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Easy Gluten-Free Chocolate Chip Cookies

Thick and buttery gluten-free chocolate chip cookies.

Handwritten gluten-free chocolate chip cookie recipe on paper. Three cookies sit on the paper.

Yesterday I tested a recipe for chocolate chip cookies. I’m working on a thin chocolate chip cookie recipe and…this isn’t it. 

But these gluten-free chocolate chip cookies are undeniably good. They’re thick and buttery. So I thought I’d share the recipe with you today because I’m guessing you could use a good chocolate chip cookie recipe right about now.

Why You’ll Love These Easy Gluten-Free Chocolate Chip Cookies. 

  • Easy to Make. This recipe only uses rice flour and you can mix it together with a wooden spoon. You don’t need to pull out the electric mixer unless that’s easier for you. (Want a recipe that uses a gluten-free flour blend? You can either try it in this recipe or you can make a batch of my classic gluten-free chocolate chip cookies.)
  • Thick and Buttery. The buttery flavor of these cookies and thick texture makes them a winner. They remind me of a thick version of Toll House cookies. 
  • Small Batch. This makes about 16 small-ish cookies.  

Stack of gluten-free chocolate chip cookies. Top cookie is broken in half to show texture.

Easy Gluten-Free Chocolate Chip Cookies: The Ingredients

White Rice Flour. I used finely ground white rice flour. If you use stone-ground white rice flour, you might notice a slightly coarse texture. 

Xanthan Gum. This is why the cookies turned out thick. The recipe only contains 1/4 teaspoon of xanthan gum. Can you skip it? Probably but I haven’t tested the recipe without it.

Baking Soda. This helps give the cookies lift and aids in browning.

Salt. It enhances flavor and controls sweetness. 

Butter. Use very soft butter. How soft? Almost melted. When removing the butter from the wrapper, it should stick a bit. We aren’t creaming the butter together with the sugar as we do in traditional chocolate chip cookie recipes. 

Sugar in the Raw. This was a test recipe and I used sugar in the raw. It’s a coarse granulated sugar. It adds a nice caramel flavor and a light crunch. Don’t have it on hand? No problem. Use an equal amount of cane or granulated sugar.

Light Brown Sugar. There’s only a little brown sugar in this chocolate chip cookie recipe. It adds a nice flavor and delicate texture.

Egg. Just one. It keeps the cookies moist. 

Vanilla. It’s here for the flavor.

Chocolate Chips. There are chocolate chips in every bite. If you want more chocolate chips, add them. Want less? Reduce the amount to three-quarters of a cup or less! 

Stack of gluten-free chocolate chip cookies. Top cookie is broken in half to show texture.
4.75 from 4 votes
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Easy Gluten-Free Chocolate Chip Cookies

Thick and buttery gluten-free chocolate chip cookies.
Prep Time 10 minutes
Cook Time 12 minutes
Servings 16 cookies

Ingredients

  • 1 cup plus 2 tablespoons white rice flour (5 ounces; 142 grams)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon xathan gum
  • 1 stick very soft butter (1/2 cup; 4 ounces; 113 grams)
  • 1/2 cup sugar in the raw (coarse cane sugar), see note (3 3/4 ounces; 105 ounces)
  • 1/4 cup light brown sugar (2 ounces; 56 grams)
  • 1 large egg (about 2 ounces; 56 grams, out of shell)
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips (about 5 ounces; 142 grams)

Instructions

  1. Heat Oven. Preheat oven to 350 degrees Line a baking sheet with parchment paper.

  2. Whisk Dry Ingredients. In a small bowl, whisk together white rice flour, baking soda, salt, and xathan gum.

  3. Make the Dough. In a medium bowl, beat together butter, sugar in the raw, and brown sugar until smooth. Add the egg and vanilla. Beat until smooth. Add whisked dry ingredients. Mix until a dough forms. Add chocolate chips. Mix to combine.

  4. Bake the Cookies. Drop dough, about two tablespoons, onto the prepared baking sheet. Bake until cookies are golden brown and set, about 12 minutes.

  5. Cool on a Rack. Remove pan from oven and allow to cool for five minutes. Transfer to a wire rack and allow to cool completely.

  6. Store the Cookies. Keep the cookies wrapped on the counter for up to four days or freeze in a freezer bag for up to one month.

Recipe Notes

Sugar in the Raw

Don't have sugar in the raw (coarse cane sugar) on hand? No problem. Replace it with cane sugar or regular granulated sugar. 

Gluten-Free Spice Mug Cake

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

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

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

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

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

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

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

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

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

White mug with gluten-free spice mug cake

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

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

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

Prep Time 5 minutes
Cook Time 1 minute
Servings 1 serving

Ingredients

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

Toppings

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

Cream Cheese Frosting

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

Instructions

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

  3. For the Frosting

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

Gluten-Free Spice Cake

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

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

This Gluten-Free Spice Cake is

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

Gluten-Free Spice Cake Ingredients

Ingredients in bowls for gluten-free spice cake.

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

  • Gluten-Free Flour: This recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. It makes for a nice moist and dense spice cake. If you use a different flour, use one that includes xanthan or guar gum. Without those ingredients, the cake comes out too dense and won’t rise.
  • Brown and Granulated Sugar. Brown sugar adds a nice molasses flavor and helps to keep the cake moist. But too much of it proved too much of a good thing. It made the cake a bit too moist. To solve this, I swapped out half the brown sugar for half granulated sugar. It gave me a cake with a moist, delicate crumb and just the right level of sweetness. (I haven’t tested this recipe with sugar-replacements.)
  • Baking Powder and Baking Soda: A combination of baking powder and baking soda helps the cake rise.  And the baking soda enhances the flavor and browning.
  • Salt. Enhances the flavor and controls the sweetness.
  • Spices. Here’s where the magic is at! Ground cinnamon, ginger, and nutmeg give the spice cake it’s spicy flavor. You can replace the individual spices with a spice blend, like pumpkin spice, but the flavor will be a little different.
  • Vanilla Extract. There’s only a teaspoon of vanilla extract in this cake and you can’t really taste it. So why use it? The vanilla extract enhances the spices and, frankly, just makes the cake taste good.
  • Eggs. Helps the cake to rise and gives it structure and a delicate texture. (I haven’t tested this cake with a flax egg but several of my testers did with excellent results.)
  • Oil. Makes for a moist, light cake.
  • Water. Smooths out the batter.

How to Make a Gluten-Free Spice Cake

Batter for gluten-free spice cake

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

  1. Preheat the oven. Baking a cake in a hot oven ensures it rises to its full potential.
  2. Whisk together the dry ingredients. Take care to break up the brown sugar so there are no little lumps of it. 
  3. Add the eggs, oil, and water. Whisk until a batter forms. Switch to a rubber spatula to ensure there’s no dry gluten-free flour hanging out in the bottom of the pan. 
  4. Spread batter into prepared pan. I like to make spice cake in a 9×13-inch pan. Instructions are included below for two rounds and cupcakes.
  5. Bake. As always, it’s best to use visual cues to tell when this cake is done. Look for it to be set in the center. A 9×13 inch cake takes about 40 minutes to bake. (Bonus: the house smells amazing while the cake bakes.)
  6. Make Frosting. While the cake bake, make the frosting. Cream cheese is the classic frosting for spice cake but use any frosting you love.(Or skip this step if you don’t want frosting.)
  7. Cool the cake. Unlike most cakes, this one cools right in the pan. It takes about an hour or so to cool.
  8. Frost. Once the cake is cool, frost it. (To make sure it’s cool, put your hand on the bottom of the pan, right in the center. It should not feel warm. If it’s still warm, the frosting will melt into a mess.)
Slice of gluten-free spice cake with cream cheese frosting on plate.
Gluten-free spice cake in pan with cream cheese frosting.
5 from 17 votes
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Gluten-Free Spice Cake

Easy and moist gluten-free spice cake.

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

Ingredients

  • 2 cups Bob’s Red Mill 1:1 Gluten-Free Baking Flour (10 ounces; 285 grams)
  • ¾ cup packed dark brown sugar (5 ½ ounces; 158 grams)
  • ¾ cup granulated sugar (5 ½ ounces; 158 grams)
  • 1 ½ teaspoons ground cinnamon
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¾ cup canola or other vegetable oil (5 ¼ ounces; 148 grams)
  • 4 large eggs (out of shell, about 8 ounces; 226 grams)
  • ⅓ cup water (2 ⅔ ounces; 75 grams)
  • 1 teaspoon vanilla extract

Cream Cheese Frosting

  • 8 ounces cream cheese, softened (226 grams)
  • 4 tablespoons butter, softened (4 ounces; 113 grams)
  • 1 teaspoons vanilla extract
  • 4 cups powdered sugar, sifted (16 ounces; 453 grams)

Instructions

  1. Preheat oven to 350℉. Grease a 9×13-inch pan with nonstick cooking spray and set aside.

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

    Spread the batter into the prepared pan.

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

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

  5. Cream Cheese Frosting

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

Recipe Notes

Other Pan Sizes

Round Layer Cake: Use two greased 8-inch round cake pans. Bake until a cake tester inserted into the center of the cake comes out clean, about 30 minutes. 

Cupcakes: This makes about 24 standard cupcakes. Line cupcake pans with paper liners. Fill cupcake liners about ⅔ full.  Bake until a cake tester inserted into the center of the cupcakes comes out clean, about 20 minutes.

 

Gluten-Free Jalapeño Cheddar Cornbread

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

Slice of gluten-free jalapeño cheddar cornbread.


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

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

Gluten-Free Jalapeño Cheddar Cornbread: The Ingredients

Ingredients for Gluten-Free Jalapeño Cheddar Cornbread

Gluten-Free Cornmeal

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

Gluten-Free Flour

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

Sugar, Baking Powder, and Salt

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

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

Jalapeño

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

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

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

Eggs, Milk, and Cheese

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

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

4 Images Showing Gluten-Free Jalapeno Cornbread Being Mixed

How to Make Gluten-Free Jalapeño Cornbread

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

Heat the Oven 

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

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

Chop the Jalapeños

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

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

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

Grate the Cheese (Or Not)

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

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

Make the Batter

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

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

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

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

Pan of Baked Gluten-Free Jalapeno Cornbread

Slice of Jalapeno cornbread on brown parchment paper.
5 from 4 votes
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Gluten-Free Jalapeño Cheddar Cornbread

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

Ingredients

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

Instructions

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

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

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

Recipe Notes

Notes:

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

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

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

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

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

Gluten-Free Peanut Butter Swirl Brownies

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

Gluten-free peanut butter swirl brownies on a wire rack.

The other day I made a batch of gluten-free peanut butter blondies and it reminded me how much I love peanut butter.  I mean, why don’t I make more peanut butter treats? It’s not like they’re hard to make. One of my favorite cookies are these 5 ingredient gluten-free peanut butter cookies. Five ingredients! 

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

Spoiler: it was a great idea.

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

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

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

thick and fudgy.

loaded with flavor. 

so pretty! 

Stack of gluten-free peanut butter brownies.

How to Make Gluten-Free Peanut Butter Swirl Brownies

  1. Preheat the Oven. While you make the brownie batter, preheat the oven. This way it’s ready to go as soon as you finish mixing the batter.
  2. Line the Pan (optional) I always make this step optional but, in my opinion, it’s optional only if you enjoy struggling with getting brownies out of a pan. If you do, go right ahead and skip this step. If you prefer ease, then line your pan with parchment paper or foil.To line the pan with parchment paper, cut two long (about 12-inches by 8-inch) strips of parchment paper. Lay one sheet in the pan. Run your finger along the bottom two corners of the pan, pressing the parchment into the corners. This helps to hold the parchment in the pan. Repeat with the second sheet, going in the opposite direction, crisscrossing the sheets in the pan so all the edges are covered.To line your pan with foil, cut a piece of foil about 12-inches long (don’t use heavy-duty foil for this, it’s too stiff.). Lay one sheet of foil in the pan. Gently push the foil into the corners of the pan and up the sides. Repeat with the second sheet, going in the opposite direction, crisscrossing the foil in the pan so all the edges are covered.
  3. Mix the Batter. This batter comes together so easily, you can skip an electric mixer if you feel like it.
  4. Make the Peanut Butter Swirl. After spreading the brownie batter in the pan, mix the swirl. If you make it before you mix the brownie batter, it gets too thick to spread easily. Drop the peanut butter mixture evenly over the pan and use a knife to swirl it through the batter.
  5. Bake. These brownies take about 30 minutes to bake. A cake tester inserted into the center of the pan should come out few a few damp chocolate crumbs clinging to it.
  6. Cool and Cut. This step is always the hardest part of making a bar cookie. You need to wait for the brownies to cool before you cut them. It’s worth the wait, I promise.

Gluten-Free peanut butter brownies cut on a wire rack.

Shop the Recipe

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  • Square cake pan. I love, love square cake pans with square, not rounded, edges. This is just a personal preference. If you like square edges, this is the pan for you.
  • Small angled spatula. Spreading batter evenly into the pan is important. I use this small angled spatula for the job.

Stack of gluten-free peanut butter brownies.
5 from 2 votes
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Gluten-Free Peanut Butter Swirl Brownies

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

Servings 12 brownies

Ingredients

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

For the Peanut Butter Swirl

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

Instructions

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

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

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

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

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

21 Gluten-Free Recipes for Christmas Morning

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

 

text: 21 Gluten-Free Recipes for Christmas Morning

Gluten-Free Coffee Cake

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

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

Get the recipe —> Gluten-Free Coffee Cake

Gluten-Free Corn Muffins

Gluten-Free Corn Muffins on a white plate.

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

Get the recipe —>Gluten-Free Corn Muffins

Gluten-Free Cranberry Bread

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

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

Get the recipe —>Gluten-Free Cranberry Bread

Gluten-Free Beignets

Gluten-Free Beignet Tossed in Powdered Sugar

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

Get the recipe —> Gluten-Free Beignets

Easy Gluten-Free Pancakes 

Fluffy Gluten Free Pancakes with a pat of butter and drizzle of syrup.

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

Get the recipe —> Easy Gluten-Free Pancakes 

Gluten-Free Sour Cream Muffins

Gluten-free sour cream muffins on a white plate.

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

Get the recipe —> Gluten-Free Sour Cream Muffins

Gluten-Free Soft Rolls

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

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

Get the recipe —> Gluten-Free Soft Rolls

Gluten-Free Peanut Butter Banana Bread with Chocolate Chips

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

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

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

Gluten-Free Chocolate Chip Muffins

Gluten-Free Chocolate Chip Muffins

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

Get the recipe —> Gluten-Free Chocolate Chip Muffins

Gluten-Free Doughnut Holes

Gluten-free doughnut holes on plate

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

Get the recipe —> Gluten-Free Doughnut Holes

Gluten-Free Pumpkin Bread

Sliced gluten-free pumpkin bread on brown parchment paper.

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

Get the recipe —> Gluten-Free Pumpkin Bread

Gluten-Free Blueberry Muffins

Gluten-free blueberry muffins on a wire rack. One muffin is sitting in front of the rack.

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

Get the recipe —> Gluten-Free Blueberry Muffins

Gluten-Free Waffles

Gluten-free waffles in a waffle iron.

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

Get the recipe —> Gluten-Free Waffles

Gluten-Free Panettone 

Slice of gluten-free panettone on a dish.

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

Get the recipe —> Gluten-Free Panettone 

Gluten-Free Banana Muffins

Gluten-free banana muffins in a muffin tin.

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

Get the recipe —> Gluten-Free Banana Muffins

Gluten-Free Baked Chocolate Doughnuts

Baked gluten free chocolate doughnut on cooling rack

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

Get the recipe —> Gluten-Free Baked Chocolate Doughnuts

Gluten-Free Cinnamon Bun Waffles

Gluten-Free Cinnamon Bun Waffles

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

Get the recipe —> Gluten-Free Cinnamon Bun Waffles

Gluten-Free Cinnamon Raisin Bread

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

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

Get the recipe —> Gluten-Free Cinnamon Raisin Bread

Paleo (Grain-Free) Apple Muffins

Paleo apple muffins on a cooling rack.

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

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

Gluten-Free Pumpkin Scones

Gluten-Free Pumpkin Scones on a cooling rack.

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

Get the recipe —> Gluten-Free Pumpkin Scones

Gluten-Free Sandwich Bread

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

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

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

Get the recipe —> Gluten-Free Sandwich Bread

 

Gluten-Free Cranberry Orange Bread

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

Slice of gluten-free cranberry bread on a plate.

What does this bread taste like?

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

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

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

How to Make Gluten-Free Cranberry Bread

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

FAQs: Gluten-Free Cranberry Bread

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

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

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

Can I use dried cranberries?

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

Can I use this recipe for cranberry muffins?

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

Gluten-free cranberry bread in pan.
5 from 12 votes
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Gluten-Free Cranberry Orange Bread

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

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 12 slices

Ingredients

  • 1 ½ cups fresh cranberries (5 ⅓ ounces; 150 grams)
  • 2 cups gluten-free flour (10 ounces; 285 grams)
  • ¾ cup granulated sugar (5 ¼ ounces; 150 grams)
  • 1 ½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • ¾ cup orange juice (6 ounces; 170 grams)
  • ⅓ cup vegetable oil (2 ⅓ ounces; 65 grams)
  • 1 large egg (2 ounces; 56 grams)
  • 1 teaspoon vanilla extract

Instructions

  1. Heat Oven. Adjust oven rack to middle position. Preheat oven to 350℉ Grease a 8 ½ x 4 ½ inch loaf pan with nonstick cooking spray.

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

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

  4. Spread about ½ cup batter into the bottom of the prepared pan. Stir the chopped cranberries into remaining batter. Smooth batter into pan.

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

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

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

Gluten-Free Peanut Butter Banana Bread

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

Gluten-Free Peanut Butter Banana Bread on Cooling Rack

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

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

How to Make Gluten-Free Peanut Butter Banana Bread

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

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

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

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

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

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

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

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

      Add the flour mixture and mashed bananas.

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

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

      Add the chocolate chips (optional).

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

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

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

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

    5. Cool 

      Baked gluten-free peanut butter banana bread on cooling rack

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

 

Gluten-Free Peanut Butter Banana Bread: The Ingredients

The Flour

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

The Peanut Butter

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

The Sugar

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

The Bananas

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

Sliced gluten-free peanut butter banana bread on plate.

FAQs

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

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

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

Baked gluten-free peanut butter banana bread on cooling rack.
5 from 4 votes
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Gluten-Free Peanut Butter Banana Bread

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

Ingredients

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

Instructions

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

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

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

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

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

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

Gluten-Free Cinnamon Sugar Pretzels

Easy gluten-free cinnamon-sugar pretzels. Perfect sweet and salty snack. Easy recipe. Dairy-free option included. 

Small pretzel twists coated with cinnamon and sugar

There are easy recipes, like my gluten-free vanilla mug cake. And then there are ridiculously easy recipes, like these gluten-free cinnamon and sugar pretzels.

These are something I’ve made for so long that I can’t believe I’ve never shared the recipe on the blog. If I’m honest, I don’t really think of this as a recipe. It’s more like, “Throw some gluten-free pretzels into a bowl. Add sugar, cinnamon, and some melted butter. Bake for a bit. Eat by the large handful.” 

That last part? It’s the most important. Because, friend, this is one of those recipes that people can’t stop eating. (Myself included.)

How To Make Gluten-Free Cinnamon Sugar Pretzels

Measuring cup of pretzels. Stick of butter. Bowl of sugar. Small bowl of ground cinnamon.

  1. Buy a bag of gluten-free pretzels. For this recipe, I like Snyder’s of Hanover gluten-free pretzels*. Why? Because they contain less fat (as of this writing, always check labels) than other brands. *Not an ad. I just like them.  
  2. Preheat the oven. You need to bake these pretzels. This step helps the cinnamon-sugar mixture stick to the pretzels. It only takes about 15 minutes but you don’t want to skip it. 
  3. Stir together the cinnamon and sugar. This is the most important step in the recipe. It helps to distribute the cinnamon evenly. If you add the cinnamon and sugar separately, you can end up with some pretzels that have a lot of cinnamon and others that have none.  
  4. Melt the butter. If you don’t include dairy in your diet, or if you don’t have some butter in the house, you can still make this recipe. Replace the melted butter with either dairy-free margarine or vegetable oil. You could use coconut oil but I don’t love the mouthfeel that coconut oil gives the pretzels. If you like coconut oil, go ahead and use it.  
  5. Toss the gluten-free pretzels with the melted butter. Grab a large bowl. You’re going to need it. If you don’t have a large bowl, use a pasta pot. It works in a pinch. Stir until all the pretzels are coated with butter. When they’re coated, they’ll shine. 
  6. Add the cinnamon and sugar. Some folks add the cinnamon and sugar to the melted butter. I hate this. Hate it. Adding the cinnamon and sugar to the melted butter takes this recipe from easy-peasy to a pain in the…well, you know. When you mix the melted butter and cinnamon and sugar, a thick paste forms. It’s almost impossible to get this paste to evenly coat the pretzels. You’re left with pretzels that are coated in gobs of cinnamon-sugar and others that have no coating at all.It’s better to toss the pretzels with cinnamon and sugar after you’ve already coated them with butter. All the pretzels get an even coating of sugary goodness. And you don’t have to swear while making them. Everyone wins. 
  7. Bake. Spread the coated pretzles onto a parchment-lined baking sheet. Bake until the sugar almost melts. This takes about 15 minutes. 
  8. Break apart and serve. Don’t eat the pretzels as soon as they come out of the oven. This is hard. Very hard. But you’ll burn your mouth because the sugar is, what’s the term, freaking hot. Once they’ve cooled a bit, break them up–they tend to stick together during baking. You can pile them into a bowl and serve right away or put them into an airtight container. And since these make great gifts, you can spoon some into a cello bag, tie with a ribbon, and pat yourself on the back. (Don’t forget that last step.)

Small pretzel twists coated with cinnamon and sugar.
5 from 1 vote
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Gluten-Free Cinnamon Sugar Pretzels

Prep Time 10 minutes
Cook Time 12 minutes
Servings 8 servings

Ingredients

  • 1/2 cup granulated sugar (3 1/2 ounces; 100 grams)
  • 1 1/2 teaspoons ground cinnamon
  • 4 cups gluten-free pretzels (about 7 ounces; 200 grams)
  • 1/4 cup butter or dairy-free margarine, melted (2 ounces; 56 grams)

Instructions

  1. Preheat oven to 350 degrees Line a rimmed baking sheet with parchment paper.
  2. Stir together granulated sugar and cinnamon in a small bowl.

  3. Stir together pretzels and melted butter in a large bowl. Sprinkle the sugar-cinnamon mixture evenly over the pretzels. Stir to coat the pretzels.

  4. Spread pretzels onto the baking sheet. Bake until sugar bubbles, about 12 minutes. Remove and let pretzels cool on the pan. Don’t eat right away. The sugar is very hot and can burn your mouth. Once the pretzels are cool, break apart.
  5. Store pretzels in an airtight container for up to one week.

Gluten-Free Chocolate Zucchini Bread Recipe

Gluten-free chocolate zucchini bread is moist and rich. Dairy-free and easy-to-make. 

Gluten-free chocolate zucchini bread with chocolate chips on top. One slice has been cut from the bread.

I’ve got a question for you! What does zucchini bread taste like? You probably didn’t answer zucchini. 

Like pumpkin bread, zucchini bread is based on a bland, watery vegetable*. (Yes, pumpkin is rather bland. Don’t believe me? Try a spoonful of pumpkin the next time you open a can.) 

*Fun fact: botanically speaking, both pumpkin and zucchini are fruits. Since they aren’t sweet, we treat them as vegetables in the kitchen. 

The point of zucchini bread isn’t to celebrate the flavor of zucchini. It’s usually made for one of two reasons: 1. to use up excess zucchini from your summer garden. 2. nostalgia. Someone in your life made zucchini bread and you liked it. So when summer rolls around, you want to make a loaf. Both of these are excellent reasons to make zucchini bread. 

Traditional zucchini bread tastes mostly of cinnamon and is often studded with nuts or raisins. And, frankly, when I’m in the mood for a spiced quick bread, I usually make gluten-free pumpkin bread or gluten-free banana bread. 

But chocolate zucchini bread? Well, that’s a different story.  This is a bread I get excited to make. Chocolate zucchini bread is dense, moist, and, compared to other chocolate cakes, lower in fat. You can eat a slice without it feeling like an overindulgence. 

The zucchini almost melts during baking and leaves behind a mild vegetable-sweetness that pairs really well with cocoa powder. And the texture, especially for gluten-free quick bread, is soft. There’s not a hint of gumminess in this bread.

Gluten-free chocolate zucchini bread on a wire rack.

Ingredients Explained

Here’s what you’ll need to make this recipe.

  • Zucchini. Make sure your zucchini is fresh－not dried out. Select zucchini that’s about 12-inches long. If you have an overgrown zucchini, slice it in half. Scoop out the seeds, and then grate. There’s no need to remove the seeds from small zucchini.
  • Gluten-Free Flour: To keep things easy, I used Bob’s Red Mill 1:1 Gluten-Free Baking Flour. It makes a bread with a very delicate crumb. If you use your own flour blend or a different brand, be sure it contains xanthan gum for structure. Do not substitute coconut or almond flour for the all-purpose gluten-free baking flour. It won’t work. 
  • Cocoa Powder. Use unsweetened regular cocoa powder－not Dutch-process for this recipe. It works with the baking soda to make the bread rise.
  • Brown sugar. Adds sweetness and a light molasses flavor.
  • Eggs. Give the bread structure. This recipe hasn’t been tested with an egg replacer.
  • Oil. Adds richness.

How to Make Gluten-Free Chocolate Zucchini Bread

  1. Grate the zucchini. Use in-season zucchini. The bread needs the moisture it contains. To grate, use a box grater or food processor fitted with a grating disk. 
  2. Mix together the dry ingredients in a large bowl. Whisk together the gluten-free flour with the cocoa powder and other dry ingredients. You don’t need a stand mixer for this recipe but you can use one. 
  3. Make the batter. Add the eggs, oil, and zucchini. Stir until the zucchini is coated with batter. At first, the batter might look dry. This is normal. 
  4. Give it a rest. Allow the batter to rest for two minutes. The zucchini gives off liquid during this time. Don’t skip the rest. 
  5. Bake. Spoon batter into a greased pan and bake until set. 
  6. Cool. Cool the bread, set on a wire rack, until cool to the touch. 

Storage Tips

Store this bread covered on the counter for up to three days.

Gluten-Free chocolate zucchini bread freezes really well. 

After baking, allow the loaf to cool completely. Slice and place parchment paper between the slices. Place the slices into a freezer bag and freeze up to three months. 

Gluten-free chocolate zucchini bread with chocolate chips on top. One slice has been cut from the bread.
5 from 24 votes
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Gluten-Free Zucchini Bread

Moist and rich, this gluten-free chocolate zucchini bread is an easy-to-make summer classic. Dairy-Free. 

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12 slices

Ingredients

  • 1 cup Bob's Red Mill 1:1 gluten-free baking flour (4 ¾ ounces ; 138 grams)
  • ¾ cup dark brown sugar (5 ½ ounces; 155 grams)
  • ⅓ cup unsweetened cocoa powder (1 ounce; 28 grams)
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 cups grated zucchini, see note (9 ounces; 255 grams)
  • 2 large eggs
  • ⅓ cup vegetable oil (2 ⅓ ounces; 65 grams)
  • 1 tablespoons chocolate chips, optional (⅓ ounce ;10 grams)

Instructions

  1. Preheat oven to 350℉. Grease a 9×5-inch loaf pan with nonstick cooking spray.

  2. Whisk together gluten-free flour, dark brown sugar, cocoa powder, baking soda, and salt. Break up any pieces of brown sugar with your fingers. Add grated zucchini, eggs, and oil. Stir until a batter forms. Allow batter to rest for two minutes. This allows the zucchini to release a little moisture. It’s an important step. You don’t want to skip it.

  3. Stir the batter one more time to ensure no dry flour clings to the bottom of the bowl. Spread batter evenly into prepared pan. Sprinkle chocolate chips evenly over the top of the pan.

  4. Bake until a cake tester inserted into the center of the loaf comes out with only a few crumbs clinging to it, about 45 minutes.

  5. Place pan on wire rack. Allow bread to cool in the pan. Slide a metal spatula gently around the edges of the pan to loosen. Turn out bread. Slice with a serrated knife. Store zucchini bread, wrapped, on the counter for up to four days. To freeze: Slice bread and place parchment paper between the slices. Place the slices into a freezer bag and freeze up to three months.

Recipe Notes

Grated Zucchini

For small (under 12-inches) zucchini, there is no need to drain or blot. For large zucchini, over, blot to remove excess moisture. 

Review: Red Lobster’s Gluten-Free Cheddar Bay Biscuit Mix

Front of Red Lobster Cheddar Bay Gluten-Free Biscuit Mix Box

When I read that Red Lobster launched a gluten-free version of their popular Cheddar Bay biscuits, I was surprised. This is not a restaurant that’s known for its gluten-free menu. 

Then I saw that Red Lobster wasn’t making a gluten-free version of their biscuits in their restaurants. No. They created a mix so you can make the biscuits yourself. At home. (As I type this, gluten-free Cheddar Bay biscuits aren’t offered in the restaurant, nor does it sound like Red Lobster has any plans on doing so.)

That’s…odd? But, still, the mix grabbed my attention. Because I love biscuits the way Oprah loves bread. (I created a recipe for gluten-free Cheddar biscuits a few years ago. Those biscuits, I must say, are pretty darn good.)

So I headed to the only place selling the mix: Wal-Mart. A box cost me $3.84. The non-gluten-free version of the mix was $1.78. As is often the case, the gluten-free version cost most. Sigh. 

The Ingredients

 

Biscuit Mix

Rice flour, palm oil, defatted soy flour, leaving (baking soda, sodium aluminum, phosphate, monocalcium phosphate), cornstarch, food starch-modified, whey powder, salt, dextrose, buttermilk, xanthan gum, soy lecithin.

Herb Blend

Garlic powder, maltodextrin, salt, onion powder, hydrolyzed soy protein, torula yeast, natural and artificial flavors (maltodextrin, butter oil), corn oil, silicon dioxide (anti-caking agent)

The ingredients are pretty boring. A blend of rice flour, soy flour, and cornstarch. While the mix does contain milk, soy, and cornstarch, it looks to be egg-free.

Making and Baking

Red Lobster Gluten-Free Cheddar Bay Biscuit Back of Box

The back of the box calls for 1/2 cup shredded cheese. It also includes this note on the bottom: “Some shredded cheddar cheese contains gluten. Be sure to make certain your cheese is gluten-free.”

Here’s the deal:  I don’t know if gluten in shredded cheese is just a rumor or if there is a brand that uses it. I’ve yet to see one. (That doesn’t mean there isn’t and you should always read labels!) But at this point, I feel like this is a rumor that’s been circulating for years without any proof. I wish someone could name a brand of shredded cheese that uses wheat.  (If you know of one, let me know!)

I shredded my own cheese for the mix. Why? I like the taste better. Pre-shredded cheese is convenient but I think it’s a bit blah when it comes to taste. So I shred my own. 

Two biscuits on a white plate. Biscuit on left is labeled "wheat". Biscuit on right is labeled "Gluten-free"

The mix came together easily. The box says to scoop out the dough in “about 1/4 cup” portions. So I did. And I got…nine biscuits. (My biscuits were a scant 1/4 cup each.) This isn’t the end of the world but it’s a bit annoying. 

The biscuits took 16 minutes to bake. On the box, we’re directed to “bake until golden brown on top.”Hmm…the bottoms were a lovely golden brown. In fact, if I’d baked them much longer, they might have tipped into being too brown. 

The top of the biscuit? Not really golden brown at all. 

The day before I tested the mix, I picked up a 1/2 dozen (NON-gluten-free) Cheddar Bay biscuits at my local Red Lobster. Those babies were nice and golden brown. Look at how they compare to the gluten-free version. 

I melted some butter, mixed it with “garlic herb blend” (this just smelled like garlic and onion) and slathered it on the hot biscuits. The mix says to melt 1/4 cup of butter. That’s a generous amount of butter for 9 biscuits. So I had a bit leftover. 

The Taste

Red Lobster Cheddar Bay Biscuit Baked on Sheet Pan

These biscuits were very good. Like the ones sold at the restaurant, they were rich–almost a bit too rich, they left grease on my fingers. The garlic herb butter added a really nice flavor. I’d love to mix the packet into the flour mixture before baking. I think this would add a nice even flavor throughout the biscuits. 

The one thing that surprised me was the mild cheddar flavor. It’s there but it’s not terribly strong. 

The Texture

The biscuits were nice and soft. None of that grit that can be present in too many gluten-free baked goods. 

The bottom of the biscuits provided a nice crunch, while the inside was soft and tender. (And not gummy. Yay!)

What I liked

I really liked how easy these biscuits were to make. You add some shredded cheese, a little cold water, stir, and you’re done. I also like the texture and flavor. Did I LOVE the flavor? I can’t say that I did. I found them just a wee bit bland. They were good, not great. 

What I didn’t like

The price. The box cost almost $4.00, plus the added expense of having to add your own cheese. This seems a bit pricey for a mix that’s supposed to make 12 biscuits but only made nine. 

Would I buy these again?

That’s a solid maybe. While I liked them, they weren’t a total standout for me. Since biscuits are such a treat, I’d rather take a few extra minutes and make mine from scratch. This way I can use butter, instead of the palm oil that’s included in the Red Lobster Mix.  

Grade: B+

Red Lobster Introduces a Gluten-Free Cheddar Bay Biscuit Mix

Red Lobster Is Now Selling Gluten-Free Cheddar Bay Biscuit Mix

Baked Cheddar Bay Biscuits in a Basket

Do you miss Red Lobster’s Cheddar Bay biscuits? Well, I’ve got good news and bad news for you. First, the good news: you can now enjoy a gluten-free version of the famous biscuits. The bad news? You’ll have to make them yourself. At home. 

Starting in August the Gluten-free Cheddar Bay Biscuit mix will be available at Wal-Mart stores. No word on whether the mix will be available at other stores or online.

The biscuits offered in Red Lobster restaurants will remain off-limits to those on a gluten-free diet. 

Note from Elizabeth:

As soon as I’ve had a chance to try the mix, I’ll share my review with you. 

PS: Don’t want to wait for the mix? Whip up your own batch of gluten-free Cheddar biscuits with this easy recipe. 

UPDATE: Review: Red Lobster Gluten-Free Cheddar Bay Biscuit Mix

 

Celebrate National Sugar Cookie Day with these 5 Gluten-Free Recipes

It’s National Sugar Cookie Day! And, I don’t know about you, but…that sounds like a made-up holiday. But! I don’t care because I love sugar cookies. Here are five gluten-free recipes to try. 

Gluten-Free Soft Sugar Cookies

Gluten-free soft sugar cookies on a white platter.

Miss soft sugar cookies? These are for you. The cookies are soft and tender and the creamy buttercream frosting is the perfect finish. (Sprinkles are optional but highly recommended.)

Get the Recipe: Gluten-Free Soft Sugar Cookies

 

Gluten-Free Cut-out Sugar Cookies

Gluten-Free Cut out Sugar Cookies on a Plate. 

Got time to roll out some sugar cookie dough? Then you need to make try this recipe. Made with butter, these cookies come out delicate and sweet–but not too sweet. 
Get the Recipe: Cut-out Gluten-Free Sugar Cookies

 

Gluten-Free Sugar Cookie Bars

Stack of gluten-free sugar cookie bars. Frosted with vanilla frosting and topped with sprinkles.

Short on time but craving sugar cookies? Make sugar cookie bars! Simply press the dough into a pan, bake, and frost. Easy-peasy! 
Get the Recipe: Gluten-Free Sugar Cookie Bars

 

Paleo Sugar Cookies

Paleo sugar cookie hearts on white towel with cookie cutter.

Looking for a grain-free way to enjoy some sugar cookies? This recipe for paleo sugar cookies fits the bill. Made with almond flour, they’re easy to make and have a delicate flavor and texture. 
Get the Recipe: Paleo Sugar Cookies

 

Simple Gluten-Free Sugar Cookies

Gluten-free sugar cookies in a stack on a white plate.

These gluten-free sugar cookies are crisp and light–and coated with sanding sugar before baking. They’re a homestyle sugar cookie that are great eaten as-is  or used in gluten-free ice cream sandwiches. 

Get the Recipe: Gluten-Free Sugar Cookie

 

Gluten-Free Skillet S’more Cookie

A giant chocolate chip cookie that tastes like a s’more. Baking it in a skillet gives it crispy edges and a soft and chewy center.

Gluten-Free S'more Cookie in Skillet. Cut and topped with browned marshmallows and chocolate chips


I fell in love with chocolate chip cookie cakes in the eighth grade. My homeroom teacher made one at the beginning of each month to celebrate students’ birthdays. Our homeroom was the envy of the school. We had cookie cakes. No one else did. 

Cookie cakes seemed to reach peak popularity during the mall culture of the late 1980s and early 1990s. Mrs. Field’s and Famous Amos always displayed cookie cakes–with thick buttercream frosting–in their cases. 

And then? Nothing. Cookie cakes all but disappeared. 

Like all trends, however, cookie cakes came back but with a twist. (Probably because those of us who grew up eating them were now old enough to make them for our families.) The current take on the cookie cake trend are skillet cookies. Some folks call them “brookies” because of the cookie-brownie texture of these cakes. 

And that’s a good way to think about them. (Although I personally hate the word “brookie.”) These don’t taste like a cake. The texture is too dense. They aren’t really a brownie or blondie either. A good skillet cookie is soft and tender in the center and crunchy on the edges. This combination of crunchy and soft occurs because of the cast iron pans hold onto and transfer heat. 

If you bake the same dough in a regular baking pan, the recipe works but the texture is different. Made in a traditional baking pan, this gluten-free skillet s’more cookie would have an even texture from the edges to the center. 

For summer, it’s fun to make a s’more everything. So I added some marshmallows and chopped gluten-free graham crackers to a chocolate chip skillet cookie. The result is an “I CAN’T STOP EATING THIS”-gluten-free skillet s’more cookie. (Whoa, that’s a mouthful.)

How to Make a Gluten-Free Skillet S’more Cookie

  1. Grease your cast iron skillet. Even if you have a well-seasoned skillet, you still need to grease it generously before pressing the cookie dough into the pan. 
  2. Make the dough. This is a simple gluten-free cookie dough. 
  3. Add “the good stuff.” Stir in the chocolate chips, mini-marshmallows, and chopped gluten-free graham crackers. After mixing the dough, stir in the “good stuff”. 
  4. Top with additional marshmallows and chocolate chips. This layer of marshmallows browns and melt during baking, adding a nice s’more flavor. 
  5. Add more marshmallows. For a fun s’more look, sprinkle additional marshmallows over the skillet after the cookie is baked. Broil for just a minute until the marshmallows are puffy and brown. 

The Ins and Outs of the Recipe

This skillet cookie is basically a chocolate chip cookie studded with broken-up gluten-free graham crackers and mini-marshmallows. Here’s what you need to know about the key ingredients. 

Dark or Light Brown Sugar?

For this recipe, it doesn’t matter. Dark brown sugar adds a bit more of a caramel flavor to the cookie, which I think is a delight. If you prefer light brown sugar (or only have the one in the house), use it. Either work fine in this recipe. 

What’s the best gluten-free graham cracker to use?

1/2 cup Broken Gluten-free Graham Crackers.


I recommend Pamela’s gluten-free grahams. The runner-up is Schar. I’d skip kinnikinnick because they’re so thick. And if you want to make homemade gluten-free graham crackers, I am here for you! Here’s my recipe for gluten-free graham crackers. 

Adding marshmallows to cookies. 

Adding marshmallows to cookies sounds like a great idea but there’s one reality that we have to deal with: they melt during baking. But I add them anyway.Why? The flavor. They leave behind little nuggets of sweet-vanilla flavor.

Gluten-Free S'more Cookie in Skillet. Cut and topped with browned marshmallows and chocolate chips.
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Gluten-Free Skillet S'more Cookie

A giant chocolate chip cookie that tastes like a s'more. Baking it in a skillet gives it crispy edges and a soft and chewy center.

Ingredients

  • 10 tablespoons softened butter (1 1/4 sticks; 5 ounces; 142 grams)
  • 1/2 cup packed dark brown sugar (3 3/4 ounces; 106 grams)
  • 1/3 cup granulated sugar (2 1/4 ounces; 65 grams)
  • 1 large egg (about 2 ounces; 50 grams)
  • 1 1/2 cups gluten-free baking flour* (7 ounces; 200 grams)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups mini-marshmallows, divided (2 1/4 ounces)
  • 1 cup chocolate chips plus one tablespoon (6 ounces; 170 grams)
  • 1/2 cup + 2 tablespoons broken gluten-free crackers, divided

Instructions

  1. Preheat oven to 350 degrees F. Grease a 10-inch cast iron skillet with nonstick cooking spray.
  2. Combine butter, brown sugar, and granulated sugar in a large bowl. Beat until smooth, about one minute. Stop the mixer and scrape down the bottom and sides of the bowl. Add the egg and beat until combined, about 30 seconds.
  3. Add gluten-free flour, baking soda, and salt. Mix until a soft dough forms. Stop the mixer. Add one cup mini-marshmallows, one cup chocolate chips, and 1/2 cup crushed graham crackers.
  4. Press dough into prepared pan. Sprinkle 2 tablespoons mini-marshmallows and remaining chocolate chips and graham crackers over the dough.
  5. Bake until set, about 30 minutes. Marshmallows will brown and melt during baking.
  6. Remove pan from oven. Place on a wire rack. Turn on broiler. Sprinkle remaining marshmallows over the top of the skillet cookie. Broil until marshmallows are puffy and brown, about 30 seconds.

Recipe Notes

*Gluten-Free Baking Flour

This recipe was tested using Bob's Red Mill 1:1 Gluten-Free Baking Flour. 

Gluten-Free Graham Crackers

Break graham crackers into small, bite-size pieces. Don't crush into crumbs. 

Cookbook Review: The “I Love My Air Fryer” Gluten-Free Recipe Book

A cookbook dedicated to gluten-free Air Frying soars in some places and stumbles in others. 

Book Cover: I Love My Air Fryer Gluten-Free Recipe Book

“I Love My Air Fryer” Gluten-Free Recipe Book Review

Do you own an Air Fryer? The answer is probably yes. A whopping 4 million were sold last year. (four million!)

When Air Fryers first started getting attention, I didn’t think much of it. They’ve been around for a while and other than getting some play on television shopping channels, they never really caught on. This, of course, has changed.

Now Air Fryers are everywhere and, if you’re like me, you’re probably wondering what the %^$ to do with one⁠—besides using it to make crispy frozen French fries.

The “I Love My Air Fryer” Gluten-Free Recipe Book by Michelle Fagone aims to help us answer this question.

Filled with 175 gluten-free recipes for an Air Fryer, this book surprised me. I expected it to be filled with recipes for fried foods like onions rings and other such foods.

It’s not.

The book covers everything from how to make gluten-free blueberry muffins to a simple recipe for Two-Ingredient Barbecued Pulled Jackfruit. (A recipe that promises to make a meat-free pulled pork in only 10 minutes.)With recipes for lobster and sea bass nestled among recipes for jalapeno poppers and “pizza bombs”, this book attempts to be a serious cookbook for gluten-free eaters who like to have a little fun in the kitchen.

That’s where this book succeeds. The recipes are interesting, enticing, and, easy.  The photos are lovely, showcasing how many different foods can be prepared —and prepared well in an Air Fryer. 

Cobb Salad Photo

Where the book falls short is with the ingredient recommendations.

Most of the recipes use naturally gluten-free ingredients. However, for the baked and breaded recipes, you’ll need a gluten-free flour blend. Since gluten-free flour blends vary so much from brand-to-brand, I wish the author had included a note about which brand of flour she used to create and test the recipes. This is especially important since some recipes call for additional xanthan gum. Some gluten-free flour blends include xanthan gum; others don’t. Adding xanthan gum to a blend that already contains it will give you a very different result than adding xanthan gum to a blend that contains none.

Of greater concern was the inclusion of ingredients that sent up a red flag to me, specifically oyster sauce, gochujang, oats, and cornflakes. These ingredients need a clear note about using the gluten-free version. (The traditional versions often contain gluten.)

It surprised me that these ingredients were overlooked because in the recipe for Moo Shu Pork Wrappers (p 127) there’s a helpful note about using a gluten-free hoisin sauce. And in the recipe for Giant Nachos (p 166), there’s a note about the vegetarian status of refried beans. The author clearly tried to include thoughtful and helpful notes about ingredients. 

However, the unevenness of the ingredient notes is of concern. Knowing to select gluten-free cornflakes or to look for gluten-free oyster sauce, is one of those “big little things” that make cooking gluten-free a challenge. 

If simple ingredient alerts were included, I would wholeheartedly recommend this book. Heck, flipping through it got me interested in Air Frying—a tough feat. I wanted to love this book.

Unfortunately, because of the oversight of some potential gluten-containing ingredients, I can only recommend this book with reservations.

If you understand the complex ins and outs of gluten-free cooking or follow a gluten-free diet as a lifestyle choice rather than for health reasons, this cookbook would make a lovely addition to your collection.

For those new to the gluten-free diet, especially those who follow the gluten-free diet due to health reasons, like celiac disease,  I can’t recommend the title. I’d hate to see someone “gluten” themselves because a recipe called for cornflakes, instead of gluten-free cornflakes.

About
The “I Love My Air Fryer” Gluten-Free Recipe Book: From Lemon Blueberry Muffins to Mediterranean Short Ribs, 175 Easy and Delicious Gluten-Free Recipes by Michelle Fagone. 

List Price: $16.99

Available on Amazon (affiliate link) 
As an Amazon Associate GlutenFreeBaking.com earns a commission from qualifying purchases.

Easy Gluten-Free Vanilla Sheet Cake

This easy-to-make gluten-free sheet cake is rich and moist. And it only requires one bowl to make! Perfect for birthday parties, celebrations, baby showers, or a pot luck dessert.

A slice of gluten-free sheet cake on a plate. The cake is frosted with vanilla frosting and sprinkles.

What is it about a yellow sheet cake? For me, it’s the most comforting homemade cake. There’s just something homey about it. Sure, I love a towering gluten-free white layer cake and making a gluten-free chocolate cake always brings a smile to my face. But a sheet cake? That’s the cake I make for small family birthday parties, pot lucks, and, most importantly, just because.

How to Make a Gluten-Free Sheet Cake

  • Use One Bowl. This recipe comes together in one bowl! No need to whip egg whites or do anything fancy.
  • Cut in Softened Butter. For a boxed cake texture, softened butter is mixed into the gluten-free flour and sugar before the eggs, milk, and oil are added. This step creates a texture that’s soft and delicate.
  • Mix Until Smooth and Fluffy. Once you’ve cut in the butter, add the wet ingredients and mix until the batter is smooth and fluffy. This takes about a minute or so.
  • Bake in a Greased Pan. If you want to serve the cake right from the pan, simply grease a 9×13-inch pan with nonstick cooking spray. But if you want to remove the cake from the pan, line the pan with parchment paper. Be sure the paper hangs over the edge of the pan. This makes it easy to lift the cooled cake out of the pan.
  • Frost with Your Favorite Frosting. What’s your favorite frosting? Oh, that’s funny! That’s the perfect frosting for this cake. (My favorite frosting varies. Some days I love chocolate frosting. Other times I like to make the vanilla frosting. And, when I’m feeling jazzy, I’ll whip up a batch of cream cheese frosting for a sheet cake. That one always wins praise.)
Gluten free vanilla sheet cake in the pan with frosting and sprinkles on top.

The Perfect Gluten-Free Flour for Sheet Cake

This simple sheet cake uses Bob’s Red Mill 1:1 Gluten-Free Baking Flour. If you use another flour, the cake might turn out fine or…it might not. Gluten-free flours vary greatly. For the best results use Bob’s. If you don’t want to use Bob’s, use a blend that contains xanthan gum or add ½ teaspoon xanthan gum to the recipe.

FAQs: Gluten-Free Sheet Cake

Can I make this into gluten-free cupcakes?

Sure can! Scoop the batter into 24 cupcake cups. Be sure to line the cups with paper liners or spray very generously with nonstick cooking spray.

Can I make this into a round gluten-free cake?

Yup! Divide the batter evenly between two 8-inch round cake pans.

Can I freeze the gluten-free sheet cake?

You can! Be sure to allow the cake to cool completely before freezing. And, bonus, you can frost the cake before freezing. Frosted cakes freeze really well. (The hardest part? You need room in the freezer for the cake.)

Can I omit the eggs?

Probably not. Cake recipes are hard to make egg-free. I don’t think this one would work without eggs. Sorry.

Can I make this without dairy?

Yes! Replace the butter with either softened coconut oil or softened dairy-free margarine. And replace the milk with dairy-free milk. (Just don’t use full-fat coconut milk. It’s too heavy for the cake.)

Gluten free vanilla sheet cake in the pan with frosting and sprinkles on top.
5 from 14 votes
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Gluten-Free Vanilla Sheet Cake

This easy-to-make gluten-free sheet cake is rich and moist. And it only requires one bowl to make! Perfect for birthday parties, celebrations, baby showers, or a pot luck dessert.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 servings

Ingredients

  • 2 ¼ cups Bob’s Red Mill 1:1 Gluten-Free Baking Flour (10 ½ ounces; 297 grams)
  • 1 ½ cups granulated sugar (10 ½ ounces; 297 grams)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup softened butter (2 ounces; 56 grams)
  • 1 cup milk (8 ounces; 226 grams)
  • ¼ cup canola oil (1 ¾ ounces; 50 grams)
  • 3 large eggs
  • 1 ½ teaspoons vanilla extract

Vanilla Frosting

  • 1 cup softened butter (8 ounces; 226 grams)
  • 4 cups powdered sugar (16 ounces; 170 grams)
  • 4 tablespoons milk (2 ounces; 56 grams
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350℉. Grease a 9×13-inch pan with nonstick cooking spray Or if you want to remove the cake for serving, line the pan with parchment paper and grease with nonstick cooking spray.

  2. Whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt in a large bowl. Add the softened butter. Mix, on medium speed, until the butter is incorporated. Very small pieces of butter should dot the mixture.

  3. Add the milk, oil, eggs, and vanilla extract. Mix until batter is smooth and fluffy, about one minute.

  4. Spread batter evenly into prepared pan. Bake until a cake tester inserted in the center comes out clean, about 30 minutes.

  5. While the cake cools, make the frosting.

    Mix butter until smooth in a medium mixing bowl. Add powdered sugar, milk, and vanilla extract. Mix, on low speed, until smooth.

  6. When cake is cool, frost it and then enjoy.

Review: Trader Joe’s Cocoa Crunch Cereal

Trader Joe’s introduced Cocoa Crunch Cereal. It looks like a gluten-free version of Cocoa Puffs. But how does it taste?

Trader Joe's Cocoa Crunch Cereal Front of Box

Visiting Trader Joe’s on a Sunday afternoon is…never a good idea. Yet, this past Sunday, there I was, squeezing down the aisles, bumping into folks and having folks bump into me. Good times.

I noticed a display of what looked like Trader Joe’s branded Cocoa Puffs. And, dear reader, I used you as an excuse to buy the box. As a rule, I don’t buy cereal because it seems to ~mysteriously~ disappear. One minute the box is full. The next? Not so much. And since my husband doesn’t like cereal…it must be a ghost. Yeah. That’s it. A ghost. There’s no other explanation.

But! I was thinking of YOU! It’s a new gluten-free cereal. I *needed* to try it for you. For science. For the gluten-free community. 

It was a duty that I needed to uphold. 

I happily tossed a box of Cocoa Crunch Cereal into my cart. It cost $3.49 for a 9.2-ounce box. That didn’t seem overly expensive but it didn’t seem “Oh my god!”-cheap either. 

I couldn’t wait to try it. I love Cocoa Puffs. (I haven’t had it in years but my love burns bright.) So when I opened the box, I was expecting the heavenly, cocoa-sweet aroma to great me. And…nothing. Nary a whiff of chocolate greeted my nose.

Trader Joe's Cocoa Crunch Cereal in Glass Bowl. (No Milk)

I took a bite. It was…not Cocoa Puffs. The cereal, which contains as much sugar per serving as Cocoa Puffs*, tasted flat.

There wasn’t enough cocoa flavor or grain-y sweetness in the cereal. It’s not that I was looking for overly sweet cereal but, if I’m going to eat a chocolate cereal as a treat, I want it to taste like something. And this didn’t taste like much. In addition to missing the sweet grain notes that corn brings to the cereal, this cereal also needed a bit of vanilla or something.

It tasted like someone wanted to make a health food version of cocoa puffs. Something that would look like Cocoa Puffs and would taste…almost like it. But not close enough.

The texture worked. When eaten dry, it was nice and crunchy. When eaten with milk, it didn’t turn soggy.

Speaking as someone who loves cereal, this one won’t tempt me again. And that’s saying something because I still miss Ice Cream Cone cereal from the 1980s.

* Trader Joe’s Cocoa Crunch Cereal contains 9 grams of added sugar per 40-gram serving. Cocoa Puffs contains 9 grams of sugar per 27-gram serving. 

Trader Joe’s Cocoa Crunch Cereal: Ingredients

Trader Joe's Cocoa Crunch Cereal Ingredients

RICE FLOUR, CANE SUGAR, SORGHUM FLOUR, YELLOW CORN FLOUR, DUTCH COCOA POWDER, CHICKPEA FIBER, PSYLLIUM HUSK POWDER, NATURAL FLAVOR, SEA SALT, CANOLA OIL, SUNFLOWER LECITHIN POWDER, TRICALCIUM PHOSPHATE (ANTI-CAKING AGENT).

Please note: Ingredients can change at any time. Please refer to the box for the current ingredients. 

Trader Joe’s Cocoa Crunch Cereal: Nutrition

Trader Joe's Cocoa Crunch Cereal Nutrition Facts

Serving size 1 cup (40g)
Calories 150
Total Fat 1g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 80mg
Total Carbohydrate 33g
Dietary Fiber 2g
Total Sugars 9g(Includes 9g Added Sugars)
Protein 3g

 

8 Essential Gluten-free Travel Tips You Need to Know

We asked the GlutenFreeBaking.com community for their best gluten-free travel tips and they didn’t disappoint. Here’s what you need to know when traveling while on a gluten-free diet. 

 

Some answers have been edited for clarity or length.

Gluten-Free Tavel Tip #1: Research Before You Go

My daughter recently traveled out-of-state for a week. She researched the location in advance and called a few places to verify things like separate fryer for fries, protected veggie and salad prep, etc. It was a small town, yet she found a totally gluten-free bakery that had awesome goodies, and pizza crust. It’s five hours from home, but she and her many gluten-free friends are planning to take turns driving there every couple of weeks with a big shopping list.
—Carol

I always read every review on “find me gluten free”. I take snacks, I have a Nima so that I can test my food. I travel to the same places (I know not as much fun) but once I learned what’s safe I stick with it. I try to make sure I know where grocery stores are in the area.
—Melissa

I always do lots of research where I’m going. I always make reservations, when possible, and note on the reservation “diner with celiac will require gluten-free options.” I usually limit dining choices to restaurants with confirmed gluten-free options.
—Michele

Gluten-Free Travel Tip #2: Bring Snacks

Take lots of snacks with you and have a note/card in the languages necessary that states ‘allergic to gluten’, even though it’s not an allergy that is better understood than gluten-free/celiac disease.
—Joanne

Always take snacks. Just in case. Then if you get caught out you don’t have to go hungry.
—Hollie

Bring lots and lots of snacks
—Amanda

Dried fruits and nuts. Larabars. Instant gluten-free oatmeal. Peanut butter packets, Protein shakes. Apples and Bananas. I never travel without these.
—Kim

 

Gluten-Free Travel Tip #3: Go to the local grocery store or Farmers’ Market

Before you travel, check what groceries are near you. I don’t eat in restaurants. I stay in Airbnbs, buy groceries and cook my own food. This is the best way I can keep myself safe.
—Alejandra

I locate grocery stores nearby where I will be and research what options they have in case I run out snacks that I have packed. If we’re staying in a place that has a kitchen, I buy foil to cover baking sheets so I can warm up bread, bagels etc.
—Michele

Hit up the local farmers’ market. Local fruits, cheeses, and sometimes gluten-free treats are easy-to-find. Plus it’s a fun way to get to know the place you’re visiting.
—Rose

 

Gluten-Free Travel Tip #4: Bring food for the Journey

 

Check if your airline has a gluten-free meal option but don’t count on it. Have a good meal just before going to the airport. In your carry on, bring a few gluten-free sandwiches and some trail mix. Put gluten-free crackers, sandwich bread, and pasta in your checked luggage.
—Jacqueline

Never fly without food. Ever. We got stuck on a runway for three hours. They handed out snacks, which I couldn’t eat. Thankfully I’d brought my own gluten-free snacks. If I hadn’t, I would have been out of luck. 
—Sally

Always travel with a packed lunch. I bring a peanut butter and jelly sandwich, some gluten-free chips, and fruit. It’s saved me on road trips many times. 
—Martha

 

Gluten-Free Travel Tip #5: Be Prepared

 

Have a second or third option. One time we went to a new city. I couldn’t wait to try a gluten-free restaurant I’d read about online. We got there only to find that it was closed that week. There weren’t other options nearby. I didn’t think I needed to bring food. I ended up getting potato chips and a mealy apple at a gas station while my family ate. Never again.
—Gabby

Always have a backup plan!! Weather, mechanical issues, traffic tie-ups, etc. can cause short or long delays. Never travel without food!
—Claire

Bring your own rolls to restaurants. Some have a gluten-free menu but no bread.
—Jessica

 

Gluten-Free Travel Tip #6: Use Dining Cards

 

Download and print the gluten-free language cards to be used in restaurants. Really helped us in China… both Mandarin and Cantonese.
—Sarah

Dining cards seem old-fashioned but they really help. 
—Bea

Gluten-Free Travel Tip #7: Trust your gut, not just what it says on the menu

 

When you’re in a restaurant and ask about gluten-free options, trust your gut feeling when listening to staff. My “BS” sensors have become pretty good over the years and I know when to ask follow up questions or when I can trust the staff.
—Micha

Many places now offer “gluten-free” options but they don’t really know how to prepare a safe meal. I ask lots of questions before ordering. I don’t just trust that gluten-free means it’s safe for me. I don’t want to get sick on vacation. I’d rather go without than get “glutened” and miss fun days.
—Jeni

 

Gluten-Free Travel Tip #8: Have Fun!

There are places out there that serve wonderful gluten-free food. Do some research and go out and have fun. Pack some snacks to cover yourself.
—Mary Jo

Learn how to travel gluten-free. It’s probably very different from how you traveled before your diagnosis but it’s worth it.
—Shelia

Don’t let your gluten-free diet stop you from seeing the world. Ask for help. Stay on your diet and go have adventures. Life is too short to always stay at home.
—Glenn