It’s made without eggs or dairy—and comes out moist and tender every time.

Two slices of gluten-free and egg-free chocolate cake on two plates sitting next to the cake pan.

Have you ever heard of the wacky cake? It goes by many names! Crazy cake, war cake, depression cake—just to name a few. The recipe comes to us from the 1930s when prices of stapes were high due to the impacts of the Great Depression. The cake gained popularity again during World War II when pantry staple rationing occurred.

Today it’s both a budget-friendly and allergen-friendly cake. But the reason the recipe survived is because of how delicious the cake turns out! Thanks to the combination of natural cocoa powder and vinegar (two acids) with baking soda (a base), the cake rises without the need for eggs.

Ingredients for gluten-free and egg-free chocolate cake on the counter.

Ingredients in a Gluten-Free, Egg-Free Chocolate Cake

I think the best thing about this gluten-free and egg-free cake are the simple ingredients. It doesn’t call for an egg-replacer! If you bake gluten-free, you probably already have these ingredients in the house. Let’s take a look at them.

  • Gluten-Free Flour. I tested the recipe with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. 
  • Cocoa Powder. You want natural cocoa powder, not Dutch Process. Natural cocoa powder is acidic and helps the cake rise. 
  • Sugar. Granulated sugar sweetens the cake. I haven’t tried this recipe with sugar-replacers.
  • Oil. Any neutral-flavored liquid oil works. I personally avoid olive oil because of the strong flavor it brings to baked goods. 
  • Water. The recipe calls for water. If you’d prefer a slightly richer cake, use milk. Regular or dairy-free work great. For a mocha flavor, use cooled brewed coffee.
  • White Vinegar. Do not skip the vinegar! It works with the baking soda to make the cake rise. Without the vinegar, the recipe doesn’t work as well.
  • Baking Soda. Make sure you use baking soda and not baking powder. 
  • Salt. Enhances all the other flavors.
1. Dry ingredients for a gluten-free and egg-free chocolate cake in a bowl. 2. Wet ingredients added. 3. The bake batter. 4. The cake batter in a 9x13-inch cake pan.

How to Make a Gluten-Free and Egg-Free Chocolate Cake. (Spoiler: It’s easier than you think!)

  1. Whisk together the gluten-free flour, sugar, cocoa powder, baking soda, and salt. If the cocoa powder is lumpy, sift it before adding to the bowl. 
  2. Add the water, oil, and vinegar. Whisk until the batter is smooth.
  3. This batter is thin. Let it sit for about five minutes. This gives the gluten-free flour time to thicken.
  4. Spread the batter into a greased 9×13-inch pan.
Baked gluten-free, egg-free chocolate cake cooling in the pan.
  1. Bake until a cake tester inserted into the center comes out clean. This cake takes about 35 minutes to bake.
  2. Let the cake cool in the pan. When it’s cool, top with your favorite frosting.
Gluten-free, egg-free chocolate cake frosted with milk chocolate frosting in a cake pan.

What about Frosting?

This cake is so delicious it doesn’t even need frosting. But I usually frost it anyway! My favorite combination is chocolate cake with chocolate buttercream. Since I’m not dairy-free, I use a butter-based frosting. If you want a dairy-free frosting, use a dairy-free buttery spread in the recipe. I included my favorite recipe with the cake.

Slice of gluten-free and egg free chocolate cake with chocolate frosting on a plate.

Storing Leftovers

This cake stays fresh for about four days wrapped on the counter. If you want to freeze the cake, let it cool completely before freezing. 

Two slices of gluten-free and egg-free chocolate cake on two plates sitting next to the cake pan.
5 from 1 vote
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Gluten-Free, Egg-Free Chocolate Cake

This gluten and egg-free cake is easy to make. Simply stir together all the ingredients in a large bowl, spread the batter into a pan, and bake. The cake comes out moist and tender.
Prep Time 10 minutes
Cook Time 30 minutes
Servings 12 servings

Ingredients

For the Cake

  • 3 cups gluten-free flour, Bob’s Red Mill 1:1 Baking Flour suggested, see note 1 (14 ounces; 397 grams)
  • 2 cups granulated sugar (14 ounces; 397 grams)
  • ⅓ cup natural cocoa powder (1 ounce; 28 grams)
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 ¾ cups cold water (14 ounces; 397 grams)
  • ¾ cup vegetable oil (5 ¼; 148 grams)
  • 2 tablespoons white vinegar (1 ounce; 28 grams)

For the Frosting

  • ½ cup butter, softened, see note 2 for dairy-free information (4 ounces; 113 grams)
  • 2 cups powdered sugar, sifted (8 ounces; 226 grams)
  • ¼ cup natural cocoa powder (¾ ounce; 21 grams)
  • ¼ teaspoon salt
  • 2 tablespoons milk, more as needed (1 ounce; 28 grams)

Instructions

Make the Cake

  1. Preheat oven to 350°F. Grease a 9×13-inch cake pan.

  2. Whisk gluten-free flour, sugar, cocoa powder, baking soda, and salt in a large mixing bowl. Add water, oil, and vinegar. Mix until a smooth batter forms, about 30 seconds. Let the batter sit for 5 minutes to thicken.

  3. Spread batter evenly into the pan.

  4. Bake until a cake tester inserted into the center of the cake comes out clean, about 35 minutes.

  5. Let the cake cool in the pan. When it’s cool, make the frosting. (optional.)

Make the Frosting

  1. Mix the softened butter until it’s light and fluffy. Add the powdered sugar, cocoa powder, and salt. Turn the mixer on. Add the milk and mix until fluffy. If the frosting is thick, add a little additional milk.

Recipe Notes

Note 1: The recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Using a different gluten-free flour can change the results. 

Note 2: To make the frosting dairy-free, use a dairy-free buttery spread and dairy-free milk. 

Gluten-Free Chocolate Chip Cookie Bars

These gluten-free chocolate chip cookie bars are buttery, filled with chocolate chips, and easy to make. They’re basically your favorite chocolate chip cookie in a thick, easy-to-make bar!

Gluten-Free chocolate chip cookie bars cut on parchment paper.

I think I love chocolate chip cookie bars more than chocolate chip cookies. And I love chocolate chip cookies! Why? They’re so easy to make. You simply make the cookie dough, press it into a pan and bake. There’s no scooping dough and waiting for each pan of cookies to bake. This makes them a perfect weeknight recipe—you know for those nights when you’re craving something a little sweet. 

Just like my favorite gluten-free chocolate chip cookie recipe, these bars are so flavorful! They’re buttery. (For my dairy-free friends, I got you! There’s a dairy-free variation with the recipe.) And the brown sugar adds a nice sweetness and a light molasses flavor. Simply put, these bars are perfect. Let’s make a batch! 

Gluten-free chocolate chip cookie bar ingredients in bowls on the counter.

Ingredients

  • Gluten-Free Flour. I used Bob’s Red Mill 1:1 Gluten-Free Baking Flour for these. Using a different flour might change the texture of the bars. 
  • Brown Sugar. Both dark and light brown sugar work. I prefer dark brown because the molasses flavor is a little stronger. 
  • Granulated Sugar. Just a little adds a nice sweetness. 
  • Butter. Use softened butter so it mixes nicely with the sugar and eggs. I like salted butter but that’s just a preference. 
  • Eggs. Two large eggs help hold the bars together and give them a little rise.
  • Chocolate Chips. Semi-sweet chips are the classic choice. But chunks or milk chocolate chips make tasty bars too. 
  • Baking Soda. Gives the bars rise. Don’t skip it or these will be too dense. 
  • Salt. Enhances all the other flavors.

Dairy-Free Variation

It’s easy to make these bars dairy-free. Just replace the butter with your favorite dairy-free buttery spread. And use dairy-free chocolate chips. Make those two swaps and you’ll have wonderful dairy-free and gluten-free chocolate chip bars.

1. Mixing gluten-free chocolate chip cookie bar dough. 2. The dough with chocolate chips. 3. Spreading the dough into a pan. 4. The dough spread evenly into the pan.

How to Make Gluten-Free Chocolate Chip Cookie Bars

  1. Make the dough. Use a large mixing bowl for this recipe. 
  2. Stir in the chocolate chips. Make sure they mix throughout the dough. This way, every bite has some chocolate. 
  3. Spread the dough into a greased pan. 
  4. Make sure the dough is even. This helps the bars bake evenly.
Gluten-free chocolate chip cookie bars baked in a pan.
  1. Bake until the bars are golden brown. Since these are gluten-free, expect them to be a very light brown when done. Let the bars cool right in the pan and then cut into pieces.

    If you want to frost these, let them cool and then frost with gluten-free vanilla buttercream.

Storing Leftovers

Cover the any leftover bars and store them covered on the counter for up to four days. These also freeze really nicely! All you need to do is let the bars cool. Then place them into a freezer container. I like to place a piece of parchment between each layer. Freeze until you’re ready to enjoy.

Note: This recipe was first shared in May 2017. It was last updated in March 2025 to include new photos and helpful information.

Gluten-Free chocolate chip cookie bars cut on parchment paper.
4.78 from 9 votes
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Gluten-Free Chocolate Chip Cookie Bars

These gluten-free chocolate chip cookie bars are buttery, filled with chocolate chips, and easy to make. They’re basically your favorite chocolate chip cookie in a thick, easy-to-make bar!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 bars

Ingredients

  • nonstick cooking spray
  • 2 sticks butter, softened (8 ounces; 226 grams)
  • 1 cup packed light brown sugar (7 ½ ounces; 213 grams)
  • ¼ cup granulated sugar (2 ounces; 56 grams)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ¼ cups gluten-free flour (10 ounces; 284 grams)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (one 12 ounce package) chocolate chips

Instructions

  1. Preheat oven to 350℉. Spray a 9×13 pan with nonstick cooking spray. 

  2. Mix together softened butter, brown sugar, and granulated sugar until thick, about 30 seconds.

    Add eggs and vanilla extract. Mix until fluffy.

    Add the gluten-free flour, baking soda, and salt. Mix until a thick batter forms. Stir in chocolate chips.

  3. Spread the batter evenly into the prepared pan.

  4. Bake until light golden brown. A cake tester inserted into the center of the pan should come out clean, about 30 minutes. 

  5. Cool bars in the pan. Cut into 12 bars.

    To store: wrap tightly and keep at room temperature for up to four days or freeze for up to 4 months. 

Recipe Notes

Dairy-free variation. Replace the butter with a dairy-free buttery spread that’s suitable for baking. Use dairy-free chocolate chips.

Perfect Gluten-Free Pound Cake

This pound cake is buttery, dense, and tender. It’s made with gluten-free flour, butter, sugar, eggs, and just a little baking powder to lighten it. The combination makes for an elegant and velvety cake. Serve it plain or with whipped cream and fresh berries.

Two slices of gluten-free pound cake.

Did you know that the original pound cake recipes called for a pound of butter, a pound of sugar, a pound of eggs, and a pound of flour. That’s where it gets the name pound cake. I love this! As you can imagine, those cakes were really dense.

This recipe is inspired by the traditional pound cakes but in a nod to today’s tastes, it contains a little baking powder to slightly lighten the crumb.

Key Ingredients

Gluten-free pound cake ingredients on the counter.

Here are the ingredients you need to make this recipe. As with all gluten-free baking, changing the ingredients can affect the final texture of the cake. The following ingredients work best for this pound cake.

  • Butter. The flavor and texture of a great pound cake come from butter. Both salted and unsalted work in this recipe. 
  • Sugar. Granulated (table) sugar sweetens the cake. 
  • Eggs. The eggs provide structure, richness, and help the cake to rise. For the best texture, use room temperature, not cold eggs.
  • Gluten-Free Flour. I tested the recipe with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Use a gluten-free flour that contains xanthan gum. If your blend doesn’t include it, whisk a half teaspoon into the flour before using.
  • Baking Powder. A little baking powder helps lighten the cake slightly.
  • Vanilla Extract. (optional) It surprises people that vanilla is an optional ingredient. As much as I love vanilla, I find that a pound cake doesn’t need it. The butter flavor tastes center stage. If you’d like to use it, add up to two teaspoons to the batter.
  • Salt. Enhances all the other flavors. 

How to Make a Perfect Gluten-Free Pound Cake.

The key ingredient in this gluten-free pound cake is time. The time you spend mixing the batter truly matters. Don’t rush the process, and you’ll be rewarded with a perfect pound cake every time.

Baker’s Note: Soften the Butter Before You Begin

Butter temperature matters when making pound cake. If the butter is too cold, the cake comes out dense and heavy. If it’s too warm, the cake feels greasy.

The best butter temperature for pound cake is between 65°F and 68°F (18°C and 20°C.) At this temperature, the butter fluffs up nicely. And that’s what we’re aiming for: fluffy butter. 

To soften the butter, remove it from the refrigerator about an hour before you’re ready to bake.

Make the Batter.

1. Scraping butter from the side of a mixing bowl. 2. Butter, sugar, eggs mixing in a bowl.
  1. Place the softened butter and sugar into a large mixing bowl. Mix on medium speed until it’s thick. It will look almost like grainy cake frosting.
  2. Add the eggs one at a time. After you add the third egg, stop the mixer. Scrape down the bowl and add a tablespoon of gluten-free flour. The tablespoon of flour keeps the butter and eggs from separating. It’s an important step. Don’t skip it. Finally, add the remaining eggs and mix until the mixture looks very light and white
3. Adding gluten-free flour to butter-sugar mixture for pound cake. 4. Spreading batter in a parchment-lined loaf pan.
  1. Add the gluten-free flour mixture to the butter. Blend on low speed until the batter looks thick and creamy. This only takes about 30 seconds. One last time, scrape the mixing bowl. Blend the batter for another few seconds to incorporate anything that was on the side of the bowl.
  2. Spread the batter evenly into a greased and parchment-lined 9×5-inch loaf pan.

Bake until Brown.

Baked gluten-free pound cake with two slices cut from it.

A gluten-free pound cake takes a little over an hour to bake. Bake until the loaf is a deep brown. A cake tester inserted into the center should come out clean.

If you notice the cake starts to get too dark before the center is done, cover it lightly with a piece of foil. Return the pan to the oven to finish baking. The foil prevents the top of the loaf from burning.

Storing Leftovers

Gluten-free pound cakes are great “keepers”. Thanks to the amount of butter and sugar in the cake, they stay fresh for days. It’s important to cover the cake or the cut surface can dry out.

How to Freeze and Thaw a Gluten-Free Pound Cake

Gluten-Free pound cakes freeze beautifully. Here’s what to do.

  1. Let the cake cool completely. If you freeze a warm gluten-free pound cake, it can get gummy when frozen. 
  2. Wrap tightly. To keep the cake from drying out, wrap it tightly. A layer of plastic wrap and foil is best.
  3. When ready to enjoy, remove the pound cake from the freezer. Let it thaw at room temperature. Don’t rush defrosting by placing the cake in an oven. This can dry out the cake.

Note: First published December 2023. Updated March 2025 to include new step-by-step photos and information.

Two slices of gluten-free pound cake.
5 from 1 vote
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Gluten-Free Pound Cake

This gluten-free pound cake is dense and buttery. Made with gluten-free flour, butter, sugar, eggs, and just a little baking powder to lighten it.

Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 18 slices
Calories 200 kcal

Ingredients

  • 1 ½ cups gluten-free flour, see note 1 (8 ounces; 226 grams)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup softened butter, about 65°F degrees, see note 2 (8 ounces; 226 grams)
  • 1 cup plus 2 tablespoons granulated sugar (8 ounces; 226 grams)
  • 5 large eggs, at room temperature (about 9 ounces; 255 grams out of shell)
  • 1 teaspoon vanilla extract, optional see note 3

Instructions

  1. Preheat your oven to 350°F. Lightly grease a 9 x 5-inch loaf pan with nonstick cooking spray or brush with solid shortening and lightly dust with gluten-free flour. Optional: after greasing line the pan with a piece of parchment paper.

  2. Whisk the gluten-free flour, baking powder, and salt in a small bowl. Set aside.

  3. Mix the soft butter and sugar on medium-high speed until very light, about three minutes. Scrape down the bottom and sides of the bowl to remove the layer of thick butter. Mix for another minute or so to incorporate the thick butter that was clinging to the bowl.

  4. Add three eggs, one at a time. It's important to let each egg mix into the butter before adding the next. Don't rush this step.

    After the third egg mixes into the batter, stop the mixer. Scrape the bowl and add one tablespoon of the gluten-free flour mix. Turn the mixer to low to blend in the flour.

    Add the remaining two eggs, one at a time.

  5. After the last egg is added, stop the mixer. Scrape the bottom and sides of the bowl. If you’re using vanilla extract, add it now. Turn the mixer to medium-low. Mix until light and fluffy, about two minutes.

  6. Stop the mixer. Add the gluten-free flour blend. Mix on low speed until the flour is incorporated. Then increase the speed to medium and blend until a batter forms.

  7. Spread batter evenly into the prepared pan. Fill the pan about ⅔ full.

    If your pan is small, set aside about ⅓ cup of batter. You can use the remaining batter to make a cupcake or two.

  8. Bake until golden brown, about 60 minutes. A cake tester inserted into the center of the cake should come out clean.

    If the top of the cake is getting too brown before the center is baked, place a piece of foil over the pan and finish baking.

  9. Let the cake cool in the pan for 10 minutes. Carefully remove the cake from the pan and place it on a wire rack to cool.

  10. Store tightly wrapped on the counter for up to four days. Or freeze for up to three months.

Recipe Notes

Note 1: Gluten-Free Flour. Use a gluten-free flour blend that contains xanthan gum. If your blend doesn’t contain xanthan gum, whisk in ½ teaspoon along with the salt and baking powder.

This recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Flour. Due to the variations in gluten-free flour blends, some blends work better than others.  

Note 2: Butter. It’s important to use softened butter. You want the temperature of the butter around 65°F. If the butter is too cold, it won’t get fluffy and the cake will be dense. If the butter is too soft (when it looks greasy or has melted spots), the cake will turn out dense and greasy.

Note 3: Vanilla Extract. The vanilla extract is optional use up to two teaspoons. 

Mixing and Baking Notes.

If the butter and sugar mixture looks curdled at any point during mixing, add one tablespoon of the gluten-free flour mixture.

Fill the pan about ⅔ full. If the pan is too full, it can overflow during baking and cause a mess.

Gluten-Free Waffles

This recipe makes a perfect gluten-free waffle. They’re crispy on the outside and tender in the center. Egg-free and dairy-free variations are included.

Stack of gluten-free waffles with butter and syrup on a plate.

Ah, waffles—they make breakfast extra special, don’t they? And while they always feel like an indulgence, they’re pretty easy to make. You just whisk all the ingredients together in a large bowl. (There’s no need to fold in whipped egg whites or do anything fancy.) Then you pour the batter into a hot waffle iron. In just a few minutes, breakfast is ready. 

If you’ve got the time, make a double batch—these freeze wonderfully and are ideal for a quick “grab and go” breakfast. You can even use them for breakfast sandwiches, swapping out the usual gluten-free bread for waffles.

And speaking of yummy breakfasts, if you love waffles, you probably love pancakes. My recipe makes fluffy gluten-free pancakes.

Ingredients.

Ingredients for gluten-free waffles on the counter.
  • Gluten-Free Flour. This recipe starts with a premade gluten-free flour blend. For the best results, use a gluten-free blend that contains either xanthan gum or guar gum. Without it, the waffles can turn out dense and heavy. If your blend doesn’t contain xanthan or guar gum, add a half teaspoon to the flour before using.
  • Milk. Both traditional and dairy-free milk work in this recipe. If you prefer the flavor of buttermilk, use an equal amount to replace the milk.
  • Eggs. Two large eggs add protein (think of this as structure) and give the waffles a nice flavor. To make the waffles egg-free, see the note below. 
  • Melted Butter or Oil. A touch of melted butter or oil adds richness. If you’re using coconut oil, melt it before adding it to the batter.
  • Granulated Sugar. One tablespoon of granulated sugar helps the waffles brown.
  • Baking Powder. Baking powder gives the batter a rise and gives the waffles a nice texture.
  • Salt. Gluten-free waffles made without salt taste bland. This is because salt is a flavor enhancer. A half-teaspoon of salt gives them a nice flavor without tasting salty. Use table salt (fine salt). It mixes evenly throughout the waffle batter. 
  • Vanilla Extract. A little vanilla extract adds a lovely flavor. You can also add a ¼ teaspoon almond extract for a little extra flavor.

How to Make Gluten-Free Waffles

(left) Ingredients for gluten-free waffle batter in a bowl. (right) Gluten-free waffle batter.
  1. This is a one bowl recipe. Stir until the batter is smooth and thick. I like to run a rubber spatula along the sides and bottom of the bowl. If there’s any flour clinging to the bowl, mix it into the batter.
  2. Let the batter rest for 10 minutes. This gives the gluten-free flour time to absorb the liquid, making the waffles less gritty. 
Gluten-free waffles in a waffle iron.
  1. Spoon the batter into your hot and greased waffle iron. Most use about a half cup of batter per waffle. Since they’re all different, it’s best to check the manual to see how much batter to use. When done, the waffles will be brown and crispy. The cook time varies by waffle maker.

Variations

Gluten-free waffle on left. Gluten-free, egg-free, dairy-free waffle on right. The gluten-free, dairy-free, egg-free waffle is much lighter in color than the gluten-free waffle.
On left: Gluten-free waffle. On right: gluten-free, dairy-free, egg-free waffle. The gluten-free waffle made without eggs and dairy is lighter in color.

Dairy-Free Waffles

Use your favorite dairy-free milk and butter. Some brands of dairy-free milk don’t brown as nicely as others. So you’re waffles might not brown much.

Egg-Free Waffles. 

Gluten-free and egg-free baking is challenging. I’m happy to report this recipe works without eggs. I tested the recipe with Bob’s Red Mill Egg Replacer. When made without eggs, the batter is very thick. Don’t add additional liquid or the waffles will turn out gummy. Gluten-free and egg-free waffles tend to be a little heavier than waffles made with eggs.

Tips

  • It’s important to cook gluten-free waffles in a hot iron. Preheat it before adding the batter.
  • Remember to grease the iron with nonstick cooking spray or brush with oil–even if it’s a nonstick iron. 
  • If you want to keep waffles warm, put them on a baking pan in a 200℉ oven.

How to Freeze and Reheat Gluten-Free Waffles. 

Frozen waffles make a quick gluten-free breakfast. Here’s how to freeze and reheat them. 

How to Freeze Waffles

  1. Make the waffles as directed. 
  2. Cool on a wire rack. This allows steam to escape. 
  3. Place cooled waffles into a freezer bag or container. 
  4. Freeze for up to three months. 

How to Reheat Homemade Gluten-Free Frozen Waffles.

  1. Thaw waffles overnight in the refrigerator or on the thaw/defrost setting of the microwave. 
  2. Heat the thawed waffles in a toaster oven, air-fryer, or oven until crispy. 

Recipe Note.
This recipe was first posted in 2015. It’s been updated to include new photos and now uses a gluten-free flour blend. Here is the link to the original recipe for classic gluten-free waffles.

Stack of gluten-free waffles with butter and syrup on a plate.
5 from 9 votes
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Gluten-Free Waffles

These gluten-free waffles are crispy and light with a delicate interior. To make things easy, this one-bowl recipe uses a gluten-free flour blend. (Egg-free and dairy-free variations are included.)

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 people

Ingredients

  • 1 ¾ cups gluten-free flour blend (8 ¾ ounces; 248 grams.)
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar (½ ounce; 14 grams)
  • ½ teaspoon salt
  • 1 ¼ cups milk (10 ounces; 283 grams)
  • 2 large eggs (about 3 ½ ounces; 100 grams)
  • ¼ cup vegetable oil (1 ¾ ounces; 50 grams)
  • 1 teaspoon vanilla extract

Instructions

  1. Whisk together the gluten-free flour blend, baking powder, granulated sugar, and salt. Add milk, eggs, oil, and vanilla extract. Mix until the batter is smooth. Let batter rest for 10 minutes.
  2. Heat waffle iron according to manufactuer’s directions. Grease with oil and cook waffles until crispy.
  3. Serve with butter and maple syrup or other toppings of your choice.

Recipe Notes

Gluten-Free Flour. This recipe was created with Bob’s Red Mill 1:1 Gluten-Free Flour Blend. Use a gluten-free flour that contains xanthan or guar gum. If it doesn’t, whisk ½ teaspoon xanthan gum into the flour and then make the recipe as directed.

Variations

Dairy-free. Replace the milk with an equal amount of dairy-free milk. 

Egg-Free. Replace the eggs with 2 tablespoons Bob’s Red Mill Egg Replacer and 4 tablespoons warm water. Whisk the mixture together until smooth. Allow to rest until thick, about five minutes. When made without eggs, the batter will be very thick. Don’t add additional liquid or the waffles will turn out gummy and heavy.

Gluten-Free Game Day Recipes

The best part of game day is the snacks! From savory snacks to sweet treats, these tasty gluten-free treats keep the party going from start to finish. 

Gluten-Free Pigs in a Blanket

Gluten-free pigs in a blanket on a white platter with ketchup and mustard in small bowls off to the side.

Pigs in a blanket are my game day tradition! We usually dig in at halftime.

Gluten-Free Pigs in a Blanket Recipe

Gluten-Free Corn Dogs

Gluten-Free Corn Dogs in a red basket.

If your party always moves to the kitchen, even on game day, make some corn dogs. It’s fun to stand around and fry them while you chat!

Gluten-Free Corn Dogs Recipe

Gluten-Free Mozzarella Sticks

Gluten-free mozzarella sticks on a plate with a small bowl of tomato dipping sauce.

There’s just something special about fried cheese. These cook up crunchy and perfect. Recipe includes an air fryer option.

Gluten-Free Mozzarella Sticks Recipe

Gluten-Free Garlic Bread

Slices of gluten-free garlic bread on a baking sheet.

For the big game, garlic bread really hits the spot. Make the cheesy variation for something a little extra special.

Gluten-Free Garlic Bread Recipe

Gluten-Free Cornbread

Gluten-free cornbread in a skillet.

Are you making a pot of chili? Then you need a pan of cornbread to go along with it. 

Gluten-Free Cornbread Recipe

Gluten-Free Brownies

A stack of three gluten-free brownies.

My mom always made brownies for the Big Game. A pan always hits the spot. 

Gluten-Free Brownie Recipe

Gluten-Free Chocolate Chip Cookies

Gluten-free chocolate chip cookies on the counter. The center cookie is split in half.

A big plate of chocolate chip cookies makes any day special!

Gluten-Free Chocolate Chip Cookie Recipe

How to Make the Best Gluten-Free Garlic Bread

This homemade gluten-free garlic bread is buttery, flavorful, and easy to make. You can make it in your over, toaster, or air fryer! It’s the perfect side dish for a bowl of gluten-free pasta or served alongside a big salad.

Gluten-free garlic bread.

This gluten-free garlic bread is my go-to recipe. The best part? I’ve made it with all types of gluten-free bread and it turns out delicious each time. If you love the ease of frozen garlic bread, make a batch ahead, freeze it, and then heat it when you’re ready to enjoy.

Ingredients

Here’s what you need to make this recipe. Think of these toppings as suggestion. Add your favorite herbs and cheese to make a gluten-free garlic bread that you love.

Ingredients for gluten-free garlic bread on the counter.
  • Gluten-Free Bread. Both homemade and store-bought gluten-free bread work great for this recipe.
  • Butter. This garlic bread is really buttery! If you’re dairy-free, use your favorite dairy-free butter. 
  • Garlic. Minced garlic gives the bread a nice garlicky flavor. If you don’t have any in the house, use a teaspoon of garlic powder. 
  • Parsley. A little chopped fresh parsley adds a subtle freshness. 
  • Parmesan. I like to top my garlic bread with a sprinkle of parmesan cheese. 
  • Mozzarella. If you love a cheesy garlic bread, top the bread with grated mozzarella before baking. 
  • Salt and Pepper. Season the butter with a little salt and pepper. 

How to Make Gluten-Free Garlic Bread

From start to finish, this recipe takes about 20 minutes to make. Before making the garlic butter, preheat your oven or toaster. This way it’s hot and ready to use when the bread is prepared.

Side-by-side gluten-free garlic bread. (on left) Unbaked. (on right) Baked.
  1. Prepare the bread. Slice gluten-free rolls or French bread, in half lengthwise. Or cut a homemade loaf of bread into ½-inch slices. 
  2. Make the garlic butter. Mix together softened butter with the garlic, parsley, and a little salt and pepper. 
  3. Top. Spread the garlic butter evenly over the bread. If you’re making cheesy bread, sprinkle the parmesan or mozzarella over the garlic butter.
  4. Bake until brown. Bake the bread until it’s golden brown. This takes about 10 minutes.

Air Fryer Option

You can make this garlic bread in your air fryer. Here’s what to do.

  1. Preheat your air fryer to 375°F.
  2. Prepare the bread and garlic butter as directed above.
  3. Place the bread in the air fryer with the butter side facing up. If you have an air fryer basket or tray, use it.
  4. Air fry for about 5 minutes. The bread should be light brown and crispy. I’d check it after 3 minutes because all air fryers cook differently.

How to make this in advance

If you want to make this ahead of time, it’s best to use rolls or French bread. Make the garlic butter and spread it on the bread. But don’t bake it. Sandwich the bread together, so the buttered pieces are touching.

Wrap the bread tightly in foil and freeze. You can freeze this for up to one month.

When you’re ready to enjoy: Heat your oven, unwrap the bread, and bake until brown. There’s no need to thaw it. Garlic bread baked from frozen takes a little longer to brown than fresh bread.

Storing Leftovers

Gluten-free garlic bread tastes the best right after it’s made. If you’ve got some left, don’t toss it. Wrap it in foil and store it overnight. When you’re ready to enjoy, reheat in the oven, toaster oven, or air fryer.

If you have a lot left over, freeze it. Allow the bread to cool, wrap it tightly in foil and freeze. Reheat in the oven. Note: Frozen and reheated garlic bread can dry out slightly. 

Slices of gluten-free garlic bread on a baking sheet.
5 from 1 vote
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Gluten-Free Garlic Bread

Buttery and garlicky, this gluten-free garlic bread is easy to make. For a dairy-free version, replace the butter with a dairy-free spread.
Course Appetizer, bread
Cuisine American
Keyword garlic bread, gluten-free garlic bread
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 6 people

Ingredients

  • 4 to 6 gluten-free rolls or 6 slices of gluten-free bread, about 8 ounces of bread
  • 6 tablespoons butter, softened (traditional or dairy-free)
  • 3 cloves garlic, minced or 1 teaspoon garlic powder
  • 2 teaspoons chopped fresh parsley or 1 teaspoon dried parsley
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon salt, optional optional
  • ½ cup grated parmesan or shredded mozzarella, plus more to taste

Instructions

  1. Preheat oven to 350°F.

  2. Split gluten-free rolls, lengthwise. Place bread, cut-side up, on a baking sheet.

  3. Combine butter, minced garlic or garlic powder, parsley, black pepper, and salt in a small bowl. Mix until creamy.

  4. Spread the garlic butter on the bread. For cheesy bread: sprinkle the cheese over the bread.

  5. Bake until golden brown, about 8 minutes for slices and 12 minutes for rolls. For extra-crispy garlic bread, broil for one to two minutes.

  6. Remove bread from the oven. Let cool for a few minutes, slice, and enjoy.

One Bowl Gluten-Free Carrot Cake

This easy gluten-free carrot cake recipe makes a moist and delicious cake. Add pineapple for an extra treat. Make the best cupcakes or muffins for the carrot lover in your life.

A slice of gluten-free carrot cake on a plate with a fork.

This is one of my favorite gluten-free cakes! It’s loaded with spice, carrots, and the texture! Oh my goodness. No one would guess this cake is gluten-free. It’s moist and so tender–without a hint of gumminess. 

I always frost the cake with cream cheese frosting because carrot cake, to me, calls for it. There’s something about the combination of the spicy cake with that creamy frosting that’s just perfect. Enjoy this recipe! It’s so good.

Ingredients for gluten-free carrot cake on the counter. The ingredients are measured into individual bowls.

Key Ingredients

  • Gluten-Free Flour. I tested the recipe with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Using a different flour might change the texture of the cake. 
  • Carrots. You need three cups of shredded carrots for this recipe.
  • Sugars. The combination of brown and granulated sugar makes for a nicely sweet and flavorful cake. 
  • Spices. Cinnamon, ginger, and nutmeg add lots of flavor. 
  • Oil. Use your favorite liquid oil (like canola or vegetable oil).
  • Eggs. Four large eggs keep the cake moist and help it rise.

Optional Ingredients

Stir in one—or all—of these to make a cake you love.

  • Crushed Pineapple. A can of drained crushed pineapple. Be sure to use crushed. Chunks are too big.
  • Raisins. Make sure your raisins are soft and plump. 
  • Pecans. Chop them before stirring into the batter.

How to Make a One Bowl Gluten-Free Carrot Cake

1. Dry ingredients for gluten-free carrot cake in a mixing bowl. 2. Wet ingredients added to the bowl. 3. Shredded carrots added to the batter. 4. Gluten-free carrot cake batter in the mixing bowl.
  1. Combine all the dry ingredients in a bowl. If your brown sugar has lumps, break them up. 
  2. Add the eggs and oil. Mix until the batter is smooth. 
  3. Stir in the grated carrots. If you’re adding pineapple, raisins, or pecans, stir them in now. 
  4. Mix until everything is blended into the batter. Remember to scrape the bottom of the bowl. Gluten-free batter loves to cling to the bottom. Sometimes you’ll find a clump at the bottom of the bowl. Stir that in before putting the batter in pans.
(left) Gluten-free carrot cake batter in two round cake pans. (right) Two gluten-free carrot cakes cooling on a wire rack.
  1. Divide the batter between two greased round cake pans. 
  2. Bake until the cake is set. Then place the cakes on a wire rack to cool.
Gluten-free carrot cake on a cake stand.

Frosting and Storing the Cake

It’s important to wait for the cake layers to cool completely before you frost. If the cake is warm, the frosting melts and makes a mess. 

Cover the cake and store it at room temperature for up to four days. If you want to freeze the cake, place it into a freezer container and freezer for up to two months. Let the cake thaw at room temperature when you’re ready to enjoy. And remember, you can freeze a frosted cake!

FAQs

Can I use this recipe to make cupcakes? 

Yes! This recipe makes about 20 cupcakes. Spoon the batter into a paper-lined cupcake holder. Bake for about 20 minutes or until a cake tester inserted in the center comes out clean. 

How do I shred the carrots?

There are two ways to shred/grate the carrots for carrot cake.

  1. Use a box grater.
  2. Use the grater attachment on a food processor.

Is this carrot cake dairy-free?

Yes! The cake contains no dairy. The frosting does contain dairy. To make it dairy-free use a dairy-free butter and cream cheese.

Note: This recipe was first posted in January 2020. It was updated in January 2025 with new photos and ingredient information. The recipe remains the same.

A slice of gluten-free carrot cake on a plate with a fork.
5 from 12 votes
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Gluten-Free Carrot Cake

Easy gluten-free carrot cake recipe makes a moist and delicious cake. Add pineapple for an extra treat. Make the best cupcakes or muffins for the carrot lover in your life.

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 10 servings

Ingredients

  • 2 cups Gluten-Free Baking Flour, see note 1 (9 ½ ounces; 269 grams)
  • ¾ cup granulated sugar (5 ½ ounces; 142 grams)
  • ¾ cup packed dark brown sugar (5 ½ ounces; 142 grams)
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¾ cup canola or other vegetable oil (5 ¼ ounces; 148 grams)
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups grated carrots (about 5 to 6 large carrots) (7 ½ ounces; 212 grams)
  • 1 (8 ounce) can crushed pineapple, drained (optional)
  • 1 cup coarsely chopped pecans (optional)
  • ½ cup raisins (optional)

Cream Cheese Frosting

  • 1 (8 ounce) package cream cheese, softened, see note 2
  • ½ cup butter, softened (4 ounces; 113 grams)
  • 2 teaspoons vanilla extract
  • 4 cups powdered sugar, sifted (16 ounces; 453 grams)

Instructions

  1. Preheat oven to 350℉. Grease two 8-inch round cake pans with nonstick cooking spray and set aside.

  2. Whisk together the gluten-free flour, granulated sugar, brown sugar, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. If there are any lumps of brown sugar, break them up.

    Add the oil, eggs and vanilla extract. Mix until the batter is smooth. Stir in the carrots. Add the drained pineapple, pecans, and/or raisins, if using.

  3. Divide the batter evenly between the two prepared pans.
  4. Bake until golden brown. A toothpick inserted into the center of the cake should come out clean, about 35 minutes.

  5. Allow cakes to cool in the pan for 5 minutes before turning out onto a wire rack to cool completely. When cool, frost with cream cheese frosting.

Cream Cheese Frosting

  1. Combine cream cheese, butter and vanilla extract in a large bowl. Cream until light and smooth. Add powdered sugar. Mix until smooth.

Recipe Notes

NOTE 1: Gluten-Free Flour

This recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. To use your own flour blend, combine:

1 cup white rice flour
½ cup sweet rice flour
½ cup tapioca starch
½ teaspoon xanthan gum

Whisk in a small bowl before using. 

NOTE 2: Cream Cheese

Use brick-style cream cheese. Whipped cream cheese does not work in this recipe.

Gluten-Free French Toast

This easy recipe makes gluten-free French toast that’s moist, puffy, and a little crisp on the outside. Use your favorite gluten-free bread!

Gluten-free French toast with syrup and butter on a plate.

I make a special breakfast every Sunday morning, rotating between pancakes, waffles, and my favorite, French toast. 

French toast is by far the easiest to make! You simply soak your favorite gluten-free bread in a basic custard, then cook it on a buttered griddle until the slices are puffy and golden brown. I serve it with maple syrup and a little butter,  but if you have whipped cream or berries on hand, feel free to use them–they make breakfast even more delicious.

Ingredients

Ingredients for gluten-free French toast on the counter.
  • Gluten-Free Bread. Slightly dry gluten-free bread works best. It soaks up the milk and egg mixture nicely.
  • Milk. Use any milk you like.  I usually add a splash of half and half for a little extra richness.
  • Eggs. Three large eggs makes a tasty soak for the bread without being too eggy. 
  • Sugar. My French toast soak includes a little sugar. It add a nice sweetness without making it taste like dessert. I use brown sugar but white (granulated) sugar, honey, or maple syrup work great. 
  • Vanilla Extract and Cinnamon. Optional but I like the flavor they add. 
  • Salt. Enhances all the other flavors. 
  • Butter. Cook the French toast on a generously buttered griddle. Dairy-free butter works!

Ingredient Note: The Key to the Best Gluten-Free French Toast is Dry Bread!

Dry bread makes the best gluten-free French toast– but you don’t need to wait for a stale loaf!

Simply slice your bread and place it onto a baking sheet. Dry it in a 250℉ oven for a few minutes, flipping it once. Let it cool before adding it to the custard and then cook as directed.

How to Make Gluten-Free French Toast

Simple custard for gluten-free French toast.

Make the custard in a small bowl. Whisk until it’s smooth. It’s fine if the cinnamon floats to the top.

(left) Six slices of gluten-free bread soaking in a custard. (right) The slices flipped over in the custard.

Soak the bread, about a minute per side, in the custard. If the bread feels dry, soak it for a little longer.

(left) Gluten-free French toast cooking on the griddle. (right) The French toast flipped and light brown.

Heat a nonstick or cast iron griddle over medium heat. Add about a tablespoon of butter and let it melt. Brush the butter evenly over the griddle.

Cook the bread until it’s golden brown, about two minutes per side. If the pan is too hot, the outside will burn before the center cooks. Medium heat is the best!

Keeping French Toast Warm

Keeping gluten-free French toast warm on a pan. The slices are stacked on top of each other.

Before you start cooking, heat your oven to 200℉. Place the cooked French toast on a foil or parchment-lined–it’s fine if you stack it! If you like your French toast a little crispy, put it in a single layer on a wire rack. It keeps best for about an hour or so. After that, it starts to dry out.

Making French Toast in Advance

Three slices of French toast on a plate. The toast is topped with butter, syrup, and powdered sugar.

There are a few ways to make gluten-free French toast in advance. 

  1. Make the custard. Mix together all the ingredients and refrigerate it overnight. 
  2. Cook the French toast. Store it in the refrigerator for up to two days. Then heat it in a 325℉ oven until warm.
  3. Freeze cooked and cooled French toast. Thaw it overnight in the refrigerator. Heat it in a 325℉ oven until warm. 
Three slices of French toast on a plate. The toast is topped with butter, syrup, and powdered sugar.
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Gluten-Free French Toast Recipe

This easy recipe makes gluten-free French toast that’s moist, puffy, and a little crisp on the outside. Use your favorite gluten-free bread!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings

Ingredients

  • 1 cup milk
  • 3 large eggs
  • 2 tablespoons brown sugar, see note 1
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 8 slices gluten-free bread, see note 2
  • 2-4 tablespoons butter, for the pan

Instructions

  1. If you want to keep your French toast warm, preheat the oven to 200F.
  2. In a small mixing bowl, whisk together the milk, eggs, brown sugar, vanilla extract, cinnamon, and salt.

  3. Pour the mixture into a large baking sheet. Place the bread slices into the pan and soak for about a minute on each side.

  4. Heat a nonstick griddle or cast iron pan over medium heat. Melt about a tablespoon of butter on the griddle. Brush the butter evenly over the griddle.
  5. Place bread, as many comfortably fit, and cook until golden brown, about 2 to 3 minutes per side.

  6. Serve immediately or place on a baking sheet and place in the preheated oven to keep warm. Repeat, buttering the pan each time, until all the bread is cooked. Serve with maple syrup, whipped cream or fruit.

Recipe Notes

Note 1. You can sweeten the custard with brown sugar, granulated sugar, honey, or maple syrup.

Note 2. Use your favorite gluten-free bread. It’s best if it’s slightly dry. You can do this by placing it into a 250℉ oven for a few minutes.

Gluten-Free Monster Cookies

Gluten-free monster cookies are filled with good things: peanut butter, oats, butterscotch chips, and M&Ms. Everything comes together to make a cookie that’s chewy and flavorful. And the best part? The recipe is easy-to-make. You mix the dough in a large bowl. Scoop it onto a parchment-lined baking sheet and bake until brown. 

If you love gluten-free cookies, try these recipes for gluten-free chocolate chip cookies and gluten-free shortbread.

Gluten-free monster cookies on a wire rack.

What are Monster Cookies? 

Gluten-free monster cookies could be called “this and that” cookies because you add a little of this and a little of that.  The recipe starts with a peanut butter and oatmeal cookie base. Then you add butterscotch chips, peanuts, and M&Ms. But think of those as suggestions. Stir in your favorite nuts and candies to make monster cookies that suit your tastes.

Key Ingredients

Gluten-free monster cookie ingredients on the counter.
  • Gluten-Free Oats. Look for oats that are labeled gluten-free. Quick-cook (instant) and traditional oats work in this recipe. Traditional oats give you a chewier texture than quick-cook oats but both have good flavor. Don’t use steel cut oats.
  • Gluten-Free Flour. Use a gluten-free flour blend that contains xanthan gum. It helps the cookies hold their shape. The recipe was tested with Bob’s Red Mill’s 1:1 Gluten-Free Baking Flour. Different gluten-free flours affect the texture of the cookies. 
  • Peanut Butter. Creamy peanut butter works best. 
  • Butterscotch Chips. If you don’t like butterscotch chips, replace them with white chocolate chips, peanut butter chips, or chocolate chips. Note: For a long time, some brands of butterscotch chips contained barley. Read the label to ensure the butterscotch chips are gluten-free.
  • Peanuts. Use any type of peanut you love. Honey-roasted peanuts are especially nice. 
  • M&Ms. M&Ms or other chocolates are a nice addition.

Suggest Stir-In Variations

Mix it up by using different stir-ins. Here a few of my favorites.

  • Gluten-Free Pretzels. I like to break them up. Or you can press a mini-pretzel into the top of the cookie.
  • Potato Chips.
  • Toffee Chips

How to Make Gluten-Free Monster Cookies

Steps for mixing gluten-free monster cookie dough. 1. Melted butter, brown sugar, and peanut butter mixed in a bowl. 2. Adding gluten-free flour, baking soda, and salt. 3. Gluten-free oats sitting on top of the dough. 4. Adding butterscotch chips, peanuts, and M&Ms.
  1. Mix the melted butter, brown sugar, and peanut butter. Then add the eggs and vanilla extract. I like to use a large bowl for this.
  2. Stir in the gluten-free flour, baking soda, and salt. 
  3. Add the gluten-free oats.
  4. Stir in the butterscotch chips, peanuts, and candy pieces. 
Gluten-free monster cookies on a sheet pan. (left) Dough close up. (right) 12 cookies on a pan.
  1. Scoop dough into balls and place on a parchment-lined baking sheet. Bake until the edges are golden brown.
Stack of three gluten-free monster cookies. The top cookie is broken in half.

How to Store Leftovers

These cookies keep really well for about 5 days. Store the cooled cookies in an airtight container with a lid. 

If you want to keep them longer, place the cooled cookies into a freezer bag or container. Freeze for up to three months.

Gluten-free monster cookies on a wire rack.
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Gluten-Free Monster Cookies

Gluten-free monster cookies are loaded with good things! Gluten-free oats, peanut butter, butterscotch chips, and more. They bake up chewy and flavorful.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24 cookies

Ingredients

  • ½ cup butter, melted and cooled slightly (4 ounces; 113 grams)
  • ¾ cup light brown sugar (6 ounces; 170 grams)
  • ¾ cup creamy peanut butter, see note 1 (7 ounces; 198 grams)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup gluten-free flour, see note 2 (3 ¾ ounces; 106 grams)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¼ cups gluten-free oats, quick cook or rolled, uncooked, see note 3 (5 ¼ ounces; 148 grams)
  • 1 cup gluten-free butterscotch chips or chocolate chips (about 6 ounces; 170 grams)
  • 1 cup dry roasted peanuts ( 5 ounces; 142 grams)
  • 1 cup M&Ms candy (about 4 ounces; 113 grams)

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

  2. In a large bowl, whisk together melted butter, brown sugar, and peanut butter until smooth. Add eggs and vanilla extract. Mix until eggs are combined and the mixture is smooth. Switch to a rubber spatula or wooden spoon.

  3. Add the gluten-free flour, baking soda, and salt. Mix until flour is combined. Add the oats. Stir until combined. The dough will be thick

    Stir in butterscotch chips, peanuts, and candy pieces.

  4. Scoop dough, about two tablespoons each, onto the prepared baking sheet. Space the cookies about one-inch apart. If desired, flatten each cookie with the bottom of a glass or measuring cup. Dip the bottom of the measuring cup in cold water to keep it from sticking to the dough.

  5. Bake until the edges are golden brown and set, about 12 minutes. Allow cookies to cool on the pan for about three minutes and then transfer cookies to a wire rack. Repeat with remaining dough.

  6. Place cookies in an airtight container and store on the counter for up to four days or freeze in a freezer container, for up to three months. Allow cookies to thaw on the counter.

Recipe Notes

Note 1: Creamy Peanut Butter: Traditional creamy peanut butter works best.

Note 2: Gluten-Free Flour: This recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Flour Blend and is recommended for the best texture. 

Note 3: Oats: Use gluten-free oats. Quick cook (instant) oats or old fashioned oats may be used. Do not use steel cut oats in this recipe.

 

 

Gluten-Free Thumbprint Cookies

These jam thumbprint cookies are irresistible. They’re light and buttery with an almost melt-in-your-mouth texture. Before baking, press a small indentation into the center of each dough ball and fill it with your favorite jam. Bake the cookies until the edges are light brown and the jam is shiny. Remember to let these cool before eating. The jam is really hot right out of the oven!

Gluten-free jam thumbprint cookies on a plate.

Jam thumbprints are one of my favorite cookies. There’s just something about the combination of the buttery cookie and the jam topping. Not only are they tasty, they’re so fun to make. I usually fill them with strawberry or raspberry jam but any jam works. Use whatever you love.

If you love buttery cookies, consider making a batch of gluten-free shortbread to go along with these. They make a nice pair if you make cookie tins to give as gifts.

Ingredients for gluten-free jam thumbprints measured on the counter.

Simple Ingredients. Tasty Cookies.

  • Gluten-Free Flour. Use a gluten-free flour blend that contains xanthan gum. It helps the cookies hold their shape. If your blend doesn’t contain xanthan, whisk a ¼ teaspoon into it before making the dough. 
  • Butter. Softened butter is critical to making the dough. Both salted and unsalted butter work in this recipe. I prefer salted butter because I think it gives the cookies a richer flavor. If you’re using a dairy-free butter replacement, make sure it’s suitable for baking. Avoid using oil. It makes for greasy cookies. 
  • Granulated Sugar. Adds sweetness. 
  • Salt. Enhances the other flavors. 
  • Baking Powder. A tiny amount of baking powder gives the cookies a delicate texture.
  • Egg. One large egg brings the dough together. 
  • Jam. You can use your favorite jelly, jam, or preserves. They all work and they’re all tasty. 
  • Vanilla or Almond Extract. Adds flavor. You can use either vanilla or almond extract. If you have both on hand, use them. The blend adds a really nice flavor.

How to Make Gluten-Free Jam Thumbprint Cookies

There are four simple steps to making these cookies: prepare the dough, roll them into balls, fill them with jam, and bake.

1. Creamed butter, sugar, and egg in a large bowl. 2. Gluten-free jam thumbprint dough. 3. Dough rolled into balls. 4. Dough with jam in center.
  1. Cream together the butter and sugar in a large bowl. Add the egg and vanilla. Mix until creamy and thick.
  2. Add the whisked gluten-free ingredients. Mix until a dough forms. 
  3. Roll the dough into balls. I like to roll these in powdered or granulated sugar. It’s totally optional but adds a nice flavor and appearance. 
  4. Press a small indentation into each cookie. Spoon in your favorite jam.
  5. Bake. A pan of these cookies takes 12 to 15 minutes to bake. You want the edges to have a light pale golden color.

Note: Wait before enjoying these cookies! The jam is very hot right out of the oven.

Two Baking Tips for Making the Perfect Jam Thumbprints

Gluten-free jam thumbprint dough rolled in powdered sugar and topped with jam on a baking sheet.
  • Chill the Dough. Pop the dough into the fridge for about 10 minutes before rolling it into balls. This gives the dough time to firm up a bit. If your kitchen is very warm, chill the dough for longer.
  • Don’t use too much jam. If you use too much, the jam runs all over the cookies as they bake. Use about a ¼ teaspoon per cookie. That’s it. 

Storage Tips

These cookies keep at room temperature for up to five days when stored in an airtight container. Don’t place warm cookies into a container or they’ll steam and fall apart. 

To freeze: These cookies freeze beautifully. Once they’re fully cooled, place them into a freezer container. I like to layer them with a piece of parchment between each layer. They keep for up to two months in the freezer.

Gluten-free jam thumbprint cookies on a plate.
4.5 from 2 votes
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Gluten-Free Thumbprint Cookies

Classic thumbprint cookies made gluten-free. The buttery cookie is topped with a little jam. Recipe includes a dairy-free variation.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 32 cookies

Ingredients

  • 1 ¾ cups gluten-free flour, see note (8 ounces; 226 grams)
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • ½ cup butter, softened (4 ounces; 113 grams)
  • ½ cup granulated sugar (3 ½ ounces; 100 grams)
  • 1 large egg (about 2 ounces; 56 grams out of shell)
  • ½ teaspoon vanilla or almond extract, see note
  • ¼ cup jam, any flavor (3 ounces; 85 grams)

Instructions

  1. Preheat oven to 350℉. Line a baking sheet with parchment paper and set aside.

  2. Whisk together gluten-free flour, salt, and baking powder in a small bowl.

  3. In a large bowl, mix butter and granulated sugar together until thick and creamy. Stop the mixer and scrape the sides and bottom of the bowl.

  4. Add the egg and vanilla extract. Mix until light. Stop the mixer and scrape down the sides and bottom of the bowl. Run mixer for about 10 seconds to incorporate wherever you’ve scraped from the sides.

  5. Add the dry ingredients. Mix until a dough forms. Chill the dough for ten minutes.

  6. Scoop the dough, about one tablespoon each, and roll into balls. Place cookies, about two inches apart, on the prepared baking pan.

  7. Using your finger or the back of a half (½) teaspoon measuring spoon, press an indentation into each cookie. If the cookie dough cracks, gently press it back together.

  8. Spoon about ¼ teaspoon of jam into each indentation.

  9. Bake cookies for 12-15 minutes or until cookies are firm and the edges are light golden brown.

  10. Let the cookies cool on the pan for three minutes. Then transfer cookies to a wire rack to cool completely. Repeat with remaining dough.

  11. Store cookies in an airtight container for up to five days or freeze once cooled for up to two months.

Recipe Notes

Gluten-Free Flour: This recipe was developed with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. For the best results, use a gluten-free flour blend that contains xanthan or guar gum. If yours doesn’t, whisk ¼ teaspoon into the flour before using. This recipe has not been tested with nut or grain-free flour. 

Dairy-Free Variation: Replace the butter with a dairy-free butter that’s labeled for baking. Coconut oil is not recommended as it can make the cookies heavy and greasy. 

Vanilla and Almond Extract. If you have almond extract in the house, use a blend of vanilla and almond extract. It makes for extra tasty cookies. Use 1 ½ teaspoons vanilla extract and ½ teaspoon almond extract.

 

Easy Gluten-Free Sugar Cookies (Drop Style)

These gluten-free sugar cookies are light and crisp on the edges and soft in the center. They’re sweet and buttery and don’t require a cookie cutter. Just make the dough, drop it onto a parchment-lined pan and bake. Rolling the dough in sugar before baking is optional but adds a lovely crunch and sweetness.

Gluten-free sugar cookies in a stack.

If you love sugar cookies, you know there are two types: cut-out cookies and drop cookies. This recipe is the second type. It’s perfect for when you’re in the mood for sugar cookies but don’t have a lot of time.

 And if you want the cut-out style too, we’ve got a gluten-free sugar cookie recipe that you roll and cut into shapes.

Ingredients

Ingredients for gluten-free sugar cookies measured and placed on the counter.

Here’s what you need to make a batch of these cookies.

  • Gluten-Free Flour. I tested the recipe with Bob’s Red Mill’s 1:1 Gluten-Free Flour. If you use a blend that doesn’t contain xanthan or guar gum, whisk a half teaspoon into the flour before using.
  • Butter. Use softened butter. For a dairy-free cookie, use your favorite dairy-free butter.
  • Sugar. Granulated sugar or organic cane sugar works best.
  • Baking Powder. Gives the cookies a light, tender texture.  
  • Salt. Use table salt, not flaky (kosher) salt. It blends easily into the flour and enhances all the other flavors. 
  • Egg. One egg adds flavor and moisture. 
  • Vanilla Extract. If you like a little lemon flavor in your sugar cookies, use lemon oil or extract. 
  • Sanding or Coarse Sugar. To give these cookies some sparkle, roll them in colored sugar before baking. Coarse sugar adds a nice crunch since the sugar crystals are bigger.

How to Make Easy Gluten-Free Sugar Cookies

Gluten-free sugar cookie dough in a glass mixing bowl.
  1. Make the Dough. You need two mixing bowls for this dough. I like to mix it with an electric mixer since the dough is stiff.
Gluten-free sugar cookie dough in a bowl with a cookie scoop.
  1. Scoop the dough. You want to use about 1 tablespoon of dough for each cookie. I like to use a cookie scoop for this step. It makes it quick to scoop the dough and all the cookies turn out the same size.
Gluten-free peanut butter dough being rolled in granulated sugar.
  1. Roll the dough into sugar. Fill a small bowl with about ½ cup of sugar for rolling. You can roll the entire ball or just the top. It’s up to you!
Gluten-free sugar cookie dough on a baking sheet.
  1. Place the cookies on a parchment-lined baking sheet. Flatten the dough by pressing down on it with your hand or the bottom of a drinking glass. These cookies spread during baking. But if you don’t press them down before baking, they turn out thick in the middle. 
Baked gluten-free sugar cookies on a baking sheet.

4. Bake until the cookies are a very light golden brown on the edges. A pan of these cookies takes about 12 minutes to bake. As always, it’s better to go by how they look than the clock.

Baking Tips

  • Turn your oven on and measure out all the ingredients before you make the dough. This way you know you’ve got everything on hand to make the cookies before you’re halfway through mixing.
  • Use a few different colored sugars. It’s an easy way to make a batch look fun!
  • Let the cookies cool on the pan for about three minutes. If you move them before that, they can break because they’re so hot and delicate from the oven. Once they’ve cooled for a few minutes, transfer them to a wire rack to cool completely. 

Storage and Freezing Tips

Gluten-free sugar cookies on the counter.

Once the cookies are completely cool, store them in an airtight container at room temperature for up to five days. 

How to Freeze Baked Cookies. 

These cookies freeze nicely. Let them cool completely and then place into a freezer container. To keep the cookies from sticking to each other, place a piece of waxed or parchment paper between each layer. Freeze the cookies for up to three months. When you’re ready to enjoy, let them thaw on the counter. 

How to Freeze Cookie Dough. 

If you want to make the dough in advance and bake it later, here’s what to do. Prepare the dough as directed. Roll the cookies into balls and roll into sugar. Place the cookie dough balls onto a parchment-lined baking sheet. Freeze on the pan for about an hour. Then transfer the dough to a freezer bag. The dough keeps in the freezer for up to two months. 

When ready to bake, here’s what to do.

  • Place the frozen dough on a parchment-lined baking sheet. Let it thaw for about 20 minutes. 
  • Preheat your oven and bake the cookies as directed. Thawed dough sometimes takes an extra minute or so to bake. Check them after 12 minutes and adjust the baking time as needed.
Gluten-free sugar cookies in a stack.
5 from 8 votes
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Easy Gluten-Free Sugar Cookies (Drop Style)

These gluten-free sugar cookies are light and crisp on the edges and soft in the center. They’re sweet and buttery. (Perfect recipe for beginners.

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 24 cookies

Ingredients

  • 1 ⅓ cups gluten-free flour, see note (7 ounces; 198 grams)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup granulated sugar (5 ¾ ounces; 165 grams)
  • ½ cup softened butter (1 stick; 4 ounces; 113 grams)
  • 1 large egg (out of shell: 2 ounces; 56 grams)
  • 1 teaspoon vanilla extract
  • ½ cup sanding or coarse sugar (about 4 ounces; 113 grams)

Instructions

  1. Preheat oven to 350℉. Line baking sheets with parchment paper.

  2. Whisk together the gluten-free flour, baking powder, and salt in a small bowl.

  3. Mix together the sugar, softened butter, and vanilla in a large mixing bowl until a thick paste forms, about 1 minute. Add the egg and mix until well combined. Reduce speed to low and add the dry ingredients. Scrape down the sides and bottom of the bowl. Mix until a dough forms.

  4. If the dough is soft and sticky, chill for 10-15 minutes. If not, skip to the next step.

  5. Roll the dough, about 1 tablespoon each, into a balls or use a cookie scoop.

    Roll the dough into sanding sugar.

    Place dough onto the prepared baking sheet. Space cookies about 2 inches apart. Flatten cookies to ¾-inch thickness with the bottom of a glass or measuring cup.

  6. Bake cookies, one sheet at a time, until set and lightly golden brown on the edges, about 12 minutes.

  7. Cool cookies for 5 minutes on the baking sheet. Transfer cookies to a wire rack to cool. Store cookies in an airtight container for up to five days.

Recipe Notes

Gluten-Free Flour. Bob’s Red Mill 1:1 Gluten-Free Baking Flour recommended. If you use a flour blend that doesn’t contain xanthan or guar gum, whisk a half teaspoon into the flour before using.

To Make Ahead. The cookie dough can be made ahead.  Wrap the dough with plastic wrap and refrigerate for up to two days. Let dough soften at room temperature and then roll and bake as directed.

To Freeze the Dough. Make the dough as directed. Shape and roll into sugar. Place them on a baking sheet. Freeze until solid, then transfer to a freezer container or bag. Freeze for up to 2 months.

To Bake from Frozen. Place frozen dough on a parchment-lined baking sheet and bake as directed. Increase baking time to about 15 minutes.

How to Make the BEST Gluten-Free Gravy

Gluten-free gravy is a must-have part of many holiday meals. This easy recipe makes a flour-thickened gravy that’s deeply flavorful and a snap to make. You only need three ingredients and about 10 minutes to make a batch. 

Pouring homemade gluten-free gravy on turkey. There are mashed potatoes, cranberry sauce, green beans, and stuffing on the plate.

Gravy is one of the best parts of Thanksgiving. The rich, savory flavor enhances everything it touches—from turkey to mashed potatoes to gluten-free stuffing.

And making a gluten-free gravy is surprisingly easy. Here’s everything you need to know to make perfect gravy every time.

Ingredients.

Ingredients for gluten-free gravy measured and in bowls on the counter.

Essential Ingredients

You only need a few ingredients to make this gluten-free gravy. 

  • Broth. Turkey, chicken, beef, or vegetable broth (or stock) is the base of the gravy. I prefer to use a low sodium options so the finished gravy isn’t too salty.
  • Fat. Butter, olive oil, or chicken/turkey fat all make tasty gravy. Use whichever one you prefer.
  • Gluten-free flour. This is a flour-thickened gluten-free gravy. You start the recipe by making a roux－a mixture of fat and flour. My favorite flour to use for gravy is sweet rice flour. It makes a creamy gravy. 
  • Seasonings. Always season your gravy to taste after you make it. Start with salt and pepper.  You can also add garlic powder, onion powder, dried thyme, or sage for added flavor.

Optional Ingredients

  • Pan drippings. If you’re lucky and have some pan drippings from a roast turkey or chicken, use them. First, strain them to remove excess fat and then stir them into the gravy after it thicken.
  • Gluten-free soy sauce or Worcestershire sauce. A little soy sauce or Worcestershire adds depth and umami.

How to Make Gluten-Free Gravy.

Let’s take a look at the steps needed to make gluten-free gravy. By the way, for this recipe, you’ll need a medium saucepan and a whisk.

Step One: Make the Roux.

Cooked roux for gluten-free gravy.

In a saucepan, melt the  butter or heat the olive oil over medium heat. Add the gluten-free flour. Whisk constantly to form a smooth paste. At first, the mixture will look thick and almost dry. As it cooks, it loosens a bit and looks like a thick paste. Cook until the roux is light golden brown. This takes about three minutes.

Step Two: Add the Broth.

Adding broth to gluten-free gravy.

Slowly whisk in the warm broth. If you add it too fast, the roux can clump, making for a lumpy gravy. 

Bring the gravy to a boil and then reduce the heat to low. Keep whisking until the gravy thickens. If it becomes too thick, add a bit more broth.

Step Three: Season to Taste.

Homemade gluten-free gravy in a pan. A wooden spoon holds a spoonful of gravy above the pan.

Season the gravy with salt and pepper after its simmered. Add any other seasonings, like soy sauce, garlic powder, or herbs now.

As gravy simmers, it concentrates a bit. It’s fine to use less salt than you think it needs and then salt to taste right before serving.

How to Make Gluten-Free Gravy in Advance.

Gluten-free homemade gravy in a pot.

There’s no need to wait until Thanksgiving day to make it. You can make gravy up to four days in advance.

Prepare the gravy as directed. Cool and store it in a covered container in the refrigerator. Right before serving, warm the gravy and add, if you’d like, add pan drippings.

Tips for Storing and Reheating.

Store leftover gravy in an airtight container. Refrigerate for up to four days.

To reheat: place the gravy in a small saucepan and heat over low heat. Stir occasionally as it heats. 

Pouring gluten-free gravy on turkey on a Thanksgiving plate.
4.93 from 13 votes
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How to Make Gluten-Free Gravy

Gluten-Free Gravy is easy to make. This recipe only requires three simple ingredients. The gravy is perfect for Thanksgiving or any meal! 

Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 6 servings
Calories 65 kcal
Author GlutenFreeBaking.com

Ingredients

  • 3 tablespoons unsalted butter or olive oil (1½ ounces; 42 grams)
  • 3 tablespoons sweet rice flour or white rice flour (¾ ounce; 21 grams)
  • 2 cups warm turkey, chicken, beef, or vegetable broth see note (16 ounces; 453 grams)
  • salt and freshly ground black pepper

Optional Ingredients

  • 1 teaspoon gluten-free soy sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon onion power
  • ½ teaspoon dried thyme

Instructions

  1. In a small pot, melt the butter over medium-high heat. Or heat the oil until it shimmers but doesn't smoke.

  2. Add the sweet rice flour and whisk until a paste forms. Continue whisking until paste turns light beige, about 3 minutes.

  3. In a slow and steady stream, whisk in warm stock. Cook, whisking constantly, until gravy thickens and begins to bubble. Reduce heat. Simmer for 10 minutes.

    Add optional seasonings if using. Season with salt and pepper to taste.

  4. Serve warm. Store leftover gravy in the refrigerator for up to four days.

Recipe Notes

Broth Note

Low-sodium gluten-free turkey, chicken, or beef stock is recommended. 

Pan Drippings

If you have pan drippings, you can add them to the gravy after it’s thickened. Strain the pan drippings to remove excess fat from roasting. Then whisk the drippings into the gravy for added flavor. Don’t use pan drippings if they’re burnt.