Gluten-Free Baking logo
menu icon
search icon
×

How to Make Gluten-Free Chocolate Chip Cookies

· 5 Comments

This gluten-free chocolate chip cookie recipe makes buttery and rich cookies. Thanks to the melted butter, they’re super easy and quick to make. It’s really the best chocolate chip cookie recipe! Dairy-free optional included.

Gluten-Free chocolate chip cookies on a cooling rack.

Why You’ll Love This Gluten-Free Chocolate Chip Cookie Recipe.

Just like my gluten-free oatmeal cookie recipe, this is a simple cookie recipe to make. And there’s so much to love about it!

  • Beginner-friendly. You just mix the ingredients into a dough, scoop into cookies, and bake. It’s a perfect recipe for beginners. 
  • Flavorful. Brown sugar and vanilla extract give the cookies a deep flavor. 
  • Freezer-friendly! These cookies freeze beautifully. Which is nice when you crave a gluten-free cookie but don’t feel like baking. Just grab one from the freezer.

Ingredients You Need

Ingredients for gluten-free chocolate chip cookies on the counter.

Here’s what you need to make these cookies along with what each ingredient does in the recipe. The full recipe, with amounts and step-by-step directions, is at the bottom of the post. Enjoy! 

  • Gluten-Free Flour. I tested this recipe with Bob’s Red Mill 1:1 Gluten-Free Flour blend. Using a different flour might change the results. 
  • Brown Sugar. For a classic chocolate chip cookie flavor, use light brown sugar. If you love molasses, use dark brown sugar. 
  • Granulated Sugar. Adds sweetness and makes the cookies crisp on the edges. 
  • Butter. Melted butter makes these cookies quick to make. Use salted or unsalted butter. 
  • Eggs. Two eggs bring the dough together and give the cookies a little lift. 
  • Chocolate Chips. Traditional “toll house”-style chocolate chip cookies use semi-sweet chocolate chips but you can use whatever you love. 
  • Baking Soda. A little baking soda helps the cookies to rise and enhances browning. 
  • Salt. Enhances all the other flavors. Use table salt. It mixes easily into the dough.

Dairy-Free Variation

Want to make these dairy-free? These are the swaps you need to make.

  • Replace the butter with a dairy-free butter-style spread. You can also use melted coconut oil. Gluten-free chocolate chip cookies made with coconut oil tend to be a little crisper than those made with butter.
  • Use dairy-free chocolate chips. Always check the ingredient label to ensure the chocolate chips are both gluten-free and dairy-free.

How to Make the Best Gluten-Free Chocolate Chip Cookies.

These cookies are easy to make. You simply mix the dough. Add your favorite chocolate chips and bake!

Four steps for mixing gluten-free chocolate chip cookie dough. 1. Mixing the butter, sugar, and eggs. 2. The dough. 3. Adding the chocolate chips. 4. Scooping the dough.
  1. Combine the melted butter and sugars. Do this in a large mixing bowl. Mix until smooth. You can use a handheld or electric mixer for this. Next, add the eggs and vanilla extract. Blend until thick and creamy. 
  2. Add the dry ingredients. Stir in the gluten-free flour, baking soda and salt. The dough will be thick. 
  3. Stir in the chocolate chips. Add your chocolate chips and, if you’re using them, nuts. Stir until the chocolate chips are mixed throughout the dough. 
  4. Scoop the cookies. Drop the dough onto a parchment-lined baking sheet. You want about a tablespoon of dough per cookie. I like to use a cookie scoop for this step. It makes perfect cookies every time!
  5. Bake. Bake the cookies in a preheated oven until the edges are set. A pan takes about 12 minutes. 
  6. Cool. Let the cookies cool on the pan for about 5 minutes and then transfer them to a wire rack to cool completely. 
Gluten-free chocolate chip cookie dough on a pan.

Tips for Success.

  • Let the melted butter cool a little. After melting the butter, let it cool for a few minutes before you use it. This way it won’t accidentally cook the egg. 
  • Use your favorite chocolate. For the very best gluten-free chocolate chip cookie, use a chocolate you love. This means you can use a combination of dark and milk chocolate chips. You could use chopped chocolate. Or all white chocolate chips. It’s up to you! 
  • Chill the Dough. The longer the dough sits, the better the cookies. This is because resting the dough gives the gluten-free flour a chance to absorb the liquid in the dough. So after mixing, you can chill this dough in the refrigerator for up to 24 hours. 

Frequently Asked Questions.

What’s the best gluten free flour for chocolate chip cookies?

I like Bob’s Red Mill 1:1 Gluten-Free Baking Flour. It makes cookies with a really nice texture. 

Are chocolate chips gluten-free?

Always check the ingredient label on your bag to ensure your chocolate chips are gluten-free before using.

What does parchment paper do? Do I need to use it?

Parchment paper is one of my favorite baking tools! It keeps cookies from sticking to the pan without the hassle of having to grease it.

If you don’t have parchment, you can lightly grease your pan with nonstick cooking spray. Don’t use butter or the bottom of the cookies can burn.

Gluten-free cookies baked on a greased pan spread more than those baked on parchment.

Storing Leftovers

Store them on the counter.

Let the cookies cool completely. Then store them in an airtight container on the counter for up to five days. 

Or freeze them for later. 

If you’d like to freeze these, bake the cookies as directed. Allow them to cool completely. Place them in a freezer container, I like to put a piece of parchment between the layers. Freeze the cookies for up to three months. 

How to freeze gluten-free cookie dough. 

Having gluten-free cookie dough in the freezer makes it a snap to bake a batch of cookies quickly. 

  1. Prepare the dough as directed. 
  2. Scoop into balls. 
  3. Place the dough balls onto a cookie sheet. 
  4. Freeze for two hours or until the dough is firm. 
  5. Transfer the dough to a freezer container.

How to Bake Frozen Gluten-Free Cookie Dough.

  1. Remove the cookie dough from the freezer. Place on a parchment-lined baking sheet. 
  2. Heat oven to 350℉. Heating the oven after removing the dough from the freezer allows the dough to thaw slightly.
  3. Bake cookies until set. They usually take a few more minutes when baked from frozen. Cookies baked from frozen dough don’t spread as much as cookies made from room-temperature dough.

Other Gluten-Free Cookie Recipe to Try.

Love cookies? Me too. Here are some other yummy recipes to try.

Gluten-Free chocolate chip cookies on a cooling rack.
5 from 1 vote
Print

Gluten-Free Chocolate Chip Cookies

These gluten-free chocolate chip cookies are crispy, buttery, and really easy to make. (Dairy-free option included.)

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 60 cookies

Ingredients

  • 1 cup butter or dairy-free spread, melted and slightly cooled or (8 ounces; 226 grams)
  • 1 cup brown sugar (7 ½ ounces; 212 grams)
  • ½ cup granulated sugar (3 ½ ounces; 100 grams)
  • 2 large eggs (about 4 ounces; 113 grams out of shell)
  • 2 teaspoons vanilla extract
  • 2 ¼ cups gluten-free flour (11 ¼ ounces; 318 grams)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 (12-ounce) bag chocolate chips

Instructions

  1. Adjust oven rack to the middle position. Preheat oven to 350°F. Line two baking sheets with parchment paper.

  2. In a large bowl, combine melted butter with the brown and granulated sugar. Mix until smooth. Add eggs and vanilla extract. Stir until smooth.

    Add the gluten-free flour, baking soda, and salt. Mix the dough until a soft dough forms. Add chocolate chips. Stir to combine.

  3. Drop dough, about one tablespoon each, onto prepared baking pan. Bake until edges are set, about 12 minutes.

  4. Cool cookies on the pan for a few minutes and then transfer to a wire rack to cool completely. Store cookies in an airtight container for up to 5 days.

Recipe Notes

Gluten-free flour. This recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Flour blend. Using a different flour blend can result in different results. 

Dairy-Free Option. Replace the melted butter with a dairy-free spread and the chocolate chips with dairy-free chocolate chips.

Brown Sugar. Light or dark brown sugar can be used. Dark brown sugar gives the cookies a stronger molasses flavor and darker color.

 

 

 

Gluten-Free Zucchini Muffins

· Leave a Comment

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

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

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

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

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

Ingredients in Gluten-Free Zucchini Muffins.

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

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

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

Optional Ingredients.

Add your favorite mix-ins, like chocolate chips or chopped nuts, to the muffin batter. Then, for an added touch, sprinkle a few chocolate chips or nuts on top of each muffin before baking. Don’t use more than 1 ½ cups of mix ins total or the muffins won’t rise as well.

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

How to Make Gluten-Free Zucchini Muffins. 

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

Shredded zucchini on a cutting board for gluten-free zucchini bread.

Grate the Zucchini.

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

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

First six steps for mixing gluten-free zucchini muffin batter. 1. Dry ingredients in a bowl 2. Mixed dry ingredients. 3. Wet ingredients in a separate bowl. 4. Mixed wet ingredients. 5. Batter. 6. Adding shredded zucchini to batter.

Make the batter.

  1. Combine the dry ingredients in a medium bowl.
  2. Whisk them together. This helps to mix the ingredients throughout the gluten-free flour. 
  3. In a separate bowl, combine the sugar, oil, eggs, and vanilla.
  4. Blend until the egg-mixture it’s nice and smooth. You can do this with a whisk or an electric mixer. 
  5. Add the gluten-free dry ingredients and stir until a batter forms. It’s fine if you see a lump or two.
  6. Stir the shredded zucchini into the batter. If you’re adding chocolate chips, raisins, or nuts, add them now. 
Gluten-free zucchini muffin batter.


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

Bake.

Gluten-free zucchini muffin batter in pan.

Now that the batter is made, it’s time to bake! Line a standard muffin (cupcake) pan with paper liners. I like to give the pan a quick spray with nonstick cooking spray after I line it. This ensures the muffins don’t stick to the pan.

Scoop the batter into the prepared pan. If you have a large ice cream scoop or a muffin scoop, use it. Not only does it make it quick and easy to fill the pan, it also ensures all the muffins have the same amount of batter. This way they’ll all take the same amount of time to bake.

Baked zucchini muffins in pan.

Check the muffins after they’ve baked for 25 minutes. If they’re golden brown, insert a toothpick right into the center of the muffin. If it comes out clean or with a few crumbs, they’re done. 

If batter is clinging to the toothpick or the muffins are very pale, bake them for a few more minutes. 

When the muffins are done, let them cool in the pan for 10 minutes and then either enjoy or transfer to a wire rack to cool completely.

Gluten-free zucchini muffin split in half.

Storage Tips.

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

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

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

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

Gluten-Free Zucchini Muffins

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

Ingredients

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

Optional Ingredients (See Note 4)

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

Instructions

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

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

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

  4. Fill 12 muffin cups about ⅔ full.

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

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

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

Recipe Notes

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

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

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

Note 4: Optional Ingredients.

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

Storage Tips.

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

Gluten-Free Banana Pancakes

· Leave a Comment

This gluten-free banana pancake recipe makes pancakes that taste like banana bread—in pancake form. They’re fluffy, light, and packed with flavor. Just like my classic gluten-free pancake recipe, they’re easy-to-make.

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

I’ve never met a banana-flavored baked good I didn’t like. From gluten-free banana muffins to gluten-free banana cake, I love them all. So today we’re making gluten-free banana pancakes! These taste like the perfect combination of a fluffy pancake and a slice of warm banana bread. 

The key to this recipe is using two really overripe bananas. The browner and spottier the bananas, the better! They’re really the star of these pancakes. The natural sweetness combines with gluten-free flour and a little brown sugar to make the tastiest stack of pancakes ever. I like to serve these with a generous drizzle of syrup and a thick pat of butter. 

Ingredients and Substitutions

Gluten-free banana pancake ingredients on the counter.
  • Gluten-Free Flour. I tested the recipe with Bob’s Red Mill 1:1 Gluten-Free Flour Blend. Using a different flour blend might change the way the recipe works.
  • Overripe Bananas. It’s important to use very overripe bananas for these pancakes. The riper the banana, the sweeter and more flavorful. 
  • Milk. Makes the batter smooth and creamy. Both traditional and dairy-free milk works in the recipe. 
  • Egg. One egg adds protein and structure. For egg-free variation, use your favorite egg-replacer or a flax egg.
  • Butter or Oil. A little melted butter or oil lends richness to the pancakes, making them nice and tender. 
  • Brown Sugar. The combination of overripe bananas and brown sugar gives these pancakes a gentle sweetness. 
  • Baking Powder. Gives the pancakes a light and fluffy texture. 
  • Salt. Enhances all the other flavors. Use fine (table) salt. It blends easily into the batter.
  • Cinnamon. (optional) A little ground cinnamon goes great with the banana flavor. It’s totally optional. If you don’t love cinnamon, skip it. 

How to Make Gluten-Free Banana Pancakes. 

You’ll need two bowls and a hot griddle to make these gluten-free pancakes. Here are the steps for making a perfect batch every time.

The four steps for mixing gluten-free banana pancake batter. 1. Mashing the bananas. 2. The banana puree mixed with brown sugar. 3. Dry ingredients in a bowl. 4. Dry and wet ingredients in a bowl. The mixture isn't blended.

Make the Batter. 

Start this recipe by mashing the overripe bananas until they’re almost smooth. You want it to look like a lumpy banana puree. Then stir in the brown sugar and let the mixture sit for a few minutes. This gives the sugar time to melt.

In another bowl, whisk together the gluten-free flour, baking powder, salt, and cinnamon. 

Add the remaining ingredients and stir until a batter forms. It’s fine if there are some lumps in the batter. 

Gluten-free banana pancake batter in a bowl with an orange spatula.

Let the batter rest for 5 minutes. This gives the gluten-free flour a chance to absorb the liquid. If the batter seems too thick after the rest, stir in a little milk. 

Cook the Pancakes.

Cooking gluten-free banana pancakes on a griddle. 1. Ladling batter onto griddle. 2. Pancakes cooking. 3. Flipping the pancakes. 4. Three brown pancakes on the griddle.

Heat a griddle or nonstick pan over medium heat. Grease it lightly with oil. This is important. These pancakes love to stick to the pan. So a light coating of oil is important. 

Spoon the batter onto the griddle. Cook the pancakes for about two minutes. When you see bubbles appear all over the surface of the batter, flip the pancake. Don’t press the pancake down with your spatula after flipping. This will make it dense and heavy. Just flip it and leave it alone. 

Cook for another minute or so or until the pancakes are brown on both sides.

How to Keep Pancakes Warm Before Serving. 

If you want everyone to eat at the same time, keep these pancakes warm while you cook the entire batch. To do this, heat your oven to 200℉. Place the cooked pancakes onto a parchment-lined baking sheet and keep them warm in the oven for up to 30 minutes.

Storing and Reheating Leftovers.

These pancakes keep really well. Store any leftover pancakes in the refrigerator for up to three days. Or freeze them. Place them in a freezer bag, separating each pancake with a piece of waxed or parchment paper to keep them from sticking. Freeze for up to three months. 

Reheating.

Reheat the pancakes in a toaster oven or air fryer until warm. You can also microwave them on low heat. 

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

Gluten-Free Banana Pancakes

This gluten-free banana pancake recipe makes pancakes that taste like banana bread–in pancake form. They’re fluffy, light, and packed with flavor.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 9 pancakes

Ingredients

  • 2 medium ripe bananas
  • 3 tablespoons brown sugar (1 ½ ounces; 42 grams)
  • 1 ¼ cups gluten-free flour, Bob’s Red Mill 1:1 Gluten-Free Baking Flour suggested, see note (6 ¼ ounces; 177 grams)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¾ cup milk (6 ounces; 170 grams)
  • 2 tablespoons melted butter (1 ounce; 28 grams)
  • 1 large egg
  • 1 teaspoon pure vanilla extract

Instructions

  1. Place bananas in a small mixing bowl. Mash until almost smooth with a fork, potato masher, or handheld mixer. Add the brown sugar and stir to combine.
  2. In another mixing bowl, whisk together the gluten-free flour, baking powder, salt, and cinnamon. Add the milk, melted butter, egg, vanilla extract and mashed banana mixture. Stir until a batter forms. It’s fine if some lumps remain.
  3. Heat a nonstick frying pan or griddle over medium heat, or turn an electric griddle to 375°F. Lightly grease the pan or griddle with oil. The pan is ready when a drop of water bubbles quickly on the surface and evaporates (disappears) immediately.
  4. Spoon batter, approximately ¼ cup, onto the griddle. Cook for approximately 3 minutes. Flip the pancakes when bubbles appear all over the surface of the pancake and begin to pop. The pancake should begin to look almost dry. Flip and cook for another 1 to 1 ½ minutes.

  5. To keep warm, preheat the oven to 200℉. Place cooked pancakes on a parchment-lined baking sheet.

  6. Serve with butter and syrup, if desired.

Recipe Notes

Gluten-Free Flour: This recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Using another gluten-free flour will change the recipes. If you use a blend that doesn’t contain xanthan gum, whisk 1/4 teaspoon into the flour before using.

Gluten-Free Pigs in a Blanket

· 6 Comments

These gluten-free pigs in a blanket are super tasty. The recipe makes a homemade pastry that tastes like a cross between a biscuit and pie dough. The best part, besides the taste, is how easy they are to make. Simply mix the dough, wrap the mini-hot dogs and bake.

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

Pigs in a blanket are usually made with canned crescent dough or store-bought puff pastry. But if you’re gluten-free, these two options don’t work. RIght now, canned gluten-free crescent dough isn’t available and gluten-free puff pastry can be really hard to find. 

But that doesn’t mean that pigs in a blanket are off limits! You just need to make some homemade pastry to wrap around the piggies. 

Serve them as either a snack, appetizer, or main course. That’s what I usually do. I bake a tray of these and serve it alongside a big green salad. 

Ingredients You’ll Need.

Here’s what you’ll need to make a batch of these pigs in a blanket. (The full recipe with amounts is included at the bottom of the post.)

Ingredients for gluten-free pigs in blanket on the counter.
  • Hot Dogs. You can either use gluten-free cocktail wieners (mini hot dogs) and regular hot dogs cut into small pieces. 
  • Gluten-Free Flour. This recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Flour blend. Using a different gluten-free flour might cause the recipe not to work.
  • Butter. Use cold butter for the dough.  
  • Milk. Helps the dough come together and adds a nice flavor.
  • Eggs. One egg is used in the dough. The other is brushed on the pastry before baking. This helps the pigs in a blanket to brown..
  • Baking Powder. Helps the pastry to rise. 
  • Sugar. One teaspoon of sugar helps the dough to brown. Feel free to leave it out if you’d like.
  • Salt. Since hot dogs contain a good amount of salt, you only need a little in the dough for flavor.

Variations.

  1. Cheesy. Cut a cheese slice into small pieces. Place it under the hot dog before you wrap it with the pastry. 
  2. Spicy. Place a sliced jalapeno under the hot dog before wrapping. 
  3. Seasoned. Sprinkle some poppy seeds or everything bagel seasoning on the dough before baking.

How to Make Gluten-Free Pigs in a Blanket. 

This is such a fun recipe to make! There’s something I just love about rolling the mini hot dogs with pastry. The first step is making the gluten-free dough. Take your time when mixing it. It’s important to get the texture right. You don’t want the dough too dry or too wet.

Four images showing how to mix gluten-free pigs in a blanket dough.

Prepare the dough.

  1. Whisk together the gluten-free flour with the baking powder, sugar, and salt.
  2. Add the cold, cubed butter.
  3. Work the butter into the gluten-free flour mixture until no large pieces remain. Then stir in the milk and egg. Knead the mixture until a dough forms. If it seems dry, add a little more milk. If it’s too sticky to knead, add a little more gluten-free flour.
  4. Cut the dough into four pieces.
Three images showing the steps for rolling and cutting pastry then wrapping a hot dog for gluten-free pigs in a blanket.

Wrap the Dogs.

  • Then roll one piece of dough into an 8×5-inch long rectangle.
  • Cut it into eight 1-inch thick strips. 
  • Wrap the dough around the hot dog. This is the fun part!
Unbaked gluten-free pigs in a blanket on a baking sheet.

Place the hot dogs, seam side down, on a parchment lined baking sheet. This keeps the dough from unwrapping as they bake. 

When you’re done, brush each one with a little whisked egg.

Note: This recipe makes enough dough for about 40 mini hot dogs. Since hot dog packages vary, you might have a little dough left over.

Bake until Brown.

A tray of baked gluten-free pigs in a blanket.

Bake these until the pastry is golden brown and the hot dogs are hot. A pan takes about 18 minutes to cook.

Air Fryer Variation. 

You can bake these in an air fryer. Preheat your air fryer to 350℉ and bake the pigs until the pastry is brown. (Full air fryer directions and time are included in the recipe below.)

How to Make These In Advance. 

You can make these a day in advance. Just wrap the hot dogs with the pastry. Then cover them and refrigerate. When you’re ready to serve, preheat the oven and bake until brown. 

You can also freeze them. Place the wrapped hot dogs onto a bake tray. Freeze, uncovered, for two hours or until hard. Then transfer them to a freezer bag or container. Bake them from frozen in a preheated oven. Frozen pigs in a blanket take a few extra minutes to bake. 

Storing and Reheating Leftovers.

If you have leftover pigs in a blanket, transfer them to an airtight container and store for up to 3 days.

Reheat them in the microwave or in a 325℉ air fryer until hot.

Note: This recipe was originally shared in 2016. It was updated in 2024 to include new photos and a gluten-free flour blend.

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

Gluten-Free Pigs in a Blanket

These pigs in a blanket are wrapped in a homemade gluten-free pastry. Serve them as a snack, appetizer or as a main course. Be sure to sure gluten-free cocktail wieners or hot dogs.
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings 8
Author Elizabeth

Ingredients

  • 2 cups Bob's Red Mill 1:1 Gluten-Free Baking Flour, see note (10 ounces; 283 grams)
  • 2 teaspoons baking powder
  • 1 teaspoon granulated sugar
  • ¼ teaspoon salt
  • ¼ cup cold butter, cubed (2 ounces; 57 grams)
  • ½ cup plus additional milk as needed (4 ounces; 113 grams)
  • 1 large egg
  • 1 (16 ounce) package gluten-free cocktail wieners or 12 full size hot dogs cut into three pieces.

Topping

  • 1 large egg
  • 2 teaspoons water

Instructions

  1. Preheat oven to 400ºF. Line a baking sheet with parchment paper.
  2. Whisk together gluten-free flour, baking powder, sugar, and salt.
  3. Add the butter, and using your fingers or a pastry cutter, work it into the gluten-free flour mixture until no large pieces remain. The mixture should be coarse, with tiny pebbles of butter distributed thoroughly throughout.

  4. Stir in milk and 1 egg. Milk until a dough forms. If the dough is dry and won’t hold together, add a splash (about 1 tablespoon) more milk until the dough holds together.

  5. Dust your counter with gluten-free flour. Knead the dough a few times on the counter and then pat into a disk. Tip: To keep the dough from sticking, dust both the dough and your hands with a little gluten-free flour.

  6. Cut the dough into four pieces. Roll one piece into an 8×5-inch long rectangle. Then cut it into eight 1-inch thick strips.

  7. Wrap the dough around the hot dogs. Place the hot dogs, seam side down, on a parchment lined baking sheet. Repeat with the remaining dough until all the hot dogs are wrapped in pastry.

  8. Whisk the egg and water together in a small bowl. Brush the egg mixture on the pastry.
  9. Bake for about 18 minutes, until the dough is light golden brown and the hot dogs are hot. Remove from pan and serve hot.
  10. Store leftovers covered in the refrigerator for up to three days.

Recipe Notes

Gluten-Free Flour. This recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Using a different flour might change how the recipe works. Be sure to use a gluten-free flour that contains xanthan gum. 

Air Fryer Directions. Preheat air fryer to 350℉. Bake until the pastry is brown, about 8 minutes. Air fry these in batches. You don’t want to crowd the basket or tray. 

Storing Leftover. Cover leftovers and store in the refrigerator for up to three days. Reheat in the microwave or air fryer until warm. 

Gluten-Free Onion Rings

· Leave a Comment

This gluten-free onion ring recipe makes homemade rings that are light, crispy, and so flavorful. They’re perfect as a side dish or as a snack. And thanks to the gluten-free flour, the batter only takes a few minutes to make.

Gluten-free onion rings, along with ketchup and ranch dressing, on a baking sheet.

There’s nothing quite like a crunchy, freshly fried onion ring. Like homemade gluten-free mozzarella sticks, these are a fried treat that’s worth making at home. They’re great served as an appetizer, snack, or alongside your favorite burger or gluten-free fish fry. 

What you need to make gluten-free onion rings.

Ingredients for gluten-free onion rings.

For the full list of ingredients and amounts, please see recipe below.

  • Onions. These can be made with yellow onions or with sweet onions, like Vidalias or Walla Walla onion. Sweet onions tend to be larger and make for nice, big onion rings. 
  • Gluten-Free Flour. I like Bob’s Red Mill 1:1 Gluten-Free Flour Blend. It makes for a light coating. Using a different flour blend might give you different results. 
  • Cornstarch. Dusting the onion rings with cornstarch helps the batter to stick and keeps the rings from being greasy.
  • Milk and Egg. The combination of milk and an egg makes an onion ring batter that browns nicely. For a dairy-free and egg-free batter, replace the milk and egg with seltzer or gluten-free beer.  
  • Seasonings. Garlic powder, black pepper, and paprika add flavor to the batter. 
  • Baking Powder. Helps lighten the batter.
  • Sugar. Adding a tablespoon of sugar is optional. It helps the batter to brown and brings out the sweetness of the onions–without making the rings taste sugary sweet. 
  • Salt. Enhances all the other flavors. Before serving, you can also sprinkle on additional salt.
  • Oil for frying. You’ll need to fill a Dutch oven about 1-inch full with oil.

How to Make Gluten-Free Onion Rings.

It’s a little bit of a process to make homemade onion rings. Here are the steps—along with some tips to ensure your onion rings come out perfect every time.

Step One: Cut the Onions.

Removing the thin membrane from an onion slice.

First cut the ends of your onion and remove the papery skin. Then slice the onions into about ½ inch-thick slices. 

Separate the onion slices into rings by pushing out the layers. At this point, you might notice a thin layer clinging to each onion. If it’s hanging off the onion ring, remove it. This membrane can make it hard for the batter to stick to the slices and it can burn during frying.

Step Two: Make the Batter.

Mix the gluten-free batter together until it’s smooth. For a thick coating on your onion rings, use the amount of milk called for in the recipe. If you prefer a thin coating, add a little additional milk. The thinner the onion ring batter, the lighter the coating. 

After mixing, let the batter sit for at least 15 minutes. This gives it time to thicken. This is a good time to set up for frying. Fill your Dutch oven with oil. Line a baking sheet with paper towels, and place the cornstarch on a plate. 

Step Three: Heat Your Oil.

Fill a Dutch oven or deep fryer with about an inch of oil. You don’t want your pot more than ⅓ full. If you’re using a deep fryer, fill it as directed by the manufacturer.

Heat the oil to 375°F. It’s important to use a thermometer for this step. You don’t want to overheat the oil.

Step Four: Coat the Onion Rings.

When the oil is at the right temperature, it’s time to coat and fry the rings.

Coating onion rings in cornstarch.

First, coat the onion slices in corn starch. You can do a few rings at a time. Or you can coat them all at the same time. It’s up to you.

Letting gluten-free batter drip off an onion ring.

Then, one at a time,  dip each ring through the batter. I like to use a fork for this step. Let any excess batter drip off the onion slice.

Three onion rings frying in a pot of oil.

After coating the ring with the batter, carefully place it into the hot oil. The oil will bubble quickly when you do this. 

Fry for about a minute or so, then carefully turn the rings and fry until they’re golden brown. It only takes about three minutes total. You can fry as many onion rings as your pot will hold. For me, this is about three to four large rings at a time. You don’t want to crowd the pot of oil or the rings will stick together.

Remove the rings from the hot oil and place on a paper towel-lined baking sheet. Repeat with the remaining rings and batter. 

Gluten-Free Onion Ring Tips.

Fried gluten-free onion rings on a baking sheet.
  • Batter Thickness. Aim for batter that’s about the thickness of pancake batter. If it’s too thick, add additional milk, one tablespoon at a time. 
  • The Best Oil for Frying. Fry the rings in canola or vegetable oil. 
  • Control the Oil Temperature. Be sure to monitor the oil temperature. You want the oil at 375 degrees F, no hotter. 
  • Work in Batches. It’s best to batter and fry a few onion rings at a time. If you batter the rings and place them on a plate, the batter can run off. 
  • Season with Salt Immediately. You want to season the onion rings As soon as you remove the onions from the hot oil. 
Gluten-free onion rings, along with ketchup and ranch dressing, on a baking sheet.
Print

Gluten-Free Onion Ring Recipe

These homemade gluten-free onion rings are light, crispy, and so flavorful. They’re perfect as a side dish or as a snack. Dairy and egg-free variation included in the note.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

For the Onion Ring Batter

  • 1 cup Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (5 ounces; 142 grams)
  • 1 tablespoon granulated sugar, optional, see note
  • 1 teaspoon baking powder
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ tsp ground black pepper
  • ¾ cup milk, plus more as needed (6 ounces; 170 grams)
  • 1 large egg

For Frying

  • Canola Oil

For the Coating

  • ½ cup cornstarch (2 ounces; 56 grams)
  • 2 medium yellow onions or 1 large sweet, vidalia or Walla Walla onion, cut into 1/2 inch rings
  • salt, for seasoning

Instructions

  1. Make the Batter. Whisk together gluten-free flour, granulated sugar, baking powder, paprika, garlic powder, salt, and black pepper. Add milk and egg. Mix until a batter forms. It should be as thick as pancake batter. If it’s too thick, add more milk, one tablespoon at a time. (For a thin onion ring coating, add 1/4 cup additional milk).

  2. Heat the Oil. In a large pot or Dutch oven over medium-high heat, heat about one inch of oil to 375°F. Don't fill your pot more than ⅓ full.

  3. Line a large plate or baking sheet with paper towels. This is where you will set the onion rings after you fry them.

  4. Coat and Fry the Rings: Place the cornstarch onto a plate or in a bowl. Coat the onion rings in cornstarch. Then dip the rings, one at a time, into the batter. Allow most of the batter to drip off the onion slice.

  5. Immediately after coating, carefully place the onion ring into the hot oil. Batter and fry about three or four rings at time.

    Fry for 2 to 3 minutes or until golden brown. Turn the rings over once so they brown on each side.

  6. Remove the rings from the hot oil with a metal strainer or tongs. Place them onto the paper towel lined baking sheet. Sprinkle with salt.
  7. Repeat until the onions are done. Be sure to monitor the oil temperature throughout the frying process.

  8. To Keep the onion rings warm: Place them into a 200℉ on a baking sheet while you fry the rest of the rings.

Recipe Notes

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

Sugar: The sugar is optional. It adds a nice sweetness to the rings and helps the batter to brown. 

Dairy-Free Variation: Replace the milk with an equal amount of gluten-free beer or unflavored seltzer water. 

Egg-Free Variation: Replace the egg with a ¼ cup gluten-free beer or unflavored seltzer water. 

Dairy and Egg-Free Variation. Use 1 cup gluten-free beer or unflavored seltzer water. 

Gluten-Free Mozzarella Sticks

· 15 Comments

These homemade gluten-free mozzarella sticks are crispy, gooey, and perfectly cheesy. And they’re simple to make. The seasoned gluten-free breading keeps them crunchy and tasty.  (Air fryer cooking option included.)

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

Making a batch of homemade mozzarella sticks is not only fun but it’s pretty simple. All you need to do is bread some string cheese, chill them, and then fry until golden brown. The coating of gluten-free flour and breadcrumbs makes these extra crunchy 

If you want to prepare these in advance, you’re in luck. The uncooked, breaded sticks freeze beautifully. Then when you’re in the mood for some cheesy goodness, all you need to do is cook them and enjoy. 

Ingredients for gluten-free mozzarella sticks on the counter.

Ingredients.

  • Cheese. I like to use string cheese for these sticks. Not only is it easy, it’s the right shape for mozzarella sticks. Most string cheese is made from low-moisture mozzarella, which holds up perfectly for frying and gets wonderfully stretchy. If you don’t want to use string cheese, use a block of low-moisture mozzarella that you cut into individual pieces. 
  • Gluten-free flour. Use gluten-free all purpose flour or finely ground white rice flour. 
  • Eggs. Two whisked eggs help the breading stick to the cheese. 
  • Bread Crumbs. The crunchy coating comes from a quick roll in gluten-free bread crumbs. Make sure you use dried bread crumbs, not fresh, for this recipe. 
  • Basil, Garlic, and Salt. Adds flavor to the sticks.

How to Make Gluten-Free Mozzarella Sticks. 

Cheese melts. Which is usually a wonderful thing. Unless you’re trying to make homemade mozzarella sticks. 

To make mozzarella sticks that don’t melt and leak during cooking, remember two things: use cold cheese and double dip them before frying.

Two images. The first shows three plates with gluten-free flour, whisked eggs, and gluten-free bread crumbs. The second shows a cheese stick rolled in gluten-free flour.

Grab three plates. On the first plate, place your gluten-free flour and seasonings. On the second, the whisked eggs. And on the third, the gluten-free bread crumbs. 

Roll a piece of string cheese in the seasoned gluten-free flour. Make sure to coat the ends of the cheese.

Two images. The first is a cheese stick rolled in egg. The second shows it coated in gluten-free bread crumbs.

Then roll the cheese in the whisked egg. Be sure to coat entire cheese stick with egg. 

And here’s the key: repeat this. Re-roll  the cheese stick in gluten-free flour and egg a second time. Once you’ve done that, finish by coating the cheese with the gluten-free bread crumbs. 

Once all the cheese is coated, chill them for at least 15 minutes. This helps to prevent melted cheese when you fry them.  If it’s hot in your kitchen, you can freeze the cheese at this point.

How to Cook Gluten-Free Mozzarella Sticks.

You can either fry these in a pan or cook them in an air fryer.

Gluten-free mozzarella sticks frying in a pan.

How to Fry Gluten-Free Mozzarella Sticks in a Pan.

Frying the mozzarella sticks in oil is the classic way to make these. It gives them a really nice crunch. Here’s a few things to keep in mind. 

  1. Don’t use too much oil. Heat about a half inch of oil in a frying pan. While you can use a deep fryer, shallow frying them is quicker and easier. 
  2. Do fry in hot oil. To test your oil, either use an instant read thermometer or carefully place the handle of a clean wooden spoon in the oil. If bubbles appear around the handle, the oil is ready. 
  3. Don’t crowd the pan. It’s important not to crowd your pan. If you do, the oil cools quickly from the cold cheese. For an 8-inch frying pan, fry six sticks at a time. 
  4. Do turn them once. First fry the sticks for 30 seconds. Then carefully turn them with a heatproof spatula or pair of tongs and fry them for an additional 30 seconds. 
Gluten-free mozzarella sticks in an air fryer basket.

How to Air Fry Gluten-Free Mozzarella Sticks.

If you’d rather cook these in an air fryer, you can. 

  1. Preheat the air fryer. Set your air fryer to 350 degrees F. It’s important to preheat your air fryer before cooking the sticks. If you start them in a cold air fryer, the cheese can leak. This is because of the time it takes for the fryer to get to the right temperature. 
  2. Coat with oil. Give the sticks a quick coat of cooking oil spray. This is optional but helps them crisp. 
  3. Flip them once. Air fry the cheese sticks for three minutes.Use a timer for this step. You don’t want to overcook them. After three minutes,  carefully flip them. This helps them to brown on both sides. 
  1. Cook until brown. After flipping, cook the sticks  for another 1-2 minutes. Gluten-free mozzarella sticks are light golden brown when cooked. 

Cooking Tips.

  • Bread the entire stick. Don’t forget the ends. The breading keeps the cheese from leaking.
  • Chill before frying. Warm cheese melts before the breading browns. Chilling the breaded cheese before frying is a must.
  • Don’t over cook. Gluten-free mozzarella sticks cook quickly. Don’t fry them for too long or the cheese will ooze out.
Gluten-free mozzarella sticks on a plate. A small bowl of tomato sauce is in the back.

Dipping Sauce Suggestions.

  • Marinara sauce. This is a classic. 
  • Ranch dressing. Some folks love to eat mozzarella sticks with ranch dressing. 
  • Raspberry sauce. Serving mozzarella sticks with raspberry sauce is popular in upstate New York. The savory-salty sticks go great with the sweet berry sauce. 

Make Ahead Instructions.

To prepare these in advance, bread them and freeze . When you’re in the mood to make them, grab a few from the freezer and prepare as directed. Frozen gluten-free mozzarella sticks take about a minute longer to cook than fresh.

Storage & Reheating Instructions

Store cooked gluten-free mozzarella sticks covered for up to 3 days in the refrigerator. Reheat them in a toaster oven or air fryer or air fryer for about three minutes or until warm and crisp. 

Uncooked breaded gluten-free mozzarella sticks can be frozen for up to 6 months. Place the sticks in a freezer container and then cook from frozen.

Note: This recipe was originally published July 2015. It was updated January 2024 to include new step-by-step photos and air fryer directions.

Gluten-free mozzarella sticks on a plate with a small bowl of tomato dipping sauce.
4.75 from 8 votes
Print

Gluten-Free Mozzarella Sticks

These homemade gluten-free mozzarella sticks are crispy and cheesy. Remember to chill your mozzarella sticks before cooking. Cold sticks prevents the cheese from leaking during cooking.

Prep Time 20 minutes
Cook Time 1 minute
Total Time 21 minutes
Servings 24 sticks

Ingredients

  • 1 cup gluten-free flour or finely ground white rice flour (4 ounces; 113 grams)
  • 1 teaspoon dried basil
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 cup dried gluten-free bread crumbs (4 ounces; 113 grams)
  • 12 pieces string cheese
  • Vegetable Oil or cooking spray

Instructions

  1. Line up three plates on your counter. On first plate, whisk together gluten-free flour, dried basil, black pepper, garlic powder, and, salt. On second plate, whisk the eggs until smooth. On third plate, place bread crumbs.

  2. Cut cheese sticks in half. Roll string cheese in gluten-free flour. You don’t want any bare spots on the cheese stick. Be sure to coat ends of cheese stick with flour.

  3. Roll the cheese stick in egg, coating thoroughly. Return cheese stick to the gluten-free and coat again. Return to egg and coat thoroughly.

    Finally, roll coated sticks in bread crumbs. Place coated stick on a baking pan or large dish. Repeat until all sticks are coated. Chill cheese sticks for 15 minutes.

  4. To fry in a pan: Heat ½-inch of oil in an 8-inch frying pan until hot. It should be hot enough that if you sprinkle gluten-free bread crumbs in the oil, they sizzle.

    Remove cheese sticks from refrigerator. Place six cheese sticks into the pan. Fry for 30 seconds. Using a heat-proof spatula, roll sticks in oil to turn. Fry an additional 30 seconds or until the sticks are golden brown. If any cheese begins to leak, remove sticks from oil. Repeat with remaining cheese sticks.

  5. To air fry: Preheat air fryer to 350℉ for three minutes. Lightly spray gluten-free mozzarella sticks with nonstick cooking spray. Place them in the basket or tray of the air fryer. Cook for three minutes. Turn the sticks and cook for an additional minute or two.

  6. Serve warm with dipping sauce.

    Store the leftover sticks covered in the refrigerator for up to three days. Reheat in air fryer or toaster oven until warm.

Recipe Notes

Ingredient Notes.

  • Gluten-free flour. Use a gluten-free flour blend or finely ground white rice flour. Coconut flour is not recommended. 
  • String cheese. Regular string cheese makes the tastiest cheese sticks. Reduced fat string cheese works but isn’t as soft when cooked. If you don’t want to use string cheese, cut a block of low moisture mozzarella cheese into sticks. 

Easy Almond Flour Waffles

· 3 Comments

There’s a lot to love about this almond flour waffle recipe. The waffles turn out light and crispy—and they’re so easy to make. Just stir together the ingredients, spoon the batter into a hot, greased waffle iron and bake. If you want to freeze them for a quick breakfast, you’re in luck. They freeze beautifully.

Two almond flour waffles on a plate with syrup.

Why You’ll Love This Recipe.

  • Makes light and crispy almond flour waffles.
  • Easy to make. Simply stir the batter together in minutes.
  • Great flavor.
  • Freeze beautifully.
The ingredients for almond flour waffles in individual bowls.

Ingredients.

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

  • Almond Flour. Use a finely ground almond flour for the lightest waffles.
  • Tapioca Starch. A little tapioca starch helps make these crisp. Sometimes tapioca starch is labeled tapioca starch flour or tapioca flour. Check the ingredient list. If it states “tapioca starch”, it’s what you want. 
  • Milk. Use traditional or dairy-free milk. I’d avoid full-fat coconut milk. It’s a little too rich for this recipe.
  • Coconut oil or butter. Adds richness. When made with butter, these waffles come out a little darker than those made with coconut oil. Use whichever one you love.
  • Egg. One large egg adds a nice flavor and helps with the rise.
  • Baking Powder. These give the waffles a nice light texture.
  • Salt. Use fine table salt. If you’re using Diamond Kosher, double the salt called for in the recipe.
  • Vanilla extract. The almond flour brings most of the flavor but a teaspoon of vanilla extract adds a nice flavor boost too.

How to Make Almond Flour Waffles.

Almond flour waffle batter.

Whisk the dry ingredients together in a medium mixing bowl. You don’t want to skip this step. It helps evenly distribute the baking powder throughout the almond flour and tapioca starch, making for evenly light waffles. A

Add the wet ingredients and mix just until the batter comes together. If you over-mix batters with almond flour, the oil can run out of the flour. In this case, that can make the waffles dense and heavy. A quick mix is all you need.

Almond flour waffles in a waffle iron.

Once the batter is mixed, preheat your waffle iron. A hot iron ensures the waffle is brown on the outside and light in the middle. 

Grease the waffle iron and then spoon the batter into it. Cook the waffles until they’re golden brown. The exact cook time varies by waffle iron. 

How to Freeze and Reheat.

These almond flour waffles freeze beautifully. 

  1. Prepare waffles as directed. 
  2. Allow them to cool completely.
  3. Stack the waffles with a piece of parchment or waxed paper in between each one. This keeps them from sticking. 
  4. Place the stack into a freezer bag or container. Freeze them for up to six weeks. 
  5. When you’re in the mood for waffles, thaw them in 30-second intervals in the microwave until warm. Or allow them to thaw overnight and reheat them in a toaster.

Why is there tapioca starch in this recipe?

The tapioca starch helps with texture. It makes the waffles crispy and light. If you want, you can omit the tapioca starch and replace it with an equal amount of almond flour. Just note the texture of the waffles might be a little denser.

Can I replace the almond flour with coconut flour?

Coconut flour doesn’t work in this recipe. 

Can I use gluten-free flour?

This recipe was developed to use almond flour. Here’s a gluten-free waffle recipe that uses gluten-free flour.

Two almond flour waffles on a plate with syrup.
5 from 2 votes
Print

Almond Flour Waffles

There’s a lot to love about this almond flour waffle recipe. The waffles turn out light and crispy—and they’re so easy to make. Just stir together the ingredients, spoon the batter into a hot waffle iron and bake. And if you want to freeze them for a quick breakfast, you’re in luck. They freeze beautifully.

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

Ingredients

  • 1 ¼ cups finely ground, blanched almond flour (5 ounces; 142 grams)
  • ½ cup tapioca starch (2 onces; 57 grams)
  • 2 teaspoons baking powder homemade or store-bought grain-free
  • ½ teaspoon salt
  • ½ cup milk, traditional or dairy-free (4 ounces; 113 grams)
  • 1 large egg (50 grams out of shell)
  • 2 tablespoons coconut oil, ghee, or unsalted butter, melted (1 ounce; 28 grams)
  • 1 teaspoon vanilla extract
  • nonstick cooking spray (coconut oil, ghee, or butter for greasing the griddle)

Instructions

  1. Whisk the almond flour, tapioca starch, baking powder, and salt together in a medium mixing bowl. Add the milk, egg, melted coconut oil, and vanilla extract. Whisk until smooth. Let batter stand for about 5 minutes.

  2. Preheat the waffle iron.

  3. Lightly grease the waffle iron. Pour batter into iron as directed by the manufacturer. Bake until waffles are brown and crisp. Repeat with remaining batter.

Recipe Notes

Almond flour. Use a finely ground almond flour. Break up any lumps before making the batter. 

Tapioca starch. The tapioca starch makes the waffles really light. If you want to leave it out, replace it with ½ cup (2 onces; 57 grams) of almond flour. 

Freezing. You can freeze these waffles for up to six weeks. Prepare them as directed. Let them cool. Then stack the waffles. To keep them from sticking to each other, you can place a piece of parchment or wax paper between the waffles. Store them in a freezer container or bag.

Gluten-Free Chocolate Chip Pancakes

· 2 Comments

This easy gluten-free pancake recipe makes light and fluffy pancakes that are dotted with chocolate chips. The batter contains a little brown sugar and vanilla, giving the pancakes a subtle chocolate chip cookie flavor. Serve with maple syrup or a little whipped cream.

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

Why you’ll love these pancakes.

  • The prep. – This batter couldn’t be easier to make. Just put all the ingredients into one bowl and mix. That’s it. There’s no need to whip egg whites for this recipe.
  • The flavor. – The combination of brown sugar, vanilla, and chocolate chips makes for really flavorful pancakes.
  • The texture. – Just like my classic gluten-free pancake recipe, these are light and fluffy.

Tips for Making Gluten-Free Chocolate Chip Pancakes.

Three gluten-free chocolate chip pancakes cooking on a cast iron griddle.
  1. Use a medium bowl. Use a medium or large mixing bowl. This way the batter won’t overflow when you mix the ingredients. 
  2. Let the batter rest. After mixing the batter, let it rest in the bowl for about 10 minutes. This gives the gluten-free flour a little time to absorb the liquid in the recipe. Giving you light, fluffy pancakes. 
  3. Stir the chocolate chips into the batter. A lot of recipes call for adding the chocolate chips to the pancake batter on the griddle. I found this caused the chocolate chips to burn. Mixing them right into the batter prevents this. 
  4. Preheat the griddle. Cook your pancakes on a hot griddle or nonstick pan. This way the pancakes brown beautifully. 
  5. Cook pancakes on medium heat. A hot, smoking griddle is too hot for pancakes. Use a medium heat for the best results. You want the batter to sizzle gently when you spoon it onto the griddle. If you see your griddle smoking, turn down the heat. And if your pancakes are too pale, increase the heat a little.
  6. Keep them warm in the oven. To keep the pancakes warm before serving, place them into a preheated 225℉ oven on a parchment-lined baking sheet.
Chocolate chips sprinkled on gluten-free pancake batter.

What are the best chocolate chips to use for pancakes? 

I love milk chocolate chips in pancakes. But the real answer is: use whatever chocolate chips you love. They all work. As with any ingredient, check the label to ensure the chocolate chips are gluten-free.

Can I make these dairy-free?

Yes. To make these pancakes dairy-free, use your favorite dairy-free milk. And remember to use dairy-free chocolate chips.

Recipe originally posted January 23, 2016. Updated to include new photos. Recipe updated to use a gluten-free flour blend by reader request. Enjoy!

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

Gluten-Free Chocolate Chip Pancakes

These fluffy gluten-free pancakes are easy to make. The brown sugar and vanilla extract give them an almost chocolate chip cookie flavor. This easy recipe is perfect for weekend mornings.
Prep Time 5 minutes
Cook Time 5 minutes
Rest Time 10 minutes
Total Time 20 minutes
Servings 6 pancakes
Calories 195 kcal

Ingredients

  • 1 cup gluten-free flour–Bob's Red Mill 1:1 Gluten-Free Baking Flour recommended, see note (5 ounces; 142 grams)
  • ¼ cup light brown sugar (2 ounces; 56 grams)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup milk (6 ounces; 170 grams)
  • 1 large egg (2 ounces; 56 grams)
  • 2 tablespoons oil or melted butter (1 ounce; 28 grams)
  • 1 teaspoon vanilla extract
  • ½ cup chocolate chips, use more or less to taste (3 ounces; 85 grams)

For Serving

  • maple syrup
  • butter

Instructions

  1. Whisk the gluten-free flour, sugar, baking powder, and salt together in a medium bowl. Add the milk, egg, oil, and vanilla extract. Mix until smooth. Stir in the chocolate chips. Let the batter rest for 10 minutes. (Batter can rest up to 30 minutes.)

  2. Heat a nonstick griddle or skillet over medium-high heat. Lightly grease the griddle with oil or butter.

  3. Spoon about ¼ cup of batter onto the skillet. Cook until the edges look set and bubbles appear all over the surface of the pancake, about two minutes. To check for doneness, lift the edge of the pancake with a spatula. It should be golden brown.

  4. Flip the pancake and cook until golden brown, about two additional minutes.

  5. Repeat with the remaining batter. If the chocolate chips settle to the bottom of the batter between cooking batches, give the batter a gentle stir.

    To keep pancakes warm before serving, place them in a preheated 250℉ oven on a parchment-lined baking sheet.

  6. Serve with butter and syrup.

Recipe Notes

Gluten-Free Flour–This recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Flour Blend. Using a different flour might change the texture of the pancakes. 

Chocolate Chips–Use your favorite chocolate chips. And adjust the amount to suit your taste. 

Gluten-Free Coffee Cake

· Leave a Comment

This gluten-free coffee cake is made with a tender sour cream cake and filled with a layer of cinnamon sugar. Then it gets topped with a yummy cinnamon streusel. It’s perfect for breakfast or dessert.

Gluten-free coffee cake slice on a plate with a fork.

There’s just something special about a cinnamon coffee cake. The cinnamon-sugar filling and crunchy streusel topping are one of my favorites. I created this recipe for my first cookbook. The original recipe called for a large 12-cup bundt pan. 

I’ve updated it to fit in a square pan. And I tinkered with the streusel topping. Now, it’s made with a combination of gluten-free flour, sugar, cinnamon, and melted butter. The topping is so easy to make. If you love it, consider making a batch and sprinkling it on these banana muffins.

Ingredients.

Ingredients for gluten-free coffee on the counter.

At first glance, the ingredient list might look long. That’s because the recipe calls for a cake batter, cinnamon filling, and streusel topping. Happily, all the ingredients are things might already have in the house. 

  • Gluten-free flour. Use an all-purpose gluten-free flour blend that contains xanthan gum. It gives the cake a nice texture. If your blend doesn’t, whisk a ½ teaspoon into your flour before using. 
  • Butter. You want to use softened butter for this cake. If it’s too cold, it won’t blend easily with the sugar. For a gluten-free and dairy-free coffee cake, use your favorite dairy-free butter. 
  • Granulated sugar. Use granulated (white) sugar or organic sugar.
  • Sour Cream. A cup of sour cream makes the cake flavorful and moist. Full-fat Greek yogurt can be used in place of sour cream. I’d avoid fat-free sour cream and yogurt. It tends to make the cake dry. If you’re dairy-free, use a dairy-free sour cream or yogurt. 
  • Eggs. Use room temperature large eggs. 
  • Baking Powder and Baking Soda. The combination of baking powder and soda helps the cake to rise. 
  • Salt. Enhances the other flavors. Use table (fine) salt.

How to Make a Gluten-Free Coffee Cake.

Bowl of gluten-free cake batter, crumb topping, and cinnamon sugar on the counter.

Prepare the Filling and Topping.

Start by making the filling and topping. This way they’re ready to use after you’ve made the batter.

To prepare the cinnamon-sugar filling, simply stir together granulated sugar and cinnamon in a small bowl. That’s it!

Then, make the streusel topping. Stir together the gluten-free flour, cinnamon, and sugar with melted butter. Mix until it looks like damp crumbs. By the way, don’t skip the gluten-free flour. It’s what gives the topping its wonderful “crumb” texture.

Make the Batter.

The key to making this batter? Alternate between adding the flour and sour cream.

First, mix together the softened butter and sugar until it’s light and smooth. Add the eggs, one at a time, and mix until fluffy. At this point, the mixture almost looks like vanilla frosting. It’s so pretty!

Stop your mixer and add half the gluten-free flour. There’s no need to measure out exactly half. Just eyeball it. Stir until the flour is fully combined. Then mix in half the sour cream. 

Repeat this process, adding the remaining flour and sour cream, and mix until the batter is thick. Stop and scrape down the bottom and sides of the bowl. A rubber spatula works great for this. Stir in any gluten-free flour that’s clinging to the bowl. 

Fill the Pan.

Gluten-free coffee cake batter and filling in a cake pan.

Bake the Cake.

Bake the cake until a toothpick inserted into the center comes out clean. It takes about an hour to bake. Remove the pan from the oven and let the cake cool right in the pan. 

Slices of gluten-free coffee cake on a cooling rack.

Variations.

  • Add Nuts. If you love nuts in your coffee cake, add 1 cup of chopped pecans or walnuts to the streusel. 
  • Add Dried Fruit. Stir up to one cup of your favorite dried fruit, like cranberries or blueberries, into the batter. 
  • Reduce the Topping. As written, this recipe has a thick layer of crumb topping. If you don’t want a lot of topping, reduce the topping ingredients by half. 
Gluten-free coffee cake slice on a plate with a fork.
Print

Gluten-Free Coffee Cake

This sour cream gluten-free coffee cake is filled with a layer of cinnamon sugar and topped with a cinnamon streusel topping.
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 12 slices

Ingredients

Filling

  • ¼ cup granulated sugar (1 ¾ ounces; 50 grams)
  • 1 teaspoon cinnamon

Topping

  • ½ cup granulated sugar (3 ½ ounces; 100 grams)
  • ½ cup gluten-free flour, see note (2 ½ ounces; 70 grams)
  • 2 teaspoons cinnamon
  • 3 tablespoons butter, melted (1 ½ ounces; 42 grams)

Batter

  • 2 cups gluten-free flour, see note (10 ounces; 283 grams)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 8 tablespoons butter, softened (4 ounces; 113 grams)
  • 1 cup granulated sugar (7 ounces; 198 grams)
  • 2 large eggs, at room temperature
  • 1 cup sour cream or plain yogurt, at room temperature (8 ounces; 226 grams)

Instructions

  1. Preheat oven to 350℉. Grease a 9×9-inch square pan with nonstick cooking spray or line it with parchment paper.

  2. Prepare the Filling: Stir together sugar and cinnamon in a small bowl. Set aside.

  3. Prepare the Topping: In another bowl, stir together gluten-free flour, sugar, and cinnamon. Stir in melted butter. Mix with a fork until crumbly. Set aside.

  4. Prepare the Batter: Whisk together gluten-free flour, baking powder, baking soda, and salt in a small bowl. Set aside. In a large bowl, mix together butter, sugar, and eggs until smooth and creamy, about one minute.

  5. Stop the mixer. Add half the gluten-free flour mixture. Mix until combined. Add half the sour cream. Repeat until all the flour and sour are used .Mix until the batter is smooth.

  6. Spread half the batter into the prepared pan. Sprinkle the cinnamon-sugar filling over the batter. Spread the remaining batter over the following. Top with cinnamon streusel topping.

  7. Bake for 55 minutes or until a toothpick inserted into the center of the coffee cake comes out clean.

  8. Allow the cake to cool in the pan before serving. Store the cake covered on the counter for up to four days.

Recipe Notes

Gluten-Free Flour: Use a gluten-free flour blend that contains xanthan gum or whisk xanthan gum into the flour before using. For the streusel, whisk ⅛ teaspoon into the flour. For the batter, whisk ½ teaspoon of xanthan gum into the flour. 

Soft Gluten-Free Molasses Cookies

· 19 Comments

This easy recipe makes gluten-free molasses cookies that are soft and spicy. They’re perfect for Christmas—they taste like soft gingerbread cookies. To make a batch, make the dough, chill for an hour and then bake the cookies. The sugar coating is optional but adds a fabulous crunch. (dairy-free variation included with the recipe!)

Gluten-free molasses cookies.

What are gluten-free molasses cookies? 

Think of molasses cookies as soft gingerbread cookies. They’re soft and spicy with a lovely crunchy sugar coating. They taste like molasses and baking spices. The ginger and cinnamon make them a perfect Christmas cookie. 

While the flavor is similar to gluten-free gingerbread cookies, these are a drop-style cookie. So they’re faster to make because there’s no rolling or cookie cutters required. The ingredients include gluten-free flour, butter, brown sugar, and molasses. Along with a perfect blend of spices and vanilla. 

Ingredients.

Let’s take a look at the ingredients you need to make this recipe. As with all gluten-free recipes, these cookies were developed using the following ingredients. Using different ingredients or substitutions can cause the recipe to fail. 

  • Gluten-free all-purpose flour. A gluten-free flour blend with xanthan gum works helps the cookies hold their shape. If your blend doesn’t include xanthan, whisk a half teaspoon into your gluten-free flour before using.
  • Butter. Use softened butter. Dairy-free butter works great in this cookie recipe.
  • Brown sugar. For the best flavor, use dark brown sugar. It contains more molasses than light brown sugar.
  • Molasses. Be sure to use unsulphured or light molasses. (Grandma’s molasses is the brand I use.) Do not use blackstrap molasses in this recipe. 
  • Egg. One large egg helps the dough come together.
  • Spices. A generous amount of ginger and cinnamon add the spicy flavor. Use whatever baking spices you love. 

How to Make Gluten-Free Molasses Cookies.

I love this recipe because it’s so easy to make! You simply mix the dough. Let it chill for a couple hours and then roll into balls. The most important step? Scraping the bowl as you make the dough. We want every bit of molasses in the cookies. 

Gluten-free molasses cookie dough in a mixing bowl.

Make the dough. 

First whisk together the dry ingredients in a medium bowl. We want all the spices mixed evenly throughout the gluten-free flour. The helps every cookie taste nice and spicy. 

Then mix together the soft butter and brown sugar. Mix it together until it looks like a very thick paste. 

Add the egg and molasses and mix until it’s light. At this point, stop the mixer and scrape down the bowl. Once you do that, mix everything for another 30 seconds or so. 

Stop the mixer and add the gluten-free flour mixture. Mix everything together until a thick dough forms.

Chill.

Cover the dough and chill it for at least an hour. This helps the gluten-free absorb the liquid. So they’re soft and not gritty.

Scoop.

Scoop the dough into balls. I like to use a cookie scoop for this step. You want to use about a tablespoon of cookie dough for each cookie. 

Roll each cookie in sugar. This step is totally optional but adds a really nice crunch. 

Bake.

Place the cookies on a parchment-lined baking sheet and bake until the edges are set. A pan takes about 12 minutes to bake. 

Transfer the cookies to a wire rack to cool completely. 

Gluten-free molasses cookies in a stack.

Storing and Freezing.

Store the cooled cookies in an airtight container. These keep for up to five days. 

These cookies freeze beautifully. Place them into a freezer container. I like to separate the layers with parchment paper so they don’t stick. Freeze the cookies for up to three months. 

Gluten-free molasses cookies in a stack.
4.78 from 9 votes
Print

Soft Gluten-Free Molasses Cookies

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

Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Servings 24 cookies

Ingredients

  • 2 ¼ cups gluten-free all-purpose flour, see note (11 ¼ ounces; 318 grams)
  • 2 teaspoons baking soda
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 12 tablespoons butter, softened (6 ounces; 170 grams)
  • ¾ cup packed dark brown sugar (5 ½ ounces; 155 grams)
  • ¼ cup unsulfured molasses (3 ounces; 85 grams)
  • 1 large egg
  • ½ cup coarse sugar or turbinado (4 ounces; 113 grams)

Instructions

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

  2. Mix together the butter and brown sugar in a large bowl until it's thick and creamy. Add the molasses and egg and mix until light, about one minute. Stop the mixer and scrape down the bottom and sides of the bowl.

    Add the gluten-free flour mixture. Mix on medium speed until a thick dough forms.

  3. Cover the bowl and chill for one hour or overnight.

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

  5. Roll the dough into balls, about one tablespoon each. Roll dough into coarse sugar, 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 12-15 minutes.

  7. 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 cooled in a sealed container for up to 5 days. Or freeze for up to 3 months.

Recipe Notes

Ingredient Note

Gluten-Free Flour. This recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Flour Blend. Using a different blend might change the texture of the cookies. If you’re using a blend that does not contain xanthan gum, whisk a half teaspoon into the flour before using. 

Molasses. Use unsulphured or dark molasses. Blackstrap molasses are too strong for these cookies. 

 

Gluten-Free Peanut Butter Blossoms Recipe

· 15 Comments

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.

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

How do you make gluten-free peanut butter blossoms?

It’s easy!

  • Make the dough. You’ll want to use a gluten-free flour blend for these cookies. Flourless gluten-free peanut butter cookies don’t hold their shape well enough for peanut butter blossom cookies.
  • Scoop the dough and roll into rounds. A cookie scoop make this step easy.
  • Roll dough into sugar. You can use regular granulated sugar or coarse sugar. If you roll the cookies in coarse sugar, they have a bit more shine and crunch.  For the holidays, I love to use colored sugar.
  • Bake. Place the cookies onto a parchment-lined baking sheet and bake until the edges are set.
  • Add a Chocolate Kiss. As soon as the cookies come out of the oven, press an unwrapped kiss candy into the center of the cookie.
  • Cool. Allow the cookies to cool on the pan for about five minutes before transferring them to a wire cooling rack.

What type of peanut butter should I use for blossom cookies?

Creamy peanut butter is traditional. You can use crunchy peanut butter. Cookies made with crunchy peanut butter tend to crack a bit more than those made with creamy.

What type of sugar should I roll the cookie dough in before baking?

Granulated sugar is traditional. But you can use colored sugar, either coarse or fine, or turbinado sugar. Both coarse and turbinado sugar add a nice crunch to the cookies.

How long do these cookies take to bake?

A pan of peanut butter blossoms takes about 8 to 10 minutes to bake. The quick baking time makes these cookies perfect for holiday gift giving.

Can I use a peanut butter cup instead of a Kiss candy?

You sure can! Press a mini peanut butter cup into the just baked cookie as you would with the chocolate kiss.

(Always check the label to make sure the peanut butter cup is gluten-free.)

Gluten-free peanut butter blossom cookies cooling.

Can I freeze peanut butter blossoms?

Yes. However, I prefer to make the dough, round it into balls and freeze. This prevents the Hershey’s kiss from getting broken or knocked off. When I’m ready to bake, I preheat the oven, roll the dough in sugar and bake.

If you want to freeze baked peanut butter blossoms, here’s what to do:

  • Bake cookies and allow to cool.
  • Place cookies in a single layer in a freezer container.
  • Separate layers with a piece of waxed paper.
  • Freeze for up to two months.
A gluten-free peanut butter blossom sits on a piece of parchment paper.
5 from 10 votes
Print

Gluten-Free Peanut Butter Blossoms

The Best Gluten-Free Peanut Butter Blossom Recipe. Easy to Make! 

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 36 cookies
Calories 115 kcal

Ingredients

  • ½ cup granulated sugar,plus additional for rolling cookies (see note) (3 ¾ ounces; 106 grams)
  • ½ cup packed brown sugar (3 ¾ ounces; 106 grams)
  • ½ cup creamy peanut butter (4 ¾; 135 grams)
  • ½ cup butter or dairy-free margarine, softened (4 ounces; 113 grams)
  • 1 large egg
  • 1 ½ cups gluten-free baking flour (see note) (7 ounces; 198 grams)
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • 36 chocolate kisses, unwrapped

Instructions

  1. Adjust oven rack to middle position. Preheat oven to 375℉. Line two baking sheets with parchment paper.

  2. Mix granulated sugar, brown sugar, peanut butter, butter and egg in a large bowl with electric mixer on medium speed until combined. Stop mixer. Add gluten-free flour, baking soda and baking powder. Blend, on medium speed, until a dough forms.

  3. Round dough, about one tablespoon each, into balls. Roll in additional granulated sugar. Place dough balls, about 2 inches apart, onto prepared baking sheets.
  4. Bake until edges are light golden brown, about 8 to 10 minutes.

  5. Remove pan from the oven. Immediately press one chocolate Kiss in center of each cookie. Allow cookies to cool on the pan for five minutes. Transfer cookies to a cooling rack. Repeat with remaining dough and candies.

Recipe Notes

Gluten-Free Flour Note: Use an all-purpose gluten-free flour that contains xanthan or guar gum. These cookies were tested with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Do NOT use a grain-free (nut) flour.

Sugar Note: Roll cookies in colored sugar (traditional or coarse) for a Christmas or holiday look.

The Best Gluten-Free Gingerbread Cookies

· 13 Comments

This gluten-free gingerbread cookie recipe makes perfect Christmas cookies. They’re flavored with just enough ginger and molasses to make every bite tasty. And the dough is easy to work with. Cut it into your favorite shapes, bake, and enjoy.

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

Gingerbread cookies are a holiday classic for a reason. Not only are they cute, they’re really tasty. This recipe makes cookies that are soft and spicy. And using a gluten-free flour blend means it’s easy to make the dough in just a few minutes. 

Remember: this dough must be chilled before baking. I recommend mixing it up at least a few hours—or a day before—you want to make cookies. 

Ingredients for the gluten-free gingerbread cookie recipe.

What You Need to Make the Best Gluten-Free Gingerbread Cookies: Ingredients.

  • All-Purpose Gluten-Free Flour. A gluten-free all-purpose flour makes these cookies easy to make. The recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. If your gluten-free flour doesn’t include xanthan gum, whisk a half teaspoon into the flour blend before adding the other ingredients.
  • Spices: Ginger, Cinnamon, and Cloves. You can’t make a gingerbread cookie without ginger! A full tablespoon of ground ginger gives these cookies that classic spicy flavor. Ground cinnamon and a little ground cloves combine to round out the flavor. If you don’t keep cloves in the house, it’s fine to skip it. No need to buy a jar for only 1/4 teaspoon.
  • Molasses. In addition to ginger, molasses gives gingerbread cookies their classic flavor. Use baking or robust molasses. Blackstrap molasses are not the same as baking molasses and can’t be used in this recipe.
  • Butter. Adds tenderness and a delicious flavor. For dairy-free cookies, replace the butter with an equal amount of a dairy-free butter spread. Use softened (room temperature) butter when making these cookies. 
  • Brown Sugar. Dark brown sugar is recommended for the lovely molasses flavor it brings to the cookies. If you don’t have it on hand, you can use light brown sugar. Gingerbread cookies made with light brown sugar bake up a little lighter in color than those made with dark brown sugar.
  • Egg. One egg holds the dough together. 
  • Baking Powder. A half teaspoon of baking powder helps to lighten these cookies. Too much baking powder would cause the cookies to puff and lose their shape during baking.
  • Salt. A half teaspoon of salt enhances the flavor of these cookies. Use table salt, not flaky or Kosher salt.

How to Make Gluten-Free Gingerbread Cookies. Step-by-Step.

Gluten free gingerbread dough cut into gingerbread men shapes.

If you’ve ever made a roll-out cookie dough, like gluten-free sugar cookies, these steps will look familiar to you. Remember, the dough needs to chill for at least two hours before baking.

Make and Chill the Dough.  

  1. Mix the gluten-free flour, cinnamon, ginger, baking powder, cloves, and salt in a small mixing bowl. 
  2. Set that bowl aside. In a large bowl, mix together the butter and brown sugar until it’s thick and creamy. 
  3. Add the egg and molasses. Mix until combined.At this step, scrape the sides of the bowl. 
  4. Stir in the flour and mix until a dough forms. The dough should feel stiff but a little sticky and soft. That’s normal.
  5. Pat the dough into a disk. Divide it in half and wrap each half in plastic wrap. If it feels sticky, dust it with a little gluten-free flour so it doesn’t stick to your hands. Chill the dough for at least two hours. If you can, make it the night before you plan to make the cookies.
Gluten free gingerbread dough cut into gingerbread men shapes on a baking sheet.

Roll and Cut into Shapes.

This is the fun part! You get to roll out the dough and cut it into your favorite shapes.

After the dough is chilled, preheat your oven and line two baking sheets with parchment paper. 

While the oven heats, roll out the dough to about 1/4-inch thickness. As you roll the dough, move it around on the counter to prevent it from sticking. If it cracks when you first roll it out, it’s too cold. Cover it and let it sit at room temperature for about 15 minutes and then re-roll. 

Dip your cookie cutter into gluten-free flour. Cut out the cookies and transfer them to the parchment-lined baking sheet, about an inch apart.

Press the remaining dough back into a ball. Roll it out and repeat.

If you want to add colored sugar to the cookies, sprinkle it on after you place the cookies on the baking sheet.

Gluten-free gingerbread cookies cooling on a baking sheet.

Bake the Cookies.

Since these are brown cookies, it can be difficult to tell when they’re done. Look for them to appear dry. If they seem shiny, bake for another few minutes. 

You want to let the cookies cool on the pan for about five minutes before transferring them to a cooling rack. They’re soft and delicate when they first come out of the oven. If you let them cool on the pan, they set up and won’t break when moved. 

Decorate (optional).

If you want to decorate your gingerbread cookies, use the easy icing recipe included with the recipe. This icing sets up hard, making it perfect for piping on faces that don’t smear. If you prefer a soft and creamy frosting, use my recipe for gluten-free buttercream.

How to Store Gluten-Free Gingerbread Cookies.

Let the cookies cool completely before you place them into a storage container. If they’re warm when you put them away, they’ll steam in the container and get soft. 

You can store gluten-free gingerbread cookies in a container with a lid at room temperature for up to one week. 

To Freeze: Allow the cookies to cool. Layer in a freezer container, with parchment or waxed paper between the layers, and freeze for up to three months. 

To Thaw: Allow the cookies to thaw at room temperature. 

Gluten-free gingerbread cookies, decorated with faces and a small red heart, on a piece of parchment paper.
4.34 from 6 votes
Print

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
Total Time 55 minutes
Servings 24 cookies

Ingredients

Gluten-free Gingerbread Cookie Dough

  • 3 cups gluten-free baking flour, see note (15 ounces; 425 grams)
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground clove
  • 12 tablespoons butter, softened (1 ½ sticks) (6 ounces; 170 grams)
  • ¾ cup packed dark brown sugar (5 ½ ounces; 155 grams)
  • 1 large egg (about 2 ounces; 50 grams out of shell)
  • 4 tablespoons molasses (3 ounces; 85 grams)

Cookie Icing

  • 2 cups powdered sugar (8 ounces; 226 grams)
  • 4 ½ teaspoons meringue powder
  • 4-5 tablespoons water

Instructions

For the Gluten-Free Gingerbread Cookie Dough

  1. 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 the dry ingredients. Blend until a dough forms.

  3. 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 two hours or overnight.

  4. 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 ¼-inch thickness on a generously rice floured countertop. Cut into shapes.

  5. 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.

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

For the Cookie Icing

  1. Whisk together confectioners’ sugar and meringue powder in a large bowl. Add 4 tablespoons of water.

    Mix on high speed until thick, about three minutes. If icing is too thick, add a teaspoon of additional water until it’s the right consistency.

  2. This icing will form a crust. Transfer it to a piping bag right after you make it. Decorate cooled cooled cookies as desired.

    Icing recipe can be doubled.

Recipe Notes

Ingredient Notes.

Recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. If your flour blend doesn’t contain xanthan gum, whisk 1/2 teaspoon into the flour blend before using. 

Gluten-Free Cornbread Stuffing

· Leave a Comment

This gluten-free cornbread stuffing recipe is perfect for Thanksgiving. It’s filled with flavor from the cornbread, celery, onions, and herbs. It’s great as a side dish and makes tasty leftovers too.

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

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. 

Ingredients.

Here’s what you need to make this stuffing. 

  • Gluten-Free Cornbread. The best cornbread to use for cornbread stuffing is whatever gluten-free cornbread you enjoy eating. For this recipe, you can use the cornbread recipe included or use your favorite mix. You need about 8 cups of cubed cornbread. One 8 or 9-inch pan of cornbread is enough. 
  • Onions, Celery, and Garlic. Cook these until tender before adding to the stuffing mixture. 
  • Broth. Chicken, turkey, or vegetable broth all work when making stuffing. I like to use a low sodium stock. This way you can adjust the amount of salt in the stuffing to taste. As with all ingredients, remember to check the label to ensure the chicken broth is gluten-free
  • Sage. A generous amount of sage is what gives stuffing its characteristic flavor. Use fresh or dried.

Cook’s Tip: Should I use fresh or dried sage? 

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 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 can find fresh sage, 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.

Optional Ingredients.

Make this stuffing your own by adding your favorite ingredients. Here are some suggestions.

  • Sausage. For a sausage and cornbread stuffing, cook Italian or breakfast sausage before you cook the onions and celery. I like to use up to one pound of sausage.
  • Eggs. If you like stuffing with a bread pudding-like texture, add two eggs to the mixture before cooking. 
  • Dried Fruit. Add cranberries, raisins, or chopped dried apricots

How to Make Gluten-Free Cornbread Stuffing.

Here’s how to put this together from start to finish.

Gluten-free cornbread stuffing being mixed in a bowl with a wooden spoon.
  1. Prepare the cornbread. Make the cornbread and let it cool. Once it’s cool, cut it into large cubes and toast until it’s a light golden brown. Toasting it adds a nice flavor and prevents the stuffing from having a mushy texture. 
  1. Cook the sausage. (optional). If you’re including sausage in your stuffing, cook and crumble it. If it’s in a casing, remove it from the casing before cooking.  
  2. Cook the vegetables. Cook the celery and onions in either a tablespoon of the remaining sausage fat or olive oil. Don’t rush this step. You want the celery and onions soft and tender, not crunchy. This takes about 5 minutes. 
  3. 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.

    Gently stir together the cornbread, cooked vegetables, sausage (if using) and herbs. Add the broth slowly, about one cup at a time. You want the cornbread to be damp, not soggy. 
  1. Adjust the seasonings Give the stuffing a taste. If it seems dry, add a little more broth. If it needs salt or more herbs, add them now. 
  2. Add the eggs (optional). If you’re adding eggs, whisk them together and gently stir them in. Remember, don’t taste the stuffing after you’ve added the raw eggs. 
  3. Bake until hot. Spoon the stuffing into a buttered 9×13-inch pan or 3-quart casserole dish. Place a few pieces of butter over the top of the stuffing. Cover with foil and bake until hot. This takes about 30 minutes. If you like your stuffing with a brown and crispy top, remove the foil during the last 10 minutes of baking.

Make Ahead Tips.

Thanksgiving day is busy! Here’s how to make your life easier by making the stuffing ahead of time.

1. You can make the cornbread in advance.

Cubed gluten-free cornbread for stuffing on a baking sheet.

Prepare the cornbread up to three days ahead. After baking, cut it into cubes, and toast. Once it’s cool, place it into a zipper bag or airtight container. Store at room temperature until you’re ready to use. Don’t place warm cornbread into the bag. It can steam and get moldy. 

2. You can prepare the stuffing the day before.

You can make this stuffing the day before serving. Prepare it up until the point of baking but don’t bake it. Instead of baking, cover it with plastic wrap and refrigerate. When you’re ready to bake, remove the plastic wrap and bake as directed

3. You can freeze the stuffing.

If you need to make it a more than a day or so in advance, freeze it.

  1. To freeze unbaked stuffing. Make the stuffing but don’t bake it. Place the stuffing in a freezer-safe dish. Tightly wrap it with plastic wrap and aluminum foil. Double wrapping it prevents freezer burn. When you’re ready to bake, remove the stuffing from the freezer the night before and place it in the refrigerator to thaw. Before baking, remove the plastic wrap. Cover it with foil and bake in a 350°F oven until hot.
  1. To freeze baked stuffing. After baking, allow the stuffing to cool completely. Place it in a freezer-safe container. Cover tightly with plastic wrap and aluminum foil. When you’re ready to serve it, place in the refrigerator for 24 hours to thaw. Before baking, remove the plastic wrap. Cover it with foil and bake in a 325°F oven until hot.

Storing and Reheating.

Keep the leftover thanksgiving in a container with a lid in the refrigerator for up to three days.

When you’re ready to serve, cover the stuffing with foil and place the stuffing in a preheated 350℉ oven. If the stuffing seems dry, add a splash (about a ¼ cup) of broth. Heat until warm, about 20 minutes.

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

Gluten-Free Cornbread Stuffing

Easy gluten-free cornbread stuffing recipe. Each bite is flavorful thanks to the cornbread, vegetables, broth, and sage.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 10 servings

Ingredients

For the Cornbread*

  • 1 ½ cups gluten-free cornmeal (8 ounces; 226 grams)
  • ½ cup gluten-free flour, see note (2 ½ ounces; 70 grams)
  • 2 tablespoons granulated sugar see note (1 ounce; 28 grams)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup milk (6 ounces; 170 grams)
  • 2 large eggs (about 4 ounces out of shell; 114 grams)
  • ⅓ cup vegetable oil (2 ⅓ ounces; 66 grams)

For the Gluten-Free Cornbread Stuffing

  • 2 teaspoons olive oil
  • 3 stalks celery, finely diced
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 2 teaspoons dried sage or 3 tablespoons chopped fresh sage leaves
  • ¼ teaspoon salt, plus more to taste
  • 3 cups no-salt-added or low-sodium broth (chicken, turkey, beef, or vegetable)

Optional Ingredients

  • 1 pound cooked and crumbled sausage, see note
  • 2 large eggs, whisked
  • ½ cup dried fruit (cranberries, raisins, or chopped dried apricots)

Instructions

For the Cornbread

  1. Heat oven. Preheat the oven to 425°F. Grease an 8-inch square cake pan with gluten-free cooking spray.

  2. Whisk together cornmeal, gluten-free flour, sugar, baking powder, and salt in a large bowl. Add the milk, eggs, and oil. Whisk until combined. Batter will be thick. If it's too thick to spread, add two tablespoons of additional milk.

  3. Spread batter into pan. Bake until golden brown, about 20 minutes. A cake tester inserted into the center of the cornbread should come out clean. Let the cornbread cool, about an hour or overnight.

  4. Preheat oven to 350℉. Cut the cooled cornbread into cubes, about 1-inch. Spread cubes onto a large ungreased baking sheet. Gently turn cubes and toast until cubes are golden-brown and aromatic, about 20 minutes. Halfway through, turn the cubes so they toast evenly on all sides.

For the Stuffing

  1. Preheat oven to 350℉. Grease a 9×13-inch baking dish. Set aside.

  2. Place the olive oil in a large skillet and heat over medium-high heat until oil shimmers but doesn’t smoke. Cook the celery until tender, about five minutes, stirring frequently. Add the onions. Cook until tender and fragrant, about five minutes. Add the garlic, sage and salt. Stir to combine. Cook for an additional minute.

  3. Combine the cooled, toasted cornbread and cooked vegetables in a large mixing bowl. If using sausage and/or dried fruit, add them now. Gently stir everything together.

  4. Add the chicken broth, 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. Add more salt if needed. If using eggs, stir them in after you’ve adjusted the stuffing for salt.
  5. Spoon the stuffing into the prepared baking dish. Cover the pan with foil.
  6. Bake until hot and steaming, about 30 minutes. Carefully remove the foil. Return the pan to the oven. Cook until the top browns, about 10. Serve hot.
  7. Store stuffing covered in the refrigerator for up to three days.

Recipe Notes

*Cornbread Notes

  • Gluten-Free Cornbread Mix Option:  If you prefer to use a mix, prepare the mix as directed. Once cool, toast as directed in step four. You need about 8 cups of cubed cornbread for the recipe.
  • Gluten-free flour. Use your favorite gluten-free flour blend. I tested the recipe with Bob’s Red Mill 1:1 gluten-free baking flour. 
  • Prepare it in advance: The cornbread can be prepared up to four days in advance. Allow it to cool completely after toasting. Then transfer to a zip-top bag or container with a lid. 

*Stuffing Notes

  • Sausage:  Use Italian sausage or breakfast sausage. To cook it, remove the sausage from the casing and cook in a hot pan with one teaspoon of olive oil. Remove the cooked sausage from the pan and set aside. Carefully drain the excess oil from the pan, leaving about 2 teaspoons of oil in the pan. Cook the celery, onions, and garlic in the pan. 

 

Gluten-Free Chocolate Chip Muffins

· 32 Comments

The best gluten-free chocolate chip muffins. This easy recipe is made with a combination of sour cream and brown sugar. Plus lots of chocolate chips, of course.

Gluten-free chocolate chip muffins cooling in a muffin pan.

These gluten-free chocolate chip muffins are a variation of my gluten-free sour cream muffins. Like those muffins, these are dense, tender, and just sweet enough to be called a muffin and not a cupcake. The combination of brown sugar and chocolate chips makes for a really tender and flavorful gluten-free muffin.

This recipe comes together in one bowl. You simply whisk together the dry ingredients and then add the wet ingredients.

Ingredients.

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

Gluten-free chocolate chip muffin ingredients.
  • Gluten-Free Baking Flour. Use a gluten-free flour blend that contains xanthan or guar gum. If your blend doesn’t, whisk a half teaspoon into the flour before using. 
  • Brown sugar. Light or dark brown sugar both work. Dark brown sugar adds a more pronounced molasses flavor and a darker color. 
  • Butter. Melt the butter and let it cool slightly before adding to the batter. Dairy-free butter works great in this recipe. 
  • Eggs. Two eggs gives the muffins a nice lift and texture. I haven’t tested the recipe with an egg-replacer. 
  • Sour cream. Adds richness and flavor. You can substitute the sour cream with full-fat Greek yogurt. 
  • Vanilla Extract. Makes the muffins flavorful.
  • Baking powder and baking soda. Helps the muffins rise and brown. 
  • Salt. Enhances all the other flavors. Use fine or table salt. It blends easily into the batter. 
  • Chocolate chips. For a taste of chocolate in each bite, use mini-chocolate chips. If you prefer larger pieces of chocolate, use regular chips. Or use a blend of both.
  • Walnuts (optional) Stir in up to ¾ cup of chopped walnuts. 
  • Coarse Sugar. (optional) A sprinkle of coarse sugar on the muffins gives them a little extra sweetness and a nice crunch. 

How to Make Gluten-Free Chocolate Chip Muffins. 

Gluten-free chocolate chip muffin batter in a glass bowl.

Prepare your pan and heat your oven. 

Line a standard muffin pan with paper liners or grease it generously with either nonstick cooking spray or brush each cup with oil. 

Turn on the oven before making the batter. This way it’ll be ready and waiting when the batter is mixed. 

Prepare the batter. 

Whisk the gluten-free flour, baking powder, baking soda, and salt together in a large bowl. Stir in the melted butter, brown sugar, sour cream, eggs, and vanilla. 

Mix until the batter is thick and creamy. 

Add the chocolate chips. If you’re using walnuts, add them now. 

Fill the Pan and Bake.

Gluten-free chocolate chip muffin batter in a pan.

Scoop the batter into the prepared muffin pan. You want to fill each cup about ⅔ full.

A batch of these gluten-free chocolate chip muffins take about 18 minutes to bake. Check the muffins by inserting a cake tester into the center. It should come out dry or with one or two crumbs clinging to it. 

Let the muffins cool in the pan for about five minutes. Then remove them and let them cool on a wire rack. 

Tips for Baking Perfect Gluten-Free Muffins. 

Gluten-free chocolate chip muffin unwrapped on a counter.
  • Use a muffin scoop. It not only makes it easy to fill the muffin pan, it ensures each cup is filled with the same amount of batter. 
  • Use a Metal Pan. Gluten-free muffins baked in a metal pan brown nicer than those baked in a silicone pan. 
  • Fill the muffin cups almost to the top. For an extra-tall muffin, fill each muffin cup almost to the top. If you’re worried about the pan overflowing, place a baking sheet on the rack below the muffin pan. 
  • Bake the muffins in a hot oven. Muffins baked in a preheated oven helps the muffins to rise quickly. 

Storage Instructions.

Store your cooled gluten-free chocolate chip muffins in an airtight container on the counter. They last about 3 to 4 days at room temperature. Gluten-free muffins stored in the refrigerator tend to dry out. 

If you need to keep them longer, freeze them. 

Place the muffins in a freezer-safe container. Freeze for up to three months. When you’re ready to eat, thaw the

Gluten-free chocolate chip muffins cooling on a rack.
4.95 from 17 votes
Print

Gluten-Free Chocolate Chip Muffins

Bakery-style muffins studded with chocolate chips. Makes either 15 standard muffins or 6 jumbo muffins.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins

Ingredients

  • 2 cups gluten-free baking flour (10 ounces; 283 grams)
  • ¾ cup light brown sugar (5 ½ ounces; 155 grams)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 stick butter, melted (4 ounces; 113 grams)
  • 2 large eggs
  • 1 cup sour cream (8 ounces; 226 grams)
  • 1 teaspoon vanilla extract
  • 1 cup mini chocolate chips (6 ¼ ounces; 177 grams)
  • ¾ cup chopped walnuts, optional (3 ounces; 85 grams)
  • coarse sugar, optional

Instructions

  1. Preheat oven to 350℉. Spray a 12-count regular muffin pan or a 6 count jumbo muffin pan with nonstick spray or line with cupcake liners.

  2. Whisk gluten-free flour, baking powder, baking soda, and salt in a large bowl. Add melted butter, brown sugar, eggs, sour cream, and vanilla extract. Blend until the batter is thick and creamy. Stir in the chocolate chips and walnuts, if using.

  3. Spoon the batter into the pan, filling them about ⅔ full. Sprinkle each muffin with a little coarse sugar.

  4. Bake until golden brown. A cake tester inserted in the center of a muffin should come out clean, about 18 minutes for standard muffins and about 22 minutes for jumbo muffins.

  5. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

  6. Store muffins, wrapped, on the counter for up to three days or freeze for up to two months.

Recipe Notes

Gluten-Free Flour: This recipe was developed and tested with Bob’s Red Mill 1:1 Gluten-Free Flour Blend. Use a gluten-free flour that contains xanthan or guar gum. If yours doesn’t whisk a ½ teaspoon into the flour before using.

Chocolate Chips: Use your favorite chocolate chips for these muffins. Mini, regular, and chocolate chunks all work. And a combination is lovely too. 

Gluten-Free Snickerdoodles

· 4 Comments

This easy recipe makes gluten-free snickerdoodles that are crisp on the edges and soft in the center. Before baking, they’re rolled in cinnamon-sugar. The coating gives the cookies a lovely flavor and a pretty “crackled” appearance. But the best part might be how easy they are to make. From start to finish, a batch takes about 30 minutes.

A stack of gluten-free snickerdoodles. The top cookie is broken in half.

Snickerdoodles look and taste a lot like sugar cookies. But there’s one important difference: classic snickerdoodles are made with cream of tartar. Since cream of tartar is acidic, it gives the cookies a subtle and lovely tangy flavor. This one ingredient sets them apart from classic sugar cookies. 

Just like gluten-free chocolate chip cookies, snickerdoodles are a “drop” cookie. All you need to do is mix the dough, roll it in the coating, drop it onto a prepared baking sheet, and bake. No chilling or rolling is required. This means not only are these cookies tasty, but they’re easy to make too!

Ingredients

Here’s what you need to make a batch of gluten-free snickerdoodles. It’s always a good idea to measure all your ingredients before you start mixing the dough. This way you know you’ve got everything you need to make the cookies.

Gluten-free snickerdoodle ingredients on the counter.
  • Gluten-free Flour. Use a gluten-free flour that contains xanthan or guar gum. Without it, the cookies spread too much. I tested the recipe with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. 
  • Cream of tartar. This works with the baking soda to give the cookies a slightly puffy texture and a very subtle tangy flavor. You can replace the cream of tartar and baking soda with one teaspoon baking powder. Snickerdoodles made with baking powder instead of cream of tartar taste similar to sugar cookies. Different but still delicious. 
  • Baking soda. Combines with the cream of tartar to give the cookies lift. 
  • Salt. Use fine (table) salt. It blends easily into the dough and enhances the flavor. 
  • Cinnamon. There’s ground cinnamon in the dough and in the coating.
  • Butter. Softened butter gives these cookies a rich flavor and tender texture. For a dairy-free version, use a dairy-free butter that’s suitable for baking. 
  • Sugar. Use granulated sugar for the classic snickerdoodle texture. If you want your cookies extra soft and chewy, use brown sugar. 
  • Egg. One egg brings the dough together. 
  • Vanilla Extract. A teaspoon of vanilla extract adds flavor. 

How to Make Gluten-Free Snickerdoodles.

If you’ve ever made gluten-free sugar cookies or chocolate chip cookie dough, you’ll recognize these steps. It’s a simple dough to make. The key to success? Start with softened butter.

Steps for making gluten-free snickerdoodles. 1. The snickerdoodle dough in a bowl. 2. A cookie scoop full of dough. 3. Dough rolled in cinnamon-sugar. 4. Cookie dough on a baking pan.
  1. Cream the batter and sugar. Mix softened butter with the sugar until it’s smooth and creamy. This step gives the cookies a nice light texture. 
  2. Scrape the bowl. After mixing the butter and sugar with the egg, stop the mixer. Scrape it down. This removes the thick layer of butter that clings to the bowl. After you give the bowl a good scrape, run the mixer again. This blends everything together. 
  3. Use a cookie scoop. My favorite tool for making cookies is a cookie scoop. It makes shaping the dough so easy. And every cookie is the same size! This means they all take the same time to bake. 
  4. Press the dough down. After you put the dough on the pan, press it down. Do this with your hand or the bottom of a glass. This step helps the cookies spread evenly.
  5. Don’t over bake! If you love cookies that are tender in the center, bake until the edges just start to turn golden brown. For crisp cookies, bake them an extra minute or two.
Gluten-free snickerdoodles on the counter.

Storage Tips

Store the cooled cookies on the counter in a container with a lid for up to five days. 

How to Freeze Baked Cookies.

Place the cooled cookies in a freezer container. To keep the cookies from sticking, place a layer of wax or parchment paper between each layer. Freeze for up to three months. 

How to Freeze Cookie Dough.

Gluten-free snickerdoodle dough freezes very well.

  • Prepare the cookie dough as directed.
  • After rolling it in cinnamon-sugar, place the cookies on a pan.
  • Space the cookies apart so the dough doesn’t stick together.
  • Freeze for about an hour. Once the cookie balls are frozen, transfer them to a freezer container or bag. 
  • When you’re ready to bake: preheat the oven to 375°F. Place the frozen cookie dough on a cookie sheet lined with parchment paper. Bake until set, about 12 minutes. 
A stack of gluten-free snickerdoodles. The top cookie is broken in half.
4.67 from 3 votes
Print

Easy Gluten-Free Snickerdoodle Recipe

Easy recipe for gluten-free snickerdoodles. These buttery sugar cookies are rolled in cinnamon-sugar before baking. Making the cookies tasty and pretty! (Dairy-free variation included.)

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

Ingredients

For the Gluten-Free Snickerdoodle Dough

  • 1 ⅓ cups Bob’s Red Mill Gluten-free Baking Flour (6 ⅔ ounces; 185 grams)
  • 1 teaspoon cream of tartar, see note 1
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 stick butter, softened (4 ounces; 113 grams)
  • ¾ cup granulated sugar (5 ¼ ounces; 150 grams)
  • 1 large egg

For the Cinnamon-Sugar Coating

  • ¼ cup granulated sugar (1 ¾ ounces; 50 grams)
  • 2 teaspoons ground cinnamon

Instructions

  1. Preheat oven to 375℉. Line two baking sheets with parchment paper or grease lightly.

  2. Whisk the gluten-free flour, cream of tartar, baking soda, cinnamon, and salt in a medium bowl.

  3. In a large bowl, mix the butter and sugar together until smooth. Add the egg. Mix on medium-high speed. Stop the mixer once and scrape the bottom and sides of the bowl.

  4. Stop the mixer. Add the gluten-free flour mixture. Blend until the dough comes together.

  5. Prepare Cinnamon-Sugar Coating: stir together cinnamon and sugar in a small bowl. 

  6. Scoop the dough, about one tablespoon each, into balls. Roll in cinnamon-sugar. Place on baking sheet, about an inch apart to allow for spreading. If you want, sprinkle a little extra cinnamon-sugar on each cookie. Flatten the dough a little with your hand or the bottom of a drinking glass dipped in gluten-free flour.

  7. Bake until edges are golden brown and cookies have set, about 12 minutes.

  8. Allow cookies to cool on the baking sheet for five minutes. Then transfer to a wire rack and let cool completely.
  9. Store cookies wrapped on the counter for up to five days or freeze cooled cookies in a freezer bag for up to four months.

Recipe Notes

Note 1: Cream of Tartar. If you don’t have cream of tartar, replace it and the baking soda with 1 teaspoon baking powder.

Dairy-Free Variation: To make these cookies dairy-free, replace the softened butter with your favorite dairy-free buttery spread. Be sure to use one that’s suitable for baking. 

Gluten-Free Chocolate Cookies

· 1 Comment

Easy recipe for gluten-free chocolate cookies. To make a batch: mix the dough, drop it onto a baking sheet, and bake. If you love chocolate, add chocolate chips to the batter.

Gluten-Free Chocolate Cookies on a cooling rack.

These gluten-free chocolate cookies taste like a cross between a brownie and a chocolate chip cookie. They’re crisp on the edges and tender in the middle. For an extra burst of chocolate, add some chocolate chips. Dairy-free options are included. 

(And if you love the sound of that, put my gluten-free brownie recipe and gluten-free chocolate chip cookie recipe on your “to-do” list.)

Ingredients for gluten-free chocolate cookies.

Ingredients You Need to Make These Cookies.

Gluten-Free Flour. Makes the cookies soft and tender. Use a blend that contains xanthan gum. 

Cocoa Powder. For dark, rich cookies, use Dutch-processed cocoa powder. If you can’t find it, natural cocoa powder works but the cookies won’t be as dark. 

Baking soda. gives the cookies a light texture

Salt. A little salt enhances all the other flavors. 

Butter. Melted butter makes the cookie dough easy to mix together. For a dairy-free version, use your favorite dairy-free butter for baking. 

Brown and Granulated Sugar. Combining brown and granulated sugar gives these cookies a hint of molasses that goes great with the chocolate. 

Egg. Helps bring the dough together 

Vanilla extract. Adds a nice homemade flavor

Chocolate Chips. For an added chocolate flavor, stir a cup of chocolate chips into the dough.

How to Make the Cookies. 

Think of this dough as a “stir and drop”. You simply stir the dough together and then drop it onto a baking sheet. It’s that easy. Here’s what to do.

Gluten-Free Chocolate Cookie Dough.

Step One: Make the Dough.

Start by whisking together the gluten-free flour with the other dry ingredients. (Except for the sugars!) Doing this ensures that the baking soda and salt are evenly mixed throughout the dough.

In a large bowl, mix together the butter, sugars, eggs, and vanilla extract until it’s smooth and creamy. The mixture almost looks like caramel sauce at this step. 

Add the dry ingredients and stir until a dough forms. At this point, I like to stop and scrape the bottom and sides of the bowl. Gluten-free flour loves to stick to the bowl and we want to mix it in completely. 

If you’re adding chocolate chips or nuts, stir them in now.

This dough is much softer than many gluten-free cookie doughs. It’s almost as soft as brownie batter but not quite. After mixing, I like to let it sit for about five minutes. It sets up a little and makes it easier to scoop into balls.

If you want to make the dough in advance, you can. Make it as directed, cover the bowl, and then refrigerate. This really gives the flavors time to develop. Cookies made with premade dough don’t spread as much as cookies baked right away.

Gluten Free Chocolate Cookies on a Cooling Rack

Step Two: Shape and Bake.

Line a baking sheet with a piece of parchment paper or lightly grease it with nonstick spray. Scoop the dough into balls and drop it onto the baking sheet. There’s no need to roll the dough into balls. In fact, it’s too soft to roll. 

I love to use a cookie scoop for this step. Not only is it fast, all the cookies come out the same size. Win-win. 

If you’re using chocolate chips or nuts, you can always press a few extra into the top of the cookies. It gives them a really pretty appearance when baked. 

Bake until the cookies look set and puffed. A pan of these cookies takes about 10 minutes.

Stack of four gluten-free chocolate cookies.

Step Three: Cool and Enjoy.

The cookies are really delicate when they come out of the oven. If you move them right away, they can break. Let them cool on the pan for about three minutes before transferring them.

Variations

Inside-Out Chocolate Chip Cookies: Stir a cup of white chocolate chips into the batter.

Spicy Chocolate Cookies: Add 1 teaspoon ground cinnamon and 1/4 teaspoon ground cayenne along with the gluten-free flour.

Gluten-Free Chocolate Cookies on a cooling rack.
Print

Gluten-Free Chocolate Cookies

These gluten-free chocolate cookies taste like a cross between a brownie and a chocolate chip cookie. They’re crisp on the edges and tender in the middle. For an extra burst of chocolate, add some chocolate chips. Dairy-free options are included.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 24 cookies
Calories 140 kcal

Ingredients

  • 1 ¼ cups gluten-free flour, see note (7 ½ ounces; 212 grams)
  • ¼ cup cocoa powder, Dutch-process suggested (¾ ounce; 20 grams)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 8 tablespoons butter, melted (1 stick) (4 ounces; 113 grams)
  • ½ cup dark brown sugar (3 ¾ ounces; 106 grams)
  • ⅓ cup granulated sugar (2 ⅓ ounces; 66 ounces)
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cups chocolate chips, optional (6 ounces; 170 grams)
  • 1 cup chopped nuts, optional (4 ounces; 113 grams)

Instructions

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

  2. Whisk together gluten-free flour, cocoa powder, baking soda, and salt in a medium bowl.
  3. In a large bowl, whisk together the melted butter, brown sugar, granulated sugar, egg, and vanilla extract. Mix until smooth.
  4. Add the dry ingredients. Mix until a thick soft dough forms. Stir in chocolate chips and nuts, if using.

  5. Drop dough by the tablespoon onto the prepared baking sheet. Bake until the edges are set, about 12 minutes.

  6. Let cookies cool on the pan for about three minutes and then transfer to a wire rack.
  7. Store cooled in an airtight container for up to four days or place cookies into a freezer container and freeze for up to two months.

Recipe Notes

Gluten-Free Flour: Cookies were tested with Bob’s 1:1 Gluten-Free Baking Flour. You might get a different result (texture and flour) if you use a different flour.

Butter: For dairy-free cookies, use a dairy-free butter spread. 

Chocolate Chips: Use regular or mini chocolate chips. Milk, semi-sweet, and white chocolate chips all work. Use what you love.

Gluten-Free Banana Muffins

· 124 Comments

This is the best recipe for gluten-free banana muffins. It makes classic, homestyle muffins. For the best flavor and texture, use really overripe bananas. The recipe is naturally dairy-free but if you love buttery muffins, use melted and cooled butter. The easy one-bowl recipe comes together in just minutes!

A basket of gluten-free banana muffins.

I love these banana muffins. They’re one of those “You can’t tell this is gluten-free!” recipes. I promise that there isn’t a hint of grittiness that some gluten-free muffins contain.  

Since these are so good, I often double the recipe. Just like my gluten-free blueberry muffins, these freeze beautifully. So when I’m in the mood for a muffin–but not in the mood to bake–there’s always a few in the freezer along with gluten-free chocolate chip cookies and a loaf of sandwich bread. 

Gluten-free banana muffin recipe ingredients on a counter.

Ingredients.

  • Bananas. For the best flavor and texture, you really want to use overripe bananas. They’re sweeter and contain more moisture than yellow bananas. It’s easy to tell when bananas are overripe. The skin gets very brown–it can even turn black. And the banana gets soft and mushy. 
    Substitute: There’s really no substitute for bananas in this recipe. But if you don’t have overripe bananas, use yellow bananas and add two teaspoons of additional brown sugar plus two teaspoons of water or milk.
  • Dark Brown Sugar. These muffins have a nice sweetness thanks to the dark brown sugar. Use dark brown sugar that’s soft. If it’s gotten hard in the bag, soften it by placing a lightly damp paper towel over the sugar and warm it on low heat in the microwave.
    Substitute: Replace the dark brown sugar with either light brown sugar or granulated sugar. I don’t recommend honey or maple syrup for this recipe because it can make the muffins too moist. For sugar-free muffins, use a sugar replacement that’s suitable for baking. 
  • Gluten-Free Flour. I tested this recipe with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. It makes great muffins. Use a gluten-free flour blend that contains xanthan or guar gum. Without it, the muffins can turn out dense. 
    Substitute: If you don’t want to use a premade gluten-free flour blend, whisk together: 1 ¼ cups white rice flour. ½ cup cornstarch and ¼ cup sweet rice with ½ teaspoon xanthan gum.
  • Eggs. Two large eggs bring the batter together and give the muffins a nice crumb.
    Substitute: Do you want to make these muffins egg-free? Here’s what to do: use a “flax egg”. To make it, whisk together two tablespoons of ground flaxseed and five tablespoons of hot water. Let that sit for about five minutes and then use it like you’d use the egg. By the way, it’s important to use ground flaxseeds. Sometimes the bags are labeled “flaxmeal.” Whole flaxseeds don’t work as well for an egg replacement. 
  • Oil. The oil is an important ingredient in this recipe. It makes the muffins moist and rich, plus it helps keep them fresh. So it’s not an ingredient you want to skip. Use a neutral flavored oil, like vegetable or canola oil. 
    Substitute: Butter works great in this recipe. To use it, melt the butter and let it cool slightly before adding it to the muffins. 
  • Baking Powder, Baking Soda, and Salt. These three ingredients contribute a lot. The baking soda and baking powder help the muffins to rise and the salt enhances the flavor. 

Optional Ingredients.

  • Chocolate Chips. Banana muffins and chocolate chips go great together. Use regular or mini-chips. Both taste great. 
  • Chopped Nuts. If you love banana-nut muffins, add a cup of your favorite chopped nuts to the batter. 
  • Vanilla Extract. You’ll notice this recipe doesn’t call for vanilla extract. Since the bananas and brown sugar are so flavorful, it doesn’t require it. But if you love vanilla, add a teaspoon of extract along with the eggs, sugar, and oil. It adds a lovely flavor to the muffins.
  • Cinnamon. For spiced banana muffins, add a teaspoon of ground cinnamon along with the vanilla extract.
Bowl of gluten-free banana muffin batter.

How to Make Gluten-Free Banana Muffins: Steps for Success.

This muffin recipe is so easy to make. All you need do is mix the simple batter. Let it rest. And bake the muffins. You got this!

Make the Batter.

You only need one bowl to make this batter. Start by mashing the bananas. Do this with a fork or an electric mixer both work great. Then add the brown sugar, eggs, oil, and vanilla. Mix everything together until it’s almost smooth. If you see a few lumps of bananas, that’s fine.

Stop the mixer and add the remaining ingredients. Stir until a batter forms. This takes about 30 seconds. You’ll notice that the batter is thick. So it’s a good idea to stop the mixer and scrape the bottom of the bowl. A lot of times, there’s a thin layer of flour clinging to the bottom or sides of the bowl. Mix any flour or other ingredients into the batter before you let it rest.

Gluten-free banana muffin batter in a muffin pan.

Let the Batter Rest. 

A lot of people believe that after they mix a batter they need to get it into the oven as fast as possible or the muffins won’t rise. This isn’t true. As long as the batter contains double-acting baking powder, the batter can rest. And muffins turn out better if it does. 

Let’s quickly talk about double-acting baking powder since it’s the key to letting the batter rest. Unlike baking soda, which releases gas once when it interacts with the acid and liquid in a recipe, double-acting baking powder works twice. It first releases gas when it comes in contact with liquid and then again when it’s heated.

If you’re going to let your batter rest, be sure the label says “double-acting.” The good news is that most do.

Resting batter simply means mixing it, covering the bowl, and waiting a little while before baking. But how long should you wait? Good question. 
I’ve found that a 30-minute rest gives you the best results. It’s long enough to allow the starches to soften but not so long that a batch of muffins becomes a day-long task.

But what if you don’t have 30 minutes to wait? For this recipe, it’s fine. The muffins still rise and turn out really well. They might not be as tender but if you’re in a rush, I wouldn’t worry about it.

Prepare and Fill the Muffin Pan.

This recipe makes about 16 standard-size muffins. I say “about” because the size of muffin pans varies depending on the manufacturer. You might get 15 muffins if your pan is large or 18 if it’s smaller.

To prevent the muffins from sticking to the pan, I like to line the pan with paper liners. It makes it so easy to get the muffins out of the pan. If you want to skip the paper liners, grease each muffin cavity lightly with oil to prevent the muffins from sticking. Do this even if your muffin pan is nonstick.

As an added layer of protection from the muffins sticking, I spray the top of the pan with nonstick cooking spray. This way, if the muffin batter overflows, it won’t stick to the top of the pan.

Fill each muffin cup about ⅔ full. I like to use a muffin scoop to do this because it makes the task so quick. If you don’t have one, use a ¼ cup measuring spoon.

Gluten-free banana muffin split in half.

Bake Until Brown.

These muffins take about 22 minutes to bake. Baking time varies depending on your oven and the size of the pan. Check the muffins for doneness by inserting a toothpick into the center. Testing the center is important. The outside of the muffins bake faster than the center. Always aim the toothpick for the very center of the muffin. If you hit the bottom of the pan, you’ve gone too far down.

Since gluten-free baked goods have a slightly denser crumb than wheat baked goods, some folks like to use a thermometer to test for doneness. If you prefer to use a thermometer, you want the temperature to reach 203℉ to 205℉.

Cool on a Rack.

If you learn one thing about gluten-free baking from me, I hope it’s this: use a cooling rack. Hot baked goods contain a lot of steam. And if they’re allowed to cool in the pan, things can get soggy or gummy. There are a few exceptions, like gluten-free coffee cake, but most things do better when cooled on a wire rack.

When the muffins are done, remove the pan from the oven. Let the muffins cool in the pan for about five minutes. Then transfer the hot muffins to a cooling rack. This allows steam to easily escape and keeps the muffins from getting soggy on the bottom.

How to Freeze Gluten-Free Banana Muffins.

Gluten-free muffins freeze really well as long as you follow a few steps.

  1. Let the muffins cool. You don’t want to freeze warm muffins. When muffins are warm, they contain a lot of extra moisture. If you pop them in the freezer, this moisture turns to ice crystals. When the muffins thaw, you’ll notice they’re soggy and dry. It’s easy to avoid this! Just let the muffins cool completely before you freeze them. 
  2. Use a freezer container. Place the muffins in a freezer bag or container. This keeps them from drying out in the freeze.
  3. Freeze for up to three months. For the best texture, freeze the muffins for up to three months. When you’re ready to enjoy them, remove the muffins from the freezer. Allow them to thaw at room temperature. 
A basket of gluten-free banana muffins.
4.9 from 85 votes
Print

Gluten-Free Banana Muffins

These gluten-free banana muffins are tender, moist, and really easy-to-make. You'll need three large bananas for this recipe. For the best flavor and texture, use overripe bananas. They're sweet and add a

Prep Time 45 minutes
Cook Time 22 minutes
Total Time 1 hour 7 minutes
Servings 16 muffins
Calories 135 kcal

Ingredients

  • 3 medium very ripe bananas (about 15 ounces; 425 grams)
  • ¾ cup lightly packed dark brown sugar (5 ½ ounces; 155 grams)
  • ½ cup oil or (1 stick) butter, melted and slightly cooled (4 ounces; 113 grams)
  • 2 large eggs, whisked (about 4 ounces; 113 grams)
  • 2 cups Bob’s Red Mill 1:1 Gluten-Free Baking Flour (9 ounces/ 260 grams)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup chocolate chips, optional (3 ounces; 85 grams)
  • ½ cup chopped walnuts, optional (3 ounces, 85 grams)

Instructions

  1. In a large bowl, mash the bananas with a fork or potato masher. Add brown sugar, oil, and eggs. Add the gluten-free flour, baking powder, baking soda, and salt. Mix until batter is thick. Stir in chocolate chips and nuts if using.

  2. Cover the bowl and let the batter rest for 30 minutes. (This step is optional. It makes the muffins more tender and helps them to rise more.)

  3. Preheat oven to 350℉. Grease or line 16 standard size muffins cups with paper liners. Fill prepared muffin cups ⅔ full with batter.

  4. Bake for about 22 minutes or until a toothpick inserted in the center comes out clean. Cool muffins in the pan for 5 minutes; remove from pan and place on a wire rack to cool completely.

  5. Store, wrapped, on the counter for up to three days or freeze for up to three months.

Recipe Notes

Ingredient Substitutions.

Gluten-Free Flour Blend. If you prefer to mix your own flour, use 1 ¼ cups white rice flour, ½ cup cornstarch, ¼ cup sweet rice, and ½ teaspoon xanthan gum. Whisk together. Use in place of the premade flour blend.

Dark Brown Sugar. Use an equal amount of light brown sugar or granulated sugar. Muffins made with granulated sugar bake up a little lighter than those made with brown sugar. 

Eggs. Replace the two eggs with a flax egg. To make it: stir together two tablespoons of ground flaxseed and five tablespoons of hot water. Let the mixture sit for five minutes. It will thicken during this time.  Add it to the recipe along with the brown sugar and oil.

Oil. Melted butter is a great substitute for the oil. Melt one stick (4 ounces) of butter and allow it to cool slightly before adding it to the batter.

Gluten-Free Apple Crisp

· Leave a Comment

This easy gluten-free apple crisp recipe is made with sliced apples and a crunchy and sweet gluten-free topping. It’s great served warm with vanilla ice cream. 

Four bowls of gluten-free apple crisp.

Apple crisps are one the easiest gluten-free desserts to make. All the results will wow you every time. To make this recipe, start with the topping. This way it’s ready to sprinkle over the apple filing before the apples turn brown on you. The combination of gluten-free oats, melted butter, and brown sugar pairs perfectly with the apples. 

Speaking of apples, use a variety of sweet and tart apples for a filling that flavorful but not too sweet or mushy.

What you need to make a gluten-free apple crisp.

An apple crisp is made up of two parts: the apple filling and a sweet, gluten-free oat topping. Here are the ingredients you’ll need.

  • Apples. The best apple crisp starts with good apples. I’m particularly fond of a blend of granny smith apples honey crisp, and McIntosh. The granny smiths are tart and firm. The honey crisp brings a bright, sweetness while remaining pleasantly firm, and the McIntosh melts into an almost applesauce-like texture. The combination makes a delicious gluten-free apple crisp.
  • Lemon. One fresh lemon adds a bit of freshness to the apples. If you don’t have a lemon on hand, omit it.
  • Brown Sugar. There’s a little brown sugar in both the filling and the topping. If you prefer a less-sweet apple crisp, you can skip the sugar in the filling. 
  • Butter: Metled butter is stirred into the topping to give it body and richness. If you’re dairy-free, use a dairy-free butter replacement. 
  • Gluten-Free Flour. The gluten-free flour thickens the filling and helps hold the topping together.
  • Gluten-Free Whole Oats: Gluten-free oats add a nice crunch to the topping. As always, be sure to use gluten-free oats. If you avoid oats, replace them with quinoa flakes. 
  • Cinnamon: I keep the spice simple when it comes to apple crisp: I use ground cinnamon. However, if you prefer a blend of apple pie spices, like nutmeg, clove, and ginger, go ahead and use them. 
  • Salt. A pinch of salt brings out the flavors in the filling and the topping. 
  • Nuts, optional: Some folks love their gluten-free apple crisp with a nutty crunch. You can add up to one cup of chopped nuts (almonds, walnuts, or pecans) if you’d like. 

How to make a gluten-free apple crisp.

Step One: Turn on the oven and prepare your pan.

Before you start peeling apples and measuring ingredients, turn your oven on to 350℉. It’s also a good idea to butter your baking dish. This way, it’s ready after you make the filling.

Step Two: Make the Topping.

Whenever I make a fruit crisp, I always prepare the topping first—even though it goes on last. This way, the apples don’t sit around and turn brown while I make the topping. To make the topping, stir together the gluten-free oats, flour, brown sugar, cinnamon, and salt in a medium bowl. If you notice lumps of brown sugar, break them up with your fingers or a fork.

Add the melted butter and mix until the topping looks crumbly. If you’re adding nuts, add them now. Set the bowl aside until the filling is made. If you want to make the topping ahead, place it into a zip-top bag and refrigerate for up to one week.

Step Three: Make the Filling.

You need about five pounds of apples for this recipe. That’s usually seven large apples or about 10 cups of peeled, sliced apples. For the best texture, I like to slice some apples thin and chop others into thick chunks. Right after cutting the apples, stir them together with the lemon zest and juice, brown sugar, gluten-free flour, cinnamon, and salt. After all the apples are evenly coated, spread the filling evenly into the prepared baking dish.

One of the great things about making a gluten-free apple crisp is that you can add more filling. If you look at your pan and want more filling, add more.

Step Four: Top and Bake.

Sprinkle the topping evenly over the filling. Place the uncovered pan into the oven and bake until the filling bubbles. A pan of gluten-free apple crisp usually takes about an hour to bake. And those bubbles are important: the filling must come to a boil to thicken. If you don’t see a few bubbles, keep baking the crisp.

How to Serve a Gluten-Free Apple Crisp.

Gluten-free apple crisps taste best when served warm, not piping hot. Wait about 15 minutes after baking to serve the crisp. If you aren’t serving it right away, re-warm it in a 250℉ before serving.

Optional but Tasty Toppings

  • Ice cream, vanilla or caramel flavors are especially nice.
  • Whipped cream
  • A drizzle of caramel sauce or maple syrup.
Four bowls of gluten-free apple crisp.
Print

Gluten-Free Apple Crisp

This easy gluten-free apple crisp recipe is made with sliced apples and a crunchy and sweet gluten-free oat topping.

Course Dessert
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 250 kcal

Ingredients

Topping

  • 1 cup gluten-free old-fashioned whole oats, see note 1 (3 ½ ounces; 100 grams)
  • ¾ cup gluten-free flour (4 ounces; 115 grams)
  • ½ cup packed light or dark brown sugar (3 ¾ ounces; 110 grams)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup butter, melted (1 stick; 4 ounces; 115g)

Filling

  • 5 pounds apples, cut into thick slices (about 7 to 8 large apples, 10 cups sliced.)
  • Zest and juice of one lemon
  • ¼ cup packed light or dark brown sugar, see note
  • ¼ cup gluten-free flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 350℉ (177 ℃). Lightly grease a 9×13-inch baking pan with softened butter or nonstick cooking spray.

Prepare the Topping

  1. Whisk together the gluten-free oats, gluten-free flour, brown sugar, cinnamon, and salt. Stir in melted butter with a wooden spoon until crumbly. Set aside.

Prepare the Filling

  1. Stir together the apple slices, lemon zest and juice in a large bowl. Add the brown sugar, gluten-free flour, cinnamon, and salt. Stir until all the apple slices are evenly coated.

  2. Spread the apples into an even layer in the prepared pan. Sprinkle the topping evenly over the apple slices.

  3. Bake until the apples are soft and the filling bubbles, about 45 minutes. Remove the pan from the oven. Allow apple crisp to cool for about 15 minutes before serving.

  4. Store leftover apple crisp covered in the refrigerator for up to four days. Reheat before serving in the microwave on low heat for about 30 seconds.

Recipe Notes

Note 1: As always, be sure to use gluten-free oats. If you avoid oats, replace them with quinoa flakes.