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Easy Gluten-Free Irish Soda Bread Recipe

This gluten-free Irish soda bread recipe is fun and easy to make! It doesn’t require any yeast, so there’s no waiting for the dough to rise. Simply make the dough, shape it into a round, and bake. The bread comes out tender and full of flavor. The raisins and caraway seeds add a delicious touch but they’re completely optional. It’s a perfect recipe for St. Patrick’s Day or anytime you want a quick, tasty bread.

Baked gluten-free Irish Soda bread.

If you’ve never had Irish soda bread, you’re in for a treat. Although it has “bread” right in the name, it’s nothing like gluten-free sandwich bread or gluten-free pumpkin bread. Irish soda bread is more like a giant scone or biscuit. And that’s what makes it so irresistible. 

This recipe is inspired by the sweet, raisin, and caraway-filled loaves found in the United States around St. Patrick’s day. It’s such a treat to eat and really fun to make.

Ingredients You Need to Make a Perfect Gluten-Free Irish Soda Bread

Here’s what you need to make this bread. As always, the full ingredient list and steps are included at the bottom of the post. 

Ingredients for gluten-free Irish soda bread.
  • Gluten-Free Flour. A gluten-free flour blend works great in this easy bread. The recipe was developed with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. If you use a gluten-free flour blend that does not contain xanthan gum, add ½ teaspoon xanthan gum to the recipe.
  • Granulated Sugar. Brings a subtle sweetness to the bread and helps it brown.
  • Baking Soda and Baking Powder. The combination of baking soda and baking powder gives this bread a nice texture.
  • Salt. Enhances all the other flavors. Use table salt. It blends easily into the dough.
  • Butter. Gives the soda bread flavor and richness.
  • Buttermilk. Adds great tangy flavor. When combined with the baking soda, it helps the bread to rise.
  • Egg. The egg helps the gluten-free dough come together.
  • Raisins. (Optional) This is American-style Irish soda bread. It contains both raisins and caraway seeds. Feel free to use both or…skip both. It’s up to you.
  • Caraway Seeds. (Optional)Adds an anise-like flavor and a little crunch. 

Variations. 

Egg-free substitutions.
To make this bread without the egg, simply leave the egg out and add two tablespoons of additional buttermilk. When made without the egg, the bread doesn’t rise quite as high but still tastes great. 

Dairy-free substitutions.
If you’re dairy-free, make the following adjustments. 

  • Replace the cold butter with your favorite dairy-free butter or margarine. 
  • Buttermilk. You can use dairy-free plain yogurt or combine 1 cup dairy-free milk with 1 tablespoon lemon juice. Stir the dairy-free milk with the lemon juice to combine. Let it sit for five minutes or until it’s slightly thick.

How to Make Gluten-Free Irish Soda Bread. Step-by-Step.

Irish soda bread is an interesting bread to make. The method is similar to making gluten-free biscuits. You start by working the cold butter into the gluten-free flour. This gives the bread a wonderful texture. Here’s what you need to do.

Steps for mixing gluten-free Irish Soda bread. 1. Dry ingredients. 2. Whisked dry ingredients. 3. Adding cubed butter. 4. Butter cut into gluten-free flour.

Combine the dry ingredients. Grab a large bowl and whisk together your dry ingredients.

Rub the butter into the gluten-free flour. Do this with either your fingers or a pastry cutter. Work the butter into the flour until no large pieces of butter remain. If you’re using grated butter, this goes quickly.

Baker’s note: The small pieces of butter that remain, about the size of a pea, give off steam during baking. The steam helps the dough to rise. 

Steps for mixing gluten-free Irish soda bread. 5. Adding wet ingredients. 6. Dough mixed. Adding raisins and caraway seeds. 7. Raisins and caraway seeds stirred into dough. 8. Shaped dough on counter.

Add the liquid. Once the butter is mixed throughout the dough, add the buttermilk and egg. Stir until a thick dough forms. If the dough seems dry or you notice gluten-free flour in the bottom of the bowl, add a little more buttermilk. 

Add the raisins and caraway seeds. (If you aren’t using these ingredients, skip this step.) Stir until they’re incorporated throughout the dough.

Pat into a disk. Once the dough comes together, dust your counter with gluten-free flour. Knead the dough gently until it holds together. Then pat it into a round. 

Side-by-side images of unbaked and baked gluten-free Irish soda bread.

Transfer the loaf to a parchment-lined baking sheet. Cut a cross into the top. Cutting the top of the dough helps it to rise. Use a sharp knife to do this.

Bake until brown. This loaf takes about an hour to bake. Check it after 45 minutes by gently pressing on the center. It should feel firm, not doughy. A cake tester or toothpick inserted into the center should come out clean.  

Baker’s Note: If the top of the loaf browns before the center bakes, cover it with foil. 

Butter spread on a slice of gluten-free Irish soda bread.

Storing Leftovers

This bread lasts about three days on the counter. After that, it tends to get dry and crumbly. 

Recipe originally shared March 2021. Updated March 2026.

Baked gluten-free Irish Soda bread.
4.43 from 7 votes
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Easy Gluten-Free Irish Soda Bread

Easy Gluten-Free Irish Soda Bread Recipe. Made with gluten-free flour, buttermilk, an egg, and a little sugar. Raisins and caraway seeds optional! 

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 servings

Ingredients

  • 3 cups Bob’s Red Mill 1:1 Gluten-Free Flour Blend, (see note) (15 ounces / 425 grams)
  • ⅓ cup granulated sugar (2 ½ ounces / 70 grams)
  • 2 teaspoons baking soda
  • 1 teaspoons baking powder
  • ½ teaspoon salt
  • 4 tablespoons cold butter, cut into 4 pieces (2 ounces / 56 grams)
  • ½ cup raisins
  • 2 teaspoons caraway seeds
  • 1 cup buttermilk, plus additional as needed (8 ounces / 226 grams)
  • 1 large egg, whisked (about 2 ounces / 56 grams out of shell)

Instructions

  1. Preheat oven to 375℉. Line a rimmed baking sheet with parchment paper.

  2. Whisk gluten-free flour, sugar, baking soda, baking powder, and salt in a large bowl. Mix in cold butter with a pastry cutter or your fingers until no large pieces of butter remain.

  3. Add buttermilk and egg. Stir until a dough forms. Stir in raisins and caraway seeds.

    If the dough seems dry, add additional buttermilk, one tablespoon at a time until dough holds together.

  4. Lightly dust your counter with gluten-free flour. Knead the dough a few times until it holds together. Then pat it into a round. Transfer the dough to the prepared baking sheet. Cut a cross into the top of the loaf with a sharp knife. Doing this helps the loaf to rise.

  5. Bake until center is set and loaf is golden brown, about 45 minutes. If loaf gets too dark before the center is baked, cover with foil.

  6. Store leftover bread on the counter. Loaf keeps for up to three days but tastes best the day it's baked.

    To Freeze: Let bread cool. Cut into slices. Place a piece of parchment paper between each slice. Freeze in a freezer bag or container for up to three months.

Recipe Notes

Gluten-Free Flour

Replacing the gluten-free flour with a different flour can change the texture of the bread. If your mix does not include xanthan gum, add ½ teaspoon to the flour blend and whisk together with the flour before using. 

Egg-Free Variation: To make this bread without the egg, simply leave the egg out and add two tablespoons of additional buttermilk. When made without the egg, the bread doesn’t rise quite as high but still tastes great. 

Dairy-Free Variation: If you’re dairy-free, you can still make this soda bread. You’ll need to make the following adjustments. 

  • Replace the cold butter with your favorite dairy-free butter or margarine. 
  • Buttermilk. You can use dairy-free plain yogurt or combine 1 cup dairy-free milk with 1 tablespoon lemon juice. Stir the dairy-free milk with the lemon juice to combine. Let it sit for five minutes or until it’s slightly thick. If the dough seems dry, add a tablespoon or so of water or additional homemade buttermilk.

Gluten-Free Cinnamon Swirl Bread

This gluten-free cinnamon swirl bread tastes like a combination of coffee cake and pound cake. The cake is moist and rich. The filing a perfect ribbon of brown sugar and cinnamon. And the best part? It’s simple to make.

Gluten-free cinnamon swirl bread, topped with cinnamon sugar and a vanilla glaze, sits on a cutting board. Two slices are cut from the bread to show the layer of brown sugar and cinnamon in the center.

Let’s talk about this recipe! It’s my favorite kind of comfort gluten-free baking. You mix together a simple vanilla batter. (A gluten-free flour blend makes the batter a snap!) Add a thick layer of brown sugar and cinnamon and bake. 

The result is a loaf, well, more like a cake, that delivers big time. It looks, and tastes, like it came from a bakery. And your kitchen smells divine! Win-Win.

It’s exactly the treat I want on the counter when a friend drops by. Or on those days when the world feels extra heavy and I just want something “a little sweet.”

A baker’s note before you begin: this loaf takes about an hour to bake. The batter comes together in minutes. It’s super simple. But it does take its sweet time baking. So plan accordingly before you pull out the mixing bowls and commit. 

Ingredient Notes

You might already have what you need to make this recipe in the pantry and fridge! I love when that happens. 

Ingredients for gluten-free cinnamon swirl bread in bowls on the counter.
  • Gluten-Free Flour. I tested this recipe with Bob’s Red Mill 1:1 Gluten-Free Flour Blend. Using different gluten-free flour can change the final loaf. 
  • Sugars. Granulated sugar sweetens the cake. Brown sugar makes for a perfect cinnamon-sugar layer. 
  • Oil. The oil gives the loaf a really tender crumb. For this recipe, I prefer it to using butter. 
  • Sour Cream. A little sour cream adds flavor and richness. If you want to swap it with yogurt, use full-fat yogurt. Fat-free yogurt can make the loaf gummy. 
  • Milk. Whole or 2% milk is recommended for the best texture. But any milk works.
  • Eggs. Two large eggs provide structure. I haven’t tested the recipe with an egg-replacer.

How to Make a Perfect Gluten-Free Cinnamon Swirl Bread. Tips for Success.

The layer of cinnamon and brown sugar in the middle of this cake makes it look tricky to make. Happily it’s not!

(left) Pouring whisked wet ingredients into dry ingredients. (right) Bowl of batter. Two small bowls filled with topping and filling.
  • Take a minute to whisk together the milk, sour cream, eggs, and oil. I know this feels like an extra step but don’t skip it. Doing this helps the gluten-free flour hydrate evenly and makes the batter silky smooth. The result is a loaf with a moist, tender crumb. The work－and extra bowl to clean－is worth it, I promise. 
  • Divide the brown sugar-cinnamon mixture, setting about two tablespoons aside for the topping. You’ll use the remaining mixture in the center of the loaf to create that sweet, cinnamon-y later. Keeping the topping portion separate from the start ensures it’s ready when you need it.
Gluten-free cinnamon swirl batter in a loaf pan. The batter is topped with brown sugar and cinnamon. A spoonful of batter sits on the filling.
  • Spread about half the batter into a prepared pan. Don’t stress about it being exactly half. This recipe doesn’t demand perfection. Sprinkle most of the brown sugar and cinnamon onto the batter. Then top with the remaining batter, sprinkle the leftover sugar mixture on top and bake. 
Gluten-free cinnamon swirl bread on a cooling rack.
  • Bake until done. I’m not trying to be annoyingly vague here, I promise! Your loaf pan determines how long this cake takes to bake. A 9×5-inch pan takes about 50 minutes. A 8×4-inch loaf pan bakes for a little over an hour. I’d check the loaf for doneness after 50 minutes.

Finish the Loaf with a Vanilla Glaze

Drizzling a simple powdered sugar glaze over the cooled loaf takes it to the next level. The key is waiting for the loaf to cool before adding the glaze. If you drizzle it over a hot loaf, it melts right off.

Gluten-free cinnamon swirl bread on a cooling rack after being topped with a vanilla sugar drizzle.

To make the glaze, mix together powdered sugar, milk, and a hint of vanilla. Stir until it’s thick but runs easily from a spoon. Drizzle over the loaf. Let it run down the sides and don’t fret if it pools in the cinnamon crumble. It’s a finish that, while optional, I never skip.

If You’re Feeling Fancy. (AKA Variation to Dress Up This Loaf.)

This recipe is perfect as is but you can also level it up! Here are few easy variations.

Gluten-free cinnamon swirl bread cut into slices on a cutting board.
  • Add about ¼ cup of chopped, toasted nuts to the brown sugar mixture for some crunch. 
  • Replace the cinnamon with pumpkin pie spice for a more complex spice note.
  • Add a little orange zest to the batter. It plays nicely with the brown sugar!

Storing Leftovers

This cake is a great “keeper”. Store it covered on the counter for up to three days. It also freezes well. Before freezing, cool it completely. You never want to freeze warm baked goods. When you’re ready to enjoy, remove it from the freezer and let it thaw at room temperature. 

Gluten-free cinnamon swirl bread, topped with cinnamon sugar and a vanilla glaze, sits on a cutting board. Two slices are cut from the bread to show the layer of brown sugar and cinnamon in the center.
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Gluten-Free Cinnamon Swirl Bread

This simple quick bread tastes like a combination of coffee cake and pound cake. The filling is a simple mixture of brown sugar and cinnamon.
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 1 loaf

Ingredients

For the Filling and Topping

  • ½ cup (100 grams) dark brown sugar
  • 1 Tablespoon (6 grams) ground cinnamon

Cinnamon Swirl Bread

  • 2 cups (250 grams) Bob’s Red Mill 1:1 Gluten-Free Baking Flour, see note 1
  • ¾ cup (150 grams) granulated sugar
  • 1 ½ teaspoon (6 grams) baking powder
  • ½ teaspoon salt
  • ⅔ cup (165 grams) whole milk, at room temperature, see note 2
  • ⅓ cup (75 grams) vegetable oil
  • ⅓ cup (80 grams) full-fat sour cream (or plain yogurt/Greek yogurt), see note 3
  • 1 large egg, at room temperature
  • 1 ½ teaspoons vanilla extract

Vanilla Drizzle

  • ½ cup (56 grams) powdered sugar, more as needed
  • 2 teaspoons milk, more as needed
  • ¼ teaspoon vanilla extract, more as needed

Instructions

  1. Preheat oven to 350℉. Grease an 8×4 or 9×5-inch loaf pan with nonstick cooking spray. (I also like to line the pan with a piece of parchment. This is optional.)

Make the Filling/Topping

  1. Stir together the brown sugar and cinnamon. Remove two tablespoons and set aside for the topping.

Prepare the Batter

  1. Whisk together the gluten-free flour, sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk together the milk, oil, sour cream, egg, and vanilla until smooth.

  2. Pour the milk-sour cream mixture into the dry ingredients. Stir until a thick batter forms.
  3. Spread half the batter into the prepared pan. Top with the brown sugar mixture. Spread remaining batter over the brown sugar mixture. Sprinkle the reserved brown sugar over the top of the batter.
  4. Bake until a cake tester comes out clean. A 9×5-inch pan takes about 55 minutes. An 8×4-inch pan takes about 65 minutes. Test the loaf for doneness after 50 minutes. If the top of the loaf is done before the center, place a piece of foil over the pan. This prevents the top of the loaf from overbaking.
  5. Remove the pan from the oven. Let the loaf cool in the pan for about 15 minutes. Remove the loaf from the pan and place on a wire rack to cool completely.

Glaze the Cooled Cake.

  1. Stir together the powdered sugar, milk and vanilla. It should be thick but run easily from a spoon. If it’s too thin, add more powdered sugar. If it’s too thick, add a little more milk. Drizzle the glaze over the cooled loaf.

  2. Store loaf wrapped on the counter for up to three days or freeze cooled loaf for up to two months.

Recipe Notes

Note 1: This recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Using a different flour can change how the recipe comes out.

Note 2: Any milk works. Whole milk is recommended for flavor and richness.

Note 3: Full fat sour cream or yogurt are required. Fat free sour cream and yogurt make the loaf gummy.

11 Perfect Gluten-Free Pancake Recipes to Celebrate Fat Tuesday

Ready to celebrate Fat Tuesday with a plate of pancakes? We’ve got you covered, with everything from classic pancakes to a Dutch Apple beauty.

The Best Gluten-Free Pancakes

A stack of gluten-free pancakes topped with maple syrup and butter on a plate.

Light, fluffy and perfect. These are classic pancakes, made gluten-free.

Get the recipe: Gluten-Free Pancakes.

Gluten-Free Chocolate Chip Pancakes

Stack of gluten-free chocolate chip pancakes drizzled with maple syrup.

A touch of brown sugar adds a chocolate chip cookie flavor to these pancakes.

Get the recipe: Gluten-Free Chocolate Chip Pancakes

Gluten-Free Pumpkin Pancakes

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

Got a can of pumpkin puree in the pantry? Make these pancakes! They taste like a slice of pumpkin bread.

Get the recipe: Gluten-Free Pumpkin Pancakes

Gluten-Free Banana Pancakes

A stack of gluten-free banana pancakes on a plate topped with maple syrup, banana slices, and butter.

Overripe bananas on the counter? Make pancakes!

Get the recipe: Gluten-Free Banana Pancakes

Fluffy Almond Flour Pancakes

Stack of eight almond flour pancakes with maple syrup.

These grain-free pancakes are so fluffy! The almond flour gives them a rich flavor. And the best part? They’re easy to make.

Get the Recipe: Almond Flour Pancakes

Apple Cider Doughnut Pancakes

Apple Cider Doughnut Pancakes on a plate coated with granulated sugar.

Torn between a doughnut or a stack of pancakes? Have both with these apple cider doughnut pancakes!

Get the recipe: Gluten-Free Apple Cider Doughnuts

Whole Grain Gluten-Free Pancakes

Whole Grain Gluten-Free Pancakes on a fork.

Looking for a flavorful and light whole grain gluten-free pancake? Look no further!  Made with sorghum and millet flours and sweetened with a touch of brown sugar, these fluffy pancakes dispel the myth that whole grain equals heavy!

Get the recipe: Whole Grain Gluten-Free Pancakes

Cream Cheese Pancakes

Gluten-Free Cheesecake Pancakes on a white plate.

Warm bits of cream cheese dot these vanilla scented pancakes! If you have any blueberries on hand, throw them into the batter!

Get the recipe: Cream Cheese Gluten-Free Pancakes

Gluten-Free Blueberry Ricotta Pancakes

 

Gluten-Free Blueberry Ricotta Pancakes.
Studded with blueberries and dots of creamy ricotta, these pancakes taste like summer on a plate. Since it isn’t summer, use frozen blueberries in place of fresh and enjoy a taste of summer in the middle of February!

Get the recipe: Blueberry and Ricotta Pancakes

Dutch Apple Pancakes

Gluten-Free Dutch Apple Pancake in a skillet set on a cooling rack.

Okay…this isn’t a classic pancake. (ahem) But if you want a dessert that has pancake in the name, make this recipe RIGHT NOW! Your tastebuds and friends will thank you! (And no one will complain that it’s not a traditional pancake, I promise!)

Get the recipe: Gluten-Free Dutch Apple Pancake

Corn-Scallion Pancakes

Gluten-Free Corn Scallion Pancakes on a platter.

Pancakes on the dinner table? YES! Corn-Scallion pancakes go great with salad, roasted chicken, and almost anything else. (Well, maybe not pasta. Don’t serve these with pasta.) 🙂

Get the recipe: Corn-Scallion Pancakes

Gluten-Free Recipes for a Snow Day

There’s something special about baking on a snowy day. From cookies to cakes to breads, there’s something for every gluten-free baker on this list.

Collage of images for gluten-free snow day recipes. Top row: pancakes, peanut butter cookies, waffles, chocolate cake. Second row: sugar cookies, blueberry muffins, cinnamon bread, cornbread. Third row: pumpkin bread, chocolate chip cookie, white cake, French toast. Fourth row: soft rolls, pumpkin cookies, chocolate chip cookies, pumpkin muffins.

Gluten-Free Breakfast Recipes

A cozy breakfast on a snowy day? Yes, please!

Gluten-Free Pancakes

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

Light and so fluffy, these gluten-free pancakes are a great way to start the day!

Get the recipe —> Gluten-Free Pancake Recipe

Gluten-Free Waffles

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

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

Get the recipe —> Gluten-Free Waffles

Gluten-Free French Toast

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

Did you buy milk, eggs, and gluten-free bread before the storm? Great! You can make French Toast!

Get the recipe —> Gluten-Free French Toast

Gluten-Free Muffin Recipes

Muffins are quick and easy! This makes them a perfect thing to bake between shoveling snow.

Gluten-Free Banana Muffins.

A basket of gluten-free banana muffins.

This easy banana muffin recipe lets you make a batch of muffins however you love them. 

Add chocolate chips. Or chopped nuts. Or…both! 

Get the recipe —> Gluten-Free Banana Muffins.

Gluten-Free Blueberry Muffins.

Gluten-free blueberry muffins on a cooling rack. One is unwrapped to show the texture.

Frozen blueberries work great in gluten-free blueberry muffins. Add a little zest for a taste of summer on a cold day. 

Get the recipe —> Gluten-Free Blueberry Muffins.

Gluten-Free Corn Muffins.

Gluten-free corn muffins cooling on a rack.

Are corn muffins and cornbread the same thing? There’s no right answer to this. For me, corn muffins are a little sweeter and cakier than cornbread. And, truth be told, I love them both.

Get the recipe —> Gluten-Free Corn Muffins.

Gluten-Free Pumpkin Muffins.

Gluten-free pumpkin muffins on a cooling rack.

Since this is the third pumpkin recipe on the list, you know by now I love pumpkin. These muffins are a gluten-free dream: soft, tender, and not heavy at all!

Get the recipe —> Gluten-Free Pumpkin Muffins.

Gluten-Free Sour Cream Muffins.

Gluten-free sour cream muffins topped with powdered sugar. One is split to show texture.

One of my favorite muffins is a sour cream muffin. Is it as popular as banana muffins or blueberry muffins? Not at all! But it’s my mission to get as many people as I can to make this recipe. You’re rewarded with delicate muffins with a slight tang of sour cream. If you have powdered sugar in the house, dust a little over the top. So good!

Get the recipe —> Gluten-Free Sour Cream Muffins.

Gluten-Free Cookie Recipes

Snow days are better with homemade cookies!

Gluten-Free Chocolate Chip Cookies.

Gluten-free chocolate chip cookies on a piece of parchment paper.

Let’s start with a classic! Chocolate chip cookies. This recipe makes chocolate chip cookies that are buttery, crisp and loaded with chocolate chips. (Dairy-free options included!)

Get the recipe —> Gluten-Free Chocolate Chip Cookies.

Small Batch Gluten-Free Chocolate Chip Cookies

Two large gluten-free chocolate chip cookies on a pan. The edges of the cookies are wrinkled.

Don’t feel like making a full batch? How about a recipe that makes four perfect gluten-free chocolate chip cookies?

Get the recipe here －> Small Batch Gluten-Free Chocolate Chip Cookies

Peanut Butter Cookies

Stack of gluten-free peanut butter cookies.

Peanut butter cookies are in my “top five” list of favorite cookies. Yes. I have a favorite cookie list, don’t you? On the list: chocolate chip cookies, molasses cookies, peanut butter cookies, sugar cookies, and spritz cookies.

Get the recipe —> Gluten-Free Peanut Butter Cookies.

Gluten-Free Sugar Cookies

Baked gluten-free sugar cookies on parchment paper.

Buttery and perfectly sweet, these sugar cookies are a snow day classic in our house.

Get the recipe —> Gluten-Free Sugar Cookies

Gluten-Free Pumpkin Cookies.

Gluten-free pumpkin cookies on a plate.

Do you still have a can of pumpkin in the pantry from this year’s holiday baking? Make a batch of pumpkin cookies! They’re cakey, sweet, and have just the right amount of spice. 

Get the recipe —> Gluten-Free Soft Pumpkin Cookies.

Gluten-Free Cakes Recipes

Snow falling outside; a cake baking inside!

Gluten-Free Banana Cake.

Gluten-Free Banana Cake with Cream Cheese Frosting

If you’ve got a few overripe bananas sitting on the counter, make a banana cake! It’s similar to banana bread but a bit more tender and sweet. 

Get the recipe —> Gluten-Free Banana Cake.

Easy Gluten-Free Chocolate Cake.

Slice of Gluten-Free Chocolate Cake on a Plate.

Snowy days and chocolate are meant for each other! This chocolate cake tastes better than a box mix and goes great with homemade vanilla gluten-free buttercream. 

Get the recipe —> Gluten-Free Chocolate Cake.

Gluten-Free White Cake.

Slice of gluten-free white cake on plate.

In the mood to spend some time in the kitchen? Bake this white cake. It makes a gorgeous three-layer cake that tastes as good as it looks.

Get the recipe —> Gluten-Free White Cake.

Gluten-Free Yellow Cake.

Slice of gluten-free yellow cake with chocolate frosting

Don’t feel like project-baking but in the mood for a vanilla cake? I got you. Skip the white cake and make an easy yellow cake. I like to frost it with homemade gluten-free chocolate frosting. 

Get the recipe —> Gluten-Free Yellow Cake.

Gluten-Free Carrot Cake

Gluten-free carrot cake on a cake stand.

I always think of carrot cake as a winter cake! It’s spicy, sweet, and goes great with a cup of hot coffee.

Get the recipe —> Gluten-Free Carrot Cake

Gluten-Free Mug Cake.

Gluten-Free Mug Cake in White Mug. Topped with Whipped Cream and Sprinkles

If you don’t want to bake an entire cake,  how about making a mug cake? It takes only minutes to make. 

Get the recipe —> Gluten-Free Mug Cake.

Gluten-Free Bread Recipes

Making bread is a perfect snow day project!

Gluten-Free Cornbread.

Gluten-free cornbread in a skillet.

A pan of cornbread goes great with a pot of soup or chili. You’ll love the not-too-sweet flavor and tender texture of this classic cornbread. 

Get the recipe —> Gluten-Free Cornbread.

Gluten-Free Soft Rolls.

Brushing butter on gluten-free soft dinner rolls.

I think one of life’s simple pleasures is a toasted roll with butter. This recipe makes about a dozen rolls. Enjoy some now and freeze some for later.

Get the recipe —> Gluten-Free Soft Rolls.

Gluten-Free Cinnamon Raisin Bread.

Stack of toasted cinnamon raisin bread slices. Melted butter on top slice.

Cinnamon-raisin bread makes amazing French toast. (It’s also terrific enjoyed toasted with butter or jam.) 

Get the recipe —> Gluten-Free Cinnamon Raisin Bread.

Gluten-Free Pumpkin Bread.

Slices of gluten-free pumpkin bread in a stack.

A thick slice of pumpkin bread and cup of hot coffee is a great snack after a morning or afternoon of shoveling. It’s also a great snack for a day of sitting on the couch. Or working from home. Or anything, really. 

Get the recipe —> Gluten-Free Pumpkin Bread.

Gluten-Free Chocolate Sugar Cookies

These drop-style gluten-free chocolate sugar cookies are easy to make. You don’t need to chill the dough! Simply mix the dough, roll into balls, and bake. The cookies come out with a deep chocolate flavor and a nice sweetness. These are perfect for Christmas cookie boxes!

Gluten-free chocolate sugar cookies.

I love a cookie recipe that’s quick to make! And this gluten-free chocolate sugar cookie is one of them. It requires no chilling, no chopping chocolate, and no special ingredients. If you have all the ingredients on hand a batch comes together in no time. This makes the recipe perfect for the busy holiday baking season.

The cookies bake up crisp at the edges and tender in the center. (Think of them as a chocolate version of my beloved gluten-free sugar cookies.) And the flavor? It’s a wow! The cocoa powder gives them a deep chocolate flavor and the brown sugar adds a sweetness with just a whisper of molasses.

After you try one, you’ll understand why this is a recipe I find myself reaching for again and again. There’s such a lovely simplicity to it that really shines. 

Ingredients. What you need.

Ingredients for gluten-free chocolate sugar cookies on the counter.
  • Natural Cocoa Powder. You need natural cocoa so it works with the baking soda. ((It’ll say natural on the label!) Dutch process cocoa isn’t acidic. So there’s nothing to activate the baking soda. This means you’d get flat cookies. 
  • Gluten-Free Flour. Tested this one with Bob’s Red Mill Gluten-Free Baking Flour. Make sure you grab that one. I did not use the all-purpose gluten-free flour. They are different blends. 
  • Brown Sugar. Light or dark brown work. I prefer light for this recipe to lend the cookies a very light molasses flavor. 
  • Baking Soda. Make sure to use baking soda, not baking powder for this recipe. 
  • Butter. You want it softened. Cold butter makes cookies that don’t spread. Salted is my preference for cookies.
  • Egg. Just one large egg. It brings everything together.
  • Vanilla Extract. Adds a little flavor. If you want to switch it up, peppermint or almond extract are also really nice. 
  • Salt. Use fine table salt. It blends easily into the dough and enhances all the other flavors.

How to Make Gluten-Free Chocolate Sugar Cookies

You need two bowls to make this dough. One for mixing the dry ingredients and a large bowl for making the dough.

1. Dry ingredients for gluten-free chocolate sugar cookies in a bowl. 2. Butter and brown sugar in a bowl. 3. Egg sitting on top of creamed sugar and butter. 4. Fluffy butter-sugar-egg mixture.
  1. Whisk the dry ingredients together. This mixes the cocoa powder throughout the gluten-free baking flour. Use a medium bowl for this step.
  2. Combine the butter and sugar. Do this in a large bowl. You’ll mix the dough in this bowl.
  3. Mix until it’s creamy and smooth. 
  4. Add the egg and vanilla. Mix until it looks like thick frosting.
5. Dry ingredients sitting on top of creamed butter-sugar-egg. 6. Gluten-free chocolate sugar cookie dough.
  1. Stir in the dry ingredients. Stop your mixer before you add them. This prevents the flour from flying out of the bowl. (Flying flour = more clean up. Who wants that? Not me.)
  2. Mix on low-medium speed until a dough forms.
7. Balls of gluten-free chocolate sugar cookie dough, coated in sugar, on a parchment-lined pan. 8. Baked cookies. They are puffed with deep cracks all over the surface.
  1. Scoop the dough into balls. I use a cookie scoop for this step. Then roll into sugar. You can use regular granulated sugar or coarse sugar if you like an extra crunch. These cookies spread a little. Space them about three inches apart. (And remember not to put them too close to the edge of your pan.)
  2. Bake until the edges are set and they look puffy. Remove the pan from the oven and let the cookies cool on the pan for a few minutes. They’ll deflate and have a nice crackled appearance.

Gluten-Free Baker’s Tip: You can make the dough ahead!

Want to get a head start on the holiday baking season? You can mix this dough and freeze it. Simply roll it onto balls and skip the sugar coating. Place the dough balls in a freezer bag or container. 

When you want to bake, remove the dough from the freezer. Let them thaw. Coat in sugar and bake as directed. 

Cookies made from frozen dough don’t spread as much. If you want a flat cookie, press the dough ball down a little before baking.

Storing Leftover Cookies

Gluten-free chocolate sugar cookies in a stack.

Got leftover cookies? Lucky you! Here’s how to keep them fresh and tasting their best. 

  • On the counter: Store cookies at room temperature in an airtight container for up to five days. 
  • In the freezer: Let cookies cool completely. Transfer to a freezer container. Freeze the baked cookies for up to three months. 
Gluten-free chocolate sugar cookies.
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Gluten-Free Chocolate Sugar Cookies

These drop-style gluten-free chocolate sugar cookies are easy to make. You don’t need to chill the dough! Simply mix the dough, roll into balls, and bake. The cookies come out with a deep chocolate flavor and a nice sweetness. These are perfect for Christmas cookie boxes!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 32 cookies

Ingredients

  • 2 cups gluten-free baking flour, see note 1 below (268 grams)
  • ½ cup natural cocoa powder, see note 2 (40 grams)
  • 1 teaspoon baking soda (5 grams)
  • ½ teaspoon table salt (3 grams)
  • 16 tablespoons softened butter (226 grams, 2 sticks)
  • 1 ½ cups packed brown sugar, see note 3 (300 grams)
  • 1 large egg (about 50 grams out of shell)
  • 1 teaspoon vanilla extract (5 grams)
  • About ½ cup sugar for rolling, see note 4 (100 grams)

Instructions

  1. Adjust two oven racks to the upper and lower position. Preheat the oven to 350ºF. Line two baking sheets with parchment paper.
  2. Whisk together the gluten-free flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
  3. Combine the softened butter and brown sugar in a large bowl or the bowl of a stand mixer. Mix on medium-high speed until thick and creamy. Stop the mixer and scrape down the bottom and sides of the bowl. Turn the mixer on and mix until light, about one additional minute.
  4. Turn off the mixer. Add the egg and vanilla extract. Mix on medium speed until light, about one minute.
  5. Turn off the mixer again. Add the dry ingredients. Mix on medium-low speed until the dough comes together.
  6. Scoop the dough into balls, about 2-tablespoons each. Form into a ball and roll into the extra sugar.
  7. Place 8 balls of dough onto each of the prepared cookie sheets.
  8. Bake for about 10 minutes. Rotate the pans halfway through baking (at the five minute mark.) When done, the edges of the cookies will look set and middle will be puffy.
  9. Remove the pans from the oven. Let the cookies cool on the pan for about five minutes. They will deflate as they cool.
  10. Transfer the cookies to a wire rack. Bake remaining dough.
  11. Store the cookies in an airtight container at room temperature for up to 4 days or freeze the cooled cookies in a freezer container for up to 3 months.

Recipe Notes

  • Note 1: The recipe was tested with Bob’s Red Mill Gluten-Free Baking Flour
  • Note 2: Natural cocoa powder is acidic. It reacts with the baking soda to make the cookies rise. Using Dutch processed cocoa will make flat, dense cookies.
  • Note 3: Light or dark brown sugar works in this recipe.
  • Note 4: Roll the cookies in granulated sugar or coarse sugar. The coarse sugar gives them a nice crunch.

12 Classic Gluten-Free Christmas Cookie Recipes

In the mood to bake gluten-free Christmas cookies? Here are all the classic recipes you need for a sweet holiday baking session.

Snickerdoodles

Gluten-free snickerdoodles on the counter.

Crisp with the perfect amount of cinnamon and sugar coating.

Get the Gluten-Free Snickerdoodle Recipe

Old Fashioned Drop Sugar Cookies

Gluten-free sugar cookies in a stack.

Make the dough, roll into sugar and bake! These old fashioned sugar cookies are a classic for a reason.

Get the Gluten-Free Drop Sugar Cookie Recipe.

Gingerbread Cutouts

Gluten-free gingerbread cookies, decorated with faces and a small red heart, on a piece of parchment paper.

Decorating these gingerbread cookies is almost as fun as eating them!

Get the Gluten-free Gingerbread Cookie Recipe.

Peanut Butter Blossoms

A gluten-free peanut butter blossom sits on a piece of parchment paper.

A peanut butter cookie kissed with chocolate! The secret? Press the chocolate in after the cookies are baked.

Get the Gluten-Free Peanut Butter Blossom Recipe.

Gluten-Free Spritz Cookies

Gluten-Free spritz cookies on a cooling rack.

Get the cookie press out! These gluten-free spritz cookies are buttery, delicate and so tasty.

Get the Gluten-Free Spritz Cookie Recipe.

Sugar Cookie Cut Outs

Stack of gluten-free sugar cookies.

Got some cookie cutters you can’t wait to use? This is the recipe for you! The dough is wonderful to work with.

Get the Gluten-Free Sugar Cut Out Cookie Recipe.

Gluten-Free Shortbread

Gluten-free shortbread on a white plate.

Classic shortbread gets a gluten-free makeover with this rich and buttery recipe.

Get the Gluten-Free Shortbread Recipe.

Gluten-Free Peanut Butter Cookies

Stack of gluten-free peanut butter cookies.

Thick and soft gluten-free peanut butter cookies. My favorite part is making the criss-cross pattern with the fork.

Get the Gluten-Free Peanut Butter Cookie Recipe.

Gluten-Free Pizzelles

Gluten-Free Pizzelle Cookies in a stack.

Thin and crispy pizzelles just like you remember.

Get the Gluten-Free Pizzelle Recipe.

Molasses Cookies

Gluten-free molasses cookies.

Perfectly spicy molasses cookies. Roll them in coarse sugar for a pretty finish and a nice crunch.

Get the Gluten-free Molasses Cookie Recipe.

Thumbprint Cookies

Gluten-free jam thumbprint cookies on a plate.

Little butter cookies with a dollop of jam announce the holidays!

Get the Gluten-Free Thumbprint Cookie Recipe.

Soft Pumpkin Cookies

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

Pumpkin isn’t just for Thanksgiving! These are a great addition to a cookie box.

Get the Gluten-Free Pumpkin Cookie Recipe.

The Best Gluten-Free Thanksgiving Recipes

Planning a gluten-free Thanksgiving? Here are the essential recipe that you need to make the holiday a tasty one!

Gluten-Free Stuffing

Gluten Free Stuffing in a casserole dish.

Traditional bread stuffing goes gluten-free! Use your favorite gluten-free bread as the base for this flavorful stuffing.

Get the recipe: Classic Gluten-Free Stuffing

Gluten-Free Cornbread Stuffing

Gluten-free cornbread stuffing in an oval bowl with serving spoon.

Are you a fan of cornbread stuffing? This version celebrates the Southern classic: it’s deeply flavorful and not soggy.

Get the Recipe: Gluten-Free Cornbread Stuffing

Gluten-Free Gravy

Gluten-free gravy being poured on turkey.

Is it Thanksgiving without gravy? Doubtful. You can, of course, make a gluten-free gravy with cornstarch. But if you love the deep flavor of a flour-thickened gravy, this one’s for you. 

Get the Recipe: Gluten-Free Gravy

Gluten-Free Macaroni and Cheese

Gluten-free mac and cheese in a pie plate. The mac and cheese is topped with gluten-free bread crumbs.

One year a friend invited me over for Thanksgiving. They served macaroni and cheese! It was amazing. If mac and cheese gets a spot on your Thanksgiving table, this gluten-free version will win raves. 

Get the recipe: Gluten-free Mac and Cheese

Gluten-Free Cornbread

Gluten-Free Cornbread Sliced in Skillet

The bread basket is always abundant on Thanksgiving (Along with someone saying, “Don’t let me fill up on bread!”). This hearty, not-sweet cornbread, is delicious. And wonderful the next morning, toasted and served with butter.

Get the Recipe: Gluten-Free Cornbread

Gluten-Free Soft Dinner Rolls

Brushing butter on gluten-free soft dinner rolls.

You can never go wrong with a basket of warm rolls on the table. These gluten-free soft rolls are so easy to make — and so easy to eat!

Get the Recipe: Gluten-Free Dinner Rolls

Gluten-Free Green Bean Casserole

Gluten-Free Thanksgiving Green Bean Casserole.

This gluten-free version of green bean casserole made me fall in love with the dish. It starts with fresh mushrooms and includes homemade fried onion strips. It’s a little bit of work but it’s so worth the effort.

Get the recipe: Gluten-Free Green Bean Casserole

Gluten-Free Cranberry Bread

Gluten-free cranberry bread in pan.

Make room in your Thanksgiving lineup for a loaf of gluten-free cranberry bread. This recipe makes a sweet and tender loaf of bread, that’s perfect to enjoy while sitting on the couch in your stretchy pants. 

Get the recipe: Gluten-Free Cranberry Bread

Gluten-Free Pumpkin Bread

Slices of gluten-free pumpkin bread in a stack.

Thanksgiving is the day to celebrate all things pumpkin! This moist and tender gluten-free pumpkin bread recipe makes two loaves. One you can enjoy on Thanksgiving and the other you can tuck into the freezer to enjoy during December.

Get the Recipe: Gluten-Free Pumpkin Bread

Gluten-Free Pie Dough

Unbaked gluten-free pie crust in a pan.

Homemade gluten-free pie dough is tender and flaky!

Get the recipe: Gluten-Free Pie Dough

Gluten-Free/Egg-Free Pumpkin Pie

Egg-free, dairy-free, gluten-free pumpkin pie in pan.

This pumpkin pie recipe is gluten-free, dairy-free, and egg-free. But the best part? It’s smooth, creamy, and packed with great flavor.

Get the Recipe: Gluten-Free Dairy-Free Pumpkin Pie

How to Make Gluten-Free Stuffing for Thanksgiving

Gluten-Free Stuffing is easy to make! Follow these simple steps and your stuffing will be the star of your holiday meal.

Gluten Free Stuffing in a casserole dish.

Here’s how to make a simple and flavorful gluten-free stuffing. Remember to use a gluten-free turkey or chicken stock.

How to Make Gluten-Free Stuffing: Step by Step

Here’s the low down on how to make gluten-free stuffing. Full recipe below. (and lots of explanation in between.)

  1. Bake or buy a loaf of gluten-free bread. If the loaves are small, you’ll need two.
  2. Cut bread into cubes and toast. Drying the bread before you make stuffing makes for a nice stuffing that isn’t soggy.
  3. Cook the vegetables. Onions and celery bring lots of flavor. I like to cook them in butter. If you’re dairy-free, use olive oil or a dairy-free buttery spread.
  4. Combine everything. Stir the bread together with the cooked meat and vegetables. It’s ok if some of the bread breaks apart at this stage.
  5. Add the broth in stages. Don’t dump all the broth in at one time. Different gluten-free bread soak up the broth differently. You want to allow the bread to absorb the liquid after each addition.
  6. Transfer the stuffing to a baking pan. Cover you pan with foil and bake for about 30 minutes. Remove foil and return pan to the oven until golden brown, about 15 minutes. If you prepared your stuffing the night before Thanksgiving, reheat it before serving until warm in a 325°F oven.
Gluten Free Stuffing in a casserole dish.
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Gluten-Free Stuffing

Classic bread stuffing made gluten-free.
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 6
Author GlutenFreeBaking.com

Ingredients

  • 1 loaf gluten-free bread, cut into bite-size cubes (8-9 cups)
  • 6 tablespoons butter
  • 2 cups chopped celery (about 4 large stalks)
  • 2 cups chopped onion (about 1 large onion)
  • 2 tablespoons minced garlic (about four cloves)
  • 1 ½ teaspoons dried basil
  • 1 teaspoon kosher salt
  • 1 teaspoon dried oregano
  • ½ teaspoon ground sage
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon freshly ground black pepper
  • 4 cups gluten-free turkey, chicken, or vegetable stock, divided (32 ounces; 900 grams)

Instructions

  1. Preheat oven to 325℉.

    Divide bread cubes between two large baking sheets. Toast until bread is golden brown and dry, about 30 minutes. Remove pans from oven and allow bread to cool.

  2. In a large sauté pan, melt butter. Add celery. Cook until celery just begins to soften, stirring frequently, about two minutes. Add onion. Cook for two minutes, continue to stir frequently. Add garlic, herbs, salt, and pepper. Cook until celery and onions are soft and aromatic.

  3. Place the toasted brea and vegetables in a large bowl. Stir everything together.

  4. Pour about two cups of the broth over the bread. Stir until cubes absorb the broth. This takes a minute. Add an additional cup of broth. Continue to stir until broth is absorbed. If bread seems dry, add final cup of broth. (Bread cubes should be moist but not soggy. It’s okay it the some of the cubes fall apart. This is normal.)

  5. Cover pan with aluminum foil and bake in a 325 °F oven until warm, about 30 minutes. Remove foil and return pan to the oven and bake until golden brown, about five minutes.

 

Small Batch Gluten-Free Chocolate Chip Cookie Recipe

This recipe makes four extra large gluten-free chocolate chip cookies. For a thin, wrinkled cookie, bang the pan on the oven rack about 10 minutes into baking. This gives the cookies crisp edges and a chewy center.

Two large gluten-free chocolate chip cookies on a pan. The edges of the cookies are wrinkled.

There are times when you want to make a big batch of chocolate chip cookies. And then there are times when you just want a cookie, not a commitment. 

This recipe is for those times. It makes four gluten-free chocolate chip cookies. That’s it. Not a whole tray. Not enough cookies for a bake sale. Just four perfect chocolate chip cookies.

One thing you must know before baking: these are large, thin cookies with lovely crinkles and ripples on the edges. (They’re inspired by Sarah Kieffer’s genius “pan banging” chocolate chip cookie technique.) They bake up crisp on the edges with centers that are crispy-chewy. They’re really a perfect chocolate chip cookie—in a perfectly small batch.

What You’ll Need

The ingredients you’ll need for these cookies are pretty simple. I recommend dark brown sugar because it adds a nice pop of flavor. If you don’t have any on hand, light brown sugar works great too. And for my dairy-free friends, swap the butter for your favorite dairy-free buttery spread and use dairy-free chocolate chips.

Ingredients for gluten-free chocolate chip cookies.
  • Gluten-Free Flour. Bob’s Gluten-Free 1:1 Baking Flour gave these cookies a crispy texture.
  • Butter. Melted butter adds a buttery flavor. If you’re dairy-free, use a dairy-free buttery spread. I don’t recommend coconut oil for this recipe. 
  • Egg Yolk. Just the yolk from one large egg brings the dough together.
  • Granulated and Brown Sugar. The granulated sugar makes the cookies crisp. The brown sugar brings the classic chocolate chip cookie flavor. You can use either dark or light brown sugar. Dark adds a little more flavor and color. So it’s my favorite for this recipe.
  • Baking Soda. A tiny amount, just ⅛ of a teaspoon, gives these a little lift.
  • Salt. Enhances all the other flavors. Use fine (table) salt for the dough. You can always sprinkle on flaky salt after baking if you’d like
  • Chocolate Chips or Chocolate Chunks. Both chocolate chips and chocolate chunks work.

How to Make a Small Batch of Gluten-Free Chocolate Chip Cookies

This is a simple chocolate chip cookie recipe. You only need one small bowl to mix the dough. Here’s how to make it. And remember: mix the dough first. Heat the oven second.

Steps for making a small batch of gluten-free chocolate chip cookies. 1. Butter and sugars in a small bowl. 2. Gluten-free flour on top of the mixture. 3. The dough mixed together with a yellow spatula. 4. Chocolate chips mixed into the dough.
  1. Start by stirring together the melted butter and sugars. Since this is such a small batch, you can do this in a small bowl. 
  2. Add the egg and vanilla extract. Mix until it looks creamy. 
  3. Stir in the gluten-free flour, baking soda and salt. Mix until a dough comes together.
  4. Finally, add the chocolate chips. Chill the dough for 10 minutes. While the dough chills, preheat your oven. 
5. Four gluten-free dough balls on a baking sheet. 6. Four baked gluten-free chocolate chip cookies. The cookies are thin and the edges are wrinkled.
  1. Divide the dough into four pieces. Round into large balls. Place on a parchment-lined baking sheet. If you want, press a few extra chocolate chips into the top of each dough ball. 
  2. Bake the cookies until the edges are set. If you want flat, wrinkled cookies, follow the next steps. It’s totally optional. If you skip this step, the cookies won’t have the rippled appearance you see in my photos. But they’ll still taste great! Do whatever works for you. 

Pan Banging: The Key to Flat Cookies

If you love flat cookies with a wonderfully rippled texture, bake the cookies for about 10 minutes. You’ll want to use a timer for this! Open the oven. The cookies won’t be baked at this point. Carefully lift the pan up, about 4 to five inches, and drop it back onto the rack. Do this a few times. If you don’t want to do it in the oven, drop the pan onto a heat proof surface, like your stovetop or a wire rack. Then return the cookies to the oven. 

Doing this creates those lovely wrinkles and crisp edges. You’ll see the cookies deflate as you bang the pan.

Bake the cookies for an additional three minutes. Repeat the process one more time. Then bake the cookies until golden brown. 

Big cookies not your thing? No problem!

Four gluten-free chocolate chip cookies on a baking sheet.

This recipe makes four large cookies. If you prefer a smaller cookie, divide the dough into six pieces instead of four. The smaller the cookie, the less wrinkles you’ll get. So you can skip the pan banging step if you’d like.

Storing Leftovers

Keep any leftover cookies wrapped on the counter. They last for about five days. 

Two large gluten-free chocolate chip cookies on a pan. The edges of the cookies are wrinkled.
5 from 1 vote
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Small Batch Gluten-Free Chocolate Chip Cookies

This recipe makes four extra large gluten-free chocolate chip cookies. If you want extra thin, crinkly cookies, bang the pan about 10 minutes into baking. See the post and recipe notes for information on how to do this.

Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 4 cookies

Ingredients

  • ⅓ cup granulated sugar (65 grams)
  • 4 tablespoons butter, melted (56 grams)
  • 1 tablespoon packed brown sugar, dark recommended (12 grams)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ½ cup Bob's Red Mill 1:1 Gluten-Free Baking Flour (71 grams)
  • ¼ teaspoon salt
  • ⅛ teaspoon baking soda
  • ¼ cup chocolate chips, plus more for finishing (optional) (about 42 grams)

Instructions

  1. Stir together granulated sugar, melted butter, and brown sugar in a small bowl until creamy. Add the egg yolk and vanilla extract. Mix until blended. You don’t want to see any streaks of egg.

  2. Add the gluten-free flour, baking soda, and salt. Stir until a dough forms. Add the chocolate chips and mix until combined.

  3. Chill the dough for about 10 minutes while the oven preheats.

  4. Preheat the oven to 350℉. Line a baking sheet with parchment paper.

  5. Divide the dough into four equal pieces. Round into balls and place on a parchment-lined baking sheet. If you want, press a few extra chocolate chips into the top of each cookie.

  6. For regular cookies: Bake for about 16 minutes or until the cookies are golden brown.

  7. For thin cookies with a rippled appearance: Bake the cookies for 10 minutes. The cookies won’t be baked at this point.

    Carefully lift the pan up, about 4 to five inches, and drop it back onto the oven rack. Do this a few times. If you don’t want to do it in the oven, drop the pan onto a heat-proof surface, like your stovetop or a wire rack. Then return the cookies to the oven.

    Bake for an additional three minutes. Repeat the process one more time. Then bake the cookies until golden brown, about 16 minutes total.

  8. Store leftover cookies covered on the counter for up to five days.

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.
5 from 1 vote
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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. Shredded zucchini on a white cutting board.
  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

2. Whisked gluten-free flour. 3. Eggs, oil, sugar, and vanilla mixed until smooth. 4. Gluten-free zucchini muffin batter. 5. Shredded zucchini sitting on muffin batter waiting to be stirred into 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

6. Gluten-free zucchini muffin batter with shredded zucchini stirred into it. The batter is resting in a glass mixing bowl. There is a yellow spatula on the left side of the bowl in the batter.
  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

7. Gluten-free zucchini muffin batter in muffin pan. 8. Baked muffins cooling in the pan.
  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
4.8 from 5 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.
5 from 1 vote
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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.
4.82 from 11 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

Two sticks of butter on a plate.

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

A slice of gluten-free pound cake cut in half.

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 3 votes
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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.