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Gluten-Free Monster Cookies

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Gluten-free monster cookies are peanut butter-oatmeal cookies loaded with candy pieces, butterscotch chips, and peanuts. Thick, chewy, and so easy-t0-make.

Stack of gluten-free monster cookies on a wire rack.

Why You’ll Love Gluten-Free Monster Cookies

  • Soft and chewy. 
  • Peanut butter and oatmeal flavor. 
  • Loaded with candy pieces, butterscotch chips, and peanuts. 
  • Easy-to-make. Only one bowl required!
  • No chilling required. You mix the dough and it’s ready to bake.

What are gluten-free monster cookies? 

Monster cookies could also be called “loaded oatmeal cookies.” At their heart, they’re peanut butter-oatmeal cookies with M&Ms. And then the recipes go all over the place. Some, like this recipe, contain butterscotch chips and peanuts. Others contain chocolate chips and raisins. And others include all of those ingredients plus raisins. (If you aren’t in the mood for loaded oatmeal cookies, give my gluten-free oatmeal cookies a try. They’re yummy too.) 

Are Monster cookies large?

Some recipes make huge monster cookies. How big? One recipe calls for one cup of dough per cookie. That’s huge. These cookies are nowhere near that large. They make what I’d consider a standard size cookie. If you want to make larger monster cookies, go for it. And, if you want to make smaller cookies, that also works. 

gluten free monster cookies ingredients

Gluten-Free Monster Cookies: Important Ingredients

Gluten-Free Oats: Look for gluten-free oats and/or purity protocol oats.  You can use either quick cook/instant oats or traditional oats in this recipe. Traditional oats give you a chewier texture than instant oats but both have good flavor and texture. (If you’re confused about the gluten-free status of oats, I understand. Please visit Gluten-Free Watchdog for more information.)

Gluten-Free Flour: This recipe was tested with Bob’s Red Mill’s 1:1 Gluten-Free Baking Flour. Using a different gluten-free flour blend might affect the texture of the cookies. 

Peanut Butter: This recipe was tested using traditional smooth peanut butter. If you use natural peanut butter, stir it well before measuring so that the oil is completely incorporated.

Butterscotch Chips: This is an ingredient that folks either love or HATE. There seems to be no middle ground. If you love them, fantastic! If you don’t, you can replace the butterscotch chips with white chocolate chips, peanut butter chips, or chocolate chips. (Or you can just omit them. It’s up to you.)

Note: For a long time, some brands of butterscotch chips contained barley. I haven’t seen this ingredient listed anymore. However, always read labels as ingredients change.

Peanuts: Look for roasted peanuts and be sure that the ingredients list doesn’t include garlic or onion powder. While garlic and onion are lovely, it doesn’t have a place in these cookies.

M&Ms: I use plain M&Ms in my monster cookies but you can use any variety that you think will taste good. Just be sure, as always, to read labels. Some varieties of M&Ms may contain gluten.

Gluten-free monster cookie dough being mixing.

How to Make Gluten-Free Monster Cookies: Keys to Success

Melt butter and mix with peanut butter and brown sugar. Like my recipe for gluten-free oatmeal cookies, this recipe starts by mixing melted butter and brown sugar together. You can use an electric mixer for this step or, if it’s comfortable for you, mix it by hand with a whisk.  

Add the eggs and vanilla. Once the butter brown sugar mixture is smooth, add the eggs and vanilla and mix until smooth. At this point, the mixture is surprisingly thick. 

Add the dry ingredients. There’s only a 3/4 cup of gluten-free flour in this recipe. Stir the flour into the butter-egg mixture along with the baking soda and salt. Gluten-free flour loves to cling to the bottom of the bowl. Scrape the bottom of the bowl with a rubber spatula to remove any flour that’s clinging to the bowl and give the dough a final stir before adding the remaining ingredients.

Oats, chocolate chips, butterscotch chips, and peanuts being added to monster cookie dough.Mix in the Oats and Other Goodies.  Stir the oats, chocolate chips, butterscotch chips, and peanuts. Give the dough a good stir. You want all the goodies equally spread through the dough. 

Bake. Drop the dough onto a parchment-lined baking sheet, about two tablespoons each. I love to use a cookie scoop for this job. It ensures each cookie is the same size. gluten-free monster cookie dough on pan. Gluten-free monster cookies. Scooped dough vs flattened.Flatten. Or Not. These cookies don’t spread much during baking. If you prefer your monster cookies thick and chewy, scoop them onto the prepared baking sheet and bake. If you prefer them a little crunchy on the edges, flatten the cookies with the bottom of a flat glass or measuring cup. To keep the dough from sticking to the glass, dip it in cold water before pressing down the dough. Repeat as needed.

Stack of three gluten-free monster cookies

Stack of three gluten-free monster cookies
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Gluten-Free Monster Cookies

Gluten-free peanut butter oatmeal cookies loaded with candy pieces, butterscotch chips, and peanuts.
Prep Time 10 minutes
Cook Time 15 minutes
Servings 24 cookies

Ingredients

  • 1/2 cup butter, melted and cooled slightly (4 ounces/ 113 grams)
  • 3/4 cup light brown sugar (6 ounces/ 170 grams)
  • 3/4 cup creamy peanut butter, see note (7 ounces; 198 grams)
  • 2 large eggs (about 4 ounces/ 113 grams out of shell)
  • 1 teaspoon vanilla extract
  • 3/4 cup gluten-free flour, see note (3 3/4 ounces/ 106 grams)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups gluten-free oats, instant or rolled, uncooked, see note (5 1/4 ounces/ 148 grams)
  • 1 cup gluten-free butterscotch chips or chocolate chips (about 6 ounces/ 170 grams)
  • 1 cup dry roasted peanuts ( 5ounces/ 142 grams)
  • 2/3 cup plain M&Ms (about 3 ounces; 85 grams)

Instructions

  1. Heat oven and prepare pan. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

  2. Mix the dough. Whisk melted butter together with brown sugar and peanut butter until smooth. Add eggs and vanilla extract. Mix until eggs are combined and the mixture is smooth. Switch to a rubber spatula or wooden spoon. Add the gluten-free flour, baking soda, and salt. Mix until flour is combined. Add the oats, butterscotch chips, peanuts, and candy pieces.

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

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

  5. Cool on a rack. Allow cookies to cool on the pan for about three minutes and then transfer to a wire rack to cool completely.

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

Recipe Notes

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

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

 

 

 

 

Gluten-Free Yellow Cake Recipe

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An easy gluten-free yellow cake recipe. Dairy-free. Perfect for birthdays and other special occasions.

Slice of gluten-free yellow cake with chocolate frosting

Why You’ll Love This Gluten-Free Yellow Cake

This is an easy one-bowl gluten-free cake recipe. Unlike my gluten-free white cake, which is amazing, but requires several specific steps, this recipe is similar to a box mix. You mix all the ingredients in one bowl, give the batter a mix, and bake.  It’s easy enough to make on a busy weeknight and yummy enough to be served at birthday parties. There’s a lot to love with this cake. 

  • Easy to make. It’s a one-bowl recipe. 
  • Dairy-free. 
  • Moist (not gummy!).
  • Tender with a tight, soft crumb.
  • Perfect for birthday parties. 

Gluten-Free Yellow Cake: Key Ingredients

Gluten-free yellow cake ingredients in bowls.

 

Gluten-Free Flour. I developed this recipe with Bob’s Red Mill 1:1 Gluten-Free Flour blend. This blend is easy to find and affordable. If you use a different flour blend, you might experience different results. Look for a flour blend that contains xanthan or guar gum. Without these ingredients, the cake won’t rise as high.

Granulated Sugar: For the best flavor, texture, and color, use regular granulated sugar. Cane sugar (also called sugar in the raw) may be used in this recipe. The cake will have a darker color and a slight caramel flavor. Brown sugar should be avoided as it contains moisture from the molasses that will affect the texture of the cake. 

Vegetable Oil. This cake recipe uses liquid vegetable oil. It gives the cake a moist and tender crumb. Avoid olive oil or any other strong flavored oil. (Unless you want the cake to taste like olive oil, of course.)

Vanilla Extract. To achieve the classic yellow cake flavor, the recipe uses vanilla extract. If you prefer an almond flavor, replace the vanilla extract with half almond extract and half vanilla extract. 

Three images of gluten-free flour being whisked in a glass bowl.

Gluten-Free Yellow Cake: Tips for Success

  1. Grease the cake pans. Coat the cake pans with nonstick cooking spray or brush with solid shortening and dust with gluten-free flour.  
  2. Whisk the dry ingredients. Take a minute to whisk together the dry ingredients together. This ensures that the baking powder is evenly distributed throughout the mixture. Folks tend to rush through this step. If I can encourage you to do one thing, it would be to slow down and whisk the mixture for a minute. And I mean a minute. Use the timer on your phone and whisk, whisk, whisk.

 

  1. Check the bottom of the bowl for dry flour. Gluten-free flour loves to cling to the bottom of a mixing bowl. Before pouring the batter into the prepared pans, take a spatula and scrape the bottom of the bowl. If you see streaks of flour, stir them into the batter.  
  2. Cool the cakes on a wire rack. After removing the cakes from the oven, allow them to cool in the pan for about five minutes. At this point, they are really delicate. Removing them from the pan right away can cause them to break. After five minutes, turn them out onto a wire rack to cool. This allows the steam to escape from the cakes. If they remain in the pan, the steam can cause the cakes to stick.

Gluten-Free Yellow Cake: baked in pans

  1. Let the cake cool before frosting. Before frosting your cake, make sure it’s totally cool. The center of the cake loves to hold on to heat. Take your hand and place it on the center of the cake, the way you’d place your hand on a baby’s back. If it feels warm, don’t frost it yet. A warm cake + frosting=melted, messy frosting. 

Chocolate frosting being spread on a gluten-free yellow cake

Gluten-Free Yellow Cake: FAQs

Can I make this cake without eggs?

I haven’t tested the cake egg-free, sorry. 

Can I make this cake with a sugar substitute? 

I haven’t tested the recipe with a sugar replacement.

Can I use this recipe to make cupcakes?

Yes. Directions for making cupcakes are included below in the notes section of the recipe. 

Can I use this recipe to make a sheet cake?

You sure can! It makes a 9×13-inch sheet cake. Directions for baking are included below the recipe. 

 

Slice of gluten-free yellow cake on white plate with pink edge.

Slice of gluten-free yellow cake with chocolate frosting
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Gluten-Free Yellow Cake

An easy gluten-free yellow cake recipe. Dairy-free. Perfect for birthdays and other special occasions.
Prep Time 15 minutes
Cook Time 30 minutes
Servings 2 8" or 9" round cakes; one 9" x 13" cake, or 24 cupcakes.

Ingredients

For the Gluten-Free Yellow Cake

  • 2 1/2 cups gluten-free flour blend, see note (12 1/2 ounces; 355 grams)
  • 1 1/2 cups granulated sugar (10 1/2 ounces; 298 grams)
  • 2 1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup vegetable oil (7 ounces; 198 grams)
  • 2/3 cup water or milk (5 1/3 ounces; 150 grams)
  • 4 large eggs (about 8 ounces out of shell; 226 grams)
  • 2 teaspoons vanilla extract

For the Chocolate Frosting

  • 4 cups powdered sugar, sifted (16 ounces; 453 grams)
  • 3/4 cup Dutch-process or natural cocoa powder, sifted (3/4 ounce; 21 grams)
  • 1 cup butter or dairy-free butter replacement, softened (8 ounces; 226 grams)
  • 1/2 teaspoon salt
  • 1/4 cup milk, water, or coffee plus more as needed, see note (2 ounces; 56 grams)

Instructions

  1. Preheat oven and prepare the cake pans. Adjust oven rack to center position. Grease two 8-inch round cake pans with gluten-free nonstick cooking spray. Preheat oven to 350 degrees F.

  2. Make the Batter. Whisk together gluten-free flour, sugar, baking powder, and salt in a large bowl. Add oil, milk, eggs, and vanilla extract. Blend until smooth.

  3. Bake the Cakes. Divide batter equally between the two prepared cake pans. Bake until a cake tester inserted into the center of the cake comes out clean, about 30 minutes.

  4. Cool. Remove pans from the oven. Allow cakes to cool in the pan for five minutes and then turn out onto a wire rack to cool completely.

  5. Prepare chocolate frosting. Whisk together powdered sugar, cocoa powder, and salt in a small bowl.

  6. Beat butter for 30 seconds on high speed until light. Stop mixer. Add powdered sugar mix and milk or coffee. Mix, on low speed, until creamy. If frosting seems dry, add additional milk or coffee until smooth and creamy.

  7. Frost Cake. When cake is cool, fill and frost the cake.

Recipe Notes

Gluten-Free Flour Blend

This recipe was tested with Bob's Red Mill 1:1 Gluten-Free Flour Blend. Replacing the flour with another brand might change the texture of the cake. Be sure to use a flour blend that contains xanthan gum. If it doesn't, add 1 teaspoon of xanthan gum to the flour. Whisk to combine. Then use as directed.

Sheet Cake Directions

Lightly grease a 9 x13-inch pan. Bake the cake until golden brown  about 40. Allow cake to cool in the pan. Prepare frosting as directed above and frost cake when cool. 

Cupcake Directions
Line two 12-cup muffin pans with cupcake liners. Spoon batter into muffin cups, about 2/3 full. Bake until a toothpick inserted into the center of the cake comes out clean, about 20 minutes. Prepare frosting and frost cupcakes when cool. 

 

Easy Gluten-Free Oatmeal Cookies | Thick and Chewy!

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Thick and chewy gluten-free oatmeal cookies are so easy-to-make. This one-bowl recipe is loaded with gluten-free oats, chocolate chips (or raisins, it’s up to you!), and just a hint of cinnamon. 

Stack of baked gluten-free oatmeal cookies with chocolate chips.

Today we’re making gluten-free oatmeal cookies. This is a recipe that’s ridiculously easy to make and rewards your (little) effort with deeply flavorful cookies. But…I hesitated to share it for a while now. Why? It contains oats. 

“Um, of course, it contains oats. You said that we’re making gluten-free oatmeal cookies. Why is this news?”

It matters because some folks on the gluten-free diet don’t consume oats. The reasons are varied. For solid information on oats and the gluten-free diet, you should check out Gluten-Free Watchdog’s Oat Q&A. 

If you include oats as part of your gluten-free diet, you’ll love this recipe. In fact, I think you’ll love, love, LOVE this recipe. They’re thick. They’re chewy. And they are so easy-to-make. 

Ingredients for gluten-free oatmeal cookies.

Gluten-Free Oatmeal Cookies: Key Ingredients

  • Gluten-Free Flour: I developed this recipe with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. It makes gluten-free oatmeal cookies that are thick and chewy (to be fair, the chew comes mostly from the oats.). If you prefer a different gluten-free flour blend, the texture of the cookies might come out differently. 
  • Purity Protocol/Certified Gluten-Free Oats: Oats are a gluten-free grain. However, some are handled in a way that exposes them to gluten. Look for purity protocol or certified gluten-free oats. 
  • Brown Sugar: You can use either light brown or dark brown sugar in this recipe. I prefer dark brown sugar because I love the extra molasses flavor with oats.
  • Cinnamon: This sounds funny but you can’t really taste the cinnamon in these cookies but if you omit it, they don’t taste quite as good.

Oatmeal Cookies: Chocolate Chips vs Raisins

We shall now enter the great chocolate chip vs raisin debate. You might have noticed that I put chocolate chips first. There’s a reason for that. I prefer them in oatmeal cookies. I basically prefer chocolate chips to raisins in almost everything. (But here’s a weirdness! I really like Raisinettes. I know. I don’t get me either.)

If you use raisins in this cookie recipe, be sure they’re soft. This is not the time to use the last of those hard, years-old raisins that have been sitting in the back of your pantry. (You can use those in other baked goods if you soak them first. But adding soaked raisins to oatmeal cookie dough changes the texture of the dough and causes them to spread too much.)

 

Gluten-Free Oatmeal Cookie Dough Being Mixed.

Gluten-Free Oatmeal Cookies: Key Steps

  1. Stir together the brown sugar and melted butter until smooth. This step does two things: it gets rid of any lumps of brown sugar. (If they remain, press on them with your spatula or back of your wooden spoon.) And it cools the butter a bit so it won’t cook the egg when it’s added.
  2. Add the egg and vanilla. Stir until the egg is combined. The mixture looks like a thick caramel sauce at this point. It’s really lovely. 
  3. Add the flour, baking soda, cinnamon, and salt. Stir until no dry flour clings to the bottom of the bowl. The dough will look very soft. This is fine. It thickens (a lot!) when the gluten-free oats are added.

Bowl of gluten-free oatmeal cookie dough

  1. Add the gluten-free oats and chocolate chips and/or raisins. Stir the dough until the oats look shiny, not dry. 
  2. Scoop and bake. Use a cookie scoop to ensure the cookies are all the same size. Place them on a parchment-lined baking sheet. 
  3. Bake until set. These cookies don’t spread much. They bake up thick and chewy. Look for the edges to be golden brown and set. 

Cookie scoop with gluten-free oatmeal dough.

Gluten-Free Oatmeal Cookies: Keys for Success

Use a Cookie Scoop. It makes it easy to “roll” the cookie dough. The scoop takes care of it for you.  And every cookie is the same size which ensures even baking. If you don’t own a cookie scoop, use about two tablespoons of dough per cookie.  

Use a Baking Sheet with Parchment. Greasing the sheets with butter or vegetable spray causes the cookies to spread and bake unevenly.

Slightly Underbake. For gluten-free oatmeal cookies that are chewy in the center, remove them from the oven when the center still looks soft. They finish baking on the pan and retain a soft texture when cooled.

Baked Gluten-Free Oatmeal Cookies on Brown Parchment Paper. Baked gluten-free oatmeal cookies on a cooling rack.

Gluten-Free Oatmeal Cookies: FAQs

What oats are best for oatmeal cookies?

I’ve tested this recipe with both quick cook and old fashioned oats. The truth is that both types of oats work! Oatmeal cookies made with quick cook oats aren’t as chewy as those made with old fashioned oats. Quick cook oats, because they are so thin, tend to almost fade into the dough. Old fashioned oats dot the dough, adding the classic oatmeal cookie texture. 

Just be sure to avoid steel-cut oats. They don’t work! 

(And, as mentioned above, look for certified gluten-free oats/purity protocol oats.)

Why are my oatmeal cookies hard?

If overbaked, oatmeal cookies can turn out hard. Next time, bake them for a few minutes less. It should solve the problem.

Can I make these cookies dairy-free?

Yes. Replace the melted butter with a melted dairy-free butter substitute.

Can I make these egg-free?

I haven’t tested the recipe without an egg. However, I believe this recipe would be a good candidate for egg-free baking. 

Can I make oatmeal cookies without sugar?

I haven’t tested this recipe with a sugar replacement. Sorry. 

Stack of Gluten-Free Oatmeal Cookies.

Other Easy Gluten-Free Cookies You’ll Love

Stack of Gluten-Free Oatmeal Cookies.
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Easy Gluten-Free Oatmeal Cookies

Thick and chewy gluten-free oatmeal cookies are so easy-to-make. This one-bowl recipe is loaded with gluten-free oats, chocolate chips (or raisins, it's up to you!), and just a hint of cinnamon. 

Prep Time 10 minutes
Cook Time 12 minutes
Servings 23 cookies

Ingredients

  • 1/2 cup butter, melted and cooled slightly (4 ounces/ 113 grams)
  • 3/4 cups firmly packed brown sugar, see note (6 ounces/ 170 grams)
  • 1 large egg (about 2 ounces/ 57 grams, out of shell)
  • 1 teaspoon vanilla extract
  • 1 cup gluten-free flour, see note (5 1/4 ounces/ 150 grams)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups gluten-free quick or old fashioned oats, uncooked (5 1/4 ounces/ 148 grams)
  • 1 cup chocolate chips OR 1 cup raisins (about 6 ounces/ 170 grams)

Instructions

  1. Preheat oven. Adjust oven rack to middle position and heat oven to 350 degrees Line two baking sheets with parchment paper.

  2. Make the dough. Stir together melted butter and brown sugar until smooth. Add egg and vanilla extract. Mix until smooth. The mixture will look like caramel sauce. Add the gluten-free flour, cinnamon, baking soda, and salt. Sir until you don't see any streaks of flour. Add the oats and chocolate chips or raisins. Mix until combined.

  3. Scoop and Bake. Drop dough, about two tablespoons each, onto one of the prepared baking sheets. Space dough about one inch apart. These don't spread much. Bake until set, about 12 minutes.

  4. Cool. Remove the pan from the oven and allow the cookies to cool on the pan for minutes. (While they cook, bake the remaining dough on the second baking sheet.) Transfer cookies to a wire rack and allow to cool completely.

  5. Store. Keep the cookies covered on the counter for up to four days or freeze for up to three months. To freeze cookies: place in a freezer container and separate layers with a piece of wax or parchment paper. Thaw overnight on the counter.

Recipe Notes

Ingredient Notes

Gluten-Free Flour: This recipe was developed with Bob's Red Mill's 1:1 Gluten-free Baking flour. Using a different gluten-free flour might affect the texture of the cookies. 

Brown Sugar: Use light or dark brown sugar. Dark brown sugar gives the cookies a more pronounced molasses flavor. 

Gluten-Free Spice Mug Cake

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Single serving microwaved gluten-free spice mug cake. It contains brown sugar and spices. Takes less than five minutes to make! 

Mug with gluten-free spice mug cake in it. Frosted with cream cheese frosting and sprinkled with ground cinnamon.

Someone saw my recipe for gluten-free spice cake on Facebook and said that the cake looked great but (there’s always a but) they didn’t need that much cake. 

That gave me an idea: a gluten-free spice mug cake. 

As you know, I love gluten-free mug cakes. And while I’ve made a gluten-free vanilla mug cake and a gluten-free chocolate mug cake, it never occurred to me to make a spice version. Until now. 

It’s quick. It’s easy. And it’s really good. Perfect for a cold night when all you want to do is curl up with a movie or good book and some cake. 

Sheet pan with ingredients for gluten-free spice mug cake on it.

How to Make Gluten-Free Spice Mug Cake: The Ingredients

  • Gluten-Free Flour. Use a gluten-free flour blend that contains xanthan gum or guar gum. Without a gum, the cake doesn’t rise well. 
  • Egg. For a light and airy cake, an egg is needed. I haven’t tested the recipe with an egg-replacer. 
  • Brown Sugar. Adds a molasses flavor. If you don’t have brown sugar in the house, replace it with an equal amount of granulated sugar. 
  • Spice Blend. Unlike my gluten-free spice cake, we’re using a spice blend for this mug cake to keep things simple.

White mug with gluten-free spice mug cake

How to Make Gluten-Free Spice Mug Cake: Keys for Success

Like my other gluten-free mug cakes, this recipe is easy-peasy. 

  1. Use a large (but not too large!) mug. You need a mug that can hold about 12 ounces. The cake rises (and then falls a bit) as it bakes. If the mug is too small, the cake can fall out. If you use a really tall mug, think Starbucks grande-size or bigger, it’ll be hard to eat the baked cake. 
  2. Stir the dry ingredients together. Before you add the egg, oil, and milk, take a second to whisk the gluten-free flour, brown sugar, spices, and baking powder together with a fork.  This ensures that you don’t get clumps of brown sugar or spices in the finished cake. 
  3. Expect the cake to rise and fall. It’s totally normal for a gluten-free mug cake to rise during baking (microwaving) and fall a little as it cools. This is simply the egg expanding and contracting. 
White mug with gluten-free spice mug cake
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Gluten-Free Spice Mug Cake

Prep Time 5 minutes
Cook Time 1 minute
Servings 1 serving

Ingredients

  • 1/4 cup all-purpose gluten-free flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon pumpkin pie spice
  • 2 tablespoons granulated sugar
  • 1 large egg
  • 2 tablespoons vegetable oil or melted butter
  • 1 tablespoon milk

Toppings

  • whipped cream
  • vanilla ice cream
  • cream cheese frosting, recipe below

Cream Cheese Frosting

  • 2 tablespoons softened cream cheese
  • 3 tablespoons powdered sugar
  • 1 teaspoon milk

Instructions

  1. Spray a large (12 ounce) mug with nonstick cooking spray. Stir together gluten-free flour, brown sugar, spices, and baking powder in the mug. Add egg, oil, and milk. Stir until smooth with a fork or mini whisk.
  2. Microwave on high for 60-80 seconds or until cake pulls away from the sides of the mug and the top looks dry. Allow cake to cool in the mug. Top warm cake with vanilla ice cream or whipped cream, if desired. Or allow the cake to cool for a few minutes and frost.

  3. For the Frosting

  4. Beat together the butter and powdered sugar until smooth with a spoon. Add milk. Mix until creamy. Spread frosting on cooled cake. If you put the frosting on the hot cake, it will melt.

Gluten-Free Spice Cake

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Easy gluten-free spice cake. Moist and tender. Perfect finished with cream cheese frosting.

Gluten-free spice cake in pan with cream cheese frosting.

This Gluten-Free Spice Cake is

  • a one-bowl recipe
  • easy-to-make
  • tender-and-moist (not heavy or gummy)
  • great with frosting; great without
  • made in a sheet pan (Layers and cupcakes are options too!)

Gluten-Free Spice Cake Ingredients

Ingredients in bowls for gluten-free spice cake.

Here’s the thing: the ingredient list for gluten-free spice cake looks long. Why? The spices. But if you take a second to read the other ingredients, you’ll see that they aren’t anything too fancy.

Gluten-Free Flour: This recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. It makes for a nice moist and dense spice cake. If you use a different flour, use one that includes xanthan or guar gum. Without those ingredients, the cake comes out too dense and won’t rise.

Brown and Granulated Sugar. Brown sugar adds a nice molasses flavor and helps to keep the cake moist. But too much of it proved too much of a good thing. It made the cake a bit too moist. To solve this, I swapped out half the brown sugar for half granulated sugar. It gave me a cake with a moist, delicate crumb and just the right level of sweetness. (I haven’t tested this recipe with sugar-replacements.)

Baking Powder and Baking Soda: A combination of baking powder and baking soda helps the cake rise.  And the baking soda enhances the flavor and browning.

Salt. Enhances the flavor and controls the sweetness.

Ground spices in bowl. Spices. Here’s where the magic is at! Ground cinnamon, ginger, and nutmeg give the spice cake it’s spicy flavor. You can replace the individual spices with a spice blend, like pumpkin spice, but the flavor will be a little different.

Vanilla Extract. There’s only a teaspoon of vanilla extract in this cake and you can’t really taste it. So why use it? The vanilla extract enhances the spices and, frankly, just makes the cake taste good.

Eggs. Helps the cake to rise and gives it structure and a delicate texture. (I haven’t tested this cake with a flax egg but several of my testers did with excellent results.)

Oil: Makes for a moist, light cake.

Milk. Smooths out the batter, adds flavor, and helps the cake brown.

How to Make Gluten-Free Spice Cake

Batter for gluten-free spice cake

This is a one-bowl gluten-free cake. You don’t even need to use an electric mixer to make the batter. (But if you want to use on, go ahead!)

  1. Preheat the oven. Baking a cake in a hot oven ensures it rises to its full potential.
  2. Whisk together the dry ingredients. Take care to break up the brown sugar so there are no little lumps of it. 
  3. Add the eggs, oil, and milk. Whisk until a batter forms. Switch to a rubber spatula to ensure there’s no dry gluten-free flour hanging out in the bottom of the pan. 
  4. Spread batter into prepared pan. I like to make spice cake in a 9×13-inch pan. Instructions are included below for two rounds and cupcakes.
  5. Bake. As always, it’s best to use visual cues to tell when this cake is done. Look for it to be set in the center. A 9×13 inch cake takes about 40 minutes to bake. (Bonus: the house smells amazing while the cake bakes.)
  6. Make Frosting. While the cake bake, make the frosting. Cream cheese is the classic frosting for spice cake but use any frosting you love.(Or skip this step if you don’t want frosting.)
  7. Cool the cake. Unlike most cakes, this one cools right in the pan. It takes about an hour or so to cool.
  8. Frost. Once the cake is cool, frost it. (To make sure it’s cool, put your hand on the bottom of the pan, right in the center. It should not feel warm. If it’s still warm, the frosting will melt into a mess.)

Slice of gluten-free spice cake with cream cheese frosting on plate.

Gluten-free spice cake in pan with cream cheese frosting.
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Gluten-Free Spice Cake

Easy and moist gluten-free spice cake.

Prep Time 15 minutes
Cook Time 30 minutes
Servings 12 servings

Ingredients

  • 2 cups Bob's Red Mill 1:1 Gluten-Free Baking Flour (10 ounces; 285 grams)
  • 3/4 cup packed dark brown sugar (5 1/2 ounces; 158 grams)
  • 3/4 cup granulated sugar (5 1/2 ounces; 158 grams)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3/4 cup canola or other vegetable oil (5 1/4 ounces; 148 grams)
  • 4 large eggs (out of shell, about 8 ounces; 226 grams)
  • 1/3 cup water (2 2/3 ounces; 75 grams)
  • 1 teaspoon vanilla extract

Cream Cheese Frosting

  • 4 ounces cream cheese, softened (4 ounces; 113 grams)
  • 2 tablespoons butter, softened (2 ounces; 56 grams)
  • 1 teaspoons vanilla extract
  • 2 cups powdered sugar, sifted (8 ounces; 226 grams)

Instructions

  1. Heat the oven and prepare the pan. Preheat oven to 350° Grease a 9x13-inch pan with nonstick cooking spray and set aside.

  2. Make the batter. Whisk together the flour, sugars, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and clove. Add the oil, eggs, water, and vanilla extract. Whisk until smooth.

    Divide the batter evenly between the two prepared pans.

  3. Bake until set. Bake until golden brown. A toothpick inserted into the center of the cake should come out clean, about 40 minutes.

  4. Cool and frost. Allow cake to cool in the pan. When cool, frost with Cream Cheese Frosting.

  5. Cream Cheese Frosting

  6. Combine cream cheese, butter and vanilla extract in a large bowl. Cream until light and smooth. Add powdered sugar. Mix until smooth. Spread on cooled cake.

Recipe Notes

Other Pan Sizes

Round Layer Cake: Use two greased 8-inch round cake pans. Bake until a cake tester inserted into the center of the cake comes out clean, about 30 minutes. Double cream cheese frosting recipe when making a round layer cake.

Cupcakes: This makes about 24 standard cupcakes. Line cupcake pans with paper liners. Fill cupcake liners about 2/3 full.  Bake until a cake tester inserted into the center of the cupcakes comes out clea, about 20 minutes.

 

 

Gluten-Free Sparkle Sugar Cookies

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

Baked gluten-free sugar cookies rolled in red and pink sugar.

Gluten-Free Sparkle Sugar Cookies

These gluten-free sugar cookies are

  • Light and crisp on the edges
  • Soft in the center
  • Sweet and buttery
  • Perfect for beginners

Gluten-Free Sparkle Sugar Cookies Ingredients

This recipe uses all the standard ingredients for simple drop sugar cookies. (Think butter, sugar, flour, eggs, and vanilla). 

Here’s what you’ll need (along with some subs):

Gluten-Free Flour: A good gluten-free flour blend is the backbone of these cookies. They were tested with Bob’s Red Mill’s 1:1 Gluten-Free Flour blend. If you use a blend that does not contain xanthan or guar gum, the cookies might spread more than those made with a blend that contains xanthan or guar. 

Baking Powder: Gives these cookies lift (rise). The texture of these sugar cookies is light, thanks to the baking powder. 

Salt: Salt acts as a flavor enhancer and, as odd as this sounds, makes the sugar cookies taste less sweet–which is a good thing! For this recipe, use table salt, not flaky (kosher) salt.

Butter: Butter gives the cookies a lovely flavor and delicate texture. If you can’t use butter, replace it with a solid fat, like margarine or coconut oil. Be sure to use softened butter. If the butter is too cold, it won’t beat up light and fluffy with the sugar. If it’s too warm, the cookies will spread and/ bake up greasy. 
 
Sugar: The recipe calls for granulated sugar but you could easily swap it for turbinado sugar or natural cane sugar. 

Egg: The one egg in this recipe does a lot! It adds flavor, moisture, and helps give the cookies a bit of lift. I have not tested this recipe with an egg replacer. 

Vanilla Extract: I prefer to use natural vanilla extract but artificial works just fine. You can also swap the vanilla for almond extract or use a combo of the two. That adds a lovely flavor. 

Sanding Sugar: To give these cookies some sparkle, roll them in colored sugar before baking. There are two types of colored sugars commonly found: sanding and coarse. Sanding sugar is similar in texture to granulated sugar, perhaps a bit finer. Where coarse sugar is larger and adds a nice crunch to the cookies. 

Gluten-free sugar cookies on a cooling rack. Cookies are rolled in red sugar.

How to Make Gluten-Free Sparkle Sugar Cookies

These are simple drop sugar cookies. No rolling pin or cutters required! Woot! Like gluten-free chocolate chip cookies, you (usually) don’t need to chill the dough before baking. Since no chilling is required, this means you can make a batch of these cookies, from start to finish, in under an hour. 

  1. Whisk the dry ingredients. Combining the gluten-free flour with the baking powder and salt evenly distributes the baking powder and salt throughout the gluten-free flour mixture. Why is this important? Because this helps the cookies to rise evenly. 
  2. Beat the butter and sugar. Use an electric mixer and beat the butter and sugar together until it looks thick and almost light. Don’t overbeat the sugar and butter; this can cause the cookies to spread.
  3. Add the egg and vanilla. Add the egg and vanilla to the butter-sugar mixture. I like to add the vanilla along with the egg because it mixes evenly throughout the batter. Making each gluten-free butter cookie taste nice and vanilla-y. (Vanilla-y is a word, right?)
  4. Mix the dough. Stop the mixer and add the whisked dry ingredients. The dough will be thick and soft. 
  5. Chill the cookie dough. (optional) If the dough seems too soft to roll into balls, pop it in the fridge for 15 minutes. Most of the time, you don’t need to chill this dough. But sometimes, depending on the temperature of the room, butter, and how long you mix, the dough gets soft. If it feels squishy/sticky chill it. If not, go to the next step. 
  6. Roll dough into balls. Use about 1 tablespoon of cookie dough for each or use a cookie scoop. If after chilling the dough is still a little sticky, wet your hands with cool water before rolling. 
  7. Roll the dough into sanding sugar. To give the cookies a pretty sparkle, roll the dough balls into sanding sugar. If you want cookies with a bit more crunch, roll them in coarse sugar. 
  8. Flatten the dough. These cookies spread during baking. But if you don’t press them down before baking, they tend to be rather thick in the middle. For uniform cookies, use the bottom of a glass or measuring cup and press the cookies down when they’re on the baking sheet.
  9. Bake. Bake until the cookies are set and lightly golden brown on the edges. For one tablespoon of dough, that takes about 12 minutes. As always, it’s better to go by how they look than the clock.
  10. Cool on a wire rack. Allow the cookies to cool on a baking sheet for about 5 minutes. If you try to move them before that, they might break because they’re so hot and delicate from the oven. Once they’ve cooled for a few minutes, transfer them to a wire rack to cool completely.

Gluten-free sugar cookies on brown parchment paper. Cookies are rolled in red and pink sugar.

How to Store Gluten-Free Sparkle Sugar Cookies

Store cookies in a lidded container on the counter for up to five days. The cookies tend to get a bit crunchier as the days go by but the flavor remains just as buttery and delicious.

Baked gluten-free sugar cookies rolled in red and pink sugar.
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Gluten-Free Sparkle Sugar Cookies

These gluten-free sparkle sugar cookies are light and crisp on the edges and soft in the center. They’re sweet and buttery (and a perfect recipe for beginners).
Prep Time 10 minutes
Cook Time 12 minutes
Servings 24 cookies

Ingredients

  • 1 1/3 cups gluten-free flour, see note (7 ounces; 198 grams)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar (5 3/4 ounces; 165 grams)
  • 1/2 cup softened butter (1 stick; 4 ounces; 113 grams)
  • 1 large egg (out of shell: 2 ounces; 56 grams)
  • 1 teaspoon vanilla extract
  • 1/2 cup colored sanding sugar (about 4 ounces; 113 grams)

Instructions

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

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

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

  4. Chill Dough. (optional: dough is sticky and hard to roll into balls, chill for 10-15 minutes.

  5. Roll Dough in Balls. Roll dough, about 1 tablespoon each, into a ball or use a cookie scoop.

    Roll the dough into sanding sugar. Place dough onto the prepared baking sheet. Space cookies about 2 inches apart. Flatten cookies to 3/4-inch thickness with the bottom of a glass or measuring cup.

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

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

Recipe Notes

Gluten-Free Flour: Bob’s Red Mill 1:1 Gluten-Free Baking Flour recommended. If you use a flour blend that doesn’t contain xanthan or guar gum, the cookies might spread.

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

The dough can also be shaped into balls, rolled in sugar, and flattened before baking. Freeze on the baking sheet. Once the dough is frozen, transfer to a freezer container or a large zipper-top bag.

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

 

Gluten-Free Jalapeño Cheddar Cornbread

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Easy-to-make sweet and spicy gluten-free cornbread. Perfect served with chili!

Slice of gluten-free jalapeño cheddar cornbread.
Cornbread is one of my go-to side dishes. It’s great with chili (of course), roast chicken, and shredded Mexican beef. But sometimes I want something just a little different than my usual pan of gluten-free cornbread: enter cheesy jalapeno cornbread. 

The great thing about this recipe is that it isn’t too hot, not is it too cheesy. It’s, as Goldie Locks would say, “just right.”

Gluten-Free Jalapeño Cheddar Cornbread: The Ingredients

Ingredients for Gluten-Free Jalapeño Cheddar Cornbread

Gluten-Free Cornmeal

I prefer a finely ground gluten-free cornmeal when making cornbread. It gives the bread a lovely cake-like texture. If you prefer a cornbread with a bit more crunch, use a gluten-free stone-ground cornmeal. 

Gluten-Free Flour

Some recipes call for all cornmeal. This isn’t one of them. The recipe uses half cornmeal and half gluten-free flour for a nice texture. Unlike some gluten-free recipes, this one isn’t picky. I used (and recommend) Bob’s Red Mill 1:1 Gluten-Free Baking flour. But any good gluten-free flour blend should do the job well. 

Sugar, Baking Powder, and Salt

Three other ingredients are important to the flavor and lift of this cornbread: sugar, baking powder, and salt. 

The sugar adds sweetness and color. (I love the combo of sweet and spicy!) If you want your cornbread to be a bit less sweet, reduce the sugar from 1/4 cup to 2 tablespoons. 

Jalapeño

With ghost peppers and habaneros going mainstream, jalapeños now seem somewhat quaint. And, in this recipe, I guess they are. They aren’t terribly hot. They just add a pop of spice here and there. And you can control that spice by either omitting the seeds or leaving them in. 

If you prefer a milder heat, remove the seeds. (The seeds contain the heat.) If you want some spice, leave the seeds in. 

No matter which you prefer, with seeds or without, remember to wash your hands after chopping jalapeños. You don’t want to touch your eyes or other parts (ahem) with pepper spice on your fingers. You’ll remember the burn for a long time. Trust me. 

Eggs, Milk, and Cheese

I haven’t tried this recipe without eggs. So, for our egg-free friends, I can’t say whether or not it works with an egg-replacer. 

As for the milk and cheese, the recipe was tested with traditional (dairy) versions. If you’re dairy-free and have substitutes you love, they should work well. 

4 Images Showing Gluten-Free Jalapeno Cornbread Being Mixed

How to Make Gluten-Free Jalapeño Cornbread

  • Heat the Oven.
  • Mix the Batter. 
  • Bake. (It’s that easy!)

Heat the Oven 

Preheat the oven while you prep the other ingredients. And if you have a cast-iron pan, throw it in the oven while the oven preheats. Pouring batter into a hot skillet gives the cornbread a lovely crust. 

If you don’t own a cast-iron pan, don’t preheat the pan. (And consider getting a cast-iron pan. They’re wonderful!)

Chop the Jalapeños

I like to get this step out of the way first. Grab a jalapeño or two and cut off the stem. Now you’ve got options. If you like things spicy, leave in the seeds and chop the pepper into small pieces. Take care when chopping as seeds can sometimes make a knife slide on a cutting board. 

If you prefer a milder heat, cut the jalapeño in half lengthwise. Use a spoon and scoop out the seeds. (The seeds contain the heat) and then chop.

No matter which you prefer, seeds in our out, remember to wash your hands after chopping jalapeños. You don’t want to touch your eyes or other parts (ahem) with pepper spice on your fingers. You’ll remember the burn for a long time. Trust me. 

Grate the Cheese (Or Not)

I prefer the texture of freshly grated cheese but, for this recipe, pre-grated cheese works well. As always, read labels to ensure the cheese is gluten-free. 

And if you want to skip the cheese, that works too. 

Make the Batter

This batter combines gluten-free flour and cornmeal to make a cornbread that has a soft, cake-like texture. 

Whisk together the gluten-free flour, cornmeal, baking powder, and salt together in a medium bowl. This step helps to distribute the baking powder so your cornbread rises evenly.  

Then add the milk, eggs, and oil. Stir until the batter is smooth. No need to use a handheld mixer for this recipe, a wooden spoon works great. (Unless a handheld mixer is easier for you to use.)

Add the jalapeños and grated cheese. Stir until evenly distributed and you’re all set.

Pan of Baked Gluten-Free Jalapeno Cornbread

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Gluten-Free Jalapeño Cheddar Cornbread

Easy-to-make sweet and spicy gluten-free cornbread. Perfect served with chili!
Prep Time 15 minutes
Cook Time 20 minutes
Servings 12 slices

Ingredients

  • nonstick cooking spray
  • 1 cup gluten-free cornmeal (4 ounces/ 113 grams)
  • 1 cup gluten-free all-purpose flour (5 ounces/ 142 grams)
  • 1/4 cup granulated sugar (2 ounces/ 56 grams)
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk (8 ounces/ 226 grams)
  • 2 large eggs (about 4 ounces out of shell/ 113 grams)
  • 1/3 cup vegetable oil (2 1/3 ounces / 65 grams)
  • 2 large jalapeno pepper, diced (see note) (about 3/4 cup)
  • 1 cup shredded Cheddar cheese or Pepper Jack (3 ounces/ 85 grams)

Instructions

  1. Heat Oven and Prep Pan. Preheat Oven to 400 degrees Grease an 8-inch square baking pan with nonstick cooking spray.

  2. Make the Batter. Whisk together the cornmeal, gluten-free flour, sugar, baking powder, and salt in a large bowl. Add the milk, eggs, and vegetable oil. Stir until a batter forms. Add chopped pepper and cheese. Stir to combine. Spread batter evenly into prepared pan.

  3. Bake and Cool. Bake until cornbread is set and a cake tester inserted into the middle of the cornbread comes out clean. Place pan on a wire rack and allow to cool for 20 minutes before serving. Store leftover cornbread wrapped on the counter for up to three days.

Recipe Notes

Notes:

The Cheese: Grate your own cheese or use pre-grated cheese. 

The Jalapeño: The jalapeño seeds contain most of the heat. For a spicy cornbread, leave the seeds in the pepper. For a cornbread with less heat, scoop out the seeds before chopping. 

Gluten-Free Jalapeño Cheddar Skillet Cornbread: Place an 8-inch cast-iron skillet in the oven as the oven heats. Remove it from the oven, grease with nonstick cooking spray and carefully spread the batter into the pan. Bake about 18 minutes. 

Gluten-Free Jalapeño Cheddar Cornbread Muffins: Scoop batter into 12 paper-lined muffin cups. Bake about 18 minutes. 

Freezing: Allow the cornbread to cool completely. Wrap and freeze up to two months. Allow cornbread to thaw on the counter. 

Gluten-Free Peanut Butter Swirl Brownies

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Gluten-free peanut butter swirl brownies are so easy to make. This recipe, which is loaded with peanut butter, makes the best dessert for any peanut butter cup lovers in your life.

Gluten-Free Peanut Butter Swirl Brownies are easy to make and have a thick layer of peanut butter. Make a batch of these easy bars for the peanut butter lover in your life. The other day I made a batch of gluten-free peanut butter blondies and it reminded me how much I love peanut butter.  I mean, why don’t I make more peanut butter treats? It’s not like they’re hard to make. One of my favorite cookies are these 5 ingredient gluten-free peanut butter cookies. Five ingredients! 

And not only are peanut butter desserts easy, they’re also tasty. Super-duper tasty. Since gluten-free brownies are always popular in our household, I decided make a batch of gluten-free peanut butter swirl brownies. Good idea, right?

Spoiler: it was a great idea.

If you love peanut butter cups, then these are for you. It’s a thick swirl of peanut butter batter nestled into the the best gluten-free brownies you’ve ever tasted. (Fun fact: I made my brownies from scratch but you can always use a box of your favorite gluten-free brownie mix.)

But I have to admit that I’m biased. I love swirl brownies of all sorts. Gluten-free cheesecake brownies and gluten-free pumpkin cheesecake brownies both make my list of top ten desserts.

Why do I love swirl brownies so much? They’re:

thick and fudgy.

loaded with flavor. 

so pretty! 

Gluten-Free Peanut Butter Swirl Brownies contain a thick layer of peanut. This easy recipe makes a perfect treat for the peanut butter lover in your life.

How to Make Gluten-Free Peanut Butter Swirl Brownies

  1. Preheat the Oven. While you make the brownie batter, preheat the oven. This way it’s ready to go as soon as you finish mixing the batter.
  2. Line the Pan (optional) I always make this step optional but, in my opinion, it’s optional only if you enjoy struggling with getting brownies out of a pan. If you do, go right ahead and skip this step. If you prefer ease, then line your pan with parchment paper or foil.To line the pan with parchment paper, cut two long (about 12-inches by 8-inch) strips of parchment paper. Lay one sheet in the pan. Run your finger along the bottom two corners of the pan, pressing the parchment into the corners. This helps to hold the parchment in the pan. Repeat with the second sheet, going in the opposite direction, crisscrossing the sheets in the pan so all the edges are covered.

    To line your pan with foil, cut a piece of foil about 12-inches long (don’t use heavy-duty foil for this, it’s too stiff.). Lay one sheet of foil in the pan. Gently push the foil into the corners of the pan and up the sides. Repeat with the second sheet, going in the opposite direction, crisscrossing the foil in the pan so all the edges are covered.

  3. Mix the Batter. This batter comes together so easily, you can skip an electric mixer if you feel like it.
  4. Make the Peanut Butter Swirl. After spreading the brownie batter in the pan, mix the swirl. If you make it before you mix the brownie batter, it gets too thick to spread easily. Drop the peanut butter mixture evenly over the pan and use a knife to swirl it through the batter.
  5. Bake. These brownies take about 30 minutes to bake. A cake tester inserted into the center of the pan should come out few a few damp chocolate crumbs clinging to it.
  6. Cool and Cut. This step is always the hardest part of making a bar cookie. You need to wait for the brownies to cool before you cut them. It’s worth the wait, I promise.

Gluten-Free Peanut Butter Bars are the perfect homemade treat. Loaded with peanut butter and chocolate, these bars are perfect for the peanut butter lover in your life.

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  • Square cake pan. I love, love square cake pans with square, not rounded, edges. This is just a personal preference. If you like square edges, this is the pan for you.
  • Small angled spatula. Spreading batter evenly into the pan is important. I use this small angled spatula for the job.
Gluten-Free Peanut Butter Swirl Brownies contain a thick layer of peanut. This easy recipe makes a perfect treat for the peanut butter lover in your life.
5 from 2 votes
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Gluten-Free Peanut Butter Swirl Brownies

Gluten-free peanut butter swirl brownies are so easy to make. This recipe, which is loaded with peanut butter, makes the best dessert for any peanut butter cup lovers in your life.

Servings 12 brownies

Ingredients

  • 3/4 cup gluten-free flour
  • 1/2 cup unsweetened cocoa powder, natural or Dutch process
  • 1/4 teaspoon salt
  • 2 sticks butter, melted and cooled slightly
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract

For the Peanut Butter Swirl

  • 3/4 cup peanut butter
  • 1/3 cup granulated sugar
  • 1 large egg

Instructions

  1. Preheat oven to 350 degrees F. Line an 8x8x2-inch pan with foil. Lightly grease the foil with nonstick cooking spray. 

  2. Whisk together gluten-free flour blend, cocoa powder, and salt in a medium mixing bowl. Add the melted butter, sugar, eggs, and vanilla extract. Whisk until smooth. Batter will be thick. 

  3. In another bowl, combine the peanut butter, granulated sugar, and egg. Mixture will be thick. 

  4. Spread about half of the chocolate batter evenly into the pan. Drop large spoonfuls of peanut butter all over the chocolate batter. Using a knife, swirl the peanut butter batter into the chocolate batter. Drop the remaining chocolate batter on top. Swirl lightly with a knife. 

  5. Bake until set, about 30 minutes. Allow brownies to cool in the pan and then cut into squares. 

One Bowl Gluten-Free Carrot Cake

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

Slice of Gluten-Free Carrot Cake

 

How to Make One Bowl Gluten-Free Carrot Cake

  1. Preheat your oven and shred the carrots. You always want to bake cakes in a hot oven.  Turn on the oven and, while it heats, shred the carrots. You can use either a box grater or a food processor fitted with a grater attachment. Once the carrots are grated, set them aside. 
  2. Whisk together the dry ingredients. Grab a large bowl and whisk together the gluten-free flour, brown sugar, baking powder and soda, salt, and spices. If you see any dry bits of brown sugar, break them up with your fingers. 
  3. Add the wet ingredients. You’ve basically made a homemade cake mix at this point. All you need to do now is add the oil and eggs. The batter might look thick. This is totally normal. Once you add the carrots, it loosens up. 
  4. Stir in the carrots. Use a wooden spoon or silicone spatula and add the carrots. If you’re using pineapple or raisins, add them now. 
  5. Divide the batter between two cake pans. Grease two round cake pans and pour the batter evenly between the pans. 
  6. Bake until a cake tester comes out clean. Gluten-Free carrot cake takes about 35 minutes to bake. Test it by inserting a cake tester in the middle of the cake. It should come out with only a few crumbs clinging to it. 
  7. Remove from the oven and cool. Allow the cake to cool in the pan for about five minutes. If you let it cool longer than that, it can stick to the pan. And if you try to remove it before that, the cake will be hot and delicate and can break. Five minutes is your magic number here. 
  8. Frost. Once the cake is totally cool, frost it with your favorite frosting. Cream cheese frosting is classic but you can use whatever you love. 

FAQs: Gluten-Free Carrot Cake

What’s the best flour for gluten-free carrot cake?

For this recipe, use Bob’s Red Mill’s 1:1 Gluten-Free Baking Flour. It makes for a nice moist carrot cake with a tender crumb. (If you want to mix your own flours, see recipe note.)

How do I shred the carrots?

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

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

But! I think both of these methods have one shortcoming: the carrot shreds can be too long.

Here’s what I like to do:

If using a box grater, place the shredded carrots on a cutting board. Chop the grated carrots lightly with a Chef’s knife.

If using a food processor, you have two options. You can chop the carrots in the bowl of the food processor by removing the grating disk and inserting the food processor blade, then pulse the grated carrots a few times. (Don’t go wild or you’ll get carrot mush.) If that’s too much of a pain (the ease of this step really depends on your food processor) place the grated carrots onto a cutting board and chop.

Do I need to do this?

No, you don’t. I just think that shorter pieces of chopped, shredded carrots are more pleasing in a cake than long strands.

Can I add pineapple?

Yes! Add one 8-ounce can of crushed pineapple. Any more than that and the cake gets too moist, almost gummy.

How about raisins?

If you like raisins in your carrot cake, go for it! (Just don’t offer me a slice…)

Is this carrot cake dairy-free?

Yes! The cake contains no dairy.

Frosted Gluten-Free Carrot Cake

What kind of frosting goes best with carrot cake?

Most of the time, cream cheese frosting is used. If you have a dairy allergy, try using a dairy-free cream cheese or finishing the cake with a classic dairy-free buttercream.

How do I make carrot cake muffins?

If you want to use this recipe, you’ll be making carrot cake cupcakes. There really isn’t a big difference between carrot cake muffins and cupcakes. If you want a recipe for carrot muffins, let me know!

Why does carrot cake turn green?

Hopefully, with this recipe you won’t have to wonder why your carrot cake turned green!

If this happened to you in the past, there are two possible culprits:

  1. The recipe called for too much baking soda. Carrots contain a pigment that makes them sensitive to alkaline. (Baking soda is alkaline.)
  2. The baking soda wasn’t mixed into the recipe and, therefore, came into direct contact with the carrots. To prevent this, be sure to mix the dry ingredients well before adding the eggs, oil, and carrots. That will solve this problem!

Slice of Gluten-Free Carrot Cake
5 from 1 vote
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Gluten-Free Carrot Cake

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

Servings 10 servings

Ingredients

  • Nonstick cooking spray
  • 2 cups Bob's Red Mill 1:1 Gluten-Free Baking Flour
  • 3/4 cup granulated sugar
  • 3/4 cup packed dark brown sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup canola or other vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups grated carrots (about 5 to 6 large carrots)
  • 1 (8 ounce) can crushed pineapple, drained optional
  • 1 cup coarsely chopped pecans optional
  • ½ cup raisins optional

Cream Cheese Frosting

  • 1 (8 ounce) package cream cheese softened
  • 1/4 cup butter softened
  • 2 teaspoons vanilla extract
  • 4 cups powdered sugar sifted

Instructions

  1. For the carrot cake, preheat oven to 350° F. Grease two 8-inch round cake pans with nonstick cooking spray and set aside.

  2. Whisk together the flour, sugars, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Add the oil, eggs and vanilla extract. Whisk until smooth. Stir in the carrots, drained pineapple, pecans, and raisins, if using.

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

  5. Allow cakes to cool in the pan for 5 minutes before turning out onto a wire rack to cool completely. When cool, frost with Cream Cheese Frosting.

Cream Cheese Frosting

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

Recipe Notes

NOTE:

To use your own flour blend, replace the Bob's Red Mill Flour with:

1 cup white rice flour
1/2 cup sweet rice flour
1/2 cup tapioca starch
1/2 teaspoon xanthan gum

Whisk together in a small bowl before using. 

 

Pineapple and Sweetness

Because pineapple adds sweetness, you can reduce the brown sugar by 2 tablespoons if desired. 

21 Gluten-Free Recipes for Christmas Morning

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There’s nothing quite like Christmas morning! Here are 21 gluten-free recipes to make for Christmas breakfast. 

 

text: 21 Gluten-Free Recipes for Christmas Morning

Gluten-Free Coffee Cake

Squares of baked gluten-free coffee cake on a wire rack

This gluten-free coffee cake is an easy—and delicious—recipe for Christmas breakfast.

Get the recipe —> Gluten-Free Coffee Cake

Gluten-Free Corn Muffins

Gluten-Free Corn Muffins | Easy to Make | Dairy-Free

Bakery-style gluten-free corn muffins–without a trip to the bakery!  These are sweet and tender. And taste wonderful toasted and spread with butter.

Get the recipe —>Gluten-Free Corn Muffins

Gluten-Free Cranberry Bread

Baked gluten-free bread in pan. Two hands are lifting the pan.

This gluten-free cranberry bread looks festive and, if I dare say, tastes like the holidays.

Get the recipe —>Gluten-Free Cranberry Bread

Gluten-Free Beignets

Gluten-Free Beignet Tossed in Powdered Sugar

Feeling ambitious? Make a batch of gluten-free beignets! These taste best right out of the fryer. So you might want to wait until after presents are opened to whip up a batch. 

Get the recipe —> Gluten-Free Beignets

Easy Gluten-Free Pancakes 

Fluffy Gluten Free Pancakes | GlutenFreeBaking.com

Fluffy gluten-free pancakes taste extra-special on Christmas morning. It’s a fact.

Get the recipe —> Easy Gluten-Free Pancakes 

Gluten-Free Sour Cream Muffins

There’s nothing plain about these simple gluten-free sour cream muffins. They’re light and sweet and go great with a cup of coffee–or hot cocoa! 

Get the recipe —> Gluten-Free Sour Cream Muffins

Gluten-Free Soft Rolls

Gluten-Free Soft Dinner Roll Baked and Spread with Butter.

A gluten-free soft roll, toasted and served with a hot cup of coffee is a great Christmas breakfast for parents who spent all night helping Santa wrap presents. 

Get the recipe —> Gluten-Free Soft Rolls

Gluten-Free Peanut Butter Banana Bread with Chocolate Chips

Baked gluten-free banana bread with chocolate chips on a cooling rack.

Chocolate on Christmas morning? Yes please! Especially when it’s tucked into this gluten-free peanut butter banana bread! 

Get the recipe —> Gluten-Free Peanut Butter Banana Bread with Chocolate Chips

Gluten-Free Chocolate Chip Muffins

Gluten-Free Chocolate Chip Muffins

Peanut butter banana not your thing? I get it. How about a batch of gluten-free chocolate chip muffins? 

Get the recipe —> Gluten-Free Chocolate Chip Muffins

Gluten-Free Doughnut Holes

Gluten-free doughnut holes on plate

Gluten-free doughnut holes somehow manage to taste even better than gluten-free doughnuts. I don’t know why. I just know it’s true.

Get the recipe —> Gluten-Free Doughnut Holes

Gluten-Free Pumpkin Bread

Sliced gluten-free pumpkin bread on brown parchment paper.

Sure we all love pumpkin bread in the fall but, happy news, it tastes just as good (maybe better?) on Christmas morning! 

Get the recipe —> Gluten-Free Pumpkin Bread

Gluten-Free Blueberry Muffins

Gluten-Free Blueberry Muffins are sweet, light, and loaded with fruit! For perfect muffins, scoop the batter with a muffin scoop.

Frozen blueberries make it easy to make gluten-free blueberry muffins at the end of December! 

Get the recipe —> Gluten-Free Blueberry Muffins

Gluten-Free Waffles

Gluten-Free Waffles | GlutenFreeBaking.com

Santa loves gluten-free waffles. How do I know this? He told me. 

Get the recipe —> Gluten-Free Waffles

Gluten-Free Panettone 

How to Make Gluten-Free Panettone | GlutenFreeBaking.com

Making a gluten-free panettone requires a bit of planning but it’s worth it! (What’s panettone? A classic Italian yeast bread that’s studded with dried fruit. It’s so good!)

Get the recipe —> Gluten-Free Panettone 

Gluten-Free Banana Muffins

Gluten-Free Banana Muffin Recipe | Easy | Dairy-Free | Chocolate Chips

While you were busy wrapping presents, those bananas on your counter were busy turning brown. No problem! Use them up in a batch of gluten-free banana muffins! 

Get the recipe —> Gluten-Free Banana Muffins

Gluten-Free Baked Chocolate Doughnuts

Baked gluten free chocolate doughnut on cooling rack

Did you know you can make doughnuts without pulling out the fryer? You can! These glazed gluten-free chocolate doughnuts are so easy and so tasty! 

Get the recipe —> Gluten-Free Baked Chocolate Doughnuts

Gluten-Free Cinnamon Bun Waffles

Gluten-Free Cinnamon Bun Waffles

“I don’t want none unless you got buns, hon.” Sir Mix a Lot was clearly talking about these gluten-free cinnamon bun waffles. 😂

Get the recipe —> Gluten-Free Cinnamon Bun Waffles

Gluten-Free Cinnamon Raisin Bread

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

Gluten-free cinnamon raisin bread taste great toasted and spread with butter? And! It’s also amazing turned into French toast. That’s a win-win.

Get the recipe —> Gluten-Free Cinnamon Raisin Bread

Paleo (Grain-Free) Apple Muffins

Paleo Apple Muffins taste like autumn. Easy to make. Almond flour-based recipe.

Baking for a grain-free friend on Christmas morning? These paleo apple muffins are a perfect treat! 

Get the recipe —> Paleo (Grain-Free) Apple Muffins

Gluten-Free Pumpkin Scones

Gluten-Free Pumpkin Scones (Starbucks Copycat)

Scones are so pretty and so yummy! These gluten-free pumpkin scones were inspired by the ones Starbucks once sold, so you know they’re good! 

Get the recipe —> Gluten-Free Pumpkin Scones

Gluten-Free Sandwich Bread

(Because sometimes you just want a piece of toast on Christmas morning.)

Loaf of Baked Gluten-Free Sandwich Bread on Red Cutting Board.

Did you enjoy a big meal on Christmas Eve? Then maybe you’re in the mood for a cup of tea and a slice of toast on Christmas morning. That sounds good to me! 

Get the recipe —> Gluten-Free Sandwich Bread

 

26 Gluten-Free Christmas Cookie Recipes

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Christmas is almost here! That means it’s time to bake gluten-free cookies. Here are 26 gluten-free cookie recipes to make the holiday even sweeter! 

Written on Graphic: 26 Gluten-Free Holiday Cookies. 9 images of baked gluten-free cookies.

Gluten-Free Cut-Out Sugar Cookies

Gluten-Free Cut out Sugar Cookies on a Plate.

My favorite holiday cookie! Buttery, sweet, and, best of all, easy to make! 

Get the recipe —> Gluten-Free Sugar Cookies

Gluten-Free Gingerbread Cookies

Baked gluten-free gingerbread cookie with icing

Is it Christmas if you don’t have at least one gingerbread cookie? I’m not sure but I do know that the holidays taste better with a plate of these cookies. 

Get the recipe —> Gluten-Free Gingerbread Cookies

Gluten-Free Peanut Butter Blossoms

Gluten-Free Peanut Butter Blossom with Red Colored Sugar for Christmas

The BEST gluten-free peanut butter blossom cookie recipe. Fast and easy! This classic recipe is made without shortening. Perfect for Christmas or other special occasions. Plus, you get to squick a chocolate kiss into a warm cookie! 

Get the recipe —> Gluten-Free Peanut Butter Blossoms

Paleo Cutout Sugar Cookies

Baked paleo sugar cookies on a pan with two cookie cutters.

Paleo sugar cookies are fun and easy to make. These include almond flour; so they taste as good as they look. 

Get the recipe —> Paleo Cutout Sugar Cookies

Gluten-Free Sugar Cookie Bars

Gluten-Free Sugar Cookie Bars. Easy Recipe. Soft and Tender.

All the taste of a sugar cookie with the ease of a bar cookie! 

Get the recipe —> Gluten-Free Sugar Cookie Bars

Gluten-Free M&M Cookies

Gluten-Free M&Ms Cookie Recipe. Soft and Buttery Sugar Cookies with M&Ms. Perfect for Christmas.

Gluten-Free M&Ms Cookie Recipe. Buttery Sugar Cookies studded with M&Ms. What’s not to like?

Get the recipe —> Gluten-Free M&M Cookies

Gluten-Free Pizzelles

Stack of Baked Pizzelles Dusted with Powdered Sugar

You need a pizzelle iron for this recipe but, if you’re like me, it’s worth it! These pizzelles are thin and crisp and perfect for Christmas! 

Get the recipe —> Gluten-Free Pizzelles

Gluten-Free Anginette Cookies

These cookies are a Christmas tradition in many Italian-American homes. They quickly become a favorite of everyone who tries them.

Get the recipe —> Gluten-Free Anginette Cookies

Gluten-Free Molasses Cookies

Stack of gluten-free molasses cookies.

Easy gluten-free molasses cookies. Soft and spicy. Santa loves these. He told me.

Get the recipe —> Gluten-Free Molasses Cookies

Gluten-Free Snickerdoodles

Stack of baked snickerdoodles on a plate.

This recipe makes gluten-free snickerdoodles—a simple sugar cookie coated with cinnamon-sugar—that are crisp on the edge and chewy in the center.

Get the recipe —> Gluten-Free Snickerdoodles

Gluten-Free Spritz Cookies

Gluten-Free Spritz Cookie Recipe

Gluten-Free Spritz Cookies are buttery and tender. A gluten-free flour blend– and good cookie press–makes these one of the easiest Christmas cookies to bake. They are lovely on their own or decorated with a sprinkle of colored sugar.

Get the recipe —> Gluten-Free Spritz Cookies

Gluten-Free Chocolate Chip Cookie Bars

Gluten-Free Chocolate Chip Cookie Bars. These easy bars taste like Toll-House only gluten-free.

Gluten-Free Chocolate Chip Cookie Bars are easy to make. Loaded with chocolate chips!

Get the recipe —> Gluten-Free Chocolate Chip Cookie Bars

4 Ingredient Peanut Butter Marshmallow Bars

These marshmallow peanut butter bars are an easy—and tasty—treat to make for Christmas. They look amazing on a cookie platter! 

Get the recipe —> 4 Ingredient Peanut Butter Marshmallow Bars

Gluten-Free Peanut Butter Swirl Brownies

Gluten-Free Peanut Butter Bars are the perfect homemade treat. Loaded with peanut butter and chocolate, these bars are perfect for the peanut butter lover in your life.

Gluten-free peanut butter swirl brownies are so easy to make. This recipe, which is loaded with peanut butter, makes the best dessert for any peanut butter cup lovers in your life.

Get the recipe —> Gluten-Free Peanut Butter Swirl Brownies

Gluten-Free Lemon Bars

Gluten-Free Lemon Bars: The Best Recipe for Easy and Delicious Gluten-Free Lemon Bars

These are the best gluten-free lemon bars! A rich and tender shortbread base with a thick, lemony topping. Not too tart; not too sweet! Lemon lovers will adore these bars.

Get the recipe —> Gluten-Free Lemon Bars

Gluten-Free Soft Sugar Cookies

 

This easy recipe makes soft gluten-free sugar cookies. Inspired by the famous Lofthouse brand, these cookies are topped with frosting and finished with sprinkles.

Get the recipe —> Gluten-Free Soft Sugar Cookies

Gluten-Free Cinnamon Sugar Pretzels

Small pretzel twists coated with cinnamon and sugar

Easy gluten-free cinnamon-sugar pretzels. They’re a perfect sweet and salty treat.

Get the recipe —> Gluten-Free Cinnamon Sugar Pretzels

 

Gluten-Free Pumpkin Spice Snickerdoodles

Stack of baked gluten-free snickerdoodles in a orange paper wrapper

Who says we have to leave pumpkin spice behind in the fall? These thick snickerdoodles, coated with pumpkin spice, are just as welcome at Christmas as they are in October.

Get the recipe —> Gluten-Free Pumpkin Spice Snickerdoodles

Gluten-Free Pumpkin Cheesecake Brownies

Pumpkin Cheesecake Brownies

Cheesecake + Pumpkin + Brownies= A perfect holiday dessert! 

Get the recipe —> Gluten-Free Pumpkin Cheesecake Brownies

Gluten-Free Cream Cheese Pretzel Bars

 Five Minute Cheesecake Pretzel Bars | GlutenFreeBaking.com

Got 5 Minutes? Then you can make these over-the-top cream cheese pretzel bars. 

Get the recipe —> 5-Minute Pretzel Cream Cheese Bars

No-Bake Gluten-Free Chocolate Orange Cookies

No Bake Chocolate-Dipped Orange Cookies | These taste like those chocolate Christmas oranges in cookie-form!

You know those orange-shaped chocolate that are popular at Christmas? They inspired these easy no-bake cookies. 

Get the recipe —> No-Bake Chocolate Orange Cookies

Gluten-Free Easy Sugar Cookies

Easy Gluten-Free Sugar Cookies

These sugar cookies don’t require a cookie cutter! Make the dough. Roll them in sugar. Place them onto a baking sheet. Annnnnnd….you’re done! 

Get the recipe —> Easy Gluten-Free Sugar Cookies

The World’s Easiest Cookies

Paleo Almond Cookies. Four Ingredients. Minutes to make!

You won’t believe how easy these cookies are to make. They’re just almond flour, maple syrup, and baking powder. That’s it. Seriously.

Get the recipe —> The World’s Easiest Cookies

Easy Gluten-Free Butter Cookies

Gluten-Free Holiday Butter Cookies with Sprinkles | GlutenFreeBaking.com

These cute butter cookies take only minutes to make! The finished cookies come out of the oven already decorated with a sweet, buttery flavor.

Get the recipe —> Easy Gluten-Free Butter Cookies

Gluten-Free Chocolate Chip Cookies

Gluten-Free Chocolate Chip Cookies are easy to make! Loaded with chocolate chips, this recipe makes chocolate lovers very happy!

Soft and tender gluten-free chocolate chip cookies. Also a favorite of Santa’s. (He has lots of favorite cookies. Lots.)

Get the recipe —> Gluten-Free Chocolate Chip Cookies

Gluten-Free Peanut Butter Blondies

Gluten-Free Peanut Butter Blondies. Easy to make peanut butter cookie bars. Loaded with flavor, these are the best bars for peanut butter lovers.

Think of these gluten-free peanut butter blondies as the perfect marriage between a peanut butter cookie and a blondie.

Get the recipe —> Gluten-Free Peanut Butter Blondies

 

Gluten-Free Coffee Cake

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Gluten-Free Coffee Cake | Easy Recipe | Sour Cream Cake with Cinnamon Streusel Topping | Perfect Christmas Dessert

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!)

Gluten-Free Coffee Cake: 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.)

The Butter: Reach for softened butter when making this cake. When it’s beaten together with the sugar, it traps air. Trapped air= a light cake with a delicate crumb.

The 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.)

The 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.

The Cinnamon: This is the star of the show, isn’t it? Not only does the filling and streusel include cinnamon, I add a tiny amount to the butter. This adds a whisper of cinnamon to the cake batter. You can’t really taste it but you can tell it’s there.

The Sugar: You’ll need two types of sugar to make this coffee cake. Granulated sugar for the cake batter and brown sugar for the filling/streusel. The brown sugar adds a lovely flavor that, if used in the cake batter, would impart a flavor that’s not traditionally found in coffee cake. This recipe makes a traditional coffee cake. That means it’s a vanilla-scented cake topped with a brown sugar streusel topping.

Squares of baked gluten-free coffee cake on a wire rack

How to Make Gluten-Free Coffee Cake

  • Mix the Filling. 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 beat together some butter and sugar. Add a few 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. Sprinkle half (this is important) the filling evenly over the cake batter.
  • Spread Remaining Batter Over the Filling. Plop the remaining batter all over the pan. Then spread it 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 streusel topping covers it up.
  • Make the Streusel. Here’s where the magic happens: stir a little melted butter into the remaining filling. It’ll clump and look a bit like wet sand. Gently squeeze and crumble topping evenly over the top of the cake.
  • 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. 

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

Squares of baked gluten-free coffee cake on a wire rack
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Gluten-Free Sour Cream Coffee Cake

Gluten-Free Coffee Cake | Easy Recipe | Sour Cream Cake with Cinnamon Streusel Topping | Perfect Christmas Dessert

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

Ingredients

For the Streusel

  • 3/4 cup packed brown sugar (5 1/2 ounces; 155 grams)
  • 1/4 cup gluten-free baking flour (1 1/4 ounces; 35 grams)
  • 1 1/2 teaspoons ground cinnamon
  • 2 tablespoons butter, melted (1 ounce; 28 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 1/2 teaspoons baking powder
  • 1 1/2 cups granulated sugar (10 1/2 ounces; 297 grams)
  • 1 1/2 sticks butter, softened (6 ounces; 170 grams)
  • 1/4 teaspoon ground cinnamon
  • 2 large eggs (about 3 1/2 ounces out of shell; 100 grams)
  • 1 cup sour cream (8 ounces; 226 grams)

Instructions

  1. Prepare Pan and Heat Oven. Preheat oven to 350 degrees Spray an 9x9-inch square baking pan with nonstick cooking spray. (For a thicker coffee cake, use an 8x8-inch pan.)

  2. Make the Streusel. Stir together the brown sugar, baking flour, and cinnamon in a small bowl. (You’ll use the butter later.)

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

  4. Beat 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. Beat 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 mixes in the thick butter that was stuck to the bottom of the bowl.)
  6. Stop the mixer. Add the eggs. Mix until combined. Stop the mixer. Scrap 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 Batter into Pan and Add Filling. Spread half the batter into the prepared pan. Sprinkle half the streusel mixture over the batter.

  9. Add Remaining Batter and Top with Streusel. Spread remaining batter over the filling. Stir the melted butter into the remaining streusel topping. Sprinkle the streusel topping evenly over the cake.

  10. Bake and Cool. 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.

The Best Gluten-Free Gingerbread Cookies

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Easy gluten-free gingerbread cookie recipe. These sweet and spicy cookies are perfect for Christmas.

Baked gluten-free gingerbread cookie with icing

How to Make Gluten-Free Gingerbread Cookies: The Basics

  1. Use a gluten-free flour blend. Instead of blending different gluten-free flours and starches, use a gluten-free all-purpose flour. This recipe was developed using Bob’s Red Mill 1:1 Gluten-Free Baking Flour. If you don’t have this blend on hand, be sure to use a blend that contains xanthan or guar gum (these ingredients prevent the cookies from spreading).
  2. Use baking molasses. There’s a small amount of molasses in this recipe. Be sure to use unsulfured baking molasses. Both “robust” (dark) and blackstrap molasses are too strong for these cookies. 
  3. Scrape the bowl. While making the dough, stop the mixer and scrape the bowl at three important points: after creaming the butter and sugar together, after adding the egg, and after mixing in the flour. Scraping the bowl ensues the cookies bake evenly. 
  4.  Chill the dough. This reduces grittiness and thickens the dough and prevents spreading. 
  5. Roll the dough. Generously dust your counter and rolling pin with gluten-free flour. Roll out the dough until it’s about 1/4-inch thick. 
  6. Use similar-size cutters. To prevent burning, cut cookies out with similar-size cutters. If you want to use different shapes and sizes, no problem — just put them on a different baking sheet. 
  7.  Bake. Preheat the oven and bake the cookies on a parchment-lined baking sheet. These cookies don’t spread much as they bake, so you can put them pretty close together. 

Baked gluten-free gingerbread cookie with icing

How to Make Gluten-Free Gingerbread Cookies: Explained

  1. Whisk the dry ingredients together.

    Gingerbread cookies start with a simple cookie dough. If you’ve ever made gluten-free sugar cookies or chocolate chip cookies, the method is similar. 

    Start by sifting or whisking together gluten-free flour with the baking powder, spices, and salt. Some gingerbread cookie recipes use a lot of different spices, including black pepper, but I prefer to keep my gingerbread cookies simple and ginger-forward.

    The unsung ingredient here is the salt. The salt enhances the other flavors, without making the dough taste salty. I recommend baking with table salt, as it blends easily into dough.

    This seems like such a simple step, doesn’t it? Why not skip it and add the ingredients directly to the mixer? But this step helps evenly distribute all the ingredients. You want to spend about 30 to 45 seconds whisking everything together. 

  2. Make the dough.

    Cream together butter and dark brown sugar.

    Combine butter and sugar in a large mixing bowl or the bowl of a stand mixer. The temperature of the butter is important. If it’s too soft (or worse, melted) the cookies will spread. If it’s too cold, it won’t get fluffy when creamed. That “fluff” is air, and it’s important. Along with the baking powder and eggs, this step helps the dough to rise. While we don’t often think of gingerbread cookies as rising, we want them to rise a bit to prevent them from being too hard to bite into. Use butter around 68 degrees F.

    Since we’re using both brown sugar and molasses in these cookies, I prefer to use light brown sugar. It adds a nice, almost-caramel flavor without making the cookies too molassesy. (If you want a gluten-free molasses cookie, I’ve got a recipe for that.)

    Cream everything together until it lightens in color. I hesitate to say how long this takes because the time varies depending on the temperature of your butter and the speed of your mixer. It took mine about two minutes, but that’s just a rough guideline, not a hard-and-fast rule.

    Be sure to stop the mixer once or twice during creaming. Use a rubber spatula to incorporate the butter-sugar paste that’s clinging to the side or bottom of the bowl. If you have a KitchenAid mixer, take care to run the spatula around the ‘nub” at the bottom of the bowl.

    Add the egg and molasses.

    Stop the mixer and add the egg and molasses. At first, it might look curdled. Beat the mixture until it’s smooth and fluffy. This takes about 30 seconds. Again, stop the mixer. Scrape the sides and bottom of the bowl. (Doing this ensures you won’t get any odd-shaped cookies.) And run the mixer for a few seconds to incorporate the thick butter-sugar paste.

    Ingredient note: For the molasses, use an unsulfured molasses. (I use Grandma’s Molasses with the yellow label.) Don’t use dark molasses in the recipe because it’ll make the cookies unpleasantly bitter. And please don’t use blackstrap molasses; it’s bitter and too high in sodium and won’t give you a good flavor.

    Add the dry ingredients.

    Stop the mixer again and add the flour. You can do this all at once. There’s no need to add the flour in stages. Turn the mixer to low. Once the flour has incorporated, increase the speed to medium and mix until a dough forms. Or not …

    Knead the dough (if needed).

    Sometimes the dough doesn’t come together. It might look a bit dry or crumbly. Don’t fret! This is normal — especially if you’re using a handheld mixer. If the dough looks crumbly, turn it out onto a lightly floured (use the gluten-free baking flour to dust your counter) surface and knead a few times. 

  3. Chill the dough.

    After mixing the dough, you might be ready to bake, but, unfortunately, the dough isn’t. It needs to chill for at least 30 minutes. 

    There are two reasons for this. First, the butter can warm up during mixing. And warm dough = cookies that spread. But since we usually make gingerbread cookies in the winter, sometimes the butter stays on the cool side. So why waste time chilling? Hydration! A brief 30-minute chill allows the gluten-free flours and starches time to absorb the liquid in the recipe (in this case, the eggs, molasses, and brown sugar). They sort of plump up, giving the cookies a better texture. 

    Pat the dough into a flat disk, wrap in plastic wrap, and chill for 30 minutes or overnight.

  4. Roll the dough and cut out cookies.

    Roll out the dough.

    After chilling, it’s time to roll. Dust your counter generously with gluten-free flour and rub flour onto your rolling pin. Cut the dough in half. (It’s easier to roll out small amounts of dough and this allows you to have more control over the thickness.) You don’t need to chill the second half of the dough unless your kitchen is exceptionally warm.

    Roll out the dough to about 1/4-inch thickness. If you like your gingerbread cookies crunchy, roll out to 1/8-inch. (Rolling the cookies to 1/8-inch doubles the number of cookies you’ll get.) If the dough is the correct temperature and you use enough flour, the dough shouldn’t stick to the counter. However, I always like to check. I run a large angled spatula under the dough. This tool is commonly used for cake decorating. Do you need one? No, but if you love to bake, it’s nice to have.

  5. Cut into shapes.

    Cut the dough using your favorite cookie cutter(s) and follow this rule: One shape per pan. Different sizes and shapes of cookies take a different amount of time to bake. If you put a tiny star on the same pan with a large gingerbread boy, the star will burn long before the gingerbread boy is done. If you don’t want to stick to one shape per pan, try to keep the shapes the same size.

    When cutting, nestle the cuts as close together as possible. This saves you from having to re-roll the dough several times. There’s nothing wrong with rerolling the dough, but it does take additional time and you need to make sure the dough doesn’t get too warm between rolls. If it does, pop it back in the fridge until cool.

  6. Bake and cool.

    Place the cutouts on a parchment-lined baking sheet. The cookies hardly spread during baking. So go ahead and place them close together.

    Bake until the cookies are set. It’s hard to give a specific time because different sizes take different times to make. Look for the cookies to look dull (not shiny dough) and puffy. They should also smell amazing.

    Cool.

    Cool the cookies on the pan for about 5 minutes and then transfer to a wire rack to cool completely.

  7. Decorate.

    When cool, go wild with decorating. (Or not. I often skip this step!) Royal icing is traditionally used to decorate gingerbread cookies because it hardens, unlike buttercream.

  8. Store.

    Gingerbread cookies seem to keep forever. They’re good for about a week after baking. If you want to keep them longer, freeze them. Place the cookies in a freezer container. (Layer with parchment paper) and freeze for up to three months.

Baked gluten-free gingerbread cookie with icing

FAQs: Gluten-Free Gingerbread Cookies

Can I use almond flour?

No. Don’t replace the gluten-free flour with almond flour. It makes the dough too rich and the recipe doesn’t work.

Can I use coconut flour?

No. The recipe will not work with coconut flour.

Can I replace the butter?

Yes! Replace the butter with either a dairy-free margarine or shortening.

Can I use dark brown sugar?

Yes. Replace the light brown sugar 1:1 with dark brown sugar. But know that the cookies might spread more during baking because of the extra molasses in the dark brown sugar. 

Baked gluten-free gingerbread cookie with icing
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Easy Gluten-Free Gingerbread Cookies

Easy gluten-free gingerbread cookie recipe. These sweet and spicy cookies are perfect for Christmas.

Prep Time 15 minutes
Cook Time 10 minutes
Servings 24 cookies

Ingredients

  • 3 cups Bob's Red Mill 1:1 Gluten-Free Baking Flour (15 ounces; 425 grams)
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground clove
  • 12 tablespoons butter, softened (6 ounces; 170 grams)
  • 3/4 cup packed dark brown sugar (5 1/2 ounces; 155 grams)
  • 1 large egg (about 2 ounces; 50 grams out of shell)
  • 4 tablespoons molasses (3 ounces; 85 grams)

Instructions

  1. Prepare the Dough. Whisk together gluten-free flour, ground ginger, ground cinnamon, baking powder, salt, and ground clove. Set aside.

  2. Cream together butter and dark brown sugar until a thick paste forms, about 30 seconds. Add egg and molasses. Blend until combined. Stop mixer and scrape down the bottom and sides of the bowl. Run mixer for a few seconds after scraping the bowl. Add dry ingredients. Blend until a dough forms.

  3. Chill Dough. Lightly dust your countertop with gluten-free flour. Turn dough out onto counter and pat into a round. Wrap tightly with plastic wrap. Chill for several hours or overnight.

  4. Bake Cookies. Preheat oven to 350°F. Line one or two baking sheets with parchment paper and set aside. Remove dough from the refrigerator and allow to stand for about 15 minutes. This allows the dough to soften a little, making it easier to roll. Divide dough in half and roll out to about 1/4-inch thickness on a generously rice floured countertop. Cut into shapes. Place cookies on a parchment-lined baking sheet. Bake until edges are golden-brown and aromatic, about 12 minutes. Repeat with remaining dough. Be sure to allow the baking sheet to cool between batches to prevent the cookies from spreading.

  5. Cool Cookies. Cool cookies on a wire rack. Decorate as desired. Store cookies in a covered container for up to one week.

Gluten-Free Soft Molasses Cookies

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Easy gluten-free molasses cookies. Soft and spicy. Perfect for Thanksgiving and Christmas. (Or anytime!)

Stack of gluten-free molasses cookies.
Years ago, the night after Thanksgiving, I was in the mood for a gingerbread cookie. At the time I was in Lake Placid, New York, so I walked down to the local bakery. It was a magical night. When I walked in and asked if they sold gingerbread cookies, the woman behind the counter said, “We don’t have gingerbread cookies, but we have molasses cookies.”

When I declined, she said, “They’re the same thing.” 

Friend, I must tell you that they’re not the same thing.

While they share some ingredients, they’re not the same cookie. Molasses cookies should be resplendent with molasses flavor. They should be crispy on the edge and chewy in the center. Gingerbread cookies, on the other hand, are spicy with ginger and pleasantly firm, not soft. 

And, the biggest difference is that molasses cookies are drop cookies, like gluten-free chocolate chip cookies, while gingerbread cookies(LINK) are (usually) cut-outs.

Today we’re making molasses cookies and, as you can tell, I have strong feelings about them. 

How to Make Gluten-Free Molasses Cookies: The Basics 

Here’s the lowdown on making gluten-free molasses cookies.

  1. Use a gluten-free flour blend. This recipe was developed using Bob’s Red Mill 1:1 Gluten-Free Baking flour. It’s the blend I recommend for this recipe. If you don’t have it on hand, select a gluten-free flour blend that contains either xanthan or guar gum. Molasses cookies made without xanthan or guar gum can spread unpleasantly.
  2. Use baking molasses. The type of molasses you use is important. Use unsulfured baking molasses. Blackstrap and “robust” (dark) molasses are too strong for these cookies and will ruin the flavor.
  3. Scrape the bowl. For even cookies, stop the mixer and scrape the bowl at three important points: after creaming the butter and sugar together, after adding the egg and molasses, and after mixing in the flour. Scraping the bowl ensues the cookies bake evenly. 
  4.  Chill the dough. This reduces grittiness and thickens the dough. 
  5.  Space the dough. Place the dough on a parchment-lined baking sheet about two inches apart. This prevents the cookies from sticking together as they bake. 

 

Stack of gluten-free molasses cookies.

How to Make Gluten-Free Molasses Cookies: Explained

  1. Whisk together the dry ingredients.

    These cookies start with gluten-free all-purpose baking flour. I tested the recipe with Bob’s Red Mill Gluten-Free 1:1 Baking Flour. You can use another gluten-free flour, but the results may vary. It’s important to whisk together the dry ingredients for about a minute or so with a whisk. This evenly distributes the spices and, most importantly, the baking soda throughout the flour. Don’t rush this step. It might seem like a minor thing, but it actually has the ability to affect the quality of the cookies. If the baking soda isn’t evenly distributed, the cookies won’t rise evenly.

  2. Make the dough.

    Cream together softened butter and brown sugar.

    Combine softened butter and brown sugar in a large bowl (or the bowl of a stand mixer). Beat until it’s light and smooth. Then stop the mixer and scrape down the sides and bottom of the bowl. I know this seems putzy, but there’s a good reason for it. You’ll find a sugar-butter paste clinging to the sides and bottom of the bowl. If this paste mixes into the cookie dough, it can cause several of the cookies to spread. (If you’re using a KitchenAid mixer, run your rubber spatula around the knob at the bottom of the bowl. Butter and sugar love to stick to this part of the mixing bowl.)

    Add the egg and molasses.

    The egg keeps these cookies soft and tender. But the star of the show is the molasses. We’re using both dark brown sugar and molasses because these are molasses cookies. The combination gives the cookies the right sweetness, flavor, and texture. If we used only molasses, the cookies wouldn’t be sweet enough and they’d spread all over the pan. And if we only used brown sugar, the molasses flavor wouldn’t be strong enough.

    Ingredient note: Be sure to use unsulfured molasses and not “robust” (dark) molasses. Robust molasses is too bitter for this recipe. And definitely avoid blackstrap molasses; it’ll ruin the cookies. Blackstrap molasses is too bitter and too high in sodium to be used in this recipe. Just as we did when creaming the butter and sugar together, stop the mixer once or twice to scrape down the bottom and sides of the bowl to prevent wonky-shaped cookies.

    Add the whisked dry ingredients.

    There’s no need to add the flour in stages. Just stop the mixer, add the flour, and turn the mixer to low. The low speed prevents the flour from “poofing” all over and making a mess. Once the flour is incorporated, turn the mixer to medium-high and mix until a dough forms. And don’t worry about overmixing — since our dough has no gluten, it won’t get tough. 

    After the dough forms, stop the mixer one last time and run your spatula around the edges and bottom of the bowl. You’ll often find streaks of dry flour. Stir this flour into the dough with your spatula. (It’s the last time you have to scrape the bowl, I promise.)

  3. Chill the dough.

    I know it’s a drag, but you need to chill the dough for at least two hours before baking. This does two things: it chills the butter, which can warm up during mixing (warm dough = cookies that spread), and it allows the flour to hydrate. Sometimes gluten-free flour can be gritty. Resting the dough allows the flours and starches to absorb the liquid in the recipe. Basically, that plumps the flours and starches, reducing the gritty texture and thickening the dough. 

  4. Scoop and bake.

    Scoop the dough and roll in sugar.

    Molasses cookies are traditionally rolled in sugar prior to baking. This adds not only sweetness, but also a nice texture to the cookies. I like to use coarse sugar because it adds a nice crunch and a pretty sparkle. If you don’t want to buy coarse sugar just for this recipe, no problem. Regular granulated sugar works just fine; it’ll add a bit of sweetness, but no crunch. 

    Ingredient note: For the holiday season if you’d like to use colored sugar, go for it. Just always be sure to read all labels to ensure that the colored sugar is gluten-free.

    Bake.

    Finally: baking! Preheat the oven and place the cookies on a parchment-lined baking sheet about an inch or so apart. The cookies spread a little during baking, so you don’t want to put them right on top of each other on the pan. Bake until the cookies are set. Since they’re dark, it can be hard to tell when molasses cookies are done. Look for the cookies to look set, not shiny. 

  5. Cool.

    Allow the cookies to cool on the pan for about five minutes. This allows them to set up. If you move cookies immediately after they come out of the oven, they can break. After five minutes, transfer them to a wire rack to cool completely. 

Baked gluten-free molasses cookies on a sheet pan.

Gluten-Free Molasses Cookie FAQs

Can I use almond flour?

No. Almond flour doesn’t work in this recipe.

Can I use coconut flour?

No. Coconut flour radically changes these cookies and doesn’t work. 

How do I freeze gluten-free molasses cookies?

To freeze these cookies, do the following:

  1. Allow the cookies to cool.
  2. Place in a freezer container. 
  3. Separate layers with parchment paper or waxed paper. 
  4. Freeze for up to three months. 
  5. Thaw at room temperature. 
Baked gluten-free molasses cookies on a sheet pan.
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Soft Gluten-Free Molasses Cookies

Easy gluten-free molasses cookies. Soft and spicy. Perfect for Thanksgiving and Christmas. (Or anytime!)

Servings 24 cookies

Ingredients

  • 2 1/4 cups gluten-free all-purpose flour Bob’s Red Mill 1:1 Gluten-Free Baking Flour recommended
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 12 tablespoons butter softened
  • 3/4 cup packed dark brown sugar
  • 1/4 cup unsulfured molasses
  • 1 large egg
  • Topping
  • 1/2 cup turbinado or granulated sugar

Instructions

  1. Make the Dough. Whisk together gluten-free flour, baking soda, ginger, cinnamon, and salt in a medium bowl. Set aside.

  2. Beat together the butter, brown sugar, and molasses on medium-high speed in the bowl of a stand mixer or with a handheld mixer in a large bowl until thick, about one minute. Stop the mixer. Scrape down the bottom and sides of the bowl. Turn mixer to medium-low, add the egg. Beat until combined. Stop mixer. Scrape the bottom and sides of the bowl. Add the whisked dry ingredients. Mix on low speed until a dough forms. One last time, scrape the bowl with a rubber spatula. Mix any dry flour into the dough with the spatula.

  3. Chill. Cover bowl and chill for 2 hours or overnight.

  4. Preheat oven and Bake. Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.

  5. Roll the dough into balls, about one tablespoon each. Roll dough into sugar topping, if desired. Place dough balls on the prepared baking sheet, about 2 inches apart.

  6. Bake until the cookies are set and slightly cracked, about 15 minutes.

  7. Cool on a Wire Rack. Remove pan from the oven and let cookies cool on the pan for 4 to 5 minutes. Transfer cookies to a wire rack and cool completely.

  8. Store in a sealed container for up to 4 days. Or freeze for up to 3 months.

Gluten-Free Cranberry Orange Bread

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Easy gluten-free cranberry bread. Moist. Tender. Dairy-free. 

Baked gluten-free cranberry bread in a loaf pan.

What does this bread taste like?

This recipe makes a pleasantly sweet bread with a gentle tartness from the fresh cranberries and a hint of orange flavor. The texture is a cross between a cake and a muffin. 

What you’ll love about this gluten-free cranberry bread.

  • Easy to make. No electric mixer required! You can stir everything together in a large bowl. (Of course, if you’d like to use an electric mixer, go for it.)
  • It’s moist, not gummy. Some gluten-free quick breads tend to taste gummy. Not this one! It bakes up dense and moist without any hint of gumminess.
  • It’s loaded with cranberries. You don’t have to go looking for the cranberries in this bread; it’s loaded with them.
  • Not too sweet—or too greasy. If you’ve made either my gluten-free zucchini bread or gluten-free pumpkin bread, you know that I like quick breads that are pleasantly sweet and moist but not overly sweet or oily. This bread fits the bill. It’s sweet enough to offset the tartness from the cranberries but not so sweet that you feel like you’re eating cake.

How to Make Gluten-Free Cranberry Bread

  • Chop the cranberries. You can do this by hand using a large knife and a cutting board or you can use a food processor. Either way, you want the cranberries to be coarsely chopped.
  • Make the batter. Whisk together the dry ingredients (flour, sugar, baking powder, etc.) in a large bowl and then add the wet ingredients. Stir until the batter is smooth.
  • Add a little batter to the pan. To prevent the cranberries from sinking to the bottom of the pan, spread a little batter, about 1/2 cup into a greased baking pan. This step is totally optional. If you don’t care if some cranberries sink, skip it.
  • Stir in the cranberries. Gently stir the chopped cranberries into the batter. Look for them to be evenly spread throughout the batter but stop before the batter turns bright pink.
  • Bake. Spread the batter into the pan and bake until set. Like most gluten-free quick breads, this cranberry bread takes almost an hour to bake.
  • Take the temperature. The best way to ensure the loaf is done is to take its temperature. Use an instant-read thermometer to check that it’s reached 205 degrees F.
  • Cool and slice. I know it’s hard but you want to make sure the loaf cools before you slice it. This gives the bread time to set up. If you slice it too soon, it will appear gummy even though the loaf is fully baked.
Baked loaf of gluten-free cranberry bread in pan.
Easy Gluten-Free Cranberry Orange Bread. Perfect for Thanksgiving.

FAQs: Gluten-Free Cranberry Bread

What’s the best flour to use for gluten-free cranberry bread?

I tested this recipe with Bob’s Red Mill Gluten-Free 1:1 Baking Flour and it’s the flour I recommend you use for this recipe.

If you want to replace the flour with a different blend, be sure it contains either xanthan or guar gum or the recipe might not work. As always, using a different gluten-free flour blend can alter the recipe even if it does contain a gum.

Can I use dried cranberries?

Yes but…dried cranberries are sweeter than fresh cranberries. You might want to cut back on the sugar by a tablespoon or so.

Can I use this recipe for cranberry muffins?

Yes! This recipe for cranberry bread can be used for muffins. Line muffin pan with paper liners or grease the cavities generously with nonstick cooking spray or oil. 

5 from 2 votes
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Gluten-Free Cranberry Orange Bread

Moist and tender gluten-free cranberry orange bread. Pleasantly sweet, loaded with cranberries, and a hint of orange.

Prep Time 15 minutes
Cook Time 55 minutes
Servings 12 slices

Ingredients

  • 1 1/2 cups fresh cranberries (5 1/3 ounces; 150 grams)
  • 2 cups gluten-free flour (10 ounces; 285 grams)
  • 3/4 cup granulated sugar (5 1/4 ounces; 150 grams)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup orange juice (6 ounces; 170 grams)
  • 1/3 cup vegetable oil (2 1/3 ounces; 65 grams)
  • 1 large egg (2 ounces; 56 grams)
  • 1 teaspoon vanilla extract

Instructions

  1. Heat Oven. Adjust oven rack to middle position. Preheat oven to 350 degrees Grease a 8 1/2 x 4 1/2 inch loaf pan with nonstick cooking spray.

  2. Chop Cranberries. Chop cranberries coarsely with either a chef’s knife or in the bowl of a food processor. If using a food processor “pulse” the berries a few times until roughly cut. Set the chopped berries aside.

  3. Prepare Batter. Whisk together the gluten-free flour, granulated sugar, baking powder, cinnamon, salt, and baking soda in a large bowl. Add the orange juice, vegetable oil, egg, and vanilla extract. Mix until a smooth batter forms.

  4. Spread about 1/2 cup batter into the bottom of the prepared pan. Stir the chopped cranberries into remaining batter. Smooth batter into pan.

  5. Bake Bread. Bake until a cake tester inserted into the loaf comes out clean, about 55 minutes.

  6. Cool on a Rack. Cool bread in pan for 15 minutes and then turn out onto a wire rack to cool completely.

  7. Cut and Enjoy. Cut bread into slices with a serrated knife. Store bread, wrapped, on the counter for up to four days or freeze up to three months.

How to Make Gluten-Free Cornbread Stuffing

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Gluten-free cornbread stuffing with sausage and sage. Perfect for Thanksgiving.

Baked gluten-free cornbread stuffing in a dish.

Stuffing is one of the stars of the Thanksgiving table. Like my classic gluten-free stuffing, this cornbread stuffing is packed with the flavors of the holiday: sausage, sage, onions, and celery. The best part? It’s easy to make. 

How to Make Gluten-Free Cornbread Stuffing

  1. Prepare the gluten-free cornbread. (Or buy it. Whatever works for you.) Use a cornbread that doesn’t contain a lot of sugar. My gluten-free cornbread is perfect for this. You’ll need about 8 cups of cubed gluten-free cornbread. 
  2. Toast the cornbread and let it cool. This step adds flavor and prevents your cornbread stuffing from turning out mushy. 
  3. Cook the sausage. Use whatever type of sausage you love. Mild Italian is traditional, but (almost) any sausage works. 
  4. Cook the celery and onions in the sausage fat. Remove most of the cooking fat left behind by the sausage. Cook the celery and onions in about one tablespoon of the remaining fat plus a little butter. 
  5. Stir it all together. You’re going to need a large mixing bowl to stir the stuffing together. If you don’t have one, a large pasta pot (as long as it’s not too deep) works in a pinch. 
  6. Add broth (but not too much). Chicken broth (or turkey broth) makes the stuffing moist (because no one wants dry stuffing!). Add the broth slowly, about one cup at a time. You want the cornbread to be damp, not soggy. 
  7. Bake. I recommend baking stuffing in a buttered baking dish. Bake until hot and golden-brown. Yes, technically that makes this gluten-free cornbread dressing instead of stuffing.

Cubed gluten-free cornbread on a sheet pan.

The Cornbread

To make cornbread stuffing, you need … cornbread.

The “best” cornbread to use for cornbread stuffing is whatever gluten-free cornbread you enjoy eating. Use your favorite gluten-free cornbread recipe, or grab a mix. (Or if you have a local bakery that makes gluten-free cornbread, you can buy it.)

Dry vs. Stale

It’s important that the cornbread is dry. This helps both the flavor and the texture of your finished stuffing. When cornbread dries out, it loses moisture. That moisture is flavorless. We replace the lost moisture with flavorful stock, giving the stuffing a deep flavor.

Another reason it’s important to dry the cornbread is texture. If the cornbread is fresh, the finished stuffing can get soggy⁠—almost mushy.

While it’s perfectly fine to allow the cornbread to dry (stale) on the counter for a few days before you plan on making the stuffing, I prefer to dry it in the oven. Not only is this fast (about 30 minutes vs. several days), but it’s also another step that adds flavor. When you dry the cornbread in the oven, some bits get a little color on them⁠—like toast. And you know how good toast tastes!

Cut into Cubes and Toast

Gluten-Free Cornbread cut into cubes for stuffing

Cut the cornbread into 1-inch cubes and toast until golden brown. The cubes of cornbread break up when stirred together with the other ingredients. If you prefer large cubes of bread in your stuffing, cut into 2-inch pieces. 

Cook’s tip: You can prepare and toast the cornbread up to three days before you need it. After toasting, allow the cornbread cubes to cool and then place in a bag or covered container.

The Sausage

There’s something magical about the combination of sausage and cornbread. But what sausage to use? Not to get all Ina Garten on you, but you should use “good sausage.” What do I mean? I mean to use what you love. If you’re a spicy sausage person, use it! Love the mild flavor of breakfast sausage? Go get it, friend. There’s only one type of sausage I don’t recommend: dried sausage. If you don’t need to cook it before eating, it’s not the right type of sausage for stuffing.

And speaking of cooking …

Cook the sausage before you cook the vegetables. After crumbling and browning the sausage, remove it from the skillet. Leave about two tablespoons of fat in the pan. It contains lots of flavor.

Sauté your vegetables in the same pan you cooked the sausage to get all the wonderful flavor the sausage left behind in the pan.

Cook’s tip: Carefully pour all of the fat out of the skillet into a heat-proof container. Then, using a metal/heatproof tablespoon, measure two tablespoons of oil and return it to the pan. This way you don’t have to worry about how much oil you’re leaving behind in the pan.

The Vegetables

While there’s an almost limitless variety of vegetables you can add to stuffing, I like to keep things simple and flavorful by using only sautéed onions and celery. Some recipes skip sautéing, but I find the flavor of the onions too sharp and the texture of the celery too crunchy if they aren’t cooked before being added to the stuffing.

Cook’s tip: To save time, you can cook the vegetables in advance. Cool the cooked vegetables and store in a covered container in the refrigerator for up to two days. Use as directed in the recipe.

The Herbs

Some folks insist on using fresh herbs for stuffing, but I’m not one of them. Since I only make stuffing in the winter, sometimes I don’t have access to fresh (read: excellent) sage. This means I usually reach for dried sage. When using any dried herb, make sure it’s not past its prime. Test your dried herbs by rubbing them between your fingers; they should give off a distinct aroma. If they don’t pass the sniff test, it’s time to buy new ones.

If you find excellent fresh sage, go ahead and use it. Just be sure to chop it finely before adding to the stuffing. Large pieces of herbs can be too strong if you get a mouthful in a bit of stuffing. So when it comes to herbs, remember to “Chop chop!”

Gluten-free cornbread stuffing in mixing bowl with cooked sausage, onions, and celery.

The Broth

There’s one thing that makes me cringe: when people use water in their stuffing. It’s such a missed opportunity to add flavor. Chicken, turkey, or vegetable broth all work when making stuffing. For the best result, use unsalted broth and then salt to taste. Many commercial broths and stocks contain a lot of salt and can make for a stuffing that’s a tad too salty.

When adding the broth, add it in stages. Pour about one cup over the stuffing mixture, stir, and then taste. (Nothing should be raw, so it’s safe to taste the stuffing.) You want the stuffing to feel damp, not soggy.

The amount of broth you’ll use will depend on your cornbread and how dry it is. It’s always a good idea to have extra broth on hand. Sometimes stuffing sucks up broth like a sponge, and other times you only need a little.

The Eggs (Optional)

You don’t need eggs to make stuffing. Let me say that a little bit louder: YOU DON’T NEED EGGS TO MAKE STUFFING.

I’m glad we got that out of the way. It’s perfectly fine to make stuffing with just butter and broth. Eggs add a custard-like texture to the stuffing (think: bread pudding). If you like that texture, you can add eggs. If you don’t like that texture, feel free to skip ’em. 

Allergy note: If the cornbread (or bread) you use contains eggs, the stuffing is not egg-free. 

Baked gluten-free cornbread stuffing in a casserole dish.

Baking

Since I don’t stuff my stuffing into the cavity of a bird, technically I make a dressing. (But I call it stuffing and have no plans to stop.) I know that some folks love the flavor of stuffing stuffed into the cavity of the bird. However, for the stuffing to reach a safe temperature the meat of the bird can overcook and get dry. And who wants that?

Instead put the stuffing into a buttered baking dish, cover it, and bake until hot. Then remove the foil and bake until the top is golden-brown. 

Baked gluten-free cornbread stuffing in a dish.
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Gluten-Free Cornbread Stuffing

Gluten-free cornbread stuffing with sausage and sage. Perfect for Thanksgiving.

Prep Time 30 minutes
Cook Time 45 minutes
Servings 10 servings

Ingredients

  • 1 recipe gluten-free cornbread/, baked and cooled (about 8 cups)
  • 2 teaspoons canola oil
  • 1 pound sweet, mild, or hot Italian sausage, casings removed and broken into bite-sized pieces (about 4 to 6 links)
  • 3 celery ribs, finely diced
  • 1 medium yellow onion, finely diced
  • 2 teaspoons dried sage or 3 tablespoons chopped fresh sage leaves
  • 3 cups no-salt-added or low-sodium chicken stock
  • 1/4 teaspoon salt, plus more to taste
  • 2 large eggs, whisked

Instructions

  1. Toast the cornbread cubes: Preheat oven to 350 degrees F. Cut the cornbread into 1-inch cubes. Spread cubes onto a large ungreased rimmed baking sheet. Toast until lightly golden-brown, about 10 minutes. Remove pan from the oven. Gently turn cubes and toast until cubes are golden-brown and aromatic, about 15 additional minutes. Allow the toasted cornbread to cool on the baking sheet. When cool, place in a large mixing bowl. (Toasted cornbread may be prepared in advance and stored in a bag or sealed container for up to five days.)

  2. Prepare the Stuffing: Grease a 9x13-inch baking dish. Set aside.

  3. Cook the sausage: Place the canola oil in a large skillet and heat over medium-high heat until oil shimmers but doesn't smoke. Add the sausage. Crumble the sausage with a wooden spoon or meat crumbler. Cook until no pink spots remain, about 8 minutes. Transfer the sausage to the mixing bowl with the cornbread. Carefully pour the hot oil into a heatproof container, leaving about one tablespoon of oil remaining in the pan.

  4. Cook the onions and celery: Reduce the heat to medium. Add celery. Cook until tender, about five minutes, stirring frequently while cooking. Add onions. Cook until tender and fragrant, about eight minutes. Add sage and salt. Stir to combine. Cook for an additional minute. Place mixture in the bowl along with the cornbread and sausage.

  5. Make the stuffing: Gently stir together the sausage, cornbread, celery, and onions. Stir. Add chicken stock, one cup at a time, and stir gently. The cornbread will break up as you stir. When stuffing is damp, not soggy, stop adding broth. Taste. Adjust salt if needed. If using eggs, stir them in after you've adjusted the stuffing for seasoning.

  6. Place stuffing into prepared baking dish: Spoon stuffing into the greased baking dish. (Stuffing may be covered and refrigerated for up to one day at this point.)

  7. Bake: When ready to bake, cover the pan with foil. Bake stuffing until steaming hot, about 40 minutes. Remove the foil. Return pan to the oven. Cook until the top browns, about 10 additional minutes. Serve hot. Store stuffing covered and in the refrigerator for up to three days.

 

Gluten-Free Cornbread

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This easy gluten-free cornbread is savory, not sweet. It’s perfect on its own or served with chili.  

Gluten-Free Cornbread in Cast Iron Skillet

How to Make Gluten-Free Cornbread

  • Preheat oven. If using a cast iron skillet, place it in the oven to preheat. A hot skillet gives the cornbread a crunchy exterior. Don’t have a skillet? No problem. Use a cake pan. (Skip preheating the pan when using a cake pan.)
  • Make the batter. Whisk together the dry ingredients. Don’t skip this step; you want the baking powder, baking soda, and salt evenly distributed throughout the other ingredients. Add the wet ingredients and stir until the batter is almost smooth. Don’t worry about a few lumps here and there.
  • Bake. Pour the batter into a greased 8-inch skillet or 8-inch cake pan. Bake until set.
  • Cool⁠. This is the hardest step. Before serving, cool the cornbread for about 5 minutes. Cut into pieces and enjoy.

Gluten-Free Cornbread in Skillet

Gluten-Free Cornbread: The Ingredients

Gluten-Free Cornmeal

Note: Corn is a gluten-free grain, but some brands of cornmeal aren’t considered gluten-free by their manufacturer because of how they’re processed. Look for a cornmeal that’s labeled gluten-free.

The type of cornmeal you use affects the type of cornbread you get.

If you use finely ground cornmeal, the cornbread will have a soft, cake-like texture. If you use a cornmeal with a medium grind, the cornbread comes out cake-like but with a little crunch. My favorite type is coarsely ground cornmeal, which makes a cornbread with body and crunch. No one will confuse cornbread made with coarsely ground cornmeal for cake.

While I think coarsely ground cornmeal is the way to go, use whatever cornmeal you like. In this recipe, they’re totally interchangeable.

Gluten-Free Flour

I know, I know: Cornbread doesn’t need flour. People feel strongly about this topic—and don’t even get those folks started on the subject of sugar in cornbread. It’s a hot topic. Really hot. 

I’m going to sit out the debate and just tell you what I like: I prefer my cornbread with a hint of softness. Not quite cake, but something a little more tender than an all-cornmeal cornbread provides. Because of this, I add a little gluten-free flour to my cornbread recipe. The gluten-free flour gives the cornbread a tender crumb. It also helps to keep it moist on the counter for a day or so. For me, this is a win-win. Great texture and a longer shelf life? Yes, please!

I tested this recipe with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Since there’s such a small amount of flour, any grain-based gluten-free flour should work. (Don’t replace the flour with almond or coconut flour; the almond flour makes for a heavy, greasy cornbread, and coconut flour will give you an unpleasantly spongy cornbread.)

Sugar (Just a Little)

This isn’t a sweet, cake-like cornbread, but it does contain two tablespoons of sugar. The sugar helps enhance the natural sweetness of the corn. In fact, if you try this cornbread with sugar and without, the recipe made with sugar tastes more “corn-y” than the one made without. (If you want a sweet cornbread, bake a batch of my gluten-free corn muffins; they have a nice sweetness to them.)

The sugar also helps the cornbread to brown. However, this is one of the rare baking recipes that works if you skip the sugar. (Most of the time omitting sugar from a baking recipe is a no-no.) If you don’t want any sugar in your cornbread, go ahead and leave it out.

Baking Powder and Baking Soda

This recipe uses two different chemical leavening agents: baking powder and baking soda. As you might know, baking soda requires an acid, like buttermilk or molasses, to be present in the recipe to work. But this recipe contains no acid. So why include it? Flavor. Due to its alkalinity, baking soda deepens flavor when used judiciously in a recipe. The mere 1/4 teaspoon of baking soda enhances the flavor and helps the cornbread to brown. Pretty impressive for such a small amount!

Eggs

Two eggs give the cornbread lift, moisture, and flavor. I haven’t tested the recipe with egg alternatives, so I can’t say if this recipe works egg-free.

Milk (and Its Alternatives)

Since I rarely have buttermilk kicking around the house, I stopped using it in my cornbread. Not only is this great for making last-minute cornbread, but it also benefits folks who are on a dairy-free diet. If you follow a dairy-free diet, simply replace the milk with your favorite dairy-free alternative.

Oil (or Butter)

Lots of cornbread recipes are loaded with butter. (My friend makes one with one-and-a-half sticks!) While that can be yummy on occasion, I usually don’t want that level of richness when I eat cornbread. So I use a little oil instead of butter. I find the oil keeps the cornbread moist without muting the corn flavor.

Any baking oil (corn, canola, or soy) works well. If you include dairy in your diet and prefer the flavor of butter, swap the oil for melted butter. After melting the butter, cool it before adding it to the batter.

The Pan: Skillet vs. Cake Pan

I think a cast iron skillet is one of the best pieces of equipment you can have in your kitchen. You can use it to make a steak or make a cake. (Or, in this case, cornbread.)

If you have an 8-inch cast iron skillet, use it! Pop it in the oven before you turn the oven on to preheat. A hot skillet gives gluten-free cornbread a crispy brown exterior. And if you’ve ever baked gluten-free, you know how challenging it can sometimes be to get a nice brown crumb on baked goods.

When the oven is at temperature and your batter is ready to go, remove the skillet from the oven. Grease it generously. Use either cooking oil or nonstick cooking spray. If you use vegetable oil, swirl it around in the pan to coat the pan evenly.

But what if you don’t own a cast iron skillet? Does that mean you’re destined to live a life free of gluten-free cornbread? Not at all! An 8-inch round cake pan works just fine. The baked cornbread won’t turn out as brown and crunchy; that’s the only difference.

Slice of gluten-free cornbread with butter on top

Gluten-Free Cornbread FAQ

Does cornbread contain gluten?

Many do. Although cornbread can be made without wheat and other gluten-containing ingredients, many contain wheat flour. Unless you made it yourself or it’s labeled gluten-free, it’s a good idea to assume that cornbread contains gluten. 

Is cornmeal gluten-free?

Pure cornmeal is gluten-free. However, due to how some brands of cornmeal are processed, some manufacturers don’t consider their cornmeal gluten-free. Always read labels before using.

What’s the best pan to use for cornbread?

My favorite pan to use is an 8-inch cast iron skillet. If you don’t own one, don’t worry—an 8-inch round cake pan is a great replacement.

Can you freeze cornbread?

Yes, you can freeze cornbread. Be sure to cool it completely and wrap it well before freezing.

Gluten-Free Cornbread in Cast Iron Skillet
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Gluten-Free Cornbread

Easy gluten-free cornbread. Savory, not sweet. Includes dairy-free option.

Prep Time 10 minutes
Cook Time 15 minutes
Servings 6 servings

Ingredients

  • 1 1/2 cups coarse/medium ground gluten-free cornmeal (see note) (8 ounces; 226 grams)
  • 1/2 cup gluten-free flour, see note (2 1/2 ounces; 70 grams)
  • 2 tablespoons granulated sugar (1 ounce; 28 grams)
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup milk, see note for dairy-free option (6 ounces; 170 grams)
  • 2 large eggs (about 4 ounces out of shell; 114 grams)
  • 1/3 cup vegetable oil (2 1/3 ounces; 66 grams)

Instructions

  1. Heat oven. Preheat oven to 425 degrees F. (If using an 8-inch cast iron skillet, place into oven before preheating. Heat skillet for at least 10 minutes.)

  2. Prepare the batter. Whisk together gluten-free cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl. Add the milk, eggs, and oil. Whisk until combined. Batter should look almost smooth. A few lumps remaining is normal.

  3. Bake. If using a skillet, remove skillet from oven and place on a heatproof surface. Grease with nonstick cooking spray or brush generously with vegetable oil.

    If using an 8-inch round cake pan, grease the pan lightly with nonstick cooking spray.

    Pour batter into pan. Bake until set, about 15 minutes. The cornbread should spring back when touched.

  4. Cool and serve. Allow cornbread to cool for about five minutes before cutting into pieces.

  5. Store. Wrap cornbread and store on the counter overnight. Or cool thoroughly, wrap tightly, and freeze for up to two months. Allow cornbread to thaw on the counter.

Recipe Notes

Cornmeal

This recipe was developed for coarse and medium ground cornmeal. If you use finely ground cornmeal, the batter might be thick. If that occurs, add 1/4 cup additional milk. 

Gluten-Free Flour

Bob's Gluten-Free 1:1 Baking Flour recommended. 

Dairy-Free Option

Replace milk with a dairy-free alternative, such as rice milk or soy. Full-fat coconut milk is not recommended because the fat content makes for a very rich, almost greasy, cornbread. 

Gluten-Free Peanut Butter Banana Bread

· 6 Comments

Gluten-free banana bread with a peanut butter twist. Chocolate chips optional.

Gluten-Free Peanut Butter Banana Bread on Cooling Rack

It’s no secret that I love gluten-free banana bread. And gluten-free banana muffins. So I don’t know why it took me so long to create a recipe for gluten-free peanut butter banana bread.

If you love peanut butter-banana sandwiches, this bread is for you! (And if you’ve never had a peanut butter banana sandwich, what are you waiting for? Go make a loaf of gluten-free sandwich bread, grab some peanut butter and a ripe banana and you’re good to go.)

How to Make Gluten-Free Peanut Butter Banana Bread

    1. Use Really Ripe Bananas. (And mash ’em)

      You need really ripe bananas for this recipe. Mash them in a small bowl (it’s easy to do this with a fork.).

    2. Whisk together the dry ingredients. (don’t skip this step!)

      Start by whisking together the gluten-free baking flour, baking soda, baking powder, and salt. This is a quick bread, meaning it’s leavened with baking powder and baking soda rather than yeast. So it’s important to evenly distribute those leaveners evenly throughout the flour mixture. It ensures an even rise while baking.

    3. Make the Batter
      Gluten-free peanut butter banana bread batter with chocolate chips on top.

      Beat together brown sugar, peanut butter, and softened butter until it’s light and fluffy. This step captures air and helps the bread to rise. Stop the mixer once or twice and scrape the sides and bottom of the bowl. You’ll see a thick paste of butter and sugar. If that paste goes into the batter, it can cause the loaf to be flat and dense; instead of tall.

      Once the mixture is light and airy, stop the mixer and the eggs. Then beat until the mixture is light and fluffy. At first, it might look curdled. After a minute or so, it should whip up and look like a light frosting.

      Again, just as you did before, stop the mixer and scrape down the bottom and sides of the bowl.

      Add the flour mixture and mashed bananas.

      Stop the mixer and add the whisked flour mixture and mashed bananas. There’s no need to add the flour in stages. Turn the mixer on to low at first to prevent the flour from flying out of the bowl. Then increase the mixer speed to medium-high. Mix until a thick batter forms.

      Use a rubber spatula to scrape the sides and bottom of the bowl. You’ll often find streaks of flour clinging to the bottom of the bow. Stir this flour into the batter with a rubber spatula

      Add the chocolate chips (optional).

      Chocolate chips are a nice addition to this loaf. Stir in about 1/2 cup of chocolate chips. (Or if you really love chocolate, up to one cup.)

    4. Bake
      Gluten-Free peanut butter banana bread batter in pan

      Spread the batter into a prepared pan. The best pan to use for quickbreads is an 8.5×4.5-inch loaf pan. It’s the same pan I use for my gluten-free sandwich bread and gluten-free pumpkin bread. If you don’t have this pan in the house, don’t worry. A 9×5-loaf pan also works. The bread just won’t rise as high.

      While this is called a  “quick bread” because of the baking powder and baking soda used in the batter. It doesn’t bake quickly. The loaf can take a little over an hour to bake. It’s best to take the temperature of the bread to ensure it’s done. Look for an internal temperature of around 205 degrees. If you don’t have an instant-read thermometer, use a small paring knife. Stick it into the loaf. It should come out clean.

    5. Cool 

      Baked gluten-free peanut butter banana bread on cooling rack

      Allow the bread to cool in the pan for about 10 minutes. If you try to remove the loaf from the pan too quickly, it can bread. After about 10 minutes, turn it out onto a wire rack to cool completely.

 

Gluten-Free Peanut Butter Banana Bread: The Ingredients

The Flour

This recipe was tested with Bob’s Red Mill Gluten-Free 1:1 Baking Flour. Using a different flour might alter the results.

The Peanut Butter

It’s best to use traditional peanut butter for this bread. “Natural” peanut butter varies from brand to brand and can sometimes be too oily for baking.

The Sugar

Dark brown sugar gives the loaf a deep flavor. If you don’t have any in the house, replace it with granulated sugar or light brown sugar.

The Bananas

Be sure to use very ripe but not black bananas. They should be spotty and brown all over.

Sliced gluten-free peanut butter banana bread on plate.

FAQs

Can I replace the egg with an egg-replacer?
I’m not sure. I haven’t tested the recipe egg-free.

Can I make this without butter? Yes. Replace the butter with an equal amount of dairy-free shortening.

Can I make this with a sugar substitute?
I’m not sure. I don’t bake with sugar substitutes. Sorry!

Baked gluten-free peanut butter banana bread on cooling rack
5 from 2 votes
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Gluten-Free Peanut Butter Banana Bread

Gluten-free banana bread with a peanut butter twist. Chocolate chips optional.
Prep Time 15 minutes
Cook Time 1 hour 10 minutes

Ingredients

  • 2 cups Bob's Red Mill 1:1 Gluten-Free Baking Flour (10 ounces/ 280 grams)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup lightly packed dark brown sugar (5 1/2 ounces/ 155 grams)
  • 1/2 cup creamy peanut butter (4 3/4 ounces/ 135 grams)
  • 1/3 cup butter, softened (2 3/4 ounces; 75 grams)
  • 2 medium very ripe bananas (about 8 ounces/ 226 grams)
  • 2 large eggs (out of the shell: about 4 ounces/113 grams)
  • 1/2 cup chocolate chips optional (3 ounces/85 grams)

Instructions

  1. Heat the oven and prepare the pan. Preheat oven to 350 degrees. Spray an 8 1/2 x 4 1/2 inch loaf pan with nonstick cooking spray.

  2. Prepare the batter. Whisk together the flour, baking powder, baking soda, and salt. Set aside.

    Beat together the brown sugar, butter, and peanut butter on medium-high speed until light and fluffy. Stop the mixer once to scrape down the bottom and sides of the bowl.

  3. Add the eggs. Mix until light and fluffy. Stop the mixer once to scrape down the bottom and sides of the bowl. Beat for an additional 30 seconds.
  4. Stop the mixer and add the whisked flour and mashed banana. Turn the mixer to low. When the flour is incorporated, increase the mixer speed to medium. Mix until a thick batter forms. Stop the mixer. Add the chocolate chips. Stir into the batter with a wooden spoon.

  5. Bake the Bread. Spread the batter into the prepared pan. Bake until a cake tester inserted in the center comes out clean, about 70 minutes. (Internal temperature of the bread should be 205 degrees.)

  6. Cool the bread in the pan for 10 minutes and then turn out on a wire rack to cool completely.